Fabrication method of frozen seafood kebabs

A seafood and fresh technology, which is applied in the field of preparation of frozen seafood skewers, can solve the problems of single taste of instant food and complicated production process, and achieve the effect of good fresh-keeping effect, prolonged storage time and simple process

Inactive Publication Date: 2013-04-10
ZHEJIANG INT MARITIME COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the production technology of this invention is more complicated, and only involves processing instant cooked food products, and the instant food taste that makes is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment one: the preparation method of this frozen seafood skewer comprises the following steps;

[0026] 1. Ingredients preparation: the ingredients are composed of squid carcass, anglerfish pieces, shrimp, mussel meat, and simulated crab meat sticks;

[0027] I, preparation of frozen squid carcass section: get fresh squid carcass or frozen squid carcass. Add crushed ice to thaw at 20°C, then cut it into 1.5cm squid carcass, after cleaning, put it on a draining rack to drain the surface water, and put it in a 5°C environment for later use;

[0028] II. Preparation of anglerfish pieces: Take fresh or frozen anglerfish. When taking frozen anglerfish, first put the frozen anglerfish on the operating table and let it thaw naturally to a semi-thawed state through air. If the temperature of the thawing environment is higher than 20°C It is necessary to add crushed ice to thaw, and then cut the anglerfish into pieces with the weight required by the customer. After cleanin...

Embodiment 2

[0039] Embodiment two: the preparation method of this frozen seafood skewer comprises the following steps;

[0040] 1. Ingredients preparation: the ingredients are composed of squid carcass, anglerfish pieces, shrimp, mussel meat, and simulated crab meat sticks;

[0041] I, preparation of frozen squid carcass section: get fresh squid carcass or frozen squid carcass. Add crushed ice to thaw at 20°C, then cut it into 2.0cm squid carcass, after cleaning, put it on the draining rack to drain the surface water, and put it in a 4°C environment for later use;

[0042] II. Preparation of anglerfish pieces: Take fresh or frozen anglerfish. When taking frozen anglerfish, first put the frozen anglerfish on the operating table and let it thaw naturally to a semi-thawed state through air. If the temperature of the thawing environment is higher than 20°C It is necessary to add crushed ice to thaw, and then cut the anglerfish into pieces with the weight required by the customer. After clean...

Embodiment 3

[0053] Embodiment three: the preparation method of this frozen seafood string, comprises the following steps;

[0054] 1. Ingredients preparation: the ingredients are composed of squid carcass, anglerfish pieces, shrimp, mussel meat, and simulated crab meat sticks;

[0055] I, preparation of frozen squid carcass section: get fresh squid carcass or frozen squid carcass. Add crushed ice to thaw at 20°C, then cut it into 2.5cm squid carcass, after cleaning, put it on a drainer to drain the surface water, and put it in a 3°C environment for later use;

[0056] II. Preparation of anglerfish pieces: Take fresh or frozen anglerfish. When taking frozen anglerfish, first put the frozen anglerfish on the operating table and let it thaw naturally to a semi-thawed state through air. If the temperature of the thawing environment is higher than 20°C It is necessary to add crushed ice to thaw, and then cut the anglerfish into pieces with the weight required by the customer. After cleaning, ...

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PUM

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Abstract

The invention discloses a fabrication method of frozen seafood kebabs, which comprises the following steps of chopping frozen squid trunk sections into 1.5-2.5cm squid trunks, chopping anglerfishes into blocks with the weights required by clients, selecting fresh or single-frozen shrimp meat, selecting freshly boiled or frozen boiled mussel meat, selecting single-frozen simulated crab meat bars and unfreezing to half-unfrozen states, then taking bamboo sticks, placing the squid trunk sections, the anglerfish blocks, the shrimp meat, the mussel meat, the simulated crab meat bars on the bamboo sticks in a stringing manner to form the seafood kebabs, coating ice covering, putting into packaging bags and sealing. The fabrication method has the advantages that no preservatives are added; the seafood kebabs are frozen by a method of coating the ice covering, and refrigerated at a low temperature, so that the original freshness of seafood is kept; the storage time of products is prolonged effectively; the prepared seafood kebabs are fresh-keeping and sanitary by strictly controlling the temperature and food sanitation during a fabrication course; and the fabrication method is simple in technology, convenient to operate and good in fresh-keeping effect.

Description

technical field [0001] The invention relates to a seafood processing technology, in particular to a method for preparing frozen seafood skewers. Background technique [0002] There is an existing invention patent with application number CN200510012376.5 titled "Nutritious Seafood Instant Food", which discloses a nutritious seafood instant food, which belongs to the field of food technology and is used to solve the problem of sea cucumber, abalone, etc. The problem of nutrient loss in seafood ready-to-eat food. It uses sea cucumber, abalone or other shellfish as raw materials, and is made through the steps of cleaning and removing impurities, cooking and processing, freezing treatment, crushing and packaging. It adopts the processing method of combining soup and body, retains all the seafood body and the soup in the cooking process, freezes and crushes it into instant food, so it can fully maintain the active substances and nutrients of seafood, and provide consumers with de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L3/36A23L17/00
Inventor 李海波
Owner ZHEJIANG INT MARITIME COLLEGE
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