Seafood sauce with coriander and function of facilitating feces excretion

A technology of seafood sauce and coriander, applied in the direction of food science, etc., can solve the problems of unsatisfactory public diversification, single taste of sauce, lack of nutrition, etc., and achieve the effect of good development prospects, rich nutrition, and reasonable compounding

Inactive Publication Date: 2016-12-14
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sauces have a single taste, a single variety, lack of nutrition, long-term use is not conducive to health, and cannot meet the diverse needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A coriander laxative seafood sauce, which is prepared from the following raw materials in parts by weight: 1.4 coriander, 4 Zhuge vegetables, 3 hawthorns, 0.4 shiitake mushrooms, 0.4 white sugar, 0.8 shrimp skins, 1 chicken essence, 3 eggplants, 1 acacia vine, and fire dragon 12 fruit peels, 1 bean drum, 2 hemp seeds, 0.3 pepper powder, 30 tuna meat, 10 squid, 2 old kimchi water, 2 white fermented bean curd.

[0019] A kind of coriander laxative hoisin sauce,

[0020] The preparation method comprises the following steps:

[0021] (1) Mix cinnamon twigs, expired tea leaves, fresh citrus leaves, tangerine peel, and brown sugar in a ratio of 10:2:1:1:2. The smoked raw materials obtained are dry-distilled at 300°C, and the smoke obtained is condensed. Collect, stand still, separate layers, take the supernatant, and then use the non-polar macroporous resin to dynamically absorb and purify to obtain the smoked liquid for later use;

[0022] (2) Wash the tuna and squid to re...

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PUM

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Abstract

The invention discloses seafood sauce with coriander and a function of facilitating feces excretion. The seafood sauce is made of, by weight, 1.3-1.6 parts of the coriander, 2-4 parts of orychophragmus violaceus, 3-5 parts of fructus crataegi, 0.4-0.8 part of champignon, 0.4-0.6 part of white sugar, 0.8-1.5 parts of dried small shrimps, 1-2 parts of chicken essence, 1-3 parts of eggplants, 1-2 parts of mussaenda pubescens, 12-15 parts of pitaya peel, 1-3 parts of salt black bean, 1-2 parts of fructus cannabis, 0.3-0.4 part of ground pepper, 20-30 parts of tuna, 10-20 parts of squids, 1-2 parts of aged vegetable pickling water and 1-2 parts of white fermented bean curd.

Description

technical field [0001] The invention relates to the technical field of food technology, in particular to a coriander laxative seafood sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. 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; now there are also condiments such as meat sauce, fish sauce and jam. 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. Hoisin sauce, which can suppress fishy smell and enhance freshness, is a high-quality seasoning for cooking seafood, and can also be used for cooking seasoning of fresh meat, which is extr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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