CN102771756A - Shrimp roe chilli sauce and making method thereof - Google Patents
Shrimp roe chilli sauce and making method thereof Download PDFInfo
- Publication number
- CN102771756A CN102771756A CN2012102438740A CN201210243874A CN102771756A CN 102771756 A CN102771756 A CN 102771756A CN 2012102438740 A CN2012102438740 A CN 2012102438740A CN 201210243874 A CN201210243874 A CN 201210243874A CN 102771756 A CN102771756 A CN 102771756A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- yellow
- chilli sauce
- parts
- add
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to shrimp roe chilli sauce and a making method of the astaxanthin chilli sauce. The making method is characterized by comprising the following steps: taking shrimp roes in freshwater crayfish leftovers and chilli as main raw materials, additionally adding white sesame seeds, seven spices powder and the like to process and make the shrimp roe chilli sauce. The shrimp roe chilli sauce is abundant in nutrition, good in mouth feeling, and has pleasant aroma and the original flavor of the crayfish, thereby being suitable for all kinds of groups to eat; and the shrimp roe chilli sauce is simple in production technique, thereby being suitable for mass production in factory, and also the comprehensive application of the freshwater crayfish is prompted.
Description
Technical field
The present invention relates to a kind of food, specifically yellow thick chilli sauce of a seed shrimp and preparation method thereof.
Technical background
The protein content of freshwater crayfish is about 18.9%, and type material such as vitamin, amino acid of high level is arranged, nutrition abundant be higher than most fresh water and seawater fishes and shrimps.Freshwater crayfish obtains in the process of peeled shrimp in processing; Produce the shrimp head capsule that accounts for shrimp body total amount 20-30% simultaneously; It is that the shrimp Huang is the elite of lobster that the shrimp head capsule contains edible part; Its nutritive value is higher than peeled shrimp itself, contains the mineral matter such as amino acid, protein, unrighted acid, calcium, magnesium, phosphorus of needed by human, can improve body immunity.Process feed etc. and these shrimp head capsule major parts are taken as leftover bits and pieces, wasted a large amount of edible resources, greatly reduce the productivity effect of enterprise.
Summary of the invention
The present invention is for fear of above-mentioned existing in prior technology weak point, provides a kind of and can not only improve added value of product and the yellow thick chilli sauce of nutritious, health delicious shrimp and preparation method thereof.
The technical problem that the present invention solves adopts following technical scheme:
The characteristics of the yellow thick chilli sauce of shrimp of the present invention are to be processed by following raw material by mass parts:
Pickle the yellow 20-30 part of shrimp, oily capsicum 35-40 part, soy sauce 7-10 part, salt 2-4 part, white granulated sugar 1-3 part, white sesameseed 5-8 part, seven face powder 0.4-0.7 parts, fragrance rapeseed oil 10-15 part.
The characteristics of the yellow thick chilli sauce of shrimp of the present invention also are:
The said yellow preparation method of shrimp of pickling is: get fresh shrimp Huang with clean up, behind the draining, add pickle pickle 2-4 hour with salt after, centrifugal removal moisture must be pickled the shrimp Huang; Said amount of pickling with salt is 5% of the yellow weight of fresh shrimp.
The preparation method of said oily capsicum is: at first with chilli remove the base of a fruit, clean, draining, be ground into chilli powder with the sieve plate of 3-7mm; By mass parts 100 portions of rapeseed oils are heated to 120-130 ℃ then, add 50-70 part chilli powder, the fried system to chilli powder becomes aubergine, ceaselessly turns until cooling from fighting, and promptly gets oily capsicum.
The preparation method of said seven face powders is: at first get anistree 30-35 part, Chinese prickly ash 3-6 part, black pepper 10-13 part, fennel seeds 12-15 part, root of Dahurain angelica 3-5 part, Chinese cassia tree 10-12 part and nutmeg 10-12 part by mass parts; Sieve plate with 4-5mm is pulverized jointly; Pulverize with the sieve plate of 0.8-1 mm then, promptly get seven face powders.
