CN103892244A - Inkfish sauce - Google Patents
Inkfish sauce Download PDFInfo
- Publication number
- CN103892244A CN103892244A CN201210574370.7A CN201210574370A CN103892244A CN 103892244 A CN103892244 A CN 103892244A CN 201210574370 A CN201210574370 A CN 201210574370A CN 103892244 A CN103892244 A CN 103892244A
- Authority
- CN
- China
- Prior art keywords
- inkfish
- parts
- sauce
- chickens
- extract
- 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
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
- A23L17/50—Molluscs
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention relates to the technical field of foodstuff, and specifically relates to an inkfish sauce. The inkfish sauce comprises the raw materials in parts by weight: 5-90 parts of inkfish, 2-4 parts of cooking wine, 13 parts of ginger juice, 0.5-1 parts of chickens' extract, 5-8 parts of egg white and 2-4 parts of edible salt. The inkfish sauce is prepared by performing quick freezing, unfreezing, cleaning, water draining, sealing fermentation on inkfish, and adding condiments and stirring uniformly. The invention aims at providing the high-protein low-fat inkfish sauce.
Description
Technical field
The present invention relates to the technical field of food, specifically a kind of inkfish sauce.
Background technology
At present sauce is on the market of a great variety, and along with people progressively improve the requirement of diet, if provide, a kind of to adopt inkfish be that the sauce that raw material is made is necessary, inkfish can say that whole body is precious, not only sense of taste is fresh and crisp tasty and refreshing, has higher nutritive value, and is rich in medical value.The every hectogram meat of inkfish is containing 13 grams, protein, and only 0.7 gram, fat, also contains the necessary materials of human body such as carbohydrate and vitamin A, B family vitamin and calcium, phosphorus, iron, is a kind of high protein and low fat nourishing food.
Summary of the invention
The object of this invention is to provide a kind of high protein, low-fat inkfish sauce.
The technical solution used in the present invention is, a kind of inkfish sauce, and the parts by weight of described each raw material are respectively inkfish 5-90 part, cooking wine 2-4 part, ginger juice 1-3 part, chickens' extract 0.5-1 part, egg white 5-8 part and edible salt 2-4 part; By the inkfish after selecting through quick-frozen, thaw, after cleaning, draining through sealing and fermenting, add condiment and stir and make.
Advantage of the present invention is that inkfish has higher nutritive value and medical value.
The specific embodiment
The present invention is further described with the following Examples.
Embodiment 1, a kind of inkfish sauce, the parts by weight of described each raw material are respectively 2 parts of 5 parts of inkfishes, 2 parts of cooking wine, 1 part of ginger juice, 0.5 part of chickens' extract, 5 parts, egg white and edible salts; By after selecting through quick-frozen, thaw, inkfish after cleaning, draining puts into fermentation tank sealing and fermenting after 5-6 days after stirring, and puts into cooking wine, ginger juice, chickens' extract, egg white and edible salt, stir.
Embodiment 2, a kind of inkfish sauce, the parts by weight of described each raw material are respectively 4 parts of 90 parts of inkfishes, 4 parts of cooking wine, 3 parts of ginger juice, 1 part of chickens' extract, 8 parts, egg white and edible salts; By after selecting through quick-frozen, thaw, inkfish after cleaning, draining puts into fermentation tank sealing and fermenting after 5-6 days after stirring, and puts into cooking wine, ginger juice, chickens' extract, egg white and edible salt, stir.
Should be understood that this embodiment is only not used in and limits the scope of the invention for the present invention is described.In addition, should be understood that those skilled in the art can make various changes or modifications the present invention after having read the content that the present invention lectures, within these equivalent form of values fall within the protection domain that the application appended claims limits equally.
Claims (1)
1. an inkfish sauce, is characterized in that, the parts by weight of described each raw material are respectively inkfish 5-90 part, cooking wine 2-4 part, 13 parts of ginger juice, chickens' extract 0.5-1 part, egg white 5-8 part and edible salt 2-4 part; By the inkfish after selecting through quick-frozen, thaw, after cleaning, draining through sealing and fermenting, add condiment and stir and make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574370.7A CN103892244A (en) | 2012-12-26 | 2012-12-26 | Inkfish sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210574370.7A CN103892244A (en) | 2012-12-26 | 2012-12-26 | Inkfish sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892244A true CN103892244A (en) | 2014-07-02 |
Family
ID=50984074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210574370.7A Pending CN103892244A (en) | 2012-12-26 | 2012-12-26 | Inkfish sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892244A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
| CN106072442A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of cuttlefish algae sauce and preparation method thereof |
-
2012
- 2012-12-26 CN CN201210574370.7A patent/CN103892244A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905218A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | Chinese yam and baby cuttlefish instant noodle sauce package |
| CN106072442A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of cuttlefish algae sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |