CN114431451A - Processing method of normal-temperature-storage crayfish dipping sauce - Google Patents
Processing method of normal-temperature-storage crayfish dipping sauce Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 14
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- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
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- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
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- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 10
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- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 229940002508 ginger extract Drugs 0.000 claims description 10
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
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- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 244000124853 Perilla frutescens Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 238000000034 method Methods 0.000 abstract description 4
- 241000229722 Perilla <angiosperm> Species 0.000 description 16
- 235000011194 food seasoning agent Nutrition 0.000 description 10
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- 239000000341 volatile oil Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 239000004288 Sodium dehydroacetate Substances 0.000 description 1
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- 235000021400 peanut butter Nutrition 0.000 description 1
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- 238000000518 rheometry Methods 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
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- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
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- Microbiology (AREA)
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Abstract
The invention belongs to the field of dipping materials. The processing method of the normal-temperature storage crayfish dipping sauce is characterized by comprising the following steps: 1) preparing the shrimp paste; 2) preparing a dipping main material; 3) preparing a dipping ingredient; 4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 70-80% of dipping main material and 20-30% of dipping auxiliary material to obtain a mixture; adding sugar 2-4% of the mass of the mixture, oyster sauce 1-2% of the mass of the mixture, shrimp paste 3-5% of the mass of the mixture, monosodium glutamate 1-3 thousandths of the mass of the mixture and sodium erythorbate 1-3 thousandths of the mass of the mixture, and mixing to obtain the crayfish dipping sauce; 5) homogenizing the obtained crayfish dip sauce by a homogenizer for 5-10min, and filtering to obtain filtrate; sterilizing the filtrate with high-energy linear electron accelerator, irradiating with irradiation dose of 3-5kGy and irradiation temperature of 4-10 deg.C to obtain normal-temperature stored crayfish dip sauce with shelf life of more than 6 months at normal temperature. The dipping sauce processed by the method has the characteristics of rich flavor, bright color and good fluidity.
Description
Technical Field
The invention belongs to the field of dipping materials, and particularly relates to a processing method of crawfish dipping materials.
Background
Freshwater crayfishes, also known as procambarus clarkii, are important freshwater aquaculture resources in China. In recent years, the crayfish breeding area and the crayfish yield are continuously and rapidly increased, and China becomes the world's largest crayfish producing country. The crayfish industrial chain is mainly divided into three industries, namely breeding, processing and catering, wherein the third industry mainly comprises catering services is in a fast growth situation and is favored by domestic consumers, particularly the young generation, the consumer groups are enlarged, the time is prolonged, the variety is increased, and the catering consumer market is in explosive growth.
The head part and the chest part of the crayfish are large, the shell is hard, and the tail part of the crayfish is generally eaten. The cooked crayfish has the specific fishy smell of the crayfish meat and has a light taste, and the crayfish is generally eaten together with dipping sauce to inhibit the fishy smell and enhance the flavor and the mouthfeel. At present, crayfish dips are prepared and used in catering hotels, have different quality levels, and have larger difference in preparation environmental sanitation. No crayfish dipping sauce is available in the market, so that the development and production of crayfish dipping sauce with high quality and uniform quality have wide market prospect.
The crawfish dip sauce is a compound seasoning specially used for crawfishes, is prepared by blending various basic seasonings according to a certain proportion, removes fishy smell and improves freshness, meets the seasoning requirement of mass consumers, and has multiple flavors, coordination, nutrition and convenience. During the development and development of the dipping sauce, various spice flavors and taste types including sour taste, sweet taste, bitter taste, salty taste, delicate flavor and aftertaste need to be combined, and meanwhile, the characteristics of the dipping sauce such as color, rheology and the like are emphasized.
Water-soluble seasonings such as soy sauce and vinegar are usually stored and circulated at room temperature by adding a certain amount of preservatives (sodium benzoate, potassium sorbate, sodium dehydroacetate, etc.) to prolong shelf life. The dipping materials are prepared by compounding various seasonings according to a certain proportion, and spoilage microorganisms are introduced in the preparation process, so that an antiseptic or sterilization process is required. The preservative has hidden danger to human health after being eaten for a long time, and the conventional heat sterilization process can cause the loss of volatile flavor substances of the seasoning.
