CN105410749A - Canned shrimp paste and preparation method thereof - Google Patents
Canned shrimp paste and preparation method thereof Download PDFInfo
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- CN105410749A CN105410749A CN201510811584.5A CN201510811584A CN105410749A CN 105410749 A CN105410749 A CN 105410749A CN 201510811584 A CN201510811584 A CN 201510811584A CN 105410749 A CN105410749 A CN 105410749A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 16
- 240000006677 Vicia faba Species 0.000 claims abstract description 16
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 16
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241001284241 Metapenaeus bennettae Species 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- HKVAGGQESSDYDU-UHFFFAOYSA-N 15-ethylidene-13-methyl-19-oxa-3,13-diazapentacyclo[14.3.1.02,10.04,9.012,17]icosa-2(10),4,6,8-tetraene Chemical compound C12COC3CC1C(=CC)CN(C)C2CC1=C3NC2=CC=CC=C12 HKVAGGQESSDYDU-UHFFFAOYSA-N 0.000 claims description 20
- HKVAGGQESSDYDU-OYSPMZIOSA-N anhydrovobasinediol Natural products CC=C1CN(C)[C@H]2Cc3c([nH]c4ccccc34)[C@H]5C[C@@H]1[C@@H]2CO5 HKVAGGQESSDYDU-OYSPMZIOSA-N 0.000 claims description 20
- 235000021110 pickles Nutrition 0.000 claims description 20
- 235000020681 well water Nutrition 0.000 claims description 20
- 239000002349 well water Substances 0.000 claims description 20
- 239000011521 glass Substances 0.000 claims description 15
- 235000013409 condiments Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses canned shrimp sauce and a preparation method thereof, and the canned shrimp sauce is characterized by comprising 50-55 parts of small shrimps, 25-30 parts of alpine peppers, 10-12 parts of ginger, 10-12 parts of garlic, 30-35 parts of rapeseed oil, 10-15 parts of edible sesame oil, 60-65 parts of rice wine, 5-10 parts of broad bean sauce, 1-2 parts of monosodium glutamate, 4-5 parts of edible salt, 2-3 parts of white granulated sugar and 1-1.5 parts of edible additives. < | 2 >
Description
Technical field
The present invention relates to river prawn sauce and preparation method thereof, particularly relate to a kind of canned river prawn sauce and preparation method thereof.
Background technology
Small shrimp is distributed widely in the river prawn in China's rivers, lake, reservoir and pond, is the Freshwater shrimps of high-quality.Its fine and tender taste, delicious flavour, nutritious, be the aquatic food of high protein and low fat, quite obtain consumers.But the way of traditional small shrimp is: fresh river prawn decoct fry fried, and dry rear river prawn decoct fry fried, such river prawn nutrition made is single, mouthfeel is bad, the shelf-life is shorter.The river shrimp paste mouthfeel of the method processing is not good, and the holding time is short.In view of above-mentioned defect, be necessary that a kind of canned river prawn sauce of design and preparation method thereof solves problem in fact.
Summary of the invention
Object of the present invention is exactly to solve above-mentioned deficiency, provides a kind of canned river prawn sauce and preparation method thereof, solves the problem that thick chilli sauce nutrition is single, mouthfeel is bad, the shelf-life is shorter.
In order to solve the problem, technical scheme of the present invention is a kind of canned river prawn sauce, comprises small shrimp 50-55 part, high taberpsychine 25-30 part, ginger 10-12 part, garlic 10-12 part, rapeseed oil 30-35 part, flavoring essence 10-15 part, rice wine 60-65 part, broad bean paste 5-10 part, monosodium glutamate 1-2 part, edible salt 4-5 part, white granulated sugar 2-3 part, edible additive 1-1.5 part.
