Method of shellfish processing gravy from marine products

摘要

PURPOSE: A process for preparing the titled fish and shellfish extract is provided by using byproducts generated during the treatment of raw material in the marine products processing industry. Whereby, the extract can be effectively used for cooking Korean-style chowder, pot stew, soup, cold noodle dish, chopped noodles and pepper-pot soup. CONSTITUTION: The feature which characterizes the process includes the steps of: mixing 89.34g Styela clava, 31.33g crab byproduct, 55.35g lobster byproduct, 34.01g Mytilus coruscus, 50g cuttlefish, 50g turban shell byproduct and 15g tangle with 1L water; adding 0.6L protease to increase the yield of the mixture; adding 0.05% glucose to remove unpleasant taste and flavor peculiar to marine products; and concentrating at low temperatures under vacuum.