CN101878929B - Method for processing dried shrimps - Google Patents
Method for processing dried shrimps Download PDFInfo
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- CN101878929B CN101878929B CN2010101703148A CN201010170314A CN101878929B CN 101878929 B CN101878929 B CN 101878929B CN 2010101703148 A CN2010101703148 A CN 2010101703148A CN 201010170314 A CN201010170314 A CN 201010170314A CN 101878929 B CN101878929 B CN 101878929B
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a method for processing dried shrimps. The method comprises the following steps of: (1) check and acceptance of raw material shrimps; (2) freezing; (3) shelling, namely removing shells on the middle parts of the raw material shrimp bodies to leave raw material shrimp heads and tails; (4) cleaning; (5) airing; (6) grading; (7) drying; and (8) cooling, weighing, packing, refrigerating and storing. After the raw material shrimps are checked and accepted, the dried shrimp finished product can keep the primary color, remove peculiar smell and keep fresh through the freezing steps; the method does not need a water boiling step so as to keep the nutrition and freshness of the raw material shrimps; the shells of the raw material shrimp heads and tails left during shelling reserve astaxanthin, chitin, calcium and protein in the shrimp shells; the dried shrimps processed by adopting the method have high nutritional value, good freshness and bright color; and the processing method is simple and easy to operate.
Description
Technical field:
The invention belongs to food processing technology field, particularly a kind of processing method of dried shrimps.
Background technology:
Dried shrimps is famous dried marine products, and higher nutritive value is arranged, and each hectogram dried shrimps contains protein 58.1 grams according to surveying and determination, fat 2.1 grams, and carbohydrate 4.6 grams, 577 milligrams of calcium, 614 milligrams in phosphorus, 13.1 milligrams of iron also have multivitamin etc.The dried shrimps composition of nutritious value is the composition of red color on shrimp shell and the peeled shrimp in fact; Title is astaxanthin; Astaxanthin has very strong antioxidation, has effects such as raise immunity and the accumulation of reduction MDA, and the content of astaxanthin is about 800PPM in the shrimp shell.In addition, contain have an appointment 30% calcium and 20% above good protein in the shrimp shell, in the shrimp shell chitin have significantly anticancer, press down effects such as cancer, reducing blood lipid, blood pressure.
The processing method of traditional dried shrimps mainly is a water-boiling method, and its processing method is following: 1, raw material is handled: press quality, magnitude classification to the raw material shrimp earlier, wash clean in clear water is rejected shrimp, small fish and foreign material.2, poach: get the poach of drinking of cleaning, water is 4: 1 with the raw material weight ratio, and the weight of pressing water adds the salt of 5%-6%, and shrimp is boiled.3, drying: the shrimp of boiling is dragged in the basket, dry after draining the water or dry.4, shelling: available dried shrimps hulling machine shells, and also can strip off by hand.5, packing: the dried shrimps after will shelling sieves, classification, and pack according to dried shrimps size and appearance quality grading.
Adopt traditional water-boiling method processing dried shrimps, the time that the raw material treatment step is spent is longer, and the freshness of raw material shrimp reduces greatly, directly influences the vividness and the freshness of dried shrimps finished product; After the poach step, nutrition of raw material shrimp and delicate flavour all have very big loss, and after the shrimp shelling, the astaxanthin of shrimp shell, chitin, calcium and protein all run off basically, reduce the nutritive value of dried shrimps greatly.
Summary of the invention:
The objective of the invention is to provide a kind of and be of high nutritive value to the deficiency of prior art, freshness is good, the processing method of brightly painted dried shrimps.
The objective of the invention is to realize like this:
The processing method of dried shrimps, it comprises following method step: (1) raw material shrimp is checked and accepted; (2) freezing; (3) peel off: divest the housing at raw material shrimp health middle part, the housing of remaining raw material shrimp head and afterbody; (4) clean; (5) dry; (6) classification; (7) dry; (8) cool the packing of weighing, stored refrigerated.
Wherein, said step (1) raw material shrimp is checked and accepted total mercury, nitrofuran metabolin, boric acid, bacteriostatic agent and the shrimp shell chloramphenicol monitoring detection that comprises sampling Detection raw material shrimp.
Wherein, said step (2) is freezing is the raw material shrimp to be placed-15 ℃～-10 ℃ freezer condition held 1.5 hours～2 hours.
Wherein, it is under the condition of cool place, ventilation that said step (5) is dried, and the raw material shrimp is spread out on straw mat or bamboo curtain splint, in outdoor placement 1 hour～2 hours, whenever stirs once at a distance from 30 minutes.
Wherein, said step (6) classification is that the raw material shrimp is divided into two grades or two more than the grade by size.
Wherein, said step (7) dry be with the raw material shrimp by different brackets, place microwave vacuum dryer to dry respectively.
Wherein, said step (7) is dried under 50 ℃～55 ℃ temperature, dries 24 hours～36 hours, and is remaining 10%～15% to the moisture content of raw material shrimp, makes dried shrimps.
Wherein, said step (8) cools, and the packing of weighing, stored refrigerated are to take out drying the dried shrimps that makes, cool 1 hour～1.5 hours, weigh then, pack, and places under-15 ℃～-10 ℃ the freezer condition to preserve again.
Beneficial effect of the present invention: the processing method of dried shrimps of the present invention, it comprises following method step: ((1) raw material shrimp is checked and accepted; (2) freezing; (3) peel off: divest the housing at raw material shrimp health middle part, the housing of remaining raw material shrimp head and afterbody; (4) clean; (5) dry; (6) classification; (7) dry; (8) cool the packing of weighing, stored refrigerated.After raw material shrimp of the present invention is checked and accepted,, can make the dried shrimps finished product keep its original color, remove peculiar smell, keep freshness through freezing step; The present invention need not pass through the poach step, keeps nutrition and the freshness of raw material shrimp; The housing of remaining raw material shrimp head and afterbody keeps astaxanthin, chitin, calcium and protein in the shrimp shell when peeling off, and the dried shrimps that adopts the present invention to make is of high nutritive value, freshness is good, bright-colored, and this processing method is simple, easily operation.
The specific embodiment:
With specific embodiment the present invention is further described below, but the present invention does not receive the qualification of following embodiment.
Embodiment 1
The processing method of dried shrimps, it comprises following method step: (1) raw material shrimp is checked and accepted: choose the sea and catch the total mercury of raw material shrimp sampling Detection raw material shrimp, nitrofuran metabolin, boric acid, bacteriostatic agent and shrimp shell chloramphenicol monitoring detection.(2) freezing: as the raw material shrimp to be placed-10 ℃ freezer condition held 2 hours.(3) peel off: divest the housing at raw material shrimp health middle part, the housing of remaining raw material shrimp head and afterbody.(4) clean: the raw material shrimp after will peeling off places clear water to clean the salinity and the foreign material of flush away raw material shrimp appearance 10 minutes.(5) dry: under the condition of cool place, ventilation, the raw material shrimp is spread out on straw mat or bamboo curtain splint,, whenever stirred once, make it rapid, evenly dry at a distance from 30 minutes in outdoor placement 1 hour～2 hours; Like rainy weather, then should approach and spread out in indoor to air-dry.(6) classification: the raw material shrimp is divided into two grades by size, and raw material shrimp length >=8cm is the first estate, and raw material shrimp length＜8cm is second grade.(7) dry: the raw material shrimp is pressed different brackets, place microwave vacuum dryer to dry respectively; It is 55 ℃ that the first estate raw material shrimp is dried temperature, dries 36 hours, to the moisture content remaining 15% of raw material shrimp; It is 50 ℃ that the second grade raw material shrimp is dried temperature, dries 24 hours, to the moisture content remaining 10% of raw material shrimp.(8) cool the packing of weighing, stored refrigerated: will dry the dried shrimps that makes and take out, cool 1 hour hour, and weigh then, pack, and place again under-10 ℃ the freezer condition and preserve.
Embodiment 2
The processing method of dried shrimps, it comprises following method step: (1) raw material shrimp is checked and accepted: total mercury, nitrofuran metabolin, boric acid, bacteriostatic agent and the monitoring of shrimp shell chloramphenicol of choosing extra large shrimping sampling Detection raw material shrimp detect.(2) freezing: as the raw material shrimp to be placed-15 ℃ freezer condition held 1.5 hours.(3) peel off: divest the housing at raw material shrimp health middle part, the housing of remaining raw material shrimp head and afterbody; (4) clean: the raw material shrimp after will peeling off places clear water to clean the salinity and the foreign material of flush away raw material shrimp appearance 10 minutes; (5) dry: under the condition of cool place, ventilation, the raw material shrimp is spread out on straw mat or bamboo curtain splint,, whenever stirred once, make it rapid, evenly dry at a distance from 30 minutes in outdoor placement 1 hour～2 hours; Like rainy weather, then should approach and spread out in indoor to air-dry.(6) classification: it is above that the raw material shrimp is fallen into three classes by size, and the raw material shrimp is divided into two grades by size, and raw material shrimp length >=8cm is the first estate, and the long 5cm～8cm of raw material shrimp is second grade, and raw material shrimp length＜8cm is the tertiary gradient.(7) dry: the raw material shrimp is pressed different brackets, place microwave vacuum dryer to dry respectively; It is 55 ℃ that the first estate raw material shrimp is dried temperature, dries 36 hours, to the moisture content remaining 15% of raw material shrimp; It is 53 ℃ that the second grade raw material shrimp is dried temperature, dries 30 hours, to the moisture content remaining 13% of raw material shrimp; It is 50 ℃ that tertiary gradient raw material shrimp is dried temperature, dries 24 hours, to the moisture content remaining 10% of raw material shrimp.(8) cool the packing of weighing, stored refrigerated: will dry the dried shrimps that makes and take out, cool 1.5 hours, and weigh then, pack, and place again under-15 ℃ the freezer condition and preserve.
The above only is preferred embodiment of the present invention, so all equivalences of doing according to the described structure of patent claim of the present invention, characteristic and principle change or modify, includes in patent claim of the present invention.
Claims (6)
1. the processing method of dried shrimps, it is characterized in that: it is made up of following method step: (1) raw material shrimp is checked and accepted; (2) freezing; (3) peel off: divest the housing at raw material shrimp health middle part, the housing of remaining raw material shrimp head and afterbody; (4) clean; (5) dry; (6) classification; (7) dry; (8) cool the packing of weighing, stored refrigerated; Said step (2) is freezing to be the raw material shrimp to be placed-15 ℃ ~-10 ℃ freezer condition held 1.5 h ~ 2 hours; Said step (7) is dried under 50 ℃ ~ 55 ℃ temperature, dries 24 h ~ 36 hours, and is remaining 10% ~ 15% to the moisture content of raw material shrimp, makes dried shrimps.
2. the processing method of dried shrimps according to claim 1 is characterized in that: said step (1) raw material shrimp is checked and accepted the total mercury, nitrofuran metabolin, boric acid, bacteriostatic agent and the monitoring of shrimp shell chloramphenicol that comprise sampling Detection raw material shrimp and detects.
3. the processing method of dried shrimps according to claim 1 is characterized in that: it is under shady and cool, the condition of ventilating that said step (5) is dried, and the raw material shrimp is spread out on straw mat or bamboo curtain splint, in outdoor placement 1 h ~ 2 hours, whenever stirs once at a distance from 30 minutes.
4. the processing method of dried shrimps according to claim 1 is characterized in that: said step (6) classification is that the raw material shrimp is divided into two grades or two more than the grade by size.
5. the processing method of dried shrimps according to claim 4 is characterized in that: said step (7) dry be with the raw material shrimp by different brackets, place microwave vacuum dryer to dry respectively.
6. the processing method of dried shrimps according to claim 5; It is characterized in that: said step (8) cools; The packing of weighing, stored refrigerated are to take out drying the dried shrimps that makes, and cool 1 h ~ 1.5 hours; Weigh then, pack, place again under-15 ℃ ~-10 ℃ the freezer condition and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101703148A CN101878929B (en) | 2010-04-30 | 2010-04-30 | Method for processing dried shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101703148A CN101878929B (en) | 2010-04-30 | 2010-04-30 | Method for processing dried shrimps |
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| Publication Number | Publication Date |
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| CN101878929A CN101878929A (en) | 2010-11-10 |
| CN101878929B true CN101878929B (en) | 2012-07-11 |
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| CN2010101703148A Expired - Fee Related CN101878929B (en) | 2010-04-30 | 2010-04-30 | Method for processing dried shrimps |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN107197927A (en) * | 2017-05-02 | 2017-09-26 | 浙江工业大学 | The boat-carrying continuous process of the continuous dry-making method of dried of boat-carrying of krill and its peeled shrimp that shells |
| CN108094935A (en) * | 2017-12-27 | 2018-06-01 | 宁波高新区若水智创科技有限公司 | The production method that a kind of original flavor sea shrimp is done |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238899A (en) * | 2007-02-08 | 2008-08-13 | 杨性民 | Method for processing recombination dried shrimps |
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
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2010
- 2010-04-30 CN CN2010101703148A patent/CN101878929B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101238899A (en) * | 2007-02-08 | 2008-08-13 | 杨性民 | Method for processing recombination dried shrimps |
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
Non-Patent Citations (3)
| Title |
|---|
| 杨留明.新型软包装即食虾干的开发研究.《食品科技》.2007,(第3期),93-95. * |
| 章红兵.浅谈冷藏加工中冻虾"干耗"的控制.《中国水产》.1993,(第12期),39-40. |
| 郭朝荣等.对虾虾干的加工和贮藏.《中国水产》.1993,(第10期),39. * |
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