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Konnyaku shrimp sauce

The technology of konjac shrimp paste and freshwater shrimp is applied in the field of konjac shrimp paste, and can solve the problems of single variety and taste of shrimp paste and inability to meet the requirements.

Inactive Publication Date: 2016-12-21
谢镜国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The shrimp paste variety and taste in the related art are single, which cannot meet the increasing consumption demands of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1 The konjac shrimp paste of the present invention is prepared from the following raw materials in parts by mass: 25 parts of cherries, 12 parts of corn oil, 15 parts of freshwater shrimp meat, 6 parts of edible salt, 2 parts of brown sugar, 3 parts of monosodium glutamate, and 15 parts of garlic , 18 parts of soybean paste, 8 parts of soybean powder, 8 parts of oregano, 10 parts of cooked konjac grains, the preparation method is: now the freshwater shrimp is crushed, and then the crushed shrimp is mixed with cherries, brown sugar, garlic , soy flour, and oregano are mixed and fermented for more than 60 days, then the fermented material is mixed with edible vegetable oil, edible salt, and monosodium glutamate evenly, added with soy sauce and continued to ferment for 30 days, then take out the sauce, steam at 110-200°C for 3-5 minutes, Add cooked konjac grains, mix well, and sterilize to prepare.

Embodiment 2

[0009] Embodiment 2 The konjac shrimp paste of the present invention is prepared from the following raw materials in parts by mass: 30 parts of cherries, 19 parts of sunflower oil, 12 parts of freshwater shrimp meat, 8 parts of edible salt, 1 part of brown sugar, 3 parts of monosodium glutamate, 12 parts of garlic, 10 parts of soybean paste, 5 parts of soybean powder, 10 parts of oregano, 3 parts of cooked konjac grains, the preparation method is the same as in Example 1.

Embodiment 3

[0010] Example 3 The konjac shrimp paste of the present invention is prepared from the following raw materials in parts by mass: 20 parts of cherries, 8 parts of rapeseed oil, 20 parts of freshwater shrimp meat, 3 parts of edible salt, 3 parts of brown sugar, 2 parts of monosodium glutamate, and 10 parts of garlic , 20 parts of bean paste, 10 parts of soybean powder, 5 parts of oregano, 6 parts of cooked konjac grains, and the preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses konnyaku shrimp sauce. The konnyaku shrimp sauce is mainly made from, by mass, 20-30 parts of cherries, 8-19 parts of edible vegetable oil, 12-20 parts of freshwater shrimp mince, 3-8 parts of edible salt, 1-3 parts of brown sugar, 1-3 parts of aginomoto, 10-15 parts of garlic, 3-9 parts of soybean paste, 5-10 parts of soybean meal and 5-10 parts of oregano. The konnyaku shrimp sauce has refreshing taste, is reasonable in composition proportion, is made from natural unprocessed raw materials and is healthy and delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac shrimp paste. Background technique [0002] The shrimp paste variety and taste in the related art are single, and cannot satisfy the increasing consumption demand of people. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a kind of konjac shrimp paste. [0004] The present invention is realized through the following technical solutions: a konjac shrimp paste, prepared from the following raw materials in parts by mass: 20-30 parts of cherries, 8-19 parts of edible vegetable oil, 12-20 parts of freshwater shrimp meat, 3-8 parts of edible salt, 1-3 parts of brown sugar, 1-3 parts of monosodium glutamate, 10-15 parts of garlic, 5-20 parts of soybean paste, 5-10 parts of soybean powder, 5-10 parts of oregano, 3-10 parts of cooked konjac grains, and its preparation method Method: Grind the freshwater...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L19/00A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/30
Inventor 谢镜国
Owner 谢镜国
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