CN101828725B - Shrimp food and production method thereof - Google Patents
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- CN101828725B CN101828725B CN2010101693362A CN201010169336A CN101828725B CN 101828725 B CN101828725 B CN 101828725B CN 2010101693362 A CN2010101693362 A CN 2010101693362A CN 201010169336 A CN201010169336 A CN 201010169336A CN 101828725 B CN101828725 B CN 101828725B
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Abstract
The invention discloses shrimp food and a production method thereof. In the shrimp food, shrimps used as major materials, vegetables or fungi used as auxiliary materials and seasonings are packaged independently, and the packages are put into an external surface for packaging. The production method of the shrimp food comprises the steps that: the major materials, the auxiliary materials, the seasonings and the like are processed into semi-finished products in a factory according to a cooking method of dishes, so that household cooking is simple and convenient; and the major materials, the auxiliary materials, the seasonings and the like are respectively packaged for long-term storage and market liquidity, so that the packages have the properties of food. The shrimp food has the advantagesthat: the names of products adopt the names of the dishes; the products have the characteristics of 'color, fragrance, taste, shapes' and the like; the 'complicated and difficult-to-master 'cooking technology and 'multiple and multiplex' auxiliary materials and seasonings are 'simple, standard and convenient' through the industrial processing and production; and the dishes are subjected to the scientific and standard compatibility and sealing packaging, so that the dishes are 'nutrient and safe'.
Description
Technical field
The present invention relates to food and manufacture field thereof, specifically a kind of shrimp type food and preparation method thereof.
Background technology
Along with the development of society and the raising of people's living standard, each family is also changing to the consumption pattern of food, and " delicious food, safety, convenience, nutrition " will be the main flow of the market demand.
Existing instant food is can directly eat after processing through processing in the market, although this is convenient, has lost the feature of vegetable, i.e. " color, the type " of vegetable.Therefore, the invention provides a kind of dish food.So-called dish food refers to the vegetable of a certain vegetable or series by cooking method and the requirement of vegetable, is processed into semi-finished product with major ingredient, auxiliary material and condiment etc. in factory, so that family is more simple and make things convenient for when cooking; Major ingredient, auxiliary material and condiment philosophy are packed, and accomplishing can long preservation and market circulation, makes it to possess the attribute of food.
Summary of the invention
The purpose of this invention is to provide a kind of shrimp type food and preparation method thereof, by cooking method and the requirement of vegetable, major ingredient, auxiliary material and condiment etc. are processed into semi-finished product in factory, so that family is more simple and convenient when cooking; Major ingredient, auxiliary material and condiment philosophy are packed, and accomplishing can long preservation and market circulation, makes it to possess the attribute of food.
The technical scheme that technical solution problem of the present invention is taked:
A kind of shrimp type food, described shrimp type food are that major ingredient shrimp, auxiliary material dish class and condiment are packed separately, make major ingredient bag, accessory package and flavor pack, put into outer packaging again.
A kind of shrimp type food, described shrimp type food are that major ingredient shrimp, auxiliary material mushroom and condiment are packed separately, make major ingredient bag, accessory package and flavor pack, put into outer packaging again.
Described shrimps are that Chinese prawn, Penaeus monodon, japonicus, cray, numb shrimp Sha Luoshi pond crayfish, base enclose shrimp or rapids urine shrimp.
Described auxiliary material dish class is Chinese cabbage, carrot, spinach, rape, fiddlehead or bamboo shoots.
Described auxiliary material mushroom is mushroom, straw mushroom, matsutake, auricularia auriculajudae, white fungus, hedgehog hydnum, dictyophora phalloidea, Trichotoma matsutake, dried mushroom or russule.
Bright base encloses shrimp 100-600g in the described major ingredient bag; Catsup accounts for the 20-30% of major ingredient weight in the described accessory package; Described flavor pack is mixed in the ratio of 1 portion of cooking wine, 0.5 portion of salt, 0.3 part of chicken powder, 0.2 part of ginger powder and 2 parts of lemon powders, accounts for 30% of major ingredient weight.
Chinese prawn 100-600g in the described major ingredient bag; Described auxiliary material is surrounded by two, goes seed sub warhead bubble green pepper in the accessory package one, accounts for the 10-20% of major ingredient weight, and the broken and ripe sesame of short peanut in the accessory package two mixes in 1: 1 ratio, accounts for altogether the 10-20% of major ingredient weight; Described flavor pack is mixed in the ratio of 0.5 portion of salt, 1 portion of monosodium glutamate, 2 parts of white sugar, 1 part of chili oil, 2 parts of scallion oils, 1 part of chicken powder, accounts for altogether 30% of major ingredient weight.
Bright base encloses shrimp 100-500g in the described major ingredient bag; Drying flat mushroom accounts for the 10-20% of major ingredient weight in the described accessory package, adds 1% salt, 2% cooking wine of drying flat mushroom weight again; Ratio in 2 portions of soy sauce, 0.3 part of white sugar, 0.5 portion of cooking wine, 0.25 portion of salt in the described flavor pack is mixed, and accounts for altogether the 5-10% of major ingredient weight.
Peeled shrimp 100-600g in the described major ingredient bag adds 1% scallion oil, 1% ginger powder, 1% pepper powder, 2% salad oil of major ingredient weight, 2% starch again; Described auxiliary material is surrounded by two, and cashew nut accounts for the 10-20% of major ingredient weight in the accessory package one, freezes the cooked maize grain in the accessory package two and freeze ripe green soya bean to mix in 1: 1 ratio, accounts for altogether the 10-20% of major ingredient weight; Described flavor pack is mixed in the ratio of 2 portions of Shaoxing rice wine, 1 part of scallion oil, 1 part of ginger powder, 1 portion of salt, 1 portion of monosodium glutamate, 1 portion of pepper powder, 2 parts of sesame oil, accounts for altogether the 5-10% of auxiliary material weight.
A kind of preparation method of shrimp type food, the preparation method of described shrimp type food is finished by following operation:
Process major ingredient: the major ingredient shrimp is cleaned out, quantitative package, sterilization, freezing:
Process auxiliary material: auxiliary material is cleaned out, quantitative package, sterilization, freezing;
Make condiment: according to the different flavouring juices of making of cooking method, quantitative package, sterilization, freezing;
Packing: major ingredient bag, accessory package and flavor pack are put into outer packaging.
Sauting the preparation method of peeled shrimp finishes in the steps below:
Process major ingredient: peeled shrimp is cleaned quantitative package, sterilization, quick-frozen;
Process auxiliary material: with catsup, press major ingredient 10-90% quantitative package, sterilization, quick-frozen;
Make condiment: get take major ingredient as benchmark, get 5-10% cooking wine, 0.5-1% salt, 1-4% chicken powder, 4-8% lemon powder and 1-5% edible glue and evenly mix, press major ingredient 30% quantitative vacuum packaging, sterilization, quick-frozen;
Packing: with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together, sealing.
The preparation method of roasting shrimp is finished in the steps below:
Process major ingredient: shrimp is cleaned out quantitative package, sterilization, quick-frozen;
Process auxiliary material: will steep green pepper, quantitative package, sterilization, quick-frozen;
Make condiment: get take major ingredient as benchmark, get 5-10% cooking wine and 0.5-1% salt and mix, press major ingredient 20% quantitative package, sterilization, quick-frozen;
Packing: with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together, sealing.
The preparation method of Saute shrimp with peas is finished in the steps below:
Process major ingredient: peeled shrimp is cleaned quantitative package, sterilization, quick-frozen;
Process auxiliary material: flat mushroom is cleaned out, pressed major ingredient 10-90% quantitative package, sterilization, quick-frozen;
Make condiment: take major ingredient as benchmark, get 5-10% cooking wine, 0.5-1% salt and 5-10% garlic solvent, evenly mix, pack sterilization, quick-frozen by the quantitative title of the 5-10% of major ingredient, auxiliary material;
Packing: with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together, sealing.
Braising the preparation method of prawn finishes in the steps below:
Process major ingredient: shrimp is cleaned out quantitative package, sterilization, quick-frozen;
Process auxiliary material: green onion, ginger are cleaned out chopping, quantitative package, sterilization, quick-frozen;
Make condiment: take major ingredient as benchmark, get 3-8% cooking wine, 0.5-1% salt and 2-5% edible oil and mix quantitative package, sterilization, quick-frozen;
Packing: with major ingredient bag, accessory package and the flavor pack outer packaging bag of packing into together, sealing.
The beneficial effect that the present invention distinguishes prior art is:
One, the title of product is adopted the title of vegetable, and product possesses the features such as " color, types " of vegetable;
Two, with the cooking skill of " numerous and diverse and bad grasp " and " multiple, various " auxiliary material, condiment, processing and production by batch production make its more " simple, standard and convenient ";
Three, vegetable makes vegetable more " nutrition and safety " through compatibility science, standard and airtight packing.
