Using perilla leaves,walleye pollack and yellow sauce as the main ingredients,research and produce perilla walleye pollack compound flavor sauce.On the basis of single factor experiments,response surface methodology was used to evaluate the quality of flavor sauce based on sensory scores,and to determine the optimal production process and raw material ratio.The research results indicated that the optimal raw material ratio obtained was 1 500 g of walleye pollack meat,251.7 g of yellow sauce,61.9 g of dried chili peppers,and 121.5 g of perilla leaves.The physical,chemical,and microbiological indicators of the obtained product met relevant standards.The compound flavor sauce of perilla and walleye pollack of research and development has an unique flavor.Walleye pollack has a prominent fresh taste and rich nutrition.The research and development of the compound sauce not only enrich the variety of walleye pollack products,improve their economic added value,but also provide theoretical reference for the deep processing of walleye pollack.
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