CN1471843A - Flavouring with shrimp as main material and preparing method thereof - Google Patents
Flavouring with shrimp as main material and preparing method thereof Download PDFInfo
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- CN1471843A CN1471843A CNA031319122A CN03131912A CN1471843A CN 1471843 A CN1471843 A CN 1471843A CN A031319122 A CNA031319122 A CN A031319122A CN 03131912 A CN03131912 A CN 03131912A CN 1471843 A CN1471843 A CN 1471843A
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- shrimp
- flavouring
- powder
- raw material
- primary raw
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Abstract
A flavouring is prepared from shrimps as main component through washing, steaming, baking, grinding, proportionally mixing it with taste improver, edible salt, sugar, scallion powder and ginger powder, and radiation sterilizing. Its advantages are retaining the original taste of shrimp, and health-care action.
Description
Technical field
The present invention relates to a kind of is the flavouring and preparation method thereof of primary raw material with the shrimp.
Background technology
Shrimp smell seasoning in the market is the packed seasoning in the instant noodles, often places the chemical shrimp flavor spices of trace in common condiment, because chemical shrimp flavor spices is not natural products, thereby it can not keep genuine.
Summary of the invention
The invention provides that a kind of what can keep the shrimp genuineness is flavouring of primary raw material and preparation method thereof with the shrimp.
The present invention is a kind of to be the flavouring of primary raw material with the shrimp, and it is Main Ingredients and Appearance with the shrimp med, serves as main batching with auxiliary fresh-regulating agent and auxiliary flavor enhancement.
Auxiliary flavor enhancement is salt, sugar, green onion powder and ginger powder, also is provided with trace mineral supplement in the batching.
The weight of batching consists of: fresh-regulating agent sodium glutamate 11-14%, fresh-regulating agent new-nucleo 0.5-1%, salt 10-14%, glucose 1-5%, green onion powder 1-5%, ginger powder 5-8%, vinegar powder 0.01-0.05% and composite trace element 1.0-2.5%.Composite additive of trace elements is: the salt of calcic, iron, zinc, phosphorus and iodine.
Preparation method of the present invention is: will scorch, dry and clay into power after the shrimp cleaning treatment, add main batching such as fresh-regulating agent, salt, sugar, green onion powder and ginger powder then in proportion, make it powdered or make graininess, carry out the radio sterilization sterilization wrap then and get finished product.
The present invention scorches shrimp, dry and clays into power, and both convenient the preservation because of Main Ingredients and Appearance is a shrimp med, guaranteed the genuineness of shrimp again.Wherein add green onion powder, ginger powder and vinegar powder and can go raw meat to add perfume (or spice), add composite trace element and have certain function of health care.
The specific embodiment
The present invention is fresh-regulating agent sodium glutamate 11-14%, fresh-regulating agent new-nucleo 0.5-1%, salt 10-14%, glucose 1-5%, green onion powder 1-5%, ginger powder 5-8%, vinegar powder 0.01-0.05%, calcium powder 0.3-0.5%, edible zinc salt 0.02-0.04%, edible molysite 0.08-0.1, edible microcosmic salt 0.1-0.35% and Potassiumiodate 0.002-0.005 with weight ratio, is mixed into batching.To scorch, dry and clay into power after the bright river prawn cleaning treatment, the adding of will preparing burden then be mixed into Powdered or makes graininess, then through the vacuum-packed finished product that gets of microwave radio sterilization sterilization.
Claims (5)
1, a kind of is the flavouring of primary raw material with the shrimp, it is characterized in that it is Main Ingredients and Appearance with the shrimp med, serves as main batching with auxiliary fresh-regulating agent and auxiliary flavor enhancement.
2, according to claim 1 is the flavouring of primary raw material with the shrimp, it is characterized in that auxiliary flavor enhancement is salt, sugar, green onion powder and ginger powder, also is provided with trace mineral supplement in the batching.
3, according to claim 2 is the flavouring of primary raw material with the shrimp, it is characterized in that the weight of preparing burden consists of: fresh-regulating agent sodium glutamate 11-14%, fresh-regulating agent new-nucleo 0.5-1%, salt 10-14%, glucose 1-5%, green onion powder 1-5%, ginger powder 5-8%, vinegar powder 0.01-0.05% and composite trace element 1.0-2.5%.
4, according to claim 3 is the flavouring of primary raw material with the shrimp, it is characterized in that composite additive of trace elements is: the salt of calcic, iron, zinc, phosphorus and iodine.
5, a kind of is the preparation method of the flavouring of primary raw material with the shrimp, to scorch, dry and clay into power after the shrimp cleaning treatment, add main batching such as fresh-regulating agent, salt, sugar, green onion powder and ginger powder then in proportion, make it powdered or make graininess, carry out the radio sterilization sterilization wrap then and get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031319122A CN1189095C (en) | 2003-06-18 | 2003-06-18 | Flavouring with shrimp as main material and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031319122A CN1189095C (en) | 2003-06-18 | 2003-06-18 | Flavouring with shrimp as main material and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1471843A true CN1471843A (en) | 2004-02-04 |
| CN1189095C CN1189095C (en) | 2005-02-16 |
Family
ID=34153911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031319122A Expired - Fee Related CN1189095C (en) | 2003-06-18 | 2003-06-18 | Flavouring with shrimp as main material and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1189095C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110144A (en) * | 2013-02-12 | 2013-05-22 | 杨成胜 | Five-spiced-flavored shrimp meal processing method |
| CN105124408A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Making method of seafood noodles |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
| CN111772153A (en) * | 2020-07-28 | 2020-10-16 | 赵志一 | Instant noodle seasoning and preparation method thereof |
-
2003
- 2003-06-18 CN CNB031319122A patent/CN1189095C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110144A (en) * | 2013-02-12 | 2013-05-22 | 杨成胜 | Five-spiced-flavored shrimp meal processing method |
| CN105124408A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Making method of seafood noodles |
| CN105581281A (en) * | 2015-12-24 | 2016-05-18 | 厦门理工学院 | Method for preparing seasoning raw material from leftovers of shrimps and crabs |
| CN105581281B (en) * | 2015-12-24 | 2019-11-05 | 厦门理工学院 | A method of material of spice is prepared using shrimp crab leftover bits and pieces |
| CN111772153A (en) * | 2020-07-28 | 2020-10-16 | 赵志一 | Instant noodle seasoning and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1189095C (en) | 2005-02-16 |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050216 Termination date: 20110618 |