Preparation method of spicy pholas dactylus

A technology of sea bamboo shoots and spicy, which is applied in the field of preparation of spicy sea bamboo shoots, which can solve the problems that fresh sea bamboo shoots are not suitable for long-term transportation and storage, the taste is not delicious enough, and they have been left for a long time, so as to achieve a strong taste and increase appetite , time-saving effect

Inactive Publication Date: 2018-05-29
吴利云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh sea scallops are not suitable for long-term transportation and storage, and the transportation cost is relatively high, so the main consumer market is still limited to the vicinity of the production area
Most of the existing frozen sea shoots and shellfish in the market are single-frozen. After a long time of storage, they are easy to air-dry, and after slowing down, the soup is less, and the taste is not delicious enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Wash the sea scallops, steam until the shells are opened to 3-8mm, then take them out immediately, and take 210Kg of sea scallops for use;

[0030] B, the juice obtained by filtering the chrysanthemum flower with 6 times of its weight in water and boiling for 5 minutes, as the chrysanthemum flower juice, take 10Kg of the chrysanthemum flower juice for subsequent use;

[0031] Dried orange peel is boiled with water of 4 times of its weight on low heat for 10 minutes and the juice obtained by filtering is used as orange peel juice, and 14Kg of orange peel juice is taken for subsequent use;

[0032] Boil the grass with water 3 times its weight on low heat for 5 minutes and then filter the juice obtained, as the grass juice, take 0.01Kg of the grass juice for subsequent use;

[0033] C, the making of spicy seasoning: get 18Kg of dried red chili for subsequent use;

[0034] 1) Pour 10Kg of vegetable oil into the pot, add dried red chili peppers when heated to 65°C, chang...

Embodiment 2

[0043] A. Wash and steam the sea scallops until the shell is opened to 3-8mm, take them out immediately, and take 212Kg of sea scallops for use;

[0044] B, the juice obtained by filtering the chrysanthemum flower with 8 times of its weight in water after boiling for 10 minutes, as the chrysanthemum flower juice, 11Kg of the chrysanthemum flower juice is for subsequent use;

[0045] Dried orange peel is boiled with water of 5 times of its weight on low heat for 15 minutes and the juice obtained by filtering is used as orange peel juice, and 16Kg of orange peel juice is taken for subsequent use;

[0046] Boil the grass with 4 times its weight on low heat for 8 minutes and then filter the juice obtained, as the grass juice, take 0.015Kg of the grass juice for subsequent use;

[0047] C, the making of spicy seasoning: take 18-25Kg of red dried chili for subsequent use;

[0048] 1) Pour 11Kg vegetable oil into the pot, add red dried chili when heated to 75°C, change the heat to l...

Embodiment 3

[0056] A. Wash the sea bamboo shells, steam until the shells are opened to 3-8 mm, take them out immediately, and take 215Kg sea bamboo shells for later use;

[0057] B, the juice obtained by boiling the chrysanthemum flower with 10 times of its weight on low heat for 8 minutes and filtering it, as the chrysanthemum flower juice, take 12Kg of the chrysanthemum flower juice for subsequent use;

[0058] The dried orange peel is boiled with water of 6 times of its weight on low heat for 20 minutes and the juice obtained by filtering is used as orange peel juice, and 18Kg of orange peel juice is taken for subsequent use;

[0059] Boil the grass with 5 times its weight on low heat for 10 minutes and then filter the juice obtained, as the grass juice, take 0.02Kg of the grass juice for subsequent use;

[0060] C, the making of spicy seasoning: get 25Kg of dried red chili for subsequent use;

[0061] 1) Pour 12Kg of vegetable oil into the pot, add red dried chili when heated to 80°C...

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PUM

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Abstract

The invention relates to a preparation method of spicy pholas dactylus. The spicy pholas dactylus is prepared from the following raw materials in parts by weight: pholas dactylus, Sichuan Chinese prickly ash powder, mustard, vegetable oil, olive oil, green peppers, florence fennel, wild chrysanthemum juice, Chinese wolfberries, red dried chilies, chicken essence, dried orange peel juice, chicken rice dark soy sauce, edible salt, white sugar, water, white pepper powder, Ciba chilies, hairystalk loosestrife herb juice, Shaoxing wine, coriander seeds, crystal sugar, oyster sauce, clove and Lameizi sauce. According to the invention, after standing for 12 hours, the pholas dactylus meat is bright in color; the pholas dactylus meat is chewy, crisp and tender; the obtained sauce is in faint red;the aroma is strong and mellow; and the mouth feel is rich and layered.

Description

technical field [0001] The invention relates to deep processing of bivalve shellfish aquatic food, in particular to a preparation method of spicy sea scallops. Background technique [0002] Sea bamboo shoots in the Yellow Sea are rich in nutrients, high in protein, reasonable in composition and proportion of amino acids, low in fat and cholesterol, high in unsaturated fatty acids, and easily absorbed by the body. For women, it can beautify the skin; for men, it can nourish the essence and moisten the viscera, hangover and protect the liver; for the elderly, it can improve eyesight and reduce phlegm, reduce blood fat and cholesterol; for children, it can supplement calcium, magnesium, iron, zinc and other trace elements, which are deeply loved by the public. Consumers love it. However, fresh sea bamboo shoots are not suitable for long-term transportation and storage, and the transportation cost is relatively high, so the main consumer market is still limited to the vicinity ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/00A23L33/10A23L33/105
CPCA23L17/50A23L27/00A23L33/10A23L33/105A23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2200/32A23V2250/21
Inventor 吴利云
Owner 吴利云
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