Fish skin catsup and method for producing the same

Abstract

The invention relates to a fish skin sauce and a method for producing the fish skin sauce. The constituents of the fish skin sauce and the percentage of each constituent are as follows: fish skin accounts for 30-33%, soy bean paste 10-13%, chili sauce 1-3%, tomato sauce 5-7%, carrot 3-5%, mushroom 1-3%, pork 3-5%, onion 10-13%, white vinegar 1-3%, cooking wine 0.5-1.5%, onion powder 0.5-1.5%, ginger powder 0.1-0.5%, oyster juice 0.5-1%, sugar 1-3%, sea fish extract 0.5-1%, skipjack powder 0.2-0.6%, salad oil 7-9%, and water in balancing amount. The fish skin sauce is made by the steps of material selecting, mixing, stir-frying, filling and packing, and sterilizing. The invention has the advantage that a more rational nutrition balance is achieved by integrating the nutrients of the raw materials such as parrot, mushroom, pork, onion and the like with the nutrients of the fish skin.

Description

technical field

[0001] The invention relates to an aquatic food product and its manufacturing process, in particular to a fish skin sauce and its manufacturing method. Background technique

[0002] Fish skin is rich in protein and various trace elements, and its protein is mainly macromolecular collagen and mucopolysaccharides. Collagen in fish skin can reduce blood triglyceride and cholesterol, and can supplement essential trace elements in the human body. It is an ideal food for reducing blood fat. It has the effect of accelerating the production of hemoglobin and red blood cells, and is beneficial to the improvement of circulation and the treatment and recovery of coronary heart disease and ischemic encephalopathy. In addition, the collagen in fish skin can assist the body to excrete aluminum and reduce the accumulation of aluminum in the body. Studies have shown that the recent gradual increase in Alzheimer's disease is related to the intake of aluminum. Mucopolysacch...