Whitebait sauce and preparation method thereof

Abstract

The invention provides fish sauce seasoning adopting whitebait as a main raw material and a preparation method thereof. The whitebait sauce is made of the following raw and auxiliary materials in parts by weight: 35 to 50 parts of whitebait, 45 to 60 parts of water, 3 to 10 parts of pepper powder, 2 to 5 parts of black sesames, 1 to 3 parts of small sesame oil, 5 to 10 parts of vegetable oil, 0.1 to 0.5 part of aginomoto, 3 to 5 parts of garlic, 0.3 to 0.8 part of sugar, 8 to 15 parts of edible salt, 0.5 to 2 parts of white pepper, 0.25 to 0.40 part of guar gum, 0.10 to 0.12 part of carboxymethylcellulose and 6 to 12 parts of a deodorization agent. The preparation method comprises the following steps of after selecting, washing and salting the raw materials, primarily soaking the raw material in the deodorization agent, seasoning and stewing, deodorizing the raw material, and finally canning and sterilizing the whitebait. The whitebait sauce has the advantages that the natural anchovies is adopted, and the whitebait sauce is red brown and bright in color; the whitebait sauce is reasonable in formula, the deodorization agent is stable in performance, safe and toxic-free, the deodorization effect is good, and the flavor is unique; the nutrients are abundant, and functions of tonifying the deficiency, invigorating stomach, moistening the lung and alleviating the water can be realized; meanwhile, the production process is simple and reasonable, and the cost is low.

Description

technical field [0001] The invention relates to the field of condiments, in particular to whitebait sauce and a preparation method thereof. Background technique [0002] China is the origin and main distribution area of ​​whitebait in the world. In the coastal waters of eastern China (including the Yangtze River Basin) and the estuaries of major river systems, 15 of the 17 species of whitebait in the world are distributed, including 6 endemic species. Whitebait has high nutritional value and economic value, and is an important economic fish. [0003] Whitebait is rich in nutrition and is a high-protein and low-fat food. Every 100g contains 8.2g of protein, 0.3g of fat, 0.5g of carbohydrate, 175kJ of calories, 258mg of calcium, 102mg of phosphorus, 0.5mg of iron, thiamine, riboflavin, Niacin and other nutrients, it has a special cucumber fragrance when eaten. Traditional Chinese medicine believes that it is sweet in taste and flat in nature, good at nourishing the spleen an...

AI Technical Summary

Problems solved by technology

[0004] However, at present, most of the processing methods of whitebait remain in frozen storage and sun-dried storage. From the perspective of deep processing, the resources of whitebait have not been fully utilized. Deep processing methods are imminent

[0005] Although whitebait is rich in nutrients, its water content is high, tissue enzymes are active, and it is easy to produce a strong fishy smell due to improper handling, and even spoilage, which has severely restricted its production and processing. The traditional fishy smell removal process adopts some common Food spices cover up the fishy smell, but the effect is limited, and the quality of different batches of products is different due to the instability of the spice itself, and some chemical deodorants have better effects, but they have certain toxic side effects on the human body

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