Study on the Processing Technology of Lobster Mince Sauce
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Abstract:
The seafood flavor sauce was prepared using lobster mince, peanut butter and fermented soya beans as the main raw material and adding pepper, salt, sugar, vinegar as the basic seasonings. Orthogonal test was employed to optimize the dosages of the ingredients and the processing conditions for lobster mince sauce. The best formula of the seasoning liquid contains salt 3% and pepper 1% with the ratio of the sugar to vinegar being of 5:3 (m/m),. And the optimal processing conditions for lobster mince sauce preparation were as follows: lobster mince 11%, seasoning liquid 27% and the ratio of peanut butter to fermented soya beans 2:8 (m/m).
