High-quality refined multi-flavor seafood lees sauce

A seafood and high-quality technology, applied in the field of high-quality refined multi-flavored seafood sauce, can solve the problems of lack of high-quality refined multi-flavored seafood sauce, unsalable multi-flavored seafood products, waste of available resources, etc., to meet the needs of rich seafood sauces, Promote the use of comprehensive economic benefits and long-term benefits, and the effect of good color and fragrance

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although there are many kinds of sauces in urban and rural shopping malls, there is no high-quality refined multi-flavor seafood lees sauce that is optimized and prepared with the multi-flavored seafood, distiller's grains and ingredients as raw materials, which is rich in seafood flavor and delicious.
And along with the intensity of protection of marine ecological environment and the increase year by year of the cultivation area of ​​the multi-flavor seafood, it often causes the unsalable and depreciation of the multi-flavor seafood products.
At the same time, most of the remaining distiller's grains after brewing in various grain brewing enterprises are not fully utilized due to technical problems, resulting in a waste of available resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First use a cleaning machine to clean the required multi-flavored seafood and various ingredients and mix it with distiller's grains. The ratio of multi-flavored seafood to squid, sea crab, oyster, conch, and kelp is 6:5: 2:2:1 Weigh 60kg of squid, 50kg of sea crab, 20kg of oyster, 20kg of conch, and 10kg of kelp, respectively, and pulverize with a pulverizer and stir with a mixer to form a mixed sauce;

[0018] Weigh tomato 50kg, pepper 30kg, pepper 20, star anise 10kg, ginger according to the ratio of ingredients: tomato, pepper, pepper, star anise, ginger, garlic and salt: 5:3:2:1:2:1:2 20kg, garlic 10kg, salt 20kg, crushed with a grinder and stirred with a mixer to form a mixed ingredient;

[0019] Then take 100 as the base rate, weigh 700kg of mixed sauce and 200kg of mixed ingredients according to the ratio of mixed sauce and mixed ingredients of 7:2, and put them into a mixer to stir evenly;

[0020] Put the high-quality refined multi-flavored seafood lees sauce...

Embodiment 2

[0023] Embodiment 2: first use cleaning machine to clean up the required multi-flavor seafood and various ingredients and prepare enough distiller's grains, with 10 as the base rate, the ratio of squid, sea crab, oyster, conch, and seaweed in multi-flavor seafood is 6.5: 4.5: 2.5: 1.5: 1.5 Weigh 65kg of squid, 45kg of sea crab, 25kg of oyster, 15kg of conch, and 15kg of kelp, respectively, pulverize with a pulverizer and stir with a mixer to form a mixed sauce;

[0024] According to the ingredients, the ratio of tomato, pepper, pepper, star anise, ginger, garlic and salt is 5.5:3.5:1.5:1.5:1.5:1.5:2.5 Weigh tomato 55kg, pepper 35kg, pepper 15kg, star anise 15kg, ginger 15kg, garlic 15kg, salt 25kg, crushed with a grinder and stirred with a mixer to form a mixed ingredient;

[0025] Then take 100 as the base rate, weigh 650kg of mixed sauce and 150kg of mixed ingredients according to the ratio of mixed sauce and mixed ingredients of 6.5:1.5, and put them into a mixer to stir ev...

Embodiment 3

[0029] Embodiment 3: first use the cleaning machine to clean up the required multi-flavor seafood and various ingredients and prepare distiller's grains. With 10 as the base rate, the ratio of multi-flavor seafood to squid, sea crab, oyster, conch, and seaweed is 7:4:3:1:2 Weigh 70kg of squid, 40kg of sea crab, 30kg of oyster, 10kg of conch, and 20kg of kelp, respectively, and pulverize with a pulverizer and stir with a mixer to form a mixed sauce;

[0030] Weigh 60kg of tomato, 40kg of pepper, 10kg of pepper, 20kg of star anise, and old ginger according to the ratio of tomato, pepper, pepper, star anise, ginger, garlic and salt in the ingredients: 6:4:1:2:1:2:3 10kg, garlic 20kg, salt 30kg, crushed with a grinder and stirred with a mixer to form a mixed ingredient;

[0031] Then take 100 as the base rate, weigh 600kg of mixed sauce and 100kg of mixed ingredients according to the ratio of mixed sauce and mixed ingredients of 6:1, and put them into a mixer to stir evenly;

[0...

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PUM

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Abstract

The invention relates to a high-quality refined multi-flavor seafood lees sauce. The preparation method comprises: by adopting 10 as a base rate, respectively weighing squid, portunus trituberculatus, oysters, sea snail and kelp according to a ratio of 6-7:5-4:2-3:2-1:1-2, crushing with a crusher, and uniformly stirring with a stirrer to form a mixed sauce material; respectively weighing tomato, hot pepper, piper nigrum l, illicium verum hook.f, old ginger, garlic clove and edible salt according to a ratio of 5-6:3-4:2-1:1-2:2-1:1-2:2-3, crushing with the crusher, and uniformly stirring with the stirrer to form a mixed ingredient; by adopting 100 as the base rate, weighing the mixed sauce material and the mixed ingredient according to a ratio of 7-6:2-1, simultaneously pouring into the stirrer, and uniformly stirring; and pouring the uniformly-stirred high-quality refined multi-flavor seafood lees sauce raw material into a cooking machine, carrying out heating cooking sterilization for 1-2 h to achieve a cooked state, filling into a health bottle by using a special filling machine, carrying out sealed storage and quality improvement for 7-9 days, and unsealing to obtain the elegant high-quality refined multi-flavor seafood lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

Description

technical field [0001] The invention relates to a bad sauce, in particular to a high-quality refined multi-taste seafood bad sauce. [0002] technical background [0003] At present, although there are many kinds of sauces in urban and rural shopping malls, there is not yet a high-quality refined multi-flavor seafood lees sauce that is rich in seafood flavor characteristics and delicious and delicious with the multi-flavor seafood and distiller's grains and ingredients optimized. And along with the intensity of protection of marine ecological environment and the increase year by year of the breeding area of ​​the multi-flavored seafood, it often causes the unsalable and depreciation of the multi-flavored seafood products. Simultaneously, the leftover distiller's grains after various adopting main miscellaneous grain wine brewing enterprises to make wine, mostly cause the waste of available resources because technical problems fail to make full use of. Therefore, be necessary...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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