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
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- China
- Prior art keywords
- oyster
- garlic
- juice
- water
- oyster sauce
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- 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
- 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 |
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| CN105639254A true CN105639254A (en) | 2016-06-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510356405.3A Pending CN105639254A (en) | 2015-06-25 | 2015-06-25 | Method for preparing garlic oyster sauce |
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| 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 |
Citations (10)
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|---|---|---|---|---|
| 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 |
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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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Application publication date: 20160608 |
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