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Chili and garlic flavored instant shrimp sauce and preparation method thereof

A technology of garlic and shrimp paste, applied in the field of food processing, can solve problems such as lack of characteristics, and achieve the effect of pure color, low salt content and delicate taste

Inactive Publication Date: 2017-09-05
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As far as the declining products on the market are concerned, they generally lack characteristics, and the production process and product formula are basically the same, resulting in almost the same flavor and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A spicy garlic-flavored instant shrimp paste is made from the following raw materials in parts by weight: 40 parts of fermented shrimp paste, 22 parts of sunflower seed salad oil, 3 parts of perilla seed oil, 6 parts of sesame paste, 6 parts of fresh peas, and fresh corn kernels 4 parts, cooked chestnut powder 3 parts, rice wine 3 parts, lime juice 2 parts, chili powder 18 parts, garlic 14 parts, ginger 2 parts, green onions 2 parts, white sugar 3 parts, chicken essence 1.5 parts, salt 3 parts, Spice powder 1.8 parts, appropriate amount of water.

[0019] The mesh number of the above-mentioned chili powder is 60-80 mesh, and the mesh number of the cooked chestnut powder is 140-160 mesh; the above-mentioned spice powder is mixed with fennel powder, pepper powder and pepper powder in a mass ratio of 1:2:4.

[0020] The preparation method of the above-mentioned spicy garlic flavor instant shrimp paste, the steps are as follows:

[0021] (1) Preparation of fermented shrimp...

Embodiment 2

[0025] A spicy garlic-flavored ready-to-eat shrimp paste, made of the following raw materials in parts by weight: 45 parts of fermented shrimp paste, 22 parts of soybean salad oil, 4 parts of perilla seed oil, 7 parts of sesame paste, 7 parts of fresh peas, and 3 parts of fresh corn kernels 3 parts of cooked chestnut powder, 2 parts of rice wine, 2 parts of lime juice, 18 parts of chili powder, 15 parts of garlic, 2 parts of ginger, 2 parts of green onion, 3 parts of white sugar, 2 parts of chicken essence, 4 parts of salt, spices 1.5 parts of powder, appropriate amount of water.

[0026] The mesh number of the above-mentioned chili powder is 60-80 mesh, and the mesh number of the cooked chestnut powder is 120-140 mesh; the above-mentioned spice powder is mixed with fennel powder, pepper powder and pepper powder in a mass ratio of 1:2:5.

[0027] The preparation method of the above-mentioned spicy garlic flavor instant shrimp paste, the steps are as follows:

[0028] (1) Prep...

Embodiment 3

[0032] A spicy garlic-flavored instant shrimp sauce is made from the following raw materials in parts by weight: a spicy garlic-flavored instant shrimp paste is made from the following raw materials in parts by weight: 38 parts of fermented shrimp paste, 25 parts of peanut salad oil, perilla 2 parts of seed oil, 8 parts of sesame paste, 4 parts of fresh peas, 4 parts of fresh corn kernels, 4 parts of cooked chestnut powder, 3 parts of rice wine, 1.5 parts of lime juice, 15 parts of chili powder, 10 parts of garlic, 3 parts of ginger, four seasons 1 part green onion, 2 parts white sugar, 1 part chicken essence, 3 parts salt, 2 parts spice powder, appropriate amount of water.

[0033] The mesh number of the above-mentioned chili powder is 60-80 mesh, and the mesh number of the cooked chestnut powder is 140-160 mesh; the above-mentioned spice powder is mixed with fennel powder, pepper powder and pepper powder in a mass ratio of 1:1:3.

[0034] The preparation method of the above-...

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Abstract

The present invention relates to the technical field of food processing and more particularly relates to a chili and garlic flavored instant shrimp sauce and a preparation method thereof. The chili and garlic flavored instant shrimp sauce is prepared from the following raw materials in parts by weight: 35-45 parts of fermented mashed shrimps, 20-25 parts of salad oil, 2-4 parts of perilla seed oil, 5-8 parts of sesame seed sauce, 4-7 parts of fresh peas, 3-5 parts of fresh corn kernels, 2-4 parts of cooked Chinese chestnut powder, 2-4 parts of rice wine, 1.5-2 parts of citrus aurantiifolia juice, 15-20 parts of chili powder, 10-15 parts of garlic, 2-3 parts of fresh gingers, 1-2 parts of shallots, 2-4 parts of white granulated sugar, 1-2 parts of chicken essence, 2-4 parts of edible salt, 1.5-2 parts of spice powder, and an appropriate amount of water. The preparation method comprises processes of fermented mashed shrimp preparing, pretreating, stir-frying, boiling, etc. Finally, the prepared instant shrimp sauce is pure and authentic in color and luster, delicate in mouthfeel, fragrant, spicy and refreshing, at the same time relatively low in salt content, comprehensive in nutrition, and healthier in consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy garlic-flavored instant shrimp paste and a preparation method thereof. Background technique [0002] Shrimp paste is one of the seasonings commonly used in China's coastal areas, Hong Kong and Southeast Asia. The traditional shrimp paste is a sauce food made from small shrimps and salt, which are fermented and ground into a viscous shape. The taste is very salty, and it is usually sold in the market after being made into canned condiments. There are also dried shrimp pastes sold in lumps, called shrimp paste or shrimp cakes, which have a richer taste than shrimp paste. my country's shrimp resources are extremely rich, and the production of various small shrimps (such as hairy shrimps, midge shrimps, etc.) has increased. Due to the small size of small shrimps, the processing is difficult and the utilization rate is not high. Processing shrimp paste with small sh...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L11/00A23L7/10A23L25/10A23L33/10
CPCA23L7/10A23L11/05A23L19/01A23L25/30A23L27/60A23L33/10A23V2002/00A23V2200/30A23V2250/21A23V2200/16A23V2250/18A23V2200/14A23V2250/1614
Inventor 王德才王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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