Miichthys-miiuy-containing composite hoisin sauce and manufacturing method and packaging box thereof

Abstract

The invention provides miichthys-miiuy-containing composite hoisin sauce. The miichthys-miiuy-containing composite hoisin sauce is prepared from, by weight, 15-30 parts of shrimps, 15-25 parts of miichthys miiuy meat, 15-25 parts of mutton, 5-10 parts of carrots, 5-10 parts of sargassum fusiforme and 5-15 parts of avocados. The miichthys-miiuy-containing composite hoisin sauce has advantages that high calcium content, freeness of nutrient damages, technical simplicity, convenience in extraction, low cost and complete utilization of seafood are realized; by high-temperature softening operation, colloidal macromolecular shrimp shell collagen chains are broken to realize partial degradation into low-molecular protein peptides which are easy for human bodies to absorb nutrients, and product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a compound seafood sauce made of catfish meat, a production method and a packaging box. Background technique [0002] Seafood is a kind of food with delicious taste and high nutritional value, and hoisin sauce prepared from seafood is also loved by people because of the above advantages. In order to improve its shelf life, traditional hoisin sauce needs to be fermented during the preparation process On the one hand, some harmful substances (such as carcinogens) will be produced during the fermentation process. On the other hand, a large amount of salt needs to be used during the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may cause diseases such as high blood pressure. At the same time, the fermentation process will also destroy the protein of the raw material, which will affect the tas...

AI Technical Summary

Problems solved by technology

[0002] Seafood is a kind of food with delicious taste and high nutritional value, and hoisin sauce prepared from seafood is also loved by people because of the above advantages. In order to improve its shelf life, traditional hoisin sauce needs to be fermented during the preparation process On the one hand, some harmful substances (such as carcinogens) will be produced during the fermentation process. On the other hand, a large amount of salt needs to be used during the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may diseases such as high blood pressure

At the same time, the fermentation process will also destroy the protein of raw materials, affecting the taste and texture of seafood sauce

Images