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Seafood sauce, seafood essence cream and preparation method thereof

A seafood sauce and seafood technology, which is applied in the production of seafood paste and the field of seafood sauce, can solve the problems of high salt content, single eating method, unsafe and other problems, and achieve the effect of rich nutrition, pure color and simple production process

Inactive Publication Date: 2012-05-23
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seafood is rich in nutrition, rich in trace elements such as iodine and calcium, but for a long time, seafood is mainly eaten directly, and the way of eating is single
At present, the sauce made from seafood is mainly shrimp paste, which has been salted for a long time and has a high salt content, which does not meet the low-salt healthy dietary standards of modern people, and the production process is unhygienic and unsafe. unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A seafood sauce is made from 80 kg of seafood reactant, 0.425 kg of seafood essence, 1.25 kg of edible ethanol, 10 kg of purified water, 0.5 kg of thickener CMC and 0.1 kg of potassium sorbate.

[0016] The above-mentioned seafood essence is composed of seafood powder: 20%, L-cysteine ​​hydrochloride: 1%, glucose: 6%, salt: 6%, monosodium glutamate: 6%, D-xylose: 1.5%, I+G (Genuine product is about 100 yuan / kg): 0.2% and water: 59.3% to 69.3% are made by Maillard reaction. The seafood powder can be shrimp powder, dried fish powder and the like.

[0017] The preparation method of above-mentioned seafood sauce is characterized in that: comprises the steps:

[0018] ① Weigh seafood powder, L-cysteine ​​hydrochloride, glucose, salt, monosodium glutamate and D-xylose in proportion and put them into the reaction kettle, then add water in proportion, and heat until all the powdery materials dissolve;

[0019] ②Raise the temperature to 100-105°C and keep it for 1-2 hours;

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PUM

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Abstract

The invention relates to a seafood sauce and seafood essence cream, which are prepared by the following raw materials by weight: 80-90 parts of seafood reactant, 0.5-1.5 parts of seafood essence, 1-3 parts of edible ethanol, 10-20 parts of purified water, 0.5-1 part of a thickening agent, and 0.1 part of potassium sorbate. The whole preparation process of the seafood sauce in the invention is carried out in a reaction vessel, and the production process is simple, safety and sanitary. And the produced seafood sauce has pure color, sauce flavor, fresh and mellow taste, abundant nutrition, and has the salt proportion lowered so as to meet the dietary needs of modern people for low salt and health.

Description

Technical field: [0001] The invention belongs to the production process of condiments, in particular to a production method of seafood sauce and seafood paste. Background technique: [0002] At present, the raw materials of sauce products on the market are mainly meat, such as beef sauce, chicken sauce and the like. Seafood is rich in nutrition, rich in trace elements such as iodine and calcium, but for a long time, seafood is mainly eaten directly, and the way of eating is single. At present, the sauce made from seafood is mainly shrimp paste, which has been salted for a long time and has a high salt content, which does not meet the low-salt healthy dietary standards of modern people, and the production process is unhygienic and unsafe. unstable. Invention content: [0003] The object of the present invention is just to overcome the deficiencies that exist in the above-mentioned prior art, and provide a kind of preparation method of the hoisin sauce that is abundant in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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