CN106722407A - A kind of preparation method of mulberries taste dried shrimps - Google Patents
A kind of preparation method of mulberries taste dried shrimps Download PDFInfo
- Publication number
- CN106722407A CN106722407A CN201611039746.9A CN201611039746A CN106722407A CN 106722407 A CN106722407 A CN 106722407A CN 201611039746 A CN201611039746 A CN 201611039746A CN 106722407 A CN106722407 A CN 106722407A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- mulberries
- parts
- sea shrimp
- dried
- 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
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 51
- 241000218231 Moraceae Species 0.000 title claims abstract description 41
- 241000143060 Americamysis bahia Species 0.000 title claims abstract description 34
- 235000019640 taste Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000238557 Decapoda Species 0.000 claims abstract description 51
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 235000004347 Perilla Nutrition 0.000 claims abstract description 11
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 11
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 10
- 240000000249 Morus alba Species 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 238000002845 discoloration Methods 0.000 claims abstract description 4
- 239000004744 fabric Substances 0.000 claims abstract description 4
- 239000013505 freshwater Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000012286 potassium permanganate Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000007787 solid Substances 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
- 230000001052 transient effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 235000008935 nutritious Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 241000234314 Zingiber Species 0.000 description 6
- 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
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 208000019888 Circadian rhythm sleep disease Diseases 0.000 description 2
- 208000001456 Jet Lag Syndrome Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 208000033915 jet lag type circadian rhythm sleep disease Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 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
- 241000251468 Actinopterygii Species 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
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 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
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 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
- 150000001413 amino acids Chemical class 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
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 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
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000006210 lotion Substances 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
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04M—TELEPHONIC COMMUNICATION
- H04M1/00—Substation equipment, e.g. for use by subscribers
- H04M1/02—Constructional features of telephone sets
- H04M1/0202—Portable telephone sets, e.g. cordless phones, mobile phones or bar type handsets
- H04M1/026—Details of the structure or mounting of specific components
-
- E—FIXED CONSTRUCTIONS
- E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
- E05B—LOCKS; ACCESSORIES THEREFOR; HANDCUFFS
- E05B47/00—Operating or controlling locks or other fastening devices by electric or magnetic means
- E05B47/0001—Operating or controlling locks or other fastening devices by electric or magnetic means with electric actuators; Constructional features thereof
- E05B47/0009—Operating or controlling locks or other fastening devices by electric or magnetic means with electric actuators; Constructional features thereof with thermo-electric actuators, e.g. heated bimetals
-
- 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
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B2200/00—Constructional details of connections not covered for in other groups of this subclass
- F16B2200/77—Use of a shape-memory material
Landscapes
- Engineering & Computer Science (AREA)
- Signal Processing (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to technical field of food preparation, it is related to a kind of preparation method for being made mulberries taste dried shrimps as primary raw material with dried shrimps, component by weight weighs mulberries, tender mulberry leaf, matrimony vine, ginger and light violet perilla leaf, respectively obtaining fruit, pickling liquid；Fresh sea shrimp is put into pickling liquid and is soaked, take out to obtain pickled sea shrimp；During pickled sea shrimp added into the fresh water that boils, after peeled shrimp discoloration, then boil to pull out for 12 minutes and drain, air-dry to dried small shrimp it is brown and crisp, obtain dry sea shrimp；Dry sea shrimp is put into cloth bag, removes cot and shrimp head, obtain dried shrimp, put it into hermetic bag, get product mulberries taste dried shrimps, its primary raw material is：Sea shrimp, mulberries, lemon piece, tender mulberry leaf, matrimony vine, ginger, light violet perilla leaf, rice vinegar, Ji Me Lao Jiu and pectase；Raw material is naturally easy to get, and manufacture craft is simple, and product is nutritious, good mouthfeel, instant, and production environment is friendly.
Description
Technical field：
The invention belongs to technical field of food preparation, it is related to a kind of mulberries taste dried shrimps being made as primary raw material with dried shrimps
A kind of process, and in particular to preparation method for being made mulberries taste dried shrimps for raw material with dried shrimps, mulberries, purple perilla etc..
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 matters such as potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, it is easy to digest, in poor health and
It is fabulous food to need the people for taking good care of after being ill, and containing abundant magnesium, magnesium has important adjustment effect to cardiomotility, can be very
Good protection cardiovascular system, it can reduce blood cholesterol level, prevent artery sclerosis, while can also expand coronal dynamic
Arteries and veins, is conducive to preventing hypertension and myocardial infarction；The logical breast effect of shrimp is stronger, and rich in phosphorus, calcium, to children, pregnant woman You You
Help effect；The scientist of Osaka, Japan university has found that the astaxanthin in dried shrimps contributes to elimination to be produced because of jet lag recently
Raw jet lag；Dried shrimps skin has sedation, is commonly used to treatment neurasthenia, all diseases of vegetative nerve functional disturbance；The elderly's
Some dried shrimps are put in food, to improving appetite and building up health all very good.At present, in the market dried shrimps are mainly saline taste sea
Rice, its salt content is higher, eats and blood pressure can be caused to raise more than salt, and cholesterol is raised, atherosclerosis, therefore should not largely be eaten
Saline taste dried shrimps；With the raising that people's health is realized, original flavor dried shrimps progress into the visual field of people, but many people do not like it
Fishy smell, and its taste is excessively dull, therefore a kind of salt content 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 efficacy, but its mouthfeel is single, adds coloured
Element, and it is relatively costly.If dried shrimps are processed into fruit taste, not only taste uniqueness sweet and sour taste, and nutritious, the old and the young
It is suitable, can widely be welcome.Mulberries meat thickness juice it is many, it is sour-sweet moderate, containing abundant activated protein, vitamin, amino acid,
Carrotene, mineral matter and other components, nutrition are 5-6 times of apple, are 4 times of grape, with multiple efficacies, can improve human body and exempt from
Epidemic disease power, anti-aging, beautifying face and moistering lotion, nourishing yin and supplementing blood, liver-kidney tonifying, ease constipation of promoting the production of body fluid, UFA eyesight etc., therefore a kind of utilization of invention
Mulberries simultaneously add the raw materials such as matrimony vine and are made pickling liquid and carry out pickled processing technology to dried shrimps, make tasty mouthfeel, instant,
Nutritious, the dried shrimps of the low mulberries taste of salt content 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 mulberries and many
It is the preparation method that raw material is mixed and made into mulberries taste dried shrimps in proportion to plant plant.
The preparation technology of mulberries taste dried shrimps of the present invention is：
(1) eight, ninety percent ripe big grain mulberries fruit is chosen, it is 0.05% that weight percent concentration is put into after being rinsed with flowing water
Soaked in~0.10% potassium permanganate solution, pulled out after 5-8 minute, then mulberries 3-5 times is rinsed to the aqueous solution not with flowing water
Again in untill pale red, add lemon piece to be put into beater clean mulberries, be milled into pulp, add mulberries weight 3-
4 times of pure water, adds pectase, and being filtered to remove solids after stirring, after standing 4-5 hours obtains fruit juice；
(2) component by weight weighs tender mulberry leaf, matrimony vine, ginger and light violet perilla leaf and cleans up, and mixing is put into beater,
The pure water of 3-4 times of above-mentioned composition gross weight is added, mixed liquor is milled into, mixed liquor is stood 1-2 hours, filter to take supernatant
Liquid is standby；Fruit juice and supernatant are mixed, rice vinegar and Ji Me Lao Jiu is added, pickling liquid is well mixed to obtain, is gone out using TRANSIENT HIGH TEMPERATURE
Bacterium method sterilizes to pickling liquid, and heating-up temperature is 130 DEG C, time 20-30 seconds；
(3) taking fresh sea shrimp goes the removal of impurity to be rinsed well with flowing water, puts it into immersion in pickling liquid, adds frozen water, fresh sea
Shrimp, pickling liquid, the weight ratio of frozen water are 1:1:3, taking-up after refrigeration 5-6 hour of 0-1 DEG C of temperature control in refrigerator is put into, obtain pickled sea
Shrimp；
(4) add fresh water to boil in stainless steel or ceramic pan, be put into pickled sea shrimp, pickled sea shrimp, light water weight ratio are
1：3, after peeled shrimp discoloration, then to boil to pull out for 1-2 minutes and drain, the ripe sea shrimp after draining is placed in air-dry machine, 70-80 DEG C of temperature control,
Air-dry 5-6 hours, to dried small shrimp it is brown and crisp, obtain dry sea shrimp；
(5) dry sea shrimp is put into cloth bag, swats and rub, remove cot and shrimp head, obtain dried shrimp, put it into hermetic bag
In, vacuum packaging gets product mulberries taste dried shrimps, not only can instant bagged again can individual month of long-term storage 3-4, mulberries aromatic flavour,
Delicious flavour, it is nutritious and with health-care efficacy.
