Processing method of soft baked prawn

A processing method and soft roasting technology, which are used in shrimp/lobster processing, heating and preserving meat/fish, food preparation, etc., can solve problems such as troublesome operation, and achieve the effects of no nutrient loss, improved convenience, and simple and easy method.

Inactive Publication Date: 2009-04-01
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigerated prawns are thawed before food processing, which is troublesome to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing soft-roasted prawns, which uses non-polluting, non-deformed, uniformly sized live shrimps or frozen whole shrimps as raw materials, and the raw materials must be fresh Chinese prawns, Japanese prawns, or Vannamei Prawns, live or frozen whole. Frozen whole shrimp raw materials need to be thawed first, and there must be fixed thawing equipment and places for thawing. The main thawing methods are water showering and water immersion. The water temperature is generally controlled below 10°C, and flowing water works best. During the thawing process, it is necessary to prevent hooking, knocking, and smashing. It must be thawed and processed accordingly to prevent the backlog of raw materials after thawing. First, the selected prawns should be carefully washed with running cold water to remove impurities such as sediment. Then go through head removal, shell removal, sorting and cleaning, pickling, high-temperature roasting and sterilization, packaging a...

Embodiment 2

[0030] A processing method for soft-roasted prawns, which uses non-polluting, non-deformed, and uniformly sized frozen headless prawns as raw materials, which are thawed, shelled, sorted and cleaned, pickled, high-temperature roasted and sterilized, packaged and sealed, and gently A kind of instant soft grilled prawns is made after secondary sterilization.

[0031] The cleaning is to cut open the back with a stainless steel knife (or toothpick) to remove intestinal glands and viscera, clean them, and drain the water.

[0032] The pickling is to mix the prawns with the seasoning liquid in a weight ratio of prawns: seasoning liquid=1:1, and the time for pickling to taste is 45 minutes, and drained. The composition and weight content of the seasoning liquid are:

[0033] Salt 12%

[0034] Granulated sugar 4%

[0035] MSG 1.2%

[0036] Flavor agent 0.05%

[0037] Chili essential oil 0.06%

[0038] The high-temperature roasting and sterilization is to put the marinated prawns ...

Embodiment 3

[0042]A processing method for soft-roasted prawns, which uses fresh Chinese prawns with no pollution, no deformities, and uniform size as raw materials, and undergoes shelling, cleaning, marinating, high-temperature baking and sterilization, packaging and sealing, and mild secondary prawns. A kind of instant soft grilled prawns is made after the first sterilization. Cleaning and cleaning is to cut open the back with a stainless steel knife to remove the intestinal glands and viscera, clean them, and drain the water. Pickling is to mix prawns and seasoning liquid according to the weight ratio: prawns: seasoning liquid = 1: 1, the time for marinating to taste is 45 minutes, and drain. The composition and weight content of the seasoning liquid are:

[0043] Salt 8%

[0044] Granulated sugar 8%

[0045] MSG 0.8%

[0046] Flavor agent 0.02%

[0047] Chili essential oil 0.1%

[0048] The high-temperature roasting and sterilization is to put the marinated prawns into the cooking...

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PUM

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Abstract

The invention relates to a processing method of a soft-roasted prawn. The method comprises the following steps: live prawns or frozen whole prawns or headless prawns which are not polluted, and have no abnormality and even size are taken as raw materials, deshelled, cleaned, cleared, prickled, roasted at high temperature for sterilization and packaged for sealing, and an instant soft-roasted prawn is obtained after mild secondary sterilization. The method is simple and feasible, and the prawn product processed has no nutrition loss, has natural color and beautiful appearance, and can be eaten after being opened, thus improving the edible convenience of prawns. The instant product can be stored for six months to one year at normal temperature, and is easy for storage and circulation. The taste of the instant product can meet the requirements of people with different ages and in different regions, and the soft-roasted prawn is safe in eating and is suitable for travel and leisure.

Description

technical field [0001] The invention relates to a processing method of aquatic food, in particular to a processing method of soft roasted prawns. Background technique [0002] We know that Chinese prawns, Japanese prawns, and vannamei are called prawns for short. Prawns contain high protein, carbohydrates, vitamins and various trace elements needed by the human body. They are nutritious and delicious. However, due to the strict requirements on the living environment of shrimp, it is not easy to transport, and it is easy to spoil, which is not conducive to fresh sales. People generally store and sell shrimps in cold storage or processed into dry products. Dried shrimp is far inferior to fresh shrimp in terms of nutrition and taste. The refrigerated prawns are processed after thawing, and the operation is troublesome. Processing and eating fresh shrimp in proper way can effectively absorb all the nutrients of shrimp. At present, how to process nutrient-rich shrimp into co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23B4/005A22C29/02A23L17/40
Inventor 刘昌衡刘健敏孟秀梅袁文鹏王小军
Owner SHANDONG HOMEY AQUATIC DEV
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