CN106579058A - Instant original sea cucumber sauce and making method thereof - Google Patents
Instant original sea cucumber sauce and making method thereof Download PDFInfo
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- CN106579058A CN106579058A CN201611171594.8A CN201611171594A CN106579058A CN 106579058 A CN106579058 A CN 106579058A CN 201611171594 A CN201611171594 A CN 201611171594A CN 106579058 A CN106579058 A CN 106579058A
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 241000237502 Ostreidae Species 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
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- 239000002994 raw material Substances 0.000 claims abstract description 9
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
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- 241000965254 Apostichopus japonicus Species 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 10
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- 238000007710 freezing Methods 0.000 claims description 7
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
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- 238000011049 filling Methods 0.000 claims description 5
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- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 235000019483 Peanut oil Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
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- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
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- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
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- 230000002429 anti-coagulating effect Effects 0.000 description 1
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- 235000019789 appetite Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
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- 229930182490 saponin Natural products 0.000 description 1
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- 229910052720 vanadium Inorganic materials 0.000 description 1
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- 229910052725 zinc Inorganic materials 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)
Abstract
The invention discloses instant original sea cucumber sauce and a making method thereof, and relates to sea cucumber sauce made from sea cucumber meat, soybean sauce and chilli sauce and a making method thereof. According to a formula, the instant original sea cucumber sauce is made from 2.5 percent of peanut oil, 8 to 9 percent of sea cucumber meat, 42 percent of soybean sauce, 3 percent of Chinese yam, 4.5 percent of chilli sauce, 5.6 percent of green Chinese onion, 2 percent of ginger, 0.6 percent of dark soy sauce, 0.6 percent of oyster sauce, 1.1 percent of corn flour and 30 percent of water. The making method comprises the steps of raw material pretreatment, sauce frying, sauce stewing, packaging and sterilizing, label attaching, code printing and boxing. The instant original sea cucumber sauce offers a brand new method for eating the sea cucumber, is rich in sea cucumber nutritional components, has the effects of reinforcing qi, nourishing skin, improving immunity, appetizing and aiding digestion, is attractive on the aspects of color and luster, has strong flavor, and is delicious, nutritional, convenient and healthy appetizing sauce.
Description
Technical field
The invention belongs to food field of deep, and in particular to a kind of with wild Stichopus japonicuss meat, soya sauce, chilli sauce as main former
The convenient and instant natural sea cucumber beans that material is processed and preparation method thereof method.
Background technology
In Stichopus japonicuss, it is a kind of very high tonic of nutritious, medical value, the combined immune power of human body, quilt can be improved
People are described as " first of extra large eight delicacies ", contain substantial amounts of arginine, zinc, Stichopus japonicus mucopolysaccharide, rich in protein and ammonia in Stichopus japonicuss body
Base acid, vitamin etc., it can delay gonad aging, nourishing YIN and invigorating YANG, improve brain, the conduction of gonad function of nervous system, improve
Immunity.Contain a large amount of collagen protein in Stichopus japonicuss body, skin can be made to keep smooth flexible；It has cleaning blood vessel in addition,
Anticoagulant effect, the prevention to hypertension, cardiovascular and cerebrovascular disease have unique effects.It also contains a large amount of ferrum element and vanadium, can
To stimulate hemopoietic function, so as to reach effect of blood yiqi；Which has very strong cytotoxicity and ichthyotoxin, and cancer can be suppressed thin
Born of the same parents, suppress the synthesis of ribonucleotide, play the role of anticancer sterilization.Stichopus japonicuss are added using fresh the boiling of zero addition under normal temperature and pressure environment
After work technique productions, nutritional labeling maximizes the retention.Soya sauce is one of traditional cuisines tartar sauce of China, its color
It is damp delicious, degree of saltiness appropriateness, aromatic flavor, and also it is nutritious, containing a large amount of protein, calcium and various trace elements, eat, help
Meat and fish dishes is all good.Contain various nutrients in Rhizoma Dioscoreae, can strong body, in addition also contain amylase, polyphenol oxidase, Saponin, mucus
The materials such as matter and some trace element, have nourishing nourishing the stomach, the medical value of QI invigorating skin care.
