METHOD OF BROWNING INHIBITION AND FLAVOR ENHANCING OF THE LOW-SALT FERMENTED ASCIDIAN

摘要

A preparation method of salted sea squirt is provided to enhance the quality of salted sea squirt by soaking sea squirt in a NaHSO3 solution. A preparation method of salted sea squirt comprises the steps of: (i) shredding sea squirt into 5mm size and soaking it in a mixed solution of 10%(w/w) of salt and 1%(w/w) of sodium erythorbic acid for 20min; (ii) dehydrating the soaked sea squirt and soaking it in a 0.1% NaHSO3 solution for 1min; and (iii) dehydrating the soaked sea squirt, adding 20%(w/w) of a mixture of salted and fermented anchovy sauce and rice gruel, 0.25%(w/w) of lactic acid, 2%(w/w) of ethanol and 6%(w/w) of sorbitol to the dehydrated sea squirt, and then aging the mixture at 5°C for 15day.