Dipping garlic seafood sauce and making method thereof

A technology of seafood soy sauce and garlic, applied in the direction of bacteria used in food preparation, application, yeast-containing food ingredients, etc., can solve the problem of single soy sauce, achieve the effect of low cost, wide source, and prevention of osteoporosis

Inactive Publication Date: 2018-03-23
盘锦金鹰调味品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Delicious soy sauce has become one of the essential dipping sauces, but the existing soy sauce only plays a single role in the dipping sauce. For example, when eating dumplings or hot pot, it is neces

Method used

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  • Dipping garlic seafood sauce and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0015] Garlic seafood soy sauce is used as dipping sauce, and its raw materials are proportioned as follows by weight: 35 parts of soybeans, 10 parts of cashew nuts, 10 parts of dried scallop meat, 15 parts of dried shrimp skin, 30 parts of kelp, 15 parts of garlic cloves, 8 parts of onion, black 10 parts of sesame, 5 parts of perilla leaves, 4 parts of dried ginger, 30 parts of salt.

[0016] The preparation method of garlic seafood soy sauce for dipping specifically includes the following steps.

[0017] Step 1: Raw material processing: remove impurities from soybeans, cashew nuts, and black sesame, crush them into granules with a particle size of 200-300 mesh, immerse them in water at 100°C for 2 hours, place them in a steaming tank, and first preserve them under the condition of 0.8Mpa Press for 2 hours, send steam, and hold the pressure for 1 hour under the condition of 0.3Mpa. After steaming, discharge the pressure to 0Mpa to obtain clinker A, and use it for later use; ...

Embodiment 2

[0022] Flavor-increasing crabmeat selenium-enriched soy sauce, its raw materials are proportioned by weight as follows: 30 parts of soybeans, 5 parts of cashew nuts, 20 parts of dried scallop meat, 10 parts of dried shrimp skin, 20 parts of kelp, 20 parts of garlic cloves, and 10 parts of onion juice , 5 parts of black sesame, 10 parts of perilla leaves, 1 part of dried ginger, and 20 parts of salt.

Embodiment 3

[0024] Flavor-enhancing crabmeat selenium-enriched soy sauce, its raw materials are proportioned by weight as follows: 40 parts of soybeans, 10 parts of cashew nuts, 10 parts of dried scallop meat, 20 parts of dried shrimp skin, 30 parts of kelp, 20 parts of garlic cloves, and 8 parts of onion juice , 10 parts of black sesame, 8 parts of perilla leaves, 5 parts of dried ginger, and 30 parts of salt.

[0025] 1. After examples 1, 2 and 3 are oiled, the first test results are respectively 0.824g / 100mL, 0.897g / 100mL, and 0.856g / 100mL of amino acid nitrogen in head oil, and 0.46g / 100mL in dioleic amino acid nitrogen , 0.438g / 100mL, 0.405g / 100mL.

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Abstract

The invention belongs to the technical field of seasonings and in particular relates to dipping garlic seafood sauce and a making method thereof. The dipping garlic seafood sauce comprises the following raw materials in parts by weight: 30-40 parts of soybeans, 5-10 parts of cashew nuts, 10-20 parts of dried scallop muscle, 10-20 parts of dried small shrimps, 20-30 parts of kelp, 15-20 parts of garlic flakes, 5-10 parts of onions, 5-10 parts of black sesames, 5-10 parts of perilla leaves, 1-5 parts of dried ginger and 20-30 parts of salt. The dipping garlic seafood sauce made by using the method is fresh and delicious in taste, free of garlic taste after eating and capable of meeting actual requirements of eaters; due to adoption of seafood raw materials, the delicious degree of the sauceis increased, and in addition, the seafood components are rich in elements such as zinc, calcium and magnesium which are essential for human bodies.

Description

Technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a garlic seafood soy sauce for dipping and a preparation method thereof. Background technique [0002] Soy sauce has the effects of relieving heat, removing annoyance, seasoning and appetizing. The quality of soy sauce includes its color, aroma, taste, body and the content of nutrients in its ingredients. Soy sauce contains isoflavols, a special substance that can lower human cholesterol and reduce the incidence of cardiovascular disease. The Singapore Food Research Institute found that soy sauce can produce a natural antioxidant component. It helps reduce the harm of free radicals to human health, and its efficacy is more than ten times greater than common antioxidants such as vitamins C and E. The effect of inhibiting free radicals achieved by using a small amount of soy sauce is equivalent to that of a glass of red wine. As a traditional brewed condiment, soy ...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L29/00A23L31/10A23L3/3571A23L3/3472A23L33/10
CPCA23L3/3472A23L3/3571A23L27/50A23L29/065A23L31/10A23L33/10A23V2002/00A23V2400/143A23V2200/10A23V2200/15A23V2200/16A23V2200/30A23V2250/76Y02A40/90
Inventor 刘洋陈淑英刘晓鹏
Owner 盘锦金鹰调味品酿造有限公司
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