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Preparation method of ginger oyster sauce

A technology of ginger oyster sauce and oyster sauce, applied in the field of preparation of ginger oyster sauce, can solve problems such as adverse effects on human health

Active Publication Date: 2014-01-22
厦门洋江食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing food seasonings mainly include monosodium glutamate and chicken essence. Although monosodium glutamate and chicken essence can improve the umami taste in food, long-term use has adverse effects on human health.

Method used

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  • Preparation method of ginger oyster sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) After cleaning the fresh oysters, take the meat, add water to the oyster meat, heat it, extract the oyster soup, and filter it. According to mass ratio, oyster meat: water is 1: 0.1; Heating temperature is 101 ℃, stops heating after boiling for 4 minutes; The solid content of described oyster soup is 8% by mass percentage, and the amino acid nitrogen / (%) ≥ 0.10, the salt content (calculated as NaCl) / (%) is 2; the filtration can be filtered with a 120-mesh filter to remove impurities and oyster shells.

[0029] 2) Prepare ginger juice. The specific method is: wash the ginger, remove the silt and ginger scars on the surface of the ginger, weigh the ginger according to 5% of the total mass of ginger oyster sauce, cut the ginger into long and thin strips of 5cm×0.5cm wide, put the shredded ginger into Grinder, add water with 40% of the mass of ginger, grind for 1min, stop the grinder for 1min, then grind for 1min, pour out the ginger pulp in the grinder, and filter it ...

Embodiment 2

[0037] Similar to Example 1, the difference is:

[0038] 1. After cleaning the fresh oysters, take the meat, add water to the oyster meat, heat it, extract the oyster soup, and filter it; according to the mass ratio, the oyster meat: water ratio is 1:0.2; the heating temperature is 100°C, and stop heating after boiling for 3 minutes; The solid content of the oyster soup is 5% by mass percentage, the amino acid nitrogen / (%) of the oyster soup is ≥0.10, and the salt content (calculated as NaCl) / (%) is 1.

[0039]2. In step 3), the concentration method can be concentrated in a sandwich pot. The specific steps are as follows: start the steam valve, heat the oyster soup, raise the temperature of the oyster soup to 101°C, and let the oyster soup boil (101°C). Concentrate to 31% solids and turn off steam.

[0040] 3. In step 5), the sterilization conditions are as follows: the temperature is 101° C., and the time is 18 minutes.

[0041] 4. In step 6), the physical and chemical insp...

Embodiment 3

[0045] Similar to Example 1, the difference is:

[0046] 1. After cleaning the fresh oysters, take the meat, add water to the oyster meat, heat it, extract the oyster soup, and filter it; according to the mass ratio, the oyster meat: water ratio is 1:0.3; the heating temperature is 102°C, and stop heating after boiling for 5 minutes; The solid content of the oyster soup is 10% by mass, the amino acid nitrogen / (%) of the oyster soup is ≥0.10, and the salt content (calculated as NaCl) / (%) is 3.

[0047] 2. In step 3), the concentration method can be concentrated in a sandwich pot. The specific steps are as follows: start the steam valve, heat the oyster soup, raise the temperature of the oyster soup to 102°C, and let the oyster soup boil (102°C). Concentrate to 33% solids and turn off steam.

[0048] 3. In step 5), the sterilization conditions are as follows: the temperature is 102° C., and the time is 20 minutes.

[0049] 4. In step 6), the physical and chemical inspection in...

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Abstract

The invention discloses a preparation method of ginger oyster sauce, relating to a seasoning. The preparation method comprises the steps of: washing fresh oysters, taking oyster flesh, adding water, heating, extracting oyster soup, and filtering; preparing ginger juice; concentrating the filtered oyster soup to obtain oyster juice; adding edible salt, granulated sugar, a stabilizer, a thickener, water and ginger juice to the oyster juice, and heating to obtain ginger oyster sauce; sterilizing the oyster sauce; performing physical and chemical inspection on the sterilized ginger oyster sauce; filtering, filling and cooling the qualified ginger oyster sauce to obtain a finished ginger oyster sauce product. According to the preparation method, after the raw oyster soup is filtered, concentrated and blended, ginger juice, edible salt, granulated sugar, stabilizer, thickener, clear water and the like are added according to the requirement of the formula, and after being inspected to be qualified, the ginger oyster sauce is filled into a well sealed glass bottle or an iron pot and is stored or transported at normal temperature; the sanitation and safety factor of the product in machining process can be ensured, and due to the addition of ginger constituent, the flavor of the oyster sauce can be increased, and the product can be used as a food seasoning.

Description

technical field [0001] The invention relates to a condiment, in particular to a preparation method of ginger oyster sauce. Background technique [0002] Existing food fresh condiments mainly include monosodium glutamate and chicken essence, etc., although monosodium glutamate and chicken essence can improve the umami taste in food, long-term use has adverse effects on human health. [0003] Oyster, also known as oyster (Oyster), is a kind of clam. Oyster can not only be used as a delicious dish, but also can be made into cans, processed into dried oysters, oyster sauce, oyster powder, etc. [0004] Chinese patent CN1179277 discloses a bioengineering enzymatic method for producing condiments, fresh monosodium glutamate, oyster sauce, shrimp paste, fish sauce, and soy sauce. Waste molasses is used as raw material to produce fresh monosodium glutamate, and small miscellaneous fish, small shrimp, snails, shellfish Meat, poultry blood, etc. are used as raw materials to produce o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/11A23L29/03A23V2002/00A23V2300/14A23V2300/26A23V2300/41A23V2300/50
Inventor 林国发林高崖甘从义
Owner 厦门洋江食品有限公司
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