CN1931018A - Making process of serial instant shrimp seasonings - Google Patents
Making process of serial instant shrimp seasonings Download PDFInfo
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- CN1931018A CN1931018A CNA2005101025276A CN200510102527A CN1931018A CN 1931018 A CN1931018 A CN 1931018A CN A2005101025276 A CNA2005101025276 A CN A2005101025276A CN 200510102527 A CN200510102527 A CN 200510102527A CN 1931018 A CN1931018 A CN 1931018A
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Abstract
The present invention discloses the making process of serial instant shrimp seasonings, including shrimp paste with fermented soybean, delicious shrimp paste, calcium-rich shrimp paste and primary taste shrimp paste. The making process features its whole shrimp treatment, shrimp body treatment, shrimp head treatment and product compounding; and includes the main technological steps of sorting material, cooking, cutting, pulping, metering, compounding, filling, sterilizing and inspecting. The serial instant shrimp seasonings are delicious, cheap and instant.
Description
The present invention relates to the shrimp is the instant purpose compound flavour enhancer of raw material, specifically a series of shrimp paste.
Shrimp always is subjected to liking of various countries people, belongs to treasure in the dish.The shrimp shell approaches meat fertilizer, delicious flavour, and fine and tender taste, nutritious.Per 100 gram shrimps contain thick protein 20.6 grams, crude fat 0.7 gram.Shrimp, with the delicious food of its uniqueness, abundant nutrition, extremely people's favor for a long time.
Along with the development of shrimp aquaculture industry, the output of shrimp rapidly increases, and causes the difficult problem that transforms into of shrimp, and the amount of causing is inexpensive greatly, even goes out the phenomenon of cash sale shrimp difficulty.And, had a strong impact on the running quality of shrimp products market economy at the paces that the deep processing of shrimp already fails to catch up with aquaculture, and shrimp products processing had become the bottleneck that shrimp aquaculture already develops already, and shrimp products is demanded deep development urgently.
The purpose of this invention is to provide compound, delicious, nutrition, healthy and serial instant modern times flavouring easily.
The present invention realizes by following technical scheme.The manufacture method of serial instant shrimp seasonings, its feature comprises: whole shrimp is handled, the shrimp body is handled, the shrimp head is handled and product preparing four parts, and step is in the following order carried out:
1. whole shrimp is handled
(1) selects materials: choose suitable high-quality river prawn of fresh or freezing individual deal or extra large shrimp;
(2) clean: use high pressure water washing, with twice of drinking water rinsing;
(3) slaking: the bright shrimp that will clean is put into jacketed pan, adds clean water by 1: 1 weight ratio, opens steam valve, treats that water boiling back closed steam valve in 5-10 minute, is incubated 20-30 minute;
(4) shear: with scissors shrimp head and shrimp body are cut off, and removed husky intestines of shrimp and dirt;
(5) cleaning:, obtain clean shrimp head and shrimp body with shrimp head and the rinsing of shrimp body and function clean water;
2. the shrimp body is handled
(1) slurrying: with the shrimp system pulp of colloid mill after, note when slurrying, should feeding cooling water or add ice cube, prevent that shrimp protein is damaged because of TRANSIENT HIGH TEMPERATURE nutrition with cleaning;
(2) enzymolysis: use 0.1%-0.2% protease, will carry out enzymolysis with the shrimp slurry that clean water dilutes after 2-3 times, enzymolysis 8-12 hour, temperature 48-60 ℃, pH value 6.5-7.5, whole process constantly stirs;
(3) enzyme that goes out: be warming up to 90-95 ℃, be incubated 25-35 minute, promptly get shrimp body enzymolysis liquid behind the enzyme that goes out;
3. the shrimp head is handled
(1) freezing: as clean shrimp head to be placed under-25 ℃ to-30 ℃ low temperature freezing, be convenient to slurrying to increase its fragility;
(2) slurrying: with colloid mill the shrimp head is starched through corase grind, correct grinding, the ultra tiny shrimp head that grinds into, noted when slurrying, should feeding cooling water or add ice cube, prevent that shrimp protein is damaged because of TRANSIENT HIGH TEMPERATURE nutrition;
4. product preparing
With the shrimp body is that raw material can be made into the fermented soya bean shrimp paste, can be made into bright fragrant shrimp sauce with shrimp body and shrimp body enzymolysis liquid, with shrimp head slurry is that raw material can be made into rich calcium shrimp paste, can be made into the original flavor shrimp paste with shrimp body and shrimp head slurry, technical process is: metering → allotment → can → seal → sterilize → cool off → check → decals → pack → dispatch from the factory.Be respectively described below:
(1) fermented soya bean shrimp paste
The preparation method of fermented soya bean shrimp paste of the present invention is characterized in that: it by following component by weight ratio form:
Shrimp body 35-45 fermented soya bean 28-35 soaking soybean 16-22
Clean water 12-15 refining vegetable oil 10-15 chilli 5-10
Salt 3-6 ginger 2-5 monosodium glutamate 1-4
Japan pepper essential oil 0.1-0.15 aniseed essential oil 0.05-0.1
The manufacture method of described product: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is fermented soya bean shrimp paste finished product.
