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Marine vegetarian paste and preparation method thereof

A seafood vegetarian, meat sauce technology, applied in the direction of food science, can solve the problem of not satisfying consumers, and achieve the effect of long shelf life and rich nutrition

Inactive Publication Date: 2016-08-24
FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a condiment, sauce is unreliable in life. With the continuous improvement of residents' living standards, the types of sauces have also been enriched, such as spicy sauce, mushroom meat sauce, herb meat sauce, vegetable meat sauce, For some new types of sauces such as egg sauce, vegetarian meat sauce is generally used as an auxiliary condiment in the prior art, which can only improve appetite, and can no longer meet the needs of consumers in a modern society that pays more and more attention to health preservation

Method used

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preparation example Construction

[0033] According to a second aspect of the present invention, a kind of preparation method of seafood vegetarian meat sauce is provided, which comprises the following steps:

[0034] (1) Weigh each raw material according to the following parts by weight, 20-25 parts of wakame, 10-20 parts of seaweed, 5-20 parts of kelp, 20-30 parts of peony cauliflower, and 10-15 parts of seaweed. bubble hair;

[0035] (2) Put the vegetable oil into the pot and heat it to 95-120°C, then add crushed peanuts and vegetarian meat and stir-fry;

[0036] (3) Continue to add sesame seeds and stir-fry for 10-15m;

[0037] (4) Change to low heat, add 3-5 parts of soy sauce, 1-3 parts of sugar, 2-3 parts of salt, and 1-5 parts of monosodium glutamate for seasoning, time 10-15m;

[0038] (5) Turn off the fire and use the residual heat to taste;

[0039] (6) When the temperature of the sauce is cooled to below 70°C, add 0.5-1.5 parts of chitosan and stir evenly to obtain vegetarian meat sauce;

[0040...

Embodiment 1

[0042] A seafood vegetarian meat sauce, the ingredients of which include: 6 parts of soybean protein, 30 parts of vegetable oil, 20 parts of wakame, 10 parts of seaweed, 5 parts of kelp, 20 parts of peony, 10 parts of striped seaweed, 3 parts of peanuts, and sesame 5 parts, 3 parts of edible fungi, 3 parts of soy sauce, 1 part of white sugar, 2 parts of table salt, 1 part of monosodium glutamate, 0.7 parts of chitosan.

[0043] A preparation method for seafood vegetarian meat sauce, it comprises the following steps:

[0044] (1) Weigh each raw material according to the above parts by weight, wash and chop 3 parts of edible mushrooms, 20 parts of wakame, 10 parts of seaweed, 5 parts of seaweed, 20 parts of agaric cauliflower, and 10 parts of seaweed.

[0045] (2) Put 30 parts of vegetable oil into the pot and heat it to 100°C, add 3 parts of crushed peanuts, 20 parts of wakame, 10 parts of seaweed, 5 parts of kelp, 20 parts of peony cauliflower, and 10 parts of seaweed and stir...

Embodiment 2

[0052] A seafood vegetarian meat sauce, the ingredients of which include: 7 parts of soybean protein, 35 parts of vegetable oil, 22 parts of wakame, 15 parts of seaweed, 10 parts of kelp, 25 parts of stone cauliflower, 13 parts of striped seaweed, 5 parts of peanuts, and sesame 7 parts, 5 parts of edible fungus, 4 parts of soy sauce, 2 parts of white sugar, 2 parts of salt, 2 parts of monosodium glutamate, and 1 part of chitosan.

[0053]A preparation method for seafood vegetarian meat sauce, it comprises the following steps:

[0054] (1) Weigh each raw material according to the above parts by weight, wash and chop 5 parts of edible mushrooms, 22 parts of wakame, 15 parts of seaweed, 10 parts of seaweed, 25 parts of agaric cauliflower, and 13 parts of seaweed.

[0055] (2) Put 35 parts of vegetable oil into the pot and heat it to 100°C, add 22 parts of wakame, 15 parts of seaweed, 10 parts of kelp, 25 parts of peony cauliflower, and 13 parts of seaweed and stir-fry for 13m;

...

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Abstract

The invention relates to the technical field of vegetarian meat food, in particular to a seafood vegetarian meat sauce and a preparation method thereof. Sugar, soy sauce, salt, monosodium glutamate seasoning, adding chitosan antioxidant, through a series of processes to make seafood vegetarian meat sauce with both nutrition and delicious effects; the beneficial effects of the invention are: health care, seafood taste; rich nutrition, strips Seaweed contains high iodine content, which can be used to treat "goiter" caused by iodine deficiency. Seaweed has the function of softening and resolving hard masses; it has dual functions of supplementing nutrition and health care; adding pure natural antioxidants makes eating more at ease; not only can It maintains a taste no less than that of fresh products, and has a long shelf life.

Description

technical field [0001] The invention relates to the technical field of vegetarian meat food, in particular to a seafood vegetarian meat sauce and a preparation method thereof. Background technique [0002] Sauce has a long history. It originated in China. It is a paste condiment processed from beans, wheat flour, fruits, meat or fish and shrimp as the main raw materials. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. This status no longer exists in the condiments of modern Chinese. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] A method for making watermelon bean paste (CN201210374003.2) is disclose...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/60A23L33/00
CPCA23V2002/00
Inventor 不公告发明人
Owner FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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