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Shredded dried scallop sauce and preparation method thereof

A technology of scallop sauce and scallops, which is applied in the field of food processing, can solve problems such as single function, and achieve the effects of good taste, improved flavor and convenient raw materials

Inactive Publication Date: 2014-07-16
QUANZHOU SHELL FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the practice of scallops is still mainly steamed and eaten, such as stewing with other meat products, which has a single function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Pick scallops the size of your index finger, cover them with cold water and soak for 12 hours, preferably from 6:00 pm to 6:00 am the next day, and drain the scallops;

[0028] 2) Grinding the dried scallops obtained in step 1) for 5-6 times into dried scallops by a silker, and draining the dried scallops after grinding;

[0029] 3) Select rapeseed oil and pour it into the pot, raise the rapeseed oil in the pot to 210-220 degrees, fry the dried scallops drained in step 2) for 35-50 seconds until golden brown, remove and drain Dry;

[0030] 4) Put the dried scallops fried in step 3) into a stainless steel bucket and cover;

[0031] 5) Mix the above-mentioned 35g vegetable oil, 12g white sugar, 15g edible salt, 18g soybean soy sauce, 20g rice wine, 50g shrimp, 20g garlic, 30g red pepper, 10g spices and 10g sodium glutamate, stir-fry and mix well to obtain seasoning oil , wherein the spices are a mixture of cinnamon, cloves, star anise and anise.

[0032] 6) Add the ...

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PUM

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Abstract

The invention discloses a preparation method of shredded dried scallop sauce. The shredded dried scallop sauce is prepared from 500g of dried scallop, 35g of plant oil, 12g of white sugar, 15g of edible salt, 18g of soybean sauce, 20g of yellow wine, 50g of shrimp meat, 20g of garlics, 30g of pimientos, 10g of spices and 10g of sodium glutamate. The shredded dried scallop sauce is good in taste, convenient to eat and capable of appetizing; the taste of an aquatic product is improved; the shredded dried scallop sauce meets the consumption needs of people as well as healthy and nutrient modern living needs; in addition, raw materials are easily available, and the cost is not high.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a dried scallop sauce and a preparation method thereof. [0003] Background technique [0004] Dried scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef and fresh prawns. The content of minerals is far higher than that of shark fin and bird's nest. Dried scallops are rich in monosodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Dried scallops have the functions of nourishing yin and tonifying kidney, harmonizing the stomach, and can treat dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and benefit fitness. According to records, scallops also have ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/24A23L1/29A23L17/50A23L27/60A23L33/00
CPCA23L17/40A23L17/50A23L27/60A23L33/00
Inventor 朱勇斌
Owner QUANZHOU SHELL FOOD SCI & TECH
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