CN105326013A - Preparation method of shrimp cerebrol seafood sauce - Google Patents
Preparation method of shrimp cerebrol seafood sauce Download PDFInfo
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- CN105326013A CN105326013A CN201510735297.0A CN201510735297A CN105326013A CN 105326013 A CN105326013 A CN 105326013A CN 201510735297 A CN201510735297 A CN 201510735297A CN 105326013 A CN105326013 A CN 105326013A
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Abstract
The invention belongs to the field of marine product deep processing and particularly relates to a preparation method of shrimp cerebrol seafood sauce. The preparation method specifically includes the following steps that 1, shrimp cerebrol is prepared; 2, raw materials are weighed; 3, garlic, table salt, chilies and water are added to the shrimp cerebrol, boiling is conducted for 3 min-15 min, filtering is conducted, and a mixture A is obtained; 4, sodium glutamate, disodium 5'-ribonucleotide, starch, clam extract, powdered sugar, bean paste powder and sand ginger powder are mixed, evenly stirred and added to the mixture A, then citric acid and sodium benzoate are added, and a mixture B is obtained; 5, the mixture B is moved into a rotary evaporator to be heated to be sticky, and then the shrimp cerebrol seafood sauce is obtained; 6, the shrimp cerebrol seafood sauce is bagged and sealed. The extraction rate can be effectively increased, the production period can be shortened, the strong shrimp fragrance can be reserved, gas consumption and power consumption are low, and cost is effectively reduced.
Description
Technical field
The invention belongs to Yu Haiyang series products field of deep, especially relate to the preparation method of a seed shrimp cerebrol hoisin sauce.
Background technology
In the output of Marine Fishing Industry, seafood accounts for considerable quantity, although these seafoods are nutritious, easily putrid and deteriorated, is difficult to make full use of, and only has a small amount of fresh goods to circulate channel, is mostly processed as seafood powder, carapace powder.Therefore, the economic benefit of fishing for is difficult to be embodied preferably.China coast one is with, often with sea crab, extra large shrimp, sea cowry etc. for raw material, adopt traditional process equipment to produce " shrimp paste ", " crab paste " etc., but equipment simply backwardness, the production cycle is long, and yield is low, deficiency in economic performance.
Such as Chinese invention patent application 201510115755.0 discloses a kind of hoisin sauce and preparation method thereof, and this hoisin sauce prepares by the following method: 1) dried small shrimp, peeled shrimp, dried shrimps, onion are crushed to 50-200 order, obtain broken thing; 2) card is close, Chinese parasol tree, edible gourd, Wang rice, ilecis,fructus traditional Chinese medicine ingredients should mix and be crushed to 50-200 order, add 300-400 part water, decoct 5-7 hour, treat that moisture is reduced to original 1/10-1/20, removing filter residue, obtains liquid; 3) mixed with raw egg by liquid and stir, then just the broken thing of step 1) gained mixes with raw egg and liquid, and mix rear intense fire and fry into graininess, the frying time is 0.3-1h; 4) flour paste, thick broad-bean sauce, chilli oil and monosodium glutamate is added; 5) at 100 DEG C-130 DEG C, 1-2h is boiled with vegetable oil; 6) sterilizing, packaging, this preparation method is complicated, also destroys the original delicate flavour of shrimp.
Chinese invention patent application 201410771778.2 discloses a kind of hoisin sauce flavoring and preparation method thereof, and comprising the steps: that dried fish is pulverized by (1) on pulverizer is 80 ~ 40 orders, stand-by; (2) being pulverized on pulverizer by beans sauce is 80 ~ 40 orders, stand-by; (3) monosodium glutamate adds 10% water-soluble solution after weighing, stand-by; (4) the beans sauce after soybean dietary fiber, salt, pulverizing adds the water of residue 90%, is stirred to dissolving after weighing, stand-by; (5) oil is heated to 100 DEG C, adds that the capsicum after pulverizing is broken, fish meal, shrimp med fry 2 minutes; (6) aqueous solution of the beans sauce after soybean dietary fiber, salt, pulverizing is added, after boiling, timing 2 minutes; (7) close fire, be cooled to 80 DEG C, add monosodium glutamate mixing, this preparation method's energy consumption is large, is unfavorable for large-scale production.
Summary of the invention
For the energy consumption existed in solution prior art is large and delicate flavour is difficult to the problems such as maintenance, the object of this invention is to provide the preparation method of a seed shrimp cerebrol hoisin sauce, it effectively can improve recovery rate, shorten the production cycle and retain strong shrimp fragrance, and gas consumption, power consumption are low, effectively reduce cost.