The dipping patents mainly focus on the development of Chinese chafing dish edible relevant seasonings, and comprise the compounding of various sauces (soybean paste, peanut butter, sesame paste, leek flower paste and the like) and other seasonings, including the compounding of spice essential oil and water-soluble seasonings and the like. There are mainly the following problems: the dipping sauce added with the sauce has poor fluidity and rich flavor, and the natural flavor of the food materials is covered; the dipping sauce is not sterilized and cannot be stored and circulated; the spice essential oil and the water-soluble seasoning cannot be mixed uniformly.
Disclosure of Invention
The invention aims to provide a processing method of a normal-temperature-storage crawfish dipping sauce, and the dipping sauce processed by the method has the characteristics of rich flavor and transparent color and can improve the clarity of the dipping sauce.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: the processing method of the normal-temperature storage crayfish dipping sauce is characterized by comprising the following steps:
1) and preparing the shrimp paste: cleaning fresh and alive crayfish, removing inedible parts such as head, gill and gut, and processing the rest crayfish body into paste base material by a pulverizer and a bone paste mill in sequence;
adding table salt accounting for 25-30% of the mass of the muddy base material into the muddy base material, and uniformly mixing; adding neutral protease 1-2 wt% of the pasty base material, and hydrolyzing for 2-4 hr at 40-50 deg.C; adding flavourzyme with the mass of 0.5-1% of that of the pasty base material to hydrolyze for 2-4h, and keeping the hydrolysis temperature at 40-50 ℃; heating to 85-95 deg.C after hydrolysis, maintaining for 30-40min to inactivate enzyme; cooling and maintaining the temperature at 40-50 deg.C, and fermenting for 5-7d to obtain shrimp paste;
2) and preparing a dipping main material: mixing light soy sauce and rice vinegar according to a mass ratio of 0.5:1-1:1 to obtain a dipping main material;
3) and preparing a dipping ingredient:
crushing ginger, placing into purified water, soaking for 30-60min according to the mass ratio of ginger to purified water of 1:3-1:5, and filtering to obtain filtrate to obtain ginger extract;
taking the mass of water, adding 2-3% of dark plum, 2-3% of hawthorn, 0.2-0.3% of sweet osmanthus, 0.2-0.3% of liquorice and 3-5% of rock candy, selecting water, dark plum, hawthorn, sweet osmanthus, liquorice and rock candy, mixing, decocting for 40-60min, and filtering to obtain plum syrup for later use;
stirring Perillae herba, placing into purified water at a mass ratio of Perillae herba to purified water of 1:3-1:5, soaking for 30-60min, filtering to obtain filtrate to obtain Perillae herba extract;
crushing the pepper, placing the crushed pepper into purified water, soaking for 30-60min according to the mass ratio of the pepper to the purified water of 1:3-1:5, and filtering to obtain a filtrate to obtain pepper extract;
mixing the ginger extract, the plum syrup, the perilla extract and the pepper extract in a mass ratio of 1:1:1:1 to obtain a dipping ingredient;
4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 70-80% of dipping main materials and 20-30% of dipping auxiliary materials, selecting the dipping main materials and the dipping auxiliary materials, and mixing to obtain a mixture;
adding sugar 2-4% of the mass of the mixture, oyster sauce 1-2% of the mass of the mixture, shrimp paste 3-5% of the mass of the mixture, monosodium glutamate 1-3 thousandths of the mass of the mixture and sodium erythorbate 1-3 thousandths of the mass of the mixture, and mixing to obtain the crayfish dipping sauce;
5) homogenizing the obtained crayfish dip sauce by a homogenizer for 5-10min, filtering to obtain filtrate, subpackaging into PET material boxes, and sealing with net content of 50-100mL each box;
sterilizing the PET material box with the filtrate by using a high-energy linear electron accelerator (10Mev, 20KW), irradiating at 4-10 deg.C with the dose of 3-5kGy to obtain normal-temperature stored crawfish dip sauce, and allowing the sterilized dip sauce to have a shelf life of more than 6 months at normal temperature.
The invention has the following beneficial effects: the dipping sauce special for crayfish has the characteristics of rich flavor, bright color and good fluidity, and can improve the clarity of the dipping sauce; and the high-energy electron beam sterilization technology is adopted to solve the problem of normal-temperature storage and circulation, and the instant food has the advantages of instant convenience, health and nutrition and the like, and has wide market prospect.
Detailed Description
For better understanding of the present invention, the following examples are given for further illustration of the present invention, but the present invention is not limited to the following examples.
Example 1:
a processing method of a normal-temperature storage crawfish dip sauce comprises the following steps:
1) and preparing the shrimp paste: cleaning fresh and alive crayfish, removing inedible parts such as head, gill and gut, and processing the rest crayfish body into paste base material by a pulverizer and a bone paste mill in sequence;
adding common salt accounting for 25% of the mass of the muddy base material into the muddy base material, and uniformly mixing; then adding neutral protease accounting for 1 percent of the mass of the muddy base material for hydrolysis for 2 hours, and keeping the hydrolysis temperature at 40 ℃; adding flavourzyme with the mass of 0.5 percent of that of the muddy base material for hydrolysis for 2 hours, and keeping the hydrolysis temperature at 40 ℃; after the hydrolysis is finished, heating to 85 ℃, and keeping for 30min for enzyme deactivation; cooling and keeping the temperature at 40 ℃, and fermenting for 5d to obtain the shrimp paste;
2) and preparing a dipping main material: mixing light soy sauce and rice vinegar according to a mass ratio of 0.5:1 to obtain a dipping main material;
3) and preparing a dipping ingredient:
crushing ginger, placing into purified water, soaking for 30min according to the mass ratio of ginger to purified water of 1:3, and filtering to obtain filtrate to obtain ginger extract;
according to the mass of water, the adding amount of dark plum is 2% of the mass of water, the adding amount of hawthorn is 2% of the mass of water, the adding amount of sweet osmanthus is 0.2% of the mass of water, the adding amount of liquorice is 0.2% of the mass of water, and the adding amount of rock candy is 3% of the mass of water, selecting water, dark plum, hawthorn, sweet osmanthus, liquorice and rock candy to be mixed, decocting for 40min, and filtering to obtain plum syrup for later use;
stirring and crushing the perilla, putting the crushed perilla into purified water, soaking for 30min according to the mass ratio of the perilla to the purified water of 1:3, and filtering to obtain filtrate to obtain perilla extracting solution;
crushing the pepper, placing the crushed pepper into purified water, soaking the pepper and the purified water for 30min according to the mass ratio of 1:3, and filtering to obtain filtrate to obtain pepper extract;
mixing the ginger extract, the plum syrup, the perilla extract and the pepper extract in a mass ratio of 1:1:1:1 to obtain a dipping ingredient;
4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 70% of dipping main material and 30% of dipping auxiliary material, selecting the dipping main material and the dipping auxiliary material, and mixing to obtain a mixture;
adding sugar 2% of the mass of the mixture, oyster sauce 1% of the mass of the mixture, shrimp paste 3% of the mass of the mixture, monosodium glutamate 1 thousandth of the mass of the mixture and sodium erythorbate 1 thousandth of the mass of the mixture, and mixing to obtain the crayfish dipping sauce;
5) homogenizing the obtained crayfish dip sauce for 5min by a homogenizer, filtering to obtain filtrate, subpackaging into PET material boxes, and sealing with net content of 50mL each box;
sterilizing the PET material box filled with the filtrate by using a high-energy linear electron accelerator (10Mev, 20KW), irradiating the PET material box with the irradiation dose of 3kGy and the irradiation temperature of 4 ℃ to obtain the normal-temperature storage crayfish dipping sauce, wherein the shelf life of the sterilized dipping sauce reaches more than 6 months at normal temperature. The obtained normal-temperature-storage crayfish dipping sauce has the characteristics of rich flavor, bright color and good fluidity.
