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Instant shrimp product and processing method thereof

A processing method and product technology, applied in the field of ready-to-eat shrimp and its processing, can solve the problems of short shelf life, inconvenient eating, poor umami taste, etc., and achieve the effects of long storage time, enhanced taste, and delicious meat quality

Inactive Publication Date: 2014-05-21
黄伟基
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, like other aquatic products, its deep processing utilization is extremely low, and there is only one channel for fresh sale and fresh food, which seriously restricts the development of shrimp farming industry and the value-added space of shrimp
Moreover, the current production and sales model has the following deficiencies: first, the products are sold raw, which is inconvenient to eat; Market demand; third, limited by the weather, the shelf life is short, which seriously restricts shrimp products from entering the broad market
Although there are no food additives in the formula of this patent, there are problems such as easy deterioration and poor umami taste in the processing method, and there are potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Prepare the ingredients, select 400 grams of fresh live shrimp, regardless of the variety and size, cut the back with scissors, pick out the shrimp line, and wash it with water;

[0026] 2. To remove the fishy smell, fry the treated fresh shrimp in hot oil at 200°C for 40 seconds to remove most of the fishy smell, and drain the oil on the surface of the shrimp;

[0027] 3. For pickling, first prepare the pickling liquid. Calculated by weight percentage, the raw materials of the pickling liquid include 5% star anise, 1.5% pepper, 3% licorice, 2% gold, 3% fragrant leaves, 3% perilla, and 2% pepper. %, 2% minced ginger, 3% sugar, 6% garlic juice, 2% bean paste, 2% cooking wine, and the rest is water; first wash the star anise, pepper, licorice, gold, bay leaves, perilla, and pepper respectively, Mince, add 8.5 times the total mass of the spices in drinking water, soak for 2.5 hours, heat and decoct, boil and decoct for 25 minutes, filter through a 100-mesh sieve to obta...

Embodiment 2

[0032] After the fresh shrimps are washed with clean water and before the fishy smell is removed, pickling steps are required. The specific process is: place the cleaned fresh shrimps in a suitable container, add 150 g of prepared 2-8% salt solution, and stir Evenly, marinate at room temperature for 3 hours, then wash with water and drain, which can make the shrimp more flavorful and delicious.

[0033] When carrying out salt-baking, you can also choose lotus leaf, rice paper and other safe materials with certain density and porosity to complete the product production. Wherein, the processing method of lotus leaf before use is the same as that of Example 1, and rice paper can be used directly.

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PUM

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Abstract

The invention discloses an instant shrimp product and a processing method thereof. The instant shrimp product is characterized in that 400g-600g of sea salt and 200g-500g of pickling seasoning liquid need to be prepared for every 100g of fresh shrimps. The pickling seasoning liquid comprises the following components in percentage by weight: 4-6 percent of anise, 1-2 percent of pepper, 1-4 percent of liquoric root, 1-4 percent of stephania sinica diels, 1-5 percent of bay leaf, 2-4 percent of purple perilla, 0-4 percent of chili, 1-6 percent of minced ginger paste, 1-4 percent of sugar, 5-10 percent of garlic juice, 0.2-4 percent of thick broad-bean sauce, 0.2-4 percent of rice wine and the balance being water. The instant shrimp product is high in processing and production efficiencies, long in storage time and convenient to eat, tastes fresh and delicious, and is a health-care food which can be produced industrially on a large scale.

Description

technical field [0001] The invention relates to a food processing method, in particular to instant shrimp and a processing method thereof. Background technique [0002] Shrimp is a long-bodied animal that lives in water. It belongs to arthropod crustaceans. Modern medical research has confirmed that shrimp has high nutritional value, which can enhance human immunity and sexual function, tonify kidney and strengthen yang, and resist premature aging. Often eat fresh shrimps and take it with warm wine, which can treat diseases such as kidney deficiency, impotence, chills, tiredness, soreness of waist and knees. According to analysis, every 100 grams of fresh shrimp meat contains 77 grams of water, 20.6 grams of protein, 0.7 grams of fat, 35 mg of calcium, 150 mg of phosphorus, 0.1 mg of iron, and 360 international units of vitamin A. Also contains vitamin B1, vitamin B2, vitamin E, niacin and so on. Shrimp skin has higher nutritional value, containing 39.3 grams of protein, ...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40A23L27/00
Inventor 黄伟基张艳芬黄政文
Owner 黄伟基
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