Scallop skirt seafood sauce and preparation method thereof
A technology for seafood sauce and scallop edge, which is applied to the field of scallop edge seafood seasoning and its preparation, can solve the problems of low nutritional content, fishy taste, and not enough deliciousness, and achieves delicious taste, mild reaction conditions, and simple and easy method. Effect
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Embodiment 1
[0022] 1) Soak 50 parts of washed scallops with 0.5 parts of fresh minced ginger, 10 parts of cooking wine, 1 part of white sugar, and 1.5 parts of refined salt for 2 to 3 hours.
[0023] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 50:100, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.
[0024] 3) Preparation of fermented enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put it into a conical flask, add 20mL of 50% alcohol (alcohol: water ratio 1:1) and mix, add 180mL of water, stir evenly, and place at 40°C Soak in a water bath for 1 hour, shake frequently, and separate with a slow-speed filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution is in the Below 0.06%, ke...
Embodiment 2
[0032] 1) Soak 105 parts of washed scallops with 2 parts of crushed fresh ginger, 25 parts of cooking wine, 3 parts of white sugar, and 4 parts of refined salt for 2 to 3 hours.
[0033] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 100:190, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.
[0034] 3) Preparation of fermented enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put it into a conical flask, add 20mL of 50% alcohol (alcohol: water ratio 1:1) and mix, add 180mL of water, stir evenly, and place at 40°C Soak in a water bath for 1 hour, shake frequently, and separate with a slow-speed filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution is in the Below 0.06%, ke...
Embodiment 3
[0042] 1) Soak 110 parts of washed scallops with 3 parts of crushed fresh ginger, 30 parts of cooking wine, 3 parts of white sugar, and 5 parts of refined salt for 2 to 3 hours.
[0043] 2) Put the soaked scallops into a colloid mill to make a paste and mix it with water at a ratio of 100:190, stir evenly and cook at a temperature of 50-55°C for 30 minutes, centrifuge Separate and save the supernatant A for later use.
[0044] 3) Preparation of fermented enzyme liquid: take out 20g of Aspergillus oryzae 3042 kinds of koji, put it into a conical flask, add 20mL of 50% alcohol (alcohol: water ratio 1:1) and mix, add 180mL of water, stir evenly, and place at 40°C Soak in a water bath for 1 hour, shake frequently, and separate with a slow-speed filter paper or centrifuge (1500-2000r / min) for 5 minutes. The protease activity of the supernatant or filtrate is above 100U / mL as determined by the Folin method; the total nitrogen content of the enzyme solution is in the Below 0.06%, ke...
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