CN108813554A - A kind of production method of spicy shrimp paste - Google Patents
A kind of production method of spicy shrimp paste Download PDFInfo
- Publication number
- CN108813554A CN108813554A CN201810748991.XA CN201810748991A CN108813554A CN 108813554 A CN108813554 A CN 108813554A CN 201810748991 A CN201810748991 A CN 201810748991A CN 108813554 A CN108813554 A CN 108813554A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- grams
- cure
- water
- peeled shrimp
- 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
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of spicy shrimp paste, include the following steps：A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in spice liquid, cook, pull out, drain away the water, fried, then drains extra oil, cooling；C, add cure 25-30 hours marinated in peeled shrimp made from step b, peeled shrimp and cure are pressed 3:2 proportions.The present invention solves the problems such as complex manufacturing technology, product taste bad, poor product quality, make manufacture craft simple operations, manufacturing process is easy to operate, and product quality is high, and product storage time is long, both original game of shrimp had been remained, again plus distinctive spicy, high financial profit is easy to use, it is easy to carry, it is suitable for promoting production.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of production method of spicy shrimp paste.
Background technique
The nutritive value of shrimp is high, can enhance the immunity and sexual function of human body.Magnesium rich in shrimp, magnesium is to heart
Activity has important adjustment effect, can be well protected cardiovascular system, it can reduce blood cholesterol level, anti-stop
Arteries and veins hardening, while can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction.Shrimp protein rich in, can
Food partially protein accounts for 16~20% or so.Nutritive value is very high, and meat is soft as fish, easy to digest, and without fishy smell
And spur, while minerals rich in (such as calcium, phosphorus, iron), sea shrimp is also rich in iodine matter, has benefit to the healthy pole of the mankind
Benefit, the manufacture craft of current spicy shrimp paste, complex manufacturing technology, manufacturing process is not easy to control, and production efficiency is low, products material
Nutritive value be lost, product taste bad, product is not easy to store, and economic benefit is low, poor product quality.For this purpose, it is proposed that one
The production method of the spicy shrimp paste of kind.
Summary of the invention
The main purpose of the present invention is to provide a kind of production methods of spicy shrimp paste, can effectively solve in background technique
The problem of.
To achieve the above object, the technical scheme adopted by the invention is as follows：
A kind of production method of spicy shrimp paste, includes the following steps：
A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；
B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in fragrant pungent
In feed liquid, cooks, pull out, drain away the water, it is fried, extra oil is then drained, it is cooling；
C, add cure 25-30 hours marinated in peeled shrimp made from step b, the formula of cure is：3~4 kilograms of slot oil, yellow rice wine
3~4 kilograms, 30~50 grams of anise, 18~22 grams of beautiful osmanthus, 18~30 grams of tsaoko, 15~20 grams of cassia bark, 8~15 grams of semen myristicae, mountain
8~15 grams of taro, peeled shrimp and cure, 500~600 grams of white sugar, are pressed 3 by 18~21 grams of sharp green pepper by 8~10 grams of cloves:2 ratio is matched
Than.
Compared with prior art, the present invention has the advantages that：The present invention solves complex manufacturing technology, product mouth
The problems such as taste is poor, poor product quality makes manufacture craft simple operations, and manufacturing process is easy to operate, and product quality is high, when product stores
Between it is long, not only remained original game of shrimp, but also add distinctive spicy, high financial profit is easy to use, easy to carry, is suitable for
Promote production.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1：
A kind of production method of spicy shrimp paste, includes the following steps：
A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；
B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in fragrant pungent
In feed liquid, cooks, pull out, drain away the water, it is fried, extra oil is then drained, it is cooling；
C, add cure 25 hours marinated in peeled shrimp made from step b, the formula of cure is：3 kilograms of slot oil, 3 kilograms of yellow rice wine,
30 grams of anise, 18 grams of beautiful osmanthus, 18 grams of tsaoko, 15 grams of cassia bark, 8 grams of semen myristicae, 8 grams of mountain taro, 18 grams of sharp green pepper, 8 grams of cloves, white sugar
500 grams, peeled shrimp and cure are pressed 3:2 proportions.
Embodiment 2：
A kind of production method of spicy shrimp paste, includes the following steps：
A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；
B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in fragrant pungent
In feed liquid, cooks, pull out, drain away the water, it is fried, extra oil is then drained, it is cooling；
C, add cure 28 hours marinated in peeled shrimp made from step b, the formula of cure is：3.5 kilograms of slot oil, yellow rice wine 3.5
Kilogram, 40 grams of anise, 20 grams of beautiful osmanthus, 25 grams of tsaoko, 18 grams of cassia bark, 12 grams of semen myristicae, 12 grams of mountain taro, 19 grams of sharp green pepper, cloves 9
Gram, 550 grams of white sugar, peeled shrimp and cure are pressed 3:2 proportions.
