CN108112959A - A kind of faint scent shrimp paste processing technology - Google Patents
A kind of faint scent shrimp paste processing technology Download PDFInfo
- Publication number
- CN108112959A CN108112959A CN201611082406.4A CN201611082406A CN108112959A CN 108112959 A CN108112959 A CN 108112959A CN 201611082406 A CN201611082406 A CN 201611082406A CN 108112959 A CN108112959 A CN 108112959A
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- thick bamboo
- bamboo tube
- inner cylinder
- tube inner
- nozzle
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- 241000238557 Decapoda Species 0.000 title claims abstract description 45
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 165
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 165
- 241001330002 Bambuseae Species 0.000 claims abstract description 165
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 165
- 239000011425 bamboo Substances 0.000 claims abstract description 165
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000004006 olive oil Substances 0.000 claims description 15
- 235000008390 olive oil Nutrition 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 239000010410 layer Substances 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 6
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 5
- 239000011229 interlayer Substances 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000004570 mortar (masonry) Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 6
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 230000029087 digestion Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 230000002269 spontaneous effect Effects 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract 2
- 150000001412 amines Chemical class 0.000 abstract 1
- 230000000035 biogenic effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 229910052757 nitrogen Inorganic materials 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 241000254032 Acrididae Species 0.000 description 2
- 241000239366 Euphausiacea Species 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of faint scent shrimp paste processing technologys, fresh sea shrimp through over cleaning, removal of impurities, defibrination is added 22 DEG C~26 DEG C spontaneous fermentations of salt temperature control for 24 hours, 21 DEG C of temperature control ferments 3 months or so in fermentation tank, is placed in closed container storage progress after-ripening under normal temperature condition and shrimp paste is made.The present invention uses thick bamboo tube as fermentation altar during the fermentation, by inner sleeve process means, in the production technology of traditional shrimp paste, improved, regulate and control shrimp body endogenous enzymes self-dissolving enzymatic hydrolysis condition, increase the safety indexes (such as biogenic amine, Volatile Base Nitrogen) of shrimp paste；Pass through industrialization technology, control shrimp paste fermentation and after-ripening condition, can effectively traditional zymotic shrimp paste flavor and taste not be influenced simultaneously by standard operation, there is the distinctive faint scent flavor of bamboo after perfume is ice-cold, and meet the produce reality of domestic processing industry, process is simple and practical, and the shrimp paste of production is safe and healthy, nutrition.
Description
Technical field
The invention belongs to fermented food technical fields, are specifically to provide a kind of faint scent shrimp paste processing technology.
Background technology
Shrimp paste is one of common flavoring of China and Southeast Asia coastal area, and it using fresh shrimp is raw material through everfermentation system to be
Into a kind of paste flavouring.Shrimp paste is made generally in canned condiments, can also be dried to bulk, is known as shrimp cream or shrimp cake, taste
It is strong compared with shrimp.
The shrimp resources in China are extremely abundant, wherein various small-sized shrimps (such as shrimp, grasshopper shrimp) yield is larger.Due to
Small-sized shrimps individual is small, and difficulty of processing is larger, and utilization rate is not high.Therefore shrimp paste is processed with small-sized shrimps, can effectively improved small
The utilization rate of type shrimps realizes resource increment.The main of the shrimp paste in China originates in coastal area, wherein more famous shrimp paste has
The grasshopper shrimp paste of Jiaodong Areas, the northern pool shrimp paste of Tianjin, the numb shrimp paste in Jiangsu and the Taishan shrimp paste in Guangdong.Krill exists with ocean current
Autumn and winter reaches China coastal seas basin, full of nutrition, and there is microorganism on surface, there is endogenous proteinase in vivo, rotten quickly from after water
It loses rotten.Fisherman uses aseptic technic with high salt, and the krill of disembarkation is directly added into 25%~28% salt, and fermentation prepares shrimp
Sauce.
It is easily contaminated to generate alkamines substance since the traditional processing technology of shrimp paste is by the way of spontaneous fermentation,
And fermentation process can be influenced be subject to many uncontrollable factors such as season, weather, temperature, make production cycle length, the quality of shrimp paste
It is unstable, it is unfavorable for large-scale industrial production.With the improvement of people ' s living standards with the enhancing of health care consciousness, development has
The shrimp paste converted products of special flavor and healthcare function has boundless market prospects.
