CN113974129A - Oyster sauce prepared from enzymolysis oyster juice and preparation method thereof - Google Patents
Oyster sauce prepared from enzymolysis oyster juice and preparation method thereof Download PDFInfo
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- CN113974129A CN113974129A CN202111268548.0A CN202111268548A CN113974129A CN 113974129 A CN113974129 A CN 113974129A CN 202111268548 A CN202111268548 A CN 202111268548A CN 113974129 A CN113974129 A CN 113974129A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The invention discloses a preparation method of oyster sauce by using enzymolysis oyster juice, which comprises the following steps: the composite material comprises the following raw materials in percentage by mass: 40-70% of water, 5-15% of enzymolysis oyster juice, 6-15% of white granulated sugar, 5-12% of edible salt, 3-8% of starch, 0.5-4% of abalone juice, 0.1-0.8% of citric acid, 0.06-0.1% of potassium sorbate, 0.1-2% of 5' -flavor disodium ribonucleotide, 0.1-1% of xanthan gum, 0.001-0.2% of sucralose, 0.1-2% of caramel color, 2-12% of brewed soy sauce and 0.1-2% of brewed vinegar. According to the invention, the enzymolysis technology is utilized, the protein intake rate in the oysters can be effectively improved, and the flavor of oyster juice is improved; developing a new production process and establishing a stable system of oyster sauce.
Description
Technical Field
The invention relates to the technical field of oyster sauce preparation, and particularly relates to oyster sauce prepared from enzymolysis oyster juice and a preparation method of the oyster sauce.
Background
The oyster sauce is a seasoning prepared by decocting fresh oyster. Oyster sauce is a common fresh seasoning in southern areas originally, and is prepared by taking oyster (fresh oyster) as a raw material, boiling, concentrating and adding auxiliary materials. The oyster sauce is delicious, has rich oyster fragrance and certain viscosity, is mainly reddish brown and black, has high nutritive value, and is a main ingredient of oyster sauce beef and oyster sauce lettuce. The traditional oyster sauce making method has more steps, the most important step is boiling of fresh oysters, the step is the most time-consuming procedure, the efficiency is low, and the high-quality oyster sauce with the delicate taste of the oysters is prepared. However, the oyster sauce is single in taste and poor in mouthfeel, only has oyster fragrance and oyster meat taste, and after the oyster sauce is placed for a period of time, the oyster sauce can grow mould and generate a water separation phenomenon. Oyster juice is used as a raw material of oyster sauce, and in the production process of the oyster juice, the traditional process often has some defects, such as severe protein loss and low utilization rate of oysters in the cooking process. Moreover, in the production process of the oyster sauce, the oyster sauce is influenced by the quality of the modified starch, amylase, production process, microorganism and other single factors or multiple factors, the oyster sauce is unstable in body state, and hydration and layering are easy to occur in the storage and transportation processes, so that the body state of the product is influenced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the preparation method of the oyster sauce by using the enzymolysis oyster juice, and by using an enzymolysis technology, the protein uptake rate in oysters can be effectively improved, and the flavor of the oyster juice is improved; developing a new production process and establishing a stable system of oyster sauce. In order to achieve the above objects and other advantages according to the present invention, there is provided an oyster using enzymatic oyster juice, comprising:
40-70% of water, 5-15% of enzymolysis oyster juice, 6-15% of white granulated sugar, 5-12% of edible salt, 3-8% of starch, 0.5-4% of abalone juice, 0.1-0.8% of citric acid, 0.06-0.1% of potassium sorbate, 0.1-2% of 5' -flavor disodium ribonucleotide, 0.1-1% of xanthan gum, 0.001-0.2% of sucralose, 0.1-2% of caramel color, 2-12% of brewed soy sauce and 0.1-2% of brewed vinegar.
