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Method for producing smell-pepper marine products

A production method and seafood technology, which is applied in the production of spicy seafood, can solve the problems of single taste and inability to adjust, and achieve the effect of less investment in infrastructure and equipment

Inactive Publication Date: 2003-04-30
湛江市九洲星生物科技有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products produced have a single taste and cannot be adjusted according to market demand

Method used

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  • Method for producing smell-pepper marine products

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Experimental program
Comparison scheme
Effect test

specific Embodiment approach ： Embodiment 1

[0023] The specific implementation method: embodiment one: produce fragrant and spicy silver shrimp according to the following steps:

[0024] ①. Raw materials: choose fresh 50% dried hairy shrimp as raw materials, pick out foreign matter such as small miscellaneous fish, and then sieve to remove sand;

[0025] 2. Seasoning: seasoning (raw material %) according to the following formula: granulated sugar 12.5, salt 3.75, monosodium glutamate 2.5, yellow rice wine 2.5, vinegar 0.75, five-spice powder 0.25, IMP0.045, I+G0.045;

[0026] ③ Baking: Mix the raw materials obtained in step ① with the ingredients in step ② evenly and bake in an oven at 170-200°C for 1 minute, or use a microwave oven for 4 minutes on "high heat";

[0027] ④, secondary seasoning: according to the following auxiliary materials (raw material %):

[0028] Peanut oil 170, garlic 25, chopped green onion 12.5, chili powder 7.5, pepper powder 1 is ready, heat the peanut oil to 130-150°C, pour it into a cont...

Embodiment 2

[0029] ⑤. Bagging, sterilizing, and packaging: Pack the prawns evenly mixed in step ④ into bags and seal them, then pasteurize them, and then carry out labeling and spraying to obtain the finished product. Embodiment two: the production method of producing spicy fish:

[0030] The raw material is fresh fish, washed, dephosphorized, cut into small pieces, and 50% dried;

[0031] The first seasoning formula (raw material %): granulated sugar 12.5, salt 3.75, monosodium glutamate 2.5, rice wine 2.5, vinegar 0.75, five-spice powder 0.25, IMP0.045, I+G0.045;

[0032] The second seasoning formula (raw material%): peanut oil 170, garlic 25, green onion 12.5, chili powder 7.5, pepper powder 1;

[0033] Steps and each processing condition are as embodiment one.

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Abstract

A fragrant and hot sea food as instant food is prepared through choosing raw material, flavouring, roasting, flavouring, loading in bottles, and sterilizing. Its advantages are no antiseptic, low cost and no environmental pollution.

Description

Technical field: [0001] The invention belongs to the category of food processing, in particular to a production method of spicy seafood. Background technique: [0002] There are many existing methods of utilizing fish and shrimp seafood to be processed into various foods. However, in the general production process, after the raw materials are seasoned and processed, no secondary seasoning is performed. The products produced have a single taste and cannot be adjusted with market demand. In addition, in the existing instant seafood, in order to preserve for a long time, preservatives are added in the product. Invention content: [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, provide a formula that can be adjusted for secondary seasoning according to requirements, and produce multi-flavored seafood instant food without preservatives. And equipment investment is low, the production method of the fragrant and spicy seafood that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/10
Inventor 邓尚贵王军佳
Owner 湛江市九洲星生物科技有限责任公司