CN106722742A - A kind of oyster sauce and preparation method thereof - Google Patents
A kind of oyster sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106722742A CN106722742A CN201611142168.1A CN201611142168A CN106722742A CN 106722742 A CN106722742 A CN 106722742A CN 201611142168 A CN201611142168 A CN 201611142168A CN 106722742 A CN106722742 A CN 106722742A
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- oyster
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- oyster sauce
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- raw oyster
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 114
- 235000020636 oyster Nutrition 0.000 title claims abstract description 114
- 235000015067 sauces Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 31
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 13
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 230000005415 magnetization Effects 0.000 claims abstract description 12
- 230000005672 electromagnetic field Effects 0.000 claims abstract description 11
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 241000272522 Anas Species 0.000 claims abstract description 10
- 210000004681 ovum Anatomy 0.000 claims abstract description 10
- 241000234314 Zingiber Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000012467 final product Substances 0.000 claims abstract description 8
- 239000006185 dispersion Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 239000000839 emulsion Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000006698 induction Effects 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000005554 pickling Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000003828 vacuum filtration Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002562 thickening agent Substances 0.000 abstract description 5
- 229930006000 Sucrose Natural products 0.000 abstract 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 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 238000004332 deodorization Methods 0.000 abstract description 3
- 239000003292 glue Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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
Abstract
The invention discloses a kind of oyster sauce and preparation method thereof, the preparation method comprises the following steps：1) after fresh oyster meat, is added into salt solution immersion, rinsed using clear water, then by raw oyster freeze-drying, crushed using liquid nitrogen and obtain raw oyster powder；2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water, disperseed at a high speed using emulsion dispersion machine, add acetic acid to be placed in electromagnetic field, obtain raw oyster magnetization slurry；3), go out enzyme after high pressure enzymolysis, obtains digesting raw oyster slurry after being filtered using double-layered filtration film；4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, obtains final product the oyster sauce；The present invention is without sucrose, edible glue and other chemical addition agents, wherein addition salted duck egg yolk is used as thickener, moreover it is possible to provide Ovum Anas domestica yolk nutrition and delicate flavour, the ginger juice of addition plays a part of deodorization, and arhat juice can adjust the sugariness of oyster sauce.
Description
Technical field
The present invention relates to marine products processing technical field.It is more particularly related to a kind of oyster sauce and its making side
Method.
Background technology
Oyster sauce is the flavoring boiled with oyster (oyster).Oyster sauce is the conventional traditional savory flavorant in Guangdong, is also
Baste class most one of bulk product, it with plain " seabed milk " oyster You oyster wooden tablets or slips for writings be called raw material, take juice concentration through being cooked,
Plus auxiliary material is refined and formed.Oyster sauce delicious flavour, oyster are aromatic strongly fragrant, sticky appropriateness, are of high nutritive value, and are also to prepare oyster sauce fresh mushroom ox
The principal ingredients of the tradition Guangdong dishes such as meat, oyster sauce green vegetables, oyster sauce powder.Oyster sauce conventional fabrication method, general addition sucrose and thickening
Agent, sucrose is high for blood sugar not to be applied to, and general to use edible glue as thickener, this increases burden for the digestion of human body.
The content of the invention
It is an object of the invention to solve at least the above, and a kind of oyster sauce is provided, wherein addition salted duck egg yolk is made
It is thickener, moreover it is possible to which Ovum Anas domestica yolk nutrition and delicate flavour are provided, the ginger juice of addition plays a part of deodorization, and arhat juice can adjust oyster
The sugariness of oil；The present invention provides the preparation method of oyster sauce, wakes up with a start magnetization treatment using materials such as electromagnetic field opposite oysters so that oyster sauce
Nutritional ingredient easily extracted during making so that oyster sauce nutritional ingredient of the invention is high, improve oyster sauce freshness.
