CN112544950A - Production process of shrimp paste - Google Patents
Production process of shrimp paste Download PDFInfo
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- CN112544950A CN112544950A CN202011313260.6A CN202011313260A CN112544950A CN 112544950 A CN112544950 A CN 112544950A CN 202011313260 A CN202011313260 A CN 202011313260A CN 112544950 A CN112544950 A CN 112544950A
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Images
Classifications
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a production process of shrimp paste, which specifically comprises the following steps: s1, processing shrimps: selecting a proper amount of the peeled shrimp shells and the prawn shells, cleaning and screening the selected peeled shrimp shells and the prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out the dried peeled shrimp shells and the prawn shells and grinding the dried peeled shrimp shells into powder, and the invention relates to the technical field of food processing. According to the production process of the shrimp paste, the shrimp paste can be fully and uniformly fermented, the taste of the shrimp paste is guaranteed, the finally prepared shrimp paste is fresh and fragrant in smell and free of fishy smell, the paste is thin, the eating experience of a user is remarkably improved, the waste of the peeled shrimp shells and the prawn shells is avoided, the additional values of the peeled shrimp shells and the prawn shells are increased, the pollution of the peeled shrimp shells and the prawn shells to the environment is avoided, the finished product can be better in taste by fermenting the high-quality glutinous rice, the plum rain season is selected as the fermentation time, and the rice paste can be fermented more efficiently.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of shrimp paste.
Background
The shrimp paste is common seasoning in south China, hong Kong, southeast Asia and Korean coastal areas, is prepared by adding salt into shrimps, fermenting and grinding into sticky state, insolating in the sun to evaporate water, and the good shrimp paste is purplish red in color, sticky and thick, fresh and fragrant in smell, free of fishy smell, fine and smooth in paste quality, free of trash fish, moderate in salinity, moderate in good shrimp paste color, purple red in sticky state, fresh and fragrant in smell, free of fishy smell, fine and smooth in paste quality, free of trash fish and moderate in salinity, because the shrimp paste is a storage fermented food, protein can be decomposed into amino acid during storage, the shrimp paste has unique faint scent, delicious taste and endless aftertaste, and calcium contained in the shrimps is decomposed into calcium which can be easily absorbed by human bodies, and fat is converted into fatty acid, so the shrimp paste is also rich in sources of high-quality protein, calcium and fatty acid, and can be used as various cooking and seasoning for chafing dish, the method can be used for making a plurality of unique delicious pickles, such as egg shrimp sauce, shrimp sauce stewed tofu, chili shrimp sauce and the like, the most easily made pickles are egg shrimp sauce cakes, oil is heated and poured into shrimp sauce, minced onion, minced garlic, dry red pepper segments, a little yellow wine and vinegar are added, scattered eggs are poured after the oil is fried, and the cakes can be baked, and if the pickles are eaten in spring, the taste of the pickles added is better.
According to the existing method for salting the shrimp paste, the traditional shrimp paste preparation process is long in preparation period, unstable in quality and high in salt content of a product, the shrimp paste cannot be fully and uniformly fermented in the process of salting the shrimp paste, and fermentation is insufficient, so that the finally prepared shrimp paste is poor in taste, delicate fragrance and sauce fragrance, however, the existing shrimp paste is convenient to store, preservatives are adopted, the quality guarantee period of the existing shrimp paste is prolonged, the shrimp paste is eaten mainly for tasting the unique delicate flavor of the shrimp paste, the taste of the shrimp paste is usually greatly reduced due to the addition of the preservatives, the taste is influenced, and certain influence is brought to the health of people.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a production process of shrimp paste, and solves the problems of long preparation period, unstable quality and use of preservatives.
