CN108013389A - One kind seasoning shrimp and its processing method - Google Patents
One kind seasoning shrimp and its processing method Download PDFInfo
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- CN108013389A CN108013389A CN201711260641.0A CN201711260641A CN108013389A CN 108013389 A CN108013389 A CN 108013389A CN 201711260641 A CN201711260641 A CN 201711260641A CN 108013389 A CN108013389 A CN 108013389A
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention discloses one kind seasoning shrimp and processing method, the raw material composition and ratio of the seasoning shrimp is：20~22 parts of shrimp,2.5~2.9 parts of shrimp sauce,4.1~4.3 parts of chili oil,0.13~0.15 part of Chinese prickly ash,It is 0.06~0.08 part octagonal,0.06~0.08 part of cassia bark,0.06~0.08 part of fructus amomi,King keeps adopted 0.03~0.05 part of Thirteen Spice,0.03~0.05 part of Xuyi Thirteen Spice,0.07~0.09 part of goat's horn green pepper,0.9~1.1 part of oil consumption,0.24~0.26 part of Chinese cassia tree,0.27~0.29 part of white sugar,0.4~0.6 part of monosodium glutamate,0.4~0.6 part of chickens' extract,0.24~0.26 part of light soy sauce,6~8 parts of beer,0.27~0.29 part of Tengjiao oil,6~8 parts of water,1.11~1.13 parts of ginger,1.3~1.5 parts of shallot,1.11~1.13 parts of garlic.The present invention provides a kind of flavourings instant shrimp full of nutrition, seasons shrimp long shelf-life, and taste is hot and savory, and delicious flavour, mouthfeel is soft, full of nutrition, is adapted to the people of fast pace life to eat.
Description
Technical field
The present invention relates to food processing technology field, and in particular to one kind seasoning shrimp and its processing method.
Background technology
Modern medicine study confirms that the nutritive value of shrimp is high, can strengthen the immunity and sexual function of human body, Bu Shen Zhuang
Sun, premature senescence resistance.Fresh shrimp (fry, burn, all can stew) is often eaten, heat wine takes, and can cure tired, soreness of waist and knee joint of impotence due to deficiency of the kidney, chilly, body etc.
Illness.If women's postpartum milk is few or without milk, fresh 500 grams of shrimp, grinds, and yellow rice wine heat clothes, 3 times a day, even served several days, can
Play galgctogogue action.Dried small shrimp has sedation, is commonly used to treatment neurasthenia, all diseases of vegetative nerve functional disturbance.Sea shrimp is can be with
The ticbit of nutrition is provided for brain.Containing three kinds of important aliphatic acid in sea shrimp, can make one to keep energy to concentrate for a long time.
With expanding economy, the rhythm of life of modern is getting faster, and working clusters are essentially all to eat packed meal etc. soon
Meal, seldom having time cook one's own food, let alone do shrimps etc. than relatively time-consuming hard food, eaten even if doing shrimp, taste
It is poor, therefore flavourings instant shrimp full of nutrition can be provided and necessarily welcome by the modern of fast pace life very much.
The content of the invention
The present invention is directed to above-mentioned technical problem, and it is an object of the present invention to provide a kind of seasoning shrimp and its processing method, there is provided a kind of
Flavourings instant shrimp full of nutrition, taste is hot and savory, and delicious flavour, mouthfeel is soft, full of nutrition, is adapted to fast pace life
People eat.
The present invention is achieved through the following technical solutions：
One kind seasoning shrimp and, it is described seasoning shrimp raw material composition is calculated as by weight：
20~22 parts of shrimp, 2.5~2.9 parts of shrimp sauce, 4.1~4.3 parts of chili oil, 0.13~0.15 part of Chinese prickly ash, illiciumverum 0.06~
0.08 part, 0.06~0.08 part of cassia bark, 0.06~0.08 part of fructus amomi, king keep adopted 0.03~0.05 part of Thirteen Spice, Xuyi Thirteen Spice
0.03~0.05 part, 0.07~0.09 part of goat's horn green pepper, 0.9~1.1 part of oil consumption, 0.24~0.26 part of Chinese cassia tree, white sugar 0.27~
0.29 part, 0.4~0.6 part of monosodium glutamate, 0.4~0.6 part of chickens' extract, 0.24~0.26 part of light soy sauce, 6~8 parts of beer, Tengjiao oil
0.27~0.29 part, 6~8 parts of water, 1.11~1.13 parts of ginger, 1.3~1.5 parts of shallot, 1.11~1.13 parts of garlic.
