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Making method of grilled prawns

A technology of grilling shrimp and hot water, applied in food preparation, application, food science and other directions, can solve the problems of whitening, overcooking, and difficulty in blending, and achieve the effect of uniform color and pleasant fragrance.

Inactive Publication Date: 2015-12-02
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it does not involve the specific seasoning liquid formula; and it needs to use shrimp as raw material, peeling off the shrimp shell increases the cost of the product; when it uses shrimp as raw material, the cooking time is 5 to 6 minutes, and if the cooking time of shelled shrimp is too long Long, it will lead to overcooking, and the follow-up deployment work is not easy to carry out; when the shrimp is used as the raw material, the baking temperature is 170-180 ° C. If the shelled shrimp is used as the raw material, the high temperature will destroy astaxanthin and make it denatured, resulting in grilled shrimp products. The color becomes dark red or partly white, which affects the sensory quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing grilled shrimp, which is prepared by successively cleaning, cooking, blending, baking, vacuum packaging, and constant-temperature water sterilization of fresh and live shrimp or frozen shrimp. The specific steps are as follows:

[0019] (1) Cleaning: Take fresh shrimps without shells or frozen shrimps with shells that have been removed from limbs that are incomplete, black and red, rinse with water for 2 to 5 minutes until clean, and then drain;

[0020] (2) Cooking: Mix fresh or frozen shrimp with hot water at a mass ratio of 1:7, cook at 95°C for 52 seconds, take it out and immediately place it in ice water to cool; the hot water is added with a mass percentage of 1.5% salt and 4‰ edible citric acid;

[0021] (3) Blending: mix the steamed shrimp and the seasoning liquid evenly at a mass ratio of 1:1, then place them in a low-temperature room at 7°C to infiltrate the flavor, and the permeation equilibrium time is 22 hours; each of the seasoning l...

Embodiment 2

[0026] With above-mentioned embodiment 1, its difference is:

[0027] In step (2): mix fresh or frozen shrimp with hot water at a mass ratio of 1:6, cook at 90°C for 60 seconds, take it out and immediately place it in ice water to cool; wherein the hot water is added with a mass percentage of 1 % table salt and 3‰ edible citric acid;

[0028]In step (3): mix the steamed shrimp and the seasoning liquid uniformly at a mass ratio of 1:1, and then place them in a low-temperature room at 4°C to infiltrate the flavor, and the permeation equilibrium time is 24 hours; the seasoning liquid The mass fraction of each component is as follows: 2wt% salt, 5wt% white sugar, 0.5wt% glutamic acid, 1wt% glycine, 1wt% alanine, 1wt% cysteine ​​hydrochloride, 2wt% sodium lactate, 2wt% glycerin, 0.5wt% sodium tripolyphosphate, 0.5wt% potassium hexametaphosphate;

[0029] In step (4): the prepared shrimp is first dried with hot air at 40°C for 35 minutes, and then dried at 90°C to a moisture conte...

Embodiment 3

[0032] With above-mentioned embodiment 1, its difference is:

[0033] In step (2): mix fresh or frozen shrimp with hot water at a mass ratio of 1:8, cook at 100°C for 45 seconds, take it out and immediately place it in ice water to cool; wherein the hot water is added with a mass percentage of 2 % table salt and 5‰ edible citric acid;

[0034] In step (3): mix the steamed shrimp and the seasoning liquid evenly at a mass ratio of 1:1, and then place them in a low-temperature room at 10°C to infiltrate the flavor, and the permeation equilibrium time is 20 hours; the seasoning liquid The mass fraction of each component is as follows: 3wt% salt, 6wt% white sugar, 0.6wt% glutamic acid, 2wt% glycine, 2wt% alanine, 2wt% cysteine ​​hydrochloride, 3wt% sodium lactate, 3wt% glycerin, 0.6wt% sodium tripolyphosphate, 0.6wt% potassium hexametaphosphate;

[0035] In step (4): the prepared shrimp is first dried with hot air at 60°C for 25 minutes, and then dried at 100°C to a moisture cont...

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PUM

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Abstract

The invention discloses a making method of grilled prawns. The making method is characterized by comprising the steps that shelled fresh prawns or frozen prawns are cleaned; prawn raw materials are mixed with hot water according to the mass ratio being 1:6-8 and then cooked for 45-60 s at the temperature of 95+ / -5 DEG C; the cooked prawns are evenly mixed with seasoning fluid according to the mass ratio being 1:1 and then placed in a low-temperature room with the temperature of 4-10 DEG C for taste penetration, wherein the penetration balance time is 20-24 h; the seasoned prawns are dried through hot air for 25-35 min at the temperature of 40-60 DEG C, and then dried at the temperature of 95+ / -5 DEG C by combining hot air with infrared drying or microwave drying till the water content is 40-45% and the water activity is 0.85-0.88; packaging and sterilization are performed, and finally the grilled prawns are obtained. The grilled prawns have the advantages of being convenient to carry and eat, high in nutritive value, good in elasticity and taste, high in water content, long in shelf life and capable of well keeping original flavor of the prawns.

Description

technical field [0001] The invention relates to a shrimp product processing technology, in particular to a preparation method of grilled shrimp. Background technique [0002] Shrimp has high nutritional value, can enhance the immunity and sexual function of the human body, is a delicious food that can provide nutrition for the brain, and has high practical medical value. Shrimp meat has a high protein content, and its meat is easy to digest and rich in minerals, which is very beneficial to human health. Grilled shrimp is one of the most popular products among consumers. Conventional grilled shrimp is a product made from frozen or fresh shrimp through processes such as cleaning, head removal, shelling, seasoning, drying, and roasting. The normal temperature storage of grilled shrimp is achieved by reducing the moisture content, which will lead to hard texture and bad taste of shrimp products. And after drying, the shrimp products will turn white and the color will be uneve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 魏玖红娄永江陈小芳方磊魏丹丹宋美杨贤
Owner NINGBO UNIV
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