Fragrant spicy and hot seafood sauce

A Mala Sauce and Seafood technology, applied in the field of fragrant sauce, can solve the problems of undiscovered seafood Mala Sauce, devaluation of seafood resources, limited total sales, etc. Good effect for western food

Inactive Publication Date: 2013-05-15
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In modern shopping malls, although there are many kinds of sauces, there is no seafood spicy sauce optimized with seafood main ingredients and spicy side ingredients as the main raw materials.
At the same time, with the protection of the marine ecological environment and the increase in the area of ​​seafood farming and its production year by year, the total sales volume of retail and general lagging processing in the seafood market is limited after all, which has caused the depreciation and waste of available seafood resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] First use a cleaning machine to clean and prepare the required seafood main ingredients, spicy side ingredients and ingredients. Taking 10 as the base ratio, the ratio of squid, sea crab, sea shrimp, sea shells, and kelp as the main seafood ingredients is 4: 3:2:1:2 Weigh 40kg of squid, 30kg of sea crab, 20kg of sea shrimp, 10kg of sea shell, and 20kg of kelp, crush and refine them with a pulverizer and stir them into a seafood mixture with a blender. , potato, pepper, pepper, and star anise in a ratio of 5:6:2:1:2. Weigh 50kg of soybeans, 60kg of potatoes, 20kg of pepper, 10kg of pepper, and 20kg of star anise, and pulverize them with a grinder and stir them into spicy Mixing, weigh 20kg of refined salt, 10kg of rice, and 30kg of alcohol respectively according to the ratio of refined salt, rice flour and alcohol in the ingredients of 2:1:3, pulverize and refine with a pulverizer and stir with a mixer to form a mixture of ingredients. Then take 100 as the base rate, wei...

Embodiment 2

[0021] First use a cleaning machine to clean and prepare the required seafood main ingredients, spicy side ingredients and ingredients. Taking 10 as the base ratio, the ratio of squid, sea crab, sea shrimp, sea shells, and kelp as the main seafood ingredients is 3.5: 2.5: 2.5: 1.5: 1.5 Weigh 35kg of squid, 25kg of sea crab, 25kg of sea shrimp, 15kg of sea shell, and 15kg of kelp, crush and refine them with a pulverizer, and stir them into a seafood mixture with a mixer. , potato, pepper, pepper, and star anise in a ratio of 5.5:5.5:1.5:1.5:2.5 Weighing 55kg of soybeans, 55kg of potatoes, 15kg of pepper, 15kg of pepper, and 25kg of star anise, and crushed and refined with a grinder and stirred with a mixer to become spicy Mixing, according to the ratio of refined salt, rice flour and alcoholic wine of the ingredients is 1.5: 1.5: 2.5, weigh 15kg of refined salt, 15kg of rice flour, and 25kg of alcoholic wine, pulverize and refine with a pulverizer and stir with a mixer to form a...

Embodiment 3

[0026] First use a cleaning machine to clean and prepare the required seafood main ingredients, spicy side ingredients and ingredients. Taking 10 as the base ratio, the ratio of squid, sea crab, sea shrimp, sea shells, and kelp as the main seafood ingredients is 3: 2:3:2:1 Weigh 30kg of squid, 20kg of sea crab, 30kg of sea shrimp, 20kg of sea shell, and 10kg of kelp, and pulverize and refine them with a pulverizer and stir them into a seafood mixture. , potatoes, peppers, peppers, and star anise in a ratio of 6:5:1:2:3 Weigh 60kg of soybeans, 50kg of potatoes, 10kg of pepper, 20kg of peppers, and 30kg of star anise, and crush them with a grinder and stir them into spicy Mixing, weigh 10kg of refined salt, 20kg of rice, and 20kg of alcohol respectively according to the ratio of refined salt, rice flour and alcohol in the ingredients of 1:2:2, pulverize and refine with a pulverizer and stir with a mixer to form a mixture of ingredients. Then take 100 as the base rate, weigh 600k...

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PUM

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Abstract

The invention discloses a fragrant spicy and hot seafood sauce which is prepared by the following steps of: cleaning and assorting required raw materials by using a cleaner; weighting seafood, i.e., squid, sea crab, prawn, seashell and kelp according to the proportion of (4-3): (3-2): (2-3): (1-2): (2-1) based on the basic proportion of 10, grinding the seafood and stirring to form a mixed seafood material; respectively weighting soybean, potato, black pepper, hot pepper and anise according to the proportion of (5-6): (6-5): (2-1): (1-2): (2-3), grinding the raw materials and uniformly stirring the ground raw materials to form a mixed spicy and hot material; respectively weighting refined salt, rice vinegar and mellow wine according to the proportion of (2-1): (1-2): (3-2), grinding the raw materials, and uniformly stirring the ground raw materials to form a mixed ingredient; and weighting wild fruits, distiller grains and ingredients according to the proportion of (8-6): (6-5): (0.3-0.2) based on the basic proportion of 100, uniformly stirring the raw materials to form uncooked fragrant spicy and hot seafood sauce, placing the uncooked fragrant spicy and hot seafood sauce into a cooking machine to heat, cook and sterilize for 1-2hours, filling the fragrant spicy and hot seafood sauce into a sanitary container by using a special filling machine, sealing, storing and upgrading for 5-7days, and then unsealing, wherein the obtained fragrant spicy and hot seafood sauce is strong in seafood taste, high in quality and delicious.

Description

technical field [0001] The invention relates to a fragrant sauce, in particular to a seafood spicy spicy sauce. Background technique [0002] In modern shopping malls, although there are many kinds of sauces, there has not been found a seafood spicy sauce that is optimized and formulated with seafood main ingredients and spicy side ingredients as main raw materials. At the same time, with the protection of the marine ecological environment and the increase in the area of ​​seafood farming and its production year by year, the total sales of retail and general lagging processing in the seafood market are limited after all, which has caused the depreciation and waste of available seafood resources. Therefore, be necessary to invent a kind of seafood spicy sauce deep-processing technology that can utilize and consume seafood major ingredient and spicy sub-material in a large number, in order to further develop seafood sauce deep-processing industry and satisfy the living needs o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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