CN101091518A - Technique for preparing lobster sauce of shredded sleeve-fish - Google Patents
Technique for preparing lobster sauce of shredded sleeve-fish Download PDFInfo
- Publication number
- CN101091518A CN101091518A CNA2006100868630A CN200610086863A CN101091518A CN 101091518 A CN101091518 A CN 101091518A CN A2006100868630 A CNA2006100868630 A CN A2006100868630A CN 200610086863 A CN200610086863 A CN 200610086863A CN 101091518 A CN101091518 A CN 101091518A
- Authority
- CN
- China
- Prior art keywords
- raw material
- fermented soya
- soya bean
- shredded
- squid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The present invention relates to a production process of squid shreds fermented soya beans. Said production process is characterized by that firstly, it prepares three kinds of raw materials: (1), soaking dried squid in water, draining, shredding, deep-frying and draining so as to obtain squid shreds raw material; (2), deep-frying naturally-fermented soya beans by using rape seed oil and draining so as to obtain fermented soya bean raw material; and (3), crushing salted hot pepper so as to obtain hot pepper aw material. Then adopts the following several steps: pouring rape seed oil into a cooking pan, heating, adding crushed garlic head and onion, adding above-mentioned three raw materials, then adding natural spicery and white sugar, cooking and sterilizing, and adding a certain quantity of sodium benzoate.
Description
Technical field:
The present invention relates to a kind of improvement of fermented soya bean manufacture craft.
Background technology:
The goods that many fermented soya bean are arranged on the market now, have and cook flavouring, have and cook food, fermented soya bean are as a kind of flavouring, consumption in daily life is very big, and is closely related with people's life, and China does not have the national standard and the industry standard of fermented soya bean, to such an extent as to quality can not get basic assurance, very different, very big influence to people's healthy generation, in addition, because producing the employed raw material of fermented soya bean also is not quite similar, so that taste is also different, the fermented soya bean product in market is also not enough in innovation now, does not have can accomplish to weed out the old and bring forth the new, particularly on the batching of raw material, there is not the thinking of innovation.The selection of this external raw material and above the control of deal also has control bad, and the higher problem of product cost is existed.And these fermented soya bean tastes are single, lack variation.
Summary of the invention:
The present invention has designed a kind of manufacture craft of lobster sauce of shredded sleeve-fish, it improved fermented soya bean quality, strengthened production technology, reduced production cost, improved the competitiveness of product in market.Specific embodiments of the present invention is as follows: at first comprise getting the raw materials ready of following three kinds of materials raw material processing is standby, 1, fresh squid dried meat is soaked and drain, chopping, explode ripe and drain oil with rape oil, as shredded squid raw material 1; 2, natural fermented fermented soya bean are exploded perfume and drain oil with rape oil, as fermented soya bean raw material 2; 3, the salted chilli bar is pulverized as the capsicum bar get the raw materials ready 3; Then to above-mentioned raw material carry out boiling, the packing key step is as follows: will rape oil add heating in the pot, put into the head of garlic, the onion that pulverize, shredded squid raw material 1, fermented soya bean raw material 2, capsicum bar above adding in the step get the raw materials ready 3, add natural flavor, white sugar then, boiling sterilization adds certain amount of sodium benzoate, then finished product is cooled off, check is packed finished product.Formulated corresponding target level of product quality on product, improved the manufacture craft of fermented soya bean, increased the taste of fermented soya bean, the ratio of strict each constituent of control has reduced production cost, strengthens Enterprises'Competitiveness.
Description of drawings:
Fig. 1 is a process chart of getting the raw materials ready of the present invention, and Fig. 2 is the process chart of boiling among the present invention, packing.
The specific embodiment:
As shown in Figure 1, 2, specific embodiments technological process of the present invention is: at first comprise getting the raw materials ready of following three kinds of materials raw material processing is standby, 1, fresh squid dried meat is soaked and drain, chopping, explode ripe and drain oil with rape oil, as shredded squid raw material 1; 2, natural fermented fermented soya bean are exploded perfume and drain oil with rape oil, as fermented soya bean raw material 2; 3, the salted chilli bar is pulverized as the capsicum bar get the raw materials ready 3; Then to above-mentioned raw material carry out boiling, the packing key step is as follows: will rape oil add heating in the pot, put into the head of garlic, the onion that pulverize, shredded squid raw material 1, fermented soya bean raw material 2, capsicum bar above adding in the step get the raw materials ready 3, add natural flavor, white sugar then, boiling sterilization adds certain amount of sodium benzoate, then finished product is cooled off, check is packed finished product.The present invention is aspect the making product, formulated corresponding standard, to guarantee the quality of product, take the key technical indexes that the requirement of supplementary material is arranged, the sense organ requirement, physical and chemical index and sanitary index, because the quality quality of supplementary material directly has influence on the quality of the quality of product, therefore must make stipulations to main supplementary material, the standard and the industry standard that all will meet country, meet the needs of production, characteristics according to the primary raw material of product, stipulated the color and luster of product, fragrance, form, the requirement of flavour and impurity, on physical and chemical index, stipulated solid content according to product characteristics, total acid, amino acid nitrogen, protein, salt, total arsenic, lead and food additives, big more its contained composition of solid content is just many more, but many more costs are also just big more, in order to guarantee product quality and competitiveness, stipulate that its value is not less than 35%, determining of total acid also is to formulate according to the material of product, and too big proof product is also spoiled.Because product is that beans is arranged, all have stipulated that amino-acid nitrogen, protein guarantees that the beans of its adding can be not too small, guarantee the quality of product, salt is that fermented soya bean mainly one of are prepared burden, and the too little fermented soya bean that make easily are spoiled, and its value is for being not less than 0.8%, also to meet the GB2760 standard at food additives in addition, total arsenic and plumbous by in the food to the requirement of its regulation, microbiological indicator is to be made by soya bean owing to this product, has formulated coliform, AFB in conjunction with the sanitary standard of its characteristics and sauce
1, pathogenic bacteria.On detect, on enterprise warehouse or production line, carry out random sampling by lot number, product is by extracting 4 casees below 100 the casees in batches, 6 of the extractions more than 500 casees, extract 1 bottle from every case again, wherein half makes check usefulness, half is sealed up for safekeeping by both party jointly, and as reinspection, arbitration is used.So product detect and the product standard of supplementary material on, make product quality get assurance, the also taste of the product of corresponding assurance, sense organ, form, color and luster, solids or the like have obtained corresponding assurance, thereby also reduce cost, and increase Enterprises'Competitiveness.
