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Crayfish spiced salt seasoning and preparation method thereof

A technology of lobster salt, pepper and seasoning, which is applied in the field of food processing, can solve the problems of single taste, condiments that cannot meet cooking needs, and lack of layering, etc., and achieve the effect of good taste, easy preservation, and strong aftertaste

Inactive Publication Date: 2017-04-26
应剑军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A crayfish salt and pepper seasoning, comprising the following ingredients in percentage by weight: 12% vegetable oil, 15% salt, 2% monosodium glutamate, 8% pepper, 3% black pepper, 0.3% star anise, 0.3% clove, 0.6% amomum, fragrant 0.8% hair grass, 2% nutmeg, 3% tangerine peel, 5% fragrant leaves, 3% fennel, 9% perilla leaves, 2% purple bamboo root, 6% yellow ox tea and the balance of red pepper.

[0018] A preparation method of crayfish salt and pepper seasoning, comprising the following steps:

[0019] A. Take the dried red pepper, black pepper, pepper, star anise, sage, nutmeg, tangerine peel, fragrant leaves, perilla leaves, purple bamboo root and yellow ox tea and put them into a grinder for grinding;

[0020] B. Add food oil into the frying pan, control the oil temperature at 120-140°C, pour in the ground material in step A, and dry fry for 12 minutes;

[0021] C. Add the remaining raw materials and continue to dry fry for 4 minutes.

Embodiment 2

[0023] A crayfish salt and pepper seasoning, comprising the following ingredients in percentage by weight: 15% vegetable oil, 12% salt, 3% monosodium glutamate, 6% pepper, 5% black pepper, 0.2% star anise, 0.4% clove, 0.5% amomum, fragrant 1% hair grass, 3% nutmeg, 5% tangerine peel, 3% fragrant leaves, 5% fennel, 2% perilla leaves, 12% purple bamboo root, 4% yellow ox tea and the rest of red pepper.

[0024] A preparation method of crayfish salt and pepper seasoning, comprising the following steps:

[0025] A. Take the dried red pepper, black pepper, pepper, star anise, sage, nutmeg, tangerine peel, fragrant leaves, perilla leaves, purple bamboo root and yellow ox tea and put them into a grinder for grinding;

[0026] B. Add food oil into the frying pan, control the oil temperature at 120-140°C, pour in the ground material in step A, and dry fry for 15 minutes;

[0027] C. Add the remaining raw materials and continue to dry fry for 3 minutes.

Embodiment 3

[0029] A crayfish salt and pepper seasoning, comprising the following ingredients in percentage by weight: 8% vegetable oil, 18% salt, 1% monosodium glutamate, 10% pepper, 2% black pepper, 0.5% star anise, 0.2% clove, 1% amomum, fragrant 0.6% hair grass, 1% nutmeg, 2% tangerine peel, 6% fragrant leaves, 2% fennel, 8% perilla leaves, 1% purple bamboo root, 8% yellow ox tea and the balance of red pepper.

[0030] A preparation method of crayfish salt and pepper seasoning, comprising the following steps:

[0031] A. Take the dried red pepper, black pepper, pepper, star anise, sage, nutmeg, tangerine peel, fragrant leaves, perilla leaves, purple bamboo root and yellow ox tea and put them into a grinder for grinding;

[0032] B. Add food oil into the frying pan, control the oil temperature at 120-140°C, pour in the ground material in step A, and dry fry for 10 minutes;

[0033] C. Add the rest of the raw materials and continue to dry fry for 5 minutes.

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Abstract

The invention discloses a crayfish spiced salt seasoning. The crayfish spiced salt seasoning comprises the following components: vegetable oil, salt, gourmet powder, Chinese prickly ash, black peppers, star aniseeds, cloves, villous amomum fruits, roots or herbs of valeriana tangutica, netmeg, dried orange peel, bay leaves, fennel seeds, perilla leaves, rhizomes of phyllostachys nigra, cratoxylum cochinchinense, and red chili. According to the seasoning, the rhizomes of phyllostachys nigra and the cratoxylum cochinchinense are used as natural preservatives, and chemical preservation agents do not need to be added, so that the crayfish spiced salt seasoning is healthy and environmental-friendly; and the seasoning is a dry spice obtained through stir-frying, and is easy to store, and the quality guarantee period can reach 18 months. The made crayfish spiced salt seasoning not only is good in mouth feel, and heavy in aftertaste, also has certain effects of clearing heat and removing toxicity and is beneficial for human bodies after being eaten for a long term.

Description

technical field [0001] The invention relates to a seasoning, which belongs to the field of food processing, in particular to a crayfish salt and pepper seasoning and a preparation method thereof. Background technique [0002] With the continuous development of modern society, people have higher and higher requirements for food. Traditional condiments can no longer meet the needs of cooking. Compound seasonings are becoming more and more popular. [0003] The protein content in crayfish is very high, and the meat is soft and easy to digest. It is an excellent food for people who are weak and need to take care of themselves after illness; shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc. Magnesium is good for the heart. Exercise has an important regulatory effect and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time expand the coronary arteries, which is beneficial to the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/22A23L27/10
Inventor 应剑军
Owner 应剑军
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