Processing method of seafood convenient food

A processing method and technology of convenience food, applied in the direction of food ingredients, food ingredients as antimicrobial preservation, food heat treatment, etc., can solve the problems of loss of water-soluble nutrients, poor rehydration of finished products, high salt content of products, etc., and achieve easy preservation , stable quality and simple process

Inactive Publication Date: 2018-09-07
刘从双
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the common seafood processed and suitable to carry on the market are mainly dried products, salted products, canned products, etc. Representative products such as: dried sea cucumber, dried abalone, dried squid, sea rice, dried prawns, Canned products such as scallops, shrimp and crab paste, shrimp, crab and scallops, etc. have been following the traditional processing methods for many years, and there are some inevitable defects, such as the drying and dehydration process in the traditional processing of cooked and dried products, resulting in finished products The rehydration is poor, the tissue is tough, and it is difficult to chew. Some raw and dried products such as dried sea cucumbers and dried squids will also cause a large loss of water-soluble nutrients in the products before use. The high-salt penetration process in the processing of salted products, As a result, the final product contains too much salt, and excessive consumption is not good for your health. Due to the high temperature and high pressure sterilization process in the processing of canned products, the product loses its inherent taste and flavor due to excessive heating, and the product often has a special canned taste. There are more or less certain defects in the processing method, which will cause the seafood to lose its umami taste, reduce its freshness, have poor taste, lose more nutrition, and be inconvenient to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 4 kg of fresh prawns and clean them after removing debris. Put the cleaned prawns into boiling water (100°C) and cook for 5 minutes. After 2 minutes, take them out and drain them. The soaking solution contains 12% wine, 5% salt, and 3% sugar. %, the rest is water, then add a little Chinese prickly ash, ginger, green onion, coriander to taste, put the prawns into the soaking liquid and soak for 48 hours, take out the soaked prawns, put them in a food container with juice and put them in a sealed package.

Embodiment 2

[0018] Take 5 kg of live jade snails to remove debris and clean them. Put the cleaned live jade snails in boiling water at 100°C for 10 minutes, take them out after 3 minutes of stuffiness, and drain them. Put the jade snails in the soaking solution for 96 hours. The soaking solution contains 20% wine, 7% salt, 10% sugar and the rest is water (sterile), then add a little pepper, ginger, and aniseed seasoning, take out the soaked jade snails and put them in a vacuum bag, vacuumize and heat seal sealed package.

Embodiment 3

[0020] Take 8 kilograms of crabs to remove debris and clean them. Put the cleaned crabs in water at 90°C to 100°C and boil for 15 minutes. After 8 minutes of stuffiness, take them out and drain them. Then put the crabs into the dipping solution for 92 hours. The dipping liquid contains 25% wine, 10% salt, 10% sugar and the rest is water (sterile), then add a little Chinese prickly ash, ginger, and aniseed seasoning, take out the soaked crabs and put them in a vacuum bag, vacuumize and heat seal Just pack it.

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PUM

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Abstract

The present invention discloses a processing method of seafood convenient food. The processing method comprises the following steps: washing, cooking, solution soaking and vacuum packaging (sealed packaging). The seafood products of shrimps, crabs, sea cucumbers and shellfish processed by the method better maintain the original shapes, original tastes and nutrients of the seafood products. Besides, the seafood convenient food is easy to store and convenient to carry, and can be directly consumed by people. The processing method is simple in technology and easy to operate, and saves energy. Theproduct can be eaten once bags or seals are opened, is convenient and hygienic, can be stored at room temperature, is good in economic benefits, etc. The processing method can be widely applied to the processing of the seafood of the shrimps, sea cucumbers, shellfish, fish, etc., and has a relatively good promotion value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for seafood instant foods such as shrimp, crab, ginseng and shellfish. Background technique [0002] At present, the common seafood processed and suitable to carry on the market are mainly dried products, salted products, canned products, etc. Representative products such as: dried sea cucumber, dried abalone, dried squid, sea rice, dried prawns, Canned products such as scallops, shrimp and crab paste, shrimp, crab and scallops, etc. have been following the traditional processing methods for many years, and there are some inevitable defects, such as the drying and dehydration process in the processing of traditional cooked and dried products, resulting in finished products The rehydration is poor, the tissue is tough, and it is difficult to chew. Some raw and dry products such as dried sea cucumbers and dried squid before use will cause a large loss of water-sol...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L17/50
CPCA23V2002/00A23V2200/10A23V2250/082A23V2250/1614A23V2250/1582A23V2300/24
Inventor刘从双
Owner刘从双