Preparation method of shrimp paste

A technology of shrimp paste and shrimp, applied in the functions of food ingredients, preservation of food ingredients as anti-microbial, food science and other directions, can solve the problems of more loss of nutrition and flavor, complicated sterilization technology, consumption of manpower and material resources, etc. The effect of intellectual and physical development promotion, good quality perception and rich taste

Inactive Publication Date: 2018-02-06
莫艳清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing cans of shrimp paste use chemical sterilization, which is not only very complicated in sterilization technology, consumes manpower and material resources, but also causes a lot of loss of nutrition and flavor; a large amount of crushed spices are added in the production process to enhance the fragrance, resulting in residues of spices remaining in the product, destroying In addition, chemical nitrite, sodium erythorbate and other preservatives are added, which is not suitable for children to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Dry and pulverize 20 parts of licorice and 10 parts of Zanthoxylum bungeanum, extract with 30% ethanol solution at 50°C for 48 hours, centrifuge the extract, concentrate, dilute to volume with ethanol, store at 3°C, and reserve; 5 parts, 5 parts of angelica, 5 parts of cumin, and 5 parts of cloves are mashed and mixed in proportion, put in a hot pan and stir-fried for 35 seconds, then add palm oil and fry for 3 minutes, filter out the residue of traditional Chinese medicine, obtain spicy seasoning oil, and set aside;

[0025] The preparation method is as follows:

[0026] Step 1 Wash 20 parts of fresh shrimps to remove the surface dirt and cut them into several pieces;

[0027] Step 2: Soak the processed lump shrimp in 1.9% vitamin C solution for 2 hours, take it out, and set aside;

[0028] Step 3: Grind the shrimp obtained in step 2 for 2 minutes, chop and emulsify it with 7 parts of palm oil for 4 minutes, then mix the chopped and emulsified shrimp with salt and spi...

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PUM

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Abstract

The invention provides a preparation method of shrimp paste. The shrimp paste is prepared from raw materials as follows: 15-25 parts of fresh shrimp meat, 5-8 parts of edible salt, 17-30 parts of spicy seasoning oil, 22-38 parts of a traditional Chinese medicine extraction solution and a vitamin C solution. The shrimp paste is prepared from traditional Chinese medicine with a simple and efficientsterilization technology, the vitamin C solution and the spicy seasoning oil are added in the preparation process, so that the shrimp paste not only has good taste, rich nutrition, high quality and good appearance, but also is suitable for being eaten by children and has greater function of promoting development of intelligence and body of the children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of shrimp paste. Background technique [0002] Existing cans of shrimp paste use chemical sterilization, which is not only very complicated in sterilization technology, consumes manpower and material resources, but also causes a lot of loss of nutrition and flavor; a large amount of crushed spices are added in the production process to enhance the fragrance, resulting in residues of spices remaining in the product, destroying In addition, preservatives such as chemical nitrite and sodium erythorbate are added, which is not suitable for children. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the invention provides a safe, non-toxic, easy-to-make shrimp paste with good taste. [0004] The technical scheme adopted in the present invention is: [0005] A preparation method of shrimp paste is characteriz...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L17/40A23L33/105A23L33/115A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2200/322A23V2200/30A23V2250/18A23V2250/21A23V2250/708
Inventor 不公告发明人
Owner 莫艳清
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