Preparation method for shrimp sauce with weak fishy smell
A technology for shrimp paste and fishy smell, which is applied in the field of preparation of shrimp paste with low fishy smell, can solve the problems of insignificant deodorization effect and heavy fishy smell in shrimp paste, so as to reduce food safety problems, reduce fishy smell, and have a delicious and unique taste. Effect
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Embodiment 1
[0031] S1: Select 1kg of fresh sea shrimp, screen and remove impurities, clean it with running water, and then centrifuge at 5000rpm to remove the water in the shrimp.
[0032] S2: The dewatered shrimp is made into shrimp paste by electric graphite grinding to obtain about 1 kg of shrimp paste.
[0033] S3: Add 30g of table salt to the shrimp paste and at the same time add 5g of 4-vinylphenol, mix and stir evenly, heat at 50°C and keep for 30min.
[0034] S4: After the above mixture is naturally cooled, it is placed in a fermentation tank, and the room temperature is controlled to be about 20°C, and the mixture is naturally fermented for 10 days.
[0035] S5: After the fermentation is over, stir and mix well, and let stand for 30 minutes.
[0036] S6: After standing still, the upper layer forms shrimp oil, remove the shrimp oil to separate the oil sauce.
[0037] S7: The sauce obtained above is bottled, capped, and then subjected to high temperature sterilization to obtain shrimp sauce. ...
Embodiment 2
[0039] S1: Select 1kg of fresh sea shrimp, screen and remove impurities, clean it with running water, and then centrifuge at 5000rpm to remove the water in the shrimp.
[0040] S2: The dewatered shrimp is made into shrimp paste by electric graphite grinding to obtain about 1 kg of shrimp paste.
[0041] S3: Add 50g of table salt to the shrimp paste and 8g of 4-vinylphenol at the same time, mix and stir evenly, heat at 50°C and keep for 30min.
[0042] S4: After the above mixture is naturally cooled, it is placed in a fermentation tank, and the room temperature is controlled to be about 25°C, and the natural fermentation is carried out for 10 days.
[0043] S5: After the fermentation is over, stir and mix well, and let stand for 30 minutes.
[0044] S6: After standing still, the upper layer forms shrimp oil, remove the shrimp oil to separate the oil sauce.
[0045] S7: The sauce obtained above is bottled, capped, and then subjected to high temperature sterilization to obtain shrimp sauce....
Embodiment 3
[0047] S1: Select 1.1 kg of fresh sea shrimp, screen and remove impurities, wash it with running water, and then centrifuge at 5000 rpm to remove the water from the shrimp.
[0048] S2: The dewatered shrimp is made into shrimp paste by electric graphite grinding to obtain about 1 kg of shrimp paste.
[0049] S3: Add 40g of table salt to the shrimp paste and 10g of 4-vinylphenol at the same time, mix and stir evenly, heat at 55°C and keep for 30min.
[0050] S4: After the above mixture is naturally cooled, it is placed in a fermentation tank, and the room temperature is controlled to about 30°C, and the mixture is naturally fermented for 8 days.
[0051] S5: After the fermentation is finished, add 3 g of Plantago Seeds to the fermentation tank, stir and mix well, and let stand for 30 min.
[0052] S6: After standing still, the upper layer forms shrimp oil, remove the shrimp oil to separate the oil sauce.
[0053] S7: The sauce obtained above is bottled, capped, and then subjected to high ...
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