High-quality prefabricated salt pan shrimp product and preparation method thereof
Through low-vapor cooking technology, the problems of traditional high-temperature cooking caused by the loss of water and taste substances of shrimps are solved, and the high-quality prefabrication of Yantian shrimps is achieved, maintaining its excellent quality and excellent taste.
Patent Information
- Application Number
- CN202510152563.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-12
- Publication Date
- 2025-05-13
AI Technical Summary
Traditional high-temperature cooking leads to denaturation of the tissue structure and protein of shrimp, resulting in serious water loss, deterioration of meat, loss of taste, and affecting the taste of food.
The low-temperature cooking technology is adopted, and the heat is heated under low temperature conditions through vacuum packaging, avoiding the adverse effects of high-temperature cooking on shrimps.
Low-vacuum cooking makes Yantian shrimp's muscle fibers denser, have stronger water-holding ability, richer flavor substances, produce a fresher and sweeter taste, and are environmentally friendly and energy-saving, suitable for industrial production.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of aquatic product processing, and particularly relates to a high-quality prefabricated salt pan shrimp product and a preparation method thereof. Background Art
[0002] Salt pan shrimp is a type of white shrimp that is cultured in large salt ponds. The salt content of the waters where it grows is 2 to 3 times that of ordinary seawater. High-salinity water has strong sterilization and disinfection capabilities, which can reduce the generation and spread of viruses, thereby maintaining the ecological environment in which shrimp live. In addition, the high-salinity environment slows down the division of shrimp cells, making the shrimp meat fibers thicker and the meat more compact. In addition, under high-salinity conditions, the flavor substances of salt pan shrimp accumulate more abundantly. Salt pan shrimp has the characteristics of clear body surface, tight meat, rich nutrition and delicious and sweet taste. Due to its high quality and excellent taste, it has become a best-selling aquatic product with broad market prospects. Compared with common seawater shrimps in the market, salt pan shrimps have unique taste advantages and have huge market potential in making products. Therefore, it is necessary to find a technology to maintain the superior taste of salt pan shrimp products and make them more competitive in the market.
[0003] At present, the processing methods of shrimp in corporate factories and daily households are usually boiling, steaming, high-temperature baking, etc. These processing methods are all traditional high-temperature cooking. Severe high-temperature cooking will cause serious denaturation of the tissue structure and protein of shrimp, resulting in serious water loss and deterioration of meat quality, which in turn affects the taste. In addition, traditional high-temperature cooking also has a great impact on taste, and the flavor substances will decrease with the loss of water. At the same time, during this type of processing, shrimp is in direct contact with the external environment such as air and water, resulting in the loss of more flavor substances. In recent years, consumers' demand for fast and convenient foods has continued to grow. Therefore, it is necessary to find a processing technology to maintain the excellent quality and excellent taste of salt field shrimp and meet consumers' demand for fast and convenient foods. Summary of the invention
[0004]
Technical issues
[0005] Traditional high-temperature cooking will cause serious denaturation of shrimp tissue structure and protein, resulting in serious water loss and deterioration of meat quality. Water loss and shrimp contact with external environments such as air and water will lead to the loss of flavor substances, thus affecting the taste. Salt field shrimp has unique meat quality and taste advantages. There is an urgent need for a pre-prepared shrimp product that maintains the excellent quality and excellent taste of salt field shrimp to meet consumers' taste, taste and speed requirements for convenient foods.
[0006]
Technical solution
[0007] Sous-vide cooking is a food processing method that heats food at a relatively low temperature for a long time after vacuum packaging. The process is in a vacuum and oxygen-free state, which can effectively inhibit bacterial growth, thereby extending the storage period of food. In addition, since there is no need to repackage, secondary contamination of packaging after cooking is reduced. Sous-vide cooking technology has higher green economy and can accurately control the temperature to keep the cooking results consistent and repeatable. Compared with traditional high-temperature cooking, sous-vide cooking uses a gentler heating method, which makes the food have better physical and chemical quality, more effectively retains its nutritional value, and presents a better taste characteristic.
