Study on the Processing Technology of Seafood Sauce
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Abstract:
A nutritious seafood sauce was prepared using the hydrolysate of tilipia offal by autolysis and the enzymatic hydrolysate of the heads of shrimp Litopeneaus vannamei as mian materials. The experiment results showed that the optimal formula of that sauce was designed as follows: hydrolysis extracts of 50%, cane sugar of 5%, salt of 15%, monosodium glutamate of 0.5%, starch of 4%, xanthan gum of 0.25%, cooking wine of 2%, IMP+GMP of 0.25%, sauce of 6% and the extract from ginger andliquorice of 6%. The processing technology was convenient and applicable, which provided a new way to comprehensive utilization of aquatic product offal.
