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Processing method of headless shrimps

A processing method and head-removing technology, which is applied in the fields of freezing/cooling preservation of meat/fish, food preparation, food science, etc., can solve the problems of reducing taste, single cooking method, unfavorable long-term storage of shrimp products, etc., and achieve long storage time Effect

Inactive Publication Date: 2015-08-26
FANGCHENGGANG HAISHITONG SEAFOOD
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AI Technical Summary

Problems solved by technology

Among the processed products of Penaeus white shrimp, quick-frozen whole shrimp retains the head of the shrimp, and the internal organs of the shrimp are mainly concentrated in the head, and contain a large number of parasites, germs, etc., so it is not conducive to the long-term preservation of shrimp products; shelled shrimp Because the shrimp meat is exposed, the cooking method is single, and the taste of the shrimp is reduced at the same time

Method used

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Embodiment Construction

[0018] A method for processing headless shrimp, comprising the following steps:

[0019] (1) Raw material selection: choose fresh vannamei shrimp as raw material, and keep the raw material fresh, and wash the raw shrimp with ice water before processing;

[0020] (2) Sorting of raw materials: sort the cleaned raw shrimp through a sorting machine, and sort and process according to the weight specification of a single shrimp;

[0021] (3) Pinch the head: When pinching the head, use the thumb and forefinger of both hands to pinch the head, chest and abdomen of the shrimp respectively, and pull them away in the opposite direction to prevent the shrimp from tearing off the gills;

[0022] (4) Washing of decapitated shrimp: first disinfect and clean the decapitated shrimp with a sodium hypochlorite ice solution with a concentration of 100ppm, then wash the decapitated shrimp with a large amount of ice water mixture, and use a rotating bucket to rotate back and forth to wash the shr...

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Abstract

The invention provides a processing method of headless shrimps and belongs to the technical field of marine product processing. The processing method of the headless shrimps comprises the steps of (1) selection of raw materials, (2) sorting of the raw materials, (3) head removal, (4) washing of the headless shrimps, (5) water drainage, (6) weighing and placement on a tray, (7) removal from the tray and ice glazing, (8) packaging and metal detection, and (9) warehousing and freezing. According to the processing method of the headless shrimps, provided by the invention, the taste of the shrimps can be well preserved, the shrimps do not contain any toxic and harmful substances, and the preservation time is long.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a head-off shrimp processing method. Background technique [0002] Penaeus vannamei, also known as Penaeus vannamei. Whiteleg shrimp has a very wide range of breeding in my country, and its shrimp products are sold inland from the coast. White shrimp has the advantages of delicious taste, crisp and tender taste, rich in protein, calcium, zinc, selenium and other essential trace elements for human body. Among the processed products of Penaeus white shrimp, quick-frozen whole shrimp retains the head of the shrimp, and the internal organs of the shrimp are mainly concentrated in the head, and contain a large number of parasites, germs, etc., so it is not conducive to the long-term preservation of shrimp products; shelled shrimp Because the prawn meat is exposed, its cooking method is single, and reduces the mouthfeel of prawn simultaneously. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23B4/06A23L17/40
CPCA23B4/06
Inventor 刘西磊杜玉兰贾立国韦成昱
Owner FANGCHENGGANG HAISHITONG SEAFOOD
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