Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sauce for squids and preparation method thereof

A sauce and squid technology, applied in the field of squid sauce and preparation, can solve the problems of bad taste, uneven coloring of the squid sauce, unable to completely cover up the fishy smell of squid, etc., and achieves simple and convenient production, uniform coloring and fragrance. attractive effect

Pending Publication Date: 2020-02-18
吴贺强
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The secret of delicious squid lies in the sauce. Existing squid sauces have uneven coloring, bad taste, and cannot completely cover up the fishy smell of squid. Therefore, it is necessary to design a squid sauce and its preparation method

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sauce for squids and preparation method thereof
  • Sauce for squids and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A squid sauce, the recipe includes: salt, sugar, cumin, chicken essence, monosodium glutamate, thirteen spices, ginger powder, sunset yellow, sunset red, Weitexian, chili powder, water, sesame powder, flour and garlic, each The parts by weight of the components are: 172 grams of salt, 250 grams of sugar, 65 grams of cumin, 65 grams of chicken essence, 65 grams of monosodium glutamate, 1.5 grams of thirteen spices, 1 gram of ginger powder, 0.5 grams of Sunset yellow, 0.5g sunset red, 10g Weitexian, 70g chili powder, 1500g water, 180g sesame powder, 190g flour and 20g garlic.

[0031] A preparation method for squid sauce, comprising the following steps:

[0032] 1) According to the parts by weight of each component, they are: 172 grams of salt, 250 grams of sugar, 65 grams of cumin, 65 grams of chicken essence, 65 grams of monosodium glutamate, 1.5 grams of thirteen spices, and 1 gram of ginger powder, 0.5 grams of sunset yellow, 0.5 grams of sunset red, 10 grams of Weit...

Embodiment 3

[0039] A squid sauce, the recipe includes: salt, sugar, cumin, chicken essence, monosodium glutamate, thirteen spices, ginger powder, sunset yellow, sunset red, Weitexian, chili powder, water, sesame powder, flour and garlic, each The parts by weight of the components are: 172 grams of salt, 250 grams of sugar, 65 grams of cumin, 65 grams of chicken essence, 65 grams of monosodium glutamate, 1.5 grams of thirteen spices, 1 gram of ginger powder, 0.5 grams of Sunset yellow, 0.5 grams of sunset red, 10 grams of Weitexian, 70 grams of chili powder, 1350 grams of water, 180 grams of sesame powder, 190 grams of flour and 20 grams of garlic.

[0040] A preparation method for squid sauce, comprising the following steps:

[0041] 1) According to the parts by weight of each component, they are: 172 grams of salt, 250 grams of sugar, 65 grams of cumin, 65 grams of chicken essence, 65 grams of monosodium glutamate, 1.5 grams of thirteen spices, and 1 gram of ginger powder, 0.5 grams of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a sauce for squids and a preparation method thereof. The formula of the sauce comprises 160-180g of salt, 200-250g of sugar, 60-70g of Chinese cumin seeds, 60-70g of chicken essence, 60-70g of gourmet powder, 1-3g of thirteen-spices, 1-2g of ginger powder, 0.5-1g of sunset yellow, 0.5-1g of sunset red, 8-12g of Wei-te-xian (a seasoning), 60-80g of chili powder, 1200-1500g of water, 150-200g of sesame powder, 150-200g of flour, 18-23g of garlics and 200-250g of garlic juice. The preparation method comprises the following steps: 1, raw material selecting; 2, raw materialwater boiling; 3, raw material stir-frying; 4, thickening with paste; and 5, mixing and cooking. According to the sauce for squids and the preparation method thereof, the sauce has a delicious taste and attractive fragrance, is uniform in coloring when being used with squids, can be used for perfectly removing the fishy smell of squids and stimulating the delicate flavor of the squids, is simple and convenient in preparation, is convenient for household manufacture and is applicable to batch production.

Description

technical field [0001] The invention relates to the technical field of squid sauce, in particular to a squid sauce and a preparation method. Background technique [0002] Squid, also known as squid and calamari, is an animal of the mollusk phylum Cephalopoda Sheath subclass Decabrachia head Squid order Eye-opening suborder. Conical body, pale body color with light brown spots, big head, 10 tentacles in front, and triangular fins at the end of the tail, often swim in groups in the ocean about 20 meters deep. Squid is edible, we often see sizzling squid, and it is delicious, a very delicious delicacy. The secret of delicious squid lies in the sauce. The existing squid sauce is uneven in color, tastes bad, and cannot completely cover the fishy smell of the squid. Therefore, it is necessary to design a squid sauce and its preparation method . Contents of the invention [0003] The object of the present invention is to provide a kind of squid sauce and preparation method, to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L17/50A23L5/20
CPCA23L5/27A23L17/50A23L27/10A23L27/60
Inventor 吴贺强
Owner 吴贺强
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com