Seafood sauce

A technology of seafood sauce and tuna, which is applied in the field of sauces, can solve the problems of weak seafood flavor and waste of seafood resources, and achieve the effects of simple preparation, attractive smell and convenient use

Inactive Publication Date: 2021-02-23
XINGYE ZHOUSHAN +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to make hoisin sauce. The hoisin sauce sold in the market is mainly made of seafood raw materials, which have a relatively light seafood flavor.
At the same time, with the increase of seafood processing in various places year by year, a large amount of cooking liquid containing high protein is directly treated as wastewater. Without more advanced optimization and feasible deep processing technical support, seafood resources will be wasted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 480g of peanut grains and add 320g of water to a beater and grind them into pulp to obtain peanut pulp (peanut: water = 3:2). Take 3500g of tuna concentrate (brix40%), 1000g of soybean powder, 700g of wheat flour, 900g of peanut paste, 300g of white sugar, 500g of water, 200g of edible salt, 100g of dehydrated garlic powder, 50g of brewed vinegar, 10g of chili powder, and 200g of xanthan gum . Stir with a blender to form a mixed sauce, cook for 40 minutes, add Aspergillus while stirring after cooling, mix well, ferment in a 28°C fermenter for 3 months, and inject sterile air every three days. That is to get rich seafood flavor and delicious hoisin sauce.

Embodiment 2

[0013] Take 900g of peanut grains and add 600g of water to a beater and grind them into pulp to obtain peanut pulp (peanut: water = 3:2). Take tuna concentrate (brix35%) 4500g, soybean flour 1500g, wheat flour 1000g, peanut pulp 1500g, white sugar 500g, water 1000g, edible salt 300g, dehydrated garlic powder 150g, brewed vinegar 100g, chili powder 100g, xanthan gum 200g . Stir with a blender to form a mixed sauce, cook for 60 minutes, add Aspergillus while stirring after cooling, mix well, ferment in a 28°C fermenter for 3 months, and inject sterile air every three days. That is to get rich seafood flavor and delicious hoisin sauce.

Embodiment 3

[0015] Take 300g of peanuts and add 200g of water to a beater and crush them into a pulp to obtain peanut pulp (peanut: water = 3:2). Take tuna concentrate (brix45%) 1000g, soybean flour 500g, wheat flour 500g, peanut pulp 500g, white sugar 200g, water 500g, edible salt 100g, dehydrated garlic powder 50g, brewed vinegar 50g, chili powder 10g, xanthan gum 100g . Stir with a blender to form a mixed sauce, cook for 30 minutes, add Aspergillus while stirring after cooling, mix well, ferment in a 28°C fermenter for 3 months, and inject sterile air every three days. That is to get rich seafood flavor and delicious hoisin sauce.

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PUM

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Abstract

The invention discloses a sauce, and particularly discloses a seafood sauce. The formula of the seafood sauce comprises tuna concentrate, soybean flour, wheat flour, peanut pulp, white granulated sugar, water, edible salt, dehydrated garlic, brewed vinegar, chilli powder and xanthan gum. The making method comprises the following steps: performing vacuum concentration on cooking liquor, performingweighing according to the formula, performing uniform stirring to obtain mixed sauce, performing cooking for 40-60min, performing cooling, then adding aspergillus for fermentation, then performing loading into bottles and cans for sterilization, and performing sealed storage so as to obtain the delicious seafood sauce with rich seafood flavor. The beneficial effects of the invention are that, 1, the product is convenient to eat, attractive in smell and fine and unique in taste; and 2, the protein variety and the unsaturated fatty acid content of the seafood sauce are improved by utilizing theconcentrated cooking liquor.

Description

technical field [0001] The invention relates to a sauce, in particular to a seafood sauce. Background technique [0002] Hoisin sauce is a common condiment on the table, and different regions have different flavors of hoisin sauce. There are many ways to make hoisin sauce, and the hoisin sauce available in the market is mainly made of seafood raw materials beaten into paste, and the fresh flavor of seafood is relatively light. At the same time, with the increase of seafood processing in various places, a large amount of cooking liquid containing high protein is directly treated as wastewater. If there is no more advanced optimization and feasible deep processing technical support, seafood resources will be wasted. Therefore be necessary to invent a kind of to utilize high-concentration protein seafood cooking liquid as main raw material, carry out the technical process of refinement processing production hoisin sauce. In order to facilitate the further development of the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24
CPCA23L27/60A23L27/24
Inventor 周小敏朱燕芳李澄
Owner XINGYE ZHOUSHAN
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