Seafood sauce fragrance chili sauce and production method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and a technology for chili sauce, which are applied in the field of seasoning foods, can solve problems such as low digestibility, and achieve the effects of smooth taste, easy purchase of raw materials, and reduced pungency.
Inactive Publication Date: 2015-05-06
QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
View PDF0 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
The melting point of various animal fats is close to its body temperature, and due to the higher melting point, the digestibility is lower
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] A seafood sauce spicy sauce is characterized in that it is prepared from the following raw materials and parts by weight:
[0019] 30 parts of lean meat, 30 parts of seafood enzymatic solution, 6 parts of shiitake mushrooms, 10 parts of green onions, 10 parts of fresh ginger, 10 parts of garlic, 3 parts of Chinese prickly ash, 10 parts of dried chili, 35 parts of tempeh, 10 parts of sesame seeds, 20 parts of tomato sauce, 15 parts of white sugar, 10 parts of sorbitol, 1 part of xanthan gum, 0.3 parts of spices, 2 parts of table salt, 80 parts of edible oil, 5 parts of salad oil, 300 parts of water.
[0020] A kind of preparation method of seafood sauce spicy sauce is characterized in that, comprises the steps:
[0021] (1) Mix mackerel homogenate, lean meat and water at a weight ratio of 1:3, add 0.3% proteolytic enzyme to hydrolyze, and then boil for 1 hour to obtain a slurry;
[0022] (2) Chop scallions, fresh ginger, and garlic into fine pieces, grind Chinese prickl...
Embodiment 2
[0027] A seafood sauce spicy sauce is characterized in that it is prepared from the following raw materials and parts by weight:
[0028] 40 parts of lean meat, 30 parts of seafood enzymatic solution, 8 parts of shiitake mushrooms, 20 parts of green onions, 20 parts of fresh ginger, 15 parts of garlic, 5 parts of Chinese prickly ash, 20 parts of dried chili, 45 parts of tempeh, 15 parts of sesame, 25 parts of tomato sauce, 20 parts of sugar, 15 parts of sorbitol, 2 parts of xanthan gum, 0.5 parts of spices, 4 parts of salt, 100 parts of edible oil, 8 parts of salad oil, 300 parts of water.
[0029] A kind of preparation method of seafood sauce spicy sauce is characterized in that, comprises the steps:
[0030] (1) Mix mackerel homogenate, lean meat and water at a weight ratio of 1:3, add 0.3% proteolytic enzyme to hydrolyze, and then boil for 1 hour to obtain a slurry;
[0031] (2) Chop scallions, fresh ginger, and garlic into fine pieces, grind Chinese prickly ash and dried ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a seafood sauce fragrance chili sauce and a production method thereof. The seafood sauce fragrance chili sauce is produced from the following materials, by weight, 30-40 parts of lean meat, 20-30 parts of a seafood enzymatic hydrolysis liquid, 6-8 parts of mushroom, 10-20 parts of scallion, 10-20 parts of fresh ginger, 10-20 parts of garlic, 3-5 parts of Chinese prickly ash, 10-30 parts of dry hot pepper, 35-45 parts of fermented black bean, 10-20 parts of sesame, 20-30 parts of tomato sauce, 15-25 parts of white sugar, 10-15 parts of sorbitol, 1-2 parts of xanthan gum, 0.3-0.5 parts of a spice, 2-4 parts of salt, 80-100 parts of edible oil, 5-10 parts of salad oil and 300 parts of water. Spanish mackerel, mushroom, lean meat and hot pepper are adopted as raw materials to increase the sauce fragrance of the chili sauce, and the sauce fragrance chili sauce has sweet, hot and saline salts and unique flavor, is especially suitable for Northerners' tastes, is rich in nutritional elements, and has a fat reducing efficacy. The production method has the advantages of simplicity, easy obtaining of raw materials, and suitableness for large batch production.
Description
technical field [0001] The invention belongs to the technical field of food for seasoning, and in particular relates to a seafood sauce spicy sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty 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; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes. [0003] At present, seasoning sauces of various flavors have become indispensable seasonings for people's homes and travels. The seasoning sauces of different tastes and types sold on the market are increasing day by day, ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more