Processing method of shelled shrimp

Abstract

The invention discloses a processing method of shrimps with shells. The method comprises the following steps: 1, cleaning fresh shrimps with shells with running water for 2-5min, putting the fresh shrimps with shells in ice water with the temperature of 15DEG C or below, rinsing the fresh shrimps with shells for 25-35min, and draining the cleaned fresh shrimps with shells; 2, classifying the shrimps according to the weight or size; 3, accurately weighing ingredients, dissolving the ingredients in water to form an ingredient solution, pouring the shrimps into the ingredient solution, immersing the shrimps, placing the shrimps and the ingredient solution in a heat insulation room with the temperature of 4-15DEG C, and carrying out penetration seasoning, wherein the immersion time is 1.5-2.5h; 4, softly baking the immersed shrimps, taking the shrimps out of the ingredient, draining the shrimps, putting the drained shrimps in a microwave oven, and baking the shrimps at 81-91DEG C for 5-10min until the water content is 14-22%; and 5, cooling and packaging the baked shrimps. The processing method has reduces the hardness of products, improves the crispness of the products, makes heads of the produced baked shrimps have the original red color of the shrimp shells, solves the bonding phenomenon of the meat parts and the shells of the shrimp bodies, and maintains the regular form of the heads of the baked shrimps; and the baked shrimps have crisp outside, soft inside, and highly flexible and chewable meat.

Description

technical field [0001] The invention relates to a processing method of shelled shrimp. Background technique [0002] During the processing of grilled shrimp, the traditional drying process has dehulled the shrimp before baking, which damages the unique bright color of the shrimp, makes the finished product dull, and the product is rough and hard, which cannot well reflect the delicious flavor of the shrimp. Traditional processing also includes high-temperature baking, which tends to become brittle and lose its umami taste. Contents of the invention [0003] According to the above deficiencies, the present invention provides a processing method of shelled shrimp. [0004] Technical scheme of the present invention is: [0005] A processing method of shelled shrimp is characterized in that it comprises the following steps: [0006] A) Wash the fresh shelled shrimps with running water for 2-5 minutes, then rinse them in ice water with a temperature below 15°C for 25-35 minu...

AI Technical Summary

Problems solved by technology

[0002] During the processing of grilled shrimp, the traditional drying process has dehulled the shrimp before baking, which damages the unique bright color of the shrimp, makes the color of the product dull, and the texture of the product is rough and hard, which cannot well reflect the delicious flavor of the shrimp.

Traditional processing also includes high-temperature baking, which tends to become brittle and lose umami

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