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Shrimp paste acid and making method thereof

A production method, the technology of sour shrimp sauce, which is applied in food science and other fields, can solve the problems of poor quality and long fermentation time, and achieve the effect of low cost, short fermentation time and fresh smell

Inactive Publication Date: 2017-11-24
黔东南苗族侗族自治州农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fermentation time of shrimp paste products is long and the quality is poor

Method used

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  • Shrimp paste acid and making method thereof
  • Shrimp paste acid and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Shrimp and salt were mixed at a weight ratio of 8:2, and marinated at 5°C for 10 hours to obtain marinated shrimp.

[0040] Mix pepper, ginger, garlic, salt and white wine in a weight ratio of 95:6:1:9:4, and ferment naturally for 28 days to obtain bad pepper. Among them, white wine is brewed from pure grain, and its degree is 35 degrees.

[0041] Take Xianghe glutinous rice and soak it for 6 hours, steam it, let it cool to 35°C, add rum yeast, and ferment for 3 days to obtain glutinous rice liqueur. Add salt to the glutinous rice liqueur at a weight ratio of 100:8.

[0042] 4 parts by weight of the above-mentioned marinated shrimp, 120 parts by weight of the above-mentioned bad pepper and 8 parts by weight of the above-mentioned glutinous rice liqueur added with salt were mixed, and fermented for 65 days at 25° C. to obtain shrimp paste sour.

Embodiment 2

[0044] Shrimp and salt were mixed at a weight ratio of 12:1, and marinated at 20° C. for 8 hours to obtain marinated shrimp, and the remaining water from the marinated shrimp was drained.

[0045] Wash the chili, ginger and garlic, and crush them in a crusher until the particle size is 2mm. Mix the above-mentioned chili, ginger, garlic, salt and white wine in a weight ratio of 105:4:3:5:6, and ferment naturally for 35 days to obtain bad chili. Among them, liquor is brewed from pure grain, and its degree is 60 degrees. The chili is medium-ripe fresh red pepper from which the stalk and sepals have been removed, the young ginger is seven-ripe fresh young ginger, and the garlic is peeled garlic.

[0046] Take Xianghe glutinous rice and soak it for 8 hours, steam it, let it cool to 42°C, add rum yeast, and ferment it for 4 days to obtain glutinous rice liqueur. Add salt to the glutinous rice liqueur at a weight ratio of 100:10.

[0047] Mix 6 parts by weight of the marinated shr...

Embodiment 3

[0049] Shrimp and salt were mixed at a weight ratio of 10:1.5, and marinated at 12.5° C. for 9 hours to obtain marinated shrimp, and the remaining water from the marinated shrimp was drained.

[0050] Wash chili, ginger and garlic, and manually chop until the particle size is 5mm. Mix the above-mentioned pepper, ginger, garlic, salt and white wine in a weight ratio of 100:5:2:7:5, and ferment naturally for 31 days to obtain bad pepper. Among them, white wine is brewed from pure grain, and its degree is 50 degrees. Pepper is medium-ripe fresh red pepper with stalks and sepals removed, ginger is eight-ripe fresh ginger, and garlic is peeled garlic.

[0051] Take Xianghe glutinous rice and soak it for 7 hours, cook it, let it cool to 38.5°C, add rum yeast, and ferment for 3.5 days to obtain glutinous rice liqueur. Add salt to the glutinous rice liqueur in a weight ratio of 100:9.

[0052] 5 parts by weight of the marinated shrimp after draining the water, 100 parts by weight of ...

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Abstract

The invention relates to shrimp paste acid and a making method of the shrimp paste acid, and belongs to the technical field of food. The making method comprises the following steps: mixing 4 to 6 parts of marinated shrimps, 80 to 120 pars of fermented chili, and 8 to 10 parts of glutinous rice sweet wine in parts by weight, and fermenting for 55 to 65 days at the temperature of 25 to 35 DEG C. The method is simple, easy to operate, shorter in fermentation time and lower in cost. The shrimp paste acid made according to the method is bright red in color and luster, delicious in flavor, sour, spicy, sweet, salty and fresh simultaneously, high in nutritional values, good in taste and longer in shelf life.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a shrimp paste acid and a preparation method thereof. Background technique [0002] Shrimp paste is one of the commonly used seasonings in my country and the coastal areas of Southeast Asia. It is made from fermented shrimp. The traditional raw materials of shrimp paste are mainly small shrimps, commonly used are hairy shrimp, small white shrimp, grasshopper shrimp and so on. Shrimp paste is delicious and nutritious, rich in protein, vitamins and minerals. [0003] At present, the fermentation time of shrimp paste products is long and the quality is poor. Therefore, need to provide a kind of preparation method that can not only shorten the fermentation time of shrimp paste, but also keep its good quality shrimp paste acid. Contents of the invention [0004] One of the purposes of the present invention is to provide a method for preparing shrimp paste acid, which is simple, ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 盘祖香谌金吾樊章梅吴凤莲王正文黄胜先侯彪
Owner 黔东南苗族侗族自治州农业科学院
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