Seafood sauce and process for producing the same

Abstract

The invention relates to seafood sauce and a preparation process thereof; fresh sea fish or sea shrimp or sea crab or sea intestine or seashell meat is taken as the base material; the base material receives enzymolysis by proteolytic enzyme and is changed into liquid material; trimeric sodium phosphate, ethyl maltol and glucose are added into the liquid material to be fermented at high temperature; maltodextrin and corn starch are taken as thickening agent, flavouring agent, preservative, stabilizing agent and water are added in, and the product is regulated and prepared into the seafood source at high temperature, the weight percent of the base material is 25 percent to 45 percent, the proteolytic enzyme is 0.05 percent to 0.1 percent, the trimeric sodium phosphate is 0.1 percent to 0.3 percent, the ethyl maltol is 0.01 percent to 0.03 percent, the glucose is 0.5 percent to 1.5 percent, the maltodextrin is 6 percent to 12 percent, the corn starch is 2 percent to 6 percent, the flavouring agent is 10 percent to 23 percent, the preservative is 0.1 percent to 0.2 percent, the stabilizing agent is 0.7 percent to 1.5 percent, and the rest is water. The method prepares the seafood sauce through enzymolysis, fermentation and regulation, and has short production cycle; the whole process is completed in a closed reaction kettle, is not affected by the season and the climate and does not produce pollution; the prepared seafood sauce is pure in color, fresh and heavy in flavor and rich in nutrition, and can meet the demand of different consumers.

Description

technical field [0001] The invention relates to a food and a manufacturing method thereof, in particular to a seafood sauce and a manufacturing process thereof. Background technique [0002] We know that seafood is rich in nutrition, rich in iodine, calcium, etc., but for a long time, most of them are eaten directly, the eating method is monotonous, and it is not easy to digest. Utilize seafood to be processed into sauce mainly contain shrimp paste and caviar at present. In the existing shrimp paste production process, the small shrimps are generally pulverized, seasonings such as salt are added, and the open-air natural fermentation is put into a container to form. Its disadvantages are: open-air fermentation, unhygienic and unsafe. No matter how good the protection measures are in the open air environment, pollutants may adhere due to the influence of weather and wind, causing potential safety hazards. Long-term salting and natural fermentation lead to a long production...

AI Technical Summary

Problems solved by technology

Its disadvantages are: open-air fermentation, unhygienic, unsafe

No matter how good the protection measures are in the open air environment, pollutants may adhere due to the influence of weather and wind, causing potential safety hazards

Long-term salting and natural fermentation lead to a long production cycle and a large number of personnel

Since the traditional method of making sauce is natural fermentation, it is obviously restricted by seasons and weather. During the fermentation process, a large amount of pungent gas is produced, and the gas will be scattered everywhere with the wind. A certain amount of gas is produced during the fermentation process. Wastewater needs to be discharged, polluting the environment

In addition, the shelf life of shrimp paste is controlled by increasing the salt content, resulting in a salty and bitter taste and a single sauce product