CN108095045A - A kind of shrimp paste and preparation method thereof - Google Patents
A kind of shrimp paste and preparation method thereof Download PDFInfo
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- CN108095045A CN108095045A CN201810026219.7A CN201810026219A CN108095045A CN 108095045 A CN108095045 A CN 108095045A CN 201810026219 A CN201810026219 A CN 201810026219A CN 108095045 A CN108095045 A CN 108095045A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims description 13
- 239000000843 powder Substances 0.000 claims abstract description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 21
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 230000002335 preservative effect Effects 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 18
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- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
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- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
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- 240000006677 Vicia faba Species 0.000 claims abstract description 14
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
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- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
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- 229960000583 acetic acid Drugs 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
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- 239000000203 mixture Substances 0.000 claims description 19
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
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- 244000141218 Alpinia officinarum Species 0.000 claims description 5
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- 229920000881 Modified starch Polymers 0.000 claims description 5
- 239000004368 Modified starch Substances 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000019426 modified starch Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 229940083466 soybean lecithin Drugs 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000835 fiber Substances 0.000 claims 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000015278 beef Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 5
- 238000003475 lamination Methods 0.000 abstract description 4
- 241000234282 Allium Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000001931 aliphatic group Chemical group 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 230000004048 modification Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000254032 Acrididae Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of shrimp paste, including following raw material and parts by weight of raw materials：Numb 40 50 parts of shrimp, 10 20 parts of vegetable oil, 5 10 parts of dried shrimps, 35 parts of soy sauce, 48 parts of pawpaw, 6 10 parts of salt, 46 parts of cooking wine, 24 parts of chilli powder, 13 parts of glacial acetic acid, 0.3 0.5 parts of Chinese prickly ash, 0.6 0.8 parts of star aniseed powder, 35 parts of thick broad-bean sauce, 0.2 0.4 parts of fennel, 0.5 0.8 parts of cassia bark, 0.3 0.5 parts of Radix Glycyrrhizae, 0.4 0.6 parts of Radix Aucklandiae, 13 parts of matrimony vine, 0.8 1.2 parts of onion, 0.1 0.3 parts of spice, 13 parts of flos caryophylli, 36 parts of 0.4 0.6 parts of potassium sorbate and preservative.The glossy light of shrimp paste of the present invention, bright-coloured and glossy, sticky moderate, tissue morphology is fine and smooth uniformly, and no lamination, salinity is moderate, and color and luster, mouthfeel and flavor are good.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of shrimp paste and preparation method thereof.
Background technology
The shrimp resources in China are extremely abundant, wherein various small-sized shrimps (such as numb shrimp, grasshopper shrimp) yield increases.Due to
Small-sized shrimps individual is small, and difficulty of processing is larger, and utilization rate is not high.Shrimp paste is processed with small-sized shrimps, small-sized shrimp can be effectively improved
The utilization rate of class realizes resource increment.
Shrimp paste is one of common flavoring of China and Southeast Asia coastal area, and it using fresh shrimp is raw material through everfermentation to be
A kind of manufactured paste flavouring.
Since shrimp paste is a kind of storage fermented food, during storage, protein meeting breaks down into amino acids, with only
Special faint scent, flavour is delicious, enjoys endless aftertastes.And becoming the calcium being easily absorbed by the human body after calcareous decomposition contained by shrimp, fat turns
Aliphatic acid is turned to, therefore shrimp paste is also the abundant source of good protein, calcium and aliphatic acid simultaneously.Contain abundant egg in shrimp paste
The nutrients such as white matter, calcium, iron, selenium, vitamin A, also have a critically important nutritional ingredient --- astaxanthin in shrimp paste, and shrimp is blue or green
Element is a kind of antioxidant most strong so far, is referred to as supper vitamin E, and proper amount of edible is rather beneficial to body.
However, traditional shrimp paste preparation process long preparation period, quality is unstable, and product salt content is high, is unfavorable for advising greatly
Modelling produces, and easily contaminated in preparation process, and edible safety is poor.
Although domestic and international experts and scholars are improved and have been optimized to the zymotechnique of shrimp paste, however existing shrimp paste, it is
Convenient for preserving, preservative can be used, make its extended shelf-life.Shrimp paste is eaten primarily to tasting the delicate flavour of shrimp paste uniqueness,
And adding preservative often makes the big heavy discount of the taste of shrimp paste, influences mouthfeel, and have certain shadow to the health of people
It rings.
