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Dried small shrimp chili sauce and preparation method thereof

A technology for chili sauce and dried shrimp skin, which is applied in the direction of food science, etc., can solve the problems of inability to meet the taste and taste requirements of consumers, and single flavor.

Inactive Publication Date: 2016-07-27
罗跃斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a large number of various sauces in the domestic market, but their flavor is relatively single, which cannot meet the increasing taste and taste requirements of consumers.

Method used

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Examples

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Embodiment Construction

[0023] The present invention will be described in detail below with specific embodiments, wherein the schematic embodiments and descriptions are only used to explain the present invention, but not to limit the present invention.

[0024] A kind of shrimp skin chili sauce described in this specific embodiment and preparation method thereof, it adopts following technical scheme:

[0025] Its formula is composed as follows: 30%-40% of edible oil, 15%-25% of garlic, 5%-15% of chili pepper, 3%-7% of green pepper, 3%-7% of green onion, 3%-7% of dried onion %, dried shrimp skin 5%-15%, pork 3%-6%, chili oil 2%-5%, small dried shrimp 0.5%-1.5%, dried shrimp roe 0.1%-0.3%, chili powder 0.2%-0.6%, Soy sauce 0.4%-0.8%, oil consumption 0.3%-0.7%, monosodium glutamate 0.05%-0.15%, chicken essence 0.05%-0.15%, white sugar 0.05%-0.15%;

[0026] Its preparation method is as follows: take each raw material of above-mentioned formula ratio for subsequent use:

[0027] 1) Cut the garlic into s...

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PUM

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Abstract

The invention relates to the technical field of dried small shrimp chili sauce, in particular to dried small shrimp chili sauce and a preparation method thereof.By the adoption of the following technical scheme, according to the formula, the dried small shrimp chili sauce is prepared from 30%-40% of edible oil, 15%-25% of garlic, 5%-15% of conical red pepper fruits, 3%-7% of green red pepper, 3%-7% of green Chinese onions, 3%-7% of shallots, 5%-15% of dried small shrimps, 3%-6% of pork, 2%-5% of chili oil, 0.5%-1.5% of small boiled and salted shrimps, 0.1%-0.3% of dried shrimp eggs, 0.2%-0.6% of chili powder, 0.4%-0.8% of light soy sauce, 0.3%-0.7% of oyster sauce, 0.05%-0.15% of monosidum glutamate, 0.05%-0.15% of essence of chicken and 0.05%-0.15% of white granulated sugar.The dried small shrimps are adopted as a main raw material assisted by the edible oil, garlic, conical red pepper fruits, green red pepper, green Chinese onions and the like in a matched mode, and the dried small shrimp chili sauce with unique flavors is formed according to different ratios; the dried small shrimp chili sauce has the advantages of being good in taste, good in market prospect and economic benefit and the like.

Description

【Technical field】 [0001] The invention relates to the technical field of shrimp skin chili sauce, in particular to a shrimp skin chili sauce and a preparation method thereof. 【Background technique】 [0002] Shrimp skin is rich in nutritional value. As far as the protein content to measure the nutritional value is concerned, every 100 grams of shrimp skin contains 39.3 grams, which is much higher than other meat products. Shrimp skin is rich in mineral quantity and variety. In addition to iodine, which is lacking in terrestrial and freshwater organisms, the content of iron, calcium, and phosphorus is also very rich. The content of calcium and phosphorus per 100 grams of shrimp skin is 991 mg and 582 mg. In addition, shrimp skin also contains an important nutrient, astaxanthin. Astaxanthin is the strongest antioxidant found so far, also known as super microbe E. The redder the shrimp skin, the higher the content of astaxanthin. The content is about 400-800ppm. Traditional sh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 罗跃斌
Owner 罗跃斌