Spicy seafood soybean sauce and preparation method thereof

A technology for soybean paste and seafood, applied in the field of food processing, can solve problems such as single flavor, achieve balanced and rich nutrition, increase health care value, and delay aging.

Inactive Publication Date: 2015-03-25
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat

Method used

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Examples

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Comparison scheme
Effect test

Embodiment

[0020] A spicy seafood soy bean sauce is made from the following raw materials in parts by weight:

[0021] 500 soybeans, 20 flour, 8 white rice shrimp, 8 scallops, 10 fresh milk, 6 yellow peaches, 8 taro, 6 papaya wine, 18 mustard oil, 16 fresh peppers, 9 garlic, 10 pepper noodles, 8 chicken essence, 30 edible salt, Dried walnut flower 2, weed grass 2, orange peel 3, astragalus 2, vitex leaf 3, nutritional supplement powder 8;

[0022] The nutritional supplement powder is made of the following raw materials in parts by weight:

[0023] Egg white 4, sirloin juice 8, red yeast rice 5, water chestnut powder 6, cooking oil, peanut butter 4, fish bones 5, bitter horse vegetables 3, grape leaves 3, honeysuckle 2, Tianqi 3, zedoary 5;

[0024] The preparation method is as follows: (1) mixing fish bones, bitter horse vegetables, grape leaves, honeysuckle, Tianqi and zedoary, extracting with water for 3 times, filtering to obtain a filtrate, and spraying and drying the obtained filtr...

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PUM

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Abstract

The invention discloses spicy seafood soybean sauce which is prepared from the following raw materials in parts by weight: 300-500 parts of soybeans, 15-20 parts of flour, 5-8 parts of white shrimps, 5-8 parts of dried scallops, 7-10 parts of fresh milk, 5-6 parts of yellow peaches, 5-8 parts of dasheens, 5-6 parts of pawpaw wine, 10-18 parts of mustard oil, 12-16 parts of fresh chili, 6-9 parts of garlics, 9-10 parts of pepper powder, 7-8 parts of a chicken extract, 20-30 parts of edible salt, 1-2 parts of dried walnut flowers, 1-2 parts of hispid arthraxon, 2-3 parts of orange peels, 1-2 parts of astragalus membranaceus, 2-3 parts of vitex leaves and 6-8 parts of nutrition additive powder. The spicy seafood soybean sauce disclosed by the invention is fresh, fragrant, sweet, smooth, mellow and pure in taste, and balanced and rich in nutrition due to adding of seafood and fruit and vegetable components, can be used for promoting development, protecting eyesight and delaying senescence by co-acting with Chinese herbal medicines having the effects of regulating the flow of qi, regulating the stomach, nourishing spleen and kidney, clearing fire, improving eyesight and the like, provides a delicious taste and also has the health value.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a spicy seafood soybean paste and a preparation method thereof. Background technique [0002] Sauce is a condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. Diversified needs. Contents of the invention [0003] The object of the invention is to provide a kind of spicy seafood soybean paste and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of spicy seafood soybean paste is characterized in that it is made from the following raw materials in parts by weight: ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L1/30A23L33/10A23L33/105
CPCA23V2002/00A23L33/10A23L11/50A23V2200/30A23V2200/302
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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