CN107319458A - A kind of freezing shrimp taste thick soup and its production technology - Google Patents
A kind of freezing shrimp taste thick soup and its production technology Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
Present invention relates particularly to a kind of freezing shrimp taste thick soup and its production technology, belong to prawn product processing technique field, the freezing shrimp taste thick soup is boiled and filtered by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water, sauce prepares freezing shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process and the freezing shrimp taste thick soup is made using freezing shrimp head, vegetables and special sauce as raw materials for production.Compared to prior art, freezing shrimp taste thick soup produced by the invention can not only dispose a large amount of shrimp heads produced every year, and the tasty thick soup of delicious, nutrition can be made by reasonably arranging in pairs or groups, there is freezing shrimp taste thick soup comprehensive nutrition to enrich, delicious flavour, protein, calcium, vitamins nutrition that can reasonably in balanced diet, strengthen human body constitution, improve body energy, and shrimp head is efficiently utilized, cost is relatively low.
Description
Technical field
The invention belongs to prawn product processing technique field, and in particular to a kind of freezing shrimp taste thick soup and its production technology.
Background technology
Penaeus Vannmei is also known as white pin shrimp, or Litoenaeus vannamei, and original producton location concentrates on Ecuador bank, is foster in the world
Grow one of big shrimp species of yield highest three.Penaeus Vannmei has abundant nutrition, rich in magnesium, can be very good protection cardiovascular
System, reduces the content of Blood Cholesterol, prevents artery sclerosis, and soft rich in phosphorus, its meat of calcium, easy to digest, to body
It is physically weak weak and need the people taken good care of to be fabulous food after being ill, and its is cheap, is well received by consumers always.Cause
This, is advantageous use Penaeus Vannmei, and Penaeus Vannmei has also been carried out to produce substantial amounts of shrimp in working process, processing procedure
Head, according to statistics, the shrimp head that the whole nation is produced every year is 3 ~ 40,000 tons, delayed due to process technology at present, this part resource only compared with
Small part is processed to animal feed and is used, and thick soup is prepared with freezing shrimp head, can not only handle produce every year a large amount of
Shrimp head, and the tasty thick soup of delicious, nutrition can be made by reasonably arranging in pairs or groups be used, and the thick soup institute of in the market
The calcium contained, vitamin, protein content is not comprehensive.
Such as Chinese patent application（Publication number：CN101933637A）Disclose " a kind of thickened solid fishes and shrimps meat soup-blend and system
Preparation Method ", it is characterized in that the raw material proportioning for preparing the soup stock is as follows：Contain 50-70 grams of sturgeon meat cubelets, grass carp in every 1000 grams of water
10-20 grams of meat cubelets, 50-70 grams of Penaeus Vannmei benevolence, 10-20 grams of fresh sea-tangle, 80-160 grams of mushroom class, 20-30 grams of spinach magma, green onion
5-10 grams of flower, 30-60 grams of salt, 5-15 grams of chickens' extract, 1-1.5 grams of pepper powder, 20-40 grams of cooking wine, 5-10 grams of ginger juice, garlic juice 5-
10 grams.The soup stock has obvious seafood taste, good dissolubility, rehydration, save well various composition nutrient,
Color and luster and natural flavour mountaineous.
