CN109329875A - A kind of production method of pair of shrimp paste - Google Patents

A kind of production method of pair of shrimp paste Download PDF

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Publication number
CN109329875A
CN109329875A CN201811350327.6A CN201811350327A CN109329875A CN 109329875 A CN109329875 A CN 109329875A CN 201811350327 A CN201811350327 A CN 201811350327A CN 109329875 A CN109329875 A CN 109329875A
Authority
CN
China
Prior art keywords
prawn
production method
shrimp paste
jar fermenter
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201811350327.6A
Other languages
Chinese (zh)
Inventor
李兆雄
司阳龙
张友强
吴金凤
梁铜
李萍
郑鑫
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Longda Agricultural High-Tech Development Co Ltd
Original Assignee
Tianjin Longda Agricultural High-Tech Development Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianjin Longda Agricultural High-Tech Development Co Ltd filed Critical Tianjin Longda Agricultural High-Tech Development Co Ltd
Priority to CN201811350327.6A priority Critical patent/CN109329875A/en
Publication of CN109329875A publication Critical patent/CN109329875A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish

Abstract

The invention discloses the production methods of a kind of pair of shrimp paste, comprising steps of step 1: selection prawn, prawn is cleaned;Step 2: the head of prawn and tail portion are removed again;Step 3: adding salt, it is sufficiently mixed uniformly using blender;Step 4: will be sufficiently mixed uniform prawn with salt using meat grinder and smash, smash repeatedly default multiple;Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then cylinder mask is lived with gauze, is left to ferment under default environment;Step 6: at first week of standing for fermentation, daily to blender, full and uniform stirring is carried out to the mixture in jar fermenter;Preset duration after first week of standing for fermentation every five days or every ten days, just stirs once the mixture in jar fermenter, and final production obtains prawn sauce.It can sufficiently, uniformly ferment made by the present invention to shrimp paste, guarantee to significantly improve the edible experience of user to the mouthfeel of shrimp paste.

