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Squid sauce and preparation method thereof

A technology for squid and fish sauce, applied in the field of squid sauce and its preparation, can solve the problems of strong autolysis ability, easy to spoilage, inability to eat seafood, etc., and achieves the effect of high added value, sufficient resources and supplementary brain power.

Active Publication Date: 2014-06-11
丹东永明食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the dirty smell and fishy smell of squid, many people cannot accept it. At the same time, the common characteristics of aquatic products are large water content, strong self-dissolving ability, short fresh-keeping period, and easy to spoilage. Therefore, seafood cannot be eaten in many places.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Peel off the outer skin of the garlic, cut off the garlic stalk, then put the garlic into a clean jar or bottle that can be sealed without water or oil, pour the vinegar until the garlic is covered, seal the container, and place it in a cool place , available after 7-10 days.

[0031] Fresh chili sauce is a kind of chili sauce made by the Korean family. The specific production method is as follows: 100g of fresh red pepper is crushed into pieces, and 1.5~2.5g of refined salt, 3~5g of sugar, 0.5~1g of monosodium glutamate, and 3~3~ of soy sauce are added to it. 5g, crushed garlic 2~3g, rice vinegar 3~5g, after stirring, put it into a vat, and ferment for 5~8 days.

[0032] Acanthopanax powder is picked from the leaf buds and / or leaves of the unique Acanthopanax tree in Changbai Mountain and ground into powder after drying.

[0033] Blueberry juice is directly pressed from blueberries to make blueberry juice; tomato juice is made from directly pressed tomatoes to make to...

Embodiment 2

[0040] Embodiment 2 differs from Embodiment 1 in that

[0041] a. Repeatedly scald the fresh squid with warm water at 80-90 degrees to remove the skin film,

[0042] b. Remove the viscera and teeth and cut the fish body into 2-3 cm rectangular and diamond-shaped pieces. Cut the fish head and fish tail into 2~3 cm sections and slices and wash them clean.

example 1

[0043] c. Season and marinate, add 2~3g of salt to 100g of water, add 1.5~2g of garlic juice, add 0.3~0.8g of white wine (50-60°), mix well and mix with 100g of squid washed in a ratio of 1:1 to marinate Make 1~2 hours;

[0044] d. Take out the marinated squid and dehydrate it with a dehydrator for 10-15 minutes to remove 10-15% of the water;

[0045] e. Preparation method: Add 0.25-0.3 grams of monosodium glutamate, 2-4 grams of white sugar, 4-5 grams of fresh chili sauce, 1-2 grams of soy sauce, 5-6 grams of spicy garlic, and blueberry juice for every 100 grams of marinated squid. 2~3 grams, 2~4 grams of perilla leaves, 0.2~0.3 grams of Acanthopanax powder, 0.2~0.3 grams of tomato juice, 0.2~0.3 grams of schisandra powder, 0.3~0.35 grams of shrimp powder, stir and mix to form squid sauce;

[0046] f. Vacuum pack the stirred sauce in grams according to market demands;

[0047] g. Pack and store in the freezer at a temperature of minus 16-18 degrees.

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PUM

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Abstract

The invention relates to a seafood flavor and in particular relates to squid sauce and a preparation method of the squid sauce. The squid sauce finished product is obtained by adding 0.25-0.3 gram of aginomoto, 2-4 grams of white granulated sugar, 4-5 grams of fresh chili sauce, 1-2 grams of soybean sauce, 5-6 grams of laba garlic, 2-3 grams of blueberry juice, 2-4 grams of korea-lily, 0.2-0.3 gram of acanthopanax powder, 0.2-0.3 part of tomato juice, 0.2-0.3 gram of fructus schizandrae powder and 0.3-0.35 gram of shrimp meal into 100 grams of pickled squid juice and then performing stirring and mixing. The squid sauce disclosed by the invention is safe, does not contain any additive or preservative and is a pure natural green food. The squid sauce is comprehensively and privately prepared from pure natural traditional Chinese medicines in Changbai mountain and tastes natural, faint scent and delicious; the squid sauce is tender and delicious and is suitable for dishes that go with rice and wine of various groups.

Description

technical field [0001] The present invention relates to seafood seasoning, specifically a kind of squid sauce and its preparation method Background technique [0002] Mollusc fish resources such as various squids are extremely rich in the oceans of the world and my country's waters. With the continuous improvement of people's living standards, the taste of many old products and old production methods cannot meet the needs of modern people. Marine organisms are aquatic products that people like. These products are not only delicious and nutritious, but also contain active substances that can control diseases. These special substances can promote people's health. For example, the nutritional value of squid is not inferior to that of beef and tuna. It contains 66.7 grams of protein and 7.4 grams of fat per 100 grams of dry product, and contains a lot of carbohydrates and calcium, phosphorus, sulfur, etc. Inorganic salt. The protein content in fresh squid is also as high as 1...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 李永明
Owner 丹东永明食品有限公司
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