The content of the invention
（1）Technical scheme
The present invention in order to overcome in place of the deficiencies in the prior art there is provided a kind of freezing shrimp taste thick soup, the freezing shrimp taste thick soup with
Freezing shrimp head, vegetables and special sauce are raw materials for production, by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables
Shrimp head, water are boiled and filtered, sauce prepares shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process and institute is made
Freezing shrimp taste thick soup is stated, the mass parts meter proportioning of wherein freezing shrimp taste thick soup is as follows：
Vegetables shrimp head：First 15 ~ 17 parts of 3 ~ 4 parts of soybean oil, fried shrimp, 9 ~ 10 parts of onion, 6 ~ 7 parts of celery fourth, diced carrot 3 ~ 4.5
Part, 7 ~ 8 parts of tomato puree, 7 ~ 8 parts of tomato sauce；
Original flavor shrimp soup：200 ~ 220 parts of water, 5 ~ 6 parts of garlic, first 200 ~ 220 parts of frying vegetables shrimp, 1 ~ 2 part of edible salt, yellow rice wine 15 ~
18 parts, precious 7 ~ 8 parts of the sauce flavoring in true taste sea, 2 ~ 3 parts of chickens' extract；
Freezing shrimp taste thick soup：200 ~ 220 parts of original flavor shrimp soup, 0.4 ~ 0.6 part of tapioca, 8 ~ 9 parts of spicy hoisin sauce, chickens' extract 2 ~ 3
Part, 3 ~ 4 parts of pre-gelatinized starch, 35 ~ 45 parts of water, 1 ~ 2 part of wheaten starch.
The present invention also provides a kind of production technology of freezing shrimp taste thick soup, comprises the following steps that：
A. defrosting shrimp head：Penaeus Vanname head is put into cleaning, unabroken thawing vat and thawed, defrosting rear center temperature≤
10 DEG C, the shrimp head after defrosting is washed into silt and its visible foreign；
B. fried prawn head：Shrimp head in above-mentioned steps a, which is put into Fryer, to carry out fried, and Oil-temperature control is fried at 170 ~ 175 DEG C
Time is 120 ± 10 seconds；
C. vegetable cleaning and cutting：Onion, celery, carrot and garlic are cleaned up with water, yellow leaf is removed and other is visible miscellaneous
Matter, onion, celery, carrot is cut 1 time through disintegrating machine respectively, garlic need to be cut 3 times；
D. frying vegetables shrimp head：Frying pan is preheated to 180 ~ 200 DEG C, 3 ~ 4 portions of soybean oils is put into, is heated to 180 ~ 200 DEG C, is put into
9 ~ 10 parts of onions, 6 ~ 7 parts of celery fourths, 3 ~ 4.5 parts of diced carrot compounds, stir-fry 5 minutes, are put into 15 ~ 17 parts of fried shrimp heads, turn over
Fry 2 minutes, be put into 7 ~ 8 parts of tomato purees and 7 ~ 8 portions of tomato sauce stir-fry 3 minutes, take the dish out of the pot and obtain frying vegetables shrimp head；
E. water is boiled and filtered：By Jia 200 in water cooker ~ 220 parts of cold water, add 200 ~ 220 parts frying vegetables shrimp head, 5 ~ 6
Part garlic, 1 ~ 2 part of edible salt, 15 ~ 18 parts of yellow rice wine, keep fluidized state 15 minutes after boiling；It is eventually adding 7 ~ 8 parts of true taste Hai Zhen
Sauce, 2 ~ 3 portions of chickens' extracts, boil after 20 minutes and to be filtrated to get original flavor thick soup through vibratory sieve, water boils temperature for 90 ~ 100 DEG C；
F. sauce prepares shrimp taste thick soup：The original flavor thick soup that 200 ~ 220 parts of step e are obtained is put into toward storage tank, 2 ~ 3 portions of chickens are added
Essence and 8 ~ 9 parts of spicy hoisin sauces；Pre-gelatinized starch solution makes：3 ~ 4 parts of pre-gelatinized starches and 35 ~ 45 parts of water are carried out completely molten
Solution, 0.4 ~ 0.6 portion of tapioca and 1 ~ 2 portion of wheaten starch are completely dissolved with 4 parts of water, and pre-gelatinized starch solution is poured into storage
In batch can, then tapioca and wheaten starch mixed liquor poured into storage tank, stirred 5 minutes, temperature need to be maintained at 85 degree with
On, cooling mode is opened after the completion of agitating procedure, running water is opened and storage tank is cooled to less than 50 DEG C；
G. physical and chemical index confirms：Physical and chemical index confirmation is carried out to shrimp taste thick soup prepared by step f：Viscosity is 240 ± 24mPa S,
Color is 160C, 2020C, 2021C, and salinity is 1.6 ± 0.3, and pH value is 6.7 ± 0.5；
H. inner packing：Single bag of net content is 120g/ bags, sealing tight smooth, bubble-free and hole, when carrying out first bag inspection, is used
The finished weight that Semi-automatic liquid filling machine is poured into after mixing liquid material, weighing and bagging is 240g；
I. cool down and quick-frozen：Shrimp taste thick soup after envelope is placed under room temperature environment and is cooled to 20 ~ 30 DEG C, is re-fed into instant freezer
Quick-frozen, quick freezing temperature is controlled below -35 DEG C, and the quick-frozen time is freezing shrimp taste thick soup in 30 ~ 45min, quick-frozen rear packaging bag
Central temperature≤- 18 DEG C.
