Preparation method of kelp sauce

A technology for seasoning sauce and kelp, applied in the food field, can solve the problems of small bottom taste, insufficient aroma, and insufficiently strong taste, and achieve the effects of strong cooking taste, good aroma characteristics and realistic taste.

Inactive Publication Date: 2013-02-06
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional compound spices only include commonly used materials for cooking such as pepper and ginger powder. The fragrance is not enough, the taste is not strong enough, and the base taste is small, so it cannot meet people's requirements for food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of kombu seasoning sauce, comprising the steps of:

[0017] 1) Put 10 parts of scallops, 10 parts of kelp, 11 parts of small dried fish, 5 parts of cloves, 5 parts of shrimps, and 10 parts of onions into an iron pan and stir-fry until fragrant, and the ingredients should not be mushy;

[0018] 2) Put 5 parts of sugar cane, 10 parts of shiitake mushrooms, 5 parts of black pepper, 10 parts of celery, 13 parts of Northeast miso, 5 parts of beef, 10 parts of fish tofu, add 350 parts of water and cook in a casserole for 10 minutes;

[0019] 3), put the result of step 1) into the casserole of step 2), cook for another 30 minutes, and filter out the residue;

[0020] 4) Add 0.2 parts of xanthan gum to get sea-style kombu seasoning sauce.

[0021] The above-mentioned parts are parts by weight.

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PUM

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Abstract

The invention relates to a preparation method of a kelp sauce. The preparation method comprises the following steps of: (1) placing dried scallop, kelp, small dried fish, clove, shrimp and onion into an iron pan and stir-frying till the emergence of fragrance; (2) placing sugarcane, mushroom, black pepper, celery and water into an earthen pot for boiling for 10min; (3) placing a product obtained in the step (1) into the earthen pot in the step (2), boiling for 30min, and filtering out residues; and 4) adding xanthan gum to get the kelp sauce. The kelp sauce prepared by the method disclosed by the invention has the advantages of mellow taste, convenience in use, strong cooking taste, good fragrance characteristics and lifelike mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of kelp seasoning sauce. Background technique [0002] At present, people mostly use compound spices to cook food. The advantage is that the required materials are fully equipped, the ratio is fixed, the fragrance is complete and the flavor is unique, which brings great convenience to people's cooking. However, traditional compound spices only include commonly used cooking materials such as pepper and ginger powder, and the fragrance is not enough, the taste is not strong enough, and the base taste is small, which cannot meet people's requirements for food. Therefore, the purpose of the present invention is to provide a kind of rich and mellow taste, easy to use, strengthen the sea wind kombu seasoning sauce of cooking seasoning. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a preparat...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor白健
OwnerTIANJIN CHUNFA BIO TECH GRP