Taro seedling seafood sauce and processing method thereof

Abstract

The invention discloses a taro seedling seafood sauce and a processing method thereof, and belongs to the technical field of table sauces. The taro seedling seafood sauce provided by the invention takes taro seedlings and seafood as main raw materials; the taro seedlings are soaked in a crispness-keeping solution; the brittleness-keeping liquid comprises a calcium chloride solution and a calcium lactate solution. According to the taro seedling seafood sauce provided by the invention, the taro seedlings are emerald green, the seafood is golden yellow, the onions and the minced garlic are slightly yellow and yellowish-green, and the sauce has a certain caramel color; in the taste, the taro seedlings are crisp and refreshing, the seafood is chewy, and the mushroom granules are obvious; in taste and flavor, the seafood sauce has fresh and sweet taste of seafood, green onion fragrance and garlic fragrance, and is moderate in salty taste and free of peculiar smell and fishy smell.

Description

Technical Field

[0001] The invention belongs to the technical field of table sauces, and in particular relates to taro sprout seafood sauce and a processing method thereof. Background Art

[0002] China has a high demand for taro and abundant taro resources. After taro harvesting, large quantities of taro shoots and stalks are produced. If not fully utilized and discarded, this leads to resource waste and environmental pollution. With social progress and rising awareness of ecological civilization, taro shoots are increasingly being utilized. Early on, taro shoots were used for composting and cooking. Currently, they are being developed and utilized in pharmaceuticals, with a small amount used in the textile industry and in the production of activated carbon from taro petioles. Currently, the processing and utilization of taro shoots, both domestically and internationally, is largely privately produced, with few systematic research reports. For example, He Jinlan used taro sprouts and red peppers to develop a flavorful side dish (He Jinlan. Processing and Utilization of Taro Stems [J]. Tropical Agricultural Engineering, 2002(3):22-23); Hu Wangzi compared different processing techniques and obtained the optimal process conditions for pickling taro sprouts (Hu Wangzi. Study on the changes of main components in the process of pickling and pickling taro petioles [D]. Changsha: Hunan Agricultural University, 2013); Wang Shentong et al. studied the production process of taro sprout pickles and studied the aroma substances produced by them (Wang Shentong, Wang Li, Sun Min, et al. Optimization of the pickling process of taro petiole pickles and research on its aroma substances [J]. Hubei Agricultural Sciences, 2021, 60(02):137-143+179). It is reported that Japanese farmers pickle taro shoots into flavorful side dishes by peeling, salting, soaking in brown sugar wine, and soaking in alcohol (Wang Jingsheng. Preparation method of Japanese pickled taro stems [J]. Rural Encyclopedia, 1999(16):38), but it is not mass-produced.

[0003] The most common taro sprout processed product on the market is taro sprout acid. However, this type of product has problems such as being processed with the skin, resulting in a rough taste, being softened due to a long pickling or heating time, and some products being made with sour bamboo shoots, which makes some people unable to accept the taste of sour bamboo shoots. These problems have affected the taste of taro sprout acid to a certain extent, resulting in poor crispness, poor taste, and uneven quality. Among them, the softening of the taro sprout texture may be due to the fact that during the pickling process, under the influence of various factors, the cell turgor pressure changes, the protopectin in the cell intercellular layer is hydrolyzed, and thus the crispness changes. Guo Yin found through crispness preservation experiments that the sour taro stem pickled with a concentration of 0.14% calcium chloride and a concentration of 11.90% salt has the best crispness preservation effect and quality (Guo Yin, Lu Dinghuan, Nong Shuangning, et al. Research on the Crispness Preservation Process of Sour Taro Stems [J]. Agricultural Products Processing, 2022, (16): 45-49). However, this process uses a large amount of salt, which does not meet the health requirements of the current low-salt diet.

[0004] At the same time, with the development of the times, people's pace of life has accelerated, and they consume too much high-fat and high-calorie foods, while the intake of dietary fiber and trace elements has gradually decreased, which can easily lead to an increase in the incidence of diseases such as hyperglycemia, hyperlipidemia, hypertension, and cardiovascular disease. Seafood has always been popular among the general public and is rich in nutrients such as protein, amino acids, and unsaturated fatty acids. However, the current variety of seafood ready-to-eat products is not rich enough. In recent years, the newly emerging seafood sauce has catered to market preferences. Although it is delicious, it has disadvantages such as high calories, low dietary fiber, poor combination of meat and vegetables, and greasy taste due to the fact that seafood sauce processing often requires frying and stir-frying. It is also difficult to increase sales due to its high price. Therefore, it is very necessary to develop a sauce that is rich in dietary fiber, has a balanced nutritional combination, and is affordable. Summary of the Invention

[0005] To solve the above technical problems, the present invention provides a taro sprout seafood sauce and a processing method thereof. The taro sprout seafood sauce provided by the present invention has the emerald green of taro sprouts and the golden color of seafood, and is embellished with diced shiitake mushrooms, making it mouth-watering. It has a moderate saltiness, the crispness of taro sprouts and the sweetness of seafood, and has no fishy smell.

[0006] To achieve the above objectives, the present invention provides the following technical solutions:

[0007] The invention provides a taro sprout seafood sauce, the main raw materials of which include taro sprout and seafood;

[0008] The taro seedlings are soaked in a crispness-preserving liquid; the crispness-preserving liquid comprises a calcium chloride solution and a calcium lactate solution.

[0009] Furthermore, the mass concentration of the calcium chloride solution is 0.2-0.5%.

[0010] Furthermore, the mass concentration of the calcium lactate solution is 0.1-0.4%.

[0011] Furthermore, the volume ratio of the calcium chloride solution to the calcium lactate solution in the crispness-preserving liquid is 1:2.

[0012] Furthermore, the material-liquid ratio of the taro seedlings to the crispness-protecting liquid is 1:5 (g / mL).

[0013] Furthermore, the soaking temperature is 25-40° C., and the soaking time is 30-60 minutes.

[0014] Furthermore, the seafood is selected from shrimp and scallops; the mass ratio of the shrimp to scallops is 1:1.

[0015] Furthermore, the taro shoot seafood sauce includes the following raw materials by weight: 80 parts of taro shoots, 22 parts of seafood, 5 parts of mushrooms, 1.6 parts of soy sauce, 5 parts of ham, 5 parts of onions, 1 part of garlic, 1 part of cooking wine, 2.5 parts of oyster sauce, 8 parts of vegetable oil and 1 part of dried shrimp.

[0016] The present invention also provides a method for processing the taro seedling seafood sauce described in the above technical solution, comprising the following steps:

[0017] (1) peeling, washing, and dicing the taro seedlings, and then soaking them in a crisp-protecting liquid to obtain crisp-protected taro seedlings;

[0018] (2) Peel and wash the garlic and onion, chop the garlic into minced garlic, and dice the onion into diced onion;

[0019] (3) Place seafood, dried mushrooms, and dried shrimps in water, and then place them in a refrigerator for soaking; drain the soaked seafood and dried shrimps, and set aside the drained water; squeeze out the soaked mushrooms;

[0020] (4) Steam the drained seafood and dried shrimps in boiling water, let them cool slightly, tear them into pieces while they are still hot, and then chop them for later use;

[0021] (5) Chop the dried mushrooms into small pieces and set aside; dice the ham and set aside;

[0022] (6) Heat oil in a pan, add diced onions and fry over medium-low heat, then add minced garlic and continue frying until golden brown. Remove the onions and garlic and set aside, leaving the oil in the pan.

[0023] (7) Heat the oil in the pot to 50%, pour in the chopped seafood, fry until golden brown, then pour in the diced mushrooms and diced ham and fry until dry, then pour in the taro shoots after they have been crisped and the onions and minced garlic fried in step (6), then add dried shrimp, soy sauce, oyster sauce, cooking wine and the water drained in step (3), stir-fry and season;

[0024] (8) After frying and flavoring, the mixture is canned, sterilized, vented, sealed, and cooled in sections to obtain the finished product.

[0025] Furthermore, in step (8), the sterilization method is boiling water bath sterilization; the temperature of the boiling water bath is 100° C.; and / or,

[0026] The cooling temperatures of the staged cooling are 75°C, 55°C and 36°C.

[0027] Compared with the prior art, the present invention has the following advantages and technical effects:

[0028] The present invention uses taro shoots, shrimp, dried scallops and other ingredients to develop a taro shoot seafood sauce with a balanced combination of meat and vegetables, rich in nutrition, and rich in flavor, with good taro shoot crispness and mouthfeel. The taro shoot seafood sauce provided by the present invention has the emerald green of taro shoots and the golden color of seafood, embellished with shiitake mushrooms, making it mouth-watering; the saltiness is moderate, with the crispness of taro shoots and the sweetness of seafood, without any fishy smell. The product of the present invention can improve the utilization rate of taro shoots, enhance the economic benefits of the taro shoot industry, promote the green development of the industry, and has certain innovation and good market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The accompanying drawings, which constitute part of the present invention, are provided to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are provided to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings:

[0030] Figure 1 A process flow chart of a method for processing taro seedling seafood sauce provided by the present invention;

[0031] Figure 2 The sensory evaluation results of the taro sauce obtained in Example 2 are as follows;

[0032] Figure 3 The sensory evaluation results of the taro seedling sauce obtained in Example 3 are as follows;

[0033] Figure 4 The sensory evaluation results of the taro sauce obtained in Example 4 are as follows;

[0034] Figure 5 The sensory evaluation results of the taro sauce obtained in Example 5 are as follows;

[0035] Figure 6 This is a physical picture of the taro seedling seafood sauce prepared in Example 10. DETAILED DESCRIPTION

[0036] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0037] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0038] The embodiment of the present invention provides a taro shoot seafood sauce, the main raw materials of which include taro shoots and seafood; the taro shoots are soaked in a crispness-preserving liquid; the crispness-preserving liquid includes a calcium chloride solution and a calcium lactate solution.

[0039] In a preferred embodiment, the taro shoot seafood sauce includes the following raw materials, by weight: 80 parts of taro shoots, 22 parts of seafood, 5 parts of mushrooms, 1.6 parts of soy sauce, 5 parts of ham, 5 parts of onions, 1 part of garlic, 1 part of cooking wine, 2.5 parts of oyster sauce, 8 parts of vegetable oil and 1 part of dried shrimp.

[0040] In a preferred embodiment, the mass concentration of the calcium chloride solution is 0.2-0.5%, more preferably 0.2-0.4%, and even more preferably 0.4%. In the present invention, as the concentration of the calcium chloride solution increases, the taro seedlings become more brittle. However, when the concentration of the calcium chloride solution exceeds the above range, a bitter taste is introduced, affecting the flavor of the product.

[0041] In a preferred embodiment, the mass concentration of the calcium lactate solution is 0.1-0.4%, more preferably 0.3-0.4%, and even more preferably 0.4%. In the present invention, as the concentration of the calcium lactate solution increases, the crispness of the taro sprouts increases, but when the concentration of the calcium lactate solution exceeds the above range, it will affect the flavor of the product.

[0042] In a preferred embodiment, the volume ratio of the calcium chloride solution to the calcium lactate solution in the crispness-preserving liquid is 1:2. In the present invention, when the content of the calcium chloride solution in the crispness-preserving liquid is too high, it will bring a bitter taste and affect the flavor of the product; when the content of the calcium lactate solution in the crispness-preserving liquid is too high, it will affect the crispness of the taro seedlings and further affect the taste of the product.

[0043] In a preferred embodiment, the material-to-liquid ratio of the taro seedlings to the crispness-preserving liquid is 1:5 (g / mL).

[0044] In a preferred embodiment, the soaking temperature is 25-40°C, more preferably 25°C; the soaking time is 30-60 minutes, more preferably 45-60 minutes. In the present invention, if the soaking time is too short, the crispness preservation effect is poor and the taste is soft and sticky; if the soaking time is too long, the astringency is increased and the flavor of the product is affected.

[0045] In a preferred embodiment, the seafood is selected from shrimp and scallops; the mass ratio of the shrimp to scallops is 1:1.

[0046] The present invention also provides a method for processing the taro seedling seafood sauce described in the above technical solution, comprising the following steps:

[0047] (1) peeling, washing, and dicing the taro seedlings, and then soaking them in a crisp-protecting liquid to obtain crisp-protected taro seedlings;

[0048] (2) Peel and wash the garlic and onion, chop the garlic into minced garlic, and dice the onion into diced onion;

[0049] (3) Place seafood, dried mushrooms, and dried shrimps in water, and then place them in a refrigerator for soaking; drain the soaked seafood and dried shrimps, and set aside the drained water; squeeze out the soaked mushrooms;

[0050] (4) Steam the drained seafood and dried shrimps in boiling water, let them cool slightly, tear them into pieces while they are still hot, and then chop them for later use;

[0051] (5) Chop the dried mushrooms into small pieces and set aside; dice the ham and set aside;

[0052] (6) Heat oil in a pan, add diced onions and fry over medium-low heat, then add minced garlic and continue frying until golden brown. Remove the onions and garlic and set aside, leaving the oil in the pan.

[0053] (7) Heat the oil in the pot to 50%, pour in the chopped seafood, fry until golden brown, then pour in the diced mushrooms and diced ham and fry until dry, then pour in the taro shoots after they have been crisped and the onions and minced garlic fried in step (6), then add dried shrimp, soy sauce, oyster sauce, cooking wine and the water drained in step (3), stir-fry and season;

[0054] (8) After frying and flavoring, the mixture is canned, sterilized, vented, sealed, and cooled in sections to obtain the finished product.

[0055] In a preferred embodiment, in step (1), the dicing is cutting into pieces with a size of 1.5-2.0 cm.