The preparation method of said fragrance rapeseed oil is: add in 100 portions of rapeseed oils by mass parts that wetting Chinese prickly ash 2-4 part is fried to be pitchy to Chinese prickly ash; Adding 3-5 part shredded ginger is fried after the removal Chinese prickly ash does not stick with paste to the shredded ginger shortcake; Add green onion 2-4 part after removing shredded ginger; Fried become yellowish-brown to green onion, add 5-8 part garlic after removing green onion, explode to removing slag after the garlic sub-surface becomes ginger color and promptly get the fragrance rapeseed oil.
The characteristics of the yellow preparation method of chili paste of shrimp of the present invention are:
At first fragrance rapeseed oil 10-15 part is heated to 140-160 ℃ by mass parts; Adding 0.4-0.7 part seven face powders stir-fries; When treating oily temperature drop to 110-120 ℃, the stir-fry of the yellow 20-30 part of shrimp is pickled in adding made the surface of pickling the shrimp Huang become ginger-colored in 1-2 minute, and adding soy sauce 7-10 part adds the oily capsicum of 35-40 part, salt 2-4 part, white granulated sugar 1-3 part and white sesameseed 5-8 part and stir-fries 10-15 minute to mixing to the back of seething with excitement; Bottling while hot screws bottle cap and promptly gets the yellow thick chilli sauce of bottled shrimp.
Compared with prior art, beneficial effect of the present invention is embodied in:
1, product of the present invention is nutritious, is fit to the edible of multiple crowd;
2, agreeable to the taste, the delicious flavour of product delicate fragrance of the present invention, long-term eating can be improved body immunity;
3, product operation technology is simple, is fit to the production in enormous quantities of factory;
4, Products Development has promoted the comprehensive high-efficiency of freshwater crayfish to use.
The specific embodiment
The shrimp Huang is pickled in making: get in the freshwater crayfish shrimp head capsule fresh shrimp Huang with clean up, behind the draining, add pickle pickle 2-4 hour with salt after, centrifugal removal moisture must be pickled the shrimp Huang; The amount of pickling with salt is 5% of the yellow weight of fresh shrimp.
Embodiment 1:
Make seven face powders: get each raw material by mass parts and be respectively: 30 parts of anises, 6 parts in Chinese prickly ash, 10 parts of black peppers, 15 parts of fennel seeds, 3 parts of the roots of Dahurain angelica, 12 parts of Chinese cassia trees, 10 parts of nutmegs; Each raw material is pulverized with the sieve plate of 4-5mm jointly, and then pulverized, promptly get seven face powders with the sieve plate of 0.8-1 mm.
Make oily capsicum: at first with chilli remove the base of a fruit, clean, draining, be ground into chilli powder with the sieve plate of 3-7mm; By mass parts 100 portions of rapeseed oils are heated to 120-130 ℃ then, add 50 portions of chilli powders, the fried system to chilli powder becomes aubergine, ceaselessly turns until cooling from fighting, and promptly gets oily capsicum.
Make the fragrance rapeseed oil: in 100 portions of rapeseed oils, adds 2 parts in wetting Chinese prickly ash by mass parts and explode to Chinese prickly ash and be pitchy; 5 parts of shredded gingers of adding are fried after the removal Chinese prickly ash does not stick with paste to the shredded ginger shortcake; Add 2 parts of green onions after removing shredded ginger; Fried become yellowish-brown to green onion, add 8 portions of garlics after removing green onion, friedly promptly get the fragrance rapeseed oil to removing slag after the garlic sub-surface becomes ginger color.
The yellow preparation method of chili paste of present embodiment Prawn is:
At first 10 parts of fragrance rapeseed oils are heated to 140-160 ℃ by mass parts, add 0.4 part of seven face powder and stir-fry, when treating oily temperature drop to 110-120 ℃; Add pickle shrimp yellow 30 parts stir-fry 1-2 minute; Do not stop to stir, make the surface of pickling the shrimp Huang become ginger-colored, the adding soy sauce adds 35 portions of oily capsicums, 4 parts of salt, 3 parts of white granulated sugars and white sesameseeds to the back of seething with excitement for 7 parts and stir-fries 10 minutes to mixing for 5 parts; Bottling while hot screws bottle cap and promptly gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp of the bottle cap of screwing is placed 100 ℃ boiling water 30 minutes, and taking out through cooling afterwards is the yellow thick chilli sauce finished product of shrimp.
