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Seafood sauce seasoning and preparation method thereof

A seasoning and hoisin sauce technology, applied in the field of hoisin sauce seasoning and its preparation, can solve the problems of human health and achieve the effect of strictly controlling the production process and simplifying the cooking process

Inactive Publication Date: 2015-04-08
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many additives in seafood sauce on the market, and eating more is not good for human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1-3

[0067] A kind of preparation method of seafood sauce seasoning described in preparation embodiment 1-3, comprises the steps:

[0068] (1) Grinding the dried fish into 80-40 meshes on a pulverizer, and set aside;

[0069] (2) Grinding the bean paste into 80-40 meshes on a pulverizer, and set aside;

[0070] (3) add 10% water to dissolve monosodium glutamate after weighing, stand-by;

[0071] (4) After weighing soybean dietary fiber, salt, and crushed soybean paste, add remaining 90% of water, stir until dissolved, and set aside;

[0072] (5) Heat the oil to 100°C, add crushed chilli powder, fish powder, and shrimp powder and fry for 2 minutes;

[0073] (6) Add soybean dietary fiber, salt, and an aqueous solution of crushed bean paste, and boil for 2 minutes.

[0074] (7) Turn off the heat, cool to 80°C, add monosodium glutamate and mix well.

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PUM

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Abstract

The invention relates to a seafood sauce seasoning which consists of the following raw materials in parts by weight: 40-55 parts of water, 10-20 parts of oil, 10-20 parts of soybean paste, 3-8 parts of dried fish, 3-5 parts of shrimp meal, 3-5 parts of table salt, 3-6 parts of soybean dietary fiber, 1-4 parts of crushed chili and 0.1-0.7 part of monosodium glutamate. Furthermore, the invention also discloses a preparation method of the seafood sauce seasoning. The seafood sauce seasoning and the preparation method disclosed by the invention have the following advantages that (1) a complex seafood sauce seasoning frying process is programmed and standardized, and is applicable to industrial production; (2) a cooking process is simplified so as to serve to the increasingly rapid pace of modern people's life; and (3) according to the compound seasoning, the raw materials are finely selected and the production process is strictly controlled.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a seafood sauce seasoning and a preparation method thereof. Background technique [0002] Hoisin sauce is a distinctive condiment, which suppresses fishy smell and enhances freshness. It is the best seasoning for cooking seafood, and it can also be used for seasoning fresh meat, which is extraordinarily rich. The hoisin sauce is ruddy in color, rich in aroma and full of umami. It is suitable for making grilled food, and can also be used as a condiment on the table, with pancakes or grilled foods. When cooking fish and meat dishes, add a little hoisin sauce for a more delicious taste. This sauce is more suitable for dipping in meals, as the main cooking seasoning for sauce-boiled dishes, for making compound sauces, for barbecue seasonings, and for hot pot shabu-shabu, etc. [0003] Seafood is good for lowering blood fat. Excessive consumption may increase the body's cholesterol. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/326A23L27/60A23L17/10
CPCA23L33/00A23L27/60A23V2002/00
Inventor 李津牛丽丽
Owner 天津市利民调料有限公司
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