Low-temperature flexible roasted prawn production process

Abstract

The invention relates to the technical field of roasted prawn production, in particular to a low-temperature flexible roasted prawn production process. The low-temperature flexible roasted prawn production process comprises the following steps that S1, fresh prawns are selected as raw materials, and soaking, cleaning and drying are carried out; S2, then the prawns are put into a solution in which seasonings are placed, and the prawns are pickled; and S3, the pickled prawns are baked in low-temperature flexible baking equipment to realize the preparation of the baked prawns. In the low-temperature baking stage of the pickled prawns, a scraping assembly is arranged in a baking oven, so that dripped seasonings in the baking stage can be effectively collected, and the situation that the taste of the prawns is affected due to the fact that the baking environment in the baking oven is affected by evaporation of the seasonings in the baking process is avoided; and meanwhile, a vibration assembly arranged in an oven is combined, so that the prawns placed on a conveying belt are effectively prevented from being burnt, and the baking quality is improved.

Description

technical field [0001] The invention relates to the technical field of grilled shrimp production, in particular to a low-temperature flexible roasted shrimp production process. Background technique [0002] Seafood refers to products in the ocean that can be eaten or used. Most refer to marine animals, marine plants. Seaweed: Nostocs, seaweed, kelp, Shrimp: lobster, lobster baby, base shrimp. The common grilled shrimp methods are all processed by traditional firewood baking. In the traditional firewood roasting method, during the roasting process of prawns, the external temperature of the shrimp is very high, and the internal temperature is very low. It is necessary to wait until the internal temperature is slowly introduced from the outside, reaching about 80 degrees to start ripening. , This often results in severe external overripeness affecting the taste of seafood. [0003] It is common to use microwave baking to replace traditional firewood baking. The principle of...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned shortcomings existing in the prior art, the present invention provides a low-temperature flexible roasting and roasting shrimp production process, which can effectively solve the problem that most of the actual shrimp roasting production processes in the prior art are carried out by means of conveyor belts. The shrimp is transported, and the shrimp is baked during the transmission process, but most of the existing conveyor belts used to transport shrimp are made of metal, and microwaves cannot penetrate metal, and the temperature of impenetrable metal in a microwave environment Higher, so that the shell of the shrimp in contact with the conveyor belt is easy to be burnt. At the same time, during the roasting process, the seasoning remaining on the shell of the shrimp during the pickling process will drip on the roasting process during the conveying process. If the area is not cleaned up in time, long-term baking will cause the seasoning to deteriorate and affect the taste of the grilled shrimp

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