Pandalus borealis flavoring food and processing technique

Abstract

The invention discloses pandalus borealis flavoring food and a processing technique. The pandalus borealis flavoring food is prepared from, by weight, 200-300 parts of pandalus borealis, 10-20 parts of edible oil, 1-3 parts of Sichuan pepper powder, 3-5 parts of chili powder, 2-4 parts of thirteen spices, 0.02-0.04 part of tricaine methanesulfonate, 0.1-0.2 part of inositol niacinate, 7-9 parts of ginger juice, 8-12 parts of garlic juice, 0.1-0.3 parts of sorbitol, 9-16 parts of lactose and 4-7 parts of salt. The pandalus borealis flavoring food and the processing technique have advantages that original delicate flavor and color of pandalus borealis can be well kept, flavorings are great in flavoring performance, fresh shrimp flavor as well as crispiness of fried products can be achieved, and nutrition loss is low; the processing technique is simple, small in required equipment amount and low in production cost, and the prepared pandalus borealis flavoring food is unique in flavor and different from products on the market in taste.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to arctic sweet shrimp seasoning food and its processing technology. Background technique [0002] Arctic Sweet Shrimp ( Pandalus borealis ), called arctic shrimp. It is so named because it is produced in the sea near the Arctic and the shrimp has a slightly sweet taste. Arctic Sweet Shrimp is caught in the North Atlantic Ocean and frozen at sea to ensure its freshness. At present, the most influential origin in China and Japan is the North Atlantic Ocean, especially Icelandic aquatic products, which are arctic sweet shrimp caught in the waters near the North Pole. The raw arctic sweet shrimp is the best material for Japanese sushi. The red shell is dotted with two black eyes, which is very attractive. [0003] The seafood sold to China is mainly boiled arctic sweet shrimp. After the lively sweet shrimp is caught, it is immediately pre-cooked, graded, frozen, and packaged...

AI Technical Summary

Problems solved by technology

The umami taste of the prawns prepared by this production process is not very good, and the prawns fried at high temperature will lose more nutrients.