Method for making oyster sauce

Abstract

The invention provides a method for making oyster sauce, comprising using oyster water, soy sauce, salt, white granulated sugar, sodium benzoate, hydroxypropyl distarch phosphate modified starch, potassium sorbate, citric acid, I+G, scallop powder, caramel, monosodium glutamate, xanthan gum, AK sugar, sucralose, tripotassium glycyrrhetate and water as raw materials for preparing oyster sauce; thehydroxypropyl distarch phosphate modified starch is used for cooperating with xanthan gum, so that the stability of the oyster sauce is enhanced, and the shelf life of the oyster sauce is prolonged.

Description

【Technical Field】 [0001] The invention relates to the technical field of seasoning preparation, in particular to a preparation method of oyster sauce. 【Background technique】 [0002] Guangdong calls oyster oysters, and oyster sauce is a seasoning made from oysters. Oyster sauce is a traditional umami seasoning commonly used in Guangdong, and it is also one of the largest products in the sauce category. The oyster, known as "sea milk", is made by boiling and concentrating the juice and adding auxiliary materials. Oyster sauce is suitable for various cooking techniques such as frying, braising, and roasting. In recent years, as the dietary habits of people from all parts of our country have infiltrated each other and their living standards have improved, as Chinese restaurants have appeared in large numbers overseas, oyster sauce has also begun to be favored by foreign customers, and oyster sauce has become popular. Oyster sauce is delicious, rich in fragrance, moderately viscous...

AI Technical Summary

Problems solved by technology

At present, most oyster sauces on the market have problems such as high production costs and unstable quality, which will not only shorten the shelf life of products and cause economic losses, but also have a negative impact on consumers' sensory evaluation, thereby affecting corporate reputation