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Fresh shrimp taste soy sauce

A technology of soy sauce and fresh shrimp, applied in the field of food seasoning, can solve the problems of single taste and insufficient fresh fragrance, achieve strong seafood fragrance and avoid the effect of adding reagents

Active Publication Date: 2017-09-15
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the problem that the existing soy sauce has a single mouthfeel and insufficient fresh flavor, the purpose of the present invention is to provide a fresh shrimp-flavored soy sauce, which has a strong seafood flavor and is rich in nutrients such as amino acids and astaxanthin, and is suitable for cold salads and dipping sauces. or cooking

Method used

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  • Fresh shrimp taste soy sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A shrimp-flavored soy sauce made from the following components: 300g soybean meal, 200g corn flour, 100g wheat bran, 600g sea prawn, 100g clam meat, 100g razor clam meat, 100g seaweed, 120g hijiki, 80g kelp, kylin Vegetable 100g, Chinese prickly ash 8g, cumin 10g, ginger 8g, lemongrass 20g, shiitake mushroom 50g, tangerine peel 10g, aspergillus oryzae 12g, rhizopus oryzae 12g, yeast 6g, flavor protease 3g, salt 40g, water 3000g, among which sea shrimp is shrimp Mantis, prawns, white shrimps or monodon prawns or any mixture of two or more of them.

[0031] A preparation method of fresh shrimp-flavored soy sauce, comprising the following steps:

[0032] (1) Soak the soybean meal in 40°C water until the water content is 45%, take it out, stir-fry the corn flour and wheat bran at a temperature of 150°C, and the water content of the stir-fried corn flour and wheat bran is 25%, the stir-fried corn flour, wheat bran and soaked soybean meal are evenly mixed to make a premix; ...

Embodiment 2

[0042] A shrimp-flavored soy sauce made from the following components: 375g of soybean meal, 250g of corn flour, 125g of wheat bran, 700g of sea prawn, 125g of clam meat, 150g of razor clam meat, 130g of seaweed, 160g of hijiki, 110g of kelp, kylin Vegetable 125g, pepper 12g, cumin 12.5g, ginger 10g, lemongrass 25g, mushroom 75g, tangerine peel 20g, aspergillus oryzae 16g, rhizopus oryzae 16g, yeast 9g, flavor protease 4.5g, salt 50g, water 3500g, including sea shrimp Mantis shrimp, prawn, white shrimp or monodon prawn, or any mixture of two or more.

[0043] A preparation method of fresh shrimp-flavored soy sauce, comprising the following steps:

[0044] (1) Soak the soybean meal in water at 45°C until the water content is 47%, take it out, stir-fry the corn flour and wheat bran at a temperature of 165°C, and the water content of the stir-fried corn flour and wheat bran is 20%, the stir-fried corn flour, wheat bran and soaked soybean meal are evenly mixed to make a premix; ...

Embodiment 3

[0054] A shrimp flavored soy sauce made from the following components: 450g soybean meal, 300g corn flour, 150g wheat bran, 800g sea shrimp, 150g clam meat, 200g razor clam meat, 160g seaweed, 200g hijiki, 140g kelp, kylin Vegetable 150g, Chinese prickly ash 16g, cumin 15g, ginger 12g, lemongrass 30g, shiitake mushroom 100g, tangerine peel 30g, aspergillus oryzae 20g, rhizopus oryzae 20g, yeast 12g, flavor protease 6g, salt 60g, water 4000g, among which sea shrimp is shrimp Mantis, prawns, white shrimps or monodon prawns or any mixture of two or more of them.

[0055] A preparation method of fresh shrimp-flavored soy sauce, comprising the following steps:

[0056] (1) Soak the soybean meal in 50°C water until the water content is 50%, take it out, stir-fry the corn flour and wheat bran at a temperature of 180°C, the water content of the stir-fried corn flour and wheat bran is 15%, the stir-fried corn flour, wheat bran and soaked soybean meal are evenly mixed to make a premix;...

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Abstract

The invention relates to the technical field of food seasonings, and particularly discloses fresh shrimp taste soy sauce which is made of bean pulp, corn flour, wheat bran, brine shrimps, clam meat, razor clam meat, porphyra, sargassum fusiforme, kelp, eucheuma, Chinese prickly ash, fennel, ginger, citronella, shiitake mushroom, dried tangerine or orange peel, aspergillus oryzae, rhizopus oryzae, yeast, flavourzyme, salt, water and the like. A method comprises the following steps: mixing the beam pulp, the corn flour and the wheat bran so as to obtain a premix; mincing the brine shrimps so as to obtain minced shrimp meat and shrimp meat filtrate; treating the clam meat and the razor clam meat so as to obtain auxiliary cured meat and auxiliary filtrate; treating the porphyra, the sargassum fusiforme, the kelp and the eucheuma so as to obtain seaweed filtrate; treating the Chinese prickly ash, the fennel, the ginger, the shiitake mushroom and the citronella so as to obtain a seasoning solution; mixing and fermenting the premix with the minced shrimp meat and the auxiliary cured meat so as to obtain fermented filtrate; adding the shrimp meat filtrate, the auxiliary filtrate, the seaweed filtrate, the seasoning solution and the salt, and filling into cans, so as to obtain the fresh shrimp taste soy sauce. The fresh shrimp taste soy sauce has thick sea food fragrance and has rich nutrient substances such as amino acids and astaxanthin.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a fresh shrimp-flavored soy sauce. Background technique [0002] Soy sauce is a traditional seasoning, commonly known as soy sauce, which is mainly fermented from soybeans, wheat, and salt. It contains salt, various amino acids, sugars, organic acids, pigments, and spices, and is mainly salty. , also has umami taste, fragrance, etc., which can increase and improve the taste of dishes, and can also increase or change the color of dishes, which helps to promote appetite. Because the traditional soy sauce brewing is mainly made of soybean, wheat and other vegetable proteins and starchy fermentations, the taste is single, which cannot satisfy people's requirements for fresh fragrance. Shrimp soy sauce is a famous traditional product. It is made of natural soy sauce and fresh shrimp as the main ingredients, mixed with sugar and sorghum wine. First, the natural soy sauce is he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00
Inventor 相兴伟郑斌周宇芳杨会成付万冬洪瑶廖妙飞徐珊
Owner ZHEJIANG MARINE DEV RES INST
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