Preparation method of instant conditioning shrimp rich in astaxanthin

A production method and a technology for conditioning shrimp, applied in the field of food science, can solve the problems of poor color and texture, single product form, bad taste, etc., and achieve the effects of reducing nutrient loss, improving penetration effect, and reducing water activity.

Inactive Publication Date: 2017-12-08
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the consumption of shrimp is mainly fresh food, and its processed products mainly enter the market in the form of freezing and drying. Deterioration of flavor, texture, color and texture, and significant loss of nutrients
On the other hand, the discarding of the leftovers produced during the processing of prawns not only causes a waste of resources, but also brings a certain pressure on the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of instant conditioning shrimp rich in astaxanthin, comprising the following specific steps:

[0022] 1) Wash the fresh prawns to remove the sediment and drain them, and blanch them in boiling water for 5-10 minutes;

[0023] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0024] 3) Dry the shrimp shells in step 2) until the moisture content is below 10%, and then crush them into shrimp shell powder with an average particle size below 30 μm;

[0025] 4) Cut the shrimp in step 2) into 1-1.5cm long shrimp segments, and carry out vacuum microwave drying for 20-30min at a microwave power of 4-6w / g and a vacuum degree of less than 0.1Mpa;

[0026] 5) Mix and boil the spices, salt, and water, and then filter through an 80-100 mesh filter to obtain a flavoring liquid; the weight ratio of the spices, salt, and water in t...

Embodiment 2

[0030] A preparation method of instant conditioning shrimp rich in astaxanthin, comprising the following specific steps:

[0031] 1) Wash the fresh prawns to remove the sediment and drain them, and blanch them in boiling water for 5-10 minutes;

[0032] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0033] 3) Dry the shrimp shells in step 2) until the moisture content is below 10%, and then crush them into shrimp shell powder with an average particle size below 30 μm;

[0034] 4) Cut the shrimp in step 2) into 1-1.5cm long shrimp segments, and carry out vacuum microwave drying for 20-30min at a microwave power of 4-6w / g and a vacuum degree of less than 0.1Mpa;

[0035] 5) Mix and boil the spices, salt, and water, and then filter through an 80-100 mesh filter to obtain a flavoring liquid; the weight ratio of the spices, salt, and water in t...

Embodiment 3

[0039] A preparation method of instant conditioning shrimp rich in astaxanthin, comprising the following specific steps:

[0040] 1) Wash the fresh prawns to remove the sediment and drain them, and blanch them in boiling water for 5-10 minutes;

[0041] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0042] 3) Dry the shrimp shells in step 2) until the moisture content is below 10%, and then crush them into shrimp shell powder with an average particle size below 30 μm;

[0043] 4) Cut the shrimp in step 2) into 1-1.5cm long shrimp segments, and carry out vacuum microwave drying for 20-30min at a microwave power of 4-6w / g and a vacuum degree of less than 0.1Mpa;

[0044] 5) Mix and boil the spices, salt, and water, and then filter through an 80-100 mesh filter to obtain a flavoring liquid; the weight ratio of the spices, salt, and water in t...

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PUM

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Abstract

The invention discloses a manufacturing method of instant conditioning prawn rich in astaxanthin. The manufacturing method comprises the following steps of 1, cleaning prawn, carrying out drainage and carrying out blanching, 2, removing head, tail, shell and enteraden of the blanched prawn to obtain peeled prawn and prawn shell, and carrying out rinsing and drainage, 3, preparing prawn shell powder with the average particle size of 30 microns or less, 4, cutting the peeled prawn obtained by the step 2 to obtain peeled prawn sections, and carrying out vacuum microwave drying, 5, preparing a flavoring liquid, 6, mixing the prawn shell powder and the flavoring liquid to obtain a turbid liquid, adding the peeled prawn into the turbid liquid and carrying out pressurization immersion treatment, and 7, carrying out vacuum microwave drying and vacuum packaging. The manufacturing method reduces a nutrition loss, guarantees good prawn quality and improves a local flavor and a taste of prawn.

Description

technical field [0001] The invention relates to the field of food science, in particular to a method for preparing instant prepared shrimp rich in astaxanthin. Background technique [0002] At present, the consumption of shrimp is mainly fresh food, and its processed products mainly enter the market in the form of freezing and drying. Deterioration of flavor, taste, color and texture, and serious loss of nutrients. On the other hand, the discarding of the leftovers produced during the processing of prawns not only causes waste of resources, but also brings certain pressure to the environment. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above disadvantages of the prior art: to provide a kind of astaxanthin-rich ready-to-eat conditioning shrimp with less nutritional loss, which can ensure the good quality of the shrimp and improve the flavor and mouthfeel of the shrimp. Production Method. [0004] The t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L5/30A23L27/00A23L33/00A23L3/3472A23L27/10
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/30A23V2300/10A23V2300/38
Inventor 孙金才李文盛王延辉
Owner ZHEJIANG PHARMA COLLEGE
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