Processing process of Penaeus vannamei Boone

Abstract

The invention discloses a processing process of Penaeus vannamei Boone. The processing process comprises the following steps of: selecting materials, washing, salting and sealing, wherein the salting step comprises the following steps of: preparing ingredient liquid according to a formula of 75-85kg of rice wine, 22-27kg of 52-degree white spirit, 500-700g of pericarpium zanthoxyli, 500-600g of anise, 450-550g of cardamom, 500-550g of fructus galangae, 550-650g of medlar, 20g of gastrodia elata, 900-1100g of black cardamom, 15g of vitamin E and 10g of vitamin C; adding 100kg of the washed and dried Penaeus vannamei Boone into the ingredient liquid; closing and placing a container in a shady place; and storing for 8 days and overturning up and down for one time, wherein the Penaeus vannamei Boone can be eaten after twenty days. The processing process of the Penaeus vannamei Boone adopts natural medicinal materials as ingredients and the processing process is carried out at a room temperature; and a shrimp product is easy to preserve and transport. The prepared shrimp product has the advantages of fresh-shrimp-like color, tender meat, delicious taste, rich aroma, fragrance and sweetness and rich nutrition; and the preservation period is 3 days after a package is opened, and the protein loss amount is in 5% when being compared with fresh shrimps.

Description

technical field [0001] The invention designs a food processing technology, especially a shrimp processing technology. Background technique [0002] Penaeus vannamei Boone was introduced into my country in 1988 and quickly spread throughout the country. At present, the breeding technology of Penaeus vannamei has gradually matured, and the output has increased year by year, and the domestic and international markets are very broad. Penaeus vannamei has the characteristics of large individual, fast growth, low nutritional requirements, strong disease resistance, strong adaptability to changes in water environment factors, low requirements for feed protein content, meat yield as high as 65%, and long survival time out of water And other advantages, it is the shrimp species with the highest yield among the three major cultured prawns in the world. People generally directly fry or cook it at present, and some people will eat the live shrimp after air-drying or freezing, but it i...

AI Technical Summary

Problems solved by technology

At present, people generally directly fry or cook them, and some people will dry or freeze the live shrimps and eat them when needed. However, it is not easy to keep fresh, the nutrition is lost, and the taste is not good when eating.