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Processing method of dried small shrimp snack food

A processing method and snack food technology, applied in the direction of food science, etc., can solve the problems of uneven product color, aroma and taste, affecting the quality of dried products, poor product uniformity, etc., achieve good chewiness, improve the structure of shrimp skin, and dry short time effect

Inactive Publication Date: 2016-01-06
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional hot air drying technology makes the texture of dried shrimp hard and poor in chewiness; compared with hot air drying, microwave drying has the characteristics of short drying time and fast speed, but due to the unevenness of microwave heating, it directly affects the quality of dried products. Main factors restricting the application of microwave heating technology in the field of agricultural product drying
[0003] The existing patent application number is 200410089184.X's Chinese invention patent "A Processing Method for Instant Faucet Fish". This invention uses microwave technology to puff the faucet fish with microwave. The disadvantage is that because the product is in a static state, there is no spraying In general, the unevenness of microwave heating results in poor product uniformity, which affects the quality of dried products, and the unevenness of product color, aroma and taste

Method used

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  • Processing method of dried small shrimp snack food
  • Processing method of dried small shrimp snack food
  • Processing method of dried small shrimp snack food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The specific steps of drying and processing dried dried shrimps into snack food are as follows:

[0019] (1) Pretreatment: After the dried shrimp skins are removed from impurities, cleaned, drained and water controlled, the dried shrimp skins are dried with hot air at a temperature of 60-70° C., so that the dried shrimp skins have a water content of 50-55 wt %; if dried shrimp skins are used as materials, This process can be eliminated.

[0020] (2) Coating film: In order to prevent the material from colliding with the wall of the drying box during spraying and causing rupture and loss, a protective film is applied on the surface of the shrimp skin to prevent shattering. At the same time, in order to improve the food taste, the coating liquid is prepared by adding seasonings to the thickener, soaking the shrimp skin in the coating liquid for 60 minutes, taking it out and draining, so that a layer of protective film is formed on the surface of the shrimp skin.

[0021] ...

Embodiment 2

[0030] The specific steps of drying and processing dried dried shrimps into snack food are as follows:

[0031] (1) Pretreatment: After the dried shrimp skins are removed from impurities, cleaned, drained and water controlled, the dried shrimp skins are dried with hot air at a temperature of 60-70° C., so that the dried shrimp skins have a water content of 50-55 wt %; if dried shrimp skins are used as materials, This process can be eliminated.

[0032] (2) seasoning: in order to improve food mouthfeel, adopt adding seasoning to prepare, shrimp skin is soaked in seasoning liquid for 60 minutes, drains after taking out, makes shrimp skin meat increase local flavor.

[0033] The proportions of seasonings are as follows: Shaojiu 45-55ml, white soy sauce 90-110ml, sugar 35-45g, pepper 0.4-0.6g, Chinese prickly ash 1.5-2.5g, monosodium glutamate 2.5-3.5g, white pepper 1.5-2.5g .

[0034] (3) For the first drying, hot air drying or microwave drying is used. The purpose is to preven...

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Abstract

A processing method of a dried small shrimp snack food comprises the following steps: 1, cleaning dried small shrimps, draining to control water, and coating to form a film, wherein a coating liquid is prepared through adding 98-99 parts by mass of a flavoring to 1-2 parts by mass of a thickener; 2, carrying out primary drying by using hot air or microwaves to make the water content be 50-55wt%; and 3, carrying out secondary drying in a hot air and microwave combined spouted drying device until the water content is 5-8wt%. The method is simple and reasonable, and a hot air and microwave combined spouted drying technology is combined to realize coating and seasoning treatment, so the quality and the dilatability of dried small shrimps are improved, and the yield is high; and the method has the advantages of simple operating technology, short drying time, and good color, fragrance and smell of the above product.

Description

technical field [0001] The invention relates to a processing method of shrimp skin, in particular to a processing method of shrimp skin leisure food with good puffing degree and high yield. Background technique [0002] Shrimp skins are generally stored in the freezer or dried after harvesting. If the freezer is stored for too long, the meat will turn yellow and the taste will deteriorate. At present, the common drying methods include hot air drying and microwave drying. The traditional hot air drying technology makes the texture of dried shrimp hard and poor in chewiness; compared with hot air drying, microwave drying has the characteristics of short drying time and fast speed, but due to the unevenness of microwave heating, it directly affects the quality of dried products. The main factors restricting the application of microwave heating technology in the field of agricultural product drying. [0003] The existing patent application number is 200410089184.X's Chinese inv...

Claims

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Application Information

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IPC IPC(8): A23L17/40
Inventor 刘青梅杨性民
Owner ZHEJIANG WANLI UNIV
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