Oyster sauce flavor sauce and preparation method thereof
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A sauce and flavor technology, applied in the field of oyster sauce flavor sauce and its production, to achieve the effects of high nutritional value and enhanced immunity
Pending Publication Date: 2021-03-23
康建华
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However, traditional oyster sauce is difficult to meet the needs of vegetarians and people who are allergic to oysters and soy products in the market
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[0012] The technical solution of the present invention will be described in detail below through specific examples.
[0013] An oyster sauce flavor sauce, the main ingredients include drinking water, shiitake mushrooms, seaweed, white sugar, brewed soy sauce, acid hydrolyzed vegetable protein seasoning liquid, edible salt, monosodium glutamate, corn starch, food additives: citric acid, flavor nucleotides Disodium, potassium sorbate, caramel color, scallops, food flavors, etc., after mixing, blending, cooking, sterilizing, cooling, and filling, oyster sauce-flavored sauces that do not add oysters or other meat dishes but have the flavor of oyster sauce ( vegetarian oyster sauce). According to the ratio of different raw materials, different oyster sauce flavor sauces are made. The raw material shiitake mushrooms used contains ribonucleic acid, a large amount of potassium salt, iron, phosphorus, calcium and other minerals, which can enhance the immunity of the human body. The wa...
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Abstract
The invention provides oyster sauce flavor sauce. The oyster sauce flavor sauce comprises the following components of drinking water, shiitake mushrooms, laver, white granulated sugar, fermented soy sauce, acid hydrolysis vegetable protein seasoning liquid, edible salt, monosodium glutamate, corn starch and a food additive. The oyster sauce flavor sauce which does not contain fresh oysters or other meat dishes and has oyster sauce flavor is prepared by mixing, blending, boiling, sterilizing, cooling and filling, and the requirements of vegetarians and people with allergic constitutions of thefresh oysters or bean products are met. The used raw material shiitake mushrooms contain ribonucleic acid and a large amount of potassium salt, iron, phosphorus, calcium and other minerals, so that the immunity of the human body can be enhanced, the water extract of the dried shiitake mushrooms contains various amino acids, acetamide, choline, adenine and other nutritional ingredients, and the water extract of the dried laver is rich in various vitamins and calcium, potassium and other trace elements, and therefore, a very high nutritional value is realized.
Description
technical field [0001] The invention relates to the technical field of food condiments, in particular to an oyster sauce flavor sauce and a preparation method thereof. Background technique [0002] Oyster sauce is a seasoning made from oysters. It is a commonly used traditional umami seasoning. Oyster sauce is delicious, rich in aroma, and moderately viscous. It is suitable for preparing the main ingredients of traditional Cantonese dishes such as fresh mushroom beef in oyster sauce, green vegetables in oyster sauce, and noodles in oyster sauce. . Nowadays, with the rise of vegetarian culture in our country, vegetarian groups have more consumer demand for condiments similar to oyster sauce. A brand-new environmentally friendly and healthy lifestyle is leading the update and change of the condiment industry. However, traditional oyster sauce is difficult to meet the needs of vegetarians and people with allergies to oysters and soy products in the market. Contents of the in...
Claims
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