Preferably, in step d, the mass parts meter proportioning of frying vegetables shrimp head raw material：3.6 parts of soybean oil, fried shrimp head
16.1 parts, 9.65 parts of onion, 6.10 parts of celery fourth, 3.95 parts of diced carrot, 7.15 parts of tomato puree, 7.15 parts of tomato sauce.
Preferably, in step e, the material quality part meter proportioning that water is boiled and filtered：210 parts of water, 5.75 parts of garlic, frying
First 214.8 parts of vegetables shrimp, 1.8 parts of edible salt, 17.9 parts of yellow rice wine, precious 7.11 parts of the sauce flavoring in true taste sea, 2.85 parts of chickens' extract.
Preferably, in step f, sauce prepares the material quality part meter proportioning of freezing shrimp taste thick soup：Original flavor shrimp soup 210
Part, 0.51 part of tapioca, 8.09 parts of spicy hoisin sauce, 2.5 parts of chickens' extract, 3.78 parts of pre-gelatinized starch, 40 parts of water, wheaten starch
1.22 part.
（2）Beneficial effect
Beneficial effects of the present invention：The technology that the freezing shrimp taste thick soup of the present invention is boiled using frying vegetables shrimp head and water, reasonably
Nutrition arrangement, improves the technical problem of original soup stock not comprehensive nutrition, the freezing shrimp taste thick soup with freezing shrimp head, vegetables and
Special sauce is raw materials for production, is boiled and mistake by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water
Filter, sauce prepare freezing shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process and the freezing shrimp are made
Taste thick soup.Compared to prior art, there is freezing shrimp taste thick soup produced by the invention comprehensive nutrition to enrich, delicious flavour, can
Protein, calcium, vitamins nutrition in rational balanced diet, strengthen human body constitution, improve body energy, and effectively
Ground make use of shrimp head, and cost is relatively low.
Embodiment
The technical scheme in the embodiment of the present invention is further clearly and completely described with reference to embodiment, shown
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.
Embodiment one
The present embodiment provides a kind of freezing shrimp taste thick soup, the freezing shrimp taste thick soup using freezing shrimp head, vegetables and special sauce as
Raw materials for production, by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water are boiled and filtered, sauce is prepared
The freezing shrimp taste thick soup is made in shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process, wherein freezing
The quality proportioning of shrimp taste thick soup is as follows：
Vegetables shrimp head：Soybean oil 3kg, fried shrimp head 15kg, onion 9kg, celery fourth 6kg, diced carrot 3kg, tomato puree 7kg, kind
Eggplant sauce 7kg；
Original flavor shrimp soup：Water 200kg, garlic 5kg, frying vegetables shrimp head 200kg, edible salt 1kg, yellow rice wine 15kg, the precious sauce in true taste sea
Flavoring 7kg, chickens' extract 2kg；
Freezing shrimp taste thick soup：Original flavor shrimp soup 200kg, tapioca 0.4kg, spicy hoisin sauce 8kg, chickens' extract 2kg, pre-gelatinized starch
3kg, water 35kg, wheaten starch 1kg.
