Shrimp sauce fermentation production technology

Abstract

The invention relates to a shrimp sauce fermentation production technology. The shrimp sauce fermentation production technology comprises the following steps: raw materials are washed, placed in a jar which is placed outdoors for weather exposure for 2 days, the materials are stirred once in the morning and stirred once in the evening, added with salt and stirred after 3-5 days, added with salt once in the morning and in the evening every day, then stirred, and fermented for half of a month; after fermentation, the salt use amount is reduced by 5% for each time, after 1 month, stirring is only performed in the morning, and a small amount of salt is added until the specified salt is used up; then weather exposure is continued; oil refining is started after air-drying in dog days is finished, oil slick on the jar surface is removed firstly during oil refining, then saline water which is boiled and cooled is added, and the use amount is equal to the difference between the weight of the raw materials and the amount of oil slick removed for the first time; then the saline water is added and stirred once in the morning and stirred once in the evening, a basket is placed in the jar, shrimp sauce is filtered into the basket, and the shrimp sauce is taken out; the shrimp sauce sequentially taken out is mixed and boiled to remove impurities and foam, and a shrimp sauce product is obtained. The shrimp sauce fermentation production technology has the benefits of simple operation, low cost, high oil yield, suitability for batch production and good economic benefit.

Description

technical field [0001] The invention relates to the field of production fermentation, in particular to a shrimp oil fermentation production process. Background technique [0002] Shrimp oil is the marinade that is soaked out during the production of shrimp products. It is made after fermentation and is a condiment. Shrimp oil is a very delicious juice obtained from fresh shrimps after being pickled, fermented and refined. Shrimp oil is formed by the working people with the combination of rich aquatic products and pickling skills. It has formed a flavor system that combines salty and fresh, and is good at taste. Shrimp oil is rich in protein and amino acids, and is a delicious, cheap and nutritious seasoning. The production of shrimp oil is generally obtained by coastal residents based on the experience of the local environment and the taste of the local people, and the production process of shrimp oil varies from place to place. But all there is common defect to be exact...

AI Technical Summary

Problems solved by technology

However, there is a common defect in the fermentation stage, which is prone to incomplete fermentation and is not suitable for mass production.