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Preparation method of seafood sauce

A technology of seafood sauce and fish meat, which is applied in the direction of food science, etc., can solve the problems of insufficient nutrition, heavy fishy smell of seafood sauce, single variety of seafood sauce, etc., and achieve the effect of rich nutrition, less fishy smell and delicious taste

Inactive Publication Date: 2016-08-24
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fishy smell of the hoisin sauce prepared according to the traditional production method is too heavy, so that its taste is not very popular. In addition, the hoisin sauce has a single variety and is not rich in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of seafood sauce, is characterized in that: comprise the following steps:

[0027] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and internal organs, and clean them for later use;

[0028] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0029] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are placed in a 65°C oven to dry, and the dried fish bones are pulverized with a pulverizer, Pulverize particle size 120 order, obtain fishbone meal;

[0030] (4) The fish meat of anchovy, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality is mixed to obtain mixed fish meat, take 100 parts by mass of mixed fish meat, crush with a crusher, and beat with a homogenizer to mix the fish meat : The weight ratio of ...

Embodiment 2

[0043] A kind of preparation method of seafood sauce, is characterized in that: comprise the following steps:

[0044] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and internal organs, and clean them for later use;

[0045] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0046] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are placed in a 70°C oven to dry, and the dried fish bones are pulverized with a pulverizer, Pulverize particle size 130 orders, obtain fishbone meal;

[0047] (4) The fish meat of anchovies, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed to obtain mixed fish meat, and 100 parts by mass of mixed fish meat are taken, crushed with a crusher, and beaten with a homogenizer to mix the fish meat : The...

Embodiment 3

[0060] A kind of preparation method of seafood sauce, is characterized in that: comprise the following steps:

[0061] (1) Take anchovies, balang fish, golden thread fish, anchovies, and triangular fish, remove the head, tail, fins, and internal organs, and clean them for later use;

[0062] (2) Use a slicer to remove the fish meat along the spine, and separate the fish meat and fish bones;

[0063] (3) The fish bones of anchovies, balang fish, golden thread fish, anchovies, and triangular fish of equal quality are mixed, and the fish bones are placed in a 60°C oven to dry, and the dried fish bones are pulverized with a pulverizer, Grinding particle size 150 orders, obtains fishbone meal;

[0064] (4) The fish meat of anchovy, Balang fish, golden thread fish, anchovies, and triangular fish of equal quality is mixed to obtain mixed fish meat, take 100 parts by mass of mixed fish meat, crush with a crusher, and beat with a homogenizer to mix the fish meat : The weight ratio of...

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Abstract

The invention provides a preparation method of seafood sauce, which comprises the following steps: mixing fish meat of anchovies, balang fish, golden thread fish, anchovies and triangle fish, beating, and then mixing with fish bone meal to obtain fish mixture; preparing miscellaneous grain powder , koji material, flower sauce and edible fungus powder, then mix and ferment the fish mixture, koji material, flower sauce and edible fungus powder, fill in cans, seal, sterilize, and cool. The present invention uses various small marine fishes as main raw materials, mixes and ferments miscellaneous grain powder, flower sauce and edible fungus powder, and the prepared seafood sauce has compound taste, rich nutrition, less fishy smell and delicious taste.

Description

technical field [0001] The invention belongs to the field of food, in particular to a preparation method of seafood sauce. Background technique [0002] my country is a big fish fishing, breeding and processing country with abundant fish resources. Fish food is recognized as a high-quality health food, it is rich in protein, and its protein is easily digested and absorbed by the human body. There are many ways to eat fish, and making fish into hoisin sauce is one of them. The prepared seafood sauce not only has the flavor that ordinary fresh fish does not have, but also has the advantage of long-term preservation, and is deeply loved by people. Yet the fishy smell of the hoisin sauce that makes according to traditional preparation method is too heavy, makes its taste not very popular, and in addition, hoisin sauce kind is single, and nutrition is not rich. Contents of the invention [0003] The invention provides a method for preparing seafood sauce. The prepared seafoo...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/00A23L33/00
CPCA23V2002/00
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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