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Preparation method of shrimp meat

A technology for shelled shrimp and fresh shrimp, which is applied in shrimp/lobster processing, crustacean processing, slaughtering, etc. It can solve the problems of not being able to focus on peeling, low efficiency, and affecting operational efficiency, so as to stabilize color and nutritional content and improve production efficiency. Effect

Pending Publication Date: 2017-07-07
福清朝辉水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Shrimp is a delicacy, the complexity of its shape leads to manual peeling; the efficiency is low, workers need to take shrimp, peel, and then clean up the shrimp shells and other steps, can not focus on peeling, which greatly affects the operation efficiency
[0004] In the processing of chilled raw shrimp, cleaning the raw shrimp after deicing is a necessary process, but because the process flow may affect the cleanliness of the raw shrimp, it is also necessary to clean the raw shrimp before cooking. Carry out a quick cleaning again. Due to the irregular shape of the raw shrimp and the re-cleaning of the raw shrimp after deicing, part of the limbs of the raw shrimp will easily fall off and go to the next process, making it difficult to clean the raw shrimp before ripening. How to change the It is a research direction to clean the raw shrimp well and more efficiently before the ripening process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of shelled shrimp, comprises following concrete steps:

[0034] (1) Cleaning: Clean and screen fresh shrimp on the raw shrimp cleaning conveyor;

[0035] (2) Soaking preservation agent: Soak the cleaned fresh shrimp in the preservation agent for 0.2h; the main raw materials of the preservation agent include by weight: 2 parts of tapioca starch, 3 parts of chitosan, 5 parts of glycerin 1 part of trehalose, 1 part of lactitol, 0.2 part of calcium chloride, 70 parts of purified water.

[0036] (3) Cooking and cooling: take out the fresh shrimps treated in step (2) and cook them on a cooking machine, then cool them down to below 10°C;

[0037] (4) Shelling: Shelling is carried out on the operating table for peeling shrimp shells;

[0038] (5) Cleaning: Wash the shelled shrimp with ice water mixture;

[0039] (6) Individual quick freezing: place the shrimps treated in step (5) at -21°C and freeze for 30 minutes;

[0040] (7) Packing and refri...

Embodiment 2

[0050] A kind of preparation method of shelled shrimp, comprises following concrete steps:

[0051] (1) Cleaning: Clean and screen fresh shrimp on the raw shrimp cleaning conveyor;

[0052] (2) Soaking preservation agent: Soak the cleaned fresh shrimp in the preservation agent for 1 hour; the main raw materials of the preservation agent include by weight: 4 parts of tapioca starch, 5 parts of chitosan, and 8 parts of glycerin , 2 parts of trehalose, 2 parts of lactitol, 0.3 parts of calcium chloride, 75 parts of purified water.

[0053] (3) Cooking and cooling: take out the fresh shrimps treated in step (2) and cook them on a cooking machine, then cool them down to below 10°C;

[0054] (4) Shelling: Shelling is carried out on the operating table for peeling shrimp shells;

[0055] (5) Cleaning: Wash the shelled shrimp with ice water mixture;

[0056] (6) Individual quick freezing: put the shrimps treated in step (5) at -20°C and freeze for 35 minutes;

[0057] (7) Packing ...

Embodiment 3

[0060] A kind of preparation method of shelled shrimp, comprises following concrete steps:

[0061] (1) Cleaning: Clean and screen fresh shrimp on the raw shrimp cleaning conveyor;

[0062] (2) Soaking preservation agent: Soak the cleaned fresh shrimp in the preservation agent for 2 hours; the main raw materials of the preservation agent include by weight: 5 parts of tapioca starch, 7 parts of chitosan, and 10 parts of glycerin , 2 parts of trehalose, 2 parts of lactitol, 0.5 parts of calcium chloride, 80 parts of purified water.

[0063] (3) Cooking and cooling: take out the fresh shrimps treated in step (2) and cook them on a cooking machine, then cool them down to below 10°C;

[0064] (4) Shelling: Shelling is carried out on the operating table for peeling shrimp shells;

[0065] (5) Cleaning: Wash the shelled shrimp with ice water mixture;

[0066] (6) Individual quick freezing: place the shrimps treated in step (5) at -18°C and freeze for 40 minutes;

[0067] (7) Pack...

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PUM

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Abstract

The invention provides a preparation method of shrimp meat. A formula of a preservative, a raw shrimp cleaning and conveying device and a shrimp shelling operating table are included. The preparation method comprises the specific steps as follows: cleaning, soaking with the preservative, cooking and cooling, shelling, cleaning, individual quick freezing, packaging, cold storage and the like. The shrimp meat which is stable in color, elastic in meat quality and delicious can be obtained quickly and efficiently with the preparation method of the shrimp meat.

Description

technical field [0001] The invention belongs to the field of shrimp preparation, and in particular relates to a method for preparing shrimp. Background technique [0002] In the traditional production of cooked shrimp, the method of steaming after shelling is adopted, the color of the prepared shrimp is white, and the loss of nutrition is large. Due to the denaturation of shrimp protein due to steaming, the meat of cooked shrimp is loose, and the water holding capacity of shrimp is greatly reduced. The general yield is about 80%. At the same time, due to the loss of interstitial fluid, the color of cooked shrimp is not ideal. [0003] Shrimp is a kind of delicacy. The complexity of its shape leads to manual shelling; the efficiency is low. Workers need to take shrimps, shell them, and clean up the shrimp shells. They can't focus on shelling, which greatly affects the operation efficiency. [0004] In the processing of chilled raw shrimp, cleaning the raw shrimp after deicin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L29/30A23L29/00A23L5/10A22C29/02
CPCA22C29/021A22C29/024A23V2002/00A23V2250/5118A23V2250/511A23V2250/5026A23V2250/6406A23V2250/6414A23V2250/1578
Inventor 林建明何东
Owner 福清朝辉水产食品有限公司
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