CN101791110A - Sea sedge shrimp roe paste and processing technique thereof - Google Patents

Abstract

The invention discloses a sea sedge shrimp roe paste and processing technique thereof; wherein the sea sedge shrimp roe paste comprises the following ingredients by weight part: 10 parts of sea sedge, 75 parts of shrimp roe, 10 parts of flour, 10 parts of fish sauce, 2 parts of white granulated sugar, 2.7 parts of salt and 0.3 part of monosodium glutamate; the processing technique of the sea sedge shrimp roe paste comprises the following steps: (1) sea sedge is cleaned and mashed, and the shrimp roe is cleaned at the meantime; (2) the sea sedge and the shrimp roe, and the flour, the fish sauce, the white granulated sugar, the salt and the monosodium glutamate which are used as flavouring are placed into a container and stirred uniformly according to 10:75:10:10:2:2.7:0.3 of portion by weight part; (3) the opening of the container is sealed by a gauze, spontaneous fermentation is carried out at the place where the sunlight is enough, and the mixture is stirred one time each day; (4)after fermentation is finished, the mixture is canned or is stored for a long time by high-temperature sterilization; in the shrimp roe paste, the sea sedge is added, the color and luster of the shrimp roe paste are not only improved, but also the mouthfeel and nutrition of the shrimp roe paste are promoted; in addition, the processing technique is simple and the practical applicability is strong.

Description

A kind of sea sedge shrimp roe paste and processing technology thereof

Technical field

The invention belongs to technical field of seasoning processing, particularly relate to a kind of sea sedge shrimp roe paste and processing technology thereof.

Background technology

The flavouring of seeing in the market is of a great variety, wherein, shrimp roe paste is one of flavouring that most of people liked, but the following weak point of ubiquity: color and luster is not good, mouthfeel is not good enough, raw material expends big, complex manufacturing technology, therefore is necessary to be improved.

Summary of the invention

In order to solve the deficiency that prior art exists, the object of the present invention is to provide a kind of sea sedge shrimp roe paste and processing technology thereof, the color and luster of this sea sedge shrimp roe paste, mouthfeel are all preferable.

To achieve these goals, sea sedge shrimp roe paste of the present invention includes following composition by weight: 10 parts of sea sedges, 75 parts of shrimp-roes, 10 parts in flour, 10 parts of fish sauces, 2 parts of white granulated sugars, 2.7 parts of salt, 0.3 part of monosodium glutamate.

Described sea sedge is laver or reef film or Enteromorpha.

The processing technology of sea sedge shrimp roe paste includes following steps:

(1), sea sedge is cleaned, plays sauce, simultaneously shrimp-roe is cleaned;

(2), with sea sedge, shrimp-roe, and as the flour of flavoring, fish sauce, white granulated sugar, salt, monosodium glutamate in 10: 75: 10: 10: 2: 2.7: 0.3 weight portion ratio was put into container, and stirs;

(3), seal vessel port, be placed on sun-drenched local spontaneous fermentation, stir once every day with gauze;

(4), tinning is finished product or high temperature sterilization long preservation behind the fermenting-ripening.

Beneficial effect of the present invention is: added sea sedge in shrimp roe paste, not only improved the color and luster of shrimp roe paste, and promoted the mouthfeel and the nutrition of shrimp roe paste; In addition, its manufacture craft is comparatively simple, and practicality is stronger.

The specific embodiment

The following stated only is preferred embodiment of the present invention, does not therefore limit protection scope of the present invention.

The processing technology of sea sedge shrimp roe paste of the present invention includes following steps:

(1), bright sea sedge (laver or reef film or Enteromorpha) is cleaned, plays sauce, simultaneously shrimp-roe (shrimp or shrimp seed) is cleaned;

(2), with sea sedge, shrimp-roe, and put into container in proportion, and stir as flour, fish sauce, white granulated sugar, salt, the monosodium glutamate of flavoring;

(3), seal vessel port, be placed on sun-drenched local spontaneous fermentation, stir once every day with gauze;

(4), tinning is finished product or high temperature sterilization long preservation behind the fermenting-ripening.

Each used in the step (2) raw material is as follows by weight: 10 parts of sea sedges, 75 parts of shrimp-roes, 10 parts in flour, 10 parts of fish sauces, 2 parts of white granulated sugars, 2.7 parts of salt, 0.3 part of monosodium glutamate.

Claims (3)

1. a sea sedge shrimp roe paste is characterized in that including by weight following composition: 10 parts of sea sedges, 75 parts of shrimp-roes, 10 parts in flour, 10 parts of fish sauces, 2 parts of white granulated sugars, 2.7 parts of salt, 0.3 part of monosodium glutamate.

2. sea sedge shrimp roe paste according to claim 1 is characterized in that: described sea sedge is laver or reef film or Enteromorpha.

3. the processing technology of the described sea sedge shrimp roe paste of claim 1 is characterized in that including following steps:

(1), sea sedge is cleaned, plays sauce, simultaneously shrimp-roe is cleaned;

(2), with sea sedge, shrimp-roe, and as the flour of flavoring, fish sauce, white granulated sugar, salt, monosodium glutamate in 10: 75: 10: 10: 2: 2.7: 0.3 weight portion ratio was put into container, and stirs;

(3), seal vessel port, be placed on sun-drenched local spontaneous fermentation, stir once every day with gauze;

(4), tinning is finished product or high temperature sterilization long preservation behind the fermenting-ripening.