CN101878928A - Method for preparing shrimp leisure food - Google Patents
Method for preparing shrimp leisure food Download PDFInfo
- Publication number
- CN101878928A CN101878928A CN2010101611644A CN201010161164A CN101878928A CN 101878928 A CN101878928 A CN 101878928A CN 2010101611644 A CN2010101611644 A CN 2010101611644A CN 201010161164 A CN201010161164 A CN 201010161164A CN 101878928 A CN101878928 A CN 101878928A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- shrimps
- gland
- leisure food
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a method for preparing a shrimp leisure food, which comprises the following steps of: soaking frozen shrimps in citric acid at the mass concentration of 0.05 to 0.1 percent for defreezing; removing the shrimp heads and shells; taking shrimp glands out; pre-boiling for 10 to 40 minutes in boiling water at the temperature of 100 DEG C so as to remove partial water of the shrimps; placing the pre-boiled shrimps into pickling liquid with the refined salt mass content of 1 to 5 percent, and soaking for 10 to 50 minutes; wrapping the pickled shrimps by using a white cotton cloth; burying the shrimps in the refined salt; and keeping the temperature for 0.5 to 3 hours at the temperature of between 100 and 140 DEG C for salting. Compared with the conventional canned shrimps, the method for preparing the shrimp leisure food has the advantages that: soft canned shrimps prepared by the method are medium dry soft canned shrimp meat; the shrimp meat has moderate tissue compactness and a certain chewiness; the method effectively suppresses the brown stain phenomenon of the shrimp meat in the process of hot working, drying dehydration or sterilization. Therefore, the original attractive orange red color of the shrimp meat is maintained.
Description
Technical field
The present invention relates to processing of aquatic products comprehensive utilization technique field, be specifically related to the preparation method of a seed shrimp leisure food.
Background technology
China is aquaculture and consumption big country, and along with developing rapidly of shrimp aquaculture industry, the output of shrimp improves year by year, and in city, China region following the line of the sea, the demand of prawn is tending towards saturated, causes the stock to overstock in a large number, and in order to alleviate this situation, the deep processing of shrimp is imperative.Rich in protein in the shrimp, fat content height, comprehensive nutrition, peeled shrimp fine and tender taste, delicious flavour.Peeled shrimp is made tin product have easy for carrying and eatingly, be easy to characteristics such as preservation, one obtains numerous consumers' favor surely, can bring profit for processing enterprise, also helps the adjustment of aquaculture structure.
At present, the domestic processing technology of having reported some other shrimp foods packed in carton containers.
Peng Aiping (processing method of a kind of instant shrimp and preparation thereof [P]. China: CN200710028585.8,2007) processing method of a kind of instant shrimp and the invention of equipment thereof are disclosed, the simple and convenient processing method of invention, processing conditions is not high, be easy to realize, cost is low, the process equipment of invention is simple in structure, easily make, and it is reasonable in design, meet the condition of pollution-free food production, and the instant shrimp of adopting the method and apparatus of this invention to obtain has kept its original nutritional labeling, mouthfeel is good, fresh keeping time is long.
Liu Zhenhai etc. (preparation method of langouste in clear water [P]. China: CN03152941.0,2004) invention that relates to a kind of cooking preparation method of langouste in clear water is disclosed, salt, green onion, ginger, cooking wine and water are modulated into clear water halogen and boiled by proper proportion; To put into oil cauldron speed fried with cleaning Hou De crayfish, and oily temperature control is at 180-240 ℃, makes to explode De crayfish water content and be controlled at 40-80%; Speed was exploded the De crayfish put into boiled clear water halogen and boiled 8-25 minute, can take out edible after boiling.This inventive method adopts the mode of the fried lobster of oil cauldron middling speed, can effectively kill the entomogenous fungi in the lobster body on the one hand, guarantees the security that eats, can pin the moisture of lobster to greatest extent again on the other hand, keeps shrimp tender.
Yang Jun (processing technology of instant shrimp product and method [P]. China: CN00103007.8,2000) invention of the processing technology and the method for an instant shrimp product disclosed.Its technology is: thermal maturation-pack-sterilization-cooling-finished product is allocated-added to raw material shrimp-select-put in order-wash-remove excessive moisture-reinforced.Various raw material shrimps can be processed into the instant shrimp kind of a series of unique flavors according to this technology, instant edible not only, and can make the raw material shrimp increase added value, enlarge the selling market of shrimp.
