Seafood-flavored braised sauce and preparation method thereof

A seafood and flavor technology, applied in the field of seafood flavor stew and its preparation, can solve the problems of non-conformity, complicated procedures, and inability to carry out large-scale promotion, and achieve the effects of rigorous material selection, mellow aftertaste, and rich taste levels.

Active Publication Date: 2020-12-22
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the quality of stewing sauce often depends on the chef's experience and skills, and the process is often complicated, which cannot be promoted on a large scale and does not meet the requirements of modern catering development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. A seafood-flavor stew sauce prepared from the following raw materials in parts by weight:

[0036] Main ingredients: 500 parts of flower crab, 60 parts of evaporated scallop, 50 parts of dried cuttlefish, 75 parts of razor clam (nail snail), 50 parts of dried shrimp, 500 parts of crucian carp, 400 parts of chicken bone, and 400 parts of keel.

[0037] Accessories: 150 parts of oil, 150 parts of white vinegar, 160 parts of Yipin fresh soy sauce, 200 parts of white sugar, 150 parts of Guangdong special alcohol rice wine, 10 parts of ginger slices.

[0038] Spices: 15 parts of cinnamon, 15 parts of star anise, 15 parts of tangerine peel, 20 parts of fragrant leaves, 20 parts of grass fruit.

[0039] 2, the preparation method of described seafood flavor braised sauce specifically comprises the following steps:

[0040] (1) Main material pretreatment

[0041] Put crucian carp in clean water, rinse for 30 seconds, and drain. Marinate with 12 parts of salt, 10 parts of g...

Embodiment 2

[0051] 1. A seafood-flavor stew sauce prepared from the following raw materials in parts by weight:

[0052] Main ingredients: 300 parts of flower crab, 50 parts of evaporated scallop, 50 parts of dried cuttlefish, 80 parts of razor clam (nail snail), 60 parts of dried shrimp, 500 parts of crucian carp, 400 parts of chicken bone, and 300 parts of keel.

[0053] Accessories: 200 parts of oil, 150 parts of white vinegar, 160 parts of Yipin fresh soy sauce, 200 parts of white sugar, 150 parts of Guangdong special alcohol rice wine, and 10 parts of ginger slices.

[0054] Spices: 10 parts of cinnamon, 10 parts of star anise, 10 parts of tangerine peel, 10 parts of fragrant leaves, 10 parts of grass fruit.

[0055] 2, the preparation method of described seafood flavor braised sauce specifically comprises the following steps:

[0056] (1) Main material pretreatment

[0057]Put crucian carp in clean water, rinse for 30 seconds, and drain. Marinate with 12 parts of salt, 10 parts o...

Embodiment 3

[0067] 1. A seafood-flavor stew sauce prepared from the following raw materials in parts by weight:

[0068] Main ingredients: 600 parts of flower crab, 70 parts of evaporated scallop, 60 parts of dried cuttlefish, 50 parts of razor clam (nail snail), 50 parts of dried shrimp, 500 parts of crucian carp, 400 parts of chicken bone, and 300 parts of keel.

[0069] Accessories: 200 parts of oil, 200 parts of white vinegar, 150 parts of Yipin fresh soy sauce, 300 parts of white sugar, 300 parts of Guangdong special alcohol rice wine, 20 parts of ginger slices.

[0070] Spices: 20 parts of cinnamon, 20 parts of star anise, 20 parts of tangerine peel, 30 parts of fragrant leaves, 30 parts of grass fruit.

[0071] 2, the preparation method of described seafood flavor braised sauce specifically comprises the following steps:

[0072] (1) Main material pretreatment

[0073] Put crucian carp in clean water, rinse for 30 seconds, and drain. Marinate with 12 parts of salt, 10 parts of g...

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PUM

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Abstract

The present invention belongs to the technical field of food processing and discloses seafood flavored braising juice. The braising juice is prepared by boiling main materials of portunus pelagicus, dried scallops, dried cuttlefish, razor clams, dried shrimps, crucian carps, chicken bones and back bones. The prepared seafood flavored braising juice is rigorous in material selecting, scientific and reasonable in formula matching, combines requirements in aspects of nutrition, taste, color and luster, etc., is rich in taste levels, satisfies people's pursuit of delicious taste of seafood, also has certain health-care functions of nourishing body and caring health, and can also grant a seafood taste and a special mellow taste of stewing dish even be applied in originally tasteless cooking raw materials. The seafood flavored braising juice is greatly simplified in processing processes on technologies, conforms to development of modern catering industries and has relatively great application prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a seafood-flavored braised sauce and a preparation method thereof. Background technique [0002] Stewing is a relatively long-used cooking method in Cantonese cuisine. Dishes using stewing cooking methods often give people a strong appetite and have a special fragrance. The original flavor of stewed dishes is very popular in Cantonese cuisine, especially Dongjiang cuisine, also known as Hakka cuisine in Cantonese cuisine. The Hakka are Han people from the Central Plains who migrated south and live in the Dongjiang mountain area. The most important thing in stewed dishes is the preparation of stewed juice, which is often the soul of a stewed dish. When the cooking ingredients are fully integrated with the taste of the braised sauce, the quality of the dish can reach its peak. [0003] In the prior art, the quality of stewing sauce often depends on the ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L17/40A23L17/50A23L17/00A23L13/20
CPCA23L13/20A23L17/00A23L17/40A23L17/50A23L27/00
Inventor 陈健锋李锐
Owner LINGNAN NORMAL UNIV
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