Method for making vacuum oil fried convenient shrimp

A technology of vacuum frying and production method, which is applied in food preparation, drying and preserving meat/fish, and freezing/cooling preservation of meat/fish, etc., can solve the problems of short dehydration and drying time, less nutrient loss, and short rehydration time. , to achieve the effect of short dehydration and drying time, less nutrient loss and short rehydration time

Inactive Publication Date: 2009-06-24
臧乘誉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One of the purposes of the present invention is to provide a method for making vacuum-fried instant shrimp, to solve the shortcomings of traditional food processing in high-temperature frying or high-temperature baking, so that the dehydration and drying time of instant shrimp is short and the oil content is low. Low, short rehydr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the preparation method of instant shrimp of the present invention may further comprise the steps:

[0018] 1) Fresh and live shrimps are frozen, shelled and cleaned; firstly bury the live shrimps with crushed ice to freeze them and then wash and remove the shells; firstly, the ice cubes below minus 15°C are crushed with an ice crushing machine, and the ice is crushed Sprinkle it on the turnover box loaded with shrimps to play the role of freezing and keeping fresh. Sprinkle in multiple layers; sprinkle a layer of crushed ice (about 1 cm thick), put a layer of shrimp (about 5-6 cm thick), then sprinkle a layer of crushed ice (about 1 cm thick), then put a layer of shrimp (about 5-6 cm thick), spread in multiple layers. Fresh shrimp is 100kg, crushed ice is 8kg. After the prawns are frozen, clean the frozen fresh prawns (whole prawns) with clean water; remove the prawn heads and shells according to the processing species, pull out the prawn intestines, and...

Embodiment 2

[0022] Embodiment 2, the preparation method of instant shrimp of invention, comprises the following steps:

[0023] 1) Fresh and live shrimps are frozen, shelled and cleaned; the same as in Example 1.

[0024] 2) Vacuum pickling: Carry out in a drum-type vacuum pickling machine, put the fresh shrimp meat into the drum, add 15 parts of water and 3 parts of refined salt to 100 parts (weight) of fresh shrimp, and mix evenly; the vacuum degree during pickling is 0.06 Mpa, time 30 minutes.

[0025] 3) Vacuum frying, dehydration and drying; fry, ripen and dehydrate the shelled fresh shrimps with seasoning in vacuum. for 13 minutes. Then deoil by centrifugation for 1.5 minutes.

[0026] 4) Cool the package. After cooling down to below 50°C, the finished product is prepared and packaged.

Embodiment 3

[0027] Embodiment 3, the preparation method of instant shrimp of the present invention comprises the following steps:

[0028] 1) Fresh and live shrimps are frozen, shelled and cleaned; the same as in Example 1.

[0029] 2) Vacuum pickling: Carry out in a drum-type vacuum pickling machine, put fresh shrimps into the drum, add 15 parts of water and 2 parts of refined salt to 100 parts (weight) of fresh shrimps, and mix evenly; the vacuum degree during pickling is 0.07Mpa , time 20 minutes.

[0030] 3) Vacuum frying, dehydration and drying; fry, ripen and dehydrate the shelled fresh shrimps with seasoning added in vacuum. for 15 minutes. Then deoil by centrifugation for 1.5 minutes.

[0031] 4) Cool the package. After cooling down to below 50°C, the finished product is packaged.

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Abstract

The invention relates to manufacturing process for vacuum frying instant shrimp, which is characterized in including steps of: 1) freezing, shell removing, cleaning fresh shrimps, wherein the ice flakes are layered, and fresh shrimp are buried and rigidified; 2) vacuum pickling, wherein shell removed shrimps are added with flavoring agent in vacuum, and mixed uniformly; 3) dewatering by vacuum frying, which is dewatering by frying in vacuum, removing oil adhering on the shrimp body; 4) cooling and packing. The novel instant shrimp manufactured by the process keeps flavor of the fresh shrimp, enhances mouth feeling. The product is evidently improved in quality, not only avoids shortcomings due to high temperature frying and baking, but also has advantages of short dewatering and drying time, low oil content, short watering time, low nutrition loss, great mouth feeling, capability of being eaten like instant noodles, wide application scope, suitability for boiling, convenience for matching with other dishes, long preservation period, easiness for storage, transportation, and being eaten during combat readiness, disaster relief.

Description

technical field [0001] The invention relates to a preparation method of instant food, in particular to a preparation method of vacuum fried instant shrimp. Background technique [0002] Instant shrimp (dry product) claims instant shrimp, instant shrimp again, and the shelf-life of existing shrimp system food is shorter. Commercially available fried shrimp products, due to frying and baking under normal pressure and high temperature, make the loss of nutrients higher, and the oil is prone to oxidative rancidity deterioration and substances harmful to human health, and cannot be stored and eaten as convenience food. At present, instant shrimps that can be eaten directly and rehydrated quickly can be eaten after being brewed in boiling water for 3 to 5 minutes like instant noodles. Instant shrimps that are more suitable for cooking and convenient for daily meals have not yet appeared on the market. . Contents of the invention [0003] One of the purposes of the present inve...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23B4/06A23B4/03A23L17/40
Inventor 臧乘誉
Owner 臧乘誉
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