Embodiment 2:
Make seven face powders: get each raw material by mass parts and be respectively: 33 parts of anises, 4.5 parts in Chinese prickly ash, 12 parts of black peppers, 13 parts of fennel seeds, 4 parts of the roots of Dahurain angelica, 11 parts of Chinese cassia trees, 11 parts of nutmegs; Each raw material is pulverized with the sieve plate of 4-5mm jointly, and then pulverized, promptly get seven face powders with the sieve plate of 0.8-1 mm.
Make oily capsicum: at first with chilli remove the base of a fruit, clean, draining, be ground into chilli powder with the sieve plate of 3-7mm; By mass parts 100 portions of rapeseed oils are heated to 120-130 ℃ then, add 70 portions of chilli powders, the fried system to chilli powder becomes aubergine, ceaselessly turns until cooling from fighting, and promptly gets oily capsicum.
The preparation method of fragrance rapeseed oil is: add in 100 portions of rapeseed oils by mass parts that 4 parts in wetting Chinese prickly ash is fried to be pitchy to Chinese prickly ash; 3 parts of shredded gingers of adding are fried after the removal Chinese prickly ash does not stick with paste to the shredded ginger shortcake; Add 4 parts of green onions after removing shredded ginger; Fried become yellowish-brown to green onion, add 5 portions of garlics after removing green onion, friedly promptly get the fragrance rapeseed oil to removing slag after the garlic sub-surface becomes ginger color.
The yellow preparation method of chili paste of present embodiment Prawn is:
At first 15 parts of fragrance rapeseed oils are heated to 140-160 ℃ by mass parts; Adding 0.7 part of seven face powder stir-fries; When treating oily temperature drop, add and to pickle shrimp and made in stir-fry 1-2 minute and to pickle the yellow surface of shrimp and become ginger-colored for yellow 20 parts, add soy sauce and add 40 portions of oily capsicums, 4 parts of salt, 1 part of white granulated sugar and white sesameseeds to the boiling back for 10 parts and stir-fry 10-15 minute to mixing for 8 parts to 110-120 ℃; Bottling while hot screws bottle cap and promptly gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp of the bottle cap of screwing is placed 100 ℃ boiling water 30 minutes, and taking out through cooling afterwards is the yellow thick chilli sauce finished product of shrimp.
Embodiment 3:
Make seven face powders: get each raw material by mass parts and be respectively: 35 parts of anises, 3 parts in Chinese prickly ash, 13 parts of black peppers, 12 parts of fennel seeds, 5 parts of the roots of Dahurain angelica, 10 parts of Chinese cassia trees, 12 parts of nutmegs; Each raw material is pulverized with the sieve plate of 4-5mm jointly, and then pulverized, promptly get seven face powders with the sieve plate of 0.8-1 mm.
Make oily capsicum: at first with chilli remove the base of a fruit, clean, draining, be ground into chilli powder with the sieve plate of 3-7mm; By mass parts 100 portions of rapeseed oils are heated to 120-130 ℃ then, add 60 portions of chilli powders, the fried system to chilli powder becomes aubergine, ceaselessly turns until cooling from fighting, and promptly gets oily capsicum.
The preparation method of fragrance rapeseed oil is: add in 100 portions of rapeseed oils by mass parts that 3 parts in wetting Chinese prickly ash is fried to be pitchy to Chinese prickly ash; 4 parts of shredded gingers of adding are fried after the removal Chinese prickly ash does not stick with paste to the shredded ginger shortcake; Add 3 parts of green onions after removing shredded ginger; Fried become yellowish-brown to green onion, add 7 portions of garlics after removing green onion, friedly promptly get the fragrance rapeseed oil to removing slag after the garlic sub-surface becomes ginger color.