The production method of canned river prawn sauce of the present invention is made up of following steps:
1) select, select that build bends, color is vivid, meat shell is close to, small shrimp that free from extraneous odour is lived is as raw material;
2) water is supported, and is positioned over by small shrimp in tank and cultivates 24 hours, changes every 3 hours the water changed in tank;
3) cleaning, by step 2) small shrimp that obtains puts into flushed channel flushing 30min;
4) brewed, first by step 3) small shrimp that obtains puts into clear glass cylinder, then by rice wine and underground well water in pouring in clear glass cylinder after the ratio mixing of 1:3, finally clear glass cylinder being sealed and being positioned over 3-4 hour in constant-temperature house;
5) excessively oily, first by step 4) small shrimp that obtains takes out and drains away the water, then small shrimp being used rapeseed oil frying 5-8min, finally small shrimp is taken out collect after draining oil stand-by;
6) condiment, first cleans high taberpsychine, chopping, higher taberpsychine, broad bean paste, underground well water is mixed in the ratio of 4.5:1:1, higher taberpsychine, broad bean paste, underground well water is put into double boiler is boiled boils 1-1.5 hour;
7) pickle, use flour mill to wear into ginger, garlic, monosodium glutamate, edible salt, white granulated sugar to stick with paste and fill and be positioned over and pickle in basin, then by step 5) small shrimp that obtains places to smash and pickles in basin, finally will pickle basin and be positioned over refrigerator-freezer interior standing 24 hours;
8) boiling, by step 7) small shrimp that obtains and step 6) condiment that obtains to pour in double boiler and to add appropriate underground well water infusion 20min;
9) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
10) tinning, until step 8) after the river shrimp paste that obtains is cooled to room temperature, first use bottle placer by step 8) to load specification be in the tank of 146 grams/tank for the river shrimp paste that obtains, then use sesame oil is added in tank;
11) sealing, by step 10) the canned river shrimp paste that obtains carries out vacuum seal, gets product.
Further, described step 2) in water in also comprise 0.2% edible salt.
Further, described step 4) in constant-temperature house design temperature be 27 DEG C.
Further, described step 7) mixing time use stirring rod constantly stir.
Beneficial effect of the present invention: add a certain amount of edible salt and make the dirt in small shrimp body thoroughly get rid of totally in the water of cultivation small shrimp, use the brewed small shrimp of rice wine, not only can remove the fishy smell of small shrimp, and the delicate flavour of small shrimp can be improved, greatly increase the mouthfeel of small shrimp, by boiling fried for small shrimp again, make small shrimp outer crisp inner tender, lasting fragrance, rich in taste, by adding flavoring essence when tinning, make river shrimp paste energy effective sealing, holding time is longer, the river shrimp paste not only rich in taste of the method processing, and it is healthy, holding time is long.
Accompanying drawing explanation
Fig. 1 is the flow chart of the canned river prawn sauce of the present invention and preparation method thereof
Detailed description of the invention
Embodiment 1
The canned river prawn sauce of one as shown in Figure 1, comprises small shrimp 55 parts, high taberpsychine 30 parts, 12 parts, ginger, garlic 12 parts, rapeseed oil 35 parts, flavoring essence 15 parts, 65 parts, rice wine, broad bean paste 10 parts, monosodium glutamate 2 parts, edible salt 5 parts, white granulated sugar 3 parts, edible additive 1.5 parts.
The production method of canned river prawn sauce of the present invention is made up of following steps:
1) select, select that build bends, color is vivid, meat shell is close to, small shrimp that free from extraneous odour is lived is as raw material;
2) water is supported, and is positioned over by small shrimp in tank and cultivates 24 hours, changes every 3 hours the water changed in tank;
3) cleaning, by step 2) small shrimp that obtains puts into flushed channel flushing 30min;
4) brewed, first by step 3) small shrimp that obtains puts into clear glass cylinder, then by rice wine and underground well water in pouring in clear glass cylinder after the ratio mixing of 1:3, finally clear glass cylinder being sealed and being positioned in constant-temperature house 4 hours;
5) excessively oily, first by step 4) small shrimp that obtains takes out and drains away the water, then small shrimp being used rapeseed oil frying 8min, finally small shrimp is taken out collect after draining oil stand-by;
6) condiment, first cleans high taberpsychine, chopping, higher taberpsychine, broad bean paste, underground well water is mixed in the ratio of 4.5:1:1, higher taberpsychine, broad bean paste, underground well water is put into double boiler is boiled boils 1.5 hours;
7) pickle, use flour mill to wear into ginger, garlic, monosodium glutamate, edible salt, white granulated sugar to stick with paste and fill and be positioned over and pickle in basin, then by step 5) small shrimp that obtains places to smash and pickles in basin, finally will pickle basin and be positioned over refrigerator-freezer interior standing 24 hours;
8) boiling, by step 7) small shrimp that obtains and step 6) condiment that obtains to pour in double boiler and to add appropriate underground well water infusion 20min;
9) sterilization, puts into steam groove high temperature sterilization 30min by tank and lid;
10) tinning, until step 8) after the river shrimp paste that obtains is cooled to room temperature, first use bottle placer by step 8) to load specification be in the tank of 146 grams/tank for the river shrimp paste that obtains, then use sesame oil is added in tank;
11) sealing, by step 10) the canned river shrimp paste that obtains carries out vacuum seal, gets product.
Step 2 of the present invention) in water in also comprise 0.2% edible salt, described step 4) in constant-temperature house design temperature be 27 DEG C, described step 7) mixing time use stirring rod constantly stir.
Embodiment 2
The canned river prawn sauce of one as shown in Figure 1, comprises small shrimp 53 parts, high taberpsychine 28 parts, 11 parts, ginger, garlic 11 parts, rapeseed oil 33 parts, flavoring essence 13 parts, 63 parts, rice wine, broad bean paste 8 parts, monosodium glutamate 1.5 parts, edible salt 4.5 parts, white granulated sugar 2.5 parts, edible additive 1.3 parts.
The production method of canned river prawn sauce of the present invention is made up of following steps:
1) select, select that build bends, color is vivid, meat shell is close to, small shrimp that free from extraneous odour is lived is as raw material.
2) water is supported, and is positioned over by small shrimp in tank and cultivates 24 hours, changes every 3 hours the water changed in tank;
3) cleaning, by step 2) small shrimp that obtains puts into flushed channel flushing 30min;
4) brewed, first by step 3) small shrimp that obtains puts into clear glass cylinder, then by rice wine and underground well water in pouring in clear glass cylinder after the ratio mixing of 1:3, finally clear glass cylinder being sealed and being positioned in constant-temperature house 3.5 hours;
5) excessively oily, first by step 4) small shrimp that obtains takes out and drains away the water, then small shrimp being used rapeseed oil frying 6min, finally small shrimp is taken out collect after draining oil stand-by;
6) condiment, first cleans high taberpsychine, chopping, higher taberpsychine, broad bean paste, underground well water is mixed in the ratio of 4.5:1:1, higher taberpsychine, broad bean paste, underground well water is put into double boiler is boiled boils 1.3 hours;
7) pickle, use flour mill to wear into ginger, garlic, monosodium glutamate, edible salt, white granulated sugar to stick with paste and fill and be positioned over and pickle in basin, then by step 5) small shrimp that obtains places to smash and pickles in basin, finally will pickle basin and be positioned over refrigerator-freezer interior standing 24 hours;
8) boiling, by step 7) small shrimp that obtains and step 6) condiment that obtains to pour in double boiler and to add appropriate underground well water infusion 20min;
9) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
10) tinning, until step 8) after the river shrimp paste that obtains is cooled to room temperature, first use bottle placer by step 8) to load specification be in the tank of 146 grams/tank for the river shrimp paste that obtains, then use sesame oil is added in tank;
11) sealing, by step 10) the canned river shrimp paste that obtains carries out vacuum seal, gets product.
Step 2 of the present invention) in water in also comprise 0.15% edible salt, described step 4) in constant-temperature house design temperature be 26 DEG C, described step 7) mixing time use stirring rod constantly stir.
Embodiment 3
The canned river prawn sauce of one as shown in Figure 1, comprises small shrimp 50 parts, high taberpsychine 25 parts, 10 parts, ginger, garlic 10 parts, rapeseed oil 30 parts, flavoring essence 10 parts, 60 parts, rice wine, broad bean paste 5 parts, monosodium glutamate 1 part, edible salt 4 parts, white granulated sugar 2 parts, edible additive 1 part.
