A kind of shrimp conditioning food and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a shrimp conditioning food and a making method thereof. The making method comprises the following steps of: removing heads, shells and enteraden of living shrimps so as to obtain shrimp meat; (2) blanching the shrimp meat in hot water, then taking out the shrimp meat, draining off the surface water, and performing vacuum package so as to obtain packaged shrimp meat; (3) further heating the packaged shrimp meat in hot water again, and performing heat preservation treatment; and (4) heating the packaged shrimp meat with microwaves, thereby obtaining the shrimp conditioning food. The shrimp conditioning food made by using the making method is high in moisture content, soft in quality and simple and practical.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a prepared shrimp food and a preparation method thereof. Background technique [0002] Shrimp is a large amount of daily consumption of aquatic food, rich in protein, fat and trace elements (phosphorus, zinc, calcium, iron, etc.), unique flavor, delicious taste, loved by consumers. In general, the consumption of shrimp is mainly for fresh heating and instant eating. In addition, due to the high water content of shrimp, it is difficult to preserve, so the main preservation method is freezing, but freezing has negative effects on the freshness, texture, flavor and other qualities of shrimp. influences. [0003] Shrimp meat contains a lot of water and there are many kinds of microorganisms in the shrimp head and intestinal glands. Microbial growth will occur in a short time at a suitable temperature, resulting in spoilage of shrimp meat; at the same time, the en...

AI Technical Summary

Problems solved by technology

[0003] Shrimp meat contains a lot of water and there are many kinds of microorganisms in the shrimp head and intestinal glands. Microbial growth will occur in a short time at a suitable temperature, resulting in spoilage of shrimp meat; at the same time, the endogenous protease contained in shrimp meat is the most suitable Enzyme activity is about 40°C, and complete passivation requires heat treatment at a higher temperature (>80°C) for a period of time. Endogenous proteases that are not completely inactivated will continue to hydrolyze the muscle fibers of shrimp meat during storage, resulting in shrimp meat quality Shrimp meat also contains oxidoreductase, which can catalyze the oxidation and discoloration of shrimp meat oil and polyphenols under aerobic conditions, resulting in undesired discoloration of shrimp meat