CN110521990A - A kind of health care seafood fishing sauce flavouring of sour-sweet taste - Google Patents
A kind of health care seafood fishing sauce flavouring of sour-sweet taste Download PDFInfo
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- CN110521990A CN110521990A CN201910724621.7A CN201910724621A CN110521990A CN 110521990 A CN110521990 A CN 110521990A CN 201910724621 A CN201910724621 A CN 201910724621A CN 110521990 A CN110521990 A CN 110521990A
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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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of health care seafood fishing sauce flavouring of sour-sweet taste, raw material including following parts by weight: 280~320 parts of seafood fishing sauce, 80~100 parts of white granulated sugar, 20~30 parts of malt sugar, 20~30 parts of rice vinegar, 1~5 part of chickens' extract, 1~5 part of monosodium glutamate, 160~200 parts of health soup, 60~80 parts of garlic granule, 10~20 parts of ripe sesame.Flavouring of the invention has reducing blood lipid, reduces anaphylaxis and digestive effect, can in and/or reduce the bring indigestion that eats seafood, it is weakness of the spleen and the stomach the problems such as, can also reduce blood pressure and blood lipid；Flavouring sweet and sour taste of the invention, suitable for all ages, mouthfeel level is abundant, can more cause appetite.
Description
Technical field
The present invention relates to the health care seafood fishing sauce flavouring of foodstuff flavouring technical field more particularly to a kind of sour-sweet taste.
Background technique
In the industrialization process of food and in the cooking process of food, in order to keep food obtained more delicious,
The material or sauce of seasoning many times can be all added, the type and flavor of food are varied, and required flavoring products are also a variety of
Multiplicity, in order to cope with people to the higher demand of cuisines, various flavoring products are also deployed and produce therewith.
As the improvement of people's living standards, seafood becomes essential cuisines on dining table.And in order to keep seafood
Mouthfeel, more and more people select boiling or directly eat it raw.Need the dip of various tastes thus to meet the need of people
It asks.Existing extremely rare for the flavoring products of seafood on the market, flavor effect is also barely satisfactory, and people cook in production
When seafood, seasoning can only be arbitrarily added according to the understanding of oneself, this seriously affects the taste of cooking food sometimes.And
Seafood fishing sauce is exactly a kind of flavouring to come into being recent years, but existing seafood fishing sauce taste is general, it is also necessary to is added
More flavouring carry out the needs that condiment is just able to satisfy people.
Seafood is more heavy food for other opposite foods of one kind.The people of Hyperlipidemia should eat spiral shell crab less as far as possible
Class, especially crab cream, because they are there is very high cholesterol level, the people of cholesterol and Hyperlipidemia should pay attention to few
Eat or do not eat this kind of marine product；Arthritis, patient with gout, which should lack, to be eaten in the marine products such as sea cucumber, ocean fish, kelp, edible seaweed, because
Contain more purine for them, patient's often feeding will aggravate the state of an illness；And it is easy when many people eat seafood or amount is larger
Allergy.It is therefore desirable to which there is reducing blood lipid, reduce in anaphylaxis and digestive seafood fishing sauce flavouring and/or reduce and eat sea
Fresh bring risk and problem；But currently, the seafood fishing sauce flavouring with this kind of healthcare function on the market is less sees.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides one kind can in and/or reduce and eat seafood bring risk and problem
Flavouring, facilitate the digestion of seafood, reduce anaphylaxis and blood pressure, blood lipid.
The present invention is achieved through the following technical solutions, provides a kind of health care seafood fishing sauce flavouring of sour-sweet taste,
Raw material including following parts by weight:
280~320 parts of seafood fishing sauce, 80~100 parts of white granulated sugar, 20~30 parts of malt sugar, 20~30 parts of rice vinegar, chickens' extract 1~5
Part, 1~5 part of monosodium glutamate, 160~200 parts of health soup, 60~80 parts of garlic granule, 10~20 parts of ripe sesame.
Preferably, the raw material including following parts by weight:
300 parts of seafood fishing sauce, 90 parts of white granulated sugar, 25 parts of malt sugar, 25 parts of rice vinegar, 3 parts of chickens' extract, 3 parts of monosodium glutamate, health soup 180
Part, 70 parts of garlic granule, 15 parts of ripe sesame.
Preferably, the health soup is prepared by following methods:
By 160~200 parts of mineral water, 20~30 parts of Semen Coicis, 15~20 parts of hawthorn, 5~10 parts of the root of Dahurain angelica, 5~10 parts of Radix Glycyrrhizae,
Continue 2.5~3h of tanning after being heated to 100 DEG C after 1~5 part and 1~5 part of galanga mixing of peppermint, then filters 2~3 times, take filter
Liquid forms.
Preferably, the malt sugar is prepared by following methods:
It is heated to rock sugar thawing after 15~20 parts of mineral water are mixed with 15~20 parts of rock sugar, continues to boil and be stirred continuously
7~8min to obtain the final product.
The present invention gives a kind of preparation method of the health care seafood fishing sauce flavouring of sour-sweet taste, the method packet
It includes:
(1) seafood fishing sauce, white granulated sugar, malt sugar, rice vinegar, chickens' extract, monosodium glutamate, garlic granule and ripe sesame are mixed by weight；
(2) step (1) resulting mixture is added in 60~80 DEG C of health soup, stirred evenly, be cooled to room temperature to get
The health care seafood fishing sauce of sour-sweet taste.
The second aspect of the present invention provides a kind of application of the health care seafood fishing sauce flavouring of sour-sweet taste: sea is eaten in reduction
Fresh bring allergy mitigates weakness of the spleen and the stomach caused by edible seafood excess.
The third aspect of the present invention provides a kind of application method of the health care seafood fishing sauce flavouring of sour-sweet taste: will boil
Ripe seafood or raw seafood stripping and slicing, slice or it is whole be put into flavouring, eat after mixing evenly.
The invention has the benefit that
1. flavouring of the invention is in good taste, sour-sweet taste is easy to whet the appetite, and helps to digest；
2. flavouring of the invention can reduce the bring allergic problem that eats seafood；
3. flavouring of the invention facilitates blood pressure lowering and reducing blood lipid；
4. flavouring of the invention facilitates the problems such as weakness of the spleen and the stomach caused by mitigating edible seafood excess；
5. flavouring of the invention is at low cost, production method is simple, additive is free of.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
As background technology part is introduced, in view of bring risk and the problem of eating seafood, the present invention by Chinese medicine with
Flavouring is combined together, and the health care seafood fishing sauce flavouring for providing a kind of sour-sweet taste is asked with reducing the bring allergy that eats seafood
Topic, facilitates the digestion of seafood, blood pressure lowering and blood lipid.
Based on this, the present invention provides a kind of health care seafood fishing sauce flavouring of sour-sweet taste, the original including following parts by weight
Material:
280~320 parts of seafood fishing sauce, 80~100 parts of white granulated sugar, 20~30 parts of malt sugar, 20~30 parts of rice vinegar, chickens' extract 1~5
Part, 1~5 part of monosodium glutamate, 160~200 parts of health soup, 60~80 parts of garlic granule, 10~20 parts of ripe sesame.
Seafood fishing sauce in the present invention can be used directly to do the small seafood of fishing sauce, but the mouthfeel for not being able to satisfy whole people needs
It wants, so spicy seafood fishing sauce, vinegar-pepper seafood fishing sauce, sour-sweet seafood fishing sauce then require to additionally incorporate raw material mixing and be just able to satisfy
Needs of the people to mouthfeel.So the present invention constantly improves formula for sour-sweet mouthfeel: a certain amount of white granulated sugar and sugar
Dilute rice vinegar that is equipped with can make more palatable sour-sweet mouthfeel.
The health soup is prepared by following methods:
By 160~200 parts of mineral water, 20~30 parts of Semen Coicis, 15~20 parts of hawthorn, 5~10 parts of the root of Dahurain angelica, 5~10 parts of Radix Glycyrrhizae,
Continue 2.5~3h of tanning after being heated to 100 DEG C after 1~5 part and 1~5 part of galanga mixing of peppermint, then filters 2~3 times, take filter
Liquid forms.
In health soup of the invention:
Semen Coicis is a kind of beauty food and common Chinese medicine, and is food that is universal, often eating, and property slightly sweet flavor is slightly cold, has
Inducing diuresis for removing edema reduces blood lipid and blood glucose, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects.
Hawthorn also contains flavonoids, lactone, sugar containing multivitamin, tartaric acid, citric acid, hawthorn acid, malic acid etc.
The minerals such as class, protein, fat and calcium, phosphorus, iron, contained enzyme can promote the digestion of fats and protein-type food products, can
Control indigestion.Because of flavonoids energy coronary artery dilator contained by hawthorn, increase blood flow coronarius, promote gastric secretion and
Increase the functions such as enzyme element in stomach.Containing drug ingedients such as mountain terpene and flavonoids in hawthorn, there is significant expansion blood vessel and drop
Pressure effect has enhancing cardiac muscle, arrhythmia, the function of adjusting blood lipid and cholesterol level.Therefore, patients with coronary heart disease (including
Angina pectoris person), preferably often drink hawthorn water.Hypertension, hyperlipidemia, obesity, fatty liver are controlled, the every solar eclipse hawthorn powder of these patients is hard
Edible a period of time is held, has hypertension and hyperlipemia, adjust the effect of rouge.Meanwhile hawthorn sweet and sour, the water boiled with it equally have a kind of sour-sweet
Mouthfeel is added in flavouring of the invention, makes sour-sweet mouthfeel richer with white granulated sugar, malt sugar and rice vinegar collective effect, layer
It is secondary more various.
The root of Dahurain angelica expels pathogenic wind from the body surface, saturating hair key clearing the nasal passage, eliminating cold to stop pain, the effect of eliminating dampness removing toxic substances.
Peppermint plays the role of dispersing wind, relieving exterior syndrome, promoting qi circulation and removing obstruction in the collateral, dispelling wind and arresting itching, head macula.
Galanga has aroma, has section, has annular film quality scale at section, take root on section.The major functions: coldness and pain in the epigastrium, stomach cold is vomitted
It spits, belch acid regurgitation.
The effect of Radix Glycyrrhizae, which has, invigorates the spleen and benefits qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.It is usually used in taste
Weakness, fatigue and weakness, shortness of breath and palpitation, coughing with a lot of sputum, stomach duct and abdomen, four limbs contraction, carbuncle sore tumefacting virus alleviate drug toxicity, strong.
The root of Dahurain angelica and peppermint are used in conjunction with good antianaphylaxis.Galanga then can be relieved excessive cause that eat seafood with Radix Glycyrrhizae
Taste problem.Meanwhile these four substances are also to be commonly used to deodorization, flavouring in culinary art and render palatable.Due to peppermint and galanga taste
Weight, in order not to cover the flavor of flavouring of the present invention, takes a small amount of addition；Seasoning of the invention will be added to behind they and water tanning
In product, mouthfeel and stereovision of the invention can be increased；And Radix Glycyrrhizae is sweet, also can increase this with white granulated sugar and malt sugar collective effect
The sugariness of invention, so that sour-sweet mouthfeel level is more abundant.
Formula of the invention be by constantly adjusting, a large number of experiments and long-term follow just gradually find out and, both in original
Mouthfeel is promoted and enriched on the basis of some seafood fishing sauces, and sour-sweet mouthfeel is adjusted to degree suitable for all ages, it can be with
Reduction is eaten with seafood or excessive amount bring risk and problem.
In order to clarify the technical characteristics of the invention, being illustrated below by specific embodiment to this programme.This
Seafood fishing sauce used in invention is that taste reaches U.S. board seafood fishing sauce, can be bought by normal channels.