To achieve these goals, present invention employs following technical scheme:
The preparation method of one seed shrimp cerebrol hoisin sauce, comprises the steps:
S1: preparation shrimp cerebrol;
S2: take raw material, comprising: garlic, salt, capsicum, sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder, husky ginger powder, Sodium Benzoate and citric acid;
S3: add garlic, salt, capsicum and water in the shrimp cerebrol of S1, boil 3min ~ 15min, filters, obtains mixture A;
S4: by sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder and Sha Jiang powder, mixing, stirs, in the middle of the mixture A joining S3, then add citric acid, regulate between pH value to 5 ~ 6, add Sodium Benzoate again, obtain mixture B;
S5: the mixture B obtained by S4 moves in Rotary Evaporators and is heated to sticky shape, obtains shrimp cerebrol hoisin sauce of the present invention;
S6: by packing inside bag ultraviolet-sterilization 30 minutes, carry out organoleptic examination under higher than the light of 900LUX, until confirm that packing inside bag stands intact, after free from dust, impurity, foreign matter and free from extraneous odour, pack the shrimp cerebrol hoisin sauce of S5, seals.
Further, described in above-mentioned S1, the preparation method of shrimp cerebrol comprises the steps:
S11: pretreatment: get cinerous, without the fresh shrimp head of red stain, Yellowing, the water purification being placed in less than 10 DEG C thaws, the manual sandbag removing shrimp head, then the water purification cleaning shrimp head of 0 ~ 10 DEG C is used, shrimp head after cleaning is placed on control water frame and controls water 10min ~ 20min, then with pulverizer, shrimp head is rubbed into the shrimp head gruel that particle is 2mm ~ 10mm;
S12: dry: the gruel of shrimp head is placed in the dry 1 ~ 5h of vacuum drying chamber that vacuum is-0.01 ~-0.08MP, temperature is 100 ~ 110 DEG C, naturally cools in drier, stand-by;
S13: weigh: take peanut oil, soybean oil and shrimp head rotten, the ratio of described peanut oil, soybean oil and the gruel of shrimp head is (1 ~ 2) ml:(1 ~ 2) ml:(2 ~ 3) g, stand-by;
S14: extract: peanut oil is mixed with soybean oil, is heated to 80 ~ 100 DEG C, add dry shrimp head gruel, then constantly heating oil is carried, and extracts 3-10min, finally adopts 100 objects to shine net filtration, namely obtains shrimp cerebrol after being separated filter residue;
S15: filter: shrimp cerebrol is naturally cooled to room temperature, filters, obtains filtrate and filter residue, filter residue is put into squeezer and squeezes, and obtains the shrimp cerebrol squeezed, and is mixed by the shrimp cerebrol of squeezing, obtain rough shrimp cerebrol with filtrate;
S16: centrifugal: by the oil-water type centrifuge 10-20min of rough shrimp cerebrol 5000rpm/min, obtains the refining shrimp cerebrol of red, transparent.
Preferably, the ratio of peanut oil described in S13 in the preparation method of shrimp cerebrol, soybean oil and the gruel of shrimp head is 1ml:1ml:2g.
Further, the residue that in the preparation method of shrimp cerebrol, described in S15, filter residue obtains after squeezing is one of raw material preparing feed.
Further, about the application of shrimp cerebrol hoisin sauce of the present invention, the shrimp cerebrol prepared can be made various seafood food further.
The nutritive value of shrimp is very high, whole body is precious, shrimp brain, amino acid containing needed by human, the nutritional labelings such as cephalin, but the shrimp of outlet at present is substantially all processed into shrimp without a head for the ease of fresh-keeping, in the process being processed into outlet freezing shrimp, the following accounting for 30% ~ 40% of shrimp body weight is disallowable, estimate following disallowable every year about 1.5 ~ 20,000 tons, wherein major part is used to produce feed, greatly reduce the value of shrimp head, but, extract with miscella prawn head, effectively make use of the value of shrimp head, and the shrimp cerebrol extracted can all for the preparation of seafood food, utilization rate is divided very high.
