CN105768040A - Preparation method of shrimp sauce - Google Patents
Preparation method of shrimp sauce Download PDFInfo
- Publication number
- CN105768040A CN105768040A CN201610130648.XA CN201610130648A CN105768040A CN 105768040 A CN105768040 A CN 105768040A CN 201610130648 A CN201610130648 A CN 201610130648A CN 105768040 A CN105768040 A CN 105768040A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- shrimps
- parts
- starch
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000143060 Americamysis bahia Species 0.000 claims abstract 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 16
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 108010025899 gelatin film Proteins 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 241000353200 Microcanthus strigatus Species 0.000 claims description 3
- 230000003187 abdominal effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 241000234314 Zingiber Species 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 4
- 244000068988 Glycine max Species 0.000 abstract 3
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- 238000003756 stirring Methods 0.000 abstract 2
- 238000005406 washing Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000058338 Macrobrachium nipponense Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- 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 preparation method of a shrimp sauce and relates to the technical field of sauce preparation. The preparation method of the shrimp sauce comprises the following steps: carrying out washing and soaking, namely fully washing the shrimps, cutting an opening on the abdomen of each shrimp, soaking the cut shrimps in a mixture which is prepared from the following ingredients in parts by weight: 10 parts of baijiu, 50 parts of white vinegar and 20 parts of starch, wherein a soaking temperature is 30-50 DEG C; carrying out stir-frying, namely cooking 25 parts of shrimps and 20 parts of diced gingers for two times, parts by weight, and flavoring the cooked shrimps and diced gingers by table salt, monosodium glutamate and white granulated sugar for later use; adding water into ginger juice and fully mixing the solution with the starch so as to prepare a starch pulp, and fully stirring the shrimps in the starch pulp, so that the shrimps coated by the starch pulp with seasonings in the externals are prepared; fully stirring the shrimps in gelatin, so that the shrimps further coated by a layer of gelatin over the coated starch pulp with seasonings in the externals are prepared; and frying soya-bean oil until the soya-bean oil is 50-percent cooked, fully frying the coated shrimps in the fried soya-bean oil, adding the sauce mateirals, canning the prepared shrimp sauce, and carrying out sealing and storing. The preparation method prevents the shrimps and the seasonings from oxidations under a high temperature, so that fragrances of the seasonings are kept from scattering; thus, the prepared shrimp sauce is relatively good in taste and flavor, and the shrimps are higher in nutritive values.
Description
Technical field:
The present invention relates to beans manufacture technology field, specifically the preparation method of a kind of shrimp paste.
Background technology:
Prior art is when making shrimp paste, it is necessary to fried, and the step such as stir-fry, and at high temperature the flavouring agent of gold shrimp or shrimp and interpolation is easy at high temperature aoxidize, and flavouring agent fragrance dissipates, and causes mouthfeel, taste poor and the value step-down of nutrition of shrimp.The decline taste of existing making is single, and Macrobrachium nipponensis is harder, it is impossible to open instant.
Summary of the invention:
The technical problem to be solved is in that to provide one to prevent shrimp and flavouring agent from high temperature aoxidizing, thus avoiding flavouring agent fragrance to dissipate, causes mouthfeel, taste poor and the preparation method of shrimp paste being worth step-down of nutrition of shrimp.
The technical problem to be solved realizes by the following technical solutions:
The preparation method of a kind of shrimp paste, comprises the following steps,
Cleaning and dipping:
Shrimp wash clean, by shrimp from one opening of abdominal incision, is then that Chinese liquor 10 parts, white vinegar 50 parts and the mixture that starch is 20 parts soak with weight portion, and soaking temperature is at 30～50 DEG C；
Parch:
(1) 25 weight portion shrimp, 20 weight portion Jiang Ding twice-cooked stir-fryings are with edible salt, monosodium glutamate, white sugar seasoning, stand-by；
(2) Sucus Zingberis it is watered and is sufficiently mixed with starch, forming starch slurry, step (1) is put in starch slurry and is sufficiently stirred for, forming the shrimp that outer wrap has the starch slurry of flavouring agent；
(3) shrimp of the starch slurry of step (2) outer wrap flavouring agent is put in gelatin, be sufficiently stirred for so that attached last layer gelatin film again outside the shrimp of the starch slurry of outer wrap flavouring agent；
(4) being blown by Oleum Glycines medium rare, put into shrimp and explode ripe, then put into by sauce again, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
Described shrimp is the live body gathering shrimp, washes by water, singly freeze in 2 hours in 30 minutes, and quantitative envelope is-18 DEG C of preservations afterwards.
