Shrimp sauce for preparing seafood flavor noodles served with soy sauce

A technology of shrimp meat paste and flavor, which is applied in the direction of food ingredients as taste improvers, applications, food ingredients as taste improvers, etc. It can solve protein corruption, loss of umami taste of grasshopper shrimp, fishy smell in shrimp paste, etc. problems, to achieve the effect of increasing the degree of freshness, improving nutritional value, and shortening the fermentation time

Active Publication Date: 2017-08-25
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the seafood flavor of the shrimp paste prepared by this method is insufficient, and the fresh fragrance of shrimp paste is unsatisfactory, and protein corruption is easily caused to produce organic amine or ammonia in the fermentation process simultaneously, causes the shrimp paste taste to have fishy smell Odor, and the need to add a lot of artificial salt in the process of making shrimp paste also affects the taste of shrimp paste
In addition, shrimp meat paste generally uses shrimp meat as raw material, and the leftovers such as shrimp shells are discarded, but shrimp shells are rich in astaxanthin, which has antioxidant, anti-tumor, and immune-enh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] A shrimp meat paste for making seafood-flavored noodles, prepared from the following components: 400 g of soybeans, 200 g of peas, 100 g of flour, 700 g of sea prawns, 100 g of salt, 100 g of minced seaweed, and minced hijiki 120 g, minced wakame 80 g, razor clam meat 100 g, sea cucumber meat 150 g, pepper 8 g, cinnamon 10 g, tangerine peel 10 g, star anise 8 g, cumin 10 g, shredded ginger 8 g, mushroom diced 50g, rice wine 60 g, 50 g of oil consumption, 500 g of vegetable oil, 16 g of Aspergillus oryzae, 5 g of flavor protease, 12 g of yeast, and 3500 g of water, among which, the sea shrimp is one of mantis shrimp, prawn, Penaeus monodon or white shrimp. Mix two or more in any proportion.

[0027] A preparation method for making shrimp meat paste for seafood-flavored noodles, comprising the following steps:

[0028] (1) Grind soybeans and peas and pass through a 30-mesh sieve to obtain mixed soybean flour, then add water 1.0 times the weight of mix...

Example Embodiment

[0036] Example 2

[0037] A shrimp meat paste for making seafood-flavored noodles, prepared from the following components: 450 g of soybeans, 250 g of peas, 110 g of flour, 800 g of sea shrimp, 125 g of table salt, 130 g of minced laver, and hijiki 160 g minced wakame, 90 g minced wakame, 110 g razor clam meat, 175 g sea cucumber meat, 12 g pepper, 12.5 g cinnamon, 20 g tangerine peel, 10 g star anise, 12.5 g cumin, 10 g shredded ginger, 75 g diced mushrooms, Rice wine 70 g, oil consumption 55 g, vegetable oil 550 g, Aspergillus oryzae 18 g, flavor protease 7.5 g, yeast 16 g, water 4000 g, among which sea shrimp is one of mantis shrimp, prawn, prawn monodon or white shrimp Mixing of two or more kinds in any proportion.

[0038] A preparation method for making shrimp meat paste for seafood-flavored noodles, comprising the following steps:

[0039] (1) Grind soybeans and peas and pass through a 40-mesh sieve to obtain mixed soybean flour, then add water 1.1 times the weight of...

Example Embodiment

[0047] Example 3

[0048] A shrimp meat paste for making seafood-flavored noodles, prepared from the following components: 500 g of soybeans, 300 g of peas, 120 g of flour, 900 g of sea prawns, 150 g of salt, 160 g of minced laver, and hijiki Minced 200 g, minced wakame 100 g, razor clam meat 120 g, sea cucumber meat 200 g, pepper 16 g, cinnamon 15 g, tangerine peel 30 g, star anise 12 g, cumin 15 g, ginger shreds 12 g, shiitake mushrooms 100 g, Rice wine 80g, oil consumption 60g, vegetable oil 600g, Aspergillus oryzae 20g, flavor protease 10g, yeast 20g, water 4500g, among which sea shrimp is one of mantis shrimp, prawn, prawn monodon or white shrimp Mixing of two or more kinds in any proportion.

[0049] A preparation method for making shrimp meat paste for seafood-flavored noodles, comprising the following steps:

[0050] (1) After crushing soybeans and peas, sieve through a 50-mesh sieve to obtain mixed soybean flour, then add water 1.2 times the weight of mixed soybean ...

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PUM

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Abstract

The invention relates to the technical field of food seasoning, and in particular discloses a shrimp sauce for preparing seafood flavor noodles served with soy sauce. The shrimp sauce is prepared from soybeans, peas, flour, shrimps, table salt, laver powder, sargassum fusiforme powder, undaria pinnatifida powder, razor clam meat, sea cucumber meat, Chinese prickly ash, cassia bark, dried orange peel, star anises, common fennel, shredded raw ginger, diced lentinus edodes, yellow wine, oyster sauce, vegetable oil, aspergillus oryzae, flavourzyme, yeast, water and the like, wherein the shrimps are one or a mixture of two or more of squillas, prawns, sugpo prawns and white shrimps in any ratio. The shrimp sauce for preparing seafood flavor noodles served with soy sauce disclosed by the invention takes the prawns, sugpo prawns, squillas or white shrimps as raw materials, is rich in fragrance, rich in seafood flavor and low in salt content, and simultaneously contains abundant astaxanthin, amino acid and other nutrient substances, production of ammonia gas or organic amine is effectively inhibited in the preparation process, and the shrimp sauce is very suitable for preparing seafood flavor noodles served with soy sauce.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a shrimp paste for making seafood-flavored noodles. Background technique [0002] Shrimp paste is a commonly used seasoning. It is generally prepared from small shrimps including small white shrimps, grasshopper shrimps, etc. The traditional production method is to wash the shrimps and add salt, stir them well, and then expose them to the sun and night dew for natural cooking. Fermented, made after half a month to one month of fermentation, the color is reddish, and it is very popular among the public. But the seafood flavor of the shrimp paste prepared by this method is insufficient, and the fresh fragrance of shrimp paste is unsatisfactory, and protein corruption is easily caused to produce organic amine or ammonia in the fermentation process simultaneously, causes the shrimp paste taste to have fishy smell peculiar smell, and a large amount of artificial salt needs to...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L17/40A23L3/26A23L11/50
CPCA23L3/26A23V2002/00A23V2250/1614A23V2250/21A23V2250/76A23V2250/18A23V2200/14A23V2200/16
Inventor 相兴伟周宇芳郑斌杨会成廖妙飞洪瑶付万冬徐珊
Owner ZHEJIANG MARINE DEV RES INST
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