Description

A kind of production method of pair of shrimp paste
Technical field
The present invention relates to prawn sauce manufacture technology fields, more particularly to the production method of a kind of pair of shrimp paste.
Background technique
Prawn also known as prawn are one of important seafood products in China.Its is fleshy hypertrophy, delicious flavour, is rich in protein.It is led The nutritive value wanted includes:
1, the warm-natured wet, sweet-salty of prawn, enters kidney, the spleen channel;
2, prawn shrimp has tonifying kidney and strengthening yang, promotes lactation antitoxin, blood-nourishing controlling nocturnal emission with astringent drugs, dissolving blood stasis and detoxication, QI invigorating and grows sun, remove obstruction in channels to relieve pain, open Stomach resolving sputum and other effects;
3, prawn is suitable for impotence due to deficiency of the kidney, premature ejaculation of passing out semen, alactation, arthralgia and myalgia, tetany, whole body itch, skin The patients such as skin ulcer, in poor health and neurasthenia;
4, a kind of substance critically important in prawn body is exactly astaxanthin, is exactly the ingredient of surface red color, and astaxanthin is mesh A kind of strongest antioxidant of preceding discovery, color is deeper to illustrate that content astaxanthin is higher.Natural astaxanthin has strong resist Oxidation activity is praised as " supper vitamin E ".
Currently, prawn is concentrated mainly on market in autumn, since yield is high and concentrates listing, prawn is be easy to cause to rot to damage It loses, therefore, the processing for prawn is marinated, it appears particularly important.
But it is existing to shrimp paste method for salting, it is marinated to shrimp paste during, can not allow abundant to shrimp paste, equal Even fermentation, insufficient fermentation so that finally make to shrimp paste poor taste, fresh fragrance taste is poor, paste flavor taste is poor.
Summary of the invention
In view of this, the object of the present invention is to provide the production method of a kind of pair of shrimp paste, to shrimp paste made by this method It can sufficiently, uniformly ferment, guarantee the mouthfeel to shrimp paste, so that the perfume fresh to shrimp paste smell finally made is without fishy smell, sauce matter Carefully, to significantly improve the edible experience of user, be conducive to improve the market prospects to shrimp paste, there are great production practices Meaning.
For this purpose, the present invention provides the production methods of a kind of pair of shrimp paste, comprising steps of
Step 1: selection prawn, prawn is cleaned;
Step 2: the head of prawn and tail portion are removed again;
Step 3: adding salt, it is sufficiently mixed uniformly using blender;
Step 4: will be sufficiently mixed uniform prawn with salt using meat grinder and smash, smash repeatedly default more It is secondary;
Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then cylinder mask is lived with gauze, default It is left to ferment under environment;
Step 6: at first week of standing for fermentation, daily to blender, the mixture in jar fermenter is carried out sufficiently equal Even stirring;Preset duration after first week of standing for fermentation, every five days or every ten days, just to the mixture in jar fermenter Stirring is primary, stirs evenly, and final production obtains prawn sauce.
Wherein, in the first step, the prawn is fresh and alive prawn.
Wherein, in the third step, prawn, with it is added enter salt weight ratio are as follows: 25:3.
Wherein, in the third step, remove head and tail portion prawn, with it is added enter salt weight ratio are as follows: 25:3.
Wherein, it in the 4th step, smashes repeatedly default six times.
Wherein, in the 5th step, the temperature of the default environment is 10~25 degrees Celsius.
Wherein, in step 6, preset duration is one month.
By the above technical solution provided by the invention as it can be seen that compared with prior art, the present invention provides a kind of prawns The production method of sauce can sufficiently, uniformly ferment to shrimp paste made by this method, guarantee the mouthfeel to shrimp paste, so that most For the perfume fresh to shrimp paste smell made eventually without fishy smell, sauce matter is thin, to significantly improve the edible experience of user, is conducive to raising pair The market prospects of shrimp paste, are of great practical significance.
Detailed description of the invention
Fig. 1 is the flow chart of the production method of a kind of pair of shrimp paste provided by the invention.
Specific embodiment
In order to enable those skilled in the art to better understand the solution of the present invention, with reference to the accompanying drawing with embodiment to this Invention is described in further detail.
Fig. 1 is the flow chart of the production method of a kind of pair of shrimp paste provided by the invention;
Referring to Fig. 1, the present invention provides the production methods of a kind of pair of shrimp paste, comprising steps of
Step 1: selection prawn, prawn is cleaned;
In the present invention, in the first step, the prawn is preferably fresh and alive prawn, specifically be can be in Seawater of Bohai Bay The prawn of production.
Step 2: the head of prawn and tail portion are removed again;
In the present invention, in second step, the head of prawn why is removed, because this is sand hill position.
Step 3: adding salt, it is sufficiently mixed uniformly using blender;
In the present invention, in the third step, prawn, with it is added enter salt weight ratio are as follows: 25:3, preferably are as follows: removal head The prawn in portion and tail portion, with it is added enter salt weight ratio are as follows: 25:3.That is, 12 jin of foods need to be added in every 100 jin of prawns Salt.
Step 4: will be sufficiently mixed uniform prawn with salt using meat grinder and smash, smash repeatedly default more It is secondary;
In the present invention, in the 4th step, used meat grinder is existing common meat grinder, is the prior art, This is not unfolded to state.
In the present invention, it in the 4th step, preferably smashes repeatedly default six times.
Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then use gauze (such as white gauze) by cylinder Mask is lived, and is left to ferment under default environment;
In the present invention, it in the 5th step, is put into shady place (i.e. default environment) and is left to ferment, the default environment Temperature be preferably 10~25 degrees Celsius.
In specific implementation, the jar fermenter can be native pithos.
Step 6: at first week of standing for fermentation, daily to blender, the mixture in jar fermenter is carried out sufficiently equal Even stirring (purpose is that salinity is allowed to be evenly distributed in jar fermenter);Preset duration after first week of standing for fermentation, every five It or every ten days, just stir the mixture in jar fermenter primary, stir evenly that (purpose done so is to allow salinity It is uniformly distributed, achievees the effect that allow and sufficiently ferment to shrimp), final production obtains prawn sauce.
In the present invention, in step 6, preset duration can be one month, or user wants other of storage Duration, preferably greater than ten days.
It should be noted that by above method production to shrimp paste, for shape in thick, smell is fresh fragrant without fishy smell, Sauce matter is thin, has very high mouthfeel, and due to uniform, sufficient fermentation, to be easy storage, the resting period is long, Neng Gouchang Time guarantees the mouthfeel to shrimp paste.
In order to which technical solution of the present invention is well understood, the following is a description of specific embodiments.
Embodiment 1
Step 1: 100 jin of prawns of selection, prawn is cleaned;The prawn is fresh and alive prawn, specifically can be Bohai Sea Gulf The prawn produced in seawater.
Step 2: the head of prawn and tail portion are removed again;
Step 3: adding 12 jin of salt, it is sufficiently mixed uniformly using blender;
Step 4: uniform prawn will be sufficiently mixed with salt and is smashed, is smashed repeatedly 6 times using meat grinder;
Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then cylinder mask is lived with gauze, is taken the photograph 15 It is left to ferment under the cool environment of family name's degree;
Step 6: at first week of standing for fermentation, daily to blender, the mixture in jar fermenter is carried out sufficiently equal Even stirring;40 days after first week of standing for fermentation, every five days, primary, stirring is just stirred to the mixture in jar fermenter Uniformly, final production obtains prawn sauce.
Embodiment 2
Step 1: selection prawn, prawn is cleaned;The prawn is fresh and alive prawn, specifically can be Seawater of Bohai Bay The prawn of middle production.
Step 2: the head of prawn and tail portion are removed again, so that the prawn weight of removal head and tail portion has 100 Jin;
Step 3: adding 12 jin of salt, it is sufficiently mixed uniformly using blender;
Step 4: uniform prawn will be sufficiently mixed with salt and is smashed, smashes default 8 repeatedly using meat grinder It is secondary;
Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then cylinder mask is lived with gauze, is taken the photograph 10 It is left to ferment under the cool environment of family name's degree;
Step 6: at first week of standing for fermentation, daily to blender, the mixture in jar fermenter is carried out sufficiently equal Even stirring;In one month after first week of standing for fermentation, every ten days, just the mixture in jar fermenter is stirred once, It stirs evenly, final production obtains prawn sauce.
By to shrimp paste, shape is in thick, and for the fresh perfume of smell without fishy smell, sauce matter is thin, has made by above embodiments Very high mouthfeel, and due to uniform, sufficient fermentation, to be easy storage, the resting period is long, can guarantee prawn for a long time The mouthfeel of sauce.
In conclusion compared with prior art, the production method of a kind of pair of shrimp paste provided by the invention, this method is made That makees can sufficiently, uniformly ferment to shrimp paste, guarantee the mouthfeel to shrimp paste, so that the fragrant nothing fresh to shrimp paste smell finally made Fishy smell, sauce matter is thin, to significantly improve the edible experience of user, is conducive to improve the market prospects to shrimp paste, has great Production practices meaning.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered It is considered as protection scope of the present invention.

Claims (7)

1. the production method of a kind of pair of shrimp paste, which is characterized in that comprising steps of
Step 1: selection prawn, prawn is cleaned;
Step 2: the head of prawn and tail portion are removed again;
Step 3: adding salt, it is sufficiently mixed uniformly using blender;
Step 4: will be sufficiently mixed uniform prawn with salt using meat grinder and smash, smash repeatedly default multiple;
Step 5: the mixture obtained after smashing, is fitted into jar fermenter, then cylinder mask is lived with gauze, in default environment Under be left to ferment;
Step 6: at first week of standing for fermentation, daily to blender, full and uniform stir is carried out to the mixture in jar fermenter It mixes;Preset duration after first week of standing for fermentation every five days or every ten days, just stirs the mixture in jar fermenter Once, it stirs evenly, final production obtains prawn sauce.
2. production method as described in claim 1, which is characterized in that in the first step, the prawn is fresh and alive prawn.
3. production method as described in claim 1, which is characterized in that in the third step, prawn, with it is added enter salt weight Than are as follows: 25:3.
4. production method as described in claim 1, which is characterized in that in the third step, the prawn on head and tail portion is removed, with It is added enter salt weight ratio are as follows: 25:3.
5. production method as described in claim 1, which is characterized in that in the 4th step, smash repeatedly default six times.
6. production method as described in claim 1, which is characterized in that in the 5th step, the temperature of the default environment is 10 ~25 degrees Celsius.
7. such as production method described in any one of claims 1 to 6, which is characterized in that in step 6, preset duration one A month.
CN201811350327.6A 2018-11-14 2018-11-14 A kind of production method of pair of shrimp paste Pending CN109329875A (en)

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Application Number Priority Date Filing Date Title
CN201811350327.6A CN109329875A (en) 2018-11-14 2018-11-14 A kind of production method of pair of shrimp paste

Publications (1)

Publication Number Publication Date
CN109329875A true CN109329875A (en) 2019-02-15

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112544950A (en) * 2020-11-21 2021-03-26 山东妙迪食品有限公司 Production process of shrimp paste

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101194702A (en) * 2006-12-05 2008-06-11 蔡友军 Shrimp paste and method for producing the same
CN101427762A (en) * 2008-11-29 2009-05-13 山东俚岛海洋科技股份有限公司 Instant shrimp paste and preparation method thereof
CN102461877A (en) * 2010-11-08 2012-05-23 重庆市黔江区黔双科技有限公司 Shrimp paste
CN105795253A (en) * 2014-12-31 2016-07-27 天长市地震办公室 Making method of shrimp paste

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101194702A (en) * 2006-12-05 2008-06-11 蔡友军 Shrimp paste and method for producing the same
CN101427762A (en) * 2008-11-29 2009-05-13 山东俚岛海洋科技股份有限公司 Instant shrimp paste and preparation method thereof
CN102461877A (en) * 2010-11-08 2012-05-23 重庆市黔江区黔双科技有限公司 Shrimp paste
CN105795253A (en) * 2014-12-31 2016-07-27 天长市地震办公室 Making method of shrimp paste

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
净忆精: "自制虾酱", 《HTTP://WWW.360DOC.COM/CONTENT/14/0820/19/702051_403403282.SHTML》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112544950A (en) * 2020-11-21 2021-03-26 山东妙迪食品有限公司 Production process of shrimp paste

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Application publication date: 20190215