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Method for processing high moisture grilled shrimps

A processing method and high-moisture technology, used in food preservation, food preparation, food science, etc., can solve problems such as damage, and achieve the effects of delicious flavor, soft texture and bright color.

Inactive Publication Date: 2010-01-27
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a processing method for instant high-moisture grilled shrimp, which solves the damage caused by excessive drying to product quality and ensures product quality and food safety under normal temperature storage and distribution conditions.

Method used

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Embodiment Construction

[0006] The specific embodiment of the present invention is carried out according to the following procedures:

[0007] 1. Use raw shrimps of the same size and freshness without blackening (frozen products are thawed until the individuals are naturally separated), washed and drained;

[0008] 2. Put the shrimp in the stainless steel wire basket, turn on the steam, boil the water, put it into the stainless steel wire basket for the shrimp, boil for 5-6 minutes, put the wire basket into the flowing clean water and let it cool down fully; then put it out;

[0009] 3. Remove the shrimp heads and shells to get the meat, remove the intestinal glands, wash and drain;

[0010] 4. Mix one layer of shrimp meat and one layer of seasoning, mix well, and marinate in an environment below 10°C for about 12 hours, stirring 2 to 3 times in the middle;

[0011] 5. Put the prawns on the sieve, put the sieve into the drying cart and push it into the drying tunnel, dry it with hot air, cool it ful...

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Abstract

The invention provides a method for processing high moisture grilled shrimps, and relates to the technology of processing shrimps. The invention provides the method for processing the ready-to-eat high moisture grilled shrimps. According to the technical scheme of the invention, fresh or frozen shrimps serving as raw materials are subjected to steaming, unshelling, seasoning, drying, roasting, hot-water sterilizing, inspecting and packaging. The method is characterized by: steaming the shrimps before unshelling; damaging the combination of astaxanthin and proteins in the shrimps by heating the shrimps; recovering the original redness, which makes the shrimps show bright red, of the astaxanthin; executing the drying dehydration procedure, controlling the water content in the product to be between 40 and 43 percent and the water activity in the product to be between 0.90 and 0.92, and inhibiting the growing development of the remained sporeformer, particularly the clostridium botlinum; controlling the temperature of the hot water to be between 85 and 90 DEG C; performing the hot water secondary sterilization for 30 and 40 minutes so as to kill majority of microorganisms; and inhibiting the sporeformer remained in the product after sterilization by controlling the water activity of the product to ensure the normal-temperature preservability of the product. The method is used for processing the high moisture grilled shrimps.

Description

Technical field: [0001] The present invention relates to the processing technology of shrimp. Background technique [0002] Grilled shrimp is a product made from fresh or frozen shrimp, which is made by removing the head, peeling, seasoning, drying, and roasting. It is welcomed by consumers because of its good room temperature storage and unique flavor. . However, the normal temperature storage of grilled shrimp is mainly obtained by reducing the moisture content. The moisture content index specified in the Chinese industry standard SC / T3305-2003 grilled shrimp is 17% to 22%. Due to excessive drying, the original characteristics of the shrimp are damaged. The texture of the product is rough and hard, which cannot reflect the delicious flavor of the shrimp well. However, if the water content is increased, the residual microorganisms in the product will grow and multiply under normal temperature storage and circulation conditions, and the product quality and food safety will...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/01A23L3/40A23L3/16A23L17/40
Inventor 杨宪时许钟郭全友李贤良
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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