CN1334039A - Process for preparing alalone paste - Google Patents

Abstract

An abalone paste is prepared from dried fresh alalone through stewing in clean water to obtain soup, adding clean water, said soup, white sugar, hydrolyzed plant protein, table salt, gourmet powder, sorbic acid, and edible citric acid into heater while stirring, boiling and adding starch milk. Its advantages is rich nutrients.

Description

The preparation method of abalone sauce

The present invention relates to the preparation method of tartar sauce, particularly the preparation method of abalone sauce.

The popular tartar sauce of existing market is based on plant class raw material, as thick chilli sauce, catsup; Also there is a spot of animal class raw material such as bright shrimp paste, precious jade post sauce to prepare.The common drawback of above-mentioned tartar sauce is the nutritional labeling that lacks seafood flavor and marine product.

The objective of the invention is provides a kind of preparation method of abalone sauce at above-mentioned shortcoming, and making increases a kind of marine product tartar sauce on the market, satisfies the people's life requirement.

The object of the present invention is achieved like this:

1, raw material proportioning (pressing the weight percent meter of finished product)

Abalone juice 2-6%

White sugar 15-25%

Plant protein hydrolysate 20-40%

Salt 8-15%

Fecula 3-8%

Monosodium glutamate 0.1-0.3%

Sorbic acid 0.001-0.009%

Edible citric acid 0.005-0.02%

Clear water 40-60%

2, manufacture craft

Selected high-quality fresh dried abalone adds 8-12 clear water doubly, boils back slow fire and boils 30-60 hour, makes total amount be concentrated into 40-60%, becomes abalone juice after the filtration.

In heating kettle, press said ratio, put into clear water, abalone juice, white sugar, plant protein hydrolysate, salt, monosodium glutamate, sorbic acid, edible citric acid while stirring, after aforesaid liquid boils, after again fecula being stirred into the powder slurry, inject aforesaid liquid, boil back cooling naturally, packing, make abalone sauce.

Owing to adopt the present invention, making increases a kind of nutritious, high-grade marine products taste tartar sauce on the market, satisfy the needs of the people.

In conjunction with the embodiments, further describe the present invention:

Embodiment:

1, raw material proportioning (pressing the percentage by weight metering of finished product)

Abalone juice 4%

White sugar 20%

Plant protein hydrolysate 30%

Salt 12%

Fecula 5%

Monosodium glutamate 0.2%

Sorbic acid 0.008%

Edible citric acid 0.01%

Clear water 50%

2, manufacture craft

1 kilogram of selected high-quality fresh dried abalone adds 10 kilograms clear water, boils back slow fire and boils 50 hours, makes total amount be concentrated into 40%, becomes abalone juice after the filtration.

In heating kettle, press said ratio, put into 50 kilograms of clear water, 4 kilograms of abalone juice, 20 kilograms of white sugar, 30 kilograms of plant protein hydrolysates, 12 kilograms of salt, 0.2 kilogram of monosodium glutamate, 0.008 kilogram of sorbic acid, 0.01 kilogram of edible citric acid while stirring, after aforesaid liquid boils, after again 5 kilograms of fecula being stirred into the powder slurry, inject aforesaid liquid, boil back cooling naturally, packing, make abalone sauce.

Claims (1)

1, the preparation method of abalone sauce, it is characterized in that: the raw material proportioning is pressed the weight percent meter of finished product, selected high-quality fresh dried abalone, add 8-12 clear water doubly, boiling back slow fire boiled 30-60 hour, make total amount be concentrated into 40-60%, become abalone juice after the filtration, put into the 40-60% clear water while stirring, 2-6% abalone juice, 15-25% white sugar, the 20-40% plant protein hydrolysate, 8-15% salt, the 0.1-0.3% monosodium glutamate, the 0.001-0.009% sorbic acid, the 0.005-0.02% edible citric acid, after aforesaid liquid boils, again the 3-8% fecula is stirred into powder slurry after, inject aforesaid liquid, boil back cooling naturally, packing is made abalone sauce.