Production method of frozen skinless shrimp

Abstract

The invention provides a production method of a frozen skinless shrimp. The method comprises the following steps of (S1) pretreatment of the shrimp, namely removing the head of the shrimp, carrying out first cleaning, carrying out shelling and enteraden removal treatment, carrying out second cleaning and draining to obtain the skinless shrimp; (S2) infiltration of the skinless shrimp, namely infiltrating the skinless shrimp in a water solution of an antifreeze agent for 1-2 hours, wherein the antifreeze agent comprises the following components in parts by weight: 2-8 parts of konjac powder, 1-4 parts of sodium polyacrylate, 0.5-2 parts of mannitol and 1-5 parts of sodium chloride; and (S3) freezing of the skinless shrimp, namely quickly cleaning, draining and pre-freezing the infiltrated skinless shrimp and then quickly freezing the skinless shrimp to obtain the frozen skinless shrimp. The production method belongs to the technical field of aquatic product processing. According to the production method provided by the invention, the storage performance of the frozen skinless shrimp can be significantly improved, the loss of nutrient and flavor substances in the freezing and storage processes is reduced and the freshness of the frozen skinless shrimp is relatively well kept.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a production method of frozen shrimp. Background technique [0002] The meat of shrimp is tender, the muscle tissue is soft, the taste is delicious, the protein content is high (100g shrimp meat contains about 20g of protein), the sugar content is high (100g shrimp meat contains about 2.8g of sugar), and the fat content is very low (100g shrimp meat Contains about 0.7g of fat), contains essential amino acids, and is also rich in potassium, iodine, magnesium, phosphorus and other minerals and vitamins. It has high nutritional value and is deeply loved by consumers. [0003] In order to improve the convenience of eating, shrimps are often processed into dried shrimps. Shrimp is the pure shrimp meat after removing the shrimp head, shrimp shell and shrimp intestinal glands from live shrimp. The meat is fresh and tender, and it is a nutritious and delic...

AI Technical Summary

Problems solved by technology

Chinese patent application CN 105341137 discloses a phosphate-free fresh shrimp freezing preservative, which includes tea polyphenols, chitosan, antimicrobial peptides, nisin, glucose oxidase, sodium chloride, lactic acid, Trehalose can keep fresh, inhibit bacteria and inhibit enzymes, but its composition is more complex

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