Preparation method of internal heat-relieving oyster sauce

A technology of oyster sauce and chicken, which is applied in the field of preparation of fire-removing oyster sauce, can solve the problems that oyster sauce is easy to get angry, and achieve the effect of increasing appetite, widening the crowd, and delicious appetite

Inactive Publication Date: 2018-08-31
李峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, eating more oyster sauce is easy to get angry, and the market urgently needs a kind of oyster sauce product that can not get angry to enrich the large demand of the public

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0016] A preparation method of de-fired oyster sauce,

[0017] It includes the following steps:

[0018] (1) Take chrysanthemum, chicken, shrimp skin, aloe vera and scallops, clean them, add water to soak for 3h, filter and break into a slurry, then add pure water 5 times the weight of the above raw materials, heat and boil for 30 minutes, cool and add Distillers grains are fermented for 2 days at a temperature of 28°C and a relative humidity of 80%, and a fermentation broth is obtained for use;

[0019] (2) After mixing wheat flour, rapeseed meal, moongrass, fresh tea leaves, and duck meat and mincing them, stir evenly, mix with the primary fermentation broth, and ferment at room temperature for 1 day. After taking it out, the temperature is 6℃, Place it for 2 days at a relative humidity of 80% and filter to obtain the secondary fermentation broth for use;

[0020] (3) After mixing the oysters with the secondary fermentation broth, ferment for 12 hours at room temperature, then take...

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PUM

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Abstract

The invention discloses a preparation method of an internal heat-relieving oyster sauce. The method comprises the following steps: uniformly mixing oysters with secondary fermentation liquor, conducting fermentation at room temperature, taking out the oysters, boiling the fermented oysters in water, concentrating decoction, adding edible salt, soy sauce, starch and white granulated sugar, and conducting one-time blending to obtain a one-time blended solution for later use; uniformly mixing orychophragmus violaceus, lentinus edodes, garlic, chicken and crab meat, and conducting boiling and concentration to obtain seasoning extract for later use; and uniformly mixing the one-time blended solution with the seasoning extract, and conducting homogenization and boiling sterilization. According to the invention, the fermented oysters are decocted to obtain a normal oyster juice, and the juice is subjected to filtration, concentration and blending, and then seasonings are added according to aformula, and the obtained oyster sauce is stored or transported at normal temperature. With the addition of the chicken, the crab meat and dried small shrimps, the flavor of the oyster sauce is increased. The oyster sauce is used as a food seasoning, tastes delicious, and can improve appetite. Meanwhile, the addition of the fermentation liquor made from components such as aloe and chrysanthemums,the disadvantage that oyster sauces are easy to cause internal heat is improved, and the oyster sauce is suitable for wide population.

Description

Technical field [0001] The invention relates to the field of food, specifically a method for preparing fire-removing oyster sauce. Background technique [0002] The use of oyster sauce is particulary. Guangdong calls oysters oysters. Oyster sauce is oyster sauce. It is a traditional umami seasoning in Guangdong. Oyster sauce is one of the largest products in the sauce category. It is made from oyster cakes and oyster cakes known as "sea milk" as the raw material, after being cooked, the juice is concentrated, and the auxiliary materials are added. Oyster sauce is delicious, rich in oyster fragrance, moderately viscous, and has high nutritional value. It is also the main ingredient of traditional Cantonese cuisine such as fresh mushroom beef in oyster sauce, green vegetables in oyster sauce, and noodles in oyster sauce. [0003] In addition to oyster sauce containing protein, fat, carbohydrates and salt, the most nutritious features are high in free amino acids, ribonucleic acid, o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/00A23L27/10
CPCA23L27/24A23L27/00A23L27/10A23V2002/00A23V2250/5118A23V2250/21A23V2250/204A23V2250/2042A23V2250/208
Inventor 李峰
Owner 李峰
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