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Making method for instant dried flavored prawn

A production method and shrimp technology are applied in the directions of food ingredients as taste improvers, food science, food ingredients as odor improvers, etc., which can solve the problems of hard texture, unsanitary and low quality of products, and achieve soft, fresh, tender and preserved texture. Elastic, scented effect

Inactive Publication Date: 2017-07-21
ZHEJIANG PHARMA COLLEGE +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This traditional processing method is limited by climatic conditions, requires a large area of ​​drying field and a large amount of labor, and has low labor productivity. It is easy to be polluted by dust, impurities, insects, etc., and birds, rodents The invasion of prawns leads to loss and unsanitary, and the products produced are hard and of low quality, which affects the development of the shrimp industry.
CN 103653056 A discloses a processing method for instant freeze-dried products of Penaeus vannamei. The steps include pretreatment, blanching in boiling salt water, adding seasonings for seasoning, pre-freezing, vacuum freeze-drying and air-filled packaging. The vacuum freeze-drying method used is The (freeze-drying) technology avoids defects such as discoloration, deterioration, taste change, component loss, and inability to restore caused by traditional dehydration methods, but its long-term vacuum and low-temperature condition energy consumption increases production costs; CN 106036597 A discloses a The preparation method of ready-to-eat dried Penaeus vannamei includes pretreatment, boiling, pickling, baking and vacuum packaging. Although boiling can denature the endogenous enzymes in the shrimp meat and kill microorganisms, it cannot guarantee the quality of the subsequent pickling and baking. Roasting does not introduce new bacteria
Therefore, there is a lack of energy-saving, high-efficiency, hygienic and safe instant dried shrimp production methods

Method used

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  • Making method for instant dried flavored prawn
  • Making method for instant dried flavored prawn
  • Making method for instant dried flavored prawn

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method (five-spice type) of flavor instant dried prawns, specifically comprising the following steps:

[0029] 1) Select fresh and live Penaeus vannamei shrimp with complete shrimp body, no corruption, and the same size, rinse with running water, remove the head and shell, remove the intestinal glands, and rinse the shrimp yellow with clean water;

[0030] 2) Add seasonings (2.0 parts of salt, 1.2 parts of monosodium glutamate, 2.5 parts of white sugar, 1 part of 55-degree Beijing Red Star Erguotou, 0.4 parts of five-spice powder, 2 parts of ginger, and 0.2 parts of pepper powder) in proportion and process in step 2) Shrimp, stir evenly, and marinate in a refrigerator at 4°C for 24 hours;

[0031] 3) Cook the prawns marinated in step 2) in a jacketed pot at 80°C for 12 minutes;

[0032] 4) Arrange the prawns cooked in step 3) neatly on a drying sieve, and dry in a cold air dryer at 50°C for 4 hours;

[0033] 5) packing the dried prawns through step 4), a...

Embodiment 2

[0036] A preparation method (spicy type) of flavor instant dried prawns, specifically comprising the following steps:

[0037] 1) Select fresh and live Penaeus vannamei shrimp with complete shrimp body, no corruption, and the same size, rinse with running water, remove the head and shell, remove the intestinal glands, and rinse the shrimp yellow with clean water;

[0038] 2) Seasoning (1.5 parts of salt, 0.8 parts of monosodium glutamate, 1 part of white sugar, 1.5 parts of Shaoxing Guyue Longshan Huadiao wine, 0.1 parts of five-spice powder, 3 parts of ginger, 3 parts of chili powder, 0.4 parts of pepper powder, 0.1 part of laurel , 0.2 parts of cardamom, and 0.3 parts of grass fruit) were added in proportion to the shrimps processed in step 2), stirred evenly and mixed, and marinated in a refrigerator at 4°C for 24 hours;

[0039] 3) Cook the prawns marinated in step 2) in a jacketed pot at 80°C for 12 minutes;

[0040] 4) Arrange the dried prawns cooked in step 3) neatly o...

Embodiment 3

[0044] A preparation method (strange taste type) of flavor instant dried prawns, specifically comprising the following steps:

[0045] 1) Select fresh and live Penaeus vannamei shrimp with complete shrimp body, no corruption, and the same size, rinse with running water, remove the head and shell, remove the intestinal glands, and rinse the shrimp yellow with clean water;

[0046] 2) Seasoning (1.8 parts of salt, 1.2 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of white sugar, 1 part of Beijing Red Star Erguotou, 0.3 parts of five-spice powder, 2 parts of old ginger, 0.2 parts of pepper powder, 2 parts of chili powder, Chinese prickly ash 0.3 part powder, 0.2 part laurel, 0.5 part tangerine peel, 0.1 part kale, 0.2 part cardamom, and 0.3 part grass fruit) are added in proportion to the shrimps treated in step 2), stirred evenly, and marinated in a refrigerator at 4°C for 24 hours ;

[0047] 3) Cook the prawns marinated in step 2) in a jacketed pot at 80°C for 1...

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PUM

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Abstract

The invention discloses a making method for an instant dried flavored prawn. The making method comprises the following steps: pretreatment, preparation of flavoring, preserving, cooking, drying, packaging, sterilization and cooling so as to prepare the finished instant dried flavored prawn, wherein the flavoring comprises spicy flavoring, hot flavoring and strange-taste flavoring. The method provided by the invention can realize energy-saving, efficient, sanitary and safe processing and production of the instant dried flavored prawn; meanwhile, the varieties of dried prawn products are enriched, and the instant dried flavored prawn is delicious in taste, rich in nutrients and suitable for people of all ages; and the taste of different flavoring caters for demands of different populations.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing flavor instant dried prawns. Background technique [0002] Most of the current dried prawns are made by cleaning the fresh prawns, trimming the prawns, removing the gut, steaming, drying naturally, and simple packaging. This traditional processing method is limited by climatic conditions, requires a large area of ​​drying field and a large amount of labor, and has low labor productivity. It is easy to be polluted by dust, impurities, insects, etc., and birds, rodents The invasion of prawns causes loss and unsanitary, and the products produced are hard and of low quality, which affects the development of the prawn industry. CN 103653056 A discloses a processing method for instant freeze-dried products of Penaeus vannamei. The steps include pretreatment, blanching in boiling salt water, seasoning with seasoning, pre-freezing, vacuum freez...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L27/00A23L27/10
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/14
Inventor 罗海波王锦富姜丽汤海青周静峰王韦华孙金才
Owner ZHEJIANG PHARMA COLLEGE
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