CN105639254A - Method for preparing garlic oyster sauce - Google Patents
Method for preparing garlic oyster sauce Download PDFInfo
- Publication number
- CN105639254A CN105639254A CN201510356405.3A CN201510356405A CN105639254A CN 105639254 A CN105639254 A CN 105639254A CN 201510356405 A CN201510356405 A CN 201510356405A CN 105639254 A CN105639254 A CN 105639254A
- Authority
- CN
- China
- Prior art keywords
- oyster
- garlic
- juice
- water
- oyster sauce
- 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
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 71
- 235000020636 oyster Nutrition 0.000 title claims abstract description 71
- 235000004611 garlic Nutrition 0.000 title claims abstract description 45
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 7
- 244000245420 ail Species 0.000 title 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 240000002234 Allium sativum Species 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 15
- 239000000654 additive Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 10
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 5
- 235000009392 Vitis Nutrition 0.000 claims description 5
- 241000219095 Vitis Species 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 235000018991 trans-resveratrol Nutrition 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 206010039966 Senile dementia Diseases 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229940124443 chemopreventive agent Drugs 0.000 description 2
- 239000012627 chemopreventive agent Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000000069 prophylactic effect Effects 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a method for preparing a garlic oyster sauce. The method comprises the following steps of washing fresh oysters, removing oyster shells, and preparing oyster juice from oyster flesh; washing and peeling garlic, and grinding the garlic to prepare garlic juice; mixing and concentrating the garlic juice, condiments, food additives, water and the oyster juice; and conducting filtering, cooling, filling and sealing to obtain garlic oyster sauce. According to the method, the delicious tastes of various raw materials are well mixed, and the oyster sauce has a unique flavor and rich gradation and is rich in taste and nice in fragrance, so that the rare varieties of oyster sauce condiments on the market can be expanded, and the eating requirement of people can be well met.
Description
Technical field
The present invention relates to food processing field, specifically the preparation method of a kind of garlic oyster sauce.
Background technology
Oyster sauce, also known as oyster oil, is traditional seasoning treasure that China Guangdong, Fujian, Hong Kong, Taiwan etc. are economized, and take original oyster juice as the purpose compound flavour enhancer that Raw material processing is refined. It is bright and lustrous glossy, and figure is evenly fine and smooth, and viscosity is moderate, and population perfume is sliding, delicious, has the fresh oyster peculiar fragrance of former oyster, nutritious, containing more than 18 kinds amino acid. Along with the raising of living standards of the people, the requirement of the food such as seasoning sauce material is improved by people day by day, it is necessary to the lifting that taste more enriches, and now, existing oyster sauce majority is still taking single raw oyster as raw material, and taste and nutritive ingredient are single. For this reason, it is necessary to improved by oyster sauce, the obtained product more having peculiar flavour, to meet the demand in market and people.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides the preparation method of a kind of garlic oyster sauce, products obtained therefrom delicious flavour, it is possible to enriches the oyster sauce product category on current market and satisfies the demands.
The technical solution adopted for the present invention to solve the technical problems is:
The preparation method of a kind of garlic oyster sauce, shell after first fresh oyster being cleaned and get oyster meat and produce oyster juice, and pulverize after garlic is cleaned peeling and produce garlic juice, then by concentrated to garlic juice, food flavouring, edible additives, water and the mixing of oyster juice, cooling after filtering, filling and sealing, make chive oyster sauce.
As the improvement of technique scheme, when producing oyster juice, in boiling water, add oyster meat by water meat weight ratio 10:6��10:8 endure system 105��120 minutes; In filtrate, add oyster meat by water meat weight ratio 10:5��10:7 again after filtration and endure system 110��125 minutes; And then filtration obtains oyster juice.
As the further improvement of technique scheme, when producing garlic juice, add water after garlic is placed in pulverizer pulverizing mixed even, then stir into juice with stirrer, then distill 2��3 hours under 0.1 to 0.5 MPa Xiali, collect residual solution and obtain garlic juice.
Further, described food flavouring comprises white sugar, salt, and described edible additives comprises freshener, xanthan gum, trans-resveratrol and Semen Vitis viniferae extract.
Further, the ratio of garlic juice, food flavouring, edible additives, water and oyster juice is (20��30): (3��5): (5��8): (10��15): (25��40).