The present invention provide technical scheme be：
A kind of preparation method of oyster sauce, comprises the following steps：
1), fresh oyster meat shell is separated, its meat is taken and is cleaned up using clear water, it is 80% mass point that fresh oyster meat is added into concentration
After several salt solutions soaks 1-2 hours, rinsed 2-3 times using clear water, then raw oyster freeze-drying to moisture is less than
10%, obtained raw oyster powder after crushing 200 mesh sieve using liquid nitrogen；First soaked using strong brine and cause that raw oyster cell is in dehydration
State, easy freeze-drying and liquid nitrogen are crushed easily makes clasmatosis, is conducive to the extraction of nutriment in cell；
2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water by weight 2: 1: 3, using emulsion dispersion
Machine, after disperseing 20-30 minutes at a high speed, adds acetic acid to adjust to 3-5 PH, is placed in 30-50 minutes in electromagnetic field, obtains raw oyster magnetic
Slurrying；The raw oyster processed by electromagnetic field magnetizes slurry, is easily digested, and shortens enzymolysis time；
3) protease is added in, being starched toward the magnetization of raw oyster by weight 100: 1, is placed in autoclave, temperature is 50-60
DEG C, after stirring 2-4 hours, then it is the 100-120 DEG C of enzyme that goes out to place temperature in a water bath, is digested after being filtered using double-layered filtration film
Raw oyster slurry；
4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, i.e.,
Obtain the oyster sauce.
Preferably, step 1) in the temperature of raw oyster freezing be subzero 20-30 DEG C.
Preferably, step 2) described in salted duck egg yolk be made up of following methods, fresh Sea Duck Eggs are chosen, by yolk and egg
After white separation, take yolk and add fine salts by weight 2: 1, pickled at 0-4 DEG C 5-10 days, obtain final product the salt Ovum Anas domestica yolk.
Preferably, also include baking Ovum Anas domestica yolk after pickling 510 days at 0-4 DEG C.
Preferably, step 2) the scattered speed of high speed is 5000rmp, the magnetic induction intensity of electromagnetic field is 4000-
5000Gs.
Preferably, step 3) pressure is 1-5Mpa in mesohigh reactor.
Preferably, step 3) in double-layered filtration film be 300 mesh filter membranes, filtered by the way of vacuum filtration.
Preferably, step 4) in also include sterilization process, using microwave disinfection, the temperature of microwave is 90-120 DEG C, 8-
10 minutes.
The present invention also provides the oyster sauce that a kind of preparation method of the oyster sauce described in basis makes.
The present invention at least includes following beneficial effect：
The present invention is without sucrose, edible glue and other chemical addition agents, wherein addition salted duck egg yolk is used as thickener, also
Ovum Anas domestica yolk nutrition and delicate flavour can be provided, the ginger juice of addition plays a part of deodorization, and arhat juice can adjust the sugariness of oyster sauce；This
Invention provides the preparation method of oyster sauce, wakes up with a start magnetization treatment using materials such as electromagnetic field opposite oysters so that the nutritional ingredient of oyster sauce
Easily extracted during making so that oyster sauce nutritional ingredient of the invention is high, improve the freshness of oyster sauce.
Further advantage of the invention, target and feature embody part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Specific embodiment
With reference to example below, the present invention is described in further detail, to make those skilled in the art with reference to specification
Word can be implemented according to this.
Embodiment 1
The preparation method of the present embodiment oyster sauce, comprises the following steps：
1), fresh oyster meat shell is separated, its meat is taken and is cleaned up using clear water, it is 80% mass point that fresh oyster meat is added into concentration
After several salt solutions soaks 1 hour, rinsed 2 times using clear water, then raw oyster freeze-drying to moisture is less than 10%, adopted
Raw oyster powder was obtained after crushing 200 mesh sieve with liquid nitrogen；
2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water by weight 2: 1: 3, using emulsion dispersion
Machine, after disperseing 20 minutes at a high speed, adds acetic acid to adjust to 3 PH, is placed in 30 minutes in electromagnetic field, obtains raw oyster magnetization slurry；
3) protease is added in, being starched toward the magnetization of raw oyster by weight 100: 1, is placed in autoclave, temperature is 50 DEG C,
After stirring 2 hours, then it is 100 DEG C of enzymes that go out to place temperature in a water bath, obtains digesting raw oyster slurry after being filtered using double-layered filtration film；
4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, i.e.,
Obtain the oyster sauce.
The oyster sauce that above-mentioned preparation method makes, per 100g oyster sauce salt content 4.5%, sugared content 1.25% meets GB/T
21999-2008 state quality standards.
