Processing technique for preserving fresh shrimp flavor

A processing technology, fresh shrimp technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenient instant cooking and eating, the cooking time should not be too long, and the original taste of shrimp changes, so as to achieve unique flavor and taste, and convenient eating method , Increase the effect of unique taste and flavor

Inactive Publication Date: 2013-07-03
SHANTOU YUEXING ENTERPRISE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For a long time, the processing technology of fresh shrimp generally adopts raw material acceptance→cleaning→cooking→sterilization→shelling, intestinal glands→grading→quality inspection→weighing and packaging→packaging→quick freezing→packing. Put it in a pot at 80°C-100°C for 1-2 minutes and take it out. Although the process can achieve the effect of sterilization, it will cause the original taste of the shrimp to change, a

Method used

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  • Processing technique for preserving fresh shrimp flavor
  • Processing technique for preserving fresh shrimp flavor

Examples

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Embodiment 1

[0026] The processing technology for maintaining the flavor of fresh shrimp in the embodiment of the present invention mainly includes: fresh shrimp acceptance→pretreatment→soaking in sodium tripolyphosphate→marinating→single-freezing→post-processing→metal detection→packing and freezing Tibetan.

[0027] The fresh shrimp acceptance step is to sample fresh shrimp to detect the heavy metal content of fresh shrimp, such as total mercury, lead, cadmium, zinc, chloramphenicol, enrofloxacin, furazolidone, nitrofurazone metabolites, explicit / recessive malachite green Whether the content and other contents are qualified, and the inspection items can be added according to the actual needs, and the fresh shrimps with potential food safety hazards can be eliminated. During the processing, all operators wear labor protection overalls, gloves, and water shoes, and all labor protection products must be disinfected before use; products must also be cleaned and disinfected with 50-100ppm sodi...

Embodiment 2

[0042] In the embodiment of the present invention, the step of soaking the sodium tripolyphosphate is to use the concentration of sodium tripolyphosphate to soak the pretreated fresh shrimp for 110 minutes, and use the preferred marinade composition percentage of Example 1, and use 4.0 per 100 parts of shrimp. Part of the marinade was marinated at 5°C for 40 minutes. In order to make the pickled shrimp better maintain the mouthfeel and be convenient for processing and eating, in this embodiment, the shrimp meat through the pickling step is wrapped in the dough, and the other process steps are consistent with those in Example 1. The description will not be repeated in the example.

Embodiment 3

[0044]In the embodiment of the present invention, the step of soaking sodium tripolyphosphate is to use sodium tripolyphosphate concentration of 2.8% to soak the pretreated fresh shrimp for 100 minutes, and use 4.5 parts of marinade for 100 parts of shrimp at 5 °C Marinate for 40 minutes. In order to make the pickled shrimp better maintain the mouthfeel and be convenient for processing and eating, in this embodiment, the shrimp meat through the pickling step is wrapped in the dough, and the other process steps are consistent with those in Example 1. The description will not be repeated in the example.

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Abstract

An embodiment of the invention discloses a processing technique for preserving fresh shrimp flavor. The processing technique comprises the following steps as follows: fresh shrimp acceptance inspection, preprocessing, immersing the shrimps with sodium tripolyphosphate, curing by a cure, single freezing, post-processing and metal detection. The step of immersing the shrimps with sodium tripolyphosphate is as follows: sodium tripolyphosphate with the concentration of 2.0%-3.0% is used for immersing the shrimps for 100-140 minutes. The curing step is as follows: a cure of 3-4.5 parts is used for curing the shrimps for every 100 parts of shrimps for 30-40 minutes at the temperature of 4-5 DEG C. According to the processing technique, fresh and alive shrimps are subjected to processing such as shell removing and the like; on the premise that the taste and the delicate flavor of fresh shrimps are not destroyed, the fresh shrimps are immersed with a sodium tripolyphosphate solution and then cured by the cure, so that the delicate flavor of the fresh shrimps is preserved, and the unique taste and the flavor are added; moreover, the shrimps can be subjected to the step of flour wrapping processing, and compared with an ordinary shrimp product, the shrimps processed by the technique have the unique flavor and taste. By the aid of the convenient and fast edible method, the seafood product is promoted and transformed into western style seafood of modern families.

Description

technical field [0001] The invention relates to a processing technology of aquatic products, in particular to a processing technology of single-frozen and degusted fresh shrimp flavor preservation. Background technique [0002] Shrimp is a long-bodied animal that lives in water. It belongs to arthropod crustaceans. There are many types, including freshwater shrimp, river shrimp, grass shrimp, crayfish, prawns (Penaeus vannamei, Penaeus vannamei), prawns, and prawns. , Pipa shrimp, lobster and so on. Shrimp has super high therapeutic value and is used as Chinese medicinal materials. [0003] Our country has a wide sea area and numerous rivers and lakes, and is rich in sea shrimp and freshwater shrimp. Shrimp is a delicious, nutritious seafood that can be used to make a variety of delicacies. It has the reputation of "licorice" in dishes. Sea prawns include prawns, prawns, prawns, pipa prawns, lobsters, etc.; freshwater prawns include freshwater prawns, river prawns, grass...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 林坤德
Owner SHANTOU YUEXING ENTERPRISE
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