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Preparation method of grilled shrimp

A technology of grilling shrimp and process, which is applied in the direction of shrimp/lobster processing, crustacean processing, slaughtering, etc., and can solve the problems of impact, shrimp freshness decline, etc.

Inactive Publication Date: 2018-02-23
WEIHAI HONGYIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing production method of grilled shrimp, its cleaning and seasoning are generally carried out at normal temperature. Since the cleaning and seasoning process requires a certain amount of time, especially the seasoning process requires a long time of penetration into the taste process, it is placed at normal temperature for a long time. , the freshness of shrimp will decrease, especially in summer

Method used

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Examples

Experimental program
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Embodiment Construction

[0009] The preparation method of the grilled shrimp of the present invention sequentially includes cleaning, shelling, back-opening and gut gland removal, seasoning, spreading, drying and roasting, and weighing, packaging and metal detection after roasting.

[0010] Cleaning process: Put fresh shrimps into cleaning special baskets, about 30 kg per basket, immerse the baskets containing shrimps in the running water tank, and wash for 2-5 minutes; then place the baskets containing shrimps at a temperature of 15 Rinse in ice water below ℃ for 25-35 minutes.

[0011] Shelling process: On the stainless steel workbench, remove the heads and shells of the shrimps that have undergone the cleaning process, leaving the tails. The remaining shrimp tails can be held when edible, which is more convenient and hygienic.

[0012] Open the back and remove the intestinal glands: on the stainless steel workbench equipped with a small water nozzle, use a stainless steel knife to cut open the bac...

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PUM

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Abstract

The invention discloses a method for preparing grilled shrimp, which sequentially includes cleaning, shelling, back-opening and gut gland removal, seasoning, drying and roasting. Rinse in ice water below 15°C; the above-mentioned seasoning process is: add the seasoning and stir evenly, and then put it in a low-temperature room with a temperature of 4-15°C to infiltrate the taste. Compared with the prior art, in the present invention, the cleaning and seasoning processes are all carried out at low temperature, and the freshness of the shrimp will not be affected.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for preparing grilled shrimp. Background technique [0002] At present, the processing varieties of shrimp are various, and grilled shrimp is the ready-to-eat food that people like because of advantages such as delicious taste, meat elasticity and chewiness. [0003] Grilled shrimp is generally made from fresh shrimp through processes such as cleaning, shelling, opening the back and removing the intestinal glands, seasoning, drying, and roasting. In the existing production method of grilled shrimp, its cleaning and seasoning are generally carried out at normal temperature. Since the cleaning and seasoning process requires a certain amount of time, especially the seasoning process requires a long time of penetration into the taste process, it is placed at normal temperature for a long time. , The freshness of shrimp will decrease, especially in summer, the impac...

Claims

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Application Information

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IPC IPC(8): A23L17/40A22C29/02
CPCA23L17/40A22C29/021
Inventor 迟桂丽
Owner WEIHAI HONGYIN FOOD TECH CO LTD