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Processing method of normal-temperature stored crayfish dipping sauce

A processing method and technology of dipping materials, which are applied in the field of processing crayfish dipping materials, can solve problems such as inability to mix spices and essential oils with water-soluble condiments, dipping materials that have not been sterilized, and dipping materials with poor fluidity, etc., to achieve fluidity Good, improve clarity, strong flavor effect

Pending Publication Date: 2022-05-06
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems are as follows: the dipping material added with sauce has poor fluidity and strong flavor, covering up the natural flavor of the ingredients; the dipping material is not sterilized, so it cannot be stored and circulated; the spice essential oil and water-soluble condiment cannot be mixed evenly

Method used

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  • Processing method of normal-temperature stored crayfish dipping sauce
  • Processing method of normal-temperature stored crayfish dipping sauce
  • Processing method of normal-temperature stored crayfish dipping sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A processing method for dipping crayfish stored at room temperature, comprising the following steps:

[0026] 1) Preparation of shrimp paste: clean the fresh and live crayfish, remove the inedible parts such as shrimp head, shrimp gills, gut, etc., and the remaining shrimp body is successively processed into a mud-like base material by a pulverizer and a bone mud mill;

[0027] To the mud base, add 25% of the mass of mud base salt, mix evenly; then add 1% of the mass of the mud base to hydrolyze with neutral protease for 2 hours, and keep the hydrolysis temperature at 40°C; then add the mass of the mud base 0.5% flavor protease was hydrolyzed for 2 hours, and the hydrolysis temperature was kept at 40°C; after hydrolysis, the temperature was raised to 85°C, and kept for 30 minutes to kill the enzyme; the temperature was lowered and kept at 40°C, and fermented for 5 days to obtain shrimp paste;

[0028] 2) Preparation of the main ingredients of the dipping sauce: mix and ...

Embodiment 2

[0040] A processing method for dipping crayfish stored at room temperature, comprising the following steps:

[0041] 1) Preparation of shrimp paste: clean the fresh and live crayfish, remove the inedible parts such as shrimp head, shrimp gills, gut, etc., and the remaining shrimp body is successively processed into a mud-like base material by a pulverizer and a bone mud mill;

[0042] To the mud base, add 28% of the mass of the mud base, and mix evenly; then add 1.5% of the mass of the mud base to hydrolyze with neutral protease for 3 hours, and keep the hydrolysis temperature at 45°C; then add the mass of the mud base 0.8% flavor protease was hydrolyzed for 3 hours, and the hydrolysis temperature was kept at 45°C; after hydrolysis, the temperature was raised to 90°C, and kept for 35 minutes to kill the enzyme; the temperature was lowered and kept at 45°C, and fermented for 6 days to obtain shrimp paste;

[0043] 2) Preparation of the main ingredients of the dipping sauce: mix...

Embodiment 3

[0055] A processing method for dipping crayfish stored at room temperature, comprising the following steps:

[0056] 1) Preparation of shrimp paste: clean the fresh and live crayfish, remove the inedible parts such as shrimp head, shrimp gills, gut, etc., and the remaining shrimp body is successively processed into a mud-like base material by a pulverizer and a bone mud mill;

[0057] To the mud base, add 30% of the mass of mud base salt, and mix evenly; then add 2% of the mud base mass to hydrolyze with neutral protease for 4 hours, and keep the hydrolysis temperature at 50°C; then add the mud base mass 1% flavored protease was hydrolyzed for 4 hours, and the hydrolysis temperature was kept at 50°C; after hydrolysis, the temperature was raised to 95°C, and the enzyme was kept for 40 minutes; the temperature was lowered and kept at 50°C, and fermented for 7 days to obtain shrimp paste;

[0058] 2) Preparation of the main ingredients of the dipping ingredients: mix and prepare ...

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Abstract

The invention belongs to the field of dipping sauce. The invention relates to a processing method of a normal-temperature stored crayfish dipping sauce. The processing method is characterized by comprising the following steps: 1) preparing a crayfish sauce; (2) preparing a dipping sauce main material; (3) preparing condiment sauce ingredients; (4) preparing a crayfish dipping material: preparing a mixed material from the following raw materials in percentage by mass: 70-80% of dipping material main materials and 20-30% of dipping material auxiliary materials; adding sugar accounting for 2-4% of the mass of the mixture, oyster sauce accounting for 1-2% of the mass of the mixture, shrimp paste accounting for 3-5% of the mass of the mixture, monosodium glutamate accounting for 0.1-0.3% of the mass of the mixture and sodium erythorbate accounting for 0.1-0.3% of the mass of the mixture, and mixing to obtain a crayfish dipping sauce; (5) homogenizing the obtained crayfish dipping sauce by a homogenizer for 5-10 minutes, and filtering to obtain filtrate; and sterilizing the filtrate by using a high-energy linear electron accelerator under the conditions that the irradiation dose is 3-5kGy and the irradiation temperature is 4-10 DEG C to obtain the normal-temperature stored crayfish dipping sauce, and the shelf life of the normal-temperature stored crayfish dipping sauce is more than 6 months under the normal-temperature condition. The dipping sauce processed by the method has the characteristics of rich flavor, bright color and luster and good fluidity.

Description

technical field [0001] The invention belongs to the field of dipping materials, and in particular relates to a processing method of crayfish dipping materials. Background technique [0002] Freshwater crayfish, also known as Procambarus clarkii, is an important freshwater aquaculture resource in my country. In recent years, the area and output of crayfish farming have continued to grow rapidly, and my country has become the world's largest producer of crayfish. The crayfish industry chain is mainly divided into the primary, secondary, and tertiary industries of farming, processing, and catering. Among them, the tertiary industry, which is dominated by catering services, is growing rapidly and is favored by domestic consumers, especially the younger generation. Consumer groups have expanded, time has been extended, and varieties have increased. , the catering consumption market is showing explosive growth. [0003] Crayfish have a large head and chest cavity and a hard cara...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/00A23L17/40A23L27/00A23L27/10A23L33/105
CPCA23L27/60A23L17/40A23L17/65A23L27/10A23L33/105A23L27/00A23V2002/00A23V2250/21
Inventor 李新熊光权乔宇汪兰石柳吴文锦丁安子
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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