METHOD FOR PREPARING SHRIMP SAUCE USING WHOLE SHRIMP AS RAW MATERIAL Russian patent published in 2017 - IPC A23L17/40 A22C29/02 A23L27/60 A23L23/00 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to a method of preparing shrimp sauce with whole shrimps as raw material. Shrimp of high quality are selected, cleaned from dirt, peeled, and the runoff of shrimps for further use is carried out. The seasoning is composed of 4-6 parts of table salt, 3.1 parts of white sugar, 0,04-0,1 parts of citric acid and 0,04-0,1 part of sodium glutamate per 60-80 pieces of shrimp. Cold water at the temperature of 5-10°C is prepared for further use. Tap water is added to the heating vessel, citric acid is aded to the tap water into the vessel to bring the pH value to 4.6-6.0. Water is boiled, the appropriate amount of shrimp is put in the boiling water, and the shrimp are cooked for 0.5-1.5 min. The shrimp are extracted, and the shrimp runoff is carried out. The shrimp are placed in the above-mentioned cold water and cooled during 4.5-5.5 min. The shrimp are extracted, and the shrimp runoff is carried out. The obtained shrimp are crushed, and the seasoning is added during crushing. The sauce product is maintained in cans for 23-25 hours at room temperature, and it is shaken for at least up and down 2 times during maintaining to form the final product with a salt content not exceeding 9.0%. As a variant, the invention relates to a method for preparing shrimp sauce, in which to whole cooked and cooled shrimp the seasoning is added, consisting of 4-6 parts of table salt, 0.2-2 parts of xylitol, 0.04-0.1 parts of citric acid and 0,04-0.1 part of sodium glutamate for every 60-80 pieces of shrimp. As a variant, the invention relates to a method for preparing shrimp sauce, in which to whole cooked and cooled shrimp the seasoning is added, consisting of 4-6 parts of table salt, 1-3 parts of white sugar, 3-5 parts of chili sauce, 3-6 parts of vegetable oil, 0.04-0.1 parts of citric acid, and 0.04-0.1 parts of sodium glutamate per 60-80 parts of shrimp.

EFFECT: invention allows to obtain a product with high nutritional value, good taste, curative effect, with the short duration of the process.

6 cl