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Method for processing instant flexibly-packaged penaeus vannamei boone

A processing method and technology for white shrimp, which are applied in food preparation, food science, application and other directions, can solve the problems of indigestion and absorption, affect the taste of the product, and be difficult to chew, and achieve the effects of rich nutrition, simple manufacturing steps and convenient eating.

Inactive Publication Date: 2010-07-14
CHANGSHU INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the high water content of Penaeus vannamei, it is extremely easy to be spoiled. Most of the snack foods of Penaeus vannamei on the market are processed and preserved by dehydration (fried or baked). The processed products are not easy to chew due to their low water content. , affects the taste of the product, and is not easy to digest and absorb

Method used

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  • Method for processing instant flexibly-packaged penaeus vannamei boone
  • Method for processing instant flexibly-packaged penaeus vannamei boone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Choose frozen Penaeus vannamei that have been frozen for no more than four months and have no browning on the head, thaw through running water or pouring water, wash, grade, and then thaw in a container containing 3% sodium chloride and 0.4% citric acid. Precook in boiling water for 2 minutes, remove and drain for later use.

[0025] (2) Put the precooked Penaeus vannamei in seasoning solution and marinate at room temperature for 2 hours, the weight ratio of shrimp and seasoning solution is 1:2.

[0026] The preparation method of the seasoning liquid is: first wash 0.6Kg ginger and 0.8Kg onion, cut into pieces, and then use it together with 1Kg pepper, 0.6Kg cinnamon, 1Kg star anise, 0.17Kg pepper, 0.22Kg baikou, 0.2Kg spiced Wrap it with gauze, put it in a pot, add an appropriate amount of water, and heat it until it boils for about 35-45 minutes. When the strong aroma overflows and the soup in the pot turns light yellow, add 7Kg of sugar and 3Kg of refined salt, c...

Embodiment 2

[0030] (1) Choose frozen Penaeus vannamei that have been frozen for no more than four months and have no browning on the head, thaw through running water or pouring water, wash, grade, and then thaw in a container containing 3% sodium chloride and 0.4% citric acid. Precook in boiling water for 3 minutes, remove and drain for later use.

[0031] (2) Put the precooked Penaeus vannamei in seasoning solution and marinate at room temperature for 2 hours, the weight ratio of shrimp and seasoning solution is 1:2.

[0032] The preparation method of the seasoning liquid is: first wash 0.5Kg ginger and 0.6Kg onion, cut into pieces, and then mix them with 1Kg pepper, 0.6Kg cinnamon, 0.7Kg star anise, 0.15Kg pepper, 0.2Kg baikou, 0.25Kg five spices, Wrap it with gauze, put it in a pot, add an appropriate amount of water, and heat it to boil for about 35-45 minutes. When the strong fragrance overflows and the soup in the pot turns light yellow, add 7Kg of sugar and 3Kg of refined salt, con...

Embodiment 3

[0036] (1) Choose frozen Penaeus vannamei that have been frozen for no more than four months and have no browning on the head, thaw through running water or pouring water, wash, grade, and then thaw in a container containing 3% sodium chloride and 0.4% citric acid. Precook in boiling water for 2 minutes, remove and drain for later use.

[0037] (2) Put the precooked Penaeus vannamei in seasoning solution and marinate at room temperature for 2 hours, the weight ratio of shrimp and seasoning solution is 1:2.

[0038] The preparation method of the seasoning liquid is: first wash 0.4Kg ginger and 1.0Kg onion, cut into pieces, and then mix with 1Kg pepper, 0.6Kg cinnamon, 0.5Kg star anise, 0.2Kg pepper, 0.3Kg baikou, 0.3Kg five spice, Wrap it with gauze, put it in a pot, add an appropriate amount of water, and heat it to boil for about 35-45 minutes. When the strong fragrance overflows and the soup in the pot turns light yellow, add 7Kg of sugar and 3Kg of refined salt, continue to...

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Abstract

The invention discloses a method for processing instant flexibly-packaged penaeus vannamei boone, which comprises the following steps: (1) unfreezing, washing and grading frozen penaeus vannamei boone; (2) placing the unfrozen penaeus vannamei boone into boiling water for pre-boiling, taking penaeus vannamei boone out, and draining the penaeus vannamei boone; (3) placing the penaeus vannamei boone in seasoning liquid to preserve the penaeus vannamei boone at normal temperature; (4) drying the preserved penaeus vannamei boone; (5) packing the penaeus vannamei boone under vacuum; and (6) sterilizing the packaged penaeus vannamei boone. The method is simple and convenient in manufacturing steps and low in production cost; the prepared instant flexibly-packaged penaeus vannamei boone has the advantages of convenience, rich nutrients, attractive appearance, nice taste and high chewiness.

Description

technical field [0001] The invention relates to a processing method of prawns, in particular to a processing method of instant soft-packed Penaeus vannamei, belonging to the technical field of aquatic food processing. Background technique [0002] Penaeus vannamei, also known as Penaeus vannamei, Penaeus vannamei, or Penaeus vannamei, has a thin shell, fat body, delicious meat, rich nutrition, large output, and a high rate of processed meat. It has become one of the main species of freshwater aquaculture in my country. . In recent years, with the continuous adjustment of the industrial structure, pond farming has been launched in various places, which has doubled the output of Penaeus vannamei. Due to the relatively concentrated fishing season of Penaeus vannamei and the lagging technology of product storage and deep processing, the price of Penaeus vannamei has been falling all the way. The phenomenon of difficulty in selling shrimp and increasing production but not increas...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 刘晶晶马晓峰王雪锋韩曜平张然戴阳军
Owner CHANGSHU INSTITUTE OF TECHNOLOGY
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