Method for preparing shrimp soft can

Abstract

The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browningphenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.

Description

technical field [0001] The invention relates to the technical field of comprehensive utilization of aquatic product processing, in particular to a method for preparing soft canned shrimp. Background technique [0002] my country is a big country in aquatic products breeding and consumption. With the rapid development of shrimp farming industry, the output of shrimp is increasing year by year. In the coastal cities of our country, the demand for shrimp tends to be saturated, resulting in a large backlog of stocks. In order to alleviate this situation, the production of shrimp Deep processing is imperative. Shrimp is rich in protein, high in fat, and comprehensive in nutrition. The meat of shrimp is tender and delicious. Making shrimps into canned products has the characteristics of being convenient to carry, eat and store, and will definitely win the favor of many consumers. It can not only bring profits to processing enterprises, but also help the adjustment of aquatic produ...

AI Technical Summary

Problems solved by technology

Due to the presence of protease in the meat of aquatic products, during the preservation process, the protein of shrimp meat is decomposed, and the protein nitrogen is reduced, causing the meat to become cloudy and soft, the tissue structure is damaged, and the flavor becomes poor. Its nutrition and taste cannot be compared with active aquatic products.

However, soft cans must go through the sterilization process. The texture of shrimp meat with a certain moisture content is easy to become soft and festered, and it is not chewable, and the sulfur-containing amino acids in shrimp meat protein are prone to produce sulfides (mainly hydrogen sulfide) at high temperatures. The action of metal ions produces black matter