Shrimp sauce blended with lobster heads and preparation method of shrimp sauce

A lobster head enzymatic solution and lobster technology are applied in the direction of food science to achieve the effect of good consistency, delicious flavor and obvious seafood flavor

Inactive Publication Date: 2016-03-23
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the treatment of lobster in the market is mainly as feed, and there are few reports on its development and utilization in food. In view of this, this application is proposed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A lobster head blended shrimp sauce, made of the following components in parts by weight: 15 parts of prepared paste, 12 parts of chili glutinous rice cakes, 8 parts of 20-mesh ground chili sauce, 8 parts of 20-mesh ground soybean paste, 20-mesh ground soybean paste 2 parts of fine white sesame seeds, 2.5 parts of white sugar, 1.5 parts of monosodium glutamate, 0.3 parts of Shiweixiang, 0.01 parts of potassium sorbate; when preparing, mix the above components into a bottle, and seal it with scented oil;

[0022] The prepared paste is made of the following components in parts by weight: 9 parts of lobster head enzymatic hydrolysis solution, 0.3 parts of sodium hydroxymethylcellulose, and 1.5 parts of soy sauce, prepared by heating the above components;

[0023] The preparation method of above-mentioned lobster head enzymolysis solution is:

[0024] 1) Take 100 parts by weight of washed lobster head, add 100 parts by weight of 2% acetic acid solution, put it into a steril...

Embodiment 2

[0033] A lobster head blended shrimp sauce, made of the following components: 18kg prepared paste, 10kg chili glutinous rice cake, 10kg 20-mesh ground chili sauce, 20-mesh ground soybean paste 6kg, 20-mesh ground white sesame 3kg, white 2kg of granulated sugar, 2kg of monosodium glutamate, 0.2kg of Shiweixiang, and 0.046kg of potassium sorbate; when preparing, mix the above components into a bottle, and seal it with scented oil;

[0034] The prepared paste is made of the following components by weight: 10kg of lobster head enzymatic hydrolysis solution, 0.2kg of sodium hydroxymethylcellulose, and 2kg of soy sauce, prepared by heating the above components;

[0035] The preparation method of above-mentioned lobster head enzymolysis solution is:

[0036] 1) Take 100 parts by weight of washed lobster head, add 100 parts by weight of 2% acetic acid solution, put it into a sterilizer, cook at 121°C for 90 minutes, cool down, dehydrate, and obtain material a for use;

[0037] 2) Gri...

Embodiment 3

[0045] A lobster head blended shrimp paste is made of the following components in parts by weight: 12 parts of prepared paste, 15 parts of chili glutinous rice cakes, 6 parts of 20-mesh ground chili sauce, 10 parts of 20-mesh ground soybean paste, 20-mesh ground soybean paste 1 part of fine white sesame, 3 parts of white sugar, 1 part of monosodium glutamate, 0.4 part of Shiweixiang, 0.0002 part of potassium sorbate (0.9g / kg); when preparing, mix the above components into a bottle, and seal it with scented oil;

[0046] The prepared paste is made of the following components in parts by weight: 8 parts of lobster head enzymatic hydrolysis solution, 0.4 part of sodium hydroxymethylcellulose, and 1 part of soy sauce, prepared by heating the above components;

[0047] The preparation method of above-mentioned lobster head enzymolysis solution is:

[0048] 1) Take 100 parts by weight of washed lobster head, add 100 parts by weight of 2% acetic acid solution, put it into a sterilize...

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PUM

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Abstract

The invention relates to shrimp sauce blended with lobster heads. The shrimp sauce is characterized by being prepared from the following components in parts by weight: 12-18 parts of concocted paste, 10-15 parts of hot pepper glutinous rice cakes, 6-10 parts of a 20-mesh milled chili sauce, 6-10 parts of a 20-mesh milled soybean sauce, 1-3 parts of 20-mesh milled white sesame seeds, 2-3 parts of white granulated sugar, 1-2 parts of gourmet powder, 0.2-0.4 part of ten-taste spice and 0.01-0.02 part of potassium sorbate, wherein the concocted paste is prepared from the following components in parts by weight: 8-10 parts of lobster head enzymatic hydrolysate, 0.2-0.4 part of carboxymethyl cellulose sodium and 1-2 parts of a soy sauce and is concocted by heating the components of the lobster head enzymatic hydrolysate, the carboxymethyl cellulose sodium and the soy sauce. According to the shrimp sauce disclosed by the invention, a modern processing technique is adopted, so that under the optimization of an enzymolysis pretreatment technology and the condition of an optimum formula, the prepared shrimp sauce is delicious and palatable in flavor, obvious in seafood flavor, chocolate-brown in color, good in consistency, free from granules and free from layering.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a lobster head blended shrimp paste and a preparation method thereof. Background technique [0002] Freshwater crayfish, scientifically known as Crayfish clarkii, is native to northern Mexico and the southern United States, and was introduced to my country in 1929. Due to the strong adaptability and reproductive ability of this shrimp, it can grow in most parts of our country. Crayfish meat is delicious, unique in flavor, rich in nutritional value, high in protein, low in fat, and low in cholesterol. It is a very good food. At present, crayfish has become a delicious delicacy that is popular and loved by people all over the country due to its rich nutrition, high quality and low price. [0003] At present, the processing ratio of crayfish in the whole country accounts for about 15% of the total output. For example, in 2011, Hubei Province alone produced more than 30,000 tons of sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40
Inventor 许瑞红
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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