CN104222951A - Semisolid dried small shrimp sauce seasoning and production method thereof - Google Patents
Semisolid dried small shrimp sauce seasoning and production method thereof Download PDFInfo
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- CN104222951A CN104222951A CN201410521782.3A CN201410521782A CN104222951A CN 104222951 A CN104222951 A CN 104222951A CN 201410521782 A CN201410521782 A CN 201410521782A CN 104222951 A CN104222951 A CN 104222951A
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- 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
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Abstract
The invention relates to a semisolid dried small shrimp sauce seasoning. The semisolid dried small shrimp sauce seasoning is characterized by comprising, by weight, the following ingredients: vegetable oil 50-80 parts, dried small shrimps 10-20 parts, dried pepper 2-15 parts, fresh ginger 1-10 parts, fresh garlic 1-10 parts, seasoning liquid 5-10 parts and gourmet powder 0.51 part, wherein the vegetable oil contains essential oil, and the essential oil accounts for 3%-8% of specific gravity of the vegetable oil. The invention further provides a production method of the semisolid dried small shrimp sauce seasoning. The production method comprises the following steps of 1 raw material processing; 2 essential oil manufacture; 3 dried small shrimp pre-processing; 4 heating and 5 cooling and filling. Compared with the prior art, the semisolid dried small shrimp sauce seasoning is simple and convenient to manufacture and has abundant smell fragrance and taste, the semisolid dried small shrimps is subjected to pretreatment in the prepared seasoning liquid, so that dried small shrimp particles are sweet and attractive in color and luster, dried small shrimp sauce is spicy-oriented, and the semisolid dried small shrimp sauce seasoning does not contain any preservative and has the advantages of being natural, healthy and long in retention period.
Description
Technical field
Formula that the present invention relates to seasoning sauce material and preparation method thereof, particularly relates to a kind of semi-solid dried small shrimp sauce flavoring and preparation method thereof.
Background technology
Along Zhejiang Coast such as the marine sites such as Wenzhou, Ningbo, Zhoushan have good shrimp resource, and abundant marine products raw material sources bring high dried small shrimp output, and the shrimp fished in a large number mainly utilizes to make dried small shrimp.Dried small shrimp is nutritious, and protein content is high, containing the material that a large amount of free amino acid, low peptide, core former times acid relationship compound etc. are relevant with fish and shellfish local flavor; With regard to the protein content of dried small shrimp, every 100g dried small shrimp containing 39.3g, is much higher than large yellow croaker, the meat products such as aquatic products and beef, pork, chicken such as Huang is copied, prawn, hairtail, butterfish.Another large feature of dried small shrimp is mineral matter quantity, abundant species, and except the I lacked containing Lu Sheng, limnobios, the content of iron, calcium, phosphorus is also very abundant, and the content of every 100g dried small shrimp calcium and phosphorus is 991mg and 582mg.So the title that dried small shrimp have " calcium storehouse ".Dried small shrimp is also containing abundant magnesium elements, and magnesium has important regulating action to cardiomotility, can protect cardiovascular system well, can reduce the cholesterol level in blood, has certain effect for prevention of arterial sclerosis, hypertension and myocardial infarction; Dried small shrimp also has calm effect, is commonly used to disease such as treatment neurasthenia, vegetative nerve functional disturbance etc.The elderly often eats dried small shrimp, and self can be prevented because of the osteoporosis caused by calcium deficiency; Some dried small shrimp are put, to improving appetite and building up health all very beneficial in the food of the elderly.
In order to make full use of the nutritional labeling of dried small shrimp, commercially often see the auxiliary material utilizing dried small shrimp and other a large amount of seasonings, as the semi-solid sauce flavoring of other sauce such as sesame, sea-tangle, green pepper or soya sauce, the dried small shrimp sauce be made, particularly can see application number be 201010567756.6 Chinese invention patent application " dry sauce of shrimp husk sesame chili and preparation method thereof " and application number be 201010567753.2 Chinese invention patent application " dry sauce of dried small shrimp sea-tangle capsicum and preparation method thereof ".Although increase sesame or sea-tangle in the dry sauce of capsicum, the mouthfeel of the dry sauce of capsicum can be enriched, the mouthfeel that dried small shrimp is originally delicious can be destroyed.
