CN107125706A - A kind of peppery garlicky instant shrimp paste and preparation method thereof - Google Patents
A kind of peppery garlicky instant shrimp paste and preparation method thereof Download PDFInfo
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- CN107125706A CN107125706A CN201710258603.5A CN201710258603A CN107125706A CN 107125706 A CN107125706 A CN 107125706A CN 201710258603 A CN201710258603 A CN 201710258603A CN 107125706 A CN107125706 A CN 107125706A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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 present invention relates to food processing technology field, and in particular to a kind of peppery garlicky instant shrimp paste and preparation method thereof, the peppery garlicky instant shrimp paste is made up of the raw material of following parts by weight：35~45 parts of fermented shrimp mud, 20~25 parts of salad oil, 2~4 parts of Purple Perilla Seed Oil, 5~8 parts of sesame paste, 4~7 parts of fresh pea, 3~5 parts of fresh kernel corn, ripe 2~4 parts of rice-chestnut powder, 2~4 parts of rice wine, 1.5~2 parts of lime juice, 15~20 parts of paprika, 10~15 parts of garlic, 2~3 parts of ginger, 1~2 part of four seasons green onion, 2~4 parts of white granulated sugar, 1~2 part of chickens' extract, 2~4 parts of salt, 1.5~2 parts of condiment powder, appropriate amount of water, its preparation method includes the preparation of fermented shrimp mud, pretreatment, stir-fry, the process such as boil, it is final until instant shrimp paste pure color, delicate mouthfeel, it is spicy tasty and refreshing, salt content is relatively low simultaneously, comprehensive nutrition, it is more healthy when edible.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of peppery garlicky instant shrimp paste and preparation method thereof.
Background technology
Shrimp paste is one of conventional flavoring in Chinse Coastal Area, Hong Kong and south east asia, and traditional shrimp paste is to use
Shrimp add salt, it is fermented wear into it is thick after, the sauce food made.Taste is very salty, is typically all made after canned condiments,
Commercially sell.Also have and shrimp paste is dried to block sale, referred to as shrimp cream or shrimp cake, taste is strong compared with shrimp paste.The shrimp of China
Class resource is extremely enriched, wherein various small-sized shrimps (such as shrimp, midge shrimp) yield is increased.Because small-sized shrimps individual is micro-
Small, difficulty of processing is larger, and utilization rate is not high.Shrimp paste is processed with small-sized shrimps, the utilization rate of small-sized shrimps can be effectively improved, is realized
Resource is rised in value.
For decline product in the market, it is general lack of characteristic, and manufacture craft and product formula are basically identical,
Cause flavor taste almost identical.In order to meet requirement of the market to novel product, it is necessary to enter to product formula and processing technology
Row is explored, and develops the shrimp paste product of some unique flavors, good mouthfeel.
The content of the invention
The invention provides peppery garlicky instant shrimp paste of one kind and preparation method thereof, obtained instant shrimp paste pure color,
Delicate mouthfeel, spicy tasty and refreshing, while salt content is relatively low, comprehensive nutrition is more healthy when edible.
To realize object above, the present invention is achieved by the following technical programs：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：35~45 parts of fermented shrimp mud, salad oil 20~
25 parts, 2~4 parts of Purple Perilla Seed Oil, 5~8 parts of sesame paste, 4~7 parts of fresh pea, 3~5 parts of fresh kernel corn, 2~4 parts of ripe rice-chestnut powder,
2~4 parts of rice wine, 1.5~2 parts of lime juice, 15~20 parts of paprika, 10~15 parts of garlic, 2~3 parts of ginger, four seasons green onion 1~2
Part, 2~4 parts of white granulated sugar, 1~2 part of chickens' extract, 2~4 parts of salt, 1.5~2 parts of condiment powder, appropriate amount of water.
Preferably, the peppery garlicky instant shrimp paste is made up of the raw material of following parts by weight：40 parts of fermented shrimp mud, salad oil 22
Part, 3 parts of Purple Perilla Seed Oil, 6 parts of sesame paste, 6 parts of fresh pea, 4 parts of fresh kernel corn, 3 parts of ripe rice-chestnut powder, 3 parts of rice wine, 2 parts of lime juice,
18 parts of paprika, 14 parts of garlic, 2 parts of ginger, 2 parts of four seasons green onion, 3 parts of white granulated sugar, 1.5 parts of chickens' extract, 3 parts of salt, condiment powder 1.8
Part, appropriate amount of water.