Example 2:
a processing method of normal-temperature storage crayfish dipping sauce comprises the following steps:
1) and preparing the shrimp paste: cleaning fresh and alive crayfish, removing inedible parts such as head, gill and gut, and processing the rest crayfish body into paste base material by a pulverizer and a bone paste mill in sequence;
adding table salt accounting for 28% of the mass of the muddy base material into the muddy base material, and uniformly mixing; adding neutral protease accounting for 1.5 percent of the mass of the muddy base material, and hydrolyzing for 3 hours at the hydrolysis temperature of 45 ℃; adding flavourzyme with the mass of 0.8 percent of that of the pasty base material for hydrolysis for 3 hours, and keeping the hydrolysis temperature at 45 ℃; heating to 90 deg.C after hydrolysis, maintaining for 35min to inactivate enzyme; cooling and keeping the temperature at 45 ℃, and fermenting for 6d to obtain the shrimp paste;
2) and preparing a dipping main material: mixing light soy sauce and rice vinegar according to a mass ratio of 0.8:1 to obtain a dipping main material;
3) and preparing a dipping ingredient:
crushing ginger, placing into purified water, soaking for 40min according to the mass ratio of ginger to purified water of 1:4, and filtering to obtain filtrate to obtain ginger extract;
according to the mass of water, the adding amount of dark plum is 2.5% of the mass of water, the adding amount of hawthorn is 2.5% of the mass of water, the adding amount of sweet osmanthus is 0.25% of the mass of water, the adding amount of liquorice is 0.25% of the mass of water, and the adding amount of rock candy is 4% of the mass of water, and the water, the dark plum, the hawthorn, the sweet osmanthus, the liquorice and the rock candy are selected to be mixed, decocted for 50min and filtered to obtain plum syrup for later use;
stirring and crushing the perilla, putting the crushed perilla into purified water, soaking for 40min according to the mass ratio of the perilla to the purified water of 1:4, and filtering to obtain filtrate to obtain perilla extracting solution;
crushing the pepper, placing the crushed pepper into purified water, soaking the pepper and the purified water for 40min according to the mass ratio of 1:4, and filtering to obtain filtrate to obtain pepper extract;
mixing the ginger extract, the plum syrup, the perilla extract and the pepper extract in a mass ratio of 1:1:1:1 to obtain a dipping ingredient;
4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 75% of dipping main materials and 25% of dipping auxiliary materials, selecting the dipping main materials and the dipping auxiliary materials, and mixing to obtain a mixture;
adding sugar accounting for 3% of the mass of the mixture, oyster sauce accounting for 1.5% of the mass of the mixture, shrimp sauce accounting for 4% of the mass of the mixture, monosodium glutamate accounting for 2 per mill of the mass of the mixture and sodium erythorbate accounting for 2 per mill of the mass of the mixture, and mixing to obtain the crawfish dip sauce;
5) homogenizing the obtained crayfish dip sauce for 8min by a homogenizer, filtering to obtain filtrate, subpackaging into PET material boxes, and sealing with net content of 70mL each box;
sterilizing the PET material box filled with the filtrate by using a high-energy linear electron accelerator (10Mev, 20KW), wherein the irradiation dose is 4kGy, the irradiation temperature is 7 ℃, so as to obtain the normal-temperature storage crawfish dip sauce, and the shelf life of the sterilized dip sauce is more than 6 months at normal temperature. The obtained normal-temperature-storage crayfish dipping sauce has the characteristics of rich flavor, bright color and good fluidity.
