METHOD FOR MANUFACTURING SOY SAUCE OF ABALONE

摘要

PURPOSE: a kind of production method for the soy sauce that abalone is cooked provides in no fishlike smell and maintains the unique texture live abalone, to improve the soy sauce that its palatability Bao is boiled. ;CONSTITUTION: a kind of abalone boils the production method of soy sauce, sequentially includes the following steps: fresh abalone cleaning, freezes Bao before boiling, use 100-110 degrees Celsius of steam 10-20 second; Mixing, soy sauce, water, Herba Epimedii koreanum, Radix Codonopsis Radix Codonopsis, when Radix Glycyrrhizae radix, turmeric, starch syrup, sugar pickle seafood soy-sauce, and green onion, polished rice wine, onion, pears, apple, garlic, ginger, kelp, black pepper, dry pimiento is to obtain seasoning liquid; The seasons follow each other in rotation that liquid obtains sauce for heating; Sauce, the 12-48 8-10 degree Celsius of aging Bao are put into dipping abalone. ;The 2012 of copyright KIPO submissions