Seafood sauce for spaghetti

A technology for spaghetti sauce and seafood, which is applied in the field of sauces, can solve the problems of inconvenient and other problems, and achieve the effect of convenient and easy eating, excellent taste and delicious taste

Inactive Publication Date: 2016-06-01
开平市水口镇卡摩商行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the vigorous development of modern global trade, as well as the abundant grain output in various countries and regions, the import and export of food trade has been realized between different continents and countries. Now the food concept of domestic people has undergone significant changes with globalization. They are constantly pursuing delicious food in various regions, so now there are many foods imported from foreign regions in the domestic market; among the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0009] A seafood spaghetti sauce of the present invention, Example 1

[0010] a) Prepare 20 parts squid, 20 parts oyster meat, 50 parts olive oil, 55 parts tomato sauce, 8 parts onion, 12 parts green pepper, 7 parts starch, 2 parts white sugar, 3 parts salt, 5 parts by weight. Servings, 13 scallions, 1 spice, 3 seasoning additives, 2 sodium glutamate, chopped squid, oyster meat and onion, green pepper, garlic, and shallot;

[0011] b) Preheat the olive oil in a pot and control it at 140°C. Add squid, oyster meat, onion, green pepper, garlic, and chives until they are cooked. Add tomato sauce and starch and simmer for 16 minutes;

[0012] c) Control the oil temperature and add flavoring additives at 120°C, stir and cook the sauce and mix well, then stop heating and sequentially add spices, salt, sodium glutamate and white sugar and stir and mix well;

[0013] d) Sterilize, seal and fill when the oil temperature drops to 75℃.

[0014] Wherein, the spices include 7 parts of black pepper a...

Example Embodiment

[0016] Example 2

[0017] a) Prepare 30 parts squid, 17 parts oyster meat, 55 parts olive oil, 48 parts tomato sauce, 6 parts onion, 12 parts green pepper, 5 parts starch, 4 parts white sugar, 5 parts salt, 6 parts by weight. Servings, 14 scallions, 2 spices, 3 seasoning additives, 3 sodium glutamate, chopped squid, oyster meat and onions, green peppers, garlic, and shallots;

[0018] b) Preheat the olive oil in a pot and control it at 135°C. Add squid, oyster meat, onion, green pepper, garlic, and chives until they are cooked through. Add tomato sauce and starch and simmer for 18 minutes;

[0019] c) Control the oil temperature and add flavoring additives at 120°C, stir and cook the sauce and mix well, then stop heating and sequentially add spices, salt, sodium glutamate and white sugar and stir and mix well;

[0020] d) When the oil temperature drops to 70℃, sterilize and seal the filling.

[0021] Wherein, the spices include 7 parts of black pepper and 4 parts of vanilla by weight. ...

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PUM

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Abstract

The invention discloses a seafood sauce for spaghetti. The seafood sauce is made through the following steps of cutting squids, oyster meat, onions, green peppers, garlic and chives into squid granules, oyster meat granules, onion granules, green pepper granules, garlic granules and chive granules; putting olive oil in a pot for preheating, adding the squid granules, the oyster meat granules, the onion granules, the green pepper granules, the garlic granules and the chive granules for frying until the squid granules, the oyster meat granules, the onion granules, the green pepper granules, the garlic granules and the chive granules are cooked, and then adding a tomato sauce and starch for decoction; controlling oil temperature, adding seasoning additives, performing stirring, cooking and blending, then stopping heating, and sequentially adding spices, table salt, sodium glutamate and white granulated sugar for uniformly stirring and mixing; and finally when the oil temperature is reduced, performing sterilization, sealing and filling.The seafood sauce is rich in fragrance and delicious in taste; the seafood sauce can be matched with the spaghetti for eating conveniently and effortlessly, besides, the seafood sauce is excellent in mouth feel and rich in nutrition, and people can well enjoy eating the spaghetti matched with the seafood sauce.

Description

technical field [0001] The invention relates to a sauce, in particular to a seafood spaghetti sauce. Background technique [0002] With the vigorous development of modern global trade, as well as the abundant grain output in various countries and regions, the import and export of food trade has been realized between different continents and countries. Now the food concept of domestic people has undergone significant changes with globalization. They are constantly pursuing delicious food in various regions, so now there are many foods imported from foreign regions in the domestic market; among them, spaghetti is a kind of pasta that is relatively common in the West. In the past, my country rarely had these spaghetti, but now domestic Many places can buy spaghetti for eating, but the cooking and eating methods of spaghetti are different from our usual pasta, which makes it inconvenient for people to cook, especially spaghetti needs to be matched with sauce Therefore, a kind of s...

Claims

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Application Information

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IPC IPC(8): A23L1/24
Inventor 李盈学
Owner 开平市水口镇卡摩商行
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