Method for processing macrobrachium rosenbergii spicy frozen prepared instant product

A technology of Macrobrachium rosenbergii and frozen conditioning, applied in food preparation, food science, application, etc., can solve problems such as difficulty in adapting to fast-paced life, and achieve the effect of intact shape and simple process.

Inactive Publication Date: 2011-04-13
JIANGSU HAIHAO AGRI DEV CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

These products are coated with bread flour and seasonings on the outside of the shrimp, and must be furthe...

Method used

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Embodiment Construction

[0020] Implementation 1 The processing method of the Macrobrachium rosenbergii spicy frozen conditioning instant product is:

[0021] (1) Cleaning: select fresh Macrobrachium rosenbergii and soak in an aqueous solution containing 0.1wt% salt and 2.0wt% citric acid for 40 minutes, and then wash away dirt and silt with water;

[0022] (2) Grading: After grading, pick out the dead shrimp, and select Macrobrachium rosenbergii with a weight of about 40-60g as raw material;

[0023] (3) Frying: Fry Macrobrachium rosenbergii in palm oil at 180°C for 20 seconds, then cool naturally;

[0024] (4) Weighing and placing on a plate for bagging: according to the requirements, weigh the shrimp with the specified weight index, and then place them on the plate in two layers and two rows, with the shrimp claws facing each other. in a plastic bag;

[0025] (5) Add soup: filter and cool the spicy soup cooked in advance, pour the soup into a flat plastic tray for holding the shrimp body, and sea...

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Abstract

The invention relates to a method for processing a macrobrachium rosenbergii spicy frozen prepared instant product. The method comprises the following steps of: soaking fresh macrobrachium rosenbergii in aqueous solution containing salt and citric acid, and washing off dirt by using clean water; removing dead shrimps from the washed macrobrachium rosenbergii, and selecting the macrobrachium rosenbergii of certain weight as a raw material; frying the selected raw material in palm oil and rapidly cooling, or steaming the selected raw material, and rapidly cooling; placing the adequate macrobrachium rosenbergii into a dish in a multi-layer, double-row and opposite chelae mode, and sleeving into a packaging bag; pouring preprocessed seasoning soup bases into a flat tray filled with shrimp bodies, and sealing the packaging bag; and vacuumizing the packaging bag filled with the macrobrachium rosenbergii, and freezing and preserving. The method is simple and practical, and can be implemented in various ways, and the prepared product has a complete shape, flavors of oil and shrimps, and rich and various tastes. The method provides a new way for scale industrial production and value increment of deep processing of the macrobrachium rosenbergii product.

Description

technical field [0001] The invention relates to a processing method of Macrobrachium rosenbergii in the technical field of aquatic product processing, in particular to a processing method of a spicy frozen-conditioned ready-to-eat product of Macrobrachium rosenbergii. Background technique [0002] Macrobrachium rosenbergii (Macrobrachium rosenbergii) is a large freshwater commercial shrimp, native to the Indo-Pacific region, introduced to China from Japan in 1976, and is now mainly promoted in more than 10 provinces (cities, districts) in the south. Macrobrachium rosenbergii is delicious and nutritious. Every 100 grams of shrimp meat contains 20.6 grams of protein, 0.7 grams of fat, and contains a variety of vitamins and trace elements necessary for the human body. It is a high-protein nutritional aquatic product. [0003] For the processing of Macrobrachium rosenbergii, there are relatively few domestic related processing methods. Relevant research and technology mainly f...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 过世东刘海英
Owner JIANGSU HAIHAO AGRI DEV CO LTD
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