In together with (manufacture method of mint flavor butterfly shrimp and soak thereof [P]. China: CN03112264.7,2004) disclose one and relate to a kind of manufacture method of mint flavor butterfly shrimp and the invention of soak thereof.It is that feedstock production forms with refined salt, monosodium glutamate, green onion end, fennel seeds, anise, Chinese prickly ash, Nightjasmine perfume (or spice), peppermint oil and water; Manufacture method is shrimp to be split into butterfly-like, soaks in soak and forms; Cost of the present invention is low, and production technology is simple, instant.Product is Fresh ﹠ Tender in Texture, and the fragrance uniqueness is clearly good to eat, nutritious, improves a poor appetite.
Yin Guo etc. (river prawn development of canned [J]. Guangxi light industry, 2000 (4): 35) concise and to the point introduction has been done in the making of Boiled shrimps with salt can.With river prawn through precook, steps such as pickling, the tinning of the high lukewarm water juice of injection, it is abundant to be processed into condiment, tinned food delicious in taste.This product can effectively prevent blackening, prevent that ammoniomagnesium phosphate crystal from separating out, and meat changes controlled in the storage process.
Tao Jingui etc. (lobster tail foods packed in carton containers processing and hazard analysis [J]. water conservancy related fisheries, 2004,24 (4): 85-86) introduced lobster tail foods packed in carton containers producing process flow process and its key points for operation and important technological parameters are illustrated.And, the processing technology link is carried out administration of health and monitoring by utilizing the principle of HACCP, and point out that microbiological factor is the main harm factor of lobster tail foods packed in carton containers processing, determined to take precautions against in the process CCP of microorganism harm.
Ma Rongfa (making [J] of steamed canned shrimp. Chinese aquatic products, 1989 (12): 39) introduced, alleviated the stock of prawn and reduce freezing energy consumption through precooking, cool off finishing, tinning, making steamed canned shrimp with the simple and easy technology of soup juice, exhaust sealing, sterilization cooling; Inquired into softening and black this two large problems that becomes of jar interior shrimp of shrimp, proposed effectively to prevent it with 1.2% citric acid and 1.5% salt mixed liquid dipping before the poach.
Duan Rui etc. (processing of instant flexibly-packaged seasoning lobster [J]. agricultural sciences: 40) just produce soft package instant seasoning lobster and make a presentation, cleaned raw material shrimp made a gift to someone boil 6-10min in the boiling pot, then the shrimp body and function is cooled to 6-10 ℃ rapidly through the pure water of sterilization.Then through decaptitate, big chela, classification step, the shrimp body is weighed, with belly the form of belly is set and puts into retort pouch, add an amount of condiment final vacuum packing, sterilization.The production technology of this product is simple, and equipment investment is little, easy operating.
At present more rare about the leisure food of shrimp on the market.Since there is protease in the aquatic products meat, in the preservation process, the shrimp protein breakdown, the proteinic nitrogen minimizing causes the meat gonorrhoea, deliquescing, institutional framework is damaged, and local flavor variation, its nutrition and mouthfeel all can not be compared with the active water product.And foods packed in carton containers must be through the sterilization link, the easy deliquescing of shrimp quality that keeps certain moisture is festered, not anti-chewiness, and sulfur-containing amino acid is easy to generate sulfide (mainly being hydrogen sulfide) in the shrimp albumen when high temperature, and itself and metal ion effect produce atrament.
Summary of the invention
The objective of the invention is to avoid shrimp quality deliquescing collapse phenomenon behind traditional shrimp can high temperature sterilization, and the dehydration shrimp provides the preparation method of a seed shrimp leisure food through the browning phenomenon of high temperature sterilization, concrete technical scheme is as follows.
The preparation method of one seed shrimp leisure food comprises the steps:
(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, remove shrimp head, shell, take out the shrimp gland;
(2) on 100 ℃ of boiling water, steam 10-40min in advance to slough the part water of shrimp;
(3) shrimp after will steaming in advance to place the refined salt mass content be that the pickling liquid of 1%-5% soaks 10-50min;
(4) shrimp after pickled is wrapped up with byssus, be embedded in the crude salt, in 100-140 ℃ down insulation 0.5-3h to carry out Yan baked.
In the above-mentioned method, the moisture mass content of the baked back of the described Yan of step (4) shrimp is 40 ~ 60%.
In the above-mentioned method, step (4) comprises also afterwards that the shrimp after Yan is baked is stained with and wraps up in flavored oils, and vacuum-packed.
