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
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- 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
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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
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- 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.
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CN201611039746.9A CN106722407A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of mulberries taste dried shrimps |
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CN201611039746.9A CN106722407A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of mulberries taste dried shrimps |
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