CN104126822A - Canned spicy peeled shrimp and preparation method thereof - Google Patents

Abstract

The invention discloses a canned spicy peeled shrimp and a preparation method, the canned spicy peeled shrimp comprises the following raw materials by weight: 100-120 parts of peeled shrimp, 40-50 parts of edible oil, 2-4 parts of ginger, 1-2 parts of fistular onion bulb, 2-3 parts of garlic, 3-5 parts of dry Chinese prickly ash, 3-5 parts of dry hot red pepper, 2-5 parts of cooking wine, 2-4 parts of white vinegar and 2-5 parts of salt. The preparation method comprises the following steps: 1)cleaning peeled shrimp, adding salt, ginger and cooking wine, uniformly stirring, preserving for 2-4 hours, 2)adding edible oil in a pan for heating, adding ginger, fistular onion bulb, garlic, dry Chinese prickly ash and dry hot red pepper for frying for 1-2 minutes, adding the preserved peeled shrimp, frying for 5-8 minutes, then adding cooking wine, white vinegar and salt, frying for 1 minute and drawing; and 3)canning, disinfecting for 15-20 minutes at 121 DEG C, and sealing the cans under vacuum. The canned peeled shrimp has spicy and fragrant taste, no essence and antiseptic can be added, the canned peeled shrimp has the advantages of health and convenient eating, and is particularly suitable for household travel standby.

Description

A kind of spicy peeled shrimp can and preparation method thereof

Technical field

The invention belongs to can processing field, be specifically related to a kind of spicy peeled shrimp can and preparation method thereof.

Background technology

Investigation from China Food Industry Association shows, the constantly increase of along with the raising of resident living level, going on a journey, travel, food consumption idea and mode quietly change, a lot of families attempt to free from kitchen, reduce fume pollution, alleviate housework.Tinned food is just convenient, healthy with it, the feature of easy storage, has adapted to people's daily need, day by day welcomed by the people.In addition, China's can level of consumption is also very low, and with year consumption figure calculating per capita, the U.S. is 90 kilograms, and West Europe is 50 kilograms, and Japan is 23 kilograms, and China is only 1 kilogram.Visible, domestic market not yet really starts, and has a high potential.

There is following problem in existing can:

1. contain anticorrisive agent.For extending storage life, tinned food will add anticorrisive agent in manufacturing process, and often edible all have infringement to liver, kidney.

2. contain additive.In order to make can more delicious, in process, can add the additives such as spices, pigment, artificial flavors, often eat harmful.

Peeled shrimp, a kind of food.Selecting shrimp alive is raw material, cleans shrimp body with clear water, removes shrimp head, shrimp tail and shrimp shell.Pure shrimp after peeling off is peeled shrimp.Peeled shrimp dish, because light tasty and refreshing, is easy to digestion, and old children is all suitable, and welcome by a person sponging on an aristocrat.

Peeled shrimp is nutritious, is fish, egg, milk several times to tens times containing protein; Also contain the compositions such as the mineral matters such as abundant potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food;

In shrimp, contain abundant magnesium, magnesium has important regulating action to cardiomotility, can well protect cardiovascular system, and it can reduce Blood Cholesterol content, prevents artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction.

On market, also do not have now peeled shrimp can to occur, this is a very large market, is therefore necessary to study a kind of industrialized preparing process of peeled shrimp can.

Summary of the invention

The object of the invention is to provide a kind of spicy peeled shrimp can and preparation method thereof.

Technical scheme of the present invention is: a kind of spicy peeled shrimp can, and the weight of its raw material consists of: peeled shrimp 100-120 part, edible oil 40-50 part, ginger 2-4 part, Bulbus Allii Fistulosi 1-2 part, garlic 2-3 part, dried flower green pepper 3-5 part, chilli 3-5 part, cooking wine 2-5 part, light-coloured vinegar 2-4 part, salt 2-5 part.

Further, the weight of its raw material consists of: 100 parts, peeled shrimp, 50 parts of edible oils, 4 parts of ginger, 1 part of Bulbus Allii Fistulosi, 3 parts, garlic, 3 parts of dried flower greens pepper, 5 parts of chillis, 2 parts of cooking wine, 4 parts of light-coloured vinegars, 5 parts of salt.

Its preparation method is:

(1) peeled shrimp is cleaned, and adds salt, ginger, cooking wine, stirs, and pickles 2-4 hour;

(2) in pot, add edible rusting heat, add ginger, Bulbus Allii Fistulosi, garlic, dried flower green pepper, chilli explodes 1-2 minute, adds the peeled shrimp of pickling, and fried 5-8 minute, then adds cooking wine, and light-coloured vinegar and salt are off the pot after stir-frying 1 minute;

(3) tinning, 121 DEG C of sterilizing 15-20 minute, vacuum sealing and get final product.