(2) bright fragrant shrimp sauce
The preparation method of the bright fragrant shrimp sauce of the present invention is characterized in that: it by following component by weight ratio form:
Shrimp body 30-40 fermented soya bean 23-30 shrimp body enzymolysis liquid 20-25
Soaking soybean 15-20 refining vegetable oil 10-15 monosodium glutamate 5-10
Chilli 3-6 salt 3-6 ginger 2-5
I+G0.2-0.5 cumin essential oil 0.1-0.15 aniseed essential oil 0.05-0.1
Fructus Foeniculi quintessence oil 0.03-0.05
The manufacture method of described product: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is bright fragrant shrimp sauce finished product.
(3) rich calcium shrimp paste
The preparation method of the rich calcium shrimp paste of the present invention is characterized in that: it by following component by weight ratio form:
Shrimp head slurry 34-42 salt marsh capsicum 20-36 starch 14-25
Refining vegetable oil 12-20 garlic 9-14 monosodium glutamate 5-9
Ginger 4-8 white sesameseed benevolence 1-3 yeastex 0.5-1.5
The smart cream 0.1-0.2 of ethyl maltol 0.2-0.5 cassia bark aniseed essential oil 0.05-0.1
The manufacture method of described product: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is rich calcium shrimp paste finished product.
(4) original flavor shrimp paste
The preparation method of original flavor shrimp paste of the present invention is characterized in that: it by following component by weight ratio form:
Shrimp body 30-38 shrimp head slurry 26-32 sauce 12-15
Refining vegetable oil 10-15 starch 10-15 salt 6-10
Table sugar 5-8 monosodium glutamate 5-8 ginger 2-5
Citric acid 0.2-0.5 I+G0.2-0.4
The manufacture method of described product: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is original flavor shrimp paste finished product.
Characteristics of the present invention: the purpose compound flavour enhancer that has adopted a large amount of shrimps to make as raw material, with its delicious food, health, inexpensive, convenient, filled up the market vacancy, be the fast-moving consumer goods that common people live a life and often choose, have huge market potential; Fully utilize being rich in calcareous shrimp head, improved the utilization rate of living resources, both reduced cost, increased nutrition again; Nutritional labeling behind the shrimp protein matter enzymolysis is absorbed by human consumption easily; The pungent product can be divided into little peppery, in the peppery and violent peppery consumer of peppery satisfied food to the demand of different peppery degree, do not develop original flavor shrimp paste product for not eating the peppery consumer group yet, purpose is to enlarge the selling market, forms more extensive.
The road that the present invention creates a practicable popular product for the conversion of shrimp resource, for a change China's shrimp aquaculture industry will produce positive facilitation with the state of processing industry disconnection operation.
Enforcement is example with the fermented soya bean shrimp paste,
The preparation method of fermented soya bean shrimp paste of the present invention is characterized in that: it by following component by weight ratio form:
Shrimp body 38 fermented soya bean 30 soaking soybeans 18
Clean water 13 refining vegetable oils 12 chilli 6
Salt 4 gingers 3 monosodium glutamates 3
Japan pepper essential oil 0.1 aniseed essential oil 0.07 clove oil 0.04
The manufacture method of described product: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 102 ℃, stirred 36 minutes, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is fermented soya bean shrimp paste finished product.