Described Oleum Brassicae campestris is the manual Oleum Brassicae campestris squeezed of pure natural.
The juice production of described ginger crush controls 45% 55%.
The present invention uses fresh ginger juice to replace drinking water to add in parch and process when making, play good antioxidation, and in the process stir-fried, shrimp and flavouring agent can be wrapped in the inside of starch mostly, and starch is mixed into fresh ginger juice, and form one layer of gelatin film the outside of starch, gelatin not only has the effect of thickening agent, and inside can be wrapped in conjunction with starch slurry shrimp and flavouring agent, its less directly sudden and violent leakage is made directly to contact at high temperature and the air of outside oil, that more goes back prevents it from aoxidizing, the good abnormal smells from the patient maintaining flavouring agent of energy and mouthfeel, the better nutritivity retaining shrimp is worth.
The invention has the beneficial effects as follows: the present invention prevents shrimp and flavouring agent from high temperature aoxidizing, and flavouring agent fragrance will not dissipate, mouthfeel, taste are better, and shrimp has the value of higher nutrition.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with instantiation, the present invention is expanded on further.
The preparation method of a kind of shrimp paste, comprises the following steps,
Cleaning and dipping:
Shrimp wash clean, by shrimp from one opening of abdominal incision, is then that Chinese liquor 10 parts, white vinegar 50 parts and the mixture that starch is 20 parts soak with weight portion, and soaking temperature is at 30～50 DEG C；
Parch:
(1) 25 weight portion shrimp, 20 weight portion Jiang Ding twice-cooked stir-fryings are with edible salt, monosodium glutamate, white sugar seasoning, stand-by；
(5) Sucus Zingberis it is watered and is sufficiently mixed with starch, forming starch slurry, step (1) is put in starch slurry and is sufficiently stirred for, forming the shrimp that outer wrap has the starch slurry of flavouring agent；
(6) shrimp of the starch slurry of step (2) outer wrap flavouring agent is put in gelatin, be sufficiently stirred for so that attached last layer gelatin film again outside the shrimp of the starch slurry of outer wrap flavouring agent；
(7) being blown by Oleum Glycines medium rare, put into shrimp and explode ripe, then put into by sauce again, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
Shrimp is the live body gathering shrimp, washes by water, singly freeze in 2 hours in 30 minutes, and quantitative envelope is-18 DEG C of preservations afterwards.
Oleum Brassicae campestris is the manual Oleum Brassicae campestris squeezed of pure natural.
The juice production of ginger crush controls 45% 55%.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (4)
1. the preparation method of a shrimp paste, it is characterised in that: comprise the following steps,
Cleaning and dipping:
Shrimp wash clean, by shrimp from one opening of abdominal incision, is then that Chinese liquor 10 parts, white vinegar 50 parts and the mixture that starch is 20 parts soak with weight portion, and soaking temperature is at 30～50 DEG C；
Parch:
(1) 25 weight portion shrimp, 20 weight portion Jiang Ding twice-cooked stir-fryings are with edible salt, monosodium glutamate, white sugar seasoning, stand-by；
(2) Sucus Zingberis it is watered and is sufficiently mixed with starch, forming starch slurry, step (1) is put in starch slurry and is sufficiently stirred for, forming the shrimp that outer wrap has the starch slurry of flavouring agent；
(3) shrimp of the starch slurry of step (2) outer wrap flavouring agent is put in gelatin, be sufficiently stirred for so that attached last layer gelatin film again outside the shrimp of the starch slurry of outer wrap flavouring agent；
(4) being blown by Oleum Glycines medium rare, put into shrimp and explode ripe, then put into by sauce again, described sauce includes 6 parts of soy sauce by weight, each 1 part of white sugar, rice wine, crystal sugar, and Microcanthus strigatus Thallus Laminariae (Thallus Eckloniae) smart, dry, each 2 parts of Rhizoma Zingiberis powder are separately added into, and canning sealing preserves.
