CN106360621A

CN106360621A - Seafood seasoning product and production method thereof

Info

Publication number: CN106360621A
Application number: CN201510414316.XA
Authority: CN
Inventors: 高嵩
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-07-15
Filing date: 2015-07-15
Publication date: 2017-02-01

Abstract

The present invention discloses a seafood seasoning product and a production method thereof. The process of the production method comprises: treatment of fresh shrimp head and shrimp shell, frying with oil, seasoning, crushing, grinding, packaging, sterilization, and finished product obtaining. According to the present invention, the disadvantages in the prior art are overcome with the seafood seasoning product and the production method thereof of the present invention, and the seafood seasoning product and the production method thereof of the present invention have characteristics of production period shortening, easy achievement of blending of different products, complete utilization of marine product processing waste, no environment pollution, no preservative, no fishy odor, and retaining of the unique seafood flavor of the shrimp head; and the oil film is produced on the product surface by using the oil frying process and the product has the high osmotic pressure under the effects of the edible salt and the like, such that the long-term storage can be achieved without the preservative product.

Description

A kind of sea food seasoning and its production method

Technical field

The invention belongs to food seasoning, particularly a kind of sea food seasoning and its production method.

Background technology

At present, produce seafood flavoring agent and mostly adopt traditional fermentation methods manufacture, its long the production cycle, technique is more complicated, the allotment to different product not facilitates it is impossible to utilize the garbage of marine products processing enterprise well, and environment is caused with a certain degree of pollution.In addition, being the storage life increasing product, preservative need to be added wherein.

Content of the invention

The purpose of the present invention is to overcome the deficiencies in the prior art, offer is a kind of not only can to have been shortened the production cycle but also be conducive to the allotment of different product, and the garbage of marine products processing can be made full use of, and free from environmental pollution, do not use preservative yet sea food seasoning with long preservation period and its production method.

For realizing the purpose of the present invention, its technical scheme is that this sea food seasoning is following basis formula and recipe ratio (%):

Fresh prawn head Crusta Penaeus seu Panulirus 25-32 imp 0.01-0.03

Sal 14-20 i+g 0.01-0.03

Fructus Capsici powder 1-5 Oleum Arachidis hypogaeae semen 8-13

Saccharum Sinensis Roxb. 15-20 vinegar 0.5-2.5

Bulbus Allii 8-13 Herba Alii fistulosi 1-5

Rhizoma Zingiberis Recenss 1-4 bean sauce 1.5-5.5

Monosodium glutamate 0.5-3.5 yellow wine 0.1-0.5

Oleum Sesami 0.1-0.5 light soy sauce 5-9

For realizing another object of the present invention, the production method of sea food seasoning, as follows:

1., raw material: fresh prawn head Crusta Penaeus seu Panulirus cleaning, remove debris, drain standby；

2., fried: 1. step to be drained raw material vacuum frying 2 minutes under 150-170 DEG C of oil temperature condition；

3., seasoning: allocate by formula and proportioning (%):

Fresh prawn head Crusta Penaeus seu Panulirus 25-32 imp 0.01-0.03

Sal 14-20 i+g 0.01-0.03

Fructus Capsici powder 1-5 Oleum Arachidis hypogaeae semen 8-13

Saccharum Sinensis Roxb. 15-20 vinegar 0.5-2.5

Bulbus Allii 8-13 Herba Alii fistulosi 1-5

Rhizoma Zingiberis Recenss 1-4 bean sauce 1.5-5.5

Monosodium glutamate 0.5-3.5 yellow wine 0.1-0.5

Oleum Sesami 0.1-0.5 light soy sauce 5-9

4., pulverize and defibrination: by the raw material pulverizing 1 time of step allotment 3., defibrination obtains semi-finished product 3 times；It is soup stock after dry, pulverize；

5., pack, sterilization: by step sauce 4. or seasoning powder packaging, after pasteurize finished product.

Described step 4. semi-finished product, drying to water content be less than 15% after more size-reduced to 200-400 Mesh, soup stock.

