CN103621975A - Process for producing spicy shrimp sauce - Google Patents

Process for producing spicy shrimp sauce Download PDF

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Publication number
CN103621975A
CN103621975A CN201310594473.4A CN201310594473A CN103621975A CN 103621975 A CN103621975 A CN 103621975A CN 201310594473 A CN201310594473 A CN 201310594473A CN 103621975 A CN103621975 A CN 103621975A
Authority
CN
China
Prior art keywords
grams
shrimp sauce
shrimp
clean
shrimp 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
Application number
CN201310594473.4A
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Chinese (zh)
Inventor
宋吉昌
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310594473.4A priority Critical patent/CN103621975A/en
Publication of CN103621975A publication Critical patent/CN103621975A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Abstract

The invention discloses a process for producing spicy shrimp sauce. The process comprises the following steps: cleaning 5kg of shrimps by using clean water, putting the cleaned shrimps into a clean jar, adding 1500g of refined salt, slightly tamping for several times by using a mallet, sealing, tamping once per day, and allowing the shrimp sauce to be naturally fermented within 15 days, so that the shrimp sauce can be conditioned and eaten. The raw materials comprise 200g of shrimp sauce, 15g of dry red pepper chips, 200g of diced green onion, liquid of five eggs and 200g of vegetable oil. The producing method comprises the following steps: firing a cleaned pot, injecting the vegetable oil for heating, adding the diced green onion and red pepper chips, frying, adding the egg liquid and the shrimp sauce, and slowly frying with soft fire; the spicy shrimp sauce can be eaten on table when the shrimp sauce is immersed in oil.

Description

A kind of manufacture craft of Fried Shrimps in Hot Spicy Sauce sauce
Technical field
The present invention relates to the process technology to shrimp paste, specifically a kind of shrimp paste is processed into fragrant peppery good to eat ticbit.
Background technology
In annual 8-10 month, because shrimp is at this moment many and delicious, but be often not easy to store.After now inventing a kind of shrimp paste spontaneous fermentation, can be processed into the shrimp paste processing and fabricating technology of various tastes.
Summary of the invention
1, making shrimp paste is all generally when making, select 10 jin of dried small shrimp (a kind of shrimp) to clean with clear water, put into clean jar, put into again 1500 grams of refined salt, with mallet gently smash several under, then seal mouth, also will smash the last time later every day, after shrimp paste spontaneous fermentation in 15 days, just can modulate edible.
2, raw material: 200 grams, shrimp shrimp paste, 15 grams, chilli joint, 200 grams, chive end, 5 of egg liquids, 200 grams of rape oils.
3, method for making: clean pot is got angry, injects rape oil burning heat, drops into after chive end and capsicum joint stir-fry perfume (or spice), then calls in egg liquid and shrimp paste, with the slowly frying of little fire, when shrimp paste is told oil, can serve edible.
The specific embodiment
1, select 10 jin of shrimps to clean with clear water, put into clean jar, then put into 1500 grams of refined salt, with mallet gently smash several under, then seal mouth, also will smash the last time every day again, after shrimp paste spontaneous fermentation in 15 days, just can modulate edible.
2, raw material: 200 grams, shrimp shrimp paste, 15 grams, chilli joint, 200 grams, chive end, 5 of egg liquids, 200 grams of rape oils.
3, method for making: clean pot is got angry, injects rape oil burning heat, drops into after chive end and capsicum joint stir-fry perfume (or spice), then calls in egg liquid and shrimp paste, with the slowly frying of little fire, when shrimp paste is told oil, can serve edible.
Appetizing Fried Shrimps in Hot Spicy Sauce sauce has just been worked it out.

Claims (3)

1. select 10 jin of shrimps to clean with clear water, put into clean jar, then put into 1500 grams of refined salt, with mallet gently smash several under, then seal mouth, also will smash the last time every day again, after shrimp paste spontaneous fermentation in 15 days, just can modulate edible.
2. raw material: 200 grams, shrimp shrimp paste, 15 grams, chilli joint, 200 grams, chive end, 5 of egg liquids, 200 grams of rape oils.
3. method for making: clean pot is got angry, injects rape oil and burns heat, drops into after chive end and capsicum joint stir-fry perfume (or spice), then calls in egg liquid and shrimp paste, with the slowly frying of little fire, when shrimp paste is told oil, can serve edible.
Appetizing Fried Shrimps in Hot Spicy Sauce sauce has just been worked it out.
CN201310594473.4A 2013-11-14 2013-11-14 Process for producing spicy shrimp sauce Pending CN103621975A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310594473.4A CN103621975A (en) 2013-11-14 2013-11-14 Process for producing spicy shrimp sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310594473.4A CN103621975A (en) 2013-11-14 2013-11-14 Process for producing spicy shrimp sauce

Publications (1)

Publication Number Publication Date
CN103621975A true CN103621975A (en) 2014-03-12

Family

ID=50203706

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310594473.4A Pending CN103621975A (en) 2013-11-14 2013-11-14 Process for producing spicy shrimp sauce

Country Status (1)

Country Link
CN (1) CN103621975A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103989146A (en) * 2014-04-21 2014-08-20 和县鸡笼山调味品有限责任公司 Shelled shrimp chili sauce 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
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
CN107212363A (en) * 2017-05-23 2017-09-29 马鞍山市十月丰食品有限公司 One kind is instant to mix meal pacific p shrimp paste and preparation method thereof
CN108095029A (en) * 2017-12-22 2018-06-01 安徽王仁和米线食品有限公司 A kind of chocolate flavoured hoisin sauce production technology
CN110250491A (en) * 2019-07-19 2019-09-20 山东海都海洋食品有限公司 A kind of instant original flavor/pungent egg shrimp paste and preparation method thereof
CN112167590A (en) * 2020-09-10 2021-01-05 襄阳职业技术学院 Three-delicacy hotpot seasoning and preparation method thereof
CN115088806A (en) * 2022-04-29 2022-09-23 漯河联泰食品有限公司 Fresh egg shrimp slices and preparation method thereof

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN103989146A (en) * 2014-04-21 2014-08-20 和县鸡笼山调味品有限责任公司 Shelled shrimp chili sauce and preparation method thereof
CN103989146B (en) * 2014-04-21 2015-06-10 和县鸡笼山调味品有限责任公司 Shelled shrimp chili 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
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
CN107212363A (en) * 2017-05-23 2017-09-29 马鞍山市十月丰食品有限公司 One kind is instant to mix meal pacific p shrimp paste and preparation method thereof
CN108095029A (en) * 2017-12-22 2018-06-01 安徽王仁和米线食品有限公司 A kind of chocolate flavoured hoisin sauce production technology
CN110250491A (en) * 2019-07-19 2019-09-20 山东海都海洋食品有限公司 A kind of instant original flavor/pungent egg shrimp paste and preparation method thereof
CN112167590A (en) * 2020-09-10 2021-01-05 襄阳职业技术学院 Three-delicacy hotpot seasoning and preparation method thereof
CN115088806A (en) * 2022-04-29 2022-09-23 漯河联泰食品有限公司 Fresh egg shrimp slices and preparation method thereof

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Application publication date: 20140312

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