CN104223021A - Preparation and using methods of composite multi-flavor seafood sauce - Google Patents
Preparation and using methods of composite multi-flavor seafood sauce Download PDFInfo
- Publication number
- CN104223021A CN104223021A CN201410428430.3A CN201410428430A CN104223021A CN 104223021 A CN104223021 A CN 104223021A CN 201410428430 A CN201410428430 A CN 201410428430A CN 104223021 A CN104223021 A CN 104223021A
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- China
- Prior art keywords
- sauce
- flavor
- hoisin
- composite multi
- compound multi
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- 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
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to composite multi-flavor seafood sauce and a using method thereof, wherein the composite multi-flavor seafood sauce integrates different raw materials and flavors from China and the West as well as the Middle East and the Southeast Asia, is made of different materials and is low in fat, salt and sugar contents and free of essences. The composite multi-flavor seafood sauce can meet the requirements of the market for various tastes and food health, is suitable for use as accessory seasoning sauce when Chinese or western dishes are cooked or directly eaten, and can be used as seasoning sauce for cooking the Chinese or western dishes, cold or hot mixing sauce and seasoning sauce for dipping, hot pot, frying, cooking, stir-frying, braising, stewing and boiling. The composite multi-flavor seafood sauce can be industrially produced in batches to keep stable quality, can be prepared into flexible packages with various specifications, and can be frozen, refrigerated as well as stored and transported at normal temperature. The composite multi-flavor seafood sauce can be stored at normal temperature for 6 months, refrigerated for 18 months and frozen for 36 months, can be used as a commodity to be circulated on the market, and can be conveniently popularized and applied to cooking in restaurants, canteens and households.
Description
Technical field: the present invention relates to one with multiple flavouring-soy-sauce, seafood product and flavoring for raw material, a kind of hoisin sauce goods and using method thereof that can meet various tastes demand of preparation.Belong to cooking condiment field.Be applicable to assistant food tartar sauce when dish is cooked or directly eaten.
Technical background: sauce country is the earliest invented and used in China in the world, just has the record of " court official can not a day without sauce " as far back as spring and autumn.Develop into now, conventional art and new technology are very abundant, for Cooking Seasoning and edible sauce, of a great variety.Can be divided into from production technology: fermentation and formulated product.From local flavor point: mainly contain capsicum paste, hoisin sauce, meat flavour sauce, vegetable and fruit taste sauce, bacterium mushroom taste sauce etc.From raw material point, mainly: cereals; Aquatic products; Vegetable and fruit, mushroom; Meat; Spice class; Milk; Peanut sesame etc.Variety design is various, and materials are extremely extensive, and taste varies.Especially, after reform and opening-up, jam product is all found in domestic market all over the world.The taste demand of people is more and more diversified.Weigh demand kind and the standard of jam products from health perspectives, be rooted in the hearts of the people.The sauce that some high salt, high grease, higher unsaturated fatty acid, high chemical industry and chemicals add, market of having faded out.One kind of multiple taste compounds of the market demand, be easy to hoisin sauce goods of health and preparation method thereof.
Goal of the invention: innovate a kind of merge Chinese and western, middle Southeast Asia different material and local flavor, different materials, realize few fat, without the compound multi-flavor hoisin sauce of essence, less salt, low sugar and using method thereof.Adapt to market various tastes compound hoisin sauce and food health demand.
Summary of the invention: the present invention is with new material proportion architectural concept, choose China and foreign countries and Southeast Asia plurality of raw materials sauce, seafood material and flavoring, adopt unique batching and fabricating technology, achieve and prepare Low grease, the compound hoisin sauce of various tastes without essence, less salt, low sugar.This compound multi-flavor hoisin sauce, may be used for Chinese and Western dish cooking seasoning sauce, cool heat mixes sauce, dips in, rinses, decocts, burns, fries, boils in a covered pot over a slow fire, stewes, boils tartar sauce.Can industrialized mass production, make it steady quality, form all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Can be used as commodity market circulation.Facilitate food and drink meal point, authority canteen, the universal use of family cooking.
