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Unfermented piper sarmentosum flavored seafood sauce and preparation method thereof

A fake lou-flavored hoisin sauce and unfermented technology, applied to the field of unfermented false lou-flavored hoisin sauce and its preparation, can solve the problem of affecting the taste and texture of the hoisin sauce, the taste of the finished hoisin sauce being too salty, and having no health-care effect, etc. problems, to achieve the effect of enriching varieties, improving health efficacy and enriching nutritional value

Inactive Publication Date: 2017-09-15
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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; diseases such as 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
In addition, the seafood sauce currently on the market still has problems such as heavy fishy smell and lack of health care effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of unfermented False Betel flavor hoisin sauce, described False betel flavor hoisin sauce is made up of the component of following mass parts:

[0024] 250g of Jiwei shrimp, 250g of sea bean sprouts, 125g of false betel leaves, 500g of Pixian bean paste, and 500g of salad oil.

[0025] The preparation method of above-mentioned false betel flavor hoisin sauce is as follows:

[0026] (1) Seafood raw material processing:

[0027] a. Put 250 grams of decapitated prawns into a meat grinder and grind them into minced prawns for later use;

[0028] b. Put the sea bean sprouts in boiling water and heat for 2 minutes, remove the shells and take 250 grams of meat, put them in a meat grinder and grind them into minced meat for later use;

[0029] c. Wash 125 grams of False Betel leaves, drain and cut into thin shreds for later use;

[0030] d. Basic sauce processing: Put 500 grams of Pixian bean paste into a meat grinder and grind it into a puree, and set aside;

[0031...

Embodiment 2

[0034] A kind of unfermented False Betel flavor hoisin sauce, described False betel flavor hoisin sauce is made up of the component of following mass parts:

[0035] 125g of Jiwei shrimp, 125g of sea bean sprouts, 63g of false betel leaves, 250g of Pixian bean paste, and 250g of salad oil.

[0036] The preparation method provided in this embodiment is the same as that in Example 1.

Embodiment 3

[0038] A kind of unfermented False Betel flavor hoisin sauce, described False betel flavor hoisin sauce is made up of the component of following mass parts:

[0039] 500g of Jiwei shrimp, 500g of sea bean sprouts, 250g of false betel leaves, 1000g of Pixian bean paste, and 1000g of salad oil.

[0040] The preparation method provided in this embodiment is the same as that in Example 1.

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PUM

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Abstract

The present invention relates to unfermented piper sarmentosum flavored seafood sauce and a preparation method thereof. The piper sarmentosum flavored seafood sauce consists of the following components in parts by mass: 125-500 parts of metapenaeus ensis, 125-500 parts of lingulae, 63-250 parts of piper sarmentosum leaves, 250-1,000 parts of Pixian thick broad-bean sauce and 250-1,000 parts of salad oil. The preparation method of the unfermented piper sarmentosum flavored seafood sauce is as follows: blend oil is heated and the raw materials are stir-fried to be fragrant and even to obtain the piper sarmentosum flavored seafood sauce. The piper sarmentosum leaves are added into the metapenaeus ensis and lingulae prepared sauce, on a basis of the seafood sauce, delicate fragrance of a special plant of the piper sarmentosum leaves is increased, the preparation method reduces stink odor of the seafood sauce, also increases new flavored characteristics and improves health-care effects of the seafood sauce, and the obtained seafood sauce has advantages of being mellow in flavor, delicious, fragrant and palatable, long in aftertaste, etc. The provided piper sarmentosum flavored seafood sauce is prepared by the stir-frying method, short in operation time and simple in technology. Besides, the preparation method focuses on controls of fire and matching and use of the raw materials on a technology, and provides the new seafood sauce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-fermented betel-flavored seafood sauce and a preparation method thereof. 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 in the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may cause high Blood pressure and other diseases. At the same time, the fermentation process will also destroy the protein of the raw material, which will affect the taste and mouthfeel of the seafood sauc...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/10A23L5/20A23L33/10A23L17/40A23L17/50A23L11/00A23L11/50
CPCA23L5/11A23L5/27A23L17/40A23L17/50A23L27/60A23L33/10A23L11/50
Inventor 马一平劳金娣杨龙飞李锐
Owner LINGNAN NORMAL UNIV
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