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Green healthy oyster sauce

A healthy and oyster sauce technology, applied in the field of condiments, can solve the problem of using oyster sauce without physically modified starch, and achieve the effect of meeting health needs

Inactive Publication Date: 2019-12-20
广东志广生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prior art has not yet applied physical modified starch to the production of oyster sauce

Method used

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  • Green healthy oyster sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An embodiment of the green and healthy oyster sauce of the present invention uses glutinous rice physically modified starch as a thickener, and the oyster sauce contains the following components in mass percentage: 15% oyster juice, 9% salt, 6% White granulated sugar, 5% glutinous rice physically modified starch, 5% monosodium glutamate, 0.4% French caramel coloring and 0.2% citric acid, and the balance is pure water. The green and healthy oyster sauce does not contain preservatives, and is all green food raw materials.

[0027] The glutinous rice physically modified starch is prepared by a physical modification method using glutinous rice starch as a raw material, and the physical modification method includes the following steps: (1) adjusting the water content of the starch or the original powder raw material to 30%, and then Place it in an airtight container; (2) heat the airtight container in step (1) to 100°C for 16 hours; (3) dry the sample obtained in step (2) at...

Embodiment 2

[0034] An embodiment of the green and healthy oyster sauce of the present invention uses waxy corn physically modified starch as a thickener, and the oyster sauce contains the following components in mass percentage: 15% oyster juice, 9% table salt, 6% white granulated sugar, 5% waxy corn physically modified starch, 5% monosodium glutamate, 0.4% puffed caramel coloring and 0.2% citric acid, and the balance is pure water. The green and healthy oyster sauce does not contain preservatives, and is all green food raw materials.

[0035] The waxy corn physically modified starch is prepared by using waxy corn starch as a raw material through a physical modification method, and the physical modification method is the same as in Example 1.

[0036] The preparation method of described green healthy oyster sauce is the same as embodiment 1.

Embodiment 3

[0038] An embodiment of the green and healthy oyster sauce of the present invention uses physically modified rice starch as a thickener, and the oyster sauce contains the following components in mass percentage: 15% oyster juice, 9% salt, 6% white granulated sugar, 5% rice physically modified starch, 5% monosodium glutamate, 0.4% puffed caramel coloring and 0.2% citric acid, and the balance is pure water. The green and healthy oyster sauce does not contain preservatives, and is all green food raw materials.

[0039] The rice physically modified starch is prepared by using rice starch as a raw material through a physical modification method, and the physical modification method is the same as in Example 1.

[0040] The preparation method of described green healthy oyster sauce is the same as embodiment 1.

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PUM

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Abstract

The invention discloses a green healthy oyster sauce. The green healthy oyster sauce contains the following components in percentage by mass of 5-25% of oyster juice, 6-12% of table salt, 4-8% of white granulated sugar, 2-8% of a thickening agent, 3-7% of monosodium glutamate, 0.2-0.6% of ordinary-method caramel pigment, 0.1-0.3% of citric acid and the balance pure water, wherein the thickening agent is physical modification starch and / or physical modification initial powder, the physical modification starch is prepared by a physical modification method through using starch as a raw material,and the physical modification initial powder is prepared by a physical modification method through using initial powder as a raw material. According to the green healthy oyster sauce provided by the invention, the physical modification starch and / or the physical modification initial powder are / is used as the thickening agent, no chemical reagents are added, besides, requirements of the oyster sauce for the thickening agent can be met, and compared with existing chemical modified starch, the green healthy oyster sauce is greener, safer and healthier, and can meet increasingly-improved health requirements of people.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a green and healthy oyster sauce. Background technique [0002] Oyster sauce is a complex condiment refined from raw oysters, cooked to extract juice or enzymatically treated, supplemented with sugar, salt, flavoring agents, thickeners, etc. It is rich in amino acids and active peptides, and tastes delicious , rich in nutrition, is a kind of high-grade condiment with unique flavor, which is quite popular among consumers. [0003] Oyster sauce will precipitate, stratify, and thin during long-term storage, which requires the addition of a stabilizing thickener to prevent stratification and thinning during storage. [0004] The thickener of early oyster sauce is raw starch or raw powder. Raw starch is extracted from foods containing starch such as corn, waxy corn, cassava, wheat, etc. by separating protein, fat, etc.; raw powder is corn , Waxy corn, cassava, wheat, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L29/212
CPCA23L27/00A23L27/10A23L29/212A23V2002/00
Inventor 尚高峰赵从伟王巍温静文李文娟
Owner 广东志广生物科技有限公司