Processing method of instant seafood

Abstract

An instant seafood is prepared from shrimp, crab, sea cucumber and shellfish through washing, steaming or boiling, immersing in solution and vacuum (sealed) packaging. Its advantages are retaining original shape, taste and nutrients, and direct eating.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a processing method for seafood instant food 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 traditional cooked and dried products processing process, 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...

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 cooked and dried products processing process, 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-soluble nutrients in the product. The high-salt infiltration 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 lead to the loss of umami taste, freshness reduction, poor taste, high nutritional loss and inconvenient consumption of seafood after processing.