Technique for preparing lobster sauce of shredded sleeve-fish

Abstract

The present invention relates to a production process of squid shreds fermented soya beans. Said production process is characterized by that firstly, it prepares three kinds of raw materials: (1), soaking dried squid in water, draining, shredding, deep-frying and draining so as to obtain squid shreds raw material; (2), deep-frying naturally-fermented soya beans by using rape seed oil and draining so as to obtain fermented soya bean raw material; and (3), crushing salted hot pepper so as to obtain hot pepper aw material. Then adopts the following several steps: pouring rape seed oil into a cooking pan, heating, adding crushed garlic head and onion, adding above-mentioned three raw materials, then adding natural spicery and white sugar, cooking and sterilizing, and adding a certain quantity of sodium benzoate.

Description

Technical field: [0001] The invention relates to an improvement of a fermented soya bean production process. Background technique: [0002] Now there are many fermented soya bean products on the market, some are used as condiments and some are used as food. Fermented soya bean is used as a condiment in daily life, which is closely related to people's life. However, there is no fermented soya bean in our country. Standards and industry standards, so that the quality cannot be fundamentally guaranteed, good and bad are mixed, which has a great impact on people's health. In addition, because the raw materials used in the production of fermented soybeans are not the same, and the taste is also different. Now the market The fermented soya bean product is not innovative enough, and it has not been able to bring forth the new, especially in the ingredients of the raw materials, and there is no innovative thinking. In addition, in the selection of raw materials and the control of t...

AI Technical Summary

Problems solved by technology

[0002] Now there are many fermented soya bean products on the market, some are used as condiments and some are used as food. Fermented soya bean is used as a condiment in daily life, which is closely related to people's life. However, there is no fermented soya bean in our country. Standards and industry standards, so that the quality cannot be fundamentally guaranteed, good and bad are mixed, which has a great impact on people's health. In addition, because the raw materials used in the production of fermented soybeans are not the same, and the taste is also different. Now the market The fermented soya bean products are not innovative enough, and they have not been able to introduce new ones, especially in the ingredients of raw materials, and there is no innovative thinking

In addition, in the selection of raw materials and the control of the quantity, there are also problems of poor control, which makes the cost of the product relatively high.

Moreover, these fermented soya beans have a single taste and lack of variety

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