[0008] In order to solve the above technical problems, the present invention provides a high-quality prefabricated salt pan shrimp product and a processing method thereof, filling the gap in existing research. Salt pan shrimps with a better taste than common seawater shrimps on the market are used, and vacuum low-temperature cooking technology is used to improve the physical and chemical quality of salt pan shrimp products and maintain their taste advantages, so as to obtain high-quality prefabricated salt pan shrimp products, avoiding the problems of poor shrimp meat quality, low water holding capacity, and loss of flavor substances caused by traditional cooking, providing a technical means for the subsequent processing of high-quality prefabricated shrimp products and broadening product design ideas.
[0009] The first object of the present invention is to provide a method for preparing high-quality prefabricated salt pan shrimp products, comprising the following steps:
[0010] S1, putting the salt pan shrimp into a high temperature resistant vacuum cooking bag, and vacuum packaging it to obtain vacuum packaged salt pan shrimp;
[0011] S2, vacuum-cooking the vacuum-packed salt pan shrimp in a constant temperature water bath to obtain vacuum-cooked salt pan shrimp;
[0012] S3, cooling the vacuum-cooked salt pan shrimp to obtain high-quality pre-cooked salt pan shrimp;
[0013] S4. Put the high-quality pre-made salt pan shrimp into a refrigerator for freezing and storage, thereby obtaining a high-quality pre-made salt pan shrimp product.
[0014] In one embodiment of the present invention, in step S1, the salt pan shrimps are cleaned, drained, and uniformly sized salt pan shrimps.
[0015] In one embodiment of the present invention, the salt pan shrimp is frozen salt pan shrimp or fresh salt pan shrimp.
[0016] In one embodiment of the present invention, the frozen salt pan shrimp is placed under running water for thawing, and the thawing time of the frozen salt pan shrimp is 15 to 30 minutes.
[0017] In one embodiment of the present invention, the salt pan shrimp is a salt pan shrimp weighing 25 to 35 g.
[0018] In one embodiment of the present invention, the salt pan shrimps of uniform size are salt pan shrimps with a weight difference of less than 3 g. Selecting salt pan shrimps of uniform size, volume and quality is conducive to ensuring processing consistency.
[0019] In one embodiment of the present invention, in step S1, the double-sided thickness of the high temperature resistant vacuum cooking bag is 16 to 20 threads.
[0020] In one embodiment of the present invention, in step S1, the double-sided thickness of the high temperature resistant vacuum cooking bag is preferably 16 filaments.
[0021] In one embodiment of the present invention, in step S1, vacuum packaging is performed using a vacuum sealer.
[0022] In one embodiment of the present invention, in step S1, the vacuum packaging conditions are: vacuum pressure 20-50 mbar, sealing time 2-4 s.
[0023] In one embodiment of the present invention, in step S2, the conditions of the constant temperature water bath during vacuum low temperature cooking are: temperature 70-80° C., time 10-30 min.
[0024] In one embodiment of the present invention, in step S3, the cooling method is to first allow the vacuum-cooked salt pan shrimp to naturally cool to 15-30°C, and then put them into ice water to cool to 0-4°C.
[0025] In one embodiment of the present invention, in step S4, the freezing storage temperature is -30 to -18°C.
[0026] The second object of the present invention is to provide a high-quality prefabricated salt pan shrimp product prepared by the above preparation method.
[0027] The third object of the present invention is to provide an application of the above-mentioned high-quality prefabricated salt pan shrimp product in the food field.
[0028] Beneficial effects:
[0029] Compared with the prior art, the present invention has the following advantages and beneficial effects:
[0030] (1) The present invention adopts vacuum low-temperature cooking, which is a gentler processing method, making the muscle fibers of salt pan shrimp more dense and complete, improving its water holding capacity, and giving it a more edible texture. At the same time, vacuum low-temperature cooking has the advantages of being environmentally friendly, saving time and energy efficiency, and is an effective alternative to traditional cooking methods.
[0031] (2) Compared with traditionally cooked salt pan shrimp products, the high-quality prefabricated salt pan shrimp products produced by the present invention have stronger umami and sweet taste. The prefabricated salt pan shrimp cooked by vacuum low temperature has an umami nucleotide content that is 39.56% higher than that of traditionally cooked salt pan shrimp, and has a higher content of umami amino acids such as glutamic acid, and has high TAV values of umami nucleotides and sweet amino acids, indicating that it has a savory and sweeter taste. Compared with traditionally cooked salt pan shrimp products, the high-quality prefabricated salt pan shrimp products produced by the present invention have less bitter substances and lower bitterness, and the bitter nucleotide content is only 0.9 times that of traditionally cooked salt pan shrimp products.
[0032] (3) The high-quality pre-made shrimp product of the present invention uses salt pan shrimp as raw material. Compared with other common marine shrimp, salt pan shrimp has a unique umami advantage and less unpleasant taste. Under vacuum low-temperature cooking, compared with white shrimp and black tiger shrimp, salt pan shrimp showed a higher level of flavor nucleotides, a higher content of umami amino acids in the total amount of free amino acids, a larger TAV value of umami nucleotides, a lower content of bitter amino acids, and a low TAV value of bitter amino acids. It has the potential to become a new substitute for common marine shrimp on the market.
[0033] (4) The preparation method of the present invention adopts vacuum low-temperature cooking technology and combines the characteristics of salt field shrimp to achieve the purpose of maintaining the high quality and excellent taste advantages of salt field shrimp.
[0034] (5) High-quality pre-prepared shrimp products cooked at low temperature by vacuum are convenient to eat and meet health requirements. They enrich the variety of pre-prepared shrimp products and open up new avenues for shrimp processing.
[0035] (6) The preparation method of the present invention is simple and effective to operate, and is easy to realize industrial production. Moreover, the products produced are more easily accepted by consumers and have good market prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] Figure 1 These are the microstructure test results of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1.
[0037] Figure 2 These are the test results of the moisture content ratio of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1.
[0038] Figure 3 These are the TPA test results of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1.
[0039] Figure 4 These are the electronic tongue test results of the prefabricated shrimp products obtained in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Example 1. DETAILED DESCRIPTION
[0040] Example 1
[0041] A method for preparing high-quality prefabricated salt pan shrimp products (SV-SP) comprises the following steps:
[0042] S1. Thaw the frozen salt pan shrimp under running water for 20 min and drain the water;
[0043] S2, selecting the salt pan shrimps obtained in step S1, and selecting salt pan shrimps of similar size and mass of 29 to 31 g;
[0044] S3, putting the salt pan shrimp obtained in step S2 into a high temperature resistant vacuum cooking bag (specification: double-sided thickness is 16 wire), vacuum packaging, vacuum pressure 30mbar, sealing time 3s, to obtain vacuum packaged salt pan shrimp;
[0045] S4, vacuum-cooking the vacuum-packed salt pan shrimp in a constant temperature water bath at 80° C. for 20 min to obtain vacuum-cooked salt pan shrimp;
[0046] S5, cooling the salt pan shrimp cooked at low temperature by vacuum, wherein the cooling method is to first allow the salt pan shrimp cooked at low temperature to naturally cool to room temperature (25° C.), and then put the salt pan shrimp into ice water to cool to 0-4° C., so as to obtain high-quality pre-cooked salt pan shrimp;
[0047] S6. The high-quality pre-made salt pan shrimp product is placed in a -20°C refrigerator for freezing and storage to obtain the high-quality pre-made salt pan shrimp.
[0048] Example 2
[0049] A method for preparing high-quality prefabricated salt pan shrimp products comprises the following steps:
[0050] S1. Thaw the frozen salt pan shrimp under running water for 20 min and drain the water;
[0051] S2, selecting the salt pan shrimps obtained in step S1, and selecting salt pan shrimps of similar size and mass of 25-28 g;
[0052] S3, putting the salt pan shrimp obtained in step S2 into a high temperature resistant vacuum cooking bag (specification: double-sided thickness is 20 silk), vacuum packaging, vacuum pressure 40mbar, sealing time 2s, to obtain vacuum packaged salt pan shrimp;
[0053] S4, vacuum-cooking the vacuum-packed salt pan shrimp in a 75° C. constant temperature water bath for 25 min to obtain vacuum-cooked salt pan shrimp;
[0054] S5, cooling the salt pan shrimp cooked at low temperature by vacuum, wherein the cooling method is to first allow the salt pan shrimp cooked at low temperature to naturally cool to room temperature (25° C.), and then put the salt pan shrimp into ice water to cool to 0-4° C., so as to obtain high-quality pre-cooked salt pan shrimp;
[0055] S6. The high-quality pre-made salt pan shrimp product is placed in a -18°C refrigerator for freezing and storage to obtain the high-quality pre-made salt pan shrimp.
