Garlic-flavored seafood-taste seasonings

A seasoning and seafood technology, applied in the field of seasoning, can solve the problems of long time consumption, lack of effect, high energy consumption, etc., and achieve the effect of improving taste and flavor

Inactive Publication Date: 2019-12-10
秦在珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of modern society and the acceleration of the pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially meat products. It takes a long time to stew meat products with gas stoves. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing meat products, the same formula of spices is not suitable for high-temperature and high-pressure stewing in traditional cooking tools. Unsatisfactory results are not achieved. It takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperature and pressure, and the maturity of the meat and the release of flavor are completed in an instant. 8 - Spices are not fully absorbed into the meat product within 10 minutes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A garlic-flavored seafood flavor seasoning, which is prepared from the following components in parts by weight: 50-100 parts of garlic cloves, 30-60 parts of shrimp heads, 30-50 parts of shrimp roe, 40-80 parts of onions, and 20 parts of abalone sauce -40 parts, 30-60 parts of dried squid, 10-20 parts of ginger, 5-15 parts of sesame oil, 5-10 parts of pepper oil, 10-20 parts of pepper, 10-20 parts of chicken essence, 10-25 parts of oil consumption, 5-15 parts of lemongrass, 5-20 parts of cinnamon.

[0011] The shrimp head is made by boiling sesame oil and Chinese prickly ash oil. Described sesame oil is made of white sesame oil, black sesame oil. The weight ratio of described white sesame oil, black sesame oil is 2:1.

Embodiment 2

[0013] A garlic-flavored seafood seasoning, which is prepared from the following components in parts by weight: 100 parts of garlic cloves, 60 parts of shrimp heads, 50 parts of shrimp roe, 80 parts of onions, 40 parts of abalone sauce, 60 parts of dried squid, ginger 20 parts, 15 parts sesame oil, 10 parts pepper oil, 20 parts pepper, 20 parts chicken essence, 25 parts oil consumption, 15 parts lemongrass, 20 parts cinnamon.

[0014] The shrimp head is made by boiling sesame oil and Chinese prickly ash oil. Described sesame oil is made of white sesame oil, black sesame oil. The weight ratio of described white sesame oil, black sesame oil is 2:1.

Embodiment 3

[0016] A garlic-flavored seafood seasoning, which is prepared from the following components in parts by weight: 50 parts of garlic cloves, 30 parts of shrimp heads, 30 parts of shrimp roe, 40 parts of onions, 20 parts of abalone sauce, 30 parts of dried squid, ginger 10 parts, 5 parts sesame oil, 5 parts pepper oil, 10 parts pepper, 10 parts chicken essence, 10 parts oil consumption, 5 parts lemongrass, 5 parts cinnamon.

[0017] The shrimp head is made by boiling sesame oil and Chinese prickly ash oil. Described sesame oil is made of white sesame oil, black sesame oil. The weight ratio of described white sesame oil, black sesame oil is 2:1.

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PUM

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Abstract

The invention relates to garlic-flavored seafood-taste seasonings, and belongs to the technical field of seasonings. The garlic-flavored seafood-taste seasonings are prepared from the following components in parts by weight of 50-100 parts of garlic cloves, 30-60 parts of shrimp heads, 30-50 parts of shrimp roes, 40-80 parts of onions, 20-40 parts of abalone paste, 30-60 parts of dried squids, 10-20 parts of ginger, 5-15 parts of sesame oil, 5-10 parts of zanthoxylum oil, 10-20 parts of pepper powder, 10-20 parts of chicken essence, 10-25 parts of oyster oil, 5-15 parts of citronella and 5-20parts of Chinese cinnamon. The seasonings disclosed by the invention bring new feeling and more convenience for food life of people.

Description

technical field [0001] The invention relates to a seasoning, in particular to a garlic-flavored seafood seasoning, which belongs to the technical field of seasonings. Background technique [0002] With the development of modern society and the acceleration of the pace of life, the way people cook has evolved from using ordinary gas stoves to using pressure cookers or electric pressure cookers to stew food, especially meat products. It takes a long time to stew meat products with gas stoves. It consumes a lot of energy, and the pressure cooker or electric pressure cooker used today consumes less time and adapts to the fast-paced life. However, when stewing meat products, the same formula of spices is not suitable for high-temperature and high-pressure stewing in traditional cooking tools. Unsatisfactory results are not achieved. It takes about 45-50 minutes to stew pork ribs with ordinary gas, but only 8-10 minutes in a pressure cooker. There is a rapid increase in temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L13/40
CPCA23L13/428A23L27/00A23L27/105
Inventor 秦在珍
Owner 秦在珍
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