Preferably, the salad oil is in soybean salad oil, rapeseed salad oil, sunflower seeds salad oil, peanut salad oil
One kind.
Preferably, the mesh number of the paprika is 60~80 mesh, and the mesh number of the ripe rice-chestnut powder is 120~160 mesh.
Preferably, the condiment powder is fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：1~2：3~5 mix.
Present invention also offers the preparation method of above-mentioned peppery garlicky instant shrimp paste, step is as follows：
(1) preparation of fermented shrimp mud：Raw material shrimp is cleaned, with 0.5~1h of soaking in Chinese liquor, pulls out and drains, shrimp mud is broken into
The salt and the saccharomycete of shrimp shale amount 2~4 ‰ for adding shrimp shale amount 4~6% afterwards stir, and are then issued in 35~40 DEG C
3~4h of ferment, is finally incubated 1.5~2h at 70~85 DEG C, and fermented shrimp mud is obtained after cooling, standby；
(2) pre-process：Fresh pea, fresh kernel corn, ginger, four seasons green onion are put into beater together and are beaten, juice is filtered to take,
Obtain compound juice；Compound juice, Purple Perilla Seed Oil, rice wine, lime juice are added in fermented shrimp mud and stirred together, is placed
40~60min, must pickle shrimp mud, standby；Mashed garlic is made in garlic, it is standby；
(3) stir-fry, boil：When salad oil is heated into 120~125 DEG C, adds paprika, condiment powder and stir-fry 3 rapidly
Mashed garlic is added after~4min, continues the 2~3min that stir-fries, sesame paste, ripe rice-chestnut powder is added and stir-fries 30~50s, fermentation is added afterwards
The water of 3~4 times of amounts of shrimp mud, boils to boiling and adds white granulated sugar, salt, pickles shrimp mud, chickens' extract, keeps seething with excitement and being stirred continuously,
Until solid content is up to more than 96%, it is filling after sterilized under 120 DEG C of high temperature peppery garlicky instant shrimp paste produced after 15min, cooling.
The beneficial effects of the invention are as follows：Paprika and the garlic of more amount are added in shrimp paste of the present invention, makes obtained shrimp paste
With the peppery garlicky of uniqueness, the taste of consumers in general is more suitable for.It adds fresh pea and fresh corn juice, can strengthen shrimp paste
Delicate flavour, simultaneous with unique fragrant and sweet taste；The fragrance of shrimp paste can be strengthened by adding appropriate sesame paste and ripe rice-chestnut powder, while making shrimp
The nutrition of sauce is more comprehensive, with more preferable health-care effect.In the preparation, by fresh pea, fresh kernel corn, ginger, four seasons green onions
Compound juice is pickled together with Purple Perilla Seed Oil, rice wine, lime juice to fermented shrimp mud, makes the more mellowness of shrimp paste, by it
Stir-frying, boiling afterwards, under the collective effect of various raw materials, makes final obtained instant shrimp paste pure color, delicate mouthfeel, perfume (or spice)
It is peppery tasty and refreshing, while salt content is relatively low, and comprehensive nutrition, it is more healthy when edible.
Embodiment
The technical solution of the present invention is further illustrated with reference to specific embodiment, embodiment is not to be construed as pair
The limitation of technical solution.
Embodiment 1：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：40 parts of fermented shrimp mud, sunflower seeds salad oil 22
Part, 3 parts of Purple Perilla Seed Oil, 6 parts of sesame paste, 6 parts of fresh pea, 4 parts of fresh kernel corn, 3 parts of ripe rice-chestnut powder, 3 parts of rice wine, 2 parts of lime juice,
18 parts of paprika, 14 parts of garlic, 2 parts of ginger, 2 parts of four seasons green onion, 3 parts of white granulated sugar, 1.5 parts of chickens' extract, 3 parts of salt, condiment powder 1.8
Part, appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 140~160 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：2：4 mix.
