CN107969677A - A kind of spicy flavor seafood sauce of element burger - Google Patents
A kind of spicy flavor seafood sauce of element burger Download PDFInfo
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- CN107969677A CN107969677A CN201711182511.XA CN201711182511A CN107969677A CN 107969677 A CN107969677 A CN 107969677A CN 201711182511 A CN201711182511 A CN 201711182511A CN 107969677 A CN107969677 A CN 107969677A
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- parts
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- burger
- fish
- nisin
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 17
- 235000014102 seafood Nutrition 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 241001474374 Blennius Species 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 12
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 12
- 108010053775 Nisin Proteins 0.000 claims abstract description 12
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 12
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 12
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 12
- 244000248021 Vitex negundo Species 0.000 claims abstract description 12
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims abstract description 12
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims abstract description 12
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000014956 negundo chastetree Nutrition 0.000 claims abstract description 12
- 235000010297 nisin Nutrition 0.000 claims abstract description 12
- 239000004309 nisin Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000005491 wire drawing Methods 0.000 claims abstract description 12
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 11
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 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 abstract description 11
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 241000345998 Calamus manan Species 0.000 claims 2
- 235000012950 rattan cane Nutrition 0.000 claims 2
- 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 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of spicy flavor seafood sauce of plain burger, it is made of according to parts by weight following raw material：37 parts of seaweed salt, 7 10 parts of black corn flour, 14 parts of monosodium glutamate, 69 parts of shrimp paste, 38 parts of garlic hydrolysate, 49 parts of coralhead plant stem with leaf, 25 parts of soybean wire-drawing protein, 47 parts of peppermint, 8 12 parts of soyabean cake, 0.5 1 parts of nisin, capsicum are 35 parts broken, 59 parts of ham grain, 49 parts of leaf of negundo chastetree, I＆G account for 14 parts, 39 parts of Pleurotus eryngii, 47 parts of 25 parts of white sugar and fish-bone mud.The present invention, which has, to be coordinated reasonable, and flavor coordination, has coordinated compound taste, the features such as can protruding the fragrant spicy of uniqueness.
Description
Technical field
The present invention relates to food sauce technical field, more particularly to a kind of spicy flavor seafood sauce of plain burger.
Background technology
China is the founding country of sauce, in fact existing history for thousands of years.From《Zhou Li》In be recorded《Book of Rites》In
Record see that very big change occurs in the effect of sauce, become very specific flavouring with food from main.The Ming Dynasty is arrived
（13rd century）, the production of beans sauce more develops, and fish, meat system are then increasingly eliminated.The technology of sauce processed is also generally passed in town and country
Between working people.And it is present, sauce is got back further development in people live, people like adding in sauce vegetables or
Other auxiliary materials such as person's meat, then by frying vegetable sauce or meat pulp that either boiling is becoming increasingly popular.
The content of the invention
The purpose of the present invention is to solve shortcoming existing in the prior art, and the spicy flavor of a kind of plain burger proposed
Seafood sauce.
To achieve these goals, present invention employs following technical solution：
A kind of spicy flavor seafood sauce of element burger, is made of according to parts by weight following raw material：3-7 parts of seaweed salt, black corn flour
7-10 parts, 1-4 parts of monosodium glutamate, 6-9 parts of shrimp paste, 3-8 parts of garlic hydrolysate, 4-9 parts of coralhead plant stem with leaf, 2-5 parts of soybean wire-drawing protein, thin He
4-7 parts oily, 8-12 parts of soyabean cake, 0.5-1 parts of nisin, capsicum are 3-5 parts broken, 5-9 parts of ham grain, 4-9 parts of leaf of negundo chastetree,
I＆G account for 1-4 parts, 3-9 parts of Pleurotus eryngii, 4-7 parts of 2-5 parts of white sugar and fish-bone mud.
A kind of above-mentioned spicy flavor seafood sauce of plain burger, is made of according to parts by weight following raw material：Seaweed salt 3-6
Part, 7-9 parts of black corn flour, 1-3 parts of monosodium glutamate, 6-8 parts of shrimp paste, 3-7 parts of garlic hydrolysate, 4-8 parts of coralhead plant stem with leaf, soybean wire-drawing protein
2-4 parts, 4-6 parts of peppermint, 8-11 parts of soyabean cake, 0.5-0.9 parts of nisin, capsicum be 3-4.9 parts broken, ham grain 5-8
Part, 4-8 parts of leaf of negundo chastetree, I＆G account for 1-3 parts, 3-8 parts of Pleurotus eryngii, 4-6 parts of 2-4 parts of white sugar and fish-bone mud.