Claims (1)
1, a kind of manufacture craft of lobster sauce of shredded sleeve-fish, specific embodiments of the present invention is as follows: at first raw material is processed standby the getting the raw materials ready of following three kinds of materials that comprise, 1, with fresh squid dried meat soaked and drain, chopping, fried ripe and drain oil with rape oil, as shredded squid raw material (1); 2, natural fermented fermented soya bean are exploded perfume and drain oil with rape oil, as fermented soya bean raw material (2); 3, will become the capsicum bar to pulverize as capsicum bar get the raw materials ready (3); Then to above-mentioned raw material carry out boiling, the packing key step is as follows: will rape oil add heating in the pot, put into the head of garlic, the onion that pulverize, shredded squid raw material (1), fermented soya bean raw material (2), capsicum bar above adding in the step get the raw materials ready (3), add natural flavor, white sugar then, boiling sterilization adds certain amount of sodium benzoate, then finished product is cooled off, check is packed finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100868630A CN101091518A (en) | 2006-06-22 | 2006-06-22 | Technique for preparing lobster sauce of shredded sleeve-fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100868630A CN101091518A (en) | 2006-06-22 | 2006-06-22 | Technique for preparing lobster sauce of shredded sleeve-fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101091518A true CN101091518A (en) | 2007-12-26 |
Family
ID=38990101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100868630A Pending CN101091518A (en) | 2006-06-22 | 2006-06-22 | Technique for preparing lobster sauce of shredded sleeve-fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101091518A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229980A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Panax Notoginseng-containing healthcare fermented soya bean and preparation method thereof |
| CN104207071A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Sauce-taste flavoring powder with squid and processing method thereof |
-
2006
- 2006-06-22 CN CNA2006100868630A patent/CN101091518A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229980A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Panax Notoginseng-containing healthcare fermented soya bean and preparation method thereof |
| CN104207071A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Sauce-taste flavoring powder with squid and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107822050B (en) | Secondary fermentation red sour soup and preparation method thereof | |
| CN103039924A (en) | Spicy Chinese allium black pickle and processing method thereof | |
| CN105124504A (en) | Edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish | |
| CN105361049A (en) | Making method of pickled vegetables | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN113317487B (en) | Green, safe and long-shelf-life agaricus bisporus beef chili sauce and preparation method thereof | |
| CN101878885B (en) | Parslane herb pickles and preparation method thereof | |
| CN105146479A (en) | Delicious compound flavor sauce and preparation method thereof | |
| CN101361576B (en) | Razor clam sauce and preparation method thereof | |
| CN100502690C (en) | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi | |
| CN104095208A (en) | Canned edible bean and preparation method thereof | |
| CN101091518A (en) | Technique for preparing lobster sauce of shredded sleeve-fish | |
| Göğüş et al. | Functional and nutritional properties of some turkish traditional foods | |
| KR101168351B1 (en) | Thick soy paste mixed with red peppers containing a catfish, a process for the preparation thereof, and a dish comprising the same | |
| Bisht et al. | Bamboo shoots for food in North-East India: conventional and contemporary | |
| KR100763842B1 (en) | Onion,garlic samjang and it's making method | |
| KR101289986B1 (en) | Development of Dduck Galbi Added with Ripened Korean Cabbage Kimchi | |
| Lee | Soybean Sauce Culture on the Korean Peninsula | |
| KR20130046017A (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN108783390A (en) | A kind of paste flavor seasoning and preparation method thereof | |
| CN106722820A (en) | A kind of crab oil sauce and preparation method thereof | |
| KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
| KR101807216B1 (en) | Soup of chopped beef for instant cooking and manufacturing method thereof | |
| KR101334398B1 (en) | Soy sauce containing pear enzyme liquid and manufacturing method thereof | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20080704 Address after: Shanwei City, Guangdong province water straight lane No. 42 Applicant after: Liu Shi Cheng Co-applicant after: Liao Shilang Address before: Shanwei City, Guangdong province water straight lane No. 42 Applicant before: Liu Shicheng |
|
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20071226 |