Starfish seafood sauce and production method thereof

A production method, the technology of seafood soy sauce, applied in the direction of food science, etc., can solve the problem of unsatisfactory varieties of soy sauce, and achieve the effect of delicious soy sauce, strong seafood flavor, and thick texture of soy sauce

Active Publication Date: 2017-10-13
好口味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soy sauce is a common condiment for people's daily cooking. With the further improvement of material living standards, people are becoming more and more dissatisfied with the single soy sauce variety on the market. Therefore, the development and production of new types of soy sauce are more in line with market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of production method of starfish seafood soy sauce, comprises the following steps:

[0032] (7) starfish processing: take out the fresh starfish shell contents, dry the starfish contents, and grind them into powder for subsequent use;

[0033] (8) Preparation of seaweed powder: washing kelp and Enteromorpha, drying, powdering, and set aside;

[0034] (9) Preparation of fermented koji: mix bran, soybean cake, peanut meal, whole wheat flour, starfish content powder, and seaweed powder, cook and spread out after mixing, and then insert mixed strains, which are made of rice It is composed of Aspergillus, Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria. After stirring evenly, place it at room temperature of 35-40°C for 36-48 hours, and stir it from time to time to obtain fermented koji;

[0035] (10) fermented liquid preparation: adopt Aspergillus oryzae and Aspergillus niger to mix and form fermented liquid;

[0036] (11) Fermentation: mix the...

Embodiment 2

[0044] A kind of production method of starfish seafood soy sauce, comprises the following steps:

[0045] (13) starfish processing: take out the fresh starfish shell contents, dry the starfish contents, and grind them into powder for subsequent use;

[0046] (14) Preparation of seaweed powder: washing kelp and Enteromorpha, drying, milling, and set aside;

[0047] (15) Preparation of fermented koji: mix bran, soybean cake, peanut meal, whole wheat flour, starfish content powder, and seaweed powder, cook and spread out after mixing, then insert mixed strains, which are made of rice Composed of Aspergillus, Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria, after stirring evenly, place it at room temperature of 40°C for 36-48h, and stir it from time to time to obtain fermented koji;

[0048] (16) fermented liquid preparation: adopt Aspergillus oryzae and Aspergillus niger to mix and form fermented liquid;

[0049] (17) Fermentation: mix the fermented koji w...

Embodiment 3

[0057] The production method of above-mentioned starfish seafood soy sauce, comprises the following steps:

[0058] Starfish processing: take out the contents of the fresh starfish shell, dry the contents of the starfish, and grind them into powder for later use;

[0059] (19) Preparation of seaweed powder: washing kelp and Enteromorpha, drying, milling, and set aside;

[0060] (20) Preparation of fermented koji: mix bran, soybean cake, peanut meal, whole wheat flour, starfish content powder, and seaweed powder, cook and spread out after mixing, then insert mixed strains, which are made of rice It is composed of Aspergillus, Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria. After stirring evenly, place it at room temperature of 35-40°C for 36-48 hours, and stir it from time to time to obtain fermented koji;

[0061] (21) fermented liquid preparation: adopt aspergillus oryzae and aspergillus niger to mix and form fermented liquid;

[0062] (22) Fermentati...

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PUM

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Abstract

The invention discloses starfish seafood sauce. Starfish content is added into the fermentation preparing process of the seafood sauce. Kelp and enteromorpha powder are added in the fermentation process of the seafood sauce. The starfish content and the seaweed powder serve as original additive raw materials of the seafood sauce and are originally fermented together with basic sauce raw materials such as bran, soybean cakes, peanut meal and whole wheat meal, so that generated seafood flavor is stronger. Starfish has few edible parts, but the starfish content is rich in protein and fat, which is beneficial for producing fermentable food, in addition, starfish contains a great deal of saponin substances, and saponins have diversified biological activity and has powerful healthcare effects. The seaweed powder is added and rich in seaweed polysaccharides, and therefore the sauce is thicker due to own viscousness of seaweed and more delicious in flavor. The prepared seafood sauce is delicious in flavor, higher in healthcare value and capable of being applied and popularized.

Description

technical field [0001] The invention belongs to the technical field of high-value utilization of marine aquatic products and preparation of condiments, and in particular relates to a starfish seafood soy sauce and a production method thereof. Background technique [0002] Soy sauce is a traditional liquid condiment brewed from soybeans, wheat, and bran. Its color is reddish-brown, has unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is a common condiment for people's usual cooking. With the further improvement of material living standards, people are becoming more and more dissatisfied with the single soy sauce variety on the market. Therefore, the research and development of new soy sauce is more in line with market demand. [0003] Patent No. CN 105285914A discloses a seafood soy sauce formula and production process, including 85-90 parts by weight of soy sauce, 1-4 parts of mussel enzymatic hydrolyzate, 3-6 parts of fructose, 1-1.5 parts of...

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 不公告发明人
Owner 好口味食品有限公司
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