CN101028111A - Method for making nibble between-meals from South American white Prawn - Google Patents
Method for making nibble between-meals from South American white Prawn Download PDFInfo
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- CN101028111A CN101028111A CNA2007100213065A CN200710021306A CN101028111A CN 101028111 A CN101028111 A CN 101028111A CN A2007100213065 A CNA2007100213065 A CN A2007100213065A CN 200710021306 A CN200710021306 A CN 200710021306A CN 101028111 A CN101028111 A CN 101028111A
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- shrimp
- penaeus vannmei
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Abstract
A technique for preparing the between-meal eatable from South-American white prawn includes such steps as thawing, pre-treating, preparing flavouring, putting them in a container, adding water, boiling, dripdrying, cooling, packing and sterilizing.
Description
Technical field
The present invention relates to a kind of Penaeus Vannmei and make the method for leisure delicatessen, belong to the deep process technology field of aquatic food.
Background technology
Easy to carry, strong points such as the preservation time is long, delicious, instant bagged that leisure food has.With aquatic products is example, and all kinds of fillet are done the certain history of tool, and are quite popular to people.For shrimps, present common have peeled shrimp, dried shrimp, but peeled shrimp, dried shrimp are not leisure food truly, but be used for making the soup stock of transferring aquatic foods by people, especially peeled shrimp has lost original style and features of shrimp usually and has not been that people are not in one's favour, rarely enjoy,, carefully can't eat as the delicatessen that lies fallow as hair because extremely small and shrimp is boundless and indistinct though dried shrimp can keep whole shrimp style and features as the leisure delicatessen.
Known, big, delicious, the nutritious Penaeus Vannmei of body was more and more thought highly of by people in recent years, was no lack of to be seen in to culture at medium and introduced, but do not see that the report that is made into the leisure delicatessen is arranged.
Chinese patent publication number CN1132029A discloses a kind of jealous woman system processing of aquatic products technology, and technology includes shrimp, yet its target product is the jealous woman goods, is not leisure delicatessen processing category.
Again, Chinese patent Granted publication CN1074654C has introduced the production fine processing technology for dried whole fairy-shrimps, it is earlier with fresh and alive good year shrimp adult oven dry, good year shrimp adult after will drying then is crushed to the shrimp med of particle diameter 20-500 μ m, again shrimp med is carried out tunicle and handle, promptly use the assistant that is selected from carbohydrate, starch, animal glue, algae glue or composite adhesives in agitator tank, to stir and clad outside the good year shrimp adult.The shortcoming of this technology be can not the real embodiment peeled shrimp original appearance, technical process is tediously long.Especially, the target product of gained is the feed that culture fishery is used, rather than the mankind enjoy food.
And Chinese patent publication number CN1276179A has disclosed the processing technology and the method for the finely processed product of a seed shrimp, its at target product be peeled shrimp grain, shrimp slurry and shrimp med etc., do not belong to the leisure delicatessen intension of shrimp.
Also, Chinese patent publication number CN1435128A has recommended a kind of freezing ripe lobster tail processing technology and whole limb girdle shell lobster tail and processing technology thereof, because the biological characteristic of lobster itself can't be climbed up " throne " of leisure delicatessen, thus this technology at be the overall process of the refrigeration to lobster tail from lobster.
Therefore, though from present document, still find no, be the general trend of events yet Penaeus Vannmei marches leisure delicatessen ranks about Penaeus Vannmei being made the technical information of leisure delicatessen.The applicant thinks, the leisure delicatessen belongs to mass consumption food, if Penaeus Vannmei is made leisure food, must overcome then that technological process is tediously long, the equipment requirement can not be severe, safe, good to eat etc. the bottleneck factor, otherwise the consumer is stepped back.
Summary of the invention
Task of the present invention be to provide a kind of technological process brief, to equipment do not have harsh fastidious property, security is good, mouthfeel is excellent and the Penaeus Vannmei that is easy to carry about with one is made the method for leisure delicatessen.
Task of the present invention is finished like this, and a kind of Penaeus Vannmei is made the method for leisure delicatessen, and it may further comprise the steps:
A) Penaeus Vannmei is frozen the shrimp raw material and thaw and preliminary working, obtain standby shrimp material;
B) preparation condiment is stand-by;
C) condiment and standby shrimp material is put into container and add poach ripe, take out then, drain, cool off, obtain slaking shrimp material;
D) slaking shrimp material is packed, sterilized, obtain Penaeus Vannmei leisure delicatessen finished product.
Thawing steps A in one embodiment of the invention) for thawing naturally.
In another embodiment of the present invention, preliminary working steps A) comprises check, cuts off the shrimp awns, cleans, drains.
