CN112690433A - Seafood, ginger and rice mixed composite sauce and preparation method thereof - Google Patents

Seafood, ginger and rice mixed composite sauce and preparation method thereof Download PDF

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CN112690433A
CN112690433A CN202110110129.8A CN202110110129A CN112690433A CN 112690433 A CN112690433 A CN 112690433A CN 202110110129 A CN202110110129 A CN 202110110129A CN 112690433 A CN112690433 A CN 112690433A
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parts
ginger
powder
sauce
shrimp
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赵晓燕
孙璐
张晓伟
刘红开
王萌
王端生
郭东菊
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University of Jinan
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University of Jinan
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Abstract

The invention relates to the technical field of food processing, in particular to a seafood, ginger and rice mixed composite sauce and a preparation method thereof. The ginger and the soybeans are prepared into mixed slurry by adopting a nanotechnology, so that cellulose in the ginger and the soybeans can be degraded, macromolecular fibers are torn into micromolecular fibers, the content of soluble dietary fibers is increased, after the ginger and the soybeans are compounded according to a certain proportion, the spicy taste of the ginger and the fishy smell of the soybeans are improved, and the fragrance of the shrimp, seafood, ginger and mixed rice composite sauce is increased; the nutritional value, bioavailability and processing depth of the sauce are improved, and the nutrient absorption is good.

Description

Seafood, ginger and rice mixed composite sauce and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a seafood, ginger and rice mixed composite sauce and a preparation method thereof.
Background
In order to adapt to the fast-paced life, the food processing industry and the catering industry are continuously developed, and the composite seasoning is more and more popular, which can be used as an instant product and can also accelerate the cooking speed of dishes.
Fresh ginger (ginger)Zingiber officinale Roscoe) Contains a large amount of effective components with flavor substances and health promotion effect, such as gingerol, zingerone, shogaol, gingerol, multiple vitamins, protease, cellulose, etc. Therefore, the ginger has the effects of tranquilizing and resisting convulsion when being eaten frequently; antipyretic, analgesic and antiinflammatory effects; relaxing gastrointestinal smooth muscle; antiemetic and anti-motion sickness; exciting the heart, enhancing the atrial contractility and protecting the gastric mucosa; protecting liver and benefiting gallbladder; anti-platelet aggregation; anti-5-hydroxytryptamine, antioxidant, antimicrobial, central exciting, promoting in vivo active substance release, promoting absorption, relieving cough, reducing blood lipid, resisting allergy, inducing and resisting mutagenesis, and inhibiting nitrosamine synthesis. Because ginger has edible and medicinal values and a wide application range, the demand of ginger also tends to increase year by year.
The prawns are seawater prawns, the meat quality is fat, the taste is delicious, the prawns are rich in protein, the taste is sweet, the alkali is warm, and the prawns have the effects of tonifying the kidney, promoting lactation, resisting toxin, nourishing blood, securing essence, removing blood stasis, detoxifying, dredging collaterals, relieving pain, stimulating appetite, reducing phlegm and the like; is suitable for patients with kidney deficiency, sexual impotence, arthralgia and myalgia, tetany, systemic pruritus, skin ulcer, asthenia, and neurasthenia. Astaxanthin, which is a strong antioxidant contained in the body of shrimp, is widely used in cosmetics, food additives, and pharmaceuticals.
At present, ginger is used as main ginger powder, ginger oil and the like of a seasoning, and the added value is low; fresh shrimps are eaten as food materials mainly for cooking, and a small amount of fresh shrimps are processed into shrimp paste for eating, but the fresh shrimps are eaten in a limited way due to large fishy smell. The gingerol in the ginger tastes spicy and has high cellulose content; the leftover shrimp shells of the shrimp processing are generally used as waste or processed into copper forage in small quantity, and the problems cause resource waste and restrict the application of ginger and shrimp resources. Therefore, the development of ginger and shrimp refined and further processed products is necessary.
Disclosure of Invention
Aiming at the problems of waste of leftover shrimp shells in shrimp processing at the present stage and low added value of ginger, the invention provides the seafood and ginger mixed rice composite sauce which is rich in ginger products. The compound sauce has high nutritive value, good taste, unique flavor, etc.
The technical scheme of the invention is as follows:
the seafood, ginger and rice mixed composite sauce comprises the following raw materials in parts by weight: 50-60 parts of ginger soybean paste, 15-20 parts of shrimp meat, 8-12 parts of chicken bone, 4-8 parts of shrimp shell powder, 4-6 parts of salt, 8-12 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of soy sauce, 5-8 parts of garlic powder, 3-6 parts of onion powder, 4-6 parts of pepper powder, 1-2 parts of cinnamon powder, 8-15 parts of sesame oil, 25-35 parts of water and 8-15 parts of starch.
The preparation method of the ginger soybean paste comprises the following steps:
s1 slicing and aging rhizoma Zingiberis recens to obtain micrometer rhizoma Zingiberis recens pulp;
s2 baking and cooking semen glycines, soaking in water to obtain micrometer-grade semen glycines milk;
s3 mixing the ginger pulp and the soybean milk according to the ratio of 1: 6 mixing and homogenizing to prepare a nano mixed solution with the particle size of about 60-90 nm; concentrating to solid content of 40-50%;
s4 adding 8-10% of salt, 1-2% of spice powder, 3-5% of white granulated sugar, 2-4% of garlic powder, 1-3% of onion powder, 2-3% of paprika powder and 1-2% of star anise powder into S3, and uniformly mixing;
s5 is inoculated into 0.5-2% Aspergillus oryzae 3.042, the temperature is 40-42 ℃, after fermentation for 6-8 days, when the temperature is adjusted to 28-30 ℃, yeast and lactic acid bacteria are added for mixed fermentation, the yeast is 0.5-1% of Saccharomyces rouxii and Torulopsis yeast, the inoculation amount of the lactic acid bacteria is 2-3%, the time is 15-20 days, the pH is 4.5-4.8, the sauce is light yellow, oily and bright, has the unique taste of ginger and soybean sauce, has no bad smell, is delicious, salty and delicious, has no bitter taste, and is fermented to be mature.
The preparation method of the seafood ginger mixed rice composite sauce comprises the following steps:
(1) steaming the prawns for 12-15 min, curing, freeze-drying the peeled shrimp shells, cutting the shrimp meat into small pieces, performing high-pressure auxiliary dehydration under the pressure of 200-300 MPa and the temperature of 30-40 ℃ for 10-15 min, and then putting the small pieces into a vacuum drying oven for drying, wherein the water content in the shrimp meat is controlled to be 30-40%;
(2) removing viscera of old hen, cleaning chicken bone, cooking, and freeze drying at low temperature; crushing the dried shrimp shells and the chicken bones into 1200-mesh powder with the granularity of 800-;
(3) frying 50-60 parts of ginger soybean paste, 15-20 parts of shrimp meat, 8-12 parts of chicken bone, 4-8 parts of shrimp shell powder, 4-6 parts of salt, 8-12 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of soy sauce, 5-8 parts of garlic powder, 3-6 parts of onion powder, 4-6 parts of pepper powder and 1-2 parts of cinnamon powder, and then adding 8-15 parts of sesame oil, 25-35 parts of water and 8-15 parts of starch for decocting for 15-25 min;
(4) sterilizing and packaging to obtain the final product.
The invention has the following effects:
1. the ginger and the soybeans are prepared into mixed slurry by adopting a nanotechnology, so that cellulose in the ginger and the soybeans can be degraded, macromolecular fibers are torn into micromolecular fibers, the content of soluble dietary fibers is increased, after the ginger and the soybeans are compounded according to a certain proportion, the spicy taste of the ginger and the fishy smell of the soybeans are improved, and the fragrance of the shrimp, seafood, ginger and mixed rice composite sauce is increased; through low-temperature ultrafine grinding, the resources of chicken bones are fully utilized, and the utilization rate of raw materials is improved. The technologies not only avoid the loss of the nutrient components, but also are beneficial to the digestion, absorption and utilization of the nutrient components by human bodies.
2. The sauce prepared by fermenting fresh ginger and soybeans improves the nutritional value, the bioavailability and the processing depth of the sauce, and has good nutrition absorption.
3. The shrimp seafood ginger mixed rice composite sauce has the flavors of shrimps and ginger, and is strong in fragrance, delicious in taste and rich in nutrition. The invention does not use any chemical reagent such as acid, alkali and the like in the processing process, and does not need to add preservative and other food additives. Therefore, the produced ginger sauce has special fragrance and flavor, fresh color, smooth mouthfeel and long storage period.
4. Adopts ultra-high pressure treatment technology for sterilization, is favorable for not damaging the nutrient components in the juice, keeps the taste and prolongs the shelf life.
Detailed Description
Example 1
A preparation method of a seafood, ginger and rice mixed composite sauce comprises the following steps:
(1) selecting fresh rhizoma Zingiberis recens without rottenness, cleaning, cutting into 3 mm thick slices, and adding small amount of salt to protect color.
(2) Steaming sliced ginger for 5min, curing, and preparing micron-sized ginger slurry by adopting a high-energy ball mill for later use, wherein the parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 4: 1; the temperature is 5 ℃; the rotating speed of the tank body is 20 r/min.
(3) Selecting plump semen glycines, baking at 150 deg.C for 15min, and cooking; soaking the cooked soybean in water at 85 deg.C for 3 hr; micron-level wet soybean powder is prepared by an agate tank of a high-energy ball mill for later use. The parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 4: 1; the temperature is 15 ℃; the rotating speed of the tank body is 20 r/min.
(4) Mixing the ginger pulp and the soybean milk obtained in the step (3) according to the weight ratio of 1: 6, mixing, and then carrying out an ultrahigh pressure microjet homogenizer with the pressure of 150Mpa and the flow rate of 90 mL/min to prepare a nano-scale mixed solution with the particle size of about 60 nm.
(5) And (4) carrying out vacuum concentration on the nanoscale mixed solution at the vacuum degree of 90KPa and the temperature of 45 ℃ until the content of soluble solids is 40%.
(6) Mixing materials: and (3) adding 8% of salt, 1% of five spice powder, 3% of white granulated sugar, 2% of garlic powder, 1% of onion powder, 2% of paprika powder and 1% of star anise powder into the mixed pulp obtained in the step (5).
(7) And (3) putting the mixture obtained in the step (6) into a jar, inoculating 0.5% of aspergillus oryzae 3.042, fermenting at 40 ℃ for 6 days, adjusting the fermentation temperature to 28 ℃, adding yeast and lactic acid bacteria for mixed fermentation, wherein the inoculation amount of the yeast is 0.5% of the zygosaccharomyces rouxii and the torulopsis globosus, the inoculation amount of the lactic acid bacteria is 2%, the time is 15 days, the pH is 4.5, the sauce is faint yellow and oily and bright, and the sauce has the unique taste of ginger and soybean sauce, has no bad smell, is delicious, salty and delicious, has no bitter taste, and is fermented to be mature.
(8) Steaming prawn for 12 min, freeze drying peeled shrimp shell, cutting shrimp meat into small pieces, dehydrating under high pressure at 200 MPa and 30 deg.C for 10 min, and drying in vacuum drying oven with water content of 30%.
(9) Selecting old hen meat and bone with viscera removed, cleaning the meat and bone, cooking, aging, and freeze-drying at low temperature; and crushing the dried shrimp shells and the chicken bones into powder with the granularity of 800 meshes by adopting a high-energy impact mill crusher at the temperature of-15 ℃.
(10) Frying and boiling: 50% of ginger soybean paste, 15% of shrimp meat, 8% of chicken bone, 4% of shrimp shell powder, 4% of salt, 8% of white granulated sugar, 4% of cooking wine, 10% of soy sauce, 5% of garlic powder, 3% of onion powder, 4% of paprika powder and 1% of cinnamon powder in the raw materials are fried to be fragrant, and then 8% of sesame oil, 25% of water and 8% of starch are added and decocted for 15 min.
Example 2
A preparation method of a seafood, ginger and rice mixed composite sauce comprises the following steps:
(1) selecting fresh rhizoma Zingiberis recens without rottenness, cleaning, cutting into 4 mm thick slices, and adding small amount of salt to protect color.
(2) Steaming the sliced ginger for 10 min, curing, and preparing micron-sized ginger slurry by adopting a high-energy ball mill for later use, wherein the parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 6: 1; the temperature is 10 ℃; the rotating speed of the tank body is 30 r/min.
(3) Selecting plump semen glycines, baking at 180 deg.C for 20 min, and cooking; soaking the cooked soybean in water at 85 deg.C for 5 hr; micron-level wet soybean powder is prepared by an agate tank of a high-energy ball mill for later use. The parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 6: 1; the temperature is 20 ℃; the rotating speed of the tank body is 30 r/min.
(4) Mixing the ginger pulp and the soybean milk obtained in the step (3) according to the weight ratio of 1: 6, mixing, and then carrying out an ultrahigh pressure microjet homogenizer with the pressure of 180 Mpa and the flow rate of 100 mL/min to prepare a nano-scale mixed solution with the particle size of about 90 nm.
(5) And (4) carrying out vacuum concentration on the nanoscale mixed solution at the temperature of 50 ℃ and the vacuum degree of 100 KPa on the mixture in the step (4) until the content of soluble solids is 50%.
(6) Mixing materials: and (3) adding 10% of salt, 2% of five spice powder, 5% of white granulated sugar, 4% of garlic powder, 3% of onion powder, 3% of paprika powder and 2% of star anise powder into the mixed pulp obtained in the step (5).
(7) And (3) putting the mixture obtained in the step (6) into a jar, inoculating 0.5-2% of aspergillus oryzae 3.042, fermenting at 42 ℃ for 8 days, adjusting the fermentation temperature to 30 ℃, adding yeast and lactic acid bacteria for mixed fermentation, wherein the inoculation amounts of the yeast and the saccharomyces rouxii are 1%, the inoculation amount of the lactic acid bacteria is 2-3%, the time is 20 days, the pH is 4.8, the sauce is faint yellow and oily and bright, has the unique taste of ginger and soybean sauce, has no unpleasant odor, is delicious, salty and delicious, has no bitter taste, and is fermented to be mature.
(8) Steaming prawn for 15min, freeze drying peeled shrimp shell, cutting shrimp meat into small pieces, dehydrating under high pressure at 300 MPa and 40 deg.C for 15min, and drying in vacuum drying oven with water content of 40%.
(9) Selecting old hen meat and bone with viscera removed, cleaning the meat and bone, cooking, aging, and freeze-drying at low temperature; and crushing the dried shrimp shells and the chicken bones into powder with the granularity of 1200 meshes by adopting a high-energy impact mill crusher at the temperature of-15 ℃.
(10) Frying and boiling: the raw materials comprise 60% of ginger soybean paste, 20% of shrimp meat, 12% of chicken bone, 8% of shrimp shell powder, 6% of salt, 12% of white granulated sugar, 6% of cooking wine, 15% of soy sauce, 8% of garlic powder, 6% of shallot powder, 6% of paprika powder and 2% of cinnamon powder, and then 15% of sesame oil, 35% of water and 15% of starch are added for decocting for 25 min.
(11) And (3) sterilization: adopting ultrahigh pressure treatment technology, the pressure is 400-600 MPa at normal temperature, treating for 5-10 min, and then inspecting and packaging to obtain the finished product.
Example 3
A preparation method of a seafood, ginger and rice mixed composite sauce comprises the following steps:
(1) selecting fresh rhizoma Zingiberis recens without rottenness, cleaning, cutting into 3 mm thick slices, and adding small amount of salt to protect color.
(2) Steaming the sliced ginger for 8min, curing, and preparing micron-sized ginger slurry by adopting a high-energy ball mill for later use, wherein the parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 5: 1; the temperature is 8 ℃; the rotating speed of the tank body is 25 r/min.
(3) Selecting plump semen glycines, baking at 170 deg.C for 18min, and cooking; soaking the cooked soybean in water at 85 deg.C for 4 hr; micron-level wet soybean powder is prepared by an agate tank of a high-energy ball mill for later use. The parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 5: 1; the temperature is 18 ℃; the rotating speed of the tank body is 25 r/min.
(4) Mixing the ginger pulp and the soybean milk obtained in the step (3) according to the weight ratio of 1: 6, mixing, and then carrying out an ultrahigh pressure microjet homogenizer with the pressure of 160 Mpa and the flow rate of 95 mL/min to prepare a nano-scale mixed solution with the particle size of about 80 nm.
(5) And (4) carrying out vacuum concentration on the nanoscale mixed solution at the temperature of 48 ℃ and the vacuum degree of 95 KPa on the mixture in the step (4) until the content of soluble solids is 45%.
(6) Mixing materials: adding 9% of salt, 1.5% of five spice powder, 4% of white granulated sugar, 3% of garlic powder, 2% of onion powder, 2.5% of paprika powder and 1.5% of star anise powder into the mixed pulp obtained in the step (5).
(7) And (3) putting the mixture obtained in the step (6) into a jar, inoculating 1% of aspergillus oryzae 3.042, fermenting at 41 ℃ for 8-10 days, adjusting the fermentation temperature to 29 ℃, adding yeast and lactic acid bacteria for mixed fermentation, wherein the inoculation amounts of the yeast and the zygosaccharomyces rouxii are 0.8%, the inoculation amount of the lactic acid bacteria is 1%, the time is 250 days, the pH is 4.7, the sauce is faint yellow and oily and bright, and the sauce has the unique taste of ginger and soybean sauce, has no unpleasant smell, is delicious, salty and delicious, has no bitter taste, and is mature in fermentation.
