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Stir-fried seafood sauce and preparation method thereof

A seafood sauce and stir-fry technology, which is applied in the field of dry food, can solve the problems of heavy salt and heavy oil that are not good for health, low nutritional content, and monotonous taste, and achieve the effects of reducing cholesterol content, long-lasting fragrance, and delicate taste

Pending Publication Date: 2020-04-14
CHUXIONG YUNQUAN SAUCE & PICKLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, people's requirements for food are not only to satisfy food and clothing, but also to pay more and more attention to the deliciousness of food, so people often add a lot of condiments when cooking food, and sauce is also one of the condiments that people like to add , but now there are many types of edible sauces on the market, but the taste is monotonous, the taste is not good, and the nutritional content is not high. Heavy salt and heavy oil are not conducive to health

Method used

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  • Stir-fried seafood sauce and preparation method thereof
  • Stir-fried seafood sauce and preparation method thereof
  • Stir-fried seafood sauce and preparation method thereof

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preparation example Construction

[0035] The present invention also provides a kind of preparation method of stir-fried seafood sauce, comprising the following steps:

[0036] 1) Pre-treatment: After removing impurities and stones, stir-fry the broad beans, then simmer in water for 3-5 minutes, soak the broad beans in water, shell the stewed broad beans, obtain broad bean flaps, and then soak them in water ;

[0037] 2) Aspergillus koji: after soaking for 15-17 hours, filter the water, add broad bean splits into the vessel, then add wheat flour accounting for 15% to 30% of the total broad bean weight in the vessel, and then add the broad bean splits into the vessel. 0.025% to 0.04% by weight of broad bean flaps, mixed with Aspergillus oryzae koji essence evenly, and cultivated for 48 to 72 hours at a temperature of 30 to 37°C and a relative humidity of 50 to 60%;

[0038] 3) Fermentation: add freshly chopped red pepper and edible salt to the broad bean watercress after making koji culture and mix them evenly ...

Embodiment 1

[0047]1) Pre-treatment: remove impurities and stones from the broad beans, stir-fry the broad beans, and then simmer in water for 3 minutes. The broad beans should be immersed in water, and the stewed broad beans are shelled to obtain broad bean petals, which are then soaked in water;

[0048] 2) Aspergillus koji: after soaking for 15 hours, filter the water, add broad bean splits to the vessel, then add wheat flour accounting for 15% of the total broad bean weight to the vessel, and then add 0.025% by weight of broad bean splits to the vessel weight of Aspergillus oryzae koji essence, mixed evenly, and cultivated for 48 hours at a temperature of 30°C and a relative humidity of 50%;

[0049] 3) Fermentation: add freshly chopped red pepper and edible salt to the broad bean watercress after making koji culture, mix them evenly into the fermentation tank, and naturally ferment for 120 days to obtain mature red pepper bean paste;

[0050] 4) Prepare the sauce: heat 30 parts by wei...

Embodiment 2

[0057] 1) Pre-treatment: After removing impurities and stones, stir-fry the broad beans, then simmer in water for 5 minutes, soak the broad beans in water, shell the boiled broad beans, obtain broad bean flaps, and then soak them in water;

[0058] 2) Aspergillus koji: after soaking for 17 hours, filter the water, add broad bean splits to the vessel, then add wheat flour accounting for 30% of the total broad bean weight to the vessel, and then add 0.04% by weight of broad bean splits to the vessel weight of Aspergillus oryzae koji essence, mixed evenly, and cultivated for 72 hours at a temperature of 37°C and a relative humidity of 60%;

[0059] 3) Fermentation: add freshly chopped red pepper and edible salt to the broad bean watercress after making koji culture, mix them evenly into the fermentation tank, and naturally ferment for 180 days to obtain mature red pepper bean paste;

[0060] 4) Prepare sauce: heat 65 parts by weight of edible oil to make the oil temperature reach...

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Abstract

The invention discloses stir-fried seafood sauce and a preparation method thereof. The stir-fried seafood sauce comprises the following raw materials (by weight): 50-100 parts of thick broad-bean sauce with chilli; 30-65 parts of edible oil; 15-25 parts of garlic; 3-5 parts of fresh ginger; 1-3 parts of Chinese prickly ash; 3-8 parts of chili powder; 1.5-4 parts of white sugar; 1.5-3.5 parts of composite spice; 1-3 parts of a composite freshener; 1-2.5 parts of modified starch; 1-3 parts of bamboo shavings; 1-2.5 parts of Lycoperdon pyriforme; and 0.2-1 part of Phallus rubicundus (Bosc.) Fr. The stir-fried seafood sauce has advantages of fine and smooth taste, full seafood flavor, unique flavor, long fragrance lasting time, rich fragrance, delicious and fresh color and bright color, can beprovided for people allergic to bean halves, and does not cause an allergic phenomenon.

Description

technical field [0001] The invention relates to the technical field of dry food, in particular to a stir-fried seafood sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's requirements for food are not only to satisfy food and clothing, but also to pay more and more attention to the deliciousness of food, so people often add a lot of condiments when cooking food, and sauce is also one of the condiments that people like to add , but the various edible sauces on the market now have a great variety of names, but the taste is monotonous, the mouthfeel is not good, and the nutritional content is not high, and heavy salt and heavy oil are not conducive to health. Contents of the invention [0003] The invention provides a stir-fried seafood sauce and a preparation method thereof. [0004] The scheme of the present invention is: [0005] A stir-fried seafood sauce comprises the following raw materials ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L11/50
CPCA23L27/60A23L33/00A23V2002/00A23L11/50A23V2200/30
Inventor 左汶骏刘福明侯建刚陶晓丹谢世宏
Owner CHUXIONG YUNQUAN SAUCE & PICKLE
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