阅读说明：本技术 一种油焖龙虾底料及其制备方法 (Oil-braised lobster bottom material and preparation method thereof ) 是由 刘强 陈婷 于 2021-07-30 设计创作，主要内容包括：本发明涉及一种油焖龙虾底料及其制备方法,该龙虾底料由如下重量份原料制成：大豆油100-150份,椰子油30-40份,辣椒50-80份,花椒20-30份,食盐18-22份,孜然粉15-20份,红酒汁10-25份,大蒜10-15份,葱10-15份,姜5-10份,梅卤汁6-10份,白糖8-12份,味精5-9份,甘草3-5份,以及绿茶粉2-5份包括本发明的油焖龙虾底料使用方便,在制作油焖龙虾时不需要制作者自行配置酱料,制作简单,效率高,且口感一致；同时通过原料之间的复配,使得采用本发明的底料制作出的龙虾不仅口感麻辣鲜香,而且食用起来油腻感低,更受消费者喜爱。(The invention relates to an oil-braised lobster bottom material and a preparation method thereof, wherein the lobster bottom material is prepared from the following raw materials in parts by weight: 100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder, wherein the oil-stewed lobster bottom material comprises the oil-stewed lobster bottom material of the invention, so that the oil-stewed lobster bottom material is convenient to use, does not need a maker to prepare sauce by himself when being made, and is simple to make, high in efficiency and consistent in taste; meanwhile, through the compounding of the raw materials, the lobster prepared by the base material disclosed by the invention is spicy, hot, fresh and fragrant in taste, low in greasy feeling when eaten and more popular with consumers.)

1. The oil-braised lobster bottom material is characterized in that: the lobster bottom material is prepared from the following raw materials in parts by weight: 100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder.

2. The braised lobster base material as claimed in claim 1, wherein: the lobster bottom material is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.

3. The braised lobster base material as claimed in claim 1 or 2, wherein: the preparation method of the lobster bottom material comprises the following steps:

step 1: mixing soybean oil and coconut oil, heating to 120 ℃ and then adding garlic, scallion and ginger, stir-frying for 3-5min, and filtering out slag;

step 2: continuously stir-frying the hot pepper and the pepper in an oil pan for 5-8min, and then adding the liquorice and continuously stir-frying;

and step 3: turning off the fire after 2-3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;

and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.

Technical Field

The invention relates to the technical field of food processing, in particular to an oil-braised lobster bottom material and a preparation method thereof.

Background

Lobster is a generic name of species under lobster family of decapod class of acropoda of phylum arthropoda, also named as giant shrimp, lobster, prawny, prawns and the like, has thick head and chest, hard shell, colorful appearance and short and small abdomen, generally has the length of 20-40 cm and the weight of 0.5 kg or above, is partly without chela, and can become chela in the afterday.

In summer, the lobsters are eaten in seasons, can be made into various tastes and supplied to eaters, and the braised lobsters are also one of the lobsters, but the conventional braised lobsters are prepared by a maker in the making process, so that the process is complicated, and the tastes of the braised lobsters can be different from person to person.

Therefore, there is a need to provide a new technical solution to overcome the above-mentioned drawbacks.

Disclosure of Invention

The invention aims to provide the braised lobster bottom material capable of effectively solving the technical problems and the preparation method thereof.

In order to achieve the purpose of the invention, the following technical scheme is adopted:

the oil-braised lobster bottom material is prepared from the following raw materials in parts by weight:

100-150 parts of soybean oil, 30-40 parts of coconut oil, 50-80 parts of hot pepper, 20-30 parts of pepper, 18-22 parts of salt, 15-20 parts of cumin powder, 10-25 parts of red wine juice, 10-15 parts of garlic, 10-15 parts of green onion, 5-10 parts of ginger, 6-10 parts of plum sauce, 8-12 parts of white sugar, 5-9 parts of monosodium glutamate, 3-5 parts of liquorice and 2-5 parts of green tea powder.

The lobster bottom material is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.

The preparation method of the lobster bottom material comprises the following steps:

step 1: mixing soybean oil and coconut oil, heating to 120 ℃ and then adding garlic, scallion and ginger, stir-frying for 3-5min, and filtering out slag;

step 2: continuously stir-frying the hot pepper and the pepper in an oil pan for 5-8min, and then adding the liquorice and continuously stir-frying;

and step 3: turning off the fire after 2-3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;

and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.

Compared with the prior art, the invention has the following beneficial effects:

the oil-braised lobster bottom material is convenient to use, a maker does not need to prepare sauce by himself when making the oil-braised lobsters, the making is simple, the efficiency is high, and the taste is consistent; meanwhile, through the compounding of the raw materials, the lobster prepared by the base material disclosed by the invention is spicy, hot, fresh and fragrant in taste, low in greasy feeling when eaten and more popular with consumers.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.

Example 1

The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight:

100 parts of soybean oil, 30 parts of coconut oil, 50 parts of hot pepper, 20 parts of pepper, 18 parts of salt, 15 parts of cumin powder, 10 parts of red wine juice, 10 parts of garlic, 10 parts of shallot, 5 parts of ginger, 6 parts of plum sauce, 8 parts of white sugar, 5 parts of monosodium glutamate, 3 parts of liquorice and 2 parts of green tea powder.

The preparation method of the lobster bottom material comprises the following steps:

step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;

step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;

and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;

and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.

Example 2

The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight: 120 parts of soybean oil, 35 parts of coconut oil, 60 parts of hot pepper, 25 parts of pepper, 20 parts of salt, 17 parts of cumin powder, 20 parts of red wine juice, 12 parts of garlic, 12 parts of shallot, 8 parts of ginger, 7 parts of plum sauce, 10 parts of white sugar, 7 parts of monosodium glutamate, 4 parts of liquorice and 4 parts of green tea powder.

The preparation method of the lobster bottom material comprises the following steps:

step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;

step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;

and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;

and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.

Example 3

The invention provides an oil-braised lobster bottom material which is prepared from the following raw materials in parts by weight: 150 parts of soybean oil, 40 parts of coconut oil, 80 parts of hot pepper, 30 parts of pepper, 22 parts of salt, 20 parts of cumin powder, 25 parts of red wine juice, 15 parts of garlic, 15 parts of shallot, 10 parts of ginger, 10 parts of plum sauce, 12 parts of white sugar, 9 parts of monosodium glutamate, 5 parts of liquorice and 5 parts of green tea powder.

The preparation method of the lobster bottom material comprises the following steps:

step 1: mixing soybean oil and coconut oil, heating to 110 deg.C, adding Bulbus Allii, herba Alii Fistulosi and rhizoma Zingiberis recens, parching for 5min, and filtering to remove residue;

step 2: continuously stir-frying Capsici fructus and fructus Zanthoxyli in oil pan for 8min, adding Glycyrrhrizae radix, and continuously stir-frying;

and step 3: turning off the fire after 3min, adding salt, cumin powder, red wine juice, white sugar, monosodium glutamate, plum sauce and green tea powder into the oil pan, stirring well, and cooling;

and 4, step 4: cooling to 40 ℃, packaging and sterilizing to obtain the braised lobster bottom material.

Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention.