CN1126558A - Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof - Google Patents

Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof Download PDF

Info

Publication number
CN1126558A
CN1126558A CN95100311A CN95100311A CN1126558A CN 1126558 A CN1126558 A CN 1126558A CN 95100311 A CN95100311 A CN 95100311A CN 95100311 A CN95100311 A CN 95100311A CN 1126558 A CN1126558 A CN 1126558A
Authority
CN
China
Prior art keywords
soy sauce
roe
shrimp
crab
true qualities
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN95100311A
Other languages
Chinese (zh)
Inventor
周骏山
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN95100311A priority Critical patent/CN1126558A/en
Publication of CN1126558A publication Critical patent/CN1126558A/en
Pending legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

The said soy sauce is produced with soy sauce and crab or shrimp rae as main material with natural perfume as sweetening agent, sodium glutamate, disodium nucleotide, sugar and salt as seasoning, liquor and ginger as deodorant and calcium propionate as mildew preventive, and throughcompounding and cooking. As high-grade instant seasoning, the said soy sauce is unique in flavour, fragrant, delicious and appetizing and may be used for flavouring various kinds of food.

Description

Super-delicious dinner party crab-roe soy sauce and dinner party shrimp-roe soy sauce and manufacture method thereof
The present invention relates to the top grade spice that dinner party is used.
The shrimp-roe soy sauce of selling on the current market is to be base-material with the true qualities soy sauce, adds 8.4% fresh wet shrimp-roe therein, 3.4% liquor made from sorghum, and 3.4% white sugar and 0.84% ginger form through boiling.(volume in " foods processing technique and prescription complete works of (sequel) ", Beijing: scientific and technical literature publishing house, 104 pages).The freshness of this common shrimp-roe soy sauce and local flavor all can not satisfy the needs of people's diet seasoning far away.This is the deficiencies in the prior art parts.The object of the present invention is to provide a kind ofly can increase freshness and crab or shrimp-roe fragrance, makes its dinner party with particular flavor with crab-roe soy sauce and shrimp-roe soy sauce and manufacture method thereof again.
Purpose of the present invention can be implemented by following proposal:
1, super-delicious dinner party crab-roe soy sauce and dinner party shrimp-roe soy sauce prescription
The supplementary material title Specification Consumption (part)
True qualities soy sauce swimming crab or river crab/extra large shrimp-roe or the sub-liquor sucrose of river prawn salt ginger sodium glutamate flavour nucleotide disodium (I; G or I+G) natural perfume material (fennel, cassia bark and Chinese prickly ash) calcium propionate Secondary is fresh, and edible edible fresh, edible content 〉=99% content 〉=99% eat An amount of (making finished product NaCl content 〉=10%) the 0.5-1.5 0.1-0.3 0.01-0.03 0.2-0.6 0.1-0.25 of 100 6-12 3-5 3-5
2, the manufacture method of super-delicious dinner party crab-roe soy sauce of the present invention and dinner party shrimp-roe soy sauce is as follows:
The preparation of example 1 spice extract
Take by weighing the 0.1kg anise, 0.2kg cassia bark and 0.1kg Chinese prickly ash are pulverized with pulverizer, cross the 10-20 mesh sieve; Other gets the 1kg fresh ginger, cleans crushing.Spices powder, broken ginger and 4.4l liquor are dropped in the reflux, add hot reflux 30-40 minute, cooling is filtered, and filter residue washs and drains with proper amount of white spirit, and filtrate and washing lotion merge, and promptly get spice extract (cumulative volume is about 4.4l).
The manufacturing of example 2 super-delicious dinner party crab-roe soy sauces
Take by weighing 100kg true qualities soy sauce, drop in the pot, heating is boiled, remove and defoam, add crab-roe powder, 4.4l spice extract (referring to example 1) by the oven dry of fresh swimming crab of 6kg, pulverizing gained, 4.5kg sucrose, 0.3kg sodium glutamate, 0.03kg flavour nucleotide disodium (I+G), 0.15kg calcium propionate and an amount of salt (making NaCl content 〉=10% in the finished product), continue heating and boiled 10 minutes, cooling rapidly is in the sterilization bottle of quantitatively packing into, sealing gets product.
The manufacturing of example 3 super-delicious dinner party shrimp-roe soy sauces
Take by weighing 50kg true qualities soy sauce, drop in the pot, heating is boiled, remove and defoam, add the fresh shrimp-roe of 4kg, 2.2l spice extract (referring to example 1), 2.5kg sucrose, 0.15kg sodium glutamate, 0.015kg flavour nucleotide sodium (I+G), 0.10kg calcium propionate and an amount of salt (making NaCl content 〉=10% in the finished product), continue heating and boil, when shrimp-roe floats, stop heating immediately, rapidly cooling, quantitatively pack in the sterilization bottle, get product.
Major advantage of the present invention is:
1, production technology is simple and practical, forms suitability for industrialized production easily, can reduce cost;
2, flavouring and go raw meat adopt to add the method for spice liquor extract, spices utilization rate height not only, flavouring and go raw meat effective, and avoided spice is dropped into the method for long-time infusion in the soy sauce, kept the nutritional labeling in the true qualities soy sauce.
3, utilize the synergy of sodium glutamate and flavour nucleotide disodium, increasing bright effect increases exponentially, has reduced the input of freshener expense.
4, super-delicious dinner party crab-roe soy sauce and dinner party shrimp-roe soy sauce unique flavor, delicate flavour and aromatic flavour, salty comfortable mouthful, the appetizing of food is high-grade instant seasoning product, instant, health, can directly be used for modulating various meat ﹠ vegetables, cold vegetable dish in sauce, soup class and Noodles, directly eat food such as chop, lightly fried dumpling, also can be used to allocate the won ton and the filling for dumplings heart, make various meats and aquatic food, pickle various pickles.

