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A shrimp-flavored soy sauce

A technology of soy sauce and fresh shrimp, which is applied in the field of food seasoning, can solve the problems of insufficient fresh flavor and single taste, and achieve the effect of avoiding the addition of reagents and strong seafood flavor

Active Publication Date: 2021-05-07
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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  • A shrimp-flavored soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A shrimp-flavored soy sauce made from the following components: 300 g of soybean meal, 200 g of corn flour, 100 g of wheat bran, 600 g of sea prawn, 100 g of clam meat, 100 g of razor clam meat, 100 g of laver, and hijiki 120 g, 80 g kelp, 100 g Eucheuma, 8 g pepper, 10 g cumin, 8 g ginger, 20 g lemongrass, 50 g mushroom, 10 g tangerine peel, 12 g Aspergillus oryzae, 12 g Rhizopus oryzae, 6 g yeast , flavor protease 3 g, salt 40 g, water 3000 g, wherein the sea shrimp is one of mantis shrimp, prawn, white shrimp or Penaeus monodon or any combination of two or more.

[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 150°C, 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 fresh shrimp-flavored soy sauce made from the following components: 375 g of soybean meal, 250 g of corn flour, 125 g of wheat bran, 700 g of sea shrimp, 125 g of clam meat, 150 g of razor clam meat, 130 g of laver, and hijiki 160 g, 110 g kelp, 125 g Eucheuma, 12 g pepper, 12.5 g cumin, 10 g ginger, 25 g lemongrass, 75 g mushroom, 20 g tangerine peel, 16 g Aspergillus oryzae, 16 g Rhizopus oryzae, yeast 9 g, 4.5 g of flavor protease, 50 g of salt, and 3500 g of water, wherein the sea shrimp is one or any combination of two or more of mantis shrimp, prawn, white shrimp or Penaeus monodon.

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

[0044] (1) Soak the soybean meal in 45°C water 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 soyb...

Embodiment 3

[0054] A fresh shrimp-flavored soy sauce made from the following components: 450 g of soybean meal, 300 g of corn flour, 150 g of wheat bran, 800 g of sea prawn, 150 g of clam meat, 200 g of razor clam meat, 160 g of seaweed, hijiki 200 g, 140 g kelp, 150 g Eucheuma, 16 g pepper, 15 g cumin, 12 g ginger, 30 g lemongrass, 100 g mushroom, 30 g tangerine peel, 20 g Aspergillus oryzae, 20 g Rhizopus oryzae, yeast 12 g, flavored protease 6 g, salt 60 g, water 4000 g, among which sea shrimp is one or any mixture of two or more of mantis shrimp, prawn, white shrimp or Penaeus monodon.

[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 mixe...

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Abstract

The invention relates to the technical field of food seasoning, and specifically discloses a fresh shrimp-flavored soy sauce, which is composed of soybean meal, corn flour, wheat bran, sea shrimp, clam meat, razor clam meat, seaweed, hijiki, kelp, Eucheuma, pepper , fennel, ginger, lemongrass, shiitake mushrooms, tangerine peel, aspergillus oryzae, rhizopus oryzae, yeast, flavor protease, salt, water, etc., including the following steps: soybean meal, corn flour, wheat bran to make a premix Shrimp mud residue and shrimp filtrate are made from sea shrimp; cooked meat and filtrate are made from clam meat and razor clam meat; Mushrooms and lemongrass are used to make a seasoning liquid; the premix is ​​fermented with shrimp meat sludge and auxiliary cooked meat to obtain a fermentation filtrate; shrimp filtrate, auxiliary material filtrate, seaweed filtrate, seasoning liquid, and salt are added to make fresh shrimp Flavored soy sauce has a strong seafood aroma and is rich in nutrients 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 Patents(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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