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Flatfish sauce and preparation method thereof

A production method and technology of flounder, applied in food preparation, application, food science, etc., can solve problems affecting the taste of flounder sauce, poor taste of flounder sauce, etc., and achieve the effects of promoting bone growth, tender meat, and maintaining eyesight

Inactive Publication Date: 2014-02-19
WEIHAI YUWANG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if only flounder is used as a raw material in the production process of flounder, the taste of flounder sauce will be poor due to the inherent fishy smell of flounder. Therefore, the selection of other auxiliary materials is very important in the production process of flounder sauce, which directly affects the taste of flounder sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of flounder sauce. After washing and soaking the flounder, add saturated salt water and heat to 50℃, add edible alkali, and heat until the flounder becomes a paste. Weigh 55kg of flounder, add 10kg of chili sauce, 12kg of pasta sauce and 8kg of diced fish 4kg of salt, 8kg of sugar, 3kg of soy sauce, heated to make flounder sauce, cooled and bottled, vented, sealed, and sterilized; the flounder was immersed in the soaking solution at 15-25℃ for 30-60min in advance, and proceeded simultaneously Ultrasonic treatment, the components of the soaking solution are respectively 1.5-2.5% by weight: edible salt 1.5-2.5%, sodium carbonate 1.0-2.0%, sodium bicarbonate 1.0-2.0%, composite phosphate 0.2-0.4%, and the balance is water.

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PUM

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Abstract

The invention relates to flatfish sauce which is characterized in that the flatfish sauce is prepared by raw materials in percentage by weight as follows: 55%-65% of flatfish paste, 5%-10% of chilli sauce, 10%-15% of fermented flour sauce, 5%-10% of diced fish meat, 2%-8% of salt, 2%-8% of sugar and 1%-3% of soybean sauce.

Description

Technical field [0001] The invention relates to a flounder sauce and a preparation method thereof. Background technique [0002] Flounder is rich in nutrients, rich in more than 50 natural active substances such as protein, minerals, and vitamins. Among them, retinol is a fat-soluble antioxidant that can maintain vision and promote bone growth in the human body. It is a soluble The fat-soluble vitamins have a strong affinity for the cornea and can form a breathable and water-retaining film on the surface of the cornea, which can promote the healing of corneal wounds and improve the symptoms of dry eyes; the above nutrients are of great benefit to human health; fresh flounder is difficult Preservation, research on deep-processed products of flounder has attracted increasing attention. Flounder sauce is one of the deep-processed products of flounder, and it is loved by consumers because of its unique flavor. However, if only the raw material of flounder is used in the production p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326A23L1/29A23L27/60A23L17/10A23L33/00
CPCA23L33/00A23L17/70A23L27/00A23L27/60A23V2002/00
Inventor 苗强
Owner WEIHAI YUWANG GROUP