In the market without to pass through under normal temperature and pressure environment, zero addition is fresh to boil the freezing instant sea cucumber that technique is processed
Stichopus japonicuss meat, soya sauce, chilli sauce be primary raw material, with reference to nutritious Rhizoma Dioscoreae allotment parch, form unique flavor, be fond of eating again
The health preserving pollution-free food of nutrition, also without the convenient and instant food using sea cucumber sauce in the way of as a kind of brand-new eating method of Stichopus japonicuss.Cause
This present invention is used under normal temperature and pressure environment the Stichopus japonicuss meat by the fresh freezing instant sea cucumber for boiling technique processing of zero addition, Semen Glyciness
The instant natural sea cucumber beans of a kind of unique flavor for development of raw materials such as beans, Rhizoma Dioscoreae, are also a kind of brand-new eating method of Stichopus japonicuss, expire
Sufficient consumers in general are to health, nutrition, the convenient and demand of the instant food of energy health preserving.
The content of the invention
The invention provides a kind of new eating method of Stichopus japonicuss -- formula of instant natural sea cucumber beans and preparation method thereof, select
By the Stichopus japonicuss meat of the fresh freezing instant sea cucumber for boiling technique processing of zero addition, soya sauce, chilli sauce, collocation under normal temperature and pressure environment
The reasonable parch of the raw materials such as Rhizoma Dioscoreae, is obtained strong, the nutritious instant natural sea cucumber beans of delicious flavour, paste flavor.The present invention is selected
Under normal temperature and pressure environment by zero addition it is fresh boil technique processing freezing instant sea cucumber Stichopus japonicuss meat, it is nutritious and be difficult stream
Lose, be more easy to be absorbed by people；Using soya sauce, chilli sauce it is fresh fragrant fine and smooth, the characteristics of aftertaste is long, then Rhizoma Dioscoreae of arranging in pairs or groups, Herba Alii fistulosi, Rhizoma Zingiberis Recens
Deng carrying out parch under appropriate temperature and time by a certain percentage, be sufficiently reserved the nutritional labeling of original material, and produce
The composite flavor of uniqueness has been given birth to, and has been made the instant natural sea cucumber beans of delicious and nutrition, people has been met to health, nutrition, side
Just again can health preserving instant food demand.
Preparation process of the present invention is as follows：1st, raw material pre-treatment：220g Oleum Arachidis hypogaeae semen is poured in pot and is heated, with onion parts 500g, Rhizoma Zingiberis Recens
Piece 150g, leaching are fried to golden yellow, pull Herba Alii fistulosi, Rhizoma Zingiberis Recens out, and oil is poured out standby；2nd, beans are fried：Rhizoma Dioscoreae is cooked in adding pot, is pounded Rhizoma dioscoreae paste standby
With, in pot plus 220g rusting heat, stir-fry with chilli sauce 400g, plus soya sauce 3650g small fires endured to beans to emit slowly and bubble out fragrance, are added water
2500g, Oyster sauce 50g, Stichopus japonicuss meat 800g, Rhizoma dioscoreae paste 260g, continue small fire and are endured to boiling slowly；3rd, fry again：Fecula 150g, water
200g, dark soy sauce 50g mixing is mixed well to pour into and is stirred in the beans for boiling, and endures two minutes again to going out fragrance after boiling.4th, wrap
Dress sterilizing：Compound retort pouch or vial, high-temperature short-time sterilization, 121 DEG C of temperature, 40 minutes time are hot filling into after homogeneous.5、
Labeling, stamp, vanning.
The present invention has following good effect：The present invention is added by the fresh technique of boiling of zero addition under normal temperature and pressure environment
The Stichopus japonicuss meat of the freezing instant sea cucumber of work, it is nutritious and not easily run off, it is more easy to be absorbed by people；From fresh fragrant fine and smooth, aftertaste
Long soya sauce, chilli sauce, and add Rhizoma Dioscoreae, Herba Alii fistulosi, Rhizoma Zingiberis Recens etc., make that instant natural sea cucumber beans dispensing is more reasonable, and nutrition is richer
Richness, local flavor are also unique；Again through reasonable parch, the nutrient substance being sufficiently reserved in raw material, can enhance immunity, QI invigorating
Skin care, aid digestion, beans attractive color of whetting the appetite, beans thick flavor belongs to the new eating method of Stichopus japonicuss, be a kind of delicious, health preserving, convenience,
The nutrition of health is gone with rice or bread beans.
Specific embodiment
Following embodiment can make those skilled in the art be apparent from the present invention, but limit never in any form
The present invention.
