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

Inactive Publication Date: 2019-05-31
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the generation of seafood fishy smell is a relatively complicated system. The low-salt fishy-free shrimp paste disclosed above is only for the fishy smell caused by ammonia gas, and the effect of removing fishy smell is not obvious, and the prepared shrimp paste still smells fishy. heavier

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention belongs to the technical field of processing of aquatic products, and particularly relates to a preparation method for shrimp sauce with a weak fishy smell. The shrimp source prepared byadopting the method is weaker in the fishy smell and lower in content of nitrite, and due to addition of traditional Chinese medicine components, the shrimp sauce has a healthcare effect. The preparation method is characterized by comprising the steps that after screening and impurity removal, shrimps are washed thoroughly, and then water in the shrimps are removed centrifugally by a centrifugalmachine; the processed shrimps are ground into thick liquid, and the thick shrimp liquid is obtained; salt and 4-vinylphenol are added into the thick shrimp liquid, and the mixture is mixed uniformlyand heated; after being cooled, the mixture is placed in a fermentation tank for natural fermentation; after the fermentation finishes, stirring is conducted; after standing, shrimp oil is formed on an upper layer and removed to separate the shrimp oil from the shrimp sauce; after the obtained sauce is subjected to bottling, cover pressing and high-temperature sterilization, the shrimp sauce is obtained.

Description

Technical field [0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a method for preparing low-odor shrimp paste. Background technique [0002] Shrimp paste is a kind of seafood, mainly made by grinding the leftovers of shrimp. Shrimp paste can be used as a condiment, or it can be directly fried and eaten. The taste is delicious and unique, which is deeply loved by people. But shrimp paste is very easy to produce humus gas, that is, fishy gas during the production process. If the smell is too big, the taste will be poor and affect people's consumption. [0003] At present, the method for removing the fishy smell of shrimp paste is generally to add cooking wine, add spices to the shrimp paste or stir-fry it on high fire. However, the effect of this deodorizing method is not obvious, and the obtained shrimp paste has strong salty taste and low aroma. [0004] The Chinese invention patent with the announcement number CN11683...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L33/10
Inventor 杨品红杨褀福雷颂徐文思
Owner HUNAN UNIV OF ARTS & SCI
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