CN105876765A - Marine vegetarian paste and preparation method thereof - Google Patents
Marine vegetarian paste and preparation method thereof Download PDFInfo
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- CN105876765A CN105876765A CN201610236857.2A CN201610236857A CN105876765A CN 105876765 A CN105876765 A CN 105876765A CN 201610236857 A CN201610236857 A CN 201610236857A CN 105876765 A CN105876765 A CN 105876765A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 26
- 241000206613 Pyropia yezoensis Species 0.000 claims abstract description 20
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 52
- 210000000582 semen Anatomy 0.000 claims description 42
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 241001428166 Eucheuma Species 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
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- 229930006000 Sucrose Natural products 0.000 claims description 16
- 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 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 9
- 238000005491 wire drawing Methods 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 235000015076 Shorea robusta Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000002918 waste heat Substances 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 150000002333 glycines Chemical class 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 240000000588 Hericium erinaceus Species 0.000 claims description 3
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 3
- 240000000599 Lentinula edodes Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- 235000007685 Pleurotus columbinus Nutrition 0.000 claims description 3
- 244000252132 Pleurotus eryngii Species 0.000 claims description 3
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 3
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 3
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 3
- 244000309464 bull Species 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims 2
- 239000000835 fiber Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000015067 sauces Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 244000068988 Glycine max Species 0.000 abstract description 6
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
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- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 abstract description 2
- 206010067997 Iodine deficiency Diseases 0.000 abstract description 2
- 229910052740 iodine Inorganic materials 0.000 abstract description 2
- 239000011630 iodine Substances 0.000 abstract description 2
- 235000006479 iodine deficiency Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 241000206609 Porphyra Species 0.000 abstract 2
- 241000206671 Gelidium amansii Species 0.000 abstract 1
- 241000015177 Saccharina japonica Species 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 210000001685 thyroid gland Anatomy 0.000 abstract 1
- 241000233866 Fungi Species 0.000 description 13
- 235000013355 food flavoring agent Nutrition 0.000 description 6
- 102100037205 Sal-like protein 2 Human genes 0.000 description 4
- 101710192308 Sal-like protein 2 Proteins 0.000 description 4
- 241000219109 Citrullus Species 0.000 description 3
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 2
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- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
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- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 244000270200 Citrullus vulgaris Species 0.000 description 1
- 235000012840 Citrullus vulgaris Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
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- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of vegetarian foods, and particularly relates to marine vegetarian paste and a preparation method thereof. Undaria pinnatifida, porphyra, laminaria japonica, gelidium amansii and porphyra yezoensis serving as main materials are mixed with peanuts, sesame seeds and other food materials, the mixture are flavored with sugar, soybean sauce, edible salt and gourmet powder, a chitosan antioxidant is added, and the marine vegetarian paste with both nutrition and delicious effects are prepared by means of a series of processes. The marine vegetarian paste has the beneficial effects of health protection, seafood flavor and rich nutrition; porphyra yezoensis has high iodine content, and can be used for treating thyroid enlargement caused by iodine deficiency; and porphyra has a function of softening hardness to dissipate stagnation. The marine vegetarian paste has double effects of nutrition supplement and health protection, is assured to eat due to addition of the purely natural antioxidant, has the delicious taste which is not inferior to that of a fresh product, and has a long preservation period.
Description
Technical field
The present invention relates to element meat product technical field, be specially a kind of seafood element meat pulp and preparation side thereof
Method.
Background technology
Beans has long history, and it originates from China, is with beans, wheat flour, fruit, meat or fish
The things such as shrimp are primary raw material, the pasty state flavoring agent processed.Now, the tartar sauce that Chinese are common is divided into
Sweet soybean paste with wheat flour as primary raw material, and the big class of broad bean paste two with beans as primary raw material；Meat pulp,
Alec and fruit jam are the most common as tartar sauce.This status inside the flavoring agent of modern Chinese the most
So do not exist.Along with the progress of edible pastes processing, the method for sauce producing was also used for cooking other non-condiment dishes later
Meat and fish dishes, a kind of method gradually developing cooking dish, i.e. beans method.
