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Seafood sauce with pure fragrance and preparation method thereof

A fragrant sea and seafood technology, applied in food preparation, application, food science and other directions, can solve problems such as seafood nutrition loss, and achieve the effect of eating and hygienic, pure color, and enhancing physical fitness.

Inactive Publication Date: 2010-03-24
颜桂珠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, with the improvement of people's living standards, people pay more and more attention to seafood, and their needs are becoming more and more diversified. They are not only satisfied with eating fresh seafood directly, but also have more and more demands for processed seafood. , but processed seafood often faces the problem of nutrient loss

Method used

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Embodiment Construction

[0026] The best implementation of the present invention is:

[0027] A fragrant seafood sauce, including the following ingredients (kg):

[0028] Seafood 35, Sesame 15,

[0029] Salt 3, Licorice 5,

[0030] Edible oil 8, grated ginger 3,

[0031] Corn flour 3, sugar 0.8,

[0032] Water 10, soy sauce 1.5,

[0033] Liquor 1.5, chopped green onion 2.

[0034] The preparation of fragrant seafood sauce includes the following steps:

[0035] 1) Washing: Wash the seafood to remove impurities;

[0036] 2) Steaming and boiling: Put the washed seafood in a pot and cook it. After 24 hours, the seafood will turn brown;

[0037] 3) Grinding: Grind the cooked seafood with a small grinder to make a steamed bun or square shape, then wrap it in paper and let it ferment naturally;

[0038] 4) Drying and adding ingredients: After a few months, scrub the sauce with clean water, break it into small pieces, and dry in the sun. Mix and melt the other raw materials except seafood, filter out the sediment, and dry. A...

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PUM

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Abstract

The invention provides seafood sauce with pure fragrance and a preparation method thereof. The seafood sauce is characterized by comprising the following raw materials in parts by weight: 30-40 partsof seafood, 10-20 parts of sesame, 2-4 parts of salt, 2-6 parts of licorice, 5-10 parts of edible oil, 2-5 parts of minced ginger, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2 parts of soy sauce, 1-2 parts of white spirit and 1.5-2.5 parts of diced green onion. The preparation method comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4)drying and adding accessories; and 5) fermenting. The seafood sauce prepared by the preparation method can fully maintain the nutritions of the seafood, can build the bodies, resist the sources of diseases and aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary to eat.

Description

Technical field [0001] The invention relates to a fragrant seafood sauce and a preparation method thereof. Background technique [0002] Seafood food has always been a popular food. It is rich in protein, low in cholesterol, and various trace elements. Compared with meat, it is superior to human nutrition and health. There are also many seafood foods, including oysters, lobsters, sea urchins, sea cucumbers, fish eggs, shrimp eggs, etc., because they are rich in nutrients such as zinc and protein, they have the effect of strengthening yang and strengthening essence. Four ways to eat seafood in the folk: 1) Cooked food method: generally use boiling, steaming, stewing, frying, frying and other methods to burn fish and shrimp into various dishes, and often use fresh ingredients with cured meats to steam or stew together . 2) Raw food method: Use live river prawns, wash them and soak them in wine, sugar, ginger, etc. for a while, and then eat them raw, commonly known as "drunk shrim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 颜桂珠
Owner 颜桂珠
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