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Three seafood treasures and preparation method thereof

A technology of seafood and three treasures, which is applied in the field of food processing, can solve the problems of non-standardization of products, and achieve the effects of reducing morbidity, enhancing the immune function of the body, and enhancing metabolism

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a seafood triple treasure and its production method, aiming to solve the problem that the existing seafood triple treasure products have not been standardized

Method used

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  • Three seafood treasures and preparation method thereof

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Effect test

Embodiment 1

[0021] Embodiment 1: A kind of seafood three treasures and its preparation method

[0022] A kind of seafood three treasures, the seafood three treasures are mainly composed of 630~650 parts by weight of cuttlefish, 190~210 parts by weight of shrimp, 90~110 parts by weight of fresh shellfish, 55~65 parts by weight of green beans and the following parts by weight of Accessories made of:

[0023] MSG 5~6 parts;

[0024] Salt 5~6 parts;

[0025] Ginger powder 0.3~0.5 parts;

[0026] 1~2 parts white sugar;

[0027] 1~2 servings of Fresh King;

[0028] Sodium bicarbonate 4~6 parts.

[0029] See attached figure 1 Shown, a kind of method of making seafood three treasures, described method comprises described cuttlefish, dried shrimps, fresh shellfish, green beans, monosodium glutamate, salt, ginger powder, white granulated sugar, umami king, sodium bicarbonate mix and stir, at 0 Pickle at -5°C for 2-3 hours.

[0030] In a further preferred technical solution of the specific e...

Embodiment 2

[0033] Embodiment 2: A kind of seafood three treasures and its preparation method

[0034] A kind of seafood triple treasure, the batching of described seafood triple treasure is as follows:

[0035] Cuttlefish 640 grams;

[0036] Shrimp 200 grams;

[0037] Fresh shellfish 100g;

[0038] 60 grams of green beans;

[0039] MSG 6 grams;

[0040] Salt 6 grams;

[0041] 0.4 grams of ginger powder;

[0042] 2 grams of white sugar;

[0043] Umami King 2 grams;

[0044] Sodium bicarbonate 5 grams.

[0045] See attached figure 1 As shown, the method for making seafood three treasures, the steps are as follows:

[0046] 1. Picking materials: raw materials: cuttlefish, fresh shellfish, green shrimp, green beans. Confirm the quality and quantity of raw materials are correct.

[0047] 2. Knife work: Thaw the cuttlefish on the workbench. When the cuttlefish strips are half thawed, cut the cuttlefish into cubes 1.5 cm long and 1.5 cm wide.

[0048] 3. Tumbling and marinating: c...

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Abstract

The invention relates to three seafood treasures and a preparation method thereof. The three seafood treasures mainly comprise the following components in part by weight: 630 to 650 parts of main material cuttlefish, 190 to 210 parts of shrimp meat, 90 to 110 parts of fresh scallop, 55 to 65 parts of green soy bean, 5 to 6 parts of monosodium glutamate, 5 to 6 parts of salt, 0.3 to 0.5 part of ginger powder, 1 to 2 parts of white granulated sugar, 1 to 2 parts of tasty king and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the three seafood treasures can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a seafood triple treasure and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal sk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/33A23L17/50A23L17/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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