In order to achieve the purpose, the invention is realized by the following technical scheme: a production process of shrimp paste specifically comprises the following steps:
s1, processing shrimps: selecting a proper amount of peeled shrimp shells and prawn shells, cleaning and screening the selected peeled shrimp shells and prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, sieving the powder with a 100-mesh sieve, selecting a proper amount of shelled shrimps, mixing the shelled shrimps and water according to a weight ratio of 1:3, soaking for 20-40 minutes, filtering out the water, taking out and chopping the shelled shrimps, wherein the diameter of the shelled shrimp particles is smaller than 2mm, adding a proper amount of salt, fully and uniformly mixing the shelled shrimps and the salt by using a mixer, crushing the shelled shrimps which are fully and uniformly mixed with the salt by using a meat grinder, repeatedly crushing the shelled shrimps for multiple times, adding the peeled shrimp shells and prawn shell powder, and uniformly mixing the shelled shrimps and the prawn powder;
s2, processing of sticky rice: selecting a proper amount of high-quality glutinous rice, soaking the glutinous rice for 1-3 days, cleaning the glutinous rice, mashing the glutinous rice into powder, adding a small amount of warm water into the glutinous rice, keeping the warm water at 40 ℃, and fermenting the glutinous rice in a shade place for about three months to obtain rice paste for later use;
s3, preparing ingredients: selecting a proper amount of high-quality dried mushrooms, placing the selected dried mushrooms in warm water at 50-60 ℃ for soaking for 60-90 minutes to enable the dried mushrooms to absorb water, taking out the dried mushrooms, draining the dried mushrooms, cutting the dried mushrooms into cubes for later use, selecting a proper amount of sea rice, onion and medlar, cleaning the sea rice, the onion and the medlar, then carrying out air drying, crushing the dried mushrooms to 250 meshes after air drying to obtain a crushed mixture, placing the crushed mixture for later use, selecting a proper amount of soybean paste, chopping the soybean paste to enable the particle diameter of the soybean paste to be less than 2 millimeters, placing the soybean paste for later use, uniformly mixing a proper amount of fennel, cassia bark, liquorice, elecampane and flos caryophylli, crushing the mixture to 50-200 meshes, adding 300 parts of water of 200 meshes, decocting for 4-6 hours, and removing filter residues to obtain a mixed solution after the water is reduced to 1/10-1/20;
s4, stir-frying: pouring oil after the pan is heated, adding a proper amount of lard when the oil temperature rises to 120-150 ℃, stirring and cooling to 140-150 ℃, then adding a proper amount of onion, shallot, ginger slices and pepper, frying until the oil is golden yellow, fishing out, then adding a proper amount of minced garlic and ginger, frying, adding the mixture of dried diced mushroom, sea rice, onion and medlar processed in the step S3 and chopped soybean paste, stir-frying together, adding the mixture of shelled shrimps and shrimp shells processed in the step S1 after stir-frying for 5-10 minutes, continuously stir-frying, frying the fragrance of the shelled shrimps and the shrimp shells, adding a proper amount of starch, oyster sauce, chicken essence, white sugar, chili powder, rock candy, aniseed powder and soy sauce for seasoning, mixing and stirring, finally adding the rice paste prepared in the step S2, continuously mixing and stirring, continuously decocting for 20-30 minutes, the boiling temperature is 100-110 ℃, and then the boiling of the sauce can be completed;
s5, drying: spreading the prepared sauce for drying at the temperature of 30-40 ℃ for 10-20 minutes to remove excessive water in the sauce;
s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; and (3) stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, then sterilizing at high temperature at the sterilization temperature of 118 ℃ under the pressure of 2 kilograms for 20 minutes, and reducing the pressure and the temperature.
Preferably, in the step S1, when the shrimp shells are dried, the drying temperature is controlled to be 50-70 ℃, and the drying time is 20-40 minutes.
Preferably, in step S2, 500mL of warm water is required to be added to 2kg of glutinous rice in parts by weight, and the fermentation time is selected from the plum rain season of march to june.
Preferably, in step S4, the oil is one or more of soybean oil, rape oil, palm oil and peanut oil.
Preferably, in the step S4, the decocting time is 1-2 hours, and the decocting temperature is controlled at 110-130 ℃.
Preferably, in step S6, the temperature of the preset environment is 10 ℃ to 25 ℃, and the preset time period is one month.
