Ready-to-eat shrimp sauce and preparation method thereof

A technology of shrimp paste and fermented bean paste, which is applied in the field of seasoning, can solve the problems of poor stability of shrimp paste, and achieve the effects of short preparation cycle, low cost, and fine and uniform structure

Active Publication Date: 2014-09-24
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem of poor stability of the prior art shrimp paste, and provides a ready-to-eat shrimp paste. The shrimp paste of the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of ready-to-eat shrimp paste, made of the following components in mass percentage: 10% fermented bean sauce, 5% peanut butter, 5% cooking wine, 3% salad oil, 1% salt, 5% white sugar, 0.5% pepper, 1 % chili powder, 1% chicken essence, 3% green onion and ginger juice, 3% compound stabilizer, and the balance is shrimp paste, wherein the compound stabilizer is composed of the following components by mass percentage: 15% phytic acid, 5% rosemary , 3% soybean polysaccharide, 5% guar gum, 5% soybean lecithin, and the balance is modified starch.

[0024] A preparation method for instant shrimp paste, comprising the following steps:

[0025] (1) Preparation of shrimp paste: Soak the washed raw shrimp in ozone water for 30 minutes, take out and drain the water, break it into shrimp paste, add yeast with a shrimp paste quality of 3‰, ferment at 30°C for 30 minutes, and finally at 95°C Heating at lower temperature for 3 minutes, cooling for later use, stirring once every 5 ...

Embodiment 2

[0029] A kind of ready-to-eat shrimp paste, made from the following components in mass percentage: 12% soybean paste, 7% peanut butter, 6% cooking wine, 4% salad oil, 2% salt, 7% sugar, 0.7% pepper, 2% % chili powder, 2% chicken essence, 4 green onions and ginger juice, 4% compound stabilizer, and the balance is shrimp paste, wherein the compound stabilizer is composed of the following components by mass percentage: 12% phytic acid, 8% rosemary, 4% soybean polysaccharide, 6% guar gum, 7% soybean lecithin, and the balance is modified starch.

[0030] A preparation method for instant shrimp paste, comprising the following steps:

[0031] (1) Preparation of shrimp paste: Soak the washed raw shrimp in ozone water for 30-60 minutes, take out and drain the water, break into shrimp paste, add yeast with a quality of 3-5‰ of shrimp paste, and ferment at 25-30°C 30~40min, finally heated at 90~95℃ for 3~5min, cooled and set aside, stirred every 5~10min during the fermentation period, t...

Embodiment 3

[0035] A kind of ready-to-eat shrimp paste, made from the following components in mass percentage: 20% soybean paste, 10% peanut butter, 10% cooking wine, 5% salad oil, 3% salt, 10% sugar, 1% pepper, 3% % chili powder, 3% chicken essence, 5% green onion and ginger juice, 5% compound stabilizer, and the balance is shrimp paste, wherein the compound stabilizer is composed of the following components by mass percentage: 10% phytic acid, 10% rosemary , 5% soybean polysaccharide, 10% guar gum, 10% soybean lecithin, and the balance is modified starch.

[0036] A preparation method for instant shrimp paste, comprising the following steps:

[0037] (1) Preparation of shrimp paste: Soak the washed raw shrimp in ozone water for 60 minutes, take out and drain the water, break it into shrimp paste, add yeast with a shrimp paste quality of 5‰, ferment at 25°C for 40 minutes, and finally at 90°C Heating at lower temperature for 5 minutes, cooling for later use, stirring once every 5 minutes ...

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PUM

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Abstract

The invention discloses a ready-to-eat shrimp sauce which is prepared from following components including, by mass, 10-20% of fermented soya bean sauce, 5-10% of peanut sauce, 5-10% of cooking wine, 3-5% of salad oil, 1-3% of salt, 5-10 of sugar, 0.5-1% of pepper powder, 1-3% of chilli powder, 1-3% of chicken essence powder, 3-5% of juice of green Chinese onion and ginger, 3-5% of a composite stabilizing agent and the balance shrimp paste. The shrimp sauce is oil-glossy and bright in color, is moderate in thickness, is fine and uniform in shape and form, is free of a layering phenomenon, is low in salinity and is good in color, mouthfeel and flavor. The invention also provides a preparation method of the ready-to-eat shrimp sauce. The preparation method includes following steps: (1) preparing the shrimp paste; (2) preparing a flavoring liquid; and (3) carrying out a flavoring and boiling process. The preparation method is simple in processing steps, is short in preparing period, is low in cost and is suitable for a large-scale industrial production. The shrimp sauce is not liable to be polluted during the preparation method and the preparation method is high in safety.

Description

technical field [0001] The invention relates to a seasoning, in particular to an instant shrimp sauce and a preparation method thereof. Background technique [0002] my country is extremely rich in shrimp resources, and the output of various small shrimps (such as hairy shrimps, midge shrimps, etc.) has increased. Due to the small size of small shrimps, the processing is difficult and the utilization rate is not high. Processing shrimp paste with small shrimp can effectively improve the utilization rate of small shrimp and realize resource value-added. [0003] Shrimp paste is one of the commonly used seasonings in my country and the coastal areas of Southeast Asia. It is a pasty condiment made from fresh shrimp as raw material through fermentation. The traditional shrimp paste preparation process uses natural fermentation, which has a long preparation cycle, unstable quality, high salt content, which is not conducive to large-scale production, and is easily contaminated...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L1/29A23L27/60A23L17/40A23L33/00
CPCA23L17/40A23L27/60A23V2002/00A23V2200/02A23V2200/242A23V2250/506A23V2250/5118A23V2200/216
Inventor 杨会成傅光明周宇芳李瑞雪付万冬陈孟
Owner ZHEJIANG MARINE DEV RES INST
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