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Formula of seafood dried scallop sauce and preparation technology of seafood dried scallop sauce

A technology for scallops and seafood, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems such as single function, achieve high-quality taste, simple and convenient method, and improve the effect of flavor

Inactive Publication Date: 2018-05-11
尹翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the practice of scallops is still mainly steamed and eaten, such as stewing with other meat products, which has a single function

Method used

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  • Formula of seafood dried scallop sauce and preparation technology of seafood dried scallop sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seafood scallop sauce formula, its raw materials are as follows by weight percentage: 46% scallops, 16% dried shrimps, 14% clove fish, 7% tempeh, 5% dried radish, 2% garlic, 2% pepper, edible oil and glutamic acid Sodium mix 8%.

[0025] Specifically, the mixture of edible oil and sodium glutamate is made of edible oil and sodium glutamate in a weight ratio of 3:2.

[0026] Specifically, the chili is dried chili, and the water content is less than 13%.

[0027] Specifically, the scallops, dried shrimps and clove fish are all dried products, and the water content is 18%.

[0028] Specifically, the sodium glutamate is high-purity sodium glutamate, which does not contain sodium chloride.

[0029] The present invention also provides a kind of preparation technology of seafood scallop sauce, comprises the steps:

[0030] S1: Prepare materials, weigh the required raw materials according to the weight percentage, and place the weighed raw materials for later use;

[0031...

Embodiment 2

[0037] A seafood scallop sauce formula, its raw materials are as follows by weight percentage: 46% scallops, 16% dried shrimps, 14% clove fish, 7% tempeh, 4% dried radish, 2% garlic, 4% pepper, edible oil and glutamic acid Sodium mix 7%.

[0038] Specifically, the mixture of edible oil and sodium glutamate is made of edible oil and sodium glutamate in a weight ratio of 3:2.

[0039] Specifically, the chili is dried chili, and the water content is less than 13%.

[0040] Specifically, the scallops, dried shrimps and clove fish are all dried products, and the water content is 21%.

[0041] Specifically, the sodium glutamate is high-purity sodium glutamate, which does not contain sodium chloride.

[0042] The present invention also provides a kind of preparation technology of seafood scallop sauce, comprises the steps:

[0043] S1: Prepare materials, weigh the required raw materials according to the weight percentage, and place the weighed raw materials for later use;

[0044...

Embodiment 3

[0050] A seafood scallop sauce formula, its raw materials are as follows by weight percentage: 46% scallops, 16% dried shrimps, 14% clove fish, 6% tempeh, 4% dried radish, 2% garlic, 7% pepper, edible oil and glutamic acid Sodium mix 5%.

[0051] Specifically, the mixture of edible oil and sodium glutamate is made of edible oil and sodium glutamate in a weight ratio of 3:2.

[0052] Specifically, the chili is dried chili, and the water content is less than 13%.

[0053] Specifically, the scallops, dried shrimps and clove fish are all dried products, and the water content is 24%.

[0054] Specifically, the sodium glutamate is high-purity sodium glutamate, which does not contain sodium chloride.

[0055] The present invention also provides a kind of preparation technology of seafood scallop sauce, comprises the steps:

[0056] S1: Prepare materials, weigh the required raw materials according to the weight percentage, and place the weighed raw materials for later use;

[0057...

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Abstract

The invention discloses a formula of seafood dried scallop sauce and a preparation technology of the seafood dried scallop sauce. The formula is prepared from the following raw materials in percentageby weight: 47 to 48 percent of dried scallops, 16 to 17 percent of small shrimps, 14 to 15 percent of silver anchovy, 6 to 8 percent of fermented soya beans, 2 to 5 percent of dried turnip, 2 percentof garlic, 2 to 10 percent of chilli and 4 to 8 percent of a mixture of edible oil and sodium glutamate. The method is simple and convenient, nutrition of the dried scallops and the small shrimps isreserved, the taste is good, and a new product is provided for deep development of the dried scallops; through the dried scallop sauce which can be directly eaten and can also be used as seasoning sauce, a healthcare effect of precious food materials is highlighted, and the flavor of aquatic products is also improved.

Description

technical field [0001] The invention relates to the technical field of scallop sauce, in particular to a formula of seafood scallop sauce and a preparation process thereof. Background technique [0002] Dried scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times that of chicken, beef and fresh prawns. The content of minerals is far higher than that of shark fin and bird's nest. Dried scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Dried scallops have the functions of nourishing yin and tonifying kidney, harmonizing the stomach, and can treat dizziness, dry throat and thirst, consumptive tuberculosis and hemoptysis, weak spleen and stomach, etc. Regular consumption can help lower blood pressure, lower cholesterol, and benefit fitness. According to records, scallops also have effects suc...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50A23L17/40A23L17/00
CPCA23L17/00A23L17/40A23L17/50A23L27/60A23V2002/00A23V2200/14A23V2200/30
Inventor 尹翔
Owner 尹翔
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