Scallop sauce and preparation method thereof

Abstract

The invention provides scallop sauce. The scallop sauce is prepared from the following raw materials in parts by weight: 40 to 50 parts of scallop muddy flesh, 20 to 25 parts of olive oil, 7 to 12 parts of onion, 8 to 15 parts of garlic, 2 to 6 parts of fresh ginger, 5 to 9 parts of pericarpium zanthoxyli, 8 to 10 parts of pickled pepper, 9 to 14 parts of edible salts, 4 to 7 parts of cooking wine and 2 to 5 parts of chicken essence. The scallop sauce provided by the invention is delicate in mouthfeel, fresh-flavored and high and abundant in nutrition, has typical flavor of hoisin sauce and can be used as sauce to be directly eaten; high-value salable hoisin sauce is prepared by using low-price scallops instead of grasshopper sub shrimps with fewer resources and high price, so that market supply can be enriched, and a new path is opened up for reasonably utilizing scallop brims.

Description

technical field [0001] The invention relates to the technical field of deep processing of seafood, in particular to a scallop sauce and a preparation method thereof. Background technique [0002] Scallop is a synonym for bivalve molluscs of the genus Scallop. There are more than 400 species of Scallopidae, of which more than 60 species are one of the important marine fishery resources in the world. Their shells, meat and nacre have high use value. At present, about 45 species have been discovered in my country. The common cultured species of scallops include Chlamys farreri, Gulf scallops, and Ezo scallops. The main producing areas are Shandong, Liaoning, Guangdong, Fujian, Guangxi, and Hainan. [0003] Scallops are rich in nutrition, delicious and delicious, and have high edible value. Studies have also found that they are rich in various bioactive components and have high medicinal and health value. Scallop has high economic value, but domestic research on its deep proce...

AI Technical Summary

Problems solved by technology

Scallops have high economic value, but domestic research on its deep processing, extraction of bioactive components, and food safety is relatively lagging behind.

During the processing of scallops, a large amount of scallop scraps will be produced. The mantle, viscera, and gills of scallops are also rich in protein, taurine and other substances. The nutritional value is not inferior to that of scallop pillars. Less development and utilization of it will cause waste of resources and seriously pollute the environment

[0004] In recent years, many scientific and technological workers have devoted themselves to the research on the development and utilization of scallops, and have successively developed many products, such as colorless seafood soy sauce, shellfish crisps and other products. However, the output of scallops is huge and concentrated, and only one or two processing techniques And the product is difficult to completely consume using a lot of scallop edge raw materials

Seafood sauce has a unique and pleasant flavor, and is very popular in coastal areas and even inland areas. The only products currently on the market are shrimp head sauce and grasshopper shrimp paste, which are very expensive