[0056] Example 3
[0057] A method for preparing high-quality prefabricated salt pan shrimp products comprises the following steps:
[0058] S1. Thaw the frozen salt pan shrimp under running water for 20 min and drain the water;
[0059] S2, selecting the salt pan shrimps obtained in step S1, and selecting salt pan shrimps of similar size and mass of 32-35 g;
[0060] S3, putting the salt pan shrimp obtained in step S2 into a high temperature resistant vacuum cooking bag (specification: double-sided thickness is 18 wire), vacuum packaging, vacuum pressure 20mbar, sealing time 4s, to obtain vacuum packaged salt pan shrimp;
[0061] S4, vacuum-cooking the vacuum-packed salt pan shrimp in a 70° C. constant temperature water bath for 30 min to obtain vacuum-cooked salt pan shrimp;
[0062] S5, cooling the salt pan shrimp cooked at low temperature by vacuum, wherein the cooling method is to first allow the salt pan shrimp cooked at low temperature to naturally cool to room temperature (25° C.), and then put the salt pan shrimp into ice water to cool to 0-4° C., so as to obtain high-quality pre-cooked salt pan shrimp;
[0063] S6. The high-quality pre-made salt pan shrimp product is placed in a -30°C refrigerator for freezing and storage to obtain the high-quality pre-made salt pan shrimp.
[0064] Comparative Example 1
[0065] A traditional cooked salt pan shrimp product (TC-SP), the preparation method comprising the steps of:
[0066] S1. Thaw the frozen salt pan shrimp under running water for 20 min and drain the water;
[0067] S2, selecting the salt pan shrimp obtained in step S1, and selecting salt pan shrimp with similar size and mass of 29-31 g;
[0068] S3, boiling the salt pan shrimp obtained in step S2 in 100° C. water for 10 min;
[0069] S4, naturally cooling the vacuum low-temperature cooked salt pan shrimp obtained in step S3 to room temperature to obtain a traditional cooked salt pan shrimp product.
[0070] Comparative Example 2
[0071] A vacuum low-temperature cooked pre-prepared Penaeus vannamei product (SV-PW), the preparation method of which is different from that of Example 1 in that the salt pan shrimp is replaced with Penaeus vannamei.
[0072] Comparative Example 3
[0073] A vacuum low-temperature cooking prefabricated black tiger shrimp product (SV-BT), the preparation method of which is different from that of Example 1 in that the salt pan shrimp is replaced with black tiger shrimp.
[0074] Performance Testing
[0075] 1. Microstructure
[0076] Microstructure test method: The second muscle of the shrimp dorsal side was selected, cut into 1cm×1cm×1cm cubes, and fixed in 4% paraformaldehyde solution for 24h. Tissue sections were prepared by longitudinal cutting and subsequently stained with hematoxylin and eosin. The microstructure was observed by optical microscopy.
[0077] The microstructure results of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1 are as follows: Figure 1 As shown in the figure, the distance between muscle fibers of traditionally cooked salt pan shrimp increased, the arrangement became irregular, and some fibers were broken; while the muscle fibers of vacuum-cooked salt pan shrimp were clear, the tissue structure was complete, the distance between muscle bundles was smaller, the muscle fibers were more densely arranged, and the overall structure was more compact.
[0078] 2. Water holding capacity
[0079] Test method for water holding capacity: Use a low-field nuclear magnetic resonance analyzer to determine the water content of shrimp. Put the shrimp into a nuclear magnetic resonance tube, and then insert the tube into the analyzer. Set the parameters during measurement: waiting time (TW) = 2000ms, echo time (TE) = 0.500ms, number of echoes (NECH) = 4000, number of scans (NS) = 8.
[0080] The results of the water content ratio of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1 are as follows: Figure 2 The free water content of salt pan shrimp cooked in traditional way is higher, and its water is easier to lose, while the non-flowing water content of salt pan shrimp cooked in sous vide is higher, which indicates that sous vide cooking is easier to retain water than traditional cooking, making salt pan shrimp have stronger water holding capacity.
[0081] 3. TPA
[0082] TPA test method: Use a texture analyzer to test the texture profile of salt field shrimp products. Select a p50 metal probe and set the measurement parameters as follows: test speed 1mm / s; compression ratio 50%; trigger force 5g.
[0083] The TPA results of the prefabricated salt pan shrimp products obtained in Comparative Example 1 and Example 1 are as follows: Figure 3 As shown in the figure, the traditionally cooked salt pan shrimp has higher texture characteristics such as hardness and chewiness, and its shrimp meat is harder, while the sous vide low-temperature cooked salt pan shrimp has a softer texture and is more suitable for consumption.
