Seafood flavoring sauce and preparation method thereof

Abstract

The invention relates to a seafood flavoring sauce, which comprises a material A and a material B. The material A is composed of: 9.72% of soybean oil, 5.67% of garlic bulb, 5.54% of red onion, 1.12% of ginger, 5.54% of dried scallop shred, 8.19% of water, 3.6% of modified starch, 3.35% of minced fried fish, 8% of maltodextrin, 2.94% of salt, 6.73% of monosodium glutamate, 1.7% of white granulated sugar, 4% of high fructose syrup, 10% of glucose syrup, 1.12% of smashed dried small shrimp, and 16.76% of soybean paste. The material B is composed of: 0.04% of star aniseed powder, 0.11% of fennel, 0.04% of chinese prickly ash powder, 0.4% of medium-hot chili powder, 0.27% of high-hot chili powder, 0.13% of black pepper powder, 0.07% of potassium sorbate, 0.1% of xanthan gum, 0.52% of a yeast extract, 0.1% of I+G, 0.24% of citric acid, 2.64% of chicken paste, 0.42% of lactic acid, 0.12% of caramel, 0.48% of a 1% Allura red aqueous solution, and 0.34% of dried scallop essence.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seafood seasoning sauce and a preparation method thereof. Background technique [0002] There are multiple seasoning sauce products on the market, and different raw materials and spices can obtain seasoning sauces with different tastes and textures through different proportioning and processes. However, the traditional sauce is all through the fermentation process, and the fermentation time is as short as a few weeks, as long as a few months, which is time-consuming and labor-intensive, and the product quality and production process are difficult to control. [0003] In the process of aquatic product processing, a large amount of fish mince will be produced. If it is discarded directly, it will cause a serious waste of resources, increase the production cost of the company, and also have an impact on the environment to a certain extent. Contents of the invention [0004] The te...

AI Technical Summary

Problems solved by technology

However, the traditional sauce is all through the fermentation process. The fermentation time is as short as a few weeks or as long as several months. It is time-consuming and labor-intensive, and the product quality and production process are difficult to control.

[0003] In the process of aquatic product processing, a large amount of fish mince will be produced. If it is discarded directly, it will cause a serious waste of resources, increase the production cost of the company, and also have an impact on the environment to a certain extent.

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