CN103340388B - 一种大虾调味酱的加工方法 - Google Patents
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Abstract
本发明公开了一种大虾调味酱的加工方法,按以下步骤制作:选取优质大虾,去杂、洗净、沥水备用;配制调味品备用;准备5℃-10℃的冷水备用;在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-6.0,将水烧开,把适量大虾放入沸水中煮沸,捞出沥水,将其放入前述冷水中快速冷却,捞出沥水;将冷却、沥水后的大虾进行粉碎,粉碎过程中按比例徐徐加入配制的调味品;将粉碎后的酱品在常温下罐存23—25小时,其间至少上下搅拌2次,即为成品。本发明的大虾调味酱为全虾制品,味道鲜美、营养丰富、制作工艺简单,是一种营养价值较高的调味食品。
Description
技术领域
本发明属于大虾深加工技术领域,具体地说,是一种大虾调味酱的加工方法。
背景技术
目前,虾酱品种繁多,有传统的农家虾酱,也有工厂化生产的虾酱,但这些虾酱多是高盐常温常年发酵或经人工升温多天发酵后高温熬煮,再经高温高压灭菌所得,其原料多以毛虾、糠虾、小杂虾或鱼的下脚料添加酶解液和糊化的淀粉制成,有的是在调味酱中加入咸鱼汁、海贝汁和骨头汁调制,很少以整虾为原料,并且现有的虾酱的生产周期长,需要经高温、高压、发酵等工序,工艺复杂,而且虾酱的鲜度和香度不理想,并且虾酱含盐量高,传统虾酱一般含盐≥25%,营养价值低,难以满足人们对口味、营养不断提升的要求。
发明内容
本发明要解决的技术问题是提供一种味道鲜美、营养丰富、制作工艺简单的大虾调味酱的加工方法。
为解决上述技术问题,本发明包括以下步骤:
a、选取优质大虾,去杂、洗净、沥水备用;
b、配制调味品备用;
c、准备5℃-10℃的冷水备用;
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-6.0,将水烧开,把适量大虾放入沸水中煮沸,捞出沥水,将其放入前述冷水中快速冷却,捞出沥水;
e、将冷却、沥水后的大虾进行粉碎,粉碎过程中按比例徐徐加入配制的调味品;
f、将粉碎后的酱品在常温下罐存23—25小时,其间至少上下搅拌2次,即为成品。
d步骤中所述的煮沸时间为0.5—1.5分钟;所述的快速冷却时间为4.5—5.5分钟。
所述的大虾在冷却、沥水后,摘除其胃囊及挑除肠腺。
所述的调味品是由精制盐、白砂糖、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、柠檬酸0.04—0.1份、味精0.04—0.1份。
或所述的调味品是由精制盐、木糖醇、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、木糖醇0.2—2份、柠檬酸0.04—0.1份、味精0.04—0.1份。
或所述的调味品是由精制盐、白砂糖、辣椒酱、植物油、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、辣椒酱3—5份、植物油3—6份、柠檬酸0.04—0.1份、味精0.04—0.1份。
所述的大虾为中国对虾、日本对虾、南美白对虾中的一种。
本发明具有以下积极效果:
1.营养丰富,本发明所用原料大虾肉质细嫩,味道鲜美,蛋白质含量高,而脂肪含量极低,并含有大量微量元素和人体必须的氨基酸。虾壳中含有17%的甲壳质及多种人体必须成分。大虾酱作为一种新型的即食类食品添加剂和调味品,其中的蛋白质、脂类、可溶性含氮化合物和虾青素等均可供各类人群食用,是一种营养价值较高的疗效食品。
2.食疗作用,中医认为,大虾性温湿、味甘咸、入肾、 脾经;虾体有补肾壮阳、通乳抗毒、养血固精、化瘀解毒、通络止痛、开胃化痰等功效,适宜于肾衰阳痿、遗精早泄、乳汁不通、筋骨疼痛、全身瘙痒、皮肤溃疡、身体虚弱和神经衰弱等人群食用;虾体中还含有丰富的钙、钾、镁、磷等矿物质及维生素A、氨茶碱等成分,且肉质松软易消化,为老年人食用的营养佳品,对健康大有裨益。镁对心血管***有很好地保护作用,它可减少血液中胆固醇含量,防止动脉硬化,同时能扩张冠状动脉,有利于预防高血压及心肌梗化。磷、钙对小儿、孕妇尤有补益功效,特别是预防缺钙所致的骨质疏松症。虾青素和虾壳质可治疗神经衰弱、植物神经功能紊乱等症。
3.与传统加工工艺相比,本发明的加工方法简便,效率高、时间短。首先是灭菌时间短,只需要煮沸1分钟左右;其次,大虾在弱酸性沸水中煮沸,捞出沥水后快速冷却,由于冷却温差大、时间短,使大虾中的细菌和蛋白酶结构***崩溃,杀菌灭酶彻底,还可以使虾壳脆化,方便粉碎加工,并且入味好,而适度酸质并不影响虾酱的风味和营养作用,并具有改善其制品风味,增进抗氧化作用,防止食品酸败,且能阻止氧化或褐变反应、稳定颜色、降低浊度、增强酱品的凝胶特性。本发明摈弃传统的虾酱采用高压、高温的加工方法,整体加工工艺简单,生产时间短、效率高。大虾酱制品采用全虾加工,原料利用率高,虾头、虾壳的营养与虾肉结合互补,食补功能强。