The specific embodiment
Embodiment 1
Saute the lemon peeled shrimp
1, major ingredient: peeled shrimp
2, auxiliary material: catsup
3, condiment: scallion oil, ginger powder, cooking wine, salt, chicken powder, lemon powder
4, processing method
1) major ingredient: bright base is enclosed shrimp remove spine and shrimp palpus, clean, quantitatively 100-500g packs, and the major ingredient bag is made in the sterilization quick-frozen:
2) auxiliary material: the 20-30% of catsup by major ingredient quantitatively taken by weighing, pack, sterilization, accessory package is made in quick-frozen;
3) condiment: take major ingredient as benchmark, get 5-10% cooking wine, 0.5-1% salt, 1-4% chicken powder, 1-4% ginger powder, 4-8% lemon powder and 1-5% and evenly mix, press major ingredient 30% quantitative vacuum packaging, sterilization, flavor pack is made in quick-frozen;
4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag, the external packing of product is finished in sealing.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods
1) product is thawed out naturally bag;
2) in pot, put into 10% water, major ingredient, auxiliary material and condiment are once added, saute to fry and got final product in 3-5 minute.
7, characteristics: color and luster one-tenth tart flavour attractive in appearance, bright, lemonene foot.
Embodiment 2
Fragrant peppery roasting shrimp
1, major ingredient: Chinese prawn (Penaeus monodon, japonicus, base enclose shrimp, cray)
2, auxiliary material: bubble green pepper;
3, condiment: salt, white sugar, chili oil, scallion oil
4, processing method
1) major ingredient: with Chinese prawn shakeout line, spine and shrimp palpus, clean, press the 100-500g quantitative vacuum packaging, sterilization, the major ingredient bag is made in quick-frozen;
2) auxiliary material: will steep green pepper and blend, press the 10-20% quantitative vacuum packaging of major ingredient, sterilization, quick-frozen, make accessory package:
3) condiment: take major ingredient as benchmark, get 0.5-1% salt, 1-2% sugar, 1-5% chili oil and 1-5% scallion oil and evenly mix, press major ingredient 30% quantitative vacuum packaging, make flavor pack;
4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag, the external packing of product is finished in sealing.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods
1) product is thawed naturally, open bag;
2) with major ingredient, auxiliary material and condiment, mix thoroughly, enter micro-wave oven, heated 10 minutes, get final product.
7, suggestion: can provide an amount of chive for oneself and the garlic end is used as condiment.
8, characteristics: color and luster pungent foot attractive in appearance, bright.
Embodiment 3
Garlic solvent is copied peeled shrimp
1, major ingredient: peeled shrimp
2, auxiliary material: flat mushroom
3, condiment: soy sauce, white sugar, cooking wine, salt, garlic solvent;
4, processing method
1) major ingredient: peeled shrimp is cleaned, pressed the 100-500g quantitative vacuum packaging, the major ingredient bag is made in sterilization, quick-frozen;
2) auxiliary material: drying flat mushroom is sent out 5-12 processed hour, clean, enter pot and scald, cooling squeezes the water out, and slitting adds 1% salt, 2% cooking wine is mixed thoroughly, presses the 10-20% quantitative vacuum packaging of major ingredient, sterilization, and accessory package is made in quick-frozen;
3) condiment: take major ingredient as benchmark, get 1-3% soy sauce, 1-3% sugar, 5-10% cooking wine, 0.5-1% salt and 5-10% garlic solvent, evenly mix, pack by the quantitative title of the 5-10% of major ingredient, auxiliary material, sterilization, flavor pack is made in quick-frozen;
4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag, the external packing of product is finished in sealing.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods
1) product is thawed naturally, open bag;
2) put into 10% edible oil in pot, major ingredient, auxiliary material and condiment are cooked successively, stir-fry got final product in 3-8 minute.
7, suggestion: can provide an amount of chive for oneself and the garlic end is used as condiment.
8, characteristics: color and luster pungent foot attractive in appearance, bright.
