Shrimp sauce for preparing seafood flavor noodles served with soy sauce

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...

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-enhancing effects. Astaxanthin in leftovers such as shells cannot be rationally utilized, resulting in waste of resources

Chinese patent CN1739394A, the patent name is a kind of instant spicy beef grasshopper shrimp paste and its preparation method, which discloses a method of frying grasshopper shrimp and beef and slow stewing to make instant spicy beef grasshopper shrimp paste , in the preparation process of this method, the umami taste of the grasshopper shrimp is lost due to high temperature frying, and at the same time, the protein and the like are deteriorated and cannot be effectively absorbed, reducing the nutritional value of the grasshopper shrimp