A method for preparation of mullet roe sauce is disclosed herein to comprise steps as taking out an egg capsule inside bodies of mullet, removing a thin film on the mullet egg capsule for eggs distributed as particles therein, removing blood, water and impurities on the eggs by filtration and dehydration treatments, addition of a deodorization agent into the filtered and dehydrated eggs for absorption of fishy smell thereof and promotion of their freshness, addition of an appropriate amount of seasoning into the deodorized eggs to pickle for a certain period of time and to obtain fresh delicious mullet roe sauce, and at last packing the mullet roe sauce in vacuum to maintain the freshness of eggs thereof. In such a case, people enable to enjoy delicate mullet roe in additional creative edible manners.本發明係有關於一種烏魚子醬製備方法,其係將烏魚體內整付烏魚卵取出,再經由將烏魚卵表面薄膜去除,而取得內部顆粒狀的魚卵,再將所取得之魚卵經由透析脫水而去除血腥水分及過濾雜質,之後,再添加去腥劑以吸收腥味同時可提升鮮味效果,於去除腥味後添加適量調味料進行醃漬一定值時間而獲得鮮美烏魚子醬,最後,再經真空包裝方式保持魚卵鮮度;藉此,讓烏魚卵有另一種鮮美的食用方式者。(S1)‧‧‧去膜取卵步驟(S2)‧‧‧脫水步驟(S3)‧‧‧去腥步驟(S4)‧‧‧醃漬步驟(S5)‧‧‧真空包裝步驟
