Production technology for seasoned prawns with soft package

A technology for seasoning prawns and production process, applied in application, food preparation, food science and other directions, can solve the problems of easy oxidation and blackening, poor palatability and high salinity, and achieve the effects of reducing moisture content, prolonging shelf life and simple operation.

Inactive Publication Date: 2010-06-09
连云港中医药高等职业技术学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to prolong the shelf life of traditional dried shrimp production, the water content of the product is low (moisture content ≤ 15%), the salinity is too high (salinity ≥ 5%), there are problems such as hard texture, single flavor, poor palatability, etc.
Because the shrimp body contains a large amount of phenolase and tyrosine, it is easy to oxidize and blacken under fresh or frozen storage conditions and lose its appearance quality, which seriously affects the commodity value.
The existence of these defects restricts the development of the shrimp industry, and has become an urgent problem in aquatic product processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1. A production process for soft-packed seasoned prawns, the steps are as follows:

[0017] (1) Raw material processing: take fresh prawns or frozen prawns as raw materials, and the frozen prawns must be thawed in running water below 10 degrees; the raw prawns are cleaned to remove blackened and broken limbs of raw prawns and sundries; then the raw prawns are processed Remove beards, legs and intestines; then wash the treated raw prawns for a second time. During the second cleaning, use running water or compressed air to rinse with bubbling, then immerse in a sodium hypochlorite aqueous solution with a concentration of 50ppm, and then rinse with water and drain. dry moisture;

[0018] (2) pickling: add 5% salt to the raw prawns by weight, and pickle for 20 minutes; after pickling, take it out, rinse with water and drain;

[0019] (3) Cooking in brine: place the marinated raw prawns in brine and cook for 3 minutes at 95°C, then take out and drain; the weight pe...

Embodiment 2

[0022] (6) Packing: the seasoned prawns are vacuum-packed, and the soft-packed seasoned prawns are obtained after sterilization. Example 2. A production process for soft-packed seasoned prawns, the steps are as follows:

[0023] (1) Raw material processing: take fresh prawns or frozen prawns as raw materials, and the frozen prawns must be thawed in running water below 10 degrees; the raw prawns are cleaned to remove blackened and broken limbs of raw prawns and sundries; then the raw prawns are processed Remove beards, feet, and intestines; then wash the raw prawns for the second time. During the second cleaning, use running water or compressed air to rinse with bubbling, then immerse in a sodium hypochlorite aqueous solution with a concentration of 150ppm, and then rinse with water and drain. dry moisture;

[0024] (2) pickling: add 8% salt to the raw prawns by weight, and pickle for 60 minutes; after pickling, take it out, rinse with water and drain;

[0025] (3) Cooking i...

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PUM

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Abstract

The invention discloses production technology for seasoned prawns with soft package, which is characterized in that the production technology comprises the steps of treating raw materials, pickling, brine boiling, deep frying, seasoning, packaging and the like. The technology saves a pre-boiling process, reduces the content of moisture, and better saves the delicate flavor of prawns and the flavor after the seasoning; the shelf life of products is prolonged through pickling and sterilization working procedures; the fishy smell is better removed; and the production technology has simple operation and easily realizes industrialized production. The seasoned prawns prepared by the technology have good color and luster and unique flavor, and are prawn leisure food which can be directly eaten.

Description

technical field [0001] The invention relates to a food production process, in particular to a production process of soft-packed seasoned prawns. Background technique [0002] In recent years, with the acceleration of the pace of life, people's food consumption concept has gradually changed to the direction of convenience, safety, nutrition, and personalization. Flavored snacks are becoming more and more popular among people, especially young people. [0003] Shrimp is a kind of aquatic product with high edible value and high nutritional value, and at the same time, it is very easy to spoil. At present, besides selling fresh prawns, most of them are processed into headless frozen shrimps or frozen shrimps for export. Commonly processed products include breaded shrimp, frozen block shrimp, elongated shrimp, and sushi shrimp. These processing technology levels are low and the added value of the products is not high. In order to prolong the shelf life of traditional dried shri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 黄文杨成俊冯维希胡玉涛郭斌
Owner 连云港中医药高等职业技术学校
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