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Grain and wine pickling method of instant shrimps

A technology for fragrant grains and preservatives, which is applied in the field of grain preparation of ready-to-eat shrimp, can solve the problems of inconvenience in eating grains prepared with grains, and achieve the effects of unique flavor, reduced loss and strong water retention.

Inactive Publication Date: 2016-02-10
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is mainly to provide a method for making ready-to-eat shrimp in order to solve the problem of inconvenient eating of existing dried shrimps

Method used

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  • Grain and wine pickling method of instant shrimps

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Effect test

Embodiment 1

[0027] A kind of spoilage method of ready-to-eat shrimp, comprises the following steps:

[0028] (1) After washing the fresh shrimps, boil them in boiling water for 4 minutes;

[0029] (2) Place the boiled shrimp in 10wt% brine, and pickle in vacuum for 8min under the condition of 0.08MPa;

[0030] (3) dehydrating the marinated shrimp with hot air at 45°C until the water content is 25%;

[0031] (4) Place the dehydrated shrimp neatly in the container, put a layer of fragrant grains at the bottom of the container first, then add a layer of fragrant grains for each layer of shrimp, and seal the top layer with fragrant grains, and seal it at 0°C The distiller's grains were processed for 3 days, wherein the mass ratio of shrimp to fragrant grains was 1:3. The preparation method of fragrant grains was as follows: After boiling 80 parts by weight of Maotai-flavored distiller's grains for 2 minutes, add 5 parts by weight of table salt, 8 parts by weight of white sugar and 1 part by...

Embodiment 2

[0038] A kind of spoilage method of ready-to-eat shrimp, comprises the following steps:

[0039] (1) After washing the fresh shrimps, boil them in boiling water for 5 minutes;

[0040] (2) Place the boiled shrimp in 11wt% brine, and vacuum pickle for 10min under the condition of 0.08MPa;

[0041] (3) dehydrating the marinated shrimp with hot air at 50°C until the water content is 28%;

[0042] (4) Place the dehydrated shrimp neatly in the container, put a layer of fragrant grains at the bottom of the container first, then add a layer of fragrant grains for each layer of shrimp, and seal the top layer with fragrant grains, and seal it at 2°C The distiller's grains were prepared for 4 days, wherein the mass ratio of shrimp to fragrant grains was 1:3, and the preparation method of fragrant grains was as follows: after boiling 85 parts by weight of sauce-flavored distiller's grains for 3 minutes, add 7 parts by weight of table salt, 9 parts by weight of white sugar and 1.5 parts...

Embodiment 3

[0049] A kind of spoilage method of ready-to-eat shrimp, comprises the following steps:

[0050] (1) After washing the fresh shrimps, boil them in boiling water for 6 minutes;

[0051] (2) Place the boiled shrimp in 12wt% brine, and vacuum pickle for 12min under the condition of 0.08MPa;

[0052] (3) dehydrating the marinated shrimp with hot air at 50°C until the water content is 30%;

[0053] (4) Place the dehydrated shrimp neatly in the container, put a layer of fragrant grains at the bottom of the container first, then add a layer of fragrant grains for each layer of shrimp, and seal the top layer with fragrant grains, and seal it at 4°C The distiller's grains were prepared for 4 days, wherein, the preparation method of fragrant grains was as follows: After boiling 90 parts by weight of Maotai-flavored distiller's grains for 3 minutes, add 8 parts by weight of salt, 10 parts by weight of white sugar and 1.5 parts by weight of monosodium glutamate, stir evenly, and cool to J...

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Abstract

The invention discloses a grain and wine pickling method of instant shrimps. The grain and wine pickling method mainly aims at solving the problem that existing grain and wine pickled shrimps are inconvenient to eat. Cured shrimps are subjected to saline water vacuum pickling and then pickled with grain and wine, specially-made preservative is used, and the instant grain and wine pickled shrimps are obtained after vacuum packaging and ultrasonic sterilization. Through adsorptivity of activated zeolite, the activated zeolite serves as an adsorption carrier of tea polyphenol, antimicrobial peptide and ascorbic acid to prepare the preservative used for preparation of the instant grain and wine pickled shrimps, and due to the adsorption effect of the zeolite, loss of effective ingredients in the preservative in the processing process of the grain and wine pickled shrimps is reduced; due to the high water retaining effect of the zeolite, the situation that the instant grain and wine pickled shrimps become dry and hard due to too long preservation time can be avoided, meanwhile, no chemical preservative is added, and no harm is caused to the human body.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for preparing ready-to-eat shrimp. Background technique [0002] Dirty pickled food, full of mellow aroma and strong taste, is a unique traditional food in our country. Due to the early origin of grain wine making in my country, the history of distilled products is also very long. Some modern methods of making drunken meat, fish, shrimp, crab, etc., are developed from the ancient method of soaking in wine. Long before the Qin and Han dynasties, wine and lees had been widely used in meals as condiments for seasoning and flavoring. In the Southern Song Dynasty, bad food was even more popular in Hangzhou: bad abalone, bad lamb's feet, bad crab, bad pork head meat, and bad vegetables were on the market one after another; in the Yuan Dynasty, bad ginger, bad fish, and bad crab all became a generation of dietary treasures. In recent years, the preparation methods o...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L3/3544A23L3/358A23L3/3472A23L3/3526
CPCA23L3/3472A23L3/3526A23L3/3544A23L3/358
Inventor 黄菊
Owner ZHEJIANG OCEAN UNIV
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