PRODUCTION OF SEAFOOD SPICES BY MIXING SEAFOODS CONTAINING SEA MUSSEL, HARD CLAM, OYSTER, CLAM, CUTTLEFISH, CONCH AND GRANULATED ARK, TOFU AND SESAME OIL, GRINDING AND THEN ROASTING HAVING EFFECT OF ENHANCING SHELF LIFE OF PRODUCT WHILE KEEPING ITS FRESHNESS

摘要

PURPOSE: A method of making seafood spices by mixing seafoods containing sea mussel, hard clam, oyster, clam, cuttlefish, conch and granulated ark, tofu and sesame oil, grinding and then roasting is provided. It enhances the shelf life of the product while keeping its freshness. CONSTITUTION: A mixture of 45 to 65 parts by weight of seafoods, 20 to 35 parts by weight of tofu and 10 parts by weight of sesame oil is ground and roasted at 100deg.C for 10 to 20min in the first stage. Then, the mixture is added with 10 to 20 parts by weight of sesame oil, roasted in the second stage and then frozen at low temperature. The sea foods are at least one selected from sea mussel, hard clam, oyster, clam, cuttlefish, conch and granulated ark.