Sauce for shellfish food and processing method thereof
By preparing a sauce containing specific spices and seasonings, the problem of existing sauces being unable to balance the fishy smell of seafood was solved, achieving the effect of enhancing the umami flavor and improving the taste.
Patent Information
- Application Number
- CN202511311117.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-15
- Publication Date
- 2025-11-25
AI Technical Summary
Existing sauces are insufficient to balance the fishy smell of seafood and cannot enhance its flavor, especially when processing shellfish such as clams and razor clams.
Using ingredients such as garlic, ginger, star anise, cinnamon, fennel, dried chili peppers, Sichuan peppercorns, lemongrass powder, bay leaves, dried tangerine peel, and sage, combined with lemon juice and seasoning sauce, a sauce is prepared through specific proportions and processing steps to balance the fishy smell of seafood and enhance its umami flavor.
It effectively removes the fishy smell of seafood, enhances the flavor and texture, makes shellfish more delicious and tender, and prevents them from becoming dry after cooking.
Smart Images
Figure SMS_1
Abstract
Description
Technical Field
[0001] This invention relates to the field of shellfish processing technology, and in particular to a sauce for shellfish food and its processing method. Background Technology
[0002] Sauces are an indispensable "seasoning soul" in daily cooking. They can simplify cooking steps, enrich the layers of dishes, and adapt to different eating scenarios and taste preferences.
[0003] However, existing sauces are generally suitable for all types of meat processing. When processing shellfish such as clams and razor clams, the fishy smell is strong, and conventional sauces cannot meet the requirements of balancing the fishy smell of seafood and enhancing its freshness and aroma. Summary of the Invention
[0004] The purpose of this invention is to provide a sauce for shellfish and its processing method, which can balance the fishy smell of seafood and enhance its umami flavor.
[0005] The above-mentioned technical objective of the present invention is achieved through the following technical solution: a sauce for shellfish food, characterized in that it includes garlic, ginger, star anise, cinnamon, fennel, dried chili pepper, Sichuan pepper, lemongrass powder, bay leaves and dried tangerine peel.
[0006] A further provision of the present invention is that the weight ratio of the garlic, ginger, star anise, cinnamon, fennel, dried chili pepper, Sichuan peppercorn, lemongrass powder, bay leaf, and dried tangerine peel is 80:100:50:40:20:30:20:4:7:10.
[0007] A further provision of the present invention includes lemon juice, wherein the weight ratio of the lemon juice to the ginger is 1:10.
[0008] A further provision of the present invention includes: amaranth, wherein the weight ratio of the amaranth to the ginger is 1:50.
[0009] A further embodiment of the present invention is: a method for processing a sauce for shellfish food, comprising the following steps: (1) Prepare garlic, ginger, star anise, cinnamon, fennel, dried chili, Sichuan pepper, lemongrass powder, bay leaf, dried tangerine peel, lemon juice and lingxiang according to the specified quality ratio. Then soak the star anise, cinnamon, fennel, dried chili, Sichuan pepper, bay leaf, dried tangerine peel and lingxiang in water for 10 minutes and drain them for later use. (2) Heat the cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add seasoning sauce, lemongrass powder, dried tangerine peel, angelica root and lemon juice to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the angelica root to obtain the sauce.
[0010] A further provision of the present invention is that the seasoning sauce comprises water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, white sugar, and salt.
[0011] A further provision of the present invention is that the weight ratio of water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, white sugar, and salt is 100:20:5:20:10:3:5.
[0012] A further provision of the present invention is that the volume ratio of the edible oil to the seasoning sauce is 2:1.
[0013] The beneficial effects of this invention are: 1. This invention provides a sauce for shellfish that can balance the fishy smell of seafood and enhance its umami flavor.
[0014] 2. This invention incorporates lemon juice and geranium. Firstly, lemon juice has a sour taste, while geranium itself has a fresh herbal aroma and a slightly sweet scent, creating a "sour-scent complementary" effect: the refreshing sourness of lemon juice neutralizes the herbal spiciness of geranium, while the complex aroma of geranium enriches the single sourness of lemon juice, making the seafood flavor more layered. Secondly, shellfish often have a certain fishy smell, mainly caused by nitrogenous compounds such as trimethylamine. The citric acid in lemon juice can react with these odor-causing substances, reducing their volatility and effectively removing the fishy smell. Simultaneously, the natural aroma of geranium can further weaken the fishy smell of seafood through "odor masking + synergistic effect," thus achieving a balance between the fishy smell and enhancing the umami flavor. Furthermore, seafood meat is mainly composed of protein, and the acidic components in lemon juice can gently break down some of the protein structure (similar to "light marinating"), disrupting the connections between muscle fibers, making the meat softer and more tender, preventing shellfish from becoming dry after cooking. Detailed Implementation
[0015] The technical solution of the present invention will now be clearly and completely described with reference to specific embodiments. Obviously, the described embodiments are merely some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention. Example 1
