Production method of hoisin sauce

Abstract

The invention provides a production method of a hoisin sauce. The production method of the hoisin sauce comprises the following steps: removing shells and heads of shrimps to obtain shrimp meat, soaking the shrimp meat in clear water, wherein a weight ratio of the clear water to the shrimp meat is 15 to (3-5) and the soaking time is 2-3 hours; boiling and abandoning the soup, and cutting the shrimp meat into dices; washing carrot with clear water, cutting the carrot with peel into dices; taking 30-50 parts by weight of preprocessed shrimps, 30-50 parts by weight of carrot and 20-30 parts by weight of dried scallop to sequentially stack and arrange from top to bottom, paving a layer of 10-15 parts by weight of ginger slices and 20-30 parts by weight of chopped green onion on the dried scallop; adding 80-100 parts by weigh of edible oil into a pan, firstly adding garlic after the oil is hot, spraying the cooked oil to the food materials arranged in the step 4, closing and braising for 3-10 minutes, and filtering the oil; putting the food materials into a stirrer for stirring; and carrying out vacuum packing and sterilizing at high temperature to obtain a finished product. The production method of the hoisin sauce has the beneficial effects that the hoisin sauce is convenient to eat, and fine, smooth and unique in taste; the hoisin sauce is low in content of purine, rich in nutrition, good in color and luster, and attractive in smell.

Description

technical field [0001] The invention relates to a processing method of seafood sauce, in particular to a processing method of seafood sauce not only rich in nutrition, but also unique in flavor and not easy to induce gout. Background technique [0002] Seafood is a kind of food with delicious taste and high nutritional value, and hoisin sauce prepared from seafood is also loved by people because of the above advantages. In order to improve its shelf life, traditional hoisin sauce needs to be fermented during the preparation process On the one hand, some harmful substances (such as carcinogens) will be produced during the fermentation process. On the other hand, a large amount of salt needs to be used during the fermentation process, which makes the finished seafood sauce taste too salty, and excessive intake of salt may cause diseases such as high blood pressure. At the same time, the fermentation process will also destroy the protein of the raw material, which will affect ...

AI Technical Summary

Problems solved by technology

[0003] The current seafood has high purine content, and it is easy to induce gout in the eaters