具体实施方式
实施例1
本实施例的大虾调味酱的加工方法,经以下步骤加工而成:
a、选取优质大虾,去杂、洗净、沥水备用,大虾为中国对虾、日本对虾、南美白对虾中的一种。
b、配制调味品备用;该调味品是由精制盐、白砂糖、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、柠檬酸0.04—0.1份、味精0.04—0.1份,混合均匀后备用。
c、准备5℃-10℃的冷水备用。该冷水可以是凉开水或纯净水,也可以在冷却容器内加入自来水,向冷却容器内的自来水添加碎冰块,调节水温至5℃-10℃(下同)。
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-5.0,使水质呈弱酸性,将水烧开,把适量大虾放入沸水中煮沸0.5分钟,捞出沥水,将其放入前述冷水中快速冷却5分钟,捞出沥水,摘除大虾的胃囊及挑除肠腺。
e、将冷却、沥水后的大虾进行粉碎,粉碎过程中按比例徐徐加入配制的调味品。粉碎时用绞肉机或干湿粉碎机,先粗粉碎后细粉碎各一遍,粗粉碎时徐徐加入所需配料(下同)。
f、将粉碎后的酱品在常温下罐存23小时,其间至少上下搅拌2次,即为成品。将成品大虾酱罐装密封,冰温0℃左右贮存,保质期12个月;低温10℃左右贮存,保质期6个月。
本加工工艺生产的大虾调味酱为全虾制品,颜色呈橙红色,具有合乎要求的质地和风味特征,鲜美浓郁,不腥不腻,营养丰富,含盐量低,可适宜沿海及内陆各类人群直接食用和烹制调味与火锅汤料的添加。大虾调味酱的理化指标:蛋白≥18%、脂≤0.6%、盐分≤9.0%。
实施例2
本实施例的大虾调味酱的加工方法,经以下步骤加工而成:
a、选取优质大虾,去杂、洗净、沥水备用,大虾为中国对虾、日本对虾、南美白对虾中的一种。
b、配制调味品备用;该调味品是由精制盐、木糖醇、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、木糖醇0.2—2份、柠檬酸0.04—0.1份、味精0.04—0.1份,混合均匀后备用。本实施例中,用木糖醇替代白砂糖,其制品甜味在人体内不被消化吸收、不产生热量、不使血糖升高、不增加胆固醇,在人体内代谢与胰岛素无关。该制品适合肥胖症、高血糖和糖尿病人群食用。
c、准备5℃-10℃的冷水备用。
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为5.0-5.5,使水质呈弱酸性,将水烧开,把适量大虾放入沸水中煮沸1分钟,捞出沥水,将其放入前述冷水中快速冷却4.5分钟,捞出沥水,摘除大虾的胃囊及挑除肠腺。
e、将冷却、沥水后的大虾进行粉碎,粉碎过程中按比例徐徐加入配制的调味品。
f、将粉碎后的酱品在常温下罐存25小时,其间至少上下搅拌2次,即为成品。将成品大虾酱罐装密封,冰温0℃左右贮存,保质期12个月;低温10℃左右贮存,保质期6个月。
本加工工艺生产的大虾调味酱为全虾制品,颜色呈橙红色,具有合乎要求的质地和风味特征,鲜美浓郁,不腥不腻,营养丰富,可适宜沿海及内陆各类人群直接食用和烹制调味与火锅汤料的添加。大虾调味酱的理化指标:蛋白≥18%、脂≤0.6%、盐分≤9.0%。低盐、低糖,适合肥胖症、高血糖和糖尿病人群食用。
实施例3
本实施例的大虾调味酱的加工方法,经以下步骤加工而成:
a、选取优质大虾,去杂、洗净、沥水备用,大虾为中国对虾、日本对虾、南美白对虾中的一种。
b、配制调味品备用;该调味品是由精制盐、白砂糖、辣椒酱、植物油、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、辣椒酱3—5份、植物油3—6份、柠檬酸0.04—0.1份、味精0.04—0.1份,混合均匀后备用。
c、准备5℃-10℃的冷水备用。
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为5.5-6.0,使水质呈弱酸性,将水烧开,把适量大虾放入沸水中煮沸1.5分钟,捞出沥水,将其放入前述冷水中快速冷却5.5分钟,捞出沥水,摘除大虾的胃囊及挑除肠腺。
e、将冷却、沥水后的大虾进行粉碎,粉碎过程中按比例徐徐加入配制的调味品。
f、将粉碎后的酱品在常温下罐存24小时,其间至少上下搅拌2次,即为成品。将成品大虾酱罐装密封,冰温0℃左右贮存,保质期12个月;低温10℃左右贮存,保质期6个月。
本施例中的调味品为香辣型,该香辣型调味品其配方量的辣椒酱和植物油按以下方法制作:挑选鲜红的辣椒洗净、沥水,经粉碎或斩拌成酱,将植物油烧熟后停火,加入辣椒酱翻炒至浓香辣味,加入大虾酱中搅拌均匀即可食用。
本加工工艺生产的大虾调味酱为全虾制品,颜色呈橙红色,具有合乎要求的质地和风味特征,鲜美浓郁,不腥不腻,营养丰富,含盐量低,可适宜沿海及内陆各类人群直接食用和烹制调味与火锅汤料的添加,也可作为朝韩低温乳酸发酵泡菜的配料使用。大虾调味酱的理化指标:蛋白≥18%、脂≤0.6%、盐分≤9.0% 。
Claims (6)
1.一种利用整虾为原料的大虾调味酱的加工方法,其特征是包括以下步骤:
a、选取优质大虾,去杂、洗净、沥水备用;
b、配制调味品备用,所述的调味品是由精制盐、白砂糖、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、柠檬酸0.04—0.1份、味精0.04—0.1份;
c、准备5℃-10℃的冷水备用;
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-6.0,将水烧开,把适量大虾放入沸水中煮沸,捞出沥水,将其放入前述冷水中快速冷却,捞出沥水;所述的煮沸时间为0.5—1.5分钟,所述的快速冷却时间为4.5—5.5分钟;
e、将冷却、沥水后的大虾摘除其胃囊及挑除肠腺进行粉碎,粉碎过程中按比例徐徐加入配制的调味品;
f、将粉碎后的酱品在常温下罐存23—25小时,其间至少上下搅拌2次,即为含盐量低的大虾调味酱成品,成品含盐量≤9.0%。
2.根据权利要求1所述的利用整虾为原料的大虾调味酱的加工方法,其特征是所述的大虾为中国对虾、日本对虾、南美白对虾中的一种。
3.一种利用整虾为原料的大虾调味酱的加工方法,其特征是包括以下步骤:
a、选取优质大虾,去杂、洗净、沥水备用;
b、配制调味品备用,所述的调味品是由精制盐、木糖醇、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、木糖醇0.2—2份、柠檬酸0.04—0.1份、味精0.04—0.1份;
c、准备5℃-10℃的冷水备用;
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-6.0,将水烧开,把适量大虾放入沸水中煮沸,捞出沥水,将其放入前述冷水中快速冷却,捞出沥水;所述的煮沸时间为0.5—1.5分钟,所述的快速冷却时间为4.5—5.5分钟;
e、将冷却、沥水后的大虾摘除其胃囊及挑除肠腺进行粉碎,粉碎过程中按比例徐徐加入配制的调味品;
f、将粉碎后的酱品在常温下罐存23—25小时,其间至少上下搅拌2次,即为含盐量低的大虾调味酱成品,成品含盐量≤9.0%。
4.根据权利要求3所述的利用整虾为原料的大虾调味酱的加工方法,其特征是所述的大虾为中国对虾、日本对虾、南美白对虾中的一种。
5.一种利用整虾为原料的大虾调味酱的加工方法,其特征是包括以下步骤:
a、选取优质大虾,去杂、洗净、沥水备用;
b、配制调味品备用,所述的调味品是由精制盐、白砂糖、辣椒酱、植物油、柠檬酸、味精自行配制的调味品,各配料的配比为每60—80份大虾加精制盐4—6份、白砂糖1—3份、辣椒酱3—5份、植物油3—6份、柠檬酸0.04—0.1份、味精0.04—0.1份;
c、准备5℃-10℃的冷水备用;
d、在加热容器内加入自来水,向容器内的自来水中添加柠檬酸,调节至PH值为4.6-6.0,将水烧开,把适量大虾放入沸水中煮沸,捞出沥水,将其放入前述冷水中快速冷却,捞出沥水;所述的煮沸时间为0.5—1.5分钟,所述的快速冷却时间为4.5—5.5分钟;
e、将冷却、沥水后的大虾摘除其胃囊及挑除肠腺进行粉碎,粉碎过程中按比例徐徐加入配制的调味品;
f、将粉碎后的酱品在常温下罐存23—25小时,其间至少上下搅拌2次,即为含盐量低的大虾调味酱成品,成品含盐量≤9.0%。
6.根据权利要求5所述的利用整虾为原料的大虾调味酱的加工方法,其特征是所述的大虾为中国对虾、日本对虾、南美白对虾中的一种。
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- 2014-05-30 WO PCT/CN2014/078877 patent/WO2014206176A1/zh active Application Filing
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CN101773259A (zh) * | 2010-03-17 | 2010-07-14 | 常熟理工学院 | 即食软包装南美白对虾的加工方法 |
CN102461877A (zh) * | 2010-11-08 | 2012-05-23 | 重庆市黔江区黔双科技有限公司 | 虾酱 |
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KR20150139574A (ko) | 2015-12-11 |
CN103340388A (zh) | 2013-10-09 |
JP2016518854A (ja) | 2016-06-30 |
WO2014206176A1 (zh) | 2014-12-31 |
RU2615468C1 (ru) | 2017-04-04 |
JP6125097B2 (ja) | 2017-05-10 |
KR101813091B1 (ko) | 2017-12-28 |
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