The present invention also provides a kind of production technology of freezing shrimp taste thick soup, comprises the following steps that：
A. defrosting shrimp head：Penaeus Vanname head is put into cleaning, unabroken thawing vat and thawed, defrosting rear center temperature≤
10 DEG C, the shrimp head after defrosting is washed into silt and its visible foreign；
B. fried prawn head：Shrimp head in above-mentioned steps a, which is put into Fryer, to carry out fried, and Oil-temperature control is fried at 170 ~ 175 DEG C
Time is 120 ± 10 seconds；
C. vegetable cleaning and cutting：Onion, celery, carrot and garlic are cleaned up with water, yellow leaf is removed and other is visible miscellaneous
Matter, onion, celery, carrot is cut 1 time through disintegrating machine respectively, garlic need to be cut 3 times；
D. frying vegetables shrimp head：Frying pan is preheated to 180 DEG C, 3kg soybean oils are put into, 180 DEG C are heated to, be put into 9kg onions,
6kg celeries fourth, 3kg diced carrot compounds, stir-fry 5 minutes, are put into the fried shrimp heads of 15kg, stir-fry 2 minutes, be put into 7kg tomato purees
Stir-fried 3 minutes with 7kg tomato sauce, take the dish out of the pot and obtain frying vegetables shrimp head；
E. water is boiled and filtered：200kg cold water will be added in water cooker, add 200kg frying vegetables shrimp head, 5kg garlics, 1kg
Edible salt, 15kg yellow rice wine, keep fluidized state 15 minutes after boiling；The true precious sauce in taste sea of 7kg, 2kg chickens' extracts are eventually adding, 20 are boiled
Original flavor thick soup is filtrated to get through vibratory sieve after minute, water boils temperature for 90 ~ 100 DEG C；
F. sauce prepares shrimp taste thick soup：Be put into the original flavor thick soup that 200kg steps e is obtained in toward storage tank, add 2kg chickens' extracts and
The spicy hoisin sauces of 8kg；Pre-gelatinized starch solution makes：3kg pre-gelatinized starches are completely dissolved with 35kg water, 0.4kg wood
Sweet potato starch and 1kg wheaten starches are completely dissolved with 4kg water, and pre-gelatinized starch solution is poured into storage tank, then by cassava
Starch and wheaten starch mixed liquor are poured into storage tank, are stirred 5 minutes, and temperature need to be maintained at more than 85 degree, and agitating procedure is completed
After open cooling mode, open running water and storage tank be cooled to less than 50 DEG C；
G. physical and chemical index confirms：Physical and chemical index confirmation is carried out to shrimp taste thick soup prepared by step f：Viscosity is 240 ± 24mPa S,
Color is 160C, 2020C, 2021C, and salinity is 1.6 ± 0.3, and pH value is 6.7 ± 0.5；
H. inner packing：Single bag of net content is 120g/ bags, sealing tight smooth, bubble-free and hole, when carrying out first bag inspection, is used
The finished weight that Semi-automatic liquid filling machine is poured into after mixing liquid material, weighing and bagging is 240g；
I. cool down and quick-frozen：Shrimp taste thick soup after envelope is placed under room temperature environment and is cooled to 20 DEG C, is re-fed into instant freezer fast
Freeze, quick freezing temperature is controlled below -35 DEG C, the quick-frozen time is the center temperature of freezing shrimp taste thick soup in 30min, quick-frozen rear packaging bag
≤ -18 DEG C of degree.
Embodiment two
The present embodiment provides a kind of freezing shrimp taste thick soup, the freezing shrimp taste thick soup using freezing shrimp head, vegetables and special sauce as
Raw materials for production, by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water are boiled and filtered, sauce is prepared
The freezing shrimp taste thick soup is made in shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process, wherein freezing
The quality proportioning of shrimp taste thick soup is as follows：
Vegetables shrimp head：Soybean oil 3.6kg, fried shrimp head 16.1kg, onion 9.65kg, celery fourth 6.10kg, diced carrot
3.95kg, tomato puree 7.15kg, tomato sauce 7.15kg；
Original flavor shrimp soup：It is water 210kg, garlic 5.75kg, frying vegetables shrimp head 214.8kg, edible salt 1.8kg, yellow rice wine 17.9kg, true
The precious sauce flavoring 7.11kg in taste sea, chickens' extract 2.85kg；
Freezing shrimp taste thick soup：Original flavor shrimp soup 210kg, tapioca 0.51kg, spicy hoisin sauce 8.09kg, chickens' extract 2.5kg, pre- paste
Change starch 3.78kg, water 40kg, wheaten starch 1.22kg.
