阅读说明：本技术 一种低盐高产虾油的工业化酿造方法 (Industrial brewing method of low-salt high-yield shrimp sauce ) 是由 季广仁 于 2018-08-02 设计创作，主要内容包括：一种低盐高产虾油的工业化酿造方法,将船上打捞的新鲜乌虾,用海水清洗掉污泥和杂质后,将乌虾与精盐搅拌均匀,再倒入缸中,覆盖一层盐帽,露天盐渍,待缸内物料产生气泡,进入发酵阶段；将盛装物料的发酵缸转移至发酵棚中,日晒夜露,打耙；白露后,发酵缸中插入竹篓中,用勺子将虾油舀出收油得到原汁虾油,加精盐水装入发酵缸中发酵,收油得到鲜味虾油,缸内剩余鲜味油虾渣加入调味水装入发酵缸中发酵,收油得到小菜虾油。优点是：工艺简单合理,盐渍前,在物料顶盖一层盐帽,具有杀菌与细菌隔离的作用,避免物料被细菌污染,减少精盐的使用量酿造的虾油盐含量低,收油时,分三次提油,产品得率高,增加产品附加。(An industrialized brewing method of shrimp sauce with low salt and high yield comprises cleaning fresh shrimps salvaged on a ship with seawater to remove sludge and impurities, uniformly stirring the shrimps and refined salt, pouring into a jar, covering a salt cap, salting in the open air, and allowing materials in the jar to generate bubbles to enter a fermentation stage; transferring the fermentation vat containing the materials into a fermentation shed, sun-drying night dew, and raking; after white dew is produced, the shrimp sauce is inserted into a bamboo basket in a fermentation cylinder, the shrimp sauce is scooped out by a spoon to obtain normal-juice shrimp sauce, refined salt water is added into the shrimp sauce to obtain delicious shrimp sauce, the shrimp sauce residue in the shrimp sauce is added with seasoning water and is filled into the fermentation cylinder to be fermented, and the rapeseed shrimp sauce is obtained after oil recovery. The advantages are that: the process is simple and reasonable, before salting, a layer of salt cap is covered on the material, the effects of sterilization and bacteria isolation are achieved, the material is prevented from being polluted by bacteria, the salt content of the brewed shrimp sauce is low by reducing the using amount of refined salt, oil extraction is carried out for three times during oil collection, the product yield is high, and the product addition is increased.)

1. An industrial brewing method of low-salt high-yield shrimp sauce is characterized by comprising the following steps:

the method comprises the following specific steps:

(1) raw material cleaning

In 3 months every year, fresh shrimps salvaged on the ship are directly salted on the ship after the sludge and impurities are cleaned by seawater;

(2) salting WUXIA

Uniformly stirring the black shrimps and refined salt in a container according to the mass ratio of 100:18, pouring the mixture into a jar until the mixture is 10cm away from the jar opening, covering a layer of refined salt to form a salt cap with the thickness of 0.1cm-0.5cm, covering the jar opening with gauze, discharging the fermentation jar containing the materials into an open-air field, salting for 30-50 days, and entering a fermentation stage when the materials in the jar generate bubbles;

(3) fermentation of

Transferring a fermentation vat containing materials into a fermentation shed, solarizing night dew, raking for 50 rakes each time before sunrise and after sunrise to remove gas in the materials, so that the fermentation is more uniform, and controlling the temperature of the fermentation shed to be 35-45 ℃ in the whole fermentation process;

(4) oil recovery from shrimp sauce

Inserting the bamboo basket into the fermentation vat 1-5 days after the white dew, scooping out the shrimp sauce with a spoon to obtain the normal juice shrimp sauce until the shrimp sauce in the fermentation vat is collected, and remaining the normal juice shrimp sauce residue in the vat;

(5) delicious shrimp sauce

Adding 17kg-18kg of refined salt into 100kg of water, and boiling to obtain refined salt water; grinding the normal juice oil shrimp residue with colloid into powder, adding refined salt water, filling into a fermentation tank, wherein the mass ratio of the normal juice oil shrimp residue to the refined salt water is 100:30-100:35, continuously fermenting for 15-20 days at 25-30 ℃ in a fermentation shed, collecting oil to obtain two times of shrimp oil, namely delicious shrimp oil, until the shrimp oil in the fermentation tank is collected completely, and remaining delicious shrimp residue in the tank;

(6) preparing seasoning water

Putting 0.5kg of aniseed, 0.5kg of pepper, 0.5kg of cassia bark, 0.5kg of nutmeg and 0.5kg of fennel into a gauze bag, putting the gauze bag into 100kg of water, boiling the gauze bag with strong fire, boiling the gauze bag with slow fire for 15 minutes, adding 25kg of refined salt, dissolving the refined salt, and taking out the gauze bag to obtain seasoning water;

(7) oil recovery from rape and shrimp oil

Adding 30kg-35kg of seasoning water into 100kg of delicious oil shrimp residues, filling into a fermentation cylinder, continuously fermenting for 10 days-15 days at 25 ℃ -30 ℃ in a fermentation shed, and collecting oil to obtain the shrimp sauce.

Technical Field

The invention relates to an industrial brewing method of low-salt high-yield shrimp sauce.

Background

The shrimp sauce is a main product which is prepared by using fresh shrimps as raw materials, hydrolyzing in-vivo protein, saccharide and fat by using various enzymes of the shrimps at a certain temperature, and extracting juice and takes amino acid and shrimp essence as main components. The traditional brewing method of the shrimp sauce is different from the traditional brewing method, refined salt accounting for about 30 percent of fresh shrimps is generally added for self-fermentation, and the fermentation method has direct influence on the quality and flavor of the shrimp sauce. Even if the same raw material is adopted, the fermentation conditions are different, the color, the fragrance and the taste of the shrimp sauce also have obvious difference, and the quality of the product is unstable because the shrimp sauce is fermented in a natural environment.

Disclosure of Invention

The invention aims to solve the technical problem of providing the industrialized brewing method of the low-salt high-yield shrimp sauce with simple process and stable product quality, and the brewed shrimp sauce has low salt content and high product yield.

The technical solution of the invention is as follows:

an industrial brewing method of low-salt high-yield shrimp sauce comprises the following specific steps:

(1) raw material cleaning

In 3 months every year, fresh shrimps salvaged on the ship are directly salted on the ship after the sludge and impurities are cleaned by seawater;

(2) salting WUXIA

Uniformly stirring the black shrimps and refined salt in a container according to the mass ratio of 100:18, pouring the mixture into a jar until the mixture is 10cm away from the jar opening, covering a layer of refined salt to form a salt cap with the thickness of 0.1cm-0.5cm, covering the jar opening with gauze, discharging the fermentation jar containing the materials into an open-air field, salting for 30-50 days, and entering a fermentation stage when the materials in the jar generate bubbles;

(3) fermentation of

Transferring a fermentation vat containing materials into a fermentation shed, solarizing night dew, raking for 50 rakes each time before sunrise and after sunrise to remove gas in the materials, so that the fermentation is more uniform, and controlling the temperature of the fermentation shed to be 35-45 ℃ in the whole fermentation process;

(4) oil recovery from shrimp sauce

Inserting the bamboo basket into the fermentation vat 1-5 days after the white dew, scooping out the shrimp sauce with a spoon to obtain the normal juice shrimp sauce until the shrimp sauce in the fermentation vat is collected, and remaining the normal juice shrimp sauce residue in the vat;

(5) delicious shrimp sauce

Adding 17kg-18kg of refined salt into 100kg of water, and boiling to obtain refined salt water; grinding the normal juice oil shrimp residue with colloid into powder, adding refined salt water, filling into a fermentation tank, wherein the mass ratio of the normal juice oil shrimp residue to the refined salt water is 100:30-100:35, continuously fermenting for 15-20 days at 25-30 ℃ in a fermentation shed, collecting oil to obtain two times of shrimp oil, namely delicious shrimp oil, until the shrimp oil in the fermentation tank is collected completely, and remaining delicious shrimp residue in the tank;

(6) preparing seasoning water

Putting 0.5kg of aniseed, 0.5kg of pepper, 0.5kg of cassia bark, 0.5kg of nutmeg and 0.5kg of fennel into a gauze bag, putting the gauze bag into 100kg of water, boiling the gauze bag with strong fire, boiling the gauze bag with slow fire for 15 minutes, adding 25kg of refined salt, dissolving the refined salt, and taking out the gauze bag to obtain seasoning water;

(7) oil recovery from rape and shrimp oil

Adding 30kg-35kg of seasoning water into 100kg of delicious oil shrimp residues, filling into a fermentation cylinder, continuously fermenting for 10 days-15 days at 25 ℃ -30 ℃ in a fermentation shed, and collecting oil to obtain the shrimp sauce.

The invention has the beneficial effects that:

(1) the method has the advantages that the process is simple and reasonable, before salting, a salt cap layer is covered on the material, the effects of sterilization and bacteria isolation are achieved, the material is prevented from being polluted by bacteria, the salt content of the shrimp sauce brewed by reducing the using amount of refined salt is low, harrows are formed in the morning and evening every day in the fermentation process, gas in the material is discharged, fermentation is more uniform, oil is extracted for three times during oil collection, the nutritional value of the shrimp sauce is high, the taste of the shrimp sauce is more delicious than that of the original sauce, the shrimp sauce can be directly used for pickling vegetables, the product yield is high, and the product additional value is increased.

(2) The fermentation shed is adopted for fermentation, the temperature is controllable, the fermentation effect is good, the quality is stable, and rainwater can be prevented from flowing into the fermentation cylinder to pollute materials.

Detailed Description