KR101813091B1 - Method for processing prawn sauce using whole shrimp as raw material - Google Patents

Abstract

A method for preparing a high-sauce sauce using the shredded prawn of the present invention as a raw material comprises the steps of selecting a high quality sauce, removing foreign substances, washing and draining water; Preparing a seasoning; Preparing cold water at 5 캜 to 10 캜; Add tap water to the heating container, add lemon acid to the tap water in the container, adjust pH to 4.6 ~ 6.0, boil the water, boil the appropriate amount of boiling water for 0.5-1.5 minutes, Subsequently, the mixture is cooled in the above-mentioned cold water for 4.5 to 5.5 minutes and then drained. Pulverizing the resulting slurry and gradually adding the seasoning prepared in the pulverization step; Storing the ground source in a jar at room temperature for 23 hours to 25 hours, and stirring it up and down two or more times to make a finished product.

Description

METHOD FOR PROCESSING PRAWN SAUCE USING WHOLE SHRIMP AS RAW MATERIAL,

The present invention belongs to the field of shrimp remodeling technology, and more specifically, relates to a method for processing a shrimp sauce using a shrimp as a raw material.

Currently, there are many types of shrimp sauce, including traditional farmhouse shrimp sauces, and factory-produced shrimp sauces. However, most of these shrimp sauces are high in salinity and they are fermented at room temperature for a long period of time or artificially raised for several days. After fermentation, they are boiled at high temperature and then sterilized at high temperature and high pressure. The raw materials are mostly shrimp, Bran shrimp), small shrimp (shrimp shrimp) or fish hydrolyzate and gelatinized starch added to the squid, and some shrimp sauce, seasoned sauce, salted fish juice, shellfish juice and grains Is added. The shrimp sauce using the whole shrimp as a raw material is very few, and the conventional shrimp sauce has a long production cycle, has a high temperature, high pressure, and fermentation step, so that the process is complicated and the freshness and the fragrance of the shrimp sauce Is not ideal. In addition, the shrimp sauce has a high salt content, and the conventional shrimp sauce generally has a salt content of 25% or more, and the nutritional value is low, so it is difficult to satisfy the taste and nutritional needs of those who are constantly increasing.

Korean Patent No. 1140778

The technical problem to be solved by the present invention is to provide a processing method of a high-sauce sauce having a good taste, a rich nutrition and a simple manufacturing process.

In order to solve the above-mentioned technical problem, on the other hand, a method of processing an overhead sauce using the shrimp as a raw material,

a. Picking a good quality, removing foreign matter, rinsing and draining;

b, refined salt, white sugar, lemon acid, and miwon were used to prepare the seasoning. The mixing ratio of each ingredient was changed from 4 to 6 parts of refined salt, 1 to 3 parts of white sugar, 0.04 to 15 parts of lemon acid, 0.1 part, and 0.04 to 0.1 part of fresh water to prepare a seasoning;

c) preparing cold water at 5 캜 to 10 캜;

d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, boiling the adjusted water, adding the appropriate amount of boiling water to boiling water for 0.5 to 1.5 minutes , Draining off the water, draining the water in the above-described cold water for 4.5 to 5.5 minutes, and then draining the water;

e, cooling, grinding and grinding the intestines of subtracting the water, and gradually adding the seasoning prepared in the pulverizing step;

f, the ground sauce is stored in a jar at room temperature for 23 hours to 25 hours, while stirring up and down more than 2 times to make a low-sauce sauce with a salt content of 9.0% or less (≤9.0%) .

It is preferable that the shrimp is one of Chinese shrimp, Japanese shrimp, and South American white shrimp.

