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Composite oyster sauce and preparation method thereof

A technology of oyster sauce and oyster sauce, which is applied in the field of compound oyster sauce and its preparation, can solve the problems of insufficient aroma and heavy fishy smell of oyster sauce, and achieve the effect of unique flavor and strong umami taste

Inactive Publication Date: 2020-01-14
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main purpose of the present invention is to provide a compound oyster sauce and its preparation method to solve the problems of insufficient aroma and heavy fishy smell of oyster sauce in the prior art

Method used

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preparation example Construction

[0027] According to another aspect of the present invention, there is also provided a method for preparing the above-mentioned compound oyster sauce, which includes the following steps: mixing raw materials including coriander juice, oyster juice and raw materials for removing fishy smell to obtain oil compound oyster sauce.

[0028] In the above preparation method of the present invention, compound oyster sauce is prepared by mixing and stirring raw materials such as coriander juice, oyster juice, and fishy-removing materials in specific proportions, and the prepared oyster sauce has a unique It has a strong flavor and rich layers, and its umami taste is rich and fragrant; it can be used in fish and meat dishes to achieve the effect of removing fishy smell.

[0029] In a preferred embodiment, the step of mixing and stirring the above-mentioned raw materials includes: S1, mixing and stirring the first raw materials including oyster juice and water; Mix and stir at ~100°C to ob...

Embodiment 1

[0036] The preparation method of the composite oyster sauce provided by the present embodiment comprises the following steps:

[0037] Add water to the coriander and pulverize it. After the pulverization, the diameter of the coriander is 1mm, and the coriander juice is obtained after being sieved through a filter with a mesh number of 100;

[0038] Mix and stir oyster juice, coriander juice, cooking wine, water, salt, white sugar, sodium glutamate and thickener at 60°C to obtain compound oyster sauce, wherein the total time of mixing and stirring is 20 minutes , The weight ratio of cooking wine, coriander juice and oyster juice is 1:0.5:7, and the consumption of other components is the same as in Example 1.

Embodiment 2

[0040] The preparation method of the composite oyster sauce provided by the present embodiment comprises the following steps:

[0041] Add water to the coriander and pulverize it. After the pulverization, the diameter of the coriander is 1mm, and the coriander juice is obtained after being sieved through a filter with a mesh number of 100;

[0042] mixing and stirring oyster juice, water, salt, white granulated sugar, sodium glutamate and a thickener to obtain the first mixture;

[0043]Mix and stir the first mixture, coriander juice and cooking wine at 70°C to obtain compound oyster sauce, wherein the total time of mixing and stirring is 50 minutes, and the weight ratio of cooking wine, coriander juice and oyster juice is 1:0.4 : 6, the consumption of all the other components is identical with embodiment 1.

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Abstract

The invention provides a composite oyster sauce and a preparation method thereof. The composite oyster sauce comprises coriander juice, oyster juice and defishying materials, wherein the weight ratioof the defishying materials to the coriander juice to the oyster juice is 1:(0.4-0.6):(6-8). The composite oyster sauce comprises the coriander juice, the oyster juice and the defishying materials which are in specific proportion. Through collocation of coriander and the defishying materials, the prepared oyster sauce has unique flavor and rich layering feeling, is rich in palatable taste and enables people to feel a sharp aroma. When being used for fish dishes, the composite oyster sauce can realize the defishying effect.

Description

technical field [0001] The invention relates to the technical field of soy sauce brewing, in particular to a compound oyster sauce and a preparation method thereof. Background technique [0002] Oyster sauce among the present invention is also called oyster oil. It is not only a compound condiment, but also an excellent nutritional product. It was originally used as an auxiliary material for seasoning by people in the coastal areas of South China and East China. In recent years, with the development of the economy and the circulation of commodities, it has gradually spread from the coast to the inland and from the sea to overseas, and is widely eaten. [0003] The protein content in oyster sauce is about 45-47%. It also contains various nutrients such as sugar, organic acid, iodine, calcium and vitamins. It contains more than 18 kinds of amino acids, including 8 kinds of amino acids necessary for human body. There are also organic acids (among them taurine is a unique comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L5/20
CPCA23L27/00A23L27/10A23L5/27A23V2002/00
Inventor 蔡秋芳侯庆云林华
Owner 烟台欣和企业食品有限公司
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