[0016] (1) Prepare 80 parts garlic, 100 parts ginger, 50 parts star anise, 40 parts cinnamon, 20 parts fennel seeds, 30 parts dried chili peppers, 20 parts Sichuan peppercorns, 4 parts lemongrass powder, 7 parts bay leaves, 10 parts dried tangerine peel, and 2 parts lingxiang grass. Then soak the star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns, bay leaves, dried tangerine peel, and lingxiang grass in water for 10 minutes and then drain them for later use. (2) Heat 1L of cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add 500mL of seasoning sauce, lemongrass powder, dried tangerine peel and angelica root to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the angelica root to obtain the sauce; (4) Take 1kg of clams, clean them, stir-fry them with cooking oil until cooked, then add 100g of sauce and stir-fry evenly. Example 2
[0017] (1) Prepare 80 parts garlic, 100 parts ginger, 50 parts star anise, 40 parts cinnamon, 20 parts fennel seeds, 30 parts dried chili peppers, 20 parts Sichuan peppercorns, 4 parts lemongrass powder, 7 parts bay leaves, 10 parts dried tangerine peel, and 10 parts lemon juice. Then soak the star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns, bay leaves, dried tangerine peel, and lingxiang herbs in water for 10 minutes and then drain them for later use. (2) Heat 1L of cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add 500mL of seasoning sauce, lemongrass powder, dried tangerine peel and lemon juice to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the sage to obtain the sauce; (4) Take 1kg of clams, clean them and drain them. Then add cooking oil and stir-fry until cooked. Add 100g of sauce and stir-fry evenly. Example 3
[0018] (1) Prepare 80 parts garlic, 100 parts ginger, 50 parts star anise, 40 parts cinnamon, 20 parts fennel, 30 parts dried chili, 20 parts Sichuan pepper, 4 parts lemongrass powder, 7 parts bay leaves and 10 parts dried tangerine peel. Then soak the star anise, cinnamon, fennel, dried chili, Sichuan pepper, bay leaves, dried tangerine peel and lingxiang in water for 10 minutes and then drain them for later use. (2) Heat 1L of cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add 500mL of seasoning sauce, lemongrass powder and dried tangerine peel to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the sage to obtain the sauce; (4) Take 1kg of clams, clean them, stir-fry them with cooking oil until cooked, then add 100g of sauce and stir-fry evenly. Example 4
[0019] (1) Prepare 80 parts garlic, 100 parts ginger, 50 parts star anise, 40 parts cinnamon, 20 parts fennel seeds, 30 parts dried chili peppers, 20 parts Sichuan peppercorns, 4 parts lemongrass powder, 7 parts bay leaves, 10 parts dried tangerine peel, 10 parts lemon juice and 2 parts lingxiang grass. Then soak the star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns, bay leaves, dried tangerine peel and lingxiang grass in water for 10 minutes and then drain them for later use. (2) Heat 1L of cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add 500mL of seasoning sauce, lemongrass powder, dried tangerine peel, angelica root and lemon juice to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the angelica root to obtain the sauce; (4) Take 1kg of clams, clean them, stir-fry them with cooking oil until cooked, then add 100g of sauce and stir-fry evenly. Experimental results
[0020] A panel of 30 professional tasters conducted a sensory evaluation of the clams prepared in Examples 1-4, and the scoring results were as follows. See Table 1
[0021] The results show that the sauce prepared by this invention can balance the fishy smell of seafood and enhance the flavor when cooking shellfish.
[0022] The examples provided in this invention are not intended to limit the implementation. Those skilled in the art will recognize that various variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations, and any obvious variations or modifications derived therefrom are still within the scope of this invention.
[0023] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.
Claims
1. A sauce for shellfish, characterized in that: It includes garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns, lemongrass powder, bay leaves, and dried tangerine peel.
2. The sauce for shellfish food according to claim 1, characterized in that: The weight ratio of garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns, lemongrass powder, bay leaves, and dried tangerine peel is 80:100:50:40:20:30:20:4:7:
10.
3. The sauce for shellfish food according to claim 2, characterized in that: It also includes lemon juice, wherein the weight ratio of lemon juice to ginger is 1:
10.
4. The sauce for shellfish food according to claim 3, characterized in that: It also includes angelica root, wherein the weight ratio of angelica root to ginger is 1:
50.
5. A method for processing a sauce for shellfish food according to any one of claims 1-4, characterized in that, Includes the following steps: (1) Prepare garlic, ginger, star anise, cinnamon, fennel, dried chili, Sichuan pepper, lemongrass powder, bay leaf, dried tangerine peel, lemon juice and lingxiang according to the specified quality ratio. Then soak the star anise, cinnamon, fennel, dried chili, Sichuan pepper, bay leaf, dried tangerine peel and lingxiang in water for 10 minutes and drain them for later use. (2) Heat the cooking oil to 200-220℃ and add garlic, ginger, star anise, cinnamon, fennel seeds, dried chili peppers, Sichuan peppercorns and bay leaves. Stir-fry over low heat for 20 minutes, then remove the spices to obtain spice oil. (3) Add seasoning sauce, lemongrass powder, dried tangerine peel, angelica root and lemon juice to the spice oil obtained in step (2), simmer over low heat for 40 minutes, then remove the angelica root to obtain the sauce.
6. The processing method of a sauce for shellfish food according to claim 5, characterized in that: The seasoning sauce includes water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, white sugar, and salt.
7. The processing method of a sauce for shellfish food according to claim 6, characterized in that: The weight ratio of water, light soy sauce, dark soy sauce, cooking wine, oyster sauce, white sugar, and salt is 100:20:5:20:10:3:
5.
8. The processing method of a sauce for shellfish food according to claim 5, characterized in that: The volume ratio of the edible oil to the seasoning sauce is 2:1.