CN106858539A - The spicy sweet sauce of high-quality seafood - Google Patents
The spicy sweet sauce of high-quality seafood Download PDFInfo
- Publication number
- CN106858539A CN106858539A CN201510905494.2A CN201510905494A CN106858539A CN 106858539 A CN106858539 A CN 106858539A CN 201510905494 A CN201510905494 A CN 201510905494A CN 106858539 A CN106858539 A CN 106858539A
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- Prior art keywords
- seafood
- spicy
- sea
- quality
- sweet sauce
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 93
- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 50
- 238000002156 mixing Methods 0.000 claims abstract description 42
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 28
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 241000238366 Cephalopoda Species 0.000 claims abstract description 14
- 241000238557 Decapoda Species 0.000 claims abstract description 14
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 14
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 14
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 23
- 239000004615 ingredient Substances 0.000 claims description 21
- 239000006185 dispersion Substances 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 241000722363 Piper Species 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 7
- 238000005260 corrosion Methods 0.000 claims description 5
- 230000007797 corrosion Effects 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 10
- 241000209094 Oryza Species 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005457 optimization Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- 241000251511 Holothuroidea Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 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 spicy sweet sauce of high-quality seafood of the present invention,Required raw material is cleaned with cleaner first and is assorted,With 10 for base rate,In proportion for 4-3: 3-2: 2-3: 1-2: 2-1 weighs squid,Sea crab,Sea shrimp,Sea cowry,Sea-tangle and crushing stir evenly into seafood batch mixing,In proportion for 5-6: 6-5: 2-1: 1-2: 2-3 weighs soybean respectively,Potato,Pepper,Capsicum,It is anistree and crush and stir evenly into spicy batch mixing,In proportion for 2-1: 1-2: 3-2 weighs refined salt respectively,Rice is wrong,Pure wine and crushing stir evenly into dispensing batch mixing,Again with 100 for base rate,In proportion for 8-6: 6-5: 0.3-0.2 weighs game fruit,Vinasse,Dispensing is simultaneously stirred into the spicy sweet sauce of natural disposition high-quality seafood,And to put into and heat boiling sterilization 1-2 hours in precooker,It is filled into health Bottle ＆ Can with special bottle placer again and seals upgrading up for safekeeping 5-7 days,Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious.
Description
Technical field
The present invention relates to a kind of sweet sauce, particularly a kind of spicy sweet sauce of high-quality seafood.
Technical background
In Modernized Department Store, though various sauce class a multitude of names, not yet find the spicy sweet sauce of high-quality seafood prepared for main feedstock optimization with seafood major ingredient and spicy secondary material.Meanwhile, with marine eco-environment protection and the increase year by year of the sea cucumber cultivation area and its yield, and seafood market retailers and general delayed processing total sales volume are limited after all at present, have resulted in available seafood resource and devalue and waste.Therefore, it is necessary to invent it is a kind of can largely utilize and consume seafood major ingredient and the spicy sweet sauce deep process technology of high-quality seafood of spicy secondary material, with sharp further development hoisin sauce deep processing industry and needed for meeting the life of urban and rural residents.
The content of the invention
The purpose of the present invention is directed to the spicy sweet sauce process technology shortage of high-quality seafood and market product needs of problems, there is provided that a kind of preparing process is exquisite, the secondary material of seafood it is excellent match somebody with somebody, high-quality material benefit is delicious, in prepare food western-style food dual-purpose, utilization and extention overall economic efficiency and the spicy sweet sauce of the significant high-quality seafood of long-term benefit.
The technical scheme that is used to achieve the above object of the present invention is：A kind of spicy sweet sauce of high-quality seafood, it is characterized in that, the main compound method of the spicy sweet sauce of the high-quality seafood is first to clean out required seafood major ingredient and spicy secondary material, and required seafood major ingredient is weighed respectively by same base rate and different proportion, spicy secondary material and dispensing, and pulverizer dispersion and fining is used respectively, again major ingredient is stirred evenly into mixer, auxiliary material, dispensing fines, then major ingredient is weighed respectively by same base rate and different proportion, auxiliary material, dispensing simultaneously puts into mixer and stirs, heat sterilization in precooker is put into again, then after being filled into health Bottle ＆ Can and sealed up for safekeeping nature upgrading with special bottle placer, obtain the spicy sweet sauce of high-quality seafood that seafood delights is strong and high-quality is delicious.
The seafood major ingredient includes squid, sea crab, sea shrimp, sea cowry and sea-tangle.
The spicy secondary material includes soybean, potato, pepper, capsicum and anise.
The dispensing includes refined salt, rice mistake and pure wine.
Manner of formulation
1st, equipment is put and is matched somebody with somebody：The fresh-keeping storage warehouse of required raw material of having purchased and platform scale, cleaner, mixer, precooker, bottle placer and Bottle ＆ Can etc. are set, and required setting are cleaned up standby.
2nd, raw material is prepared：First with cleaner by required seafood major ingredient and spicy secondary material and dispensing clean totally with assort,With 10 for base rate,By the squid of seafood major ingredient,Sea crab,Sea shrimp,Sea cowry,Sea-tangle ratio weighs squid respectively for 4-3: 3-2: 2-3: 1-2: 2-1,Sea crab,Sea shrimp,Sea cowry,Sea-tangle,And stir evenly into seafood batch mixing with pulverizer dispersion and fining and with mixer,By the soybean of spicy secondary material,Potato,Pepper,Capsicum,Anistree ratio weighs soybean respectively for 5-6: 6-5: 2-1: 1-2: 2-3,Potato,Pepper,Capsicum,It is anistree,And stir evenly into spicy batch mixing with mixer with pulverizer dispersion and fining,By the refined salt of dispensing,Rice is wrong,Pure wine ratio weighs refined salt respectively for 2-1: 1-2: 3-2,Rice is wrong,Pure wine,And stir evenly into dispensing batch mixing with pulverizer dispersion and fining and with mixer.It is 8-6: 6-5: 0.3-0.2 weighing game fruit, vinasse, dispensing in wild seafood batch mixing, spicy batch mixing, dispensing batch mixing ratio again with 100 for base rate, and input mixer is stirred into the spicy sweet sauce of natural disposition high-quality seafood simultaneously.
3rd, boiling is filling：Boiling sterilization being heated in the spicy sweet sauce input precooker of natural disposition high-quality seafood 1-2 hours, being then filled into special bottle placer and seal nature upgrading 5-7 days in health Bottle ＆ Can up for safekeeping, Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious.
Because containing the preservative substances such as various odor type corrosion resistants and pure wine, acetic acid, therefore the spicy sweet sauce environmental protection of high-quality seafood and fresh-keeping and shelf-life overlength, that is, meeting or exceeding national relevant food sanitary standard requirement in the spicy sweet sauce of high-quality seafood.
So constantly carry out above-mentioned continuous item running, you can the spicy sweet sauce of high-quality seafood of quick, efficient, high-quality and a large amount of production different contents and class and quality.
Beneficial effect：The present invention takes optimization and development awareness, success is weighed and the squid using the seafood major ingredient by same base rate and different proportion, sea crab, sea shrimp, sea cowry, sea-tangle and the soybean of spicy secondary material, potato, pepper, capsicum, the anistree refined salt with dispensing, rice is wrong, pure wine carries out excellent with the spicy sweet sauce of refined high-quality seafood, its preparation technique technique is original, optimization, it is graceful, green, it is easy and effective, both the seafood major ingredient and spicy secondary material and dispensing resource can have largely been consumed and make full use of, rapidly and efficiently strong with the low cost production seafood delights and delicious spicy sweet sauce of high-quality seafood of high-quality can be effectively realized again.On probation and analytical proof, the spicy sweet sauce nutrition of high-quality seafood and seasoning component content are higher than common sauce by more than 50%, and high-grade economical, the pan-fried roasting fried and Chinese and western dish of stir-fry uses good, major ingredient, auxiliary material and dispensing can be effectively promoted to produce the further prosperity and development of chain processing industry simultaneously, and the growing seafood delights sauce of the abundant both urban and rural residents needs.Therefore, utilization and extention overall economic efficiency of the present invention is particularly evident with long-term benefit.
Case study on implementation
Embodiment 1：First with cleaner by required seafood major ingredient and spicy secondary material and dispensing clean totally with assort,With 10 for base rate,By the squid of seafood major ingredient,Sea crab,Sea shrimp,Sea cowry,Sea-tangle ratio weighs squid 40kg respectively for 4: 3: 2: 1: 2,Sea crab 30kg,Sea shrimp 20kg,Sea cowry 10kg,Sea-tangle 20kg,And stir evenly into seafood batch mixing with pulverizer dispersion and fining and with mixer,By the soybean of spicy secondary material,Potato,Pepper,Capsicum,Anistree ratio weighs soybean 50kg respectively for 5: 6: 2: 1: 2,Potato 60kg,Pepper 20kg,Capsicum 10kg,Anistree 20kg,And stir evenly into spicy batch mixing with mixer with pulverizer dispersion and fining,By the refined salt of dispensing,Rice is wrong,Pure wine ratio weighs refined salt 20kg respectively for 2: 1: 3,Rice mistake 10kg,Pure wine 30kg,And stir evenly into dispensing batch mixing with pulverizer dispersion and fining and with mixer.It is 8: 6: 0.3 weighing seafood batch mixing 800kg, spicy batch mixing 600kg, dispensing batch mixing 30kg in seafood batch mixing, spicy batch mixing, dispensing batch mixing ratio again with 100 for base rate, and input mixer is stirred into the spicy sweet sauce of natural disposition high-quality seafood simultaneously.
Boiling sterilization being heated in the spicy sweet sauce input precooker of natural disposition high-quality seafood 1 hour, being then filled into health Bottle ＆ Can with special bottle placer and seal nature upgrading 5 days up for safekeeping, Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious.
Because containing the preservative substances such as various odor type corrosion resistants and pure wine, acetic acid, therefore the spicy sweet sauce environmental protection of high-quality seafood and fresh-keeping and shelf-life overlength, that is, meeting or exceeding national relevant food sanitary standard requirement in the spicy sweet sauce of high-quality seafood.
So constantly carry out above-mentioned continuous item running, you can the spicy sweet sauce of high-quality seafood of quick, efficient, high-quality and a large amount of production different contents and class and quality.
Embodiment 2：First with cleaner by required seafood major ingredient and spicy secondary material and dispensing clean totally with assort,With 10 for base rate,By the squid of seafood major ingredient,Sea crab,Sea shrimp,Sea cowry,Sea-tangle ratio weighs squid 35kg respectively for 3.5: 2.5: 2.5: 1.5: 1.5,Sea crab 25kg,Sea shrimp 25kg,Sea cowry 15kg,Sea-tangle 15kg,And stir evenly into seafood batch mixing with pulverizer dispersion and fining and with mixer,By the soybean of spicy secondary material,Potato,Pepper,Capsicum,Anistree ratio weighs soybean 55kg respectively for 5.5: 5.5: 1.5: 1.5: 2.5,Potato 55kg,Pepper 15kg,Capsicum 15kg,Anistree 25kg,And stir evenly into spicy batch mixing with mixer with pulverizer dispersion and fining,By the refined salt of dispensing,Rice is wrong,Pure wine ratio weighs refined salt 15kg respectively for 1.5: 1.5: 2.5,Rice mistake 15kg,Pure wine 25kg,And stir evenly into dispensing batch mixing with pulverizer dispersion and fining and with mixer.It is 7: 5.5: 0.25 weighing seafood batch mixing 700kg, spicy batch mixing 550kg, dispensing batch mixing 25kg in seafood batch mixing, spicy batch mixing, dispensing batch mixing ratio again with 100 for base rate, and input mixer is stirred into the spicy sweet sauce of natural disposition high-quality seafood simultaneously.
Boiling sterilization being heated in the spicy sweet sauce input precooker of natural disposition high-quality seafood 1.5 hours, being then filled into health Bottle ＆ Can with special bottle placer and seal nature upgrading 6 days up for safekeeping, Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious.
Because containing the preservative substances such as various odor type corrosion resistants and pure wine, acetic acid, therefore the spicy sweet sauce environmental protection of high-quality seafood and fresh-keeping and shelf-life overlength, that is, meeting or exceeding national relevant food sanitary standard requirement in the spicy sweet sauce of high-quality seafood.
So constantly carry out above-mentioned continuous item running, you can the spicy sweet sauce of high-quality seafood of quick, efficient, high-quality and a large amount of production different contents and class and quality.
Embodiment 3：First with cleaner by required seafood major ingredient and spicy secondary material and dispensing clean totally with assort,With 10 for base rate,By the squid of seafood major ingredient,Sea crab,Sea shrimp,Sea cowry,Sea-tangle ratio weighs squid 30kg respectively for 3: 2: 3: 2: 1,Sea crab 20kg,Sea shrimp 30kg,Sea cowry 20kg,Sea-tangle 10kg,And stir evenly into seafood batch mixing with pulverizer dispersion and fining and with mixer,By the soybean of spicy secondary material,Potato,Pepper,Capsicum,Anistree ratio weighs soybean 60kg respectively for 6: 5: 1: 2: 3,Potato 50kg,Pepper 10kg,Capsicum 20kg,Anistree 30kg,And stir evenly into spicy batch mixing with mixer with pulverizer dispersion and fining,By the refined salt of dispensing,Rice is wrong,Pure wine ratio weighs refined salt 10kg respectively for 1: 2: 2,Rice mistake 20kg,Pure wine 20kg,And stir evenly into dispensing batch mixing with pulverizer dispersion and fining and with mixer.It is 6: 5: 0.2 weighing seafood batch mixing 600kg, spicy batch mixing 500kg, dispensing batch mixing 20kg in seafood batch mixing, spicy batch mixing, dispensing batch mixing ratio again with 100 for base rate, and input mixer is stirred into the spicy sweet sauce of natural disposition high-quality seafood simultaneously.