Preferably, the material comprises the following raw materials in percentage by mass: 48.312% of water, 12% of enzymolysis oyster juice, 10% of white granulated sugar, 10% of monosodium glutamate, 8% of edible salt, 5% of starch, 0.5% of abalone juice, 0.2% of brewed vinegar, 2% of brewed soy sauce, 0.2% of citric acid, 0.08% of potassium sorbate, 0.1% of 5' -flavor nucleotide disodium, 0.1% of xanthan gum, 0.008% of sucralose and 0.5% of caramel color
A preparation method of enzymolysis oyster juice comprises the following steps:
1) pretreatment of raw materials: taking fresh oysters, removing shells and other impurities, putting the rest oyster meat into a stainless steel container, adding clear water for cleaning, taking out after cleaning, and putting into a meat grinder for grinding for later use;
2) weighing raw materials, feeding and carrying out enzymolysis reaction: taking minced oyster meat 50g, adding water 100g, and mashing in a mashing machine for 10 min. Adding mashed Carnis Ostreae into enzymolysis tank, adding trypsin and glutaminase (each enzyme has the same concentration, and is 500U/ml), controlling reaction conditions at 50 deg.C for 5 hr
3) Enzyme deactivation reaction: adding a small amount of water into the meat liquid which is subjected to enzymolysis in the step 2), heating to 100 ℃, inactivating enzymes for 30min, and filtering by using a 100-mesh sieve.
4) Blending and stewing: adding 30g edible salt and 20g water into the filtrate, heating to 105 deg.C for 5 hr, and decocting
5) And cooling by using condensed water, boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
A preparation method of oyster sauce by using enzymolysis oyster juice comprises the following steps:
s1, pretreating the raw materials;
s2, adding the enzymolysis oyster juice, the abalone juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and residual water in the formula into a pre-dissolving tank and stirring;
s3, closing the feed inlet, starting hot steam, raising the temperature of the material under the condition of keeping the stirring speed, and closing the hot steam;
s4, completely dissolving potassium sorbate with part of water, and adding the potassium sorbate and caramel color, pre-dissolved starch, xanthan gum, I + G and the like into a pre-dissolving tank for stirring;
s5, closing the feed inlet, and starting hot steam to raise the temperature of the material under the condition of keeping the stirring speed;
s6, concentrating and canning after vacuum cooling.
Preferably, the step S1 includes mixing xanthan gum, I + G, and part of iodized salt or white granulated sugar uniformly according to a certain proportion. Starch and water are pre-dissolved according to a certain proportion.
Preferably, in the step S3, the temperature of the material is raised to 90-95 ℃ under the condition of keeping the stirring speed at 50rpm, the hot steam is turned off, and the temperature is kept at 90 ℃ or more for 20-30min for fully inactivating the amylase.
Preferably, in the step S5, the temperature of the material is raised to 80-85 ℃ under the condition of keeping the stirring speed at 50rpm, and is maintained for 30-40min for sufficient sterilization and starch gelatinization.
Preferably, in the step S6, the material is conveyed to a degassing tank, the vacuum degree is set to be-2 MPa to-0.01 MPa, the condensed water is continuously boiled, and the temperature is reduced to be below the heat resistance limit of the packing material for filling.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention has simple operation and high nutritive value, adopts the novel enzymolysis oyster juice, has pure oyster meat flavor, has strong oyster flavor, fresh and sweet taste, full meat feeling and rich and thick taste, can effectively enhance the meat feeling quality of the oyster juice, and can enable residents who are not familiar with kitchen cooking to quickly and conveniently make oyster-flavor dishes.
(2) The technical scheme can successfully provide the consumer with the new oyster sauce with double fresh tastes. The invention adopts the addition of anhydrous citric acid, the brewed vinegar presents full and layered sour taste, and the sour taste is durable and frying resistant after being evaluated by food sensory professional. According to the invention, through comprehensive application of natural fresh substances, the concentrated abalone juice is added, and the delicate flavor is lasting and full.
(3) According to the invention, the pH value of the oyster sauce system is reduced by controlling the acidity of the product system and combining fresh raw materials, meanwhile, the heating temperature of the raw materials is controlled in the process, the activity of amylase is well inhibited, the risks of microbial pollution and hydration are further reduced, and the quality guarantee period of the product can be greatly prolonged even under a high water activity condition (Aw is more than or equal to 0.85).
