Technique for preparing lobster sauce of shredded sleeve-fish

A production process and tempeh technology, which is applied in the field of improvement of tempeh production process, and can solve the problems of insufficient innovation, uneven quality and poor control, etc.

Inactive Publication Date: 2007-12-26
刘诗城 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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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

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  • Technique for preparing lobster sauce of shredded sleeve-fish

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Embodiment Construction

[0005] As shown in Figures 1 and 2, the technical process of the specific embodiment of the present invention is: first the raw materials are processed for subsequent use and include the following three kinds of materials for preparing materials, 1, the fresh dried squid is soaked in water and drained, shredded, and used vegetable oil Deep-fry and drain the oil as the raw material for squid shreds 1; 2. Fry the natural fermented soy sauce with vegetable oil and drain the oil as the raw material for soy sauce 2; The main steps of steaming and packaging the above-mentioned raw materials are as follows: add vegetable oil to the pot to heat, add crushed garlic and shallots, add squid shredded raw material 1, tempeh raw material 2, chili stick raw material 3 in the above steps, and then add natural spices , white sugar, cook and sterilize, add a certain amount of sodium benzoate, then cool the finished product, inspect it, and pack the finished product. The present invention has fo...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/333A23L11/00A23L17/50
Inventor 刘诗城
Owner 刘诗城
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