CN104055059B - A kind of instant shrimp paste and preparation method thereof - Google Patents
A kind of instant shrimp paste and preparation method thereof Download PDFInfo
- Publication number
- CN104055059B CN104055059B CN201410099612.0A CN201410099612A CN104055059B CN 104055059 B CN104055059 B CN 104055059B CN 201410099612 A CN201410099612 A CN 201410099612A CN 104055059 B CN104055059 B CN 104055059B
- Authority
- CN
- China
- Prior art keywords
- shrimp
- paste
- preparation
- shrimp paste
- 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.)
- Active
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 98
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 21
- 235000021279 black bean Nutrition 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 239000006002 Pepper Substances 0.000 claims abstract description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 16
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 13
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000012045 salad Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000291564 Allium cepa Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 2
- 239000000787 lecithin Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000003475 lamination Methods 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 description 13
- 240000003889 Piper guineense Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 9
- 241000234282 Allium Species 0.000 description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 5
- 241000143060 Americamysis bahia Species 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229940083466 soybean lecithin Drugs 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- CKMXBZGNNVIXHC-UHFFFAOYSA-L ammonium magnesium phosphate hexahydrate Chemical compound [NH4+].O.O.O.O.O.O.[Mg+2].[O-]P([O-])([O-])=O CKMXBZGNNVIXHC-UHFFFAOYSA-L 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000050371 Hemimysis lamornae Species 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of instant shrimp paste, be made up of the component of following mass percentage: 10 ~ 20% black bean sauces, 5 ~ 10% peanut butter, 5 ~ 10% cooking wine, 3 ~ 5% salad oils, 1 ~ 3% salt, 5 ~ 10% white sugar, 0.5 ~ 1% pepper powder, 1 ~ 3% chilli powder, 1 ~ 3% chickens' extract, 3 ~ 5% green onion ginger juice, 3 ~ 5% compound stabilizers, surplus is shrimp paste.The glossy light of shrimp paste of the present invention, bright-coloured and glossy, thickness is moderate, tissue morphology is evenly fine and smooth, and without lamination, salinity is low, and color and luster, mouthfeel and local flavor are good.Present invention also offers a kind of preparation method of instant shrimp paste, comprise the following steps: (1) shrimp pastes standby; (2) baste preparation; (3) allotment boils.Preparation method's processing step of the present invention is simple, and manufacturing cycle is short, and cost is low, is applicable to large-scale industrial production, and not easily contaminated in preparation process, and security is high.
Description
Technical field
The present invention relates to a kind of flavoring, especially relate to a kind of instant shrimp paste and preparation method thereof.
Background technology
The shrimp resources of China is very abundant, and wherein various small-sized shrimps (as shrimp, midge shrimp etc.) output strengthens.Because small-sized shrimps individuality is small, difficulty of processing is comparatively large, and utilization rate is not high.With small-sized shrimps processing shrimp paste, effectively can improve the utilization rate of small-sized shrimps, realize enhance productivity.
Shrimp paste is one of conventional flavoring of China and coastal area, Southeast Asia, and it is a kind of pasty state flavouring made by fermentation for raw material with fresh shrimp.Traditional shrimp paste preparation technology adopts spontaneous fermentation mode, and manufacturing cycle is long, and quality is unstable, and product salt content is high, is unfavorable for large-scale production, and easily contaminated in preparation process, and edible safety is poor.Therefore, the zymotechnique of domestic and international experts and scholars to shrimp paste is improved and optimizes, the most frequently used is enzyme-added fermentation method, its concrete principle is: in shrimp paste sweat, add various protease, accelerate the decomposition and inversion of shrimp body protein, shorten fermentation time, effectively reduce the salt content of shrimp paste product.But the protease price in enzyme-added fermentation method is expensive, and production cost is high, and it is very strict to the requirement of process conditions to add enzyme fermentation, and technology is not yet ripe, does not therefore also obtain large-scale promotion.
In addition, all there is the problem of some stability aspects in current shrimp paste, as problems such as guanite generation, water oil separation, moisture precipitations, causes the tissue morphology of shrimp paste poor.
