Processing process of shrimp sausage

A processing technology, a technology of shrimp sausage, applied in the field of processing technology of shrimp sausage, can solve the problems of increasing the proportion of condiments, poor taste, single preparation method, etc., and achieve the effects of firm meat, beautiful appearance and rich nutrition.

Inactive Publication Date: 2013-11-13
福建东亚水产股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Shrimp sausage, as one of the Chinese delicacies, is widely welcomed by people because of its transparent and exquisite appearance, smooth and delicious taste and rich nutritional value. In the actual processing process of shrimp sausage sold on the market, due to The preparation method is single, which makes the shrimp meat sausage loose and poor in taste
At present, the shrimp sausages sold in the market are only blindly pursuing oiliness and increasing the proportion of condiments, which makes the shrimp sausages feel too greasy when eaten, and the taste is not good, so the existing shrimp sausages can no longer satisfy various The needs of people with taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention relates to a processing technology of shrimp meat sausage, which includes material selection→raw material pretreatment→drying→adding ingredients→filling→quantification, compression→freezing→packaging→metal detection→refrigerated storage.

[0025] The concrete steps of the processing technology of described shrimp sausage are:

[0026] ① Material selection: choose fresh shrimp as raw material;

[0027] ② Raw material pretreatment: first remove the shrimp head, then use 2% ice salt water to keep fresh, then remove the shrimp shell and shrimp tail, keep the meat of the shrimp tail, remove the intestines with a picker, and clean the harvested shrimp meat second cleaning;

[0028] ③ Drying: Put the collected and cleaned shrimp meat into a drying machine to dry, and the time is controlled within 3 minutes;

[0029] ④ Add ingredients: add the ingredients to the shrimp and stir evenly;

[0030] ⑤ Filling: Pour the prepared shrimp meat into the filling...

Embodiment 2

[0038] The invention relates to a processing technology of shrimp meat sausage, which includes material selection→raw material pretreatment→drying→adding ingredients→filling→quantification, compression→freezing→packaging→metal detection→refrigerated storage.

[0039] The concrete steps of the processing technology of described shrimp sausage are:

[0040] ① Material selection: choose fresh shrimp as raw material;

[0041] ② Raw material pretreatment: first remove the shrimp heads, then use 5% ice salt water to keep fresh, then remove the shrimp shells and tails, keep the meat of the shrimp tails, remove the intestines with a picker, and clean the harvested shrimp meat second cleaning;

[0042] ③ Drying: Put the collected and cleaned shrimp meat into a drying machine to dry, and the time is controlled within 5 minutes;

[0043] ④ Add ingredients: add the ingredients to the shrimp and stir evenly;

[0044] ⑤ Filling: Pour the prepared shrimp meat into the filling ma...

Embodiment 3

[0052] The invention relates to a processing technology of shrimp meat sausage, which includes material selection→raw material pretreatment→drying→adding ingredients→filling→quantification, compression→freezing→packaging→metal detection→refrigerated storage.

[0053] The concrete steps of the processing technology of described shrimp sausage are:

[0054] ① Material selection: choose fresh shrimp as raw material;

[0055] ② Raw material pretreatment: first remove the shrimp head, then use 3.5% ice salt water to keep fresh, then remove the shrimp shell and shrimp tail, keep the meat of the shrimp tail, pick out the intestines with a picker, and clean the harvested shrimp meat second cleaning;

[0056] ③ Drying: Put the collected and cleaned shrimp meat into a drying machine to dry, and the time is controlled within 4 minutes;

[0057] ④ Add ingredients: add the ingredients to the shrimp and stir evenly;

[0058] ⑤ Filling: Pour the prepared shrimp meat into the fil...

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PUM

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Abstract

The invention belongs to the technical field of aquatic product processing and particularly provides a processing process of shrimp sausage. The processing process is characterized by comprising the steps of sorting materials, pretreating materials, spin-drying, adding prepared materials, filling, carrying out quantitation and compression, freezing, packaging, detecting metal and storing. Compared with the traditional process of the shrimp sausage, the processing process provided by the invention has the advantages that the improvement is preformed on the traditional making process of the shrimp sausage, and after flavoring with seasoning salt, pepper powder, viscous powder and mushroom essence and vacuum compression, the shrimp sausage is beautiful in shape, compact in meat, fragrant in flavor, excellent in taste, rich in nutrition, safe and healthy and can meet the tastes of various persons and needs on eating.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a processing technology of shrimp meat sausage. [0002] Background technique [0003] Shrimp sausage, as one of the Chinese delicacies, is widely welcomed by people because of its transparent and exquisite appearance, smooth and delicious taste and rich nutritional value. In the actual processing process of shrimp sausage sold on the market, due to The single preparation method makes the prepared shrimp sausage loose in texture and poor in taste. At present, the shrimp sausages sold in the market are only blindly pursuing oiliness and increasing the proportion of condiments, which makes the shrimp sausages feel too greasy when eaten, and the taste is not good, so the existing shrimp sausages can no longer satisfy various Taste people's needs. Therefore, it is of great significance to develop a processing technology for shrimp sausage. [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 姚亚甘
Owner 福建东亚水产股份有限公司
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