Compared with prior art, the present invention has following advantage:
(1) the present invention adopts miscella to extract shrimp brain and prepares shrimp cerebrol, effectively can improve the recovery rate of shrimp brain, not only the production cycle shortens greatly, and the yield of product and quality all higher, and whole leaching process moisture is few, energy consumption reduces, and effectively reduces production cost, adopts this method effectively can also retain the delicate flavour of shrimp;
(2) hoisin sauce of the present invention due to the recovery rate of shrimp cerebrol and utilization rate all higher, and the present invention sea sauce powder preparation technique is simple, and required raw material are cheap and easy to get, are therefore conducive to large-scale production;
(3) the present invention prepares residue unnecessary in shrimp cerebrol process and as one of raw material preparing feed, can accomplish twice laid, free from environmental pollution;
(4) shrimp cerebrol hoisin sauce of the present invention safety and sanitation, aromatic flavour, being rich in nutrition, there is good mouthfeel, applied range.
Detailed description of the invention
It will be understood by those skilled in the art that technology disclosed in following examples represents the technology playing good action in the practice of the invention of the present inventor's discovery.But, many changes can be made in disclosed specific embodiments, and still obtain same or analogous result, and not depart from the spirit and scope of the present invention.
embodiment 1:
1) first cinerous is got, without the fresh shrimp head of red stain, Yellowing, the water purification being placed in 7 DEG C thaws, the manual sandbag removing shrimp head, then with the water purification cleaning shrimp head of 6 DEG C, shrimp head after cleaning is placed on control water frame and controls water 13min, then with pulverizer, shrimp head is rubbed into the shrimp head gruel that particle is 8mm;
2) gruel of shrimp head is placed in the dry 3.5h of vacuum drying chamber that vacuum is-0.04MP, temperature is 105 DEG C, naturally cools in drier;
3) take peanut oil, soybean oil and shrimp head rotten, the ratio of described peanut oil, soybean oil and the gruel of shrimp head is 1ml:1ml:2g;
4) peanut oil is mixed with soybean oil, be heated to 86 DEG C, add dry shrimp head rotten, then constantly heating oil is carried, extract 6min, finally adopt 100 objects to shine net filtration, namely obtain shrimp cerebrol after being separated filter residue, shrimp cerebrol is naturally cooled to room temperature, filter, obtain filtrate and filter residue, filter residue is put into squeezer and squeezes, obtain the shrimp cerebrol squeezed, the shrimp cerebrol of squeezing is mixed with filtrate, obtain rough shrimp cerebrol, by the oil-water type centrifuge 16min of rough shrimp cerebrol 5000rpm/min, obtain the refining shrimp cerebrol of red, transparent;
5) raw material are taken by following formula: shrimp cerebrol 50kg, garlic 2kg, salt 5kg, capsicum 0.5kg, sodium glutamate 0.2kg, 5' flavour nucleotide disodium 0.12kg, starch 50kg, clam essence 0.25kg, Icing Sugar 2kg, thick broad-bean sauce powder 9kg, husky ginger powder 6kg, Sodium Benzoate 0.1kg and citric acid 0.5kg;
6) toward 4) shrimp cerebrol in add garlic, salt, capsicum and water, boil 8min, filter, obtain mixture A;
7) by sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder and Sha Jiang powder, mixing, stirs, join 6) mixture A in the middle of, then add citric acid, regulate pH value to 5.5, add Sodium Benzoate again, obtain mixture B;
8) by 7) the mixture B that obtains moves in Rotary Evaporators and is heated to sticky shape, obtains shrimp cerebrol hoisin sauce of the present invention;
9) by packing inside bag ultraviolet-sterilization 30 minutes, under the light of 100LUX, carry out organoleptic examination, until confirm that packing inside bag stands intact, after free from dust, impurity, foreign matter and free from extraneous odour, by 8) the pack of shrimp cerebrol hoisin sauce, sealing.
