CN105685673A - Making process for spicy prawns - Google Patents
Making process for spicy prawns Download PDFInfo
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- CN105685673A CN105685673A CN201410686862.4A CN201410686862A CN105685673A CN 105685673 A CN105685673 A CN 105685673A CN 201410686862 A CN201410686862 A CN 201410686862A CN 105685673 A CN105685673 A CN 105685673A
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- prawns
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Abstract
The invention discloses a making process for spicy prawns. The making process comprises the following steps: collection, cleaning, trimming and stir-frying of fresh prawns. The making process is characterized in that a formula is employed for low temperature pickling of the raw material, i.e., the prawns, before stir-frying and cooking; a semi-finished product obtained after pickling is subjected to stir-frying and cooking, cooling, vacuum packaging and sterilization so as to obtain the spicy prawns which retain the original taste of the prawns and have special flavor. The spicy prawns meet different needs of more consumers for spicy food, have greatly-prolonged shelf life and are rare convenient food for leisure life at home, in hotels and during traveling. The making process is simple and easy to master, can produce the spicy prawns with unique flavor, is suitable for large-scale production and meets market demands. The produced spicy prawns are popular among vast consumers, have substantial social economic benefits and promotion value and cater for the taste of modern people in living.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of Fried Shrimps in Hot Spicy Sauce。
Background technology
Shrimp is nutritious, and its meat is soft, easy to digest, to physical weakness and to need the people taken good care of after being ill be fabulous food。Containing abundant magnesium in shrimp, cardiomotility is had important adjustment effect by magnesium, can well protect cardiovascular system, and it can reduce blood cholesterol level, it is prevented that arteriosclerosis, simultaneously can also coronary artery dilator, be conducive to prophylaxis of hypertension and myocardial infarction。The processing technology of current Fried Shrimps in Hot Spicy Sauce, complex manufacturing technology, manufacturing process is wayward, and production efficiency is low, and the nutritive value of products material runs off, and product taste bad, product not easily stores, and economic benefit is low, poor product quality。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of Fried Shrimps in Hot Spicy Sauce, make processing technology simple to operation, producing taste good, production efficiency is high, and high nutrition easily stores, high-quality, product easy to carry, the production of the suitable marketization。
The processing technology of Fried Shrimps in Hot Spicy Sauce provided by the invention, comprises the following steps:
(1) prawn gathers, and cleans finishing；
(2) to make 50 kilograms of prawns, the formula pickled is: groove oil 3～4 kilograms, yellow wine 3～4 kilograms, Fructus Anisi Stellati 30～50 grams, beautiful 18～22 grams of osmanthus, Fructus Tsaoko 18～30 grams, 15～20 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), semen myristicae 8～15 grams, mountain taro 8～15 grams, long capsicum 18～21 grams, Flos Caryophylli 8～10 grams, white sugar 500～600 grams；
(3) before stir-fry is boiled, clean the raw material prawn after finishing through pickling, above-mentioned dispensing, mix with the saline that saturation after filtration is 13%, as the pickled raw material prawn of preserved materials, and the ratio of raw material shrimp with preserved materials is adjusted to 5:4, pickling ambient temperature is less than 10 DEG C, and salting period is 24～32 hours。
The processing technology of Fried Shrimps in Hot Spicy Sauce provided by the invention, it has the beneficial effects that, solves complex manufacturing technology, product taste bad, the problem such as poor product quality, make processing technology simple operations, manufacturing process easily operates, and product quality is high, and it is long that product stores the time, both original game of shrimp had been remained, add again distinctive perfume (or spice) peppery, high financial profit, easy to use, easy to carry, it is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of Fried Shrimps in Hot Spicy Sauce provided by the invention is described in detail。
Embodiment
The processing technology of the Fried Shrimps in Hot Spicy Sauce of the present embodiment, comprises the following steps:
(1) prawn gathers, and cleans finishing；
(2) to make 50 kilograms of prawns, the formula pickled is: groove oil 4 kilograms, yellow wine 4 kilograms, Fructus Anisi Stellati 50 grams, beautiful 22 grams of osmanthus, Fructus Tsaoko 30 grams, 20 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), semen myristicae 15 grams, mountain taro 15 grams, long capsicum 21 grams, Flos Caryophylli 10 grams, white sugar 600 grams；
(3) before stir-fry is boiled, the raw material prawn after finishing is cleaned through pickling, above-mentioned dispensing, mix with the saline that saturation after filtration is 13%, as the pickled raw material prawn of preserved materials, and the ratio of raw material shrimp with preserved materials is adjusted to 5:4, pickling ambient temperature is 8 DEG C, and salting period is 32 hours。
The processing technology of Fried Shrimps in Hot Spicy Sauce, the good product quality produced, technical process is simple to operation, solving poor product quality, not easily the problem such as long-term preservation, this Fried Shrimps in Hot Spicy Sauce meet more consumer different needs to pungent food, substantially prolongs the resting period simultaneously, edible safety, cost is low, high financial profit, it is easy to accumulating, and production efficiency is high, being loved by the people, market prospect is good。
Claims (1)
1. the processing technology of Fried Shrimps in Hot Spicy Sauce, it is characterised in that: said method comprising the steps of:
(1) prawn gathers, and cleans finishing；
(2) to make 50 kilograms of prawns, the formula pickled is: groove oil 3～4 kilograms, yellow wine 3～4 kilograms, Fructus Anisi Stellati 30～50 grams, beautiful 18～22 grams of osmanthus, Fructus Tsaoko 18～30 grams, 15～20 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), semen myristicae 8～15 grams, mountain taro 8～15 grams, long capsicum 18～21 grams, Flos Caryophylli 8～10 grams, white sugar 500～600 grams；
(3) before stir-fry is boiled, clean the raw material prawn after finishing through pickling, above-mentioned dispensing, mix with the saline that saturation after filtration is 13%, as the pickled raw material prawn of preserved materials, and the ratio of raw material shrimp with preserved materials is adjusted to 5:4, pickling ambient temperature is less than 10 DEG C, and salting period is 24～32 hours。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686862.4A CN105685673A (en) | 2014-11-26 | 2014-11-26 | Making process for spicy prawns |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686862.4A CN105685673A (en) | 2014-11-26 | 2014-11-26 | Making process for spicy prawns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685673A true CN105685673A (en) | 2016-06-22 |
Family
ID=56941752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410686862.4A Pending CN105685673A (en) | 2014-11-26 | 2014-11-26 | Making process for spicy prawns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198154A (en) * | 2017-06-28 | 2017-09-26 | 湖北小胡鸭食品有限责任公司 | A kind of processing method of fried shrimp |
| CN108813554A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of production method of spicy shrimp paste |
-
2014
- 2014-11-26 CN CN201410686862.4A patent/CN105685673A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198154A (en) * | 2017-06-28 | 2017-09-26 | 湖北小胡鸭食品有限责任公司 | A kind of processing method of fried shrimp |
| CN108813554A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of production method of spicy shrimp paste |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |
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| WD01 | Invention patent application deemed withdrawn after publication |