Production process of shrimproe soy sauce

Abstract

The invention discloses a production process of shrimproe soy sauce. The production process is characterized by comprising the following steps of: selecting high-quality shrimproe of shrimps from freshwater lakes, rivers and ponds, removing impurities, cleaning, adding spices, and boiling with salt water, separately storing tide shrimproe and shrimproe juice, soaking and sousing the tide shrimproe with water or salt water or leached soy sauce, and stirring the jar; heating prepared soy sauce till boiling, adding the shrimproe juice, pouring the shrimproe juice soy source in a storage tank; and then canning, adding soused shrimproe in the canned shrimproe juice soy source and sealing for sale. The production process has the beneficial effects that high-quality raw materials are selected, effects of safety and sanitation are achieved, the production process flow is reasonable and complete, stable high quality is ensured through high-temperature sterilization, and the large-scale industrial production can be realized. According to the invention, by a set of special processing technology, fresh water shrimproe can be kept fresh and the fishy smell is removed, moreover, the fresh flavor of the fresh water shrimproe can be integrated with soy sauce perfectly to achieve a unique feature; and the difficulty of evenly distributing shrimproe is solved.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a method for producing shrimp roe soy sauce, and belongs to the technical field of food. Background technique [0002] Shrimp roe soy sauce is a traditional special soy sauce with a long history of production, unique and distinctive flavor, and excellent taste. There were several companies that produced shrimp roe soy sauce. Their production process, formula and quality were different, and their influence and share in the market were also quite different. , carry forward and become a characteristic product, a city business card. The reason is that there are many influencing factors, but the key is that the production process is different. The practices of these manufacturers are still at the level of manual workshops. The technology is immature, and they cannot produce products with reliable systems, so they will be eliminated by the market soon. Shrimp roe soy sauce is gen...

AI Technical Summary

Problems solved by technology

The practices of these manufacturers are still at the level of manual workshops, the technology is immature, and they cannot produce products with reliable systems, so they will be eliminated by the market soon

Shrimp roe soy sauce is generally made and sold on the spot, and its existing problems will not be prominent when a single store produces and sells it on its own. How to retain the umami taste of shrimp roe and remove the fishy smell, how to ensure the uniformity of shrimp roe soy sauce, and how to ensure the quality of the product Stable quality, control of food safety, and development of large-scale industrial production processes all require research

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