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Method for preparing microwave instant grilled prawns

A production method and microwave technology, applied in food preparation, food science, application, etc., can solve the problems of large nutrient loss, long baking cycle, single taste, etc., and achieve improved drying speed, easy storage and circulation, and reasonable process Effect

Active Publication Date: 2010-10-20
山东海普盾生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantages of long baking period, large nutritional loss, hard taste and single taste in the preparation of grilled shrimp in the prior art, the present invention provides a method for making microwave instant grilled shrimp, which has reasonable procedures and simple production , strong operability, high efficiency, and suitable for large-scale production; the shrimp products produced by this method have less nutrient loss, crisp outside and tender inside, good taste, delicious taste, convenient eating, stable quality and long shelf life

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] A method for preparing five-flavor microwave instant grilled shrimp, the method includes the following steps

[0016] (1) Raw material processing The frozen giant Penaeus vannamei is selected as the raw material. Firstly, it must be thawed. When thawing, there must be a fixed thawing equipment and place. The thawing method is mainly water spraying and water immersion. Water works best. After thawing, wash carefully with running cold water to remove impurities such as sediment, then remove the head, pick out the intestinal glands with a needle, scald in boiling water for 40 seconds, remove the shell, wash, and drain;

[0017] (2) Marinate and taste. Mix the above-mentioned treated prawns with seasoning liquid in a weight ratio of 2:1, and marinate for 40 minutes. The weight of the prawns is based on the weight of the seasoning. The weight of the salt in the seasoning is 2% of the weight of the prawns, 0.4% of monosodium glutamate, 0.02% of five-spice powder, 0.02% of wh...

Embodiment 2

[0022] A method for preparing curry-flavored microwave instant grilled shrimp, the method includes the following steps

[0023] (1) Raw material processing Use fresh Chinese prawns as raw materials, wash them at a water temperature below 10°C, remove the heads, pick out the intestinal glands, then scald them in boiling water for 40 seconds, remove the shells, wash them, and drain the water;

[0024] (2) Marinate and taste. Mix the above-mentioned treated prawns with seasoning liquid in a weight ratio of 2:1, and marinate for 80 minutes. The seasoning liquid is curry-flavored seasoning liquid, which is prepared by washing and draining. The weight of the prawns is based on the weight of the seasoning. The weight of the salt in the seasoning is 2.5% of the weight of the prawns, 0.6% of the monosodium glutamate, 0.03% of the curry powder, 0.02% of the white pepper powder, 0.0025% of the chili powder, and 0.0025% of the ginger. Powder is 0.02%, green onion powder is 0.001%, cooking...

Embodiment 3

[0029] A method for preparing sweet and sour microwave instant grilled shrimp, the method includes the following steps

[0030] (1) Raw material processing uses frozen prawns as raw materials, thawing in running water, the water temperature is controlled below 10°C, after thawing, remove the head, pick and remove the intestinal glands, scald in boiling water for 50 seconds, remove the shells, wash and drain the water;

[0031] (2) Marinate the prawns and the seasoning liquid in a weight ratio of 2:1, mix them evenly, and marinate them for 60 minutes. , The weight of the prawns after draining is the basis for weighing the condiments to form. The weight of salt in the condiments is 0.5% of the weight of prawns, 0.5% of monosodium glutamate, 1.5% of white sugar, 0.08% of vinegar, and 0.03% of ginger powder. Green onion powder is 0.003%, cooking wine is 0.01%, shrimp flavor is 0.001%, ethyl maltol is 0.04%;

[0032] (3) Microwave vacuum baking Put the above-mentioned pickled praw...

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Abstract

The invention relates to a method for preparing microwave instant grilled prawns. The method comprises the following steps of: removing heads, intestinal glands and shells from fresh or unfrozen prawns serving as raw materials, and cleaning and draining the prawns; putting the prawns into one seasoning of five spice taste, curry taste, and sweet and sour taste, and curing the prawns for 40 to 80 minutes, wherein the weight ratio of the prawns to the seasoning is 2:1; putting the cured prawns into microwave vacuum equipment for microwave vacuum roasting, wherein the microwave vacuum drying conditions are that: the microwave power is 300 to 500W, the vacuum degree is 60 to 80KPa, and the drying time is 20 to 40 minutes; and packaging and sterilizing the roasted prawns to obtain the microwave instant grilled prawns. The microwave instant grilled prawns have the advantages of crisp outside and soft meat, unique flavor, delicious taste, fragrant mouthfeel, instant eating when unpacked, stable quality and long shelf life; and the method has the advantages of advanced process, reasonable procedure, feasible operation and suitability for industrial production.

Description

technical field [0001] The invention relates to a crustacean aquatic food product, in particular to a preparation method of microwave instant grilled shrimp. Background technique [0002] As we all know, shrimp is a large category of aquatic products, which is rich in nutrition. The protein content in shrimp meat is about 10% to 20%, and the bioavailability is as high as 85% to 93%. It is rich in lysine and leucine, which can provide essential fatty acids for human body; its fat is mostly composed of highly unsaturated fatty acids, which can reduce blood cholesterol, prevent cardiovascular and cerebrovascular diseases, and soften blood vessels; the inorganic The salt content is higher than other animal foods, especially a large amount of calcium. In addition, it is also rich in potassium, iron, zinc, magnesium, etc., which has the effects of increasing intelligence and beautifying. Due to the high protein content in shrimp meat, it is easy to rot, and its nutrients and flav...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/22A23L17/40A23L27/00
Inventor 王小军刘昌衡唐聚德袁文鹏夏雪奎胡炜孙永军张绵松刘新孟秀梅张永刚
Owner 山东海普盾生物科技有限公司
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