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Maca-flavored seafood condiment sauce and production method thereof

A maca and seafood technology, applied in the field of food condiments, can solve the problems such as the spicy mustard sauce choking the nose, consumers are discouraged from smelling, and the respiratory tract is smooth and uncomfortable. Effect

Inactive Publication Date: 2016-11-09
WUHAN HUASHITE IND BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pungent taste of mustard sauce is too pungent, which will cause discomfort in the mouth and respiratory tract, and has a certain degree of irritation, which makes many consumers hesitate

Method used

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  • Maca-flavored seafood condiment sauce and production method thereof
  • Maca-flavored seafood condiment sauce and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A maca-flavored seafood dipping sauce, consisting of the following raw materials in parts by weight: 30 parts of fresh maca, 5 parts of white vinegar, 5 parts of soy sauce, 10 parts of cooking wine, 10 parts of minced ginger, 10 parts of honey, 6 parts of table salt, lemon 0.6 parts of acid, 12 parts of ascorbic acid, 12 parts of sorbitol, and 10 parts of salad oil.

Embodiment 2

[0037] A maca-flavored seafood dipping sauce, consisting of the following raw materials in parts by weight: 35 parts of dried maca fruit, 6 parts of white vinegar, 4 parts of soy sauce, 8 parts of cooking wine, 9 parts of minced ginger, 12 parts of honey, 5 parts of table salt, lemon 0.4 parts of acid, 10 parts of ascorbic acid, 15 parts of sorbitol, and 7 parts of salad oil.

Embodiment 3

[0039] A maca-flavored seafood dipping sauce is composed of the following raw materials in parts by weight: 20 parts of dried maca slices, 8 parts of white vinegar, 7 parts of soy sauce, 15 parts of cooking wine, 15 parts of minced ginger, 15 parts of honey, 7 parts of table salt, 0.8 parts of citric acid, 15 parts of ascorbic acid, 15 parts of sorbitol, and 15 parts of salad oil.

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PUM

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Abstract

The invention discloses Maca-flavored seafood condiment sauce, comprising the following components according to parts by weight: 20-40 parts of Maca, 1-8 parts of white vinegar, 3-7 parts of soy sauce, 5-15 parts of cooking wine, 6-15 parts of bruised ginger, 5-15 parts of bee honey, 4-7 parts of edible salt, 0.4-0.8 part of citric acid, 10-15 parts of ascorbic acid, 10-15 parts of sorbitol and 6-15 parts of salad oil. The invention has the advantages that the seafood condiment cause has soft mustard flavor, is free of peculiar tastes such as bitter, sour and astringency, and is non-sneezing; the Maca is added to provide rich nutrition; the production process is simple and easy and is easy for large-scale popularization.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and more specifically relates to a maca-flavored seafood dipping sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, a series of restaurants with national characteristics of various countries have begun to appear on the streets of our country. Among them, Japanese cuisine is called "the food with the eyes" because of its refreshing color, unique shape and very particular nutritional ratio. Eat dishes", loved by more and more people. Raw food is mostly eaten in Japanese cuisine, and lobster, tuna, salmon, etc. are all delicious eaten raw with wasabi. Mustard has a strong pungent volatile spicy taste, which can stimulate the secretion of saliva and gastric juice, has the effect of appetizing, can enhance people's appetite, and it is rich in isothiocyanate, which not only has good sterilization It can also prevent tooth d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10
Inventor 金文闻代鹏飞陈雪敏余元涛余龙江
Owner WUHAN HUASHITE IND BIOTECH DEV