CN108567132A - A kind of seafood fermented soya bean sauce and preparation method thereof - Google Patents
A kind of seafood fermented soya bean sauce and preparation method thereof Download PDFInfo
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- CN108567132A CN108567132A CN201810371702.9A CN201810371702A CN108567132A CN 108567132 A CN108567132 A CN 108567132A CN 201810371702 A CN201810371702 A CN 201810371702A CN 108567132 A CN108567132 A CN 108567132A
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- soya bean
- fermented soya
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- 244000068988 Glycine max Species 0.000 title claims abstract description 46
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 46
- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 235000014102 seafood Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 15
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 15
- 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 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000020638 mussel Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000020637 scallop Nutrition 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 241000234314 Zingiber Species 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims 2
- 230000001093 anti-cancer Effects 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 235000001497 healthy food Nutrition 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000005765 wild carrot Nutrition 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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 seafood fermented soya bean sauces and preparation method thereof, include the component of following parts by weight：8~15 parts of dried scallop, 10~20 parts of dry dried small shrimp, 5~10 parts of mussel, 6~15 parts of pimiento, 10~25 parts of fermented soya bean, 6~20 parts of vegetable oil, 2~3 parts of garlic, 5~8 parts of ginger, 3~8 parts of white sugar, 2~5 parts of salt.The invention belongs to sauce technical fields, by selecting suitable pure natural safe and healthy food materials and its proportioning, it is abundant to prepare a kind of nutritive value, instant reduce of zero addition eats secondary pollution, fresh, fragrant, peppery is natural taste, comprehensively the abundance trace element of human body and the seafood fermented soya bean sauce of the anti-ageing health-care efficacy of anticancer.
Description
Technical field
The invention belongs to sauce technical fields, in particular to a kind of seafood fermented soya bean sauce and preparation method thereof.
Background technology
Sauce is various at present, but health care sauce with strong points is actually fewer and fewer, and the often feeding of health care sauce is anti-with anticancer
Decline health-care effect.The dry dried small shrimp of dried scallop is rich in the multiple nutritional components such as protein, carbohydrate, riboflavin and calcium ferrophosphorus, mineral
Matter content is on shark's fin, bird's nest.Dried scallop has work(in enriching yin and nourishing kidney and stomach tune containing abundant day Rangu, propylhomoserin sodium
Can, also there is anticancer, softening blood vessel, prevent the functions such as artery sclerosis；Prevent high blood pressure, coronary heart disease, artery sclerosis, sclerotin from dredging
Loose disease, especially to the forgetful kidney deficiency of the elderly, anti-ageing effect, often feeding anti-cancer salubrity is more sick；The especially authentic Yangjiang production of fermented soya bean
Secret fermented soya bean swash acid containing very high urine, have the function of thrombus, be rich in nutrient, can improve gastrointestinal bacterial flora, help
Digestion slows down aging, reduces blood pressure.The meat of the cooking out is soft, and delicate mouthfeel had not only eliminated the fishy smell of seafood but also maintained
Meat it is delicious, and lockked protein with Anti-lost, fragrance, nutritive value are high.
Invention content
To solve above-mentioned existing problem, the present invention is by selecting suitable pure natural safe and healthy food materials and its proportioning, system
For going out, a kind of nutritive value is abundant, and instant reduce of zero addition eats secondary pollution, and fresh, fragrant, peppery is natural taste, Quan Mianchong
The seafood fermented soya bean sauce of the anti-ageing health-care efficacy of trace element and anticancer of sufficient human body.
The technical solution adopted by the present invention is as follows：A kind of seafood fermented soya bean sauce, includes the component of following parts by weight：Dried scallop 8
~15 parts, 10~20 parts of dry dried small shrimp, 5~10 parts of mussel, 6~15 parts of pimiento, 10~25 parts of fermented soya bean, 6~20 parts of vegetable oil, garlic
2~3 parts, 5~8 parts of ginger, 3~8 parts of white sugar, 2~5 parts of salt.
Further, a kind of seafood fermented soya bean sauce, includes the component of following parts by weight：8~12 parts of dried scallop, dry dried small shrimp 10~
18 parts, 5~9 parts of mussel, 6~12 parts of pimiento, 10~20 parts of fermented soya bean, 6~18 parts of vegetable oil, 2~3 parts of garlic, 5~7 parts of ginger,
3~7 parts of white sugar, 2~5 parts of salt.
