Mulberry-flavor dried shrimps
A technology of mulberries and sea rice is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc., which can solve the problems of single taste, dislike of fishy smell, and low salt content. , to achieve the effect of simple production process, friendly production environment and rich nutrition
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Embodiment 1
[0018] The weight components of each raw material in the mulberry-flavored sea rice involved in this embodiment are: 100 parts of sea shrimp, 20 parts of mulberry, 1 part of fresh lemon slice, 10 parts of tender mulberry leaf, 5 parts of wolfberry, 5 parts of ginger, and fresh perilla leaf 5 parts, 5 parts of rice vinegar, 5 parts of Jimo Laojiu, 0.1 part of pectinase; the preparation process is: select eight or nine mature large-grain mulberry fruits, wash them with running water, and put them in high concentration of 0.05% to 0.10% by weight. Soak in potassium manganate aqueous solution, remove after 5-8 minutes, rinse mulberries with running water 3-5 times until the aqueous solution is no longer light red, add fresh lemon slices to the beater and grind For fruit pulp, add pure water 3-4 times the weight of mulberries, add pectinase, stir evenly, let stand for 4-5 hours, filter and remove solids to obtain fruit juice; weigh young mulberry leaves, wolfberry, ginger according ...
Embodiment 2
[0020] The difference between this example and Example 1 is that the weight components of each raw material in mulberry-flavored sea rice are: 100 parts of sea shrimp, 30 parts of mulberry, 2 parts of fresh lemon slices, 20 parts of tender mulberry leaves, 10 parts of wolfberry, and 10 parts of ginger. 10 parts, 10 parts of fresh perilla leaves, 10 parts of rice vinegar, 10 parts of Jimo old wine, 0.2 part of pectinase. favorite.
Embodiment 3
[0022] The difference between this embodiment and Example 1 is that the weight components of each raw material in mulberry-flavored sea rice are: 150 parts of sea shrimp, 20 parts of mulberry, 1 part of fresh lemon slice, 10 parts of tender mulberry leaves, 10 parts of wolfberry, and 5 parts of ginger. 10 parts, 10 parts of fresh perilla leaves, 10 parts of rice vinegar, 5 parts of Jimo old wine, 0.1 part of pectinase, its preparation process is the same as in Example 1, and the product has a slight fragrance, delicious taste and rich nutrition.
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