The production method of canned river prawn sauce of the present invention is made up of following steps:
1) select, select that build bends, color is vivid, meat shell is close to, small shrimp that free from extraneous odour is lived is as raw material;
2) water is supported, and is positioned over by small shrimp in tank and cultivates 24 hours, changes every 3 hours the water changed in tank;
3) cleaning, by step 2) small shrimp that obtains puts into flushed channel flushing 30min;
4) brewed, first by step 3) small shrimp that obtains puts into clear glass cylinder, then by rice wine and underground well water in pouring in clear glass cylinder after the ratio mixing of 1:3, finally clear glass cylinder being sealed and being positioned in constant-temperature house 3 hours;
5) excessively oily, first by step 4) small shrimp that obtains takes out and drains away the water, then small shrimp being used rapeseed oil frying 5min, finally small shrimp is taken out collect after draining oil stand-by;
6) condiment, first cleans high taberpsychine, chopping, higher taberpsychine, broad bean paste, underground well water is mixed in the ratio of 4.5:1:1, higher taberpsychine, broad bean paste, underground well water is put into double boiler is boiled boils 1 hour;
7) pickle, use flour mill to wear into ginger, garlic, monosodium glutamate, edible salt, white granulated sugar to stick with paste and fill and be positioned over and pickle in basin, then by step 5) small shrimp that obtains places to smash and pickles in basin, finally will pickle basin and be positioned over refrigerator-freezer interior standing 24 hours;
8) boiling, by step 7) small shrimp that obtains and step 6) condiment that obtains to pour in double boiler and to add appropriate underground well water infusion 20min;
9) sterilization, puts into steam groove high temperature sterilization 20min by tank and lid;
10) tinning, until step 8) after the river shrimp paste that obtains is cooled to room temperature, first use bottle placer by step 8) to load specification be in the tank of 146 grams/tank for the river shrimp paste that obtains, then use sesame oil is added in tank;
11) sealing, by step 10) the canned river shrimp paste that obtains carries out vacuum seal, gets product.
Step 2 of the present invention) in water in also comprise 0.1% edible salt, described step 4) in constant-temperature house design temperature be 25 DEG C, described step 7) mixing time use stirring rod constantly stir.
Above three embodiments of the present invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (5)
1. a canned river prawn sauce, is characterized in that comprising small shrimp 50-55 part, high taberpsychine 25-30 part, ginger 10-12 part, garlic 10-12 part, rapeseed oil 30-35 part, flavoring essence 10-15 part, rice wine 60-65 part, broad bean paste 5-10 part, monosodium glutamate 1-2 part, edible salt 4-5 part, white granulated sugar 2-3 part, edible additive 1-1.5 part.
2. canned river prawn sauce preparation method according to claim 1, it is characterized in that, the method comprises the following steps:
1) select, select that build bends, color is vivid, meat shell is close to, small shrimp that free from extraneous odour is lived is as raw material;
2) water is supported, and is positioned over by small shrimp in tank and cultivates 24 hours, changes every 3 hours the water changed in tank;
3) cleaning, by step 2) small shrimp that obtains puts into flushed channel flushing 30min;
4) brewed, first by step 3) small shrimp that obtains puts into clear glass cylinder, then by rice wine and underground well water in pouring in clear glass cylinder after the ratio mixing of 1:3, finally clear glass cylinder being sealed and being positioned over 3-4 hour in constant-temperature house;
5) excessively oily, first by step 4) small shrimp that obtains takes out and drains away the water, then small shrimp being used rapeseed oil frying 5-8min, finally small shrimp is taken out collect after draining oil stand-by;
6) condiment, first cleans high taberpsychine, chopping, higher taberpsychine, broad bean paste, underground well water is mixed in the ratio of 4.5:1:1, higher taberpsychine, broad bean paste, underground well water is put into double boiler is boiled boils 1-1.5 hour;
7) pickle, use flour mill to wear into ginger, garlic, monosodium glutamate, edible salt, white granulated sugar to stick with paste and fill and be positioned over and pickle in basin, then by step 5) small shrimp that obtains places to smash and pickles in basin, finally will pickle basin and be positioned over refrigerator-freezer interior standing 24 hours;
8) boiling, by step 7) small shrimp that obtains and step 6) condiment that obtains to pour in double boiler and to add appropriate underground well water infusion 20min;
9) sterilization, puts into steam groove high temperature sterilization 20-30min by tank and lid;
10) tinning, until step 8) after the river shrimp paste that obtains is cooled to room temperature, first use bottle placer by step 8) to load specification be in the tank of 146 grams/tank for the river shrimp paste that obtains, then use sesame oil is added in tank;
11) sealing, by step 10) the canned river shrimp paste that obtains carries out vacuum seal, gets product.
