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Seafood flavouring and its producing method

A production method and seasoning technology, applied in the field of seafood seasoning and its production, can solve problems such as environmental pollution, long production cycle, complex process, etc., and achieve the effects of solving environmental pollution problems, shortening the production cycle, and improving economic benefits

Inactive Publication Date: 2003-04-30
湛江市九洲星生物科技有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most seafood seasonings are produced by traditional fermentation methods, which have a long production cycle and complicated processes, and are not convenient for the deployment of different products, and cannot make good use of waste from seafood processing enterprises, causing a certain degree of damage to the environment. Pollution

Method used

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  • Seafood flavouring and its producing method

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Experimental program
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Effect test

specific Embodiment approach ： Embodiment 1

[0034] The specific implementation method: embodiment one: according to the following production steps:

[0035] ①. Clean the fresh prawn heads and shells, remove other debris, and drain for later use;

[0036] ②. Vacuum fry the drained shrimp heads and shells at an oil temperature of 150-170°C for 2 minutes;

[0037] ③, according to the following formula deployment (%)

[0038] Fresh shrimp head shrimp shell 27.21 IMP 0.02

[0039] Salt 16.41 I+G 0.02

[0040] Chili powder 2.29 Peanut oil 11.66

[0041] Sugar 17.14 Vinegar 1.2

[0042] Garlic 11.43 Onions 2.5

[0043] Ginger 1.14 Bean paste 2.25

[0044] MSG 1.43 Rice wine 0.2

[0045] Sesame oil 0.1 Light soy sauce 5

[0046] ④. The raw materials prepared in the above steps are pulverized once with a pulverizer, and the degree of pulverization is preferably 40 mesh, and then grinded with a grinding wheel for 3 times to obtain a semi-finished product;

[0047] 5., bagging or bottling t...

Embodiment 2

[0049] Steps 1., 2., 3. and 4. are as in Example 1 in the production method to obtain a semi-finished product. After the semi-finished product is dried to a moisture content of 10-15%, it is pulverized to 300 orders to become soup stock, and the finished product is obtained after packaging and sterilization.

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Abstract

A flavouring is prepared from the head and shell of prawn through frying in hot oil, flavouring, pulverizing, grinding, packing and sterilizing. Its advantages are high flavouring effect, short preparing period, and no environmental pollution.

Description

Technical field: [0001] The invention belongs to food seasoning, in particular to a seafood seasoning and a production method thereof. Background technique: [0002] At present, the production of seafood condiments is mostly made by traditional fermentation methods, which have a long production cycle and complicated processes, which are not convenient for the deployment of different products, and cannot make good use of waste from seafood processing enterprises, causing a certain degree of damage to the environment. Pollution. In addition, in order to increase the shelf life of the product, it is necessary to add preservatives therein. Invention content: [0003] The purpose of the present invention is to overcome the deficiencies in the prior art, to provide a method that can shorten the production cycle and facilitate the deployment of different products, and can make full use of waste from seafood processing, without polluting the environment and without using preserva...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L23/10
Inventor 邓尚贵王军佳
Owner 湛江市九洲星生物科技有限责任公司
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