Preparation method of low-salt shrimp sauce

A shrimp paste, low-value technology, applied in the field of preparation of low-salt shrimp paste, can solve the problems of insufficient flavor and high cost of the product, achieve considerable economic and social benefits, delicious taste, and solve the effects of environmental pollution

Active Publication Date: 2015-06-10
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are few preparation methods for low-salt shrimp paste, mainly focusing on the use of enzyme preparation, etc., but the product flavor is insufficient and the cost is high. People expect to use new processes and new methods to prepare low-salt shrimp paste products to shorten the fermentation period. Improve the flavor of the product and prepare low-salt seafood shrimp sauce

Method used

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Examples

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preparation example Construction

[0022] The present invention relates to a kind of low-salt shrimp sauce and its preparation method, which adopts fresh low-value shrimp as raw material and is made through the following steps:

[0023] Step 1: Processing of raw materials - remove the sundries of low-value shrimp, and clean it with seawater with a salt content of 1-5%, drain the water of the shrimp, so that the water content in the shrimp meat is about 80%, and the shrimp meat The water content should not be too small, it is easy to crush in the later stage, and the water content of the shrimp meat should not be too large, just ensure that it is fully drained;

[0024] Step 2: Grinding - firstly use a meat grinder to coarsely grind the low-value shrimp, and then use a colloid mill to finely grind the shrimp body.

[0025] Step 3: Sterilization—use an autoclave to keep the shrimp body at 121°C for 15 minutes; the sterilization temperature should not be too high, and the time should not be too long, in order to p...

Embodiment 1

[0034] A low-salt shrimp sauce and its preparation method are prepared by using fresh low-value shrimps as raw materials through the following steps:

[0035] Step 1: Processing of raw materials - remove the sundries of low-value shrimps, wash them with seawater with a salt content of 2.5%, and drain the water from the shrimps;

[0036] Step 2: Grinding - first use a meat grinder to coarsely grind the low-value shrimp, and then use a colloid mill to finely grind the shrimp body;

[0037] Step 3: Sterilization—use an autoclave to keep the shrimp body at 121°C for 15 minutes;

[0038] Step 4: Mixing ingredients - add 5% of its weight to the pre-gelatinized flour to the sterilized shrimp and mix;

[0039] Step 5: Koji making - when the mixture is close to 50°C, add 0.15% compound Aspergillus oryzae koji essence, and then cultivate at 42°C and humidity 70% for 12 hours. During the cultivation process, the material should be turned over in time if there is agglomeration Keep the ...

Embodiment 2

[0045] A low-salt shrimp sauce and its preparation method are prepared by using fresh low-value shrimps as raw materials through the following steps:

[0046] Step 1: Processing of raw materials - remove the sundries of low-value shrimps, wash them with seawater with a salt content of 2.9%, and drain the water from the shrimps;

[0047] Step 2: Grinding - first use a meat grinder to coarsely grind the low-value shrimp, and then use a colloid mill to finely grind the shrimp body;

[0048] Step 3: Sterilization—use an autoclave to keep the shrimp body at 121°C for 15 minutes;

[0049] Step 4: mixing ingredients - adding 10% of its weight to the pre-gelatinized flour to the sterilized shrimp and mixing;

[0050] Step 5: Koji making——When the mixture is close to 40°C, add 0.25% compound Aspergillus oryzae koji essence, and then cultivate at 32°C and 90% humidity for 16 hours. During the cultivation process, if there is agglomeration of the material, turn it over in time Keep the...

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PUM

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Abstract

The invention relates to a preparation method of low-salt shrimp sauce, and belongs to the field of shrimp product processing. According to the method, fresh low-value shrimps are used as a raw material, the raw material is processed, crushed, sterilized, mixed, subjected to koji making, fermented and then sterilized again to prepare the finished product shrimp sauce. The prepared shrimp sauce has rich fresh taste and sauce flavor, is low in salt content and rich in essential amino acids required by human bodies and unsaturated fatty acid beneficial to the human bodies, and has rich nutrition and fresh taste; according to the process, the product added value of the low-value shrimp can be increased, the problem of influence of the low-value shrimp on the environment pollution is solved, and remarkable economic and social benefit is realized.

Description

technical field [0001] The invention relates to the technical field of shrimp product processing, in particular to a method for preparing low-salt shrimp paste. Background technique [0002] Shrimp paste is one of the seasonings commonly used in China's coastal areas, Hong Kong and Southeast Asia. It is a sauce food made from small shrimps and salt, which are fermented and ground into a viscous shape. The traditional raw materials of shrimp paste are mainly small shrimps, commonly used are hairy shrimp, small white shrimp, grasshopper shrimp and so on. Shrimp paste is delicious and nutritious, rich in protein, vitamins and minerals. Most of the shrimp paste products in the domestic market are still processed by the traditional fermentation method, and the fermentation time is long. The pure shrimp paste requires about one year of fermentation, and the salt content is as high as 25%-30%. The taste of the product is single. The quality is poor. High-salt foods can easily l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 励建荣蔡路昀王庆军曹爱玲李秀霞孙协军
Owner BOHAI UNIV
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