CN106562265A - Lemon-flavor dried shrimps - Google Patents
Lemon-flavor dried shrimps Download PDFInfo
- Publication number
- CN106562265A CN106562265A CN201610914667.1A CN201610914667A CN106562265A CN 106562265 A CN106562265 A CN 106562265A CN 201610914667 A CN201610914667 A CN 201610914667A CN 106562265 A CN106562265 A CN 106562265A
- Authority
- CN
- China
- Prior art keywords
- shrimps
- parts
- lemon
- dried
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 6
- 241000143060 Americamysis bahia Species 0.000 title abstract 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 27
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000020097 white wine Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 8
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 239000013505 freshwater Substances 0.000 claims abstract description 4
- 241000238557 Decapoda Species 0.000 claims description 40
- 241000238040 Panulirus Species 0.000 claims description 24
- 241000927735 Penaeus Species 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000005739 manihot Nutrition 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 241000219784 Sophora Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000008935 nutritious Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000007774 longterm Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 244000046101 Sophora japonica Species 0.000 claims description 2
- 235000010586 Sophora japonica Nutrition 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 238000010009 beating Methods 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 235000004347 Perilla Nutrition 0.000 abstract 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 241000220317 Rosa Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000019888 Circadian rhythm sleep disease Diseases 0.000 description 2
- 208000001456 Jet Lag Syndrome Diseases 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000033915 jet lag type circadian rhythm sleep disease Diseases 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- FQPFAHBPWDRTLU-UHFFFAOYSA-N aminophylline Chemical compound NCCN.O=C1N(C)C(=O)N(C)C2=C1NC=N2.O=C1N(C)C(=O)N(C)C2=C1NC=N2 FQPFAHBPWDRTLU-UHFFFAOYSA-N 0.000 description 1
- 229960003556 aminophylline Drugs 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000002567 autonomic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food preparation and relates to lemon-flavor dried shrimps which are prepared from dried shrimps as the main raw material. Main raw materials contain dried shrimps, fresh lemon, rose, Flos Sophorae, matrimony vine, abelmosk, ginger, perilla leaf, dried orange peel, Chinese prickly ash, fish sauce and white wine. the preparation comprises the following steps: grinding fresh Flos Sophorae, matrimony vine, fresh abelmosk, ginger and fresh perilla leaf to prepare mixed liquor, and fetching a supernatant; grinding lemon to obtain lemon juice, mixing the lemon juice and the supernatant, adding fish sauce and white wine, and sterilizing for 5-10 min to obtain a pickling solution; putting fresh dried shrimps into the pickling solution and immersing to obtain pickled shrimps, putting the pickled shrimps into boiled fresh water, and taking out the peeled shrimps and draining after the peeled shrimps turn colors; drying and putting the dried shrimps into a cloth bag, removing peel to obtain dried peeled shrimps, and putting the dried peeled shrimps into a sealing bag so as to obtain a finished product, namely the lemon-flavor dried shrimps. The raw materials are natural and easily available. The preparation technology is simple. The product has rich nutrients and good mouthfeel, is convenient to eat and is environment-friendly in production.
Description
Technical field：
The invention belongs to technical field of food preparation, is related to a kind of lemon dried shrimps made by with dried shrimps as primary raw material,
Specifically related to a kind of lemon dried shrimps made by with dried shrimps, Fructus Citri Limoniae, Fructus Lycii, Folium Perillae etc. as raw material.
Background technology：
Dried shrimps, i.e. dried shrimp, it is nutritious, containing protein be fish, egg, several times to tens times of milk；Also contain what is enriched
The composition such as the mineral such as potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, it is easy to digest, to physical weakness and
The people for taking good care of is needed to be fabulous food after being ill, containing abundant magnesium, magnesium has important adjustment effect to cardiomotility, can be very
Good protection cardiovascular system, it can reduce blood cholesterol level, prevent arteriosclerosis, while can also expand coronal dynamic
Arteries and veins, is conducive to prophylaxis of hypertension and myocardial infarction；The logical breast effect of shrimp is stronger, and rich in phosphorus, calcium, to children, anemia of pregnant woman You You
Tonification effect；The scientist of Osaka, Japan university has found that the astaxanthin in dried shrimps contributes to eliminating because jet lag is produced recently
Raw jet lag；Dried shrimps skin has sedation, is commonly used to treat neurasthenia, all diseases of autonomic nervous dysfunction；Old people's
Some dried shrimps are put in food, it is all very good to improving appetite and health invigorating.At present, on market, dried shrimps are mainly saline taste sea
Rice, its salinity is higher, eats and blood pressure can be caused to raise more than salt, and cholesterol is raised, atherosclerosiss, therefore should not be eaten in a large number
Saline taste dried shrimps；With the raising that people's health preserving is realized, original flavor dried shrimps progress into the visual field of people, but many people do not like which
Fishy smell, and its taste is excessively dull, therefore a kind of salinity of invention is low, the dried shrimps without fishy smell have market very much.China Patent No. is
A kind of processing method of ginseng shrimp disclosed in 201310709894.7, with health-care effect, but its mouthfeel is single, adds coloured
Element, and it is relatively costly；Fructus Citri Limoniae is that most have one of fruit of medical value in the world, it rich in vitamin C, saccharide, calcium, phosphorus, ferrum,
Quininic acid, citric acid, malic acid, Hesperidin, naringin, coumarin, a large amount potassium element and low amounts sodium element etc., to human body very
Beneficial, Fructus Citri Limoniae is rich in fragrance, can dispel meat, the gas of the smelling of fish or mutton of Aquatic product, and meat can be made more delicate, therefore invents a kind of profit
With Fructus Citri Limoniae and add the raw materials such as Fructus Lycii and make pickling liquid pickled processing technique is carried out to dried shrimps, make tasty mouthfeel, eat side
Just, nutritious, the dried shrimps of the low lemon of salinity are very promising.
The content of the invention：
It is an object of the invention to the shortcoming for overcoming prior art to exist, seek to design a kind of using dried shrimps and Fructus Citri Limoniae and many
Kind of food materials for raw material be mixed in proportion made by lemon dried shrimps.
In lemon dried shrimps according to the present invention, each raw material weight component is：Penaeus seu panulirus 100-150 parts, lemon 30-40 parts,
Sophora flower 10-20 parts, Fructus Lycii 5-10 parts, Flos abelmoschi manihot 5-10 parts, Rhizoma Zingiberis Recenss 5-10 parts, Folium Perillae 5-10 parts, Pericarpium Citri Reticulatae 5-10 parts, Pericarpium Zanthoxyli 1-
2 parts, fish juice 10-20 parts, white wine 20-30 parts.
The preparation technology of lemon dried shrimps according to the present invention is：
(1) component by weight weighs fresh sophora flower, Fructus Lycii, fresh Flos abelmoschi manihot, Rhizoma Zingiberis Recenss and light violet Folium Perillae and cleans up, and mixing is put into
The pure water of above-mentioned composition gross weight 3-4 times in beater, is added, mixed liquor is milled into, mixed liquor is stood into 1-2 hours,
Filter to take supernatant standby；Component weighs Fructus Citri Limoniae by weight again, washes Fructus Citri Limoniae surface by rubbing with the hands with Sal and removes waxiness, by Fructus Citri Limoniae after cleaning
Cut, skin and flesh is separated, white inner membrance on the inside of Fericarpium Citri Limoniae is reamed, its yellow outer section is stayed, is cut into Fericarpium Citri Limoniae filament, is put into temperature
Soak 100-130 minutes in water, pull out and drain, scald standby in being put into boiled water, Fericarpium Citri Limoniae filament is mixed with Fructus Citri Limoniae meat and is put into
In beater, lemon fluid is milled into, after mixing with supernatant, adds fish juice and white wine, stir, finally use ultraviolet
Sterilizing 5-10 minutes, obtain pickling liquid；
(2) taking fresh Penaeus seu panulirus goes the removal of impurity to be rinsed well with flowing water, soaks, add frozen water, fresh sea in putting it into pickling liquid
Shrimp, pickling liquid, the weight ratio of frozen water are 1:1:3,0-1 DEG C of cold preservation of temperature control in refrigerator is put into, is taken out after 5-6 hours, is obtained pickled sea
Shrimp；
(3) in stainless-steel pan add fresh water to boil, be put into pickled Penaeus seu panulirus water proof and steam in clear soup, ripe Penaeus seu panulirus are taken after 3-5 minutes
Go out to drain；
(4) pan is taken, and the bottom of a pan is paved with 2-4 centimetre of deep-sea pelelith of diameter, after big fire heating 8-10 minutes, is added ripe
Penaeus seu panulirus, Pericarpium Citri Reticulatae and Pericarpium Zanthoxyli, slow fire heating are constantly stirred, to dried small shrimps it is brown and crisp after, dry Penaeus seu panulirus are taken out into cool putting；
(5) dry Penaeus seu panulirus are put in cloth bag, swat and rub, remove cot, obtain dried shrimp, put it in hermetic bag, very
Empty package, gets product lemon dried shrimps, not only can instant bagged but also can long-term storage 3-4 month, citrus scented is strong, and taste is fresh
U.S., it is nutritious and have health-care effect.
Compared with prior art, raw material is natural to be easy to get the present invention, and processing technology is simple, and product is nutritious, good mouthfeel,
Instant, production environment are friendly.
Specific embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
In the lemon dried shrimps that the present embodiment is related to, each raw material weight component is：100 parts of Penaeus seu panulirus, 40 parts of lemon, Sophora japonica L.
10 parts are spent, 5 parts of Fructus Lycii, 5 parts of Flos abelmoschi manihot, 5 parts of Rhizoma Zingiberis Recenss, 5 parts of Folium Perillae, 5 parts of Pericarpium Citri Reticulatae, 1 part of Pericarpium Zanthoxyli, 10 parts of fish juice, white wine 20
Part；Its preparation technology is：
(1) component by weight weighs fresh sophora flower, Fructus Lycii, fresh Flos abelmoschi manihot, Rhizoma Zingiberis Recenss and light violet Folium Perillae and cleans up, and mixing is put into
The pure water of above-mentioned composition gross weight 3-4 times in beater, is added, mixed liquor is milled into, mixed liquor is stood into 1-2 hours,
Filter to take supernatant standby；Component weighs Fructus Citri Limoniae by weight again, washes Fructus Citri Limoniae surface by rubbing with the hands with Sal and removes waxiness, by Fructus Citri Limoniae after cleaning
Cut, skin and flesh is separated, white inner membrance on the inside of Fericarpium Citri Limoniae is reamed, its yellow outer section is stayed, is cut into Fericarpium Citri Limoniae filament, is put into temperature
Soak 100-130 minutes in water, pull out and drain, scald standby in being put into boiled water, Fericarpium Citri Limoniae filament is mixed with Fructus Citri Limoniae meat and is put into
In beater, lemon fluid is milled into, after mixing with supernatant, adds fish juice and white wine, stir, finally use ultraviolet
Sterilizing 5-10 minutes, obtain pickling liquid；
(2) taking fresh Penaeus seu panulirus goes the removal of impurity to be rinsed well with flowing water, soaks, add frozen water, fresh sea in putting it into pickling liquid
Shrimp, pickling liquid, the weight ratio of frozen water are 1:1:3,0-1 DEG C of cold preservation of temperature control in refrigerator is put into, is taken out after 5-6 hours, is obtained pickled sea
Shrimp；
(3) in stainless-steel pan add fresh water to boil, be put into pickled Penaeus seu panulirus water proof and steam in clear soup, ripe Penaeus seu panulirus are taken after 3-5 minutes
Go out to drain；
(4) pan is taken, and the bottom of a pan is paved with 2-4 centimetre of deep-sea pelelith of diameter, after big fire heating 8-10 minutes, is added ripe
Penaeus seu panulirus, Pericarpium Citri Reticulatae and Pericarpium Zanthoxyli, slow fire heating are constantly stirred, to dried small shrimps it is brown and crisp after, dry Penaeus seu panulirus are taken out into cool putting；
(5) dry Penaeus seu panulirus are put in cloth bag, swat and rub, remove cot, obtain dried shrimp, put it in hermetic bag, very
Empty package, gets product lemon dried shrimps, not only can instant bagged but also can long-term storage 3-4 month, citrus scented is strong, and taste is fresh
U.S., it is nutritious and have health-care effect.