Although existing capsicum dry sauce kind is more in addition, oily capsicum dry sauce kind is also too numerous to enumerate.But the oily capsicum dryed product on market mainly through adding a large amount of anticorrisive agent and high salt, the method for high oil extends the shelf life, and improve product special flavour quality by adding the method such as multiple essence and flavoring agent and antioxidant, prevent grease oxidation rancid, its security and nutritive value troubling.Meanwhile, existing capsicum does the scarlet not gloss in dark reddish brown pool, and form is rarer, and fermentation fragrance is poor, and smell harmony is poor.Therefore, for preserving and play the mouthfeel of dried small shrimp deliciousness to greatest extent, need to improve further the work that adds of dried small shrimp sauce.
Summary of the invention
A technical problem to be solved by this invention provides a kind of for the present situation of prior art effectively to keep dried small shrimp delicious mouthfeel and the scarlet semi-solid dried small shrimp sauce flavoring of color and luster originally.
Another technical problem to be solved by this invention provides a kind of for the present situation of prior art do not add any anticorrisive agent and have long storage life and the semi-solid dried small shrimp sauce flavoring of rich in taste.
Another technical problem to be solved by this invention is present situation for prior art and provides a kind of preparation method preparing above-mentioned semi-solid dried small shrimp sauce flavoring.
The present invention for solving the problems of the technologies described above adopted technical scheme is: this semi-solid dried small shrimp sauce flavoring, is characterized in that: comprise following weight component:
Vegetable oil 50 ~ 80 parts, 4 ~ 25 parts, dried small shrimp, dry 2 ~ 15 parts of capsicum, fresh ginger 1 ~ 10 part, fresh garlic 1 ~ 10 part, baste 5 ~ 10 parts, monosodium glutamate 0.5 ~ 1 part, containing perfumery oil and the proportion that described perfumery oil accounts for vegetable oil is 3% ~ 8% in described vegetable oil, wherein perfumery oil comprises following weight component:
Capsicum does 20 ~ 25 parts, spice 1.0 ~ 2.5 parts, edible salt 3 ~ 5 parts, 5 ~ 6 parts, soy sauce, black sesame powder 3 ~ 5 parts, 15 ~ 20 parts, water, vegetable oil 90 ~ 100 parts; And described spice comprises 0.1 ~ 0.6 part, Chinese prickly ash, anise 0.8 ~ 1.2 part, ginger powder 0.6 ~ 1 part;
Wherein said baste comprises following weight component:
20 ~ 30 parts, soy sauce, edible salt 10 ~ 12 parts, 15 ~ 20 parts, sugar, 10 ~ 20 parts, water.
As preferably, described perfumery oil comprises following weight component: dry 22 ~ 25 parts of capsicum, 0.2 ~ 0.4 part, Chinese prickly ash, anistree 0.9 ~ 1.0 part, ginger powder 0.7 ~ 0.9 part, edible salt 4 ~ 5 parts, 5 parts, soy sauce, black sesame powder 4 ~ 5 parts, 18 ~ 20 parts, water, vegetable oil 92 ~ 100 parts.
As preferably, described vegetable oil can be selected from the combination of one or more of following oil: peanut oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
The present invention also provides a kind of preparation method of semi-solid dried small shrimp sauce flavoring, it is characterized in that: comprise the steps:
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 5 ~ 40 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1 ~ 2mm for subsequent use after draining; It is for subsequent use that spice pulverized 40 ~ 50 mesh sieves, wherein 0.1 ~ 0.6 part, Chinese prickly ash, anise 0.8 ~ 1.2 part in spice, ginger powder 0.6 ~ 1 part;
2) making of perfumery oil: by dry for load weighted capsicum 20 ~ 25 parts, spice 0.1 ~ 1.2 part, edible salt 3 ~ 5 parts, 5 ~ 6 parts, soy sauce, black sesame powder 3 ~ 5 parts, adds water 15 ~ 20 parts and mixes thoroughly, pickle 4 ~ 5 hours, make spice-blends; Get vegetable oil 90 ~ 100 parts and be heated to 110 ~ 120 DEG C, pour spice-blends into, boil 25 ~ 35min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 20 ~ 30 parts, soy sauce, add edible salt 10 ~ 12 parts, 15 ~ 20 parts, sugar, add water 10 ~ 15 parts of dissolvings to mix well, make baste, then get 4 ~ 25 parts, dried small shrimp, add baste according to the ratio of baste and dried small shrimp 1:1.5 ~ 3, mix thoroughly, leave standstill 20 ~ 30min;
4) heating makes
First get 50 ~ 80 parts of vegetable oil and be preheated to 180 DEG C ~ 220 DEG C, add step 1 respectively wait being cooled to after 100 DEG C ~ 110 DEG C) in obtained 2 ~ 20 parts, ginger garlic end, dry 3 ~ 9 parts of capsicum, the ratio being 3% ~ 9% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 8 ~ 10min) dried small shrimp handled well, manufacturing process temperature need remain on more than 85 DEG C 15 ~ 30min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.5 ~ 1%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in more than 85 DEG C, and sealing is preserved.
