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Sea sedge shrimp roe paste and processing technique thereof

A seaweed shrimp paste and processing technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of complex production process, poor color, raw material consumption, etc., achieve simple production process, improve taste and nutrition, and improve color Effect

Inactive Publication Date: 2013-01-09
FENGHUA YIZHEN SEAWEED TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of seasonings seen on the market at present, among which, shrimp paste is one of the favorite seasonings of most people, but generally there are following deficiencies: poor color and luster, poor mouthfeel, relatively large consumption of raw materials, production process Complicated, so there is a need for improvement

Method used

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Embodiment Construction

[0011] The following descriptions are only preferred embodiments of the present invention, and therefore do not limit the protection scope of the present invention.

[0012] The processing technique of seaweed and shrimp roe paste of the present invention comprises the following steps:

[0013] (1), fresh seaweed (seaweed, reef film or enteromorpha can also be used) is cleaned and sauced, and the shrimp (shrimp or shrimp roe) is cleaned at the same time;

[0014] (2) Put seaweed, shrimp, and seasoning flour, fish sauce, white sugar, salt, and monosodium glutamate into the container in proportion, and stir evenly;

[0015] (3) Seal the mouth of the container with gauze, put it in a sunny place to ferment naturally, and stir once a day;

[0016] (4) After the fermentation is mature, it is packed into a finished product or sterilized at high temperature for long-term storage.

[0017] The raw materials used in the step (2) are as follows in parts by weight: 10 parts of seaweed,...

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PUM

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Abstract

The invention discloses a sea sedge shrimp roe paste and processing technique thereof; wherein the sea sedge shrimp roe paste comprises the following ingredients by weight part: 10 parts of sea sedge, 75 parts of shrimp roe, 10 parts of flour, 10 parts of fish sauce, 2 parts of white granulated sugar, 2.7 parts of salt and 0.3 part of monosodium glutamate; the processing technique of the sea sedge shrimp roe paste comprises the following steps: (1) sea sedge is cleaned and mashed, and the shrimp roe is cleaned at the meantime; (2) the sea sedge and the shrimp roe, and the flour, the fish sauce, the white granulated sugar, the salt and the monosodium glutamate which are used as flavouring are placed into a container and stirred uniformly according to 10:75:10:10:2:2.7:0.3 of portion by weight part; (3) the opening of the container is sealed by a gauze, spontaneous fermentation is carried out at the place where the sunlight is enough, and the mixture is stirred one time each day; (4)after fermentation is finished, the mixture is canned or is stored for a long time by high-temperature sterilization; in the shrimp roe paste, the sea sedge is added, the color and luster of the shrimp roe paste are not only improved, but also the mouthfeel and nutrition of the shrimp roe paste are promoted; in addition, the processing technique is simple and the practical applicability is strong.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to seaweed and shrimp roe sauce and a processing technology thereof. Background technique [0002] There are many kinds of seasonings seen on the market at present, among which, shrimp paste is one of the favorite seasonings of most people, but generally there are following deficiencies: poor color and luster, poor mouthfeel, relatively large consumption of raw materials, production process complex and therefore need to be improved. Contents of the invention [0003] In order to solve the deficiencies in the prior art, the object of the present invention is to provide a seaweed shrimp roe paste and a processing technology thereof. The seaweed shrimp roe paste has better color and mouthfeel. [0004] In order to achieve the above object, the seaweed and shrimp roe paste of the present invention is made of the following components in parts by weight: 10 par...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 沈小追施建华
Owner FENGHUA YIZHEN SEAWEED TECH