Embodiment 2：
The present embodiment difference from Example 1 is that each raw material weight component is in lemon dried shrimps：150 parts of Penaeus seu panulirus,
30 parts of lemon, 10 parts of sophora flower, 5 parts of Fructus Lycii, 10 parts of Flos abelmoschi manihot, 10 parts of Rhizoma Zingiberis Recenss, 10 parts of Folium Perillae, 10 parts of Pericarpium Citri Reticulatae, 2 parts of Pericarpium Zanthoxyli,
20 parts of fish juice, 30 parts of white wine, with embodiment 1, product color is dark red for its preparation technology, and delicious flavour, aroma are mellow, firmly get
Man's likes.
Embodiment 3：
The present embodiment difference from Example 1 is that each raw material weight component is in lemon dried shrimps：100 parts of Penaeus seu panulirus,
40 parts of lemon, 20 parts of sophora flower, 10 parts of Fructus Lycii, 10 parts of Flos abelmoschi manihot, 10 parts of Rhizoma Zingiberis Recenss, 10 parts of Folium Perillae, 10 parts of Pericarpium Citri Reticulatae, 1 part of Pericarpium Zanthoxyli,
15 parts of fish juice, 20 parts of white wine, with embodiment 1, product lemon is strong, and the fragrance of a flower is simple and elegant for its preparation technology, crisp fragrant mouth, deep
Obtain liking for Ms.
Claims (1)
1. a kind of lemon dried shrimps, it is characterised in that raw material weight component is：Penaeus seu panulirus 100-150 parts, lemon 30-40 parts, Chinese scholartree
Tree flower 10-20 parts, Fructus Lycii 5-10 parts, Flos abelmoschi manihot 5-10 parts, Rhizoma Zingiberis Recenss 5-10 parts, Folium Perillae 5-10 parts, Pericarpium Citri Reticulatae 5-10 parts, Pericarpium Zanthoxyli 1-2
Part, fish juice 10-20 parts, white wine 20-30 parts；Its preparation technology is：
(1) component by weight weighs fresh sophora flower, Fructus Lycii, fresh Flos abelmoschi manihot, Rhizoma Zingiberis Recenss and light violet Folium Perillae and cleans up, and mixing is put into beating
The pure water of above-mentioned composition gross weight 3-4 times in machine, is added, mixed liquor is milled into, mixed liquor is stood into 1-2 hours, filtered
Take supernatant standby；Component weighs Fructus Citri Limoniae by weight again, washes Fructus Citri Limoniae surface by rubbing with the hands with Sal and removes waxiness, after cleaning cuts Fructus Citri Limoniae
Open, skin and flesh is separated, white inner membrance on the inside of Fericarpium Citri Limoniae is reamed, its yellow outer section is stayed, is cut into Fericarpium Citri Limoniae filament, is put into warm water
Middle immersion 100-130 minutes, pull out and drain, scald in being put into boiled water it is standby, Fericarpium Citri Limoniae filament is mixed with Fructus Citri Limoniae meat be put into beat
In pulp grinder, lemon fluid is milled into, after mixing with supernatant, adds fish juice and white wine, stir, finally gone out with ultraviolet
Bacterium 5-10 minutes, obtain pickling liquid；
(2) taking fresh Penaeus seu panulirus goes the removal of impurity to be rinsed well with flowing water, puts it in pickling liquid and soaks, and adds frozen water, fresh Penaeus seu panulirus, salts down
Stain liquid, the weight ratio of frozen water are 1:1:3,0-1 DEG C of cold preservation of temperature control in refrigerator is put into, is taken out after 5-6 hours, is obtained pickled Penaeus seu panulirus；
(3) in stainless-steel pan add fresh water to boil, be put into pickled Penaeus seu panulirus water proof and steam in clear soup, ripe Penaeus seu panulirus are taken out after 3-5 minutes and dripped
It is dry；
(4) pan is taken, and the bottom of a pan is paved with 2-4 centimetre of deep-sea pelelith of diameter, after big fire heating 8-10 minutes, is added ripe sea
Shrimp, Pericarpium Citri Reticulatae and Pericarpium Zanthoxyli, slow fire heating are constantly stirred, to dried small shrimps it is brown and crisp after, dry Penaeus seu panulirus are taken out into cool putting；
(5) dry Penaeus seu panulirus are put in cloth bag, swat and rub, remove cot, obtain dried shrimp, put it in hermetic bag, vacuum packet
