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Method for preparing delicious shrimp leisure food
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A technology of snack food and equipment, applied in the field of snack food, can solve the problems of separation of shrimp meat and shell, loss of nutrients, and insufficient shrimp body
Inactive Publication Date: 2017-08-18
广东佰大科技股份有限公司
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Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Overcome the defects of the existing shrimp processing technology, such as the separation of the shrimp meat and the shell, the loss of nutrients, the lack of fullness of the shrimp body, the change of the shape of the shrimp, and the inability to expand
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] S1. Clean the live shrimp, remove the shrimp whiskers, and keep the original shrimp body unchanged;
[0020] S2. Put the processed shrimps on salt, then put them into the cooking machine and steam them for 50 seconds until they are cooked;
[0021] S3. Select, classify and freeze the cooled cooked shrimp, put the sorted cooked shrimp into oil at 80°C to 90°C under negative pressure, and fry; the shrimp body protein is instantly solidified without loss,
[0022] S4, put the fried shrimp into the deoiling equipment to carry out the deoiling operation, and take it out;
[0023] S5. Add various seasoning powders to the deoiled shrimp and perform aseptic and automatic weighing operations through the set equipment;
[0024] S6. Pack and seal the prepared fragrant shrimp and put them into storage.
Embodiment 2
[0026] S1. Clean the live shrimp, remove the shrimp whiskers, and keep the original shrimp body unchanged;
[0027] S2. Put salt on the processed prawns, then steam them in a cooking machine for 50 seconds until they are cooked; take them out of the pot and let them cool naturally for 5 minutes, until the temperature reaches 10°C;
[0028] S3. Select and classify the cooled cooked shrimps, put the classified cooked shrimps into the oil temperature of 80°C to 90°C for negative pressure and deep frying;
[0029] S4, put the fried shrimp into the deoiling equipment to carry out the deoiling operation, and take it out;
[0030] S5. Add various seasoning powders to the deoiled shrimp and perform aseptic and automatic weighing operations through the set equipment;
[0031] S6. Pack and seal the prepared fragrant shrimp and put them into storage.
Embodiment 3
[0033] S1. Clean the live shrimp, remove the shrimp whiskers, and keep the original shrimp body unchanged;
[0034] S2. Put salt on the processed shrimp, put it into the cooking machine and steam for 55 seconds, take it out of the pot and let it cool naturally for 5 minutes, until it reaches 10°C; the shrimp body protein will solidify instantly without loss.
[0035] S3. Select and classify the cooled cooked shrimps, put the classified cooked shrimps into the oil temperature of 80°C to 90°C for negative pressure and deep frying;
[0036] S4, put the fried shrimp into the deoiling equipment to carry out the deoiling operation, and take it out;
[0037] S5. Add various seasoning powders to the deoiled shrimp and perform aseptic and automatic weighing operations through the set equipment;
[0038] S6. Pack and seal the prepared fragrant shrimp and put them into storage.
[0039] Compared with prior art, the advantages and positive effects that the present invention has are:
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PUM
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Abstract
The invention discloses a method for preparing delicious shrimp leisure food. The method includes steps of S1, cleaning live shrimps and removing cirri; S2, adding salt to the processed shrimps, placing the shrimps in a steam cooker, cooking the shrimps by means of steaming, discharging the shrimps from pots and naturally cooling the shrimps until the temperatures of the shrimps reach 10 DEG C; S3, picking and classifying the cooled cooked shrimps, placing the classified cooked shrimps in oil at the oil temperatures of 80-90 DEG C and deeply frying the shrimps under negative pressures; S4, putting the deeply fried shrimps in oil removal equipment, carrying out oil removal operation on the deeply fried shrimps and taking the shrimps out of the oil removal equipment; S5, adding different types of seasoningpowder into the shrimps without oil and carrying out sterile and automatic weighing operation by the aid of set equipment; S6, packaging, sealing and warehousing delicious shrimps of blended finished products. The products prepared by the aid of the method are ready to eat and have good taste. The method has the advantages that shrimpflesh does not separated from shrimp shells; the shapes of the shrimps keep unchanged; the individual delicious shrimps are plump and have delicious and crispy taste; nutritional components of the shrimps can be kept from being lost, and the protein, calcium and astaxanthin nutritional components are intact without loss.
Description
technical field [0001] The invention relates to the technical field of snack food, in particular to a preparation method of fragrant shrimp snack food. Background technique [0002] As a large category of aquatic products, shrimp is rich in nutrition. The protein content in shrimp meat is about 10% to 20%, and the bioavailability is as high as 85% to 93%. It is rich in lysine and leucine, which can provide essential fatty acids for the human body; its fat is mostly composed of highly unsaturated fatty acids, which have the functions of lowering blood cholesterol, preventing heart and brain diseases, and softening blood vessels; the inorganic salts in shrimp meat The content is higher than other animal foods, especially a large amount of calcium. In addition, it is also rich in potassium, chlorine, magnesium, etc., which has the effects of increasing intelligence and beautifying. However, at present, the consumption of shrimp is relatively simple, and most of them are freshl...
Claims
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Application Information
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