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Formula for cooked wind tail shrimp and its preparation method

A technology of anchovy shrimp and shrimp heads, which is applied in the field of preparation of cooked anchovy shrimp, can solve the problems of affecting commodity value, easy oxidation and blackening, lack of market competitiveness, etc., and achieve the effect of improving product quality and high efficiency

Active Publication Date: 2013-08-28
浙江北极品水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional Penaeus vannamei in our province, in addition to being sold fresh, most of them are processed into headless frozen shrimp or frozen shrimp for export, the processing technology level is low, and the added value of the product is not high; Tyrosine, easy to oxidize and blacken under fresh or frozen storage conditions and lose appearance quality, seriously affecting commodity value
At present, the vannamei shrimp in Xiaoshan are mainly sold fresh and frozen, with a single variety, low added value, and lack of market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a kind of preparation method that is used for boiled anchovy shrimp, according to the following steps:

[0031] (1), remove the shrimp head:

[0032] Soak the decapitated shrimp in ice water added with sodium erythorbate, the ratio of water to sodium erythorbate is 200:1;

[0033] (2), ice water cleaning:

[0034] Put the decapitated shrimp into ice water for cleaning, the temperature of the ice water is 3°C, and the cleaning time is 1 minute;

[0035] (3), carry out shelling, gut gland removal and grading processing:

[0036] The intestinal glands are pulled out, and the shells are removed, and the telson shrimp shells are kept, and then graded according to the size of the shrimp;

[0037] (4) Inspection: no impurities, accurate specifications;

[0038] (5), soaking and stirring:

[0039] Add 45 parts of Baoliangneng, 18 parts of sodium diacetate, 4 parts of sodium erythorbate and 5 parts of edible salt into the water, mix them full...

Embodiment 2

[0054] Embodiment 2: a kind of preparation method that is used for boiled anchovy shrimp, according to the following steps:

[0055] (1), remove the shrimp head:

[0056] Soak the decapitated shrimp in ice water added with sodium erythorbate, the ratio of water to sodium erythorbate is 200:1;

[0057] (2), ice water cleaning:

[0058] Put the decapitated shrimp into ice water for cleaning, the temperature of the ice water is 5°C, and the cleaning time is 1.5 minutes;

[0059] (3), carry out shelling, gut gland removal and grading processing:

[0060] The intestinal glands are pulled out, and the shells are removed, and the telson shrimp shells are kept, and then graded according to the size of the shrimp;

[0061] (4) Inspection: no impurities, accurate specifications;

[0062] (5), soaking and stirring:

[0063] Add 47 parts of Baoliangneng, 19 parts of sodium diacetate, 4.5 parts of sodium erythorbate and 5.5 parts of edible salt into the water, mix th...

Embodiment 3

[0078] Embodiment 3: A kind of preparation method that is used for boiled anchovies shrimp, according to the following steps:

[0079] (1), remove the shrimp head:

[0080] Soak the decapitated shrimp in ice water added with sodium erythorbate, the ratio of water to sodium erythorbate is 200:1;

[0081] (2), ice water cleaning:

[0082] Put the decapitated shrimp into ice water for cleaning, the temperature of the ice water is 3-6°C, and the cleaning time is 2 minutes;

[0083] (3), carry out shelling, gut gland removal and grading processing:

[0084] The intestinal glands are pulled out, and the shells are removed, and the telson shrimp shells are kept, and then graded according to the size of the shrimp;

[0085] (4) Inspection: no impurities, accurate specifications;

[0086] (5), soaking and stirring:

[0087] Add 50 parts of Baoliangneng, 20 parts of sodium diacetate, 5 parts of sodium erythorbate and 6 parts of edible salt into the water, mix them...

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PUM

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Abstract

The invention relates to a cooked wind tail shrimp, especially to a preparation method of a formula for the cooked wind tail shrimp. The preparation method comprises the following steps of: removing shrimp heads, cleaning by ice water, removing shells, removing intestinal gland and fractionating, examining, immersing and stirring, dragging and flushing, boiling, cooling, singularly freezing, and glazing. The preparation method of the cooked wind tail shrimp help raise the quality of the product, and the preparation method is highly efficient.

Description

technical field [0001] The invention relates to a cooked anchovy shrimp, in particular to a preparation method for the cooked anchovy shrimp. Background technique [0002] At present, the traditional Penaeus vannamei in our province, in addition to being sold fresh, most of them are processed into headless frozen shrimp or frozen shrimp for export, the processing technology level is low, and the added value of the product is not high; Tyrosine is easy to oxidize and blacken under fresh or frozen storage conditions and lose its appearance quality, which seriously affects the value of commodities. At present, the vannamei shrimp in Xiaoshan are mainly sold fresh and frozen, with a single variety, low added value, and lack of market competitiveness. Contents of the invention [0003] The invention mainly solves the deficiencies in the prior art, and provides a preparation method for cooked anchovy shrimp with good processing effect. [0004] Above-mentioned techni...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 李仁伟施佩影陈祥陈海明俞沈英
Owner 浙江北极品水产有限公司
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