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Seaweed-XO sauce

A technology of seaweed and soy sauce, applied in the field of food processing, can solve the problems of affecting the traditional flavor of XO sauce, not being processed, not easy to accept, etc., to achieve the effect of maintaining intestinal health, enriching nutrients, and promoting defecation

Inactive Publication Date: 2016-07-20
贺灿炎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the change of raw materials has greatly affected the traditional flavor of XO sauce, it is not an ideal processing method
Especially for consumers who have deep feelings for traditional XO sauce, it is difficult to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A seaweed XO sauce, the main ingredients include: 30 parts of seaweed, 10 parts of scallops, 15 parts of shrimp, 5 parts of fish, and 10 parts of chicken in parts by weight;

[0028] Additional accessories include: 10 parts of camellia oil, 2 parts of red pepper, 4 parts of green onion, 3 parts of garlic, 1 part of pepper, 2 parts of iodized salt, 2 parts of white sugar, 5 parts of soy sauce, and 0.3 part of tea polyphenols.

[0029] The preparation method of laver XO sauce comprises the following steps:

[0030] (1) Raw material pretreatment:

[0031] Weigh each raw material according to the ratio and wash it;

[0032] Among them, seaweed is shredded, soaked in water for 4 hours, drained and set aside; dried scallops and shrimps are cut into pieces until the particle size is 3 mm, soaked in rice wine for 30 minutes, drained, steamed for 30 minutes, and set aside in the air; chicken and fish are peeled Remove the bones, cut into pieces until the particle size is 3 mm,...

Embodiment 2

[0037] A seaweed XO sauce, the main ingredients include: 30 parts of seaweed, 15 parts of scallops, 10 parts of shrimp, 10 parts of fish, and 5 parts of chicken in parts by weight;

[0038] Additional auxiliary materials include: 10 parts of camellia oil, 6 parts of red pepper, 4 parts of green onion, 3 parts of garlic, 0.5 parts of pepper, 4 parts of high-iodine salt, 5 parts of white sugar, 2 parts of soy sauce, and 0.8 parts of tea polyphenols.

[0039] The preparation method of laver XO sauce comprises the following steps:

[0040] (1) Raw material pretreatment:

[0041] Weigh each raw material according to the ratio and wash it;

[0042] Among them, seaweed is shredded, soaked in water for 6 hours, drained and set aside; dried scallops and shrimps are cut into pieces to a particle size of 4 mm, soaked in rice wine for 40 minutes, drained, steamed for 40 minutes, and set aside in the air; chicken and fish are peeled Remove the bones, cut into pieces until the particle si...

Embodiment 3

[0047] A seaweed XO sauce, the main ingredients include: 30 parts of seaweed, 12 parts of scallops, 12 parts of shrimp, 8 parts of fish, and 8 parts of chicken in parts by weight;

[0048]Additional auxiliary materials include: 8 parts of camellia oil, 4 parts of red pepper, 5 parts of green onion, 4 parts of garlic, 0.5 part of pepper, 3 parts of iodized salt, 3 parts of white sugar, 3 parts of soy sauce, and 0.5 part of tea polyphenols.

[0049] The preparation method of laver XO sauce comprises the following steps:

[0050] (1) Raw material pretreatment:

[0051] Weigh each raw material according to the ratio and wash it;

[0052] Among them, seaweed is shredded, soaked in water for 5 hours, drained and set aside; dried scallops and shrimps are cut into pieces until the particle size is 3 mm, soaked in rice wine for 35 minutes, drained, steamed for 35 minutes, and set aside in the air; chicken and fish are peeled Remove the bones, cut into pieces until the particle size i...

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PUM

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Abstract

The invention belongs to the technical field of food processing and especially relates to a seaweed-XO sauce. The seaweed-XO sauce comprises main ingredients and accessory ingredients; the main ingredients comprise scallop meat, shrimp meat, fish meat, seaweeds and chicken meat; and the accessory ingredients comprise vegetable oil, red chili peppers, pepper powder, table salt, white granulated sugar, yellow rice wine and soy sauce. The main ingredients and the accessory ingredients are cooked by a special sauce-cooking technology, so that the seaweed-XO sauce is prepared. The seaweed-XO sauce disclosed by the invention preserves unique flavor of traditional XO sauces; however, the high-fat ingredients are effectively mediated, so that disadvantages of high fat and high heat of the traditional XO sauces are overcome; thus, the seaweed-XO sauce satisfies modern healthy diet requirements.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a laver XO sauce. Background technique [0002] XO sauce first appeared in some high-end restaurants in Hong Kong in the 1980s, and became popular in the 1990s. XO sauce is usually selected from high-quality raw materials such as large grains of scallops and sea shrimps. It is boiled through several processes. The taste is delicious and pure, and it is suitable for cooking all kinds of high-end ingredients. [0003] In the existing XO sauce, due to the use of a large amount of high-fat and high-calorie raw materials, and high-temperature stir-frying and other processes, eating XO sauce is likely to cause diseases such as obesity and high blood pressure, which does not conform to the modern concept of healthy diet. Patent CN102125255B discloses an XO sauce and its preparation method, which is prepared from vegetarian materials, has low energy content, and is s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/50A23L17/40A23L17/10A23L13/50A23L17/60
CPCA23V2002/00A23V2200/3324A23V2200/32A23V2200/326
Inventor 贺灿炎
Owner 贺灿炎
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