3 results about "Shrimp product" patented technology

This technology provides a way to quickly and objectively evaluate the moisture content (water retention, etc.) of processed shrimp products in a manner that is robust enough for inter-lot comparisons, without relying on measurements involving destruction or heating, or on the subjective judgment of the measurer. [Solution] T2 relaxation data of a sample is acquired using a low-field nuclear magnetic resonance spectrometer, and a T2 distribution 41 is calculated by reconstitution processing. The T2 distribution is divided into a first region 42, a second region 43, and a third region 44 using boundary values ​​T2A (45) and T2B (46). Areas A1 (50), A2 (51), and A3 (52) of each region are calculated, and indices J1 and J2 are calculated. If indices J1 and J2 each meet the judgment criteria, the product is judged to conform to the quality standard; otherwise, it is judged not to conform to the quality standard, and the indices and judgment results are output.

The present application relates to the technical field of food processing, in particular to a steam curing equipment for producing instant shrimp products, which comprises a chain conveyor, a steam chamber is installed on the chain conveyor, a turnover mechanism for turning over shrimp bodies is installed on each chain plate group of the chain conveyor, and a uniform shaking mechanism for uniformly distributing shrimp bodies is installed on the turnover mechanism; when the steam chamber is used to convey shrimp bodies, the bottom steam can permeate upward to the inside of the stacked shrimp bodies, thereby achieving uniform first-time curing of the shrimp bodies; meanwhile, the shrimp bodies are periodically turned over when the shrimp bodies are steam cured, so that the shrimp bodies can be contacted with steam in different postures, thereby achieving uniform second-time curing of the shrimp bodies; in addition, the shrimp bodies are uniformly shaken in an up-and-down shaking manner, thereby achieving uniform third-time curing of the shrimp bodies; compared with the prior art, the above-mentioned uniform three-time curing of the shrimp bodies can ensure that the shrimp bodies are fully and uniformly cured, and the quality of the final product is ensured.

The application discloses a Monascus fermentation shrimp and a preparation method thereof. Through synergistic regulation of vacuum impregnation, variable temperature gradient curing and moisture control and other process means, a shrimp aquatic product processing system suitable for dominant Monascus fermentation is constructed, so that Monascus is stably planted and fully metabolized in the fermentation process, hydrolysis and conversion of macromolecular substances such as protein in shrimp meat are promoted, the content of free amino acids and umami substances is significantly increased, the taste intensity of the product is enhanced, and the overall flavor quality is improved, finally, the Monascus fermentation shrimp product with better sensory quality and processing stability than the conventional treatment product is obtained. The process does not need to add chemical pigments or preservatives, conforms to the development trend of modern food industry, that is, natural, green and functional, and has remarkable economic benefits and social popularization value.