Seaweed sauce and method for preparing same

Abstract

The invention relates to a seaweed sauce and a method for preparing the same. The seaweed sauce is prepared from mixing seaweed seasoning fluid and high salt diluted sauce according to the volume ratio of 1:(1-2) and then adding auxiliary materials to mix and process, wherein the auxiliary materials comprise salt, yeast extract, maltose, disodium 5'-ribonucleotide, sodium glutamate and edible alcohol. The auxiliary materials are mixed according to the steps that the salt, the yeast extract and the maltose are sequentially added, the yeast extract and the maltose are dissolved to be heated to boil, monosodium glutamate and the disodium 5'-ribonucleotide are then immediately added, the mixture is dissolved and then stood at normal temperature, and the edible alcohol only needs to be added. The adopted seaweed resources are rich and low in cost, the method for preparing the sauce is simple and is more suitable for industrialized production, the fishy smell of the seaweeds is completely removed, moreover, the sauce has a slight jasmine aroma, high nutritional value and no added preservatives, and the seaweed sauce which is mixed with the seaweed seasoning fluid has a more fresh flavor. Obviously, the effective method and a new approach are provided for the high-valued seaweed utilization.

Description

technical field

[0001] The invention relates to a kelp soy sauce and a preparation method thereof, belonging to the field of condiment processing. Background technique

[0002] Soy sauce is a traditional condiment, which is delicious and unique, and is the basic condiment for catering and seasoning production. But present soy sauce product taste is single, and add preservative as: sodium benzoate, sodium diacetate etc.

[0003] As people's demand for soy sauce varieties is increasing, it is very necessary to seek a new flavor and preservative-free soy sauce. Kelp is a well-known food rich in nutrition, but there has been no seasoning of its finished products on the market. The reason is that the current industrial production of kelp uses acid, alkali and other methods to remove fishy smell. Affect the taste of soy sauce. my country is a large ocean country, and the output of kelp accounts for half of the world's total output, but the precious resource of kelp has not been...