Example 3:
a processing method of normal-temperature storage crayfish dipping sauce comprises the following steps:
1) and preparing the shrimp paste: cleaning fresh and alive crayfish, removing inedible parts such as head, gill and gut, and processing the rest crayfish body into paste base material by a pulverizer and a bone paste mill in sequence;
adding table salt accounting for 30% of the mass of the muddy base material into the muddy base material, and uniformly mixing; adding neutral protease with the mass of 2% of that of the muddy base material, and hydrolyzing for 4 hours, wherein the hydrolysis temperature is kept at 50 ℃; adding flavourzyme with the mass of 1 percent of that of the muddy base material for hydrolysis for 4 hours, and keeping the hydrolysis temperature at 50 ℃; heating to 95 deg.C after hydrolysis, maintaining for 40min to inactivate enzyme; cooling and keeping the temperature at 50 ℃, and fermenting for 7d to obtain the shrimp paste;
2) and preparing a dipping main material: mixing light soy sauce and rice vinegar according to a mass ratio of 1:1 to obtain a dipping main material;
3) and preparing a dipping ingredient:
crushing ginger, placing into purified water, soaking for 60min according to the mass ratio of ginger to purified water of 1:5, and filtering to obtain filtrate to obtain ginger extract;
according to the mass of water, the adding amount of dark plum is 3% of the mass of water, the adding amount of hawthorn is 3% of the mass of water, the adding amount of sweet osmanthus is 0.3% of the mass of water, the adding amount of liquorice is 0.3% of the mass of water, and the adding amount of rock candy is 5% of the mass of water, and the water, the dark plum, the hawthorn, the sweet osmanthus, the liquorice and the rock candy are selected to be mixed, decocted for 60min and filtered to obtain plum syrup for later use;
stirring and crushing the perilla, putting the crushed perilla into purified water, soaking for 60min according to the mass ratio of the perilla to the purified water of 1:5, and filtering to obtain filtrate to obtain perilla extracting solution;
crushing the pepper, placing the crushed pepper into purified water, soaking the pepper and the purified water for 60min according to the mass ratio of 1:5, and filtering to obtain filtrate to obtain pepper extract;
mixing the ginger extract, the plum syrup, the perilla extract and the pepper extract in a mass ratio of 1:1:1:1 to obtain a dipping ingredient;
4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 80% of dipping main materials and 20% of dipping accessories, selecting the dipping main materials and the dipping accessories, and mixing to obtain a mixture;
adding sugar 4% by mass of the mixture, oyster sauce 2% by mass of the mixture, shrimp paste 5% by mass of the mixture, monosodium glutamate 3% o by mass of the mixture and sodium erythorbate 3% o by mass of the mixture, and mixing to obtain the crayfish dipping sauce;
5) homogenizing the obtained crayfish dip sauce by a homogenizer for 10min, filtering to obtain filtrate, subpackaging into PET material boxes, and sealing each box with the net content of 100 mL;
sterilizing the PET material box filled with the filtrate by using a high-energy linear electron accelerator (10Mev, 20KW), irradiating the PET material box with the irradiation dose of 5kGy and the irradiation temperature of 10 ℃ to obtain the normal-temperature storage crayfish dipping sauce, wherein the shelf life of the sterilized dipping sauce reaches more than 6 months at normal temperature. The obtained normal-temperature-storage crayfish dipping sauce has the characteristics of rich flavor, bright color and good fluidity.
TABLE 1 Effect of radiation dose on Dip colony count
Table 1 shows that the total number of the dipping bacterial colonies is remarkably increased along with the prolonging of the storage time, and is reduced along with the increasing of the irradiation dose, wherein the total number of the dipping bacterial colonies is irradiated to 3kGy and 5kGy, and the dipping bacteria are stored for 6 months, and the total number of the bacterial colonies is 0cfu/mL, so that the irradiation sterilization effect is remarkable, and the dipping health quality can be effectively guaranteed.
TABLE 2 Effect of irradiation dose on Dip color Difference
Table 2 shows that the color difference of the dipping sauce increases along with the prolonging of the storage time, and the color difference of the dipping sauce tends to rise along with the increasing of the irradiation dose, but the change is not obvious, so that the influence of the irradiation on the color difference of the dipping sauce can be obtained.
TABLE 3 Effect of radiation dose on Dip clarity
Table 3 shows that the clarity of the dip decreases with increasing storage time and increases with increasing dose, from which it can be obtained that irradiation can improve the clarity of the dip.
The irradiation can effectively sterilize, improve the clarity of the dipping sauce and has no obvious influence on the color difference.
