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Seafood sauce and preparation method thereof

A technology of hoisin sauce and sea rice, applied in food science and other directions, can solve the problems of single variety and taste, not delicious enough, and short storage time, and achieve the effect of full umami, ruddy color and delicious taste.

Inactive Publication Date: 2018-06-15
张炳伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of seafood sauce, but there are disadvantages such as single variety and taste, not delicious taste, and short storage time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A seafood sauce prepared from the following raw materials in parts by weight: 80 parts of corn, 15 parts of rice vinegar, 30 parts of table salt, 36 parts of sea rice, 3 parts of garlic, 14 parts of tempeh, 11 parts of soybeans, and 20 parts of white sugar , 20 parts of pepper, 5 parts of nisin, 20 parts of agar, 1 part of sodium dehydroacetate and sodium benzoate.

[0025] Its preparation method is as follows.

[0026] Soak the corn for 5-6 hours, drain it, and steam it under high pressure for 25-30 minutes. Cool the steamed corn naturally to 35-40°C. Aspergillus spores, mixed well, piled up in a metal plate with a thickness of 1.5-2.0cm, covered with wet gauze, cultured at 30-35°C for 25-30 hours, until a large number of mycelia grow on the surface of rice grains Finally, the thickness is reduced to 1-1.5cm, so that the water and heat can be dissipated in time, and the koji material is prepared for use; drain the soaked peas, and steam them under high pressure for 25...

Embodiment 2

[0028] A seafood sauce prepared from the following raw materials in parts by weight: 100 parts of corn, 20 parts of rice vinegar, 35 parts of table salt, 41 parts of sea rice, 5 parts of garlic, 17 parts of tempeh, 13 parts of soybeans, and 25 parts of white sugar , 23 parts of pepper, 6 parts of nisin, 25 parts of agar, 3 parts of sodium dehydroacetate and sodium benzoate.

[0029] According to the method identical with embodiment 1, prepare hoisin sauce.

Embodiment 3

[0031] A seafood sauce prepared from the following raw materials in parts by weight: 120 parts of corn, 25 parts of rice vinegar, 40 parts of table salt, 46 parts of sea rice, 6 parts of garlic, 18 parts of tempeh, 16 parts of soybeans, and 28 parts of white sugar 25 parts of pepper, 7 parts of nisin, 30 parts of agar, 4 parts of sodium dehydroacetate and sodium benzoate.

[0032] According to the method identical with embodiment 1, prepare hoisin sauce.

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PUM

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Abstract

The invention relates to a seafood sauce and a preparation method thereof, belonging to the technical field of preparation of condiments. The seafood sauce is prepared from the following raw materialsby weight: 80 to 120 parts of maize, 15 to 25 parts of vinegar, 30 to 40 parts of salt, 36 to 46 parts of dried shrimps, 3 to 6 parts of garlic, 14 to 18 parts of fermented soybeans, 11 to 16 parts of soybeans, 20 to 28 parts of white granulated sugar, 20 to 25 parts of powdered pepper, 5 to 7 parts of nisin, 20 to 30 parts of agar and 1 to 4 parts of a food additive. The seafood sauce provided by the invention has the advantages of rich nutrients, delicious taste, long preservation time, etc., can be used as flavoring or a dipping sauce for a great number of different styles of cooking, produces different sauce fragrance when cooperatively used with different food materials, and is applicable to a variety of populations.

Description

technical field [0001] The invention belongs to the technical field of condiment preparation, and relates to a seafood sauce and a preparation method thereof. Background technique [0002] In daily life, people have a very high demand for sauces. For residents in coastal areas, seafood sauce can suppress fishy smell and enhance freshness. It is a high-quality seasoning for cooking seafood and is widely used in cooking seasoning for fresh meat. Very fragrant. There are many kinds of hoisin sauce at present, but there are varieties and tastes single, the taste is not delicious enough, and the storage time is short. [0003] Therefore, in order to meet people's demand for food variety and taste diversification, it is imperative to develop a kind of delicious flavor, and the seafood sauce that preserves for a long time. Contents of the invention [0004] For the problems existing in the prior art, the object of the present invention is to provide a kind of seafood sauce and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40
Inventor 张炳伟
Owner 张炳伟