Claims (5)
1. the manufacture method of serial instant shrimp seasonings, its feature comprises: whole shrimp is handled, the shrimp body is handled, the shrimp head is handled and product preparing four parts, and step is in the following order carried out:
A. whole shrimp is handled
(1) selects materials: choose suitable high-quality river prawn of fresh or freezing individual deal or extra large shrimp;
(2) clean: use high pressure water washing, with twice of drinking water rinsing;
(3) slaking: the bright shrimp that will clean is put into jacketed pan, adds clean water by 1: 1 weight ratio, opens steam valve, treats that water boiling back closed steam valve in 5-10 minute, is incubated 20-30 minute;
(4) shear: with scissors shrimp head and shrimp body are cut off, and removed husky intestines of shrimp and dirt;
(5) cleaning:, obtain clean shrimp head and shrimp body with shrimp head and the rinsing of shrimp body and function clean water;
B. the shrimp body is handled
(1) slurrying: with the shrimp system pulp of colloid mill after, note when slurrying, should feeding cooling water or add ice cube, prevent that shrimp protein is damaged because of TRANSIENT HIGH TEMPERATURE nutrition with cleaning;
(2) enzymolysis: use 0.1%-0.2% protease, will carry out enzymolysis with the shrimp slurry that clean water dilutes after 2-3 times, enzymolysis 8-12 hour, temperature 48-60 ℃, pH value 6.5-7.5, whole process constantly stirs;
(3) enzyme that goes out: be warming up to 90-95 ℃, be incubated 25-35 minute, promptly get shrimp body enzymolysis liquid behind the enzyme that goes out;
C. the shrimp head is handled
(1) freezing: as clean shrimp head to be placed under-25 ℃ to-30 ℃ low temperature freezing, be convenient to slurrying to increase its fragility;
(2) slurrying: with colloid mill the shrimp head is starched through corase grind, correct grinding, the ultra tiny shrimp head that grinds into, noted when slurrying, should feeding cooling water or add ice cube, prevent that shrimp protein is damaged because of TRANSIENT HIGH TEMPERATURE nutrition;
D. product preparing
With the shrimp body is that raw material can be made into the fermented soya bean shrimp paste, can be made into bright fragrant shrimp sauce with shrimp body and shrimp body enzymolysis liquid, with shrimp head slurry is that raw material can be made into rich calcium shrimp paste, can be made into the original flavor shrimp paste with shrimp body and shrimp head slurry, technical process is: metering → allotment → can → seal → sterilize → cool off → check → decals → pack → dispatch from the factory.
2. the manufacture method of serial instant shrimp seasonings according to claim 1: in described D product preparing, the preparation method of described fermented soya bean shrimp paste is characterized in that: it by following component by weight ratio form:
Shrimp body 35-45 fermented soya bean 28-35 soaking soybean 16-22
Clean water 12-15 refining vegetable oil 10-15 chilli 5-10
Salt 3-6 ginger 2-5 monosodium glutamate 1-4
Japan pepper essential oil 0.1-0.15 aniseed essential oil 0.05-0.1
The manufacture method of described fermented soya bean shrimp paste: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is fermented soya bean shrimp paste finished product.
3. the manufacture method of serial instant shrimp seasonings according to claim 1: in described D product preparing, the preparation method of described bright fragrant shrimp sauce is characterized in that: it by following component by weight ratio form:
Shrimp body 30-40 fermented soya bean 23-30 shrimp body enzymolysis liquid 20-25
Soaking soybean 15-20 refining vegetable oil 10-15 monosodium glutamate 5-10
Chilli 3-6 salt 3-6 ginger 2-5
I+G 0.2-0.5 cumin essential oil 0.1-0.15 aniseed essential oil 0.05-0.1
Fructus Foeniculi quintessence oil 0.03-0.05
The manufacture method of described bright fragrant shrimp sauce: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is bright fragrant shrimp sauce finished product.
4. the manufacture method of serial instant shrimp seasonings according to claim 1: in described D product preparing, the preparation method of described rich calcium shrimp paste is characterized in that: it by following component by weight ratio form:
Shrimp head slurry 34-42 salt marsh capsicum 20-36 starch 14-25
Refining vegetable oil 12-20 garlic 9-14 monosodium glutamate 5-9
Ginger 4-8 white sesameseed benevolence 1-3 yeastex 0.5-1.5
The smart cream 0.1-0.2 of ethyl maltol 0.2-0.5 cassia bark aniseed essential oil 0.05-0.1
The manufacture method of described rich calcium shrimp paste: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is rich calcium shrimp paste finished product.
5. the manufacture method of serial instant shrimp seasonings according to claim 1: in described D product preparing, the preparation method of described original flavor shrimp paste is characterized in that: it by following component by weight ratio form:
Shrimp body 30-38 shrimp head slurry 26-32 beans sauce 12-15
Refining vegetable oil 10-15 starch 10-15 salt 6-10
Table sugar 5-8 monosodium glutamate 5-8 ginger 2-5
Citric acid 0.2-0.5 I+G0.2-0.4
The manufacture method of described original flavor shrimp paste: by prescription requirement manual weighing or automatic gauge, accurately take by weighing each raw material weight, material after the metering being put into the jacketed pan of band stirring allocates, feed steam and be warming up to 100-103 ℃, stirred 30-40 minute, with automatic vacuum bottle placer filling and sealing, sterilize with cannery retort, cooling back check, is packed, is dispatched from the factory the qualified products decals, is original flavor shrimp paste finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101025276A CN1931018A (en) | 2005-09-12 | 2005-09-12 | Making process of serial instant shrimp seasonings |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2005101025276A CN1931018A (en) | 2005-09-12 | 2005-09-12 | Making process of serial instant shrimp seasonings |
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| CN1931018A true CN1931018A (en) | 2007-03-21 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
| CN101390600B (en) * | 2008-11-05 | 2012-06-27 | 天津市双星香精香料有限公司 | Preparation method of seafresh flavor essence |
| CN102613532A (en) * | 2012-03-21 | 2012-08-01 | 李咏梅 | Seafood sauce and preparation method thereof |
| CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
| WO2014206176A1 (en) * | 2013-06-25 | 2014-12-31 | 山东潍坊龙威实业有限公司 | Method for processing prawn sauce using whole shrimp as raw material |
| CN104855931A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Fresh shrimp spicy and hot sauce and preparation method thereof |
| CN106793819A (en) * | 2014-10-14 | 2017-05-31 | 博尔哈·布拉斯克斯安辛 | Method for preparing powder flavouring based on Crustachia Decapoda long-tail suborder animal, the flavoring products being made of it and the cooking salt with the product seasoning |
| CN107087756A (en) * | 2017-04-21 | 2017-08-25 | 浙江省海洋开发研究院 | A kind of shrimp sauce for making sea food flavor noodles served with soy sauce, sesame butter, etc. |
| CN108713704A (en) * | 2018-06-09 | 2018-10-30 | 浙江亿丰海洋生物制品有限公司 | A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
| CN111000205A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce |
| CN111000206A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce freeze-dried powder |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
-
2005
- 2005-09-12 CN CNA2005101025276A patent/CN1931018A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390600B (en) * | 2008-11-05 | 2012-06-27 | 天津市双星香精香料有限公司 | Preparation method of seafresh flavor essence |
| CN101982105A (en) * | 2010-09-08 | 2011-03-02 | 安徽富煌三珍食品集团有限公司 | Spicy small shrimp sauce and preparation method thereof |
| CN102613532A (en) * | 2012-03-21 | 2012-08-01 | 李咏梅 | Seafood sauce and preparation method thereof |
| RU2615468C1 (en) * | 2013-06-25 | 2017-04-04 | Шаньдун Вэйфан Лунвэй Индастриал Ко., Лтд. | Method for preparing shrimp sauce using whole shrimp as raw material |
| WO2014206176A1 (en) * | 2013-06-25 | 2014-12-31 | 山东潍坊龙威实业有限公司 | Method for processing prawn sauce using whole shrimp as raw material |
| CN104055059A (en) * | 2014-03-18 | 2014-09-24 | 浙江省海洋开发研究院 | Ready-to-eat shrimp sauce and preparation method thereof |
| CN104055059B (en) * | 2014-03-18 | 2015-12-30 | 浙江省海洋开发研究院 | A kind of instant shrimp paste and preparation method thereof |
| CN106793819A (en) * | 2014-10-14 | 2017-05-31 | 博尔哈·布拉斯克斯安辛 | Method for preparing powder flavouring based on Crustachia Decapoda long-tail suborder animal, the flavoring products being made of it and the cooking salt with the product seasoning |
| CN104855931A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Fresh shrimp spicy and hot sauce and preparation method thereof |
| CN107087756A (en) * | 2017-04-21 | 2017-08-25 | 浙江省海洋开发研究院 | A kind of shrimp sauce for making sea food flavor noodles served with soy sauce, sesame butter, etc. |
| CN107087756B (en) * | 2017-04-21 | 2021-01-05 | 浙江省海洋开发研究院 | Shrimp meat sauce for making seafood-flavor noodles |
| CN108713704A (en) * | 2018-06-09 | 2018-10-30 | 浙江亿丰海洋生物制品有限公司 | A kind of preparation method of small oppossum shrimp enzymolysis shrimp slurry |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
| CN111000205A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce |
| CN111000206A (en) * | 2019-12-12 | 2020-04-14 | 郎溪县佛山调味品有限公司 | Preparation method of raspberry shrimp sauce freeze-dried powder |
| CN116210882A (en) * | 2023-02-27 | 2023-06-06 | 江苏恒顺醋业股份有限公司 | Seafood flavor sauce and preparation method thereof |
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Open date: 20070321 |