Chinese patent storehouse discloses the manufacture method (CN201210374003.2) of a kind of watermelon soybean paste,
Relate to the manufacturing technology of watermelon soybean paste, carry out successively: Semen Glycines is cleaned and only boils to ripe and face, boil in a covered pot over a slow fire to bean and send out
Red；Mix flour, stir, clap into beans cake with hands；Being placed under enclosed environment by cake, fermentation goes out green to cake
Color mycelia, dries；Put and dry under the sun, pulverize formation Semen Sojae Preparatum standby；Weigh in the ratio of about 1:3
Citrullus vulgaris, peeling, broken；Weigh salt and flavoring agent；Raw material is placed in porcelain urn with flavoring agent layering；Seal two
More than Yue, become beans；Take edible oil, be simultaneously introduced old sauce yeast, parch about 1 hour, to beans become pasty state and
Brown is blue, takes the dish out of the pot canned.The invention has the beneficial effects as follows: use unique ecosystem fermentation form, make
This gorgeous matter of watermelon soybean paste color is tender, unique flavor, with strong sweet-smelling and paste flavor, be provided simultaneously with soft, fragrant,
The mouthfeel feature, especially its nutrition such as fresh, sweet, crisp, tender, salty, refreshing are protected as much as possible,
And mouthfeel is the finest and the smoothest.
A kind of element meat pulp and preparation method thereof (CN201310363675.8), this element meat pulp in another prior art
It is prepared from by the raw material of following parts by weight: Semen sojae atricolor wire-drawing protein 6～9 parts, Oleum Brassicae campestris 40～50 parts, bean
Fermented soya beans, salted or other wise 20～25 parts, Bulbus Allii Cepae 1～3 parts, Bulbus Allii 2～5 parts, Rhizoma Zingiberis Recens 1～3 parts, Fructus Capsici powder 6～10 parts, monosodium glutamate
1～3 part, soy sauce 3～5 parts, white sugar 1～3 parts, spice 2～3 parts, edible essence 0.15～0.3 part,
I+G0.05～0.08 part；The present invention uses Semen sojae atricolor wire-drawing protein to replace traditional meat products to realize the system of meat pulp
Make, owing to Semen sojae atricolor wire-drawing protein improves in production technology so that the plain meat pulp mouthfeel produced, local flavor,
Color and luster is improved on the most largely, and nutritive value is improved.
Sauce can not be certain in life as a kind of flavoring agent, along with constantly carrying of Living consumption
Height, the kind of sauce also enriches, occur in that as chilli sauce, pork paste with mushroom, Rhizoma et radix valerianae meat pulp, vegetable meat pulp,
The sauce of some New raxa such as egg-paste, prior art generally assists flavoring agent as one, only using element meat pulp
It is only capable of improving appetite, can not meet consumer demand in the modern society increasingly focusing on health preserving.
Summary of the invention
For the problems referred to above, it is an object of the invention to provide a kind of seafood element meat pulp and preparation method thereof, with skirt
Band dish, Thallus Porphyrae, Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum, Porphyra yezoensis Ueda are main material, are aided with the food materials such as edible peanut rice, Semen Sesami
And with sugar, soy sauce, Sal, monosodium glutamate seasoning, add chitosan antioxidant, made by series of process
The seafood element meat pulp that nutrition and delicious effect have concurrently.
To achieve these goals, the present invention uses below scheme
According to the first aspect of the invention, it is provided that a kind of seafood element meat pulp, its dispensing includes: Semen sojae atricolor wire drawing egg
White 6-9 part, vegetable oil 30-50 part, Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20 part, Thallus Laminariae (Thallus Eckloniae) 5-20 part,
Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, Semen arachidis hypogaeae 3-8 part, Semen Sesami 5-10 part, edible fungi 3-8
Part, soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, monosodium glutamate 1-5 part, chitosan 0.5-1.5 part.
Preferably, described element meat particle, grating peanut be all particle diameter be the granule of 0.05-0.15cm.
Preferably, one or more mixing during described edible fungi is Lentinus Edodes, Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus (Bull. Ex Fr.) Pers..
Preferably, described sugar is white sand sucrose.
Preferably, described soy sauce is with Semen Glycines for making soy sauce that raw material microorganism natural fermentation is made.
Preferably, Semen Sesami is Semen Sesami Nigrum.
Preferably, described vegetable oil is the one in soybean oil, Oleum Arachidis hypogaeae semen, Camellia oil, Oleum Brassicae campestris or several
Plant the mixed oil that oils and fats mixes.
