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Common seepweed sauce and preparation method thereof

A technology of Suaeda salsa and Suaeda salsa, which is applied in chemical instruments and methods, mixers, food science, etc., can solve the problem of high salt content in soybean paste, and achieve the effect of great economic value and easy absorption

Pending Publication Date: 2019-03-12
碱蓬先创科技(盘锦)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is currently no one solution to the high salt content of doenjang

Method used

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  • Common seepweed sauce and preparation method thereof
  • Common seepweed sauce and preparation method thereof
  • Common seepweed sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] The Suaeda salsa sauce in this embodiment is made from the following raw materials in parts by weight: 25 parts of Suaeda salsa, 2 parts of shallots, 1.5 parts of ginger, and 1 part of garlic.

[0078] The preparation method of present embodiment Suaeda salsa sauce is as follows:

[0079] Step 1, selection of raw materials: select Suaeda salsa tender stems, bright and bright color, and high nutrient content as raw materials;

[0080] Step 2. Cleaning: Clean the tender stems of Suaeda salsa 1-3 times with a food washing machine;

[0081] Step 3. Remove fishy smell: put the cleaned Suaeda salsa into boiling water for 2-3 minutes to remove the fishy smell in Suaeda salsa and soften the tender stems of Suaeda salsa for easy crushing and beating;

[0082] Step 4, preheating and beating: use a heater to preheat the blanched Suaeda salsa, and the temperature is 75° C., and send it into the beater for crushing and beating to obtain the Suaeda salsa juice;

[0083] Step 5. Pre...

Embodiment 2

[0088] The Suaeda salsa sauce in this embodiment is made from the following raw materials in parts by weight: 35 parts of Suaeda salsa, 5 parts of shallots, 1.5 parts of ginger, and 1 part of garlic.

[0089] The preparation method of present embodiment Suaeda salsa sauce is as follows:

[0090] Step 1, selection of raw materials: select Suaeda salsa tender stems, bright and bright color, and high nutrient content as raw materials;

[0091] Step 2. Cleaning: Clean the tender stems of Suaeda salsa 1-3 times with a food washing machine;

[0092] Step 3. Remove fishy smell: put the cleaned Suaeda salsa into boiling water for 2-3 minutes to remove the fishy smell in Suaeda salsa and soften the tender stems of Suaeda salsa for easy crushing and beating;

[0093] Step 4, preheating and beating: use the heater to preheat the blanched Suaeda salsa, the temperature is 85°C, send it into the beater, and carry out crushing and beating to obtain the Suaeda salsa juice;

[0094] Step 5. ...

Embodiment 3

[0099] The Suaeda salsa sauce in this embodiment is made from the following raw materials in parts by weight: 15 parts by weight of Suaeda salsa, 1 part of green onion, 1 part of ginger, and 1 part of garlic.

[0100] The preparation method of present embodiment Suaeda salsa sauce is as follows:

[0101] Step 1, selection of raw materials: select Suaeda salsa tender stems, bright and bright color, and high nutrient content as raw materials;

[0102] Step 2. Cleaning: Clean the tender stems of Suaeda salsa 1-3 times with a food washing machine;

[0103] Step 3. Remove fishy smell: put the cleaned Suaeda salsa into boiling water for 2-3 minutes to remove the fishy smell in Suaeda salsa and soften the tender stems of Suaeda salsa for easy crushing and beating;

[0104] Step 4, preheating and beating: use the heater to preheat the blanched Suaeda salsa, the temperature is 65°C, send it into the beater, and carry out crushing and beating to obtain the Suaeda salsa juice;

[0105]...

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Abstract

The invention relates to common seepweed sauce and a preparation method of the sauce, and relates to a sauce. The common seepweed sauce is prepared from the following raw materials in parts by weight:10-40 parts of common seepweed, 1-5 parts of scallion, 1-3 parts of ginger and 1-3 parts of garlic, wherein the common seepweed is common seepweed fresh and tender stems or leaves or juice that is extracted from the common seepweed and contains common seepweed biogenetic salt. According to the common seepweed sauce and the preparation method of the common seepweed sauce, the biogenetic salt in aseawater vegetable, namely the common seepweed, is used for replacing edible salt added during traditional sauce preparation; in a preparation process, the common seepweed sauce can be prepared by a specific saline taste of the common seepweed; the edible salt is not required to be added; the biogenetic salt in the seawater vegetable, namely the common seepweed, is organic salt and is low in sodium content, has a good prevention effect on hypertension and is different from daily inorganic salt that easily causes the hypertension; and the common seepweed sauce is safer and more nutritive, is absorbed by a human body more easily, is green and purely natural health food, meets pursuits of people in the large health age and has a great economic value.

Description

technical field [0001] The invention relates to a sauce, in particular to a Suaeda salsa sauce and a preparation method thereof. Background technique [0002] Sauce has also obtained very high attention as an important condiment and accompaniment food in people's daily dietary life. Sauce is a fermented condiment invented in China, which has a history of thousands of years. Sauce is often used in the diet of Chinese families. The food after adding the sauce condiment is delicious, and the color, smell and smell of the food are all improved, and because the sauce is formed by fermentation, it has rich nutritional value. Dajiang, also known as yellow sauce, is a savory condiment brewed from soybeans and flour through cooking, koji making, fermentation and other processes. It is one of the necessary condiments on the northern table. Soybeans are processed into miso. During the processing, due to the action of enzymes, more phosphorus, calcium, iron and other substances in be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L33/105B01F7/18A23L11/50
CPCA23L27/60A23L33/00A23L33/105A23V2002/00A23L11/50B01F27/90B01F2101/06A23V2200/326A23V2250/21A23V2250/511A23V2250/502
Inventor 李泓胜
Owner 碱蓬先创科技(盘锦)有限公司
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