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Recipe of seafood flavor sauced braised spare ribs and preparation method thereof

A technology for flavor sauce and seafood, applied in the field of food processing, to achieve the effect of scientific and reasonable formula matching, rich nutritional value, and rigorous selection of materials

Inactive Publication Date: 2017-02-22
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As long as the sauce and marinade are prepared, then the raw materials are boiled and matured. After the product is stored for a certain period of time, it can be stored for several days as long as it is boiled in the boiling juice. There is no seafood in the prior art. Flavored Pork Ribs with Sauce

Method used

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  • Recipe of seafood flavor sauced braised spare ribs and preparation method thereof
  • Recipe of seafood flavor sauced braised spare ribs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw material of pork ribs in seafood flavor sauce is:

[0031] A. Seafood basic soup raw materials: 300 grams of dried prawns, 200 grams of flower crabs, 100 grams of dried oysters, 20 grams of scallops, 1000 grams of pig tail vertebrae, 200 grams of chicken feet, 100 grams of dried cuttlefish, and 40 liters of water.

[0032] B. Spice package: rattan pepper 5 grams, Chinese prickly ash 5 grams, dried chili 50 grams, aniseed 20 grams, longan 30 grams, grass fruit 25 grams, cinnamon bark 23 grams, cloves 15 grams, meat tap 20 grams, ginger 20 grams , 19 grams of licorice, 35 grams of Angelica dahurica, 30 grams of amomum, 20 grams of hawthorn, 10 grams of white pepper, 15 grams of grass, 30 grams of cumin, 10 grams of fragrant leaves, and 30 grams of tangerine peel.

[0033] C. Seasoning: 100 grams of oyster sauce, 150 grams of salt, 400 grams of monosodium glutamate, 400 grams of sugar, 200 grams of chicken powder, 50 grams of seafood sauce.

[0034] D. Toner: 500 ...

Embodiment 2

[0047] The raw material of pork ribs in seafood flavor sauce is:

[0048] A. Seafood basic soup raw materials: 550 grams of dried prawns, 400 grams of flower crabs, 150 grams of dried oysters, 20 grams of scallops, 2000 grams of pig tail vertebrae, 300 grams of chicken feet, 150 grams of dried cuttlefish, and 70 liters of water.

[0049]B. Spice package: rattan pepper 8 grams, Chinese prickly ash 8 grams, dried chili 80 grams, aniseed 30 grams, longan 50 grams, grass fruit 50 grams, cinnamon bark 35 grams, cloves 20 grams, meat tap 35 grams, ginger 30 grams , 38 grams of licorice, 60 grams of Angelica dahurica, 50 grams of amomum, 40 grams of hawthorn, 20 grams of white pepper, 30 grams of grass, 50 grams of fennel, 20 grams of fragrant leaves, and 50 grams of tangerine peel.

[0050] C. Seasoning: 150 grams of oyster sauce, 300 grams of salt, 700 grams of monosodium glutamate, 750 grams of sugar, 400 grams of chicken powder, 100 grams of seafood sauce.

[0051] D. Toner: 800...

Embodiment 3

[0064] The raw material of pork ribs in seafood flavor sauce is:

[0065] A. Seafood basic soup ingredients: 150 grams of dried prawns, 200 grams of flower crabs, 50 grams of dried oysters, 10 grams of scallops, 500 grams of pig tail vertebrae, 100 grams of chicken feet, 50 grams of dried cuttlefish, and 20 liters of water.

[0066] B. Spice package: 2 grams of rattan pepper, 2 grams of Chinese prickly ash, 25 grams of dried chili, 10 grams of aniseed, 15 grams of longan, 12 grams of grass fruit, 11 grams of cinnamon, 7 grams of clove, 10 grams of meat, 10 grams of ginger , 9 grams of licorice, 17 grams of Angelica dahurica, 15 grams of amomum, 10 grams of hawthorn, 5 grams of white pepper, 7 grams of grass, 15 grams of cumin, 5 grams of fragrant leaves, and 15 grams of tangerine peel.

[0067] C. Seasoning: 50 grams of oyster sauce, 75 grams of salt, 200 grams of monosodium glutamate, 200 grams of sugar, 100 grams of chicken powder, 25 grams of seafood sauce.

[0068] D. Ton...

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Abstract

The invention provides a recipe of seafood flavor sauced braised spare ribs and preparation method of the recipe. The recipe of seafood flavor sauced braised spare ribs is prepared from seafood base soup, condiment packet, color mixing material of seasoner and meat; the recipe has rigorous material selection, scientific and reasonable matching, and considers about nutrition, taste, color and other requirements; the process is simple, and the prepared seafood flavor sauced braised spare ribs are rich in flavor, moderate in freshness, and long in aftertaste, and others; besides, the recipe is rich in nutrition value, and can meet taste demands at different places; technically, the recipe pays much attention to fire control and condiment matching, and more displays delicious taste of pot-stewed meat; moreover, the recipe not only enriches the variety of the sauced product but also fills the technical blank of seafood sauced pot-stewed meat; therefore, the recipe is of great importance in popularizing the sauced pot-stewed meat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a recipe for ribs in seafood flavor sauce and a preparation method thereof. Background technique [0002] The reason why sauce and marinated products are popular all over the country and favored by consumers is inseparable from its own characteristics, first of all, its unique flavor. Under the action of condiments and pickling, the color of the finished product is pleasing to the eye, both inside and outside are red, and there are also white and red products that maintain the original color and are elegant and simple, giving people a kind of psychological enjoyment and stimulating people's appetite. During the cooking process of sauce and marinated products, the taste of the raw materials themselves gradually penetrates into the sauce and marinade (mainly the aroma of spices) inside the raw materials to take effect, making the products mellow and rich in aroma; secondly,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/00A23L13/40A23L13/70A23L33/00A23L23/00A23L17/40A23L17/50
Inventor 李锐
Owner LINGNAN NORMAL UNIV
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