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Clam taste seaweed sauce and preparation method

A technology of kelp sauce and clams, which is applied in the field of clam-flavored kelp sauce and its production, can solve the problems of not highlighting the taste of kelp, and achieve the effect of rich food nutrition, easy-to-obtain raw materials, and feasible operation

Inactive Publication Date: 2010-04-14
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned kelp sauce can cover the inherent fishy smell of kelp by adding auxiliary materials, it does not highlight the seafood taste of kelp as a marine food and shows its technical deficiencies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Weigh 600g of kelp, wash and soak it with clean water, soften it at a high temperature of 115°C for 15 minutes, add water 1.4 times its weight to the softened kelp, and send it to a homogenizer for homogenization;

[0013] Select pollution-free onions, remove the old skins until the thick and tender tubers are exposed, clean them, break them into pulp, weigh 120g of the onion pulp, and set aside

[0014] Weigh 75g of peanut oil and add it to the pot, heat the oil until it is 8 mature, add 150g of diced meat and stir-fry until the aroma escapes, add 55g of soy sauce and stir-fry for color, then add 1000g of kelp pulp, 120g of onion pulp, and 15g of salt , 40g of sugar and 85g of clam juice, stir-fry and concentrate for about 5 minutes, add 10g of sesame paste and stir-fry evenly before taking out the pan, cool down after taking out the pan, put in cans, exhaust, seal, and sterilize at 105 degrees for 20 minutes.

[0015] The seafood and clams in kelp sauce are rich in fl...

Embodiment 2

[0017] Weigh 1000g kelp as a raw material, wash and soak it with clean water, soften it at a high temperature of 120°C for 20 minutes, then add water 1.5 times its weight to the softened kelp, and send it to a homogenizer for crushing, homogenate;

[0018] Select pollution-free onions, remove the old skins until the thick and tender tubers are exposed, after cleaning, crush and make pulp, weigh 375g of the onion pulp, and set aside;

[0019] Weigh 200g of salad oil and add it to the pot, heat the oil until it is 8 mature, add 375g of diced meat and stir-fry until the aroma comes out, then add 150g of soy sauce, stir-fry for color, then add 2500g of kelp pulp and 375g of onion pulp , 50g of salt, 100g of sugar and 250g of clam juice, stir-fry and concentrate for about 8 minutes, add 75g of sesame paste and stir-fry evenly before taking out the pan, cool after taking out the pan, put in cans, exhaust, seal, and sterilize at 105 degrees for 20 minutes.

[0020] The seafood sauce...

Embodiment 3

[0022] Weigh 300g of pollution-free kelp, wash it with clean water, soak it, soften it at a high temperature of 110°C for 10 minutes, then add water 1.3 times its weight to the softened kelp, mix it evenly, and send it to a homogenizer for further processing. homogenate;

[0023] Select pollution-free onions, peel off the old skins until the thick and tender tubers are exposed, clean them, break them into pulp, weigh 60g of the onion pulp, and set aside;

[0024] Weigh 42g of peanut oil and add it to the pot, heat the oil until it is 8 mature, add 60g of diced meat and stir-fry until the aroma escapes, then add 30g of soy sauce and stir-fry for color, then add 600g of kelp pulp, 60g of onion pulp, salt Stir-fry 6g, 21g sugar and 48g clam juice to concentrate for about 8 minutes, then add 6g sesame paste and stir-fry evenly. After taking out of the pan, cool, put in cans, vent, seal, and sterilize at 105 degrees for 20 minutes.

[0025] The seafood and clams in kelp sauce are ...

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PUM

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Abstract

The invention relates to a clam taste kelp jam and a preparation method, which comprises the following steps of charging kelp jam, onion jam, diced meat, salt, sugar, soy sauce, sesame paste and clam juice to fry. The kelp jam comprises the following steps of selecting kelp as raw materials, cleaning and soaking kelps, softening under the high temperature of 110 to 120 DEG C, charging water with 1.3 to 1.5 times of kelp jam and homogenating. The onion jam comprises the steps of peeling, cleaning and smashing onions into jam. In the frying process, the kelp jam weight is used as standards, and the other composition raw materials comprise the following components by weight percent: onion jam being 10-15% of kelp jam, 10-15% of diced meat, 1-2% of salt, 3.5-4% of sugar, 5-6% of soy sauce, 7-8% of oil, 1-3% of sesame paste and 8-10% of clam juice. The clam taste kelp jam of the invention fully utilizes various active substances of seaweeds and onions, which facilitates richer food nutrition, golden color, clam seafood taste and delicious taste, and the clam taste kelp jam is provided with a certain health care effect. The preparation method of the invention is simple to use, feasible to operate and easy to acquire raw materials, and is applicable to industrialization production.

Description

technical field [0001] The invention relates to an aquatic food product for eating seaweed, in particular to clam-flavored seaweed sauce and a preparation method thereof. Background technique [0002] Kelp is rich in nutrition, rich in iodine, potassium, calcium, iron, zinc, selenium and other trace elements, as well as protein, fatty acid, multivitamins and a large amount of mannitol. The above nutrients are of great benefit to human health. At present, more and more attention is paid to the research on the eating method of seaweed, and various seaweed foods emerge in an endless stream, and seaweed sauce is one of them. However, in the production process of kelp sauce, if only kelp is used as a raw material, the taste of kelp sauce will not be good because of the inherent fishy smell of kelp. Therefore, most of the production of kelp sauce is made by ripening kelp and adding other auxiliary materials for seasoning. , so the selection of other auxiliary materials is very im...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/337A23L1/221A23L1/30A23L1/212A23L33/10
Inventor 位正鹏邵仁东任召珍朱文慧于玲步营
Owner TAIXIANG GRP TECH DEV
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