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A kind of abalone viscera seafood sauce and production method thereof

A kind of technology of abalone viscera and seafood soy sauce, which is applied to the functions of food ingredients, food ingredients containing sugar, food ingredients containing inorganic compounds, etc., can solve the problems of unsatisfactory soy sauce varieties, and achieve delicious soy sauce flavor, high health value, and seafood flavor intense effect

Active Publication Date: 2020-07-03
东莞市华井生物科技有限公司
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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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  • A kind of abalone viscera seafood sauce and production method thereof
  • A kind of abalone viscera seafood sauce and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0032] (1) Treatment of abalone viscera: the abalone viscera, a by-product of abalone processing, is dried and ground into powder for subsequent use;

[0033] (2) preparation of seaweed powder: washing kelp and enteromorpha, drying, powdering, and set aside;

[0034] (3) Preparation of fermented koji: with bran, soybean cake, peanut meal, whole wheat flour, abalone viscera powder, seaweed powder, after mixing, cook and spread cool, then insert mixed strains, which are composed of Aspergillus oryzae, Aspergillus oryzae, It is composed of Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria. Stir evenly and place it at room temperature of 35-38°C for 36-48 hours, and stir it from time to time to obtain fermented koji;

[0035] (4) fermented liquid preparation: adopt aspergillus oryzae and aspergillus niger to mix and form fermented liquid;

[0036] (5) Ferment...

Embodiment 2

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

[0045] (7) Treatment of abalone viscera: the by-product abalone viscera of abalone processing is dried and ground into powder for subsequent use;

[0046] (8) Preparation of seaweed powder: washing kelp and Enteromorpha, drying, powdering, and set aside;

[0047] (9) Preparation of fermented koji: with bran, soybean cake, peanut meal, whole wheat flour, abalone viscera powder, seaweed powder, after mixing, cook and spread cool, then insert mixed strains, which are composed of Aspergillus oryzae, Aspergillus oryzae, It is composed of Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria. Stir evenly and place it at room temperature of 35-38°C for 36-48 hours, and stir it from time to time to obtain fermented koji;

[0048] (10) fermented liquid preparation: adopt Aspergillus oryzae and Aspergillus niger to mix and form fermented liquid;

[0049] (11) Fermentat...

Embodiment 3

[0057] A kind of production method of abalone viscera seafood sauce, comprises the following steps:

[0058] (13) Treatment of abalone viscera: drying the abalone viscera, a by-product of abalone processing, and grinding them into powder for subsequent use;

[0059] (14) Preparation of seaweed powder: washing kelp and Enteromorpha, drying, milling, and set aside;

[0060] (15) Preparation of fermented koji: mix bran, soybean cake, peanut meal, whole wheat flour, abalone viscera powder, and seaweed powder, cook and spread after mixing, and then insert mixed strains, which are composed of Aspergillus oryzae, Aspergillus oryzae, It is composed of Monascus, Aspergillus sojae, yeast and anaerobic lactic acid bacteria. Stir evenly and place it at room temperature of 35-38°C for 36-48 hours, and stir it from time to time to obtain fermented koji;

[0061] (16) fermented liquid preparation: adopt Aspergillus oryzae and Aspergillus niger to mix and form fermented liquid;

[0062] (17...

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Abstract

The invention discloses an abalone viscera seafood soy sauce. Abalone viscera meal is added in the fermentation preparation process of the seafood soy sauce. Kelp and enteromorpha powder are also added in the fermentation process of the seafood soy sauce. According to the invention, abalone viscera and seaweed meal are adopted as the original adding raw material of the seafood soy sauce to undergo original fermentation with wheat bran, soybean cake, peanut meal, whole wheat flour and other basic soy sauce fermentation raw materials, the produced seafood flavor can be stronger. abalone viscera is the by-product of abalone processing and is generally taken as waste, abalone viscera contains rich nutritional ingredients including the fermentation raw material protein, and a variety of active ingredients, polysaccharide, phospholipid and plasmalogen and the like, and has more health efficacy. The seafood soy sauce is added with seaweed meal, seaweed meal is rich in seaweed polysaccharide, in addition because of the viscous characteristic of seaweed itself, the soy sauce is thicker in texture, and the fresh smell of seaweed itself also makes the soy sauce flavor more delicious. The seafood soy sauce prepared by the method provided by the invention is delicious and unique, has high health care value, and can be popularized and applied.

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 abalone viscera 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 105285914 A 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 pa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2250/15A23V2200/30A23V2250/61
Inventor 不公告发明人
Owner 东莞市华井生物科技有限公司