Such as, application publication number CN102204666A, the Chinese patent of Shen Qing Publication day 2011.10.05 discloses a kind of shrimp paste and preparation method thereof, and it is prepared from through secondary fermentation by fresh and alive shrimp, ripe glutinous rice, stir-fry sticky rice powder, salt, chilli pepper, white wine, stir-fry peanut powder, ginger mud, sesame, mashed garlic and zanthoxylum powder.Its weak point is, complicated process of preparation, and manufacturing cycle is long, the shrimp paste poor stability obtained.
Summary of the invention
The present invention is the problem of the shrimp paste poor stability in order to solve prior art, provides a kind of instant shrimp paste, the glossy light of shrimp paste of the present invention, bright-coloured and glossy, thickness is moderate, tissue morphology is evenly fine and smooth, without lamination, salinity is low, and color and luster, mouthfeel and local flavor are good.
Present invention also offers a kind of preparation method of instant shrimp paste, processing step is simple, and manufacturing cycle is short, and cost is low, is applicable to large-scale industrial production, and not easily contaminated in preparation process, and security is high.
To achieve these goals, the present invention is by the following technical solutions:
A kind of instant shrimp paste, is made up of the component of following mass percentage: 10 ~ 20% black bean sauces, 5 ~ 10% peanut butter, 5 ~ 10% cooking wine, 3 ~ 5% salad oils, 1 ~ 3% salt, 5 ~ 10% white sugar, 0.5 ~ 1% pepper powder, 1 ~ 3% chilli powder, 1 ~ 3% chickens' extract, 3 ~ 5% green onion ginger juice, 3 ~ 5% compound stabilizers, surplus is shrimp paste.Raw material shrimp is made shrimp and sticks with paste by the present invention, and one is ensure mouthfeel, and two is be convenient to digest and assimilate, and wherein, salad oil can improve glossiness of the present invention; Black bean sauce plays the effect of toning seasoning, black bean sauce and salt used time, larger to the flavor effect of product.Black bean sauce has lacked, and color and luster is dark not, and added, then partially salty, add black bean sauce in the present invention, then greatly reduce the consumption of salt, peanut butter plays the effect of mediation, can remove the beany flavor of black bean sauce, can increase fragrance of the present invention simultaneously; Instant shrimp paste compatibility of the present invention is reasonable, and quality is homogeneous, and delicate mouthfeel lubricates, and sea food flavor is given prominence to, the fresh perfume (or spice) of taste, attractive color.Mutually collaborative by each component, with ensure instant shrimp paste of the present invention color and luster, local flavor, mouthfeel and tissue morphology.
As preferably, described compound stabilizer is made up of the component of following mass percent: 10 ~ 15% phytic acid, 5 ~ 10% rosemary, 3 ~ 5% soybean polyoses, 5 ~ 10% guar gums, 5 ~ 10% soybean lecithins, and surplus is converted starch.Compound stabilizer is the key point ensureing instant shrimp paste stability of the present invention, and wherein, phytic acid has extremely strong complexing and non-oxidizability, can play preservation, can suppress the generation of guanite simultaneously; Rosemary antioxidant is a kind of natural, can effectively prevent shrimp sauce oxidation deterioration, and has antibacterial, safety non-toxic, the characteristic such as high temperature resistant, effectively can extend the shelf-life of shrimp paste; Soybean polyoses can strengthen the reflecting feel of product, stablizes micro-nutrient composition, protection moisture, avoids separating out moisture, and increases the thick sense of product; Guar gum is thickener, and the overall viscosity of sauce can be made to keep evenly, there will not be lamination, and can not hardening in upper strata, making product have good mobility; Converted starch can make this product uniform and smooth, viscosity and color good, also help the mobility improving sauce body, strengthen adhering sense and wall built-up sense, thus improve the tissue morphology of sauce body; Soybean lecithin has good peptizaiton, and energy stable grease is not stratified, increases the stability of system, and soybean lecithin also has peptizaiton simultaneously, each component in form stable agent can be made dispersed, and can effectively prevent converted starch from luming.The mutual synergy of each component in compound stabilizer of the present invention, makes sauce body have good viscosity, mouthfeel and tissue morphology.