Preferably, the raw material composition of the seasoning shrimp is calculated as by weight：21 parts of river prawn, 2.8 parts of shrimp sauce, chili oil 4.25
Part, 0.14 part of Chinese prickly ash is 0.07 part octagonal, 0.07 part of cassia bark, 0.07 part of fructus amomi, and king keeps adopted 0.04 part of Thirteen Spice, Xuyi Thirteen Spice
0.04 part, 0.08 part of goat's horn green pepper, 1.0 parts of oil consumption, 0.25 part of Chinese cassia tree, 0.28 part of white sugar, 0.5 part of monosodium glutamate, 0.5 part of chickens' extract, light soy sauce
0.25 part of soy sauce, 7 parts of beer, 0.28 part of Tengjiao oil, 7 parts of water, 1.12 parts of ginger, 1.4 parts of shallot, 1.12 parts of garlic.
Preferably, the raw material composition of the chili oil is by weight ratio：58~62 parts of soybean oil, Xuyi Thirteen Spice 0.83
~0.85 part, 5~7 parts of paprika, 0.01~0.02 part of Asian puccoon, 1.72~1.73 parts of water.
Preferably, the chili oil is prepared by method comprising the following steps：By formula rate after soybean oil is boiled
Xuyi Thirteen Spice, paprika, Asian puccoon, water are sequentially added, after being heated to 50~60 DEG C of 10~15min of holding, filters out filter residue, i.e.,
Obtain chili oil.
Preferably, the shrimp uses river prawn.
Based on the processing method of above-mentioned seasoning shrimp, comprise the following steps：
Step 1,20~30min of immersion in brine is entered after shrimp is rinsed well with water, is rinsed well after pulling out with clear water；
Step 2, pulled out after boiling 2~3min in the shrimp input boiling brine after cleaning；
Step 3, shrimp sauce, chili oil are put into burn to boiling temperature in pot by formula rate and boiled, then by Chinese prickly ash, illiciumverum,
Cassia bark, fructus amomi, king, which keep adopted Thirteen Spice, Xuyi Thirteen Spice, goat's horn green pepper, oil consumption, Chinese cassia tree and add, fries 1~3min in deep fat；
Step 4, water, light soy sauce, beer are added in deep fat successively by formula rate and boiled, sequentially add Tengjiao oil, life
Ginger, shallot and garlic are boiled together, obtain seasoning soup；
Step 5, the ripe shrimp step 2 pulled out is added in the seasoning soup of step 4, boils 4~6min, stops adding
Heat, cooled to room temperature, then carries out vacuum packaging and obtains finished product on request.
Preferably, in the step 1, the mass concentration of brine is 5~6%.
Preferably, in the step 2, the mass concentration of brine is 3~4%.
Compared with prior art, the present invention have the following advantages and advantages：
The present invention provides one kind seasoning shrimp and its processing method, there is provided a kind of flavourings instant shrimp full of nutrition, taste
Road is hot and savory, and delicious flavour, mouthfeel is soft, full of nutrition, is adapted to the people of fast pace life to eat；In addition existing shrimp paste
Shrimp paste is the fermentation throughout the year of high salt room temperature or the high temperature infusion after the fermentation in more days that manually heats up mostly, then through obtained by autoclave sterilization,
Production cycle is grown, complex process, and the freshness and perfume degree of shrimp paste are poor, and shrimp paste salt content high nutritive value is relatively low；And the present invention adopts
With above-mentioned raw material proportioning and production method, with short production cycle, processing step is simple, easy to operate, and seasons shrimp long shelf-life, protects
The matter phase can reach 12 months, and taste is hot and savory, and nutritive value is high.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
The present invention provides one kind to season shrimp, and the raw material composition of the seasoning shrimp is：
River prawn 20kg, shrimp sauce 2.5kg, chili oil 4.1kg, Chinese prickly ash 0.13kg, illiciumverum 0.06kg, cassia bark 0.06kg, fructus amomi
0.06kg, king keep adopted Thirteen Spice 0.03kg, Xuyi Thirteen Spice 0.03kg, goat's horn green pepper 0.07kg, oil consumption 0.9kg, Chinese cassia tree 0.24kg,
White sugar 0.27kg, monosodium glutamate 0.4kg, chickens' extract 0.4kg, light soy sauce 0.24kg, beer 6kg, Tengjiao oil 0.27kg, water 6kg, ginger
1.11kg, shallot 1.3kg, garlic 1.11kg.