According to the second aspect of the invention, it is provided that the preparation method of a kind of seafood element meat pulp, it includes following step
Rapid:
(1) each raw material is weighed by following portions by weight, by Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20 part,
Thallus Laminariae (Thallus Eckloniae) 5-20 part, Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, steep raising in advance；
(2) vegetable oil put in pot and be heated to 95-120 DEG C, be sequentially added into grating peanut, element meat particle turn over
Fry；
(3) continuously adding Semen Sesami, stir-fry 10-15m；
(4) change little fire, be sequentially added into soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, monosodium glutamate 1-5
Part seasoning, time 10-15m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, add chitosan 0.5-1.5 part to stir, system
Obtain plain meat pulp；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
The invention has the beneficial effects as follows: health care, seafood flavor；Nutritious, Porphyra yezoensis Ueda amount of iodine is the highest,
Can be used for " thyromegaly " that treatment causes because of iodine deficiency, Thallus Porphyrae has hard masses softening and resolving function；Have Replacement Battalion concurrently
Support and health care double effects；Add natural antioxidant, edible more relieved；Not only can keep no less than fresh
The mouthfeel of product, and shelf lives is long.
Detailed description of the invention
For the problems referred to above, it is an object of the invention to provide a kind of seafood element meat pulp and preparation method thereof, with skirt
Band dish, Thallus Porphyrae, Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum, Porphyra yezoensis Ueda are main material, are aided with the food materials such as edible peanut rice, Semen Sesami
And with sugar, soy sauce, Sal, monosodium glutamate seasoning, add chitosan antioxidant, made by series of process
The seafood element meat pulp that nutrition and delicious effect have concurrently.
To achieve these goals, the present invention uses below scheme
According to the first aspect of the invention, it is provided that a kind of seafood element meat pulp, its dispensing includes: Semen sojae atricolor wire drawing egg
White 6-9 part, vegetable oil 30-50 part, Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20 part, Thallus Laminariae (Thallus Eckloniae) 5-20 part,
Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, Semen arachidis hypogaeae 3-8 part, Semen Sesami 5-10 part, edible fungi 3-8
Part, soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, monosodium glutamate 1-5 part, chitosan 0.5-1.5 part.
Preferably, described element meat particle, grating peanut be all particle diameter be the granule of 0.05-0.15cm.
Preferably, one or more mixing during described edible fungi is Lentinus Edodes, Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus (Bull. Ex Fr.) Pers..
Preferably, described sugar is white sand sucrose.
Preferably, described soy sauce is with Semen Glycines for making soy sauce that raw material microorganism natural fermentation is made.
Preferably, Semen Sesami is Semen Sesami Nigrum.
Preferably, described vegetable oil is the one in soybean oil, Oleum Arachidis hypogaeae semen, Camellia oil, Oleum Brassicae campestris or several
Plant the mixed oil that oils and fats mixes.
According to the second aspect of the invention, it is provided that the preparation method of a kind of seafood element meat pulp, it includes following step
Rapid:
(1) each raw material is weighed by following portions by weight, by Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20 part,
Thallus Laminariae (Thallus Eckloniae) 5-20 part, Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, steep raising in advance；
(2) vegetable oil put in pot and be heated to 95-120 DEG C, be sequentially added into grating peanut, element meat particle turn over
Fry；
(3) continuously adding Semen Sesami, stir-fry 10-15m；
(4) change little fire, be sequentially added into soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, monosodium glutamate 1-5
Part seasoning, time 10-15m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, add chitosan 0.5-1.5 part to stir, system
Obtain plain meat pulp；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
Embodiment 1
A kind of seafood element meat pulp, its dispensing includes: Semen sojae atricolor wire-drawing protein 6 parts, vegetable oil 30 parts, opotism
Dish 20 parts, Thallus Porphyrae 10 parts, 5 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 20 parts, Porphyra yezoensis Ueda 10 parts, Semen arachidis hypogaeae 3 parts,
Semen Sesami 5 parts, edible fungi 3 parts, 3 parts of soy sauce, white sugar 1 part, Sal 2 parts, monosodium glutamate 1 part, chitosan
0.7 part.
A kind of preparation method of seafood element meat pulp, it comprises the following steps:
(1) each raw material is weighed by above-mentioned parts by weight, by edible fungi 3 parts, Thallus Laminariae 20 parts, Thallus Porphyrae 10
Part, 5 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 20 parts, Porphyra yezoensis Ueda 10 parts are cleaned, are shredded.