A preparation method for instant shrimp paste, is characterized in that, comprises the following steps:
(1) shrimp pastes standby: take out and drain away the water after the raw material shrimp after cleaning is soaked 30 ~ 60min in Ozone Water, add shrimp after being broken into shrimp paste and stick with paste the saccharomycete of quality 3 ~ 5 ‰ in 25 ~ 30 DEG C of bottom fermentation 30 ~ 40min, finally at 90 ~ 95 DEG C, heat 3 ~ 5min, stand-by after cooling.Soaked in Ozone Water by raw material shrimp, one is disinfection, and raw material shrimp can be avoided putrid and deteriorated during the fermentation; Two is that ozone can provide oxygen during the fermentation, ensures that the internal environment of earlier fermentation is aerobic environment, avoids culture propagation to produce alcohol, affects product quality; Saccharomycete cost is low, effectively can be removed the bitter off-flavors of raw material shrimp, make shrimp paste have special fermenting aroma, and greatly can improve the local flavor of shrimp paste by fermentation.
(2) baste preparation: when salad oil being heated to 30 ~ 40 DEG C, add black bean sauce, peanut butter, pepper powder and chilli powder to stir-fry rapidly, the water of black bean sauce, peanut butter, pepper powder and chilli powder gross mass 5 ~ 10 times is incorporated as when fragrance is blown out, boil and add salt, white sugar to boiling, cooling, obtains baste.
(3) allotment boils: stuck with paste by shrimp after adding in baste and stirring and boil, add cooking wine, green onion ginger juice and compound stabilizer, keep boiling to continue infusion and reach more than 95% to solid content, add and stir, after filling, sterilization, namely obtain instant shrimp paste after cooling.
As preferably, in step (1), the concentration of ozone ozone in water is 0.8 ~ 1.2mg/L, and the mass ratio of raw material shrimp and Ozone Water is 1:3 ~ 5.
As preferably, stir once every 5 ~ 10min between yeast phase in step (1).The heat that stirring can make fermentation produce sheds in time, ensures that the fermentation temperature of zymotic fluid keeps stable, is conducive to entering of oxygen simultaneously, maintains whole sweat and be in aerobic environment all the time.
Therefore, the present invention has following beneficial effect:
(1) the glossy light of instant shrimp paste of the present invention, bright-coloured and glossy, and thickness is moderate, tissue morphology is evenly fine and smooth, and without lamination, salinity is low, changes the high salt taste of traditional shrimp paste, more meet popular taste;
(2) preparation method of instant shrimp paste of the present invention abandons the preparation method of traditional shrimp paste of knowing clearly, and processing step is simple, and manufacturing cycle is short, and cost is low, is applicable to large-scale industrial production, and not easily contaminated in preparation process, and security is high.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A kind of instant shrimp paste, is made up of the component of following mass percentage: 10% black bean sauce, 5% peanut butter, 5% cooking wine, 3% salad oil, 1% salt, 5% white sugar, 0.5% pepper powder, 1% chilli powder, 1% chickens' extract, 3% green onion ginger juice, 3% compound stabilizer, surplus is shrimp paste, wherein, compound stabilizer is made up of the component of following mass percent: 15% phytic acid, 5% rosemary, 3% soybean polyoses, 5% guar gum, 5% soybean lecithin, surplus is converted starch.
A preparation method for instant shrimp paste, comprises the following steps:
(1) shrimp pastes standby: take out and drain away the water after the raw material shrimp after cleaning is soaked 30min in Ozone Water, add shrimp after being broken into shrimp paste and stick with paste the saccharomycete of quality 3 ‰ in 30 DEG C of bottom fermentation 30min, finally at 95 DEG C, heat 3min, stand-by after cooling, stir once every 5min between yeast phase, the concentration of ozone ozone in water is 1.2mg/L, and the mass ratio of raw material shrimp and Ozone Water is 1:3.
(2) baste preparation: when salad oil being heated to 30 DEG C, add black bean sauce, peanut butter, pepper powder and chilli powder to stir-fry rapidly, the water of black bean sauce, peanut butter, pepper powder and chilli powder gross mass 10 times is incorporated as when fragrance is blown out, boil and add salt, white sugar to boiling, cooling, obtains baste.
(3) allotment boils: stuck with paste by shrimp after adding in baste and stirring and boil, add cooking wine, green onion ginger juice and compound stabilizer, keep boiling to continue infusion and reach 95% to solid content, add and stir, after filling, sterilization, namely obtain instant shrimp paste after cooling.