Embodiment 4
Braise shrimp
1, major ingredient: prawn;
2, auxiliary material: green onion, ginger;
3, condiment: green onion, sugar, cooking wine, salt, rice vinegar, monosodium glutamate
4, processing method
1) major ingredient: prawn is got palpus and husky line, clean out, press the 100-500g quantitative vacuum packaging, sterilization, the major ingredient bag is made in quick-frozen;
2) auxiliary material: green onion, ginger are cleaned out, and the 10-20% quantitative vacuum packaging of major ingredient is pressed in chopping, sterilization, and quick-frozen, make accessory package:
Condiment: take major ingredient as benchmark, get 3-8% Shaoxing rice wine, 1-5% scallion oil, 1-3% ginger powder, 0.5-1% salt, 1-3% monosodium glutamate, 1-3% pepper powder, 2-5% sesame oil and evenly mix, quantitatively take by weighing by the 5-10% of major ingredient, pack, sterilization, flavor pack is made in quick-frozen;
4) packing: major ingredient bag, accessory package and the flavor pack made packed into together (play fixation) in the transparent plastic casing, the overcoat plastic packaging bag, the external packing of product is finished in sealing.
5, storage and shelf-life: 4 ℃-18 ℃ of storage conditions, shelf-life 6-12 month.
6, cooking methods
1) product is thawed naturally, open bag;
2) in pot, put 10% edible oil, major ingredient, auxiliary material and condiment are cooked successively, got final product in stewing 5-8 processed minute.
7, suggestion: can provide an amount of chive for oneself and the garlic end is used as condiment.
8, characteristics: color and luster is attractive in appearance, the surface is glossy, and the shrimp aquatic foods are good to eat.
Claims (2)
1. shrimp type food, it is characterized in that: described shrimp type food is that major ingredient peeled shrimp, auxiliary material and condiment are packed separately, makes major ingredient bag, accessory package and flavor pack, puts into outer packaging again, described major ingredient bag, accessory package and flavor pack are following proposal:
Peeled shrimp 100-600g in the described major ingredient bag adds 1% scallion oil, 1% ginger powder, 1% pepper powder, 2% salad oil of major ingredient weight, 2% starch again; Described auxiliary material is surrounded by two, and cashew nut accounts for the 10-20% of major ingredient weight in the accessory package one, freezes the cooked maize grain in the accessory package two and freeze ripe green soya bean to mix in 1: 1 ratio, accounts for altogether the 10-20% of major ingredient weight; Described flavor pack is mixed in the ratio of 2 portions of Shaoxing rice wine, 1 part of scallion oil, 1 part of ginger powder, 1 portion of salt, 1 portion of monosodium glutamate, 1 portion of pepper powder, 2 parts of sesame oil, accounts for altogether the 5-10% of auxiliary material weight.
2. shrimp type food according to claim 1 is characterized in that: described shrimps are that Chinese prawn, Penaeus monodon, japonicus, cray, base enclose shrimp or rapids urine shrimp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101693362A CN101828725B (en) | 2010-01-07 | 2010-04-26 | Shrimp food and production method thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010010073 | 2010-01-07 | ||
| CN201010010073.0 | 2010-01-07 | ||
| CN2010101693362A CN101828725B (en) | 2010-01-07 | 2010-04-26 | Shrimp food and production method thereof |
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| Publication Number | Publication Date |
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| CN101828725A CN101828725A (en) | 2010-09-15 |
| CN101828725B true CN101828725B (en) | 2013-10-23 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084942A (en) * | 2010-10-22 | 2011-06-08 | 张力夫 | Quick cooking method for Chinese food finished dish |
| CN102726641A (en) * | 2011-03-29 | 2012-10-17 | 江海青 | Convenient semi-finished food |
| CN102488247B (en) * | 2011-12-05 | 2013-06-12 | 舟山京洲水产食品有限公司 | Instant sweet shrimps and processing method thereof |
| CN103271333A (en) * | 2013-03-26 | 2013-09-04 | 浦北县健翔食品厂 | Preparation method of russule food |
| RU2516487C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| RU2516489C1 (en) * | 2013-06-10 | 2014-05-20 | Олег Иванович Квасенков | Method for production of preserves "vinegret with shrimps" |
| RU2519299C1 (en) * | 2013-07-24 | 2014-06-10 | Олег Иванович Квасенков | Method for production of preserves "shrimp salad" |
| CN103349230B (en) * | 2013-07-29 | 2016-03-16 | 安徽富煌三珍食品集团有限公司 | The preparation method of a kind of instant spicy green soya bean rice shrimp |
| CN103478775A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Peeled shrimp-eggplant tin |
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN104187291A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare vermicelli containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
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