embodiment 2:
1) first cinerous is got, without the fresh shrimp head of red stain, Yellowing, the water purification being placed in 4 DEG C thaws, the manual sandbag removing shrimp head, then with the water purification cleaning shrimp head of 2 DEG C, shrimp head after cleaning is placed on control water frame and controls water 14min, then with pulverizer, shrimp head is rubbed into the shrimp head gruel that particle is 3mm;
2) gruel of shrimp head is placed in the dry 4h of vacuum drying chamber that vacuum is-0.06MP, temperature is 106 DEG C, naturally cools in drier;
3) take peanut oil, soybean oil and shrimp head rotten, the ratio of described peanut oil, soybean oil and the gruel of shrimp head is 1ml:2ml:3g;
4) peanut oil is mixed with soybean oil, be heated to 97 DEG C, add dry shrimp head rotten, then constantly heating oil is carried, extract 8min, finally adopt 100 objects to shine net filtration, namely obtain shrimp cerebrol after being separated filter residue, shrimp cerebrol is naturally cooled to room temperature, filter, obtain filtrate and filter residue, filter residue is put into squeezer and squeezes, obtain the shrimp cerebrol squeezed, the shrimp cerebrol of squeezing is mixed with filtrate, obtain rough shrimp cerebrol, by the oil-water type centrifuge 18min of rough shrimp cerebrol 5000rpm/min, obtain the refining shrimp cerebrol of red, transparent;
5) raw material are taken by following formula: shrimp cerebrol 48kg, garlic 2kg, salt 7.5kg, capsicum 0.25kg, sodium glutamate 0.25kg, 5' flavour nucleotide disodium 0.20kg, starch 51kg, clam essence 0.14kg, Icing Sugar 1.5kg, thick broad-bean sauce powder 12kg, husky ginger powder 6kg, Sodium Benzoate 0.05kg and citric acid 0.45kg;
6) toward 4) shrimp cerebrol in add garlic, salt, capsicum and water, boil 12min, filter, obtain mixture A;
7) by sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder and Sha Jiang powder, mixing, stirs, join 6) mixture A in the middle of, then add citric acid, regulate pH value to 5.5, add Sodium Benzoate again, obtain mixture B;
8) by 7) the mixture B that obtains moves in Rotary Evaporators and is heated to sticky shape, obtains shrimp cerebrol hoisin sauce of the present invention;
9) by packing inside bag ultraviolet-sterilization 30 minutes, under the light of 100LUX, carry out organoleptic examination, until confirm that packing inside bag stands intact, after free from dust, impurity, foreign matter and free from extraneous odour, by 8) the pack of shrimp cerebrol hoisin sauce, sealing.
embodiment 3:
1) first cinerous is got, without the fresh shrimp head of red stain, Yellowing, the water purification being placed in 3 DEG C thaws, the manual sandbag removing shrimp head, then with the water purification cleaning shrimp head of 3 DEG C, shrimp head after cleaning is placed on control water frame and controls water 20min, then with pulverizer, shrimp head is rubbed into the shrimp head gruel that particle is 10mm;
2) gruel of shrimp head is placed in the dry 5h of vacuum drying chamber that vacuum is-0.08MP, temperature is 110 DEG C, naturally cools in drier;
3) take peanut oil, soybean oil and shrimp head rotten, the ratio of described peanut oil, soybean oil and the gruel of shrimp head is 2ml:1ml:3g;
4) peanut oil is mixed with soybean oil, be heated to 95 DEG C, add dry shrimp head rotten, then constantly heating oil is carried, extract 9min, finally adopt 100 objects to shine net filtration, namely obtain shrimp cerebrol after being separated filter residue, shrimp cerebrol is naturally cooled to room temperature, filter, obtain filtrate and filter residue, filter residue is put into squeezer and squeezes, obtain the shrimp cerebrol squeezed, the shrimp cerebrol of squeezing is mixed with filtrate, obtain rough shrimp cerebrol, by the oil-water type centrifuge 20min of rough shrimp cerebrol 5000rpm/min, obtain the refining shrimp cerebrol of red, transparent;
5) raw material are taken by following formula: shrimp cerebrol 50kg, garlic 4kg, salt 6kg, capsicum 0.2kg, sodium glutamate 0.3kg, 5' flavour nucleotide disodium 0.3kg, starch 50kg, clam essence 0.11kg, Icing Sugar 1.6kg, thick broad-bean sauce powder 10kg, husky ginger powder 10kg, Sodium Benzoate 0.09kg and citric acid 0.8kg;
6) toward 4) shrimp cerebrol in add garlic, salt, capsicum and water, boil 13min, filter, obtain mixture A;
7) by sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder and Sha Jiang powder, mixing, stirs, in the middle of the mixture A joining step 2, then add citric acid, regulate pH value to 6, add Sodium Benzoate again, obtain mixture B;
8) by 7) the mixture B that obtains moves in Rotary Evaporators and is heated to sticky shape, obtains shrimp cerebrol hoisin sauce of the present invention;
9) by packing inside bag ultraviolet-sterilization 30 minutes, under the light of 100LUX, carry out organoleptic examination, until confirm that packing inside bag stands intact, after free from dust, impurity, foreign matter and free from extraneous odour, by 8) the pack of shrimp cerebrol hoisin sauce, sealing.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (5)
1. the preparation method of a seed shrimp cerebrol hoisin sauce, is characterized in that, comprise the steps:
S1: preparation shrimp cerebrol;
S2: take raw material, comprising: garlic, salt, capsicum, sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder, husky ginger powder, Sodium Benzoate and citric acid;
S3: add garlic, salt, capsicum and water in the shrimp cerebrol of S1, boil 3min ~ 15min, filters, obtains mixture A;
S4: by sodium glutamate, 5' flavour nucleotide disodium, starch, clam essence, Icing Sugar, thick broad-bean sauce powder and Sha Jiang powder, mixing, stirs, in the middle of the mixture A joining S3, then add citric acid, regulate between pH value to 5 ~ 6, add Sodium Benzoate again, obtain mixture B;
S5: the mixture B obtained by S4 moves in Rotary Evaporators and is heated to sticky shape, obtains shrimp cerebrol hoisin sauce of the present invention;
S6: by packing inside bag ultraviolet-sterilization 30 minutes, carry out organoleptic examination under higher than the light of 900LUX, until confirm that packing inside bag stands intact, after free from dust, impurity, foreign matter and free from extraneous odour, pack the shrimp cerebrol hoisin sauce of S5, seals.
2. the preparation method of shrimp cerebrol hoisin sauce according to claim 1, it is characterized in that, described in S1, the preparation method of shrimp cerebrol comprises the steps:
S11: pretreatment: get cinerous, without the fresh shrimp head of red stain, Yellowing, the water purification being placed in less than 10 DEG C thaws, the manual sandbag removing shrimp head, then the water purification cleaning shrimp head of 0 ~ 10 DEG C is used, shrimp head after cleaning is placed on control water frame and controls water 10min ~ 20min, then with pulverizer, shrimp head is rubbed into the shrimp head gruel that particle is 2mm ~ 10mm;
S12: dry: the gruel of shrimp head is placed in the dry 1 ~ 5h of vacuum drying chamber that vacuum is-0.01 ~-0.08MP, temperature is 100 ~ 110 DEG C, naturally cools in drier, stand-by;
S13: weigh: take peanut oil, soybean oil and shrimp head rotten, the ratio of described peanut oil, soybean oil and the gruel of shrimp head is (1 ~ 2) ml:(1 ~ 2) ml:(2 ~ 3) g, stand-by;
S14: extract: peanut oil is mixed with soybean oil, is heated to 80 ~ 100 DEG C, add dry shrimp head gruel, then constantly heating oil is carried, and extracts 3-10min, finally adopts 100 objects to shine net filtration, namely obtains shrimp cerebrol after being separated filter residue;
S15: filter: shrimp cerebrol is naturally cooled to room temperature, filters, obtains filtrate and filter residue, filter residue is put into squeezer and squeezes, and obtains the shrimp cerebrol squeezed, and is mixed by the shrimp cerebrol of squeezing, obtain rough shrimp cerebrol with filtrate;
S16: centrifugal: by the oil-water type centrifuge 10-20min of rough shrimp cerebrol 5000rpm/min, obtains the refining shrimp cerebrol of red, transparent.
3. the preparation method of shrimp cerebrol hoisin sauce according to claim 2, is characterized in that: the ratio of peanut oil described in S13, soybean oil and the gruel of shrimp head is 1ml:1ml:2g.
4. the preparation method of shrimp cerebrol hoisin sauce according to claim 2, is characterized in that: the residue that filter residue described in S15 obtains after squeezing is one of raw material preparing feed.
5. the application of the shrimp cerebrol hoisin sauce according to above-mentioned arbitrary claim, is characterized in that, the shrimp cerebrol prepared is made various seafood food further.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107467625A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of crab oil hoisin sauce |
| CN110638022A (en) * | 2019-10-11 | 2020-01-03 | 湖北欣和生物科技有限公司 | Lobster oil seasoning powder and preparation method thereof |
| CN112544952A (en) * | 2020-12-10 | 2021-03-26 | 三亚市海粉记食品科技有限公司 | Special seafood sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467625A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of preparation method of crab oil hoisin sauce |
| CN110638022A (en) * | 2019-10-11 | 2020-01-03 | 湖北欣和生物科技有限公司 | Lobster oil seasoning powder and preparation method thereof |
| CN112544952A (en) * | 2020-12-10 | 2021-03-26 | 三亚市海粉记食品科技有限公司 | Special seafood sauce |
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Application publication date: 20160217 |