Manufacture method of low-temperature fermented shrimp with fermented glutinous rice

The present invention discloses a manufacture method of low-temperature fermented shrimp with fermented glutinous rice. The method comprises shrimp pretreating, pickling and fermenting with the fermented glutinous rice. The low-temperature fermentation with the fermented glutinous rice can effective...

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Bibliographische Detailangaben
Hauptverfasser:	BAO RUIQI, WANG JIDUO, WU XIANGYING, DONG XIUPING, JIANG ZICHENG, LIN XINPING, SUN LIMING, LIU SASA, ZHU RONGQIAN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention discloses a manufacture method of low-temperature fermented shrimp with fermented glutinous rice. The method comprises shrimp pretreating, pickling and fermenting with the fermented glutinous rice. The low-temperature fermentation with the fermented glutinous rice can effectively delay fat oxidation, can also effectively inhibit growth and reproduction of infectious microbes, utilizes components in the distiller's grains and decomposition of the microorganisms to improve nutritional value of the shrimps, enables shrimp meat to be fragrant, mellow, sweet and delicious in taste and crisp, tender and palatable, and to have mellow wine fragrance and special flavor of the shrimps, and solves the defects that the traditional shrimp processed products are not enough and comprehensive in nutrition. The method conducts full development and utilization of the function and nutrition of the fermented glutinous rice, improves economic added value and realizes high value utilization of the fermented g