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Spicy small shrimp sauce
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A shrimp paste, spicy technology, applied in application, food preparation, food science and other directions, can solve the problems of salty taste, low freshness and aroma, and achieve the effect of preventing various diseases, promoting efficient comprehensive utilization and rich nutrition.
Active Publication Date: 2012-10-10
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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Problems solved by technology
At present, there are many varieties of spicy shrimp paste made from white rice shrimp in the market, and they are also good food accompaniments, but they are generally salty and not very fresh
Method used
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Embodiment 1
[0025] 1. Preparation of scented oil: in parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 1 part of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Remove the prickly ash; then add 3 parts of shredded ginger and fry until crispy but not mushy, and finally add 6 parts of onion and fry until the onion is yellowish brown.
[0026] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 22 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, or seal it with mud, take it out after marinating for 3 months; crush it with a Φ1-2mm sieve plate when taking it out, and get the chili sauce.
[0027] 3. Preparation of Shiweixiang: In parts by weight, fry 2 parts of peppercorns, 7 parts of kaempferia oil and 25 parts of star anise, 9 par...
Embodiment 2
[0043] 1. Preparation of scented oil: In parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 3 parts of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Then add 7 parts of shredded ginger and fry until it is crispy but not mushy. Finally, add 8 parts of onion and fry until the onion is yellowish brown. After removing the residue, you can get the fragrant oil.
[0044] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 24 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, or seal it with mud, take it out after marinating for 3 months; crush it with a Φ1-2mm sieve plate when taking it out, and get the chili sauce.
[0045] 3. The specific implementation method of the following steps is as in Example 1.
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Abstract
The invention discloses a spicy small shrimp sauce and a preparation method thereof, wherein the spicy small shrimp sauce consists of the following raw materials: fresh white small shrimps or dried white small shrimps, spicy oil, chili cakes, chili sauce, fermented soya bean, soybean paste, soy sauce, white sesame seed, white granulated sugar, monosodium glutamate, Shiweixiang, shrimp flavor essence and potassium sorbate. The preparation method comprises the following steps: removing the feelers of the fresh white small shrimps, cleaning and draining, adding salt for salting, putting the fresh white small shrimps into the spicy oil to fry until the shrimp bodies are faint yellow, and then fishing the shrimps out as the spare shrimp material; adding the fermented soya bean, the chili sauceand the soybean paste into the spicy oil for frying; adding the soy sauce and heating to boil, then adding the chili cakes, the spare shrimp material, and the other materials for frying, and adding the purified water and stirring to form the sauce; and bottling when the source is hot, sterilizing, and cooling to obtain the product of the spicy small shrimp sauce. The spicy small shrimp sauce of the invention has abundant nutrition, and is suitable for all people. The spicy small shrimp sauce can prevent various diseases, have no side effect, and facilitate the efficient comprehensive utilization of the white small shrimps.
Description
1. Technical field [0001] The invention relates to a seasoning food, in particular to a spicy dried shrimp paste and a preparation method thereof. 2. Background technology [0002] White rice shrimp, scientific name Xiuli white shrimp. There is a saying in our country that "dead shrimp turns red", but white rice shrimp is not the case. It does not turn red when it is cooked, and it is still white all over. Shrimp with white rice is crystal clear and transparent, fresh and beautiful, with a body length of 3-6 cm, white flesh and yellow seeds, very thin carapace, and slightly brown spots. White rice shrimp has high nutritional value and economic value. Every hectogram contains 47.6 grams of protein, 0.5 grams of fat, and a large amount of inorganic salts and multivitamins. In the international market, white rice shrimp is regarded as a rare aquatic product, and the supply is in short supply. It is often used as a high-grade condiment of the main dish, with a unique flavor. ...
Claims
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Application Information
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