(8) Steaming prawn for 13 min, freeze drying peeled shrimp shell, cutting shrimp meat into small pieces, dehydrating under high pressure at 150MPa and 35 deg.C for 13 min, and drying in vacuum drying oven to control water content in shrimp meat to 35%.
(9) Selecting old hen meat and bone with viscera removed, cleaning the meat and bone, cooking, aging, and freeze-drying at low temperature; and crushing the dried shrimp shells and the chicken bones into powder with the granularity of 1000 meshes by adopting a high-energy impact mill crusher at the temperature of-20 ℃.
(10) Frying and boiling: 55% of ginger soybean paste, 18% of shrimp meat, 10% of chicken bone, 6% of shrimp shell powder, 5% of salt, 10% of white granulated sugar, 5% of cooking wine, 13% of soy sauce, 7% of garlic powder, 5% of onion powder, 5% of pepper powder and 2% of cinnamon powder in the raw materials are fried to be fragrant, and then 12% of sesame oil, 30% of water and 13% of starch are added to be decocted for 20 min.
(11) And (3) sterilization: processing for 8min by adopting an ultrahigh pressure processing technology and the pressure at normal temperature of 500 MPa, and then packaging to obtain a finished product after inspection and qualification.
Comparative example 1
A preparation method of a seafood, ginger and rice mixed composite sauce comprises the following steps:
(1) selecting fresh rhizoma Zingiberis recens without rottenness, cleaning, cutting into 3 mm thick slices, and adding small amount of salt to protect color.
(2) Steaming the sliced ginger for 8min, curing, and preparing micron-sized ginger slurry by adopting a high-energy ball mill for later use, wherein the parameters of the ball mill are as follows: the tank body is an agate tank; the ratio of medium to material is 5: 1; the temperature is 8 ℃; the rotating speed of the tank body is 25 r/min.
(3) And (3) carrying out ultrahigh pressure micro-jet homogenizer on the ginger pulp obtained in the step (2), wherein the pressure is 160 Mpa, the flow rate is 95 mL/min, and nano-scale mixed liquid with the particle size of about 80 nm is prepared.
(4) And (4) carrying out vacuum concentration on the nanoscale mixed solution of the mixture of the step (3) at the vacuum degree of 95 KPa and the temperature of 48 ℃ until the content of soluble solids is 45%.
(5) Mixing materials: adding 9% of salt, 1.5% of five spice powder, 4% of white granulated sugar, 3% of garlic powder, 2% of onion powder, 2.5% of paprika powder and 1.5% of star anise powder into the mixed pulp obtained in the step (4).
(6) And (3) putting the mixture obtained in the step (5) into a jar, inoculating 1% of aspergillus oryzae 3.042, fermenting at 41 ℃ for 8-10 days, adjusting the fermentation temperature to 29 ℃, adding yeast and lactic acid bacteria for mixed fermentation, wherein the inoculation amounts of the yeast and the zygosaccharomyces rouxii are 0.8%, the inoculation amount of the lactic acid bacteria is 1%, the time is 250 days, the pH is 4.7, the sauce is faint yellow and oily and bright, and the sauce has the unique taste of ginger and soybean sauce, has no unpleasant odor, is delicious, salty and delicious, has no bitter taste, and is mature in fermentation.
(7) Steaming prawn for 13 min, freeze drying peeled shrimp shell, cutting shrimp meat into small pieces, dehydrating under high pressure at 150MPa and 35 deg.C for 13 min, and drying in vacuum drying oven to control water content in shrimp meat to 35%.
(8) Selecting old hen meat and bone with viscera removed, cleaning the meat and bone, cooking, aging, and freeze-drying at low temperature; and crushing the dried shrimp shells and the chicken bones into powder with the granularity of 1000 meshes by adopting a high-energy impact mill crusher at the temperature of-20 ℃.
(9) Frying and boiling: 55% of ginger soybean paste, 18% of shrimp meat, 10% of chicken bone, 6% of shrimp shell powder, 5% of salt, 10% of white granulated sugar, 5% of cooking wine, 13% of soy sauce, 7% of garlic powder, 5% of onion powder, 5% of pepper powder and 2% of cinnamon powder in the raw materials are fried to be fragrant, and then 12% of sesame oil, 30% of water and 13% of starch are added to be decocted for 20 min.