Embodiment 2
A kind of instant shrimp paste, is made up of the component of following mass percentage: 12% black bean sauce, 7% peanut butter, 6% cooking wine, 4% salad oil, 2% salt, 7% white sugar, 0.7% pepper powder, 2% chilli powder, 2% chickens' extract, 4 green onion ginger juice, 4% compound stabilizer, surplus is shrimp paste, wherein, compound stabilizer is made up of the component of following mass percent: 12% phytic acid, 8% rosemary, 4% soybean polyoses, 6% guar gum, 7% soybean lecithin, surplus is converted starch.
A preparation method for instant shrimp paste, comprises the following steps:
(1) shrimp pastes standby: take out and drain away the water after the raw material shrimp after cleaning is soaked 30 ~ 60min in Ozone Water, add shrimp after being broken into shrimp paste and stick with paste the saccharomycete of quality 3 ~ 5 ‰ in 25 ~ 30 DEG C of bottom fermentation 30 ~ 40min, finally at 90 ~ 95 DEG C, heat 3 ~ 5min, stand-by after cooling, stir once every 5 ~ 10min between yeast phase, the concentration of ozone ozone in water is 0.8 ~ 1.2mg/L, and the mass ratio of raw material shrimp and Ozone Water is 1:3 ~ 5.
(2) baste preparation: when salad oil being heated to 35 DEG C, add black bean sauce, peanut butter, pepper powder and chilli powder to stir-fry rapidly, the water of black bean sauce, peanut butter, pepper powder and chilli powder gross mass 6 times is incorporated as when fragrance is blown out, boil and add salt, white sugar to boiling, cooling, obtains baste.
(3) allotment boils: stuck with paste by shrimp after adding in baste and stirring and boil, add cooking wine, green onion ginger juice and compound stabilizer, keep boiling to continue infusion and reach more than 96% to solid content, add and stir, after filling, sterilization, namely obtain instant shrimp paste after cooling.
Embodiment 3
A kind of instant shrimp paste, is made up of the component of following mass percentage: 20% black bean sauce, 10% peanut butter, 10% cooking wine, 5% salad oil, 3% salt, 10% white sugar, 1% pepper powder, 3% chilli powder, 3% chickens' extract, 5% green onion ginger juice, 5% compound stabilizer, surplus is shrimp paste, wherein, compound stabilizer is made up of the component of following mass percent: 10% phytic acid, 10% rosemary, 5% soybean polyoses, 10% guar gum, 10% soybean lecithin, surplus is converted starch.
A preparation method for instant shrimp paste, comprises the following steps:
(1) shrimp pastes standby: take out and drain away the water after the raw material shrimp after cleaning is soaked 60min in Ozone Water, add shrimp after being broken into shrimp paste and stick with paste the saccharomycete of quality 5 ‰ in 25 DEG C of bottom fermentation 40min, finally at 90 DEG C, heat 5min, stand-by after cooling, stir once every 5min between yeast phase, the concentration of ozone ozone in water is 0.8mg/L, and the mass ratio of raw material shrimp and Ozone Water is 1:5.
(2) baste preparation: when salad oil being heated to 40 DEG C, add black bean sauce, peanut butter, pepper powder and chilli powder to stir-fry rapidly, the water of black bean sauce, peanut butter, pepper powder and chilli powder gross mass 5 times is incorporated as when fragrance is blown out, boil and add salt, white sugar to boiling, cooling, obtains baste.
(3) allotment boils: stuck with paste by shrimp after adding in baste and stirring and boil, add cooking wine, green onion ginger juice and compound stabilizer, keep boiling to continue infusion and reach 97% to solid content, add and stir, after filling, sterilization, namely obtain instant shrimp paste after cooling.
Instant shrimp paste quality index of the present invention is as follows:
1. organoleptic indicator
Color and luster: glossy light, in bronzing;
Smell: free from extraneous odour, shrimp taste is strong, also has light sauce fragrance,
Mouthfeel: sauce matter is fine and smooth in granular sensation, and fresh, salted palatability, aftertaste is micro-peppery;
Tissue morphology: in semi-fluid condition, sticky moderate, form is homogeneous, without precipitation and lamination, without the visible exogenous impurity of naked eyes.
2. physical and chemical index
Solid content >=net weight 95%, fat >=12%, amino nitrogen >=0.5%, protein >=16%, salt content≤4%.
3. microbiological indicator
Total plate count≤10/g, Escherichia coli≤10/100g, pathogenic bacteria must not detect.
