Flavor aquatic product processing method and a spice composition
A processing method and composition technology, applied in the direction of food science and the like, can solve the problems of easy formation of scorch, affect the taste, shrinkage of meat quality, etc., and achieve the effects of not easy to yellow, golden color, and soft lotus root slices.
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Embodiment 1
[0051] The invention discloses a fragrance composition, which comprises an oil mixture A, an oil mixture B and a seasoning C.
[0052] Wherein, the oil mixture includes base material A1 and auxiliary material A2; the oil mixture includes base material B1 and auxiliary material B2.
[0053] specifically,
[0054] In this embodiment, base material A1 includes 45 parts by weight of soybean oil, 1 part of watercress, 0.8 part of pepper, 0.08 part of Zanthoxylum bungeanum, 0.8 part of ginger, 0.8 part of green onion, 0.4 part of garlic and 0.8 part of celery;
[0055] The auxiliary material A2 includes by weight: 0.08 parts of star anise, 0.08 parts of grass fruit, 0.08 parts of three Nye, 0.08 parts of cinnamon, 0.08 parts of cumin, 0.04 parts of fragrant fruit, 0.04 parts of thyme, 0.04 parts of gardenia, 0.08 parts of Amomum, 0.08 parts of leaves, 0.04 parts of cloves, 0.04 parts of cumin, 0.08 parts of white buckle and 0.04 parts of lemongrass;
[0056] The base material A1 was...
Embodiment 2
[0065] In yet another embodiment,
[0066] Base material A1 in parts by weight: 50 parts of soybean oil, 2 parts of watercress, 1 part of pepper, 0.1 part of Zanthoxylum bungeanum, 1 part of ginger, 1 part of green onion, 0.5 part of garlic, and 1 part of celery;
[0067] Parts by weight of the auxiliary material A2: 0.1 part of star anise, 0.1 part of grass fruit, 0.1 part of three Nye, 0.1 part of cinnamon, 0.1 part of cumin, 0.05 part of fragrant fruit, 0.05 part of thyme, 0.05 part of gardenia, 0.1 part of amomum , 0.1 part of bay leaf, 0.05 part of clove, 0.05 part of cumin, 0.1 part of white buckle, 0.05 part of citronella;
[0068] The base material A1 was heated to 145°C for 30 minutes; then the auxiliary material A2 was added, heated to 145°C for 10 minutes; the residue was removed to obtain the oil mixture A.
[0069] oil mixture B
[0070] The base material B1 is in parts by weight: 10 parts of vegetable oil, 1 part of pepper, 5 parts of watercress, 1 part of ging...
Embodiment 3
[0076] In yet another embodiment,
[0077] Base material A1 in parts by weight: 55 parts of soybean oil, 3 parts of watercress, 1.2 parts of pepper, 0.12 parts of Zanthoxylum bungeanum, 1.2 parts of ginger, 1.2 parts of green onion, 0.6 part of garlic, and 1.2 parts of celery;
[0078] Parts by weight of the auxiliary material A2: 0.12 parts of star anise, 0.12 parts of grass fruit, 0.12 parts of three Nye, 0.12 parts of cinnamon, 0.12 parts of cumin, 0.06 parts of fragrant fruit, 0.06 parts of thyme, 0.06 parts of gardenia, 0.12 parts of amomum , 0.12 parts of fragrant leaves, 0.06 parts of cloves, 0.06 parts of cumin, 0.12 parts of white buckle, 0.06 parts of lemongrass;
[0079] The base material A1 was heated to 140°C for 32 minutes; then the auxiliary material A2 was added, heated to 140°C for 11 minutes; the residue was removed to obtain the oil mixture A.
[0080] oil mixture B
[0081] The base material B1 is in parts by weight: 12 parts of vegetable oil, 21 parts of...
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