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Sauce and preparation method thereof

A sauce and shrimp skin technology, applied in the field of sauce and its preparation, can solve the problems of no stomach nourishing effect, long process time, complicated process, etc., and achieve the effect of good market prospect, short process time and simple production process

Inactive Publication Date: 2015-07-01
JINAN JIAOTAI INFORMATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process reduces the fishy smell, but after two fermentations, the process is complicated and the process takes a long time
[0006] In addition, the sauce (shrimp paste) in the prior art does not have the effect of nourishing the stomach, and eating too much may cause a certain degree of damage to the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A sauce consisting of the following components: 50kg shrimp skin, 10kg shrimp, 10kg sea rice, 20kg egg, 15kg kami, 8kg Yiwu, 8kg gourd, 2kg oyster, 2kg gongluose, 2kg coriander, 6kg chili oil, 5kg noodle sauce, 5kg bean paste, 0.2kg monosodium glutamate, 40kg salad oil.

[0032] The preparation method of this sauce comprises the following steps:

[0033] 1) Crush dried shrimps, dried shrimps, sea rice, and parsley to 80 meshes to obtain crushed products;

[0034] 2) Mix the traditional Chinese medicine ingredients of Kami, Yiwu, gourd, oyster, and Gonglaozi evenly and crush them to 100 mesh, add 300 parts of water, and cook for 5-6 hours until the water is reduced to 1 / 15 of the original, remove the filter residue, get liquid medicine;

[0035] 3) Mix the liquid medicine with raw eggs and stir evenly, then mix the crushed product obtained in step 1) with raw eggs and liquid medicine, stir-fry it into granular shape after mixing evenly, and the frying time is 0.5h;

...

Embodiment 2

[0040] A sauce consisting of the following components: 40kg dried shrimp, 5kg dried shrimp, 5kg sea rice, 10kg egg, 10kg kami, 5kg Yiwu, 5kg gourd, 1kg oyster, 1kg gongluozi, 1kg coriander, 5kg chili oil, 3kg noodle sauce, 3kg bean paste, 0.1-kg monosodium glutamate, 30kg salad oil.

[0041] The preparation method of sauce comprises the following steps:

[0042] 1) Crush dried shrimps, dried shrimps, sea rice, and coriander to 100 meshes to obtain broken pieces;

[0043] 2) Mix the traditional Chinese medicine ingredients of Kami, Yiwu, gourd, oyster, and Gonglaozi evenly and crush them to 200 mesh, add 400 parts of water, and cook for 6-7 hours. After the water is reduced to 1 / 20 of the original, remove the filter residue. get liquid medicine;

[0044] 3) Mix the medicinal solution with raw eggs and stir evenly, then mix the crushed product obtained in step 1) with raw eggs and medicinal solution, stir-fry it into granular shape after mixing evenly, and the frying time is 0...

Embodiment 3

[0049] A sauce consisting of the following components: 60kg shrimp skin, 20kg shrimp, 15kg sea rice, 30kg egg, 20kg kami, 10kg Yiwu, 10kg gourd, 3kg oyster, 3kg gongluose, 3kg coriander, 10kg chili oil, 6kg noodle sauce, 6kg bean paste, 0.5kg monosodium glutamate, 70kg salad oil.

[0050] The preparation method of sauce comprises the following steps:

[0051] 1) Crush dried shrimps, dried shrimps, sea rice, and parsley to 200 meshes to obtain broken objects;

[0052] 2) Mix the traditional Chinese medicine ingredients of Kami, Yiwu, gourd, oyster, and Gonglaozi evenly and crush them to 200 mesh, add 350 parts of water, and decoct for 6 hours. After the water is reduced to 1 / 18 of the original, remove the filter residue and obtain the medicine liquid;

[0053] 3) Mix the medicinal solution with raw eggs and stir evenly, then mix the crushed product obtained in step 1) with raw eggs and medicinal liquid, stir-fry it into granular shape after mixing evenly, and the frying time ...

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PUM

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Abstract

The invention discloses a sauce and a preparation method thereof, belonging to the field of food and aiming to solve the problems that sauces in the prior art have strong fishy smell and rough tastes, are complex in processes and long in process time and can harm stomachs to some extent if a little more sauces are eaten. The sauce comprises the following components: 40-60 parts of dried small shrimps, 5-20 parts of shrimp meat, 5-15 parts of dried shrimps, 10-30 parts of eggs, 10-20 parts of all-grass of Bieberstein carlina, 5-10 parts of elaeagnus oldhamii Maxim, 5-10 parts of pericarp of hispid bottle gourd, 1-3 parts of beckmannia syzigachne, 1-3 parts of fruit of leatherleaf mahonia, 1-3 parts of coriander, 5-10 parts of chili oil, 3-6 parts of fermented flour sauce, 3-6 parts of thick broad-bean sauce, 0.1-0.5 part of monosodium glutamate and 30-70 parts of vegetable oil. The sauce does not have fishy smell, has delicate taste, has the function of nourishing the stomach and does not cause discomfort after being overeaten. Besides, the preparation process of the sauce is simple and is short in time (the fermentation process is not needed) and high in production efficiency.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sauce and a preparation method thereof. Background technique [0002] Chinese often edible sauces include sweet noodle sauce, bean paste, shrimp paste and the like, among which shrimp paste is the most nutritious, even though the shrimp paste in the prior art has a certain fishy smell, it is still accepted gradually. [0003] my country has thousands of kilometers of coastline, and hundreds of thousands of tons of wild shrimp are caught every year from the ocean. Among the quantity caught by marine fisheries, low-value shrimps account for a considerable amount. These low-value shrimps are rich in nutrients, rich in protein, chitin, high-level unsaturated fatty acids and mineral salts such as calcium, magnesium and phosphorus, and also contain Cephalin, lecithin, carotenoids, carbohydrates, cellulose and other nutrients. [0004] In the prior art, low-value shrimps are often used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 胡慧梅
Owner JINAN JIAOTAI INFORMATION TECH
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