Shark's fin sauce and recombined shark's fin sauce

A technology of shark fin sauce and shark fin, applied in application, food preparation, food science, etc., can solve the problems of single taste, no patent publications, etc., and achieve the effect of simple preparation method, unique flavor and low cost

Inactive Publication Date: 2014-06-25
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But the taste of the seasoning sauce on the market is comparatively single, along with people are more and more higher to the requirement of food taste, people hope

Method used

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  • Shark's fin sauce and recombined shark's fin sauce
  • Shark's fin sauce and recombined shark's fin sauce
  • Shark's fin sauce and recombined shark's fin sauce

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] The steps of the above-mentioned preparation method of shark fin sauce are as follows:

[0032] 1. Weigh the powdered raw materials from (3) to (6) in proportion and put them into the reactor, and then add water according to the proportions. After heating, wait until all the powdered materials are dissolved before putting them into shark fin and seafood powder;

[0033] 2. Raise the temperature to 100-105℃ and keep the temperature for 1.5 hours;

[0034] 3. After the reaction is completed, quickly cool down to room temperature or release the reactants into the kettle;

[0035] 4. Pass the reactant through colloid mill twice;

[0036] 5. When the temperature of the reactant drops to about 55°C, add spices, edible alcohol, CMC, and potassium sorbate as the preservative according to the formula ratio;

[0037] 6. Weigh the reactant again, add purified water or distilled water to the required weight, and stir;

[0038] 7. After colloidal grinding twice again, Maillard heat reactant sha...

Example Embodiment

[0041] Example 1

[0042] A kind of shark fin sauce, its composition and weight parts are:

[0043]

[0044] The steps of the above-mentioned preparation method of shark fin sauce are as follows:

[0045] 1. Weigh the powdered raw materials from (3) to (6) in proportion and put them into the reactor, and then add water according to the proportions. After heating, wait until all the powdered materials are dissolved before putting them into shark fin and seafood powder;

[0046] 2. Raise the temperature to 100-105℃ and keep the temperature for 1.5 hours;

[0047] 3. After the reaction is completed, quickly cool down to room temperature or release the reactants into the kettle;

[0048] 4. Pass the reactant through colloid mill twice;

[0049] 5. When the temperature of the reactant drops to about 55°C, add spices, edible alcohol, CMC, and potassium sorbate as the preservative according to the formula ratio;

[0050] 6. Weigh the reactant again, add purified water or distilled water to the re...

Example Embodiment

[0054] Example 2

[0055] A kind of shark fin sauce, its composition and weight parts are:

[0056]

[0057] The steps of the above preparation method of shark fin sauce are the same as in Example 1.

[0058] The composition and weight of the recombinant shark fin sauce using the shark fin sauce as described above are:

[0059]

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PUM

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Abstract

The invention relates to a shark's fin sauce. The shark's fin sauce comprises compositions in parts by weight: (1) 10-20 parts of shark's fin, (2) 5-15 parts of a seafood powder, (3) 0.5-1.5 parts of L-cysteamine hydrochloride, (4) 4-8 parts of glucose, (5) 4-8 parts of salt, (6) 1-2 parts of D-xylose, (7) 50-60 parts of water, (8) 0.5-1.5 parts of a seafood essence, (9) 1.5-2.5 parts of edible alcohol, (10) 0.05-0.15 part of potassium sorbate, and (11) 0.3-0.7 part of CMC thickening agent. The shark's fin sauce and the recombined shark's fin sauce are fine in mouthfeel and delicious in taste, and all raw materials come from natural substances, no damage to human body is caused and nutrient content of food is increased. The condiment can be eaten together with rice or bread, can be used for cooking, and is low in cost.

Description

technical field [0001] The invention belongs to the field of food and relates to a seasoning, in particular to a shark's fin sauce and a recombined shark's fin sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. This status no longer exists in the condiments of modern Chinese. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] But the taste of the seasoning sauce on the market is comparatively single, along ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/09A23L1/325A23L33/00
CPCA23L27/60A23L29/30A23V2002/00
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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