[0056] In a preferred embodiment, in step (3), the mixture is placed in a refrigerator at 8° C. and soaked for 12 hours.

[0057] In a preferred embodiment, in step (4), the drained seafood and dried shrimps are steamed in boiling water for 30 minutes.

[0058] In a preferred embodiment, in step (6), after adding the diced onion, the frying time is 5 minutes on medium-low heat.

[0059] In a preferred embodiment, in step (7), the fish is fried for 5 minutes until golden brown.

[0060] In a preferred embodiment, in step (8), the sterilization method is boiling water bath sterilization; the temperature of the boiling water bath is 100°C.

[0061] In a preferred embodiment, in step (8), the cooling temperatures of the segmented cooling are 75°C, 55°C and 36°C.

[0062] The room temperature in the embodiments of the present invention refers to "25±2°C".

[0063] Unless otherwise specified, the raw materials in the examples of the present invention were purchased from commercial sources.

[0064] Example 1 (Influence of Soaking Temperature on the Crispness-Protecting Effect of Taro Seedlings)

[0065] (1) Mix a calcium chloride solution with a mass concentration of 0.2% and a calcium lactate solution with a mass concentration of 0.3% in a volume ratio of 1:1 to obtain a crispness-preserving liquid. Select fresh, green taro seedlings with no damage to the epidermis, no lesions, peel them, wash them, cut them into cubes (1.5-2.0 cm), and then put them into the crispness-preserving liquid at a material-liquid ratio of 1:5 (g / mL). Soak them at room temperature and 40°C for 60 minutes, respectively. Remove them, drain them, and obtain crispness-preserving taro seedlings.

[0066] (2) Peel and clean the garlic and onion, chop the garlic into minced garlic, and dice the onion into diced onion; heat oil in a pan, add the diced onion and fry over medium-low heat for 5 minutes, then add the minced garlic and continue frying until golden brown, remove the onion and minced garlic and set aside, leaving the oil in the pan; heat the oil (8 parts) in the pan to 50%, add 70 parts of taro shoots after they have been crisped, 5 parts of fried onions, 1 part of minced garlic, then add 1.6 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine and water, stir-fry until the flavor is absorbed, and obtain taro shoot sauce.

[0067] Example 2 (Influence of Soaking Time on the Crispness-Protecting Effect of Taro Seedlings)

[0068] (1) Mix a calcium chloride solution with a mass concentration of 0.2% and a calcium lactate solution with a mass concentration of 0.3% in a volume ratio of 1:1 to obtain a crispness-preserving liquid. Select fresh, green taro seedlings with no damage to the epidermis, no lesions, peel them, wash them, cut them into cubes (1.5-2.0 cm), and then put them into the crispness-preserving liquid at a material-liquid ratio of 1:5 (g / mL). Soak them at room temperature for 15 min, 30 min, 45 min, 60 min, and 75 min, respectively. Take them out and drain them to obtain crispness-preserving taro seedlings.

[0069] Step (2) is the same as in Example 1.

[0070] Example 3 (Effect of Calcium Lactate Concentration on Crispness Protection Effect)

[0071] (1) Calcium chloride solution with a mass concentration of 0.2% is mixed with calcium lactate solution with a mass concentration of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% in a volume ratio of 1:1 to obtain a crisp-protecting liquid. Fresh, green taro seedlings with no damage or lesions on the epidermis are selected, peeled, washed, and cut into cubes (1.5-2.0 cm), and then placed in the above crisp-protecting liquid at a material-liquid ratio of 1:5 (g / mL), soaked at room temperature for 60 minutes, removed, and drained to obtain crisp-protected taro seedlings;

[0072] Step (2) is the same as in Example 1.

[0073] Example 4 (Influence of Calcium Chloride Concentration on Brittleness Protection Effect)

[0074] (1) Calcium chloride solutions with mass concentrations of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% and calcium lactate solution with a mass concentration of 0.3% are mixed in a volume ratio of 1:1 to obtain a crisp-protecting liquid. Fresh, green taro seedlings with no damage to the epidermis or lesions are selected, peeled, washed, and cut into cubes (1.5-2.0 cm), and then placed in the crisp-protecting liquid at a material-liquid ratio of 1:5 (g / mL), soaked at room temperature for 60 minutes, removed, and drained to obtain crisp-protected taro seedlings;

[0075] Step (2) is the same as in Example 1.