Each raw material weight component is in mulberries taste dried shrimps of the present invention：It is sea shrimp 100-150 parts, mulberries 20-30 parts, fresh
Lemon tablet 1-2 parts, tender mulberry leaf 10-20 parts, matrimony vine 5-10 parts, ginger 5-10 parts, light violet perilla leaf 5-10 parts, rice vinegar 5-10 parts, i.e.,
Black wine 5-10 parts, pectase 0.1-0.2 parts.
Compared with prior art, raw material is naturally easy to get the present invention, and manufacture craft is simple, and product is nutritious, good mouthfeel,
Instant, production environment is friendly.
Specific embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
Each raw material weight component is in the mulberries taste dried shrimps that the present embodiment is related to：100 parts of sea shrimp, 20 parts of mulberries, lemon
1 part of piece, 10 parts of tender mulberry leaf, 5 parts of matrimony vine, 5 parts of ginger, 5 parts of light violet perilla leaf, 5 parts of rice vinegar, 5 parts of Ji Me Lao Jiu, 0.1 part of pectase；
Its preparation technology is：Eight, ninety percent ripe big grain mulberries fruit is chosen, being put into weight percent concentration after being rinsed with flowing water is
Soaked in 0.05%~0.10% potassium permanganate solution, pulled out after 5-8 minutes, then rinsed mulberries 3-5 times to water with flowing water
Clean mulberries no longer in untill pale red, are added lemon piece to be put into beater by solution, are milled into pulp, add mulberries
The pure water of 3-4 times of weight, adds pectase, and being filtered to remove solids after stirring, after standing 4-5 hours obtains fruit juice；Press
Composition by weight weighs tender mulberry leaf, matrimony vine, ginger and light violet perilla leaf and cleans up, and mixing is put into beater, adds combinations thereof
The pure water of 3-4 times of thing gross weight, is milled into mixed liquor, and mixed liquor is stood into 1-2 hours, filters to take supernatant standby；Will fruit
Juice and supernatant mix, and add rice vinegar and Ji Me Lao Jiu, pickling liquid are well mixed to obtain, using TRANSIENT HIGH TEMPERATURE sterilizing methods to pickled
Liquid sterilizes, and heating-up temperature is 130 DEG C, time 20-30 seconds；Taking fresh sea shrimp goes the removal of impurity to be rinsed well with flowing water, puts it into and salts down
Soaked in stain liquid, add frozen water, fresh sea shrimp, pickling liquid, the weight ratio of frozen water are 1:1:3, it is put into 0-1 DEG C of refrigeration of temperature control in refrigerator
Taken out after 5-6 hours, obtain pickled sea shrimp；Add fresh water to boil in stainless steel or ceramic pan, be put into pickled sea shrimp, pickled sea
Shrimp, light water weight ratio are 1：3, after peeled shrimp discoloration, then to boil to pull out for 1-2 minutes and drain, the ripe sea shrimp after draining is placed on air-dry machine
In, 70-80 DEG C of temperature control, air-dry 5-6 hours, to dried small shrimp it is brown and crisp, obtain dry sea shrimp；Dry sea shrimp is put into cloth bag, is swatted and is rubbed
Rub with the hands, remove cot and shrimp head, obtain dried shrimp, put it into hermetic bag, vacuum packaging gets product mulberries taste dried shrimps.
