Condiment for industrial production of spicy crayfish

Abstract

The invention discloses a condiment for industrial production of spicy crayfish. The condiment is prepared from the following components in parts by weight: 10-20 parts of peanut oil, 5-15 parts of edible animal oil, 5-15 parts of thick broad-bean sauce, 5-10 parts of chicken essence seasoning, 5-18 parts of chili powder, 5-8 parts of edible salt, 5-18 parts of spices, 10-19 parts of white granulated sugar, 5-18 parts of garlic, 5-8 parts of old ginger, 10-15 parts of pickled peppers, 10-15 parts of zanthoxylum oil, 5-15 parts of liquor, and 5-8 parts of disodium 5'-ribonucleotide. The prepared condiment has rich taste, is environmentally friendly, healthy, convenient and delicious, and is widely recognized by the majority of diners.

Description

technical field [0001] The invention relates to a condiment, in particular to a condiment produced industrially for spicy crayfish, and belongs to the technical field of condiments. Background technique [0002] Crayfish, also known as Procambarus clarkii, red crayfish and freshwater crayfish. It is shaped like a shrimp and has a hard shell. The adult is about 5.6-11.9 cm long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen. The body of juvenile shrimp is uniform gray, sometimes with black ripples, and the claws are long and narrow. The middle part of the carapace is not separated by mesh-like spaces, and there are obvious grains on the carapace. The frontal sword has side spines or the end of the forehead sword has notches. It is a freshwater economical shrimp, which is widely welcomed by people because of its delicious meat. Crayfish has become an important economically farmed species in China in recent years...

AI Technical Summary

Problems solved by technology

There are many crayfish marinated seasonings available, and each family has its own ingredients, but the main one is spicy crayfish, which not only covers up the fragrance of crayfish, but also easily makes the eater angry and causes stomach discomfort, etc. Moreover, the existing flavors are mainly made and eaten now, and there is no special stewed taste.