MUSSEL SAUCE AND MANUFACTURING METHOD OF THE SAME

摘要

PURPOSE: A manufacturing method of mussel source is provided to have soft texture, excellent taste of mussel characteristic, and proper flowage. CONSTITUTION: Obtain hydrolysis extract of mussel flesh by adding water, pulverized mussel 100 parts by weight and proteinase 0.2-1.5 parts by weight to hydrolyze at 55-70 deg. C for one to four hours. A proteinase is inactivated by heating a hydrolysis extract of mussel flesh at 80-110 deg. C for 10-60 minutes. A proteinase removes foreign substance and residue by filtering inactivated hydrolysis extract of mussel flesh. Adding low sweetness sugar 100-200 parts by weight, salt 20-50 parts by weight, nucleic acid artificial seasoning 1-6 parts by weight, a modified starch 1-5 parts by weight, a disodium succinate 0.5-4 parts by weight, and maltodextrine 0.1-1 parts by weight in a hydrolysis extract mussel flesh which foreign substance and residue are removed to obtain a uniform mixed solution by heating at 90-120 deg. C. Concentrate the uniformed mixed solution. Modified starch is selected more than one from the group comprises of an acetylated distarch adipate, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and phosphate distarch phosphate. Tocopherol is added more to hydrolysis extract of mussel flesh which removed foreign substance and residue. The amount of added tocopherol is 0.1-1 per hundred parts by weight of mussel flesh. A solid concentration of liquid composition is 60-75 Brix. A proteinase is Alcalase.