PREPARATION METHOD OF OYSTER SPAGHETTI SAUCE

摘要

A method of manufacturing oyster spaghetti sauce by adding cut oysters to roasted garlic with edible oil and vegetables and heating with spices and sweeteners is provided. The food product meets the preference of young generation and contains nutrients of oysters. An oyster is cut into 0.5 to 0.8cm. Garlic is roasted in edible oil and mixed with vegetables and the cut oyster. The roasted material is heated with tomato sauce for 20 to 30min in the first step, added with spices and sweeteners, heated for 5 to 10min in the second step, packaged and retort sterilized until F0 value of the vacuum packaged oyster becomes 4 to 20min. Prior to cutting, the oyster is soaked in radish juice of 1 to 10deg.C for 1 to 3hr. The oyster spaghetti sauce contains 3 to 15% by weight of the oyster and 60 to 65% by weight of tomato sauce containing 20 to 25% by weight of tomato paste, 15 to 20% by weight of tomato ketchup, 1 to 2% by weight of salt and 18 to 29% by weight of water.