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A production method and shrimp technology, which are applied to food ingredients as antifreeze, preservation of meat/fish by freezing/cooling, and food ingredients as antimicrobial preservation, etc., can solve problems such as complex ingredients, achieve good bacteriostatic effect, reduce Loss of nutrients and flavor substances, and the effect of improving storage stability
Active Publication Date: 2017-05-10
广东环球水产食品有限公司
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Chinese patent application CN 105341137 discloses a phosphate-free fresh shrimp freezing preservative, which includes tea polyphenols, chitosan, antimicrobial pe
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Embodiment 1
[0026] Embodiment one antifreeze
[0027] The antifreeze agent comprises the following components and parts by weight: 4 parts of konjac powder, 2 parts of sodium polyacrylate, 1 part of mannitol, and 3 parts of sodium chloride.
[0028] Preparation method: Weigh konjac powder, sodium polyacrylate, mannitol and sodium chloride, mix well, and obtain. The usage method is that the antifreezing agent is dissolved in water to obtain the antifreezing liquid, and the mass percentage of the antifreezing agent is 5%.
Embodiment 2
[0029] Embodiment two antifreeze
[0030] The antifreeze agent comprises the following components and parts by weight: 6 parts of konjac powder, 3 parts of sodium polyacrylate, 2 parts of mannitol, and 4 parts of sodium chloride.
[0031] Preparation method: Weigh konjac powder, sodium polyacrylate, mannitol and sodium chloride, mix well, and obtain. The usage method is that the antifreezing agent is dissolved in water to obtain the antifreezing liquid, and the mass percentage of the antifreezing agent is 5%.
Embodiment 3
[0032] Embodiment three antifreeze
[0033] The antifreeze agent comprises the following components and parts by weight: 3 parts of konjac powder, 1 part of sodium polyacrylate, 1 part of mannitol, and 2 parts of sodium chloride.
[0034] Preparation method: Weigh konjac powder, sodium polyacrylate, mannitol and sodium chloride, mix well, and obtain. The usage method is that the antifreezing agent is dissolved in water to obtain the antifreezing liquid, and the mass percentage of the antifreezing agent is 5%.
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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...
Claims
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