The preparation method of above-mentioned peppery garlicky instant shrimp paste, step is as follows：
(1) preparation of fermented shrimp mud：Raw material shrimp is cleaned, soaking in Chinese liquor 1h is used, pulls out and drain, is broken into after shrimp mud and adds
The salt of shrimp shale amount 6% and the saccharomycete of shrimp shale amount 3 ‰ stir, then in the 3h that fermented at 40 DEG C, finally at 80 DEG C
Lower insulation 1.5h, obtains fermented shrimp mud after cooling, standby；
(2) pre-process：Fresh pea, fresh kernel corn, ginger, four seasons green onion are put into beater together and are beaten, juice is filtered to take,
Obtain compound juice；Compound juice, Purple Perilla Seed Oil, rice wine, lime juice are added in fermented shrimp mud and stirred together, is placed
40~60min, must pickle shrimp mud, standby；Mashed garlic is made in garlic, it is standby；
(3) stir-fry, boil：When sunflower seeds salad oil is heated into 120 DEG C, adds paprika, condiment powder and stir-fry rapidly
Mashed garlic is added after 4min, continues the 2min that stir-fries, sesame paste, ripe rice-chestnut powder is added and stir-fries 40s, 4 times of amounts of fermented shrimp mud are added afterwards
Water, boil to boiling and add white granulated sugar, salt, pickle shrimp mud, chickens' extract, keeping seething with excitement simultaneously is stirred continuously, until solid content reaches
More than 96%, it is filling after sterilized under 120 DEG C of high temperature peppery garlicky instant shrimp paste produced after 15min, cooling.
Embodiment 2：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：45 parts of fermented shrimp mud, soybean salad oil 22
Part, 4 parts of Purple Perilla Seed Oil, 7 parts of sesame paste, 7 parts of fresh pea, 3 parts of fresh kernel corn, 3 parts of ripe rice-chestnut powder, 2 parts of rice wine, 2 parts of lime juice,
18 parts of paprika, 15 parts of garlic, 2 parts of ginger, 2 parts of four seasons green onion, 3 parts of white granulated sugar, 2 parts of chickens' extract, 4 parts of salt, condiment powder 1.5
Part, appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 120~140 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：2：5 mix.
The preparation method of above-mentioned peppery garlicky instant shrimp paste, step is as follows：
(1) preparation of fermented shrimp mud：Raw material shrimp is cleaned, soaking in Chinese liquor 1h is used, pulls out and drain, is broken into after shrimp mud and adds
The salt of shrimp shale amount 4% and the saccharomycete of shrimp shale amount 4 ‰ stir, then in the 4h that fermented at 35 DEG C, finally at 85 DEG C
Lower insulation 1.5h, obtains fermented shrimp mud after cooling, standby；
(2) pre-process：Fresh pea, fresh kernel corn, ginger, four seasons green onion are put into beater together and are beaten, juice is filtered to take,
Obtain compound juice；Compound juice, Purple Perilla Seed Oil, rice wine, lime juice are added in fermented shrimp mud and stirred together, is placed
40~60min, must pickle shrimp mud, standby；Mashed garlic is made in garlic, it is standby；
(3) stir-fry, boil：When soybean salad oil is heated into 125 DEG C, adds paprika, condiment powder and stir-fry rapidly
Mashed garlic is added after 3min, continues the 3min that stir-fries, sesame paste, ripe rice-chestnut powder is added and stir-fries 50s, 3 times of amounts of fermented shrimp mud are added afterwards
Water, boil to boiling and add white granulated sugar, salt, pickle shrimp mud, chickens' extract, keeping seething with excitement simultaneously is stirred continuously, until solid content reaches
More than 96%, it is filling after sterilized under 120 DEG C of high temperature peppery garlicky instant shrimp paste produced after 15min, cooling.
Embodiment 3：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：A kind of peppery garlicky instant shrimp paste, by following heavy
The raw material of amount part is made：It is 38 parts of fermented shrimp mud, 25 parts of peanut salad oil, 2 parts of Purple Perilla Seed Oil, 8 parts of sesame paste, 4 parts of fresh pea, fresh
4 parts of iblet, 4 parts of ripe rice-chestnut powder, 3 parts of rice wine, 1.5 parts of lime juice, 15 parts of paprika, 10 parts of garlic, 3 parts of ginger, four seasons green onion 1
Part, 2 parts of white granulated sugar, 1 part of chickens' extract, 3 parts of salt, 2 parts of condiment powder, appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 140~160 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：1：3 mix.
