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Making method of shrimp meat can

A production method and canned kernel technology are applied in the production field of canned shrimp, can solve the problem of no production process method of canned shrimp, and achieve the effects of preventing hypertension and myocardial infarction, reducing cholesterol content, and dilating coronary arteries.

Inactive Publication Date: 2013-05-08
SHENYANG CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And in the prior art, the market does not have canned shrimp and its manufacturing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] raw material:

[0030] Main ingredients: 150g shrimp,

[0031] 350g of purified water,

[0032] Flavoring:

[0033] sugar 10g,

[0034] 10g of salt,

[0035] MSG 20g,

[0036] Goji berry 20g,

[0037] Ginger 10g,

[0038] Cooking wine 20g,

[0039] Starch 10g,

[0040] 15g flour,

[0041] Salad oil 5g.

[0042] The specific production steps are:

[0043] a. Cleaning: first wash the shrimp in warm water at 30-50 degrees, remove, drain, and remove tendons;

[0044] b. Cut into pieces: cut the freshly washed shrimp into 10mm pieces;

[0045] c. Blanch in water: Blanch the sliced ​​shrimp in boiling water for 3 minutes, then drain;

[0046] d. Preparation of seasoning liquid: 350g of purified water, 10g of sugar, 10g of salt, 20g of monosodium glutamate, 20g of wolfberry, 10g of ginger, 20g of cooking wine, 10g of starch, 15g of flour, 5g of salad oil and boil for 30 minutes, drain off the residue, and obtain the seasoning liquid ;

[0047] e, bottling: ...

Embodiment 2

[0050] raw material:

[0051] Main ingredients: 200g shrimp,

[0052] 350g of purified water,

[0053] Flavoring:

[0054] sugar 10g,

[0055] 10g of salt,

[0056] MSG 20g,

[0057] Goji berry 20g,

[0058] Ginger 10g,

[0059] Cooking wine 20g,

[0060] Starch 10g,

[0061] 15g flour,

[0062] Salad oil 5g.

[0063] 2. The specific production steps are:

[0064] a. Cleaning: first wash the shrimp in warm water at 30-50 degrees, remove, drain, and remove tendons;

[0065] b. Cut into pieces: Cut the freshly washed shrimp into 8mm pieces;

[0066] c. Blanch: Blanch the sliced ​​shrimp in boiling water for 5 minutes, then drain;

[0067] d. Preparation of seasoning liquid: 350g of purified water, 10g of sugar, 10g of salt, 20g of monosodium glutamate, 20g of wolfberry, 10g of ginger, 20g of cooking wine, 10g of starch, 15g of flour, 5g of salad oil and cook for 20-40 minutes, drain off the debris, and obtain seasoning liquid;

[0068] e, bottling: put shrimps...

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PUM

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Abstract

The invention relates to the food can field, and concretely relates to a making method of a shrimp meat can. The method concretely comprises the following steps: 1, cleaning: carrying out primary washing of shrimp meat in 30-50DEG C warm water, taking out, draining, and removing grains; 2, dicing: cutting the primary-washed shrimp meat into 8-12mm small dices; 3, water blanching: blanching the diced shrimp meat in boiling water for 3-10min, and then draining off water; 4, seasoning liquid preparation: boiling 350-500 parts of purified water, 10 parts of sugar, 10 parts of salt, 20 parts of monosodium glutamate, 20 parts of Lycium Chinense, 10 parts of ginger, 20 parts of cooking wine, 10 parts of starch, 15 parts of flour and 5 parts of salad oil for 20-40min, and draining off screenings to obtain a seasoning liquid; 5, bottling: filing the shrimp meat and the seasoning liquid into a bottle, and carrying out vacuum sealing; and 6, disinfection: sterilizing the sealed shrimp meat can at about 100DEG C for 30-60min, and rapidly cooling.

Description

technical field [0001] The invention relates to the field of canned food, in particular to a method for making canned shrimp. Background technique [0002] Canned food refers to a type of food that is canned, sealed, and then heat-sterilized to achieve commercial sterility to prolong the shelf life. Except for canned meat that needs to add preservatives such as nitrates and canned vegetables that need to add any preservatives, most of the other types of canned food do not need to add any preservatives. Canned food has the characteristics of convenience, ready-to-eat, nutrition and safety. The types include poultry meat, aquatic products, fruits, vegetables, jams, edible fungi, bean products, etc. [0003] Canned food is industrialized production. The quality of meat, poultry, aquatic products, fruit and vegetable raw materials used must be high-quality, so as to achieve improved varieties of raw materials for canned processing, scientific planting, and standardized sup...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 刘慧
Owner SHENYANG CHUANGDA TECH TRADE MARKET
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