CN100569116C - A kind of preparation method of spicy shrimp and its seasoning ingredients - Google Patents

Abstract

A method for making spicy shrimp and its seasoning ingredients. The method comprises: soaking shrimp in salt water, then feeding and rinsing with clean water; boiling water for a while, picking the shrimp thread after cooling, and soaking the shrimp with wine to make the shrimp drunk; marinating with fish sauce and oyster sauce; boiling Put oil in the oil; add flavoring seasoning and stir-fry, add health-care seasoning and broth after sautéing; add monosodium glutamate and cooking wine and simmer; remove from the pot, and assemble the finished product. Its seasoning ingredients include taste seasoning and health care seasoning. Taste seasoning is: bean paste, pickled pepper, pickled ginger, wild pepper, chopped pepper, ginger, garlic, green onion, onion, coriander stem, celery, dried shrimps, white wine, iodized salt; Health seasonings are: Angelica, Angelica, Woody, Kaempfer, Red Cardamom, White Cardamom, Pai Cao Xiang, Licorice, Star Anise, Cinnamon, Cao Guo, Wolfberry, Fragrant Leaf, Jujube, Longan, Wild Chrysanthemum, Luo Han Guo, Green Tea, Bamboo Sunflower, Boletus, Cordyceps, Tremella, Tricholoma, Straw Mushroom, Shiitake Mushroom, Tea Tree Mushroom, Codonopsis, Tianma, Cumin, Clove, Bupleurum, Chuanxiong, Honeysuckle, Polygonum multiflorum, Yam.

Description

A kind of preparation method of spicy shrimp and its seasoning ingredients

technical field

The invention belongs to the field of cooking, and in particular relates to a preparation method of spicy shrimp and seasoning ingredients thereof.

Background technique

"Spicy" originated from Chongqing. Because Chongqing is located in the middle of the Sichuan Basin, surrounded by four mountains, forming a special environment with humid air, Sichuan people have a special liking for spicy. In the special environment of the Sichuan Basin, Sichuan people formed the "spicy" production method in order to adapt to the humid environment, but it cannot adapt to most other parts of the country, because most parts of the country have arid and dry weather, especially in the north. The climate is dry, and the use of a large amount of butter and pepper in old-fashioned dishes or hot pot bases is very irritating to the human stomach. The butter used is too greasy and has a strong fishy smell. The negative consequences of the stomach, which restricts its development from Sichuan to the whole country.

Shrimp can be eaten in many ways, such as rinsing, frying, braised in soy sauce, or deep-fried. “Stir-fried or braised in soy sauce” is more delicious. The conventional technique is to add condiments only, which only pays attention to the taste, but fails to increase the nutrition of the finished product. value component.

Contents of the invention

The object of the present invention is to provide a preparation method and seasoning ingredients of spicy shrimp with unique flavor and health care effect on human body.

To achieve the above object, the present invention takes the following design scheme:

A kind of preparation method of spicy shrimp, its method step is as follows:

1) Select a group of shrimps, soak them in salt water for 1-3 hours, then feed them with clean water for 2-6 hours, and rinse them with clean water;

2) Put it in a boiling water pot for 1-3 minutes, let it cool down, slice and pick the shrimp thread, soak the shrimp in wine solution for 2-8 hours, and set aside;

3) Marinate the drunk shrimp with fish sauce and oyster sauce for 2-5 minutes;

4) Pour the mixed oil into the pot, after the oil boils, pour the shrimp into the oil;

5) Put the oiled prawns into a pot with a little oil, add seasonings and stir-fry until fragrant, then add health-care seasonings, add broth, and cook for 3-5 minutes;

6) Add chicken essence, monosodium glutamate and cooking wine, and simmer for 1-5 minutes;

7) Start the pot and assemble the finished product.

The specific method of the step 1) is: select fresh and live prawns with the same size and size, soak them in 10% salt water for two hours, feed them with clean water for four hours, and rinse them 3-4 times with clean water.

"One group" in the described step 1) can be selected as "one plate" or "one pot" or according to "one batch" processing amount as required.

The wine solution in the described step 2) adopts 30% white wine and 70% cooking wine. The specific method is to soak the shrimps in wine solution for 6 hours, and put them into the fresh-keeping room of the refrigerator for low temperature preservation for subsequent use.

The components and weight percentages of the mixed oil in the step 3) are: chicken oil 20-30, lard oil 12-16, soybean oil salad oil 32-36, rapeseed salad oil 20-28.

