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Seafood sauce and process for making same

A production process and technology for seafood sauce, applied in the field of food and condiments, can solve the problems of spicy taste, restricted sales market, high price of materials, and achieve the effect of outstanding aroma

Inactive Publication Date: 2009-10-28
高小兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high price of its materials, it can only meet the high-end demand of the market. At the same time, due to the large proportion of its pepper consumption and its spicy taste, it can only be eaten by some people, which limits its sales market to a large extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] Choose high-quality non-polluting and non-deteriorating shrimp skins and dried fish, sort out impurities, rinse them quickly with clean water to remove surface dust, and then put them in a ventilated place to thin out and dry them in the sun.

[0016] The above-mentioned processed seafood raw materials are put into a pulverizer and pulverized respectively, and the obtained seafood particles are preferably in the form of particles and strips naturally formed in the pulverization process.

[0017] Select 2 kg of high-quality red dried chilies, heat them in a pot at 60°C, stir-fry until dry and brittle, then pulverize them in a grinder to obtain chili powder, sieve to remove large flakes and fine powder.

[0018] Get 100 kilograms of vegetable oils and inject in the electric heating deep fryer, heat to 160 ℃, then mix 30 kilograms of the various seafood granules dried shrimps obtained above, and dry fish 20 kilograms, then put into the electric heating deep fryer, duration ...

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PUM

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Abstract

The invention provides a seafood sauce and a process for making the same, which relate to the field of foods and condiments, and in particular belong to a sauce using seafood as a main raw material and a process for making the same. The seafood sauce is prepared from raw materials of shrimp bran, soy, fish liver, dried fish, garlic, onion, vegetable oil, white sugar, salt, dry red pepper and monosodium glutamate through the steps of cleaning and selecting the seafood, crushing the seafood, crushing pepper, deep-frying seafood, preparing boiling oil pepper powder, cooking the soy, boiling and the like. The seafood sauce integrates various nutritional ingredients, has moderate pungent taste, and is particularly suitable for teenagers which are in the period of physical development and students in primary and secondary schools.

Description

technical field [0001] The invention relates to the field of food and condiments, in particular to a sauce with seafood as the main raw material and its production process. Background technique [0002] At present, the main representative raw material of the sauce food on the market is meat, and it is divided into beef sauce, pork sauce, etc. due to the difference of the meat contained. Its taste is generally spicy, with numbness, saltiness and fragrance. Due to the pursuit of a dry and spicy effect during its production process, the meat ingredients in it are fried into a dry burnt shape, which loses its original fragrance and most of its nutrition. The patent No. 2008101593935 "Seafood Chili Sauce and Its Manufacturing Process" that was first applied for provides a seafood chili sauce mainly made of scallops, sea rice, dried shrimps, dried fish, and dried chili. Substitute and upgraded products of seasoning food have positive significance for enriching market varieties a...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 高小兵
Owner 高小兵
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