Preparation method of shrimp cerebrol seafood sauce

A technology of shrimp brain oil and seafood sauce, applied in the direction of food science, etc., can solve the problems of high energy consumption, low gas consumption, low power consumption, and difficulty in maintaining umami taste, and achieve a simple preparation process, shortened production cycle, and strong fragrance. Effect

Inactive Publication Date: 2016-02-17
FANGCHENGGANG HAIYING AGRI PROD COMPREHENSIVE DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of large energy consumption and difficult to maintain umami taste in the prior art, the object of the invention is to provide a preparation method of shrimp brain oil seafood sauce, which can effectively improve the extraction rate, shorten the production cycle and retain the rich flavor. Shrimp fragrance, and low gas and electricity consumption, effectively reducing the cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Take fresh shrimp heads that are blue-gray, without redness or yellowing, and thaw them in clean water at 7°C. Remove the sandbags from the shrimp heads manually, and then wash the shrimp heads with clean water at 6°C. Put the shrimp heads on the water control stand to control the water for 13 minutes, and then use a grinder to grind the shrimp heads into 8mm shrimp head mince;

[0033] 2) Dry the minced shrimp head in a vacuum drying oven with a vacuum degree of -0.04MP and a temperature of 105°C for 3.5 hours, and cool it naturally in a desiccator;

[0034] 3) Weigh peanut oil, soybean oil and shrimp head mince, the ratio of the peanut oil, soybean oil and shrimp head mince is 1ml: 1ml: 2g;

[0035] 4) Mix peanut oil and soybean oil, heat to 86°C, add dried shrimp head mince, then continue to heat the oil for extraction for 6 minutes, and finally use a 100-mesh drying net to filter, and separate the filter residue to obtain shrimp brain oil. The oil is naturally c...

Embodiment 2

[0042] 1) Take fresh shrimp heads that are blue-gray, without redness or yellowing, and thaw them in clean water at 4°C. Remove the sandbags from the head by hand, and then wash the heads with clean water at 2°C. Put the shrimp heads on the water control stand to control the water for 14 minutes, and then use a grinder to grind the shrimp heads into 3mm shrimp head mince;

[0043]2) Dry the minced shrimp head in a vacuum drying oven with a vacuum degree of -0.06MP and a temperature of 106°C for 4 hours, and cool it naturally in a desiccator;

[0044] 3) Weigh peanut oil, soybean oil and minced shrimp head, the ratio of peanut oil, soybean oil and minced shrimp head is 1ml: 2ml: 3g;

[0045] 4) Mix peanut oil and soybean oil, heat to 97°C, add dried shrimp head mince, then continue to heat the oil for extraction for 8 minutes, and finally use a 100-mesh drying net to filter and separate the filter residue to obtain shrimp brain oil. Shrimp brain The oil is naturally cooled to ...

Embodiment 3

[0052] 1) Take fresh shrimp heads that are blue-gray, without redness or yellowing, and thaw them in clean water at 3°C, remove the sandbags from the head by hand, and then wash the heads with clean water at 3°C. Put the shrimp heads on the water control rack to control the water for 20 minutes, and then use a grinder to grind the shrimp heads into 10mm shrimp head mince;

[0053] 2) Dry the minced shrimp head in a vacuum drying oven with a vacuum degree of -0.08MP and a temperature of 110°C for 5 hours, and cool it naturally in a desiccator;

[0054] 3) Weigh peanut oil, soybean oil and shrimp head mince, the ratio of the peanut oil, soybean oil and shrimp head mince is 2ml: 1ml: 3g;

[0055] 4) Mix peanut oil and soybean oil, heat to 95°C, add dried shrimp head mince, then continue to heat the oil for extraction for 9 minutes, and finally use a 100-mesh drying net to filter, and separate the filter residue to obtain shrimp brain oil. Shrimp brain The oil is naturally cooled...

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PUM

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Abstract

The invention belongs to the field of marine product deep processing and particularly relates to a preparation method of shrimp cerebrol seafood sauce. The preparation method specifically includes the following steps that 1, shrimp cerebrol is prepared; 2, raw materials are weighed; 3, garlic, table salt, chilies and water are added to the shrimp cerebrol, boiling is conducted for 3 min-15 min, filtering is conducted, and a mixture A is obtained; 4, sodium glutamate, disodium 5'-ribonucleotide, starch, clam extract, powdered sugar, bean paste powder and sand ginger powder are mixed, evenly stirred and added to the mixture A, then citric acid and sodium benzoate are added, and a mixture B is obtained; 5, the mixture B is moved into a rotary evaporator to be heated to be sticky, and then the shrimp cerebrol seafood sauce is obtained; 6, the shrimp cerebrol seafood sauce is bagged and sealed. The extraction rate can be effectively increased, the production period can be shortened, the strong shrimp fragrance can be reserved, gas consumption and power consumption are low, and cost is effectively reduced.

Description

technical field [0001] The invention belongs to the field of deep processing of marine products, and in particular relates to a preparation method of shrimp brain oil hoisin sauce. Background technique [0002] In the output of the marine fishing industry, seafood accounts for a considerable amount. Although these seafood are nutritious, they are prone to spoilage and are difficult to fully utilize. Only a small amount of fresh goods enter the circulation channel, and most of them are processed into seafood powder and shell powder. Therefore, the economic benefits of fishing are difficult to be well reflected. In the coastal areas of our country, sea crabs, sea shrimps, and sea shells are often used as raw materials, and traditional process equipment is used to produce "shrimp paste" and "crab paste", but the equipment is simple and backward, the production cycle is long, the yield is low, and the economic benefits Difference. [0003] For example, Chinese invention patent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40
Inventor 刘西磊韦成昱李义辉杜玉兰
Owner FANGCHENGGANG HAIYING AGRI PROD COMPREHENSIVE DEV
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