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Seafood flavor sauce and preparation method thereof

A technology of umami sauce and seafood, applied in food preparation, application, food science, etc., can solve the problems of difficult and time-consuming process, and achieve the effect of simple processing, increasing appetite and delicious taste

Active Publication Date: 2014-09-03
邰金玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented fishing paste contains flavorings that make it smell good for anyone who wants them cooked on their own or baked into bread-making products such as cakes.

Problems solved by technology

This patented describes how traditional methods for making cookings like yogurt involve bacteria that break down protein molecules in milk products into simpler forms called amino acids (among other things). These processes take longer than usual but they still have limitations due to their slowness during production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fresh seafood sauce, in parts by weight, its component is as follows (the described part is kilogram):

[0017] 2.5 parts of edible oil, 0.05 parts of garlic, 0.5 parts of oyster sauce, 2 parts of white wine, 0.5 parts of cumin, 0.002 parts of cinnamon bark, 0.001 parts of tangerine peel, 0.005 parts of star anise, 0.002 parts of ginger, 0.002 parts of kaempferen, 0.02 parts of cumin, 0.001 part of cloves, dried 0.009 parts of ginger, 0.006 parts of cloves, 0.005 parts of nutmeg, 0.005 parts of grass fruit, 0.007 parts of Angelica dahurica, 0.002 parts of fragrant leaves, 0.009 parts of pepper, 15 parts of sweet noodle sauce, 3 parts of garlic sauce, 1 part of white sugar, 0.4 parts of monosodium glutamate .

[0018] The preparation method of above-mentioned fresh seafood sauce comprises the steps:

[0019] 1. Preparation of seasoning dry powder: according to the above weight parts, cumin, cinnamon, tangerine peel star anise, ginger, kaempferen, fennel, clove...

Embodiment 2

[0023] A kind of fresh seafood sauce, in parts by weight, its component is as follows (the described part is kilogram):

[0024] 6 parts of edible oil, 0.08 parts of garlic, 1.5 parts of oyster sauce, 3.5 parts of white wine, 1.5 parts of cumin, 0.006 parts of cinnamon, 0.004 parts of tangerine peel, 0.01 part of star anise, 0.005 parts of ginger, 0.005 parts of kaempferen, 0.03 parts of cumin, and 0.004 parts of cloves 0.015 parts of dried ginger, 0.01 parts of mother clove, 0.01 part of nutmeg, 0.01 part of grass fruit, 0.012 part of Angelica dahurica, 0.006 part of bay leaf, 0.015 part of peppercorns, 17.5 parts of sweet noodle sauce, 5 parts of minced garlic sauce, 2.5 parts of white sugar, MSG 0.8 parts.

[0025] The preparation method of above-mentioned fresh seafood sauce comprises the steps:

[0026] With embodiment 1.

Embodiment 3

[0028] A kind of fresh seafood sauce, in parts by weight, its component is as follows (the described part is kilogram):

[0029] 4 parts of edible oil, 0.06 parts of garlic, 1 part of oyster sauce, 1.5 parts of white wine, 1 part of cumin, 0.004 parts of cinnamon, 0.003 parts of tangerine peel, 0.007 parts of star anise, 0.004 parts of ginger, 0.004 parts of kaempferia, 0.015 parts of cumin, and 0.003 parts of cloves 0.012 parts of dried ginger, 0.008 parts of female cloves, 0.007 parts of nutmeg, 0.007 parts of grass fruit, 0.009 parts of Angelica dahurica, 0.004 parts of fragrant leaves, 0.012 parts of peppercorns, 16 parts of sweet noodle sauce, 4 parts of minced garlic sauce, 1.5 parts of white sugar, MSG 0.6 parts.

[0030] The preparation method of above-mentioned fresh seafood sauce comprises the steps:

[0031] With embodiment 1.

[0032] In summary, the fresh seafood sauce of the present invention has a simple process, a short processing time, and is widely used, es...

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Abstract

The invention discloses a seafood flavor sauce and a preparation method thereof, which belongs to the field of edible sauce. The seafood flavor sauce comprises the following raw materials: edible oil, garlic, baby clam sauce, white spirit, cumin, cinnamon, seasoned orange peel, aniseed, alpinia officinarum hance, kaempferia galangal, foeniculum vulgare, clove, dried ginger, clove fruit, nutmeg, tsaoko, Angelica dahurica, myrcia, Sichuan pepper, sweet flour sauce, crushed garlic sauce, white granulated sugar and monosodium glutamate. The preparation method comprises the following three steps: preparation, frying and sterilizing of dry seasoning powder. The seafood flavor sauce provided by the invention has characteristics of delicious taste, appetite increasing, simple processing and can be widely applied to the fields of barbecue, dip sauce and the like.

Description

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Claims

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Application Information

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Owner 邰金玉
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