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Production method of seafood sauce

The technology of a seafood seasoning sauce and its production method, which is applied in the field of food seasoning processing, can solve the problems of unsatisfactory special taste, lack of operability, complicated process, etc., and achieve the effect of simple and convenient production method, stimulating appetite and delicious taste

Inactive Publication Date: 2015-01-14
朱翠帮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the production process of enterprises is often very complicated and expensive production equipment is required, it is not very operable in the actual life of the family. At the same time, the seasoning products produced by enterprises are often produced in batches, which cannot satisfy some special tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A preparation method of seafood sauce, characterized in that it comprises 10g of soy sauce, 3g of soy sauce, 1g of coriander juice, 1g of ginger juice, 0.5g of garlic juice, 2g of crab juice, 0.5g of chicken powder, 4g of sugar, and 0.2g of pepper powder , 3g oyster sauce, 3g sesame oil, 2g salt and 30ml golden pomfret soup.

[0013] The preparation method of the golden pomfret thick soup is to take 100g of fresh and clean golden pomfret meat, put it into 1000ml of boiling hot water and cook for 30 minutes, until the fish soup becomes milky white, then take 30ml of thick soup for later use; then remove the gills. After waiting for 50g of visceral sea crab, use a juicer to make a homogenate, filter to obtain crab juice, weigh 2g for use; squeeze and filter with a garlic clamp to make 1g of coriander juice, 1g of ginger juice and 0.5g of garlic juice, respectively. At the same time, add the above materials, 10g soy sauce, 3g soy sauce, 0.5g chicken powder, 4g sugar, 0.2g ...

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PUM

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Abstract

The invention discloses a production method of seafood sauce. The seafood sauce is characterized by comprising 5g-10g of soybean sauce, 2g-3g of light soy sauce, 0.5g-1g of caraway juice, 0.5g-1g of ginger juice, 0-0.5g of garlic juice, 1g-2g of crab juice, 0.5g of chicken powder, 3g-4g of white sugar, 0.1g-0.2g of ground pepper, 2g-3g of oyster sauce, 2g-3g of sesame oil, 1g-2g of table salt and 20ml-30ml of trachinotus ovatus pureed soup. The production method of the seafood sauce is simple and convenient and can be matched according to different tastes; and meanwhile, the produced sauce is delicious and the appetite of people can be effectively stimulated.

Description

technical field [0001] The invention relates to the field of food seasoning processing, in particular to a preparation method of seafood seasoning. Background technique [0002] Because of its delicious taste and high nutritional value, seafood can effectively stimulate people's taste buds and enhance people's appetite. Often, condiment manufacturers will add a sea fish or seafood extract to the production of condiments to increase the amount of condiments. freshness. However, because the production process of enterprises is often very complicated, expensive production equipment is required, and it does not have good operability in the actual life of the family. At the same time, the seasoning products produced by enterprises are often produced in batches, which cannot meet some special tastes. [0003] In view of the above problems, by analyzing and integrating the daily necessities commonly used in the family, a method for making seafood sauce is proposed. The method is s...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/33A23L1/325A23L27/00A23L17/00A23L17/40
CPCA23L27/10A23L17/00A23L17/40A23L27/00
Inventor 朱翠帮
Owner 朱翠帮
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