CN101982105B - Spicy small shrimp sauce - Google Patents

Spicy small shrimp sauce Download PDF

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Publication number
CN101982105B
CN101982105B CN201010281383A CN201010281383A CN101982105B CN 101982105 B CN101982105 B CN 101982105B CN 201010281383 A CN201010281383 A CN 201010281383A CN 201010281383 A CN201010281383 A CN 201010281383A CN 101982105 B CN101982105 B CN 101982105B
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China
Prior art keywords
sauce
shrimp
oil
fried
spicy
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CN201010281383A
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Chinese (zh)
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CN101982105A (en
Inventor
杨俊斌
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安徽富煌三珍食品集团有限公司
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Publication of CN101982105A publication Critical patent/CN101982105A/en
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Abstract

The invention discloses a spicy small shrimp sauce and a preparation method thereof, wherein the spicy small shrimp sauce consists of the following raw materials: fresh white small shrimps or dried white small shrimps, spicy oil, chili cakes, chili sauce, fermented soya bean, soybean paste, soy sauce, white sesame seed, white granulated sugar, monosodium glutamate, Shiweixiang, shrimp flavor essence and potassium sorbate. The preparation method comprises the following steps: removing the feelers of the fresh white small shrimps, cleaning and draining, adding salt for salting, putting the fresh white small shrimps into the spicy oil to fry until the shrimp bodies are faint yellow, and then fishing the shrimps out as the spare shrimp material; adding the fermented soya bean, the chili sauce and the soybean paste into the spicy oil for frying; adding the soy sauce and heating to boil, then adding the chili cakes, the spare shrimp material, and the other materials for frying, and adding the purified water and stirring to form the sauce; and bottling when the source is hot, sterilizing, and cooling to obtain the product of the spicy small shrimp sauce. The spicy small shrimp sauce of the invention has abundant nutrition, and is suitable for all people. The spicy small shrimp sauce can prevent various diseases, have no side effect, and facilitate the efficient comprehensive utilization of the white small shrimps.

