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High water content seasoning prawn preparation method

A technology of seasoning prawns with high water content, which is applied in food preparation, food preservation, food science, etc. It can solve the problems of easy spoilage, deep processing technology has not made great strides, and preservation methods are not advanced enough to achieve long shelf life and rich nutrition , easy to carry effect

Active Publication Date: 2014-06-04
舟山昌国食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, Penaeus vannamei is easy to spoil and deteriorate, and its special flavor and nutrients are very sensitive to oxygen and heat. At the same time, the current preservation method is not advanced enough, and the deep processing technology has not made a big step, which has become a constraint for our country. A bottleneck in the development of aquatic products, it is difficult to use traditional methods to produce flavor, nutrition, texture, color and safe convenience food for consumers to eat

Method used

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  • High water content seasoning prawn preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) Raw material pretreatment: select frozen prawns that have not been refrigerated for more than 4 months and have no browning on the head, and use drench water or flow water to freeze, remove mud and sand, then remove heads, tails, shells, and put The intestinal glands on the back are removed and washed for later use;

[0024] 2) Pre-cooking: Weigh a certain amount of pretreated prawns, weigh a certain amount of water according to the mass ratio of water and shrimp as 2:1, boil the water first, then pour the shrimp into the prawns and cook for 2 minutes, then put the Remove the good shrimp from the pot and drain the water;

[0025] 3) Sterilization: After cooling the cooked shrimp for a certain period of time, soak the shrimp and strongly acidic electrolyzed water in the strongly acidic electrolyzed water with pH=3 in a mass ratio of 1:5 for 25 minutes, and the soaking temperature is 4°C;

[0026] 4) Prepare seasoning liquid: add a little onion and ginger to 100mL, bo...

Embodiment 2

[0031] 1) Raw material pretreatment: select frozen prawns that have not been refrigerated for more than 4 months and have no browning on the head, and use drench water or flow water to freeze, remove mud and sand, then remove heads, tails, shells, and put The intestinal glands on the back are removed and washed for later use;

[0032] 2) Pre-cooking: Weigh a certain amount of pretreated prawns, weigh a certain amount of water according to the mass ratio of water and shrimp to be 2:1, boil the water first, then pour the shrimp into the prawns and cook for 3 minutes. Remove the good shrimp from the pot and drain the water;

[0033] 3) Sterilization: After cooling the cooked shrimp for a certain period of time, soak the shrimp and strongly acidic electrolyzed water in the strongly acidic electrolyzed water with pH=3 in a mass ratio of 1:5 for 25 minutes, and the soaking temperature is 4°C;

[0034] 4) Prepare seasoning liquid: add a little onion and ginger to 100mL, boil and boi...

Embodiment 3

[0039] 1) Raw material pretreatment: select frozen prawns that have not been refrigerated for more than 4 months and have no browning on the head, and use drench water or flow water to freeze, remove mud and sand, then remove heads, tails, shells, and put The intestinal glands on the back are removed and washed for later use;

[0040] 2) Pre-cooking: Weigh a certain amount of pretreated prawns, weigh a certain amount of water according to the mass ratio of water and shrimp to be 2:1, boil the water first, then pour the shrimp into the prawns and cook for 3 minutes. Remove the good shrimp from the pot and drain the water;

[0041] 3) Sterilization: After cooling the cooked shrimp for a certain period of time, soak the shrimp and strongly acidic electrolyzed water in the strongly acidic electrolyzed water with pH=3 in a mass ratio of 1:5 for 25 minutes, and the soaking temperature is 4°C;

[0042] 4) Prepare seasoning liquid: add a little onion and ginger to 100mL, boil and boi...

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Abstract

The invention relates to a high water content seasoning prawn preparation method, which is characterized by comprising: carrying out a pretreatment on a raw material, and pre-cooking; cooling the cooked prawn, and soaking the cooled prawn in strongly acidic electrolytic water with the pH value of 3-4 for 20-45 min according to a mass ratio of the cooled prawn to the strongly acidic electrolytic water of 1:4-6 so as to sterilize; preparing a seasoning liquid, wherein a small amount of green onion and a small amount of ginger are added to 100 mL of a solution, boiling is performed until the solution is concentrated to 75-85 mL, sugar and salt are added according to a ratio of 2.5-1.5:1, 0.3-0.8 g of chicken essence or monosodium glutamate and 1.0-2.0 ml of a yellow wine are added, and filtration is performed with gauze so as to be spare; and sousing for 50-70 min, and adopting hot air to carry out sectional drying, wherein hot air drying temperature is 50-60 DEG Cm and the time is 100-140 min. According to the invention, the strongly acidic electrolytic water is adopted to sterilize the prawn, and the reasonable seasoning and the sectional drying method are adopted to prepare the product, such that the preparation process is reasonable, and the prepared seasoning prawn has characteristics of high water content, delicious taste, rich nutrition, no preservative, safe and healthy eating, long shelf life and easy carrying.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of high-moisture seasoned prawns. Background technique [0002] At present, the global processing of Penaeus vannamei is still in its infancy, and there are two main ways to eat it, one is frozen storage and the other is fresh. Especially in my country, where the freezing technology is not very developed, there are only single frozen shrimp, boiled shrimp, grilled shrimp, etc. at home and abroad. While the product form is single, the processing output is not large, which not only restricts Penaeus vannamei. The further development of the industry can not meet the needs of the market, and it is a huge loss for farmers and consumers. Authoritative experts pointed out that one of the main processing development directions of aquatic products in the future is to make products convenient, simulated, health care and beauty. However, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L3/3454A23L3/40A23L17/40
CPCA23L3/358A23L3/40A23L17/40
Inventor 谢超丁璞
Owner 舟山昌国食品有限公司
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