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Method for preparing instant shrimp meat by microwave and hot air combined drying

A technology of combined drying and microwave hot air, applied in the direction of food drying, drying preservation of meat/fish, food ingredients, etc. Reduce the effect of coking phenomenon

Pending Publication Date: 2020-12-15
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for preparing ready-to-eat shrimp by combining microwave hot air drying, using trehalose instead of sucrose in the seasoning process, reducing the hardness of shrimp in the drying process and enhancing the elasticity of shrimp; Edge scorching caused by large difference in internal and external water loss during high-power microwave drying

Method used

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  • Method for preparing instant shrimp meat by microwave and hot air combined drying
  • Method for preparing instant shrimp meat by microwave and hot air combined drying
  • Method for preparing instant shrimp meat by microwave and hot air combined drying

Examples

Experimental program
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Effect test

Embodiment 1

[0026] (1) Choose fresh or thawed prawns as raw materials, wash them, remove the shells, steam for 10 minutes, and then drain;

[0027] (2) Put the drained shrimps in the seasoning liquid and marinate them for 20 minutes. The weight ratio of the drained shrimps to the seasoning liquid is 1:1-3:1. The composition of the seasoning liquid is based on the weight of the drained shrimps, including: 0.1% monosodium glutamate, 8% tomato sauce, 1% trehalose, 10% corn starch, 0.05% sodium iso-VC, and the balance is water;

[0028] (3) Microwave drying and hot air drying are performed on the pickled shrimps in sequence: first, dry them with a microwave power of 200W for 5 minutes, and then dry the shrimps after microwave drying at a hot air temperature of 60°C for 5 hours until the moisture content is lower than 5%. dried shrimp;

[0029] (4) Combine the dried dried shrimp with vacuum packaging, and sterilize to obtain a kind of instant dried shrimp with a sweet and sour tomato flavor. ...

Embodiment 2

[0031] (1) Select fresh or thawed prawns as raw materials, wash them, remove the shells, steam for 30 minutes, and then drain;

[0032] (2) Put the drained shrimps in the seasoning solution and marinate them for 30 minutes to taste. The weight ratio of the drained shrimps to the seasoning solution is 1:1 to 3:1. The composition of the seasoning solution is based on the weight of the drained shrimps, including: 0.2% monosodium glutamate, 4% tomato sauce, 2% trehalose, 8% corn starch, 0.07% sodium iso-VC, and the balance is water;

[0033] (3) Microwave drying and hot air drying are performed on the pickled shrimps in sequence: first, dry them with a microwave power of 400W for 3 minutes, and then dry the shrimps after microwave drying at a hot air temperature of 70°C for 4 hours until the moisture content is lower than 5%. dried shrimp;

[0034] (4) Combine the dried dried shrimp with vacuum packaging, and sterilize to obtain a kind of instant dried shrimp with a sweet and sou...

Embodiment 3

[0036] (1) Choose fresh or thawed prawns as raw materials, wash them, remove the shells, steam for 15 minutes, and then drain;

[0037] (2) Put the drained shrimps in the seasoning liquid and marinate them for 60 minutes. The weight ratio of the drained shrimps to the seasoning liquid is 1:1-3:1. The composition of the seasoning liquid is based on the weight of the drained shrimps, including: 0.4% monosodium glutamate, 5% tomato sauce, 3% trehalose, 7% corn starch, 0.06% sodium isoVC, and the balance is water;

[0038] (3) Microwave drying and hot air drying are performed on the pickled shrimps in sequence: first, dry them with a microwave power of 500W for 3 minutes, and then dry the shrimps after microwave drying at a hot air temperature of 75°C for 3.5 hours until the water content is lower than 5%. get dried shrimp;

[0039] (4) Combine the dried dried shrimp with vacuum packaging, and sterilize to obtain a kind of instant dried shrimp with a sweet and sour tomato flavor....

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Abstract

The invention discloses a method for preparing instant shrimp meat by microwave and hot air combined drying. The method comprises the following steps: selecting fresh or unfrozen shrimps as raw materials, performing cleaning, performing shelling, performing steaming, performing draining, performing pickling in seasoning liquid to be tasty, performing microwave and hot air combined drying, performing vacuum packaging, and performing sterilizing to obtain the instant dried shrimp having tomato sour and sweet flavor. The preparation process of the shrimps combines the advantages that hot air drying is easier to operate compared with microwave drying, the water content of the product is lower, the microwave drying speed is high, and the original flavor of the shrimps is preserved. Trehalose isused for replacing cane sugar in the seasoning process, the hardness of the shrimp meat in the drying process is reduced, and the elasticity of the shrimp meat is enhanced. Sodium D-isoascorbate is afood additive, plays a role in resisting oxidation, and can prolong the storage period of the product. The product is ready-to-eat after being unpacked, not only meets the requirements of consumers on diversification of shrimp food flavors, but also prolongs the shelf life, and is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing ready-to-eat shrimps by combining microwave and hot air drying. Background technique [0002] Penaeus vannamei belongs to the phylum Arthropoda, Crustacea, Decapod, and Penaeidae, also known as white shrimp, white prawn, and white shrimp. It is native to the waters of the Pacific coast of South America and is the three largest shrimp species in the world today. One, it is suitable for breeding in tropical and subtropical coastal areas. Compared with other cultured prawns, it has the following advantages: long breeding cycle, seed production can be carried out throughout the year; strong resistance to changes in water environment factors, and can be cultured in sea and freshwater ponds; long-term survival time out of water, can live Shrimp is sold at a high price; it grows fast, has strong adaptability, strong disease resistance, and has low nutriti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L27/00A23B4/005A23B4/03A23B4/20A23L5/10A23L5/30A23L29/30
CPCA23L17/40A23L5/15A23L5/34A23L27/00A23L29/30A23B4/20A23B4/005A23B4/031A23V2002/00A23V2200/14A23V2200/16A23V2200/132A23V2250/636A23V2300/12A23V2200/02A23V2300/24A23V2300/10A23V2200/10
Inventor 苏建辉陶杰杰唐喆傅润泽陈洪兴
Owner YANCHENG INST OF TECH
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