Embodiment 2
The preparation method of the present embodiment oyster sauce, comprises the following steps：
1), fresh oyster meat shell is separated, its meat is taken and is cleaned up using clear water, it is 80% mass point that fresh oyster meat is added into concentration
After several salt solution soaks 2 hours, rinsed 3 times using clear water, then will raw oyster in the case where temperature is for subzero 20 DEG C, freeze-drying is extremely
Moisture is less than 10%, and raw oyster powder was obtained after crushing 200 mesh sieve using liquid nitrogen；
2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water by weight 2: 1: 3, using emulsion dispersion
Machine, speed is after 5000rmp disperses 30 minutes at a high speed, to add acetic acid to adjust to 5 PH, is placed in magnetic induction intensity for 4000Gs
Electromagnetic field in 50 minutes, obtain raw oyster magnetization slurry；The salted duck egg yolk is made up of following methods, chooses fresh Sea Duck Eggs, will
After yolk and Protein Separation, take yolk and add fine salts by weight 2: 1, pickled at 0 DEG C 10 days, obtain final product the salt Ovum Anas domestica yolk；
3), by weight 100: 1 toward raw oyster magnetization starch in add protease, be placed in pressure be 5Mpa autoclaves in,
Temperature is 60 DEG C, and after stirring 3 hours, then it is 120 DEG C of enzymes that go out to place temperature in a water bath, true using 300 mesh filter membrane double-layered filtration films
Obtain digesting raw oyster slurry after the mode Filtration Filtration of empty suction filtration；
4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, is killed
Bacterium process, using microwave disinfection, the temperature of microwave is 120 DEG C, 10 minutes, obtains final product the oyster sauce.
The oyster sauce that above-mentioned preparation method makes, per 100g oyster sauce salt content 5.8%, sugared content 1.02% meets GB/
T21999-2008 state quality standards.
Embodiment 3
The preparation method of the present embodiment oyster sauce, comprises the following steps：
1), fresh oyster meat shell is separated, its meat is taken and is cleaned up using clear water, it is 80% mass point that fresh oyster meat is added into concentration
After several salt solution soaks 2 hours, rinsed 2 times using clear water, then will raw oyster in the case where temperature is for subzero 25 DEG C, freeze-drying is extremely
Moisture is less than 10%, and raw oyster powder was obtained after crushing 200 mesh sieve using liquid nitrogen；
2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water by weight 2: 1: 3, using emulsion dispersion
Machine, speed is after 5000rmp disperses 25 minutes at a high speed, to add acetic acid to adjust to 4 PH, is placed in magnetic induction intensity for 4500Gs
Electromagnetic field in 45 minutes, obtain raw oyster magnetization slurry；The salted duck egg yolk is made up of following methods, chooses fresh Sea Duck Eggs, will
After yolk and Protein Separation, take yolk and add fine salts by weight 2: 1, pickled at 2 DEG C 8 days, Ovum Anas domestica yolk is baked described in obtaining final product
Salt Ovum Anas domestica yolk；
3), by weight 100: 1 toward raw oyster magnetization starch in add protease, be placed in pressure be 2Mpa autoclaves in,
Temperature is 55 DEG C, and after stirring 4 hours, then it is 110 DEG C of enzymes that go out to place temperature in a water bath, true using 300 mesh filter membrane double-layered filtration films
Obtain digesting raw oyster slurry after the mode Filtration Filtration of empty suction filtration；
4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, is killed
Bacterium process, using microwave disinfection, the temperature of microwave is 100 DEG C, 9 minutes, obtains final product the oyster sauce.
The oyster sauce that above-mentioned preparation method makes, per 100g oyster sauce salt content 6.2%, sugared content 1.38% meets GB/T
21999-2008 state quality standards.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and implementation method
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the embodiment with description.
Claims (9)
1. a kind of preparation method of oyster sauce, it is characterised in that the preparation method comprises the following steps：
1), fresh oyster meat shell is separated, its meat is taken and is cleaned up using clear water, be 80% mass fraction by fresh oyster meat addition concentration
After salt solution soaks 1-2 hours, rinsed 2-3 times using clear water, then raw oyster freeze-drying to moisture is less than 10%, adopted
Raw oyster powder was obtained after crushing 200 mesh sieve with liquid nitrogen；
2), by step 1) after the raw oyster powder that obtains, salted duck egg yolk mix with water by weight 2: 1: 3, using emulsion dispersion machine, height
After speed dispersion 20-30 minutes, add acetic acid to adjust to 3-5 PH, be placed in 30-50 minutes in electromagnetic field, obtain raw oyster magnetization slurry；
3) protease is added in, being starched toward the magnetization of raw oyster by weight 100: 1, is placed in autoclave, temperature is 50-60 DEG C,
After stirring 2-4 hours, then it is the 100-120 DEG C of enzyme that goes out to place temperature in a water bath, and enzymolysis life is obtained after being filtered using double-layered filtration film
Oyster is starched；
4) toward addition ginger juice, arhat juice during raw oyster is starched is digested, original volume 1/2 is concentrated to by rotary evaporation, obtains final product institute
State oyster sauce.
2. the preparation method of oyster sauce according to claim 1, it is characterised in that step 1) in the temperature of raw oyster freezing be zero
It is lower 20-30 DEG C.
3. the preparation method of oyster sauce according to claim 1, it is characterised in that step 2) described in salted duck egg yolk by following
Method is made, and chooses fresh Sea Duck Eggs, by yolk and Protein Separation after, take yolk and add fine salts by weight 2: 1, at 0-4 DEG C
Pickle 5-10 days, obtain final product the salt Ovum Anas domestica yolk.
4. the preparation method of oyster sauce according to claim 3, it is characterised in that also include after pickling 5-10 days at 0-4 DEG C
Ovum Anas domestica yolk is baked.
5. the preparation method of oyster sauce according to claim 1, it is characterised in that step 2) the scattered speed of high speed is
5000rmp, the magnetic induction intensity of electromagnetic field is 4000-5000Gs.
6. the preparation method of oyster sauce according to claim 1, it is characterised in that step 3) pressure is in mesohigh reactor
1-5Mpa。
7. the preparation method of oyster sauce according to claim 1, it is characterised in that step 3) in double-layered filtration film be the filter of 300 mesh
Film, is filtered by the way of vacuum filtration.
8. the preparation method of oyster sauce according to claim 1, it is characterised in that step 4) in also include sterilization process, adopt
With microwave disinfection, the temperature of microwave is 90-120 DEG C, 8-10 minutes.
9. the oyster sauce that the preparation method of any described oyster sauce makes in a kind of 1-8 according to claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611142168.1A CN106722742A (en) | 2016-12-12 | 2016-12-12 | A kind of oyster sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611142168.1A CN106722742A (en) | 2016-12-12 | 2016-12-12 | A kind of oyster sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106722742A true CN106722742A (en) | 2017-05-31 |
Family
ID=58876025
Family Applications (1)
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| CN201611142168.1A Pending CN106722742A (en) | 2016-12-12 | 2016-12-12 | A kind of oyster sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
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| CN1205847A (en) * | 1997-07-21 | 1999-01-27 | 苏昌汉 | Production method of iodic oyster sauce |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103637146A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | 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 |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
-
2016
- 2016-12-12 CN CN201611142168.1A patent/CN106722742A/en active Pending
Patent Citations (6)
| 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 |
| CN103519113A (en) * | 2013-10-17 | 2014-01-22 | 厦门洋江食品有限公司 | Preparation method of ginger oyster sauce |
| CN103637146A (en) * | 2013-12-10 | 2014-03-19 | 杜国霞 | 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 |
| CN104489598A (en) * | 2014-11-27 | 2015-04-08 | 山东好当家海洋发展股份有限公司 | Method for preparing seasoning sauce from oyster water boiled liquid |
| CN105639254A (en) * | 2015-06-25 | 2016-06-08 | 开平市水口镇卡摩商行 | Method for preparing garlic oyster sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109567125A (en) * | 2018-11-19 | 2019-04-05 | 佛山市海天（江苏）调味食品有限公司 | A kind of preparation method of flavor oyster sauce |
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Inventor after: Wang Weijian Inventor after: Li Hongcuan Inventor after: Xie Meijuan Inventor after: Zhan Hao Inventor before: Zhong Shuming |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |