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Heat treatment of shrimp, and method for making said shrimp

A manufacturing method and muscle technology, applied in food preparation, application, food science, etc., can solve problems such as affecting taste, difficulty in preservation and management of raw shrimp, loss of umami taste, etc.

Inactive Publication Date: 2002-02-20
YOSEI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to delay or prevent this undesirable deterioration of food, the method of freezing food is generally adopted, but when eating shrimp (especially sweet shrimp or cherry shrimp, etc.) Some of the water will drip out relatively quickly and the muscle tissue will soften, so freezing is not considered a suitable method to prevent deterioration of taste
[0003] In addition, even if raw shrimp such as sweet shrimp is refrigerated and eaten before it is spoiled, there is no effective way to prevent the development of taste deterioration
On the other hand, if the raw shrimp is heated to fix the bound water in the cell tissue, the umami taste will be lost and the taste will be affected. Therefore, the preservation and management of raw shrimp is very difficult.

Method used

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  • Heat treatment of shrimp, and method for making said shrimp
  • Heat treatment of shrimp, and method for making said shrimp

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Pick up the live sweet shrimp A0 that has been screened at a size of 90-120 per kilogram after being caught, and immediately put it into 2% salt water at 95°C, and heat it for about 2 minutes until the muscle temperature reaches 71°C. Pick it up and put it into seawater at 10°C to cool, but the muscles of the shrimp lose their transparency at this stage and become dull or even white. After the above-mentioned shrimps were dehydrated, they were quickly frozen to below -20°C to produce the heat-treated sweet shrimps B1 of the present invention.

[0035] Put the heat-treated sweet shrimp B1 obtained in this way into a bag made of polyethylene film together with water, and immerse it in running water at 5-10°C for about 10 minutes to half-thaw it, then peel off the shell and thaw it completely indoors Immediately thereafter, the tail muscle was cut in a direction approximately at right angles to the axis to make a muscle sample with a thickness of 5±0.2 mm, and its diameter...

Embodiment 2

[0040] Next, the same procedure as in Example 1 was performed except that the frozen sweet shrimp A1 produced in Example 1 was thawed and thrown into 97° C. 2% salt water in the shelled state, and heat-treated for 1 minute, 3 minutes, and 15 minutes, respectively. were processed, cooled, and frozen to produce frozen heat-treated sweet shrimps C1, C2, and C3, respectively.

[0041] In addition, except that the frozen sweet shrimp A1 was half-thawed and then shelled, and put into 2% salt water at 90°C for heat treatment for 2 minutes, 5 minutes and 15 minutes respectively, it was processed, cooled, and frozen in the same manner as in Example 1. Frozen heat-treated sweet shrimp D1, D2 and D3 were produced separately.

[0042] These frozen sweet shrimps A1, frozen heat-treated sweet shrimps C1, C2, and C3, and frozen heat-treated sweet shrimps D1, D2, and D3 were thawed in the same manner as in the first embodiment, and muscle samples were prepared respectively, and their longitud...

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Abstract

This invention relates to heat-treated shrimp and method for producing heat-treated shrimp, of which the object is to provide a heat-treated shrimp that keeps the taste similar to fresh shrimp even after preservation for a long time and that is resistant to degradation even by freezing and thawing treatment, and provide a method for producing the heat-treated shrimp. The method for the production of the heat-treated shrimp comprises a step to perform the heat-treatment of the shrimp by contacting a raw shrimp with hot water or saturated steam above 85 DEG C for a preset time, and a step to cool the shrimp immediately after the heat-treatment. The contacting time is set to a level necessary for getting opacified tail muscle and a longitudinal crush strength of 15-30N per 1 cm<2> of the cross-section measured by the parallel plate compression tester at room temperature on the specimen having the thickness of 5 +- 0.2 mm, collected from the tail muscle and prepared by parallel cutting the shrimp in lateral direction.

Description

technical field [0001] The present invention relates to heat-treated prawns, and more specifically, to a method for producing heat-treated prawns capable of effectively suppressing deterioration of the original taste of prawns over time due to modification of protein components of fresh prawns. Background technique [0002] In aquatic products, after death, crustaceans such as shrimps and crabs generally appear postmortem stiffness due to the cessation of life reactions, and then begin to oxidize, showing browning caused by the occurrence of hydrogen sulfide. to corruption. In order to delay or prevent this undesirable deterioration of food, the method of freezing food is generally adopted, but when eating shrimp (especially sweet shrimp or cherry shrimp, etc.) A portion of the water will drip out relatively quickly and the muscle tissue will soften, so freezing is not considered a suitable method to prevent deterioration of taste. [0003] In ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L17/00A23L17/40
Inventor 樋口信行
Owner YOSEI