The yellow preparation method of chili paste of present embodiment Prawn is:
At first 12 parts of fragrance rapeseed oils are heated to 140-160 ℃ by mass parts; Adding 0.6 part of seven face powder stir-fries; When treating oily temperature drop, add and to pickle shrimp and made in stir-fry 1-2 minute and to pickle the yellow surface of shrimp and become ginger-colored for yellow 25 parts, add soy sauce and add 38 portions of oily capsicums, 3 parts of salt, 2 parts of white granulated sugars and white sesameseeds to the boiling back for 8 parts and stir-fry 10-15 minute to mixing for 7 parts to 110-120 ℃; Bottling while hot screws bottle cap and promptly gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp of the bottle cap of screwing is placed 100 ℃ boiling water 30 minutes, and taking out through cooling afterwards is the yellow thick chilli sauce finished product of shrimp.
Claims (6)
1. the yellow thick chilli sauce of a seed shrimp is characterized in that being processed by following raw material by mass parts:
Pickle the yellow 20-30 part of shrimp, oily capsicum 35-40 part, soy sauce 7-10 part, salt 2-4 part, white granulated sugar 1-3 part, white sesameseed 5-8 part, seven face powder 0.4-0.7 parts, fragrance rapeseed oil 10-15 part.
2. the yellow thick chilli sauce of shrimp according to claim 1 is characterized in that: the said yellow preparation method of shrimp of pickling is: get fresh shrimp Huang with clean up, behind the draining, add pickle pickle 2-4 hour with salt after, centrifugal removal moisture must be pickled the shrimp Huang; Said amount of pickling with salt is 5% of the yellow weight of fresh shrimp.
3. the yellow thick chilli sauce of shrimp according to claim 1, it is characterized in that: the preparation method of said oily capsicum is: at first with chilli remove the base of a fruit, clean, draining, be ground into chilli powder with the sieve plate of 3-7mm; By mass parts 100 portions of rapeseed oils are heated to 120-130 ℃ then, add 50-70 part chilli powder, the fried system to chilli powder becomes aubergine, ceaselessly turns until cooling from fighting, and promptly gets oily capsicum.
4. the yellow thick chilli sauce of shrimp according to claim 1; It is characterized in that: the preparation method of said seven face powders is: at first get anistree 30-35 part, Chinese prickly ash 3-6 part, black pepper 10-13 part, fennel seeds 12-15 part, root of Dahurain angelica 3-5 part, Chinese cassia tree 10-12 part and nutmeg 10-12 part by mass parts; Sieve plate with 4-5mm is pulverized jointly; Pulverize with the sieve plate of 0.8-1 mm then, promptly get seven face powders.
5. the yellow thick chilli sauce of shrimp according to claim 1; It is characterized in that: the preparation method of said fragrance rapeseed oil is: add in 100 portions of rapeseed oils by mass parts that wetting Chinese prickly ash 2-4 part is fried to be pitchy to Chinese prickly ash; Adding 3-5 part shredded ginger explodes to the shredded ginger shortcake and does not stick with paste after the removal Chinese prickly ash, and adding green onion 2-4 part behind the removal shredded ginger is exploded to green onion one-tenth yellowish-brown; Add 5-8 part garlic after removing green onion, explode to removing slag after the garlic sub-surface becomes ginger color and promptly get the fragrance rapeseed oil.
6. the yellow preparation method of chili paste of the described shrimp of a claim 1 is characterized in that:
At first fragrance rapeseed oil 10-15 part is heated to 140-160 ℃ by mass parts; Adding 0.4-0.7 part seven face powders stir-fries; When treating oily temperature drop to 110-120 ℃, the stir-fry of the yellow 20-30 part of shrimp is pickled in adding made the surface of pickling the shrimp Huang become ginger-colored in 1-2 minute, and adding soy sauce 7-10 part adds the oily capsicum of 35-40 part, salt 2-4 part, white granulated sugar 1-3 part and white sesameseed 5-8 part and stir-fries 10-15 minute to mixing to the back of seething with excitement; Bottling while hot screws bottle cap and promptly gets the yellow thick chilli sauce of bottled shrimp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102438740A CN102771756B (en) | 2012-07-13 | 2012-07-13 | Shrimp roe chilli sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102438740A CN102771756B (en) | 2012-07-13 | 2012-07-13 | Shrimp roe chilli sauce and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102771756A true CN102771756A (en) | 2012-11-14 |
| CN102771756B CN102771756B (en) | 2013-08-07 |
Family
ID=47117069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102438740A Active CN102771756B (en) | 2012-07-13 | 2012-07-13 | Shrimp roe chilli sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102771756B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136481A (en) * | 2017-06-14 | 2017-09-08 | 罗广义 | A kind of preparation method of pickled hot pepper sauce |
| CN110179072A (en) * | 2019-06-24 | 2019-08-30 | 长沙理工大学 | A kind of cray conditioning food processing method and its production line |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326986A (en) * | 2008-07-03 | 2008-12-24 | 江南大学 | Method for preparing shrimp roe essence |
| CN101675797A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Fresh and fragrant shrimp sauce and making method thereof |
| CN102028184A (en) * | 2010-12-01 | 2011-04-27 | 张家港市桃源食品有限公司 | Shrimp husk sesame chili sauce and preparation method thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
-
2012
- 2012-07-13 CN CN2012102438740A patent/CN102771756B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101326986A (en) * | 2008-07-03 | 2008-12-24 | 江南大学 | Method for preparing shrimp roe essence |
| CN101675797A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Fresh and fragrant shrimp sauce and making method thereof |
| CN102028184A (en) * | 2010-12-01 | 2011-04-27 | 张家港市桃源食品有限公司 | Shrimp husk sesame chili sauce and preparation method thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136481A (en) * | 2017-06-14 | 2017-09-08 | 罗广义 | A kind of preparation method of pickled hot pepper sauce |
| CN110179072A (en) * | 2019-06-24 | 2019-08-30 | 长沙理工大学 | A kind of cray conditioning food processing method and its production line |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102771756B (en) | 2013-08-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664319A (en) | Fish paste product and processing method thereof | |
| CN102188013B (en) | Manufacturing method of spicy chicken | |
| CN103621948A (en) | Nutritional lentinula edodes pickled vegetables and preparation method thereof | |
| CN103652783A (en) | Bacon condiment and preparation method thereof | |
| CN103989148A (en) | Spicy hot beef paste and preparation method thereof | |
| CN105146593A (en) | Seasoning for braised crawfish and method for manufacturing braised crawfish | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN105455105A (en) | Toona sinensis sauce making method | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN103222614A (en) | Manufacturing method of fish head sauce with summer-heat relieving effect | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| CN105876765A (en) | Marine vegetarian paste and preparation method thereof | |
| CN104172290B (en) | It is a kind of that to utilize fish flakes preparation be the method for ichthyophagy bar | |
| CN103229946A (en) | Nutritional fine dried noodle containing California Burclover and fishbone paste, and preparation method thereof | |
| CN103141814B (en) | Little fish chili sauce and preparation method thereof | |
| CN102771756B (en) | Shrimp roe chilli sauce and making method thereof | |
| CN104187298A (en) | Method of manufacturing fish-wrapper dumplings by utilization of small salmon meat pieces | |
| CN103355702A (en) | Instant spicy Palaemon modestus Heller product and making method thereof | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
| CN102640943A (en) | Steamed hepatoprotective fish meat bun and preparation method thereof | |
| CN104187869A (en) | Method of manufacturing quick-frozen imitated shrimp slices by utilization of small salmon meat pieces and crayfish | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN106690263A (en) | Method for making different special flavors of fish paste | |
| CN105326017A (en) | Spicy rabbit meat sauce and preparation method thereof | |
| CN104621590A (en) | Preparation method of spiced rabbit meat product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |