CN101427762A - Instant shrimp paste and preparation method thereof - Google Patents
Instant shrimp paste and preparation method thereof Download PDFInfo
- Publication number
- CN101427762A CN101427762A CNA200810237670XA CN200810237670A CN101427762A CN 101427762 A CN101427762 A CN 101427762A CN A200810237670X A CNA200810237670X A CN A200810237670XA CN 200810237670 A CN200810237670 A CN 200810237670A CN 101427762 A CN101427762 A CN 101427762A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- shrimp paste
- instant
- weight
- paste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an instant shrimp paste and a preparation method thereof. The method comprises cleaning fresh small-sized sea shrimp, adding table salt (3-5% of the weight of sea shrimp), and fermenting in a fermenter while adding table salt (2-5% of the weight of sea shrimp) at an interval of 2-4 days, wherein the total amount of the added table salt is not larger than 25% of the weight of sea shrimp; stirring with a stick and smashing twice (20-30 min for each time) every day during fermentation, compacting, leveling, placing outdoor under sealing to promote aging by use of sunlight, stopping fermentation until the color turns to slightly red, adding flavorings and spices, and heating for aging; and canning, and sterilizing. The inventive instant shrimp paste has delicious taste, rich nutrition, and unique flavor; and can be instantaneously consumed after being opened. The preparation method has the advantages of reasonable and simple process, low cost, high operability, and applicability to industrial production.
Description
Technical field
The present invention relates to a kind of shell-fish food and manufacturing process thereof, especially a kind of instant shrimp paste and preparation method thereof.
Background technology
China's southeastern coast all can be fished for a large amount of small-sized economic shrimps (shrimp, oppossum shrimp, small-sized krill) every year, because its individuality is little, processing difficulties, major part all are used as fertilizer and bait, only are used to pickle flavouring such as shrimp paste, shrimp juice on a small quantity.Shrimp paste is one of coastal traditional shrimp type food of China, and its unique flavor is liked by the maritime people deeply.Analyze according to surveying and determination: every hectogram shrimp paste contains protein 28.7g, fat 1.2g, carbohydrate 2.1g, and contain multivitamin and mineral matter, its contained protein is complete protein, amino acid A wide selection of colours and designs ratio is suitable, and absorptivity can be up to 98%, and the phosphorus that contains mainly occurs with lecithin, cephalin organized enzyme.At present, small-sized shrimps shrimp paste manufacture craft is generally: raw material cleaning impurity elimination-pickle-ferment accelerating-oily sauce separation-finished product with salt.A kind of preparation method of shrimp paste as disclosing in the disclosed CN101194702A Chinese invention patent Shen Qing Publication specification on June 11st, 2008.The shrimp paste of making by above-mentioned technology can not eat immediately, people will further cook when edible, and the cooking method of shrimp paste is only grasped for the coastal area people, and not clear its cooking method of the interiors, therefore restrict the edible range of shrimp paste greatly, limited the scale of its production.
Summary of the invention
In order to overcome the deficiency that the shrimp paste made in the prior art can not eat immediately, the invention provides a kind of instant shrimp paste and preparation method thereof.This instant shrimp paste delicious flavour, nutritious.This preparation method technology is reasonable, makes simply, and is workable, easily accomplishes scale production.
This technical scheme that solves that its technical problem adopts is: a kind of instant shrimp paste, it is characterized in that: be to be major ingredient with salt marsh, the shrimp paste of fermentation behind the accelerating, adding flavoring, the spice shortening of heating forms, the shrimp paste percentage by weight of its medium salting, fermentation accelerating is 70-95%, and flavoring is 1-10%, spice is 4-21%.
Flavoring in the described instant shrimp paste is made up of edible oil, sugar, I+G, cooking wine, vinegar, wherein the percentage by weight of edible oil in instant shrimp paste be 0.2-2%, sugar 0.5-4%, I+G0.05-1%, cooking wine 0.2-2%, vinegar 0.05-1%.
Spice in the described instant shrimp paste is made up of ginger, green onion, aniseed, fennel, Chinese prickly ash, and wherein the percentage by weight of ginger in instant shrimp paste is 2-10%, green onion 2-10%, aniseed 0.05-0.4%, fennel 0.05-0.3%, Chinese prickly ash 0.05-0.3%.