The content of the invention
It is an object of the present invention to provide a kind of current the simple and practical of produce reality in the country that meet effectively to press down in fermentation process
The raw blossom disease evil of system, and simultaneously and do not influence the pickle production method of original local flavor.
In order to achieve the above objectives, specific technical solution of the present invention is：
A kind of faint scent shrimp paste processing technology, step include：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) clean smooth smooth Mao bamboo tube inner cylinder is taken, is placed in 5~30min of preheating in olive oil；Separately take a bore slightly larger
And the bottom thick bamboo tube for the bamboo bottom thick bamboo tube that can link closely just, it is placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly again
Big and the thick bamboo tube inner cylinder that can link closely just thick bamboo tube head cover；
(3) after thick bamboo tube inner cylinder bottom inner wall applies last layer olive oil, glutinous rice is added in, bottom thick bamboo tube nozzle is covered downwards just
Thick bamboo tube inner cylinder lower floor nozzle is covered, rapid be inverted makes bottom thick bamboo tube under afterwards, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube
Inner cylinder upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 90min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) be stamped thick bamboo tube lid thick bamboo tube heat 5min in boiling water after, turn down boiling water height, and one layer added on boiling water
95 DEG C of olive oil, olive oil oil reservoir can flood just the position of ring among slightly above thick bamboo tube inner cylinder, continue boiling 40 just
~50min；
(6) olive oil reservoir is removed, opens thick bamboo tube lid, being put into fresh shrimp, set covers thick bamboo tube inner cylinder just downwards by bottom thick bamboo tube nozzle
Lower floor's nozzle, afterwards rapid inversion make bottom thick bamboo tube under, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle
Upwards；
(7) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 10min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(8) take out the glutinous rice that cooks, with clean ginger, garlic one reinstate mortar and are pounded pureed, take clean after sterilizing
Smooth smooth bamboo bottom thick bamboo tube adds in and treats that blachan mud is packed into the upward thick bamboo tube inner cylinder lower floor of nozzle by ready,
A small amount of auxiliary material wine etc. is added in, and drinks and adds the flavorings such as Chinese prickly ash, ginger, garlic；
(9) by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube exist afterwards
Under, thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(10) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube just
The position of head cover base opening is allowed to 18~26 DEG C of fermentation, 15~30 days maturations at room temperature；
(11) finished product：It is packaged under clean environment packed or canned.
In above-mentioned production technology, Chinese prickly ash 2~10%, ginger 12~20%, garlic 11~20%, white wine 12 are added respectively when filling altar
~20%, and ginger, garlic must be pre-processed into last shape.
Further, the bottom thick bamboo tube is divided into two layers up and down, and there are one ring interlayers among thick bamboo tube middle cover；On thick bamboo tube middle cover
Layer contains cooking wine in fermentation process；Thick bamboo tube middle cover lower floor is used to cover base thick bamboo tube.
Further, the be nested depth of bottom thick bamboo tube of the thick bamboo tube middle cover lower floor is longer than bottom thick bamboo tube top opening to intermediate ring interlayer
Height.
Further, the thick bamboo tube head cover is closed for one end open one end.
Technique effect：
1. the present invention is improved in the production technology of traditional shrimp paste, regulate and control shrimp body endogenous enzymes self-dissolving enzymatic hydrolysis condition, sternly
The fermentation conditions such as lattice control temperature, pH value, improve production sanitary condition, reduce various pollutants and harmful components in fermentation process
Generation, put forward Product Safety.
2. by industrialization technology, the fermentation of control shrimp paste and after-ripening condition effectively can not influence tradition by standard operation simultaneously
Blachan flavor and taste also have the distinctive faint scent flavor of bamboo after perfume is ice-cold, and the production for meeting domestic processing industry is real
Border, process is simple and practical, and the shrimp paste of production is safe and healthy, nutrition.
3. the production of product of the present invention need not add other large scale equipments on the basis of common production, it is easily managed,
It is easy to change the line of production, high financial profit.
Specific embodiment
The preferred embodiment of the application is illustrated below, it should be understood that preferred embodiment described herein is only used
In description and interpretation the application, it is not used to limit the application.
