| 摘要 |
PURPOSE: A method for preparing oyster sauce by using cultivated oyster and by-products generated from processing oyster with various kinds of shells is provided to serve high-quality oyster sauce having improved flavor and being preserved at room temperature for a long time. CONSTITUTION: The method is characterized by the following steps of: (i) getting a shell extract solution by extracting edible parts of kinds of shells with hot water; (ii) producing a shell hydrolytic solution by dissolving the miscella from the extract solution with protein hydrolytic enzyme; (iii) mixing and concentrating the shell extract solution and the shell hydrolytic solution to get an ex tract of shell; (iv) getting sauce base by mixing 10-40% of sugar, 1-2% of soy sauce, 2-10% of salt, 1-10% of starch, 0.1-1.5% of caramel, 0.1-2.5% of MSG, 1-10% of vegetable hydrolytic matter, 1-10% of enzyme extract and 0.1-2% of roux and concentrating the mixture by heating; (v) adding the shell extract and the roux to the sauce base and heating the mixture at 80-100deg.C for 30-60min. to be concentrated; and then (vi) filling the resulting sauce in a pre-sterilized container with maintaining the sauce temperature at 95-100deg.C. The shell extract solution is prepared by washing edible part of oyster, short-necked clam and hard-shelled mussel with 1-3% saline solution, dehydrating, chopping and extracting the edible parts of shell with 2-10times of water or 0.1-1.5% saline solution at 80-110deg.C for 1-7hr and separating the extract. |
