How to make oyster sauce by yourself

Oyster sauce is a traditional condiment of Cantonese cuisine, which is rich in nutrition and delicious, and is deeply loved by people. Traditional raw materials for producing oyster sauce are cooked oyster sauce and heated concentrated oyster sauce. A technological process for preparing oyster sauce includes collecting raw materials, shelling, cleaning, mincing, boiling, deodorizing, concentrating, acidolysis, preparing seasoning liquid, mixing, homogenizing, sterilizing and bottling. Next, let's see how to make oyster sauce with Bian Xiao. What is the production process of oyster sauce?

1, collecting raw materials

Use fresh oysters or clams.

Step 2 peel

Blanch oysters or clams with boiling water to make their ligaments contract, and open the shell, remove the shell, or remove the shell after cooling.

wash

Put oyster meat or mussel meat into a container, add 1.5 ~ 2 times the weight of the meat, stir slowly, wash away the sediment and mucus attached to the oyster meat or mussel meat, pick up the broken shell, take it out and control drying.

4. Posing

The washed oyster meat or clam meat is minced in a meat grinder or a steel mill.

Step 5 boil

Weighing chopped oyster meat or clam meat, boiling in a jacketed pot, keeping it slightly boiling for 2.5-3h, and filtering with a 60-80 mesh screen. Add 5 times of water to the filtered oyster meat or clam meat, continue to boil 1.5 ~ 2h, filter, and combine the decoctions twice.

Step 6 deodorize

Adding activated carbon 0.5% ~ 1% of the weight of the juice into the boiled juice, boiling for 20 ~ 30 minutes, removing fishy smell, and filtering to remove the activated carbon.

Step 7 focus

Concentrate the deodorized boiled juice with a sandwich pot or a vacuum concentration pot until the water content is lower than 65%, that is, concentrate oyster juice or clam juice. In order to preserve and prevent deterioration, add about 0/5% salt of concentrated juice/kloc-. When in use, it is diluted with water and prepared according to the formula.

8. Add acid for hydrolysis

Weighing cooked oyster meat or clam meat, adding 0.5 times of water and 0.6 times of 20% edible hydrochloric acid, and hydrolyzing in a hydrolysis tank at 65438 000℃ for 8 ~ 65438±02h. After hydrolysis, the pH value is neutralized to about 5 with sodium carbonate at about 40℃, heated to boiling, and filtered to obtain filtrate. Add 0.5%- 1% activated carbon to the hydrolysate, boil 10 ~ 20min, make up the lost water, and filter.

9. Make seasoning liquid

Heat star anise, ginger and cinnamon with water, boil 1.5 ~ 2h, and filter.

10, mixed deployment

According to the formula, the concentrated juice, hydrolysate, granulated sugar, salt, cooling agent and thickener are respectively weighed, mixed and stirred, heated to boiling, and finally yellow wine, white vinegar, monosodium glutamate and essence are added and stirred evenly.

1 1, homogeneous

Homogenize the prepared oyster sauce with colloid mill to make the oyster sauce particles smaller and evenly distributed, otherwise it is easy to precipitate and stratify.

12, sterilization

The homogenized oyster sauce is heated to 85 ~ 90℃ and kept for 20 ~ 30 min to achieve the purpose of sterilization.

13, bottling

The sterilized oyster sauce is put into a glass bottle that has been cleaned, disinfected and dried in advance, sealed and labeled to obtain the finished product.

How to make oyster sauce by yourself

1. Wash the oysters, put them directly in the pot, cook them with slow fire without water, and add bean paste.

2, add bean paste, then cook, add some white smoke to make the color look better, add some salt, which is more salty than the usual oyster sauce and easy to preserve.

3. Take out the oysters and eat them. Keep the juice and continue to cook. Taste the oyster sauce.

4. After the taste is appropriate, pour out the homemade oyster sauce, cool it and bottle it.