The invention relates to an oyster sauce and a method for making the same. Primarily, it selects fresh oysters delivered from the place of origin. The oyster sauce is made by the steps of cleaning, pickling, low-temperature baking, vegetable baking, mixing and grinding. The mucous membranes of the fresh oysters are cleaned and the fresh oysters are kept fresh in ice state. Furthermore, seasoning is added into the oysters to remove the smell and increase flavor. Then the oysters are baked under low temperature to make them tasty and ripe, and the vegetables after low-temperature baking are also added into the oysters to increase the fiber and flavor. Finally, the oysters are ground into a pulpymass to complete the product of oyster sauce. Accordingly, a new concept of eating aquatic products is provided, and the color of oysters can be changed to improve consumers’ acceptance.本發明係有關於一種蚵仔醬及其製作方法,主要係選用產地直送的新鮮蚵仔,經由清洗、醃漬、低溫烘焙、蔬菜烘焙、混合及研磨等步驟而製作成蚵仔醬,其中係將新鮮蚵仔於冰溫狀態下清洗黏膜並保鮮,再添加調味去腥增加風味,以低溫烘焙使其入味熟成,並加入經低溫烘焙過的蔬菜,以增加纖維質與風味,最後再將其研磨成泥狀而完成蚵仔醬成品;藉此,提供一種水產品食用的新概念,並能改變蚵仔顏色,讓消費者提高接受者。
