Seafood sauce and preparation method thereof

Abstract

The invention relates to seafood sauce and a preparation method thereof. The seafood sauce is prepared from 500 parts of swimming crabs, 500 parts of sea shrimps, 100-200 parts of ginger, 800-1000 parts of rice wine and 100-150 parts of table salt. The seafood sauce provided by the invention is obtained by fermenting in the natural environment under the condition of focusing on reduction of the salt content, and foods such as garlic, Chinese chives and onion which are rich in nutrition are added into the seafood sauce, so that the use of the table salt and a preservative can be reduced while the nutritional value of the seafood sauce is increased; protease is added for hydrolyzing before fermentation, so that the seafood sauce is more fully fermented, and the fermentation cycle is greatlyshortened; mashed purple sweet potato, mashed broad bean and mashed potato are also added into the seafood sauce, so that the deterioration of the seafood meat is effectively prevented, the use of thetable salt and the preservative can be reduced, and the sweet taste of the seafood sauce is enhanced; the chemically synthesized preservative is replaced with a combination of multiple extracts, so that the seafood sauce is enabled to be more nutritional and healthy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seafood sauce and a preparation method thereof. Background technique [0002] Portunus crab and sea prawns are tender and white, rich in protein, fat and a variety of minerals. The seafood sauce made of it has a unique flavor and is deeply loved by the public; however, traditional seafood sauce not only has a single taste, but is fermented and brewed at room temperature. It is easy to deteriorate from time to time, and the quality is unstable. It is necessary to add a large amount of salt and preservatives to make the seafood sauce not deteriorate and be preserved for a long time. The addition of a large amount of salt and preservatives not only affects the taste of seafood sauce, but eating too much is not good for health and greatly reduces the commercial value. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a seaf...

AI Technical Summary

Problems solved by technology

[0002] Portunus crab and sea prawns are tender and white, rich in protein, fat and a variety of minerals. The seafood sauce made of it has a unique flavor and is deeply loved by the public; however, traditional seafood sauce not only has a single taste, but is fermented and brewed at room temperature. It is easy to deteriorate from time to time, and the quality is unstable. A large amount of salt and preservatives must be added to make the seafood sauce not deteriorate and be stored for a long time

The addition of a large amount of salt and preservatives not only affects the taste of seafood sauce, but eating too much is not good for your health and greatly reduces the commercial value