The present invention discloses a Ebisosu method of processing to the whole shrimp as a raw material, process the processing method is to use a high-quality shrimp, and under processing, washed, to prepare a process to turn off the water, the seasoning When the steps of providing a cold water 5 of 5 C. to 10 C., tap water was added to the heating vessel, adding citric acid in tap water in the container, to adjust the PH value to 4.6 to 6.0, water boil, put the appropriate amount of shrimp in boiling water, boiled 0.5 to 1.5 minutes after boiling, and scooped up off the water, put cooling 4.5 to 5.5 minutes it in the cold water and, a step of scooped off the water, resulting shrimp was ground, and a step of adding a seasoning prepared according to the amount of shrimp in the process of grinding, 23 to the ground source placed in a can at room temperature Save 25 hours, mix at least twice during the storage, manufacturing and obtaining the product, by.本発明はエビ全体を原料とするエビソースの加工方法を開示し、前記加工方法は高品質のエビを使い、下処理し、洗浄し、水を切る工程と、調味料を調製する工程と、5℃~10℃の冷水を用意する工程と、加熱容器に水道水を加え、容器内の水道水にクエン酸を添加し、PH値を4.6~6.0に調整し、水を沸騰させ、適量のエビを沸騰水に入れ、沸騰してから0.5~1.5分間茹で、掬い上げて水を切り、それを前記冷水に入れて4.5~5.5分間冷却し、掬い上げて水を切る工程と、得られたエビを粉砕し、粉砕する過程にエビの量に応じて調製した調味料を加える工程と、粉砕したソースを常温で缶に入れて23~25時間保存し、保存する間に少なくとも2回混ぜ、製品を得る工程と、により製造する。
