CN103340388B - Prawn sauce processing method - Google Patents

Prawn sauce processing method Download PDF

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Publication number
CN103340388B
CN103340388B CN201310253443.7A CN201310253443A CN103340388B CN 103340388 B CN103340388 B CN 103340388B CN 201310253443 A CN201310253443 A CN 201310253443A CN 103340388 B CN103340388 B CN 103340388B
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China
Prior art keywords
prawn
flavouring
water
parts
citric acid
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Expired - Fee Related
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CN201310253443.7A
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Chinese (zh)
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CN103340388A (en
Inventor
张晓彦
袁勇
曲卫光
王成业
袁荫芝
王滨亭
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LONGWEI INDUSTRIAL Co Ltd
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LONGWEI INDUSTRIAL Co Ltd
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Priority to CN201310253443.7A priority Critical patent/CN103340388B/en
Publication of CN103340388A publication Critical patent/CN103340388A/en
Priority to PCT/CN2014/078877 priority patent/WO2014206176A1/en
Priority to JP2016514271A priority patent/JP6125097B2/en
Priority to KR1020157031538A priority patent/KR101813091B1/en
Priority to RU2015141797A priority patent/RU2615468C1/en
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Publication of CN103340388B publication Critical patent/CN103340388B/en
Expired - Fee Related legal-status Critical Current
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
    • A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a prawn sauce processing method, which comprises the following steps of: selecting high-quality prawns, removing impurities, cleaning the prawns, and leaching for later use; preparing seasonings for later use; preparing cold water at 5 DEG C to 10 DEG C for later use; adding tap water in a heating container, adding citric acid into the tap water in the container to adjust the PH value to be 4.6-6.0, boiling the tap water, boiling a proper quantity of prawns in the boiling water, leaching after the prawns are taken out of the container, rapidly cooling the prawns in the cold water, and leaching water after the cooled prawns are taken out of the cold water; crashing the cooled and leached prawns, and adding the prepared seasonings slowly and proportionally during the crashing process; and tinning the crashed sauce at normal temperature for 23-25 hours, and stirring vertically for at least two times during the tinning process, thus acquiring the finished product. The prawn sauce is a full prawn product, is delicious in taste, full of nutrition and simple in preparation technology, and is flavoring food with high nutritive value.

Description

A kind of processing method of large lobster flavoring paste
Technical field
The invention belongs to prawn deep process technology field, specifically, is a kind of processing method of large lobster flavoring paste.
Background technology
At present, shrimp paste is various in style, there is traditional farmers''s shrimp paste, also the shrimp paste that has batch production to produce, but mostly these shrimp paste are the fermentation throughout the year of high salt normal temperature or high temperature infusion after the artificial fermentation in many days that heats up, again through autoclave sterilization gained, its raw material is mainly with shrimp, oppossum shrimp, the leftover bits and pieces of small shrimps or fish adds the starch of enzymolysis liquid and gelatinization and makes, have plenty of and in tartar sauce, add cured fish juice, sea cowry juice and the modulation of bone juice, seldom taking whole shrimp as raw material, and the production cycle of existing shrimp paste is long, need to be through high temperature, high pressure, the operations such as fermentation, complex process, and the freshness of shrimp paste and fragrant degree undesirable, and shrimp paste salt content is high, general saliferous >=25% of tradition shrimp paste, be of low nutritive value, being difficult to meet people suits one's taste, the requirement that nutrition constantly promotes.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of delicious flavour, nutritious, the simple processing method of lobster flavoring paste greatly of manufacture craft.
For solving the problems of the technologies described above, the present invention includes following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use;
B, preparation flavouring for subsequent use;
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use;
D, in heating container, add running water, in the running water in container, add citric acid, be adjusted to pH value and be 4.6-6.0, water is boiled, appropriate prawn is put into boiling water and boil, pull draining out, put it in aforementioned cold water coolingly fast, pull draining out;
E, the prawn after cooling, draining is pulverized, in crushing process, slowly add in proportion the flavouring of preparation;
F, by pulverize after sauce product at normal temperatures tank deposit 23-25 hours, stir at least up and down therebetween 2 times, be finished product.
Boiling time described in d step is 0.5-1.5 minutes; Be 4.5-5.5 minutes described quick cool time.
Described prawn, after cooling, draining, is extractd its gastric pouch and chooses except enteraden.
Described flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, citric acid, monosodium glutamate, and the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate.
Or described flavouring is the flavouring of being prepared voluntarily by purified salt, xylitol, citric acid, monosodium glutamate, the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 0.2-2 parts of xylitols, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate.
Or described flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, thick chilli sauce, vegetable oil, citric acid, monosodium glutamate, the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 3-5 parts of thick chilli sauce, 3-6 parts of vegetable oil, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate.
Described prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
The present invention has following good effect:
1. nutritious, the raw materials used prawn fine and tender taste of the present invention, delicious flavour, protein content is high, and fat content is extremely low, and contain Macro and microelements and the necessary amino acid of human body.In shrimp shell, contain 17% chitin and multiple human body essential component.Large shrimp paste is as a kind of novel instant based food additive and flavouring, and protein, lipid, solubility nitrogen-containing compound and astaxanthin etc. wherein all can be edible for all kinds of crowds, is the remedy diet that a kind of nutritive value is higher.
2. dietary function, the traditional Chinese medical science thinks, prawn wet, sweet-salty warm in nature, enters kidney, the spleen channel; Shrimp body has that tonifying kidney and strengthening yang, logical breast are antitoxin, the controlling nocturnal emission with astringent drugs that nourishes blood, dissolving blood stasis and detoxication, the effect such as reduce phlegm of removing obstruction in channels to relieve pain, whet the appetite, and is suitable for the crowds such as renal failure impotence, seminal emission premature ejaculation, alactation, arthralgia and myalgia, whole body itch, skin ulcer, in poor health and neurasthenia edible; In shrimp body, also contain the compositions such as the mineral matters such as abundant calcium, potassium, magnesium, phosphorus and vitamin A, aminophylline, and meat is soft easy to digest, is the nutrient excellent product of designed for old people, of great advantage to health.Magnesium has protective effect well to cardiovascular system, and it can reduce Blood Cholesterol content, prevents artery sclerosis, and energy coronary artery dilator is simultaneously conducive to preventing hypertension and cardiac muscle stalkization.Phosphorus, calcium have help effect especially to children's, pregnant woman, particularly prevent the osteoporosis due to calcium deficiency.Astaxanthin and shrimp chitin can be treated the disease such as neurasthenia, vegetative nerve functional disturbance.
3. compared with conventional machining process, simple and convenient processing method of the present invention, efficiency is high, the time is short.First be that sterilization time is short, only need to boil about 1 minute; Secondly, prawn is boiled in faintly acid boiling water, pull out after draining cooling fast, because cooling range is large, the time is short, make bacterium and protease structure clash collapse in prawn, sterilising and enzyme inactivating is thorough, can also make the embrittlement of shrimp shell, convenient pulverizing processed, and tasty good, and appropriate sour matter does not affect local flavor and the trophism of shrimp paste, and have and improve its goods local flavor, promote antioxidation, prevent that food from becoming sour, and can stop oxidation or browning reaction, stable color, reduction turbidity, strengthen the gel characteristic of sauce product.The present invention abandons traditional shrimp paste employing high pressure, the processing method of high temperature, and integral processing is simple, and the production time is short, efficiency is high.Prawn jam product adopts the processing of full shrimp, and raw material availability is high, and complementation is combined in the nutrition of shrimp head, shrimp shell with shrimp, and tonic function is strong.
Detailed description of the invention
Embodiment 1
The processing method of the large lobster flavoring paste of the present embodiment, processes through following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use, prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
B, preparation flavouring for subsequent use; This flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, citric acid, monosodium glutamate, the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate, mixes rear for subsequent use.
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use.This cold water can be cold water or pure water, also can in cooled containers, add running water, and the running water in cooled containers adds rubble ice, regulates water temperature to 5 DEG C-10 DEG C (lower same).
D, in heating container, add running water, in the running water in container, add citric acid, being adjusted to pH value is 4.6-5.0, make water quality be faintly acid, water is boiled, appropriate prawn is put into boiling water and boil 0.5 minute, pull draining out, put it in aforementioned cold water cooling 5 minutes fast, pull draining out, extract the gastric pouch of prawn and choose except enteraden.
E, the prawn after cooling, draining is pulverized, in crushing process, slowly add in proportion the flavouring of preparation.When pulverizing, with meat grinder or dry wet crushing mill, broken each one time of fine powder after first coarse crushing, adds required batching (lower same) slowly when coarse crushing.
F, by pulverize after sauce product at normal temperatures tank deposit 23 hours, stir at least up and down therebetween 2 times, be finished product.By large finished product shrimp paste canning sealing, about 0 DEG C storage of ice temperature, 12 months shelf-lifves; About 10 DEG C storages of low temperature, 6 months shelf-lifves.
The large lobster flavoring paste that this processing technology is produced is full prawn product, and it is orange red that color is, and has the quality and the flavor characteristic that meet the requirements, delicious strong, raw meat is not oiliness, nutritious, salt content is low, can the suitable coastal and direct interpolation that eats and cook seasoning and soup for chafing dish of all kinds of crowds in inland.The physical and chemical index of large lobster flavoring paste: albumen >=18%, fat≤0.6%, salinity≤9.0%.
Embodiment 2
The processing method of the large lobster flavoring paste of the present embodiment, processes through following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use, prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
B, preparation flavouring for subsequent use; This flavouring is the flavouring of being prepared voluntarily by purified salt, xylitol, citric acid, monosodium glutamate, the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 0.2-2 parts of xylitols, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate, mixes rear for subsequent use.In the present embodiment, substitute white granulated sugar with xylitol, the not digested absorption in human body of its goods sweet taste, do not produce heat, do not make blood sugar raise, not increase cholesterol, have nothing to do with insulin human body metabolism.It is edible that these goods are applicable to obesity, hyperglycaemia and diabetic population.
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use.
D, in heating container, add running water, in the running water in container, add citric acid, being adjusted to pH value is 5.0-5.5, make water quality be faintly acid, water is boiled, appropriate prawn is put into boiling water and boil 1 minute, pull draining out, put it in aforementioned cold water cooling 4.5 minutes fast, pull draining out, extract the gastric pouch of prawn and choose except enteraden.
E, the prawn after cooling, draining is pulverized, in crushing process, slowly add in proportion the flavouring of preparation.
F, by pulverize after sauce product at normal temperatures tank deposit 25 hours, stir at least up and down therebetween 2 times, be finished product.By large finished product shrimp paste canning sealing, about 0 DEG C storage of ice temperature, 12 months shelf-lifves; About 10 DEG C storages of low temperature, 6 months shelf-lifves.
The large lobster flavoring paste that this processing technology is produced is full prawn product, and it is orange red that color is, and has the quality and the flavor characteristic that meet the requirements, delicious strong, raw meat is not oiliness, nutritious, can the suitable coastal and direct interpolation that eats and cook seasoning and soup for chafing dish of all kinds of crowds in inland.The physical and chemical index of large lobster flavoring paste: albumen >=18%, fat≤0.6%, salinity≤9.0%.Less salt, low sugar, be applicable to obesity, hyperglycaemia and diabetic population edible.
Embodiment 3
The processing method of the large lobster flavoring paste of the present embodiment, processes through following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use, prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
B, preparation flavouring for subsequent use; This flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, thick chilli sauce, vegetable oil, citric acid, monosodium glutamate, the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 3-5 parts of thick chilli sauce, 3-6 parts of vegetable oil, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate, mixes rear for subsequent use.
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use.
D, in heating container, add running water, in the running water in container, add citric acid, being adjusted to pH value is 5.5-6.0, make water quality be faintly acid, water is boiled, appropriate prawn is put into boiling water and boil 1.5 minutes, pull draining out, put it in aforementioned cold water cooling 5.5 minutes fast, pull draining out, extract the gastric pouch of prawn and choose except enteraden.
E, the prawn after cooling, draining is pulverized, in crushing process, slowly add in proportion the flavouring of preparation.
F, by pulverize after sauce product at normal temperatures tank deposit 24 hours, stir at least up and down therebetween 2 times, be finished product.By large finished product shrimp paste canning sealing, about 0 DEG C storage of ice temperature, 12 months shelf-lifves; About 10 DEG C storages of low temperature, 6 months shelf-lifves.
Originally the flavouring of executing in example is spice type; thick chilli sauce and the vegetable oil of this its formula ratio of spice type flavouring are made by the following method: select scarlet capsicum clean, draining; mix sauce through pulverizing or cutting; vegetable oil is cooked to rear truce; add thick chilli sauce to stir-fry to giving off a strong fragrance pungent, add that in large shrimp paste, to stir be edible.
The large lobster flavoring paste that this processing technology is produced is full prawn product, it is orange red that color is, there is the quality and the flavor characteristic that meet the requirements, delicious strong, raw meat is not oiliness, nutritious, and salt content is low, can be suitable coastal and all kinds of crowds in inland directly edible and cook the interpolation of seasoning and soup for chafing dish, also can be used as the batching use of Korean-S. Korean low temperature lactic fermentation pickles.The physical and chemical index of large lobster flavoring paste: albumen >=18%, fat≤0.6%, salinity≤9.0%.

Claims (6)

1. a processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material, is characterized in that comprising the following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use;
B, preparation flavouring for subsequent use, described flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, citric acid, monosodium glutamate, and the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate;
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use;
D, in heating container, add running water, in the running water in container, add citric acid, be adjusted to pH value and be 4.6-6.0, water is boiled, appropriate prawn is put into boiling water and boil, pull draining out, put it in aforementioned cold water coolingly fast, pull draining out; Described boiling time is 0.5-1.5 minutes, and be 4.5-5.5 minutes described quick cool time;
E, the prawn after cooling, draining extractd to its gastric pouch and chooses except enteraden and pulverize, in crushing process, slowly adding in proportion the flavouring of preparation;
F, by pulverize after sauce product at normal temperatures tank deposit 23-25 hours, stir at least up and down therebetween 2 times, be the large lobster flavoring paste finished product that salt content is low, finished product salt content≤9.0%.
2. the processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material according to claim 1, is characterized in that described prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
3. a processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material, is characterized in that comprising the following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use;
B, preparation flavouring for subsequent use, described flavouring is the flavouring of being prepared voluntarily by purified salt, xylitol, citric acid, monosodium glutamate, and the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 0.2-2 parts of xylitols, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate;
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use;
D, in heating container, add running water, in the running water in container, add citric acid, be adjusted to pH value and be 4.6-6.0, water is boiled, appropriate prawn is put into boiling water and boil, pull draining out, put it in aforementioned cold water coolingly fast, pull draining out; Described boiling time is 0.5-1.5 minutes, and be 4.5-5.5 minutes described quick cool time;
E, the prawn after cooling, draining extractd to its gastric pouch and chooses except enteraden and pulverize, in crushing process, slowly adding in proportion the flavouring of preparation;
F, by pulverize after sauce product at normal temperatures tank deposit 23-25 hours, stir at least up and down therebetween 2 times, be the large lobster flavoring paste finished product that salt content is low, finished product salt content≤9.0%.
4. the processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material according to claim 3, is characterized in that described prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
5. a processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material, is characterized in that comprising the following steps:
A, choose high-quality prawn, impurity elimination, clean, draining is for subsequent use;
B, preparation flavouring for subsequent use, described flavouring is the flavouring of being prepared voluntarily by purified salt, white granulated sugar, thick chilli sauce, vegetable oil, citric acid, monosodium glutamate, and the proportioning of each batching is that every 60-80 parts of prawns add 4-6 parts of purified salts, 1-3 parts of white granulated sugars, 3-5 parts of thick chilli sauce, 3-6 parts of vegetable oil, 0.04-0.1 part of citric acid, 0.04-0.1 part of monosodium glutamate;
C, to prepare the cold water of 5 DEG C-10 DEG C for subsequent use;
D, in heating container, add running water, in the running water in container, add citric acid, be adjusted to pH value and be 4.6-6.0, water is boiled, appropriate prawn is put into boiling water and boil, pull draining out, put it in aforementioned cold water coolingly fast, pull draining out; Described boiling time is 0.5-1.5 minutes, and be 4.5-5.5 minutes described quick cool time;
E, the prawn after cooling, draining extractd to its gastric pouch and chooses except enteraden and pulverize, in crushing process, slowly adding in proportion the flavouring of preparation;
F, by pulverize after sauce product at normal temperatures tank deposit 23-25 hours, stir at least up and down therebetween 2 times, be the large lobster flavoring paste finished product that salt content is low, finished product salt content≤9.0%.
6. the processing method of utilizing the large lobster flavoring paste that whole shrimp is raw material according to claim 5, is characterized in that described prawn is the one in Chinese prawn, japonicus, Penaeus Vannmei.
CN201310253443.7A 2013-06-25 2013-06-25 Prawn sauce processing method Expired - Fee Related CN103340388B (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CN201310253443.7A CN103340388B (en) 2013-06-25 2013-06-25 Prawn sauce processing method
PCT/CN2014/078877 WO2014206176A1 (en) 2013-06-25 2014-05-30 Method for processing prawn sauce using whole shrimp as raw material
JP2016514271A JP6125097B2 (en) 2013-06-25 2014-05-30 Shrimp sauce processing method using whole shrimp
KR1020157031538A KR101813091B1 (en) 2013-06-25 2014-05-30 Method for processing prawn sauce using whole shrimp as raw material
RU2015141797A RU2615468C1 (en) 2013-06-25 2014-05-30 Method for preparing shrimp sauce using whole shrimp as raw material

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CN201310253443.7A CN103340388B (en) 2013-06-25 2013-06-25 Prawn sauce processing method

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CN103340388A CN103340388A (en) 2013-10-09
CN103340388B true CN103340388B (en) 2014-10-22

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