Preferably, the shrimp paste comprises the following raw materials in parts by weight: 15-20 parts of peeled shrimp shell, 15-20 parts of prawn shell, 10-15 parts of shelled shrimp, 6-10 parts of salt, 10-20 parts of glutinous rice, 12-14 parts of dried mushroom, 6-10 parts of dried sea-rice, 12-16 parts of onion, 4-8 parts of medlar, 15-25 parts of soybean paste, 4-6 parts of fennel, 4-6 parts of cassia bark, 4-6 parts of liquorice, 4-6 parts of costustoot, 4-6 parts of flos caryophylli, 15-25 parts of oil, 10-20 parts of lard, 12-14 parts of shallot, 10-12 parts of ginger slice, 6-8 parts of pepper, 12-20 parts of minced garlic, 12-20 parts of minced ginger, 8-12 parts of starch, 10-14 parts of oyster sauce, 8-12 parts of chicken essence, 8-12 parts of white sugar, 10-12 parts of chili powder, 8-10 parts of rock candy, and the like, 6-8 parts of star anise powder and 8-12 parts of soy sauce.
Advantageous effects
The invention provides a production process of shrimp paste. Compared with the prior art, the method has the following beneficial effects: the production process of the shrimp paste specifically comprises the following steps: s1, processing shrimps: selecting a proper amount of peeled shrimp shells and prawn shells, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, selecting a proper amount of shelled shrimps, mixing the shelled shrimps and water according to the weight ratio of 1:3, taking out the shelled shrimps, cutting the shelled shrimps into pieces, adding a proper amount of salt, fully and uniformly mixing the shelled shrimps and the prawn shells by using a mixer, and then adding the peeled shrimp shells and the prawn shell powder and uniformly mixing the shelled shrimp powder; s2, processing of sticky rice: selecting a proper amount of high-quality glutinous rice, adding a small amount of warm water into the glutinous rice, and placing the glutinous rice in a shade place for fermenting for about three months to obtain rice paste for later use; s3, preparing ingredients: selecting a proper amount of high-quality dried shiitake mushrooms, taking out the dried shiitake mushrooms, draining the dried shiitake mushrooms, dicing the dried shiitake mushrooms for later use, selecting a proper amount of dried sea rice, onion and medlar, cleaning the dried sea rice, air-drying the dried sea rice, crushing the dried sea rice, standing the dried sea rice for later use, selecting a proper amount of soybean paste, chopping the soybean paste, standing the soybean paste for later use, uniformly mixing a proper amount of fennel, cassia bark, liquorice, elecampane and flos caryophylli, crushing the mixture to 50-200 meshes, adding 300 parts of water containing 200 organic chemicals, decocting the mixture for 4-6 hours, and removing filter; s4, stir-frying: pouring oil after the pan is heated, adding a proper amount of onion, shallot, ginger slices and pepper, frying the mixture until the mixture is golden yellow, fishing out the mixture, adding a proper amount of minced garlic and minced ginger, frying the mixture, adding the mixture of dried diced mushrooms, dried sea rice, onion and medlar processed in the step S3, adding minced soybean paste, adding the mixture of shelled shrimps and shelled shrimps processed in the step S1, continuously frying, frying the flavors of the shelled shrimps and the shelled shrimps, adding a proper amount of starch, oil, chicken essence, white sugar, chilli powder, rock candy, star aniseed powder and soy sauce for seasoning, mixing and stirring, decocting, finally adding the rice paste prepared in the step S2, and continuously mixing and stirring to finish the decocting of the sauce; s5, drying: spreading the prepared sauce and drying; s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, sterilizing at high temperature after filling, and reducing the pressure and the temperature; through the processing technology, the shrimp paste can be fully and uniformly fermented, the taste of the shrimp paste is ensured, the finally prepared shrimp paste is fresh and fragrant in smell and free of fishy smell, the paste is thin, the eating experience of users is obviously improved, the waste of the skin shrimp shells and the prawn shells is avoided, the additional values of the skin shrimp shells and the prawn shells are increased, the pollution of the skin shrimp shells and the prawn shells to the environment is avoided, the finished product taste can be better through fermentation with high-quality glutinous rice, the plum rain season is selected as the fermentation time, and the rice paste can be fermented more efficiently.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides three technical solutions: a production process of shrimp paste specifically comprises the following steps:
example 1
S1, processing shrimps: selecting 17 parts of peeled shrimp shells and 17 parts of prawn shells, cleaning and screening the selected peeled shrimp shells and the selected prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, sieving the powder with a 100-mesh sieve, selecting 13 parts of shelled shrimps, mixing the shelled shrimps and water according to the weight ratio of 1:3, soaking for 30 minutes, filtering out the water, taking out the shelled shrimps and cutting the shelled shrimps into pieces, adding 8 parts of salt, fully and uniformly mixing the shelled shrimps and the salt by using a mixer, smashing the shelled shrimps which are fully and uniformly mixed with the salt by using a meat grinder, repeatedly smashing the shelled shrimps for multiple times, adding the peeled shrimp shells and the prawn shell powder, and uniformly mixing the shelled shrimps and the prawn shell powder;
s2, processing of sticky rice: selecting 15 parts of high-quality glutinous rice, soaking for 2 days, cleaning, mashing the glutinous rice into powder, adding a small amount of warm water into the glutinous rice, keeping the warm water at 40 ℃, and fermenting in a shade for about three months to obtain rice paste for later use;
s3, preparing ingredients: selecting 13 parts of high-quality dried mushrooms, placing the selected dried mushrooms in warm water at 55 ℃ for soaking for 75 minutes to make the mushrooms fully absorb water, taking out the mushrooms, draining the water, cutting the mushrooms into cubes for standby, selecting 8 parts of dried shrimps, 14 parts of onions and 6 parts of Chinese wolfberry, cleaning the cubes, drying the cubes in the air, crushing the cubes to 175 meshes after drying in the air to obtain a crushed mixture, placing the crushed mixture for standby, selecting 20 parts of soybean paste, chopping the soybean paste to make the particle diameter of the soybean paste smaller than 2mm, placing the soybean paste for standby, uniformly mixing 5 parts of fennel, 5 parts of cassia bark, 5 parts of liquorice, 5 parts of costustoot and 5 parts of cloves, crushing the mixture to 125 meshes, adding 250 parts of water, decocting for 5 hours, and removing filter residues to obtain a mixed solution after the water is reduced to 1/15;
s4, stir-frying: pouring 20 parts of oil after the pan is heated, adding 15 parts of lard when the oil temperature rises to 135 ℃, stirring and cooling to 145 ℃, then adding 14 parts of onion, 13 parts of shallot, 11 parts of ginger slices and 7 parts of pepper, frying until the oil is golden yellow, fishing out, then adding 16 parts of garlic powder and 16 parts of ginger powder, frying, adding the mixture of dried diced shiitake, dried sea rice, onion and medlar processed in the step S3, and chopped soybean paste, stir-frying together, adding the mixture of shelled shrimps and shelled shrimps processed in the step S1 after stir-frying for 7 minutes, continuously stir-frying, frying the fragrance of shelled shrimps and shelled shrimps, adding 10 parts of starch, 12 parts of oyster sauce, 10 parts of chicken essence, 10 parts of white sugar, 11 parts of chilli powder, 9 parts of rock candy, 7 parts of star anise powder and 10 parts of soy sauce for seasoning, mixing and stirring, finally adding the rice paste prepared in the step S2, continuously mixing and stirring, continuously decocting for 25 minutes at the temperature of 105 ℃, and finishing the decoction of the sauce;
s5, drying: spreading the prepared sauce, drying at 35 deg.C for 15 min, and removing excessive water;
s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; and (3) stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, then sterilizing at high temperature at the sterilization temperature of 118 ℃ under the pressure of 2 kilograms for 20 minutes, and reducing the pressure and the temperature.
Example 2
S1, processing shrimps: selecting 15 parts of peeled shrimp shells and 15 parts of prawn shells, cleaning and screening the selected peeled shrimp shells and the selected prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, sieving the powder with a 100-mesh sieve, selecting 10 parts of shelled shrimps, mixing the shelled shrimps and water according to the weight ratio of 1:3, soaking for 20 minutes, filtering out the water, taking out the shelled shrimps and cutting the shelled shrimps into pieces, adding 6 parts of salt, fully and uniformly mixing the shelled shrimps and the salt by using a mixer, smashing the shelled shrimps which are fully and uniformly mixed with the salt by using a meat grinder, repeatedly smashing the shelled shrimps for multiple times, adding the peeled shrimp shells and the prawn shell powder, and uniformly mixing the shelled shrimps and the prawn shell powder;
s2, processing of sticky rice: selecting 10 parts of high-quality glutinous rice, soaking the glutinous rice for 1 day, cleaning the glutinous rice, mashing the glutinous rice into powder, adding a small amount of warm water into the glutinous rice, keeping the warm water at 40 ℃, and fermenting the glutinous rice in a shade place for about three months to obtain rice paste for later use;
s3, preparing ingredients: selecting 12 parts of high-quality dried mushrooms, placing the selected dried mushrooms in warm water at 50 ℃ for soaking for 60 minutes to make the mushrooms fully absorb water, taking out the mushrooms, draining the water, cutting the mushrooms into cubes for later use, selecting 6 parts of dried shrimps, 12 parts of onions and 4 parts of Chinese wolfberry, cleaning the dried mushrooms, then air-drying the cubes, crushing the cubes to 100 meshes after air-drying to obtain a crushed mixture, placing the crushed mixture for later use, selecting 15 parts of soybean paste, chopping the soybean paste to make the particle diameter of the soybean paste smaller than 2 millimeters, placing the soybean paste for later use, uniformly mixing 4 parts of fennel, 4 parts of cassia bark, 4 parts of liquorice, 4 parts of costustoot and 4 parts of cloves, crushing the mixture to 50 meshes, adding 200 parts of water, decocting for 4 hours, and removing filter residues to obtain a mixed solution after the water is reduced to 1/10;
s4, stir-frying: pouring 15 parts of oil after the pan is heated, adding 10 parts of lard when the temperature of the oil rises to 120 ℃, stirring and cooling to 140 ℃, then adding 12 parts of onion, 12 parts of shallot, 10 parts of ginger slices and 6-8 parts of pepper, frying until the oil is golden yellow, fishing out, then adding 12 parts of minced garlic and 12 parts of minced ginger, frying, adding the mixture of dried diced shiitake, dried sea rice, onion and medlar processed in the step S3, and chopped soybean paste, stir-frying together, adding the mixture of shelled shrimps and shelled shrimps processed in the step S1 after stir-frying for 5 minutes, continuously stir-frying, frying the flavor of the shelled shrimps and the flavored shrimps, adding 8 parts of starch, 10 parts of oyster sauce, 8 parts of chicken essence, 8 parts of white sugar, 10 parts of chilli powder, 8 parts of rock candy, 6 parts of star aniseed powder and 8-12 parts of soy sauce for seasoning, mixing and stirring, finally adding the rice paste prepared in the step S2, and continuously mixing and stirring, continuously decocting for 20 minutes at the temperature of 100 ℃, and finishing the decoction of the sauce;
s5, drying: spreading the prepared sauce, drying at 30 deg.C for 10 min, and removing excessive water;
s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; and (3) stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, then sterilizing at high temperature at the sterilization temperature of 118 ℃ under the pressure of 2 kilograms for 20 minutes, and reducing the pressure and the temperature.
