Seasoning composition and method for processing aquatic products by using seasoning composition

Abstract

The invention relates to a seasoning composition and a method for processing aquatic products by using the seasoning composition, the provided seasoning composition comprises a spice powder composition and a seasoning composition, and all the components are scientifically ground, dried, boiled, stood, layered, filtered, precipitated, fragrant, refrigerated and rewarmed. According to the present invention, the synergistic effect of various seasoning components is completely performed so as to endow the aquatic product with rich taste levels when the aquatic product is cooked, provide the unique flavor while the delicious meat of the aquatic product is prominent, and improve the taste and the quality of the dish.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a seasoning composition and a method for processing aquatic products using the seasoning composition. Background Technology

[0002] Against the backdrop of the booming food industry, consumers' demands for food flavors are becoming increasingly diverse and sophisticated. From a market perspective, fierce competition forces food companies to urgently develop differentiated products through unique seasoning formulas to enhance their market competitiveness. At the same time, the rapid development of food science and technology has provided more possibilities for seasoning formulation and research. New types of flavoring ingredients are constantly emerging, such as various plant extracts, amino acids, and nucleotides. These ingredients lay the material foundation for creating richer and more unique flavors in seasonings.

[0003] Traditional seafood cooking relies on relatively simple seasoning recipes, mostly limited to basic combinations of salt, ginger, and garlic. While aimed at removing fishy odors and enhancing freshness, this approach fails to fully bring out the inherent flavor of the seafood and cannot satisfy the diverse tastes of different regions and consumer groups. In contrast, achieving unique flavors in seafood dishes often involves using a combination of various seasonings. Optimizing the aroma and taste of these seasonings relies heavily on the chef's experience and skill, involving the selection, combination, order, and timing of seasoning additions, as well as cooking time and heat adjustments. This dependence on the chef's expertise makes restaurants highly reliant on their chefs.

[0004] This has prompted continuous innovation and upgrading of seasoning formulas and R&D technologies. Summary of the Invention

[0005] The purpose of this invention is to provide a seasoning composition that can fully utilize the synergistic effect of various seasoning ingredients, thereby giving aquatic products a rich flavor profile when cooking them, highlighting the freshness of the aquatic meat while providing a unique flavor, thus improving the taste and quality of the dish.

[0006] Another object of the present invention is to provide a method for processing aquatic products using the above-described seasoning composition.

[0007] The objective of this invention is achieved as follows:

[0008] A seasoning composition, wherein the seasoning composition is prepared by dissolving a spice powder composition A into a seasoning composition B, specifically including the following steps:

[0009] (1) Preparation of fragrance powder composition A:

[0010] Take the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus. Grind all ingredients into small pieces the size of mung beans and bake at 80℃ until slightly dry to obtain spice powder composition A. Let it stand in the absence of air for later use.

[0011] (2) Preparation of seasoning composition B:

[0012] Prepare the following ingredients by weight: 2.5-3 kg peanut oil, 2.5-3 kg vegetable oil, 2.5-3 kg lard, 450-500 g oyster sauce, 400-500 g fermented chili paste, 1000-1200 g Lee Kum Kee spicy sauce, 550-800 g Lao Gan Ma chili sauce, 400-500 g seafood sauce, 400-500 g broad bean paste, 200-300 g ginger, and 200 g scallions. -300g of peanut oil, 200-300g of garlic, and 1000-1250g of Da Hong Pao tea leaves. Heat peanut oil, vegetable oil, lard, and oyster sauce together to 70% heat. Sauté ginger, scallions, and garlic until fragrant. Then add glutinous rice chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao tea leaves. Simmer over medium-low heat until the moisture evaporates, resulting in seasoning composition B. Let it stand to settle and set aside.

[0013] (3) Preparation of spice-seasoning composition C:

[0014] Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand to allow the fat-soluble aroma to fully dissolve into the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained. The spice-seasoning composition C is the seasoning composition and should be refrigerated.

[0015] The present invention also provides a seasoning composition comprising: a spice-seasoning composition C and a spicy oil D.

[0016] The spice-seasoning composition C is prepared by dissolving spice powder composition A into seasoning composition B, and includes:

[0017] (1.1) Preparation of spice powder composition A: Take the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus. Grind all ingredients into particles the size of mung beans and bake them at 80℃ until slightly dry to obtain spice powder composition A. Let it stand in the absence of air for later use.

[0018] (1.2) Preparation of seasoning composition B: According to the following weight ratios: 2500-3000g peanut oil, 2500-3000g vegetable oil, 2500-3000g lard, 450-500g oyster sauce, 400-500g fermented chili paste, 1000-1200g Lee Kum Kee spicy sauce, 550-800g Lao Gan Ma chili sauce, 400-500g seafood sauce, 400-500g broad bean paste, 2g ginger. Combine 00-300g of peanut oil, vegetable oil, lard, and oyster sauce and heat to 70% of its maximum temperature. Sauté the ginger, scallions, and garlic until fragrant. Then add the fermented chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao tea. Simmer over medium-low heat until the moisture evaporates, resulting in seasoning composition B. Let it settle and set aside.

[0019] (1.3) Preparation of spice-seasoning composition C: Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand so that the fat-soluble aroma can be fully dissolved in the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained and stored in the refrigerator.

[0020] The method for preparing the spicy oil D is as follows:

[0021] (2.1) Take the following ingredients by weight: 10-12 kg rapeseed oil, 700 g cucumber, 700 g carrot, 300 g dried chili peppers, 300 g ginger, 300 g garlic, 300 g scallions, and 2 kg glutinous rice chili paste.

[0022] (2.2) Heat rapeseed oil in a cold pan over high heat until it reaches 50% of its maximum temperature. Then reduce the heat to low and add dried chili peppers, ginger, and garlic to sauté until fragrant. Add scallions and continue to simmer until fragrant. Add cucumber and carrot and fry until the solids in the pan turn golden brown. Remove them from the pan.

[0023] (2.3) Turn off the heat and wait for the oil temperature in the pot to drop to 50% heat. Add the glutinous rice chili paste and fry over medium-low heat until it turns dark red.

[0024] (2.4) Filter out all solids to obtain the spicy oil D, let it cool and set aside.

[0025] The seasoning composition provided by this invention, through scientific grinding, drying, boiling, settling, layering, filtering, sedimentation, aroma retention, refrigeration, and reheating of each component, fully leverages the synergistic effect of various seasoning ingredients. This allows for the creation of rich flavor profiles in aquatic products (especially crustaceans and shellfish) during cooking, highlighting the freshness of the aquatic meat while providing a unique flavor, thereby enhancing the taste and quality of the dish.

[0026] The present invention also provides a method for processing aquatic products using the above-mentioned seasoning composition, comprising the following steps:

[0027] (1) Pre-treatment: After cleaning the aquatic products, cut or cut them according to cooking needs or serving standards, removing inedible or non-serving parts.

[0028] (2) Marinate the pre-treated aquatic products for later use; the marinating time is 5-10 minutes, and the marinating liquid is brine, vinegar, cooking wine or other marinating liquid with the same or similar effects.

[0029] (3) Add the seasoning composition for conventional cooking, wherein the seasoning composition is the seasoning composition as described in claim 1 or 2, and the conventional cooking includes one or a combination of two or more cooking methods such as steaming, boiling, braising, stir-frying, and deep-frying.

[0030] (4) Remove from the pot and plate.

[0031] In step (3), the addition of the seasoning composition for conventional cooking is selected from one of the following specific operations:

[0032] (a) Heat oil in a pot, add ingredients and sauté until fragrant, add spicy oil D and spice-seasoning combination C, stir-fry until red oil and aroma are released, then add appropriate amount of water, oyster sauce, cooking wine, salt, MSG and sugar, bring to a boil to make spicy broth, add the pre-fried aquatic products into the spicy broth, stir-fry evenly, cover the pot and simmer over medium-low heat for 5-10 minutes to allow the aquatic products to fully absorb the spicy broth;

[0033] (ii) Apply the spice-seasoning composition C evenly to the surface of the pre-marinated aquatic products, then place them on a steaming tray and steam them over high heat for 5-8 minutes. Once steamed, remove them from the steamer. In a separate pan, heat the oil and pour it over the steamed aquatic products.

[0034] (III) Heat the oil in the pot, add the ingredients and sauté until fragrant. Add the spice-seasoning combination C and stir-fry over low heat until fragrant. Add the pre-marinated aquatic products to the pot and stir-fry quickly and evenly. Add an appropriate amount of water, cover the pot and simmer over medium heat for 3-5 minutes. Then add the spicy oil D and stir-fry evenly so that the aquatic products can fully absorb the flavor of the seasonings.

[0035] (iv) Apply the spice-seasoning composition C evenly to the surface of the pre-marinated aquatic products, then place them on a steaming tray and steam them over high heat for 5-8 minutes. Once steamed, remove them from the steamer and drizzle with spicy oil D.

[0036] (v) Heat oil in a pot, add ingredients and sauté until fragrant. Add spice-seasoning combination C and stir-fry over low heat until fragrant. Add the pre-marinated aquatic products to the pot and stir-fry quickly and evenly. Add stock, cover the pot, and simmer over medium heat until the aquatic products are tender. The stock is made from chicken and pork bones and is used to enhance the flavor.

[0037] The ingredients are any combination of dried chili peppers, ginger, garlic, and scallions, which are cut into sections, slices, or granules according to processing requirements and the characteristics of the ingredients themselves.

[0038] The method for processing aquatic products provided by this invention, by employing a unique seasoning composition and appropriate cooking techniques, can fully leverage the synergistic effects of various seasoning components, giving aquatic products (especially crustaceans and shellfish) a rich flavor profile. This not only highlights the freshness of the aquatic meat but also provides a unique flavor, thereby enhancing the taste and quality of the dish. Since the seasoning composition is pre-mixed, excessive cooking time can be avoided. Compared to traditional cooking methods, the processing method of this invention prevents overcooking and the resulting toughness of the aquatic meat, resulting in tender and flavorful processed aquatic products. Furthermore, the processing method provided by this invention is suitable for industrial production while also meeting the needs of home cooking. It can be easily implemented for both large-scale production and home cooking, and has broad market application prospects.

[0039] Furthermore, the above-mentioned method for processing aquatic products provided by this invention, especially when designed with a braising step, can produce more superior flavor characteristics. Because the seasoning composition proposed in this invention contains both water-soluble spices (such as licorice, angelica, and astragalus, which contain polar components such as glycosides, polysaccharides, and alkaloids, easily soluble in water or alcohol, suitable for direct boiling in water, and can extract sweetness or medicinal components) and fat-soluble spices (such as star anise, cinnamon, fennel, cardamom, amomum, tsaoko, angelica dahurica, galangal, bay leaf, and cloves, mainly containing non-polar components such as volatile oils and aromatic hydrocarbons, easily soluble in oils or organic solvents, suitable for stir-frying or deep-frying, and can fully release aroma). Braising requires the addition of liquids with high water content, such as water or broth. During the braising process, through the action of water and heat, the water-soluble active ingredients are fully dissolved into the broth, allowing the flavor to better penetrate the ingredients. Detailed Implementation

[0040] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0041] Examples 1 and 2 below are two different embodiments of the seasoning composition. Example 1 is a spice-seasoning composition, and Example 2 is a spice-seasoning-spicy oil composition. Examples 3-8 are embodiments of processing methods for processing aquatic products using the seasoning composition described in this invention, while Comparative Examples 1-2 are examples of processing methods for aquatic products using conventional cooking methods.

[0042] Example 1: Processing method of spice-seasoning composition

[0043] (1) Preparation of fragrance powder composition A:

[0044] Prepare the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko fruit, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus.

[0045] Grind all the ingredients above into particles the size of mung beans, bake at 80℃ until slightly dry to obtain spice powder composition A, and let it stand in the absence of air for later use.

[0046] (2) Preparation of seasoning composition B:

[0047] Prepare the following ingredients by weight: 2.5-3 kg peanut oil, 2.5-3 kg vegetable oil, 2.5-3 kg lard, 450-500 g oyster sauce, 400-500 g fermented chili paste, 1000-1200 g Lee Kum Kee spicy sauce, 550-800 g Lao Gan Ma chili sauce, 400-500 g seafood sauce, 400-500 g broad bean paste, 200-300 g ginger, 200-300 g scallions, 200-300 g garlic, and 1000-1250 g Da Hong Pao tea leaves.

[0048] Heat peanut oil, vegetable oil, lard, and oyster sauce together to 70% heat. Fry ginger, scallions, and garlic until fragrant. Then add glutinous rice chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao chili sauce. Simmer over medium-low heat until the moisture evaporates, resulting in seasoning composition B. Let it stand to settle and set aside.

[0049] (3) Preparation of spice-seasoning composition C:

[0050] Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand to allow the fat-soluble aroma to fully dissolve into the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained. The spice-seasoning composition C is the seasoning composition and should be refrigerated.

[0051] Example 2: Processing method of spice-seasoning-spicy oil composition

[0052] The seasoning composition of this embodiment includes: spice-seasoning composition C and spicy oil D. The processing method includes preparing spice-seasoning composition C and spicy oil D separately.

[0053] (1) Preparation of spice-seasoning composition C:

[0054] (1.1) Preparation of fragrance powder composition A:

[0055] Take the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus. Grind all ingredients into small pieces the size of mung beans and bake at 80℃ until slightly dry to obtain spice powder composition A. Let it stand in the absence of air for later use.

[0056] (1.2) Preparation of seasoning composition B:

[0057] Prepare the following ingredients by weight: 2500-3000g peanut oil, 2500-3000g vegetable oil, 2500-3000g lard, 450-500g oyster sauce, 400-500g fermented chili paste, 1000-1200g Lee Kum Kee spicy sauce, 550-800g Lao Gan Ma chili sauce, 400-500g seafood sauce, 400-500g broad bean paste, and 200-300g ginger. Combine 200-300g scallions, 200-300g garlic, and 1000-1250g Da Hong Pao tea leaves. Heat peanut oil, vegetable oil, lard, and oyster sauce together to 70% heat. Sauté ginger, scallions, and garlic until fragrant. Then add fermented chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao tea leaves. Simmer over medium-low heat until the moisture evaporates, resulting in seasoning composition B. Let it settle and set aside.

[0058] (1.3) Preparation of spice-seasoning composition C: Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand so that the fat-soluble aroma can be fully dissolved in the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained and stored in the refrigerator.

[0059] (2) Preparation of spicy oil D:

[0060] (2.1) Take the following ingredients by weight: 10-12 kg rapeseed oil, 700 g cucumber, 700 g carrot, 300 g dried chili peppers, 300 g ginger, 300 g garlic, 300 g scallions, and 2 kg glutinous rice chili paste.

[0061] (2.2) Heat rapeseed oil in a cold pan over high heat until it reaches 50% of its maximum temperature. Then reduce the heat to low and add dried chili peppers, ginger, and garlic to sauté until fragrant. Add scallions and continue to simmer until fragrant. Add cucumber and carrot and fry until the solids in the pan turn golden brown. Remove them from the pan.

[0062] (2.3) Turn off the heat and wait for the oil temperature in the pot to drop to 50% heat. Add the glutinous rice chili paste and fry over medium-low heat until it turns dark red.

[0063] (2.4) Filter out all solids to obtain the spicy oil D, let it cool and set aside.

[0064] The seasoning composition of this embodiment is thus prepared, namely: spice-seasoning composition C and spicy oil D. During storage, spice-seasoning composition C and spicy oil D are stored separately. During cooking, spice-seasoning composition C and spicy oil D are used simultaneously or sequentially according to cooking requirements.

[0065] Example 3: Processing method of spicy crab

[0066] (3.1) Select fresh hairy crabs, use ultrasonic cleaning equipment to clean the surface of the crab body and the crab abdomen to remove mud and impurities, and then keep them in clean water for 2 hours to expel all the mud and sand.

[0067] (3.2) After washing the crab, cut it in half, remove the gills and the navel, marinate it with salt and cooking wine for 5 minutes, dip the marinated hairy crab with the cut side down in starch, and coat it with a thin batter.

[0068] (3.3) Heat oil in a wok to 60% heat (about 160-180℃), fry the crab until the outer skin is crispy and golden brown, remove and drain the oil, and set aside.

[0069] (3.4) Prepare the spicy broth: Take an appropriate amount of spicy oil D and an appropriate amount of spice-seasoning combination C, and set aside. Leave some oil in the pot, add dried chili peppers, ginger slices, and garlic slices and sauté until fragrant. Add spicy oil D and spice-seasoning combination C, and stir-fry until the oil turns red and fragrant. Then add an appropriate amount of water, oyster sauce, cooking wine, salt, MSG, and sugar. Bring to a boil to make the spicy broth.

[0070] (3.5) Simmering: Put the fried crab into the spicy broth, stir-fry evenly, cover the pot and simmer over medium-low heat for 5-10 minutes to allow the crab to fully absorb the broth.

[0071] (3.6) Plating: When plating, the crab back is facing up, the remaining broth is poured over it, and garnished with chopped green onions and cilantro.

[0072] Example 4: Processing method of steamed shrimp with garlic

[0073] (4.1) Select fresh and live prawns, rinse them with clean water to remove mud and sand.

[0074] (4.2) Trim off the shrimp whiskers and legs, devein the shrimp by cutting along the back, and marinate with salt and cooking wine for 5 minutes.

[0075] (4.3) Seasoning treatment: Add an appropriate amount of spice-seasoning composition C, so that the spice-seasoning composition C is evenly coated on the back of the shrimp.

[0076] (4.4) Steaming: Place the shrimp on a steaming plate and steam over high heat for 5-8 minutes.

[0077] (4.5) Plating: After plating, drizzle with hot oil and sprinkle with chopped green onions for decoration.

[0078] Example 5: Processing method for stir-fried mussels

[0079] (5.1) Select fresh mussels and use water soaking and ultrasonic cleaning equipment to thoroughly clean the shell surface to ensure the removal of mud, sand, impurities and microorganisms on the body surface. Then, keep them in clean water for 1-2 hours to ensure that the shells are tightly closed and the mussels are in good condition.

[0080] (5.2) Rinse the inside of the shell with clean water to ensure that there is no mud or sand residue, and marinate with a little salt and cooking wine for 5 minutes.

[0081] (5.3) Heat a wok with a suitable amount of oil over high heat until it reaches 50% heat (about 150℃). Add ginger slices, garlic slices, and scallion segments and sauté until fragrant. Add a suitable amount of spice-seasoning combination C and sauté over low heat until fragrant. Add the marinated mussels to the wok and stir-fry quickly and evenly. Add a suitable amount of water, cover the wok, and simmer over medium heat for 3-5 minutes until all the shells open. Add a suitable amount of spicy oil D and stir-fry evenly so that the mussel meat can fully absorb the flavor of the seasoning.

[0082] (5.4) Plating: When plating, the clams should be placed with the meat facing up, drizzled with the remaining broth, and garnished with chopped green onions and cilantro.

[0083] Example 6: Processing method of steamed scallops

[0084] (6.1) Select fresh scallops and use water soaking and ultrasonic cleaning equipment to thoroughly clean the shell surface to ensure the removal of mud, sand, impurities and microorganisms on the body surface. Then keep them in clean water for 1-2 hours to ensure that the shells are tightly closed and the scallops are in good condition.

[0085] (6.2) Rinse the inside of the shell with clean water to ensure that there is no mud or sand residue, and marinate with a little salt and cooking wine for 5 minutes.

[0086] (6.3) Place the marinated scallops on a steaming plate, sprinkle evenly with the spice-seasoning combination C, and steam over high heat for 5-8 minutes until all the shells open.

[0087] (6.4) Plating after cooking: After cooking, drizzle with an appropriate amount of spicy oil D to enhance the flavor.

[0088] Example 7: Processing technology of abalone

[0089] (7.1) Select fresh abalone, rinse the surface with clean water to remove impurities, and clean the abalone shell and meat with a brush to avoid mud and sand residue.

[0090] (7.2) Remove the abalone meat from the shell, remove the internal organs and mouth, slice the abalone meat into thin slices, marinate with a little salt and cooking wine for 10 minutes to let it absorb the flavor.

[0091] (7.3) Heat oil in a wok, add ginger slices and garlic slices and sauté until fragrant. Add an appropriate amount of spice-seasoning combination C and stir-fry over low heat until fragrant. Then add the marinated abalone slices to the wok and stir-fry quickly and evenly. Pour in the broth, cover the wok and simmer over medium heat for 5-8 minutes until the abalone slices soften.

[0092] (7.4) After reducing the sauce, remove from the pot and plate. Arrange the abalone slices neatly on the plate and drizzle with the remaining sauce. You can garnish with green vegetables, carrot slices, etc. to enhance the appearance of the dish.

[0093] The broth is made from chicken and pork bones and is used to enhance the flavor.

[0094] Example 8: Processing technology of sea cucumber

[0095] (8.1) Select dried or fresh sea cucumbers. If dried sea cucumbers are used, they need to be soaked in clean water for 24 hours in advance until they are completely softened.

[0096] (8.2) Clean the surface of the sea cucumber, remove the internal organs and sand mouth, boil the sea cucumber in water for 5 minutes to remove the fishy smell and impurities, cut the sea cucumber into sections, marinate with a little salt and cooking wine for 10 minutes to let it absorb the flavor.

[0097] (8.3) Heat oil in a wok, add ginger slices and garlic slices and sauté until fragrant. Add an appropriate amount of spice-seasoning combination C and stir-fry over low heat until fragrant. Then add the marinated sea cucumber pieces to the wok and stir-fry quickly and evenly. Pour in the broth, cover the wok and simmer over medium heat for 10-15 minutes until the sea cucumber is soft.

[0098] (8.4) After the sauce has reduced, remove the dish from the heat and plate it. Arrange the sea cucumber pieces neatly on the plate and drizzle with the remaining sauce. You can garnish with green vegetables, carrot slices, etc. to enhance the appearance of the dish.

[0099] Comparative Example 1: Traditional Steamed Crab Processing Method

[0100] Raw material pretreatment: Select fresh, live hairy crabs and rinse them thoroughly with clean water.

[0101] Steaming: Place the crab directly into a steamer and steam for 15-20 minutes.

[0102] Seasoning: After steaming, serve with soy sauce and vinegar.

[0103] Crab roe loss: The loss rate of crab roe during steaming is as high as 20%.

[0104] Limited flavor: It relies solely on dipping sauces for seasoning, resulting in a limited flavor profile.

[0105] Poor taste: The steaming time was too long, and the meat was too tough.

[0106] Comparative Example 2: Traditional Stir-fried Shrimp Processing Method

[0107] Raw material pretreatment: Select fresh, live prawns and rinse them thoroughly with clean water.

[0108] Stir-fry: Heat oil in a wok, add shrimp and stir-fry until they change color, add salt and soy sauce to taste, and continue to stir-fry for 2 minutes.

[0109] Remove from heat and plate: Serve directly on a plate.

[0110] Nutrient loss: High-temperature stir-frying causes the shrimp to lose its nutrients.

[0111] Insufficient flavor: The seasonings only stay on the surface and the flavor does not penetrate enough.

[0112] The texture is too firm: the shrimp meat was not cooked for the right amount of time.

[0113] By comparing Examples 1 and 2 with Comparative Examples 1 and 2, the various aquatic product processing methods of the present invention are significantly superior to traditional processing methods in terms of nutrient retention, flavor penetration, and taste. Examples 1 and 2, through scientific pretreatment, frying, steaming, and the application of seasoning compositions, solve problems such as crab roe loss, monotonous flavor, and meat aging that exist in traditional methods, thus meeting consumers' demand for high-quality aquatic products. Compared with the prior art, these are the positive effects directly brought about or inevitably produced by the technical features of the present invention.

[0114] Although the present invention has been described above with reference to preferred embodiments, this does not mean that the scope of the present invention is limited to the structure described above. Any equivalent alternative structures that can be easily developed by those skilled in the art after reading the above description, and any equivalent changes and modifications made without departing from the spirit and scope of the present invention, should be covered within the scope of the present invention.

Claims

1. A seasoning composition, characterized in that: The seasoning composition is prepared by dissolving spice powder composition A into seasoning composition B, specifically including the following steps: (1) Preparation of fragrance powder composition A: Take the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus. Grind all ingredients into small pieces the size of mung beans and bake at 80℃ until slightly dry to obtain spice powder composition A. Let it stand in the absence of air for later use. (2) Preparation of seasoning composition B: Prepare the following ingredients by weight: 2.5-3 kg peanut oil, 2.5-3 kg vegetable oil, 2.5-3 kg lard, 450-500 g oyster sauce, 400-500 g fermented chili paste, 1000-1200 g Lee Kum Kee spicy sauce, 550-800 g Lao Gan Ma chili sauce, 400-500 g seafood sauce, 400-500 g broad bean paste, 200-300 g ginger, and 200 g scallions. -300g of peanut oil, 200-300g of garlic, and 1000-1250g of Da Hong Pao tea leaves. Heat peanut oil, vegetable oil, lard, and oyster sauce together to 70% heat. Sauté ginger, scallions, and garlic until fragrant. Then add glutinous rice chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao tea leaves. Simmer over medium-low heat until the moisture evaporates to obtain seasoning composition B. Let it stand to settle and set aside. (3) Preparation of spice-seasoning composition C: Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand to allow the fat-soluble aroma to fully dissolve into the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained. The spice-seasoning composition C is the seasoning composition and should be refrigerated.

2. A seasoning composition, characterized in that, The seasoning composition comprises: spice-seasoning composition C and spicy oil D, wherein: The spice-seasoning composition C is prepared by dissolving spice powder composition A into seasoning composition B, and includes: (1.1) Preparation of spice powder composition A: Take the following ingredients by weight: 150-200g star anise, 40-50g cinnamon, 80-100g fennel seeds, 130-150g white cardamom, 30-40g amomum villosum, 60-80g tsaoko, 130-150g tsaoko, 5-10g angelica dahurica, 40-50g galangal, 30-40g bay leaves, 5-10g cloves, 5-10g licorice root, 10-20g angelica sinensis, and 30-50g astragalus membranaceus. Grind all ingredients into particles the size of mung beans and bake them at 80℃ until slightly dry to obtain spice powder composition A. Let it stand in the absence of air for later use. (1.2) Preparation of seasoning composition B: According to the following weight ratios: 2500-3000g peanut oil, 2500-3000g vegetable oil, 2500-3000g lard, 450-500g oyster sauce, 400-500g fermented chili paste, 1000-1200g Lee Kum Kee spicy sauce, 550-800g Lao Gan Ma chili sauce, 400-500g seafood sauce, 400-500g broad bean paste, 2g ginger. Combine 00-300g of peanut oil, vegetable oil, lard, and oyster sauce and heat to 70% of its maximum temperature. Sauté the ginger, scallions, and garlic until fragrant. Then add the fermented chili paste, Lee Kum Kee spicy sauce, Lao Gan Ma chili sauce, seafood sauce, broad bean paste, and Da Hong Pao tea. Simmer over medium-low heat until the moisture evaporates, resulting in seasoning composition B. Let it settle and set aside. (1.3) Preparation of spice-seasoning composition C: Reheat seasoning composition B to 50% heat, add spice powder composition A, stir evenly, turn off the heat, cover and let stand so that the fat-soluble aroma can be fully dissolved in the oil. After the temperature drops to room temperature, spice-seasoning composition C is obtained and stored in the refrigerator. The method for preparing the spicy oil D is as follows: (2.1) Take the following ingredients by weight: 10-12 kg rapeseed oil, 700 g cucumber, 700 g carrot, 300 g dried chili peppers, 300 g ginger, 300 g garlic, 300 g scallions, and 2 kg chili paste. (2.2) Heat rapeseed oil in a cold pan over high heat until it reaches 50% of its maximum temperature. Then reduce the heat to low and add dried chili peppers, ginger, and garlic to sauté until fragrant. Add scallions and continue to simmer until fragrant. Add cucumber and carrot and fry until the solids in the pan turn golden brown. Remove them from the pan. (2.3) Turn off the heat and wait for the oil temperature in the pot to drop to 50% heat. Add the glutinous rice chili paste and fry over medium-low heat until it turns dark red. (2.4) Filter out all solids to obtain the spicy oil D, let it cool and set aside.

