Method for producing instant leisure peeled prawn food

The technology of a snack food and a processing method is applied in the field of food processing to achieve the effects of improving edibility, fine texture of shrimp meat and long shelf life

Inactive Publication Date: 2011-07-27
江苏戚伍水产发展股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aquatic ready-to-eat snack foods currently on the market include squid, squid, mussels, fish fillets, small

Method used

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  • Method for producing instant leisure peeled prawn food
  • Method for producing instant leisure peeled prawn food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0023] [Implementation case 1] Determination of the eutectic point of shrimp

[0024] The state in which the solute and water are both frozen is a eutectic, and the freezing temperature is the eutectic point, which can be determined by the resistance method. In the process of gradually heating up the shrimp from the frozen state, the resistance in the shrimp will gradually decrease, and when the eutectic point is reached, the resistance will change suddenly. Freeze 200g of shrimp in a -80°C refrigerator for 2 to 3 hours, take out the frozen shrimp, make it warm up gradually, and observe the change of its resistance value. Through the above experiments, it is found that when the temperature of the shrimp increases to -20~-25°C, the resistance value of the shrimp changes suddenly, so it is determined that the eutectic point of the shrimp is at -20~-25°C.

Embodiment example 2

[0025] [Implementation Case 2] Preparation of Spicy Instant Shrimp Snack Food

[0026] Shell the fresh macrobrachium, take out the whole shrimp, wash 3 times to ensure that the shrimp is clean, put the cleaned shrimp on the sieve to drain, after the water is drained, put it in 95-100 ℃ hot water to mature for 2-5 minutes , take it out, drain the water to the fullest, weigh 1KG and put it into the spicy-flavored seasoning for mixing.

[0027] The formula of spicy flavor seasoning is: salt 1.2%, monosodium glutamate 0.4%, chicken essence 0.4%, I+G 0.008%, chili oil 4%, pepper oil 0.24%, acetic acid 0.02%, potassium sorbate 0.03%. The weight of shrimp is 1 (100%).

[0028] The mixed shrimps were put into the vacuum freeze-drying equipment, and the shrimps were freeze-dried through three stages of pre-freezing, sublimation drying and analytical drying, and a total of 238.6g of spicy instant shrimp snack food was obtained.

Embodiment example 3

[0029] 【Implementation Case 3】Preparation of Pepper and Mawei Instant Shrimp Snack Food

[0030] Shell the fresh macrobrachium, take out the whole shrimp, wash 3 times to ensure that the shrimp is clean, put the cleaned shrimp on the sieve to drain, after the water is drained, put it in 95-100 ℃ hot water to mature for 2-5 minutes , take it out, drain the water to the fullest, weigh 1KG and put it into the spicy-flavored seasoning for mixing.

[0031]The preparation method of the peppery-flavored seasoning is: scallion 10, pepper 2, soy sauce 12, vinegar 2, and a little monosodium glutamate. Soak Zanthoxylum bungeanum in wine overnight, then crush it with scallion whites until it becomes a puree, and add soy sauce, sugar, vinegar, etc. to make it.

[0032] Put the mixed shrimps into the vacuum freeze-drying equipment, and freeze-dry the shrimps through three stages of pre-freezing, sublimation drying, and analytical drying, and obtain a total of 244.3 g of peppery and spicy i...

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PUM

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Abstract

The invention belongs to the technical field of food production, and relates to a method for producing instant leisure peeled prawn food, which mainly comprises the technical units such as peeling, poaching, leaching, procuring, seasoning, prefreezing, sublimation drying, analysis drying, packaging, and the like. The instant peeled prawn food prepared by the method is full of nutrition, unique in flavor, long in shelf life, and convenient to carry and eat.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing and relates to a processing method of ready-to-eat shrimp snack food. 【Background technique】 [0002] Shrimp is pure shrimp meat after removing the head, tail and shell of live shrimp. It is a healthy food with fresh and tender meat, light and refreshing, suitable for all ages and rich in nutrition. Shrimp is rich in nutrients, and its protein content is several to dozens of times that of fish, eggs, and milk; shrimp is also rich in potassium, iodine, magnesium, phosphorus and other minerals, vitamin A, aminophylline and other ingredients. Shrimp contains another important substance, astaxanthin, which is the strongest antioxidant found so far. In addition, shrimp also has therapeutic effects such as nourishing the kidney and strengthening yang, strengthening the stomach and so on. Shrimp has become a popular food because of its delicious, healthy and nutritious characteristics. [00...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 戚国祥黄伟居向东许泓瑜钱建瑛史劲松许正宏
Owner 江苏戚伍水产发展股份有限公司
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