Further, a kind of seafood fermented soya bean sauce, 10 parts of dried scallop, 12 parts of dry dried small shrimp, 7 parts of mussel, 10 parts of pimiento, fermented soya bean
15 parts, 12 parts of vegetable oil, 3 parts of garlic, 6 parts of ginger, 5 parts of white sugar, 4 parts of salt.
The invention also discloses a kind of preparation methods of seafood fermented soya bean sauce, include the following steps：
1) each component is weighed according to the weight part ratio of component；
2) dried scallop and dry dried small shrimp are fried in 100 DEG C of oil temperature pot with vegetable oil in parts by weight half-mature, goes out perfume except raw meat i.e.
It can；
3) mussel, pimiento, fermented soya bean, garlic, ginger, white sugar, salt are added in the pot of step 2) again, are sufficiently mixed stir-frying
After uniform color is made, disinfection vial installs or is vacuumized per 0.15kg finished products sterilizing separate pouch and packs up to this hair
Bright seafood fermented soya bean sauce
The present invention is obtained and is had the beneficial effect that using the above scheme：Seafood fermented soya bean sauce of the present invention is selected suitable pure natural
Safe and healthy food materials and its proportioning cooperate between each component, act synergistically, and prepare that a kind of nutritive value is abundant, and zero adds
Instant reduce is added to eat secondary pollution, fresh, fragrant, peppery is natural taste, and the trace element of abundance human body and anticancer are anti-comprehensively
The seafood fermented soya bean sauce of the health-care efficacy to decline.Obtained seafood fermented soya bean sauce product special flavour is strong, eats, stores, carrying side
Just, it is suitble to edible with the collocation of the food such as boiled dumpling, boiled pork slices, seafood, cold and dressed with sauce vegetables, bean vermicelli.Seafood fermented soya bean sauce of the present invention is needle
The health care seafood sauce strong to property is rich in nutrient, zero addition of side effect auxiliary material etc. is truly realized in gastronomical process.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
All other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1, seafood fermented soya bean sauce of the present invention, includes the component of following parts by weight：10 parts of dried scallop, 12 parts of dry dried small shrimp,
7 parts of mussel, 10 parts of pimiento, 15 parts of fermented soya bean, 12 parts of vegetable oil, 3 parts of garlic, 6 parts of ginger, 5 parts of white sugar, 4 parts of salt.
The preparation method of seafood fermented soya bean sauce of the present invention, includes the following steps：
1) each component is weighed according to the weight part ratio of component；
2) dried scallop and dry dried small shrimp are fried in 100 DEG C of oil temperature pot with vegetable oil in parts by weight half-mature, goes out perfume except raw meat i.e.
It can；
3) mussel, pimiento, fermented soya bean, garlic, ginger, white sugar, salt are added in the pot of step 2) again, are sufficiently mixed stir-frying
After uniform color is made, disinfection vial installs up to seafood fermented soya bean sauce of the present invention.
Embodiment 2, seafood fermented soya bean sauce of the present invention, 8 parts of dried scallop, 10 parts of dry dried small shrimp, 5 parts of mussel, 6 parts of pimiento, fermented soya bean
10 parts, 6 parts of vegetable oil, 2 parts of garlic, 5 parts of ginger, 3 parts of white sugar, 2 parts of salt.
The preparation method of seafood fermented soya bean sauce of the present invention, includes the following steps：
1) each component is weighed according to the weight part ratio of component；
2) dried scallop and dry dried small shrimp are fried in 100 DEG C of oil temperature pot with vegetable oil in parts by weight half-mature, goes out perfume except raw meat i.e.
It can；
3) mussel, pimiento, fermented soya bean, garlic, ginger, white sugar, salt are added in the pot of step 2) again, are sufficiently mixed stir-frying
After uniform color is made, sterilizing separate pouch is vacuumized per 0.15kg finished products and is packed up to seafood fermented soya bean sauce of the present invention.
Embodiment 3, seafood fermented soya bean sauce of the present invention, 12 parts of dried scallop, 18 parts of dry dried small shrimp, 9 parts of mussel, 12 parts of pimiento, beans
20 parts of fermented soya beans, salted or other wise, 18 parts of vegetable oil, 3 parts of garlic, 7 parts of ginger, 7 parts of white sugar, 5 parts of salt.