The present invention also provides a kind of production technology of freezing shrimp taste thick soup, comprises the following steps that：
A. defrosting shrimp head：Penaeus Vanname head is put into cleaning, unabroken thawing vat and thawed, defrosting rear center temperature≤
10 DEG C, the shrimp head after defrosting is washed into silt and its visible foreign；
B. fried prawn head：Shrimp head in above-mentioned steps a, which is put into Fryer, to carry out fried, and Oil-temperature control is in 173 DEG C, deep-fat frying time
For 120 ± 10 seconds；
C. vegetable cleaning and cutting：Onion, celery, carrot and garlic are cleaned up with water, yellow leaf is removed and other is visible miscellaneous
Matter, onion, celery, carrot is cut 1 time through disintegrating machine respectively, garlic need to be cut 3 times；
D. frying vegetables shrimp head：Frying pan is preheated to 180 ~ 200 DEG C, 3.6kg soybean oils are put into, 190 DEG C is heated to, is put into
9.65kg onions, 6.10kg celeries fourth, 3.95kg diced carrot compounds, stir-fry 5 minutes, are put into the fried shrimp heads of 16.1kg, stir-fry
2 minutes, it is put into 7.15kg tomato purees and 7.15kg tomato sauce stir-fries 3 minutes, take the dish out of the pot and obtain frying vegetables shrimp head；
E. water is boiled and filtered：210kg cold water will be added in water cooker, frying vegetables shrimp head, the 5.75kg for adding 214.8kg are big
Garlic, 1.8kg edible salts, 17.9kg yellow rice wine, keep fluidized state 15 minutes after boiling；Be eventually adding the precious sauce in 7.11kg true tastes sea,
2.85kg chickens' extracts, boil after 20 minutes and to be filtrated to get original flavor thick soup through vibratory sieve, water boils temperature for 98 DEG C；
F. sauce prepares shrimp taste thick soup：Be put into the original flavor thick soup that 210kg steps e is obtained in toward storage tank, add 2.5kg chickens' extracts and
8.09kg spicy hoisin sauce；Pre-gelatinized starch solution makes：3.78kg pre-gelatinized starches are completely dissolved with 40kg water,
0.51kg tapiocas and 1.22kg wheaten starches are completely dissolved with 4kg water, and pre-gelatinized starch solution is poured into storage tank
It is interior, then tapioca and wheaten starch mixed liquor are poured into storage tank, stir 5 minutes, temperature need to be maintained at more than 85 degree, stir
Mix and cooling mode is opened after the completion of process, open running water and storage tank is cooled to less than 50 DEG C；
G. physical and chemical index confirms：Physical and chemical index confirmation is carried out to shrimp taste thick soup prepared by step f：Viscosity is 240 ± 24mPa S,
Color is 160C, 2020C, 2021C, and salinity is 1.6 ± 0.3, and pH value is 6.7 ± 0.5；
H. inner packing：Single bag of net content is 120g/ bags, sealing tight smooth, bubble-free and hole, when carrying out first bag inspection, is used
The finished weight that Semi-automatic liquid filling machine is poured into after mixing liquid material, weighing and bagging is 240g；
I. cool down and quick-frozen：Freezing shrimp taste thick soup after envelope is placed under room temperature environment and is cooled to 25 DEG C, instant freezer is re-fed into
Interior quick-frozen, quick freezing temperature is controlled less than -35 DEG C, and the quick-frozen time is 40min, in quick-frozen rear packaging bag in freezing shrimp taste thick soup
Heart temperature≤- 18 DEG C.