Drawings
FIG. 1 is a process flow diagram of a preparation method of enzymolysis oyster juice according to the invention;
FIG. 2 is a process flow diagram of an oyster sauce using an enzymatic oyster juice and a preparation method thereof according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
An oyster sauce using enzymolysis oyster juice comprises the following raw materials in percentage by mass:
40-70% of water, 5-15% of enzymolysis oyster juice, 6-15% of white granulated sugar, 5-12% of edible salt, 3-8% of starch, 0.5-4% of abalone juice, 0.1-0.8% of citric acid, 0.06-0.1% of potassium sorbate, 0.1-2% of 5' -flavor nucleotide disodium, 0.1-1% of xanthan gum, 0.001-0.2% of sucralose, 0.1-2% of caramel color, 2-12% of brewed soy sauce and 0.1-2% of brewed vinegar, wherein the enzymolysis oyster juice is added to obtain pure oyster meat flavor, so that the juice oyster meat flavor has strong oyster flavor, fresh and sweet taste, full and rich and thick taste, the meat quality of juice oysters can be effectively enhanced, and the brewed vinegar presents full and layered sour taste through adding anhydrous citric acid and adding the brewed vinegar, and professional sour taste is durable and frying resistant through dish evaluation; the pH value of an oyster sauce system is reduced, the risk of microbial pollution and hydration is further reduced, so that the shelf life of the product can be prolonged, the fresh taste of double oysters is realized by adding the presenting substance concentrated abalone juice, the fresh taste is fuller and more durable, all raw materials possibly containing amylase are subjected to enzyme inactivation treatment by controlling the temperature and the acidity, and the risk of hydration is reduced.
Example 1:
referring to fig. 1-2, a preparation method of enzymolysis oyster juice specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials
The raw materials are accepted according to the standard. Taking fresh oyster, removing shell and other impurities, putting the rest oyster meat into a stainless steel container, adding clear water for cleaning, taking out after cleaning, and mincing in a meat mincer for standby.
Step two: weighing raw materials, feeding and carrying out enzymolysis reaction
Weighing minced oyster 50g, adding 100g water, and pulverizing in a pulverizer for 10 min. Putting the oyster meat into a circular enzymolysis tank, adding trypsin and glutaminase respectively (the concentrations of the two enzymes are the same and are both 500U/ml), and controlling the reaction condition at 50 ℃ for 5 hours.
Step three: enzyme deactivation reaction
Adding a small amount of water into the above enzymolysis meat liquid, heating to 100 deg.C for 30min, inactivating enzyme, and filtering with 100 mesh sieve.
Step four: blending and decocting incense
Adding 30g of edible salt and 20g of water into the filtrate, heating to 105 ℃, and decocting for 5 hours.
Step five: cooling and filling
And cooling by using condensed water, boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
Specific example 2:
(1) an oyster sauce seasoning is prepared from the following raw materials in percentage by mass:
48.312% of water, 12% of enzymolysis oyster juice, 10% of white granulated sugar, 10% of monosodium glutamate, 8% of edible salt, 5% of starch, 0.5% of abalone juice, 0.2% of brewed vinegar, 2% of brewed soy sauce, 0.2% of citric acid, 0.08% of potassium sorbate, 0.1% of 5' -flavour nucleotide disodium, 0.1% of xanthan gum, 0.008% of sucralose and 0.5% of caramel color.
(2) A preparation method of new oyster sauce specifically comprises the following steps:
the method comprises the following steps: pretreatment of raw materials
The raw materials are accepted according to the standard.
Mixing xanthan gum, I + G and iodized salt according to the weight ratio of 1: 1: 10 are mixed uniformly. Starch and water as given in 1: 10 for pre-dissolving.
Filtering with gauze after pre-dissolving for use.
Step two: weighing and feeding 1
Adding enzymolysis oyster juice, concentrated abalone juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and residual water in the formula into a pre-dissolving tank, and stirring at 50 rpm. Wherein, the oyster juice is filtered by gauze after being weighed.
Step three: heating and heat preservation 1
And (3) closing the feeding port, starting hot steam, raising the temperature of the material to 90 ℃ under the condition of keeping the stirring speed of 50rpm, closing the hot steam, and keeping the temperature at the temperature of more than or equal to 90 ℃ for 20min for fully inactivating the amylase.
Step four: weighing and feeding 2
The potassium sorbate is completely dissolved by part of water, and then the potassium sorbate, caramel color, pre-dissolved starch, xanthan gum, I + G and the like are put into a cooking pot to be stirred at the stirring speed of 50 rpm.
Step five: heating and heat preservation 2
Closing the feeding port, starting hot steam, heating the materials to 80-85 deg.C under the condition of stirring speed of 50rpm, and maintaining for 30-40min for sufficient sterilization.
Step six: vacuum cooling, concentrating, and bottling
And (3) conveying the materials into a degassing tank, setting the vacuum degree to be between-2 MPa and-0.01 MPa, continuously opening condensed water, and reducing the temperature to be below the heat resistance limit of the packing materials for filling.
The quality indexes of the oyster sauce are as follows:
sensory requirements
Color: reddish brown to tan, bright and lustrous
Odor: oyster sauce with ripe taste
And (3) taste: delicious, palatable in saltiness or fresh and sweet, without peculiar smell
The posture is as follows: moderate viscosity, uniformity, no layering, no caking and no foreign matter
Physical and chemical indexes
Amino acid nitrogen/(g/100 g): not less than 0.60
Total acids (as lactic acid)/(g/100 g): less than or equal to 0.80
Common salt (in terms of sodium chloride)/(g/100 g): less than or equal to 10.00
Total solids/(g/100 g): not less than 30.00
Volatile basic nitrogen/(mg/100 g): less than or equal to 20
Microbiological indicator
Total colony count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Mold and yeast (CFU/g): less than or equal to 10
Index of pollutants
Lead (Pb)/(mg/kg): less than or equal to 1.0
Methylmercury/(mg/kg): less than or equal to 0.5
3-chloro-1, 2-propanediol/(mg/kg): not more than 0.02
Inorganic arsenic/(mg/kg): less than or equal to 0.5
Polychlorinated biphenyl/(mg/kg): less than or equal to 0.5
Cadmium (Cd)/(mg/kg): less than or equal to 0.5
Chromium (Cr)/(mg/kg): less than or equal to 2.0
N-dimethylnitrosamine/(μ g/kg): not more than 4.0
Note: the red part is the pollutant index of aquatic products and is recommended to be monitored as a control item.
Index of pathogenic bacteria
Salmonella (CFU/g): cannot be detected
Staphylococcus aureus (CFU/g): less than or equal to 100
Vibrio parahaemolyticus (MPN/g): less than or equal to 100
The number of devices and the scale of the processes described herein are intended to simplify the description of the invention, and applications, modifications and variations of the invention will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (8)
1. The oyster sauce using the enzymolysis oyster juice is characterized by comprising the following raw materials in percentage by mass:
40-70% of water, 5-15% of enzymolysis oyster juice, 6-15% of white granulated sugar, 5-12% of edible salt, 3-8% of starch, 0.5-4% of abalone juice, 0.1-0.8% of citric acid, 0.06-0.1% of potassium sorbate, 0.1-2% of 5' -flavor disodium ribonucleotide, 0.1-1% of xanthan gum, 0.001-0.2% of sucralose, 0.1-2% of caramel color, 2-12% of brewed soy sauce and 0.1-2% of brewed vinegar.
2. The oyster sauce prepared from the enzyme-hydrolyzed oyster juice according to claim 1, wherein the oyster sauce comprises the following raw materials in percentage by mass: 48.312% of water, 12% of enzymolysis oyster juice, 10% of white granulated sugar, 10% of monosodium glutamate, 8% of edible salt, 5% of starch, 0.5% of abalone juice, 0.2% of brewed vinegar, 2% of brewed soy sauce, 0.2% of citric acid, 0.08% of potassium sorbate, 0.1% of 5' -flavour nucleotide disodium, 0.1% of xanthan gum, 0.008% of sucralose and 0.5% of caramel color.