On the other hand, the method of processing the high-sauce sauce using the shrimp as a raw material,

a. Picking a good quality, removing foreign matter, rinsing and draining;

b, refined salt, xylitol, lemon acid, and miwon, and the mixing ratio of each material is adjusted to 4 to 6 parts of purified salt, 0.2 to 2 parts of xylitol, 0.04 to 0.1 part of lemon acid, and 0.04 to 0.1 part of fresh mung bean to prepare a seasoning;

c) preparing cold water at 5 캜 to 10 캜;

d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, boiling the adjusted water, adding the appropriate amount of boiling water to boiling water for 0.5 to 1.5 minutes , Draining off the water, draining the water in the above-described cold water for 4.5 to 5.5 minutes, and then draining the water;

e, cooling, grinding and grinding the intestines of subtracting the water, and gradually adding the seasoning prepared in the pulverizing step;

f, the ground sauce is stored in a jar at room temperature for 23 hours to 25 hours, while stirring up and down more than 2 times to make a low-sauce sauce having a low salt content of 9.0% or less.

It is preferable that the shrimp is one of the Chinese shrimp, Japanese shrimp, and South American white shrimp.

On the other hand, in the method of processing the sauce using the shrimp as a raw material,

a. Picking a good quality, removing foreign matter, rinsing and draining;

b, refined salt, white sugar, pepper sauce, vegetable oil, lemon acid, and miwon were used to prepare the seasonings themselves, and the mixing ratio of each material was changed from 4 to 6 parts of refined salt to 60 to 80 parts of alum, 1 to 3 parts of white sugar, 3 to 5 parts of red pepper sauce, 3 to 6 parts of vegetable oil, 0.04 to 0.1 parts of lemon acid, and 0.04 to 0.1 part of acetic acid to prepare a seasoning;

c) preparing cold water at 5 캜 to 10 캜;

d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, boiling the adjusted water, adding the appropriate amount of boiling water for 0.5 to 1.5 minutes Boiling, draining off the water, draining off the water, cooling in the above-mentioned cold water for 4.5 to 5.5 minutes, and then extracting water;

e, cooling, grinding and grinding the intestines of subtracting the water, and gradually adding the seasoning prepared in the pulverizing step;

f, the ground sauce is stored in a jar at room temperature for 23 hours to 25 hours, while stirring up and down more than 2 times to make a low-sauce sauce with a salt content of 9.0% or less (≤9.0%) .

It is preferable that the shrimp is one of the Chinese shrimp, Japanese shrimp, and South American white shrimp.

The present invention has the following positive effects.

1. It is rich in nutrition. The meat used in the present invention is soft, has a good taste, has a high protein content, has an extremely low fat content, contains a large amount of trace elements and amino acids necessary for the human body. The shrimp shell contains 17% chitin and various human essential ingredients. It is a new ready-to-eat food additive and seasoning. Protein, lipid, soluble nitrogen-containing compound and astaxanthin in it are all foods that can be edible by everyone.

2. There is a diet therapy effect. It is warm and humid in nature, is sweet and salty, and enters into the kidneys and piles (脾 经); The shrimp is a kind of shrimp that can be used in many ways such as gymnospermia (补肾 壯阳), gastrointestinal poisoning (astemil antitoxic), blood-fixing (养血 精 精), acidic detoxification, It is effective for people who have erectile dysfunction such as erectile dysfunction of the kidney, premature ejaculation of the milk, insufficiency of the milk, insomnia (musculo-skeletal pain), systemic lupus, skin ulcer, weakness and nervous breakdown. I wish; The shrimp contains abundant calcium, potassium, magnesium, phosphorus, minerals, vitamins A and aminophylline, etc. It is soft and nutritious because it is good in digestion. Magnesium has a very good protective effect on the cardiovascular system and can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time expand coronary arteries, which helps prevent hypertension and myocardial infarction. Calcium is good for children and pregnant women, especially osteoporosis due to calcium deficiency. Astaxanthin and shrimp shells can treat symptoms such as nervous breakdown, autonomic dysfunction.

