CN101632465A

CN101632465A - Method for processing high moisture grilled shrimps

Info

Publication number: CN101632465A
Application number: CN200810040801A
Authority: CN
Inventors: 杨宪时; 许钟; 郭全友; 李贤良
Original assignee: East China Sea Fishery Research Institute Chinese Academy of Fishery Sciences
Current assignee: East China Sea Fishery Research Institute Chinese Academy of Fishery Sciences
Priority date: 2008-07-21
Filing date: 2008-07-21
Publication date: 2010-01-27

Abstract

The invention provides a method for processing high moisture grilled shrimps, and relates to the technology of processing shrimps. The invention provides the method for processing the ready-to-eat high moisture grilled shrimps. According to the technical scheme of the invention, fresh or frozen shrimps serving as raw materials are subjected to steaming, unshelling, seasoning, drying, roasting, hot-water sterilizing, inspecting and packaging. The method is characterized by: steaming the shrimps before unshelling; damaging the combination of astaxanthin and proteins in the shrimps by heating the shrimps; recovering the original redness, which makes the shrimps show bright red, of the astaxanthin; executing the drying dehydration procedure, controlling the water content in the product to be between 40 and 43 percent and the water activity in the product to be between 0.90 and 0.92, and inhibiting the growing development of the remained sporeformer, particularly the clostridium botlinum; controlling the temperature of the hot water to be between 85 and 90 DEG C; performing the hot water secondary sterilization for 30 and 40 minutes so as to kill majority of microorganisms; and inhibiting the sporeformer remained in the product after sterilization by controlling the water activity of the product to ensure the normal-temperature preservability of the product. The method is used for processing the high moisture grilled shrimps.

Description

Method for processing high moisture grilled shrimps

Technical field:

The present invention relates to the process technology of shrimp.

Background technology

Roasting shrimp is to be raw material with fresh or freezing shrimp, through decaptitating, peel off, seasoning, drying, the made product of operation such as baking, because good room temperature storage and unique local flavor are arranged, is subjected to consumer's welcome.But the room temperature storage of roasting shrimp mainly obtains by reducing moisture, regulation moisture index is 17%～22% in the roasting shrimp of China industry standard SC/T3305-2003, owing to over-dryingly make the original characteristic sustain damage of shrimp, the product quality is thick and stiff, can not embody the delicious local flavor of shrimp well.Yet the raising moisture, microorganism residual in the goods will get up by growth and breeding under room temperature storage circulation condition, and product property and edible safety suffer damage.The roasting shrimp that existing in addition processing method is made has damaged the distinctive fresh colour of shrimp, makes the combinations color and lustre dimness.

Summary of the invention

The invention provides a kind of processing method of instant high moisture grilled shrimps, solve under over-drying infringement that product property is caused and the room temperature storage circulation condition and guarantee product property and edible safety.

Technical scheme of the present invention is a raw material with fresh or freezing shrimp, carry out boiling, shelling, seasoning, drying, bake, hot water sterilization, check, packing, it is characterized in that before shelling, carrying out earlier boiling, by adding astaxanthin and combination of proteins in the heat damage shrimp body, recover the original redness of astaxanthin, make goods present fresh colour; By the drying and dehydrating operation, control goods moisture 40%～43%, water activity 0.90～0.92 suppresses especially growing of clostridium botulinum of remaining gemma bacterium; Select 85～90 ℃ of hot water temperatures, carry out the hot water re-pasteurization, sterilizing time 30～40 minutes, most of microorganism is killed, remaining gemma bacterium in the goods after the sterilization, the water activity by goods suppresses, and has guaranteed the preservation under room temperature of goods.

The instant high moisture grilled shrimps moisture that the present invention obtains reaches 40%～43%, has the quality softness, the local flavor deliciousness, and advantage bright in colour, the room temperature storage shelf-life is more than 4 months.

The specific embodiment

The specific embodiment of the present invention is undertaken by following operation:

1, adopt individual full size unanimity, the freshness one-level does not have the black raw material shrimp (freezing product thaws to individual natural separation) that becomes, and cleans, and drains;

2, shrimp is contained in the stainless steel wire basket, opens steam, clear water is boiled, put into dress shrimp stainless steel wire basket, seethed with excitement 5～6 minutes, the proposition wire basket is put into the fully cooling back proposition of clear water of flowing;

3, pluck a shrimp shrimp shell and get meat, remove enteraden, clean draining;

4, with one deck shrimp one deck flavoring, mix thoroughly, be placed on and pickle in the environment below 10 ℃ about 12 hours, the centre is stirred 2～3 times;

5, shrimp is placed on the screen cloth and screen cloth is put into the baking car pushes drying tunnel, heated-air drying, the fully cooling of dry back, the polybag of packing into, tying, it is temporary that freezer is put in vanning;

6, with the shrimp bulk storage on baking tray, put into baking box, 170～180 ℃ of bakings 3～5 minutes, control goods moisture 40%～43%, water activity 0.90～0.92, cold wind fully cools off;

7, check shrimp sense organ and moisture qualified after, pack with vacuum packing machine;

8, product is contained in the stainless steel wire basket, opens steam, the stainless steel wire basket of putting into the dress product carries out the hot water sterilization second time, and with 85～90 ℃ of hot water sterilizations 30～40 minutes, the proposition wire basket was put into the fully cooling back proposition of clear water of flowing, and dries up the surface;

9, detect goods moisture and organoleptic indicator qualified after, packaging seal, vanning warehouse-in.

Claims

1, method for processing high moisture grilled shrimps, with fresh or freezing shrimp is raw material, carry out boiling, shelling, seasoning, drying, bake, hot water sterilization, check, packing, it is characterized in that before shelling, carrying out earlier boiling, by adding astaxanthin and combination of proteins in the heat damage shrimp body, recover the original redness of astaxanthin, make goods present fresh colour; By the drying and dehydrating operation, control goods moisture 40%～43%, water activity 0.90～0.92 suppresses especially growing of clostridium botulinum of remaining gemma bacterium; Select 85～90 ℃ of hot water temperatures, carry out the hot water re-pasteurization, sterilizing time 30～40 minutes, most of microorganism is killed, remaining gemma bacterium in the goods after the sterilization, the water activity by goods suppresses, and has guaranteed the preservation under room temperature of goods.