Compound anchovy cooking liquor sauce and preparation method thereof

Abstract

The invention discloses a compound anchovy cooking liquor sauce and a preparation method thereof, which are used for solving the problems that the existing anchovy cooking liquor is heavy in bitter fishy smell, poor in mouthfeel and flavor and poor in food safety as well as environment pollution is caused by emission of the anchovy cooking liquor. The compound anchovy liquor sauce is compounded by the following components in percentage by weight: 70%-80% of concentrated anchovy cooking liquor juice, 1%-5% of citric acid, 5%-10% of soy sauce, 3%-5% of salt, 1%-5% of honey, 1%-3% of white sugar, 3%-5% of cooking wine, 0.1%-0.3% of ground cinnamon, 3%-5% of yeast extract and 0.01%-0.03% of antioxidant. The compound anchovy cooking liquor sauce disclosed by the invention is reasonable in compatibility, low in production cost, delicious in taste, mellow in mouthfeel, full of nutriments and long in quality guarantee period, and is a top-grade sauce for home cooking and food refreshing. Moreover, all of the various indexes satisfy the national standard, and the food safety is high.

Description

technical field

[0001] The invention relates to a condiment, in particular to an anchovy cooking liquid compound seasoning made from anchovy cooking liquid as a main raw material and a preparation method thereof. Background technique

[0002] Anchovies have high nutritional value and are natural and green health products. Anchovies contain a large amount of unsaturated fatty acids such as DHA and EPA, which have special curative effects on the prevention and treatment of cardiovascular and circulatory system diseases. Therefore, anchovy’s The development and utilization has become the focus of research in the world's aquatic product processing industry.

[0003] However, anchovies are small in body and high in fat content. They are not easy to survive after being caught, are extremely perishable, easy to deteriorate, difficult to keep fresh, and poor in processability. Therefore, they must be processed quickly after leaving the water. In recent years, with the improvement o...