[0076] Example 5 (Influence of the Crisp-Protecting Liquid Reagent Ratio on the Crisp-Protecting Effect of Taro Seedlings)

[0077] (1) Calcium chloride solution with a mass concentration of 0.2% and calcium lactate solution with a mass concentration of 0.3% are mixed in a volume ratio of 3:1, 2:1, 1:1, 1:2, and 1:3, respectively, to obtain a crisp-protecting liquid. Fresh, green taro seedlings with no damage to the epidermis or lesions are selected, peeled, washed, and cut into cubes (1.5-2.0 cm), and then placed in the above-mentioned crisp-protecting liquid at a material-liquid ratio of 1:5 (g / mL), soaked at room temperature for 60 minutes, removed, and drained to obtain crisp-protected taro seedlings;

[0078] Step (2) is the same as in Example 1.

[0079] The taro seedling sauce obtained in Examples 1-5 was subjected to sensory evaluation. The sensory evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2. Figure 2-5 .

[0080] Table 1 Sensory evaluation criteria for taro seedling crispness test

[0081]

[0082] The sensory evaluation of the taro seedling sauce obtained in Example 1 showed that the sensory evaluation of the taro seedlings obtained by soaking at room temperature was 74 points, and the sensory evaluation of the taro seedlings obtained by soaking at 40°C was 75 points. The crispness of the taro seedlings obtained by soaking at the two temperatures was comparable. Considering cost and ease of operation, room temperature was selected as the crispness preservation temperature.

[0083] The sensory evaluation results of the taro sauce obtained in Example 2 are shown in Figure 2 .Depend on Figure 2As can be seen, when the soaking time was 15 minutes, the taro sprouts had a soft and sticky texture and fell short of the desired crispness. As the soaking time increased, the crispness of the sprouts increased. After 60 minutes, the sprouts developed a good crispness and elasticity, and the flavor was good. At 75 minutes, while still crisp, the astringency increased. This may be because longer soaking increased the amount of the crispness-preserving agent that penetrated into the tissue, introducing the agent's inherent astringency, affecting the evaluation results and the product's flavor. The optimal soaking time was 60 minutes.

[0084] The sensory evaluation results of the taro sauce obtained in Example 3 are shown in Figure 3 .Depend on Figure 3 As can be seen, the crispness of the taro sprouts increased with increasing calcium lactate solution concentration. However, when the calcium lactate solution reached 0.5%, the score was lower. At this concentration, while the taro sprouts had good crispness and elasticity, they had a slight stinging sensation in the throat when tasted, affecting the evaluation results and the product's flavor. Therefore, the optimal calcium lactate solution concentration is 0.4%.

[0085] The sensory evaluation results of the taro sauce obtained in Example 4 are shown in Figure 4 .Depend on Figure 4 As can be seen, the crispness of the taro sprouts increased with increasing calcium chloride solution concentration. However, when the calcium chloride solution reached 0.5%, the score was lower. At this point, the taro sprouts had good crispness and elasticity, but a slight bitter taste. This is caused by the astringency of the calcium chloride itself. Therefore, the optimal calcium chloride solution concentration is 0.4%.

[0086] The sensory evaluation results of the taro sauce obtained in Example 5 are shown in Figure 5 .Depend on Figure 5 As can be seen, when the proportion of calcium chloride solution in the crisping liquid is high, the score is lower; when the proportion of calcium lactate solution is high, the score is higher. This may be because calcium chloride solution has a bitter taste, and when its content is high, it affects the flavor of the taro sprouts. However, when the lactic acid content is higher, the crispness of the taro sprouts is affected. Therefore, the optimal volume ratio of calcium chloride solution to calcium lactate solution in the crisping liquid is 1:2.

[0087] Example 6 (Influence of the Addition Amount of Taro Sprouts on Taro Sprouts Seafood Sauce)

[0088] A processing method of taro seedling seafood sauce, the process flow is shown in Figure 1 , the specific steps are as follows:

[0089] (1) Mix a 0.4% calcium chloride solution and a 0.4% calcium lactate solution in a volume ratio of 1:1 to obtain a crispness-protecting solution. Select fresh, green taro seedlings with no damage or lesions on the epidermis, peel them, wash them, cut them into cubes (1.5-2.0 cm), and then place them in the crispness-protecting solution at a material-liquid ratio of 1:5 (g / mL). Soak them at room temperature for 60 minutes to obtain crispness-protected taro seedlings.

[0090] (2) Peel and wash the garlic and onion, chop the garlic into minced garlic, and dice the onion into diced onion;

[0091] (3) Place the shrimp, scallops, dried mushrooms, and dried shrimp in water, and then soak them in a refrigerator at 8°C for 12 hours; drain the soaked shrimp, scallops, and dried shrimp, and set aside the drained water; squeeze out the soaked mushrooms;

[0092] (4) Steam the drained shrimp, scallops, and dried shrimp in boiling water for 30 minutes. Let them cool slightly, then tear them into pieces while they are still hot and chop them for later use.