Embodiment 1：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) clean smooth smooth Mao bamboo tube inner cylinder is taken, is placed in 5~30min of preheating in olive oil；Separately take a bore slightly larger
And the bottom thick bamboo tube for the bamboo bottom thick bamboo tube that can link closely just, it is placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly again
Big and the thick bamboo tube inner cylinder that can link closely just thick bamboo tube head cover；
(3) after thick bamboo tube inner cylinder bottom inner wall applies last layer olive oil, glutinous rice is added in, bottom thick bamboo tube nozzle is covered downwards just
Thick bamboo tube inner cylinder lower floor nozzle is covered, rapid be inverted makes bottom thick bamboo tube under afterwards, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube
Inner cylinder upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 90min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) be stamped thick bamboo tube lid thick bamboo tube heat 5min in boiling water after, turn down boiling water height, and one layer added on boiling water
95 DEG C of olive oil, olive oil oil reservoir can flood just the position of ring among slightly above thick bamboo tube inner cylinder, continue boiling 40 just
~50min；
(6) olive oil reservoir is removed, opens thick bamboo tube lid, being put into fresh shrimp, set covers thick bamboo tube inner cylinder just downwards by bottom thick bamboo tube nozzle
Lower floor's nozzle, afterwards rapid inversion make bottom thick bamboo tube under, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle
Upwards；
(7) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 10min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(8) take out the glutinous rice that cooks, with clean ginger, garlic one reinstate mortar and are pounded pureed, take clean after sterilizing
Smooth smooth bamboo bottom thick bamboo tube adds in and treats that blachan mud is packed into the upward thick bamboo tube inner cylinder lower floor of nozzle by ready,
A small amount of auxiliary material wine etc. is added in, and drinks and adds the flavorings such as Chinese prickly ash, ginger, garlic；
(9) by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube exist afterwards
Under, thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(10) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube just
The position of head cover base opening is allowed to 18~26 DEG C of fermentation, 15~30 days maturations at room temperature；
(11) finished product：It is packaged under clean environment packed or canned.
Finally it should be noted that：It these are only the preferred embodiment of the application, be not limited to the application, although
The application is described in detail with reference to embodiment, it for those skilled in the art, still can be to foregoing
Technical solution recorded in each embodiment modify or to which part technical characteristic carry out equivalent substitution, but it is all
Within spirit herein and principle, any modifications, equivalent replacements and improvements are made should be included in the protection of the application
Within the scope of.
Claims (6)
1. a kind of faint scent shrimp paste processing technology, it is characterised in that preparation method concretely comprises the following steps：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) clean smooth smooth Mao bamboo tube inner cylinder is taken, is placed in 5~30min of preheating in olive oil；Separately take a bore slightly larger and proper
Can link closely well the bottom thick bamboo tube of bamboo bottom thick bamboo tube, be placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly larger again and
Just can link closely the thick bamboo tube head cover of thick bamboo tube inner cylinder；
(3) after thick bamboo tube inner cylinder bottom inner wall applies last layer olive oil, glutinous rice is added in, set covers just downwards by bottom thick bamboo tube nozzle
Thick bamboo tube inner cylinder lower floor nozzle, afterwards rapid inversion make bottom thick bamboo tube under, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder
Upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube inner cylinder
It is vertically placed to heat 90min in boiling water, the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) be stamped thick bamboo tube lid thick bamboo tube heat 5min in boiling water after, turn down boiling water height, and one layer 95 DEG C added on boiling water
Olive oil, olive oil oil reservoir can flood the position of ring slightly above among thick bamboo tube inner cylinder just just, continue boiling 40~
50min；
(6) olive oil reservoir is removed, opens thick bamboo tube lid, being put into fresh shrimp, set covers thick bamboo tube inner cylinder lower floor just downwards by bottom thick bamboo tube nozzle
Nozzle, afterwards rapid inversion make bottom thick bamboo tube under, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(7) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube inner cylinder
It is vertically placed to heat 10min in boiling water, the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(8) take out the glutinous rice that cooks, with clean ginger, garlic one reinstate mortar and are pounded pureed, take clean smooth after sterilizing
Smooth bamboo bottom thick bamboo tube, add in and treat that blachan mud is packed into the upward thick bamboo tube inner cylinder lower floor of nozzle by ready, add in
A small amount of auxiliary material wine etc., and drink and add the flavorings such as Chinese prickly ash, ginger, garlic；
(9) by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube under afterwards, bamboo
Cylinder inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(10) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube head cover just
The position of base opening is allowed to 18~26 DEG C of fermentation, 15~30 days maturations at room temperature；
(11) finished product：It is packaged under clean environment packed or canned.
