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Making method of Dalian seafood nutrient chafing dish condiment sauce

A production method and nutritional technology, applied in the field of food processing, can solve the problems of unfavorable human health, changing the mellow aroma of chive flower sauce, and excessive additives, etc., and achieve the effect of rich and delicious flavor, rich nutritional ingredients, and improved utilization rate

Inactive Publication Date: 2015-12-09
DALIAN TIANLI CONDIMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional antiseptic methods for hot pot dipping materials are usually: 1. High temperature antiseptic, but high temperature sterilization changes the unique umami taste of leek sauce and the mellow aroma of sesame sauce; 2. High salt antiseptic, which is not good for human health, and its seafood essence is also artificially synthesized
The advantage of this method of making hot pot is that it is quick to make and low in cost; the disadvantage is that it is high in salt and too many additives, which are harmful to the human body.

Method used

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  • Making method of Dalian seafood nutrient chafing dish condiment sauce
  • Making method of Dalian seafood nutrient chafing dish condiment sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The preparation method of Dalian seafood nutritious hot pot dipping sauce comprises the following steps:

[0028] 1. Screen the shrimp heads and shrimp skins of fresh prawns / prawns and clean them;

[0029] 2. Add appropriate amount of water to cook;

[0030] 3. It is pulverized into 70 orders;

[0031] 4. Add 1.5-2.0‰ of protease and keep boiling at 45-55°C for 2-3 hours;

[0032] 5. After the enzymatic hydrolysis reaction, heat to 85-100°C to inactivate the enzyme for 15-20 minutes;

[0033] 6. Finally, the water and the shrimp paste are filtered according to the ratio of 1:1 or 2:1;

[0034] 7. It can be used directly after cooling, can be frozen and stored for later use, or can be added with salt until saturated for later use;

[0035] 8. 20% sesame paste, 10% peanut butter, 10% sand tea sauce, 10% shrimp juice, 5% sea cucumber sauce, 4% fresh soy sauce, 1% cooking wine, 2% sugar, 2% salt, 2% sesame oil, 2% chili oil %, 30% water, and 2% onion, ginger, a...

Embodiment 2

[0037] The preparation method of Dalian seafood nutritious hot pot dipping sauce comprises the following steps:

[0038] 1. Screen fresh sea rainbows and oysters and clean them;

[0039] 2. Add appropriate amount of water to boil and remove the shell;

[0040] 3. It is pulverized into 70 orders;

[0041] 4. Add 1.5-2.0‰ of protease and keep boiling at 45-55°C for 2-3 hours;

[0042] 5. After the enzymatic hydrolysis reaction, heat to 85-100°C to inactivate the enzyme for 15-20 minutes;

[0043] 6. Finally, the water and Haihong oyster mud are filtered according to the ratio of 1:1 or 2:1;

[0044] 7. It can be used directly after cooling, can be frozen and stored for later use, or can be added with salt until saturated for later use;

[0045] 8. 20% sesame paste, 10% peanut butter, 10% sand tea sauce, 10% Haihong oyster juice, 5% sea cucumber sauce, 4% Yipin fresh soy sauce, 1% cooking wine, 2% sugar, 2% salt, 2% sesame oil, Mix 2% chili oil, 30% water, and 2% oni...

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Abstract

The invention discloses a making method of a Dalian seafood nutrient chafing dish condiment sauce, and belongs to the technical field of food processing. The making method disclosed by the invention comprises the following steps: 1, screening the shrimp heads and the shrimp shells of fresh prawns / mantis shrimps, and cleaning the shrimp heads and the shrimp shells; 2, adding an appropriate amount of water to the cleaned shrimp heads and the cleaned shrimp shells, and boiling the shrimp heads, the shrimp shells and the water to obtain mixtures; 3, crushing the mixtures to obtain 70-mesh mixtures; 4, adding protease of 0.15-0.2 %, maintaining the temperature to be 45-55 DEG C, and decocting the 70-mesh mixtures for 2-3 hours; 5, through an enzymatic hydrolysis reaction, heating the decocted mixtures to be 85-100 DEG C, and performing enzyme deactivation for 15-20 minutes; 6, finally, filtering the water and mashed shrimps according to the proportion of the water to the mashed shrimps being 1:1 or 2:1 so as to obtain the Dalian seafood nutrient chafing dish condiment sauce; and 7, directly using the cooled Dalian seafood nutrient chafing dish condiment sauce, refrigerating and preserving the Dalian seafood nutrient chafing dish condiment sauce for standby application, and besides, adding table salt to the Dalian seafood nutrient chafing dish condiment sauce until the Dalian seafood nutrient chafing dish condiment sauce is saturated to be used for standby application.

Description

technical field [0001] The invention relates to a method for making dipping sauce for Dalian seafood nutrition hot pot, and belongs to the technical field of food processing. Background technique [0002] At present, most of the traditional hot pot dipping sauces in the domestic market are finely blended with sesame paste, fermented bean curd, leek sauce and seafood. Traditional antiseptic methods for hot pot dipping materials are usually: 1. High temperature antiseptic, but high temperature sterilization changes the unique umami taste of leek sauce and the mellow aroma of sesame sauce; 2. High salt antiseptic, which is not good for human health, and its seafood essence is also artificially synthesized . The advantage of this hot pot production method is that it is quick to make and low in cost; the disadvantage is that it is high in salt and too many additives, which are harmful to the human body. Contents of the invention [0003] In order to overcome the above-menti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/312A23L1/33A23L1/333A23L27/00A23L13/20A23L17/40A23L17/50
Inventor 谢红岩
Owner DALIAN TIANLI CONDIMENT CO LTD
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