Technical scheme of the present invention:
Get for every batch: fresh flesh of fish 1000-2000g, garlic foam 500-1500g, shallot foam 500-1500g, ripe peanut powder 500-1500g, peanut butter 300-1000g, catsup 200-400g, satay paste 200-300g, curry powder 250-450g, salt 100-150g, chicken essence powder 100-150g, white sugar 250-350g, vanilla powder 10-30g, chilli 500g, salad oil 900-1100g, cooking wine 200-500g
By the oily quick-fried perfume (or spice) of capsicum, drop is fuel-displaced; (fried fragrant capsicum is used as him), stir-fry garlic, green onion powder go out fragrance, and frying is oppressed, fry with curry powder fragrant, fry out redness with catsup, add surplus stock frying, add water 500-1100g, mix uniform, boil, be diluted with water by 1 to 1, boiled, input canning line, is packaged as 5-10kg, 30-50g specification respectively, sends into freezing, freezer or Direct Distribution sells shops or user.To adapt to market circulation and to facilitate the demand of restaurant, dining room, family.
Beneficial effect of the present invention is: innovated a kind of compound multi-flavor hoisin sauce, reaches few grease, without essence interpolation, less salt, low sugar, multi-flavor compound feature.Enrich the kind of compound multi-flavor meat pulp, the demand of the compound meat pulp of many tastes that adapted to match well outside city's field alignment.This compound multi-flavor meat pulp, can be widely used in Chinese and Western dish and cook flavoring, cool hot spice, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil tartar sauce.Can industrialized mass production, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Solve prior art and product, the drawback that higher fatty acid, high grease, high salt, high sugar and essence exceed standard.Achieve the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
Achieve the goal of the invention of setting.
Tool of the present invention has the following advantages:
1, be compounded with China and foreign countries' main flavor and taste, form compound multi-flavor hoisin sauce, meet the demand of market to compound multi-flavor hoisin sauce;
2, without animal tallow, few grease, less salt, low sugar with add without essence material, form nuisanceless seasoning hoisin sauce, ensured healthy and food security;
3, material is easy to get, and manufacturing process is simple, and conventional equipment cost is low, economic and practical;
4, can suitability for industrialized production, can the stable and lot-size continuous seepage of products quality guarantee;
5, applied widely, can be used for the Chinese and western dish cooking tartar sauce, cool heat and mix sauce, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil tartar sauce, use value is high;
6, can freezing, refrigeration, ensure that storage, transport and market circulation;
7, multiple packing specification can be adopted, meet the universal use of restaurant, dining room and family;
Accompanying drawing illustrates:
Accompanying drawing, the map title: a kind of preparation process figure of compound multi-flavor sauce;
This figure is also specification digest accompanying drawing.
1., Feedstock treating in figure:; 2., green onion garlic, the flesh of fish is fried; 3., reinforced frying gradually; 4., batch mixing; 5., add water infusion; 6., water dilution; 7., heat; 8., filling; 9., finished product storage and sale.
Concrete enforcement example, and by reference to the accompanying drawings, the present invention is further described.
Embodiment: in making, often criticizes part choosing: fresh flesh of fish 1000-2000g, garlic foam 500-1500g, shallot foam 500-1500g, ripe peanut powder 500-1500g, peanut butter 300-1000g, catsup 200-400g, satay paste 200-300g, curry powder 250-450g, salt 100-150g, chicken essence powder 100-150g, white sugar 250-350g, vanilla powder 10-30g, chilli pepper (without seed) 500g, salad oil 900-1100g, cooking wine 200-500g, as in figure 1..
By the oily quick-fried perfume (or spice) of capsicum, drop is fuel-displaced, as in figure 1.; Fry garlic, green onion foam and go out fragrance, frying seafood fourth, as in figure 2.; Fry fragrant with curry powder, fry out redness with catsup, add surplus stock frying, as in figure 3.; Batch mixing, as in figure 4.; Add water 500-1100g, mixes uniform, and boils, as in figure 5.; Be diluted with water by 1 to 1, as in figure 6.; Heat boiled, as in figure 7.; Input canning line, be packaged as 5-10kg, 30-50g specification respectively, as in figure 8.; Send into freezing, freezer or Direct Distribution sells shops or user, as in figure 9..Namely the present invention is completed: a kind of making of compound multi-flavor meat pulp.
During use, cook according to made Chinese and Western dish, cool heat mixed, dip in, rinse, decoct, burn, fry, boil in a covered pot over a slow fire, stew, boil, required compound multi-flavor hoisin sauce requirement and seasoning time, directly get appropriate use.
