CN103584067A - Hoisin sauce powder - Google Patents
Hoisin sauce powder Download PDFInfo
- Publication number
- CN103584067A CN103584067A CN201310550952.6A CN201310550952A CN103584067A CN 103584067 A CN103584067 A CN 103584067A CN 201310550952 A CN201310550952 A CN 201310550952A CN 103584067 A CN103584067 A CN 103584067A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- powder
- horseradish
- sauce powder
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 12
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 12
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000014102 seafood Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000015089 cold sauces Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention provides hoisin sauce powder. The hoisin sauce powder consists of the following components in parts by weight: 30 to 40 parts of maltodextrin, 20 to 30 parts of glucose, 10 to 15 parts of crab meal, 10 to 15 parts of shrimp meal, 8 to 12 parts of whole egg powder, 5 to 10 parts of pregelatinized starch, 3 to 5 parts of edible salt and 0.2 to 0.4 part of horseradish powder. Horseradish sauce is prepared from the horseradish sauce powder simply, conveniently and quickly, and hot or cold horseradish sauce can be prepared by mixing the horseradish sauce powder and quantitative hot water or cold water uniformly and whipping properly, so the preparation procedures are simplified, the technical requirement is reduced, and the condition is created for popularizing a sauce product to people's dining tables.
Description
Technical field
The invention belongs to food processing field, relate to flavouring, relate in particular to a kind of seafood sauce powder.
Background technology
Sauce, title, from the transliteration of English Sauce, is a kind of liquid made from long-used soup, grease, vegetables, fruit flavouring or semi-fluid dip.Sauce, playing very important effect aspect the cuisine variation of western-style food, can change the pattern of dish, strengthens the flavour of dish, improves the appearance luster of dish etc., and hot sauce also can play the effect of insulation vegetable.
Sauce mainly divides cold sauce and the large class of hot sauce two, has again the various tastes such as salty, sour, sweet, peppery, and concrete kind is very many.The traditional fabrication method more complicated of sauce, generally take beef in own juice soup, chicken clear soup, Vegetable soup, milk, cultured milk, grease and vinegar etc. is raw material, need cook's long-time, multi-step operation in person, just can make, process is loaded down with trivial details, and specification requirement is high, the raw material types needing is many, human factor impact is large, the poor stability of quality, serious hindrance universal to common people's dining table of sauce product.
Summary of the invention
The object of the present invention is to provide a kind of seafood sauce powder, with it, make seafood sauce simple, convenient, fast, only need seafood sauce powder and quantitative hot water or cold water mix is even, suitably dismiss, can be made into heat or cold seafood sauce, simplify production process, reduced specification requirement, for sauce product spreads to common people's dining table, created condition.
A sauce powder, its weight portion is composed as follows: maltodextrin 30～40, glucose 20～30, crab meat 10～15, shrimp med 10～15, dried whole-egg 8～12, pre-gelatinized starch 5～10, edible salt 3～5, horseradish powder 0.2～0.4.
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: maltodextrin, glucose, crab meat, shrimp med, dried whole-egg, pre-gelatinized starch, edible salt, horseradish powder are pressed after formula rate weighing, mixed.
The using method of seafood sauce powder:
While making seafood sauce with seafood sauce powder, only need add water, stir, suitably dismiss, the weight ratio that adds water is seafood sauce powder: water=1:2～3, and make hot sauce and need add hot water, if make cold sauce, add normal-temperature water.
Specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Maltodextrin 30, glucose 20, crab meat 10, shrimp med 10, dried whole-egg 8, pre-gelatinized starch 5, edible salt 3, horseradish powder 0.2.
Preparation method: maltodextrin, glucose, crab meat, shrimp med, dried whole-egg, pre-gelatinized starch, edible salt, horseradish powder are pressed after formula rate weighing, mixed.
Embodiment 2
Raw material proportioning (weight portion)
Maltodextrin 40, glucose 30, crab meat 15, shrimp med 15, dried whole-egg 12, pre-gelatinized starch 10, edible salt 5, horseradish powder 0.4.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Maltodextrin 35, glucose 25, crab meat 12, shrimp med 13, dried whole-egg 10, pre-gelatinized starch 8, edible salt 4, horseradish powder 0.3.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a seafood sauce powder, its weight portion is composed as follows: maltodextrin 30～40, glucose 20～30, crab meat 10～15, shrimp med 10～15, dried whole-egg 8～12, pre-gelatinized starch 5～10, edible salt 3～5, horseradish powder 0.2～0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550952.6A CN103584067A (en) | 2013-11-09 | 2013-11-09 | Hoisin sauce powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550952.6A CN103584067A (en) | 2013-11-09 | 2013-11-09 | Hoisin sauce powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584067A true CN103584067A (en) | 2014-02-19 |
Family
ID=50074551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310550952.6A Pending CN103584067A (en) | 2013-11-09 | 2013-11-09 | Hoisin sauce powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584067A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58129947A (en) * | 1982-01-27 | 1983-08-03 | Katayama Taro | Flavors |
| CN101077172A (en) * | 2007-06-28 | 2007-11-28 | 天津春发食品配料有限公司 | Natural crab ovary sauce and preparation method thereof |
| CN101390601A (en) * | 2008-11-05 | 2009-03-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavourings and preparation method thereof |
| CN101422227A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Crab deep-processing flavoring products and manufacture technique thereof |
| CN102038173A (en) * | 2009-10-21 | 2011-05-04 | 东港市慧海海洋生物科技开发有限公司 | Fresh sea crab nutrition condiment and preparation method thereof |
-
2013
- 2013-11-09 CN CN201310550952.6A patent/CN103584067A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58129947A (en) * | 1982-01-27 | 1983-08-03 | Katayama Taro | Flavors |
| CN101077172A (en) * | 2007-06-28 | 2007-11-28 | 天津春发食品配料有限公司 | Natural crab ovary sauce and preparation method thereof |
| CN101422227A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Crab deep-processing flavoring products and manufacture technique thereof |
| CN101390601A (en) * | 2008-11-05 | 2009-03-25 | 安徽省芬格欣食品有限公司 | Soup block compound flavourings and preparation method thereof |
| CN102038173A (en) * | 2009-10-21 | 2011-05-04 | 东港市慧海海洋生物科技开发有限公司 | Fresh sea crab nutrition condiment and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |