Seafood sesame paste and preparation method thereof

Abstract

The invention provides a seafood sesame paste and a preparation method thereof. The seafood sesame paste is characterized by being prepared from the following raw materials by weight: 300 to 310 parts of sesame meal, 30 to 32 parts of olive oil, 4 to 5 parts of yellow rice wine, 20 to 22 parts of peeled shrimp, 15 to 20 parts of fish egg, 8 to 9 parts of freeze-dried mushroom powder, 2 to 3 parts of cynomorium songaricum, 1 to 2 parts of pilose antler, 3 to 4 parts of morinda officinalis, 2 to 3 parts of fructus psoraleae, 3 to 4 parts of yeast, 15 to 20 parts of wheat fiber, 0.8 to 1 part of monoglyceride, 0.8 to 1 part of sucrose ester and 20 to 21 parts of lotus leaf powder. According to the invention, sesame meal and olive oil are used as main raw materials, so the sesame paste has low fat content; through addition of lotus leaf powder, obesity caused by long-term eating of the sesame paste can be avoided; fermented sesame meal can degrade most phytate, so mineral matters existing in the form of phytate can be absorbed by the human body; grease can be absorbed into wheat fiber particles and is allowed to uniformly disperse in the paste in virtue of the characteristic that the wheat fiber particles uniformly disperse in the paste and are hard to aggregate, so the paste is stable; moreover, the sesame paste is capable of tonifying the kidney.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a seafood sesame sauce and a preparation method thereof. Background technique [0002] Sesame paste is a kind of condiment, which is widely loved by consumers because of its strong fragrance and nourishing nutrition. However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product. At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk. Therefore research and develop a kind of sesame paste that can keep stable even and healthy for a long time a...

AI Technical Summary

Problems solved by technology

However, due to the difference in density between the fat and solid particles in sesame paste and the lack of emulsifying substances, oil separation will occur after a long period of storage, which will affect the appearance of the product

At present, the tahini on the market mostly uses hydrogenated oil to solidify the sauce body, thereby improving its quality stability during the shelf life, but hydrogenated oil contains a large amount of trans fatty acids, excessive consumption will cause diabetes, memory loss, etc. risk