Lobster seasoning and preparation method thereof

Abstract

The invention discloses a lobster seasoning. The lobster seasoning is composed of the following components in percentage by weight: 8-10 parts of anise, 8-11 parts of cumin, 10-12 parts of cumin, 10-12 parts of Chinese prickly ash, 10-12 parts of clove, 15-20 parts of amomum tsao-ko, 8-10 parts of cinnamon, 9-12 parts of myristica fragrans, 12-27 parts of angelica dahurica, 16-22 parts of angelicadahurica, 15-23 parts of fennel, 5-7 parts of liquorice, 5-8 parts of white granulated sugar and 5-10 parts of compound chicken essence powder. The preparation method of the lobster seasoning comprises the following steps of: raw material pretreatment, weighing and granulation, screening, steam sterilization and drying, packaging and inspection. According to the lobster seasoning provided by theinvention, four composite prebiotic ingredients are added, so that the health of a human body can be effectively improved by the seasoning; and furthermore, a plurality of pungent spices with reasonable proportions are added into the seasoning, so that the lobsters cooked by the seasoning have no fishy smell or foreign flavor, and the delicious taste of the lobsters can be kept.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a lobster seasoning and a preparation method thereof. Background technique [0002] Crayfish, also known as Crawford's crayfish and freshwater crayfish, are rich in nutrition and delicious in quality, and are one of the important aquatic product resources in Huai'an area. In recent years, under the market demand and the correct guidance of the government, the lobster industry has developed rapidly, and an industrial chain integrating seedlings, breeding, processing, export, and catering has been initially formed. [0003] There are many seasonings for lobster cooking on the market. Different seasonings give crayfish a variety of flavors. However, most of the seasoning formulas now use too much spice and medicine, and the interaction between raw materials It is also not considered well, and the final seasoning may not be a collection of the functions of the raw mater...

AI Technical Summary

Problems solved by technology

[0003] There are many seasonings for lobster cooking on the market. Different seasonings give crayfish a variety of flavors. However, most of the seasoning formulas now use too much spice and medicine, and the interaction between raw materials It is also not considered well, resulting in the final seasoning may not be a collection of the functions of the raw materials, on the contrary may be harmful to the body due to the function of the raw materials

Moreover, too many raw materials will also cause the seasoning to taste too heavy, which will affect the fresh fragrance of the lobster itself. In addition, although the existing seasonings can improve the cooking taste of crayfish to a certain extent, in terms of nutrition and health There are still some shortcomings