Preparation method of crayfish condiments

Abstract

The invention provides a preparation method of crayfish condiments. The preparation method comprises the following steps of (1) mixing tea leaves with lobster meat to obtain a mixture, adding the mixture to a pulping machine, and adding water to obtain slurry; (2) adding lactobacillus acidophilus and saccharomyces cerevisia to the slurry, performing fermentation at the fermentation temperature of28-32 DEG C for the fermentation time of 48-72h, and performing filtering to obtain fermentation liquid; (3) mixing Chinese prickly ash with star aniseeds, fennel fruits, semen myristicae, dried orange peel, a sweetening agent and cumbopogon citratus stapf, performing cooking treatment, performing cooling to room temperature to obtain a mixture, adding the mixture to a pot loaded with hot rapeseedoil, and performing stir-frying to obtain stir-fried substances; and (4) spraying the enzymatic hydrolysate to the stir-fried substances, and performing drying and regulating until the content of solid is 50-60wt% so as to obtain the crayfish condiments. The seasoning prepared by the method is environmental-friendly, healthy, high in flavor, and notable in effects of increasing fragrance and fresh flavor.

Description

technical field [0001] The invention belongs to the field of seasoning preparation, and in particular relates to a preparation method of crayfish seasoning. Background technique [0002] Crayfish is fresh and tender, delicious, high in protein, low in fat, and high in nutritional value. It is the best-selling freshwater shrimp in the current market in my country. Especially in recent years, restaurants and food stalls that have become popular all over the country have become delicacies on people's tables, and are very popular among consumers in China and developed countries in Europe and America. But people's consumption of this food is limited by crayfish origin, season and instant consumption, and for a long time crayfish food is usually handmade in family or restaurants, stalls, and its processing quality, packaging and hygiene indicators are all unsatisfactory . [0003] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to ...

AI Technical Summary

Problems solved by technology

There are many seasonings for lobster cooking on the market. Different seasonings give crayfish a variety of flavors. However, most of the seasoning formulas now use too much spice and medicine, and the interaction between raw materials It is also not considered well, resulting in the final seasoning may not be a collection of the functions of the raw materials, on the contrary may be harmful to the body due to the function of the raw materials

Moreover, too many raw materials will also cause the taste of the seasoning to be too strong, which will affect the fresh fragrance of the lobster itself.