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Instant cuttlefish juice seasoning sauce and manufacturing method thereof

A production method and a technology for cuttlefish juice are applied in the field of ready-to-eat cuttlefish juice sauce and its production, which can solve the problem of low nutritional value and achieve the effects of easy to accept taste, increase stickiness, and increase oil brightness

Inactive Publication Date: 2016-11-09
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Among sauce foods, soy sauce, chili sauce, sesame paste, shrimp sauce, meat paste, caviar, etc. are more common in the market, such as "a method for making fresh chili sauce" disclosed in Chinese invention patent 105192673A, Chinese invention patent "A kind of asparagus sauce" disclosed in 103844242A, "a wheat sauce" disclosed in Chinese invention patent 102132862A, "vegetable sauce" disclosed in Chinese invention patent 101473931A, "rice flour sauce and the preparation method of rice flour sauce" disclosed in Chinese invention patent 104256523A , Chinese Invention Patent No. 102835644A disclosed "Spicy Sauce and Spicy Sauce Preparation Method", Chinese Invention Patent No. 102835645A disclosed "Beef Sauce and Beef Sauce Preparation Method", Chinese Invention Patent No. 104473137A disclosed "Shanzhen Seafood Sauce", Chinese Invention Patent 103766686A discloses "a kind of jam making method", Chinese invention patent 103976416A discloses "a kind of spicy peanut butter", Chinese invention patent 103621977A discloses "a kind of fermented chili sauce", Chinese invention patent 103932159A discloses "a kind of crab sauce "Preparation method of squid roe caviar and its preparation method" disclosed in Chinese invention patent 104055059A, "a kind of instant shrimp paste and its preparation method" disclosed in Chinese invention patent 102008089A, "a kind of squid roe caviar and its preparation method" disclosed in Chinese invention patent 103892244A But there are very few sauces made from cuttlefish juice in the market, and these sauce products need to be fermented in production, so there are certain hygiene and safety problems, and the nutritional value is not high

Method used

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  • Instant cuttlefish juice seasoning sauce and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] After extracting the cuttlefish juice from the cuttlefish bag, it is filtered and boiled for preparation;

[0025] Specific production method:

[0026] (1) Pretreatment of vegetable juice; that is, 25.7 parts of onion, 5.5 parts of garlic, 5.5 parts of ginger, 5.5 parts of green pepper, 5.5 parts of carrot, and 18.5 parts of water are put into the juicer and crushed into fine particles of vegetable juice ;

[0027] (2) Hot pot: Pour 9.2 parts of olive oil and 9.2 parts of butter into the pot, heat it to 70-8 minutes at 40-50℃;

[0028] (3) Stir-fry: add vegetable juice and stir-fry until the vegetable water has almost evaporated;

[0029] (4) Boil: 3.7 parts of brandy, 0.7 parts of crushed black pepper, 5.5 parts of oyster sauce, 1.8 parts of cuttlefish juice, stirring constantly, and boiling for 20-40 minutes at 40-50°C;

[0030] (5) Thickening: add 3.7 parts of wet sweet potato powder to thicken, heat at 100°C, turn for 3-8 seconds to turn off the heat;

[0031] (6) Canning and ...

Embodiment 2

[0033] After extracting the cuttlefish juice from the cuttlefish bag, it is filtered and boiled for preparation;

[0034] Specific production method:

[0035] (1) Pretreatment of vegetable juice; that is, 24 parts of onion, 6 parts of garlic, 6.1 parts of ginger, 5 parts of green pepper, 6 parts of carrots, and 20 parts of water are put into the juicer and crushed into fine particles of vegetable juice ;

[0036] (2) Hot pot: Pour 8.4 parts of olive oil and 9 parts of butter into the pot, heat it at 40-50℃ to 70-8 minutes;

[0037] (3) Stir-fry: add vegetable juice and stir-fry until the vegetable water has almost evaporated;

[0038] (4) Boiling: 4 parts of brandy, 1 part of crushed black pepper, 4.5 parts of oyster sauce, 2 parts of cuttlefish juice, stirring constantly, and boiling for 20-40 minutes at 40-50℃;

[0039] (5) Thickening: Add 4 parts of wet sweet potato powder to thicken, heat at 100°C, turn for 3-8 seconds to turn off the heat;

[0040] (6) Canning and sterilization: Aft...

Embodiment 3

[0042] After extracting the cuttlefish juice from the cuttlefish bag, it is filtered and boiled for preparation;

[0043] Specific production method:

[0044] (1) Pretreatment of vegetable juice; that is, 23.5 parts of onion, 4.5 parts of garlic, 5 parts of ginger, 4 parts of green pepper, 5 parts of carrot, and 23 parts of water are put into the juicer and crushed into fine particles of vegetable juice ;

[0045] (2) Hot pot: Pour 10 parts of olive oil and 8 parts of butter into the pot, heat it to 70 to 80 minutes at 40-50℃;

[0046] (3) Stir-fry: add vegetable juice and stir-fry until the vegetable water has almost evaporated;

[0047] (4) Boil: 3 parts of brandy, 1.5 parts of crushed black pepper, 4.5 parts of oyster sauce, 3 parts of cuttlefish juice, stirring constantly, and boiling for 20-40 minutes at 40-50℃;

[0048] (5) Thickening: Add 5 parts of wet sweet potato powder to thicken, heat at 100°C, turn for 3-8 seconds to turn off the heat;

[0049] (6) Canning and sterilization:...

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Abstract

The present invention relates to instant cuttlefish juice seasoning sauce and a manufacturing method thereof. The cuttlefish juice seasoning sauce comprises: cuttlefish juice, olive oil, butter, onions, garlics, fresh gingers, green chilies, carrots, brandy, crushed black pepper, oyster sauce, wet sweet potato powder and water. The cuttlefish juice seasoning sauce is obtained by the technologies of blending, canning, sterilizing, etc. The cuttlefish juice seasoning sauce is delicate, smooth, and moist in mouthfeel, and easy to accept by people, contains various human body needed nutrients, and more importantly contains the special components having a certain health-care efficacy. The cuttlefish juice sauce is simple and convenient, time-saving, safe and reliable, and can be eaten safely. More importantly, the manufacturing method turns the cuttlefish juice from wastes to treasures, provides a feasible way for the development and utilization of the cuttlefish juice, meets consumers' sensory requirements, achieves health-care desires, improves the added values of the cuttlefish, and creates new social and economic benefits.

Description

Technical field [0001] The invention belongs to the processing technical field of cuttlefish sauce, in particular to an instant cuttlefish sauce and a preparation method thereof. Background technique [0002] At present, there are many foods processed from cuttlefish on the market, such as cuttlefish rolls, cuttlefish burn, cuttlefish balls, cuttlefish tofu, etc. Most of these products are processed from cuttlefish meat, because the black cuttlefish juice is used in other foods. The color is difficult to be accepted by people, so cuttlefish juice is regarded as waste and discarded in many parts of China, but cuttlefish juice food fever has already formed abroad. In Japan, foods such as bread, ramen, salami, and jelly made with cuttlefish ink have been on the market one after another; in Italy, pasta with cuttlefish sauce is popular; in Spain, the famous squid sauce paella is even more coveted ruler. [0003] Cuttlefish juice is the ink sac of cuttlefish and has high nutritional v...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50A23L19/00A23L29/206A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李婷婷励建荣国竞文崔方超李学鹏仪淑敏马堃
Owner DALIAN NATIONALITIES UNIVERSITY
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