Kelp sauce and making method thereof
A production method and a technology for kelp sauce, which are applied in the directions of food preparation, application, food science, etc., can solve problems such as no kelp sauce, and achieve the effects of preventing renal failure, simple production, and convenient eating.
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Embodiment 1
[0011] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 73.5% of seaweed paste, 3.7% of noodle sauce, minced meat 8.8%, chili powder 1.8%, seasoning 7.8%, oil 4.4%.
[0012] Production Method:
[0013] Select kelp without mildew and disease as raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, until the kelp fully absorbs water and swells, and remove the inedible parts such as edges, spines, and roots;
[0014] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;
[0015] Add 1 times the water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;
[0016] Take 500g of kelp paste, 40g of lean meat, 20g of pork belly, 30g of peanut oil, 25g of bean paste, 16g of salt, 12g of chili powder, 10g of green onio...
Embodiment 2
[0020] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 70% of seaweed paste, 5% of noodle sauce, minced meat 10%, chili powder 1%, seasoning 11%, oil 3%.
[0021] Production Method:
[0022] Select fresh kelp as a raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, remove the salt, remove the rotten edges, yellowish spots, and inedible parts of the roots;
[0023] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;
[0024] Add 1.5 times of water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;
[0025] Take 700g of kelp paste, 50g of lean meat, 50g of pork belly, 30g of peanut oil, 50g of bean paste, 20g of salt, 10g of chili powder, 20g of green onion, 15g of ginger, 20g of peppercorns, 12g of so...
Embodiment 3
[0029] A seaweed paste, its components include seaweed paste, noodle sauce, minced meat, chili powder, seasoning, oil, wherein the weight percentage of each component is: 78% of seaweed paste, 2% of noodle sauce, minced meat 6%, chili powder 2%, seasoning 7%, oil 5%.
[0030] Production Method:
[0031] Select salted kelp as raw material, wash the sediment with running water, soak in a certain amount of water for 3 hours, leaching out the salt, until the kelp fully absorbs water and swells, remove the rotten edges, yellow spots, and inedible parts of the roots;
[0032] Cook the washed and soaked kelp in a pressure cooker at a temperature of 115°C for 15 minutes to soften and remove the fishy smell;
[0033] Add 1.2 times of water to the softened and deodorized kelp for homogenization to obtain a kelp granular paste;
[0034] Take 780g of kelp paste, 40g of lean meat, 20g of pork belly, 50g of peanut oil, 20g of bean paste, 21g of salt, 20g of chili powder, 8g of green onion...
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