2. preparation method according to claim 1, which is characterized in that Chinese prickly ash, ginger, the quality of garlic and white wine additive amount during dress altar
Percentage is Chinese prickly ash 2~10%, ginger 12~20%, garlic 11~20%, white wine 12~20% respectively, and ginger, garlic must anticipate
Into last shape.
3. preparation method according to claim 1, which is characterized in that the bottom thick bamboo tube is divided into two layers up and down, among the thick bamboo tube of bottom
There are one ring interlayer, bottom thick bamboo tube upper strata contains thick bamboo tube inner cylinder in digestion process.
4. preparation method according to claim 1, which is characterized in that the thick bamboo tube inner cylinder is placed in thick bamboo tube inner cylinder when in the thick bamboo tube of bottom
Upper strata nozzle maintains an equal level just with bottom thick bamboo tube nozzle.
5. preparation method according to claim 1, which is characterized in that the thick bamboo tube inner cylinder is divided into two layers up and down, thick bamboo tube inner cylinder
It is intermediate that there are one ring interlayers；Thick bamboo tube inner cylinder upper strata can contain cooking wine during the fermentation.
6. preparation method according to claim 1, which is characterized in that the thick bamboo tube head cover is closed for one end open one end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611082406.4A CN108112959A (en) | 2016-11-30 | 2016-11-30 | A kind of faint scent shrimp paste processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611082406.4A CN108112959A (en) | 2016-11-30 | 2016-11-30 | A kind of faint scent shrimp paste processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112959A true CN108112959A (en) | 2018-06-05 |
Family
ID=62226116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611082406.4A Pending CN108112959A (en) | 2016-11-30 | 2016-11-30 | A kind of faint scent shrimp paste processing technology |
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| Country | Link |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61265071A (en) * | 1985-05-20 | 1986-11-22 | Minari Sangyo Kk | Dried fish meat sheet food containing ingredient and production thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
| CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
| CN104687010A (en) * | 2015-03-20 | 2015-06-10 | 渤海大学 | Preparation method of low-salt shrimp sauce |
| CN105433263A (en) * | 2015-12-29 | 2016-03-30 | 广西大学 | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof |
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
| CN105614668A (en) * | 2015-12-29 | 2016-06-01 | 广西大学 | Bamboo meal fumigated Guang type barbecued pork bun healthcare food |
| CN105639476A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
| CN105639460A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Barrel-steamed fermented soybean paste health food |
| CN105795253A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Making method of shrimp paste |
-
2016
- 2016-11-30 CN CN201611082406.4A patent/CN108112959A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61265071A (en) * | 1985-05-20 | 1986-11-22 | Minari Sangyo Kk | Dried fish meat sheet food containing ingredient and production thereof |
| CN102204666A (en) * | 2011-06-08 | 2011-10-05 | 凯里学院 | Shrimp sauce and preparation method thereof |
| CN105795253A (en) * | 2014-12-31 | 2016-07-27 | 天长市地震办公室 | Making method of shrimp paste |
| CN104543963A (en) * | 2015-01-13 | 2015-04-29 | 顺祥食品有限公司 | Crayfish paste and method for stewing crayfish paste |
| CN104687010A (en) * | 2015-03-20 | 2015-06-10 | 渤海大学 | Preparation method of low-salt shrimp sauce |
| CN105433263A (en) * | 2015-12-29 | 2016-03-30 | 广西大学 | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof |
| CN105520073A (en) * | 2015-12-29 | 2016-04-27 | 广西大学 | Bamboo steamed Cantonese sticky rice-in-lotus-leaf health food |
| CN105614668A (en) * | 2015-12-29 | 2016-06-01 | 广西大学 | Bamboo meal fumigated Guang type barbecued pork bun healthcare food |
| CN105639476A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
| CN105639460A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Barrel-steamed fermented soybean paste health food |
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