Skin Marker Tattoo Pen,Black Pen Holder,Black Tattoo Pen Holder Novelty Hardware Manufacturer , http://www.ywtattooneedles.com
Shrimp paste series products manufacturing method
Shrimp paste is one of the traditional shrimp foods in the coastal areas of China. Its rich nutrition and unique flavor are deeply favored by diners at home and abroad. Shrimp paste is a deep processing method for fishermen. First, the production of raw materials 1. The raw materials used in shrimp paste are the most important Chinese shrimp, Japanese shrimp, shrimp, shrimp and other shrimp. 2. Shrimp paste production salt must meet the national health standards of edible salt. Second, the production process Modern fermentation method is currently the most scientific shrimp paste production process. The process flow is as follows: Raw materials are washed and mixed into porcelain jars—Brine with a salinity of 25 to 30 is added—mixed—Controlled at a temperature of 25°C to 30°C. Fermentation—30 days after oil and sauce separation—Packaging sterilization. Third, the salinity of the series of shrimp paste is generally about 30, and the amount of seasoning is very small. The use of shrimp paste as raw material to make shrimp paste series products with relatively low ready-to-eatness and salinity will not only increase the application range of shrimp paste, but also increase the value of raw shrimp paste. Common shrimp paste products include shrimp paste beans, shrimp paste peanuts, assorted shrimp paste, spicy shrimp paste, and canned shrimp paste soft and hard canned, such as shrimp salt, shrimp pickles and so on. The current summary briefly describes its production process. 1. Shrimp paste bean Wash soybeans, dry, fry until ready to spare. Add vegetable oil to the pot, heat, add spices, shrimp paste, soy beans, and the right amount of water to boil. When the soybeans fully swelled, quickly add the flavoring agent, antioxidant, thickener, stir well, and then pan at 85°C. After hot-loading into a cooking bag or glass bottle, the soft and hard shrimp paste can be canned after being vented, sealed (covered), sterilized, and cooled. Its shelf life can reach more than six months. 2. Shrimp paste in the pot into the vegetable oil, heat, add a small amount of chili powder fried a moment, add shrimp paste quickly stir fry. When the shrimp overflows, add the appropriate amount of salt, water, monosodium glutamate, umami agent, spices and stabilizer, stir well and pan out. Heat into a complex cooking bag or glass bottle and seal it after venting and sterilizing. 3. Shrimp salt The shrimp paste dry powder, seaweed powder and edible salt are mixed well in the mixing machine at a ratio of 1:1:2, and the bag is sealed on the filling and sealing machine. Placed in a microwave oven, sterilized and cooled before packing. The product is low sodium, iodine-rich, moisture-proof, high shelf life salt. 4. Shrimp Paste Cucumber Wash the cucumbers with water and immerse them in shrimp paste for 20 days. Stir them once a day. After removal, the skinned shrimp paste is washed and placed in shrimp oil. The shrimp oil is drained and sealed in a food bag. Microwave fast sterilization is performed for 5 seconds.