Miichthys-miiuy-containing composite hoisin sauce and manufacturing method and packaging box thereof

A production method and technology of hoisin sauce, applied in the direction of food science, etc., can solve the problems of affecting the taste and texture of hoisin sauce, the taste of the finished hoisin sauce is too salty, harmful to human body, etc., and achieve the preservation of flavor and nutrition, low cost and convenient extraction Effect

Inactive Publication Date: 2017-01-04
温州市锦达味业食品有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Seafood is a kind of food with delicious taste and high nutritional value, and hoisin sauce prepared from seafood is also loved by people because of the above advantages. In order to improve its shelf life, traditional hoisin sauce needs to be fermented during the preparation process On the one hand, some harmful substances (such as carcinogens) will be produced during the fermentation process. On the other hand, a large amount of salt needs to be used during the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may diseases such as high blood pressure
At the same time, the fermentation process will also destroy the protein of raw materials, affecting the taste and texture of seafood sauce

Method used

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  • Miichthys-miiuy-containing composite hoisin sauce and manufacturing method and packaging box thereof

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Embodiment 1

[0026] Embodiment 1, the present invention: the compound seafood sauce of the clam meat, comprising shrimp, the clam meat, mutton, carrot, hijiki and avocado, the weight ratio is 15-30 parts of shrimp, 15-25 parts of squid meat, and 15-25 parts of mutton 5-10 servings of carrot, 5-10 servings of hijiki and 5-15 servings of avocado. This product is rich in a variety of vitamins (A, C, E and B series vitamins, etc.), a variety of mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium, etc.), edible Plant fiber, rich in unsaturated fatty acid content up to 80%, is a high-energy and low-sugar fruit, which can lower cholesterol and blood lipids, protect the cardiovascular and liver systems, prevent ventilation, and promote the absorption of vitamins and mineral elements.

[0027] The preparation method of the compound seafood sauce of catfish meat comprises the following steps:

[0028] (1) After shelling the shrimp, wash and s...

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Abstract

The invention provides miichthys-miiuy-containing composite hoisin sauce. The miichthys-miiuy-containing composite hoisin sauce is prepared from, by weight, 15-30 parts of shrimps, 15-25 parts of miichthys miiuy meat, 15-25 parts of mutton, 5-10 parts of carrots, 5-10 parts of sargassum fusiforme and 5-15 parts of avocados. The miichthys-miiuy-containing composite hoisin sauce has advantages that high calcium content, freeness of nutrient damages, technical simplicity, convenience in extraction, low cost and complete utilization of seafood are realized; by high-temperature softening operation, colloidal macromolecular shrimp shell collagen chains are broken to realize partial degradation into low-molecular protein peptides which are easy for human bodies to absorb nutrients, and product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a compound seafood sauce made of catfish meat, a production method and a packaging box. Background technique [0002] Seafood is a kind of food with delicious taste and high nutritional value, and hoisin sauce prepared from seafood is also loved by people because of the above advantages. In order to improve its shelf life, traditional hoisin sauce needs to be fermented during the preparation process On the one hand, some harmful substances (such as carcinogens) will be produced during the fermentation process. On the other hand, a large amount of salt needs to be used during the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may cause diseases such as high blood pressure. At the same time, the fermentation process will also destroy the protein of the raw material, which will affect the tas...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 池进军
Owner 温州市锦达味业食品有限公司
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