The content of the invention
It is an object of the invention to overcome above-mentioned the deficiencies in the prior art, the present invention provides a kind of shrimp paste, shrimp paste is glossy
Light, bright-coloured and glossy, sticky moderate, tissue morphology is fine and smooth uniformly, and no lamination, salinity is moderate, color and luster, mouthfeel and wind
Taste is good.
It is a further object of the present invention to provide a kind of production methods of shrimp paste.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：
A kind of shrimp paste, including following raw material and parts by weight of raw materials：Numb shrimp 40-50 parts, 10-20 parts of vegetable oil, 5-10 parts of dried shrimps, sauce
3-5 parts oily, 4-8 parts of pawpaw, 6-10 parts of salt, 4-6 parts of cooking wine, 2-4 parts of chilli powder, 1-3 parts of glacial acetic acid, 0.3-0.5 parts of Chinese prickly ash,
0.6-0.8 parts of star aniseed powder, 3-5 parts of thick broad-bean sauce, 0.2-0.4 parts of fennel, 0.5-0.8 parts of cassia bark, 0.3-0.5 parts of Radix Glycyrrhizae, Radix Aucklandiae
0.4-0.6 parts, 1-3 parts of matrimony vine, 0.8-1.2 parts of onion, 0.1-0.3 parts of spice, 1.5-2.5 parts of white granulated sugar, chickens' extract 0.2-0.4
3-6 parts of part, 0.3-0.5 parts of ginger powder, 1-3 parts of flos caryophylli, 0.4-0.6 parts of potassium sorbate and preservative.
Wherein, numb 45 parts of the shrimp, 15 parts of vegetable oil, 7.5 parts of dried shrimps, 4 parts of soy sauce, 8 parts of pawpaw, 8 parts of salt, cooking wine 5
It is part, 3 parts of chilli powder, 2 parts of glacial acetic acid, 0.4 part of Chinese prickly ash, 0.7 part of star aniseed powder, 4 parts of thick broad-bean sauce, 0.3 part of fennel, 0.6 part of cassia bark, sweet
Grass 0.4 part, 0.5 part of Radix Aucklandiae, 2 parts of matrimony vine, 1 part of onion, 0.2 part of spice, 2 parts of white granulated sugar, 0.3 part of chickens' extract, 0.4 part of ginger powder,
4.5 parts of 2 parts of flos caryophylli, 0.5 part of potassium sorbate and preservative.
Wherein, the length of the numb shrimp is 10-15mm.
Wherein, the vegetable oil is one kind in rapeseed oil, peanut oil and salad oil.
Wherein, the preservative is made of the component of following parts by weight：2-4 parts of phytic acid, 1-3 parts of guar gum,
0.5-1.5 parts of soybean lecithin, 0.4-0.8 parts of helical form polysaccharide, surplus is modified starch.
A kind of preparation method of shrimp paste, comprises the following steps：
1）Numb shrimp, dried shrimps, onion, matrimony vine are crushed to 100-250 mesh, obtain broken mixture；
2）Fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 50-200 mesh, adds in 200-300 parts of water, is decocted
4-6h is endured, treats that moisture is reduced to original 1/10-1/20, removes filter residue, obtain mixed liquor；
3）Mixed liquor and pawpaw are mixed and stirred for uniformly, it then will be by step 1）Gained crushes mixture and pawpaw and mixed liquor
Mixing, into graininess, the frying time is 40-60min for intense fire stir-fry after mixing；
4）Add in thick broad-bean sauce, soy sauce, cooking wine, glacial acetic acid, star aniseed powder, spice, white granulated sugar, chickens' extract；
5）1-2h is boiled at 110 DEG C -130 DEG C with vegetable oil, and chilli powder, Chinese prickly ash and ginger powder are added in during tanning, is obtained
To shrimp paste mixture；
6）By step 5）In the cooling of shrimp paste mixture after, add in potassium sorbate and preservative, stir evenly；
7）Sterilizing, packaging.
Wherein, the step 1）It is middle that numb shrimp, dried shrimps, onion, matrimony vine are crushed to 120-200 mesh；Step 2）It is middle by fennel,
Cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 100-150 mesh.
Wherein, the step 5）1.5h is boiled at 120 DEG C.