Dress, gets product lemon dried shrimps, not only can instant bagged again can individual month of long-term storage 3-4, citrus scented is strong, delicious flavour,
It is nutritious and have health-care effect.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610914667.1A CN106562265A (en) | 2016-10-20 | 2016-10-20 | Lemon-flavor dried shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610914667.1A CN106562265A (en) | 2016-10-20 | 2016-10-20 | Lemon-flavor dried shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562265A true CN106562265A (en) | 2017-04-19 |
Family
ID=58534194
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610914667.1A Pending CN106562265A (en) | 2016-10-20 | 2016-10-20 | Lemon-flavor dried shrimps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562265A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
| CN107981306A (en) * | 2017-11-27 | 2018-05-04 | 青岛大学 | A kind of plant flavour fresh corn cooking liquor |
| CN110623256A (en) * | 2019-09-16 | 2019-12-31 | 贵州省贝真食业有限公司 | Smoked dried peeled shrimp vegetarian meat and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488247A (en) * | 2011-12-05 | 2012-06-13 | 舟山京洲水产食品有限公司 | Instant sweet shrimps and processing method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
-
2016
- 2016-10-20 CN CN201610914667.1A patent/CN106562265A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488247A (en) * | 2011-12-05 | 2012-06-13 | 舟山京洲水产食品有限公司 | Instant sweet shrimps and processing method thereof |
| CN105707748A (en) * | 2016-03-03 | 2016-06-29 | 吴伦 | Salted fish of lemon flavor and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751936A (en) * | 2017-11-27 | 2018-03-06 | 青岛大学 | A kind of preparation method of plant flavour fresh corn cooking liquor |
| CN107981306A (en) * | 2017-11-27 | 2018-05-04 | 青岛大学 | A kind of plant flavour fresh corn cooking liquor |
| CN110623256A (en) * | 2019-09-16 | 2019-12-31 | 贵州省贝真食业有限公司 | Smoked dried peeled shrimp vegetarian meat and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099243A (en) | Instant sea cucumber producing method | |
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN106562265A (en) | Lemon-flavor dried shrimps | |
| CN106974213A (en) | A kind of preparation method of instant silver carp piece | |
| CN106561960A (en) | Preparation method for sugar-processed ginger slice | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| KR20100035442A (en) | Beverage comprising the extracts of sasa quelpaertensis nakai and method of manufacturing thereof | |
| CN105614835A (en) | Water chestnut leek flower sauce and preparation method thereof | |
| CN107751679A (en) | A kind of apple hawthorn composite drink and its preparation technology | |
| CN103704769A (en) | Processing method of selenium-rich crucian carps | |
| KR100685301B1 (en) | Dried yellow corvina slices mixed with red pepper paste and manufacture method thereof | |
| CN102948825A (en) | Processing method of instant dried scallop | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN106071894A (en) | A kind of processing method of Carnis Leporis | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| CN106562264A (en) | Preparation method of dried shrimps with lemon taste | |
| KR100897493B1 (en) | Sanitary salicornia herbacea dried yellow corvina slices mixed with red pepper paste and rubus coreanus miq. extract and manufacture method thereof | |
| KR20210069386A (en) | Method of making stock water for shellfish kalguksu | |
| CN104351324A (en) | Processing method of sugared canned hawthorn | |
| CN103704780A (en) | Marinating method of selenium-rich gynostemma pentaphyllum makino grass carps | |
| CN102948823A (en) | Processing method of instant soft scallop | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot | |
| CN106616282A (en) | Manufacture method for nutritional fast food containing various staple food delicacies | |
| CN107801934A (en) | A kind of preparation method of flatfish can | |
| KR100665224B1 (en) | Gruel composition of tapes philippinarum and process for its preparation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170419 |
|
| RJ01 | Rejection of invention patent application after publication |