Fish sauce containing broccoli and method for manufacturing the same

Method for manufacturing a cream sauce for fish using blanched broccoli and white roux

This technology is a method for producing a fish sauce by blending and grinding blanched broccoli and sautéed onions with white roux, milk, whipping cream, chicken stock, and spices.

Previously, it was difficult to create a sauce that complements fish dishes while reducing fishy odors and preserving the nutritional value and flavor of broccoli.

By blending and grinding blanched broccoli and sautéed ingredients with cream and spices, this technology can be applied to fish sauce products, such as those for mackerel, to enhance both flavor and nutrition.

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Key Features:

• A step of preparing broccoli for the sauce by blanching it at 90–110°C for 30–40 seconds
• A step of preparing sautéed ingredients by stir-frying the blanched broccoli and onions in butter at 90–110°C
• A step of adding white roux, milk, whipping cream, water, liquid chicken stock, ginger juice, and spices to the sautéed ingredients, followed by grinding in a blender
• A step of completing the sauce by adding aromatic ingredients, such as bay leaves, to the ground mixture in specified proportions

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