Spanish mackerel sauce and preparation method thereof

• Main Authors: GAI YIWEI, GAI YUBIN
• Format: Patent
• Language: Chinese; English
• Published: 31.05.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention belongs to the technical field of food processing, and provides a spanish mackerel sauce and a preparation method thereof, the spanish mackerel sauce is prepared from the following raw materials in parts by weight: 5000 g of fish meat, 4500 g of vegetable oil, 400 k of flour sauce, 250 g of ginger, 250 g of Korean chilli sauce, 250 g of salt, 50 g of monosodium glutamate, 150 g of white sugar, 50 g of dark soy sauce, 50 g of chili powder, 250 g of dried shrimps, 500 g of streaky pork, 100 g of dried scallops, 500 g of scallion segments, 200 g of ginger slices, 100 g of Chinese prickly ash, 100 g of star anise, 10 g of bay leaves, 100 g of coriander, 160 g of fermented soya beans and 100 g of cooking wine. The making process is rigorous in material selection, uniform in burdening, moderate in processing and orderly in steaming and frying, greatly improves the taste and mouthfeel of the fish paste, is comprehensive in nutrition, completely retains nutritional ingredients of various raw mat