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Oyster sauce and preparation method thereof

A technology of oyster sauce and oyster juice, which is applied in the field of oyster sauce and its preparation, can solve the problems of being unsuitable for special groups of people, single eating methods of oyster meat, etc., and achieve the effects of unique flavor, simple preparation method, and less sugar consumption

Active Publication Date: 2015-04-22
北海市银海区蓝海牧场贝类养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One purpose of the present invention is to solve the problem that the eating method of oyster meat is single and unsuitable for some special groups of people, and to provide a nutritious, delicious and delicious oyster sauce suitable for all ages

Method used

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  • Oyster sauce and preparation method thereof
  • Oyster sauce and preparation method thereof

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Embodiment Construction

[0025] The present invention will be described in further detail below, so that those skilled in the art can implement it with reference to the description.

[0026] A kind of oyster sauce, wherein, comprise the raw material of following weight portion:

[0027] Oyster powder 3-15, oyster juice 20-50, vegetable protein 3-10, vegetable puree 2-16, starch 3-8, spice water 20-50 and seasoning 20-50;

[0028] Wherein, the seasoning includes one or more of glucose 3-8, white sugar 2-8, salt 8-15, vegetable oil 0.75-5, sesame oil 0.25-5, flavor enhancer 0.1-0.8 and citric acid 0.1-0.8 kind;

[0029] The spice water is prepared by boiling one or more of 4-7 parts of cloves, 3-6 parts of cinnamon, 4-7 parts of star anise, 8-15 parts of ginger, 4-7 parts of tangerine peel, and 3-6 parts of licorice. have to.

[0030] Wherein, the vegetable puree contains 0.8-8 parts by weight of onion paste and 1.2-8 parts by weight of garlic paste; the addition of the onion paste and garlic paste g...

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Abstract

The invention discloses oyster sauce which is prepared from the following raw materials in parts by weight: 3-15 parts of oyster meal, 20-50 parts of oyster juice 3-10 parts of plant protein, 2-16 parts of vegetable pulp, 3-8 parts of starch, 20-50 parts of spice juice and 20-50 parts of condiments. According to the oyster sauce disclosed by the invention, raw oyster meat is pulped and then subjected to enzymolysis, so that the protein in the oyster meat is decomposed into small-molecular amino acids, and thus the nutritional ingredients of the oyster sauce are increased; the condiments are prepared by using the oyster juice, so that the oyster sauce retains the flavor of the oyster meat; the oyster meat is subjected to enzymolysis, so the oyster sauce is rich in nutrition, fresh, fragrant, delicious and unique in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an oyster sauce and a preparation method thereof. Background technique [0002] Oyster, also known as oyster, sea oyster, etc. Its meat is plump and smooth, with outstanding umami taste, slightly fishy smell, and unique taste. It is a kind of economical shellfish with delicious taste and high nutritional value, which is loved by people. It is known as "undersea milk". According to analysis, dried oyster meat contains protein as high as 45%-57%, fat 7%-11%, and glycogen 19%-38%. In addition, it also contains a variety of vitamins, taurine, calcium, phosphorus, iron, zinc and other nutrients. Its calcium content is close to 1 times that of milk, and its iron content is 21 times that of milk. The glycogen it contains can improve the heart and blood. The function of circulation and protecting the liver and gallbladder, the rich taurine contained in it has important physiological effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23V2250/5488A23V2250/5118A23V2250/61A23V2300/28
Inventor 蒋福全邓富友刘力
Owner 北海市银海区蓝海牧场贝类养殖农民专业合作社
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