CN102771756B - Shrimp roe chilli sauce and making method thereof - Google Patents
Shrimp roe chilli sauce and making method thereof Download PDFInfo
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- CN102771756B CN102771756B CN2012102438740A CN201210243874A CN102771756B CN 102771756 B CN102771756 B CN 102771756B CN 2012102438740 A CN2012102438740 A CN 2012102438740A CN 201210243874 A CN201210243874 A CN 201210243874A CN 102771756 B CN102771756 B CN 102771756B
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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 the class materials such as vitamin, amino acid of high level are 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, contain the mineral matter such as amino acid, protein, unrighted acid, calcium, magnesium, phosphorus of needed by human, can improve body immunity.Make 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 made 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:
Described preparation method of pickling the shrimp Huang 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; Described amount of pickling with salt is 5% of the yellow weight of fresh shrimp.
The preparation method of described oily capsicum is: at first chilli removed 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 namely gets oily capsicum.
The preparation method of described 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, namely get seven face powders.
The preparation method of described fragrance rapeseed oil is: add by mass parts that wetting Chinese prickly ash 2-4 part is fried to be pitchy to Chinese prickly ash in 100 portions of rapeseed oils, 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 to green onion one-tenth yellowish-brown, add 5-8 part garlic after removing green onion, friedly namely get the fragrance rapeseed oil to removing slag after the garlic sub-surface becomes ginger color.
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, add soy sauce 7-10 part to boiling back adding 35-40 part oil capsicum, salt 2-4 part, white granulated sugar 1-3 part and white sesameseed 5-8 part and stir-fry 10-15 minute to mixing, bottling while hot screws bottle cap and namely 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 with the sieve plate of 0.8-1 mm, namely get seven face powders.
Make oily capsicum: at first chilli removed 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 namely gets oily capsicum.
Make the fragrance rapeseed oil: add by mass parts that 2 parts in wetting Chinese prickly ash is fried to be pitchy to Chinese prickly ash in 100 portions of rapeseed oils, 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 to green onion one-tenth yellowish-brown, add 8 portions of garlics after removing green onion, friedly namely 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, adding 0.4 part of seven face powder stir-fries, 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 boiling back for 7 parts and stir-fries 10 minutes to mixing for 5 parts, bottling while hot screws bottle cap and namely gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp that screws bottle cap 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 with the sieve plate of 0.8-1 mm, namely get seven face powders.
Make oily capsicum: at first chilli removed 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 namely gets oily capsicum.
The preparation method of fragrance rapeseed oil is: add by mass parts that 4 parts in wetting Chinese prickly ash is fried to be pitchy to Chinese prickly ash in 100 portions of rapeseed oils, 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 to green onion one-tenth yellowish-brown, add 5 portions of garlics after removing green onion, friedly namely 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 to 110-120 ℃, add and to pickle shrimp and made the surface of pickling the shrimp Huang become ginger-colored in stir-fry 1-2 minute for yellow 20 parts, the adding soy sauce adds 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-fries 10-15 minute to mixing for 8 parts, bottling while hot screws bottle cap and namely gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp that screws bottle cap 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 with the sieve plate of 0.8-1 mm, namely get seven face powders.
Make oily capsicum: at first chilli removed 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 namely gets oily capsicum.
The preparation method of fragrance rapeseed oil is: add by mass parts that 3 parts in wetting Chinese prickly ash is fried to be pitchy to Chinese prickly ash in 100 portions of rapeseed oils, 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 to green onion one-tenth yellowish-brown, add 7 portions of garlics after removing green onion, friedly namely 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 to 110-120 ℃, add and to pickle shrimp and made the surface of pickling the shrimp Huang become ginger-colored in stir-fry 1-2 minute for yellow 25 parts, the adding soy sauce adds 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-fries 10-15 minute to mixing for 7 parts, bottling while hot screws bottle cap and namely gets the yellow thick chilli sauce of bottled shrimp.
The yellow thick chilli sauce of the bottled shrimp that screws bottle cap is placed 100 ℃ boiling water 30 minutes, and taking out through cooling afterwards is the yellow thick chilli sauce finished product of shrimp.
Claims (1)
1. the yellow thick chilli sauce of a seed shrimp is characterized in that being made 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 preparation method of described oily capsicum is: at first chilli removed 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 namely gets oily capsicum;
The preparation method of described 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, namely get seven face powders;
The preparation method of described fragrance rapeseed oil is: add by mass parts that wetting Chinese prickly ash 2-4 part is fried to be pitchy to Chinese prickly ash in 100 portions of rapeseed oils, 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 to green onion one-tenth yellowish-brown, add 5-8 part garlic after removing green onion, friedly namely get the fragrance rapeseed oil to removing slag after the garlic sub-surface becomes ginger color;
Described preparation method of pickling the shrimp Huang 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; Described amount of pickling with salt is 5% of the yellow weight of fresh shrimp.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102438740A CN102771756B (en) | 2012-07-13 | 2012-07-13 | Shrimp roe chilli sauce and making method thereof |
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| CN2012102438740A CN102771756B (en) | 2012-07-13 | 2012-07-13 | Shrimp roe chilli sauce and making method thereof |
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| CN102771756B true CN102771756B (en) | 2013-08-07 |
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| 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 |
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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 |
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