Acete chinensis drying technology

A hairy shrimp and process technology, applied in the field of hairy shrimp drying technology, can solve the problems of high production cost, hairy shrimp easy to break, long shelf life, etc., achieve high moisture content, solve the effect of easy broken head, and long storage period

Inactive Publication Date: 2014-01-08
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of cumbersome production process of hairy shrimp in the prior art, high production cost, easy decapitation of hairy shrimp during production, and strict storage conditions of the obtained hairy shrimp, and provides a drying process of hairy shrimp. The steps of the preparation process are simple, the operability is strong, the production cost is low, the tissue state, color and luster and smell of the dried hairy shrimp obtained are good, the nutrient loss is small, and it is not easy to deteriorate under normal temperature conditions, and the shelf life is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Pretreatment: Clean the hairy shrimp with water and drain.

[0027] (2) Cooking: Cook the hairy shrimp in the cooking solution for 5 minutes at 95°C. The cooking solution is an aqueous solution containing sodium polyacrylate and sodium chloride, wherein the mass concentration of sodium polyacrylate is 0.05%, and the concentration of sodium chloride is The mass concentration is 2%, and the mass of the cooking solution is 3 times that of the hairy shrimp.

[0028] (3) Anti-corrosion and color protection: soak the steamed hairy shrimp in the color protection solution for 20 minutes and then drain. The color protection solution is sucrose fatty acid ester, sodium hexametaphosphate, L-tartaric acid, ascorbic acid and glucose oxidase Aqueous solution, the quality of the color-protecting solution is 5 times the mass of the cooked shrimp, and the mass concentration of each component in the color-protecting solution is shown in Table 1.

[0029] (4) One-time drying: bake th...

Embodiment 2

[0033] (1) Pretreatment: Clean the hairy shrimp with water and drain.

[0034] (2) Cooking: Cook the hairy shrimp in the cooking solution for 4 minutes at 96°C. The cooking solution is an aqueous solution containing sodium polyacrylate and sodium chloride, wherein the mass concentration of sodium polyacrylate is 0.04%, and the concentration of sodium chloride is The mass concentration is 3%, and the mass of the cooking solution is 4 times that of the hairy shrimp.

[0035] (3) Anti-corrosion and color protection: Soak the steamed hairy shrimp in the color protection solution for 25 minutes and then drain. Aqueous solution, the quality of the color-protecting solution is 4 times the mass of the cooked shrimp, and the mass concentration of each component in the color-protecting solution is shown in Table 1.

[0036] (4) One-time drying: Drain the dried prawns at a temperature of 75°C for 25 minutes, and turn the prawns every 4 minutes.

[0037] (5) Moisturization: Cool the hairy...

Embodiment 3

[0040] (1) Pretreatment: Clean the hairy shrimp with water and drain.

[0041] (2) Cooking: Cook the hairy shrimp in the cooking solution for 2 minutes at 98°C. The cooking solution is an aqueous solution containing sodium polyacrylate and sodium chloride, wherein the mass concentration of sodium polyacrylate is 0.03%, and that of sodium chloride The mass concentration is 4%, and the mass of the cooking solution is 5 times that of the hairy shrimp.

[0042] (3) Anti-corrosion and color protection: soak the steamed hairy shrimp in the color protection solution for 30 minutes and then drain. The color protection solution is sucrose fatty acid ester, sodium hexametaphosphate, L-tartaric acid, ascorbic acid and glucose oxidase Aqueous solution, the quality of the color-protecting solution is 3 times the mass of the steamed hairy shrimp, and the mass concentration of each component in the color-protecting solution is shown in Table 1.

[0043] (4) One-time drying: Drain the dried ...

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PUM

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Abstract

The invention discloses an acete chinensis drying technology, which aims to solve the problems of complexity in working procedure, high production cost, high possibility of acete chinensis head breaking and severe storage conditions of obtained acete chinensis of an acete chinensis production technology in the prior art. The acete chinensis drying technology provided by the invention mainly comprises the following steps of: (1) pretreating; (2) cooking; (3) preventing corrosion and protecting color; (4) primary drying; (5) returning moisture; and (6) secondary drying. The acete chinensis drying technology provided by the invention is simple in step, high in operability and low in production cost; dry acete chinensis products prepared by the technology have good color and flavor, are full in body shape, high in water content and soft in flesh quality, cause less nutrition loss, and are less prone to going bad under a normal-temperature condition.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a drying process of hairy shrimp. Background technique [0002] Hairy shrimp, also known as water shrimp, is a small economical shrimp, and the dried product is called shrimp skin. [0003] The traditional processing method of shrimp skin is to add high-concentration salt, cook and marinate, and then dry it in the sun or dry it for a long time (45~60min, 75~85℃). Because the traditional drying process directly uses salt water to cook the shrimp skin, the shrimp body is prone to quality problems such as broken heads and yellow rings. In addition, a large amount of salt is added during the cooking process, and the salt content of the obtained shrimp skin reaches more than 13%. The external osmotic pressure is high, which forces the nutrients and flavor substances in the hairy shrimp to separate out, and loses the original flavor and nutrition. In addition, the s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/01A23L1/272A23L17/40A23L5/10A23L5/41
Inventor 杨会成钟明杰周宇芳郑斌李瑞雪廖妙飞付万冬范会生
Owner ZHEJIANG MARINE DEV RES INST
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