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Canned spicy peeled shrimp and preparation method thereof

The technology of canned kernel and spicy shrimp is applied in the field of canned spicy shrimp and its preparation, and achieves the effect of being convenient to eat.

Inactive Publication Date: 2014-11-05
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] There is no canned shrimp in the market now, which is a very big market, so it is necessary to study a kind of industrial production method of canned shrimp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of canned spicy shrimp, its raw material is composed of: 120 parts of shrimp, 50 parts of edible oil, 2 parts of ginger, 1 part of scallion, 3 parts of garlic, 3 parts of dried pepper, 5 parts of dried red pepper, 2 parts of cooking wine, white vinegar 2 parts, 5 parts salt.

[0021] Its preparation method is:

[0022] (1) Wash the shrimps, add salt, ginger, cooking wine, stir well, and marinate for 2 hours;

[0023] (2) Add cooking oil to the pot and heat it up, add ginger, scallion, garlic, dried pepper, and dried red pepper and fry for 1 minute, add marinated shrimp, fry for 8 minutes, then add cooking wine, white vinegar and salt, stir fry for 1 minute cook in minutes;

[0024] (3) Fill in cans, sterilize at 121°C for 15 minutes, and vacuum seal the cans.

Embodiment 2

[0026] A kind of canned spicy shrimp, the weight composition of its raw materials is: 100 parts of shrimp, 40 parts of cooking oil, 4 parts of ginger, 1 part of scallion, 3 parts of garlic, 5 parts of dried pepper, 3 parts of dried red pepper, 5 parts of cooking wine, white vinegar 4 parts, 2 parts salt.

[0027] Its preparation method is:

[0028] (1) Wash the shrimps, add salt, ginger, cooking wine, stir well, and marinate for 4 hours;

[0029] (2) Add edible oil to the pot and heat it up, add ginger, scallion, garlic, dried peppercorns, and dried red peppers, fry for 2 minutes, add marinated shrimp, fry for 5 minutes, then add cooking wine, white vinegar and salt, stir fry for 1 minute cook in minutes;

[0030] (3) Fill in cans, sterilize at 121°C for 18 minutes, and vacuum seal the cans.

Embodiment 3

[0032] A kind of canned spicy shrimp, the weight composition of its raw materials is: 100 parts of shrimp, 50 parts of edible oil, 4 parts of ginger, 1 part of scallion, 3 parts of garlic, 3 parts of dried pepper, 5 parts of dried red pepper, 2 parts of cooking wine, white vinegar 4 parts, 5 parts salt.

[0033] Its preparation method is:

[0034] (1) Wash the shrimps, add salt, ginger, cooking wine, stir well, and marinate for 3 hours;

[0035] (2) Add edible oil to the pan and heat it up, add ginger, scallion, garlic, dried peppercorns, and dried red peppers, fry for 2 minutes, add marinated shrimp, fry for 6 minutes, then add cooking wine, white vinegar and salt, stir fry for 1 minute cook in minutes;

[0036] (3) Fill in cans, sterilize at 121°C for 20 minutes, and vacuum seal the cans.

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PUM

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Abstract

The invention discloses a canned spicy peeled shrimp and a preparation method, the canned spicy peeled shrimp comprises the following raw materials by weight: 100-120 parts of peeled shrimp, 40-50 parts of edible oil, 2-4 parts of ginger, 1-2 parts of fistular onion bulb, 2-3 parts of garlic, 3-5 parts of dry Chinese prickly ash, 3-5 parts of dry hot red pepper, 2-5 parts of cooking wine, 2-4 parts of white vinegar and 2-5 parts of salt. The preparation method comprises the following steps: 1)cleaning peeled shrimp, adding salt, ginger and cooking wine, uniformly stirring, preserving for 2-4 hours, 2)adding edible oil in a pan for heating, adding ginger, fistular onion bulb, garlic, dry Chinese prickly ash and dry hot red pepper for frying for 1-2 minutes, adding the preserved peeled shrimp, frying for 5-8 minutes, then adding cooking wine, white vinegar and salt, frying for 1 minute and drawing; and 3)canning, disinfecting for 15-20 minutes at 121 DEG C, and sealing the cans under vacuum. The canned peeled shrimp has spicy and fragrant taste, no essence and antiseptic can be added, the canned peeled shrimp has the advantages of health and convenient eating, and is particularly suitable for household travel standby.

Description

technical field [0001] The invention belongs to the field of canned food processing, and in particular relates to a canned spicy shrimp and a preparation method thereof. Background technique [0002] The survey from the China National Food Industry Association shows that with the improvement of residents' living standards and the increasing travel and tourism, food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen to reduce oil fume pollution and housework. Canned food is adapting to people's daily needs due to its convenience, sanitation and easy storage, and is increasingly popular. In addition, the consumption level of canned food in our country is still very low. In terms of per capita annual consumption, the United States is 90 kg, Western Europe is 50 kg, Japan is 23 kg, and my country is only 1 kg. It can be seen that the domestic market has not really started yet, and the potential is huge. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/333A23L17/40A23L17/50
CPCA23L17/40A23L27/00
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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