The present invention compared with prior art tool has the following advantages:

The spicy fresh perfume (or spice) of peeled shrimp can of the present invention, does not add any essence and anticorrisive agent, health, instant, is the standing can of travelling at home.

Detailed description of the invention

Embodiment 1

A kind of spicy peeled shrimp can, the weight of its raw material consists of: 120 parts, peeled shrimp, 50 parts of edible oils, 2 parts of ginger, 1 part of Bulbus Allii Fistulosi, 3 parts, garlic, 3 parts of dried flower greens pepper, 5 parts of chillis, 2 parts of cooking wine, 2 parts of light-coloured vinegars, 5 parts of salt.

Its preparation method is:

(1) peeled shrimp is cleaned, and adds salt, ginger, cooking wine, stirs, and pickles 2 hours;

(2) in pot, add edible rusting heat, add ginger, Bulbus Allii Fistulosi, garlic, dried flower green pepper, fried 1 minute of chilli, adds the peeled shrimp of pickling, and fried 8 minutes, then add cooking wine, light-coloured vinegar and salt, off the pot after stir-frying 1 minute;

(3) tinning, 121 DEG C of sterilizings 15 minutes, vacuum sealing and get final product.

Embodiment 2

A kind of spicy peeled shrimp can, the weight of its raw material consists of: 100 parts, peeled shrimp, 40 parts of edible oils, 4 parts of ginger, 1 part of Bulbus Allii Fistulosi, 3 parts, garlic, 5 parts of dried flower greens pepper, 3 parts of chillis, 5 parts of cooking wine, 4 parts of light-coloured vinegars, 2 parts of salt.

Its preparation method is:

(1) peeled shrimp is cleaned, and adds salt, ginger, cooking wine, stirs, and pickles 4 hours;

(2) in pot, add edible rusting heat, add ginger, Bulbus Allii Fistulosi, garlic, dried flower green pepper, fried 2 minutes of chilli, adds the peeled shrimp of pickling, and deep fry for five minutes, then adds cooking wine, and light-coloured vinegar and salt are off the pot after stir-frying 1 minute;

(3) tinning, 121 DEG C of sterilizings 18 minutes, vacuum sealing and get final product.

Embodiment 3

A kind of spicy peeled shrimp can, the weight of its raw material consists of: 100 parts, peeled shrimp, 50 parts of edible oils, 4 parts of ginger, 1 part of Bulbus Allii Fistulosi, 3 parts, garlic, 3 parts of dried flower greens pepper, 5 parts of chillis, 2 parts of cooking wine, 4 parts of light-coloured vinegars, 5 parts of salt.

Its preparation method is:

(1) peeled shrimp is cleaned, and adds salt, ginger, cooking wine, stirs, and pickles 3 hours;

(2) in pot, add edible rusting heat, add ginger, Bulbus Allii Fistulosi, garlic, dried flower green pepper, fried 2 minutes of chilli, adds the peeled shrimp of pickling, and fried 6 minutes, then add cooking wine, light-coloured vinegar and salt, off the pot after stir-frying 1 minute;

(3) tinning, 121 DEG C of sterilizings 20 minutes, vacuum sealing and get final product.

The above embodiment has only expressed the application's detailed description of the invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, not departing under the prerequisite of present techniques plan plot, can also make some distortion and improvement, these all belong to the application's protection domain.

Claims (3)

1. a spicy peeled shrimp can, is characterized in that, the weight of its raw material consists of: peeled shrimp 100-120 part, edible oil 40-50 part, ginger 2-4 part, Bulbus Allii Fistulosi 1-2 part, garlic 2-3 part, dried flower green pepper 3-5 part, chilli 3-5 part, cooking wine 2-5 part, light-coloured vinegar 2-4 part, salt 2-5 part.

2. the spicy peeled shrimp can of one according to claim 1, is characterized in that, the weight of its raw material consists of: 100 parts, peeled shrimp, 50 parts of edible oils, 4 parts of ginger, 1 part of Bulbus Allii Fistulosi, 3 parts, garlic, 3 parts of dried flower greens pepper, 5 parts of chillis, 2 parts of cooking wine, 4 parts of light-coloured vinegars, 5 parts of salt.

3. the preparation method of a kind of spicy peeled shrimp can according to claim 1, is characterized in that, its preparation method is:

(1) peeled shrimp is cleaned, and adds salt, ginger, cooking wine, stirs, and pickles 2-4 hour;

(2) in pot, add edible rusting heat, add ginger, Bulbus Allii Fistulosi, garlic, dried flower green pepper, chilli explodes 1-2 minute, adds the peeled shrimp of pickling, and fried 5-8 minute, then adds cooking wine, and light-coloured vinegar and salt are off the pot after stir-frying 1 minute;

(3) tinning, 121 DEG C of sterilizing 15-20 minute, vacuum sealing and get final product.