Processing method of instant seafood

A processing method and technology for instant food, applied in the field of food processing, can solve the problems of loss of water-soluble nutrients, unfavorable health, high salt content in products, and achieve the effects of easy storage, stable safety, hygiene and quality, and simple process.

Inactive Publication Date: 2003-04-16
陈彦兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 4 kg of fresh prawns and clean them after removing debris. Put the cleaned prawns into boiling water (100°C) and cook for 5 minutes. After 2 minutes, take them out and drain them. The soaking solution contains 12% wine, 5% salt, and 3% sugar. %, the rest is water, then add a little Chinese prickly ash, ginger, green onion, coriander to taste, put the prawns into the soaking liquid and soak for 48 hours, take out the soaked prawns, put them in a food container with juice and put them in a sealed package.

Embodiment 2

[0020] Take 5 kg of live jade snails to remove debris and clean them. Put the cleaned live jade snails in boiling water at 100°C for 10 minutes, take them out after 3 minutes of stuffiness, and drain them. Put the jade snails in the soaking solution for 96 hours. The dipping solution contains 20% wine, 7% salt, 10% sugar, and the rest is water (sterile). Add a little pepper, ginger, and aniseed seasoning. Take out the soaked jade snails and put them in a vacuum bag. Heat-sealed packaging.

Embodiment 3

[0022] Take 8 kg of crabs to remove debris and clean them. Put the cleaned crabs into water at 90°C--100°C and boil for 15 minutes. After 8 minutes of stuffiness, take them out and drain them. Then put the crabs into the dipping solution for 92 hours. The dipping solution contains 25% wine, 10% salt, 10% sugar, and the rest is water (sterile), then add a little Chinese prickly ash, ginger, and aniseed seasoning, take out the dipped crab and put it in a vacuum bag, vacuumize and heat seal Just seal the package.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L17/40
Inventor 陈彦兵
Owner 陈彦兵
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