3. A method for processing aquatic products, characterized in that, The processing method includes the following steps: (1) Pre-treatment: After cleaning the aquatic products, cut or cut them according to cooking needs or the standards for serving, and remove the inedible or non-serving parts. (2) Marinate the pre-treated aquatic products for later use; the marinating time is 5-10 minutes, and the marinating liquid is brine, vinegar, cooking wine or other marinating liquid with the same or similar effects. (3) Add the seasoning composition for conventional cooking, wherein the seasoning composition is the seasoning composition as described in claim 1 or 2, and the conventional cooking includes one or a combination of two or more cooking methods such as steaming, boiling, braising, stir-frying, and deep-frying. (4) Remove from the pot and plate.

4. The processing method for aquatic products as described in claim 3, characterized in that: In step (3), the addition of the seasoning composition for conventional cooking is selected from one of the following specific operations: (a) Heat oil in a pot, add ingredients and sauté until fragrant, add spicy oil D and spice-seasoning combination C, stir-fry until red oil and aroma are released, then add appropriate amount of water, oyster sauce, cooking wine, salt, MSG and sugar, bring to a boil to make spicy broth, add the pre-fried aquatic products into the spicy broth, stir-fry evenly, cover the pot and simmer over medium-low heat for 5-10 minutes to allow the aquatic products to fully absorb the spicy broth; (ii) Apply the spice-seasoning composition C evenly to the surface of the pre-marinated aquatic products, then place them on a steaming tray and steam them over high heat for 5-8 minutes. Once steamed, remove them from the steamer. In a separate pan, heat the oil and pour it over the steamed aquatic products. (III) Heat the oil in the pot, add the ingredients and sauté until fragrant. Add the spice-seasoning combination C and stir-fry over low heat until fragrant. Add the pre-marinated aquatic products to the pot and stir-fry quickly and evenly. Add an appropriate amount of water, cover the pot and simmer over medium heat for 3-5 minutes. Then add the spicy oil D and stir-fry evenly so that the aquatic products can fully absorb the flavor of the seasonings. (iv) Apply the spice-seasoning composition C evenly to the surface of the pre-marinated aquatic products, then place them on a steaming tray and steam them over high heat for 5-8 minutes. Once steamed, remove them from the steamer and drizzle with spicy oil D. (v) Heat the oil in the pot, add the ingredients and sauté until fragrant. Add the spice-seasoning combination C and stir-fry over low heat until fragrant. Add the pre-marinated aquatic products to the pot, stir-fry quickly and evenly, add the broth, cover the pot and simmer over medium heat until the aquatic products are tender.

5. The processing method for aquatic products as described in claim 4, characterized in that: The ingredients are any combination of dried chili peppers, ginger, garlic, and scallions, which are cut into sections, slices, or granules according to processing requirements and the characteristics of the ingredients themselves.

6. The processing method for aquatic products as described in claim 4, characterized in that: The broth is made from chicken and pork bones and is used to enhance the flavor.