Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 4 Cited by
  • 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 to have the seasoning sauce of more and more various tastes
[0004] Through the search, no patent publications related to the application of the present invention were found

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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

preparation example Construction

[0031] The preparation method of above-mentioned shark's fin sauce, step is as follows:

[0032] 1. Weigh the powdery raw materials from (3) to (6) in proportion and put them into the reaction kettle, then add water in proportion, after heating, wait until all the powdery materials are melted and then put in shark fin and seafood powder;

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

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

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

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

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

[0038] 7. Grind the colloid twice again to get the shark fin sauce, which is the heat re...

Embodiment 1

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

[0043]

[0044] The preparation method of above-mentioned shark's fin sauce, step is as follows:

[0045] 1. Weigh the powdery raw materials from (3) to (6) in proportion and put them into the reaction kettle, then add water in proportion, after heating, wait until all the powdery materials are melted and then put in shark fin and seafood powder;

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

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

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

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

[0050] 6. Weigh the reactant again, add pure water or distilled water to the required weight, and stir;...

Embodiment 2

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

[0056]

[0057] The steps of the preparation method of above-mentioned shark's fin sauce are with embodiment 1.

[0058] Utilize the restructuring shark's fin sauce of above-mentioned shark's fin sauce, its composition and parts by weight are:

[0059]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/24A23L1/09A23L1/325A23L33/00
CPCA23L27/60A23L29/30A23V2002/00
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com