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Technique for processing cooked peeled shrimp and shrimps with phoenix tail

A processing technology and technology for anchovy shrimp, applied in the field of food processing, can solve the problems of undercooked prawns, loss of umami, regulation of cooking time, etc.

Inactive Publication Date: 2007-12-26
汕头市龙胜水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing processing technology, no samples were taken to detect drug residues and heavy metals before the acceptance of raw materials; the cooking time of shrimps of different sizes was not regulated during the cooking process, so that the small shrimps lost their umami taste due to too long cooking time, and the large shrimps lost their flavor. It is easy to be undercooked due to insufficient cooking time, and the lethality rate of bacteria (especially Listeria, Vibrio parahaemolyticus, etc.) does not reach 100%; the finished product is not tested for metal fragments, and there are hidden dangers in food safety

Method used

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Embodiment Construction

[0013] The present invention relates to a process for processing cooked shrimp and anchovy shrimp. The main steps include: first, check and accept the raw shrimp, including sampling to detect the heavy metal content; then pretreat and divide the shrimp into two or more stages according to the size of the shrimp; and then According to the different sizes of shrimp, it is graded and cooked; the final post-processing is carried out, and metal detection is carried out.

[0014] The production process is as follows:

[0015] Acceptance of raw shrimp→fresh preservation in fresh-keeping warehouse→cleaning→head and shell removal→cleaning→grading→cleaning→removing intestinal glands→cleaning→soaking sodium tripolyphosphate and salt→cleaning→arrangement→steaming→cooling→quick freezing (IQF) →weighing→glacial coating→inner packaging→metal detection→refrigeration in cold storage→shipment.

[0016] The specific processing steps are further described below.

[0017] (1) Acceptance of raw s...

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PUM

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Abstract

The present invention discloses a processing method of cooked shrimp meat. Said processing method includes the following steps: checking raw material shrimps, sampling and detecting heavy metal content, making pretreatment, sorting, cooking and making after-treatment, including metal content detection.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology for single-frozen cooked shrimps or cooked anchovy shrimps without intestines. Background technique [0002] At present, the general processing technology of single-frozen degutted cooked shrimp or cooked anchovy shrimp is: raw material acceptance→cleaning→cooking→precooling disinfection→peeling, sausage extraction, grading→quality inspection→weighing and bagging→packaging and speed shape→quick freezing→packing and refrigeration. Among them, the raw materials were not sampled for drug residues and heavy metals before acceptance. The cooking process was just to put the shrimp in a special pot at 80-100°C and steam for 1-2 minutes, and then take it out quickly. In addition, the finished product was not tested for metal fragments. In foreign countries, there are further regulations on the cooking process, requiring the temperature of the cooking machine to be ...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L17/50
Inventor 洪树群
Owner 汕头市龙胜水产食品有限公司