CN106722810A - A kind of shrimp paste rich in nutrition and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of shrimp paste rich in nutrition and preparation method thereof, category food processing field, the manufacture method of this kind of shrimp paste is, from the shrimp rich in organic calcium, after crushing, then admix in equipment for making sauce and stir well, add grease, condiment heating to be boiled, the sauce delicate flavour being made is strong good to eat, rich in calcium and other various nutriments beneficial to human body.

Description

A kind of shrimp paste rich in nutrition and preparation method thereof

Technical field

The invention belongs to food manufacture field, more particularly to a kind of shrimp paste rich in nutrition and preparation method thereof.

Background technology

With the fast development of national economy, living standards of the people are increasingly improved, consumer to the demand of food, from eating Must satisfy with developing into and eat good things, eat nutritious to make healthy, that is, more exquisite health care of food.And China is in 20th century 90 Age, the nutrition survey to the whole nation shows that the intake of population of China calcium is 405 grams, but nutrition in the meals of country's formulation Intake standard (i.e. RDA) is 800 milligrams, and the intake of this actual calcium per capita of explanation China only has the 49.2% of RDA, so as to make Into China's whole people's calcium deficiency, the whole people need to replenish the calcium.It is calcareous typically to be coexisted with oxalic acid in vegetables, the absorption of human body is have impact on, in meat Interior, calcium is typically primarily present in bone, and a small amount of calcium for is dissolved by burning soup, and what can be absorbed is also not many, is easy in milk Absorb it is calcareous more, but Chinese milk amount very little, so Chinese's calcium deficiency situation more developed country is serious.City Though there is many calcium supplement health care products on field, price is high, and always has a kind of impression taken medicine, moreover some calcium supplement health cares when edible Product, it is very interesting to listen to if you tell it, but actual effect not how.And adding calcium in tartar sauce, in the market also has, and a class is to adjust Add inorganic calcium, such as calcium carbonate, this calcium to add in sauce in taste sauce, have impact on local flavor, absorption of human body is also bad；An also class It is that, using the bone processing and fabricating of animal, its technology difficulty is big, and hardware puts into many high costs, because sclerotin has one offending Smell, manufactured goods are only covered with fragrant spicy, and local flavor is single, and adaptation market plane is narrow, and sales volume is limited；It is rich and shrimp is nutritious Containing calcareous, delicate flavour is dense, particularly shrimp, that is, the dried small shrimp being commonly called as, and flavour is delicious, is just used as flavouring from ancient times, separately has There is special nutritive value, according to analysis, calcium content is up to 2000 milligrams, 1005 milligrams of phosphorus, protein unexpectedly in every hectogram dried small shrimp 39.3 grams, also containing vitamin and other nutrients beneficial to human body, its nutritive value is incomparable fish, eggs, element There is the title in calcium storehouse；But therefore shrimp body is small, meat is few, and cot is many, eats to the sensation for going back spinosity mouth in the mouth, belongs to a kind of price Cheap low-grade aquatic products, although nutrition is good, taste, resource is also enriched, but simultaneously end makes full use of.This sauce is manufactured also may be used Using the leftover bits and pieces of processing prawn peeled shrimp --- shrimp head, shrimp tail, its nutriture value matter are also very high, and shrimp paste can be equally processed with this technique.

The content of the invention

The purpose of the present invention is exactly the leftover bits and pieces of the shrimp and processing peeled shrimp for using low value, makees deep processing, to brewage Huang Beans sauce or sweet fermented flour sauce, may also be broad bean paste as carrier, then the flavoring needed for appropriate addition, and heating is boiled after stirring well, and is made Finished product is fragrant fresh good to eat, and flavour is unique, can be the sweet taste that children like, can also be processed into other various tastes, various to meet The demand of crowd；It is suitable for people of all ages rich in high-quality calcium, protein and various nutrients needed by human, when enjoying delicious, do not know Also supplemented with compatriots general lack of and organic calcium needed by human in unconsciously.

What the method for the present invention was realized in.It is with disintegrating machine or broken by hand after suitably drying by shrimp (also referred to as dried small shrimp) It is broken, the meat of shrimp is separated with shrimp shell, because the proportion of shrimp is larger, using the method for selection by winnowing, shrimp is isolated from fragment, Again with the mesh screen that eyelet is appropriate, the chip in shrimp is weeded out, the shrimp that will be filtered out, individually storage, direct plunges into equipment for making sauce Boil；And the shrimp shell for going out selection by winnowing and the chip that sifts out fully are dried, make water content ＜ 4%, processed using high speed disintegrator, obtain The powder for arriving, then put into immersion in clear water, after after abundant water swelling, then puts into colloid mill or homogenizer, and processing is thin Chemical conversion pastel；By in shrimp and pastel input equipment for making sauce, flavoring, grease are added, heating is boiled after stirring well, and also may be used With the jacketed pan of belt stirrer, turn on agitator mixes equal material while heating, boils 90 DEG C of temperature ＞, and just material is fully ripe Change, and it is sterilized, and use Bottle ＆ Can or compound plastic bag to pack in time；Such manufactured goods are shrimp paste.Using processing prawn peeled shrimp Get a foothold --- shrimp head, shrimp tail, same technique is also adopted by, crushed after suitably drying, by selection by winnowing and screening, isolate shrimp Meat in head and in shrimp tail, is directly added into sauce；Dried small shrimp and the chip for sifting out, by drying again dispersion and fining, immersion expansion Afterwards, then with homogenizer or colloid mill pastel is processed into, is boiled in input equipment for making sauce.

Using the advantage of the invention is that：Meat after shrimp in shrimp or processing prawn peeled shrimp in shrimp head and shrimp tail, By above-mentioned processing, maintain the original state substantially, into equipment for making sauce, after absorbing flavoring, flavour is unique, there must be a kind of feelings during chewing Interest；And originally eat when thorn mouth shrimp shell, by processing refine completely, lumped together with the equipment for making sauce of thick sum, consumption is good.

Specific embodiment

Specific embodiments of the present invention are as follows：By the dry shrimp of appropriateness, crushed using disintegrating machine, it is also possible to hand Work rubs broken with the hands, the shrimp of shrimp is separated with shrimp shell, the mixture after crushing, using shrimp it is different from shrimp shell proportion the characteristics of, use The method of selection by winnowing, makes shrimp be stored classifiedly with shrimp shell, and shrimp with the screen cloth that eyelet is appropriate, weeds out the chip in shrimp, and pick again Go to be mixed into a small amount of shrimp shell of shrimp；Individually the shrimp of storage, can be directly used for enduring sauce；The chip sifted out in shrimp shell and shrimp merges Fully dry afterwards, make water content ＜ 4%, abundant dry shrimp shell, chip are crushed with high speed disintegrator, obtain powder, This powder is put into water is again soaked, after abundant water swelling, processing is refined into pastel in input homogenizer or colloid mill； The pastel after shrimp shell, chip processing refinement and the shrimp for filtering out, in input equipment for making sauce, this sauce is fermented ripe Huang Beans sauce or sweet fermented flour sauce, may also be broad bean paste, add in zero centigrade or so and noncondensing grease, it is general using salad oil or The measured vegetable oil of other matter；Flavoring is added further according to consumption demand, flavoring domestic demand adds spice, to remove stink smell； Various materials are cooked after stirring well and are boiled, also can using belt stirrer jacketed pan process, heating boil sauce it is same enter unlatching stir Device homogeneous material is mixed, 90 DEG C of temperature ＞ is boiled, is made material sterilized and is fully cured, ripe sauce loads in vial or modeling in time Pocket interior sealing is stored, pre- antiforeign bacteria infection.Using the leftover bits and pieces of processing prawn peeled shrimp --- shrimp head, shrimp tail, its production technology are same In shrimp；First shrimp head and shrimp tail are suitably dried, is crushed, using selection by winnowing and the method for screening, isolate shrimp head and shrimp tail Interior meat, is directly used in sauce processed, and shrimp shell and the chip that sifts out, by fully drying, make water content ＜ 4%, using at a high speed Pulverizer, is ground into powder, puts into clear water, fully after immersion expansion, then is machined to pastel with colloid mill or homogeneous, Boiled in input equipment for making sauce.

The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should It is considered as protection scope of the present invention.

Claims (1)

1. a kind of shrimp paste rich in nutrition and preparation method thereof, it is characterised in that by dried shrimps it is dry after, first crushed, make shrimp same Shrimp head, shrimp shell are separated, and using selection by winnowing and the method for screening, shrimp is deposited respectively with shrimp head, shrimp shell, and shrimp head, shrimp shell are crushed After machine is crushed, then immersion in water is put into, fully after water suction, refinement is machined with colloid mill or homogeneous, form pastel；By shrimp And shrimp head, the shrimp shell of pastel are refined into, in input equipment for making sauce, then put into be heated after flavoring, grease are stirred well and boil.