3. The oyster sauce using the enzymatic oyster juice according to claim 1, wherein the preparation method of the enzymatic oyster juice comprises the following steps:
1) pretreatment of raw materials: taking fresh oysters, removing shells and other impurities, putting the rest oyster meat into a stainless steel container, adding clear water for cleaning, taking out after cleaning, and putting into a meat grinder for grinding for later use;
2) weighing raw materials, feeding and carrying out enzymolysis reaction: taking minced oyster meat 50g, adding water 100g, and mashing in a mashing machine for 10 min. Adding mashed Carnis Ostreae into enzymolysis tank, adding trypsin and glutaminase (each enzyme has the same concentration, and is 500U/ml), controlling reaction conditions at 50 deg.C for 5 hr
3) Enzyme deactivation reaction: adding a small amount of water into the meat liquid which is subjected to enzymolysis in the step 2), heating to 100 ℃, inactivating enzymes for 30min, and filtering by using a 100-mesh sieve.
4) Blending and stewing: adding 30g of edible salt and 20g of water into the filtrate, heating to 105 ℃, and decocting for 5 hours;
5) and cooling by using condensed water, boxing the filled product according to the specified specification and weight requirement, and waiting for factory inspection.
4. The method for preparing oyster sauce using enzymatic oyster juice according to claim 1, comprising the steps of:
s1, pretreating the raw materials;
s2, adding the enzymolysis oyster juice, the abalone juice, monosodium glutamate, white granulated sugar, citric acid, brewed vinegar, brewed soy sauce and residual water in the formula into a pre-dissolving tank and stirring;
s3, closing the feed inlet, starting hot steam, raising the temperature of the material under the condition of keeping the stirring speed, and closing the hot steam;
s4, completely dissolving potassium sorbate with part of water, and adding the potassium sorbate and caramel color, pre-dissolved starch, xanthan gum, I + G and the like into a pre-dissolving tank for stirring;
s5, closing the feed inlet, and starting hot steam to raise the temperature of the material under the condition of keeping the stirring speed;
s6, concentrating and canning after vacuum cooling.
5. The method of preparing oyster sauce according to claim 4, wherein the step S1 comprises mixing xanthan gum, I + G, and partial iodized salt or white granulated sugar uniformly in a certain ratio. Starch and water are pre-dissolved according to a certain proportion.
6. The method for preparing oyster sauce using enzyme-hydrolyzed oyster juice according to claim 4, wherein the temperature of the material is increased to 90-95 ℃ under the condition that the stirring speed is maintained at 50rpm in the step S3, the hot steam is turned off, and the temperature is maintained at 90 ℃ or higher for 20-30min for fully inactivating amylase.
7. The method for preparing oyster sauce using enzyme-hydrolyzed oyster juice according to claim 4, wherein the temperature of the material is increased to 80-85 ℃ under the condition of the stirring speed of 50rpm in the step S5, and the temperature is maintained for 30-40min for sufficient sterilization and starch gelatinization.
8. The method for preparing oyster sauce using enzyme-hydrolyzed oyster juice according to claim 4, wherein the step S6 comprises feeding the material into a degassing tank under a vacuum degree of-2 MPa to-0.01 MPa, continuously draining the condensed water, and filling the bag with the condensed water at a temperature below the heat resistance limit of the bag.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116076690A (en) * | 2022-10-25 | 2023-05-09 | 上海太太乐食品有限公司 | Oyster sauce with composite seafood flavor and preparation method thereof |
| CN117297062A (en) * | 2023-09-06 | 2023-12-29 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba composite seafood oyster sauce and preparation method thereof |
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| CN105410841A (en) * | 2015-10-30 | 2016-03-23 | 广东美味鲜调味食品有限公司 | Method for preparing oyster sauce through enzymolysis |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116076690A (en) * | 2022-10-25 | 2023-05-09 | 上海太太乐食品有限公司 | Oyster sauce with composite seafood flavor and preparation method thereof |
| CN117297062A (en) * | 2023-09-06 | 2023-12-29 | 青岛海洋食品营养与健康创新研究院 | Euphausia superba composite seafood oyster sauce and preparation method thereof |
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