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Processing method of crangon affinis meat

A processing method and technology of spine and belly, which are applied in the field of preparation of seasoned shrimp, can solve the problems of high fat content in breaded shrimp, achieve the effects of reducing the loss of nutrients, improving the nutritional structure, and inhibiting harmful effects

Inactive Publication Date: 2018-03-27
舟山达康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fat content of the breaded shrimp made by the traditional deep-frying method is high, and excessive intake of fat can easily lead to the occurrence of diseases such as coronary heart disease, thymus cancer, and colon cancer

Method used

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  • Processing method of crangon affinis meat
  • Processing method of crangon affinis meat
  • Processing method of crangon affinis meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of processing method of shelled brown shrimp, described processing method comprises the following steps:

[0027] Low-temperature rinsing: Disinfect the shrimp with 100PPM sodium hypochlorite at -2°C for 2 minutes, and then wash it with running water for 3 times;

[0028] Shelling and extracting kernels: remove the heads, shells, and intestinal glands of the cleaned raw brown shrimps, open the backs, and leave the tails to obtain the shelled brown shrimps;

[0029] Soaking in salt water: soak the shrimps in the soaking solution for 10 minutes, wherein the components of the soaking solution and their mass percentages are: 2.8% edible salt, 1.2% sodium bicarbonate, 0.15% vitamin C, and the balance is water;

[0030] Pre-cooking: Put the soaked shrimps in hot water at 60°C for 4 minutes, drain and control the water;

[0031] Pre-coated powder: First weigh 20 parts of whitebait, 10 parts of peanuts, 5 parts of sugarcane juice, 6 parts of perilla leaves, 3 parts of o...

Embodiment 2

[0037] A kind of processing method of shelled brown shrimp, described processing method comprises the following steps:

[0038] Low-temperature rinsing: Disinfect the shrimp with 140PPM sodium hypochlorite at -1°C for 2 minutes, and then wash it with running water for 4 times;

[0039] Shelling and extracting kernels: remove the heads, shells, and intestinal glands of the cleaned raw brown shrimps, open the backs, and leave the tails to obtain the shelled brown shrimps;

[0040] Soaking in salt water: Soak the shrimps in the soaking solution for 25 minutes, wherein the components of the soaking solution and their mass percentages are: edible salt 3.2%, sodium bicarbonate 0.6%, vitamin C 0.18%, and the balance is water;

[0041] Pre-cooking: put the soaked shrimps in hot water at 65°C for 3 minutes, drain and control the water;

[0042] Pre-coated powder: First weigh 22 parts of whitebait, 6 parts of peanuts, 8 parts of sugarcane juice, 5 parts of perilla leaves, 5 parts of ol...

Embodiment 3

[0048] A kind of processing method of shelled brown shrimp, described processing method comprises the following steps:

[0049] Low-temperature rinsing: Disinfect the shrimp with 120PPM sodium hypochlorite at 0°C for 1 minute, and then wash it with running water for 5 times;

[0050] Shelling and extracting kernels: remove the heads, shells, and intestinal glands of the cleaned raw brown shrimps, open the backs, and leave the tails to obtain the shelled brown shrimps;

[0051] Soaking in salt water: Soak the shrimps in the soaking solution for 20 minutes, wherein the components of the soaking solution and their mass percentages are: 3.0% edible salt, 0.8% sodium bicarbonate, 0.25% vitamin C, and the balance is water;

[0052] Pre-cooking: put the soaked shrimps in hot water at 70°C for 3 minutes, drain and control the water;

[0053] Pre-coated powder: First weigh 25 parts of whitebait, 8 parts of peanuts, 8 parts of sugarcane juice, 3 parts of perilla leaves, 4 parts of oliv...

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Abstract

The invention belongs to the field of processing of aquatic products, and relates to a processing method of crangon affinis meat. The processing method comprises the following steps of performing vacuum deep-frying on pretreated crangon affinis meat, wherein the vacuum deep-frying temperature is 80-120 DEG C, the deep-frying time is 6-10min, the negative pressure of vacuum degree is 0.098-0.08MPa,and the pretreatment of the crangon affinis meat comprises the following steps of sequentially performing low-temperature rinsing on crangon affinis, removing heads, shells and intestinal glands, cutting apart backs, keeping tails, performing low-temperature rinsing, performing soaking in salt water, performing pre-cooking, performing powder pre-wrapping, performing pulp wrapping, performing bread crumb wrapping and performing cold storage. In the pulp pre-wrapping process of the crangon affinis meat, ingredients are in reasonable compatibility, so that pre-wrapped pulp is rich in high cellulose, multivitamins and trace elements, the pre-wrapped pulp is better matched with the crangon affinis meat to obtain more nutrition, and the nutritive structure of deep-fried foods can be improved; and then through pre-cooking, powder pre-wrapping, pulp wrapping, cold storage and deep-frying, the running off of nutrient substances can be greatly reduced, detrimental effects of microorganisms andenzymes can also be restrained, and the original fragrance, the original nutrition and the original meat quality are sufficiently maintained.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for preparing seasoned shrimp with good meat quality, good taste and no toxic or side effects. Background technique [0002] Traditional frying is currently the main way of cooking breaded shrimp. However, the breaded shrimp made by the traditional deep-frying method has a high fat content, and excessive intake of fat can easily lead to the occurrence of diseases such as coronary heart disease, thymus cancer, and colon cancer. Vacuum frying technology is a new technology developed in the 1990s. It has the following advantages: 1) It reduces the oil absorption and acrylamide content of fried products; Good to maintain the natural color, flavor and nutritional value of the product; 3) have a small negative impact on the quality of the oil. [0003] The research of vacuum frying technology on fruits and vegetables has been relatively mature, and the production of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23L29/00
CPCA23L5/11A23L17/40A23L29/00A23L29/045A23V2002/00A23V2250/18A23V2250/21A23V2250/5488A23V2250/1614A23V2250/506A23V2250/508
Inventor 丁璞
Owner 舟山达康科技有限公司
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