3. Compared with the conventional machining process, the machining method of the present invention is simple, high in efficiency, and short in time. The sterilization time is short because it requires only boiling for about 1 minute; It is boiled in boiling water of weak acidity, and the water is subtracted and it is rapidly cooled. The difference of the cooling temperature is large and the time is short and the bacterial and protease structure in the air is disrupted and disintegrated, and sterilization and enzyme inactivation are thorough It is also easy to crush the shrimp shell, shredded and easy to crush the shrimp, and also good acidity, without affecting the flavor and nutrition of the shrimp sauce, improve product flavor, promote the antioxidant action, Prevent rancidity, prevent oxidation or browning reaction, stabilize hue, reduce turbidity, and enhance gel properties of the source. By abandoning the high-pressure and high-temperature processing methods used in the conventional shrimp sauce, the present invention is simple in the overall processing, short in production time, and high in efficiency. Since Daeha sauce products process the shrimp, the utilization rate of the raw materials is high, and the nutrition of the shrimp head and shrimp shell is complemented with the shrimp meat quality, so the food preservation function is strong.

Example  One

The processing method of the dipping sauce using the shrimp as a raw material in this embodiment is manufactured through the following steps.

a. Pick a good quality, remove any foreign material, rinse and drain. It is preferable to be one of Chinese prawn, Japanese prawn and South American prawn.

b, refined salt, white sugar, lemon acid, and miwon. The mixing ratio of each material is 4 to 6 parts of purified salt, 1 to 3 parts of white sugar, 0.04 to 0.1 part of lemon acid, and 0.04 to 0.1 part of fresh water, and the mixture is uniformly mixed with 60 to 80 parts About 4 to 6 parts of refined salt means about 4 to 6 parts by weight of refined salt when we consider 60 to 80 parts as 100 parts in total.

c, prepare cold water at 5 캜 to 10 캜. The cold water may be boiled or cooled water, or purified water. In addition, tap water may be placed in a cooling container, and ice cubes may be placed in tap water in the cooling container to adjust the water temperature to 5 ° C to 10 ° C.

d, tap water is put in a heating container, lemon acid is added to the tap water in the container to adjust the PH value to be 4.6 to 6.0, for example, 4.6 to 5.0, the water quality is weakly acidic and the water is boiled, Is boiled for 0.5 to 1.5 minutes, for example, for 0.5 minutes, and the water is drained by passing through the flask. The flask is rapidly cooled in the cold water for 4.5 to 5.5 minutes, for example, for 5 minutes, And excrete the intestines.

e, cooling, grinding the ground without water, and gradually adding the seasoning prepared in the grinding process. (Meat grinder) or a wet-type grinder is used, and the mixture is roughly pulverized first, then finely pulverized, and each step is carried out once, and the materials required for rough pulverization are gradually added (hereinafter the same).

f and the pulverized source is stored in a jar at room temperature for 23 hours to 25 hours, for example, for 23 hours. When the finished sauce is sealed in a jar and stored at a frozen temperature of about 0 ° C, the shelf life is 12 months; When stored at a low temperature of about 10 ° C, the shelf life is 6 months.

The sauce produced by this processing procedure is a shrimp product with orange-red color, has the texture and flavor characteristics that meet the requirements, is flavorful and fragrant, does not smell or feel, is rich in nutrition , Low in salt content, suitable for all people in the coastal and inland areas, can be added directly as edible or as a seasoning and shabu-shabu broth source of cooking. The physiochemical indicator of the main source is protein ≥18%, fat ≤0.6% and salinity ≤9.0%.

Example  2

The processing method of the sauce using the shrimp of this embodiment as a raw material is processed through the following steps.

a. Pick a good quality, remove any foreign material, rinse and drain. It can be one of Chinese prawn, Japanese prawn, South American white prawn.

b, refined salt, xylitol, lemon acid, and miwon. The blending ratio of each material is 4 to 6 parts of purified salt, 0.2 to 2 parts of xylitol, 0.04 to 0.1 part of lemon acid, and 0.04 to 0.1 part of liquorice to 60 to 80 parts of alum. In this embodiment, when the white sugar is replaced with xylitol, the sweetness of the product does not digest and absorb in the human body, does not generate heat, increases the blood sugar, does not increase cholesterol, and is independent of metabolism and insulin in the human body . The product is suitable for use by people with obesity, hyperglycemia and diabetes.

c, prepare cold water at 5 캜 to 10 캜.

d, tap water is placed in a heating container, lemon acid is added to tap water in the container to adjust the PH value to be 4.6 to 6.0, for example, 5.0 to 5.5, so that the water quality is weakly acidic and the water is boiled, And the mixture is boiled for 0.5 to 1.5 minutes, for example, for 1 minute, and the water is drained by passing through the bottom, followed by rapid cooling for 4.5 to 5.5 minutes, for example 4.5 minutes, in the cold water described above, Except for the gut, the gut emits.

e, cooling, grinding the ground without water, and gradually adding the seasoning prepared in the grinding process.

f and the pulverized source is stored in a jar at room temperature for 23 hours to 25 hours, for example, for 25 hours, and the mixture is stirred up and down two times in the meantime to obtain a finished product. When the finished sauce is sealed in a jar and stored at a frozen temperature of about 0 ° C, the shelf life is 12 months; When stored at a low temperature of about 10 ° C, the shelf life is 6 months.

The sauce produced from this processing procedure is a shrimp product with color reddish color, texture and flavor characteristics to suit the needs, taste and flavor, and not abundant or nourishing, nutritious, It is suitable for everyone in the inland area and can be added directly as a food or as a seasoning and shabu-shabu broth source of cooking. The physicochemical indicators of the main source are protein ≥18%, fat ≤0.6%, and salinity ≤9.0%. Low salt and mortality are suitable for people with obesity, hyperglycemia and diabetes.

Example  3

In the present embodiment, the processing method of the sauce using the shrimp as a raw material is processed through the following steps.

a. Pick a good quality, remove any foreign material, rinse and drain. It can be one of Chinese prawn, Japanese prawn, South American white prawn.

b, refined salt, white sugar, red pepper sauce, vegetable oil, lemon acid, and miwon. The blending ratio of each material was 4 to 6 parts of refined salt, 1 to 3 parts of white sugar, 3 to 5 parts of red pepper sauce, 3 to 6 parts of vegetable oil, 0.04 to 0.1 part of lemon acid, 0.04 to 0.1 And mixed uniformly.

c, prepare cold water at 5 캜 to 10 캜.

d, tap water is put in a heating container, lemon acid is added to the tap water in the container so that pH value is adjusted to 4.6 to 6.0, for example, 5.5 to 6.0 so that the water quality is weak and the water is boiled, Is boiled for 0.5 to 1.5 minutes, for example, for 1.5 minutes, and the water is drained by draining the mixture. The resultant is cooled rapidly in the cold water for 4.5 to 5.5 minutes, for example, for 5.5 minutes, , And emits the intestines.

e, cooling, grinding the ground without water, and gradually adding the seasoning prepared in the grinding process.

f and the pulverized source is stored in a jar at room temperature for 23 hours to 25 hours, for example, for 24 hours, and the mixture is stirred up and down two times in the meantime to obtain a finished product. When the finished sauce is sealed with a jar and stored at a frozen temperature of about 0 ° C, the shelf life is 12 months; When stored at a low temperature of about 10 ° C, the shelf life is 6 months.

The seasoning in this embodiment is a spicy seasoning, and the pepper sauce and the vegetable oil in the blending amount of the hot seasoning are prepared by the following method.

Choose red pepper, wash, drain, grind or cut to make sauce, boil the vegetable oil, turn off the light, add the pepper sauce, fry until dark and spicy. Do.

The sauce produced by this processing procedure is a shrimp product with a reddish color, a texture and flavor that suits the needs, and is characterized by a good taste, a high flavor, no smell, no nourishment, It is low in salt content, suitable for all people in coastal and inland areas, can be directly edible, added as seasoning and shabu-shabu broth sauce for cooking, and used as low-temperature lactic fermented kimchi in Korea (including north and south). The physicochemical indicators of the main source are protein ≥18%, fat ≤0.6%, and salinity ≤9.0%.

Claims (6)

a. Picking a good quality, removing foreign matter, rinsing and draining;
b, refined salt, white sugar, lemon acid, and miwon were used to prepare the seasoning. The mixing ratio of each ingredient was changed from 4 to 6 parts of refined salt, 1 to 3 parts of white sugar, 0.04 to 15 parts of lemon acid, 0.1 part, and 0.04 to 0.1 part of fresh water to prepare a seasoning;
c) preparing cold water at 5 캜 to 10 캜;
d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, Boil the water, boil it for 0.5-1.5 minutes in an appropriate amount of boiling water, remove the water by draining it, cool it in the cold water for 4.5-5.5 minutes, and then draw it dry;
e, cooling and grinding the intestines to remove the water, and gradually adding the seasoning prepared in the pulverization step; And
f) storing the crushed sauce in a jar at room temperature for 23 hours to 25 hours and stirring (stirring) it twice or more in the meantime to obtain a low-sauce sauce having a salt content of 9.0% or less (? 9.0%);
And a method of processing the shrimp sauce using the shrimp as a raw material. The method according to claim 1,
A method of processing the prawn sauce using the prawns, which are one of the Chinese prawns, Japanese prawns and South American white prawns, as raw materials. a. Picking a good quality, removing foreign matter, rinsing and draining;
b, purified salt, xylitol, lemonic acid, and miwon were used to prepare the seasoning. The blending ratios of each material were changed to 4 to 6 parts of purified salt, 0.2 to 2 parts of xylitol, 0.04 to 10 parts of lemon acid, 0.1 part, and 0.04 to 0.1 part of fresh water to prepare a seasoning;
c) preparing cold water at 5 캜 to 10 캜;
d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, boiling the adjusted water, adding the appropriate amount of boiling water to boiling water for 0.5 to 1.5 minutes , Draining off the water, draining the water in the cold water for 4.5 to 5.5 minutes, and then draining the water;
e, cooling and grinding the intestines to remove the water, and gradually adding the seasoning prepared in the pulverization step; And
f, storing the ground source in a jar at room temperature for 23 hours to 25 hours and stirring it up and down more than 2 times to make a low-salt sauce having a salt content of 9.0% or less (? 9.0%);
And a method of processing the shrimp sauce using the shrimp as a raw material. The method of claim 3,
A method of processing the prawn sauce using the prawns, which are one of the Chinese prawns, Japanese prawns and South American white prawns, as raw materials. a. Picking a good quality, removing foreign matter, rinsing and draining;
b, refined salt, white sugar, red pepper sauce, vegetable oil, lemon acid, and miwon were used to prepare the seasonings themselves. The blending ratios of each material were changed to 4-6 parts of refined salt, 1 to 3 parts of white sugar 3 to 5 parts of red pepper sauce, 3 to 6 parts of vegetable oil, 0.04 to 0.1 parts of lemon acid, and 0.04 to 0.1 part of acetic acid to prepare a seasoning;
c) preparing cold water at 5 캜 to 10 캜;
d, adding tap water to the heating vessel, adding lemon acid to the tap water in the vessel, adjusting the PH value to 4.6 to 6.0, boiling the adjusted water, adding the appropriate amount of boiling water for 0.5 to 1.5 minutes Boiling, draining off the water, draining off the water, cooling rapidly in the cold water for 4.5 to 5.5 minutes, and then draining the water;
e, cooling and grinding the intestines to remove the water, and gradually adding the seasoning prepared in the pulverization step; And
f, storing the ground source in a jar at room temperature for 23 hours to 25 hours and stirring it up and down more than 2 times to make a low-salt sauce having a salt content of 9.0% or less (? 9.0%);
And a method of processing the shrimp sauce using the shrimp as a raw material. 6. The method of claim 5,
A method of processing the prawn sauce using the prawns, which are one of the Chinese prawns, Japanese prawns and South American white prawns, as raw materials.