阅读说明：本技术 一种休闲糟粕醋小吃制备方法 (Preparation method of leisure grain vinegar snack ) 是由 谢学立 其他发明人请求不公开姓名 于 2019-08-25 设计创作，主要内容包括：本发明提供一种糟粕醋小吃,糟粕醋是海南省文昌市的一种传统民间小吃,采用民间酿酒过程中产生的酒糟发酵产生的酸醋作为汤料,外加海菜、蟹籽、蚵类、动物内脏等做成的一种小吃。酸辣开胃,还带着酒糟的浓香,甜酸辣的味道让人着迷。然而传统糟粕醋多为采用现场制作,只能在店里现场才能吃到糟粕醋,无法做到随时随地都能享受糟粕醋带来的清爽快感。本发明提供一种休闲糟粕醋小吃制备方法。取海菜、蟹籽、虾类、贝类、米线等,经清洗、蒸煮、冷却、烘干后,真空包装。糟粕醋,本发明小吃保质期长,携带方便,食用方便。(The invention provides a dreg vinegar snack, which is a traditional folk snack in Wenchang city, Hainan province, and is prepared by taking acid vinegar generated by fermenting dreg generated in the folk brewing process as a soup base and adding seaweed, crab seeds, oysters, animal viscera and the like. Sour and hot taste stimulates the appetite, and the strong fragrance of the vinasse and the sweet, sour and hot taste are also included. However, the traditional dregs vinegar is mostly prepared on site, so that the dregs vinegar can be eaten only on site in a store, and the refreshing and pleasant feeling brought by the dregs vinegar can not be enjoyed anytime and anywhere. The invention provides a preparation method of a leisure grain vinegar snack. Taking sea lettuce, crab roe, shrimp, shellfish, rice noodle, etc., cleaning, steaming, cooling, oven drying, and vacuum packaging. The snack has long shelf life, is convenient to carry and eat.)

1. A preparation method of a leisure dreg vinegar snack is characterized in that the snack comprises the components of sea vegetables, sea vegetables, crab roes, shrimps, shellfish, snails, rice noodles and dreg vinegar.

2. The method for preparing a snack prepared from the vinasse and the vinegar of claim 1, wherein the method comprises the following steps: packaging Eucheuma Gelatinosum, vegetables, Eucheuma Gelatinosum, crab roe, shrimps, shellfish, snails, and rice noodle, cleaning, steaming, cooling, dehydrating, oven drying, and packaging.

3. A preparation method of leisure grain vinegar snack comprises the following steps: adding 0.2 kg of cake powder special for distiller's grains and 5 kg of boiled water into 1 kg of clean cold rice, stirring uniformly, sealing for 5 days, adding 10g of salt, 5g of monosodium glutamate, 10g of chilli powder, 20g of small garlic particles into 1L of brewed distiller's grains vinegar, boiling for 5 minutes at 100 Oc, and packaging the distiller's grains and the white vinegar.

4. A snack is prepared by placing sea food, vegetables, sea food, crab roe, shrimp, shellfish, snail, and rice noodle into a container, adding prepared flavoring bag of vinegar, edible fork, and sealing the container.

Technical Field

The invention relates to a preparation method of leisure vinasse and dreg vinegar snacks, in particular to convenient vinasse and dreg vinegar snacks taking sea vegetables, sea vegetables, crab seeds, shrimps, shellfish, snails and rice noodles as raw materials and a processing method thereof.

Background

The dregs vinegar is also called woman vinegar and 'Sanba vinegar', is a traditional snack in the market of Wenchang in Hainan province, and is one of the most characteristic snacks in Hainan. The grains produced every year on the land before spreading can be eaten by the user at home, and the surplus rice can be used as rice wine. The 'dregs' left after brewing wine is brewed into sour and sweet dregs vinegar. The snack is prepared by adopting sour vinegar generated by fermenting lees generated in the folk brewing process as a soup base and adding vegetables (such as shallot), sea lettuce, animal viscera (such as sirloin), crisp bones, crab seeds, oysters and the like. Sour and hot taste stimulates the appetite, and the strong fragrance of the vinasse and the sweet, sour and hot taste are also included. The dregs vinegar is named for resisting aging, preventing obesity, beautifying and protecting skin.

After the marine bridge is built into a traffic car, the vehicle visits the old street before Wenchang spreads, tasting authentic vinasse vinegar before spreads, and becomes a travel hotspot. Before laying, the dregs and vinegar are exploded and the supply is not in demand. Every lees vinegar shop is crowded with people, the dining table in the shop is far from enough, and many tourists wait in line for 1 hour or more before eating the delicious food.

However, at present, Hainan only eats the vinasse vinegar fresh, tourists can only eat the vinasse vinegar on site in a store, and the tourists cannot enjoy refreshing and pleasant feeling brought by the vinasse vinegar anytime and anywhere. The project is engaged in the research and development of the dry dregs vinegar, and produces the dry, cooked food, high-grade Hainan before laying dregs vinegar instant powder, enriches the special snack in Hainan and improves the taste of travel food.

Disclosure of Invention

A preparation method of a leisure dreg vinegar snack is characterized in that the snack comprises the components of sea vegetables, sea vegetables, crab roes, shrimps, shellfish, snails, rice noodles and dreg vinegar.

The method for preparing a snack prepared from the vinasse and the vinegar of claim 1, wherein the method comprises the following steps: packaging Eucheuma Gelatinosum, vegetables, Eucheuma Gelatinosum, crab roe, shrimps, shellfish, snails, and rice noodle, cleaning, steaming, cooling, dehydrating, oven drying, and packaging.

A preparation method of leisure grain vinegar snack comprises the following steps: adding 0.2 kg of cake powder special for distiller's grains and 5 kg of boiled water into 1 kg of clean cold rice, stirring uniformly, sealing for 5 days, adding 10g of salt, 5g of monosodium glutamate, 10g of chilli powder, 20g of small garlic particles into 1L of brewed distiller's grains vinegar, boiling for 5 minutes at 100 Oc, and packaging the distiller's grains and the white vinegar. A snack is prepared by placing sea food, vegetables, sea food, crab roe, shrimp, shellfish, snail, and rice noodle into a container, adding prepared flavoring bag of vinegar, edible fork, and sealing the container.

Detailed Description

Example 1

Respectively cleaning sea vegetables, sea vegetables, crab roes, shrimps, shellfish, snails and rice noodles by a high-pressure cleaning machine, cleaning by a bubble cleaning machine, boiling in boiling water for 3-5 minutes in a chain type blanching machine, taking out, quickly precooling for 4-6 minutes in a normal-temperature water cooling machine, cooling for 6-8 minutes in a cold water cooling machine below 15 ℃, transferring to a centrifugal dehydrator to remove water to 50-60%, transferring to a drying box at the temperature of 60-80 ℃ to dry until the water content is below 10%, then putting each component into a box matched with specifications according to 50g together, then adding a prepared dreg vinegar seasoning bag and an edible fork with different tastes, and sealing the box.