Description

A kind of Fried Shrimps in Hot Spicy Sauce rice sauce
One, technical field
The present invention relates to a kind of seasoned food, specifically a kind of Fried Shrimps in Hot Spicy Sauce rice sauce and preparation method thereof.
Two, background technology
The rice shrimp, the beautiful white shrimp of formal name used at school.What China is among the people to be had " dead shrimp general red " says, but the rice shrimp not so, burns ripely also not redden, and still is white in color from head to foot.Rice shrimp shrimp body is sparkling and crystal-clear transparent, and is pure and fresh beautiful, and body is long general 3-6 centimetre, and the white seed of meat is yellow, and crust is very thin, and little have a brown spot.The rice shrimp has very high nutritive value and economic worth.Every hectogram contains protein 47.6 grams, fat 0.5 gram, and a large amount of inorganic salts and multivitamin.In the international market, the rice shrimp is regarded as the aquatic products treasure, and supply falls short of demand, often as the senior seasoning matter of entree, and unique flavor.Add some dried shrimp when cooking halogen or enduring vegetable soup, taste is particularly delicious.The Fried Shrimps in Hot Spicy Sauce rice sauce kind of utilizing the rice shrimp to make in the market is more, also is the good merchantable brand of going with rice or bread preferably, but that they are generally distinguished the flavor of is salty, the fragrant degree of freshness is not high.
Three, summary of the invention
The present invention is the weak point avoid above-mentioned prior art to exist, Fried Shrimps in Hot Spicy Sauce rice sauce that a kind of tasty mouthfeel, freshness perfume degree height, unique flavor are provided, is of high nutritive value and preparation method thereof.
Technical solution problem of the present invention adopts following technical scheme:
The characteristics of a kind of Fried Shrimps in Hot Spicy Sauce rice of the present invention sauce are by mass fraction, and its raw material constitutes: fresh rice shrimp 12-18 part or rice dried shrimps article 4-6 part, flavor oil 10-20 part, capsicum glutinous rice cake 20-28 part; Thick chilli sauce 6-10 part, fermented soya bean 6-10 part, soya sauce 6-10 part, soy sauce 10-18 part; White sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part; The fragrant 0.2-0.5 part of ten flavors, shrimp flavor essence 0.1-0.2 part, potassium sorbate 0.02-0.05 part.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics are to operate as follows:
The processing of a, raw material:
Fresh rice shrimp is removed the palpus afterwash, drains, pickle by the 2-3% adding salt of rice shrimp weight, curing process is to refrigerate 72 hours down at 1-4 ℃, gets rice shrimp bullion;
The preparation of b, Fried Shrimps in Hot Spicy Sauce rice sauce:
1. add after flavor oil being heated to 150-180 ℃ said rice shrimp bullion or rice dried shrimps article fried be to pick up as subsequent use shrimp after faint yellow to the shrimp body expect;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add the fried 6-10 of thick chilli sauce second; Added soya sauce fried 1-2 minute, and added soy sauce again to boiling; Add the capsicum glutinous rice cake then and stir-fry even; Temperature of charge to be mixed adds said subsequent use shrimp material, white granulated sugar, monosodium glutamate, ten flavor perfume, shrimp flavor essence and potassium sorbate when reaching 90 ℃; Stir-fried 30-50 minute; And constantly add pure water and be stirred to the sauce shape, cannedly while hot go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. said canned products is placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, promptly get Fried Shrimps in Hot Spicy Sauce rice sauce finished product after the cooling.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics also are: the preparation of said flavor oil is:
Be equipped with following raw material by weight:
100 parts of rapeseed oils, Chinese prickly ash 1-3 part, shredded ginger 3-7 part, onion 6-8 part;
The preparation process of said flavor oil is that rapeseed oil is heated to 180-200 ℃, is cooled to 150-160 ℃ then, adds wetting Chinese prickly ash, and slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add shredded ginger subsequently, adds at last that onion is fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics also are: described thick chilli sauce prepares by following method: in weight portion; Get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining; Pulverize the back with the sieve plate of Φ 7mm and add 22-24 part salt, be positioned in pithos or the cement pit loam cake film after stirring; Other gets salt and around film, seals, and pickles at least 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics also are: described ten flavor perfume (or spice) are to make by following method: in weight portion, Chinese prickly ash 2-5 part is fried perfume, kaempferia galamga 7-10 part oil system back and anistree 25-30 part, white pepper 8-12 part; Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part; Cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes; Pulverize with Φ 4-5mm sieve plate earlier, pulverize with Φ 0.8-1mm sieve plate, it is fragrant to make its granularity >=80 orders promptly get ten flavors.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics also are: described capsicum glutinous rice cake prepares by following method: by weight for 4-7: 1 to join the goat's horn chillies dried with capsicum annum fasciculatum; Goat's horn chillies and capsicum annum fasciculatum done place 100 ℃ of boiling water to flood respectively to precook 4-8 minute; To crisp and pick up when mashed; Slightly pushing behind the draining and making its weight is 3 times of capsicum dry weight, pulverize with the sieve plate of Φ 6-8mm again, the capsicum glutinous rice cake.
