Seasoning material used for manufacturing pungent and spicy seafood and method thereof

A technology of seasoning and seafood, applied in the direction of application, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of taste and taste, and achieve the purpose of avoiding spleen and stomach disorders, good food therapy and health care, and fresh tangy effect

Inactive Publication Date: 2018-08-10
威海惠高生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the spicy seafood products have been released on the market, the taste and mouthfeel of the products vary due to the difference in the seasonings used. A new type of seasoning for spicy seafood

Method used

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  • Seasoning material used for manufacturing pungent and spicy seafood and method thereof
  • Seasoning material used for manufacturing pungent and spicy seafood and method thereof
  • Seasoning material used for manufacturing pungent and spicy seafood and method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A kind of preparation method for making the seasoning of spicy seafood, concrete steps are as follows:

[0026] Step 1. Weigh 50-60 parts of Zanthoxylum bungeanum, 30-40 parts of pepper, 10-20 parts of nutmeg, 10-15 parts of perilla leaf, 10-15 parts of cinnamon, 5-8 parts of clove, 5- 8 parts, 15-20 parts of orange peel, 10-15 parts of peony peel, 5-8 parts of amomum, after mixing, sterilize with ultraviolet light for 1-3 hours, then crush and grind into fine powder;

[0027] Step 2. Put the above-mentioned crushed and finely ground composition into a stainless steel pot, add 10 times the quality of pure water, boil it, and then cook it on low heat for 30 minutes;

[0028] Step 3, add 10-15 parts of ginger and 10-12 parts of green onions, and continue to cook for 10-15 minutes;

[0029] Step 4, add 5-10 parts of salt, 3-5 parts of sugar, 10-20 parts of soy sauce, 5-8 parts of cooking wine, and continue to cook for 5 minutes;

[0030] Step 5. After boiling, turn off t...

Embodiment 1

[0037] A kind of seasoning that is used to make spicy seafood is made from the following mass parts:

[0038]

[0039] The preparation method of above-mentioned seasoning is:

[0040] Step 1. Weigh 50 parts of Zanthoxylum bungeanum, 40 parts of pepper, 10 parts of nutmeg, 15 parts of perilla leaf, 10 parts of cinnamon, 8 parts of clove, 5 parts of fennel, 20 parts of orange peel, 10 parts of peony bark, and amomum 8 parts, mixed and sterilized with ultraviolet light for 2 hours, then crushed and ground into fine powder;

[0041] Step 2. Put the above-mentioned crushed and finely ground composition into a stainless steel pot, add 10 times the quality of pure water, boil it, and then cook it on low heat for 30 minutes;

[0042] Step 3, add 10 parts of ginger and 12 parts of green onion, and continue to cook for 15 minutes;

[0043] Step 4, add 5 parts of salt, 5 parts of sugar, 10 parts of soy sauce, 8 parts of cooking wine, and continue to cook for 5 minutes;

[0044] Ste...

Embodiment 2

[0050] A kind of seasoning that is used to make spicy seafood is made from the following mass parts:

[0051]

[0052] A kind of preparation method for making the seasoning of spicy seafood, concrete steps are as follows:

[0053] Step 1. Weigh 60 parts of Zanthoxylum bungeanum, 30 parts of pepper, 20 parts of nutmeg, 10 parts of perilla leaf, 15 parts of cinnamon, 5 parts of clove, 8 parts of cumin, 15 parts of orange peel, 15 parts of peony peel, sand 5 parts of kernels, mixed and sterilized with ultraviolet light for 1 hour, then crushed and ground into fine powder;

[0054]Step 2. Put the above-mentioned crushed and finely ground composition into a stainless steel pot, add 10 times the quality of pure water, boil it, and then cook it on low heat for 30 minutes;

[0055] Step 3, add 15 parts of ginger and 10 parts of green onion, and continue to cook for 10 minutes;

[0056] Step 4, add 10 parts of salt, 3 parts of sugar, 20 parts of soy sauce, 5 parts of cooking wine,...

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Abstract

The present invention discloses a seasoning material used for manufacturing pungent and spicy seafood and a method thereof. The seasoning material is prepared from the following substances in parts bymass: 50-60 parts of Chinese prickly ash, 30-40 parts of chilies, 10-20 parts of nutmegs, 10-15 parts of perilla leaves, 10-15 parts of cassia bark, 5-8 parts of cloves, 5-8 parts of fennel, 15-20 parts of orange peels, 10-15 parts of peony bark, 5-8 parts of amomum fruits, 10-15 parts of fresh ginger, 10-12 parts of green Chinese onion, 5-10 parts of edible salt, 3-5 parts of white sugar, 10-20parts of soy sauce, 5-8 parts of cooking wine, 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil and 5-10 parts of oyster sauce. The overall mouthfeel of the seasoning material is improved. Besides, the seasoning material can benefit qi, nourishes body, regulates qi, harmonizes stomach, warms kidneys, enhances yang, thus avoids symptoms of spleen and stomach disorders,qi stagnation, etc. of human bodies caused by excessive consumption of spicy food, satisfies people's appetite, and at the same time has good therapeutic and health-care effects.

Description

technical field [0001] The invention relates to a seasoning and a method, in particular to a seasoning and a method for making spicy seafood. Background technique [0002] Seafood, also known as seafood, refers to dishes made from marine animals, including fish, shrimp, and shellfish. Seafood is not only delicious, but also rich in nutrients and is loved by people. It is rich in protein, low in cholesterol, and various trace elements. Compared with meat, it is more superior to human nutrition and health. There are also many seafood foods, including oysters, lobsters, sea urchins, sea cucumbers, fish eggs, shrimp eggs, etc., because they are rich in nutrients such as zinc and protein, and have the effect of strengthening yang and strengthening sperm. [0003] In a narrow sense, only fresh seafood can be called seafood, but because fresh seafood contains a lot of bacteria and toxins, it is easy to rot and deteriorate after a long storage time, so it has the disadvantage of no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L17/00A23L33/105
CPCA23L17/00A23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/14A23V2200/30A23V2200/32A23V2250/21A23V2250/1614A23V2300/20
Inventor 郑体才
Owner 威海惠高生物科技有限公司
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