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Formula and preparing method of instant dried small shrimp sauce

A production method and technology of shrimp skin paste, which are applied in food preparation, food science, application, etc., can solve problems such as difficulty in opening a bottle for instant consumption, restrictions on the consumption of shrimp skin paste, and adverse effects of shrimp skin paste on consumers’ health. Big market prospect, simple production method

Active Publication Date: 2015-01-21
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Shrimp paste made from shrimp skin is generally used as a seasoning, and it is eaten in various fresh vegetables and meat. The consumption of the sauce is subject to certain restrictions, it is difficult to eat immediately after opening the bottle, and the high-salinity shrimp skin paste also has certain adverse effects on the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A formula of instant shrimp paste is composed of the following components according to mass percentage: 20% soybean paste, 5% shrimp, 1% pepper, 5% red oil, 1% white sugar, 0.1% modified starch, 1% monosodium glutamate, 1% garlic %, ginger 1%, vitamin C 0.01%, potassium sorbate 0.01%, and the rest is purified water.

[0018] A kind of preparation method of instant dried shrimp paste using the prescription of above-mentioned a kind of instant dried shrimp paste, comprises the following steps:

[0019] (1) Raw material pretreatment: Remove impurities from the shrimp skin, rinse with water, and dry at 50°C for later use; weigh the modified starch and dissolve it with purified water for later use; wash and peel the garlic, and cut the ginger into 1-2cm pieces spare grains;

[0020] (2) After heating the red oil to a slight boil, add the reserved garlic and ginger, stir-fry until fragrant, add the reserved shrimp skin, and boil for 2 minutes;

[0021] (3) Add soybean paste...

Embodiment 2

[0024] A formula of instant shrimp paste is composed of the following components according to the mass percentage: soybean paste, 30%, shrimp paste 12%, pepper 5%, red oil 20%, white sugar 10%, modified starch 2%, monosodium glutamate 5%, garlic 5%, ginger 5%, vitamin C 0.05%, potassium sorbate 0.05%, and the rest is purified water.

[0025] A kind of preparation method of instant dried shrimp paste using the prescription of above-mentioned a kind of instant dried shrimp paste, comprises the following steps:

[0026] (1) Raw material pretreatment: Remove impurities from the shrimp skin, rinse with water, and dry at 50°C for later use; weigh the modified starch and dissolve it with purified water for later use; wash and peel the garlic, and cut the ginger into 1-2cm pieces spare grains;

[0027] (2) After heating the red oil to a slight boil, add the reserved garlic and ginger, stir-fry until fragrant, add the reserved shrimp skin, and boil for 3 minutes;

[0028] (3) Add soy...

Embodiment 3

[0031] A formula of instant shrimp paste is composed of the following components according to mass percentage: 25% soybean paste, 9% shrimp, 3% pepper, 13% red oil, 5% white sugar, 1% modified starch, 3% monosodium glutamate, 3% garlic %, ginger 3%, vitamin C 0.03%, potassium sorbate 0.03%, and the rest is purified water.

[0032] A kind of preparation method of instant dried shrimp paste using the prescription of above-mentioned a kind of instant dried shrimp paste, comprises the following steps:

[0033] (1) Raw material pretreatment: Remove impurities from the shrimp skin, rinse with water, and dry at 50°C for later use; weigh the modified starch and dissolve it with purified water for later use; wash and peel the garlic, and cut the ginger into 1-2cm pieces spare grains;

[0034] (2) After heating the red oil to a slight boil, add the reserved garlic and ginger, stir-fry until fragrant, add the reserved shrimp skin, and boil for 2 minutes;

[0035] (3) Add soybean paste,...

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PUM

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Abstract

The invention discloses a formula and a preparing method of instant dried small shrimp sauce. The instant dried small shrimp sauce is made from salted and fermented soya paste, dried small shrimps, pepper, red camphor oil, white granulated sugar, modified starch, monosodium glutamate, garlic, ginger, vitamin C, potassium sorbate and purified water by adopting a method which comprising the steps of pretreating the raw materials, sequentially adding the raw materials for decocting, and thermally filling. The raw materials adopted in the invention are simple and easy to purchase, and low in cost, and the preparing method is simple, and the instant dried small shrimp sauce can be produced in batch; the instant dried small shrimp sauce prepared by using the preparing method has the advantages of being capable of being instant by opening a bottle, low in salt and high in calcium, low in fishiness, delicious in taste, and large in market prospect.

Description

technical field [0001] The invention relates to a recipe and a preparation method of sauce, in particular to a recipe and a preparation method of instant shrimp paste. Background technique [0002] Shrimp skin is rich in protein and minerals, especially calcium, and also rich in magnesium. Magnesium plays an important role in regulating heart activity, can protect the cardiovascular system well, and can reduce blood cholesterol. It has a certain effect on the prevention of arteriosclerosis, hypertension and myocardial infarction; shrimp skin also has a sedative effect, and is often used to treat neurasthenia, autonomic dysfunction and other diseases. The elderly often eat shrimp skins, which can prevent their own osteoporosis caused by calcium deficiency; putting some shrimp skins in the meals of the elderly is good for improving appetite and strengthening physical fitness. [0003] Shrimp paste made from shrimp skin is generally used as a seasoning, and it is eaten in vari...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 王婷婷余永建张俊红梁艳辉
Owner JIANGSU HENGSHUN VINEGAR IND
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