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A kind of processing method of prawn sauce

A processing method and seasoning sauce technology are applied in shrimp/lobster processing, food preparation, food science, etc., which can solve the problems of unsatisfactory freshness and fragrance of shrimp paste, high salt content of shrimp paste, and low nutritional value, and achieve Prevention of high blood pressure and myocardial infarction, reduction of cholesterol content, effect of rich nutrition

Active Publication Date: 2014-10-22
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many varieties of shrimp paste, including traditional farm shrimp paste and factory-produced shrimp paste. It is obtained from bacteria, and its raw materials are mostly made of hairy shrimp, mysis, small miscellaneous shrimp or fish scraps with enzymatic hydrolysis solution and gelatinized starch, and some are prepared by adding salted fish juice, seashell juice and bone juice to the seasoning sauce. , seldom use whole shrimp as raw material, and the existing shrimp paste has a long production cycle, which requires high temperature, high pressure, fermentation and other processes, the process is complex, and the freshness and fragrance of shrimp paste are not ideal, and the salt content of shrimp paste High, traditional shrimp paste generally contains more than 25% salt and has low nutritional value, which is difficult to meet people's requirements for taste and nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The processing method of the prawn sauce of the present embodiment is processed through the following steps:

[0023] a. Select high-quality prawns, remove impurities, wash, and drain for later use. The prawns are one of Chinese prawns, Japanese prawns, and Penaeus vannamei.

[0024] b. Prepare condiments for later use; the condiments are self-prepared condiments made from refined salt, white sugar, citric acid and monosodium glutamate. 1-3 parts of granulated sugar, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate, mix well and set aside.

[0025] c. Prepare cold water at 5°C-10°C for use. The cold water can be cold boiled water or pure water, or tap water can be added to the cooling container, and crushed ice cubes can be added to the tap water in the cooling container to adjust the water temperature to 5°C-10°C (the same below).

[0026] d. Add tap water into the heating container, add citric acid to the tap water in the container, adjust the pH ...

Embodiment 2

[0031] The processing method of the prawn sauce of the present embodiment is processed through the following steps:

[0032] a. Select high-quality prawns, remove impurities, wash, and drain for later use. The prawns are one of Chinese prawns, Japanese prawns, and Penaeus vannamei.

[0033] b, prepare condiments for later use; the condiments are self-prepared condiments made from refined salt, xylitol, citric acid and monosodium glutamate. 0.2-2 parts of xylitol, 0.04-0.1 parts of citric acid, 0.04-0.1 parts of monosodium glutamate, mix well and set aside. In this example, xylitol is used instead of white granulated sugar, and the sweetness of its product is not digested and absorbed in the human body, does not generate heat, does not increase blood sugar, does not increase cholesterol, and its metabolism in the human body has nothing to do with insulin. The product is suitable for people with obesity, hyperglycemia and diabetes.

[0034] c. Prepare cold water at 5°C-10°C fo...

Embodiment 3

[0040] The processing method of the prawn sauce of the present embodiment is processed through the following steps:

[0041] a. Select high-quality prawns, remove impurities, wash, and drain for later use. The prawns are one of Chinese prawns, Japanese prawns, and Penaeus vannamei.

[0042] b. Prepare condiments for later use; the condiments are self-prepared condiments made from refined salt, white granulated sugar, chili sauce, vegetable oil, citric acid, and monosodium glutamate. -6 parts, 1-3 parts of white sugar, 3-5 parts of chili sauce, 3-6 parts of vegetable oil, 0.04-0.1 parts of citric acid, 0.04-0.1 parts of monosodium glutamate, mix well and set aside.

[0043] c. Prepare cold water at 5°C-10°C for use.

[0044]d. Add tap water into the heating container, add citric acid to the tap water in the container, adjust the pH value to 5.5-6.0, make the water slightly acidic, boil the water, put an appropriate amount of prawns into the boiling water and boil for 1.5 minut...

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Abstract

The invention discloses a prawn sauce processing method, which comprises the following steps of: selecting high-quality prawns, removing impurities, cleaning the prawns, and leaching for later use; preparing seasonings for later use; preparing cold water at 5 DEG C to 10 DEG C for later use; adding tap water in a heating container, adding citric acid into the tap water in the container to adjust the pH value to be 4.6-6.0, boiling the tap water, boiling a proper quantity of prawns in the boiling water, leaching after the prawns are taken out of the container, rapidly cooling the prawns in the cold water, and leaching water after the cooled prawns are taken out of the cold water; crashing the cooled and leached prawns, and adding the prepared seasonings slowly and proportionally during the crashing process; and tinning the crashed sauce at normal temperature for 23-25 hours, and stirring vertically for at least two times during the tinning process, thus acquiring the finished product. The prawn sauce is a full prawn product, is delicious in taste, full of nutrition and simple in preparation technology, and is flavoring food with high nutritive value.

Description

technical field [0001] The invention belongs to the technical field of prawn deep processing, in particular to a processing method of prawn sauce. Background technique [0002] At present, there are many varieties of shrimp paste, including traditional farm shrimp paste and factory-produced shrimp paste. It is obtained from bacteria, and its raw materials are mostly made of hairy shrimp, mysis, small miscellaneous shrimp or fish scraps with enzymatic solution and gelatinized starch, and some are prepared by adding salted fish juice, seashell juice and bone juice to the seasoning sauce. , seldom use whole shrimp as raw material, and the existing shrimp paste has a long production cycle, which requires high temperature, high pressure, fermentation and other processes. The process is complicated, and the freshness and fragrance of the shrimp paste are not ideal, and the salt content of the shrimp paste High, traditional shrimp paste generally contains more than 25% salt and ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L1/09A23L17/40A23L23/00A23L27/20A23L27/21A23L27/26A23L27/60
CPCA23L17/40A23L23/00A23L27/21A23L27/26A23L33/16A23L33/175A22C29/02A23L27/60
Inventor 张晓彦袁勇曲卫光王成业袁荫芝王滨亭
Owner SHANDONG WEIFANG LONGWEI IND