Embodiment 1
The instant natural sea cucumber beans preparation process of this example is as follows：
1st, formula：Oleum Arachidis hypogaeae semen 2.5%, Stichopus japonicuss meat 8% -9%, soya sauce 42%, Rhizoma Dioscoreae 3%, chilli sauce 4.5%, Herba Alii fistulosi 5.6%, Rhizoma Zingiberis Recens
2%, dark soy sauce 0.6%, Oyster sauce 0.6%, fecula 1.1%, water 30%.
2nd, raw material pre-treatment：220g Oleum Arachidis hypogaeae semen is poured in pot and is heated, and with onion parts 500g, Rhizoma Zingiberis 150g, leaching is fried to golden yellow, dragged for
Go out Herba Alii fistulosi, Rhizoma Zingiberis Recens, oil is poured out standby；
3rd, beans are fried：Rhizoma Dioscoreae is cooked in adding pot, and it is standby to be pounded Rhizoma dioscoreae paste, in pot plus 220g rusting heat, is stir-fried with chilli sauce 400g,
Plus soya sauce 3650g small fires are endured to beans to emit slowly and bubble out fragrance, the 2500g that adds water, Oyster sauce 50g, Stichopus japonicuss meat 800g, Rhizoma dioscoreae paste 260g,
Continue small fire to be endured to boiling slowly；
4th, beans are endured：Fecula 150g, water 200g, dark soy sauce 50g mixing are mixed well to pour into and are stirred in the beans for boiling, and endure two after boiling again
Minute to going out fragrance.
5th, packaging sterilizing：It is hot filling into compound retort pouch or vial after homogeneous, high-temperature short-time sterilization, 121 DEG C of temperature, when
Between 40 minutes.
6th, labeling, stamp, vanning.
Embodiment 2
The instant natural sea cucumber beans preparation process of this example is as follows：
1st, formula：Oleum Arachidis hypogaeae semen 2.5%, Stichopus japonicuss meat 8% -9%, soya sauce 42%, Rhizoma Dioscoreae 3%, chilli sauce 4.5%, Herba Alii fistulosi 5.6%, Rhizoma Zingiberis Recens
2%, dark soy sauce 0.6%, Oyster sauce 0.6%, fecula 1.1%, water 30%.
2nd, raw material pre-treatment：440g Oleum Arachidis hypogaeae semen is poured in pot and is heated, and with onion parts 1000g, Rhizoma Zingiberis 300g, leaching is fried to golden yellow,
Pull Herba Alii fistulosi, Rhizoma Zingiberis Recens out, oil is poured out standby；
3rd, beans are fried：Rhizoma Dioscoreae is cooked in adding pot, and it is standby to be pounded Rhizoma dioscoreae paste, in pot plus 440g rusting heat, is stir-fried with chilli sauce 800g,
Plus soya sauce 7300g small fires are endured to beans to emit slowly and bubble out fragrance, the 5000g that adds water, Oyster sauce 100g, Stichopus japonicuss meat 1600g, Rhizoma dioscoreae paste
520g, continues small fire and is endured to boiling slowly；
4th, beans are endured：Fecula 300g, water 400g, dark soy sauce 100g mixing are mixed well to pour into and are stirred in the beans for boiling, and are endured after boiling again
Two minutes to going out fragrance.
5th, packaging sterilizing.It is hot filling into compound retort pouch or vial after homogeneous, high-temperature short-time sterilization, 121 DEG C of temperature, when
Between 40 minutes.
6th, labeling, stamp, vanning.
