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Fresh shrimp spicy sauce and preparation method thereof

A technology of spicy sauce and fresh shrimp, which is applied in food preparation, food science, application, etc., can solve the rare problems of fresh shrimp and spicy sauce, and achieve the effect of simple and easy preparation method, stimulating appetite and rich nutrition

Inactive Publication Date: 2014-06-25
李玉明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are shrimp paste and chili sauce on the market, but fresh shrimp chili sauce is rarely seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Select 20kg of fresh green shrimp;

[0019] (2) Boil the selected green shrimp in boiling water for 5 minutes, peel off the head, chest and skin of the shrimp, and leave the shrimp;

[0020] (3) Dried the peeled shrimp head, chest and skin, crushed to make shrimp powder, and passed through a 160-mesh sieve;

[0021] (4) Cut the shrimp into sections, the length of each section should be 0.4-0.8cm. Pour 6kg of peanut oil into the pot and heat it to 140-160℃. Remove the shrimp and drain, and cool the remaining peanut oil for later use;

[0022] (5) Select 12kg of high-quality dry red pepper and grind it into chili powder for later use;

[0023] (6) Cut 5kg of scallions into minced green onions, fry them in peanut oil heated to 90-100℃ until the aroma is strong, fry the fried shrimp, shrimp powder, chili powder, 0.3kg ginger powder, 0.3kg five-spice powder, 3kg Pour chicken essence, 6kg salt, 4kg white sugar and 35kg bean paste into the pot together, and stir-fry for...

Embodiment 2

[0026] (1) Select 25kg of fresh shrimp;

[0027] (2) Boil the selected fresh shrimp in boiling water for 8 minutes, peel off the head, chest and skin of the shrimp, and leave the shrimp;

[0028] (3) Dried the peeled shrimp head, chest and skin, crushed to make shrimp powder, and passed through a 160-mesh sieve;

[0029] (4) Cut the shrimp into sections, the length of each section is preferably 0.4-0.8cm, pour 7kg of soybean oil into the pot and heat it to 140-160°C, add the chopped shrimp and fry until the surface is golden yellow and the aroma is strong, stop heating, Take out the shrimp and drain, and cool the remaining soybean oil for later use;

[0030] (5) Select 14kg of high-quality dry red pepper and grind it into chili powder for later use;

[0031] (6) Cut 4kg green onions into minced green onions, fry them in soybean oil heated to 90-100℃ until the aroma is strong, fry the fried shrimp, shrimp powder, chili powder, 0.4kg ginger powder, 0.4kg five-spice powder, Po...

Embodiment 3

[0034] (1) Select 30kg of fresh prawns;

[0035] (2) Boil the selected fresh shrimp in boiling water for 10 minutes, peel off the head, chest and skin of the shrimp, and leave the shrimp;

[0036] (3) Dried the peeled shrimp head, chest and skin, crushed to make shrimp powder, and passed through a 160-mesh sieve;

[0037] (4) Cut the shrimp into sections, the length of each section is preferably 0.4-0.8cm, pour 8kg of rapeseed oil into the pot and heat it to 140-160°C, add the chopped shrimp and fry until the surface is golden yellow and the aroma is strong, stop heating , take out the shrimp and drain, and cool the remaining rapeseed oil for later use;

[0038] (5) Select 15kg of high-quality dry red pepper and grind it into chili powder for later use;

[0039] (6) Cut 3kg green onions into minced green onions, fry them in rapeseed oil heated to 90-100℃ until the fragrance is strong, and fry the fried shrimp, shrimp powder, chili powder, 0.4kg ginger powder, 0.4kg five-spic...

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PUM

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Abstract

The invention relates to a unique taste fresh shrimp spicy sauce and a preparation method thereof. The raw materials of the fresh shrimp spicy sauce comprise, by weight, 30-40 parts of bean sauce, 20-30 parts of fresh shrimp, 10-15 parts of red pepper, 3-5 parts of white granulated sugar, 0.3-0.4 part of ginger powder, 0.3-0.4 part of five spice powder, 3-5 parts of welsh onion, 3-4 parts of chicken essence, 1-2 parts of sesame oil, 5-8 parts of vegetable oil, and 5-8 parts of gravy salt. The preparation method comprises: removing heads and chests of fresh shrimps, carrying out air drying, crushing into shrimp powder, cutting shelled shrimp into shrimp sections with a size of 0.4-0.8 cm, placing into vegetable oil with a temperature of 140-160 DEG C, frying until the appearance color is golden and the fragrance is rich, draining for later use, grinding red pepper into powder, cutting welsh onion into welsh onion pieces, placing into vegetable oil with a temperature of 90-100 DEG C, frying until the fragrance is rich, pouring the fried shelled shrimp, the shrimp powder, the red pepper powder, ginger powder, five spice powder, chicken essence, gravy salt, white granulated sugar and bean sauce into a pot, and carrying out stir-frying for 12-18 min to prepare the fresh shrimp spicy sauce.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fresh shrimp spicy sauce and a preparation method thereof. Background technique [0002] There are many kinds of shrimps, which can be divided into freshwater shrimps and seawater shrimps according to their living environment. Shrimp not only has high therapeutic value, but also is often used as a traditional Chinese medicine. According to analysis, every 100 grams of fresh shrimp meat contains 77 grams of water, 20.6 grams of protein, 0.7 grams of fat, 35 mg of calcium, 150 mg of phosphorus, 0.1 mg of iron, and 360 international units of vitamin A. Also contains vitamin B1, vitamin B2, vitamin E, niacin and so on. Shrimp skin has higher nutritional value, containing 39.3 grams of protein, 2000 mg of calcium, 1005 mg of phosphorus, and 5.6 mg of iron per 100 grams. The calcium content is the crown of various animal and plant foods, especially suitable for the elderly...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/09A23L1/33A23L33/10A23L33/125
CPCA23L27/60A23L33/00A23L11/50
Inventor 李玉明
Owner 李玉明
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