The invention relates to a halal spicy
shrimp seasoning, relates to a preparing method of the halal spicy
shrimp seasoning, and belongs to the technical field of
food processing. The halal spicy
shrimp seasoning is prepared from, by weight, 50-100 parts of
plant oil, 5-15 parts of thick broad-bean sauce, 1-2 parts of fermented blank beans, 2-16 parts of peppers, 2-8 parts of garlic-and-onion
fermentation liquid, 1-6 parts of fresh ginger, 1-6 parts of
sugar, 2-6 parts of special salt, 1-3 parts of soybean sauce, 1-5 parts of fermented grain pulp, 0.2-3 parts of spice, 1-3 parts of composite
plant powder, 0.5-1 part of
edible mushroom enzymolysis
powder, 1-10 parts of fermented chilli sauce and 1-2 parts of
pleurotus eryngii
powder. Multiple kinds of coarse food grain are added into the seasoning; meanwhile, mint,
green tea,
coix seeds and hawthorns are added, and the quite good effects of clearing heat, reducing internal heat, accelerating gastrointestinal
motility, nourishing yin for moistening
dryness and the like are achieved; particularly, the collected
lactobacillus plantarum CGMCC No.11763 is used for
fermentation, and the effect is quite good.