PREPARATION METHOD FOR EEL POLYPEPTIDE FLAVOR EXTRACT, ELL POLYPEPTIDE FLAVOR EXTRACT, AND EEL SAUCE

摘要

A preparation method for an eel polypeptide flavor extract, the eel polypeptide flavor extract, and an eel sauce. The preparation method for the eel polypeptide flavor extract comprises the following steps: a processing byproduct produced when main meat tissues of eels are excised undergoes microorganism fermentation, a Maillard reaction, and an extraction and separation process to complete the process. The eel sauce is prepared with the eel polypeptide extract together with white sugar, a soy sauce, a mirin, salt, fructose syrup, maltose, a yeast extract, a caramel coloring, a modified starch, lactic acid, and water.