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Compound seafood sauce and preparation method thereof

A seafood sauce and the technology of preparation steps are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., which can solve the problems of general taste, long production cycle and complicated operation process, so as to improve the taste, The effect of short production time and simple manufacturing process

Inactive Publication Date: 2017-06-13
济源市欣欣餐饮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of seafood sauce is generally formed by fermentation, the operation process is complicated, the production cycle is long, and the taste is average.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A compound seafood sauce comprises the following components in parts by weight: 1 part of shrimp skin, 8 parts of soybean oil, 7 parts of satay sauce, 5 parts of seafood sauce, 4 parts of Zhuhou sauce, 4 parts of oil consumption and 6 parts of stock.

[0021] A method for preparing compound hoisin sauce, comprising the following preparation steps:

[0022] a. Crush the shrimp skin and set aside;

[0023] b. Pour satay sauce, hoisin sauce, Zhuhou sauce and oyster sauce into a container, stir for 5 minutes to make a mixed sauce for later use;

[0024] c. Pour soybean oil into the pot, raise the oil temperature to 60°C, add the shredded shrimp skin in step a, raise the temperature to 100°C, and stir-fry for 4 minutes;

[0025] d. Add the mixed sauce prepared in step b, pour in the broth, stir evenly, heat to 120°C, and simmer for 20 minutes.

Embodiment 2

[0027] A compound seafood sauce comprises the following components in parts by weight: 2 parts of shrimp skin, 9 parts of soybean oil, 8 parts of satay sauce, 7 parts of seafood sauce, 6 parts of Zhuhou sauce, 6 parts of oil consumption and 9 parts of stock.

[0028] A method for preparing compound hoisin sauce, comprising the following preparation steps:

[0029] a. Crush the shrimp skin and set aside;

[0030] b. Pour the satay sauce, hoisin sauce, Zhuhou sauce and oyster sauce into the container, and stir for 8 minutes to make a mixed sauce for later use;

[0031] c. Pour soybean oil into the pot, raise the oil temperature to 80°C, add the shredded shrimp skin in step a, raise the temperature to 120°C, and stir-fry for 6 minutes;

[0032] d. Add the mixed sauce prepared in step b, pour in the broth, stir evenly, heat to 130°C, and boil for 40 minutes.

Embodiment 3

[0034] A compound seafood sauce comprises the following components in parts by weight: 3 parts of shrimp skin, 11 parts of soybean oil, 11 parts of satay sauce, 10 parts of seafood sauce, 8 parts of Zhuhou sauce, 8 parts of oil consumption and 12 parts of stock.

[0035] A method for preparing compound hoisin sauce, comprising the following preparation steps:

[0036] a. Crush the shrimp skin and set aside;

[0037] b. Pour satay sauce, hoisin sauce, Zhuhou sauce and oyster sauce into a container, stir for 10 minutes to make a mixed sauce for later use;

[0038] c. Pour soybean oil into the pot, raise the oil temperature to 100°C, add the shredded shrimp skin in step a, raise the temperature to 120°C, and stir-fry for 10 minutes;

[0039] d. Add the mixed sauce prepared in step b, pour in the broth, stir evenly, heat to 150°C, and boil for 60 minutes.

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PUM

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Abstract

The invention provides compound seafood sauce. The compound seafood sauce is prepared from the following components in parts by weight: 1-4 parts of dried small shrimps, 8-12 parts of soybean oil, 7-13 parts of satay sauce, 5-10 parts of seafood sauce, 4-10 parts of Chu Hou sauce, 4-10 parts of oyster sauce and 6-15 parts of stock soup. Compared with the prior art, the dried small shrimps, the satay sauce, the seafood sauce, the Chu Hou sauce, the oyster sauce and the soybean oil are used as raw materials and are heated and fried to prepare the compound seafood sauce; and meanwhile, the stock soup is added to remove grease, the aroma of the stock soup is increased and the taste of the product is improved. A production process is simple, and the production time is short.

Description

technical field [0001] The invention relates to the field of food processing and preparation, in particular to a compound seafood sauce and a preparation method thereof. Background technique [0002] Seafood is rich in nutrition. For a long time, most of them are directly steamed and eaten, or processed into sauces. At present, the production of seafood sauce is generally formed by fermentation, the operation process is complicated, the production cycle is long, and the taste is average. Contents of the invention [0003] The purpose of this invention is to provide a kind of composite seafood sauce and preparation method thereof. [0004] Technical scheme of the present invention is specifically: [0005] A compound seafood sauce, comprising the following components by weight: 1-4 parts of shrimp skin, 8-12 parts of soybean oil, 7-13 parts of satay sauce, 5-10 parts of seafood sauce, 4-10 parts of Zhuhou sauce, 4-10 servings of oil, 6-15 servings of broth. [0006] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 杨战武
Owner 济源市欣欣餐饮有限公司
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