Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

Table 1

Ingredients of sauce used in this study.

Ingredients	(%)
High-fructose corn syrup	4
Mixed seasoning	2
Seasoned red pepper powder	3
Garlic	2.3
Refined salt water	8
Onion	1
Dried red pepper powder	10
Soy sauce	20
Purified water	30
Xanthan gum	3
Paprika extract color	0.5
Monosodium glutamate	5
Black pepper	0.5
Base shielding oil	2.5
Flavor enhancer	2
White sugar	4
Soybean liquid	1.2
Oleoresin capsicum	1