Embodiment 1:
(1) after mineral water 160g, Semen Coicis 30g, hawthorn 15g, root of Dahurain angelica 10g, Radix Glycyrrhizae 5g, peppermint 1g and galanga 5g being mixed
High fire tanning is boiled, and is turned mild fire and is continued to boil 2.5h, then filters 2 times and health soup is made.
(2) high fire is endured to rock sugar thawing after mixing mineral water 15g with rock sugar 15g, is turned small fire tanning 7min and is stirred,
Malt sugar is made.
(3) taste is reached into U.S. seafood fishing sauce 280g, white granulated sugar 100g, malt sugar 20g, rice vinegar 30g, chickens' extract 1g, monosodium glutamate 5g, garlic granule
80g, ripe sesame 10g mixing.
(4) step (1) resulting mixture is added in 60 DEG C of health soup 160g, stirred evenly, be cooled to room temperature to get
The health care seafood fishing sauce of sour-sweet taste.
Embodiment 2
(1) big after mixing mineral water 180g, Semen Coicis 25g, hawthorn 18g, root of Dahurain angelica 7g, Radix Glycyrrhizae 8g, peppermint 3g and galanga 3g
Fire tanning is boiled, and is turned mild fire and is continued to boil 2.5h, then filters 2 times and be made.
(2) high fire is endured to rock sugar thawing after mixing mineral water 17g with rock sugar 17g, is turned small fire tanning 7min and is stirred,
Malt sugar is made.
(3) taste is reached into U.S. seafood fishing sauce 300g, white granulated sugar 90g, malt sugar 25g, rice vinegar 25g, chickens' extract 3g, monosodium glutamate 3g, garlic granule
70g, ripe sesame 15g mixing.
(4) by 70 DEG C of health soup 180g, step (1) resulting mixture is added, stirs evenly, is cooled to room temperature, i.e.,
Obtain the health care seafood fishing sauce of sour-sweet taste.
Embodiment 3
(1) after mineral water 200g, Semen Coicis 20g, hawthorn 20g, root of Dahurain angelica 10g, Radix Glycyrrhizae 5g, peppermint 5g and galanga 1g being mixed
High fire tanning is boiled, and is turned mild fire and is continued to boil 3h, then filter 23 time is made.
(2) high fire is endured to rock sugar thawing after mixing mineral water 20g with rock sugar 20g, is turned small fire tanning 8min and is stirred
Malt sugar is made.
(3) taste is reached into U.S. seafood fishing sauce 320g, white granulated sugar 80g, malt sugar 30g, rice vinegar 20g, chickens' extract 5g, monosodium glutamate 1g, garlic granule
80g, ripe sesame 10g mixing.
(4) by 80 DEG C of health soup 200g, step (1) resulting mixture is added, stirs evenly, is cooled to room temperature, i.e.,
Obtain the health care seafood fishing sauce of sour-sweet taste.
Comparative example 1
Health soup is changed to the mineral water of equivalent into, other are the same as embodiment 2.
Comparative example 2
The Semen Coicis in health soup and hawthorn are removed, other are the same as embodiment 2.
Comparative example 3
The root of Dahurain angelica in health soup and peppermint are removed, other are the same as embodiment 2.
Comparative example 4
The Radix Glycyrrhizae in health soup and galanga are removed, other are the same as embodiment 2.
Test example 1: the flavor of seafood fishing sauce flavouring
The seafood fishing sauce of selection example 1~3 and comparative example 1~4 is appropriate respectively, and equal quality is respectively put into fishing sauce
The small seafood of fishing sauce is made in scallop, oncomelania, squid loop and Pi Pi shrimp, and randomly chooses 80 health volunteers, and the age is 18~60
In year, the mouthfeel of the small seafood of each group fishing sauce is evaluated and is given a mark (full marks 100 divide), needs to use mine before every kind of product sensory evaluation
Spring is gargled, and the mouthfeel of Examples 1 to 3 and comparative example 1~4 is shown in Table 1.
