The invention relates to a
processing method for fishbone sauce, and belongs to the technical field of fish byproduct
processing. The fishbone sauce is characterized by comprising the following components in percentage by
mass: 60 to 80 percent of fishbone paste, 4 to 6 percent of edible salt, 3 to 5 percent of soft
sugar, 0.3 to 0.5 percent of cooked white
sesame seed, 0.5 to 2 percent of red chilli
powder, 1 to 2 percent of cooked ground peanut, 1 to 3 percent of fermented soy sauce, 0.2 to 0.4 percent of thickener, 0.1 to 0.5 percent of dried shallot
powder, 0.1 to 0.5 percent of dried ginger
powder, 0.1 to 0.5 percent of five spice powder, 5 to 8 percent of wheatmeal, 3 to 10 percent of soybean flour and the balance of water. The
processing method comprises the following steps of: 1, processing raw materials; 2, removing fishy smell of the fishbone, and adjusting pH; 3, performing vacuum centrifugal
defatting; 4, crushing, and homogenizing under
high pressure; 5,
seasoning; 6, heating and pressurizing for sterilization; and 7, cooling and packaging. The processing method has the advantages that: the
fish resources can be fully utilized, and deteriorated fishbone is prevented from polluting the environment. The fishbone sauce produced by the technology has fine and smooth
mouthfeel, unique
flavor, a little
sediment and uniform color, and is easy to store.