Seaweed-fishbone composited seafood sauce and preparation method thereof

[0033] Example 1

[0034] A kelp fishbone composite seafood sauce is made from the following components by mass percentage: 5% salad oil, 5% soy sauce, 15% bean paste, 5% white sugar, 1% monosodium glutamate, 3% rice wine, 1% form stabilizer , 25% kelp pulp, the balance is fish bone mud, and the form stabilizer is composed of the following components by mass: 10% soybean polysaccharide, 5% guar gum, 5% soybean lecithin, and the balance is modified starch .

[0035] A preparation method of kelp fish bone composite seafood sauce, comprising the following steps:

[0036] (1) Preparation of kelp pulp

[0037] (1) Maturation: After washing the fresh kelp, place it in steam at 95°C for 20 minutes.

[0038] (2) removing astringency: the kelp in step (1) is placed in licorice water and soaked for 10min, taken out and drained, the mass ratio of kelp and licorice water is 1:5, and licorice water is prepared by the following method: add 50g to 2000g of water Licorice, boil for 15 minute

[0048] Example 2

[0049] A kelp fish bone composite seafood sauce is made from the following components in mass percentage: 5-10% salad oil, 5-10% soy sauce, 10-15% bean paste, 3-5% white sugar, 1-3% monosodium glutamate , 3~5% rice wine, 1~3% form stabilizer, 25~30% kelp pulp, and the balance is fish bone mud, wherein the form stabilizer is composed of the following components by mass percentage: 10~20% soybean polysaccharide, 5~10% guar gum, 5~10% soybean lecithin, and the balance is modified starch.

[0050] A preparation method of kelp fish bone composite seafood sauce, comprising the following steps:

[0051] (1) Preparation of kelp pulp

[0052] (1) Maturation: Wash the dried kelp after soaking, and heat it in steam at 97°C for 17 minutes.

[0053] (2) removing astringency: the kelp in step (1) is placed in licorice water and soaked for 12min, taken out and drained, the mass ratio of kelp and licorice water is 1:4, and licorice water is prepared by the following method:

[0063] Example 3

[0064] A kelp fish bone composite seafood sauce is made from the following components by mass percentage: 10% salad oil, 10% soy sauce, 10% bean paste, 3% white sugar, 3% monosodium glutamate, 5% rice wine, 3% form stabilizer , 30% kelp pulp, the balance is fish bone mud, and the form stabilizer is composed of the following components by mass: 20% soybean polysaccharide, 10% guar gum, 10% soybean lecithin, and the balance is modified starch .

[0065] A preparation method of kelp fish bone composite seafood sauce, comprising the following steps:

[0066] (1) Preparation of kelp pulp

[0067] (1) Maturation: Wash the fresh kelp and heat it in steam at 98°C for 15min.

[0068] (2) removing astringency: the kelp in step (1) is placed in licorice water and soaked for 15min, taken out and drained, the mass ratio of kelp and licorice water is 1:3, and licorice water is prepared by the following method: add 30g to 1500g water Licorice, boil for 10min and filter to