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Method for processing dried shrimps

A processing method and technology of dried shrimp, which are applied in the field of food processing, can solve the problems of long time spent, loss of astaxanthin calcium and protein, loss of nutrition and umami taste of raw shrimp, etc., and achieve simple processing method, high nutritional value, colorful effect

Inactive Publication Date: 2012-07-11
陆爱章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Using the traditional boiling method to process dried shrimp, the raw material processing steps take a long time, and the freshness of the raw shrimp is greatly reduced, which directly affects the brilliance and umami taste of the finished dried shrimp; after the boiling step, the nutrition of the raw shrimp And the umami taste is greatly lost, and after shelling the shrimp, the astaxanthin, chitin, calcium and protein of the shrimp shell are basically lost, which greatly reduces the nutritional value of dried shrimp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The processing method of dried shrimp, it comprises the following method steps: (1) raw material shrimp acceptance: select the total mercury of raw material shrimp, nitrofuran metabolite, boric acid, bacteriostatic agent and shrimp shell chloramphenicol monitoring of sampling detection raw material shrimp detection. (2) Freezing: the raw shrimp was placed in a cold storage at -10°C for 2 hours. (3) Shelling: peel off the shell at the middle part of the raw shrimp body, leaving the shells at the head and tail of the raw shrimp. (4) Cleaning: Wash the shelled raw shrimp in clean water for 10 minutes to remove the salt and sundries on the surface of the raw shrimp. (5) Drying: In a cool and ventilated condition, spread the raw shrimp on a straw mat or bamboo curtain, place it outdoors for 1 to 2 hours, and turn it every 30 minutes to make it dry quickly and evenly; In case of cloudy and rainy weather, it should be spread thinly indoors until air-dried. (6) Grading: the ...

Embodiment 2

[0020] The processing method of dried shrimp, which includes the following method steps: (1) Raw shrimp acceptance: select sea-caught shrimp to sample and detect total mercury, nitrofuran metabolites, boric acid, bacteriostatic agent and shrimp shell chloramphenicol monitoring and detection . (2) Freezing: the raw shrimp was placed in a cold storage at -15°C for 1.5 hours. (3) Shelling: peel off the shells in the middle of the raw shrimp body, leaving the shells of the head and tail of the raw shrimp; (4) Cleaning: wash the shelled raw shrimp in clean water for 10 minutes, and wash off Salt and sundries on the surface of the raw shrimp; (5) Drying: Spread the raw shrimp on a straw mat or bamboo curtain in a cool, ventilated condition, and place it outdoors for 1 to 2 hours, turning it every 30 minutes Once, make it dry quickly and evenly; in case of cloudy and rainy weather, spread it thinly indoors until air-dried. (6) Classification: Divide the raw shrimp into three or mor...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for processing dried shrimps. The method comprises the following steps of: (1) check and acceptance of raw material shrimps; (2) freezing; (3) shelling, namely removing shells on the middle parts of the raw material shrimp bodies to leave raw material shrimp heads and tails; (4) cleaning; (5) airing; (6) grading; (7) drying; and (8) cooling, weighing, packing, refrigerating and storing. After the raw material shrimps are checked and accepted, the dried shrimp finished product can keep the primary color, remove peculiar smell and keep fresh through the freezing steps; the method does not need a water boiling step so as to keep the nutrition and freshness of the raw material shrimps; the shells of the raw material shrimp heads and tails left during shelling reserve astaxanthin, chitin, calcium and protein in the shrimp shells; the dried shrimps processed by adopting the method have highnutritional value, good freshness and bright color; and the processing method is simple and easy to operate.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, in particular to a method for processing dried shrimp. Background technique: [0002] Dried shrimp is a famous seafood product with high nutritional value. It is determined that every 100 grams of dried shrimp contains 58.1 grams of protein, 2.1 grams of fat, 4.6 grams of sugar, 577 mg of calcium, 614 mg of phosphorus, and 13.1 mg of iron. There are multivitamins etc. The most nutritious component of dried shrimp is actually the red component on the shell and shell of the shrimp. Its name is astaxanthin. Astaxanthin has a strong antioxidant effect, can enhance immune function and reduce the accumulation of lipid peroxides, etc. Efficacy, the content of astaxanthin in shrimp shells is about 800PPM. In addition, shrimp shells contain about 30% calcium and more than 20% high-quality protein. Chitin in shrimp shells has obvious anti-cancer, tumor suppressor, blood fat-lowering, blood-press...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 陆爱章
Owner 陆爱章
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