The comparison of 1 mouthfeel of table
| Project | Mouthfeel | Average mark |
| Embodiment 1 | Sweet and sour taste, mouthfeel level are abundant | 92 |
| Embodiment 2 | Sweet and sour taste, mouthfeel level are abundant | 95 |
| Embodiment 3 | Sweet and sour taste, mouthfeel level are abundant | 93 |
| Comparative example 1 | Sour-sweet moderate, mouthfeel level is single | 81 |
| Comparative example 2 | It is sour-sweet moderate, have a sense of hierarchy | 85 |
| Comparative example 3 | Sweet and sour taste has a sense of hierarchy | 90 |
| Comparative example 4 | It is sour-sweet moderate, have a sense of hierarchy | 87 |
As can be seen from Table 1, there is no in 1,2 and 3 group of comparative example that the raw materials such as hawthorn, the Radix Glycyrrhizae for increasing mouthfeel are added, so
Mouthfeel is slightly poor.Seafood fishing sauce seasoning mouthfeel prepared by Examples 1 to 3 group is better than 1~4 group of comparative example seasoning obtained
Material, mouthfeel level is abundant, suitable for all ages.
Test example 2: sensitivity test
The seafood fishing sauce of selection example and comparative example is appropriate respectively, and the scallop that equal quality is respectively put into fishing sauce is made
The small seafood of fishing sauce invites 70 subjects lighter to seafood allergic symptom, and the age is 18~60 years old, is divided into seven groups every group 10
People eats the small seafood of fishing sauce respectively and then observes (normally feed in the observation period) for 24 hours, records allergy number, acquired results are shown in Table 2.
2 allergic conditions of table statistics
| Project | Allergy number | Allergy rate % |
| Embodiment 1 | 4 | 40 |
| Embodiment 2 | 2 | 20 |
| Embodiment 3 | 3 | 30 |
| Comparative example 1 | 7 | 70 |
| Comparative example 2 | 3 | 30 |
| Comparative example 3 | 6 | 60 |
| Comparative example 4 | 4 | 40 |
As shown in Table 2, it is free of health soup for 1 group of comparative example, eliminates the antianaphylactic root of Dahurain angelica and peppermint, mistake in 3 groups of comparative example
Quick number obviously increases.The number of seafood fishing sauce seasoning prepared by Examples 1 to 3 group and allergy is eaten compared with comparative example
Declined, so the case where eater is to seafood allergy can be effectively relieved in made seafood fishing sauce seasoning of the invention.
Test example 3: blood pressure lowering test
Test material
80 male Wistar rats (250~300g) (purchased from triumphant biotechnology Shanghai Co., Ltd) is taken, is divided into 8
Group: control group, example 1 group, 2 groups of embodiment, 3 groups of embodiment, comparative example 1, comparative example 2, comparative example 3 and comparative example 4, every group
10.Rat feed (8% sodium chloride solution) with high salt is fed to all rats and drinks 0.85% sodium chloride solution, weekly with big rat-tail
Set method measures its blood pressure 1 time, until measure its blood pressure makes as Hypertensive Rats after the 6th week rat blood pressure obviously increases and stablize
With the comparison blood pressure before the small seafood of fishing sauce.The seafood fishing sauce of selection example 1~3 and comparative example 1~4 is appropriate respectively, in fishing sauce
The small seafood of fishing sauce is made in the sea snail meat for being respectively put into equal quality.Control group replaces fishing sauce using the water of same amount, is put into water
The sea snail meat of quality.
Test method
Control group, embodiment group and comparative example group gavage the small seafood of the fishing sauce (25mg/kg, by mouse weight of the group respectively
Meter), continuous 10 days.The blood pressure that 7 groups of rats are measured using rat tail sleeve method, the results are shown in Table 3.
The pressure value of 3 rat of table
As shown in Table 3, the blood pressure of control rats is declined slightly, and the blood pressure decline of Examples 1 to 3 group rat is obvious, right
1 group of rat blood pressure of ratio increases, and the blood pressure of 2 groups of rats of comparative example does not change substantially, 4 groups of rats of comparative example 3 and comparative example
Blood pressure all declines significantly.So the health soup that Semen Coicis and hawthorn is added can effectively reduce blood pressure, and do not add the guarantor of Semen Coicis and hawthorn
The control group of strong soup, comparative example 1 and 2 groups of comparative example then cannot reduce blood pressure or reduce not significant.
Certainly, above description is also not limited to the example above, technical characteristic of the present invention without description can by or
It is realized using the prior art, details are not described herein；It is not to this that the above examples are only used to illustrate the technical scheme of the present invention
The limitation of invention, describes the invention in detail referring to preferred embodiment, and those skilled in the art should
Understand, the variations, modifications, additions or substitutions that those skilled in the art are made within the essential scope of the present invention
Without departure from spirit of the invention, it also should belong to claims of the invention.
Claims (7)
1. a kind of health care seafood fishing sauce flavouring of sour-sweet taste, which is characterized in that the raw material including following parts by weight:
280~320 parts of seafood fishing sauce, 80~100 parts of white granulated sugar, 20~30 parts of malt sugar, 20~30 parts of rice vinegar, 1~5 part of chickens' extract,
1~5 part of monosodium glutamate, 160~200 parts of health soup, 60~80 parts of garlic granule, 10~20 parts of ripe sesame.
2. flavouring according to claim 1, which is characterized in that the raw material including following parts by weight:
300 parts of seafood fishing sauce, 90 parts of white granulated sugar, 25 parts of malt sugar, 25 parts of rice vinegar, 3 parts of chickens' extract, 3 parts of monosodium glutamate, 180 parts of health soup, garlic
70 parts of end, 15 parts of ripe sesame.
3. flavouring according to claim 1, which is characterized in that the health soup is prepared by following methods:
By 160~200 parts of mineral water, 20~30 parts of Semen Coicis, 15~20 parts of hawthorn, 5~10 parts of the root of Dahurain angelica, 5~10 parts of Radix Glycyrrhizae, peppermint
After being heated to 100 DEG C after 1~5 part and 1~5 part of galanga mixing, continue 2.5~3h of tanning, then filter 2~3 times, take filtrate and
.
4. flavouring according to claim 1, which is characterized in that the malt sugar is prepared by following methods:
Rock sugar thawing is heated to after 15~20 parts of mineral water are mixed with 15~20 parts of rock sugar, continue to boil and be stirred continuously 7~
8min to obtain the final product.
5. the preparation method of flavouring described in Claims 1 to 4 any one, which is characterized in that the described method includes:
(1) seafood fishing sauce, white granulated sugar, malt sugar, rice vinegar, chickens' extract, monosodium glutamate, garlic granule and ripe sesame are mixed by weight；
(2) step (1) resulting mixture is added in 60~80 DEG C of health soup, stirs evenly, is cooled to room temperature to get sour-sweet
The health care seafood fishing sauce of taste.
6. flavouring described in Claims 1 to 4 any one eats seafood bring allergy or to mitigate edible seafood excessive in reduction
It is caused it is weakness of the spleen and the stomach in application.
7. the application method of flavouring described in Claims 1 to 4 any one, which is characterized in that the described method includes:
By cooked seafood or raw seafood stripping and slicing, slice or whole it is put into flavouring described in Claims 1 to 4 any one
In, it eats after mixing evenly.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296751A (en) * | 2020-03-23 | 2020-06-19 | 乌鲁木齐明华智能电子科技有限公司 | Juice fishing noodles and processing method thereof |
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| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN108378337A (en) * | 2018-02-27 | 2018-08-10 | 威海惠高生物科技有限公司 | A kind of seasoning and method for making spicy seafood |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102058080A (en) * | 2010-11-20 | 2011-05-18 | 邱喜江 | Liquid condiment |
| CN102423058A (en) * | 2011-12-06 | 2012-04-25 | 崔明强 | Sauce for baked shellfish food and processing method thereof |
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN108378337A (en) * | 2018-02-27 | 2018-08-10 | 威海惠高生物科技有限公司 | A kind of seasoning and method for making spicy seafood |
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