In the above-mentioned method, with packaged product in 100 ~ 121 ℃ of following back-pressure sterilization 5min ~ 1h.
In the above-mentioned method, packaged product is carried out pasteurize.
In the above-mentioned method, the described taking-up of step (1) shrimp gland is to choose the shrimp gland from several second joints of shrimp afterbody with thin bamboo let forward.
In the above-mentioned method, the shrimp in the step (1) behind the taking-up shrimp gland still places described citric acid.
In the above-mentioned method, the described parcel of step (4) is parcel 2-6 layer byssus.
Part principle among the preparation method of the present invention:
1, pickled is in order to infiltrate through certain salinity in shrimp, to regulate certain salinity.Pickling liquid can be modulated variable concentrations as required.And the pickled time is advisable with 10-50min.The pickled time is too short, pickled DeGrain; Overcuring easily makes shrimp take off the color and luster of original glow and becomes pale;
2, to wrap byssus be to guarantee that salt does not infiltrate shrimp when making shrimp juice not pollute sea salt to the baked process of salt, and the salinity of shrimp is controlled.Byssus is crossed thin poor effect, but the blocked up heat-transfer effect that then influences;
3,, Yan is baked is in order to dewater, and temperature is unsuitable too high, is advisable with 100-140 ℃, and excessive temperature can cause the shrimp browning.Increase dehydration intensity and answer time expand, and should not improve temperature.
The product meat tissue tight degree that the present invention makes is moderate, has certain anti-chewiness, and the color glow is bright-coloured, can keep the original external appearance characteristic of shrimp.Compared with prior art, have following advantage:
1, simple, the easy row of production technology, effective is realized industrialization easily;
2, product is a half-dry type shrimp foods packed in carton containers leisure food, overcomes behind traditional shrimp can high temperature sterilization the shrimp quality deliquescing phenomenon of festering, and the shrimp tissue tight degree of finished product is moderate, has certain anti-chewiness;
3, adopt the baked dewatering process of Yan, overcome the browning phenomenon of dehydration shrimp through high temperature sterilization, the glow of finished product color is bright-coloured, keeps the original characteristic look of shrimp;
4, shrimp manufacturing process sterilization simultaneously can reduce the final sterilization intensity of product, and pasteurize can make the shelf-life reach 2 ~ 8 months, and this product must not add any anticorrisive agent;
5, simple, the easy row of seasoning mode, effective can be according to different consumer demands modulation different tastes, and product is various.
The specific embodiment
Below in conjunction with embodiment concrete enforcement of the present invention is described further, but enforcement of the present invention and protection domain are not limited thereto.
Embodiment 1
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove decaptitate, shell, shrimp gland, in 100 ℃ of steam, heat 10min.With pickling 50min in the pickling liquid that contains 1% weight refined salt, then shrimp is wrapped with byssus, imbed in the crude salt 100 ℃ of temperature, insulation 3h.With garlic or only son's garlic modulation garlic taste flavored oils, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except that the taste that shrimp itself has, also has light saline taste and garlic taste, the consumer that suitable taste is lighter.
Embodiment 2
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.1% citric acid solution, remove decaptitate, shell, shrimp gland, in 100 ℃ of steam, heat 40min.With pickling 10min in the pickling liquid that contains 3% weight refined salt, then shrimp is wrapped with byssus, imbed in the crude salt 140 ℃ of temperature, insulation 0.5h.Boil cumin flavor flavored oils with cumin powder, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except that the taste that shrimp itself has, also has saline taste and dense cumin flavor.
Embodiment 3
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.1% citric acid solution, remove decaptitate, shell, shrimp gland, in 100 ℃ of steam, heat 10min.With pickling 10min in the pickling liquid that contains 5% weight refined salt, then shrimp is wrapped with byssus, imbed in the crude salt 100 ℃ of temperature, insulation 3h.Boil fragrant pungent flavor oil with chilli, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except that the taste that shrimp itself has, also has very heavy saline taste and fragrant pungent, and suitable taste is heavier, like eating peppery consumer.
Embodiment 4
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove decaptitate, shell, shrimp gland, in 100 ℃ of steam, heat 40min.With pickling 50min in the pickling liquid that contains 5% weight refined salt, then shrimp is wrapped with byssus, imbed in the crude salt 120 ℃ of temperature, insulation 0.5h.Be stained with before the final product packing and wrap up in seasoning.The product meat is full, and tissue is fine and smooth, has glow bright-colored and the mouthfeel of bright shrimp, is different from the peeled shrimp of doing.
