Halal spicy shrimp seasoning and preparing method thereof
A technology of spicy shrimp and seasoning, which can be applied to bacteria used in food preparation, ultra-high pressure food processing, food ultrasonic treatment, etc., and can solve problems such as adverse human health.
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Embodiment 1
[0107] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:
[0108] 72 parts of vegetable oil, 9 parts of bean paste, 1 part of tempeh, 4.6 parts of pepper, 2.15 parts of garlic and onion fermentation liquid, 2.6 parts of ginger, 2 parts of sugar, 4 parts of special salt, 2 parts of soy sauce, 3 parts of fermented grain pulp, 1.5 parts of spices , 2 parts of compound plant powder, 1 part of edible fungus enzymatic hydrolysis powder, 1.6 parts of fermented chili sauce, 2 parts of Pleurotus eryngii powder;
[0109] The spice is composed of raw materials in the following mass ratio: pepper: pepper: star anise = 3:10:2;
[0110] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:
[0111] Evenly mix the fruiting bodies of Pleurotus eryngii, crab-flavored mushrooms, and shiitake mushrooms in a mass ratio of 2:1:3, pulverize to fine particles, add citric acid aqueous solution 7 times the amo...
Embodiment 2
[0161] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:
[0162] 50 parts of vegetable oil, 15 parts of bean paste, 2 parts of tempeh, 2 parts of pepper, 2 parts of garlic and onion fermentation liquid, 1 part of ginger, 1 part of sugar, 2 parts of special salt, 3 parts of soy sauce, 5 parts of fermented grain pulp, 0.2 parts of spices, 3 parts of compound plant powder, 1 part of edible fungus enzymatic hydrolysis powder, 1 part of fermented chili sauce, 2 parts of Pleurotus eryngii powder;
[0163] The spice is preferably composed of raw materials in the following mass ratio: pepper: pepper: star anise = 3:15:3;
[0164] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:
[0165] Mix the fruiting body of Pleurotus eryngii, the fruiting body of crab-flavored mushroom, and the fruiting body of shiitake mushroom according to the mass ratio of 2:1:3, grind to fine particles, add citri...
Embodiment 3
[0209] A halal spicy shrimp seasoning is made from the following raw materials in parts by weight:
[0210] 100 parts of vegetable oil, 15 parts of bean paste, 2 parts of tempeh, 6 parts of pepper, 8 parts of garlic and onion fermentation liquid, 6 parts of ginger, 6 parts of sugar, 6 parts of special salt, 3 parts of soy sauce, 1 part of fermented grain pulp, 3 parts of spices , 3 parts of compound plant powder, 0.5 parts of edible fungus enzymatic hydrolysis powder, 10 parts of fermented chili sauce, 2 parts of Pleurotus eryngii powder;
[0211] The spice is preferably composed of raw materials in the following mass ratio: pepper: pepper: star anise = 5:10:3;
[0212] The preparation method of said edible fungus enzymatic hydrolysis powder comprises the following steps:
[0213] Mix the fruiting body of Pleurotus eryngii, the fruiting body of crab-flavored mushroom, and the fruiting body of shiitake mushroom according to the mass ratio of 2:1:3, grind to fine particles, add...
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