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Seafood cooking rice mixing sauce

A technology for bibimbap sauce and seafood is applied in the field of bibimbap sauce, which can solve the problems of trouble, inconvenience, and inability to completely remove the fishy smell of seafood, and achieve the effect of simple operation and removal of fishy smell.

Inactive Publication Date: 2018-05-15
陈静禹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] It is especially inconvenient to prepare all kinds of aniseed and seasonings when frying seafood, and half of the fried seafood is aniseed and half is ingredients. The fishy smell cannot be completely removed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Prepare ingredients: 50 grams of salt, 40 catties of vegetable oil, 2000 grams of onion, 2000 grams of ginger, 2000 grams of garlic, 4300 grams of monosodium glutamate, 4300 grams of chicken essence, 3500 grams of sugar, 2000 grams of oyster sauce, 900 grams of cooking wine, 1000 grams of devil pepper, 1000 grams of Chinese prickly ash 500 grams of pepper, 200 grams of star anise, 120 grams of cumin, 120 grams of anise, 100 grams of cinnamon, and 150 grams of bay leaves. Put the ingredients into the pot, turn the heat on high for 15 minutes, turn off the heat after 15 minutes on low heat, and stir for 10-20 minutes until the aroma is released to make seafood bibimbap sauce. Wherein the high fire is 800-1100 degrees Celsius, and the small fire is 80-120 degrees Celsius.

Embodiment 2

[0014] When cooking seafood, prepare 1000 grams of clams, 100 grams of squid, and 200 grams of shrimp tails. Take 100 grams of seafood bibimbap sauce, put the clams in water and set aside, put the squid in water for later use, and put the shrimp tails in water and oil until Discoloration, 100 grams of clams, 100 grams of shrimp tails, and 150 grams of squid. After soaking in water, remove and drain for later use. Put oil in the pot, after the oil is hot, add chili, Chinese prickly ash, oyster sauce, cook, add 500g of water, add seafood bibimbap sauce, add sugar, monosodium glutamate, chicken powder, appropriate amount, boil the water and add over water or oil The ingredients, low heat to collect the juice, the juice collection time is 5-8 minutes. After turning off the heat and letting it cool, take out the ingredients, vacuum pack them into bags or eat them immediately.

[0015] Compared with the existing seafood sauce, the seafood sauce prepared by the preparation method of...

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PUM

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Abstract

The invention discloses seafood cooking rice mixing sauce, which is prepared from the following ingredients: 40 to 60g of table salt, vegetable oil, green onion, ginger, garlic, monosodium glutamate,chicken powder, white sugar, oyster sauce, cooking wine, ghost chili, Sichuan pepper, pepper, anise, fennel, star anise, cortex cinnamomi and spice leaves. The ingredients are put into a pot to be treated by strong fire for 15 minutes and then treated by soft fire for 15 minutes, after turn-off of the fire, stirring is performed for 10 to 20 minutes until the fragrance is given out. The seafood sauce prepared by the preparation method has the advantages that the seafood fishy smell can be removed; the delicate flavor of the seafood can also be greatly highlighted; the operation is simple.

Description

technical field [0001] The invention relates to sauce production, in particular to a bibimbap sauce for seafood cooking. Background technique [0002] It is especially inconvenient to prepare all kinds of aniseed and seasonings when frying seafood, and half of them are aniseed and half are ingredients. The fishy smell cannot be completely removed. Contents of the invention [0003] The purpose of the present invention is to solve the above problems, overcome the shortcomings of the prior art, and provide a seafood cooking bibimbap sauce, which can remove the fishy smell of seafood and can also greatly highlight the umami taste of seafood. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] A seafood cooking and rice sauce, the composition of which comprises: 40-60 grams of salt, 30-50 jin of vegetable oil, 1500-2500 grams of green onion, 1500-2500 grams of ginger, 1500-2500 grams of garlic, 4000-4600 grams of mon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10
CPCA23L27/10A23L27/60
Inventor 陈静禹
Owner 陈静禹