In the present invention also among embodiment, step B) condiment described in and shrimp material and and the weight portion proportioning of water be 3.8-7.5: 100: 70-80, condiment is made up of saltwater brine and spice.
In another embodiment of the present invention, step C) container described in is a jacketed pan.
In yet another embodiment of the present invention, the time of boiling step C) is 30-60min.
In another embodiment again of the present invention, step D) be packaged as vacuum packaging described in, described sterilization is the disinfection tank sterilization, and sterilization temperature is that 115-121 ℃, time are 30-60min.
Go back again among the embodiment of the present invention, described verifying as rejected residual defective product shrimp material.
In another embodiment again of the present invention, described saltwater brine is made up of following raw materials in weight portion: edible vegetable oil 0.4-1.0 part, yellow rice wine 1-1.6 part, white granulated sugar 1-1.6 part, edible salt 1-2 part; Described spice is made up of following raw materials in weight portion: fennel 0.1-0.5 part, cassia bark 0.1-0.4 part, semen myristicae 0.1-0.2 part, spiceleaf 0.1-0.2 part, and wherein, spice is to place in the pocket with wrapping up, pocket places saltwater brine.
The advantage of method of the present invention: only need four brief road steps, so technological process is short; Input equipment is simple; The product mouthfeel is good and can be convenient for carrying.
The specific embodiment
Embodiment 1:
A) Penaeus Vannmei by the market acquisition being frozen the shrimp raw material carries out nature and thaws, because of winter environment temperature low, because thawing time is long relatively, therefore can need according to the production of later process suitably thaw in advance, vice versa, then the shrimp material of promptly changing after thawing behind the ice wiped out the shrimp awns, reject defective work simultaneously, clean with running water or other water that similarly can satisfy drinking water standard, drain well obtains the standby shrimp material of 100kg then again;
B) preparation condiment, specifically: get edible vegetable oil 0.4kg, yellow rice wine 1kg, white granulated sugar 1kg, edible salt 1kg form saltwater brine, get fennel 0.1kg, cassia bark 0.1kg, semen myristicae 0.1kg, spiceleaf 0.1kg form spice, and pricking envelope in the cloth bag of packing into drops in the saltwater brine, thereby obtain 3.8kg condiment, stand-by;
C) with step B) resulting 3.8kg condiment drops in the jacketed pan of stainless steel, and will be by steps A) in resulting standby shrimp material 100kg drop in the jacketed pan, add water 70kg again, the prawn material boils, it is 30min that the pressure of jacketed pan is controlled to be 0.2MPa, time, from jacketed pan, take out then, drain, cool off naturally, obtain slaking shrimp material;
D) to by step C) resulting slaking shrimp material is put to vacuum packing machine and is packaged into 228 gram/bags, adopt steam or water to sterilize by disinfection tank then, it is 60min that temperature is controlled to be 115 ℃, duration, promptly obtains fresh and tender good to eat Penaeus Vannmei leisure delicatessen after going out disinfection tank.
Embodiment 2:
A) Penaeus Vannmei by the market acquisition being frozen the shrimp raw material carries out nature and thaws, because of winter environment temperature low, because thawing time is long relatively, therefore can need according to the production of later process suitably thaw in advance, vice versa, then the shrimp material of promptly changing after thawing behind the ice wiped out the shrimp awns, reject defective work simultaneously, clean with running water or other water that similarly can satisfy drinking water standard, drain well obtains the standby shrimp material of 100kg then again;
B) preparation condiment, specifically: get edible vegetable oil 0.7kg, yellow rice wine 1.3kg, white granulated sugar 1.6kg, edible salt 1.5kg form saltwater brine, get fennel 0.2kg, cassia bark 0.2kg, semen myristicae 0.2kg, spiceleaf 0.15kg form spice, and pricking envelope in the cloth bag of packing into drops in the saltwater brine, thereby obtain 5.85kg condiment, stand-by;
C) with step B) resulting 5.85kg condiment drops in the jacketed pan of stainless steel, and will be by steps A) in resulting standby shrimp material 100kg drop in the jacketed pan, add water 78kg again, the prawn material boils, it is 45min that the pressure of jacketed pan is controlled to be 0.15MPa, time, from jacketed pan, take out then, drain, cool off naturally, obtain slaking shrimp material;
D) to by step C) resulting slaking shrimp material is put to vacuum packing machine and is packaged into 250 gram/bags, adopt steam or water to sterilize by disinfection tank then, it is 45min that temperature is controlled to be 118 ℃, duration, promptly obtains fresh and tender good to eat Penaeus Vannmei leisure delicatessen after going out disinfection tank.