[0084] 4. Electronic tongue
[0085] The test method of electronic tongue: take 5g shrimp meat and add 100mL of 40℃ distilled water, homogenize for 1min, centrifuge at 4℃ and 8000rpm for 10min, let the supernatant stand at 4℃ for 1h, filter it with filter paper and then filter it with 0.45μm water filter membrane. The electronic tongue system is used to measure the freshness, saltiness and richness of the sample. The electronic tongue detection conditions are: washing for 5min, test time for 30s, and aftertaste test time for 30s. The reference solution is 0.3mmol / L tartaric acid and 30mmol / L KCl solution.
[0086] The electronic tongue results of the prefabricated shrimp products obtained in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Example 1 are as follows: Figure 4 As shown. It can be seen that vacuum low-temperature cooking can better maintain the good taste of salt pan shrimp than traditional cooking, and its freshness, saltiness and richness are more intense; under vacuum low-temperature cooking, salt pan shrimp has stronger freshness, saltiness and richness than white shrimp and black tiger shrimp.
[0087] 5. Flavor substances
[0088] Test method for nucleotides: accurately weigh 2g of minced shrimp meat and put it into a 50mL centrifuge tube, add 10mL of 10% perchloric acid, vortex for 1min, centrifuge at 4℃, 8000rpm for 10min, and take the supernatant; add 5mL of cooled 5% perchloric acid to the precipitate, extract the test substance in the precipitate, centrifuge at 4℃, 8000rpm for 10min, take the supernatant, repeat the above operation on the precipitate, and finally combine the three supernatants. Adjust the pH of the supernatant to 6.0-6.4 with potassium hydroxide solution, centrifuge at 4℃, 8000rpm for 10min, take the supernatant, dilute to 25mL volumetric flask, and finally filter with 0.22μm ultra-microporous filter membrane. Use liquid chromatograph for analysis.
[0089] The test method of amino acids: weigh 1g shrimp meat, add 5mL water and internal standard solution, vortex for 10min, ultrasonically extract for 30min, centrifuge at 4000rpm for 5min, and take the supernatant as the sample solution. Use a 10mL stoppered sealed glass tube, add 200μL sample solution, 1mL sodium carbonate buffer solution (pH=9.0) and 200μL of 3% 2,4-dinitrochlorobenzene derivative acetonitrile solution, tighten the stopper, and react in a constant temperature water bath at 95℃ for 150±10min away from light. After taking it out, cool it to room temperature, add 200μL of 10% glacial acetic acid (adjust pH to neutral), ultrasonically react to remove bubbles, and take the supernatant through an organic membrane. Use a high performance liquid chromatograph for analysis.
[0090] Calculation of Taste Activity Value (TAV): The TAV value of a specific flavor substance is calculated according to the following formula:
[0091]
[0092] In the formula, C represents the absolute concentration value of the flavor substance; T represents the threshold value of the flavor substance, and both are calculated in the same unit.
[0093] Note: References for the threshold values of flavor substances (Wen, X., Chen, A., Wu, Y., Yang, Y., Xu, Y., Xia, W., Zhang, Y., Cao, Y., & Chen, S. (2020). Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors. International Journal of Food Properties, 23 (1), 400–411.; Li Yulian. Study on seasonal changes in flavor and nutritional quality of abalone gastropods [D]. Dalian University of Technology, 2023.)
