CN104413388A - Seafood sauce - Google Patents

Seafood sauce Download PDF

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Publication number
CN104413388A
CN104413388A CN201310391040.9A CN201310391040A CN104413388A CN 104413388 A CN104413388 A CN 104413388A CN 201310391040 A CN201310391040 A CN 201310391040A CN 104413388 A CN104413388 A CN 104413388A
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CN
China
Prior art keywords
sauce
garlic
pot
seafood
parts
Prior art date
Application number
CN201310391040.9A
Other languages
Chinese (zh)
Inventor
于凯
Original Assignee
东港市大兴食品有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 东港市大兴食品有限公司 filed Critical 东港市大兴食品有限公司
Priority to CN201310391040.9A priority Critical patent/CN104413388A/en
Publication of CN104413388A publication Critical patent/CN104413388A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to sauce, and especially relates to seafood sauce. The sauce is prepared from the following raw materials in parts by weight: 30-50 parts of soybean oil, 20-40 parts of broad bean sauce, 5-10 parts of chili sauce, 1-2 parts of garlic, 1-2 parts of Caishen oyster sauce, 2-6 parts of soybean paste, 1-4 parts of carrots, 2-6 parts of onion and 2-4 parts of celery. The sauce prepared by adopting a formula and the method provided by the invention can further purify the seafood flavor and add the delicious taste, the seafood taste can be full in the mouth during chewing and the swallowing aftertaste is long. Moreover, the nutrition is rich, the unique cooking flavor of northern coastal fishermen is reflected, the salty and spicy features are prominent, and a mildly spicy taste is contained in the salty taste, and thus the seafood sauce is very tasty.

Description

A kind of seafood tartar sauce
Technical field
The present invention relates to tartar sauce, particularly a kind of seafood tartar sauce.
Background technology
The fast pace of the modern life, a lot of family is allowed to take family cooking into account without far, in order to save time, ensure the fresh fragrant taste of seafood, substantially manufacture main points, in conjunction with modern processing based on the handed down from the older generations of the family special seafood tartar sauce of Yu Shi family, the sauce made, maintaining the characteristic of original handed down from the older generations of the family sauce, enriched the taste of seafood, is the seasoning sauce material being specifically designed to seafood culinary art.May be used for the culinary art of the various fish of seafood, shrimps, crab class.
Summary of the invention:
The object of the invention is to provide a kind of seafood tartar sauce, and this tartar sauce is made by the raw material of following weight proportion: soya-bean oil: 30-50 part, beans distinguish sauce: 20-40 part, thick chilli sauce: 5-10 part, garlic: 1-2 part, mammon's oyster sauce: 1-2 part, soya sauce: 2-6 part, carrot 1-4 part, first green onion: 2-6 part, celery: 2-4 part.
Its raw material weight proportioning of described thick chilli sauce consists of: hot pepper 3-5 part, tomato 1-2 part, salt 0.5-0.8 part, garlic 0.5-1.5 part, monosodium glutamate 0.1-0.3 part, sugared 0.5-0.8 part, thick broad-bean sauce 1-3 part, vinegar 0.1-0.4 part, garlic end 0.1-0.4 part;
Its preparation method is:
1. hot pepper cleaning and controlled drying, garlic peeling, tomato cleaning and controlled drying;
2. the hot pepper after step 1. being processed, garlic and tomato blend in fine and soft shape;
3. will blend capsicum, garlic and tomato is placed in pot, by salt, and monosodium glutamate, sugar, thick broad-bean sauce and vinegar are placed in pot in the lump, boil while stirring, until boil namely close fire;
4. be cooled to room temperature and put into garlic end, stir.
Described garlic, carrot, first green onion and celery are first through smashing process.
The method specifically preparing tartar sauce is: by above-mentioned metering, soya-bean oil is added in pot, when being heated to 130-170 DEG C, material bag is put into pot is fried to be pulled out after 10-20 minute, added in the lump in pot by all the other raw materials, oil temperature is raised to 140-210 DEG C, and stir-fry 30-60 minute, can take the dish out of the pot, quantitatively pack after cooling.
Described material bag adds 1-3% by tartar sauce gross weight, and it consists of: spiceleaf 0.1-0.5 part, cassia bark 0.2-0.8 part, fennel 0.2-0.6 part, caraway grass 0.2-0.7 part, alkali fluffy seed 0.5-0.9 part, it is all shredded to bind up with gauze to be material bag.
Described garlic, carrot unit green onion and celery are first through smashing process.
Described pot is interlayer electric heating pot.
Advantage of the present invention:
The tartar sauce that formula of the present invention and method are made, has and seafood taste can be purified further, increases the mouthfeel of entrance fresh perfume (or spice), chews middle seafood taste and to be continuous full mouth, swallow rear long times of aftertaste.And nutritious, embody the peculiar flavour of Northern Coastal Region fisherman culinary art, salty fresh perfume (or spice) with conspicuous characteristics, micro-peppery in salty, very tasty and refreshing.
Detailed description of the invention:
Product that the present invention adopts is commercial as follows:
Beans distinguish sauce: Chengdu Li Tong Food Co., Ltd;
Soya sauce: Foshan City Hai Tian (brilliant) flavouring Co., Ltd;
Mammon's oyster sauce: Li Jinji (Guangzhou) Food Co., Ltd;
Embodiment one
1. prepare thick chilli sauce stand-by: select high-quality hot pepper 4 jin, 2 jin, tomato, salt 0.5 jin, 0.8 jin, garlic, monosodium glutamate 0.2 jin, sugar 0.6 jin, thick broad-bean sauce 2 jin, vinegar 0.3 jin, 0.1 jin, garlic end.
Way:
Step one: hot pepper and tomato first clean up, is then placed on above a curtain and controls solid carbon dioxide
Step 2: control chilli, tomato, the garlic that strips off the skin in addition, is placed on mixer (the CP300 vegetable-stuffing machine mixer that Lu Xin cooker machinery factory of Zhangqiu City produces) the inside and blends, in fine and soft shape (fritter to 5 millimeter below).
Step 3: blending hot pepper, garlic, tomato be placed in pot, and by salt, monosodium glutamate, sugar, thick broad-bean sauce, vinegar, is placed in pot in the lump, starts to stir, while boil from normal temperature to 110 DEG C, until boil (i.e. boiling beginning bubbling) is just passable.
Step 4: completely cool to room temperature, then put into garlic end, start to stir, evenly.
2. garlic, carrot, first green onion and celery being smashed, be specially: selected high-quality vegetable, after peeling, cleaning, be first cut into 3-5 centimetre block, section, put into mixer, beat 1-3 minute, beating to sticking with paste fine and soft shape (fritter to 5-8 millimeter below).
3. select interlayer electric heating pot (Changsha Yuhua District Hui Kang food machinery factory supply HK100 electrical heating jacketed pan), add 50 jin of soya-bean oil, be heated to 130-170 DEG C, put into material bag (spiceleaf: 0.2 jin, cassia bark: 0.4 jin, fennel: 0.2 jin, caraway grass: 0.2 jin, the fluffy seed of alkali: 0.5 jin shreds and binds up with gauze.) fried 10-20 minute, fragrance is blown out, and pulls material bag out.
4. all the other material beans are distinguished sauce: beans distinguish sauce: 20 jin, thick chilli sauce: 8 jin, garlic: 2 jin, mammon's oyster sauce: 1 jin, soya sauce: 4 jin, carrot 3 jin of (smashing), first green onions: 4 jin (smashing), celery: 3 jin (smashing), add in the lump in pot, oil temperature is raised to about 170-210 DEG C, stir-fry 40 minutes, the retrogradation of sauce liquid, suffus an exquisite fragrance all around, can take the dish out of the pot.
5., when the sauce taken the dish out of the pot being cooled to normal room temperature, can automatic quantitative packing machine being used, carry out quantitative package by demand, case.
Embodiment two
Be with the difference of embodiment one, the raw material adopted is: material bag (spiceleaf: 0.2 jin, cassia bark: 0.4 jin, fennel: 0.2 jin, caraway grass: 0.2 jin, the fluffy seed of alkali: 0.5 jin, raw material dosage is that 50 jin of soya-bean oil, beans distinguish sauce: 20 jin, thick chilli sauce: 10 jin, garlic: 1 jin, mammon's oyster sauce: 1 jin, soya sauce: 6 jin, carrot 1 jin of (smashing), first green onion: 2 jin (smashing), celery: 4 jin (smashing).
Embodiment three
Be with the difference of embodiment one, raw material dosage is that 50 jin of soya-bean oil, beans distinguish sauce: 40 jin, thick chilli sauce: 5 jin, garlic: 1 jin, mammon's oyster sauce: 2 jin, soya sauce: 2 jin, carrot 2 jin of (smashing), first green onions: 3 jin (smashing), celery: 3 jin (smashing).

