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Storage structure of fish maw sauce and preparation method of fish maw sauce

A storage structure, fish maw sauce technology, applied in the fields of food preservation, food science, application, etc., can solve the problems of single fish maw form and complex process, and achieve the effect of being conducive to long-term preservation, good appearance and taste

Pending Publication Date: 2020-07-14
广州市拾三食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complicated process of making fish maw into food, and the single edible form of fish maw at present, it cannot be widely liked by the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fish maw sauce made from the following raw materials in parts by weight: 15 parts of fish maw, 25 parts of edible oil, 40 parts of minced garlic, 15 parts of chili sauce, 1 part of small pepper, 0.5 parts of a mixture of star anise and Chinese prickly ash, and 0.5 parts of salt , 0.5 parts of sugar. Wherein, in the mixture of star anise and Chinese prickly ash, 0.2 part of star anise and 0.3 part of Chinese prickly ash, the small pepper is fresh small pepper, and the fish maw is dried fish maw or fresh cod fish maw.

[0029] Among them, the edible oil is selected from the first-grade peanut oil produced by well-known merchants to ensure the fragrance and quality of the edible oil, and at the same time ensure that the edible oil does not contain water, so as to prevent the maw from soaking in the edible oil and absorbing the water in the edible oil. ,corrupt.

[0030] The preparation method of flower maw sauce is:

[0031] 1. Preparation:

[0032] Accessories prepar...

Embodiment 2

[0060] A fish maw sauce made from the following raw materials in parts by weight: 20 parts of fish maw, 30 parts of edible oil, 45 parts of minced garlic, 20 parts of chili sauce, 2 parts of small pepper, 1 part of a mixture of star anise and Chinese prickly ash, and 1 part of salt , 1 part of sugar. Wherein, the mixture of star anise and Chinese prickly ash has 0.5 parts of star anise and Chinese prickly ash each, the small pepper is fresh small pepper, and the fish maw is dried fish maw or fresh cod fish maw.

[0061]Among them, the edible oil is selected from the first-grade peanut oil produced by well-known merchants to ensure the fragrance and quality of the edible oil, and at the same time ensure that the edible oil does not contain water, so as to prevent the maw from soaking in the edible oil and absorbing the water in the edible oil. ,corrupt.

[0062] The preparation method of flower maw sauce is:

[0063] 1. Preparation:

[0064] Accessories preparation:

[0065...

Embodiment 3

[0092] A fish maw sauce made from the following raw materials in parts by weight: 25 parts of fish maw, 35 parts of edible oil, 50 parts of minced garlic, 25 parts of chili sauce, 3 parts of small pepper, 1.5 parts of a mixture of star anise and Chinese prickly ash, and 1.5 parts of salt , 0.5 parts of sugar. Wherein, the mixture of star anise and Zanthoxylum bungeanum comprises 1 part of star anise and 0.5 part of Zanthoxylum bungeanum, the small pepper is fresh small pepper, and the fish maw is dried fish maw or fresh cod fish maw.

[0093] Among them, the edible oil is selected from the first-grade peanut oil produced by well-known merchants to ensure the fragrance and quality of the edible oil, and at the same time ensure that the edible oil does not contain water, so as to prevent the maw from soaking in the edible oil and absorbing the water in the edible oil. ,corrupt.

[0094] The preparation method of flower maw sauce is:

[0095] 1. Preparation:

[0096] Accessori...

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Abstract

The invention relates to the technical field of food processing, in particular to a storage structure of a fish maw sauce. The storage structure of the fish maw sauce comprises fish maw and a blendingliquid, wherein the blending liquid is edible oil; and the fish maw is immersed into the blending liquid. The invention further discloses a preparation method of the fish maw sauce. The method comprises a step of immersing the fish maw with the edible oil for preservation. According to the storage structure of the fish maw sauce and the preparation method of the fish maw sauce provided by the invention, the problem that a ready-to-eat product containing the fish maw as a main ingredient cannot maintain good taste and impression due to the fact that the ready-to-eat product is prone to expansion, corruption, and even rancidification after being stored for a long period of time and the state thereof is easy to change under a temperature influence is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a storage structure for fish maw sauce and a preparation method for fish maw sauce. Background technique [0002] Fish maw, also known as fish glue, is a traditional tonic, rich in high-grade collagen protein, and has the effects of nourishing yin, nourishing the kidney, and strengthening the body. It is most suitable for people with weak waist and knees and weak body to eat regularly. However, due to the complicated process of making fish maw into food, and the single edible form of fish maw at present, it cannot be widely liked by the public. In order to improve the eating convenience of fish maw, some ready-to-eat products with fish maw as the main ingredient have also appeared on the market. These products generally use sugar water or milk as the main preparation liquid. Contents of the invention [0003] The inventors of the present invention found that the ready...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L27/24A23L13/10A23L17/00A23L17/10A23L3/3508
CPCA23L27/60A23L27/10A23L27/24A23L13/10A23L17/00A23L17/10A23L17/50A23L3/3508
Inventor 何思敏
Owner 广州市拾三食品有限公司
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