Thus make the present invention effectively reach aforesaid goal of the invention.
Claims (7)
1. the preparation of a compound multi-flavor hoisin sauce and using method.Comprise choosing of raw and auxiliary material, weight proportion, processing method, fabrication processing, processing conditions, all technological parameters, product specification, the scope of application and method, Functional Design, comprise and be not limited to the scope that this patent is implemented to exemplify, be the scope of claim.
2. the preparation of a kind of compound multi-flavor hoisin sauce as claimed in claim 1 and using method.It is characterized in that utilizing various tastes sauce, seafood meat cubelets and China and foreign countries' flavoring to be raw material, and the raw and auxiliary material structure formed.Be different from existing single or plurality of raw materials sauce class, one or more taste sauce class single, is more different from and adds essence, spices, andvegetable fats, pickled fermented, salt marsh, sweet and sour salt marsh tartar sauce.One kind of multiple raw material sauce and multiple raw material compound, multiple taste, have China and foreign countries' composite flavor, few grease, less salt, low sugar, seasoning hoisin sauce without essence interpolation.
3. the distribution of a kind of compound multi-flavor hoisin sauce as described in claim 1,2, is through selected 3 kinds of China and foreign countries' finished product sauce, 6 kinds of China and foreign countries' raw material, 6 kinds of China and foreign countries' flavorings, respectively with number, the quality requirement of statement, through selected technique and machined parameters, process.
4. a kind of preparation method of compound multi-flavor hoisin sauce as described in claim 1,2,3, be with key elements such as stated material processing method, fabrication processing, all technological parameters, processing conditions, modes, constitute the claim of patent compound method of the present invention.
5. the Functional Design of a kind of compound multi-flavor hoisin sauce as described in right 1, the scope of application and method, be this patent statement, this compound multi-flavor hoisin sauce, may be used for the Chinese and Western dish cooking tartar sauce, cool hot spice sauce, dips in, rinses, decocts, burns, fries, boils in a covered pot over a slow fire, stewes, boils tartar sauce.
6. the preparation method of a kind of compound multi-flavor hoisin sauce as described in claim 1,2,3,4,5, achieve suitability for industrialized production, there is stably quality, meet the primary condition requirement coming into the market to circulate and transport, meet the universal use of restaurant, authority canteen and family.
7. the packing specification of a kind of compound multi-flavor hoisin sauce as described in claim 1,2,3,4,5,6, forms all size flexible package, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Ensure and meet the universal use of restaurant, authority canteen and family.Be applicable to the expansion of market circulation and use object.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428430.3A CN104223021A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor seafood sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410428430.3A CN104223021A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor seafood sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223021A true CN104223021A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410428430.3A Pending CN104223021A (en) | 2014-08-27 | 2014-08-27 | Preparation and using methods of composite multi-flavor seafood sauce |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418448A (en) * | 2016-09-22 | 2017-02-22 | 河南永达美基食品股份有限公司 | Seafood and chicken meat sauce and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178643A (en) * | 1997-10-22 | 1998-04-15 | 邵宏 | Shadie sauce and its preparing method |
| CN1309923A (en) * | 2001-03-08 | 2001-08-29 | 张玉生 | Thick chilli sauce and its making process |
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| JP2007104979A (en) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | Separate liquid dressing, and method for producing the same |
-
2014
- 2014-08-27 CN CN201410428430.3A patent/CN104223021A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178643A (en) * | 1997-10-22 | 1998-04-15 | 邵宏 | Shadie sauce and its preparing method |
| CN1309923A (en) * | 2001-03-08 | 2001-08-29 | 张玉生 | Thick chilli sauce and its making process |
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
| JP2007104979A (en) * | 2005-10-14 | 2007-04-26 | Miyagi Prefecture | Separate liquid dressing, and method for producing the same |
Non-Patent Citations (2)
| Title |
|---|
| 健英: "复制酱汁烹美肴", 《四川烹饪高等专科学校学报》 * |
| 尹耀仪: "一种特制的香辣酱", 《四川烹饪》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418448A (en) * | 2016-09-22 | 2017-02-22 | 河南永达美基食品股份有限公司 | Seafood and chicken meat sauce and making method thereof |
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Application publication date: 20141224 |
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