Example 3
S1, processing shrimps: selecting 20 parts of peeled shrimp shells and 20 parts of prawn shells, cleaning and screening the selected peeled shrimp shells and prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, sieving the powder with a 100-mesh sieve, selecting 15 parts of shelled shrimps, mixing the shelled shrimps and water according to the weight ratio of 1:3, soaking for 40 minutes, filtering out the water, taking out the shelled shrimps and chopping the shelled shrimps, wherein the diameter of the shelled shrimp particles is smaller than 2mm, then adding 10 parts of salt, fully and uniformly mixing the shelled shrimps and the salt by using a mixer, and crushing the shelled shrimps which are fully and uniformly mixed with the salt by using a meat grinder, repeatedly crushing the shelled shrimps for multiple times, then adding the peeled shrimp shells and the prawn shell powder, and uniformly mixing the shelled shrimps and the salt powder;
s2, processing of sticky rice: selecting 0 part of high-quality glutinous rice, soaking the glutinous rice for 3 days, cleaning the glutinous rice, mashing the glutinous rice into powder, adding a small amount of warm water into the glutinous rice, keeping the warm water at 40 ℃, and fermenting the glutinous rice in a shade place for about three months to obtain rice paste for later use;
s3, preparing ingredients: selecting 14 parts of high-quality dried mushrooms, placing the selected dried mushrooms in warm water at 60 ℃ for soaking for 90 minutes to enable the dried mushrooms to absorb full moisture, taking out the dried mushrooms, draining the moisture, cutting the dried mushrooms into cubes for later use, selecting 10 parts of dried shrimps, 16 parts of onions and 8 parts of Chinese wolfberry, cleaning the cubes, carrying out air drying, crushing the cubes to 250 meshes after air drying to obtain a crushed mixture, placing the crushed mixture for later use, selecting 25 parts of soybean paste, chopping the soybean paste to enable the particle diameter of the soybean paste to be less than 2 millimeters, placing the soybean paste for later use, uniformly mixing 6 parts of fennel, 6 parts of cassia bark, 6 parts of liquorice, 6 parts of costustoot and 6 parts of cloves, crushing the mixture to 200 meshes, adding 300 parts of water, decocting for 6 hours, and removing filter residues to obtain a mixed solution after the moisture is reduced to 1/20;
s4, stir-frying: pouring 25 parts of oil after the pan is heated, adding 20 parts of lard when the oil temperature rises to 150 ℃, stirring and cooling to 150 ℃, adding 16 parts of onion, 14 parts of shallot, 12 parts of ginger slices and 8 parts of pepper, frying until the oil is golden yellow, fishing out, adding 20 parts of minced garlic and 20 parts of minced ginger, frying, adding the mixture of dried diced shiitake, dried sea rice, onion and medlar processed in the step S3, and chopped soybean paste, stir-frying together, adding the mixture of shelled shrimps and shrimp shells processed in the step S1 after stir-frying for 10 minutes, continuously stir-frying, frying the fragrance of shelled shrimps and shrimp shells, adding 12 parts of starch, 14 parts of oyster sauce, 12 parts of chicken essence, 12 parts of white sugar, 12 parts of chilli powder, 10 parts of rock candy, 8 parts of star anise powder and 12 parts of soy sauce, seasoning after mixing and stirring, finally adding the rice paste prepared in the step S2, continuously mixing and stirring, continuously decocting for 30 minutes at the temperature of 110 ℃, and finishing the decoction of the sauce;
s5, drying: spreading the prepared sauce, drying at 40 deg.C for 20 min, and removing excessive water;
s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; and (3) stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, then sterilizing at high temperature at the sterilization temperature of 118 ℃ under the pressure of 2 kilograms for 20 minutes, and reducing the pressure and the temperature.
And those not described in detail in this specification are well within the skill of those in the art.
Effects of the embodiment
A processing plant uses the prawn paste prepared in the embodiments 1-3 of the present invention as a control group, and selects a random prawn paste on the market as a control group, and randomly selects 40 workers to test the prawn paste, wherein 10 workers test the prawn paste prepared by the preparation method in the embodiment 1 of the present invention, 10 workers test the prawn paste prepared by the preparation method in the embodiment 2 of the present invention, 10 workers test the prawn paste prepared by the preparation method in the embodiment 3 of the present invention, and the remaining 10 workers test the control group, and after the 40 workers test, the tested effects are recorded.
Experimental chart
| [0001]Group of | [0002]Example 1 | [0003]Example 2 | [0004]Example 3 | [0005]Control group |
| [0006]Mouthfeel (fen) | [0007] 97 | [0008] 98 | [0009] 96 | [0010] 89 |
| [0011]Taste of the product | [0012]Delicate flavour | [0013]Delicate flavour | [0014]Delicate flavour | [0015]Has a little fishy smell |
| [0016]With or without preservatives | [0017]Is free of | [0018]Is free of | [0019]Is free of | [0020]Is provided with |
As can be seen from the above table, by the preparation method, the functional shrink film of embodiments 1-3 has a good effect, and by the processing technology, the shrimp paste can be fully and uniformly fermented, so that the taste of the prawn paste is ensured, the finally prepared prawn paste has fresh, fragrant and fishy smell and fine paste quality, thereby significantly improving the eating experience of users, avoiding the waste of the peeled shrimp shells and the prawn shells, increasing the additional values of the peeled shrimp shells and the prawn shells, avoiding the pollution of the peeled shrimp shells and the prawn shells to the environment, fermenting with high-quality glutinous rice, enabling the taste of the finished product to be better, selecting the plum rain season as the fermentation time, and enabling the rice paste to be fermented more efficiently.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A production process of shrimp paste is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, processing shrimps: selecting a proper amount of peeled shrimp shells and prawn shells, cleaning and screening the selected peeled shrimp shells and prawn shells, selecting high-quality peeled shrimp shells and prawn shells, then putting the peeled shrimp shells and the prawn shells into a dryer for drying, taking out and grinding the peeled shrimp shells and the prawn shells into powder after drying, sieving the powder with a 100-mesh sieve, selecting a proper amount of shelled shrimps, mixing the shelled shrimps and water according to a weight ratio of 1:3, soaking for 20-40 minutes, filtering out the water, taking out and chopping the shelled shrimps, wherein the diameter of the shelled shrimp particles is smaller than 2mm, adding a proper amount of salt, fully and uniformly mixing the shelled shrimps and the salt by using a mixer, crushing the shelled shrimps which are fully and uniformly mixed with the salt by using a meat grinder, repeatedly crushing the shelled shrimps for multiple times, adding the peeled shrimp shells and prawn shell powder, and uniformly mixing the shelled shrimps and the prawn powder;
s2, processing of sticky rice: selecting a proper amount of high-quality glutinous rice, soaking the glutinous rice for 1-3 days, cleaning the glutinous rice, mashing the glutinous rice into powder, adding a small amount of warm water into the glutinous rice, keeping the warm water at 40 ℃, and fermenting the glutinous rice in a shade place for about three months to obtain rice paste for later use;
s3, preparing ingredients: selecting a proper amount of high-quality dried mushrooms, placing the selected dried mushrooms in warm water at 50-60 ℃ for soaking for 60-90 minutes to enable the dried mushrooms to absorb water, taking out the dried mushrooms, draining the dried mushrooms, cutting the dried mushrooms into cubes for later use, selecting a proper amount of sea rice, onion and medlar, cleaning the sea rice, the onion and the medlar, then carrying out air drying, crushing the dried mushrooms to 250 meshes after air drying to obtain a crushed mixture, placing the crushed mixture for later use, selecting a proper amount of soybean paste, chopping the soybean paste to enable the particle diameter of the soybean paste to be less than 2 millimeters, placing the soybean paste for later use, uniformly mixing a proper amount of fennel, cassia bark, liquorice, elecampane and flos caryophylli, crushing the mixture to 50-200 meshes, adding 300 parts of water of 200 meshes, decocting for 4-6 hours, and removing filter residues to obtain a mixed solution after the water is reduced to 1/10-1/20;
s4, stir-frying: pouring oil after the pan is heated, adding a proper amount of lard when the oil temperature rises to 120-150 ℃, stirring and cooling to 140-150 ℃, then adding a proper amount of onion, shallot, ginger slices and pepper, frying until the oil is golden yellow, fishing out, then adding a proper amount of minced garlic and ginger, frying, adding the mixture of dried diced mushroom, sea rice, onion and medlar processed in the step S3 and chopped soybean paste, stir-frying together, adding the mixture of shelled shrimps and shrimp shells processed in the step S1 after stir-frying for 5-10 minutes, continuously stir-frying, frying the fragrance of the shelled shrimps and the shrimp shells, adding a proper amount of starch, oyster sauce, chicken essence, white sugar, chili powder, rock candy, aniseed powder and soy sauce for seasoning, mixing and stirring, finally adding the rice paste prepared in the step S2, continuously mixing and stirring, continuously decocting for 20-30 minutes, the boiling temperature is 100-110 ℃, and then the boiling of the sauce can be completed;
s5, drying: spreading the prepared sauce for drying at the temperature of 30-40 ℃ for 10-20 minutes to remove excessive water in the sauce;
s6, fermentation: filling the prepared sauce into a fermentation vat, covering the vat opening with gauze, standing for fermentation in a preset environment, and fully and uniformly stirring the mixture in the fermentation vat by using a stirrer every day in the first week of standing for fermentation; and (3) stirring the mixture in the fermentation cylinder once every five days or every ten days for a preset time after the first week of standing fermentation, uniformly stirring, finally preparing the shrimp paste, filling the obtained shrimp paste, then sterilizing at high temperature at the sterilization temperature of 118 ℃ under the pressure of 2 kilograms for 20 minutes, and reducing the pressure and the temperature.
2. A process for producing a shrimp paste as claimed in claim 1, wherein: in the step S1, when the dried shrimp shells and the prawn shells are dried, the drying temperature is controlled to be 50-70 ℃, and the drying time is 20-40 minutes.
3. A process for producing a shrimp paste as claimed in claim 1, wherein: in the step S2, 2kg of glutinous rice needs to be prepared with 500mL of warm water according to the weight part, and the fermentation time is selected from the plum rain season from march to June.
4. A process for producing a shrimp paste as claimed in claim 1, wherein: in the step S4, the oil is one or more of soybean oil, rape oil, palm oil and peanut oil.
5. A process for producing a shrimp paste as claimed in claim 1, wherein: in the step S4, the boiling time is 1-2 hours, and the boiling temperature is controlled at 110-130 ℃.
6. A process for producing a shrimp paste as claimed in claim 1, wherein: in the step S6, the temperature of the preset environment is 10 ℃ to 25 ℃, and the preset time is one month.
7. A process for producing a shrimp paste as claimed in claim 1, wherein: the shrimp paste comprises the following raw materials in parts by weight: 15-20 parts of peeled shrimp shell, 15-20 parts of prawn shell, 10-15 parts of shelled shrimp, 6-10 parts of salt, 10-20 parts of glutinous rice, 12-14 parts of dried mushroom, 6-10 parts of dried sea-rice, 12-16 parts of onion, 4-8 parts of medlar, 15-25 parts of soybean paste, 4-6 parts of fennel, 4-6 parts of cassia bark, 4-6 parts of liquorice, 4-6 parts of costustoot, 4-6 parts of flos caryophylli, 15-25 parts of oil, 10-20 parts of lard, 12-14 parts of shallot, 10-12 parts of ginger slice, 6-8 parts of pepper, 12-20 parts of minced garlic, 12-20 parts of minced ginger, 8-12 parts of starch, 10-14 parts of oyster sauce, 8-12 parts of chicken essence, 8-12 parts of white sugar, 10-12 parts of chili powder, 8-10 parts of rock candy, and the like, 6-8 parts of star anise powder and 8-12 parts of soy sauce.
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| CN110279099A (en) * | 2019-07-21 | 2019-09-27 | 合肥公和堂食品有限公司 | A kind of manufacture craft of meat cubelets sauce |
| CN110279098A (en) * | 2019-07-21 | 2019-09-27 | 合肥公和堂食品有限公司 | A kind of manufacture craft of shrimp paste |
| CN113080432A (en) * | 2021-05-19 | 2021-07-09 | 吴广为 | Making method of golden dried shrimp paste |
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