The glossy light of instant shrimp paste of the present invention, bright-coloured and glossy, thickness is moderate, tissue morphology is evenly fine and smooth, and without lamination, salinity is low, changes the high salt taste of traditional shrimp paste, more meets popular taste; And the preparation method of instant shrimp paste of the present invention abandons the preparation method of traditional shrimp paste of knowing clearly, processing step is simple, and manufacturing cycle is short, and cost is low, is applicable to large-scale industrial production, and not easily contaminated in preparation process, and security is high.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (3)
1. an instant shrimp paste, it is characterized in that, be made up of the component of following mass percentage: 10 ~ 20% black bean sauces, 5 ~ 10% peanut butter, 5 ~ 10% cooking wine, 3 ~ 5% salad oils, 1 ~ 3% salt, 5 ~ 10% white sugar, 0.5 ~ 1% pepper powder, 1 ~ 3% chilli powder, 1 ~ 3% chickens' extract, 3 ~ 5% green onion ginger juice, 3 ~ 5% compound stabilizers, surplus is shrimp paste, and wherein said compound stabilizer is made up of the component of following mass percent: 10 ~ 15% phytic acid, 5 ~ 10% rosemary, 3 ~ 5% soybean polyoses, 5 ~ 10% guar gums, 5 ~ 10% soybean lecithins, surplus is converted starch.
2. a preparation method for instant shrimp paste as claimed in claim 1, is characterized in that, comprises the following steps:
(1) shrimp pastes standby: take out and drain away the water after the raw material shrimp after cleaning is soaked 30 ~ 60min in Ozone Water, add shrimp after being broken into shrimp paste and stick with paste the saccharomycete of quality 3 ~ 5 ‰ in 25 ~ 30 DEG C of bottom fermentation 30 ~ 40min, finally at 90 ~ 95 DEG C, heat 3 ~ 5min, stand-by after cooling, the concentration of ozone ozone in water is 0.8 ~ 1.2mg/L, and the mass ratio of raw material shrimp and Ozone Water is 1:3 ~ 5;
(2) baste preparation: when salad oil being heated to 30 ~ 40 DEG C, add black bean sauce, peanut butter, pepper powder and chilli powder to stir-fry rapidly, the water of black bean sauce, peanut butter, pepper powder and chilli powder gross mass 5 ~ 10 times is incorporated as when fragrance is blown out, boil and add salt, white sugar to boiling, cooling, obtains baste;
(3) allotment boils: stuck with paste by shrimp after adding in baste and stirring and boil, add cooking wine, green onion ginger juice and compound stabilizer, keep boiling to continue infusion and reach more than 95% to solid content, add chickens' extract and stir, after filling, sterilization, namely obtain instant shrimp paste after cooling.
3. preparation method according to claim 2, is characterized in that, stirs once in step (1) between yeast phase every 5 ~ 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099612.0A CN104055059B (en) | 2014-03-18 | 2014-03-18 | A kind of instant shrimp paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099612.0A CN104055059B (en) | 2014-03-18 | 2014-03-18 | A kind of instant shrimp paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104055059A CN104055059A (en) | 2014-09-24 |
| CN104055059B true CN104055059B (en) | 2015-12-30 |
Family
ID=51543217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410099612.0A Active CN104055059B (en) | 2014-03-18 | 2014-03-18 | A kind of instant shrimp paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055059B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231414A (en) * | 2015-10-10 | 2016-01-13 | 安徽卫食园肉类食品有限公司 | Cicada pupa sauce preparation method |
| CN105768040A (en) * | 2016-03-08 | 2016-07-20 | 马鞍山市十月丰食品有限公司 | Preparation method of shrimp sauce |
| CN105942464A (en) * | 2016-05-10 | 2016-09-21 | 浙江海洋大学 | Pungent and spicy seafood sauce and processing technology thereof |
| CN105942466A (en) * | 2016-05-10 | 2016-09-21 | 浙江海洋大学 | Hot and spicy seafood sauce and processing technology thereof |
| CN106798307A (en) * | 2017-01-19 | 2017-06-06 | 杨白宇 | Shrimp paste and preparation method thereof |
| CN107125706A (en) * | 2017-04-19 | 2017-09-05 | 马鞍山市十月丰食品有限公司 | A kind of peppery garlicky instant shrimp paste and preparation method thereof |
| CN107087756B (en) * | 2017-04-21 | 2021-01-05 | 浙江省海洋开发研究院 | Shrimp meat sauce for making seafood-flavor noodles |
| 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 |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN107772424A (en) * | 2017-10-23 | 2018-03-09 | 安徽滁州多利食品有限公司 | The preparation technology of tomato salad's sauce |
| CN108095045A (en) * | 2018-01-11 | 2018-06-01 | 马鞍山市十月丰食品有限公司 | A kind of shrimp paste and preparation method thereof |
| CN108967929A (en) * | 2018-08-06 | 2018-12-11 | 天津市滨海新区三利水产商贸有限公司 | A kind of fast preparation method of shrimp paste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1931018A (en) * | 2005-09-12 | 2007-03-21 | 蒋佃水 | Making process of serial instant shrimp seasonings |
| CN101427762A (en) * | 2008-11-29 | 2009-05-13 | 山东俚岛海洋科技股份有限公司 | Instant shrimp paste and preparation method thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
| CN103461959A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Formula and preparing method of instant dried small shrimp sauce |
| CN103621975A (en) * | 2013-11-14 | 2014-03-12 | 宋吉昌 | Process for producing spicy shrimp sauce |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2894982B2 (en) * | 1996-02-22 | 1999-05-24 | 純 大町 | Seasoning sauce and pilaf using it |
-
2014
- 2014-03-18 CN CN201410099612.0A patent/CN104055059B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1931018A (en) * | 2005-09-12 | 2007-03-21 | 蒋佃水 | Making process of serial instant shrimp seasonings |
| CN101427762A (en) * | 2008-11-29 | 2009-05-13 | 山东俚岛海洋科技股份有限公司 | Instant shrimp paste and preparation method thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
| CN103461959A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Formula and preparing method of instant dried small shrimp sauce |
| CN103621975A (en) * | 2013-11-14 | 2014-03-12 | 宋吉昌 | Process for producing spicy shrimp sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104055059A (en) | 2014-09-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104055059B (en) | A kind of instant shrimp paste and preparation method thereof | |
| CN100372479C (en) | Production technology of edible fungus wine pickled instant food | |
| CN105707818B (en) | A kind of acid bamboo shoot flavor seasoning packet production method | |
| CN101427762A (en) | Instant shrimp paste and preparation method thereof | |
| CN103181533B (en) | Compound seasoning and preparation method thereof | |
| CN105266135A (en) | Caviar and preparation method thereof | |
| CN104172000A (en) | Preparation method of chili sauce | |
| CN103099165A (en) | Seasoning | |
| CN106490501A (en) | A kind of processing method of sauced duck meat | |
| CN104026522A (en) | Low-salt temperature change curing method of leaf mustard sauce products | |
| CN104073410A (en) | Taro liquor brewing method | |
| KR101589173B1 (en) | Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method | |
| CN107125706A (en) | A kind of peppery garlicky instant shrimp paste and preparation method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| CN105077184A (en) | Sour and hot flavored fresh chili sauce | |
| CN104946456A (en) | Brewage method of purple black aromatic glutinous rice wine | |
| CN107897862A (en) | A kind of Black Fungus with Mustard Sauce sauce and preparation method thereof | |
| KR20120000073U (en) | Fermented soy sauce spice manufacturing methods | |
| KR20160039102A (en) | Kochujang using sweet potato and process for preparation thereof | |
| CN104783117A (en) | Preparation method of mushroom seasoning | |
| CN104905228A (en) | Chicken bone chili sauce and preparation method thereof | |
| CN107125608A (en) | A kind of spicy beef can and preparation method thereof | |
| CN104522628A (en) | Dried edible mushrooms and processing process thereof | |
| CN104585711A (en) | Seafood sauce fragrance chili sauce and production method thereof |
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 | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20140924 Assignee: Zhoushan Lingxian Marine Biotechnology Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980040787 Denomination of invention: A ready to eat shrimp sauce and its preparation method Granted publication date: 20151230 License type: Common License Record date: 20230830 Application publication date: 20140924 Assignee: Zhoushan Jinghe Food Co.,Ltd. Assignor: ZHEJIANG MARINE DEVELOPMENT Research Institute Contract record no.: X2023980040686 Denomination of invention: A ready to eat shrimp sauce and its preparation method Granted publication date: 20151230 License type: Common License Record date: 20230828 |
|
| EE01 | Entry into force of recordation of patent licensing contract |