Spanish mackerel paste and preparation method thereof

Abstract

The invention relates to Spanish mackerel paste. The Spanish mackerel paste is prepared from the following raw materials in parts by weight: 55%-65% of Spanish mackerel pulp, 5%-10% of chili sauce, 10%-15% of flour sauce, 5%-10% of diced fish, 2%-8% of salt, 2%-8% of sugar and 1%-3% of soybean sauce.

Description

technical field [0001] The invention relates to mackerel sauce and a preparation method thereof. Background technique [0002] Spanish mackerel is rich in nutrition, rich in more than 50 kinds of natural active substances such as protein, minerals and vitamins, among which retinol is a fat-soluble antioxidant, which can maintain vision and promote bone growth in the human body. Fat-soluble vitamins derived from fat have a strong affinity for the cornea and can form a breathable and water-retaining film on the surface of the cornea to promote the healing of corneal wounds and improve eye dryness; the above nutrients are of great benefit to human health; Fish is difficult to preserve, and the research on mackerel deep-processing products has been paid more and more attention by people. Mackerel sauce is one of the deep-processing products of mackerel, and is deeply loved by consumers because of its unique flavor. However, if Spanish mackerel is only used as a raw material in ...

AI Technical Summary

Problems solved by technology

However, if Spanish mackerel is only used as a raw material in the production process of mackerel sauce, the taste of mackerel sauce will be poor due to the inherent fishy smell of mackerel. Therefore, most mackerel sauce is produced by ripening mackerel and adding other auxiliary materials. Therefore, the selection of other auxiliary materials is very important in the production process of mackerel sauce, which directly affects the taste of mackerel sauce