Spicy flavor sea cucumber dried scallop seafood sauce and preparation method thereof

A technology for seafood sauce and sea cucumber, applied in the field of food processing, can solve the problems of reduced protein content of sea cucumber ingredients, complicated operation process, general taste, etc., and achieve the effects of reduced seafood meat and fishy smell, high protein content, unique taste and delicious flavor.

Inactive Publication Date: 2019-11-19
福建冠丰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of seafood sauce is generally formed by fermentation, the operation process is complicated, the production cycle is long, and the taste is average.
The current seafood sauce has a strong fishy smell, some people are not used to eating it, and there will still be fishy smell after being prepared with other edible ingredients. In order to improve the fishy taste of sauce products, it can be improved by adding flavoring ingredients. improve
Moreover, the seafood ingredients in the sauce raw materials, especially due to the characteristics of the sea cucumber raw materials, make the sea cucumber ingredients easily dissolve and reduce the protein content of the sea cucumber ingredients after a series of cooking and heat treatment production processes, making the sauce The nutritional content of the product is reduced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sea cucumber and scallop seafood sauce with a spicy flavor, wherein the ingredients are calculated by weight: 2 parts of tempeh, 7 parts of scallops, 20 parts of sea cucumbers, 7 parts of seaweed, 14 parts of shrimps, 5 parts of fragrant rice, 3 parts of white sugar, 4 parts of pepper, 4 parts of flavor enhancer, 7 parts of potato, 6 parts of carrot, 8 parts of chili oil and 7 parts of oyster sauce.

[0024] A kind of spicy sea cucumber and scallop seafood sauce, the preparation method comprises the following steps:

[0025] 1): Rinse the scallops, sea cucumbers, and shrimps in the raw materials with water to remove impurities and excess salt from the ingredients, and then put the above ingredients into the soaking solution to remove the fishy smell of the ingredients;

[0026] 2): Boil sea cucumbers, scallops, and shrimps in fresh water and quickly cool them down to 35°C, add protease inhibitors to rapidly passivate the autolyses of sea cucumbers, and then chop the b...

Embodiment 2

[0037] A sea cucumber and scallop seafood sauce with a spicy flavor, wherein the ingredients are calculated by weight: 3 parts of tempeh, 12 parts of scallops, 16 parts of sea cucumbers, 8 parts of seaweed, 14 parts of shrimps, 3 parts of basmati rice, 4 parts of white sugar, 3 parts of pepper, 4 parts of flavor enhancer, 6 parts of potato, 7 parts of carrot, 10 parts of chili oil and 12 parts of oyster sauce.

[0038] A kind of spicy sea cucumber and scallop seafood sauce, the preparation method comprises the following steps:

[0039] 1): Rinse the scallops, sea cucumbers, and shrimps in the raw materials with water to remove impurities and excess salt from the ingredients, and then put the above ingredients into the soaking solution to remove the fishy smell of the ingredients;

[0040] 2): Boil sea cucumbers, scallops, and shrimps in fresh water and quickly cool them down to 35°C, add protease inhibitors to rapidly passivate the autolyses of sea cucumbers, and then chop the...

Embodiment 3

[0051] A sea cucumber and scallop seafood sauce with a spicy flavor, wherein the ingredients are calculated by weight: 8 parts of tempeh, 12 parts of scallops, 20 parts of sea cucumbers, 8 parts of seaweed, 14 parts of shrimps, 5 parts of fragrant rice, 4 parts of white sugar, 7 parts of pepper, 10 parts of flavor enhancer, 8 parts of potato, 9 parts of carrot, 12 parts of chili oil and 11 parts of oyster sauce.

[0052] A kind of spicy sea cucumber and scallop seafood sauce, the preparation method comprises the following steps:

[0053] 1): Rinse the scallops, sea cucumbers, and shrimps in the raw materials with water to remove impurities and excess salt from the ingredients, and then put the above ingredients into the soaking solution to remove the fishy smell of the ingredients;

[0054] 2): Boil sea cucumbers, scallops, and shrimps in fresh water and quickly cool them down to 35°C, add protease inhibitors to rapidly passivate the autolyses of sea cucumbers, and then chop t...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a spicy flavor sea cucumber dried scallop seafood sauce and a preparation method thereof. The spicy flavor sea cucumber dried scallop seafood sauce is prepared from the raw materials: fermented soya beans, dried scallops, sea cucumbers, laver, shrimp meat, fragrant rice, white granulated sugar, chinese red pepper, aflavoring agent, potatoes, carrots, chili oil and an oyster sauce. The preparation process comprises the processing steps that the surfaces of the dried scallops, the sea cucumbers and the shrimp meatin the raw materials are separately washed by water flow to remove impurities and excessive salt of the food materials, and the food materials of dried scallops, the sea cucumbers and the shrimp meatare put in a soak solution for removing fishy smell of the food materials. According to the spicy flavor sea cucumber dried scallop seafood sauce, by adding a protease inhibitor, the sea cucumber rawmaterial can avoid self enzymolysis in the preparation process and the high protein content of the final product of the sauce is ensured; and the seafood raw materials are soaked for removing the fishy smell, the flavoring agent prepared from ingredients such as menthol and citric acid is mixedly used in the raw materials, so that the seafood meat and fish smell is effectively reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy sea cucumber and scallop seafood sauce and a preparation method thereof. Background technique [0002] Seafood is rich in nutrition. For a long time, most of them are directly steamed and eaten, or processed into sauces through some technological methods. At present, the production of seafood sauce is generally formed by fermentation, the operation process is complicated, the production cycle is long, and the taste is average. The current seafood sauce has a strong fishy smell, some people are not used to eating it, and there will still be fishy smell after being prepared with other edible ingredients. In order to improve the fishy taste of sauce products, it can be improved by adding flavoring ingredients. improve. Moreover, the seafood ingredients in the sauce raw materials, especially due to the characteristics of the sea cucumber raw materials, make the sea ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L17/00A23L17/40A23L17/50A23L17/60A23L5/20
CPCA23L27/60A23L17/00A23L17/40A23L17/50A23L17/60A23L17/65A23L5/27A23L11/50
Inventor 林勇陈兴力孙惠敏
Owner 福建冠丰生物科技有限公司
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