Embodiment 2：
The present embodiment difference from Example 1 is that each raw material weight component is in mulberries taste dried shrimps：100 parts of sea shrimp,
30 parts of mulberries, 2 parts of lemon piece, 20 parts of tender mulberry leaf, 10 parts of matrimony vine, 10 parts of ginger, 10 parts of light violet perilla leaf, 10 parts of rice vinegar, Jimo
10 parts of wine, 0.2 part of pectase, with embodiment 1, product is fresh and micro- sweet, and aroma is mellow for its preparation technology, and with health care work(
Effect, firmly gets liking for Ms.
Embodiment 3：
The present embodiment difference from Example 1 is that each raw material weight component is in mulberries taste dried shrimps：150 parts of sea shrimp,
20 parts of mulberries, 1 part of lemon piece, 10 parts of tender mulberry leaf, 10 parts of matrimony vine, 5 parts of ginger, 10 parts of light violet perilla leaf, 10 parts of rice vinegar, Jimo is old
5 parts of wine, 0.1 part of pectase, its preparation technology is with embodiment 1, and product slightly delicate fragrance, delicious flavour is nutritious.
Claims (1)
1. a kind of preparation method of mulberries taste dried shrimps, it is characterised in that preparation technology is：
(1) choose eight, ninety percent ripe big grain mulberries fruit, be put into after being rinsed with flowing water weight percent concentration for 0.05%~
Soaked in 0.10% potassium permanganate solution, pulled out after 5-8 minute, then mulberries 3-5 times is rinsed to the aqueous solution no longer with flowing water
Untill in pale red, add lemon piece to be put into beater clean mulberries, be milled into pulp, add mulberries weight 3-4
Pure water again, adds pectase, and being filtered to remove solids after stirring, after standing 4-5 hours obtains fruit juice；
(2) component by weight weighs tender mulberry leaf, matrimony vine, ginger and light violet perilla leaf and cleans up, and mixing is put into beater, adds
The pure water of 3-4 times of above-mentioned composition gross weight, is milled into mixed liquor, and mixed liquor is stood into 1-2 hours, filters to take supernatant standby
With；Fruit juice and supernatant are mixed, rice vinegar and Ji Me Lao Jiu is added, pickling liquid is well mixed to obtain, using TRANSIENT HIGH TEMPERATURE sterilizing side
Method sterilizes to pickling liquid, and heating-up temperature is 130 DEG C, time 20-30 seconds；
(3) taking fresh sea shrimp goes the removal of impurity to be rinsed well with flowing water, puts it into pickling liquid and soaks, and adds frozen water, fresh sea shrimp, salts down
Stain liquid, the weight ratio of frozen water are 1:1:3, taking-up after refrigeration 5-6 hour of 0-1 DEG C of temperature control in refrigerator is put into, obtain pickled sea shrimp；
(4) add fresh water to boil in stainless steel or ceramic pan, be put into pickled sea shrimp, pickled sea shrimp, light water weight ratio are 1：3,
After peeled shrimp discoloration, then boil to pull out for 1-2 minute and drain, the ripe sea shrimp after draining is placed in air-dry machine, 70-80 DEG C of temperature control, it is air-dried
5-6 hours, to dried small shrimp it is brown and crisp, obtain dry sea shrimp；
(5) dry sea shrimp is put into cloth bag, swats and rub, remove cot and shrimp head, obtain dried shrimp, in putting it into hermetic bag,
Vacuum packaging, gets product mulberries taste dried shrimps；
Each raw material weight component is：Sea shrimp 100-150 parts, mulberries 20-30 parts, 1-2 parts of lemon piece, tender mulberry leaf 10-20 parts, Chinese holly
Qi 5-10 parts, ginger 5-10 parts, light violet perilla leaf 5-10 parts, rice vinegar 5-10 parts, Ji Me Lao Jiu 5-10 parts, pectase 0.1-0.2 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039746.9A CN106722407A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of mulberries taste dried shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611039746.9A CN106722407A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of mulberries taste dried shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722407A true CN106722407A (en) | 2017-05-31 |
Family