A kind of above-mentioned spicy flavor seafood sauce of plain burger, is made of according to parts by weight following raw material：Seaweed salt 4-6
Part, 8-9 parts of black corn flour, 2-3 parts of monosodium glutamate, 7-8 parts of shrimp paste, 4-7 parts of garlic hydrolysate, 5-8 parts of coralhead plant stem with leaf, soybean wire-drawing protein
3-4 parts, 5-6 parts of peppermint, 9-11 parts of soyabean cake, 0.6-0.9 parts of nisin, capsicum be 3.1-4.9 parts broken, ham grain 6-
8 parts, 5-8 parts of leaf of negundo chastetree, I＆G account for 2-3 parts, 4-8 parts of Pleurotus eryngii, 5-6 parts of 3-4 parts of white sugar and fish-bone mud.
A kind of above-mentioned spicy flavor seafood sauce of plain burger, is made of according to parts by weight following raw material：5 parts of seaweed salt,
8.5 parts of black corn flour, 2.5 parts of monosodium glutamate, 7.5 parts of shrimp paste, 5.5 parts of garlic hydrolysate, 6.5 parts of coralhead plant stem with leaf, soybean wire-drawing protein 3.5
Part, 5.5 parts of peppermint, 10 parts of soyabean cake, 0.75 part of nisin, capsicum are 4 parts broken, 7 parts of ham grain, 6.5 parts of leaf of negundo chastetree,
I＆G account for 2.5 parts, 6 parts of Pleurotus eryngii, 5.5 parts of 3.5 parts of white sugar and fish-bone mud.
Compared with prior art, the beneficial effects of the invention are as follows：
A kind of spicy flavor seafood sauce of plain burger of the present invention, which has, to be coordinated rationally, and flavor coordination, has coordinated compound taste, energy
The beneficial effects such as enough prominent unique fragrant spicies.
Embodiment
Embodiment 1
A kind of spicy flavor seafood sauce of element burger, is made of according to parts by weight following raw material：3 parts of seaweed salt, black corn flour 7
Part, 1 part of monosodium glutamate, 6 parts of shrimp paste, 3 parts of garlic hydrolysate, 4 parts of coralhead plant stem with leaf, 2 parts of soybean wire-drawing protein, 4 parts of peppermint, soyabean cake 8
Part, 0.5 part of nisin, capsicum are 3 parts broken, 5 parts of ham grain, 4 parts of leaf of negundo chastetree, I＆G account for 1 part, 3 parts of Pleurotus eryngii, 2 parts of white sugar
With 4 parts of fish-bone mud.
Embodiment 2
A kind of above-mentioned spicy flavor seafood sauce of plain burger, is made of according to parts by weight following raw material：7 parts of seaweed salt, jet
10 parts of rice flour, 4 parts of monosodium glutamate, 9 parts of shrimp paste, 8 parts of garlic hydrolysate, 9 parts of coralhead plant stem with leaf, 5 parts of soybean wire-drawing protein, 7 parts of peppermint, Huang
12 parts of soya-bean cake, 1 part of nisin, capsicum are 5 parts broken, 9 parts of ham grain, 9 parts of leaf of negundo chastetree, I＆G account for 4 parts, it is 9 parts of Pleurotus eryngii, white
7 parts of 5 parts of sugar and fish-bone mud.
Embodiment 3
A kind of above-mentioned spicy flavor seafood sauce of plain burger, is made of according to parts by weight following raw material：5 parts of seaweed salt, jet
8.5 parts of rice flour, 2.5 parts of monosodium glutamate, 7.5 parts of shrimp paste, 5.5 parts of garlic hydrolysate, 6.5 parts of coralhead plant stem with leaf, 3.5 parts of soybean wire-drawing protein,
5.5 parts of peppermint, 10 parts of soyabean cake, 0.75 part of nisin, capsicum are 4 parts broken, 7 parts of ham grain, 6.5 parts of leaf of negundo chastetree, I＆G
Account for 2.5 parts, 6 parts of Pleurotus eryngii, 5.5 parts of 3.5 parts of white sugar and fish-bone mud.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from the knowledge that one skilled in the relevant art possesses
Make a variety of changes.
Claims (4)
1. the spicy flavor seafood sauce of a kind of element burger, it is characterised in that be made of according to parts by weight following raw material：Seaweed salt 3-
7 parts, 7-10 parts of black corn flour, 1-4 parts of monosodium glutamate, 6-9 parts of shrimp paste, 3-8 parts of garlic hydrolysate, 4-9 parts of coralhead plant stem with leaf, soybean wire drawing egg
White 2-5 parts, 4-7 parts of peppermint, 8-12 parts of soyabean cake, 0.5-1 parts of nisin, capsicum be 3-5 parts broken, 5-9 parts of ham grain,
4-9 parts of leaf of negundo chastetree, I＆G account for 1-4 parts, 3-9 parts of Pleurotus eryngii, 4-7 parts of 2-5 parts of white sugar and fish-bone mud.
A kind of 2. plain spicy flavor seafood sauce of burger according to claim 1, it is characterised in that according to parts by weight have with
Lower raw material composition：3-6 parts of seaweed salt, 7-9 parts of black corn flour, 1-3 parts of monosodium glutamate, 6-8 parts of shrimp paste, 3-7 parts of garlic hydrolysate, yearning between lovers
4-8 parts of rattan, 2-4 parts of soybean wire-drawing protein, 4-6 parts of peppermint, 8-11 parts of soyabean cake, 0.5-0.9 parts of nisin, capsicum
3-4.9 parts broken, 5-8 parts of ham grain, 4-8 parts of leaf of negundo chastetree, I＆G account for 1-3 parts, 3-8 parts of Pleurotus eryngii, 2-4 parts of white sugar and fish-bone mud 4-6
Part.
A kind of 3. plain spicy flavor seafood sauce of burger according to claim 1, it is characterised in that according to parts by weight have with
Lower raw material composition：4-6 parts of seaweed salt, 8-9 parts of black corn flour, 2-3 parts of monosodium glutamate, 7-8 parts of shrimp paste, 4-7 parts of garlic hydrolysate, yearning between lovers
5-8 parts of rattan, 3-4 parts of soybean wire-drawing protein, 5-6 parts of peppermint, 9-11 parts of soyabean cake, 0.6-0.9 parts of nisin, capsicum
3.1-4.9 parts broken, 6-8 parts of ham grain, 5-8 parts of leaf of negundo chastetree, I＆G account for 2-3 parts, 4-8 parts of Pleurotus eryngii, 3-4 parts of white sugar and fish-bone mud
5-6 parts.
A kind of 4. plain spicy flavor seafood sauce of burger according to claim 1, it is characterised in that according to parts by weight have with
Lower raw material composition：5 parts of seaweed salt, 8.5 parts of black corn flour, 2.5 parts of monosodium glutamate, 7.5 parts of shrimp paste, 5.5 parts of garlic hydrolysate, coralhead plant stem with leaf
6.5 parts, 3.5 parts of soybean wire-drawing protein, 5.5 parts of peppermint, 10 parts of soyabean cake, 0.75 part of nisin, capsicum it is 4 parts broken,
7 parts of ham grain, 6.5 parts of leaf of negundo chastetree, I＆G account for 2.5 parts, 6 parts of Pleurotus eryngii, 5.5 parts of 3.5 parts of white sugar and fish-bone mud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711182511.XA CN107969677A (en) | 2017-11-23 | 2017-11-23 | A kind of spicy flavor seafood sauce of element burger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711182511.XA CN107969677A (en) | 2017-11-23 | 2017-11-23 | A kind of spicy flavor seafood sauce of element burger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107969677A true CN107969677A (en) | 2018-05-01 |
Family
ID=62011096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711182511.XA Pending CN107969677A (en) | 2017-11-23 | 2017-11-23 | A kind of spicy flavor seafood sauce of element burger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107969677A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432447A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii health care mutton meatballs and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
| 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 |
| CN105495544A (en) * | 2015-12-24 | 2016-04-20 | 成都易盟数字科技发展有限公司 | Hot and spicy hoisin sauce |
| CN106213469A (en) * | 2016-08-05 | 2016-12-14 | 合肥市金乡味工贸有限责任公司 | A kind of Herba Coriandri relieving constipation seafood sauce |
| CN106616876A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Abalone and campoys sauce and preparation method thereof |
-
2017
- 2017-11-23 CN CN201711182511.XA patent/CN107969677A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103689542A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Seafood sauce capable of protecting liver and reducing pressure and preparation method thereof |
| CN105495544A (en) * | 2015-12-24 | 2016-04-20 | 成都易盟数字科技发展有限公司 | Hot and spicy hoisin sauce |
| CN106213469A (en) * | 2016-08-05 | 2016-12-14 | 合肥市金乡味工贸有限责任公司 | A kind of Herba Coriandri relieving constipation seafood sauce |
| CN106616876A (en) * | 2016-12-14 | 2017-05-10 | 钦州学院 | Abalone and campoys sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432447A (en) * | 2019-07-09 | 2019-11-12 | 成都大学 | A kind of Pleurotus eryngii health care mutton meatballs and preparation method thereof |
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Application publication date: 20180501 |