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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- parts
- soya bean
- fermented soya
- seafood
- bean sauce
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Classifications
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- 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
- 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 |
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| 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 |
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| CN108567132A true CN108567132A (en) | 2018-09-25 |
Family
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| 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 |
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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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| CN101411463A (en) * | 2008-11-20 | 2009-04-22 | 高小兵 | Thick chillic sauce with seafood and preparing technique thereof |
| CN101999635A (en) * | 2010-12-01 | 2011-04-06 | 张家港市桃源食品有限公司 | Rose shrimp shell chilli sauce and preparation method thereof |
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Patent Citations (7)
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| CN101411463A (en) * | 2008-11-20 | 2009-04-22 | 高小兵 | Thick chillic sauce with seafood and preparing technique thereof |
| CN101999635A (en) * | 2010-12-01 | 2011-04-06 | 张家港市桃源食品有限公司 | Rose shrimp shell chilli sauce and preparation method thereof |
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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 |
| 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 |