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Seaweed sauce and method for preparing same

A technology of kelp soy sauce and kelp, which is applied in the field of condiment processing, can solve the problems of kelp retention, etc., and achieve the effect of simple production method, low cost and delicious taste

Active Publication Date: 2013-01-30
QINGDAO DENGTA FLAVOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, the utilization of kelp basically stayed in direct processing into various primary products, while the deep processing of kelp was still blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0015] The preparation method of the kelp soy sauce of the present invention is prepared by mixing the kelp wemisu slurry and high-salt dilute soy sauce at a volume ratio of 1:1-2, and then adding auxiliary materials, wherein the auxiliary materials include salt 14-15g / 100ml , Yeast Extract, Maltose, Flavored Disodium Nucleotides, Monosodium Glutamate and Edible Alcohol.

[0016] The above-mentioned supplementary materials including yeast extract, maltose, taste nucleotide disodium, sodium glutamate and edible alcohol are all commercially available.

[0017] The above-mentioned auxiliary material mixing processing step is to blend and mix the kelp wemisu slurry and high-salt dilute soy sauce, add salt, yeast extract and maltose in turn, heat to boiling after the yeast extract and maltose are dissolved, and then add glutinous rice Sodium phosphate and taste disodium nucleotides, after dissolving, let stand at room temperature, then add edible alcohol to complete the processing....

Embodiment 1

[0033] Select 10 grams of wild dried kelp with no unfinished end, no white spots, and dark brown color as the best; soak it in water for 30 minutes to fully recover. The revived kelp is rinsed with running water to remove sand grains and surface attachments of the kelp. Then put it into 400ml of 1% licorice paste solution and soak for 3 hours to remove the fishy smell of kelp, remove it, and rinse it with water to remove the residue of licorice paste solution. The purpose of soaking with licorice paste solution for the first time is to remove the fishy smell of kelp, and it will not leave the unpleasant smell left after acid-base treatment. Then cut the sea-tangle into strips and put it into a tissue grinder with 300ml of water to mash it. After confirming that there are no lumps, flakes, or granular solids, add 150ml of water to obtain a total of 450ml of sea-tangle slurry. The purpose of adding water is to dilute the kelp amamisu slurry, which not only reduces the productio...

Embodiment 2

[0048]Select 10 grams of wild dried kelp without unfinished tails or white spots, and dark brown color is the best; soak it in water for 60 minutes to fully recover. The revived kelp is rinsed with running water to remove sand grains and surface attachments of the kelp. Then put it into 400ml of 1% licorice paste solution and soak for 4 hours to remove the fishy smell of kelp, remove it, and rinse it with water to remove the residue of licorice paste solution. The purpose of soaking with licorice paste solution for the first time is to remove the fishy smell of kelp, and it will not leave the unpleasant smell left after acid-base treatment. Then cut the sea-tangle into strips and put it into a tissue grinder with 300ml of water to mash it. After confirming that there are no lumps, flakes, or granular solids, add 150ml of water to obtain a total of 450ml of sea-tangle slurry.

[0049] A total of 450ml of the kelp slurry obtained above was placed in a water bath at 80°C for 6 h...

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Abstract

The invention relates to a seaweed sauce and a method for preparing the same. The seaweed sauce is prepared from mixing seaweed seasoning fluid and high salt diluted sauce according to the volume ratio of 1:(1-2) and then adding auxiliary materials to mix and process, wherein the auxiliary materials comprise salt, yeast extract, maltose, disodium 5'-ribonucleotide, sodium glutamate and edible alcohol. The auxiliary materials are mixed according to the steps that the salt, the yeast extract and the maltose are sequentially added, the yeast extract and the maltose are dissolved to be heated to boil, monosodium glutamate and the disodium 5'-ribonucleotide are then immediately added, the mixture is dissolved and then stood at normal temperature, and the edible alcohol only needs to be added. The adopted seaweed resources are rich and low in cost, the method for preparing the sauce is simple and is more suitable for industrialized production, the fishy smell of the seaweeds is completely removed, moreover, the sauce has a slight jasmine aroma, high nutritional value and no added preservatives, and the seaweed sauce which is mixed with the seaweed seasoning fluid has a more fresh flavor. Obviously, the effective method and a new approach are provided for the high-valued seaweed utilization.

Description

technical field [0001] The invention relates to a kelp soy sauce and a preparation method thereof, belonging to the field of condiment processing. Background technique [0002] Soy sauce is a traditional condiment, which is delicious and unique, and is the basic condiment for catering and seasoning production. But present soy sauce product taste is single, and add preservative as: sodium benzoate, sodium diacetate etc. [0003] As people's demand for soy sauce varieties is increasing, it is very necessary to seek a new flavor and preservative-free soy sauce. Kelp is a well-known food rich in nutrition, but there has been no seasoning of its finished products on the market. The reason is that the current industrial production of kelp uses acid, alkali and other methods to remove fishy smell. Affect the taste of soy sauce. my country is a large ocean country, and the output of kelp accounts for half of the world's total output, but the precious resource of kelp has not been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/337A23L1/015A23L1/29A23L27/50A23L5/20A23L17/60A23L33/00
Inventor 蔡可忠钱冠兰
Owner QINGDAO DENGTA FLAVOUR IND
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