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Seafood sauce and preparation method thereof

A technology for seafood seasoning sauce and ginger powder, which is applied in the food field, can solve the problems of weak natural characteristic taste, not strong enough taste, insufficient aroma, etc., and achieve the effects of economical convenience, strong natural characteristic taste, and mellow taste.

Inactive Publication Date: 2014-06-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the main representative raw material of the sauce food on the market is meat, and it is divided into beef sauce, pork sauce, etc. due to the different meat contained in it, and the raw materials and different spices are prepared in different proportions. To obtain different tastes and cater to the preferences of the public, seafood seasoning sauce has always been popular, but traditional seafood seasoning sauces are often not strong in natural characteristics, insufficient in fragrance, strong enough in taste, and small in base flavor, which cannot satisfy people's expectations for seafood seasoning sauces. requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for seafood seasoning sauce, comprising the steps of:

[0018] 1) Put 100g of dried scallops and 50g of shrimp heads into an iron pan and stir-fry until fragrant. The ingredients should not become mushy. Take them out and crush them, then put them in 300g of water and cook for 10 minutes;

[0019] 2) Put 20g of onion juice, 50g of sucrose, 30g of light soy sauce, 20g of pepper powder, 50g of shrimp oil, 150g of salt, and 10g of ginger powder while they are still hot, and stir well to prepare seafood seasoning sauce.

Embodiment 2

[0021] A preparation method for seafood seasoning sauce, comprising the steps of:

[0022] 1) Put 150g of dried scallops and 50g of shrimp heads into an iron pan and stir-fry until fragrant. The ingredients should not become mushy. Take them out and crush them, then put them in 300g of water and cook for 10 minutes;

[0023] 2) Put 10g of onion juice, 40g of sucrose, 20g of light soy sauce, 40g of pepper powder, 50g of shrimp oil, 200g of salt, and 10g of ginger powder while they are still hot, and stir well to prepare seafood seasoning sauce.

Embodiment 3

[0025] A preparation method for seafood seasoning sauce, comprising the steps of:

[0026] 1) Put 250g of dried scallops and 50g of shrimp heads into an iron pan and stir-fry until fragrant. The ingredients should not become mushy. Take them out and crush them, then put them in 300g of water and cook for 10 minutes;

[0027] 2) Put 30g of onion juice, 50g of sucrose, 30g of light soy sauce, 20g of pepper powder, 50g of shrimp oil, 150g of salt, and 10g of ginger powder while they are still hot, and stir well to prepare seafood seasoning sauce.

[0028] Through sensory evaluation analysis, the seafood seasoning sauce of Example 2 has a stronger natural characteristic flavor and a more mellow taste.

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PUM

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Abstract

The invention relates to a seafood sauce and a preparation method thereof. The seafood sauce is prepared from the following raw materials in parts by weight: 10-25 parts of dried scallop, 3-8 parts of shrimp heads, 1-4 parts of onion juice, 3-5 parts of cane sugar, 1-4 parts of light soy sauce, 1-4 parts of paprika powder, 3-7 parts of shrimp sauce, 15-20 parts of salt and 0.5-1 part of ginger powder. The seafood sauce is high in natural characteristic, mellow in flavor and convenient to use.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a seafood seasoning sauce and a preparation method thereof. Background technique [0002] At present, the main representative raw material of the sauce food on the market is meat, and it is divided into beef sauce, pork sauce, etc. due to the different meat contained in it, and the raw materials and different spices are prepared in different proportions. To obtain different tastes and cater to the preferences of the public, seafood seasoning sauce has always been popular, but traditional seafood seasoning sauces are often not strong in natural characteristics, insufficient in fragrance, strong enough in taste, and small in base flavor, which cannot satisfy people's expectations for seafood seasoning sauces. requirements. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a seafood seasoning sauce with mellow ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60
Inventor 白健
Owner TIANJIN CHUNFA BIO TECH GRP
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