CN103099188A - Seafood sauce - Google Patents
Seafood sauce Download PDFInfo
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- CN103099188A CN103099188A CN2012104596912A CN201210459691A CN103099188A CN 103099188 A CN103099188 A CN 103099188A CN 2012104596912 A CN2012104596912 A CN 2012104596912A CN 201210459691 A CN201210459691 A CN 201210459691A CN 103099188 A CN103099188 A CN 103099188A
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- shrimp
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- seafood
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a seafood sauce, and belongs to the field of food. The seafood sauce is prepared from shrimp head and shrimp bran which are used as raw materials through the process of cleaning, picking, digestion, crushing, soup preparation, stirring and packaging, wherein the weight percentage of the shrimp head and the shrimp bran is 60 to 80 percent. The seafood sauce is prepared by the following steps of: performing heat treatment for 10 minutes in boiling water, and standing; performing acid treatment in an aqueous solution of which the hydrochloric acid concentration is 0.3 to 0.4 percent for 1 hour at normal temperature; performing alkali treatment in an aqueous solution of which the sodium hydroxide concentration is 0.4 percent for 1 hour at normal temperature; rinsing the shrimp head and the shrimp bran by using flowing water, drying and crushing with a crusher; mixing the crushed powder and 20 to 30 weight percent of prepared soup, and packaging. The seafood sauce is prepared from the shrimp head and the shrimp bran which are used as the raw materials and minced meat, so that the meat sauce has the taste of seafood. The prepared sauce is convenient to carry and store under the condition that the original nutrients and the original taste are kept.
Description
Technical field
The present invention relates to a kind of hoisin sauce, it belongs to field of food.
Background technology
The shrimp delicious flavour, cheap, the aquatic products of liking for the coastal masses.Also become now welcome delicacies on hotel, coastal cities dining table.At present, the hoisin sauce abundant species on market mostly is fish and sea cucumber sauce etc., makes a general survey of domestic sauce market, there is no the meat pulp that shrimp head and dried small shrimp are made.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of hoisin sauce, take shrimp head and dried small shrimp as raw material, coordinate minced meat to make, make meat pulp have the taste of seafood.
The technical solution adopted in the present invention shows it is a kind of hoisin sauce, take shrimp head and dried small shrimp as raw material, through cleaning, select, digestion, pulverizing, join soup, stirring, packaging technology and make, the percentage by weight of shrimp head and dried small shrimp is 60%-80%, heat-treat 10 minutes in boiling water, standing; Process at the aqueous acid medium that concentration of hydrochloric acid is 3-4 ‰, temperature is to carry out acid treatment under normal temperature condition 1 hour; Be alkali treatment in 4 ‰ the aqueous solution at naoh concentration again, temperature is to carry out alkali treatment under normal temperature condition 1 hour; With the clean shrimp head of circulating water rinsing and dried small shrimp, drying is pulverized by pulverizer; Comminuted powder mixes joins soup and stirs, and the described soup percentage by weight of joining is 20-30%, encapsulates at last.The described soup of joining is the meat soup that adds flavouring, contains 50% minced meat solid in meat soup.Described flavouring comprises salt, soy sauce and monosodium glutamate.
The invention has the advantages that: shrimp is nutritious; contain abundant magnesium in dried small shrimp; magnesium has important regulating action to cardiomotility; can well protect cardiovascular system; it can reduce Blood Cholesterol content; prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction.Take shrimp head and dried small shrimp as raw material, coordinate minced meat to make, make meat pulp have the taste of seafood.Be made into sauce in the situation that keep former nutritious and taste, be easy to carry and store.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
A kind of hoisin sauce, take shrimp head and dried small shrimp as raw material, through cleaning, select, digestion, pulverizing, join soup, stirring, packaging technology and make, the percentage by weight of shrimp head and dried small shrimp is 60%-80%, heat-treats 10 minutes in boiling water, and is standing; Process at the aqueous acid medium that concentration of hydrochloric acid is 3-4 ‰, temperature is to carry out acid treatment under normal temperature condition 1 hour; Be alkali treatment in 4 ‰ the aqueous solution at naoh concentration again, temperature is to carry out alkali treatment under normal temperature condition 1 hour; With the clean shrimp head of circulating water rinsing and dried small shrimp, drying is pulverized by pulverizer; Comminuted powder mixes joins soup and stirs, and the described soup percentage by weight of joining is 20-30%, encapsulates at last.The described soup of joining is the meat soup that adds flavouring, contains 50% minced meat solid in meat soup.Described flavouring comprises salt, soy sauce and monosodium glutamate.
Shrimp is nutritious, contains abundant magnesium in dried small shrimp, and magnesium has important regulating action to cardiomotility; can well protect cardiovascular system, it can reduce Blood Cholesterol content, prevents artery sclerosis; simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction.Take shrimp head and dried small shrimp as raw material, coordinate minced meat to make, make meat pulp have the taste of seafood.Be made into sauce in the situation that keep former nutritious and taste, be easy to carry and store.
Claims (3)
1. hoisin sauce, take shrimp head and dried small shrimp as raw material, through cleaning, select, digestion, pulverizing, join soup, stirring, packaging technology and make, it is characterized in that: the percentage by weight of shrimp head and dried small shrimp is 60%-80%, heat-treats 10 minutes in boiling water, and is standing; Process at the aqueous acid medium that concentration of hydrochloric acid is 3-4 ‰, temperature is to carry out acid treatment under normal temperature condition 1 hour; Be alkali treatment in 4 ‰ the aqueous solution at naoh concentration again, temperature is to carry out alkali treatment under normal temperature condition 1 hour; With the clean shrimp head of circulating water rinsing and dried small shrimp, drying is pulverized by pulverizer; Comminuted powder mixes joins soup and stirs, and the described soup percentage by weight of joining is 20-30%, encapsulates at last.
2. a kind of hoisin sauce according to claim 1, it is characterized in that: the described soup of joining is the meat soup that adds flavouring, contains 50% minced meat solid in meat soup.
3. a kind of hoisin sauce according to claim 2, it is characterized in that: described flavouring comprises salt, soy sauce and monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104596912A CN103099188A (en) | 2012-11-15 | 2012-11-15 | Seafood sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104596912A CN103099188A (en) | 2012-11-15 | 2012-11-15 | Seafood sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099188A true CN103099188A (en) | 2013-05-15 |
Family
ID=48307644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104596912A Pending CN103099188A (en) | 2012-11-15 | 2012-11-15 | Seafood sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN103099188A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340388A (en) * | 2013-06-25 | 2013-10-09 | 山东潍坊龙威实业有限公司 | Prawn sauce processing method |
| CN104222951A (en) * | 2014-09-30 | 2014-12-24 | 浙江绿海制盐有限责任公司 | Semisolid dried small shrimp sauce seasoning and production method thereof |
| CN104643027A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Small hoisin sauce and preparation method thereof |
-
2012
- 2012-11-15 CN CN2012104596912A patent/CN103099188A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340388A (en) * | 2013-06-25 | 2013-10-09 | 山东潍坊龙威实业有限公司 | Prawn sauce processing method |
| WO2014206176A1 (en) * | 2013-06-25 | 2014-12-31 | 山东潍坊龙威实业有限公司 | Method for processing prawn sauce using whole shrimp as raw material |
| KR101813091B1 (en) | 2013-06-25 | 2017-12-28 | 산둥 웨이팡 룽웨이 인더스트리얼 컴퍼니 리미티드 | Method for processing prawn sauce using whole shrimp as raw material |
| CN104222951A (en) * | 2014-09-30 | 2014-12-24 | 浙江绿海制盐有限责任公司 | Semisolid dried small shrimp sauce seasoning and production method thereof |
| CN104643027A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Small hoisin sauce and preparation method thereof |
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| C06 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |