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Lobster seasoning and preparation method thereof

A technology of seasoning and lobster, applied in the field of seasoning, can solve the problems of heavy taste of seasoning, abuse of spice and medicine, harmful to the body, etc., and achieve the effects of preventing food spoilage, appetizing appetite, and increasing appetite.

Inactive Publication Date: 2018-04-17
兴化市华荣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its high nutritional value and delicious taste, lobster has become a favorite delicacy for the general public. There are many cooking seasonings for lobster on the market. Different flavors of seasoning endow crayfish with various flavors, but most of them now Seasoning formula, too much abuse of spices and medicinal materials, and the interaction between raw materials and raw materials have not been fully considered, resulting in the final seasoning may not be a collection of the functions of each raw material, on the contrary may be caused by the interaction between raw materials harmful to the body
Moreover, too many raw materials will also cause the taste of the seasoning to be too strong, which will affect the fresh fragrance of the lobster itself.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A lobster seasoning. The lobster seasoning is composed of the following ingredients according to the weight percentage: 20% of Angelica dahurica, 20% of cumin, 10% of cumin, 10% of star anise, 10% of Chinese prickly ash, 10% of grass fruit, 10% of nutmeg, licorice 6%, cinnamon 2%, cloves 2%.

[0038] The above-mentioned lobster seasoning is prepared by the following preparation method:

[0039] (1) Select the above raw materials.

[0040] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0041] (3) Screening and magnetic screening: Pass the granulated material through a 100-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0042] (4) Steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the temperature of steam sterilization is 110° C., and the time is 7 minutes.

[0043...

Embodiment 2

[0048] A lobster seasoning, the lobster seasoning is composed of the following ingredients according to weight percentage: Angelica dahurica 16%, cumin 15%, cumin 8%, star anise 9%, Chinese prickly ash 8%, grass fruit 9%, nutmeg 8%, licorice 5%, Cinnamon 1.5%, Clove 1.5%.

[0049] The above-mentioned lobster seasoning is prepared by the following preparation method:

[0050] (1) Select the above raw materials.

[0051] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0052] (3) Screening and magnetic screening: Pass the granulated material through a 90-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0053] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic field, the steam sterilization temperature is 100° C., and the time is 8 minutes.

[0054] (5) Drying: The steam sterilize...

Embodiment 3

[0059] A lobster seasoning, the lobster seasoning is composed of the following ingredients according to weight percentage: Angelica dahurica 22%, cumin 23%, cumin 11%, star anise 12%, Chinese prickly ash 12%, grass fruit 12%, nutmeg 11%, licorice 7%, cinnamon 2.5%, cloves 3%.

[0060] The above-mentioned lobster seasoning is prepared by the following preparation method:

[0061] (1) Select the above raw materials.

[0062] (2) Pulverization and granulation: The raw material is pulverized, stirred evenly, and then placed in a granulator for granulation.

[0063] (3) Screening and magnetic screening: Pass the granulated material through a 100-mesh sieve, and pass it through a magnetic device for testing. If it is qualified, it will enter the next step.

[0064] (4) steam sterilization: steam sterilization is carried out to the material after sieving and magnetic treatment, the steam sterilization temperature is 120° C., and the time is 6 minutes.

[0065] (5) Drying: The stea...

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Abstract

The invention discloses a lobster seasoning and a preparation method thereof. The lobster seasoning is prepared from the following components in percentage by weight: 16 to 22% of radix angelicae dahuricae, 15 to 23% of fennel, 8 to 11% of cumin, 9 to 12% of star anise, 8 to 12% of pepper, 9 to 12% of fructus tsaoko, 8 to 11% of semen myristicae, 5 to 7% of radix et rhizoma glycyrrhizae, 1.5 to 2.5% of cortex cinnamomi, 1.5 to 3% of flos caryophylli. Lobsters baked with the lobster seasoning are rich in nutrients and good in health, and can retain the original umami flavor of the lobsters.

Description

technical field [0001] The invention relates to a seasoning, in particular to a lobster seasoning and a preparation method thereof. Background technique [0002] The types and contents of nutrients in lobster are no less than that of livestock and poultry meat, and the nutrients in various shrimps are almost the same. All kinds of shrimps contain high protein and low fat, and the protein content accounts for 16-20% of the total Around, the fat content is less than 0.2%. Moreover, the fat contained is mainly composed of unsaturated fatty acids, which are suitable for human body absorption. Moreover, lobster is not only white and tender, delicious, high in protein, low in fat, rich in nutrition, but also has medicinal value, which can reduce phlegm, relieve cough, and promote wound healing. Because of its high nutritional value and delicious taste, lobster has become a favorite delicacy for the general public. There are many cooking seasonings for lobster on the market. Diff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L33/00A23L3/16A23B4/20
CPCA23B4/20A23L3/165A23L27/14A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2300/10A23V2300/24
Inventor 胥广荣
Owner 兴化市华荣食品有限公司
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