Squid sauce and processing method thereof

The invention relates to a squid sauce and a processing method thereof, and belongs to the technical field of nutritious foods. The squid sauce provided by the invention is prepared by taking squid and viscera thereof as main raw materials through low-temperature sterilization and supplementing with seasonings through low-temperature fermentation for deodorization. The processing method of the squid sauce comprises the following specific steps: (1) raw material pretreatment: using sodium hypochlorite disinfectant to perform primary sterilization on the squid raw materials, and supplementing with ozone water to perform secondary sterilization; (2) raw material mixing; (3) low-temperature fermentation: placing the mixed raw materials in a fermentation vessel, and performing low-temperature fermentation at 0-5 DEG C for 48 hours in a refrigerating room; and (4) filling. The invention makes full use of the squid raw materials, especially the squid liver, thereby greatly improving the squid added value and reducing the pollution of squid leftovers to the environment. The squid sauce obtained after low-temperature fermentation has delicious taste, and is smooth, palatable and rich in nutrition, thus being favored by a vast number of consumers.