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Pungent and spicy seafood sauce and processing technology thereof

A processing technology and spicy sauce technology, which is applied in the field of seafood spicy sauce and its processing technology, can solve the problems of heavy fishy smell, solid-liquid layering phenomenon, poor flavor and stability, etc. The effect of strong seafood flavor

Inactive Publication Date: 2016-09-21
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problems of heavy fishy smell, poor flavor and stability, and solid-liquid stratification of seafood sauce in the prior art, and provides a seafood sauce with strong flavor, delicious taste, fine sauce quality, and semi-fluid structure State, uniform shape, good stability, seafood spicy sauce without precipitation and stratification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Weigh each component according to the weight ratio of 0.5kg hardened soybean oil, 0.5kg soybean lecithin, 1kg fatty acid glyceride, 1kg sucrose fatty acid ester, and 0.5kg sodium caseinate, and mix to obtain an oil-water stabilizer. stand-by;

[0022] (2) According to 10kg shrimp skin, 5kg mussel meat, 10kg kelp, 0.5kg minced garlic, 0.5kg minced ginger, 5kg pepper powder, 3kg chili oil, 5kg table salt, 5kg cooking wine, 20kg cooking oil, 5kg white sugar, 100kg orange juice, 5kg Peanut butter, 5kg sesame paste, 3kg maltodextrin, 0.1kg xanthan gum, 0.01kg potassium sorbate, 0.3kg soybean polysaccharide, 0.5kg oil-water stabilizer weight ratio After weighing each raw material, after soaking the shrimp skin until soft, mix with mussels Shellfish and kelp are mixed and crushed until granular, set aside;

[0023] (3) After heating the edible oil in the pot, add minced garlic and minced ginger and sauté until fragrant, add crushed shrimp skin, mussel meat and kelp, stir ...

Embodiment 2

[0026] (1) Weigh each component according to the weight ratio of 1kg hardened soybean oil, 1kg soybean lecithin, 2kg fatty acid glyceride, 2kg sucrose fatty acid ester, and 1kg sodium caseinate, and then mix them to obtain an oil-water stabilizer for use;

[0027] (2) According to 20kg shrimp skin, 10kg mussel meat, 20kg kelp, 1kg minced garlic, 1kg minced ginger, 10kg pepper powder, 5kg chili oil, 10kg table salt, 10kg cooking wine, 30kg cooking oil, 10kg white sugar, 120kg orange juice, 10kg peanut butter, 10kg sesame paste, 5kg maltodextrin, 0.5kg xanthan gum, 0.03kg potassium sorbate, 0.5kg soybean polysaccharide, 1kg oil-water stabilizer weight ratio After weighing each raw material, after soaking the shrimp skin until soft, mix with mussel meat, Kelp is mixed and crushed until granular, set aside;

[0028] (3) After heating the edible oil in the pot, add minced garlic and minced ginger and saute until fragrant, add crushed shrimp skin, mussel meat and kelp, stir fry for ...

Embodiment 3

[0031] (1) Weigh each component according to the weight ratio of 0.7kg hardened soybean oil, 0.6kg soybean lecithin, 1.5kg fatty acid glyceride, 1.2kg sucrose fatty acid ester, and 0.7kg sodium caseinate, and mix to obtain oil-water stability agent, ready to use;

[0032] (2) According to 15kg shrimp skin, 7kg mussel meat, 15kg kelp, 0.6kg minced garlic, 0.7kg minced ginger, 8kg pepper powder, 4kg chili oil, 7kg table salt, 8kg cooking wine, 25kg edible oil, 6kg white sugar, 110kg orange juice, 7kg Peanut butter, 8kg sesame paste, 4kg maltodextrin, 0.2kg xanthan gum, 0.02kg potassium sorbate, 0.4kg soybean polysaccharide, 0.8kg oil-water stabilizer weight ratio After weighing each raw material, soak the shrimp skin until soft, and mix with mussels Shellfish and kelp are mixed and crushed until granular, set aside;

[0033] (3) After heating the edible oil in the pot, add minced garlic and minced ginger and saute until fragrant, add crushed shrimp skin, mussel meat and kelp, s...

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PUM

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Abstract

The invention discloses pungent and spicy seafood sauce. The pungent and spicy seafood sauce is prepared by stewing the following raw materials: dried small shrimps, mussel meat, kelp, minced garlic, minced ginger, pepper powder, chili-pepper oil, table salt, cooking wine, edible oil, white sugar, orange juice, peanut butter, sesame paste, maltodextrin, xanthan gum, potassium sorbate, soybean polysaccharide and an oil-water stabilizing agent. The pungent and spicy seafood sauce disclosed by the invention is mellow in flavor, delicious and palatable in taste, fine and smooth in sauce texture, free of granular sensation, semi-fluidic in organizational form, uniform in shape and good in stability. The invention further provides a processing technology of the pungent and spicy seafood sauce; and the processing technology is simple in processing steps, strong in operability, free of requirements to the equipment and suitable for large-scale production.

Description

technical field [0001] The invention relates to a seasoning, in particular to a seafood spicy sauce and a processing technology thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are not only to satisfy food and clothing, but also to pay more and more attention to the deliciousness of food, so people often add a lot of condiments when cooking food, and sauce is also one of the condiments that people like to add . Hoisin sauce can suppress fishy smell and enhance freshness, and it is extraordinarily fragrant. It is a very popular one among many sauces. [0003] For example, the application publication number CN 104643023 A, the Chinese patent application publication date 2015.05.27 discloses a seafood sauce, which is made of the following raw materials in parts by weight: 50-100 parts of squid, 100-150 parts of dried shrimp skin, 100-150 dried sea rice, 30-60 shiitake mushrooms, 30-60 coprinus comatus, 10...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L17/50A23L25/10
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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