Preparation method of pre-seasoning material, pre-seasoning material and application thereof and processing method of crayfish

A processing method and a seasoning technology, which are applied in the field of crayfish processing, can solve the problem of crayfish being difficult to taste, and achieve the effects of ensuring that the meal time is interrupted, the taste is even, and the meat quality is strong.

Pending Publication Date: 2021-11-16
宜昌致珍源生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the deficiencies in the prior art, the present invention provides a method for preparing a pre-seasoning, which solves the problem of difficult taste of crayfish in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment provides a kind of preparation method of preseasoning, and it comprises the steps:

[0034] Step 1: Blend 0.2kg of white pepper, 1kg of star anise, 0.2kg of Angelica dahurica and 2kg of ginger, then add to the blender for crushing, stir for 3 minutes, crush to make the material into a mud, and then add 5kg to the blend flavor-enhancing paste, continue to stir for 5 minutes evenly and set aside;

[0035] The second step: continue to add 50 kg of flavor-enhancing paste to the first step, stir for 1 minute, continue to add 5 kg of glucose, 15 kg of monosodium glutamate, 5 kg of white sugar, 30 kg of salt and 0.5 kg of silicon dioxide, stir for 5 minutes and wait use;

[0036] Step 3: Add 0.05 kg of tea polyphenols to the obtained product in the second step and stir for 2 minutes to obtain the pre-seasoning.

Embodiment 2

[0038] The present embodiment provides a kind of preparation method of preseasoning, and it comprises the steps:

[0039] The first step: Blend 4kg of white pepper, 5kg of star anise, 4kg of Angelica dahurica and 5kg of ginger, and then add a blender to pulverize, stir for 4 minutes, pulverize the material to make the material into a mud, and then add 7.5kg of Flavor-enhancing paste, continue to stir for 7.5 minutes evenly and set aside;

[0040] The second step: continue to add 60kg of flavor-enhancing paste to the first step result, after stirring for 1.5min, continue to add 10kg of glucose, 23kg of monosodium glutamate, 10kg of white sugar, 38kg of salt and 1.2kg of silicon dioxide, and stir for 6.5 min standby;

[0041] The third step: add 0.15kg of tea polyphenols to the result of the second step and stir for 3.5 minutes to obtain the pre-seasoning.

Embodiment 3

[0043] The present embodiment provides a kind of preparation method of preseasoning, and it comprises the steps:

[0044] The first step: after blending 8kg of white pepper, 10kg of star anise, 8kg of Angelica dahurica and 8kg of ginger, add a blender to grind, stir for 5min, and grind to make the material into a mud, and then add 10kg of admixture to the blend. Flavor paste, continue to stir for 10 minutes evenly and set aside;

[0045] The second step: continue to add 70kg of flavor-enhancing paste to the result of the first step, stir for 2 minutes, continue to add 15kg of glucose, 30kg of monosodium glutamate, 15kg of white sugar, 45kg of salt and 2kg of silicon dioxide, stir for 8 minutes and set aside ;

[0046] The third step: add 0.3kg of tea polyphenols to the result of the second step and stir for 5 minutes to obtain the pre-seasoning.

[0047] In above-mentioned embodiment 1,2,3:

[0048] The stirring speeds of the first step and the second step are all low, bein...

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PUM

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Abstract

The present invention provides a preparation method of a pre-seasoning material. The preparation method comprises the steps: 1, blending 0.2-8 parts by weight of white pepper, 1-10 parts by weight of star anise, 0.2-8 parts by weight of angelica dahurica and 2-8 parts by weight of fresh ginger, crushing, adding 5-10 parts by weight of a flavoring paste to the blend, and uniformly stirring for later use; 2, continuously adding 50-70 parts by weight of flavoring paste into the product obtained in the step 1, uniformly stirring, continuously adding 5-15 parts by weight of glucose, 15-30 parts by weight of monosodium glutamate, 5-15 parts by weight of white sugar, 30-45 parts by weight of table salt and 0.5-2 parts by weight of silicon dioxide, and uniformly stirring for later use; and 3, adding 0.05-0.3 part by weight of tea polyphenol into the product obtained in the step 2, and uniformly stirring. The invention provides the pre-seasoning material prepared by the method, the application of the pre-seasoning material in processing the crayfish and the method for processing the crayfish. The obtained crayfish is uniformly pickled and tasty, the braising time is short, and the finished product is chewy in meat quality and not loose.

Description

technical field [0001] The invention relates to the technical field of crayfish processing, in particular to a preparation method of a pre-seasoning, the pre-seasoning and its application, and a processing method of crayfish. Background technique [0002] Crawfish are gaining popularity as a summer delicacy. When restaurants fry crayfish, they generally include the following steps: [0003] After cleaning the crayfish, cutting the head, reducing the shrimp legs, and removing the shrimp thread, add oil, ginger, and spices to sauté until fragrant, add the processed crayfish and fry until the color changes, then add white wine to remove the fishy smell, and finally add sauce and water, and simmer Cook for about 10 minutes to collect the juice and take it out of the pot. [0004] The above steps mainly have the following problems: [0005] 1. Crayfish are difficult to taste, and the taste is only on the surface of the crayfish; [0006] 2. After the crayfish was stewed for t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/00A23B4/20
CPCA23L17/40A23L27/00A23B4/20A23V2002/00A23V2200/02A23V2200/16A23V2200/14A23V2250/214A23V2250/2132A23V2250/61
Inventor 徐阳欢陈寅刘循
Owner 宜昌致珍源生物有限公司
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