Embodiment three
The present embodiment provides a kind of freezing shrimp taste thick soup, the freezing shrimp taste thick soup using freezing shrimp head, vegetables and special sauce as
Raw materials for production, by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water are boiled and filtered, sauce is prepared
The freezing shrimp taste thick soup is made in shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process, wherein freezing
The quality proportioning of shrimp taste thick soup is as follows：
Vegetables shrimp head：Soybean oil 4kg, fried shrimp head 17kg, onion 10kg, celery fourth 7kg, diced carrot 4.5kg, tomato puree
8kg, tomato sauce 8kg；
Original flavor shrimp soup：Water 220kg, garlic 6kg, frying vegetables shrimp head 220kg, edible salt 2kg, yellow rice wine 18kg, the precious sauce in true taste sea
Flavoring 8kg, chickens' extract 3kg；
Freezing shrimp taste thick soup：Original flavor shrimp soup 220kg, tapioca 0.6kg, spicy hoisin sauce 9kg, chickens' extract 3kg, pre-gelatinized starch
4kg, water 45kg, wheaten starch 2kg.
The present invention also provides a kind of production technology of freezing shrimp taste thick soup, comprises the following steps that：
A. defrosting shrimp head：Penaeus Vanname head is put into cleaning, unabroken thawing vat and thawed, defrosting rear center temperature≤
10 DEG C, the shrimp head after defrosting is washed into silt and its visible foreign；
B. fried prawn head：Shrimp head in above-mentioned steps a, which is put into Fryer, to carry out fried, and Oil-temperature control is fried at 170 ~ 175 DEG C
Time is 120 ± 10 seconds；
C. vegetable cleaning and cutting：Onion, celery, carrot and garlic are cleaned up with water, yellow leaf is removed and other is visible miscellaneous
Matter, onion, celery, carrot is cut 1 time through disintegrating machine respectively, garlic need to be cut 3 times；
D. frying vegetables shrimp head：Frying pan is preheated to 200 DEG C, 4kg soybean oils are put into, 180 ~ 200 DEG C are heated to, 10kg oceans are put into
Green onion, 7kg celeries fourth, 4.5kg diced carrot compounds, stir-fry 5 minutes, are put into the fried shrimp heads of 17kg, stir-fry 2 minutes, be put into 8kg
Tomato puree and 8kg tomato sauce stir-fry 3 minutes, take the dish out of the pot and obtain frying vegetables shrimp head；
E. water is boiled and filtered：220kg cold water will be added in water cooker, add 220kg frying vegetables shrimp head, 6kg garlics, 2kg
Edible salt, 18kg yellow rice wine, keep fluidized state 15 minutes after boiling；The true precious sauce in taste sea of 8kg, 3kg chickens' extracts are eventually adding, 20 are boiled
Original flavor thick soup is filtrated to get through vibratory sieve after minute, water boils temperature for 100 DEG C；
F. sauce prepares shrimp taste thick soup：Be put into the original flavor thick soup that 220kg steps e is obtained in toward storage tank, add 3kg chickens' extracts and
The spicy hoisin sauces of 9kg；Pre-gelatinized starch solution makes：4kg pre-gelatinized starches are completely dissolved with 45kg water, 0.6kg wood
Sweet potato starch and 2kg wheaten starches are completely dissolved with 4kg water, and pre-gelatinized starch solution is poured into storage tank, then by cassava
Starch and wheaten starch mixed liquor are poured into storage tank, are stirred 5 minutes, and temperature need to be maintained at more than 85 degree, and agitating procedure is completed
After open cooling mode, open running water and storage tank be cooled to less than 50 DEG C；
G. physical and chemical index confirms：Physical and chemical index confirmation is carried out to shrimp taste thick soup prepared by step f：Viscosity is 240 ± 24mPa S,
Color is 160C, 2020C, 2021C, and salinity is 1.6 ± 0.3, and pH value is 6.7 ± 0.5；
H. inner packing：Single bag of net content is 120g/ bags, sealing tight smooth, bubble-free and hole, when carrying out first bag inspection, is used
The finished weight that Semi-automatic liquid filling machine is poured into after mixing liquid material, weighing and bagging is 240g；
I. cool down and quick-frozen：Shrimp taste thick soup after envelope is placed under room temperature environment and is cooled to 30 DEG C, is re-fed into instant freezer fast
Freeze, quick freezing temperature is controlled below -35 DEG C, the quick-frozen time is the center temperature of freezing shrimp taste thick soup in 45min, quick-frozen rear packaging bag
≤ -18 DEG C of degree.