Claims (7)

1. a seafood tartar sauce, is characterized in that: this tartar sauce is made by the raw material of following weight proportion: soya-bean oil: 30-50 part, beans distinguish sauce: 20-40 part, thick chilli sauce: 5-10 part, garlic: 1-2 part, mammon's oyster sauce: 1-2 part, soya sauce: 2-6 part, carrot 1-4 part, first green onion: 2-6 part, celery: 2-4 part.
2. by seafood tartar sauce described in claim 1, it is characterized in that: its raw material weight proportioning of described thick chilli sauce consists of: hot pepper 3-5 part, tomato 1-2 part, salt 0.5-0.8 part, garlic 0.5-1.5 part, monosodium glutamate 0.1-0.3 part, sugared 0.5-0.8 part, thick broad-bean sauce 1-3 part, vinegar 0.1-0.4 part, garlic end 0.1-0.4 part;
Its preparation method is:
1. hot pepper cleaning and controlled drying, garlic peeling, tomato cleaning and controlled drying;
2. the hot pepper after step 1. being processed, garlic and tomato blend in fine and soft shape;
3. will blend capsicum, garlic and tomato is placed in pot, by salt, and monosodium glutamate, sugar, thick broad-bean sauce and vinegar are placed in pot in the lump, boil while stirring, until boil namely close fire;
4. be cooled to room temperature and put into garlic end, stir.
3. by seafood tartar sauce described in claim 1, it is characterized in that: described garlic, carrot, first green onion and celery are first through smashing process.
4. the preparation method by seafood tartar sauce described in claim 1, it is characterized in that: by above-mentioned metering, soya-bean oil is added in pot, when being heated to 130-170 DEG C, material bag is put into pot is fried to be pulled out after 10-20 minute, all the other raw materials are added in pot in the lump, oil temperature is raised to 140-210 DEG C, stir-fry 30-60 minute, can take the dish out of the pot, quantitatively pack after cooling.
5. by the preparation method of seafood tartar sauce described in claim 4, it is characterized in that: described material bag adds 1-3% by tartar sauce gross weight, it consists of: spiceleaf 0.1-0.5 part, cassia bark 0.2-0.8 part, fennel 0.2-0.6 part, caraway grass 0.2-0.7 part, alkali fluffy seed 0.5-0.9 part, it is all shredded to bind up with gauze to be material bag.
6. by the preparation method of seafood tartar sauce described in claim 1, it is characterized in that: described garlic, carrot unit green onion and celery are first through smashing process.
7., by the preparation method of seafood tartar sauce described in claim 1, it is characterized in that: described pot is interlayer electric heating pot.
CN201310391040.9A 2013-08-30 2013-08-30 Seafood sauce CN104413388A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310391040.9A CN104413388A (en) 2013-08-30 2013-08-30 Seafood sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310391040.9A CN104413388A (en) 2013-08-30 2013-08-30 Seafood sauce

Publications (1)

Publication Number Publication Date
CN104413388A true CN104413388A (en) 2015-03-18

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Family Applications (1)

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Country Status (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104770707A (en) * 2015-04-22 2015-07-15 陈旭 Preparation method for chili sauce
CN106072437A (en) * 2016-06-15 2016-11-09 大连民族大学 A kind of instant cuttlefish juice tartar sauce and preparation method thereof
CN107772325A (en) * 2017-10-20 2018-03-09 刁娅 A kind of shrimp med preparation method

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1102960A (en) * 1993-11-25 1995-05-31 王培元 Eight-treasure thick chilli sauce and producing method
CN1234195A (en) * 1999-05-10 1999-11-10 兀丽仙 Oil-free thick mashed-garlic chilli sauce and production method thereof
CN1265846A (en) * 2000-03-16 2000-09-13 权英明 Series chilli sauce
CN1309923A (en) * 2001-03-08 2001-08-29 张玉生 Thick chilli sauce and its making process
CN1375229A (en) * 2002-04-16 2002-10-23 高夫红 Dog meat pulp in turtle gravy
JP2003225066A (en) * 2002-02-05 2003-08-12 Hiroshi Tada Seasoned red miso
CN1981634A (en) * 2004-12-17 2007-06-20 罗世斌 Producing method of savory and peppery shrimp and flavoring thereof
CN101233917A (en) * 2008-02-22 2008-08-06 李涛 Tomato medlar chilli garlic sauce and preparation method thereof
CN101664162A (en) * 2009-09-17 2010-03-10 南阳张仲景大厨房股份有限公司 Pickled pepper and mushroom sauce and preparation method thereof
WO2012066960A1 (en) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Alanine-containing food products
CN102475259A (en) * 2010-11-30 2012-05-30 丹东市海宇调味食品有限公司 Seafood sauce
CN102771754A (en) * 2012-05-31 2012-11-14 苏州市好得睐美食食品有限责任公司 Sea three-treasure sauce

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1102960A (en) * 1993-11-25 1995-05-31 王培元 Eight-treasure thick chilli sauce and producing method
CN1234195A (en) * 1999-05-10 1999-11-10 兀丽仙 Oil-free thick mashed-garlic chilli sauce and production method thereof
CN1265846A (en) * 2000-03-16 2000-09-13 权英明 Series chilli sauce
CN1309923A (en) * 2001-03-08 2001-08-29 张玉生 Thick chilli sauce and its making process
JP2003225066A (en) * 2002-02-05 2003-08-12 Hiroshi Tada Seasoned red miso
CN1375229A (en) * 2002-04-16 2002-10-23 高夫红 Dog meat pulp in turtle gravy
CN1981634A (en) * 2004-12-17 2007-06-20 罗世斌 Producing method of savory and peppery shrimp and flavoring thereof
CN101233917A (en) * 2008-02-22 2008-08-06 李涛 Tomato medlar chilli garlic sauce and preparation method thereof
CN101664162A (en) * 2009-09-17 2010-03-10 南阳张仲景大厨房股份有限公司 Pickled pepper and mushroom sauce and preparation method thereof
WO2012066960A1 (en) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Alanine-containing food products
CN102475259A (en) * 2010-11-30 2012-05-30 丹东市海宇调味食品有限公司 Seafood sauce
CN102771754A (en) * 2012-05-31 2012-11-14 苏州市好得睐美食食品有限责任公司 Sea three-treasure sauce

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* Cited by examiner, † Cited by third party
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洪佳婧 等: "《孔子长寿养生经》", 31 January 2012, 吉林科学技术出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104770707A (en) * 2015-04-22 2015-07-15 陈旭 Preparation method for chili sauce
CN106072437A (en) * 2016-06-15 2016-11-09 大连民族大学 A kind of instant cuttlefish juice tartar sauce and preparation method thereof
CN107772325A (en) * 2017-10-20 2018-03-09 刁娅 A kind of shrimp med preparation method

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Application publication date: 20150318

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