Claims (5)
1. a kind of instant natural sea cucumber beans and preparation method thereof, formula is：Oleum Arachidis hypogaeae semen 2.5%, Stichopus japonicuss meat 8% -9%, soya sauce
42%, Rhizoma Dioscoreae 3%, chilli sauce 4.5%, Herba Alii fistulosi 5.6%, Rhizoma Zingiberis Recens 2%, dark soy sauce 0.6%, Oyster sauce 0.6%, fecula 1.1%, water 30%, its preparation
Process comprises the steps：
Raw material pre-treatment：220g Oleum Arachidis hypogaeae semen is poured in pot and is heated, and with onion parts 500g, Rhizoma Zingiberis 150g, leaching is fried to golden yellow, pull out Herba Alii fistulosi,
Rhizoma Zingiberis Recens, oil are poured out standby；Fry beans：Rhizoma Dioscoreae is cooked in adding pot, and it is standby to be pounded Rhizoma dioscoreae paste, in pot plus 220g rusting heat, with chilli sauce
400g stir-fries, plus soya sauce 3650g small fires are endured to beans to emit slowly and bubble out fragrance, the 2500g that adds water, Oyster sauce 50g, Stichopus japonicuss meat 800g, mountain
Medicine puree 260g, continues small fire and is endured to boiling slowly；Endure beans：Fecula 150g, water 200g, dark soy sauce 50g mixing are mixed well and pour the beans for boiling into
In stir, endure two minutes after boiling again to going out fragrance；Packaging sterilizing；Compound retort pouch or glass are hot filling into after homogeneous
Glass bottle, high-temperature short-time sterilization, 121 DEG C of temperature, 40 minutes time；Labeling, stamp, vanning.
2. according to claim 1 in, it is characterised in that the formula of instant natural sea cucumber beans is：Oleum Arachidis hypogaeae semen 2.5%, Stichopus japonicuss meat
8% -9%, soya sauce 42%, Rhizoma Dioscoreae 3%, chilli sauce 4.5%, Herba Alii fistulosi 5.6%, Rhizoma Zingiberis Recens 2%, dark soy sauce 0.6%, Oyster sauce 0.6%, fecula
1.1%, water 30%.
3. according to claim 1 in, it is characterised in that selected meat and nutrition preferably pass through under normal temperature and pressure environment
The Stichopus japonicuss meat and soya sauce, chilli sauce of the fresh freezing instant sea cucumber for boiling technique processing of zero addition carries out allotment parch, and proportioning is 16:
73:8, the preparation of the Stichopus japonicuss meat of normal temperature and pressure freezing instant sea cucumber is with reference to by this instant natural sea cucumber sauced Preparation Method inventor Shen
" zero addition Stichopus japonicuss are fresh boil technique " of report, number of patent application 2016103589360.
4. according to claim 1 in, it is characterised in that carry out stir-fry beans using the following method：Rhizoma Dioscoreae add pot in cook it is standby,
Add 220g rusting heat in pot, stir-fry with chilli sauce 400g, plus soya sauce 3650g small fires are endured to beans to emit slowly and bubble out fragrance, are added water
2500g, Oyster sauce 50g, Stichopus japonicuss meat cubelets 800g, Rhizoma dioscoreae paste 260g, continue small fire and are endured to boiling slowly.
5. according to claim 1 in, it is characterised in that carry out packaging sterilization using the following method：It is hot filling into being combined after homogeneous
Retort pouch or vial, high-temperature short-time sterilization, 121 DEG C of temperature, 40 minutes time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611171594.8A CN106579058A (en) | 2016-12-17 | 2016-12-17 | Instant original sea cucumber sauce and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611171594.8A CN106579058A (en) | 2016-12-17 | 2016-12-17 | Instant original sea cucumber sauce and making method thereof |
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| CN106579058A true CN106579058A (en) | 2017-04-26 |
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| CN201611171594.8A Pending CN106579058A (en) | 2016-12-17 | 2016-12-17 | Instant original sea cucumber sauce and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463978A (en) * | 2019-09-09 | 2019-11-19 | 福建冠丰生物科技有限公司 | A kind of spicy flavour holothurian dried scallop seafood sauce and preparation method thereof |
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| CN102125255A (en) * | 2010-12-22 | 2011-07-20 | 郑州思念食品有限公司 | XO sauce and preparation method thereof |
| CN103876110A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Sea cucumber spicy sauce and preparation method thereof |
| CN104687000A (en) * | 2013-12-09 | 2015-06-10 | 王文浩 | Sea cucumber chilli sauce |
| CN105558519A (en) * | 2014-11-07 | 2016-05-11 | 青岛首泰农业科技有限公司 | Spicy beef paste production process |
| CN104431977A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Yam and burdock sauce and preparation method thereof |
| CN105533642A (en) * | 2015-12-08 | 2016-05-04 | 邓州市鑫隆酱业调料有限公司 | Health-care shiitake mushroom paste and production technology thereof |
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| CN110463978A (en) * | 2019-09-09 | 2019-11-19 | 福建冠丰生物科技有限公司 | A kind of spicy flavour holothurian dried scallop seafood sauce and preparation method thereof |
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