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.
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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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