Bamboo juice seafood condiment and production method thereof

A condiment and bamboo juice technology, applied in the field of bamboo juice seafood condiment and its production, can solve the problems of affecting consumers' health, production time and long storage time, so as to prevent high blood pressure and myocardial infarction, and protect cardiovascular System, acne reduction effect

Active Publication Date: 2015-09-30
广西竹福星生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some manufacturers on the market add catalysts and preservatives in order to shorten the production time of condiments and store them for a longer time. Some manufacturers add a large amount of chemical additives in order to make the condiments more colorful and taste fresher. Consumption will affect the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Take 15 parts of bamboo juice; 20 parts of shellfish; 20 parts of sea shrimp; 20 parts of crab; 3 parts of ginger; 0.5 part of table salt; 1 part of brown sugar.

[0051] The preparation method is as follows:

[0052] (1) Wash the shellfish, sea prawns and sea crabs, add 5-8 times of water, cut ginger into thin slices, add ginger according to the proportion, boil for 1-5 hours with slow fire, filter, and get seafood Clear liquid, cooled for later use;

[0053] (2) Make a hole on the living bamboo pole to penetrate the bamboo inner cavity membrane, and then insert a catheter tightly to let the bamboo juice flow into a clean and sealed container, and transport it to the refrigerator within 2-4 hours as soon as possible. Refrigerate at a temperature of 0-4°C, and the refrigerated time should not exceed 5 days;

[0054] (3) Add fresh bamboo juice, salt and brown sugar in proportion to the seafood clear liquid, and mix evenly to obtain a bamboo juice seafood mixture;

[0...

Embodiment 2

[0057] Take 16.5 parts of bamboo juice; 23 parts of shellfish; 23 parts of sea shrimp; 23 parts of crab; 3.5 parts of ginger; 0.7 parts of table salt; 1.5 parts of brown sugar.

[0058] The preparation method is as follows:

[0059] (1) Wash the shellfish, sea prawns and sea crabs, add 5-8 times of water, cut ginger into thin slices, add ginger slices in proportion, boil for 1-5 hours on a slow fire, filter, and get Seafood clear liquid, cooled for later use;

[0060] (2) Make a hole on the living bamboo pole to penetrate the bamboo inner cavity membrane, and then insert a catheter tightly to let the bamboo juice flow into a clean and sealed container, and transport it to the refrigerator within 2-4 hours as soon as possible. Refrigerate at a temperature of 0-4°C, and the refrigerated time should not exceed 5 days;

[0061] (3) Add fresh bamboo juice, salt and brown sugar in proportion to the seafood clear liquid, and mix evenly to obtain a bamboo juice seafood mixture;

[...

Embodiment 3

[0064] Take 17.5 parts of bamboo juice; 25 parts of shellfish; 25 parts of sea shrimp; 25 parts of crab; 4 parts of ginger; 0.9 parts of table salt; 2 parts of brown sugar.

[0065] The preparation method is as follows:

[0066] (1) Wash the shellfish, sea prawns and sea crabs, add 5-8 times of water, cut ginger into thin slices, add ginger according to the proportion, boil for 1-5 hours with slow fire, filter, and get seafood Clear liquid, cooled for later use;

[0067] (2) Make a hole on the living bamboo pole to penetrate the bamboo inner cavity membrane, and then insert a catheter tightly to let the bamboo juice flow into a clean and sealed container, and transport it to the refrigerator within 2-4 hours as soon as possible. Refrigerate at a temperature of 0-4°C, and the refrigerated time should not exceed 5 days;

[0068] (3) Add fresh bamboo juice, salt and brown sugar in proportion to the seafood clear liquid, and mix evenly to obtain a bamboo juice seafood mixture; ...

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PUM

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Abstract

The invention discloses a bamboo juice and seafood seasoning and a production method thereof. The bamboo juice and seafood seasoning is characterized by comprising the following materials in parts by weight: 4-6 parts of bamboo juice, 20-30 parts of shellfish, 20-30 parts of prawn, 20-30 parts of crab, 3-5 parts of ginger, 1-1.5 parts of table salt and 2-3 parts of brown sugar. In the invention, the production method is simple and the materials are from many sources. Catalysts, preservatives and chemical additives are not added, and the prepared seasoning has fine and smooth mouthfeel, delicious taste and rich nutrients, and is convenient to use.

Description

technical field [0001] The invention relates to a production method of seasoning, in particular to bamboo juice seafood seasoning and a production method thereof. Background technique [0002] Condiment is one of the auxiliary foods that Chinese consumers like to eat very much. It can increase the color, aroma and taste of dishes, stimulate appetite, satisfy consumers' sensory needs, thereby stimulating appetite and improving human health. However, some manufacturers on the market add catalysts and preservatives in order to shorten the production time of condiments and store them for a longer time. Some manufacturers add a large amount of chemical additives in order to make the condiments more colorful and taste fresher. Consumption will affect the health of consumers. So a pure natural seasoning without catalysts, preservatives and chemical additives has become the subject of research. [0003] After searching, we found relevant documents about seafood seasoning as follow...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L17/40A23L17/50A23L27/10A23L33/00
Inventor 邓天华
Owner 广西竹福星生物科技有限公司
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