The preparation method's of Fried Shrimps in Hot Spicy Sauce rice sauce of the present invention characteristics also are: described kaempferia galamga 7-10 part oil system is that kaempferia galamga is joined the oil temperature in the 150-160 ℃ of rapeseed oil after wetting, and slow fire is fried to be faint yellow to kaempferia galamga, drop oil, picks up, cools off.
Compared with present technology, beneficial effect of the present invention is embodied in:
1, the inventive method has promoted the high-efficiency comprehensive utilization of rice shrimp;
2, the Fried Shrimps in Hot Spicy Sauce rice sauce that makes with the inventive method is nutritious, is fit to all kinds of crowds, is particularly suited for old man and children, and is long-term edible, can prevent multiple disease, has no side effect; Except satisfying needed by human body calcareous, trace elements such as iron wherein, zinc, copper also are prone to be absorbed by the body.
Four, the specific embodiment
Embodiment 1:
1, preparation flavor oil: in weight portion, 100 portions of rapeseed oils are heated to 180-200 ℃, are cooled to 150-160 ℃ then, add 1 part in wetting Chinese prickly ash, slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add 3 parts of shredded gingers subsequently, adds at last that 6 portions of onions are fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
2, preparation thick chilli sauce: in weight portion; Get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 22 portions of salt, be positioned over after stirring in pithos or the cement pit; The loam cake film; Other gets salt and around film, seals, and also can adopt mudding, takes out when pickling 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
3, preparation ten flavors are fragrant: in weight portion, Chinese prickly ash is fried perfume for 2 parts, 7 parts of oil systems of kaempferia galamga back and 25 parts of anises, 9 parts of white peppers; 10 parts of Chinese cassia trees, 12 parts of fennel seeds, 8 parts of nutmegs; 4 parts of cloves, 2 parts of the roots of Dahurain angelica, fragrant sand mixes for 6 parts; Pulverize with Φ 4-5mm sieve plate earlier, pulverize with Φ 0.8-1mm sieve plate, it is fragrant to make its granularity >=80 orders promptly get ten flavors.
The oil system of kaempferia galamga is kaempferia galamga to be joined the oil temperature after wetting in the 150-160 ℃ of rapeseed oil, slow fire is fried to be faint yellow to kaempferia galamga, drop oil, picks up, cools off.The kaempferia galamga of oil system also can be directly commercial.
But during practical implementation also the parts by weight of according to the form below carry out proportioning:
Group Chinese prickly ash Kaempferia galamga Anistree White pepper Chinese cassia tree Fennel seeds Nutmeg Cloves The root of Dahurain angelica Fragrant sand
1 2 7 25 8 8 12 8 3 2 6
2 3 8 26 9 9 13 9 4 3 6
3 4 9 27 10 10 14 10 5 4 7
4 5 10 28 11 11 15 11 6 2 7
5 3 8 29 12 12 13 12 4 3 8
6 4 9 30 10 10 14 10 5 4 8
4, preparation capsicum glutinous rice cake:
By weight for 4-7: 1 to join the goat's horn chillies dried with capsicum annum fasciculatum; Goat's horn chillies and capsicum annum fasciculatum done place 100 ℃ of boiling water to flood respectively to precook 4-8 minute; To crisp and pick up when mashed; Slightly pushing behind the draining and making its weight is 3 times of capsicum dry weight, pulverize with the sieve plate of Φ 6-8mm again, the capsicum glutinous rice cake.
5, get the raw materials ready: take by weighing 12 parts of fresh rice shrimps by weight, 15 parts of flavor oil, 20 parts in capsicum glutinous rice cake, 8 parts in fermented soya bean, 6 parts of thick chilli sauce; 8 parts of soya sauces, 10 parts in soy sauce, 3 parts of white sesameseeds, 3 parts of white granulated sugars; 2 parts of monosodium glutamates, fragrant 0.4 part of ten flavors, 0.2 part of shrimp flavor essence, 0.02 part of potassium sorbate.
But during practical implementation also the parts by weight of according to the form below carry out proportioning:
6, the processing of rice shrimp: the rice shrimp is removed the palpus afterwash, drains, pickle by the 2-3% adding salt of rice shrimp weight, curing process is to refrigerate 72 hours down at 1-4 ℃, gets rice shrimp bullion;
7, the preparation of Fried Shrimps in Hot Spicy Sauce rice sauce:
1. adding rice shrimp bullion fried being to the shrimp body after flavor oil being heated to 150-180 ℃ picks up as subsequent use shrimp material after faint yellow;
2. in flavor oil, add fermented soya bean, fried 2-3 minute; Add the fried 6-10 of thick chilli sauce second; Added soya sauce fried 1-2 minute, and added soy sauce again to boiling; Add the capsicum glutinous rice cake then and stir-fry even; Temperature of charge to be mixed adds subsequent use shrimp material, white granulated sugar, monosodium glutamate, ten flavor perfume, shrimp flavor essence and potassium sorbate when reaching 90 ℃; Stir-fried 30-50 minute; And constantly add pure water and be stirred to the sauce shape, cannedly while hot go into bottle, vacuum or screw bottle cap and get canned products by hand;
3. canned products is placed in the water-bath of 100 ℃ of temperature sterilization 30 minutes, promptly get Fried Shrimps in Hot Spicy Sauce rice sauce finished product after the cooling.
Embodiment 2:
1, preparation flavor oil: in weight portion, 100 portions of rapeseed oils are heated to 180-200 ℃, are cooled to 150-160 ℃ then, add 3 parts in wetting Chinese prickly ash, slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add 7 parts of shredded gingers subsequently, adds at last that 8 portions of onions are fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag.
2, preparation thick chilli sauce: in weight portion; Get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 24 portions of salt, be positioned over after stirring in pithos or the cement pit; The loam cake film; Other gets salt and around film, seals, and also can adopt mudding, takes out when pickling 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
3, following steps practical implementation method such as embodiment 1.