Claims (8)

1, super-delicious dinner party crab-roe soy sauce and manufacture method thereof, it is characterized in that it is to be primary raw material with true qualities soy sauce and swimming crab or river crab, with natural perfume material (anise, cassia bark, Chinese prickly ash) flavouring, remove raw meat with liquor and ginger, increase aquatic foods with sodium glutamate and flavour nucleotide disodium; With sucrose and salt seasoning, by the present invention fill a prescription the batching slaking form.
2, super-delicious dinner party shrimp-roe soy sauce and manufacture method thereof is characterized in that: it is to be primary raw material with true qualities soy sauce and river prawn or to shrimp-roe, with natural perfume material (anise, cassia bark, Chinese prickly ash) flavouring, increases aquatic foods with sodium glutamate and flavour nucleotide disodium; With sucrose and salt seasoning, remove raw meat with liquor and ginger, by the present invention fill a prescription the batching slaking form.
3, press the distribution of claim 1 and 2 described raw material crabs or shrimp-roe and true qualities soy sauce, it is characterized in that: get fresh crab or shrimp-roe that 6-12 part is cleaned and drained, directly add in 100 portions of true qualities soy sauce, fresh crab of also desirable 6-12 part or shrimp-roe oven dry, pulverize, after crossing the 20-30 mesh sieve, add in 100 portions of true qualities soy sauce and prepare.
4, according to claim 1 and 2 described flavourings, remove deodorization method, it is characterized in that: get the natural perfume material (wherein anise 0.05-0.15 part, cassia bark 0.1-0.3 part, Chinese prickly ash 0.05-0.15 part) of 0.2-0.6 part pulverizing and the fresh ginger of 0.5-1.5 part crushing and drop in the reflux, with 3-5 part liquor, add hot reflux 38-40 minute, make the spice extract, it is added with 100 portions of true qualities soy sauce is in the compound of base-material, boils, make finished product soy sauce flavouring, make crab or shrimp-roe remove raw meat.
5, according to claim 1 and 2 described flavouring methods, it is characterized in that; Being dissolved in 100 portion true qualities soy sauce with an amount of salt (making finished product sodium chloride content 〉=10%) 3-5 part sucrose is in the compound of base-material, makes salty comfortable mouthful of finished product.
6, describedly increase bright method according to claim 1 and 2, it is characterized in that; Being dissolved in 0.1-0.3 part sodium glutamate and 0.01-0.03 part flavour nucleotide disodium (IMP, GMP or I+G) with 100 portions of true qualities soy sauce is in the compound of base-material, makes the finished product delicate flavour strong.
7, according to claim 1 and 2 described mold-proof methods, it is characterized in that: be in the compound of base-material with 100 portions of true qualities soy sauce, dissolving 0.1-0.25 part calcium propionate makes finished product mildewproof bacterium in the shelf-life.
8, according to claim 1 and 2 described ageing methods, it is characterized in that: behind the mixing of will all preparing burden, heating was boiled about 10 minutes, and cooling promptly gets the slaking material rapidly.
CN95100311A 1995-01-08 1995-01-08 Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof Pending CN1126558A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN95100311A CN1126558A (en) 1995-01-08 1995-01-08 Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN95100311A CN1126558A (en) 1995-01-08 1995-01-08 Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof

Publications (1)

Publication Number Publication Date
CN1126558A true CN1126558A (en) 1996-07-17

Family

ID=5073375

Family Applications (1)

Application Number Title Priority Date Filing Date
CN95100311A Pending CN1126558A (en) 1995-01-08 1995-01-08 Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof

Country Status (1)

Country Link
CN (1) CN1126558A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101053393B (en) * 2007-05-15 2010-08-25 江苏宝龙集团有限公司 Soup materials for making of soaked flavor freshwater lobster
CN102423067A (en) * 2011-12-19 2012-04-25 扬州三和四美酱菜有限公司 Production process of shrimproe soy sauce
CN107232578A (en) * 2017-06-12 2017-10-10 岭南师范学院 A kind of seafood soy-sauce juice and preparation method thereof
CN115336720A (en) * 2022-08-23 2022-11-15 湖南开天新农业科技有限公司 Weight-reducing fish noodles and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101053393B (en) * 2007-05-15 2010-08-25 江苏宝龙集团有限公司 Soup materials for making of soaked flavor freshwater lobster
CN102423067A (en) * 2011-12-19 2012-04-25 扬州三和四美酱菜有限公司 Production process of shrimproe soy sauce
CN107232578A (en) * 2017-06-12 2017-10-10 岭南师范学院 A kind of seafood soy-sauce juice and preparation method thereof
CN115336720A (en) * 2022-08-23 2022-11-15 湖南开天新农业科技有限公司 Weight-reducing fish noodles and preparation method thereof
CN115336720B (en) * 2022-08-23 2023-09-22 湖南开天新农业科技有限公司 Weight-reducing fish noodles and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103783458B (en) Shunshui fish infused seasoning and preparation method thereof
KR101041972B1 (en) Preparation of Sauce made with added Mesangi powder
CN103907873A (en) Umami seasoning and preparation method thereof
CN108244591A (en) A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof
CN103202453A (en) Composite tomato seasoning with fruit feel and preparation method thereof
CN105707844B (en) A kind of spicy potato fermented soya beans, salted or other wise sauce and production method
KR101707216B1 (en) Method for Manufacturing Braised Chicken
CN105768011A (en) Seafood spicy and hot soup and preparation method thereof
KR100694810B1 (en) the crust of overcooked rice soup by Capsosiphon fulvescens and the manufacture method
KR102420110B1 (en) Eel soup and manufacturing for therof
CN1126558A (en) Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof
KR101126681B1 (en) Tofu ssamjang for rice and meat wrapped in leaves
CN110495598A (en) A kind of preparation method of paste flavor brine
KR101067994B1 (en) A method for preparing soybean pickles
KR101742139B1 (en) Hamburger patty that contains brown rice
CN108936332A (en) A kind of stew in soy sauce trotter and preparation method thereof
CN106551364A (en) A kind of spicy acid bamboo shoot fish condiment and preparation method thereof
KR101866365B1 (en) Soybean sprout jham-pong and manufacturing method thereof
CN111418812A (en) Seasoning for stewing dishes
CN109907290A (en) A kind of chop is delicious and preparation method thereof
CN110800977A (en) Spicy hot pot seasoning and preparation method thereof
CN109892581A (en) A kind of high calcium fish floss of crab fragrance and preparation method thereof
KR102568463B1 (en) Jjamppong source and manufacturing method of the same
CN1199571A (en) River snail chilli sauce
CN109645347A (en) A kind of production technology of Spiced beef

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C01 Deemed withdrawal of patent application (patent law 1993)
WD01 Invention patent application deemed withdrawn after publication