2. the preparation method of a kind of shrimp paste according to claim 1, it is characterised in that: described shrimp is the live body gathering shrimp, washes by water, singly freeze in 2 hours in 30 minutes, and quantitative envelope is-18 DEG C of preservations afterwards.
3. the preparation method of a kind of shrimp paste according to claim 1, it is characterised in that: described Oleum Brassicae campestris is the manual Oleum Brassicae campestris squeezed of pure natural.
4. the preparation method of a kind of shrimp paste according to claim 1, it is characterised in that: the juice production of described ginger crush controls 45% 55%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130648.XA CN105768040A (en) | 2016-03-08 | 2016-03-08 | Preparation method of shrimp sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130648.XA CN105768040A (en) | 2016-03-08 | 2016-03-08 | Preparation method of shrimp sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105768040A true CN105768040A (en) | 2016-07-20 |
Family
ID=56388219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130648.XA Pending CN105768040A (en) | 2016-03-08 | 2016-03-08 | Preparation method of shrimp sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105768040A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168998A (en) * | 2011-12-20 | 2013-06-26 | 日清富滋株式会社 | Long-standing fried food and batter liquid for preparing the long-standing fried food |
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN103653060A (en) * | 2013-12-18 | 2014-03-26 | 茂名新洲海产有限公司 | Butterfly bread shrimp and preparation method thereof |
| CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
-
2016
- 2016-03-08 CN CN201610130648.XA patent/CN105768040A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168998A (en) * | 2011-12-20 | 2013-06-26 | 日清富滋株式会社 | Long-standing fried food and batter liquid for preparing the long-standing fried food |
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN103653060A (en) * | 2013-12-18 | 2014-03-26 | 茂名新洲海产有限公司 | Butterfly bread shrimp and preparation method thereof |
| CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
Non-Patent Citations (2)
| Title |
|---|
| 张奔腾: "《南北家常菜》", 31 January 2009, 吉林科学技术出版社 * |
| 张龙德: "《巧手调味拌馅妙招》", 31 May 2010, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103202453A (en) | Composite tomato seasoning with fruit feel and preparation method thereof | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN105104973B (en) | A kind of soy sauce fried rice and preparation method thereof | |
| CN105166817A (en) | Chinese sauerkraut bone soup seasoning and production process thereof | |
| CN101601452A (en) | The production method of convenient soaking rice | |
| CN104304862A (en) | Pitaya jelly and preparation method thereof | |
| CN105995764A (en) | Formula and making process of instant type preserved hot pepper | |
| KR102084331B1 (en) | Manufacturing method of gochujang having red yeast rice | |
| CN105231414A (en) | Cicada pupa sauce preparation method | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN105768040A (en) | Preparation method of shrimp sauce | |
| CN107307334A (en) | A kind of fragrant shredded coconut meat shrimp of garlic and its production method | |
| CN104432220A (en) | Making method of quick-frozen flour-adhered seasoned shishamo | |
| KR100475411B1 (en) | The producing method of an instant fish and meat gruel | |
| KR101126681B1 (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| KR100973170B1 (en) | Fermented Soybean Paste Using Pumpkin Candy Source And Making Process Thereof | |
| CN103584149A (en) | Red bean chicken meat and preparation method thereof | |
| KR102012321B1 (en) | Manufacturing Method of Fried Glutinous Pig | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR101860277B1 (en) | Stock for cold noodle using a lotus and method thereof | |
| KR101864227B1 (en) | How to make gum sauce sauce | |
| KR20110070050A (en) | Shrimp chili sauce and its manufacturing method | |
| KR101920825B1 (en) | Method for preparing Kimchi Salted NotLong Befor eating with Paprica | |
| CN103584151A (en) | Red bean goose meat and preparation method thereof | |
| KR102535657B1 (en) | Tteokbokki meal kit using a stock package and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |