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A kind of kelp fish bone compound seafood sauce and preparation method thereof

A technology for seafood sauce and kelp fish, which is applied in food preparation, food science, and food ingredients as thickeners, etc., can solve the problems of low added value, less reprocessed products, heavy bitterness and fishy taste, etc. Uniform texture and attractive color effect

Active Publication Date: 2015-12-30
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the appearance of kelp is brown, and the bitter smell is heavy, it has a certain impact on eating and further processing.
At present, kelp in my country is mainly sold cheaply in the form of primary products (high-salt wet kelp and dry kelp), with few reprocessed products and low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kelp fish bone compound seafood sauce, made of the following mass percentage components: 5% salad oil, 5% soy sauce, 15% bean paste, 5% sugar, 1% MSG, 3% rice wine, 1% form stabilizer , 25% kelp pulp, the balance is fish bone paste, among which the shape stabilizer is composed of the following mass percentage components: 10% soybean polysaccharide, 5% guar gum, 5% soybean lecithin, and the balance is modified starch .

[0035] A preparation method of kelp and fish bone compound seafood sauce includes the following steps:

[0036] (1) Preparation of kelp pulp

[0037] (1) Maturation: After washing the fresh kelp, place it in 95℃ steam and heat it for 20 minutes.

[0038] (2) To remove astringency: soak the kelp in step (1) in licorice water for 10 minutes, take it out and drain. The mass ratio of kelp to licorice water is 1:5. The licorice water is prepared by the following method: add 50g to 2000g water Licorice, boil for 15 minutes and filter to obtain licorice water.

[00...

Embodiment 2

[0049] A kind of kelp fish bone compound seafood sauce, made of the following mass percentage components: 5-10% salad oil, 5-10% soy sauce, 10-15% bean paste, 3~5% sugar, 1~3% MSG , 3~5% rice wine, 1~3% form stabilizer, 25~30% kelp pulp, and the balance is fish bone mud. The form stabilizer is composed of the following mass percentage components: 10~20% soybean polysaccharide, 5-10% guar gum, 5-10% soy lecithin, and the balance is modified starch.

[0050] A preparation method of kelp and fish bone compound seafood sauce includes the following steps:

[0051] (1) Preparation of kelp pulp

[0052] (1) Maturation: After washing the soaked dried kelp, place it in steam at 97°C and heat it for 17 minutes.

[0053] (2) To remove astringency: soak the kelp in step (1) in licorice water for 12 minutes, take it out and drain. The mass ratio of kelp to licorice water is 1:4. The licorice water is prepared by the following method: add 45g to 1700g water Licorice, boil for 12 minutes and filte...

Embodiment 3

[0064] A kind of kelp fish bone compound seafood sauce, made of the following mass percentage components: 10% salad oil, 10% soy sauce, 10% bean paste, 3% sugar, 3% MSG, 5% rice wine, 3% form stabilizer , 30% kelp pulp, the balance is fish bone paste, among which, the shape stabilizer is composed of the following mass percentage components: 20% soybean polysaccharide, 10% guar gum, 10% soybean lecithin, and the balance is modified starch .

[0065] A preparation method of kelp and fish bone compound seafood sauce includes the following steps:

[0066] (1) Preparation of kelp pulp

[0067] (1) Maturation: After washing fresh kelp, place it in steam at 98°C and heat it for 15 minutes.

[0068] (2) To remove astringency: soak the kelp in step (1) in licorice water for 15 minutes, take it out and drain. The mass ratio of kelp to licorice water is 1:3. The licorice water is prepared by the following method: add 30g to 1500g water Licorice, boil for 10 minutes and filter to obtain licoric...

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PUM

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Abstract

The invention discloses a kelp fish bone compound seafood sauce, which is made of the following components in mass percentage: 5-10% salad oil, 5-10% soy sauce, 10-15% bean paste, 3-5% white sugar, 1 ~3% monosodium glutamate, 3~5% rice wine, 1~3% form stabilizer, 25~30% kelp pulp, and the balance is fish bone paste. The kelp and fish bone composite seafood sauce of the present invention has uniform texture, fine and smooth taste, outstanding seafood flavor, fresh and fragrant taste, attractive color, rich in various nutrients such as iodine, calcium, protein and unsaturated fatty acids, and improves the quality of fish bones and kelp. The added value has obvious economic and social benefits. The invention also discloses a preparation method of kelp fish bone compound seafood sauce, comprising: (1) preparation of kelp pulp; (2) preparation of fish bone paste; (3) mixing materials; (4) boiling. The preparation method of the invention has simple steps and strong operability.

Description

technical field [0001] The invention relates to a seasoning, in particular to a kelp fish bone compound seafood sauce and a preparation method thereof. Background technique [0002] At present, after the fish body is processed, the fish bones are often discarded as leftovers and seldom used for comprehensive utilization. Some are used as industrial raw materials to make low-value-added products such as feed bone meal and fertilizer. Fish bones are rich in calcium and trace elements, and are good food for human body to supplement calcium. Therefore, processing fish bones into edible food can not only turn waste into treasure, greatly increase the added value of fish bones, but also provide people with a convenient way of calcium supplementation. [0003] Kelp, also known as kelp and river cabbage, belongs to the Phaeophyta. It is rich in various nutrients such as iodine, minerals, carbohydrates, and protein, and physiologically active ingredients such as dietary fiber. In ad...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L5/13A23L5/27A23L17/60A23L17/70A23L27/60A23L29/20A23L29/212A23L29/238A23L33/00A23V2002/00A23V2200/216A23V2200/242A23V2250/022A23V2250/2042A23V2250/202A23V2300/24
Inventor 杨会成李瑞雪廖妙飞周宇芳傅光明
Owner ZHEJIANG MARINE DEV RES INST