Production method of interesting ready-to-eat leisure jumping shrimps

A production method and an interesting technology, applied in the field of food processing, can solve the problems of food quality decline and nutrient loss, etc., and achieve the effects of complete organizational structure, enhanced immunity, and low astaxanthin loss rate

Pending Publication Date: 2019-12-24
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional high-temperature processing methods such as steaming, stewing, frying, and baking will cause a decline in f

Method used

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  • Production method of interesting ready-to-eat leisure jumping shrimps
  • Production method of interesting ready-to-eat leisure jumping shrimps
  • Production method of interesting ready-to-eat leisure jumping shrimps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] (1) Raw material processing

[0079] Select fresh prawns with uniform size and body length of about 9cm as raw materials. According to the material-to-liquid mass ratio of 1:3, the raw materials are put into an aqueous solution containing 2% salt by mass and 3.5% by mass. Compound phosphate is soaked in an aqueous solution. For 20 minutes, the soaking temperature was 10°C to spit out the dirt in the intestinal glands and stomach. Then, the shrimp were taken out, washed with clean water to remove the surface dirt, and drained. The specific composition of the composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 1:1:1.

[0080] (2) Vacuum low heat blanching

[0081] The raw materials and the blanching liquid are put into a vacuum bag, and the blanching pretreatment of the raw materials is carried out in the vacuum thermal processing equipment. The degree of vacuum is -0.09MPa, and the blanching time is 5min...

Embodiment 2

[0104] (1) Raw material processing

[0105] Select fresh prawns with uniform size and body length of about 10cm as raw materials, and according to the material-liquid mass ratio of 1:2.5, put the raw materials into an aqueous solution containing 3% by mass of table salt and 3% by mass of complex phosphate. For 15 minutes, the soaking temperature was 15°C to spit out the dirt in the intestinal glands and stomach. Then, the shrimp were taken out, washed with clean water to remove the surface dirt, and drained. The specific composition of the composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 1:1:1.

[0106] (2) Vacuum low heat blanching

[0107] The raw materials and the blanching liquid are put into a vacuum bag together, and the blanching pretreatment of the raw materials is carried out in the vacuum thermal processing equipment. The degree of vacuum is -0.08MPa, and the blanching time is 3.5min. The formula...

Embodiment 3

[0130] (1) Raw material processing

[0131] Select fresh prawns with uniform size and body length of about 8cm as raw materials. According to the mass ratio of material to liquid of 1:2.7, the raw materials are put into an aqueous solution containing 2.5% salt by mass and 3.3% by mass. Compound phosphate is soaked in an aqueous solution For 18 minutes, the soaking temperature was 12°C to spit out the dirt in the intestinal glands and stomach. Then, the shrimp was taken out, washed with clean water to remove the surface dirt, and drained. The specific composition of the composite phosphate is sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a mass ratio of 1:1:1.

[0132] (2) Vacuum low heat blanching

[0133] The raw materials and the blanching liquid are put into a vacuum bag together, and the blanching pretreatment of the raw materials is carried out in the vacuum thermal processing equipment. The vacuum degree of the ironing equipment is -0.8...

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Abstract

The invention discloses a production method of interesting ready-to-eat leisure jumping shrimps. Through soft green processing techniques of performing vacuum low-heat blanching, softening shrimp shells, performing vacuum low-temperature preserving, performing quick pre-freezing, performing vacuum deep-frying and the like, crisp type dehydrated dried shrimps are prepared; through a high-pressure shaping technique and a three-dimensional uniform mixing technique, inflation type composite seasoning powder is prepared; and then recombination and shaping are performed, so that the inflation type composite seasoning powder is inlaid into crisp shrimps of which the backs are split, and the interesting ready-to-eat jump shrimp leisure foods are produced. According to the production method disclosed by the invention, running off of nutritive components of the prawns can be effectively reduced, and physical and chemical quality of products are improved; deep-frying dehydrating treatment is performed under vacuum low-heat condition, so that the flavor and the nutritional quality of the products are better; a plurality of treatment processes are all performed under the vacuum condition, so that the organoleptic quality and nutrients of the products are reserved better; and the production method disclosed by the invention has the characteristics that the technique is green and friendly, nutrients are efficiently reserved, the mouth feel experience is unique, and the production cost is controllable, and consumption hobby of nutritive healthy leisure interesting modern foods can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of an interesting ready-to-eat leisure jumping shrimp. Background technique [0002] Penaeus vannamei is one of the three shrimp species with the highest aquaculture production. It is rich in nutrients, delicious in taste, low in fat and cholesterol, and rich in nutrients such as trace elements and vitamins. Traditional dried shrimp products, that is, products made from pre-cooked and dried shrimp are mostly for storage purposes. Most of the products have high salinity, poor taste, and single flavor, and the consumption experience lacks leisure and interest. [0003] The vacuum low-temperature processing technology has relatively mild processing conditions and has unique advantages in the processing of aquatic products; the traditional vacuum low-temperature curing technology originated in France, which refers to the temperature and time-co...

Claims

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Application Information

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IPC IPC(8): A23L17/40
CPCA23L17/40
Inventor 陈跃文郑丽莉吴正扬王彦波韩晓祥董秀萍刘飞建韦剑玲
Owner ZHEJIANG GONGSHANG UNIVERSITY
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