The present invention compared with prior art has the following advantages:

1st, with prawn head and Crusta Penaeus seu Panulirus as raw material, solve Utilizing question and the problem of environmental pollution of marine products processing enterprise garbage, the economic benefit of enterprise can be improved；

2nd, adopt fried, defibrination and blending technology, not only shortened the production cycle but also carried out different product preparings beneficial to different market demands；

3rd, the bad smell of aquatic products had not only been decreased using frying technological process but also remained the unique sea food flavor of prawn head；

4th, make product surface produce oil film using frying technological process, and product has higher osmotic pressure in the presence of Sal etc., therefore do not use preservative product also can preserve for a long time.

Specific embodiment: embodiment one: by step be produced by below:

1., fresh prawns head and Crusta Penaeus seu Panulirus are cleaned up and pick drain after other debris standby；

2., by the prawn head draining Crusta Penaeus seu Panulirus under 150-170 DEG C of oil temperature condition vacuum frying 2 minutes；

3., press following formula and allocate (%)

Fresh prawn head Crusta Penaeus seu Panulirus 27.21 imp 0.02

Sal 16.41 i+g 0.02

Fructus Capsici powder 2.29 Oleum Arachidis hypogaeae semen 11.66

Saccharum Sinensis Roxb. 17.14 vinegar 1.2

Bulbus Allii 11.43 Herba Alii fistulosi 2.5

Rhizoma Zingiberis Recenss 1.14 bean sauce 2.25

Monosodium glutamate 1.43 yellow wine 0.2

Oleum Sesami 0.1 light soy sauce 5

4., raw material deployed for above-mentioned steps is pulverized 1 time with pulverizer, degree of grinding is advisable with 40 mesh, then with emery wheel defibrination 3 times, obtain semi-finished product；

5., by the semi-finished product of step 4. gained, pack or bottle, then after pasteurize, labeling, obtain seafood sauce finished product after coding.

Embodiment two:

In production method, step is 1., 2., 3. and 4. as embodiment one, prepared semi-finished product, by semi-finished product drying to water content for 10-15% after, more size-reduced become soup stock to 300 mesh, after packaging sterilization finished product.

Claims

1. a kind of sea food seasoning, is following basis formula and recipe ratio (%): fresh prawn head Crusta Penaeus seu Panulirus 25-32 imp 0.01-0.03 Sal 14-20 i+g 0.01-0.03 Fructus Capsici powder 1-5 Oleum Arachidis hypogaeae semen 8-13 Saccharum Sinensis Roxb. 15-20 vinegar 0.5-2.5 Bulbus Allii 8-13 Herba Alii fistulosi 1-5 Rhizoma Zingiberis Recenss 1-4 bean sauce 1.5-5.5 Monosodium glutamate 0.5-3.5 yellow wine 0.1-0.5 Oleum Sesami 0.1-0.5 light soy sauce 5-9.

2. a kind of production method of sea food seasoning, as follows: 1., raw material: fresh prawn head Crusta Penaeus seu Panulirus cleaning, remove debris, drain standby；2., fried: 1. step to be drained raw material vacuum frying 2 minutes under 150-170 DEG C of oil temperature condition；3., seasoning: by formula and proportioning (%) allotment: fresh prawn head Crusta Penaeus seu Panulirus 25-32 imp 0.01-0.03 Sal 14-20 i+g 0.01-0.03 Fructus Capsici powder 1-5 Oleum Arachidis hypogaeae semen 8-13 Saccharum Sinensis Roxb. 15-20 vinegar 0.5-2.5 Bulbus Allii 8-13 Herba Alii fistulosi 1-5 Rhizoma Zingiberis Recenss 1-4 bean sauce 1.5-5.5 Monosodium glutamate 0.5-3.5 yellow wine 0.1-0.5 Oleum Sesami 0.1-0.5 light soy sauce 5-9 4., pulverize and defibrination: by the raw material pulverizing 1 time of step allotment 3., defibrination obtains semi-finished product 3 times；It is soup stock after dry, pulverize；5., pack, sterilization: by step sauce 4. or seasoning powder packaging, after pasteurize finished product.

3. according to sea food seasoning described in claim 2 production method it is characterised in that: described step 4. semi-finished product, drying to water content be less than 15% after more size-reduced to 200-400 mesh, soup stock.