Preparation method of frozen sushi shrimps

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...