Seafood sauce is a seasoning made from seaweed, mussels and other seafood using scientific methods. Condiments suitable for cooking various dishes, with a moderate sweetness and saltiness, a thick taste, and a variety of delicious flavors. Processing seafood sauce requires the preparation of raw materials such as seaweed, mussels, sugar, salt, monosodium glutamate, white sugar, and yellow wine. Production equipment requires stainless steel sandwich pots, stainless steel mixing tanks, and stainless steel colloid mills.

Steps for making seafood sauce with colloid mill

1. Steam the seaweed in a stainless steel sandwich pot for 30-40 minutes, then clean it thoroughly, chop it into small pieces, add water, and put it into a colloid mill for grinding and sieving. Add sodium carbonate to the sieved slurry to adjust the pH value to 8-8.5, boil in a sandwich pot for 2 hours, pass through a 120 mesh sieve, neutralize the pH value to 7.0 with white vinegar, add an appropriate amount of yellow wine, concentrate to 10 times the weight of the raw material, add 10% salt and 5% soy sauce to the concentrated juice, stir and mix evenly to make flavored soy sauce;

2. Wash the raw materials of the river clams, soak them in clean water for 1 hour, change the water to remove any odor, then add water that is 8 times the weight of the raw materials, boil for 3 hours, filter through a 120 mesh sieve, and the filtrate is 3 times the weight of the raw materials. Add 10% salt to the filtrate and stir evenly;

3. Grind and weigh the cooked mussels with a meat grinder, add 0.5 times water and 0.6 times 20% hydrochloric acid solution, hydrolyze in a stainless steel stirring tank for 10-12 hours, cool to around 40, neutralize with sodium carbonate to pH 6.4, heat to boiling, filter, and the filtrate is the mussel hydrolysate;

4. According to the formula, weigh the boiled scallop juice, scallop hydrolysate, seasoning soy sauce, salt, seasoning agent, thickener, starch, and mix and stir evenly. After weighing the sugar, add a small amount of water and cook until it turns sugar colored. Heat the juice to boiling, mix with sugar color, stir, and finally add monosodium glutamate, white vinegar, yellow wine, and preservatives, stir;

5. Homogenize the prepared seafood juice through a horizontal colloid mill to achieve uniform organization;

6. Heat the homogenized seafood sauce to 85-90 ℃ and hold for 20-30 minutes.