Production process of spicy soft canned penaeid shrimps

A production process and soft canned technology, which is applied in the production process of spicy prawn soft cans, can solve the problems of liver and kidney damage, unsuitable pursuit of stimulating taste, and single taste, so as to promote sleep, improve stickiness and good taste Effect

Inactive Publication Date: 2017-09-15
磐安海璞食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing cans have the following problems: contain preservatives: in order to prolong the shelf life, canned food will add preservatives in the production process, often edible all have damage to liver and kidney; contain additives
The canned fish of the present invention has the effects of health care and is beneficial to human health, etc., but has a single taste and does not meet the current people's pursuit of stimulating taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A production process of soft canned spicy prawns, the concrete steps are:

[0019] 1) Wash the prawns, add salt, ginger, cooking wine, stir well, marinate for 2.5-4.2 hours;

[0020] 2) Heat the cooking oil in the pot, add the marinated prawns, fry for 4-6 minutes, remove the prawns for later use; leave 1 / 12-1 / 10 of the cooking oil in the pot, add ginger, scallion white and garlic , Dried Chinese prickly ash, dried red pepper and stir-fry for 0.2-0.5 minutes, then add the fried prawns, stir-fry for 3-5 minutes, then add cooking wine, white vinegar and salt, stir-fry for 1 minute and then cook, wait for the prawns to cool to 40- 45°C, add isopropyl myristate and allantoin, and stir well. The above soft canned prawns are spicy and fragrant, with delicious and natural taste, pure color and good taste; it can promote the synthesis of mucopolysaccharide in the human body, improve the viscosity of joint synovial fluid, and improve the metabolism of articular cartilage; sooth...

Embodiment 2

[0025] A kind of production technology of spicy prawn soft can, the most preferred step is:

[0026] 1) Wash the prawns, add salt, ginger, cooking wine, stir well, and marinate for 3.5 hours;

[0027] 2) Heat the cooking oil in the pot, add the marinated prawns, fry for 5 minutes, remove the prawns and set aside; leave 1 / 11 of the cooking oil in the pot, add ginger, shallot white, garlic, dried peppercorns, dried red Stir-fry the peppers for 0.4 minutes, then add the fried prawns, stir-fry for 3-5 minutes, then add cooking wine, white vinegar and salt, stir-fry for 1 minute, then remove from the pot, wait for the prawns to cool to 45°C, add isopropyl myristate and allantoin, mix well. The above soft canned prawns are spicy and fragrant, with delicious and natural taste, pure color and good taste; it can promote the synthesis of mucopolysaccharide in the human body, improve the viscosity of joint synovial fluid, and improve the metabolism of articular cartilage; soothe nerves,...

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PUM

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Abstract

The invention relates to a production process of spicy soft canned penaeid shrimps. The production process comprises the following steps: firstly, pickling and frying the penaeid shrimps; then, stir-frying; and finally, packaging and sterilizing. The invention has beneficial effects that the soft canned penaeid shrimps are spicy, fresh and fragrant, delicious and natural in flavor, pure in color, and good in taste, can promote synthesis of mucopolysaccharide of a human body, improve viscosity of synovial fluid, improve metabolism of articular cartilages, soothe nerves, promote sleep, and relax the body and mind, and can ease central excessive excitation caused by caffeine; the soft canned penaeid shrimps contain no flavor and preservative, are healthy and hygiene, are easy to eat, have a safe storage period of more than half a year, and are soft cans regularly available to home and travel.

Description

technical field [0001] The invention relates to the technical field of soft canned food, in particular to a production process of a soft canned spicy prawn. Background technique [0002] A survey from the China Food Industry Association shows that with the improvement of residents' living standards, travel and tourism continue to increase, and food consumption concepts and methods are quietly changing. Many families are trying to liberate themselves from the kitchen, reduce oil fume pollution, and reduce housework. Canned food is becoming more and more popular because of its convenient, hygienic and easy-to-storage characteristics, which meet people's daily needs. In addition, the consumption level of canned food in my country is still very low. Calculated by per capita annual consumption, the United States is 90 kilograms, Western Europe is 50 kilograms, Japan is 23 kilograms, and my country is only 1 kilogram. It can be seen that the domestic market has not really started...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L33/00
CPCA23L17/40A23L33/00A23V2002/00A23V2200/30A23V2200/306A23V2200/322
Inventor 张杰
Owner 磐安海璞食品科技有限公司
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