Seafood sauce and production method thereof

Abstract

The invention discloses seafood sauce. The seafood sauce is made from raw materials comprising, by weight, 35-38 parts of clam enzymolysis liquid, 6-8 parts of garlic, 2-4 parts of garlic oil, 2-3 parts of fresh monosodium glutamate, 4-6 parts of peanuts, 2-3 parts of I+G, 2-4 parts of chilli powder, 2-3 parts of black pepper powder, 3.9-4.5 parts of salt, 2-4 parts of sesame, 3-5 parts of enteromorpha, 4-6 parts of tree cauliflower, 5-8 parts of mussel powder, 1-2 parts of rice bran polysaccharide, 3-5 parts of lemon juice, 0.5-1 part of flaccid knotweed herb, 0.8-1.2 parts of dogbane leaves, 0.8-1.5 parts of apple flowers, 0.5-1 part of fructus aurantii, 0.8-1.2 parts of cordate houttuynia and 8-10 parts of wine. Clam meat is subjected to enzymolysis by adopting an enzymolysis technology, freshness is increased, rich nutritional ingredients like phosphorus, calcium, iron, vitamins and multi-amino acids are supplemented, and human digestive absorption is benefited; beneficial ingredients of traditional Chinese medicine are further added, health efficacy is enhanced, effects of anti-bacterial and anti-inflammatory, liver calming and nerve soothing and liver strengthening and blood activating are achieved, metabolic function of the liver is enhanced, human blood poison is removed, and human health is benefited.

Description

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AI Technical Summary

Benefits of technology

This patented inventor uses an improved method called Enzylase Technology (EST) that helps break down fish muscle into small pieces while still giving them their taste like raw crab or shrimp flavors. These tiny particles make it easier than other ingredients used by cookers during meals because they help with better eatings without adding too much saltiness or sour content. They can be added along sidewalks alongside food products containing these medications.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the efficiency of producing high quality condensation products containing flavors like vanilla beans (Vanillages), citrus fruits, vegetables, seafood, tomatoes, carrots, pepper seeds, red clover root powders, saffron berries, dried herbs, licensed plants, tamarind seed pods, nuts, waxes, sugar cane bagasse, rice straw bags, wheat flours, turmeric flakes). This patents highlight how traditional methods used to produce these types of condenses were harmful due to their lack of nutrience value and potential negative effects upon human body consumption.