Production technology of sour-and-hot taste seafood sauce

Abstract

The invention discloses a production technology of a sour-and-hot taste seafood sauce. The sour-and-hot taste seafood sauce comprises the following raw materials in compounding ratio: performing immersing with a 0.3% glycine solution on oyster meat for 25-35min, wherein the ratio of the solution to the oyster meat is 1 to 1, fishing out the immersed oyster meat, performing draining, performing immersing with 4-6% salt water for 25-35min, grinding the immersed oyster meat to paste, adding water which is 1.8-2.2 times of the paste, regulating the pH value with a 9-11% NaOH solution to 7.0-7.5, adding bacillus subtilis neutral protease which is 0.1% of the meat, performing warming to 50-55 DEG C, performing hydrolyzing for 1.0-1.7h, regulating the pH value with acetic acid to 5-6, performingheating and boiling over for 8-12h, filtering hydrolysate with a 120-mesh screen mesh, transferring the filtered hydrolysate to a vacuum evaporator, and performing concentration to 0.8-1.2g / 100ml amino nitrogen. The made sour-and-hot taste seafood sauce is composite in taste, and high in nutrient value, the fishy smell is reduced, and the sour-and-hot taste seafood sauce is fresh and delicious inflavor.

Description

technical field [0001] The invention belongs to the technical field of hot and sour seafood sauce, and in particular relates to a production process of hot and sour seafood sauce. Background technique [0002] Hoisin sauce suppresses fishy smell and enhances freshness. It is a high-quality condiment for cooking seafood, and it can also be used for cooking seasoning of fresh meat. It is extraordinarily fragrant. [0003] Yet still exist some unreasonable factors in the process of existing hot and sour flavor hoisin sauce production preparation, can cause taste impurity because collocation is unreasonable when existing hot and sour flavor hoisin sauce is produced and prepared, and nutrition is unbalanced, can't reach. The expected hot and sour taste affects the taste, which is not conducive to occupying the market and affects sales. Contents of the invention [0004] The object of the present invention is to provide a kind of hot and sour seafood sauce production process, t...

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of hot and sour seafood sauce production process, to solve the existing hot and sour seafood sauce production process that proposes in the above-mentioned background technology and still exist some unreasonable factors, existing sour During the production and preparation of spicy seafood sauce, due to unreasonable matching, the taste is not pure, the nutrition is not balanced, and the expected hot and sour taste cannot be achieved, which affects the taste, is not conducive to occupying the market, and affects sales.