The invention has the beneficial effects as follows: the present invention combines the delicious food of various raw material well, make oyster sauce have unique local flavor and abundant level simultaneously, its fresh taste is strong, the fragrance assailed one's nostrils, has expanded the oyster sauce seasonings kind that market is rare, has met the eating requirements of people better.
Embodiment
The preparation method of a kind of garlic oyster sauce of the present invention:
Embodiment 1
Shelling after first being cleaned by fresh oyster and get oyster meat and produce oyster juice, and pulverize after garlic is cleaned peeling and produce garlic juice, then by concentrated to garlic juice, food flavouring, edible additives, water and the mixing of oyster juice, cooling after filtering, filling and sealing, make chive oyster sauce.
When producing oyster juice, in boiling water, add the oyster meat system of enduring 105 minutes by water meat weight ratio 10:6; In filtrate, the oyster meat system of enduring is added 110 minutes by water meat weight ratio 10:5 again after filtration; And then filtration obtains oyster juice.
When producing garlic juice, add water after garlic is placed in pulverizer pulverizing mixed even, then stir into juice with stirrer, then distill 2��3 hours under 0.1 to 0.5 MPa Xiali, collect residual solution and obtain garlic juice.
Described food flavouring comprises white sugar, salt, and described edible additives comprises freshener, xanthan gum, trans-resveratrol and Semen Vitis viniferae extract.
The ratio of garlic juice, food flavouring, edible additives, water and oyster juice is 20:3:5:10:25.
Embodiment 2
Shelling after first being cleaned by fresh oyster and get oyster meat and produce oyster juice, and pulverize after garlic is cleaned peeling and produce garlic juice, then by concentrated to garlic juice, food flavouring, edible additives, water and the mixing of oyster juice, cooling after filtering, filling and sealing, make chive oyster sauce.
When producing oyster juice, in boiling water, add the oyster meat system of enduring 120 minutes by water meat weight ratio 10:8; In filtrate, the oyster meat system of enduring is added 125 minutes by water meat weight ratio 10:7 again after filtration; And then filtration obtains oyster juice.
When producing garlic juice, add water after garlic is placed in pulverizer pulverizing mixed even, then stir into juice with stirrer, then distill 2��3 hours under 0.1 to 0.5 MPa Xiali, collect residual solution and obtain garlic juice.
Described food flavouring comprises white sugar, salt, and described edible additives comprises freshener, xanthan gum, trans-resveratrol and Semen Vitis viniferae extract.
The ratio of garlic juice, food flavouring, edible additives, water and oyster juice is 30:5:8:15:40.
In above-mentioned two embodiments, described Semen Vitis viniferae extract can effectively remove free radical unnecessary in human body, there is the superpower effect with strengthening immunity that delays senility, anti-oxidant, antianaphylaxis, antifatigue are built up health, and improve sub-health state and delay senility, improve the symptom such as irritated irritability, dizzy weak, hypomnesis.
Described trans-resveratrol is the chemopreventive agent of tumour, is also that the chemopreventive agent of prevention and therapy atherosclerosis, cardiovascular and cerebrovascular diseases, has obvious prophylactic effect to hormone-dependent tumor to reduction platelet aggregation. Also osteoporosis, acne and senile dementia can there be is prophylactic effect, there is antiviral and immunoregulation effect. A kind of anti-ageing enzyme of monomer of inside of human body is worked, and then plays the latent effect of the various age-related disease of prevention, prolongation predicted life.
The above, the just better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (5)
1. the preparation method of a garlic oyster sauce, it is characterized in that: shell after first fresh oyster being cleaned and get oyster meat and produce oyster juice, and pulverize after garlic is cleaned peeling and produce garlic juice, then by concentrated to garlic juice, food flavouring, edible additives, water and the mixing of oyster juice, cooling after filtering, filling and sealing, make chive oyster sauce.
2. the preparation method of a kind of garlic oyster sauce according to claim 1, it is characterised in that: when producing oyster juice, in boiling water, add oyster meat by water meat weight ratio 10:6��10:8 endure system 105��120 minutes; In filtrate, add oyster meat by water meat weight ratio 10:5��10:7 again after filtration and endure system 110��125 minutes; And then filtration obtains oyster juice.
3. the preparation method of a kind of garlic oyster sauce according to claim 1, it is characterized in that: when producing garlic juice, add water after garlic is placed in pulverizer pulverizing mixed even, then stir into juice with stirrer, then distill 2��3 hours under 0.1 to 0.5 MPa Xiali, collect residual solution and obtain garlic juice.
4. the preparation method of a kind of garlic oyster sauce according to claim 1, it is characterised in that: described food flavouring comprises white sugar, salt, and described edible additives comprises freshener, xanthan gum, trans-resveratrol and Semen Vitis viniferae extract.
5. the preparation method of a kind of garlic oyster sauce according to claim 1, it is characterised in that: the ratio of garlic juice, food flavouring, edible additives, water and oyster juice is (20��30): (3��5): (5��8): (10��15): (25��40).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510356405.3A CN105639254A (en) | 2015-06-25 | 2015-06-25 | Method for preparing garlic oyster sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510356405.3A CN105639254A (en) | 2015-06-25 | 2015-06-25 | Method for preparing garlic oyster sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105639254A true CN105639254A (en) | 2016-06-08 |
Family
ID=56481596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510356405.3A Pending CN105639254A (en) | 2015-06-25 | 2015-06-25 | Method for preparing garlic oyster sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105639254A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722742A (en) * | 2016-12-12 | 2017-05-31 | 钦州学院 | A kind of oyster sauce and preparation method thereof |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205847A (en) * | 1997-07-21 | 1999-01-27 | 苏昌汉 | Production method of iodic oyster sauce |
| KR20070078753A (en) * | 2007-05-29 | 2007-08-01 | 박준태 | Improved preparation of health products using aloe and garlic. |
| CN101564142A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Oyster juice manufacturing method |
| CN101584452A (en) * | 2009-05-15 | 2009-11-25 | 顾立众 | Method for manufacturing multi-dimensional nutritional soy sauce |
| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
| CN102640915A (en) * | 2012-05-18 | 2012-08-22 | 大连民族学院 | Chilli sauce and preparation method thereof |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN103932062A (en) * | 2014-05-06 | 2014-07-23 | 江西省添美食品有限公司 | Preparation method of coarse food grain mushroom buns |
| CN104473116A (en) * | 2014-10-30 | 2015-04-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of pleurotus eryngii head-containing oyster sauce |
-
2015
- 2015-06-25 CN CN201510356405.3A patent/CN105639254A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205847A (en) * | 1997-07-21 | 1999-01-27 | 苏昌汉 | Production method of iodic oyster sauce |
| KR20070078753A (en) * | 2007-05-29 | 2007-08-01 | 박준태 | Improved preparation of health products using aloe and garlic. |
| CN101584452A (en) * | 2009-05-15 | 2009-11-25 | 顾立众 | Method for manufacturing multi-dimensional nutritional soy sauce |
| CN101564142A (en) * | 2009-06-08 | 2009-10-28 | 佛山市海天调味食品有限公司 | Oyster juice manufacturing method |
| CN101999621A (en) * | 2010-11-03 | 2011-04-06 | 厦门中坤生物科技有限公司 | Seasoning oyster juice powder and preparation method thereof |
| CN102640915A (en) * | 2012-05-18 | 2012-08-22 | 大连民族学院 | Chilli sauce and preparation method thereof |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103750241A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Oyster sauce concentrated cream and preparation method thereof |
| CN103932062A (en) * | 2014-05-06 | 2014-07-23 | 江西省添美食品有限公司 | Preparation method of coarse food grain mushroom buns |
| CN104473116A (en) * | 2014-10-30 | 2015-04-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of pleurotus eryngii head-containing oyster sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722742A (en) * | 2016-12-12 | 2017-05-31 | 钦州学院 | A kind of oyster sauce and preparation method thereof |
| CN113243514A (en) * | 2021-06-08 | 2021-08-13 | 海天蚝油(江苏)食品有限公司 | Garlic pretreatment substance, extract and seasoning, and preparation method and application thereof |
| CN113243514B (en) * | 2021-06-08 | 2023-08-01 | 佛山市海天(宿迁)调味食品有限公司 | Garlic pretreatment and extract, seasoning, preparation method and application thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160608 |
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