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Seafood sauce

A technology of seafood and soybean paste, which is applied in the field of seafood miso sauce, can solve the problems of not meeting the needs of consumers well and ordinary taste, and achieve the effect of delicious taste, rich nutrition and good taste and aroma

Inactive Publication Date: 2012-05-30
DANDONG HIYUM CONDIMENTS & FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the past, seafood sauce mostly used fresh sea fish, sea shrimp, sea crab, sea sausage or shellfish as the base material. The base material was enzymolyzed into a liquid material with proteolytic enzymes. After the liquid material was fermented at high temperature, starch, Thickeners such as maltodextrin, flavoring agents, preservatives, stabilizers and water are added, and high-temperature blending is made into seafood sauce. The taste is ordinary and the nutrition cannot well meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This product is refined from soybean paste, clam extract, vegetable oil and other raw materials. The ingredients are as follows:

[0020] 60 Kg soybean paste, 10 Kg clam extract, 8.5 Kg vegetable oil (soybean oil used in this example), 1.8 Kg rice vinegar, 0.7 Kg onion, 0.1 Kg star anise, 0.25 Kg ginger, 0.25 Kg pepper, water 20 kg;

[0021] The clam extract in this product is the combination of advanced scientific enzymatic hydrolysis technology and extraction technology to extract the essence of clam. The main points of operation are as follows:

[0022] 1. Raw material processing:

[0023] After cleaning the fresh clams, use seawater with a salinity of 2% to spit sand (the purpose is to let the sea sand in the clams spit out through clam breathing), and the sand spit time is 24 hours, and then the meat is taken.

[0024] 2. Grind the clam meat with a grinder.

[0025] 3. Select papain as the enzymatic hydrolysis catalyst, put the clam meat into the enzymatic h...

Embodiment 2

[0031] This product is refined from soybean paste, clam extract, vegetable oil and other raw materials. The ingredients are as follows:

[0032] Soy sauce 65 Kg, clam extract 12 Kg, vegetable oil (peanut oil used in this example) 9.5 Kg, rice vinegar 1.6 Kg, onion 0.8 Kg, star anise 0.1 5Kg, ginger: 0.35 Kg, pepper: 0.35 Kg, water 25 Kg;

[0033] The clam extract in this product is the combination of advanced scientific enzymatic hydrolysis technology and extraction technology to extract the essence of clam. The main points of operation are as follows:

[0034] 1. Raw material processing:

[0035] After cleaning the fresh clams, use seawater with a salinity of 3% to spit sand (the purpose is to let the sea sand in the clams spit out through clam breathing). The sand spit time is 25 hours, and then the meat is taken.

[0036] 2. Grind the clam meat with a grinder.

[0037] 3. Select papain as the enzymatic hydrolysis catalyst, put the clam meat into the enzymatic hydroly...

Embodiment 3

[0042] This product is refined from soybean paste, clam extract, vegetable oil and other raw materials. The ingredients are as follows:

[0043] Soy sauce 63Kg, clam extract 13Kg, vegetable oil (soybean oil used in this example) 8Kg, rice vinegar 1.7Kg, onion 0.75Kg, star anise 0.12Kg, ginger: 0.30Kg, pepper: 0.30Kg, water 22Kg ;

[0044] The clam extract in this product is the combination of advanced scientific enzymatic hydrolysis technology and extraction technology to extract the essence of clam. The main points of operation are as follows:

[0045] 1. Raw material processing:

[0046] After cleaning the fresh clams, use seawater with a salinity of 2.5% to spit sand (the purpose is to let the sea sand in the clams spit out through clam breathing). The sand spit time is 24 hours, and then the meat is taken.

[0047] 2. Grind the clam meat with a grinder.

[0048] 3. Select papain as the enzymatic hydrolysis catalyst, put clam meat into an enzymatic hydrolysis tank, a...

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PUM

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Abstract

The invention relates to edible seafood sauce, specifically to a seafood sauce, which is prepared by the following raw materials of: by weight, 60-65 parts of soybean paste, 10-13 parts of a Meretrix meretrix extract, 8.5-9.5 parts of plant oil, 1.5-1.8 parts of rice vinegar, 0.7-0.8 part of onion, 0.1-0.15 part of aniseed, 0.25-0.35 part of ginger, 0.25-0.35 part of capsicum and 20-25 parts of water. The seafood sauce prepared in the invention is characterized by pure color, fresh and mellow flavor, delicious taste and abundant nutrition.

Description

technical field [0001] The invention relates to edible seafood sauce, in particular to a seafood miso sauce. Background technique [0002] In the past, seafood sauce mostly used fresh sea fish, sea shrimp, sea crab, sea sausage or shellfish as the base material. The base material was enzymolyzed into a liquid material with proteolytic enzymes. After the liquid material was fermented at high temperature, starch, Thickeners such as maltodextrin are added to flavoring agents, preservatives, stabilizers and water, and then mixed at high temperature to make seafood sauce. The taste is ordinary and the nutrition cannot well meet the needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of hoisin miso and processing method thereof. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] A seafood miso sauce, the raw materials of which are composed of 60-65 parts by weigh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 唐秀清王孝丽张瑞
Owner DANDONG HIYUM CONDIMENTS & FOODS
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