3. the canned river prawn sauce of one according to claim 2, is characterized in that described step 2) in water in also comprise the edible salt of 0.1%-0.2%.
4. the canned river prawn sauce of one according to claim 2, is characterized in that described step 4) in constant-temperature house design temperature be 25 DEG C-27 DEG C.
5. the canned river prawn sauce of one according to claim 2, is characterized in that described step 7) mixing time use stirring rod constantly stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510811584.5A CN105410749A (en) | 2015-11-20 | 2015-11-20 | Canned shrimp paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510811584.5A CN105410749A (en) | 2015-11-20 | 2015-11-20 | Canned shrimp paste and preparation method thereof |
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| CN105410749A true CN105410749A (en) | 2016-03-23 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579312A (en) * | 2016-12-08 | 2017-04-26 | 佛山科学技术学院 | Astaxanthin-adding shrimp paste and preparation method thereof |
| CN106666654A (en) * | 2016-11-24 | 2017-05-17 | 巫山县国轻餐饮文化有限公司 | Preparation method of Daning River shrimp sauce |
| CN107173749A (en) * | 2017-05-25 | 2017-09-19 | 柳州智赢食品有限公司 | Acid bamboo shoot pickles room |
| CN107212363A (en) * | 2017-05-23 | 2017-09-29 | 马鞍山市十月丰食品有限公司 | One kind is instant to mix meal pacific p shrimp paste and preparation method thereof |
| CN107455728A (en) * | 2017-08-08 | 2017-12-12 | 胡从玉 | A kind of sauce made using freshwater shrimp |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
| CN110477359A (en) * | 2019-09-19 | 2019-11-22 | 湖南七秒鱼食品股份有限公司 | A kind of production method of cray sauce |
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| CN101720950A (en) * | 2009-12-09 | 2010-06-09 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN104366442A (en) * | 2014-11-24 | 2015-02-25 | 温州星贝海藻食品有限公司 | Production method of hoisin sauce |
| CN104757511A (en) * | 2015-04-16 | 2015-07-08 | 巢湖市江涛水产食品有限公司 | Method for preparing fresh shrimp chili sauce |
| CN104886535A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Spicy and hot small river shrimp paste preparation method |
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| CN101438808A (en) * | 2007-11-19 | 2009-05-27 | 周同林 | Method for producing metapenaeus affinis sauce |
| CN101720950A (en) * | 2009-12-09 | 2010-06-09 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
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| CN104366442A (en) * | 2014-11-24 | 2015-02-25 | 温州星贝海藻食品有限公司 | Production method of hoisin sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666654A (en) * | 2016-11-24 | 2017-05-17 | 巫山县国轻餐饮文化有限公司 | Preparation method of Daning River shrimp sauce |
| CN106579312A (en) * | 2016-12-08 | 2017-04-26 | 佛山科学技术学院 | Astaxanthin-adding shrimp paste and preparation method thereof |
| CN107212363A (en) * | 2017-05-23 | 2017-09-29 | 马鞍山市十月丰食品有限公司 | One kind is instant to mix meal pacific p shrimp paste and preparation method thereof |
| CN107173749A (en) * | 2017-05-25 | 2017-09-19 | 柳州智赢食品有限公司 | Acid bamboo shoot pickles room |
| CN107455728A (en) * | 2017-08-08 | 2017-12-12 | 胡从玉 | A kind of sauce made using freshwater shrimp |
| CN109222050A (en) * | 2018-09-26 | 2019-01-18 | 合肥工业大学 | A kind of Sang Zhu fragrance instant shrimp paste and preparation method thereof |
| CN110477359A (en) * | 2019-09-19 | 2019-11-22 | 湖南七秒鱼食品股份有限公司 | A kind of production method of cray sauce |
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Application publication date: 20160323 |