A kind of preparation method of instant shrimp paste is characterized in that: through following technology
A, pretreatment of raw material are chosen fresh small-sized extra large shrimp as raw material, with clear water it are cleaned, and remove foreign material;
Small-sized extra large shrimp after b, salt marsh, fermentation will be cleaned adds the salt of its weight 3-5%, putting into round ferments, by 2-4 days at interval, add the salt of small-sized extra large shrimp weight 2-5% in the sweat, add the salt total amount and be no more than 25% of extra large shrimp weight according to the degree of temperature and fermentation;
Stir and smash 2 time with club every day in c, the broken sweat, and each 20-30 minute, smash to pieces and compress after stirring well floatingly, decompose promoting, make fermentation evenly;
In d, the accelerating sweat, be round sealing is placed outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till;
The little red shrimp paste of color and luster of e, the weighing of seasoning shortening fermentation adds flavoring, spice, the shortening of heating, instant shrimp paste;
F, can, the sterilization instant shrimp paste after with above-mentioned shortening use can packing machine pack into bottle or jar in; In the pasteurize machine, seal after the exhaust, sterilization, finished product.
Instant shrimp paste delicious flavour of the present invention, nutritious, unique flavor is an edible after opening, and does not need further to cook, and can enlarge edible crowd.Its flavoring has used I+G, and it is a kind of mixing flavour nucleotide, is food freshener of new generation, is to be mixed by 5 '-inosine acid disodium and 5 '-Sodium guanylate that the starch glucose fermentation is produced, and odorless, tasteless makes the shrimp paste delicate flavour pure.Instant shrimp paste preparation method technology is reasonable, makes simply, and cost is low, and is workable, easily accomplishes scale production, and the economic benefit of small-sized extra large shrimp is greatly promoted.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment one
Choose fresh small-sized extra large shrimp as raw material, it is cleaned, remove foreign material, take by weighing this small-sized extra large shrimp 240kg with clear water; At first in this small-sized extra large shrimp, add salt 12kg, prevent extra large shrimp to rot, and put into jar fermenter and ferment, in the sweat by every interval 3 days, add the salt of small-sized extra large shrimp weight 4% according to the degree of temperature and fermentation, adding the salt total amount is 25% of extra large shrimp weight; Stir and smash 2 time with wooden stick every day in the sweat, each 20 minutes, smash to pieces compress after stirring well floating, and the jar fermenter sealing is placed outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till; The little red shrimp paste of color and luster of fermentation is added after edible oil 3kg, sugared 6kg, I+G 0.9kg, cooking wine 2.4kg, vinegar 1.5kg, bruised ginger 15kg, green onion end 15kg, aniseed powder 0.4kg, fennel powder 0.4kg, zanthoxylum powder 0.4kg mix, heat infusion to ripe, instant shrimp paste; Use quantitative pot installation, by every bottle of 250g weight vial of packing into, the filling process will keep the cleaning of vial, and bottleneck must not speckle with shrimp paste; Then bottled shrimp paste is placed in the pasteurize machine and seals behind the thermal exhaust, 100 ℃ of control temperature, sterilization 20 minutes, cooling, finished product.
Embodiment two
Choose fresh small-sized extra large shrimp as raw material, it is cleaned, and remove foreign material, take by weighing this small-sized extra large shrimp 312.5kg with clear water; At first in this small-sized extra large shrimp, add salt 12.5kg, prevent extra large shrimp to rot, and put into jar fermenter and ferment, in the sweat by every interval 4 days, add the salt of small-sized extra large shrimp weight 3% according to the degree of temperature and fermentation, adding the salt overall control is 20% of extra large shrimp weight; Stir and smash 2 time with stainless steel rod every day in the sweat, each 30 minutes, smash to pieces compress after stirring well floating, and the jar fermenter sealing is placed outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till; In the sweat, be jar fermenter sealing is placed outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till; The little red shrimp paste of color and luster of fermentation is added after edible oil 9kg, sugared 18kg, I+G 4kg, cooking wine 9.5kg, vinegar 5kg, bruised ginger 37.5kg, green onion end 37.5kg, aniseed powder 1.5kg, fennel powder 1.5kg, zanthoxylum powder 1.5kg mix, heat infusion to ripe, instant shrimp paste; Use quantitative pot installation is packed in the potter's clay jar by every bottle of 500g weight, and the filling process will keep the cleaning of potter's clay jar, jar mouthful must not speckle with shrimp paste; Then canned shrimp paste is placed in the pasteurize machine and seals behind the thermal exhaust, 100 ℃ of control temperature, sterilization 25 minutes, cooling, finished product.
Embodiment three
Choose fresh small-sized extra large shrimp as raw material, it is cleaned, remove foreign material, take by weighing this small-sized extra large shrimp 775kg with clear water; At first in this small-sized extra large shrimp, add salt 31kg, prevent extra large shrimp to rot, and put into jar fermenter and ferment, in the sweat by every interval 2 days, add the salt of small-sized extra large shrimp weight 2% according to the degree of temperature and fermentation, adding the salt overall control is 20% of extra large shrimp weight; Stir and smash 2 time with club every day in the sweat, and each 25 minutes, smash to pieces and compress after stirring well floatingly, decompose promoting, make fermentation evenly; And jar fermenter sealing is placed outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till; The little red shrimp paste of color and luster of fermentation is added after edible oil 4kg, sugared 8kg, I+G 0.7kg, cooking wine 4kg, vinegar 1.5kg, bruised ginger 30kg, green onion end 20kg, aniseed powder 0.6kg, fennel powder 0.6kg, zanthoxylum powder 0.6kg mix, heat infusion to ripe, instant shrimp paste; Use quantitative pot installation, by every bottle of 200g weight vial of packing into, the filling process will keep the cleaning of vial, and bottleneck must not speckle with shrimp paste; Then bottled shrimp paste is placed in the pasteurize machine and seals behind the thermal exhaust, 100 ℃ of control temperature, sterilization 20 minutes, cooling, finished product.
This shrimp paste color and luster is little red, and local flavor is natural, and shrimp perfume (or spice) overflows, and is tasty, open instant, instant, nutritious.
Claims (4)
1, a kind of instant shrimp paste, it is characterized in that: be to be major ingredient with salt marsh, the shrimp paste of fermentation behind the accelerating, add flavoring, the spice shortening of heating and form, the shrimp paste percentage by weight of its medium salting, fermentation accelerating is 70-95%, and flavoring is 1-10%, spice is 4-21%.
2, a kind of instant shrimp paste according to claim 1, it is characterized in that: the flavoring in the described instant shrimp paste, form by edible oil, sugar, I+G, cooking wine, vinegar, wherein the percentage by weight of edible oil in instant shrimp paste be 0.2-2%, sugar 0.5-4%, I+G0.05-1%, cooking wine 0.2-2%, vinegar 0.05-1%.
3, a kind of instant shrimp paste according to claim 1 and 2, it is characterized in that: the spice in the described instant shrimp paste, be made up of ginger, green onion, aniseed, fennel, Chinese prickly ash, wherein the percentage by weight of ginger in instant shrimp paste is 2-10%, green onion 2-10%, aniseed 0.05-0.4%, fennel 0.05-0.3%, Chinese prickly ash 0.05-0.3%.
4, the preparation method of a kind of instant shrimp paste according to claim 1 is characterized in that: through following technology
A, pretreatment of raw material are chosen fresh small-sized extra large shrimp as raw material, with clear water it are cleaned, and remove foreign material;
Small-sized extra large shrimp after b, salt marsh, fermentation will be cleaned adds the salt of its weight 3-5%, putting into round ferments, by 2-4 days at interval, add the salt of small-sized extra large shrimp weight 2-5% in the sweat, add the salt total amount and be no more than 25% of extra large shrimp weight according to the degree of temperature and fermentation;
Stir and smash 2 time with club every day in c, the broken sweat, each 20-30 minute, smashs to pieces and compress floating, sealing after stirring well;
D, accelerating place the round sealing outdoor, by daylight heat promote ripe, up to ferment to color and luster little red till;
The little red shrimp paste of the color and luster of e, the above-mentioned fermentation of seasoning shortening weighing adds flavoring, spice, the shortening of heating, instant shrimp paste;
F, can, the sterilization instant shrimp paste after with above-mentioned shortening use can packing machine pack into bottle or jar in; In the pasteurize machine, seal after the exhaust, sterilization, finished product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA200810237670XA CN101427762A (en) | 2008-11-29 | 2008-11-29 | Instant shrimp paste and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNA200810237670XA CN101427762A (en) | 2008-11-29 | 2008-11-29 | Instant shrimp paste and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN101427762A true CN101427762A (en) | 2009-05-13 |
Family
ID=40643573
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNA200810237670XA Pending CN101427762A (en) | 2008-11-29 | 2008-11-29 | Instant shrimp paste and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN101427762A (en) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101791110A (en) * | 2010-03-31 | 2010-08-04 | 奉化益珍海藻科技有限公司 | Sea sedge shrimp roe paste and processing technique thereof |
CN102511763A (en) * | 2011-12-26 | 2012-06-27 | 邢春泽 | Method for preparing sauce by using fresh prawn soup |
CN104026556A (en) * | 2013-11-15 | 2014-09-10 | 广西中医药大学 | Production technology for ultrafine low-salt low-fishy smell prawn paste |
CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
CN104366436A (en) * | 2014-11-03 | 2015-02-25 | 泰祥集团技术开发有限公司 | Method and special device for preparing shrimp paste |
CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
CN105433114A (en) * | 2014-08-19 | 2016-03-30 | 东港市祥顺渔业有限公司 | Small shrimp paste manufacturing method |
CN106666654A (en) * | 2016-11-24 | 2017-05-17 | 巫山县国轻餐饮文化有限公司 | Preparation method of Daning River shrimp sauce |
CN109329875A (en) * | 2018-11-14 | 2019-02-15 | 天津市龙达农业高新技术发展有限公司 | A kind of production method of pair of shrimp paste |
CN115568580A (en) * | 2022-11-03 | 2023-01-06 | 黄骅市众信水产有限公司 | Instant penaeus vannamei shrimp paste making process |
-
2008
- 2008-11-29 CN CNA200810237670XA patent/CN101427762A/en active Pending
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101791110B (en) * | 2010-03-31 | 2013-01-09 | 奉化益珍海藻科技有限公司 | Sea sedge shrimp roe paste and processing technique thereof |
CN101791110A (en) * | 2010-03-31 | 2010-08-04 | 奉化益珍海藻科技有限公司 | Sea sedge shrimp roe paste and processing technique thereof |
CN102511763A (en) * | 2011-12-26 | 2012-06-27 | 邢春泽 | Method for preparing sauce by using fresh prawn soup |
CN104026556A (en) * | 2013-11-15 | 2014-09-10 | 广西中医药大学 | Production technology for ultrafine low-salt low-fishy smell prawn paste |
CN104055059B (en) * | 2014-03-18 | 2015-12-30 | 浙江省海洋开发研究院 | A kind of instant shrimp paste and preparation method thereof |
CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
CN105433114A (en) * | 2014-08-19 | 2016-03-30 | 东港市祥顺渔业有限公司 | Small shrimp paste manufacturing method |
CN104366436A (en) * | 2014-11-03 | 2015-02-25 | 泰祥集团技术开发有限公司 | Method and special device for preparing shrimp paste |
CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
CN106666654A (en) * | 2016-11-24 | 2017-05-17 | 巫山县国轻餐饮文化有限公司 | Preparation method of Daning River shrimp sauce |
CN109329875A (en) * | 2018-11-14 | 2019-02-15 | 天津市龙达农业高新技术发展有限公司 | A kind of production method of pair of shrimp paste |
CN115568580A (en) * | 2022-11-03 | 2023-01-06 | 黄骅市众信水产有限公司 | Instant penaeus vannamei shrimp paste making process |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
CN101982106B (en) | Chilli sauce and preparation method thereof | |
CN103584188B (en) | Preparation method of carbon grilled squid slices | |
CN105455107A (en) | Fruit flavored chili sauce | |
CN102763828A (en) | Fermented chili seasoning and production method thereof | |
CN101999707B (en) | Tomato caviar and preparation method thereof | |
CN101077171B (en) | Capsic acid and preparation method thereof | |
CN104055059A (en) | Ready-to-eat shrimp sauce and preparation method thereof | |
CN102246950A (en) | Method for making yellow pepper sauce | |
CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
CN101278720A (en) | North China fermented soya bean series | |
CN101664144A (en) | Kimchi and preparation method thereof | |
CN101040695A (en) | Method for producing shredded meat with pepper pickle | |
CN105266135A (en) | Caviar and preparation method thereof | |
CN104172000A (en) | Preparation method of chili sauce | |
CN101971998B (en) | Processing method of egg with pickled peppers | |
KR101152396B1 (en) | Manufacturing method of liquefied nature enzyme syrup | |
CN1220105A (en) | Red oil thick chilli sauce made from fermented soya beans | |
CN105077183B (en) | A kind of fresh chilli sauce of spicy flavor | |
CN103704678A (en) | Making method for coprinus comatus fermented flour sauce | |
CN103919172B (en) | The processing technology of sushi catfish | |
CN102669608A (en) | Processing method of Medicago hispida Gaertn | |
CN1383741A (en) | Salted black fungus | |
KR20120000073U (en) | Fermented soy sauce spice manufacturing methods | |
KR20090040101A (en) | Preparation method of fermented hot pepper soybean paste |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090513 |