Claims (2)

1. a Fried Shrimps in Hot Spicy Sauce rice sauce is characterized in that by mass fraction its raw material constitutes: fresh rice shrimp 12-18 part or rice dried shrimps article 4-6 part, flavor oil 10-20 part; Capsicum glutinous rice cake 20-28 part, thick chilli sauce 6-10 part, fermented soya bean 6-10 part, soya sauce 6-10 part; Soy sauce 10-18 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part; The fragrant 0.2-0.5 part of ten flavors, shrimp flavor essence 0.1-0.2 part, potassium sorbate 0.02-0.05 part;
The preparation of said flavor oil is: be equipped with following raw material by weight: 100 parts of rapeseed oils, Chinese prickly ash 1-3 part, shredded ginger 3-7 part, onion 6-8 part; The preparation process of said flavor oil is that rapeseed oil is heated to 180-200 ℃, is cooled to 150-160 ℃ then, adds wetting Chinese prickly ash, and slow fire is fried to pick up the removal Chinese prickly ash after Chinese prickly ash is pitchy; It is fried to crisp and do not stick with paste to add shredded ginger subsequently, adds at last that onion is fried to be yellowish-brown to onion, promptly gets flavor oil after removing slag;
Described ten flavor perfume (or spice) are to make by following method: in weight portion, Chinese prickly ash 2-5 part is fried perfume, kaempferia galamga 7-10 part oil system back and anistree 25-30 part, white pepper 8-12 part; Chinese cassia tree 8-12 part, fennel seeds 12-15 part, nutmeg 8-12 part; Cloves 3-6 part, root of Dahurain angelica 2-4 part, fragrant sand 6-8 part mixes; Pulverize with Φ 4-5mm sieve plate earlier, pulverize with Φ 0.8-1mm sieve plate, it is fragrant to make its granularity >=80 orders promptly get ten flavors;
The capsicum glutinous rice cake prepares by following method: by weight for 4-7: 1 to join the goat's horn chillies dried with capsicum annum fasciculatum; Goat's horn chillies and capsicum annum fasciculatum done place 100 ℃ of boiling water to flood respectively to precook 4-8 minute; To crisp and pick up when mashed; Slightly pushing behind the draining and making its weight is 3 times of capsicum dry weight, pulverize with the sieve plate of Φ 6-8mm again, the capsicum glutinous rice cake; Described kaempferia galamga 7-10 part oil system is that kaempferia galamga is joined the oil temperature in the 150-160 ℃ of rapeseed oil after wetting, slow fire is fried to be faint yellow to kaempferia galamga, drop oil, picks up, cools off.
2. based on the described Fried Shrimps in Hot Spicy Sauce rice of claim 1 sauce; It is characterized in that described thick chilli sauce prepares by following method: in weight portion, get 100 parts of new scarlet hot peppers and go base of a fruit handle, clean draining, pulverize the back with the sieve plate of Φ 7mm and add 22-24 part salt; Be positioned over after stirring in pithos or the cement pit; The loam cake film, other gets salt and around film, seals, and pickles at least 3 months; Sieve plate with Φ 1-2mm during taking-up is pulverized, and promptly gets thick chilli sauce.
CN201010281383A 2010-09-08 2010-09-08 Spicy small shrimp sauce CN101982105B (en)

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CN103393090B (en) * 2013-08-01 2016-04-13 安徽富煌三珍食品集团有限公司 The production technology of the fresh stewing sauce in a kind of lake
CN104106819B (en) * 2014-06-09 2016-03-02 渤海大学 A kind of spicy chilli oil dried small shrimp and preparation method thereof
CN104886534A (en) * 2014-07-11 2015-09-09 石台县小菜一碟农产品有限公司 A preparation method of a spicy and hot small river fish sauce
CN104473133A (en) * 2014-11-27 2015-04-01 芜湖宏洋食品有限公司 Dried shrimp contained broad bean paste and preparation method thereof
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CN105410869A (en) * 2015-11-19 2016-03-23 安徽富煌三珍食品集团有限公司 Shrimp sauce blended with lobster heads and preparation method of shrimp sauce
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