Embodiment 3：
A kind of production method of spicy shrimp paste, includes the following steps：
A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；
B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in fragrant pungent
In feed liquid, cooks, pull out, drain away the water, it is fried, extra oil is then drained, it is cooling；
C, add cure 30 hours marinated in peeled shrimp made from step b, the formula of cure is：4 kilograms of slot oil, 4 kilograms of yellow rice wine,
50 grams of anise, 22 grams of beautiful osmanthus, 30 grams of tsaoko, 20 grams of cassia bark, 15 grams of semen myristicae, 15 grams of mountain taro, 21 grams of sharp green pepper is 10 grams of cloves, white
Peeled shrimp and cure are pressed 3 by 600 grams of sugar:2 proportions.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
1. a kind of production method of spicy shrimp paste, which is characterized in that include the following steps：
A, fresh shrimp is selected, band shell, which is placed in boiling water, to be cooked, and is pulled out, is drained away the water, is placed in -4 DEG C of freezing at least 12h；
B, by after the shrimp thaw at RT of freezing, decaptitating truncates, decladding and removes shrimp line, obtains peeled shrimp, peeled shrimp is placed in spice liquid
In, it cooks, pulls out, drain away the water, it is fried, extra oil is then drained, it is cooling；
C, add cure 25-30 hours marinated in peeled shrimp made from step b, the formula of cure is：3~4 kilograms of slot oil, yellow rice wine 3~4
Kilogram, 30~50 grams of anise, 18~22 grams of beautiful osmanthus, 18~30 grams of tsaoko, 15~20 grams of cassia bark, 8~15 grams of semen myristicae, mountain taro 8
~15 grams, peeled shrimp and cure, 500~600 grams of white sugar, are pressed 3 by 18~21 grams of sharp green pepper by 8~10 grams of cloves:2 proportions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748991.XA CN108813554A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of spicy shrimp paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810748991.XA CN108813554A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of spicy shrimp paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813554A true CN108813554A (en) | 2018-11-16 |
Family
ID=64136592
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810748991.XA Pending CN108813554A (en) | 2018-07-10 | 2018-07-10 | A kind of production method of spicy shrimp paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813554A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685673A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for spicy prawns |
| CN107183585A (en) * | 2017-06-24 | 2017-09-22 | 三只松鼠股份有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce and preparation method thereof |
-
2018
- 2018-07-10 CN CN201810748991.XA patent/CN108813554A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685673A (en) * | 2014-11-26 | 2016-06-22 | 青岛首冠企业管理咨询有限公司 | Making process for spicy prawns |
| CN107183585A (en) * | 2017-06-24 | 2017-09-22 | 三只松鼠股份有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103380894A (en) | Preparation method of pleurotus eryngii-pork paste | |
| CN102106565B (en) | Balls and preparation method thereof | |
| CN102429260A (en) | Fish balls with Chinese parsley and making method thereof | |
| CN106858365A (en) | A kind of method that ultrasonic assistant cooks processing spiced beef | |
| CN103766981B (en) | A kind of preparation method of instant clam food | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN103251080B (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN107836666A (en) | A kind of processing method of characteristic Sautéed Crab in Hot Spicy Sauce | |
| CN102715413B (en) | Steamed shrimp dumpling in soup and method for producing same | |
| CN104351756A (en) | Red shrimp prepared food and preparation method thereof | |
| CN103478770A (en) | Deep fried mackerel food and production method thereof | |
| CN102771829A (en) | Processing method of Dosidicus gigas kebabs | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN108936356A (en) | A kind of method for producing of beer duck neck | |
| CN103340428B (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN105394713A (en) | Processing method of instant kelp and squid composite sauce | |
| CN103340427A (en) | Preparation method for convenient pickled radish and duck soup | |
| CN108813554A (en) | A kind of production method of spicy shrimp paste | |
| CN110521967A (en) | A kind of spicy cray and preparation method thereof | |
| KR20140137220A (en) | Low-salted fermented anchovy and the method of manufacturing the same | |
| KR20040094043A (en) | the art of cooking for beef-rib soup | |
| CN109329883A (en) | A kind of pork liver sauce processing method | |
| CN105685673A (en) | Making process for spicy prawns | |
| CN104489774A (en) | Saury prepared food with sesame and preparation method of saury prepared food | |
| CN110269232A (en) | A kind of gadus chafing dish oil plant 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181116 |
|
| WD01 | Invention patent application deemed withdrawn after publication |