Production process of shrimp sauce

A production process, technology of shrimp paste, applied in the field of production process of shrimp paste, can solve the problems of unstable quality, long preparation cycle, etc.

Inactive Publication Date: 2021-03-26
SHANDONG MIAODI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the invention provides a production process of shrimp

Method used

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  • Production process of shrimp sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0024]S1, shrimp treatment: Select 17 skin shrimp shells and 17 coprus shells, cleaning the selected leather shrimp shell and the shrimp shell, select the high-quality leather shrimp shell and the shrimp shell, then put the leather shrimp Shell and the shrimp shell are placed in the dryer for drying. After drying, it will take it into powder, over 100 mesh sieve, select 13 shrimps, and put the shrimp and water according to the number of parts by weight 1: 3 ratio mixing Soaked for 30 minutes, filter out the water, remove the shrimp chopper, the shrimp particles are less than 2 mm, then add 8 parts of salt salts, use the mixer to completely mix well, use a meat grinder, combined with salt, mix, uniform, smash, Dressing multiple times, then add the leather shrimp shell and the shrimp powder, mix it evenly;

[0025]S2, glutinous rice treatment: Select 15 high quality glutinous rice, after soaking it for 2 days, clean it clean, then the glutinous rice is powdered, add a small amount of war...

Embodiment 2

[0031]S1, shrimp treatment: 15 pieces of leather shrimp shells and 15 to the shrimp shell, cleaning the selected leather shrimp and screen, select the high-quality leather shrimp shell and the shrimp shell, then put the leather shrimp The shell and the shrimp shell are placed in the dryer for drying. After drying is completed, it is removed into powder, over 100 mesh sieve, selects 10 shrimps, and puts the shrimp and water according to the weight of the weight 1: 3 ratio mixing Soak for 20 minutes, filter out the water, remove the shrimp chopper, the shrimp particles are less than 2mm, then add 6 food salts, use the mixer to mix well, use a meat grinder, combined with salt, mix, uniform, smash the shrimp, Dressing multiple times, then add the leather shrimp shell and the shrimp powder, mix it evenly;

[0032]S2, glutinous rice treatment: Select 10 high quality glutinous rice, after soaking it for 1 day, clean it clean, then put the glutinous rice is powdered, add a small amount of warm...

Embodiment 3

[0038]S1, shrimp treatment: 20 pieces of leather shrimp shells and 20 coprus shells, cleaning the selected leather shrimp shell and the shrimp shell, select the high-quality leather shrimp shell and the shrimp shell, then put the leather shrimp The shell and the shrimp shell are placed in the dryer. After drying, the drying is removed into powder, over 100 mesh sieve, select 15 shrimps, put the shrimp and water by weight 1: 3 ratio 3 For 40 minutes, it is filtered off the water, takes out the shrimp chopper, the shrimp particles are less than 2 mm, then add 10 food salts, use the mixer to completely mix well, use a meat grinder, combined with the salt, mix, uniform, smash, Dressing multiple times, then add the leather shrimp shell and the shrimp powder, mix it evenly;

[0039]S2, glutinous rice treatment: Select 0 high quality glutinous rice, after soaking it for 3 days, clean it clean, then put glutinous rice is powdered, add a small amount of warm water to glutinous rice, temperature...

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Abstract

The invention discloses a production process of shrimp sauce. The process specifically comprises the following steps of S1, performing shrimp treatment: selecting a proper amount of mantis shrimp shells and prawn shells, washing and screening the selected mantis shrimp shells and prawn shells, selecting the high-quality mantis shrimp shells and prawn shells, placing the mantis shrimp shells and the prawn shells into a drying machine for drying, and after drying is finished, taking out the mantis shrimp shells and the prawn shells and grinding the mantis shrimp shells and the prawn shells intopowder. The invention relates to the technical field of food processing. According to the production process of the shrimp sauce, the shrimp sauce can be fully and uniformly fermented, the taste of the shrimp sauce is guaranteed, and the finally prepared shrimp sauce is fresh and fragrant in smell, free of fishy smell and fine in sauce quality, so that the eating experience of a user is remarkablyimproved, the waste of the mantis shrimp shells and the prawn shells is avoided, the additional value of the mantis shrimp shells and the prawn shells is increased, and the pollution of the mantis shrimp shells and the prawn shells to the environment is avoided; high-quality glutinous rice is used for fermentation, so that the taste of the finished shrimp sauce can be better; and the plum rain season is selected as the fermentation time, so that the rice paste fermentation can be more efficient.

Description

Technical field[0001]The present invention relates to the field of food processing technology, and is specifically a production process of shrimp sauce.Background technique[0002]Shrimp Sauce is a common seasoning in South China, Hong Kong, Southeast Asia and South Korea. It is to add salt with Xiaoximin. After the fermentation is grinded into a sticky shape, the water is evaporated in the sun, good shrimp color purple It is sticky, the smell is delicious, the smell, the sauce is delicate, there is no butter fish, the salt is moderate, the beautiful shrimp sauce is purple, the smell is delicious, the smell, the sauce is delicate, there is no mix Fish, honey, due to shrimp is a storage fermentation food, during storage, protein will decompose into amino acids, make it a unique fragrance, delicious, endless, and shrimp decomposition Calcium absorbed by the human body, is converted to fatty acids, so shrimp is also a rich source of high quality protein, calcium and fatty acids. There ar...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L11/50A23L7/104
CPCA23L27/60A23L17/40A23L7/104A23V2002/00
Inventor 杨振波杨洪晓
Owner SHANDONG MIAODI FOOD CO LTD
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