Sturgeon sauce and preparation method thereof

A technology of sturgeon and sturgeon meat, which is applied in the field of food processing, can solve problems such as difficult storage, and achieve the effects of easy operation, rich nutrition, and convenient long-term storage

Inactive Publication Date: 2019-08-16
湖北宜都天江渔业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the rapid development of the sturgeon artificial breeding industry, the output of sturgeon has also increased year by year, but its sales are still mainly fresh and live sturgeon, which is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A sturgeon sauce, comprising the following raw materials: 6000g sturgeon meat; 10000g rapeseed oil; 1000g peanuts; 1000g mushrooms; 1000g onions; 1000g millet pepper; 500g sesame oil; 1000g soybeans; Dried shrimp 100g; white sugar 100g; tangerine peel tempeh 400g; dried chili skin 50g; Chinese prickly ash 100g; light soy sauce 100g; dark soy sauce 100g; mature vinegar 100g; oyster sauce 50g; 30g; salt 150g; tempeh 3000g; wet fungus 800g; preservative 10g; The soy sauce is Haitian dark soy sauce, the mature vinegar is Haitian mature vinegar, and the oyster sauce is Haitian oyster sauce.

[0029] A preparation method of sturgeon sauce, comprising the following steps:

[0030] (1) Peel the sturgeon meat, remove the bones, and freeze for 7 days at minus 15 degrees Celsius;

[0031] (2) Thaw the frozen sturgeon meat, cut into cubes, add cooking wine, salt, cornstarch and marinate for 2 hours;

[0032] (3) Boil bean paste: Take 1 / 5 of the rapeseed oil, pour it into a pot a...

Embodiment 2

[0041] A sturgeon sauce, comprising the following raw materials: 9000g sturgeon meat; 15000g rapeseed oil; 3000g peanuts; 3000g mushrooms; 3000g onions; 1500g millet pepper; 1000g sesame oil; 2000g soybeans; ; Dried shrimp 200g; white sugar 200g; tangerine peel tempeh 700g; dried chili skin 100g; Chinese prickly ash 200g; soy sauce 200g; dark soy sauce 300g; mature vinegar 300g; oyster sauce 150g; 70g; salt 250g; tempeh 4000g; wet fungus 1200g; preservative 40g; The soy sauce is Haitian dark soy sauce, the mature vinegar is Haitian mature vinegar, and the oyster sauce is Haitian oyster sauce.

[0042] A preparation method of sturgeon sauce, comprising the following steps:

[0043] (1) Peel the sturgeon meat, remove the bones, and freeze for 30 days at minus 25 degrees Celsius;

[0044] (2) Thaw the frozen sturgeon meat, cut into cubes, add cooking wine, salt, cornstarch and marinate for 4 hours;

[0045] (3) Boil bean paste: take 1 / 5 of the rapeseed oil, pour it into a pot ...

Embodiment 3

[0054] A sturgeon sauce, comprising the following raw materials: 7000g sturgeon meat; 12000g rapeseed oil; 1500g peanuts; 1500g mushrooms; 1500g onions; 1200g millet pepper; 600g sesame oil; 1200g soybeans; ; Dried shrimp 120g; white sugar 120g; tangerine peel tempeh 500g; dried chili skin 60g; pepper 120g; light soy sauce 120g; dark soy sauce 150g; mature vinegar 150g; oyster sauce 80g; 40g; 180g salt; 3200g tempeh; 900g wet fungus; 20g preservative; 120g cooking wine. The soy sauce is Haitian dark soy sauce, the mature vinegar is Haitian mature vinegar, and the oyster sauce is Haitian oyster sauce.

[0055] A preparation method of sturgeon sauce, comprising the following steps:

[0056] (1) Peel the sturgeon meat, remove the bones, and freeze for 10 days at minus 18 degrees Celsius;

[0057] (2) Thaw the frozen sturgeon meat, cut into cubes, add cooking wine, salt, cornstarch and marinate for 3 hours;

[0058] (3) Boil Doubanjiang: Take 1 / 5 of the rapeseed oil, pour it in...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a sturgeon sauce and a preparation method thereof, the sturgeon sauce comprises the following raw materials in parts by weight:sturgeon meat; rapeseed oil; peanut; mushroom; onion; Capsicum frutescens; sesame oil; soybean; garlic; ginger; sesame; dried shrimp; white granulated sugar; dried tangerine peel fermented soya bean;dried chili skin; Chinese prickly ash; soy sauce; dark soy sauce; vinegar; oyster sauce; anise; cinnamon; myrcia; caraway; starch; salt; fermented soya bean; wet fungus; preservative; and cooking wine. The preparation method has the advantages of simple preparation method, easy operation and low cost, and the prepared sturgeon sauce has unique flavor, smooth taste and rich nutrition, and is convenient for people of all ages to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sturgeon sauce and a preparation method thereof. Background technique [0002] Sturgeons are usually referred to as fishes of the order Acipenseriformes, which belong to the order Osteophytes, Subclass Radiniformes, Order Sclerophyta, and Order Acipenseriformes. my country is one of the countries with the most species of sturgeon, the widest distribution and the richest resources in the world. There are 8 species of wild sturgeons in our country, they include Sturgeon's sturgeon, Dabry's sturgeon, and Sakhalin sturgeon distributed in the Heilongjiang, Songhua River, and Wusuli River basins; Chinese sturgeon, Dabry's sturgeon and white sturgeon; the naked-bellied sturgeon distributed in the waters of Yining, Xinjiang and other places; the Siberian sturgeon distributed in the Irtysh River, Brentuo Sea, and Bosten Lake in Xinjiang. Sturgeon is a large migratory fish. Sturgeons ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 古平光
Owner 湖北宜都天江渔业有限公司
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