Embodiment 3:
A) Penaeus Vannmei by the market acquisition being frozen the shrimp raw material carries out nature and thaws, because of winter environment temperature low, because thawing time is long relatively, therefore can need according to the production of later process suitably thaw in advance, vice versa, then the shrimp material of promptly changing after thawing behind the ice wiped out the shrimp awns, reject defective work simultaneously, clean with running water or other water that similarly can satisfy drinking water standard, drain well obtains the standby shrimp material of 100kg then again;
B) preparation condiment, specifically: get edible vegetable oil 1kg, yellow rice wine 1.5kg, white granulated sugar 2kg, edible salt 2kg form saltwater brine, get fennel 0.5kg, cassia bark 0.4kg, semen myristicae 0.2kg, spiceleaf 0.2kg form spice, and pricking envelope in the cloth bag of packing into drops in the saltwater brine, thereby obtain 7.8kg condiment, stand-by;
C) with step B) resulting 7.8kg condiment drops in the jacketed pan of stainless steel, and will be by steps A) in resulting standby shrimp material 100kg drop in the jacketed pan, add water 80kg again, the prawn material boils, it is 60min that the pressure of jacketed pan is controlled to be 0.1MPa, time, from jacketed pan, take out then, drain, cool off naturally, obtain slaking shrimp material;
D) to by step C) resulting slaking shrimp material is put to vacuum packing machine and is packaged into 300 gram/bags, adopt steam or water to sterilize by disinfection tank then, it is 35min that temperature is controlled to be 120 ℃, duration, promptly obtains fresh and tender good to eat Penaeus Vannmei leisure delicatessen after going out disinfection tank.
Claims (9)
1, a kind of Penaeus Vannmei is made the method for leisure delicatessen, it is characterized in that it may further comprise the steps:
A) Penaeus Vannmei is frozen the shrimp raw material and thaw and preliminary working, obtain standby shrimp material;
B) preparation condiment is stand-by;
C) condiment and standby shrimp material is put into container and add poach ripe, take out then, drain, cool off, obtain slaking shrimp material;
D) slaking shrimp material is packed, sterilized, obtain Penaeus Vannmei leisure delicatessen finished product.
2, Penaeus Vannmei according to claim 1 make the leisure delicatessen method, it is characterized in that steps A) described in thaw for thawing naturally.
3, Penaeus Vannmei according to claim 1 make the leisure delicatessen method, it is characterized in that steps A) preliminary working comprise check, cut off the shrimp awns, clean, drain.
4, Penaeus Vannmei according to claim 1 is made the method for leisure delicatessen, it is characterized in that step B) described in condiment and shrimp material and and the weight portion proportioning of water be 3.8-7.5: 100: 70-80, condiment is made up of saltwater brine and spice.
5, Penaeus Vannmei according to claim 1 make the leisure delicatessen method, it is characterized in that step C) described in container be jacketed pan.
6, Penaeus Vannmei according to claim 1 make the leisure delicatessen method, it is characterized in that step C) described in the time of boiling be 30-60min.
7, Penaeus Vannmei according to claim 1 is made the method for leisure delicatessen, it is characterized in that step D) described in be packaged as vacuum packaging, described sterilization is the disinfection tank sterilization, sterilization temperature is that 115-121 ℃, time are 30-60min.
8, Penaeus Vannmei according to claim 1 is made the method for leisure delicatessen, it is characterized in that the described residual defective product shrimp material of rejecting that verifies as.
9, Penaeus Vannmei according to claim 4 is made the method for leisure delicatessen, it is characterized in that described saltwater brine is made up of following raw materials in weight portion: edible vegetable oil 0.4-1.0 part, yellow rice wine 1-1.6 part, white granulated sugar 1-1.6 part, edible salt 1-2 part; Described spice is made up of following raw materials in weight portion: fennel 0.1-0.5 part, cassia bark 0.1-0.4 part, semen myristicae 0.1-0.2 part, spiceleaf 0.1-0.2 part, and wherein, spice is to place in the pocket with wrapping up, pocket places saltwater brine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100213065A CN101028111A (en) | 2007-03-30 | 2007-03-30 | Method for making nibble between-meals from South American white Prawn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100213065A CN101028111A (en) | 2007-03-30 | 2007-03-30 | Method for making nibble between-meals from South American white Prawn |
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| Publication Number | Publication Date |
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| CN101028111A true CN101028111A (en) | 2007-09-05 |
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| CNA2007100213065A Pending CN101028111A (en) | 2007-03-30 | 2007-03-30 | Method for making nibble between-meals from South American white Prawn |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
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2007
- 2007-03-30 CN CNA2007100213065A patent/CN101028111A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
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Open date: 20070905 |