Preparation method of spicy North Korea pseudocardium sachalinense

A technology of spicy and shellfish, which is applied in the field of preparation of spicy Korean shellfish, can solve the problems that Korean shellfish is not suitable for long-term transportation and storage, the taste is not delicious enough, and it has been left for a long time, so as to achieve rich taste, increase appetite, and save the effect of time

Inactive Publication Date: 2018-07-03
吴利云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fresh Korean mussels 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 North Korean clam mouth frozen products in the market are single-frozen. After a long time of storage, they are easy to 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 North Korean clam mouth, steam it for 10 minutes, take it out immediately, and take 210Kg of the North Korean shellfish mouth for later 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 ...

Embodiment 2

[0043] A. Wash the North Korean clam mouth, steam it for 5 minutes, take it out immediately, and take 212Kg of the North Korean shellfish mouth for later 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...

Embodiment 3

[0056] A. Wash the North Korean clam mouth, steam it for 10 minutes, take it out immediately, and take 215Kg of the North Korean shellfish mouth 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...

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PUM

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Abstract

The invention provides a preparation method of spicy North Korea pseudocardium sachalinense. The spicy North Korea pseudocardium sachalinense is prepared from the following raw materials in parts by weight: North Korea pseudocardium sachalinense, szechuan pepper ground, mustard, vegetable oil, olive oil, green pepper, fennel balls, wild chrysanthemum juice, barbary wolfberry fruit, dry red pepper,chicken powder, dried tangerine or orange peel juice, chicken rice dark soy sauce, edible salt, white sugar, water, white pepper powder, Ciba pepper, lysimachia sikokiana juice, Shaoxing wine, fragrant seeds, rock candies, oyster sauce, clove and Lameizi chilli sauce. After the product is subjected to standing for 12 hours, the flesh of the North Korea pseudocardium sachalinense is bright in color and luster, meat quality is elastic, crisp and tender, sauce is light red, fragrance is strong, pure and mild, and taste is rich.

Description

technical field [0001] The invention relates to deep processing of shellfish mouth aquatic food, in particular to a preparation method of spicy Korean shellfish mouth. Background technique [0002] Korean mussels in the Yellow Sea are rich in nutrition, 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 human 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 Korean mussels 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 v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L27/00A23L33/105
CPCA23L17/50A23L27/00A23L33/105A23V2002/00A23V2200/30A23V2250/21A23V2300/24
Inventor 吴利云
Owner 吴利云
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