Boiling sterilization being heated in the spicy sweet sauce input precooker of natural disposition high-quality seafood 2 hours, being then filled into health Bottle ＆ Can with special bottle placer and seal nature upgrading 7 days up for safekeeping, Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious.
Because containing the preservative substances such as various odor type corrosion resistants and pure wine, acetic acid, therefore the spicy sweet sauce environmental protection of high-quality seafood and fresh-keeping and shelf-life overlength, that is, meeting or exceeding national relevant food sanitary standard requirement in the spicy sweet sauce of high-quality seafood.
So constantly carry out above-mentioned continuous item running, you can the spicy sweet sauce of high-quality seafood of quick, efficient, high-quality and a large amount of production different contents and class and quality.
Claims (4)
1. a kind of spicy sweet sauce of high-quality seafood, including equipment put match somebody with somebody, raw material prepare, filling three processing steps of boiling, it is characterised in that：
First with cleaner by required seafood major ingredient and spicy secondary material and dispensing clean totally with assort,With 10 for base rate,By the squid of seafood major ingredient,Sea crab,Sea shrimp,Sea cowry,Sea-tangle ratio weighs squid respectively for 4-3: 3-2: 2-3: 1-2: 2-1,Sea crab,Sea shrimp,Sea cowry,Sea-tangle,And stir evenly into seafood batch mixing with pulverizer dispersion and fining and with mixer,By the soybean of spicy secondary material,Potato,Pepper,Capsicum,Anistree ratio weighs soybean respectively for 5-6: 6-5: 2-1: 1-2: 2-3,Potato,Pepper,Capsicum,It is anistree,And stir evenly into spicy batch mixing with mixer with pulverizer dispersion and fining,By the refined salt of dispensing,Rice is wrong,Pure wine ratio weighs refined salt respectively for 2-1: 1-2: 3-2,Rice is wrong,Pure wine,And stir evenly into dispensing batch mixing with pulverizer dispersion and fining and with mixer；
It is 8-6: 6-5: 0.3-0.2 weighing game fruit, vinasse, dispensing in wild seafood batch mixing, spicy batch mixing, dispensing batch mixing ratio again with 100 for base rate, and input mixer is stirred into the spicy sweet sauce of natural disposition high-quality seafood simultaneously；Boiling sterilization being heated in the spicy sweet sauce input precooker of natural disposition high-quality seafood 1-2 hours, being then filled into special bottle placer and seal nature upgrading 5-7 days in health Bottle ＆ Can up for safekeeping, Kaifeng obtains the spicy sweet sauce of high-quality seafood that seafood taste is strong and high-quality is delicious,
Containing preservative substances such as various odor type corrosion resistants and pure wine, acetic acid in the spicy sweet sauce of high-quality seafood, therefore the spicy sweet sauce environmental protection of high-quality seafood and fresh-keeping and shelf-life overlength, that is, meet or exceed national relevant food sanitary standard requirement.
2. the spicy sweet sauce of high-quality seafood as claimed in claim 1, it is characterised in that：The seafood major ingredient includes squid, sea crab, sea shrimp, sea cowry and sea-tangle.
3. the spicy sweet sauce of high-quality seafood as claimed in claim 1, it is characterised in that：The spicy secondary material includes soybean, potato, pepper, capsicum and anise.
4. the spicy sweet sauce of high-quality seafood as claimed in claim 1, it is characterised in that：The dispensing includes refined salt, rice mistake and pure wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905494.2A CN106858539A (en) | 2015-12-10 | 2015-12-10 | The spicy sweet sauce of high-quality seafood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510905494.2A CN106858539A (en) | 2015-12-10 | 2015-12-10 | The spicy sweet sauce of high-quality seafood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858539A true CN106858539A (en) | 2017-06-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510905494.2A Pending CN106858539A (en) | 2015-12-10 | 2015-12-10 | The spicy sweet sauce of high-quality seafood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858539A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813546A (en) * | 2018-06-05 | 2018-11-16 | 珠海市宝门食品企业有限公司 | Black pepper sauce and preparation method thereof |
-
2015
- 2015-12-10 CN CN201510905494.2A patent/CN106858539A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813546A (en) * | 2018-06-05 | 2018-11-16 | 珠海市宝门食品企业有限公司 | Black pepper sauce and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170620 |
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| WD01 | Invention patent application deemed withdrawn after publication |