Salmon fish soy sauce and making method thereof

A technology of salmon fish and salmon, which is applied in the field of condiments, can solve the problems of high price, short storage beans, human injury, etc., and achieve the effect of good persistence and extension of taste, round taste and pure aroma

Inactive Publication Date: 2008-04-23
徐泽民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chemical soy sauce is often found in the market at present, while the raw materials used in traditional soy sauce are mildewed, stiff, and short stored beans, and even genetically modified soybeans are used to brew soy sauce
[0003] Compound condiment is a combined food made by compounding two or more condiments. It is enhanced through the combination of food, using the requirements of modern dietary structure and various taste characteristics, but nutrients The content is not as good as brewed soy sauce, and the price is relatively expensive
Chemically synthesized monosodium glutamate has occupied the entire condiment market. Long-term intake of consumption has caused serious harm to the human body. Even "chicken essence" also has some kind of unsafety, mainly because the "chicken" used in raw materials It is artificially raised, and the feed contains hormones and other ingredients. The bird flu that happened a while ago made people realize the limitations and insecurity of existing condiments.

Method used

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  • Salmon fish soy sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Put 100 kg of washed salmon mince into the pot and cook in a ratio of 300 kg of water. After boiling, keep it for 20 seconds, so that the meat on the salmon can be easily separated from the fish bones, and then filter the soup as salmon soup;

[0028] b. Put 69% salmon broth, 2.5% star anise, 2.5% cinnamon, 0.95% prickly ash, and 1.5% cumin into a pot and heat to boil, then add 1.5% ginger and the above star anise , cinnamon, Chinese prickly ash, cumin and ginger are all in powder form. After boiling, remove the foam on the surface of the spice soup;

[0029] c. After filtering the above-mentioned mixed spice soup with a filter screen of 0.15mm, adopt a vacuum sterilization deodorization machine to carry out deodorization treatment on the spice soup, and then pump the above-mentioned spice soup into a plate heat exchanger for sterilization. The plate heat exchanger used here is produced by Zhejiang Tianlian Machinery Co., Ltd.;

[0030] d. Stir the spice soup with ...

Embodiment 2

[0033] a. Put 100 kg of washed salmon mince into a pot with 280 kg of water and cook it. After boiling, keep it for 30 seconds, so that the meat on the salmon can be easily separated from the fish bone, and then filter the soup and use it as salmon soup;

[0034] b. Put 65% salmon broth, 1.5% star anise, 1.5% cinnamon, 1% prickly ash, and 1.5% cumin into a pot to heat and boil, then add 1.3% ginger, and the above star anise , cinnamon, Chinese prickly ash, cumin and ginger are all in powder form. After boiling, remove the foam on the surface of the spice soup;

[0035]c. After filtering the above-mentioned mixed spice soup with a filter screen of 0.15mm, adopt a vacuum sterilization deodorization machine to carry out deodorization treatment on the spice soup, and then pump the above-mentioned spice soup into a plate heat exchanger for sterilization;

[0036] d. Stir the spice soup with a frame mixer, heat to 130°C, keep for 15 minutes, then cool down to 75°C, and keep for 60 ...

Embodiment 3

[0039] a. Put 100 kg of washed salmon mince into a pot with 320 kg of water and cook it. After boiling, keep it for 25 seconds, so that the meat on the salmon can be easily separated from the fish bone, and then filter the soup and use it as salmon soup;

[0040] b. Put 68% salmon broth, 2% star anise, 2% cinnamon, 1% prickly ash, and 1.3% cumin into a pot to heat and boil, then add 1.5% ginger, and the above star anise , cinnamon, Chinese prickly ash, cumin and ginger are all in powder form. After boiling, remove the foam on the surface of the spice soup;

[0041] c. After filtering the above-mentioned mixed spice soup with a 0.15mm stainless steel filter, use a vacuum sterilization deodorization machine to deodorize the spice soup, and then pump the above-mentioned spice soup into a plate heat exchanger for sterilization and disinfection ;

[0042] d. Stir the spice soup with a frame mixer, heat to 130°C, keep for 20 minutes, then cool down to 75°C, and keep for 40 minutes...

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PUM

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Abstract

The present invention relates to a formula of sanwenyu fish sauce. Its formula includes (by wt%) 65%-80% of sanwenyu fish soup juice, 15%-22% of soy sauce, 1.5%-3% of star anise, 1.5%-2.5% of cinnamon bark, 0.5%-1.5% of xanthoxylum, 1.0%-1.5% of fennel, 3%-6% of white liquor, 1.2%-1.8% of fresh ginger, 4%-6% of white granulated sugar and 0.05%-0.1% of potassium sorbate. The sum of their weight percentages is 100%. Said fish sauce has brown-red colour, and has unique flavour and seasoning effect.

Description

Technical field: [0001] The invention relates to the technical field of condiments, in particular to salmon fish soy sauce and a preparation method thereof. Background technique: [0002] Condiments currently on the market can be divided into single flavor condiments (such as salt, white sugar, etc.), basic condiments (such as soy sauce, vinegar, sauces) and compound condiments (such as sand tea sauce, tomato sauce, chicken essence and pigeon meat). Essence, etc.), these condiments have certain limitations, the connotation of compound condiments is very wide, and the coverage is also far greater than soy sauce, but it will take time for the total output to reach and surpass soy sauce. Traditional soy sauce refers to brewed soy sauce. It and compound seasoning are two kinds of seasonings with different eras, different raw materials, different processes and different characteristics. Brewed soy sauce uses soybeans and wheat as raw materials. Through double fermentation, it fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/39A23L1/22A23L1/327A23L27/50A23L17/20A23L23/00A23L27/00
Inventor 徐泽民
Owner 徐泽民
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