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Pre-preparation method of shrimp food dish

A food and dish technology, applied in the field of shrimp food production, can solve the problems that dishes are not suitable for overnight transformation, lack of quality standard system, and difficulty in industrial transformation, so as to achieve easy industrial transformation, avoid mutual interference, and improve storage quality Effect

Inactive Publication Date: 2017-05-31
DALIAN POLYTECHNIC UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The industrialization of traditional Chinese dishes is one of the key development directions supported by my country's food industry in recent years. However, there are still a series of problems in the industrial transformation of traditional Chinese dishes. For example, the industrial transformation of traditional dishes is difficult, and many dishes are not suitable for overnight transformation. Or after industrial transformation, there is a big difference from traditional kitchen cooking; in addition, there is a lack of corresponding quality standard system, and the stability of products during industrialization is relatively poor

Method used

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  • Pre-preparation method of shrimp food dish

Examples

Experimental program
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Effect test

Embodiment 1

[0041]Fresh shrimp raw materials are cleaned, shelled and meat removed, and shrimp lines are removed. Add 5 times its mass of water to the dried shiitake mushrooms, rehydrate for 1 hour, wash, remove and drain. Add 6 times its mass of water to the rehydrated shiitake mushrooms, cook at 80°C for 4 hours, filter through an 80-mesh sieve, and cool to room temperature for later use. Put the pretreated shrimp into the dried shiitake mushroom preparation solution of 1.5 times its mass, soak at 4°C for 2 hours, stir every 15 minutes during the soaking period, remove and drain. The ratio of pretreated shrimp, vegetables, nuts, dried shiitake mushroom pre-prepared liquid and seasoning, in terms of parts by mass, is as follows: 400 parts of pretreated shrimp; 25 parts of peas, 25 parts of diced carrots, 40 parts of sweet corn kernels, and pine nuts. 10 parts, washed, blanched in boiling water for 8 minutes, cooled to room temperature for later use; 80 parts of dried shiitake mushroom p...

Embodiment 2

[0043] Frozen shrimp were thawed at 4°C for 6 hours, washed, shelled and meat removed, and shrimp lines were removed. Chop fresh oyster mushrooms, add 5 times its mass of water, cook at 80°C for 2 hours, filter through an 80-mesh sieve, and cool to room temperature for later use. Put the pretreated shrimp into the fresh oyster mushroom pre-preparation solution with twice its mass, soak it at 10°C for 3 hours, stir it every 20 minutes during the soaking period, remove it and drain it. Pre-treated shrimp, vegetables, nuts, fresh oyster mushroom pre-prepared liquid and seasoning, in terms of parts by mass, the proportions are: 450 parts of pre-treated shrimp; 22 parts of peas, 22 parts of diced carrots, 50 parts of sweet corn kernels, and pine nuts. 10 parts, washed, blanched in boiling water for 10 minutes, cooled to room temperature for later use; 65 parts of fresh oyster mushroom preparation solution, 3.5 parts of salt, 2 parts of sesame oil. Preparation of fish gelatin ice c...

Embodiment 3

[0045] Thaw the frozen shrimp at 10°C for 5 hours, wash, remove and drain, and remove the shrimp line. Add 10 times its mass of water to the dried fungus, rehydrate for 2 hours, wash, remove and drain. The rehydrated fungus was added with 7 times its mass of water, boiled at 80° C. for 4 hours, filtered through an 80-mesh sieve, and cooled to room temperature for use. Put the pretreated shrimp into the dry fungus pre-preparation solution with 1.5 times its mass, soak it at 4°C for 2.5 hours, stir it every 15 minutes during the soaking period, remove it and drain it. Pre-treated shrimp, vegetables, nuts, dried fungus pre-prepared liquid and seasoning, in terms of parts by mass, the proportions are: 400 parts of pre-treated shrimp; 25 parts of peas, 25 parts of diced carrots, 35 parts of sweet corn kernels, and pine nuts 10 parts, washed, blanched in boiling water for 10 minutes, removed and drained, cooled to room temperature for use; 80 parts of dried fungus pre-preparation s...

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Abstract

The invention provides a pre-preparation method of a shrimp food dish. The method comprises the steps of putting taken shrimp meat into alga or edible fungi pre-prepared liquid, soaking, fishing out the shrimp meat, quickly freezing the shrimp meat, carrying out ice glazing and bagging to obtain a shrimp meat bag; collecting remaining alga or edible fungi pre-prepared liquid after soaking the shrimp meat, seasoning and packaging to obtain a soup bag; packaging cooked vegetables and nuts to obtain a vegetable bag; packaging sesame oil to obtain an oil bag; quickly freezing the vegetable bag, the soup bag and the oil bag; and combining and packing the shrimp meat bag, the vegetable bag, the soup bag and the oil bag together and storing at -20 DEG C. A natural pre-prepared liquid is prepared from the shrimp meat as the raw material and fungi and algae rich in active substances of polysaccharide and the like as auxiliary materials; and the shrimp meat is treated through a molecule penetrating moisture preservation technique, so that improvement of the water binding capacity, the freezing resistance and the browning resistance of raw materials is achieved; the problems that the shrimp meat is easy to blacken and the texture is degraded are solved; related food dishes are developed; and the target of industrialization of traditional Chinese dishes is achieved.

Description

technical field [0001] The invention relates to a preparation method of shrimp food, in particular to a prefabrication method of shrimp food-like dishes. Background technique [0002] In recent years, with the development of my country's marine aquaculture industry, the output of shrimp aquaculture has been increasing. According to the 2015 Fishery Statistical Yearbook, the shrimp output in 2015 was about 1.62 million tons, an increase of 3.41% over 2014, of which shrimp accounted for 6.16% of marine aquaculture and 80.93% of crustaceans. my country's marine aquaculture shrimp are mainly the following four species: vannamei, penaeus monodon, Chinese shrimp and Japanese shrimp, because their meat is tender, delicious and sweet, with high protein, low fat, rich in magnesium, calcium, phosphorus, Nutrient characteristics such as potassium, iodine minerals and vitamins are well received by consumers. However, at present, shrimps are still mainly sold fresh and frozen, and there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/60A23L31/00A23L11/00A23L7/10A23L19/00A23L25/00A23L27/00A23L23/00
CPCA23V2002/00A23V2200/14A23V2250/208A23V2250/202A23V2300/20
Inventor 董秀萍范馨茹傅鑫鑫祁立波孙黎明朱蓓薇张晓芳吴厚刚
Owner DALIAN POLYTECHNIC UNIVERSITY
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