The raw material of the chili oil forms：Soybean oil 58kg, Xuyi Thirteen Spice 0.83kg, paprika
5kg, Asian puccoon 0.01kg, water 1.72kg.Chili oil is prepared by following steps method：After soybean oil is boiled by formula rate according to
Secondary addition Xuyi Thirteen Spice, paprika, Asian puccoon, water, after being heated to 50~60 DEG C of 10~15min of holding, filter out filter residue, to obtain the final product
To chili oil.
The processing method of above-mentioned seasoning shrimp is as follows：
Step 1,20~30min of immersion in brine will be entered after new fresh river prawn high pressure water flushing wash clean, clear water is used after pulling out
Rinse well；The mass concentration of brine is 5~6%；
Step 2, after boiling 2~3min in the shrimp input boiling brine after cleaning, quickly pull out；The mass concentration of brine is 3
~4%；
Step 3, shrimp sauce, chili oil are put into burn to boiling temperature in pot by formula rate and boiled, then by Chinese prickly ash, illiciumverum,
Cassia bark, fructus amomi, king, which keep adopted Thirteen Spice, Xuyi Thirteen Spice, goat's horn green pepper, oil consumption, Chinese cassia tree and add, fries perfume in deep fat；
Step 4, water, light soy sauce, beer are added in deep fat and is boiled by fire successively by formula rate, sequentially add rattan green pepper
Oil, ginger, shallot and garlic are boiled together, obtain seasoning soup；
Step 5, the ripe shrimp step 2 pulled out is added in the seasoning soup of step 4, is boiled with soft fire 4~6min, is stopped
Only heat, cooled to room temperature, then carry out vacuum packaging on request and obtain finished product.
Embodiment 2
The present invention provides one kind to season shrimp, and the raw material composition of the seasoning shrimp is calculated as by weight：
River prawn 22kg, shrimp sauce 2.9kg, chili oil 4.3kg, Chinese prickly ash 0.15kg, illiciumverum 0.08kg, cassia bark 0.08kg, fructus amomi
0.08kg, king keep adopted Thirteen Spice 0.05kg, Xuyi Thirteen Spice 0.05kg, goat's horn green pepper 0.09kg, oil consumption 1.1kg, Chinese cassia tree 0.26kg,
White sugar 0.29kg, monosodium glutamate 0.6kg, chickens' extract 0.6kg, light soy sauce 0.26kg, beer 8kg, Tengjiao oil 0.29kg, water 8kg, ginger
1.13kg, shallot 1.5kg, garlic 1.13kg.
The raw material of the chili oil forms：Soybean oil 62kg, Xuyi Thirteen Spice 0.85kg, paprika
7kg, Asian puccoon 0.02kg, water 1.73kg.Chili oil is prepared by following steps method：After soybean oil is boiled by formula rate according to
Secondary addition Xuyi Thirteen Spice, paprika, Asian puccoon, water, after being heated to 50~60 DEG C of 10~15min of holding, filter out filter residue, to obtain the final product
To chili oil.
The processing method of above-mentioned seasoning shrimp is as follows：
Step 1,20~30min of immersion in brine will be entered after new fresh river prawn high pressure water flushing wash clean, clear water is used after pulling out
Rinse well；The mass concentration of brine is 5~6%；
Step 2, after boiling 2~3min in the shrimp input boiling brine after cleaning, quickly pull out；The mass concentration of brine is 3
~4%；
Step 3, shrimp sauce, chili oil are put into burn to boiling temperature in pot by formula rate and boiled, then by Chinese prickly ash, illiciumverum,
Cassia bark, fructus amomi, king, which keep adopted Thirteen Spice, Xuyi Thirteen Spice, goat's horn green pepper, oil consumption, Chinese cassia tree and add, fries perfume in deep fat；
Step 4, water, light soy sauce, beer are added in deep fat and is boiled by fire successively by formula rate, sequentially add rattan green pepper
Oil, ginger, shallot and garlic are boiled together, obtain seasoning soup；
Step 5, the ripe shrimp step 2 pulled out is added in the seasoning soup of step 4, is boiled with soft fire 4~6min, is stopped
Only heat, cooled to room temperature, then carry out vacuum packaging on request and obtain finished product.
Embodiment 3
The present invention provides one kind to season shrimp, and the raw material composition of the seasoning shrimp is calculated as by weight：
River prawn 21kg, shrimp sauce 2.8kg, chili oil 4.25kg, Chinese prickly ash 0.14kg, octagonal 0.07kg, cassia bark 0.07kg, fructus amomi
0.07kg, king keep adopted Thirteen Spice 0.04kg, Xuyi Thirteen Spice 0.04kg, goat's horn green pepper 0.08kg, oil consumption 1.0kg, Chinese cassia tree 0.25kg,
White sugar 0.28kg, monosodium glutamate 0.5kg, chickens' extract 0.5kg, light soy sauce 0.25kg, beer 7kg, Tengjiao oil 0.28kg, water 7kg, ginger
1.12kg, shallot 1.4kg, garlic 1.12kg.
The raw material of the chili oil forms：Soybean oil 65kg, Xuyi Thirteen Spice 0.84kg, paprika
6kg, Asian puccoon 0.015kg, water 1.72kg.Chili oil is prepared by following steps method：By formula rate after soybean oil is boiled
Xuyi Thirteen Spice, paprika, Asian puccoon, water are sequentially added, after being heated to 50~60 DEG C of 10~15min of holding, filters out filter residue, i.e.,
Obtain chili oil.
The processing method of above-mentioned seasoning shrimp is as follows：
Step 1,20~30min of immersion in brine will be entered after new fresh river prawn high pressure water flushing wash clean, clear water is used after pulling out
Rinse well；The mass concentration of brine is 5~6%；
Step 2, after boiling 2~3min in the shrimp input boiling brine after cleaning, quickly pull out；The mass concentration of brine is 3
~4%；
Step 3, shrimp sauce, chili oil are put into burn to boiling temperature in pot by formula rate and boiled, then by Chinese prickly ash, illiciumverum,
Cassia bark, fructus amomi, king, which keep adopted Thirteen Spice, Xuyi Thirteen Spice, goat's horn green pepper, oil consumption, Chinese cassia tree and add, fries perfume in deep fat；
Step 4, water, light soy sauce, beer are added in deep fat and is boiled by fire successively by formula rate, sequentially add rattan green pepper
Oil, ginger, shallot and garlic are boiled together, obtain seasoning soup；
Step 5, the ripe shrimp step 2 pulled out is added in the seasoning soup of step 4, is boiled with soft fire 4~6min, is stopped
Only heat, cooled to room temperature, then carry out vacuum packaging on request and obtain finished product.
1st, aesthetic quality's index：
Color and luster：Yellow has both with red
Flavour：Peppery fragrant fragrant comfortable with shrimp, mouthfeel is spicy soft, delicious flavour
2nd, physical and chemical index：
Fat content≤15%, water content≤8%
3rd, microbiological indicator：
Total number of bacteria (a/g)≤2000, coliform (a/100g)≤10, pathogenic bacteria must not detect.
Above-described embodiment, has carried out the purpose of the present invention, technical solution and beneficial effect further
Describe in detail, it should be understood that the foregoing is merely the embodiment of the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution, improvement and etc. done, should all include
Within protection scope of the present invention.
Claims (8)
1. one kind seasoning shrimp and, it is characterised in that it is described seasoning shrimp raw material composition is calculated as by weight：
20~22 parts of shrimp, 2.5~2.9 parts of shrimp sauce, 4.1~4.3 parts of chili oil, 0.13~0.15 part of Chinese prickly ash, illiciumverum 0.06~0.08
Part, 0.06~0.08 part of cassia bark, 0.06~0.08 part of fructus amomi, king keep adopted 0.03~0.05 part of Thirteen Spice, Xuyi Thirteen Spice 0.03
~0.05 part, 0.07~0.09 part of goat's horn green pepper, 0.9~1.1 part of oil consumption, 0.24~0.26 part of Chinese cassia tree, 0.27~0.29 part of white sugar,
0.4~0.6 part of monosodium glutamate, 0.4~0.6 part of chickens' extract, 0.24~0.26 part of light soy sauce, 6~8 parts of beer, Tengjiao oil 0.27~
0.29 part, 6~8 parts of water, 1.11~1.13 parts of ginger, 1.3~1.5 parts of shallot, 1.11~1.13 parts of garlic.
2. a kind of seasoning shrimp according to claim 1, it is characterised in that the raw material composition of the seasoning shrimp is by weight
For：21 parts of river prawn, 2.8 parts of shrimp sauce, 4.25 parts of chili oil, 0.14 part of Chinese prickly ash is 0.07 part octagonal, 0.07 part of cassia bark, 0.07 part of fructus amomi,
King keeps adopted 0.04 part of Thirteen Spice, 0.04 part of Xuyi Thirteen Spice, 0.08 part of goat's horn green pepper, 1.0 parts of oil consumption, 0.25 part of Chinese cassia tree, white sugar
0.28 part, 0.5 part of monosodium glutamate, 0.5 part of chickens' extract, 0.25 part of light soy sauce, 7 parts of beer, 0.28 part of Tengjiao oil, 7 parts of water, ginger 1.12
Part, 1.4 parts of shallot, 1.12 parts of garlic.
3. a kind of seasoning shrimp according to claim 1, it is characterised in that the raw material composition of the chili oil is by weight ratio
For：58~62 parts of soybean oil, 0.83~0.85 part of Xuyi Thirteen Spice, 5~7 parts of paprika, 0.01~0.02 part of Asian puccoon, water 1.72
~1.73 parts.
4. a kind of seasoning shrimp according to claim 3, it is characterised in that the chili oil is by method comprising the following steps system
It is standby to form：Xuyi Thirteen Spice, paprika, Asian puccoon, water are sequentially added by formula rate after soybean oil is boiled, is heated to 50~60
DEG C keep 10~15min after, filter out filter residue, that is, obtain chili oil.
5. a kind of seasoning shrimp according to claim 1, it is characterised in that the shrimp uses river prawn.
6. the processing method based on a kind of seasoning shrimp described in claim 1, it is characterised in that comprise the following steps：
Step 1,20~30min of immersion in brine is entered after shrimp is rinsed well with water, is rinsed well after pulling out with clear water；
Step 2, pulled out after boiling 2~3min in the shrimp input boiling brine after cleaning；
Step 3, shrimp sauce, chili oil are put into burn to boiling temperature in pot by formula rate and boiled, then by Chinese prickly ash, illiciumverum, cassia bark,
Fructus amomi, king, which are kept adopted Thirteen Spice, Xuyi Thirteen Spice, goat's horn green pepper, oil consumption, Chinese cassia tree and added, fries 1~3min in deep fat；
Step 4, water, light soy sauce, beer are added in deep fat and boiled successively by formula rate, sequentially add Tengjiao oil, ginger, big
Green onion and garlic are boiled together, obtain seasoning soup；
Step 5, the ripe shrimp step 2 pulled out is added in the seasoning soup of step 4, boils 4~6min, stops heating,
Cooled to room temperature, then carries out vacuum packaging and obtains finished product on request.
A kind of 7. processing method for seasoning shrimp according to claim 6, it is characterised in that in the step 1, the matter of brine
It is 5~6% to measure concentration.
A kind of 8. processing method for seasoning shrimp according to claim 6, it is characterised in that in the step 2, the matter of brine
It is 3~4% to measure concentration.
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Family
ID=62078313
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
| CN103750414A (en) * | 2012-02-08 | 2014-04-30 | 吴延飞 | Method for processing soft can of Penaeus vannamei |
-
2017
- 2017-12-04 CN CN201711260641.0A patent/CN108013389A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750414A (en) * | 2012-02-08 | 2014-04-30 | 吴延飞 | Method for processing soft can of Penaeus vannamei |
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
Non-Patent Citations (3)
| Title |
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| 7天编委会: "《7天升级家常川菜》", 31 January 2015, 吉林科学技术出版社 * |
| 悟痴: "大厨秘籍||十三香销龙虾的秘方和几款虾菜", 《百度 网址为HTTP://WWW.360DOC.COM/CONTENT/16/0712/07/4194012_574866349.SHTML》 * |
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Application publication date: 20180511 |