(2) 30 parts of vegetable oil put in pot and be heated to 100 DEG C, being sequentially added into 3 parts of grating peanuts, skirts
Band dish 20 parts, Thallus Porphyrae 10 parts, 5 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 20 parts, 10 parts of 10m that stir-fry of Porphyra yezoensis Ueda；
(3) continuously adding edible fungi 3 parts, Semen Sesami 5 parts, stir-fry 5m；
(4) change little fire and be sequentially added into 3 parts of soy sauce, white sugar 1 part, Sal 2 parts, 1 part of seasoning of monosodium glutamate,
Time 10 parts, time 3m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, add chitosan 0.7 part to stir, prepare element
Meat pulp；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
Embodiment 2
A kind of seafood element meat pulp, its dispensing includes: Semen sojae atricolor wire-drawing protein 7 parts, vegetable oil 35 parts, opotism
Dish 22 parts, Thallus Porphyrae 15 parts, 10 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 25 parts, Porphyra yezoensis Ueda 13 parts, Semen arachidis hypogaeae 5 parts,
Semen Sesami 7 parts, edible fungi 5 parts, 4 parts of soy sauce, white sugar 2 parts, Sal 2 parts, monosodium glutamate 2 parts, chitosan
1 part.
A kind of preparation method of seafood element meat pulp, it comprises the following steps:
(1) each raw material is weighed by above-mentioned parts by weight, by edible fungi 5 parts, Thallus Laminariae 22 parts, Thallus Porphyrae 15
Part, 10 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 25 parts, Porphyra yezoensis Ueda 13 parts are cleaned, are shredded.
(2) 35 parts of vegetable oil put in pot and be heated to 100 DEG C, being sequentially added into Thallus Laminariae 22 parts, purple
Dish 15 parts, 10 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 25 parts, 13 parts of 13m that stir-fry of Porphyra yezoensis Ueda；
(3) continuously adding edible fungi 5 parts, Semen Sesami 7 parts, stir-fry 8m；
(4) change little fire and be sequentially added into 4 parts of soy sauce, white sugar 2 parts, Sal 2 parts, 2 parts of seasonings of monosodium glutamate,
Time 3m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, add chitosan 1 part to stir, prepare element meat
Beans；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
Embodiment 3
A kind of seafood element meat pulp, its dispensing includes: Semen sojae atricolor wire-drawing protein 9 parts, vegetable oil 45 parts, opotism
Dish 25 parts, Thallus Porphyrae 20 parts, 20 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 28 parts, Porphyra yezoensis Ueda 15 parts, Semen arachidis hypogaeae 6 parts,
Semen Sesami 8 parts, edible fungi 7 parts, 5 parts of soy sauce, white sugar 3 parts, Sal 3 parts, monosodium glutamate 4 parts, chitosan
1.2 part.
A kind of preparation method of seafood element meat pulp, it comprises the following steps:
Each raw material is weighed by above-mentioned parts by weight, by edible fungi 7 parts, Thallus Laminariae 25 parts, Thallus Porphyrae 20 parts,
20 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 28 parts, Porphyra yezoensis Ueda 15 parts is cleaned, chopping.
By in 45 parts of input pots of vegetable oil and be heated to 100 DEG C, it is sequentially added into Thallus Laminariae 25 parts, Thallus Porphyrae 20
Part, 20 parts of Thallus Laminariae (Thallus Eckloniae), Eucheuma gelatinosum 28 parts, 15 parts of 13m that stir-fry of Porphyra yezoensis Ueda；
(3) continuously adding edible fungi 7 parts, Semen Sesami 8 parts, stir-fry 8m；
(4) change little fire and be sequentially added into 5 parts of soy sauce, white sugar 3 parts, Sal 3 parts, 4 parts of seasonings of monosodium glutamate,
Time 3m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, add chitosan 1.2 parts to stir, prepare element
Meat pulp；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, ability
Other amendment or equivalents that technical scheme is made by territory those of ordinary skill, as long as not taking off
From the spirit and scope of technical solution of the present invention, all should contain in the middle of scope of the presently claimed invention.
Claims (8)
1. a seafood element meat pulp, it is characterised in that its dispensing includes: Semen sojae atricolor wire-drawing protein 6-9
Part, vegetable oil 30-50 part, Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20 part, Thallus Laminariae (Thallus Eckloniae) 5-20 part,
Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, Semen arachidis hypogaeae 3-8 part, Semen Sesami 5-10 part, edible
Bacterium 3-8 part, soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, monosodium glutamate 1-5 part, chitosan
0.5-1.5 part.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described element
Meat particle, grating peanut be all particle diameter be the granule of 0.05-0.15cm.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described food
It is one or more mixing in Lentinus Edodes, Pleurotus ostreatus, Pleurotus eryngii, Hericium erinaceus (Bull. Ex Fr.) Pers. with bacterium.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described sugar
For white sand sucrose.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described beans
Oil is for Semen Glycines for making soy sauce that raw material microorganism natural fermentation is made.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described sesame
Fiber crops are Semen Sesami Nigrum.
A kind of seafood element meat pulp the most according to claim 1, it is characterised in that described
Vegetable oil is one or more oils and fatss mixing in soybean oil, Oleum Arachidis hypogaeae semen, Camellia oil, Oleum Brassicae campestris
Mixed oil.
8. the preparation method of a seafood element meat pulp, it is characterised in that it comprises the following steps:
(1) each raw material is weighed by following portions by weight, by Thallus Laminariae 20-25 part, Thallus Porphyrae 10-20
Part, Thallus Laminariae (Thallus Eckloniae) 5-20 part, Eucheuma gelatinosum 20-30 part, Porphyra yezoensis Ueda 10-15 part, steep raising in advance；
(2) vegetable oil put in pot and be heated to 95-120 DEG C, be sequentially added into grating peanut,
Element meat particle stir-fries；
(3) continuously adding Semen Sesami, stir-fry 10-15m；
(4) change little fire, be sequentially added into soy sauce 3-5 part, white sugar 1-3 part, Sal 2-3 part, taste
Essence 1-5 part seasoning, time 10-15m；
(5) close fire, utilize waste heat tasty；
(6) when beans temperature is cooled to below 70 DEG C, the stirring of chitosan 0.5-1.5 part is added all
Even, prepare element meat pulp；
(7) the plain meat pulp after cooling is poured in suitable container and sterilizes.
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| CN201610236857.2A CN105876765A (en) | 2016-04-14 | 2016-04-14 | Marine vegetarian paste and preparation method thereof |
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| CN201610236857.2A CN105876765A (en) | 2016-04-14 | 2016-04-14 | Marine vegetarian paste and preparation method thereof |
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| CN105876765A true CN105876765A (en) | 2016-08-24 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106418444A (en) * | 2016-08-31 | 2017-02-22 | 盖喜云 | Preparation method of kelp meat sauce |
| CN107087756A (en) * | 2017-04-21 | 2017-08-25 | 浙江省海洋开发研究院 | A kind of shrimp sauce for making sea food flavor noodles served with soy sauce, sesame butter, etc. |
| CN107811269A (en) * | 2017-09-15 | 2018-03-20 | 柳城奇货居企业管理服务有限公司 | A kind of health-care extract fried bean sauce |
| CN112535270A (en) * | 2020-12-04 | 2021-03-23 | 康建华 | Oyster sauce flavor sauce and preparation method thereof |
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| CN103798744A (en) * | 2013-08-20 | 2014-05-21 | 安徽食亿鲜食品有限公司 | Vegetarian meat paste and preparation method thereof |
| CN104381986A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat sauce and preparation method thereof |
| CN104489635A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Faux-meat mushroom paste and making method thereof |
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| CN103798744A (en) * | 2013-08-20 | 2014-05-21 | 安徽食亿鲜食品有限公司 | Vegetarian meat paste and preparation method thereof |
| CN104381986A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat sauce and preparation method thereof |
| CN104489635A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Faux-meat mushroom paste and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418444A (en) * | 2016-08-31 | 2017-02-22 | 盖喜云 | Preparation method of kelp meat sauce |
| CN107087756A (en) * | 2017-04-21 | 2017-08-25 | 浙江省海洋开发研究院 | A kind of shrimp sauce for making sea food flavor noodles served with soy sauce, sesame butter, etc. |
| CN107811269A (en) * | 2017-09-15 | 2018-03-20 | 柳城奇货居企业管理服务有限公司 | A kind of health-care extract fried bean sauce |
| CN112535270A (en) * | 2020-12-04 | 2021-03-23 | 康建华 | Oyster sauce flavor sauce and preparation method thereof |
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