Seafood shellfish sauce and preparation method thereof

A technology for shellfish and seafood is applied in the field of seafood and shellfish sauce and its preparation, which can solve problems such as affecting human health, and achieve the effects of simple method, rich nutrition and no additives.

Inactive Publication Date: 2015-09-09
邢春泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, a large amount of seafood is produced in the coastal areas of our country. People eat seafood by rough processing such as fresh food, quick-frozen or dried products. With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the nutrition of diet , health and hygiene, in order to make food taste more delicious, people often add various ingredients, sauce is one of people's favorite ingredients, people usually go to supermarkets to buy sauces of various flavors, but these processed sauces It often contains a variety of additives, pigments, preservatives and other chemical elements that are unfavorable to human health. Regular consumption will affect human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that add the water of double with fresh and alive shellfish seafood scallop, add the salt of 4% of shellfish seafood and water gross weight again, use Cook over high heat. After steaming, take out the shellfish and seafood, remove the shells, put out the seafood juice after the seafood is boiled, and quickly dry the seafood meat of the shellfish and seafood in a dryer to facilitate the preservation of the seafood. Freshness and nutrition, the moisture content of the dried seafood meat is 10%, the dried seafood meat is crushed into 10 mesh meat particles, the seafood juice is put into the pot, and the ingredient dried chili is put into the seafood juice 0.2%, ginger 1%, green onion 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange peel 0.3%, salt 5%, steamed at high temperature for 10 minutes to remove the fishy smell in the seafood juice, remove Ingredients in the sea...

Embodiment 2

[0011] Embodiment 2: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that add the water of doubling with fresh and alive shellfish seafood Haihong clam, add the salt of 4% of shellfish seafood and water gross weight again , steamed over high heat, after steaming, fish out the shellfish and seafood, remove the shells, put out the seafood juice after cooking the seafood for later use, and quickly dry the seafood meat of the shellfish and seafood in a dryer to facilitate To maintain the freshness and nutrition of seafood, the moisture content of the dried seafood meat is 20%, and the dried seafood meat is crushed into 5-mesh meat, put the seafood juice into the pot, and put the ingredients in the seafood juice Dried chili 0.2%, ginger 1%, green onion 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange peel 0.3%, salt 5%, steamed at high temperature for 10 minutes to remove the fishy smell in the seafood juice , remove the ingredients in the...

Embodiment 3

[0012] Embodiment 3: a kind of seafood shellfish sauce and preparation method thereof, it is characterized in that add the water of double with fresh and alive shellfish seafood Haihong clam, add the salt of 4% of shellfish seafood and water gross weight again , steamed over high heat, after steaming, fish out the shellfish and seafood, remove the shells, put out the seafood juice after cooking the seafood for later use, and quickly dry the seafood meat of the shellfish and seafood in a dryer to facilitate To maintain the freshness and nutrition of seafood, the moisture content of the dried seafood meat is 15%, and the dried seafood meat is crushed into 8-mesh meat, put the seafood juice into the pot, and put the ingredients in the seafood juice Dried chili 0.2%, ginger 1%, green onion 1%, garlic 0.5%, pepper 0.2%, aniseed 0.3%, orange peel 0.3%, salt 5%, steamed at high temperature for 10 minutes to remove the fishy smell in the seafood juice , remove the ingredients in the s...

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PUM

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Abstract

The invention discloses a seafood shellfish sauce and a preparation method thereof. The method comprises the following steps: adding water with the amount 2 times the amount of fresh shellfish seafood to the fresh shellfish seafood, adding salt, stewing by using strong fire, taking out the stewed shellfish seafood, removing shells, taking out the above obtained boiled seafood juice for later use, rapidly drying obtained seafood meat in a drying machine, crushing the dried seafood meat to form meat grains, putting the seafood juice in a pot, adding ingredients into the seafood juice, stewing at a high temperature to remove fishy smell in the seafood juice, removing the ingredients from the seafood juice, adding white sugar accounting for 0.5% of the total weight of the obtained two-stage stewed seafood juice, monosodium glutamate accounting for 0.5% of the total weight of the obtained two-stage stewed seafood juice, native chicken essence powder accounting for 0.4% of the total weight of the two-stage stewed seafood juice, salted and fermented soya paste accounting for 20% of the total weight of the two-stage stewed seafood juice and starch accounting for 0.5% of the total weight of the two-stage stewed seafood juice to the two-stage stewed seafood juice while hot, putting all the meat grains in the pot, uniformly stirring, and boiling to prepare the seafood shellfish sauce. The seafood shellfish sauce has the advantages of simple method, pure umami, abundant nutrition, no additives, healthiness and no pollution.

Description

technical field [0001] The invention relates to the technical field of seasoning sauce, in particular to a seafood and shellfish sauce and a preparation method thereof. Background technique [0002] At present, a large amount of seafood is produced in the coastal areas of our country. People eat seafood by rough processing such as fresh food, quick-frozen or dried products. With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the nutrition of diet , health and hygiene, in order to make food taste more delicious, people often add various ingredients, sauce is one of people's favorite ingredients, people usually go to supermarkets to buy sauces of various flavors, but these processed sauces It often contains a variety of additives, pigments, preservatives and other chemical elements that are unfavorable to human health. Regular consumption will affect human health. Contents of the invention [0003] The pu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/333A23L27/60A23L17/50
Inventor 邢春泽
Owner 邢春泽
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