Claims (8)
1. the preparation method of a seed shrimp leisure food is characterized in that comprising the steps:
(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, remove shrimp head, shell, take out the shrimp gland;
(2) on 100 ℃ of boiling water, steam 10-40min in advance to slough the part water of shrimp;
(3) shrimp after will steaming in advance to place the refined salt mass content be that the pickling liquid of 1%-5% soaks 10-50min;
(4) shrimp after pickled is wrapped up with byssus, be embedded in the crude salt, in 100-140 ℃ down insulation 0.5-3h to carry out Yan baked.
2. method according to claim 1 is characterized in that the moisture mass content of the baked back of the described Yan of step (4) shrimp is 40 ~ 60%.
3. method according to claim 1 is characterized in that step (4) comprises also afterwards that shrimp after Yan is baked is stained with and wraps up in flavored oils, and vacuum-packed.
4. method according to claim 3 is characterized in that packaged product in 100 ~ 121 ℃ of following back-pressure sterilization 5min ~ 1h.
5. method according to claim 3 is characterized in that packaged product is carried out pasteurize.
6. method according to claim 1 is characterized in that the described taking-up of step (1) shrimp gland is to choose the shrimp gland from several second joints of shrimp afterbody with thin bamboo let forward.
7. method according to claim 1 is characterized in that the shrimp behind the taking-up shrimp gland still places described citric acid in the step (1).
8. according to each described method of claim 1～7, it is characterized in that the described parcel of step (4) is parcel 2-6 layer byssus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101611644A CN101878928A (en) | 2010-05-04 | 2010-05-04 | Method for preparing shrimp leisure food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101611644A CN101878928A (en) | 2010-05-04 | 2010-05-04 | Method for preparing shrimp leisure food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101878928A true CN101878928A (en) | 2010-11-10 |
Family
ID=43051181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101611644A Pending CN101878928A (en) | 2010-05-04 | 2010-05-04 | Method for preparing shrimp leisure food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101878928A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504366A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Shrimp meat can |
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
| US20150196040A1 (en) * | 2014-01-10 | 2015-07-16 | Edward M. DIXON | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life |
| CN107183583A (en) * | 2017-05-08 | 2017-09-22 | 磐安富晟食品科技有限公司 | A kind of spicy prawn foods packed in carton containers |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1720816A (en) * | 2004-07-12 | 2006-01-18 | 陆泽辉 | Method for preparing food by heat with vapor in airtight vessel |
-
2010
- 2010-05-04 CN CN2010101611644A patent/CN101878928A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1720816A (en) * | 2004-07-12 | 2006-01-18 | 陆泽辉 | Method for preparing food by heat with vapor in airtight vessel |
Non-Patent Citations (1)
| Title |
|---|
| 《四川烹饪》 19960630 陈清华 川味盐焗菜 24 1-8 , 第3期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
| CN103798847B (en) * | 2013-05-05 | 2015-06-03 | 黄伟基 | Instant shrimp product and processing method thereof |
| CN103504366A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Shrimp meat can |
| US20150196040A1 (en) * | 2014-01-10 | 2015-07-16 | Edward M. DIXON | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life |
| US11064708B2 (en) | 2014-01-10 | 2021-07-20 | Robert B. STRYKER | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life |
| CN107183583A (en) * | 2017-05-08 | 2017-09-22 | 磐安富晟食品科技有限公司 | A kind of spicy prawn foods packed in carton containers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN105211930A (en) | A kind of smoke instant abalone and processing method thereof | |
| CN101507515A (en) | Preparation method of instant scallop | |
| CN103598630A (en) | Production method of instant frozen abalone sauce | |
| CN102488249A (en) | Processing method of instant jellyfish | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN105475891B (en) | The processing method of flavor long tail anchovy | |
| CN110101036A (en) | A kind of manufacturing method of crisp and fragrant fish block | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN102273660B (en) | Processing method for improving sensory qualities of fresh water fish snack food | |
| CN101878928A (en) | Method for preparing shrimp leisure food | |
| CN103005516B (en) | Method for processing loose structure type seasoning flavor marinated fish | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN105410710A (en) | Making method of chicken feet with capsicum frutescens | |
| CN103251080A (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN103948076B (en) | A kind of flesh of fish crisp pork floss and processing method thereof | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN102450697B (en) | Processing method for crab meat cuisine with crab carapace | |
| CN101524165B (en) | Fast food scallop and preparing method thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101110 |