[0093] (5) Chop the dried mushrooms into small pieces and set aside; dice the ham and set aside;

[0094] (6) Heat oil in a pan, add diced onion and fry over medium-low heat for 5 minutes. Add minced garlic and continue frying until golden brown. Remove the onion and garlic and set aside, leaving the oil in the pan.

[0095] (7) Heat 8 parts of oil in a wok to 50% hot, add 20 parts of chopped shrimp and scallops, and fry for 5 minutes until golden brown, then add 5 parts of diced mushrooms and 5 parts of diced ham and fry until dry, then add 40 parts, 50 parts, 60 parts, 70 parts, and 80 parts of taro seedlings after they have been crisped, 5 parts of onions fried in step (6), and 1 part of minced garlic, then add 1 part of dried shrimp, 1.6 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine, and the water drained in step (3), stir-fry, and season;

[0096] (8) After frying and tasting, the mixture is canned and then sterilized in a boiling water bath at 100°C, vented, sealed, and cooled in stages from 75°C to 55°C to 36°C. The bottle is then wiped dry to obtain the finished taro seedling seafood sauce.

[0097] Example 7 (Influence of Seafood Addition on Taro Seafood Sauce)

[0098] A method for processing taro shoot seafood sauce comprises the following steps: (1) to (6) and (8) are the same as those in Example 6, and (7) comprises the following steps: heating 8 parts of oil in a pot to 50% heat, pouring 14 parts, 16 parts, 18 parts, 20 parts and 22 parts of chopped shrimp and scallop into the pot respectively, frying for 5 minutes until golden brown, then pouring 5 parts of diced mushrooms and 5 parts of diced ham into the pot and frying until moisture is dried, then pouring 70 parts of taro shoots after being crisped, 5 parts of onions fried in step (6) and 1 part of minced garlic into the pot, and then adding 1 part of dried shrimp, 1.6 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine and the water drained in step (3), stir-frying and seasoning.

[0099] Example 8 (Influence of Mushroom Addition Amount on Taro Seafood Sauce)

[0100] A method for processing taro shoot seafood sauce comprises the following steps: (1) to (6) and (8) are the same as those in Example 6, and (7) is the following step: heating 8 parts of oil in a pot to 50% hot, pouring in 20 parts of chopped shrimps and scallops, and frying for 5 minutes until golden brown, then pouring in 3 parts, 4 parts, 5 parts, 6 parts, and 7 parts of diced mushrooms and 5 parts of diced ham respectively and frying until moisture is dried, then pouring in 70 parts of taro shoots after being crisped, 5 parts of onions fried in step (6), and 1 part of minced garlic, and then adding 1 part of dried shrimp, 1.6 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine, and the water drained in step (3), stir-frying, and seasoning.

[0101] Example 9 (Influence of Soy Sauce Addition Amount on Taro Seafood Sauce)

[0102] A method for processing taro shoot seafood sauce comprises the following steps: (1) to (6) and (8) are the same as those in Example 6, and (7) comprises the following steps: heating 8 parts of oil in a pot to 50% heat, pouring in 20 parts of chopped shrimps and scallops, frying for 5 minutes until golden brown, then pouring in 5 parts of diced mushrooms and 5 parts of diced ham and frying until moisture is dried, then pouring in 70 parts of taro shoots after being crisped, 5 parts of onions fried in step (6), and 1 part of minced garlic, and then respectively adding 1.2 parts, 1.6 parts, 2 parts, and 2.4 parts of soy sauce, 1 part of dried shrimp, 2.5 parts of oyster sauce, 1 part of cooking wine, and the water drained in step (3), stir-frying, and seasoning.

[0103] A sensory evaluation panel consisting of six trained and experienced personnel evaluated the taro seedling seafood sauces prepared in Examples 6 to 9 in terms of color (25 points), mouthfeel (25 points), flavor (25 points), and tissue morphology (25 points), with a total score of 100. Specific scoring criteria are shown in Table 2.

[0104] Table 2 Sensory evaluation criteria for taro seedling seafood sauce

[0105]

[0106]

[0107] The taro seedling seafood sauce obtained in Example 6 was subjected to sensory evaluation, and the result showed that when the taro seedlings were added in an amount of 50 parts and 60 parts, the sauce tasted more seafood, the crispness of the taro seedlings was not obvious, the flavor of the taro seedlings could not be highlighted, and the ratio of taro seedlings to seafood was not harmonious; when the taro seedlings were added in an amount of 80 parts, the taro seedlings were too many, the proportion of seafood was small, and the seafood flavor was insufficient; when the taro seedlings were added in an amount of 70 parts, the taste was the best, the score was the highest, and the ratio of taro seedlings to seafood was appropriate.

[0108] The taro seedling seafood sauce obtained in Example 7 was subjected to sensory evaluation, and the result showed that when the seafood addition amount was 14 parts, the sauce had only the crisp taste of the taro seedling, and the freshness and sweetness of the seafood could not be highlighted; when the seafood addition amount was 16 parts, the sauce had the crisp taste of the taro seedling, and the freshness and sweetness of the seafood could not be highlighted; when the seafood addition amount was 18 parts, the mouthfeel of the taro seedling was more prominent; when the seafood addition amount was 20 parts, it was combined with the taro seedling, the mouthfeel was coordinated, and the score was the highest; when the seafood addition amount was 22 parts, the seafood ratio was large, the crisp taste of the taro seedling was not prominent, and the mouthfeel was not coordinated.

[0109] The sensory evaluation of the taro seedling seafood sauce obtained in Example 8 showed that when the amount of shiitake mushrooms added was 3 parts, the amount of shiitake mushrooms was too little, the fresh fragrance of shiitake mushrooms was almost not tasted, and the freshness was not enhanced; when the amount of shiitake mushrooms added was 4 parts, there were fewer shiitake mushroom particles, and the taste and flavor were not coordinated enough; when the amount of shiitake mushrooms added was 5 parts, obvious shiitake mushroom particles could be seen in the appearance, the flavor and taste of taro seedlings, seafood and shiitake mushrooms were most coordinated, the fresh fragrance of shiitake mushrooms was moderate, the score was the highest, and the effect was the best; when the amount of shiitake mushrooms added was 6 parts, the amount of shiitake mushrooms was too much, the shiitake mushroom flavor was heavier, and the flavor of taro seedlings and seafood was weakened.

[0110] The sensory evaluation of the taro seafood sauce obtained in Example 9 showed that when the amount of soy sauce added was 1.2 parts, the saltiness was insufficient; when the amount of soy sauce added was 1.6 parts, the saltiness was moderate and the score was the highest; when the amount of soy sauce added was 2 parts, the taste was salty; when the amount of soy sauce added was 2.4 parts, the taste was very salty and the score was the lowest.

[0111] On the basis of Examples 6 to 9, the amount of taro sprouts, seafood, mushrooms and soy sauce added were used as research objects, and the sensory score was used as an indicator to conduct L9 (3 4 A four-factor, three-level orthogonal experiment was conducted to further optimize the taro seedling seafood sauce recipe. The results were analyzed using Orthogonal Design Assistant software. The factor levels for the orthogonal experiment are shown in Table 3, and the results are shown in Table 4.

[0112] Table 3 Factor levels of orthogonal experiment

[0113]

[0114] Table 4 Orthogonal test results

[0115]

[0116] The results in Table 4 show that the influence of each factor on the quality of taro sprout seafood sauce, from greatest to least, is: A (taro sprout amount) > B (seafood amount) > D (soy sauce amount) > C (shiitake mushroom amount). Intuitive analysis shows that for factor A, the level corresponding to the largest values of K1, K2, and K3 is the optimal level, so the optimal level of factor A is A3. Similarly, the optimal levels of factors B, C, and D are B3, C2, and D2, respectively, and their corresponding combination is A3B3C2D2.

[0117] Example 10 (combination A3B3C2D2)

[0118] A method for processing taro shoot seafood sauce comprises the following steps: (1) to (6) and (8) are the same as those in Example 6, and (7) comprises the following steps: heating 8 parts of oil in a pot to 50% heat, pouring in 22 parts of chopped shrimps and scallops, frying for 5 minutes until golden brown, then pouring in 5 parts of diced mushrooms and 5 parts of diced ham and frying until moisture is dried, then pouring in 80 parts of taro shoots after being crisped, 5 parts of onions fried in step (6), and 1 part of minced garlic, then adding 1 part of dried shrimp, 1.6 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine, and the water drained in step (3), stir-frying, and seasoning.

[0119] Example 11 (combination A3B3C2D1)

[0120] A method for processing taro shoot seafood sauce comprises the following steps: (1) to (6) and (8) are the same as those in Example 6, and (7) comprises the following steps: heating 8 parts of oil in a pot to 50% heat, pouring in 22 parts of chopped shrimps and scallops, frying for 5 minutes until golden brown, then pouring in 5 parts of diced mushrooms and 5 parts of diced ham and frying until moisture is dried, then pouring in 80 parts of taro shoots after being crisped, 5 parts of onions fried in step (6), and 1 part of minced garlic, then adding 1 part of dried shrimp, 1.2 parts of soy sauce, 2.5 parts of oyster sauce, 1 part of cooking wine, and the water drained in step (3), stir-frying, and seasoning.

[0121] The sensory evaluation of the taro seedling seafood sauce prepared in Examples 10 and 11 was performed using the same scoring method and scoring criteria as in Examples 6 to 9. The results showed that the sensory score of the taro seedling seafood sauce prepared in Example 10 was 93.6, and the sensory score of the taro seedling seafood sauce prepared in Example 11 was 87.8. This shows that in the taro seedling seafood sauce prepared by the present invention, the taro seedlings are emerald green, the seafood is golden, the onions and minced garlic are slightly yellow, the yellow-green combination is appropriate, and there is a certain sauce color; in terms of taste, the taro seedlings are crisp, the seafood is chewy, and there are obvious mushroom particles; in terms of taste and flavor, there is the freshness of seafood and the fragrance of onions and garlic, moderate saltiness, and no peculiar smell or fishy smell.

[0122] The physical picture of the taro seedling seafood sauce prepared in Example 10 is shown in Figure 6 .from Figure 6It can be seen that in the taro sprout seafood sauce prepared in Example 10 of the present invention, the taro sprouts are emerald green, the seafood is golden, the onions and minced garlic are slightly yellow, and the yellow-green combination is appropriate, with a certain sauce color.

[0123] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A taro seedling seafood sauce, characterized in that: The main ingredients include taro shoots and seafood; The taro seedlings are soaked in a crispness-preserving liquid; the crispness-preserving liquid comprises a calcium chloride solution and a calcium lactate solution.

2. The taro seedling seafood sauce according to claim 1, characterized in that The mass concentration of the calcium chloride solution is 0.2-0.5%.

3. The taro seedling seafood sauce according to claim 1, characterized in that The mass concentration of the calcium lactate solution is 0.1-0.4%.

4. The taro seedling seafood sauce according to claim 1, characterized in that The volume ratio of the calcium chloride solution to the calcium lactate solution in the crispness-protecting liquid is 1:

2.

5. The taro seedling seafood sauce according to claim 1, characterized in that The solid-liquid ratio of the taro seedlings to the crispness-protecting liquid is 1:5 (g / mL).

6. The taro seedling seafood sauce according to claim 1, characterized in that The soaking temperature is 25-40° C., and the soaking time is 30-60 minutes.

7. The taro seedling seafood sauce according to claim 1, characterized in that The seafood is selected from shrimp and scallops; the mass ratio of the shrimp to the scallops is 1:

1.

8. The taro seedling seafood sauce according to claim 1, characterized in that The taro seedling seafood sauce comprises the following raw materials by weight: 80 parts of taro shoots, 22 parts of seafood, 5 parts of mushrooms, 1.6 parts of soy sauce, 5 parts of ham, 5 parts of onions, 1 part of garlic, 1 part of cooking wine, 2.5 parts of oyster sauce, 8 parts of vegetable oil and 1 part of dried shrimp.

9. A method for processing the taro seedling seafood sauce according to any one of claims 1 to 8, characterized in that: The following steps are involved: (1) peeling, washing, and dicing the taro seedlings, and then soaking them in a crisp-protecting liquid to obtain crisp-protected taro seedlings; (2) Peel and wash the garlic and onion, chop the garlic into minced garlic, and dice the onion into diced onion; (3) Place seafood, dried mushrooms, and dried shrimps in water, and then place them in a refrigerator for soaking; drain the soaked seafood and dried shrimps, and set aside the drained water; squeeze out the soaked mushrooms; (4) Steam the drained seafood and dried shrimps in boiling water, let them cool slightly, tear them into pieces while they are still hot, and then chop them for later use; (5) Chop the dried mushrooms into small pieces and set aside; dice the ham and set aside; (6) Heat oil in a pan, add diced onions and fry over medium-low heat, then add minced garlic and continue frying until golden brown. Remove the onions and garlic and set aside, leaving the oil in the pan. (7) Heat the oil in the pot to 50%, pour in the chopped seafood, fry until golden brown, then pour in the diced mushrooms and diced ham and fry until dry, then pour in the taro shoots after they have been crisped and the onions and minced garlic fried in step (6), then add dried shrimp, soy sauce, oyster sauce, cooking wine and the water drained in step (3), stir-fry and season; (8) After frying and flavoring, the mixture is canned, sterilized, vented, sealed, and cooled in sections to obtain the finished product.

10. The processing method of taro seedling seafood sauce according to claim 9, characterized in that, In step (8), the sterilization method is boiling water bath sterilization; the temperature of the boiling water bath is 100° C.; and / or, The cooling temperatures of the staged cooling are 75°C, 55°C and 36°C.

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