Hot and spicy seafood sauce and processing technology thereof

A processing technology and technology of spicy sauce, which can be used in food ingredients as odor improvers, food ingredients as taste improvers, and fat-containing food ingredients, etc. It can solve the problem of poor flavor and stability, solid-liquid layering, and fishy smell of seafood sauce To achieve the effect of fine sauce quality, strong seafood flavor, and heavy fishy smell

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 problem that the seafood sauce in the prior art has a heavy fishy smell, poor flavor and stability, and solid-liquid stratification, and provides a seafood with strong flavor, delicious taste, delicate sauce, and spicy taste. The tissue is in a semi-fluid state, the shape is uniform, the stability is good, and the seafood spicy sauce has no precipitation and stratification after a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Weigh each raw material 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 them evenly to obtain an oil-water stabilizer. use;

[0023] (2) According to 10kg shrimp skin, 5kg mussels, 10kg squid meat, 0.5kg minced garlic, 0.5kg minced ginger, 3kg minced onion, 1kg mustard, 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 Qixian bean paste, 3kg maltodextrin, 0.1kg xanthan gum, 0.01kg potassium sorbate, 0.3kg soybean polysaccharide, 0.5kg oil-water stabilizer weight ratio Weigh each raw material Finally, add shrimp skin, mussels and squid meat to orange juice to homogenize to obtain a puree;

[0024] (3) After heating the cooking oil, add minced garlic, minced ginger, minced onion and mustard and sauté until fragrant. Add the puree and stir fry for...

Embodiment 2

[0027] (1) Weigh each raw material according to the weight ratio of 0.7kg hardened soybean oil, 0.7kg soybean lecithin, 1.2kg fatty acid glyceride, 1.2kg sucrose fatty acid ester, and 0.8kg sodium caseinate, and mix them evenly to obtain an oil-water stabilizer ,stand-by;

[0028] (2) According to 15kg shrimp skin, 7kg mussels, 18kg squid meat, 0.7kg minced garlic, 0.7kg minced ginger, 3.5kg minced onion, 2kg mustard, 7kg pepper powder, 4kg chili oil, 8kg table salt, 6kg cooking wine, 25kg cooking oil, 6kg white sugar, 110kg orange juice, 7kg peanut butter, 7kg Qixian bean paste, 4kg maltodextrin, 0.2kg xanthan gum, 0.02kg potassium sorbate, 0.4kg soybean polysaccharide, and 0.8kg oil-water stabilizer. After raw materials, add shrimp skin, mussels and squid meat to orange juice to homogenize to obtain a puree;

[0029] (3) After heating the edible oil in the pot, add minced garlic, minced ginger, minced onion and mustard and sauté until fragrant, add the puree and stir-fry fo...

Embodiment 3

[0032] (1) Weigh each raw material 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 mix them evenly to obtain an oil-water stabilizer for use;

[0033] (2) According to 20kg shrimp skin, 10kg mussels, 20kg squid meat, 1kg minced garlic, 1kg minced ginger, 5kg minced onion, 3kg mustard, 10kg pepper powder, 5kg chili oil, 10kg salt, 10kg cooking wine, 30kg cooking oil, 10kg sugar, 120kg orange juice, 10kg peanut butter, 10kg Qixian soybean paste, 5kg maltodextrin, 0.5kg xanthan gum, 0.03kg potassium sorbate, 0.5kg soybean polysaccharide, the weight ratio of 1kg oil-water stabilizer after weighing each raw material, Shrimp skin, mussels and squid meat are homogenized with orange juice to obtain puree;

[0034] (3) After heating the cooking oil, add minced garlic, minced ginger, minced onion and mustard and sauté until fragrant. Add the puree and stir fry for 5 min...

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PUM

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Abstract

The invention discloses hot and spicy seafood sauce. The hot and spicy seafood sauce is prepared from the following raw materials: dried small shrimps, mussels, squid meat, minced garlic, minced ginger, chopped onions, mustard, Chinese prickly ash powder, hot pepper oil, table salt, cooking wind, edible oil, white sugar, orange juice, peanut butter, Qi-county broad bean paste, maltodextrin, xanthan gum, potassium sorbate, soybean polysaccharide and an oil-water stabilizing agent. The hot and spicy seafood sauce disclosed by the invention is mellow in flavor, delicious and palatable in taste, fine and smooth in sauce texture, hot and spicy in taste, semi-fluidic in organizational form, uniform in shape and good in stability; and the hot and spicy seafood sauce is not liable to precipitate and stratify for a long time. The invention further discloses a processing technology of the hot and spicy seafood sauce; and the processing technology is simple in processing steps, strong in operability, low in equipment requirements and suitable for industrialized production.

Description

technical field [0001] The invention relates to a condiment, 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40A23L17/50A23L19/00A23L29/10A23L29/00
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/222A23V2250/5086A23V2250/5114A23V2250/18A23V2250/1842A23V2250/51
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
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