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Processing method of loach shrimp egg sauce

A processing method and technology of shrimp roe paste, applied in application, food preparation, food science, etc., can solve the problems of single formula, poor taste, simple process, etc., and achieve the effect of pure color and delicious taste

Active Publication Date: 2013-12-11
成都圣恩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are various sauces on the market, such as chicken sauce, turtle meat sauce, shrimp sauce, etc. Although these sauces can meet the needs of diners, the formula is relatively single, the process is simple, and the prepared sauce has poor color and luster. Poor taste, thus affecting the quality of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, a kind of processing method of loach and shrimp roe sauce, take loach, shrimp roe, red pepper, kudzu rice as raw material and add seasoning auxiliary material and shrimp roe juice, the loach and shrimp roe sauce that makes after sterilization and filling; Among them, loach is 60%, shrimp roe is 8%, gexianmi is 4%, red pepper is 8%, and others are seasoning accessories. The specific steps are as follows:

[0020] a. Pre-treatment of loach: Soak the live loach in diluted salt water, spit out the debris in the intestine,

[0021] After being slaughtered, the intestines are removed, and then washed with clean water and put into a grinder for crushing;

[0022] Take the washed red pepper, remove the seeds, drain and dry, put it in a stainless steel tank, mash it slowly with a pestle, and then grind it into powder for later use;

[0023] Select high-quality and full-bodied kudzu rice, put it into a grinder and grind it into 1 mm powder after removing impurities...

Embodiment 2

[0028] Embodiment 2 A kind of processing method of loach and shrimp roe paste, take loach, shrimp roe, red pepper, kudzu rice as raw material and add seasoning auxiliary material and shrimp roe juice, the loach and shrimp roe paste that makes after sterilization and filling; Loach is 65%, shrimp roe is 9%, kudzu rice is 5%, red pepper is 9%, and others are seasoning accessories. The specific steps are as follows:

[0029] a. Pre-treatment of loach: Soak the live loach in diluted salt water, spit out the debris in the intestine,

[0030] After being slaughtered, the intestines are removed, and then washed with clean water and put into a grinder for crushing;

[0031] Take the washed red pepper, remove the seeds, drain and dry, put it in a stainless steel tank, mash it slowly with a pestle, and then grind it into powder for later use;

[0032] Select high-quality and full-bodied kudzu rice, put it into a grinder and grind it into 1 mm powder after removing impurities, and set a...

Embodiment 3

[0037] Embodiment 3 A kind of processing method of loach and shrimp roe paste, take loach, shrimp roe, red pepper, kudzu rice as raw material and add seasoning auxiliary material and shrimp roe juice, the loach and shrimp roe paste that makes after sterilization and filling; 70% for loach, 10% for shrimp roe, 5% for kudzu rice, 10% for red pepper, and other seasoning ingredients. The specific steps are as follows:

[0038] a. Pre-treatment of loach: Soak the live loach in diluted salt water, spit out the debris in the intestine,

[0039] After being slaughtered, the intestines are removed, and then washed with clean water and put into a grinder for crushing;

[0040] Take the washed red pepper, remove the seeds, drain and dry, put it in a stainless steel tank, mash it slowly with a pestle, and then grind it into powder for later use;

[0041] Select high-quality and full-bodied kudzu rice, put it into a grinder and grind it into 1 mm powder after removing impurities, and set ...

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PUM

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Abstract

The invention discloses a processing method of loach shrimp egg sauce. The processing method of the loach shrimp egg sauce is characterized by comprising the following steps: adding seasoning auxiliary materials and shrimp egg juice in loach, shrimp eggs, red pepper and nostoc sphaeroides taken as raw materials, sterilizing and packaging, thereby obtaining the loach shrimp egg sauce, wherein the weight percents of the raw materials and the seasoning auxiliary materials are as follows: the loach is 60-70%, the shrimp eggs are 8-10%, the nostoc sphaeroide is 4-5%, the red pepper is 8-10%, and the balance is seasoning auxiliary materials. The processing method of the loach shrimp egg sauce provided by the invention has the beneficial effects that the loach shrimp egg sauce produced by adopting the steps provided by the invention not only is pure in color and is delicious, but also is healthy food high in protein and low in fat.

Description

technical field [0001] The invention relates to a method for preparing meat sauce, in particular to a method for processing loach and shrimp roe paste. Background technique [0002] Loach is also called loach. It has a long cylindrical body. It mainly lives in the shallow water areas of rivers and amber. Its meat is tender and delicious. The protein content per 100 grams of edible parts is as high as 18.4-22.6 grams, and the fat content is 2.8-2.9 grams. , calories 100-117 kcal, calcium 51-459 mg, phosphorus 154-243 mg, iron 2.7-3.0 mg, vitamin B1, B2 and niacin. The loach is purified and dried to make loach powder, which can treat jaundice infectious hepatitis, accelerate the disappearance of jaundice and reduce transaminase, and improve the recovery of liver function in patients with chronic and persistent hepatitis. excellent food; [0003] Shrimp roe is also called shrimp roe and shrimp egg. It is a dried product of shrimp roe. Every summer and autumn is the proces...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/221A23L1/29A23L27/60A23L27/10A23L33/00
Inventor 夏华
Owner 成都圣恩生物科技股份有限公司
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