Claims (3)
1. The processing method of the normal-temperature storage crayfish dipping sauce is characterized by comprising the following steps:
1) and preparing the shrimp paste: cleaning fresh and alive crayfish, removing head, gill and gut, and processing the rest crayfish body into paste base material by a pulverizer and a bone paste mill in sequence;
adding table salt accounting for 25-30% of the mass of the muddy base material into the muddy base material, and uniformly mixing; adding neutral protease 1-2 wt% of the pasty base material, and hydrolyzing for 2-4 hr at 40-50 deg.C; adding flavourzyme with the mass of 0.5-1% of that of the pasty base material to hydrolyze for 2-4h, and keeping the hydrolysis temperature at 40-50 ℃; heating to 85-95 deg.C after hydrolysis, maintaining for 30-40min to inactivate enzyme; cooling and maintaining the temperature at 40-50 deg.C, and fermenting for 5-7d to obtain shrimp paste;
2) and preparing a dipping main material: mixing light soy sauce and rice vinegar according to a mass ratio of 0.5:1-1:1 to obtain a dipping main material;
3) and preparing a dipping ingredient:
crushing ginger, placing into purified water, soaking for 30-60min according to the mass ratio of ginger to purified water of 1:3-1:5, and filtering to obtain filtrate to obtain ginger extract;
taking the mass of water, adding 2-3% of dark plum, 2-3% of hawthorn, 0.2-0.3% of sweet osmanthus, 0.2-0.3% of liquorice and 3-5% of rock candy, selecting water, dark plum, hawthorn, sweet osmanthus, liquorice and rock candy, mixing, decocting for 40-60min, and filtering to obtain plum syrup for later use;
stirring Perillae herba, placing into purified water at a mass ratio of Perillae herba to purified water of 1:3-1:5, soaking for 30-60min, filtering to obtain filtrate to obtain Perillae herba extract;
crushing the pepper, placing the crushed pepper into purified water, soaking the pepper and the purified water for 30-60min according to the mass ratio of 1:3-1:5, and filtering to obtain filtrate to obtain pepper extract;
mixing the ginger extract, the plum syrup, the perilla extract and the pepper extract in a mass ratio of 1:1:1:1 to obtain a dipping ingredient;
4) and preparing the crayfish condiment sauce: the weight percentage of each raw material is as follows: 70-80% of dipping main materials and 20-30% of dipping auxiliary materials, selecting the dipping main materials and the dipping auxiliary materials, and mixing to obtain a mixture;
adding sugar 2-4% of the mass of the mixture, oyster sauce 1-2% of the mass of the mixture, shrimp paste 3-5% of the mass of the mixture, monosodium glutamate 1-3 thousandths of the mass of the mixture and sodium erythorbate 1-3 thousandths of the mass of the mixture, and mixing to obtain the crayfish dipping sauce;
5) homogenizing the obtained crayfish dip sauce by a homogenizer for 5-10min, and filtering to obtain filtrate; sterilizing the filtrate by adopting a high-energy linear electron accelerator to obtain the crayfish dipping sauce stored at normal temperature.
2. The processing method of the normal-temperature storage crawfish dip sauce as claimed in claim 1, wherein the processing method comprises the following steps: and 5), subpackaging the filtrate into PET material boxes, and sealing each box with net content of 50-100 mL.
3. The processing method of the normal-temperature storage crawfish dip sauce as claimed in claim 1, wherein the processing method comprises the following steps: in the step 5), the high-energy linear electron accelerator is adopted for sterilization, the irradiation dose is 3-5kGy, and the irradiation temperature is 4-10 ℃; the high-energy linear electron accelerator adopts 10Mev and 20 KW.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN103169055A (en) * | 2013-04-12 | 2013-06-26 | 淮阴工学院 | Hot pot dipping sauce with lobster flavor and preparation method thereof |
| CN105394629A (en) * | 2015-11-17 | 2016-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for soy sauce stewed crawfish in normal temperature storage |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN112106972A (en) * | 2020-09-27 | 2020-12-22 | 肖怡诺 | Aromatic seafood condiment sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN103169055A (en) * | 2013-04-12 | 2013-06-26 | 淮阴工学院 | Hot pot dipping sauce with lobster flavor and preparation method thereof |
| CN105394629A (en) * | 2015-11-17 | 2016-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for soy sauce stewed crawfish in normal temperature storage |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN112106972A (en) * | 2020-09-27 | 2020-12-22 | 肖怡诺 | Aromatic seafood condiment sauce and preparation method thereof |
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