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Seafood-flavor sauce for rice crust production and preparation process thereof

A technology of flavored sauce and seafood, applied in the direction of application, food ingredients as emulsifiers, functions of food ingredients, etc., can solve the problems of single raw material, limited nutritional value, simple process, etc., and achieve pure taste, rich nutrition, and reasonable process Effect

Inactive Publication Date: 2020-04-14
巢湖市金喜猫食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a seafood-flavored sauce for crispy rice production and its production process, which has the advantages of unique cooking process, strong seafood taste and pure taste, rich nutrition, beneficial to human health, and easy for industrial production. , which solves the problem of single raw material, simple process and limited nutritional value of traditional crispy rice sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A seafood-flavored sauce for crispy rice production according to the present invention is boiled from a variety of raw materials, including dried Zanthoxylum bungeanum, dried green Zanthoxylum bungeanum, dried red pepper, dried herb fruit, bean paste, shrimp sauce, ginger, minced garlic, Edible vegetable oil, shortening, brewed soy sauce, malt syrup, disodium 5'-flavored nucleotide, yeast extract, emulsifier, antibacterial preservative, edible salt, sugar and purified water.

[0023] Further, the boiled raw materials are, in parts by weight, 30 parts of dried Zanthoxylum bungeanum, 50 parts of dried green Zanthoxylum bungeanum, 50 parts of dried red pepper, 30 parts of dried grass fruit, 20 parts of bean paste, 20 parts of shrimp paste, 20 parts of ginger, and 20 parts of minced garlic. 10 parts of edible vegetable oil, 2 parts of shortening, 3 parts of brewed soy sauce, 8 parts of malt syrup, 0.2 parts of 5'-taste nucleotide disodium, 5 parts of emulsifier, 0.5 parts of...

Embodiment 2

[0035] A seafood-flavored sauce for crispy rice production according to the present invention is boiled from a variety of raw materials, including dried Zanthoxylum bungeanum, dried green Zanthoxylum bungeanum, dried red pepper, dried herb fruit, bean paste, shrimp sauce, ginger, minced garlic, Edible vegetable oil, shortening, brewed soy sauce, malt syrup, disodium 5'-flavored nucleotide, yeast extract, emulsifier, antibacterial preservative, edible salt, sugar and purified water.

[0036] Further, the boiled raw materials are, in parts by weight, 40 parts of dried pepper, 80 parts of dried green pepper, 80 parts of dried red pepper, 40 parts of dried grass fruit, 30 parts of bean paste, 30 parts of shrimp paste, 30 parts of ginger, and 30 parts of minced garlic. 12 parts of edible vegetable oil, 4 parts of shortening, 5 parts of brewed soy sauce, 10 parts of malt syrup, 0.7 parts of 5'-flavored nucleotide disodium, 10 parts of emulsifier, 1 part of preservative, 4 parts of ye...

Embodiment 3

[0048] A seafood-flavored sauce for crispy rice production according to the present invention is boiled from a variety of raw materials, including dried Zanthoxylum bungeanum, dried green Zanthoxylum bungeanum, dried red pepper, dried herb fruit, bean paste, shrimp sauce, ginger, minced garlic, Edible vegetable oil, shortening, brewed soy sauce, malt syrup, disodium 5'-flavored nucleotide, yeast extract, emulsifier, antibacterial preservative, edible salt, sugar and purified water.

[0049] Further, the ingredients for boiling are by weight: 35 parts of dried pepper, 65 parts of dried green pepper, 65 parts of dried red pepper, 35 parts of dried grass fruit, 25 parts of bean paste, 25 parts of shrimp paste, 25 parts of ginger, 25 parts of minced garlic 11 parts of edible vegetable oil, 3 parts of shortening, 4 parts of brewed soy sauce, 9 parts of malt syrup, 0.5 parts of 5'-taste nucleotide disodium, 7 parts of emulsifier, 0.7 parts of preservative, 2.5 parts of yeast extract ...

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PUM

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Abstract

Relating to the technical field of pastry making, the invention particularly discloses a seafood-flavor sauce for rice crust production and a preparation process thereof. The boiling raw materials comprise: dried Chinese prickly ash, dried zanthoxylum schinifolium, dried red pepper, dried amomum tsao-ko, thick broad-bean paste, shrimp sauce, fresh ginger, minced garlic, edible vegetable oil, shortening, fermented soy sauce, malt syrup, disodium 5'-ribonucleotide, a yeast extract, an emulsifier, an antibacterial preservative, edible salt, white granulated sugar and purified water. According tothe invention, the adopted boiling process is unique, the seafood taste is thick and pure, the seafood-flavor sauce is popular with people and rich in nutrition, can enhance the human body physique, and is beneficial to human body health. At the same time, the process is reasonable, and is easy for industrial production.

Description

technical field [0001] The invention relates to the technical field of pastry production, in particular to a seafood-flavored sauce for crispy rice production and a production process thereof. Background technique [0002] Crispy rice is a small food popular among consumers. There are rice crispy rice, millet rice crispy, soybean crispy and other products. The ingredients are mainly composed of rice or noodles, starch and flavored barbecue seasoning. It is delicious, nutritious, crunchy in texture, easy to use, rich in nutrition, and easy to digest. It can be used as a snack food or a table delicacy. [0003] With the improvement of living standards, consumers put forward new requirements for the flavor, characteristics and nutrition of crispy rice food. However, the single raw materials for traditional crispy rice processing cannot meet the requirements of current consumers. It is urgent to develop and expand the varieties of crispy rice. Flavor, improve health value, enri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L29/30A23L29/00A23L29/10
CPCA23L27/60A23L29/03A23L29/065A23L29/10A23L29/30A23L33/00A23V2002/00A23V2200/30A23V2200/222A23V2250/218A23V2250/616
Inventor 吴根锁吴宝锁
Owner 巢湖市金喜猫食品厂
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