The preparation method of seafood fermented soya bean sauce of the present invention, includes the following steps：
1) each component is weighed according to the weight part ratio of component；
2) dried scallop and dry dried small shrimp are fried in 100 DEG C of oil temperature pot with vegetable oil in parts by weight half-mature, goes out perfume except raw meat i.e.
It can；
3) mussel, pimiento, fermented soya bean, garlic, ginger, white sugar, salt are added in the pot of step 2) again, are sufficiently mixed stir-frying
After uniform color is made, 0.15kg finished products vacuumize sterilizing separate pouch and pack up to seafood fermented soya bean sauce of the present invention.
Wherein, it is mostly 200 grams or so of vial to cook assistant food for sauce currently on the market, eats up or is not very good eating
User is generally reluctant to losing at once, then the big and small bottle Bottle ＆ Can tank of each family can be detained several kinds.Inventor's invention
Sauce manner of packing also solves above-mentioned unsound storage edible way, sterilizing individual packets dress is vacuumized per 0.15kg, i.e.,
Food inner wrapping cooks assistant food and has all met green and healthy easily edible pattern significantly.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (4)
1. a kind of seafood fermented soya bean sauce, which is characterized in that include the component of following parts by weight：8~15 parts of dried scallop, dry dried small shrimp 10~
20 parts, 5~10 parts of mussel, 6~15 parts of pimiento, 10~25 parts of fermented soya bean, 6~20 parts of vegetable oil, 2~3 parts of garlic, ginger 5~8
Part, 3~8 parts of white sugar, 2~5 parts of salt.
2. a kind of seafood fermented soya bean sauce according to claim 1, which is characterized in that include the component of following parts by weight：It is dry
8~12 parts of shellfish, 10~18 parts of dry dried small shrimp, 5~9 parts of mussel, 6~12 parts of pimiento, 10~20 parts of fermented soya bean, 6~18 parts of vegetable oil,
2~3 parts of garlic, 5~7 parts of ginger, 3~7 parts of white sugar, 2~5 parts of salt.
3. a kind of seafood fermented soya bean sauce according to claim 1, which is characterized in that include the component of following parts by weight：It is dry
10 parts of shellfish, 12 parts of dry dried small shrimp, 7 parts of mussel, 10 parts of pimiento, 15 parts of fermented soya bean, 12 parts of vegetable oil, 3 parts of garlic, 6 parts of ginger, white sugar 5
Part, 4 parts of salt.
4. a kind of preparation method of seafood fermented soya bean sauce, which is characterized in that include the following steps：
1) each component is weighed according to the weight part ratio of component；
2) in parts by weight that dried scallop and dry dried small shrimp is fried half-mature in 100 DEG C of oil temperature pot with vegetable oil, go out fragrant except raw meat；
3) mussel, pimiento, fermented soya bean, garlic, ginger, white sugar, salt are added in the pot of step 2) again, are sufficiently mixed stir-frying and are made
After uniform color, disinfection vial installs or is vacuumized per 0.15kg finished products sterilizing separate pouch and packs up to present invention sea
Fresh fermented soya bean sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810371702.9A CN108567132A (en) | 2018-04-24 | 2018-04-24 | A kind of seafood fermented soya bean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810371702.9A CN108567132A (en) | 2018-04-24 | 2018-04-24 | A kind of seafood fermented soya bean sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108567132A true CN108567132A (en) | 2018-09-25 |
Family
ID=63574314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810371702.9A Pending CN108567132A (en) | 2018-04-24 | 2018-04-24 | A kind of seafood fermented soya bean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108567132A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875023A (en) * | 2019-03-28 | 2019-06-14 | 陈恩雨 | A kind of vitamin seafood oyster sauce sauce and preparation method |
| CN110292165A (en) * | 2019-08-19 | 2019-10-01 | 徐铭 | A kind of production method of genuine healthy thick chilli sauce |
| 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 |
| CN111227220A (en) * | 2019-04-18 | 2020-06-05 | 湖南佳元禄食品有限公司 | System and method for preparing bean vermicelli sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109875023A (en) * | 2019-03-28 | 2019-06-14 | 陈恩雨 | A kind of vitamin seafood oyster sauce sauce and preparation method |
| CN111227220A (en) * | 2019-04-18 | 2020-06-05 | 湖南佳元禄食品有限公司 | System and method for preparing bean vermicelli sauce |
| CN110292165A (en) * | 2019-08-19 | 2019-10-01 | 徐铭 | A kind of production method of genuine healthy thick chilli sauce |
| 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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Application publication date: 20180925 |