[0094] The flavor substance analysis results of the prefabricated shrimp products obtained in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Example 1 are shown in Table 1. It can be seen that the specific flavor substance analysis further illustrates that vacuum low-temperature cooking can maintain the excellent taste of salt pan shrimp. The umami nucleotide content of vacuum low-temperature cooked salt pan shrimp is 39.56% higher than that of traditionally cooked salt pan shrimp, and has a higher content of umami amino acids and sweet amino acids. In addition, the bitter nucleotide content of the SV-SP group is 0.9 times that of the TC-SP group, and the traditionally cooked salt pan shrimp presents more bitter substances; these can be attributed to the vacuum oxygen-free environment during the vacuum low-temperature cooking process, which minimizes the loss and denaturation of flavor substances. In the application of salt pan shrimp, vacuum low-temperature cooking solves the problem of serious loss of flavor substances during traditional cooking, and this technology enables the flavor substances of salt pan shrimp to be better retained. Under vacuum low-temperature cooking, the umami nucleotides of saltfield shrimp were 9.41% higher than those of whiteleg shrimp and 38.32% higher than those of black tiger shrimp. The flavor nucleotides of saltfield shrimp showed a higher level, indicating that saltfield shrimp has a richer umami taste than other common marine shrimps. The bitter amino acids of black tiger shrimp cooked under vacuum low-temperature cooking reached 12.51%, which showed more bitterness than saltfield shrimp and whiteleg shrimp. The umami amino acid content of saltfield shrimp accounted for 1.70% of the total free amino acids, and the umami amino acid content of whiteleg shrimp accounted for 1.19% of the total free amino acids. It can be concluded that saltfield shrimp has more advantages in taste characteristics.
[0095] Table 1 Flavor substance content of pre-prepared shrimp products
[0096]
[0097]
[0098] The taste activity value (TAV) was calculated by the threshold of each flavor substance, and the results are shown in Table 2. If TAV is greater than 1, it means that the substance contributes more to the taste. Such substances include IMP (inosine-5'-monophosphate), AMP (5'-adenine nucleotide), Glu (glutamic acid), Gly (glycine), Ala (alanine), Pro (proline), Arg (arginine), etc. These substances are all good flavor substances that present umami or sweet taste, indicating that vacuum low-temperature cooking helps pre-prepared shrimp products to present beneficial taste; in addition, the larger the value, the more important the taste contribution. Compared with traditional cooking, the TAV values of umami nucleotides and sweet amino acids in vacuum low-temperature cooking salt pan shrimp are larger, that is, the vacuum low-temperature cooking salt pan shrimp has a more fresh and sweet taste. Compared with SV-PW and SV-BT, the TAV value of umami nucleotides of SV-SP is larger, indicating that the salt pan shrimp presents a more delicious taste. The TAV values of some bitter amino acids in SV-BT were greater than 1, indicating that black tiger shrimp would exhibit more unpleasant taste than salt pan shrimp and whiteleg shrimp.
[0099] Table 2 Threshold values and TAV values of flavor substances in pre-prepared shrimp products
[0100]
[0101]
[0102] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.
Claims
1. A method for preparing high-quality prefabricated salt pan shrimp products, characterized in that: The steps include: S1, putting the salt pan shrimp into a high temperature resistant vacuum cooking bag, and vacuum packaging it to obtain vacuum packaged salt pan shrimp; S2, vacuum-cooking the vacuum-packed salt pan shrimp in a constant temperature water bath to obtain vacuum-cooked salt pan shrimp; S3, cooling the vacuum-cooked salt pan shrimp to obtain high-quality pre-cooked salt pan shrimp; S4. Put the high-quality pre-made salt pan shrimp into a refrigerator for freezing and storage, thereby obtaining a high-quality pre-made salt pan shrimp product.
2. The preparation method according to claim 1, characterized in that: In step S1, the salt pan shrimps are cleaned, drained and uniformly sized salt pan shrimps.
3. The preparation method according to claim 2, characterized in that: Saltfield shrimps are saltfield shrimps weighing 25 to 35 grams; saltfield shrimps of uniform size are saltfield shrimps with a weight difference of less than 3 grams.
4. The preparation method according to claim 1, characterized in that: In step S1, the double-sided thickness of the high temperature resistant vacuum cooking bag is 16 to 20 threads.
5. The preparation method according to claim 1, characterized in that: In step S1, the vacuum packaging conditions are: vacuum pressure 20-50 mbar, sealing time 2-4 s.
6. The preparation method according to claim 1, characterized in that: In step S2, the conditions of the constant temperature water bath during vacuum low temperature cooking are: temperature 70-80° C., time 10-30 min.
7. The preparation method according to claim 1, characterized in that: In step S3, the cooling method is to first allow the vacuum low-temperature cooked salt pan shrimp to naturally cool to 15-30°C, and then put it into ice water to cool to 0-4°C.
8. The preparation method according to claim 1, characterized in that: The storage temperature for freezing is -30 to -18°C.
9. A high-quality prefabricated salt pan shrimp product prepared by the preparation method of any one of claims 1 to 8.
10. Application of the high-quality prefabricated salt pan shrimp product according to claim 9 in the food field.