Embodiment described above only expresses the preferred embodiment of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformations can also be made, improves and substitutes, these belong to this hair
Bright protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (5)
1. a kind of freezing shrimp taste thick soup, it is characterised in that the freezing shrimp taste thick soup using freezing shrimp head, vegetables and special sauce as
Raw materials for production, by defrosting shrimp head, fried prawn head, vegetable cleaning and cutting, frying vegetables shrimp head, water are boiled and filtered, sauce is prepared
The freezing shrimp taste thick soup is made in shrimp taste thick soup, physical and chemical index confirmation, inner packing, cooling and quick freezing process process, wherein freezing
The mass parts meter proportioning of shrimp taste thick soup is as follows：
Vegetables shrimp head：First 15 ~ 17 parts of 3 ~ 4 parts of soybean oil, fried shrimp, 9 ~ 10 parts of onion, 6 ~ 7 parts of celery fourth, diced carrot 3 ~ 4.5
Part, 7 ~ 8 parts of tomato puree, 7 ~ 8 parts of tomato sauce；
Original flavor shrimp soup：200 ~ 220 parts of water, 5 ~ 6 parts of garlic, first 200 ~ 220 parts of vegetables shrimp, 1 ~ 2 part of edible salt, 15 ~ 18 parts of yellow rice wine,
True precious 7 ~ 8 parts of the sauce flavoring in taste sea, 2 ~ 3 parts of chickens' extract；
Freezing shrimp taste thick soup：200 ~ 220 parts of original flavor shrimp soup, 0.4 ~ 0.6 part of tapioca, 8 ~ 9 parts of spicy hoisin sauce, chickens' extract 2 ~ 3
Part, 3 ~ 4 parts of pre-gelatinized starch, 35 ~ 45 parts of water, 1 ~ 2 part of wheaten starch.
2. a kind of freezing shrimp taste thick soup according to claim 1, its production technology is comprised the following steps that：
A. defrosting shrimp head：Penaeus Vanname head is put into cleaning, unabroken thawing vat and thawed, defrosting rear center temperature≤
10 DEG C, the shrimp head after defrosting is washed into silt and its visible foreign；
B. fried prawn head：Shrimp head in above-mentioned steps a, which is put into Fryer, to carry out fried, and Oil-temperature control is fried at 170 ~ 175 DEG C
Time is 120 ± 10 seconds；
C. vegetable cleaning and cutting：Onion, celery, carrot and garlic are cleaned up with water, yellow leaf is removed and other is visible miscellaneous
Matter, onion, celery, carrot is cut 1 time through disintegrating machine respectively, garlic need to be cut 3 times；
D. frying vegetables shrimp head：Frying pan is preheated to 180 ~ 200 DEG C, 3 ~ 4 portions of soybean oils is put into, is heated to 180 ~ 200 DEG C, is put into
9 ~ 10 parts of onions, 6 ~ 7 parts of celery fourths, 3 ~ 4.5 parts of diced carrot compounds, stir-fry 5 minutes, are put into 15 ~ 17 parts of fried shrimp heads, turn over
Fry 2 minutes, be put into 7 ~ 8 parts of tomato purees and 7 ~ 8 portions of tomato sauce stir-fry 3 minutes, take the dish out of the pot and obtain frying vegetables shrimp head；
E. water is boiled and filtered：By Jia 200 in water cooker ~ 220 parts of cold water, add 200 ~ 220 parts frying vegetables shrimp head, 5 ~ 6
Part garlic, 1 ~ 2 part of edible salt, 15 ~ 18 parts of yellow rice wine, keep fluidized state 15 minutes after boiling；It is eventually adding 7 ~ 8 parts of true taste Hai Zhen
Sauce, 2 ~ 3 portions of chickens' extracts, boil after 20 minutes and to be filtrated to get original flavor thick soup through vibratory sieve, water boils temperature for 90 ~ 100 DEG C；
F. sauce prepares shrimp taste thick soup：The original flavor thick soup that 200 ~ 220 parts of step e are obtained is put into toward storage tank, 2 ~ 3 portions of chickens are added
Essence and 8 ~ 9 parts of spicy hoisin sauces；Pre-gelatinized starch solution makes：3 ~ 4 parts of pre-gelatinized starches and 35 ~ 45 parts of water are carried out completely molten
Solution, 0.4 ~ 0.6 portion of tapioca and 1 ~ 2 portion of wheaten starch are completely dissolved with 4 parts of water, and pre-gelatinized starch solution is poured into storage
In batch can, then tapioca and wheaten starch mixed liquor poured into storage tank, stirred 5 minutes, temperature need to be maintained at 85 degree with
On, cooling mode is opened after the completion of agitating procedure, running water is opened and storage tank is cooled to less than 50 DEG C；
G. physical and chemical index confirms：Physical and chemical index confirmation is carried out to shrimp taste thick soup prepared by step f：Viscosity is 240 ± 24mPa S,
Color is 160C, 2020C, 2021C, and salinity is 1.6 ± 0.3, and pH value is 6.7 ± 0.5；
H. inner packing：Single bag of net content is 120g/ bags, sealing tight smooth, bubble-free and hole, when carrying out first bag inspection, is used
The finished weight that Semi-automatic liquid filling machine is poured into after mixing liquid material, weighing and bagging is 240g；
I. cool down and quick-frozen：Shrimp taste thick soup after envelope is placed under room temperature environment and is cooled to 20 ~ 30 DEG C, is re-fed into instant freezer
Quick-frozen, quick freezing temperature is controlled below -35 DEG C, and the quick-frozen time is freezing shrimp taste thick soup in 30 ~ 45min, quick-frozen rear packaging bag
Central temperature≤- 18 DEG C.
3. the production technology of a kind of freezing shrimp taste thick soup according to claim 2, it is characterised in that in step d, frying
Material quality part meter proportioning during vegetables shrimp head：First 16.1 parts of 3.6 parts of soybean oil, fried shrimp, 9.65 parts of onion, celery fourth 6.10
Part, 3.95 parts of diced carrot, 7.15 parts of tomato puree, 7.15 parts of tomato sauce.
4. the production technology of a kind of freezing shrimp taste thick soup according to claim 2, it is characterised in that in step e, water is boiled
Matched with the material quality part meter of filtering：210 parts of water, 5.75 parts of garlic, first 214.8 parts of frying vegetables shrimp, 1.8 parts of edible salt,
17.9 parts of yellow rice wine, precious 7.11 parts of the sauce flavoring in true taste sea, 2.85 parts of chickens' extract.
5. the production technology of a kind of freezing shrimp taste thick soup according to claim 2, it is characterised in that in step f, sauce
Prepare the material quality part meter proportioning of freezing shrimp taste thick soup：210 parts of original flavor shrimp soup, 0.51 part of tapioca, spicy hoisin sauce
8.09 parts, 2.5 parts of chickens' extract, 3.78 parts of pre-gelatinized starch, 40 parts of water, 1.22 parts of wheaten starch.
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| CN112890150A (en) * | 2021-02-01 | 2021-06-04 | 广东海洋大学 | Formula and manufacturing process of frozen shrimp-flavored thick soup conditioning bag |
| WO2021153727A1 (en) * | 2020-01-31 | 2021-08-05 | 日清フーズ株式会社 | Production method for pasta sauce containing shrimp extract |
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