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Production technology of low-salt dried small shrimps

A production process and low-salinity technology, which is applied in the field of low-salinity shrimp peel production technology, can solve the problems of difficult cross-regional sales, easy moldy deterioration, spoilage and other problems, achieve good practical value and application prospects, improve market competitiveness, The effect of preventing spoilage

Inactive Publication Date: 2012-06-13
福建福鼎海鸥水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the large amount of salt added and the high external osmotic pressure, this product forces the moisture and flavor substances in the shrimp skin to separate out, losing its original taste and nutritional value, and often has problems such as broken heads, yellow rings on the neck, and rough meat. Leading to low product prices and poor market competitiveness, which affects the export of products
[0004] Traditional shrimp skin is just an ordinary dry product, with a moisture content of about 80% before processing, and the processed product has a low moisture content (<25%), dry and hard quality, poor taste and freshness
However, when the moisture content of shrimp skin is relatively high (a moisture content of 25% to 45% is a product with a high moisture content), the storage time is short, especially in high temperature seasons. If the time is too long, it is easy to mold and deteriorate, even if it is a well-sealed product. , also prone to corruption
Therefore, high-moisture shrimp skins usually have to be stored in cold storage and then sold through the cold chain system, but this method is not easy to sell across regions, and it is even more difficult to export

Method used

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  • Production technology of low-salt dried small shrimps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of low-salinity shrimp skin production technology, comprises the steps:

[0026] 1) rinse

[0027] Rinse the shrimp skin with flowing water to remove seawater, microorganisms and sand remaining on the surface, reduce the salt content, and then drain;

[0028] 2) Cooking

[0029] Adding brine with a mass ratio of salt to water of 2:100, and a mass ratio of shrimp to brine of 1:4, and then cooking at a cooking temperature of 95° C. and a cooking time of 4 minutes;

[0030] 3) vacuum drying

[0031] Shrimp skins with a thickness of 25 mm to 35 mm are first vacuum-dried at 55°C for 25 minutes, and after taking them out, evenly spray 1% salt water on the surface of the dried shrimp skins, and then vacuum-dry them at 70°C for 15 minutes; the vacuum degree is 0.04MPa;

[0032] 4) Packaging and storage

[0033] According to the demand, the shrimp skins are weighed and packed into BOPP film materials. Under the condition of a vacuum of 450 mm Hg, they are vacuum-pack...

Embodiment 2

[0035] A kind of low-salinity shrimp skin production technology, comprises the steps:

[0036] 1) rinse

[0037] Rinse the shrimp skin with flowing water to remove seawater, microorganisms and sand remaining on the surface, reduce the salt content, and then drain;

[0038] 2) Cooking

[0039] Adding brine with a mass ratio of salt to water of 1:100 to the shrimp, the mass ratio of the shrimp to the brine is 1:4, and then cooking at a cooking temperature of 98° C. and a cooking time of 5 minutes;

[0040] 3) vacuum drying

[0041] Shrimp skins with a thickness of 25 mm to 35 mm were first vacuum-dried at 55°C for 25 minutes, and after taking them out, evenly sprayed salt water with a mass percentage concentration of 1% on the surface of the dried shrimp skins, and then vacuum-dried at 70°C for 20 minutes; the vacuum degree was 0.04MPa;

[0042] 4) Packaging and storage

[0043] According to the demand, the shrimp skins are weighed and packed into BOPP film materials. Under...

Embodiment 3

[0045] A kind of low-salinity shrimp skin production technology, comprises the steps:

[0046] 1) rinse

[0047] Rinse the shrimp skin with flowing water to remove seawater, microorganisms and sand remaining on the surface, reduce the salt content, and then drain;

[0048] 2) Cooking

[0049] Adding brine with a mass ratio of salt to water of 1:100 to the shrimp, and a mass ratio of shrimp to brine of 1:4, and then cooking at a cooking temperature of 95° C. and a cooking time of 5 minutes;

[0050] 3) vacuum drying

[0051] Shrimp skins with a thickness of 25 mm to 35 mm were first vacuum-dried at 55°C for 30 minutes, and after taking them out, evenly sprayed salt water with a concentration of 1% by mass on the surface of the dried shrimp skins, and then vacuum-dried at 70°C for 20 minutes; the vacuum degree was 0.045MPa;

[0052] 4) Packaging and storage

[0053] According to the demand, the shrimp skins are weighed and packed into BOPP film materials. Under the conditio...

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Abstract

The invention discloses a production technology of low-salt dried small shrimps. The invention belongs to the field of foodstuff processing. The technology comprises main steps of washing, steaming, vacuum drying, and vacuum packaging. According to the invention, a sectioned salting method is adopted, namely separated steps of steaming salting and drying salting are carried out. Salt content of the dried small shrimps is controlled, such that a low salt (wherein a salt content is lower than 5%) purpose is achieved. The vacuum dying technology is adopted. Small shrimps are uniformly spread, and are subject to vacuum drying under a temperature of 55-60 DEG C for 25-30min; salt water with a mass percentage concentration of 1-2% is uniformly sprayed onto the surface of the dried small shrimps; the dried small shrimps are subject to vacuum drying under a temperature of 70-75 DEG C for 15-20min, wherein a vacuum degree is 0.04-0.05MPa; the dried small shrimps are filled in a high-barrier and low-air-permeability packaging material, and is subject to vacuum packaging. According to the invention, the prepared dried small shrimps are advantaged in low salt, good plumpness, fleshy fullness, low nutrient loss, and low head breakage rate, and the like. Therefore, the dried small shrimps have relatively large application and popularization values.

Description

technical field [0001] The invention relates to a production process of shrimp skin, in particular to a production process of low-salinity shrimp skin. Background technique [0002] Shrimp skin has high nutritional value, with 39.3g of protein per 100g shrimp skin, much higher than large yellow croaker, eel, prawn, hairtail, pomfret and other aquatic products and meat products such as beef, pork, chicken, etc. Shrimp skin is rich in minerals Elements, in addition to the iodine element that is lacking in terrestrial and freshwater organisms, the content of iron, calcium, and phosphorus is also very rich. The content of calcium and phosphorus per 100g of shrimp skin is 20000mg and 1005mg respectively, especially the content of calcium. Incomparable, so, shrimp skin is known as "calcium storehouse". According to literature records, shrimp skin also has effects such as appetizing, reducing phlegm, and calming down. [0003] Shrimp skin is mainly processed from shrimp skin. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 徐嫩弟
Owner 福建福鼎海鸥水产食品有限公司
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