Compared with prior art, the present invention has following advantageous effect：
（1）The present invention provides a kind of shrimp paste, there is glossy light, it is bright-coloured and glossy, it is sticky it is moderate, tissue morphology is fine and smooth
Even, no lamination, salinity is moderate, and color and luster, mouthfeel and flavor are good；
（2）Invention increases thick broad-bean sauce, reduce the dosage of salt, and Chinese prickly ash plays the role of blending, removes thick broad-bean sauce
Beany flavor, while the fragrance of the present invention can be increased, shrimp paste of the invention collocation is reasonable, and quality is homogeneous, delicate mouthfeel lubrication, sea
Fresh flavor protrudes, delicious in taste, color and luster show people, by the mutual collaboration of each component, with ensure the color and luster of instant shrimp paste of the present invention,
Flavor, mouthfeel and tissue morphology；
（3）The preservative of the present invention is the key that ensure shrimp paste stability, and wherein phytic acid has extremely strong comprehensive function
And inoxidizability, preservation can be played, prevents shrimp paste oxidation deterioration, can effectively extend the shelf-life of shrimp paste；Guar gum is
Thickener can make sauce entirety viscosity keep uniform, be not in lamination, and upper strata will not harden, and have product good
Good mobility；Soybean lecithin has good peptizaiton, and energy stable grease is not stratified, increases the stability of system, together
When soybean lecithin also have peptizaiton, prevent the appearance of caking situation；Helical form polysaccharide can enhance the gloss of product
Micro-nutrient composition is stablized in sense, protects moisture, avoids that moisture is precipitated, and increases the thick sense of product；
（4）The present invention can effectively improve the flavor of shrimp paste by fragrance such as fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophyllis.
Specific embodiment
With reference to specific embodiment, the present invention is further explained.These embodiments are merely to illustrate the present invention and do not have to
In limiting the scope of the invention.
Embodiment 1
A kind of shrimp paste, including following raw material and parts by weight of raw materials：Numb 45 parts of shrimp, 15 parts of vegetable oil, 7.5 parts of dried shrimps, 4 parts of soy sauce,
8 parts of pawpaw, 8 parts of salt, 5 parts of cooking wine, 3 parts of chilli powder, 2 parts of glacial acetic acid, 0.4 part of Chinese prickly ash, 0.7 part of star aniseed powder, 4 parts of thick broad-bean sauce,
0.3 part of fennel, 0.6 part of cassia bark, 0.4 part of Radix Glycyrrhizae, 0.5 part of Radix Aucklandiae, 2 parts of matrimony vine, 1 part of onion, 0.2 part of spice, white granulated sugar 2
4.5 parts of part, 0.3 part of chickens' extract, 0.4 part of ginger powder, 2 parts of flos caryophylli, 0.5 part of potassium sorbate and preservative.
Wherein, the length of the numb shrimp is 12mm.
Wherein, the vegetable oil is one kind in rapeseed oil, peanut oil and salad oil.
Wherein, the preservative is made of the component of following parts by weight：3 parts of phytic acid, 2 parts of guar gum, soybean
1 part of lecithin, 0.6 part of helical form polysaccharide, surplus is modified starch.
A kind of preparation method of shrimp paste, comprises the following steps：
1）Numb shrimp, dried shrimps, onion, matrimony vine are crushed to 200 mesh, obtain broken mixture；
2）Fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 120 mesh, 250 parts of water is added in, decocts 5h, treat
Moisture is reduced to original 1/10-1/20, removes filter residue, obtains mixed liquor；
3）Mixed liquor and pawpaw are mixed and stirred for uniformly, it then will be by step 1）Gained crushes mixture and pawpaw and mixed liquor
Mixing, into graininess, the frying time is 50min for intense fire stir-fry after mixing；
4）Add in thick broad-bean sauce, soy sauce, cooking wine, glacial acetic acid, star aniseed powder, spice, white granulated sugar, chickens' extract；
5）1.5h is boiled at 120 DEG C with vegetable oil, and chilli powder, Chinese prickly ash and ginger powder are added in during tanning, obtains shrimp paste
Mixture；
6）By step 5）In the cooling of shrimp paste mixture after, add in potassium sorbate and preservative, stir evenly；
7）Sterilizing, packaging.
Embodiment 2
A kind of shrimp paste, including following raw material and parts by weight of raw materials：Numb 40 parts of shrimp, 10 parts of vegetable oil, 5 parts of dried shrimps, 3 parts of soy sauce, wood
4 parts of melon, 6 parts of salt, 4 parts of cooking wine, 2 parts of chilli powder, 1 part of glacial acetic acid, 0.3 part of Chinese prickly ash, 0.6 part of star aniseed powder, 3 parts of thick broad-bean sauce, fennel
0.2 part fragrant, 0.5 part of cassia bark, 0.3 part of Radix Glycyrrhizae, 0.4 part of Radix Aucklandiae, 1 part of matrimony vine, 0.8 part of onion, 0.1 part of spice, white granulated sugar 1.5
3 parts of part, 0.2 part of chickens' extract, 0.3 part of ginger powder, 1-3 parts of flos caryophylli, 0.4 part of potassium sorbate and preservative.
Wherein, the length of the numb shrimp is 10mm.
Wherein, the vegetable oil is one kind in rapeseed oil, peanut oil and salad oil.
Wherein, the preservative is made of the component of following parts by weight：2 parts of phytic acid, 1 part of guar gum, soybean
0.5 part of lecithin, 0.4 part of helical form polysaccharide, surplus is modified starch.
A kind of preparation method of shrimp paste, comprises the following steps：
1）Numb shrimp, dried shrimps, onion, matrimony vine are crushed to 100 mesh, obtain broken mixture；
2）Fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 50 mesh, 200 parts of water is added in, decocts 4h, treat
Moisture is reduced to original 1/10-1/20, removes filter residue, obtains mixed liquor；
3）Mixed liquor and pawpaw are mixed and stirred for uniformly, it then will be by step 1）Gained crushes mixture and pawpaw and mixed liquor
Mixing, into graininess, the frying time is 40min for intense fire stir-fry after mixing；
4）Add in thick broad-bean sauce, soy sauce, cooking wine, glacial acetic acid, star aniseed powder, spice, white granulated sugar, chickens' extract；
5）1h is boiled at 110 DEG C with vegetable oil, and chilli powder, Chinese prickly ash and ginger powder are added in during tanning, shrimp paste is obtained and mixes
Close material；
6）By step 5）In the cooling of shrimp paste mixture after, add in potassium sorbate and preservative, stir evenly；
7）Sterilizing, packaging.
Embodiment 3
A kind of shrimp paste, including following raw material and parts by weight of raw materials：Numb 50 parts of shrimp, 20 parts of vegetable oil, 10 parts of dried shrimps, 5 parts of soy sauce, wood
8 parts of melon, 10 parts of salt, 6 parts of cooking wine, 4 parts of chilli powder, 3 parts of glacial acetic acid, 0.5 part of Chinese prickly ash, 0.8 part of star aniseed powder, 5 parts of thick broad-bean sauce, fennel
0.4 part fragrant, 0.8 part of cassia bark, 0.5 part of Radix Glycyrrhizae, 0.6 part of Radix Aucklandiae, 3 parts of matrimony vine, 1.2 parts of onion, 0.3 part of spice, white granulated sugar 2.5
6 parts of part, 0.4 part of chickens' extract, 0.5 part of ginger powder, 1-3 parts of flos caryophylli, 0.6 part of potassium sorbate and preservative.
Wherein, the length of the numb shrimp is 15mm.
Wherein, the vegetable oil is one kind in rapeseed oil, peanut oil and salad oil.
Wherein, the preservative is made of the component of following parts by weight：4 parts of phytic acid, 3 parts of guar gum, soybean
1.5 parts of lecithin, 0.8 part of helical form polysaccharide, surplus is modified starch.
A kind of preparation method of shrimp paste, comprises the following steps：
1）Numb shrimp, dried shrimps, onion, matrimony vine are crushed to 250 mesh, obtain broken mixture；
2）Fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 200 mesh, 300 parts of water is added in, decocts 6h, treat
Moisture is reduced to original 1/10-1/20, removes filter residue, obtains mixed liquor；
3）Mixed liquor and pawpaw are mixed and stirred for uniformly, it then will be by step 1）Gained crushes mixture and pawpaw and mixed liquor
Mixing, into graininess, the frying time is 60min for intense fire stir-fry after mixing；
4）Add in thick broad-bean sauce, soy sauce, cooking wine, glacial acetic acid, star aniseed powder, spice, white granulated sugar, chickens' extract；
5）2h is boiled at 130 DEG C with vegetable oil, and chilli powder, Chinese prickly ash and ginger powder are added in during tanning, shrimp paste is obtained and mixes
Close material；
6）By step 5）In the cooling of shrimp paste mixture after, add in potassium sorbate and preservative, stir evenly；
7）Sterilizing, packaging.
The above is only the preferred embodiment of the present invention, and protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (8)
1. a kind of shrimp paste, it is characterised in that：Including following raw material and parts by weight of raw materials：Numb shrimp 40-50 parts, 10-20 parts of vegetable oil,
5-10 parts of dried shrimps, 3-5 parts of soy sauce, 4-8 parts of pawpaw, 6-10 parts of salt, 4-6 parts of cooking wine, 2-4 parts of chilli powder, 1-3 parts of glacial acetic acid,
0.3-0.5 parts of Chinese prickly ash, 0.6-0.8 parts of star aniseed powder, 3-5 parts of thick broad-bean sauce, 0.2-0.4 parts of fennel, 0.5-0.8 parts of cassia bark, Radix Glycyrrhizae
0.3-0.5 parts, 0.4-0.6 parts of Radix Aucklandiae, 1-3 parts of matrimony vine, 0.8-1.2 parts of onion, 0.1-0.3 parts of spice, white granulated sugar 1.5-2.5
3-6 parts of part, 0.2-0.4 parts of chickens' extract, 0.3-0.5 parts of ginger powder, 1-3 parts of flos caryophylli, 0.4-0.6 parts of potassium sorbate and preservative.
2. shrimp paste according to claim 1, it is characterised in that：45 parts of the shrimp of fiber crops, 15 parts of vegetable oil, 7.5 parts of dried shrimps, sauce
4 parts of oil, 8 parts of pawpaw, 8 parts of salt, 5 parts of cooking wine, 3 parts of chilli powder, 2 parts of glacial acetic acid, 0.4 part of Chinese prickly ash, 0.7 part of star aniseed powder, bean cotyledon
It is 4 parts of sauce, 0.3 part of fennel, 0.6 part of cassia bark, 0.4 part of Radix Glycyrrhizae, 0.5 part of Radix Aucklandiae, 2 parts of matrimony vine, 1 part of onion, 0.2 part of spice, white
4.5 parts of 2 parts of granulated sugar, 0.3 part of chickens' extract, 0.4 part of ginger powder, 2 parts of flos caryophylli, 0.5 part of potassium sorbate and preservative.
3. shrimp paste according to claim 1, it is characterised in that：The length of the fiber crops shrimp is 10-15mm.
4. shrimp paste according to claim 1, it is characterised in that：The vegetable oil is in rapeseed oil, peanut oil and salad oil
One kind.
5. beef paste according to claim 1, it is characterised in that：The preservative is made of the component of following parts by weight：
2-4 parts of phytic acid, 1-3 parts of guar gum, 0.5-1.5 parts of soybean lecithin, 0.4-0.8 parts of helical form polysaccharide, surplus are
Modified starch.
6. a kind of preparation method according to claim 1-5 any one of them shrimp paste, which is characterized in that comprise the following steps：
1）Numb shrimp, dried shrimps, onion, matrimony vine are crushed to 100-250 mesh, obtain broken mixture；
2）Fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and are crushed to 50-200 mesh, adds in 200-300 parts of water, is decocted
4-6h is endured, treats that moisture is reduced to original 1/10-1/20, removes filter residue, obtain mixed liquor；
3）Mixed liquor and pawpaw are mixed and stirred for uniformly, it then will be by step 1）Gained crushes mixture and pawpaw and mixed liquor
Mixing, into graininess, the frying time is 40-60min for intense fire stir-fry after mixing；
4）Add in thick broad-bean sauce, soy sauce, cooking wine, glacial acetic acid, star aniseed powder, spice, white granulated sugar, chickens' extract；
5）1-2h is boiled at 110 DEG C -130 DEG C with vegetable oil, and chilli powder, Chinese prickly ash and ginger powder are added in during tanning, is obtained
To shrimp paste mixture；
6）By step 5）In the cooling of shrimp paste mixture after, add in potassium sorbate and preservative, stir evenly；
6）Sterilizing, packaging.
7. the preparation method of shrimp paste according to claim 5, it is characterised in that：The step 1）It is middle by numb shrimp, dried shrimps, ocean
Green onion, matrimony vine are crushed to 120-200 mesh；Step 2）It is middle that fennel, cassia bark, Radix Glycyrrhizae, Radix Aucklandiae, flos caryophylli are uniformly mixed and be crushed to
100-150 mesh.
8. the preparation method of shrimp paste according to claim 5, it is characterised in that：The step 5）It is boiled at 120 DEG C
1.5h。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112205611A (en) * | 2020-09-29 | 2021-01-12 | 郎溪县傅家老屋食品有限公司 | Shrimp sauce and preparation method thereof |
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| CN1318323A (en) * | 2001-05-14 | 2001-10-24 | 李祝根 | Sesame and shrimp paste and its making process |
| 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 |
| CN104187582A (en) * | 2014-09-16 | 2014-12-10 | 苗娥 | Health care shrimp paste and preparation method thereof |
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