The ratio of taste seasoning and cooking shrimp added in the step 5) is 60 grams/1kg, and the ratio of adding health-care seasoning and cooking shrimp is 25 grams/1kg.

The finished product assembly in the described step 7) is quantitative packing or bagging.

A seasoning ingredient for the preparation method of spicy shrimp, which includes taste seasoning and health care seasoning:

The components of the taste seasoning and the weight ratio of each component thereof are: 15-20 of bean paste, 5-10 of soaked pepper, 2-4 of soaked ginger, 3-8 of wild pepper, 2-7 of chopped pepper, and 2-7 of ginger 8-10, garlic 5-8, scallions 6-10, onions 3-6, coriander stalks 4-6, celery 6-10, sea rice 3-5, white wine 4-6, iodized salt 8-12;

The components of the health-care seasoning and the weight ratio of each component thereof are: Angelica 3-5, Angelica 1-2, Woody 1-2, Kaempfer 2-3, Red Cardamom 1-3, White Cardamom 3-3. 4. Paicaoxiang 1-3, licorice 2-4, star anise 4-6, cinnamon 1-3, grass fruit 2-4, wolfberry 26, fragrant leaves 1-2, jujube 1-3, longan 4-6, Wild chrysanthemum 8-10, Luo Han Guo 0.5-1, green tea 1-2, Dictyophora 3-6, Boletus 2-5, Cordyceps 0.1-0.3, Tremella 1-3, Tricholoma 2-3, Straw mushroom 3-5, Shiitake mushroom 5-8, Tea tree mushroom 2-5, Codonopsis 2-3, Gastrodia elata 1-2, Cumin 2-5, Clove 1-3, Bupleurum 4-6, Chuanxiong 1-2, Honeysuckle 3-5, Polygonum multiflorum 5 -8, yam medicine 4-8.

As for the seasoning ingredients used in the preparation method of spicy shrimp, the described bean paste is Pixian bean paste, the described pickled pepper is Sichuan pickled pepper, and the described chopped pepper is Hunan chopped pepper.

The components and weight percentages of the taste seasoning are: Pixian bean paste 18, Sichuan pickled pepper 8, pickled ginger 4, wild pepper 5, Hunan chopped pepper 7, ginger 10, garlic 8, green onion 6, onion 3, 5 coriander stalks, 8 celery, 3 sea rice, 5 white wine, 10 iodized salt.

The components of the health-care seasoning and the weight ratio of each component are: Angelica 4, Angelica 1.2, Woody 1, Kaempfer 3, Red Cardamom 2, White Cardamom 4, Pai Cao Xiang 2, Licorice 2, Star Anise 5 , cinnamon 1.8, grass fruit 3, medlar 4, fragrant leaves 2, jujube 1, longan 4, wild chrysanthemum 8, Luo Han Guo 0.8, green tea 1, bamboo fungus 3, boletus 4, cordyceps 0.2, tremella 2, mushroom 2, Straw Mushroom 3, Shiitake Mushroom 5, Tea Tree Mushroom 4, Codonopsis 3, Gastrodia elata 1.5, Cumin 3, Clove 1.5, Bupleurum 4, Chuanxiong 1, Honeysuckle 3, Polygonum multiflorum 5, Yam 5.

In order to change the defects of the prior art, the spicy shrimp of the present invention adopts multiple processes and selects at most more than 50 kinds of Chinese medicinal materials and seasonings to make it.

The spicy shrimp prepared by the invention has fresh and tender meat, thick but not greasy, light but not thin, smooth taste, spicy but not dry, and does not get angry after eating, and can be eaten by men, women, old and young in all seasons. Modern medical research has found that edible fungi contain a variety of enzymes, antibiotics, adenine, isoproteins, polysaccharides and other dozens of medicinal ingredients, which can regulate human metabolism, correct enzyme deficiency, lower blood pressure and blood cholesterol levels, and prevent And treatment of cancer, colds, cirrhosis, etc. have a certain effect.

When selecting raw materials, all edible fungi must be wild, not artificially cultivated, must not have mildew, and the sediment must be washed; the bean paste must use the authentic brand of Juancheng brand in Pixian County, Sichuan, so as to ensure its authenticity flavor.

The invention has the advantages of unique flavor and certain health care effect.

Detailed ways

Example 1:

(1) Preparation of materials:

(1) Prepare oil: 2.5 kg of chicken oil, 1.5 kg of lard, 3.5 kg of soybean oil salad oil, and 2.5 kg of rapeseed salad oil; mix the above four oils for later use.

(2) Prepare health seasoning: 2000 grams of angelica, 600 grams of Angelica dahurica, 500 grams of woody fragrance, 1500 grams of kaempferia, 1000 grams of red cardamom, 2000 grams of white cardamom, 1000 grams of papaya, 1000 grams of licorice, 2500 grams of star anise, 900 grams of cinnamon Grams, 1500 grams of grass fruit, 2000 grams of wolfberry, 1000 grams of fragrant leaves, 500 grams of jujube, 2000 grams of longan, 4000 grams of wild chrysanthemum, 400 grams of Luo Han Guo, 500 grams of green tea, 1500 grams of bamboo fungus, 2000 grams of boletus, Cordyceps sinensis 100 grams, Tremella 1000 grams, Tricholoma 1000 grams, Straw mushroom 1500 grams, Lentinus edodes 2500 grams, tea tree mushroom 2000 grams, Codonopsis 1500 grams, Gastrodia elata 750 grams, cumin 1500 grams, cloves 750 grams, Bupleurum 2000 grams, Chuanxiong 500 grams , 1500 grams of honeysuckle, 2500 grams of Polygonum multiflorum, 2500 grams of Chinese yam. Grind all the above seasonings into fine powder with a grinder for later use.

(3) Seasonings for taste: 9000 grams of Pixian bean paste, 4000 grams of Sichuan pickled pepper, 2000 grams of pickled ginger, 2500 grams of wild pepper, 3500 grams of chopped Hunan pepper, 5000 grams of ginger, 4000 grams of garlic, 3000 grams of green onion, 1500 grams of onion gram, 2500 grams of coriander stalks (leaves removed from coriander), 4000 grams of celery (leaves removed), 1500 grams of sea rice, 2500 grams of white wine, and 5000 grams of iodized salt. Grind all the above seasonings with a meat grinder and set aside.

(4) Prepare additional seasonings: Prepare appropriate amount of chicken essence, monosodium glutamate, cooking wine, fish sauce, and oyster sauce and put them separately for later use.

(2) Specific cooking:

(1) Select a group (1 kg in this example) of fresh and live prawns, choose the same size, soak them in salt water (concentration 10%) for two hours, feed them with water for four hours, and rinse them with water for 3-4 times ;

2) Put it in boiling water for one minute, let it cool, open the slices and pick out the shrimp thread, soak the shrimp in a solution of 300 grams of white wine and 700 grams of cooking wine for 6 hours for later use (put it in the fresh-keeping room of the refrigerator for low temperature storage);

3) Marinate the drunk shrimp with fish sauce and oyster sauce for three minutes;

4) Pour 250 grams of mixed oil into the pot. After the oil boils, pour shrimps into the oil;

5) Put the oiled prawns into a pan with a little oil, add 60 grams of flavoring seasoning and stir-fry until fragrant, then add 25 grams of health-care seasoning, add broth (the shrimps just haven’t passed through), and cook for 3- 5 minutes;

6) Add 8 grams of chicken essence, 5 grams of monosodium glutamate, 35 grams of cooking wine, and simmer for 1-2 minutes;

7) Get out of the pot, divide into 3 portions and place on plates.

Example 2:

(1) Preparation of materials:

(1) Prepare oil: 2.5 kg of chicken oil, 1.5 kg of lard, 3.5 kg of soybean oil salad oil, and 2.5 kg of rapeseed salad oil; mix the above four oils for later use.

(2) Prepare health seasoning: Angelica 2000g, Angelica dahurica 800g, Woody 600g, Kaempfer 1000g, Red cardamom 1200g, White cardamom 1800g, Pai Caoxiang 1200g, Licorice 1600g, Star anise 2000g, Cinnamon 1200g 1800 grams of grass fruit, 2000 grams of wolfberry, 1000 grams of fragrant leaves, 1000 grams of jujube, 2500 grams of longan, 5000 grams of wild chrysanthemum, 250 grams of Luo Han Guo, 500 grams of green tea, 2500 grams of bamboo fungus, 1500 grams of boletus, Cordyceps sinensis 50 grams, white fungus 1500 grams, Tricholoma 1000 grams, straw mushroom 2000 grams, shiitake mushrooms 3500 grams, tea tree mushroom 1500 grams, Codonopsis 1000 grams, gastrodia elata 700 grams, cumin 1000 grams, cloves 750 grams, Bupleurum 2000 grams, Chuanxiong 500 grams , 2000 grams of honeysuckle, 4000 grams of fleece root, and 3000 grams of Chinese yam. Grind all the above seasonings into fine powder with a grinder for later use.

(3) Seasoning preparation: 9000 grams of Pixian bean paste, 2500 grams of Sichuan pickled pepper, 2000 grams of pickled ginger, 1500 grams of wild pepper, 2500 grams of chopped Hunan pepper, 4000 grams of ginger, 4000 grams of garlic, 3500 grams of green onion, and 1500 grams of onion gram, 3000 grams of coriander stalks (leaves removed from coriander), 4500 grams of celery (leaves removed), 1500 grams of sea rice, 2500 grams of white wine, and 5000 grams of iodized salt. Grind all the above seasonings with a meat grinder and set aside.

(4) Prepare additional seasonings: Prepare appropriate amount of chicken essence, monosodium glutamate, cooking wine, fish sauce, and oyster sauce and put them separately for later use.

(2) Specific cooking:

(1) Select a group (1 kg in this embodiment) of fresh and live prawns, choose the same size, soak them in salt water (10% concentration) for two hours, feed them with water for three hours, and rinse them with water for 3-4 times ;

2) Put the water into the boiling water pot for 2 minutes, let it cool, open the slices and pick the shrimp threads, soak the shrimps with a solution of 300 grams of white wine and 700 grams of cooking wine for 6 hours for later use (put them in the fresh-keeping room of the refrigerator for low temperature storage);

3) Marinate the drunk shrimp with fish sauce and oyster sauce for five minutes;

4) Pour 250 grams of mixed oil into the pot. After the oil boils, pour shrimps into the oil;

5) Put the oiled prawns into a pan with a little oil, add 60 grams of flavoring seasoning and stir-fry until fragrant, then add 25 grams of health-care seasoning, add broth (the shrimps just haven’t passed through), and cook for 3- 5 minutes;

6) Add 8 grams of chicken essence, 5 grams of monosodium glutamate, 35 grams of cooking wine, and simmer for 1-2 minutes;

7) Get out of the pot, divide into 4 parts and pack them into bags after cooling down.

Claims (9)

1, a kind of preparation method of spicy shrimp, is characterized in that method step is as follows: 1) Select a group of shrimps, soak them in salt water for 1-3 hours, then feed them with clean water for 2-6 hours, and rinse them with clean water; 2) Put it in a boiling water pot for 1-3 minutes, let it cool down, slice and pick the shrimp thread, soak the shrimp in wine solution for 2-8 hours, and set aside; 3) Marinate the drunk shrimp with fish sauce and oyster sauce for 2-5 minutes; 4) Pour the mixed oil into the pot, after the oil boils, pour the shrimp into the oil; 5) Put the oiled prawns into a pan with a little oil, add seasonings and stir-fry, add health-care seasonings after frying, add broth, and cook for 3-5 minutes; the combination of seasonings Parts and the weight ratio of each component are: bean paste 15-20, soaked pepper 5-10, soaked ginger 2-4, wild salamander 3-8, chopped pepper 2-7, ginger 8-10, garlic 5- 8. 6-10 green onions, 3-6 onions, 4-6 coriander stalks, 6-10 celery, 3-5 sea rice, 4-6 white wine, 8-12 iodized salt; the components of the health seasoning and its The weight ratio of each component is: Angelica 3-5, Angelica 1-2, Woody 1-2, Kaempfer 2-3, Red Cardamom 1-3, White Cardamom 3-4, Pai Cao Xiang 1-3, Licorice 2 -4, star anise 4-6, cinnamon 1-3, grass fruit 2-4, medlar 2-6, bay leaf 1-2, jujube 1-3, longan 4-6, wild chrysanthemum 8-10, monk fruit 0.5 -1, Green Tea 1-2, Dictyophora 3-6, Boletus 2-5, Cordyceps 0.1-0.3, Tremella 1-3, Tricholoma 2-3, Straw Mushroom 3-5, Shiitake Mushroom 5-8, Tea Tree Mushroom 2 -5, Codonopsis 2-3, Gastrodia elata 1-2, Cumin 2-5, Clove 1-3, Bupleurum 4-6, Chuanxiong 1-2, Honeysuckle 3-5, Polygonum multiflorum 5-8, Chinese yam 4-8 ; 6) Add chicken essence, monosodium glutamate and cooking wine, and simmer for 1-5 minutes; 7) Start the pot and assemble the finished product. 2, the preparation method of spicy shrimp according to claim 1, it is characterized in that the concrete method of described step 1) is: select the fresh and live base shrimp of uniform size, soak for two hours with the salt water of concentration 10%, then Feed with water for four hours and rinse with water 3-4 times. 3. The preparation method of spicy shrimp according to claim 1, characterized in that: the wine solution in the step 2) adopts 30% white wine and 70% cooking wine, and the specific method is to soak the shrimp in wine solution for 6 Hours, put it in the fresh-keeping compartment of the refrigerator and store it at low temperature for later use. 4. The method for making spicy shrimp according to claim 1, characterized in that the components and weight percentages of the mixed oil in the step 4) are: chicken oil 20-30, lard 12-16, Soybean oil salad oil 32-36, rapeseed salad oil 20-28. 5. The method for making spicy shrimp according to claim 1, characterized in that: the ratio of taste seasoning and cooking shrimp added in the step 5) is 60 g/1kg, and the ratio of adding health-care seasoning and cooking shrimp It is 25 grams/1kg. 6. A seasoning ingredient used for the preparation method of spicy shrimp, characterized in that it includes taste seasoning and health care seasoning: The components of the taste seasoning and the weight ratio of each component thereof are: 15-20 of bean paste, 5-10 of soaked pepper, 2-4 of soaked ginger, 3-8 of wild pepper, 2-7 of chopped pepper, and 2-7 of ginger 8-10, garlic 5-8, scallions 6-10, onions 3-6, coriander stalks 4-6, celery 6-10, sea rice 3-5, white wine 4-6, iodized salt 8-12; The components of the health-care seasoning and the weight ratio of each component thereof are: Angelica 3-5, Angelica 1-2, Woody 1-2, Kaempfer 2-3, Red Cardamom 1-3, White Cardamom 3-3. 4. Pai Cao Xiang 1-3, Licorice 2-4, Star Anise 4-6, Cinnamon 1-3, Tsao Guo 2-4, Wolfberry 2-6, Geranium 1-2, Jujube 1-3, Longan 4- 6. Wild chrysanthemum 8-10, Luo Han Guo 0.5-1, green tea 1-2, Dictyophora 3-6, Boletus 2-5, Cordyceps 0.1-0.3, Tremella 1-3, Tricholoma 2-3, Straw mushroom 3- 5. Shiitake mushroom 5-8, tea tree mushroom 2-5, Codonopsis 2-3, Gastrodia elata 1-2, cumin 2-5, clove 1-3, Bupleurum 4-6, Chuanxiong 1-2, honeysuckle 3-5, Polygonum multiflorum 5-8, Chinese yam 4-8. 7. The seasoning ingredients used in the method of making spicy shrimp according to claim 6, characterized in that: said bean paste is Pixian bean paste, said pickled pepper is Sichuan pickled pepper, and said chopped pepper Chopped peppers for Hunan. 8. The seasoning ingredients used in the production method of spicy shrimp according to claim 7, characterized in that: the components of the taste seasoning and their weight percentages are: Pixian bean paste 18, Sichuan pickled pepper 8, soaked Ginger 4, wild pepper 5, Hunan chopped pepper 7, ginger 10, garlic 8, green onion 6, onion 3, coriander stem 5, celery 8, sea rice 3, white wine 5, iodized salt 10. 9. The seasoning ingredients used in the production method of spicy shrimp according to claim 6, characterized in that: the components of the health care seasoning and the weight ratios of each component are: Angelica 4, Angelica dahurica 1.2, Wood Fragrance 1, Kaempfer 3, Red Cardamom 2, White Cardamom 4, Pai Cao Xiang 2, Licorice 2, Star Anise 5, Cinnamon 1.8, Tsao Guo 3, Wolfberry 4, Fragrant Leaf 2, Jujube 1, Longan 4, Wild Chrysanthemum 8, Luo Han Guo 0.8, Green Tea 1, Dictyophora 3, Delicious Boletus 4, Cordyceps 0.2, Tremella 2, Tricholoma 2, Straw Mushroom 3, Shiitake Mushroom 5, Tea Tree Mushroom 4, Codonopsis 3, Gastrodia 1.5, Cumin 3, Clove 1.5, Chai Hu 4, Chuanxiong 1, honeysuckle 3, Polygonum multiflorum 5, Chinese yam 5.