Preparation method of frozen sushi shrimps

A technology for sushi and raw materials, which is applied in the field of preparation of frozen sushi and shrimp, can solve the problems of reduced commodity value and poor appearance, and achieve the effects of being easy to preserve, increasing added value and commodity value, and being convenient and quick to eat.

Inactive Publication Date: 2011-04-06
GUANGXI ZHENGWU MARINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of frozen sushi shrimp, which overcomes the disadvantages of poor appearance and reduced commodity value of traditional refrigerated shrimp or dried shrimp, so that the shrimp processed by the present invention has a greater commodity value

Method used

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Embodiment Construction

[0017] To prepare frozen sushi shrimp:

[0018] 1. Raw materials: choose raw shrimp with good freshness, no black tail, no spots, less broken, less impurities, and the specification is 100 to 120 / kg;

[0019] 2. Remove the head and gut glands: After cleaning the raw shrimp, remove the heads and gut glands;

[0020] 3. Classification: According to the overall length from the first section of the head-off part of the shrimp to the end of the tail, there are three grades: large: 7.5-8.0cm, medium: 7.0-7.5cm, small: 6.5-7.0cm;

[0021] 4. String bamboo sticks: In order to prevent the shrimp from becoming tired and warped during cooking, string straight from the head of the first section of the shrimp without the head along the epidermis of the abdominal gonads to between the last section and the tip of the tail, and the bamboo sticks are located in the middle of the gastropods , stringed between the abdominal shell and the abdominal muscles;

[0022] 5. Cooking: Cook with steam ...

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Abstract

The invention discloses a preparation method of frozen sushi shrimps. The traditional processing methods of shrimps comprise refrigerating and drying, wherein, refrigerated shrimps have the phenomenon of black shrimp heads, dried shrimps are surely to be crimped, thus either the shrimps with the black heads or the crimped shrimps, the commodity values are greatly discounted in commodity sale, and the purposes of keeping the flavor, the tasty degree and the straight state of the shrimps cannot be realized by the methods of refrigerating and drying. In the invention, the flavor and the tasty degree of the shrimps can be maintained without being damaged through the steps of stringing a bamboo stick, steaming, cooling, removing the shell, opening the abdomen, and the straight shapes of the shrimps also can be maintained, thus the processed shrimps are complete, have attractive appearance and are easy to store; the inherent nutritional values and the flavor of a shrimp products are maintained, meanwhile, a new shape and a new color are given to the product, thus the product is more convenient and quicker to eat; the sense and the appetite to the product are enhanced; and the added value and the commodity value of the product are improved.

Description

technical field [0001] The invention relates to a method for preparing frozen sushi shrimp, which belongs to the field of aquatic product processing. Background technique [0002] Shrimp is one of the most delicious types of aquatic products, with high protein and rich nutrition. But precisely because shrimp has the characteristics of high protein, it is easy to deteriorate and change taste. How to maintain its umami taste to make it easy to store and transport, so that the place far away from the sea can also taste its umami taste is a relatively difficult problem to solve. The current solutions are mainly refrigeration or drying. For refrigerated shrimp, the head of the shrimp will turn black. The main reason is that the glands in the head of the shrimp are damaged and blackened at low temperature. The other method is drying. Drying is a processing method carried out under high-temperature cooking. The shrimps processed through this method will definitely show a phenomen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L3/36A23L17/40
Inventor 霍波石子军
Owner GUANGXI ZHENGWU MARINE IND
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