As preferably, described step 1) in spice to pulverize 40 ~ 45 mesh sieves for subsequent use, wherein 0.2 ~ 0.5 part, Chinese prickly ash in spice, anistree 0.9 ~ 1.0 part, ginger powder 0.7 ~ 0.9 part.
As preferably, described step 3) in the pretreatment of dried small shrimp: first get 25 ~ 30 parts, soy sauce, add edible salt 10 ~ 11 parts, 16 ~ 19 parts, sugar, adds water 12 ~ 14 parts of dissolvings and mixes well, make baste, get 10 ~ 20 parts, dried small shrimp again, add baste according to the ratio of baste and dried small shrimp 1:2 ~ 3, mix thoroughly, leave standstill 30min;
As preferably, described step 4) in heating make: first get 60 ~ 70 parts of vegetable oil and be preheated to 200 DEG C, add step 1 respectively after being cooled to 110 DEG C) in obtained 5 ~ 10 parts, ginger garlic end, capsicum dry crushing 5 ~ 8 parts, the ratio being 4% ~ 6% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, after 10min, pour into by step 3) dried small shrimp handled well, manufacturing process temperature need remain on 90 DEG C of 20min, and add before pot monosodium glutamate obtain final finished, wherein the ratio of monosodium glutamate and final finished is 0.5 ~ 1%.
To be further illustrated by semi-solid dried small shrimp sauce flavoring subjective appreciation standard scale at interpolation perfumery oil with by the beneficial effect (specifically in table 1 and table 2) of baste process dried small shrimp in semi-solid dried small shrimp sauce flavoring below.
Effectiveness comparison after perfumery oil is added in table 1 the present invention
A kind of semi-solid dried small shrimp sauce flavoring of the present invention and preparation method thereof as shown in table 1,2, in general heating process, raw material oil and main former material dried small shrimp are processed, improve the smell of overall product, color and luster, mouthfeel, thus effectively implement example for a kind of appetizing seasoner products of extensive exploitation dried small shrimp raw material making provides; And raw material material of the present invention essence and lack, and rich in taste, very suitable large-scale promotion production.
Show as table 3 additionally by the physics and chemistry and microorganism detection that make product, the present invention does not add any anticorrisive agent, sanitary index is good, make full use of and played vegetable oil, natural anticorrosion function that capsicum does former material, while delicious food, ensure that health, be a kind of processing and fabricating method be worthy to be popularized.
Compared with prior art, the invention has the advantages that:
The first, technique is simple for production, make full use of raw material sources abundant, be worth the primary raw material of low, nutritious dried small shrimp as semi-solid sauce flavoring, remain the original overall appearance of dried small shrimp, highlight the distinctive delicious mouthfeel of dried small shrimp;
The second, add certain proportion in processing and making process through special perfumery oil, enriched sense of smell fragrance and the flavour of product, ensure that the attractive color of the fragrant peppery deliciousness of the mouthfeel of product and entirety;
Three, dried small shrimp is through the pre-treatment of preparation baste, ensures that powder sauce flavoring is uniformly distributed in sauce body, the sweet salty good to eat and attractive color of dried small shrimp particle, and after high-temperature process, mouthfeel is neither too hard, nor too soft;
Four, dried small shrimp sauce is based on the peppery taste of perfume (or spice), does not add any anticorrisive agent, has natural health, feature that storage life is longer;
Five, the fragrance of product is added by spice one side such as interpolation Chinese prickly ash, anise, ginger powder and capsicum do, be conducive to the fishy smell removing seafood, and through the spice composition that high temperature extracts, also there is natural antisepsis, capsicum do and Vitamin C content in sesame higher, there is stronger oxidation resistance, the shelf-life of favourable prolongation dried small shrimp sauce.
Detailed description of the invention
The invention will be further described by the following examples.
Embodiment 1
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 5 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1mm for subsequent use after draining; It is for subsequent use that spice pulverized 40 mesh sieves, wherein 0.1 part, Chinese prickly ash, anise 0.8 part in spice, ginger powder 0.6 part;
2) making of perfumery oil: by dry for load weighted capsicum 20 parts, spice 0.1 part, edible salt 3 parts, 5 parts, soy sauce, black sesame powder 3 parts, adds water 15 parts and mixes thoroughly, pickle 4 hours, make spice-blends; Get vegetable oil 90 parts and be heated to 110 DEG C, pour spice-blends into, boil 25min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 20 parts, soy sauce, adds edible salt 10 parts, 15 parts, sugar, adds water 10 parts of dissolvings and mixes well, make baste, then get 4 parts, dried small shrimp, add baste, mix thoroughly according to the ratio of baste and dried small shrimp 1:1.5, leaves standstill 20min;
4) heating makes
First get 50 parts of vegetable oil and be preheated to 180 DEG C, add step 1 respectively wait being cooled to after 100 DEG C) in obtained 2 parts, ginger garlic end, dry 3 parts of capsicum, the ratio being 3% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 8min) dried small shrimp handled well, manufacturing process temperature need remain on 85 DEG C of 15min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.5%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in 90 DEG C, and sealing is preserved.
Embodiment 2
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 40 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 2mm for subsequent use after draining; It is for subsequent use that spice pulverized 50 mesh sieves, wherein 0.6 part, Chinese prickly ash, anise 1.2 parts in spice, ginger powder 1 part;
2) making of perfumery oil: by dry for load weighted capsicum 25 parts, spice 1.2 parts, edible salt 5 parts, 6 parts, soy sauce, black sesame powder 5 parts, adds water 20 parts and mixes thoroughly, pickle 5 hours, make spice-blends; Get vegetable oil 100 parts and be heated to 120 DEG C, pour spice-blends into, boil 35min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 30 parts, soy sauce, adds edible salt 12 parts, 20 parts, sugar, adds water 15 parts of dissolvings and mixes well, make baste, then get 25 parts, dried small shrimp, add baste, mix thoroughly according to the ratio of baste and dried small shrimp 1:3, leaves standstill 30min;
4) heating makes
First get 60 parts of vegetable oil and be preheated to 220 DEG C, add step 1 respectively wait being cooled to after 110 DEG C) in obtained 20 parts, ginger garlic end, dry 9 parts of capsicum, the ratio being 9% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 10min) dried small shrimp handled well, manufacturing process temperature need remain on 95 DEG C of 30min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 1%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in 85 DEG C, and sealing is preserved.
Embodiment 3
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 10 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1.5mm for subsequent use after draining; It is for subsequent use that spice pulverized 40 mesh sieves, wherein 0.2 part, Chinese prickly ash, anise 0.9 part in spice, ginger powder 0.7 part;
2) making of perfumery oil: by dry for load weighted capsicum 21 parts, spice 0.4 part, edible salt 4 parts, 5.5 parts, soy sauce, black sesame powder 4 parts, adds water 17 parts and mixes thoroughly, pickle 4.2 hours, make spice-blends; Get vegetable oil 92 parts and be heated to 113 DEG C, pour spice-blends into, boil 26min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 22 parts, soy sauce, adds edible salt 11 parts, 16 parts, sugar, adds water 12 parts of dissolvings and mixes well, make baste, then get 10 parts, dried small shrimp, add baste, mix thoroughly according to the ratio of baste and dried small shrimp 1:1.6, leaves standstill 22min;
4) heating makes
First get 70 parts of vegetable oil and be preheated to 190 DEG C, add step 1 respectively wait being cooled to after 105 DEG C) in obtained 10 parts, ginger garlic end, dry 6 parts of capsicum, the ratio being 4% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 6min) dried small shrimp handled well, manufacturing process temperature need remain on 90 DEG C of 16min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.6%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in 92 DEG C, and sealing is preserved.
Embodiment 4
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 20 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1.6mm for subsequent use after draining; It is for subsequent use that spice pulverized 40 mesh sieves, wherein 0.4 part, Chinese prickly ash, anise 1.0 parts in spice, ginger powder 0.8 part;
2) making of perfumery oil: by dry for load weighted capsicum 23 parts, spice 0.6 part, edible salt 4 parts, 6 parts, soy sauce, black sesame powder 4 parts, adds water 18 parts and mixes thoroughly, pickle 4.6 hours, make spice-blends; Get vegetable oil 94 parts and be heated to 116 DEG C, pour spice-blends into, boil 28min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 24 parts, soy sauce, adds edible salt 11 parts, 18 parts, sugar, adds water 13 parts of dissolvings and mixes well, make baste, then get 12 parts, dried small shrimp, add baste, mix thoroughly according to the ratio of baste and dried small shrimp 1:2, leaves standstill 24min;
4) heating makes
First get 65 parts of vegetable oil and be preheated to 200 DEG C, add step 1 respectively wait being cooled to after 106 DEG C) in obtained 15 parts, ginger garlic end, dry 7 parts of capsicum, the ratio being 6% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 7min) dried small shrimp handled well, manufacturing process temperature need remain on 95 DEG C of 20min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.8%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in 94 DEG C, and sealing is preserved.
Embodiment 5
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 30 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1.8mm for subsequent use after draining; It is for subsequent use that spice pulverized 50 mesh sieves, wherein 0.5 part, Chinese prickly ash, anise 1.1 parts in spice, ginger powder 0.9 part;
2) making of perfumery oil: by dry for load weighted capsicum 24 parts, spice 1.0 parts, edible salt 4 parts, 6 parts, soy sauce, black sesame powder 4 parts, adds water 19 parts and mixes thoroughly, pickle 4.8 hours, make spice-blends; Get vegetable oil 98 parts and be heated to 119 DEG C, pour spice-blends into, boil 30min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 26 parts, soy sauce, adds edible salt 12 parts, 19 parts, sugar, adds water 14 parts of dissolvings and mixes well, make baste, then get 20 parts, dried small shrimp, add baste, mix thoroughly according to the ratio of baste and dried small shrimp 1:2.8, leaves standstill 28min;
4) heating makes
First get 80 parts of vegetable oil and be preheated to 210 DEG C, add step 1 respectively wait being cooled to after 108 DEG C) in obtained 18 parts, ginger garlic end, dry 8 parts of capsicum, the ratio being 8% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 8min) dried small shrimp handled well, manufacturing process temperature need remain on 98 DEG C of 25min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.9%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in 93 DEG C, and sealing is preserved.
Claims (7)
1. a semi-solid dried small shrimp sauce flavoring, is characterized in that: comprise following weight component:
Vegetable oil 50 ~ 80 parts, 4 ~ 25 parts, dried small shrimp, dry 2 ~ 15 parts of capsicum, fresh ginger 1 ~ 10 part, fresh garlic 1 ~ 10 part, baste 5 ~ 10 parts, monosodium glutamate 0.5 ~ 1 part, containing perfumery oil and the proportion that described perfumery oil accounts for vegetable oil is 3% ~ 8% in described vegetable oil, wherein perfumery oil comprises following weight component:
Capsicum does 20 ~ 25 parts, spice 1.0 ~ 2.5 parts, edible salt 3 ~ 5 parts, 5 ~ 6 parts, soy sauce, black sesame powder 3 ~ 5 parts, 15 ~ 20 parts, water, vegetable oil 90 ~ 100 parts; And described spice comprises 0.1 ~ 0.6 part, Chinese prickly ash, anise 0.8 ~ 1.2 part, ginger powder 0.6 ~ 1 part;
Wherein said baste comprises following weight component:
20 ~ 30 parts, soy sauce, edible salt 10 ~ 12 parts, 15 ~ 20 parts, sugar, 10 ~ 20 parts, water.
2. semi-solid dried small shrimp sauce flavoring according to claim 1, it is characterized in that described perfumery oil comprises following weight component: dry 22 ~ 25 parts of capsicum, 0.2 ~ 0.4 part, Chinese prickly ash, anise 0.6 ~ 1.0 part, ginger powder 0.7 ~ 0.9 part, edible salt 4 ~ 5 parts, 5 parts, soy sauce, black sesame powder 4 ~ 5 parts, 18 ~ 20 parts, water, vegetable oil 92 ~ 100 parts.
3. semi-solid dried small shrimp sauce flavoring according to claim 1 and 2, is characterized in that described vegetable oil can be selected from the combination of one or more of following oil: peanut oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
4. a preparation method for semi-solid dried small shrimp sauce flavoring as claimed in claim 1, is characterized in that: comprise the steps:
1) former material processing process: reject the impurity, chip etc. in dried small shrimp, for subsequent use; The capsicum screened does stalk, smashes to 5 ~ 40 orders for subsequent use; Ginger, garlic peeling are cleaned, and are chopped into 1 ~ 2mm for subsequent use after draining; It is for subsequent use that spice pulverized 40 ~ 50 mesh sieves, wherein 0.1 ~ 0.6 part, Chinese prickly ash, anise 0.8 ~ 1.2 part in spice, ginger powder 0.6 ~ 1 part;
2) making of perfumery oil: by dry for load weighted capsicum 20 ~ 25 parts, spice 0.1 ~ 1.2 part, edible salt 3 ~ 5 parts, 5 ~ 6 parts, soy sauce, black sesame powder 3 ~ 5 parts, adds water 15 ~ 20 parts and mixes thoroughly, pickle 4 ~ 5 hours, make spice-blends; Get vegetable oil 90 ~ 100 parts and be heated to 110 ~ 120 DEG C, pour spice-blends into, boil 25 ~ 35min, cool for subsequent use, perfumery oil completes;
3) pretreatment of dried small shrimp: first get 20 ~ 30 parts, soy sauce, add edible salt 10 ~ 12 parts, 15 ~ 20 parts, sugar, add water 10 ~ 15 parts of dissolvings to mix well, make baste, then get 4 ~ 25 parts, dried small shrimp, add baste according to the ratio of baste and dried small shrimp 1:1.5 ~ 3, mix thoroughly, leave standstill 20 ~ 30min;
4) heating makes
First get 50 ~ 80 parts of vegetable oil and be preheated to 180 DEG C ~ 220 DEG C, add step 1 respectively wait being cooled to after 100 DEG C ~ 110 DEG C) in obtained 2 ~ 20 parts, ginger garlic end, dry 3 ~ 9 parts of capsicum, the ratio being 3% ~ 9% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, pour into by step 3 after 8 ~ 10min) dried small shrimp handled well, manufacturing process temperature need remain on more than 85 DEG C 15 ~ 30min, and adding monosodium glutamate to obtain final finished before pot, wherein the ratio of monosodium glutamate and final finished is 0.5 ~ 1%.
5) cool filling
After heating completes, utilize container that sterilizing is good to carry out the hot filling of product in more than 85 DEG C, and sealing is preserved.
5. the preparation method of semi-solid dried small shrimp sauce according to claim 4, it is characterized in that: described step 1) in spice to pulverize 40 ~ 45 mesh sieves for subsequent use, wherein 0.2 ~ 0.5 part, Chinese prickly ash, anise 0.9 ~ 1.0 part in spice, ginger powder 0.7 ~ 0.9 part.
6. the preparation method of semi-solid dried small shrimp sauce flavoring according to claim 4, it is characterized in that: described step 3) in the pretreatment of dried small shrimp: first get 25 ~ 30 parts, soy sauce, add edible salt 10 ~ 11 parts, 16 ~ 19 parts, sugar, adds water 12 ~ 14 parts of dissolvings and mixes well, make baste, get 10 ~ 20 parts, dried small shrimp again, add baste according to the ratio of baste and dried small shrimp 1:2 ~ 3, mix thoroughly, leave standstill 30min.
7. the preparation method of semi-solid dried small shrimp sauce flavoring according to claim 4, it is characterized in that: described step 4) in heating make: first get 60 ~ 70 parts of vegetable oil and be preheated to 200 DEG C, add step 1 respectively after being cooled to 110 DEG C) in obtained 5 ~ 10 parts, ginger garlic end, capsicum dry crushing 5 ~ 8 parts, the ratio being 4% ~ 6% according to perfumery oil and vegetable oil again adds by step 2) in the perfumery oil made, after 10min, pour into by step 3) dried small shrimp handled well, manufacturing process temperature need remain on 90 DEG C of 20min, and add before pot monosodium glutamate obtain final finished, wherein the ratio of monosodium glutamate and final finished is 0.5 ~ 1%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410521782.3A CN104222951A (en) | 2014-09-30 | 2014-09-30 | Semisolid dried small shrimp sauce seasoning and production method thereof |
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| CN201410521782.3A CN104222951A (en) | 2014-09-30 | 2014-09-30 | Semisolid dried small shrimp sauce seasoning and production method thereof |
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| CN104222951A true CN104222951A (en) | 2014-12-24 |
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