(10) And (3) sterilization: processing for 8min by adopting an ultrahigh pressure processing technology and the pressure at normal temperature of 500 MPa, and then packaging to obtain a finished product after inspection and qualification.
Examples of the effects of the invention
The sauces prepared in examples 1 to 3 and comparative example 1 were subjected to the grade and sensory evaluation according to the regulation of the brewed soy sauce in GB18186-2000 (tables 1 and 2), and the grades and sensory evaluations of the sauces prepared in examples 1 to 3 and comparative example 1 are shown in Table 3.
TABLE 1 sensory evaluation criteria
Figure DEST_PATH_IMAGE001
Table 2 rating of brewed sauces.
Figure 496319DEST_PATH_IMAGE002
TABLE 3 evaluation of the grade and feel of the sauces prepared in examples 1-3 and comparative example 1
Figure 6935DEST_PATH_IMAGE004
。

Claims (3)

1. The seafood, ginger and rice mixed composite sauce is characterized in that: the feed comprises the following raw materials in parts by weight: 50-60 parts of ginger soybean paste, 15-20 parts of shrimp meat, 8-12 parts of chicken bone, 4-8 parts of shrimp shell powder, 4-6 parts of salt, 8-12 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of soy sauce, 5-8 parts of garlic powder, 3-6 parts of onion powder, 4-6 parts of pepper powder, 1-2 parts of cinnamon powder, 8-15 parts of sesame oil, 25-35 parts of water and 8-15 parts of starch.
2. The seafood ginger mixed rice composite sauce as claimed in claim 1, wherein: the preparation method of the ginger soybean paste comprises the following steps:
s1 slicing and aging rhizoma Zingiberis recens to obtain micrometer rhizoma Zingiberis recens pulp;
s2 baking and cooking semen glycines, soaking in water to obtain micrometer-grade semen glycines milk;
s3 mixing the ginger pulp and the soybean milk according to the ratio of 1: 6 mixing and homogenizing to prepare a nano mixed solution with the particle size of about 60-90 nm; concentrating to solid content of 40-50%;
s4 adding 8-10% of salt, 1-2% of spice powder, 3-5% of white granulated sugar, 2-4% of garlic powder, 1-3% of onion powder, 2-3% of paprika powder and 1-2% of star anise powder into S3, and uniformly mixing;
s5 is inoculated into 0.5-2% Aspergillus oryzae 3.042, the temperature is 40-42 ℃, after fermentation for 6-8 days, when the temperature is adjusted to 28-30 ℃, yeast and lactic acid bacteria are added for mixed fermentation, the yeast is 0.5-1% of Saccharomyces rouxii and Torulopsis yeast, the inoculation amount of the lactic acid bacteria is 2-3%, the time is 15-20 days, the pH is 4.5-4.8, the sauce is light yellow, oily and bright, has the unique taste of ginger and soybean sauce, has no bad smell, is delicious, salty and delicious, has no bitter taste, and is fermented to be mature.
3. The preparation method of the seafood ginger mixed rice composite sauce as claimed in claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
(1) steaming the prawns for 12-15 min, curing, freeze-drying the peeled shrimp shells, cutting the shrimp meat into small pieces, performing high-pressure auxiliary dehydration under the pressure of 200-300 MPa and the temperature of 30-40 ℃ for 10-15 min, and then putting the small pieces into a vacuum drying oven for drying, wherein the water content in the shrimp meat is controlled to be 30-40%;
(2) removing viscera of old hen, cleaning chicken bone, cooking, and freeze drying at low temperature; crushing the dried shrimp shells and the chicken bones into 1200-mesh powder with the granularity of 800-;
(3) frying 50-60 parts of ginger soybean paste, 15-20 parts of shrimp meat, 8-12 parts of chicken bone, 4-8 parts of shrimp shell powder, 4-6 parts of salt, 8-12 parts of white granulated sugar, 4-6 parts of cooking wine, 10-15 parts of soy sauce, 5-8 parts of garlic powder, 3-6 parts of onion powder, 4-6 parts of pepper powder and 1-2 parts of cinnamon powder, and then adding 8-15 parts of sesame oil, 25-35 parts of water and 8-15 parts of starch for decocting for 15-25 min;
(4) sterilizing and packaging to obtain the final product.
CN202110110129.8A 2021-01-27 2021-01-27 Seafood, ginger and rice mixed composite sauce and preparation method thereof Pending CN112690433A (en)

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Application publication date: 20210423