ID=58973742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611039746.9A Pending CN106722407A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of mulberries taste dried shrimps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722407A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164350A (en) * | 1996-10-22 | 1997-11-12 | 朱毅 | New taste food made of grain and other material capable of changing food into paste by pouring boiling water |
| CN1223815A (en) * | 1998-01-20 | 1999-07-28 | 上海市专家医学研究中心 | Medicated food condiment and preparing process thereof |
| CN1422687A (en) * | 2001-12-06 | 2003-06-11 | 吴才来 | Mineral drying agent |
| CN1425890A (en) * | 1994-03-15 | 2003-06-25 | 三菱电机株式会社 | Air conditioner and its liquid storage device and method for producing liquid storage device |
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN104381751A (en) * | 2014-10-28 | 2015-03-04 | 王新龙 | Milk-fragrant steamed stuffed buns containing mulberry and shrimp meat, and preparation method of milk-fragrant steamed stuffed buns |
-
2016
- 2016-11-11 CN CN201611039746.9A patent/CN106722407A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425890A (en) * | 1994-03-15 | 2003-06-25 | 三菱电机株式会社 | Air conditioner and its liquid storage device and method for producing liquid storage device |
| CN1164350A (en) * | 1996-10-22 | 1997-11-12 | 朱毅 | New taste food made of grain and other material capable of changing food into paste by pouring boiling water |
| CN1223815A (en) * | 1998-01-20 | 1999-07-28 | 上海市专家医学研究中心 | Medicated food condiment and preparing process thereof |
| CN1422687A (en) * | 2001-12-06 | 2003-06-11 | 吴才来 | Mineral drying agent |
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN104381751A (en) * | 2014-10-28 | 2015-03-04 | 王新龙 | Milk-fragrant steamed stuffed buns containing mulberry and shrimp meat, and preparation method of milk-fragrant steamed stuffed buns |
Non-Patent Citations (2)
| Title |
|---|
| 叶桐封: "《水产品深加工技术》", 31 May 2007, 中国农业出版社 * |
| 曾秀，杨金龙: "《如何办个赚钱的蚕家庭养殖场》", 30 April 2015, 中国农业科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101438750B1 (en) | Honeyed red ginseng using palm jaggery and method for preparing thereof | |
| CN103981050B (en) | A kind of preparation method of dried Fructus Vitis viniferae morat | |
| KR101620095B1 (en) | Manufacturing method of black curcuma and extract and powder thereof | |
| CN104305049A (en) | Processing method of preserved lotus root slices | |
| CN103436426A (en) | Production method of mulberry-blackberry fruit vinegar | |
| CN106616704A (en) | Preparation method of Chinese wolfberry fruit jam | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| KR101339860B1 (en) | Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method thereof | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN105053469A (en) | Process for processing nutritional dried Chinese yam | |
| CN102356800A (en) | Production process for preserved dogberries | |
| CN105341825A (en) | Lycium ruthenicum fruit and haw jam and preparation method thereof | |
| CN106562265A (en) | Lemon-flavor dried shrimps | |
| CN105265945A (en) | Fagopyrum tararicum fruit juice beverage, and preparation method thereof | |
| CN107006817A (en) | A kind of preparation method of orange peel Kiwi berry compound nectar | |
| CN103589558A (en) | Method for brewing composite fruit wine | |
| CN103504406A (en) | Sponge gourd-aloe juice beverage and processing method thereof | |
| CN104232430B (en) | The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant | |
| CN106306961A (en) | Sugar orange and cherry juice and making method | |
| CN105230917A (en) | Processing process for sugar preserved ginkgo | |
| CN105028644A (en) | Preparation method of cucumber soya bean yogurt | |
| CN107751679A (en) | A kind of apple hawthorn composite drink and its preparation technology | |
| CN103689539A (en) | Beef paste with loquat favor and preparation method thereof | |
| CN106722407A (en) | A kind of preparation method of mulberries taste dried shrimps | |
| CN106165804A (en) | A kind of Flos Chrysanthemi strengthening spleen and nourishing blood composite health care beverage and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |