Method for making oyster sauce

A technology of oyster sauce and equipment, applied in the field of preparation of oyster sauce, can solve the problems of economic loss, high production cost, unstable quality, etc., and achieve the effect of enhancing stability and increasing shelf life

Pending Publication Date: 2020-02-28
佛山宏硕食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most oyster sauces on the market have problems such as high production costs and unstable quality, which will not only shorten the shelf life of products and cause economic losses, but also have a negative impact on consumers' sensory evaluation, thereby affecting corporate reputation

Method used

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Examples

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Embodiment Construction

[0024] The specific implementation of the present invention will be further described below in conjunction with the examples, and the advantages and characteristics of the present invention will become clearer with the description. However, these embodiments are only exemplary and do not constitute any limitation to the scope of the present invention. Those skilled in the art should understand that the details and forms of the technical solution of the present invention can be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements fall within the protection scope of the present invention.

[0025] A preparation method of oyster sauce includes the following steps:

[0026] (1) Mix the soy sauce and oyster water evenly, put it in a container and heat it to 100°C, then seal it in the container and let it stand for one day to obtain standby liquid 1. It should be noted that the standby liquid 1 needs to be use...

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Abstract

The invention provides a method for making oyster sauce, comprising using oyster water, soy sauce, salt, white granulated sugar, sodium benzoate, hydroxypropyl distarch phosphate modified starch, potassium sorbate, citric acid, I+G, scallop powder, caramel, monosodium glutamate, xanthan gum, AK sugar, sucralose, tripotassium glycyrrhetate and water as raw materials for preparing oyster sauce; thehydroxypropyl distarch phosphate modified starch is used for cooperating with xanthan gum, so that the stability of the oyster sauce is enhanced, and the shelf life of the oyster sauce is prolonged.

Description

【Technical Field】 [0001] The invention relates to the technical field of seasoning preparation, in particular to a preparation method of oyster sauce. 【Background technique】 [0002] Guangdong calls oyster oysters, and oyster sauce is a seasoning made from oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category. The oyster, known as "sea milk", is made by boiling and concentrating the juice and adding auxiliary materials. Oyster sauce is suitable for various cooking techniques such as frying, braising, and roasting. In recent years, as the dietary habits of people from all parts of our country have infiltrated each other and their living standards have improved, as Chinese restaurants have appeared in large numbers overseas, oyster sauce has also begun to be favored by foreign customers, and oyster sauce has become popular. Oyster sauce is delicious, rich in fragrance, moderately viscous...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23L27/70A23V2002/00A23V2250/5086A23V2250/5118A23V2250/264A23V2250/032A23V2250/2042
Inventor 陈俊先
Owner 佛山宏硕食品科技有限公司
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