Cuttlefish juice composite sauce and preparation method thereof

A technology of cuttlefish juice and seasoning sauce, which is applied in the field of cuttlefish juice compound seasoning sauce and its preparation, can solve the problems of not being dark enough and uniform in color, and the taste of sauce is not delicate enough, so as to achieve rich taste, increase the uniformity of color and smoothness of juice Effect

Active Publication Date: 2020-11-17
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method uses a large number of mixed vegetables with strong flavors to suppress the fishy smell of cuttlefish juice and make its taste more acceptable to Chinese people, it also conceals the original sweet taste of cuttlefish juice. The cuttlefish juice obtained in the method is only simply filtered, without further grinding and refinement, the taste of the sauce will not be delicate enough, and the color will not be black and bright enough and uniform

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A cuttlefish juice compound seasoning sauce, the seasoning sauce comprises the following raw materials by weight: original cuttlefish juice 10-17, edible oil 20-25, tomato sauce 10-16, syrup 6-10, onion 4-10, garlic 1- 4. Soy sauce 4-8, fish sauce 4-8, yeast extract 2-5, condensed milk 4-7, dehydrated onion powder 0.5-1.5, black pepper powder 0.1-0.5, water 8-14.

[0030] Wherein, the edible oil is selected from any one or more of rapeseed oil, olive oil, camellia oil, soybean oil, peanut oil, sunflower oil, and butter; black pepper is 40-60 mesh, and the dehydrated onion powder is 60-100 mesh.

Embodiment 2

[0032] A method for preparing cuttlefish juice compound sauce, the method comprises the following steps:

[0033] Heat the cooked cooking oil, cool it to the first temperature, add minced onion and minced garlic, stir fry until fragrant and soften;

[0034] Add the tomato sauce and fry for the first time, then add the original cuttlefish juice, fish sauce, soy sauce and water in turn and stir well;

[0035] Bring to a boil, add syrup, yeast extract and condensed milk, and stir-fry until the sauce is thick;

[0036] Add black pepper powder, dehydrated onion powder and stir fry evenly;

[0037] Filling, sterilization and cooling.

[0038] Wherein, the first temperature is 110-115°C, and the first time is 4-7min.

Embodiment 3

[0040] The preparation method of original cuttlefish juice is as follows: squid juice is extruded from cuttlefish sacs, water, edible salt and acetylated distarch phosphate are added, mixed evenly, sterilized by colloid mill, boiled, sterilized and filled.

[0041] Minced onion and minced garlic are washed onions, peeled garlic minced or machine crushed into minced or minced pieces smaller than 4 mm, respectively.

[0042] Sterilization is to keep the vacuum-sealed compound cuttlefish sauce at 95-98°C for 15-30min.

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PUM

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Abstract

The invention belongs to the field of food processing, and discloses cuttlefish juice composite sauce and a preparation method thereof. The sauce is prepared from the following raw materials of, in parts by weight, 10-17 parts of original cuttlefish juice, 20-25 parts of edible oil, 10-16 parts of tomato sauce, 6-10 parts of syrup, 4-10 parts of onions, 1-4 parts of garlic, 4-8 parts of soy sauce,4-8 parts of fish sauce, 2-5 parts of yeast extract, 4-7 parts of condensed milk, 0.5-1.5 part of dehydrated onion powder, 0.1-0.5 part of black pepper powder and 8-14 parts of water. The cuttlefishjuice composite sauce prepared through the method has the characteristics of fine and smooth taste, delicious taste, black and bright color and luster and long shelf life, and is also a composite seasoning with high nutritional and health-care values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cuttlefish juice compound sauce and a preparation method thereof. Background technique [0002] Cuttlefish juice is a black mucus extracted from the ink sacs in the cuttlefish. According to the analysis, the main component of cuttlefish juice is melanin. In addition, it is also rich in high-quality protein, mucopolysaccharide, amino acid and other nutrients, and has extremely high biological activity. Cuttlefish is an economical cephalopod with abundant resources and high output in the coastal areas of my country, but people usually only eat cuttlefish meat or perform simple rough processing, and cuttlefish juice is washed away as waste, resulting in huge waste of resources. At present, the research on cuttlefish juice at home and abroad is mainly to process it into medicinal materials or pigments, but the problems of deep black color and easy fishy deterioration restrict its re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/50A23L27/10A23L17/50
CPCA23L27/60A23L27/63A23L27/50A23L27/10A23L17/50A23V2002/00A23V2200/16A23V2250/18A23V2250/218A23V2200/14A23V2250/1614Y02A40/90
Inventor 王艺涵赵钢黄家红罗新兴
Owner 四川白家阿宽食品产业股份有限公司
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