The preparation method of above-mentioned peppery garlicky instant shrimp paste, step is as follows：
(1) preparation of fermented shrimp mud：Raw material shrimp is cleaned, soaking in Chinese liquor 0.5h is used, pulls out and drain, is broken into after shrimp mud and adds
The salt and the saccharomycete of shrimp shale amount 2 ‰ for entering shrimp shale amount 5% stir, then in the 3h that fermented at 38 DEG C, finally 70
2h is incubated at DEG C, fermented shrimp mud is obtained after cooling, it is standby；
(2) pre-process：Fresh pea, fresh kernel corn, ginger, four seasons green onion are put into beater together and are beaten, juice is filtered to take,
Obtain compound juice；Compound juice, Purple Perilla Seed Oil, rice wine, lime juice are added in fermented shrimp mud and stirred together, is placed
40~60min, must pickle shrimp mud, standby；Mashed garlic is made in garlic, it is standby；
(3) stir-fry, boil：When peanut salad oil is heated into 125 DEG C, adds paprika, condiment powder and stir-fry rapidly
Mashed garlic is added after 3min, continues the 3min that stir-fries, sesame paste, ripe rice-chestnut powder is added and stir-fries 30s, 4 times of amounts of fermented shrimp mud are added afterwards
Water, boil to boiling and add white granulated sugar, salt, pickle shrimp mud, chickens' extract, keeping seething with excitement simultaneously is stirred continuously, until solid content reaches
More than 96%, it is filling after sterilized under 120 DEG C of high temperature peppery garlicky instant shrimp paste produced after 15min, cooling.
Embodiment 4：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：35 parts of fermented shrimp mud, sunflower seeds salad oil 20
Part, 3 parts of Purple Perilla Seed Oil, 5 parts of sesame paste, 6 parts of fresh pea, 5 parts of fresh kernel corn, 2 parts of ripe rice-chestnut powder, 4 parts of rice wine, lime juice 1.8
Part, 20 parts of paprika, 13 parts of garlic, 3 parts of ginger, 1.5 parts of four seasons green onion, 4 parts of white granulated sugar, 1.5 parts of chickens' extract, 3 parts of salt, spice
1.5 parts of powder, appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 120~140 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：2：4 mix.
The preparation method be the same as Example 1 of above-mentioned peppery garlicky instant shrimp paste.
Embodiment 5：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：42 parts of fermented shrimp mud, rapeseed salad oil 22
Part, 4 parts of Purple Perilla Seed Oil, 5 parts of sesame paste, 7 parts of fresh pea, 5 parts of fresh kernel corn, 2 parts of ripe rice-chestnut powder, 3 parts of rice wine, 2 parts of lime juice,
15 parts of paprika, 12 parts of garlic, 3 parts of ginger, 1 part of four seasons green onion, 3 parts of white granulated sugar, 1.5 parts of chickens' extract, 4 parts of salt, condiment powder 1.5
Part, appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 140~160 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：1：5 mix.
The preparation method be the same as Example 2 of above-mentioned peppery garlicky instant shrimp paste.
Embodiment 6：
A kind of peppery garlicky instant shrimp paste, is made up of the raw material of following parts by weight：45 parts of fermented shrimp mud, peanut salad oil 25
Part, 2 parts of Purple Perilla Seed Oil, 8 parts of sesame paste, 4 parts of fresh pea, 5 parts of fresh kernel corn, 3 parts of ripe rice-chestnut powder, 4 parts of rice wine, 2 parts of lime juice,
20 parts of paprika, 13 parts of garlic, 3 parts of ginger, 1 part of four seasons green onion, 4 parts of white granulated sugar, 1 part of chickens' extract, 3 parts of salt, 2 parts of condiment powder,
Appropriate amount of water.
The mesh number of above-mentioned paprika is 60~80 mesh, and the mesh number of ripe rice-chestnut powder is 120~140 mesh；Above-mentioned condiment powder is
Fennel powder, zanthoxylum powder, pepper powder in mass ratio 1：2：3 mix.
The preparation method be the same as Example 3 of above-mentioned peppery garlicky instant shrimp paste.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. a kind of peppery garlicky instant shrimp paste, it is characterised in that be made up of the raw material of following parts by weight：35~45 parts of fermented shrimp mud,
20~25 parts of salad oil, 2~4 parts of Purple Perilla Seed Oil, 5~8 parts of sesame paste, 4~7 parts of fresh pea, 3~5 parts of fresh kernel corn, ripe Chinese chestnut
2~4 parts of powder, 2~4 parts of rice wine, 1.5~2 parts of lime juice, 15~20 parts of paprika, 10~15 parts of garlic, 2~3 parts of ginger, four
Season 1~2 part of green onion, 2~4 parts of white granulated sugar, 1~2 part of chickens' extract, 2~4 parts of salt, 1.5~2 parts of condiment powder, appropriate amount of water.
2. peppery garlicky instant shrimp paste according to claim 1, it is characterised in that be made up of the raw material of following parts by weight：Hair
40 parts of ferment shrimp mud, 22 parts of salad oil, 3 parts of Purple Perilla Seed Oil, 6 parts of sesame paste, 6 parts of fresh pea, 4 parts of fresh kernel corn, ripe rice-chestnut powder 3
Part, 3 parts of rice wine, 2 parts of lime juice, 18 parts of paprika, 14 parts of garlic, 2 parts of ginger, 2 parts of four seasons green onion, 3 parts of white granulated sugar, chickens' extract 1.5
Part, 3 parts of salt, 1.8 parts of condiment powder, appropriate amount of water.
3. peppery garlicky instant shrimp paste according to claim 1, it is characterised in that the salad oil is soybean salad oil, oil
One kind in rape salad oil, sunflower seeds salad oil, peanut salad oil.
4. peppery garlicky instant shrimp paste according to claim 1, it is characterised in that the mesh number of the paprika is 60~80
Mesh, the mesh number of the ripe rice-chestnut powder is 120~160 mesh.
5. peppery garlicky instant shrimp paste according to claim 1, it is characterised in that the condiment powder is fennel powder, Chinese prickly ash
Powder, pepper powder in mass ratio 1：1~2：3~5 mix.
6. according to the preparation method of peppery garlicky instant shrimp paste according to any one of claims 1 to 5, it is characterised in that step
It is as follows：
(1) preparation of fermented shrimp mud：Raw material shrimp is cleaned, with 0.5~1h of soaking in Chinese liquor, pulls out and drains, is broken into after shrimp mud and adds
The salt and the saccharomycete of shrimp shale amount 2~4 ‰ for entering shrimp shale amount 4~6% stir, then in fermenting 3 at 35~40 DEG C
~4h, is finally incubated 1.5~2h at 70~85 DEG C, and fermented shrimp mud is obtained after cooling, standby；
(2) pre-process：Fresh pea, fresh kernel corn, ginger, four seasons green onion are put into beater together and are beaten, juice is filtered to take, obtains mixed
Close material juice；Compound juice, Purple Perilla Seed Oil, rice wine, lime juice are added in fermented shrimp mud and stirred together, placement 40~
60min, must pickle shrimp mud, standby；Mashed garlic is made in garlic, it is standby；
(3) stir-fry, boil：When salad oil is heated into 120~125 DEG C, add paprika, condiment powder stir-fry 3 rapidly~
Mashed garlic is added after 4min, continues the 2~3min that stir-fries, sesame paste, ripe rice-chestnut powder is added and stir-fries 30~50s, fermented shrimp is added afterwards
The water of 3~4 times of amounts of mud, boils to boiling and adds white granulated sugar, salt, pickles shrimp mud, chickens' extract, keeps seething with excitement and being stirred continuously, directly
To solid content up to more than 96%, it is filling after sterilized under 120 DEG C of high temperature peppery garlicky instant shrimp paste produced after 15min, cooling.
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| CN108967929A (en) * | 2018-08-06 | 2018-12-11 | 天津市滨海新区三利水产商贸有限公司 | A kind of fast preparation method of shrimp paste |
| CN111345450A (en) * | 2020-04-09 | 2020-06-30 | 上海交通大学 | A compound sauce with black garlic sauce as main matrix and its preparation method |
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