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
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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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