CN101946917A - Method for preparing shrimp soft can - Google Patents
Method for preparing shrimp soft can Download PDFInfo
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- CN101946917A CN101946917A CN2010102650970A CN201010265097A CN101946917A CN 101946917 A CN101946917 A CN 101946917A CN 2010102650970 A CN2010102650970 A CN 2010102650970A CN 201010265097 A CN201010265097 A CN 201010265097A CN 101946917 A CN101946917 A CN 101946917A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 210000004907 gland Anatomy 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 6
- 241000583629 Cypridopsis vidua Species 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 241001330002 Bambuseae Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 5
- 230000018044 dehydration Effects 0.000 abstract description 4
- 238000006297 dehydration reaction Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 241000143060 Americamysis bahia Species 0.000 abstract 8
- 238000002791 soaking Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 29
- 235000019640 taste Nutrition 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 238000005286 illumination Methods 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 244000304337 Cuminum cyminum Species 0.000 description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000009360 aquaculture Methods 0.000 description 3
- 244000144974 aquaculture Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10 percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browning phenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.
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 foods packed in carton containers.
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 disclosed.This inventive method keeps feeling of freshness of shrimp and the protein that keeps shrimp not to be damaged from the shrimp processing aspect of living.But the shrimp treating apparatus alive that it need use special invention installs oxygen port on equipment, relies on the shrimp prolongation life after oxygen makes processing.
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 invention mainly is to cook the deficiency of method in order to overcome tradition, a kind of langouste in clear water preparation method that is subjected to circumscribed defective at the edible field of daily De crayfish that proposes, only being suitable for family, restaurant, restaurant's culinary art, can not keeping the longer shelf-life, is not the flexible package instant food.
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: raw material shrimp-select-put in order-wash-remove excessive moisture-reinforced allotment-Jia thermal maturation-pack-sterilization-cooling-finished product.Various raw material shrimps can be processed into the instant shrimp kind of a series of unique flavors according to this technology, instant edible, and can make the raw material shrimp increase added value, enlarge the selling market of shrimp.It is the rigid package of packaging material based on metal can, glass jar.
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; This invention product is Fresh ﹠ Tender in Texture, and the fragrance uniqueness is clearly good to eat, nutritious, improve a poor appetite, but it can not keep the longer shelf-life, and for selling, or with its quick-frozen, packing, stored under refrigeration.
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 foods packed in carton containers through the browning phenomenon of high temperature sterilization, concrete technical scheme is as follows.
The preparation method of one seed shrimp foods packed in carton containers comprises the steps:
(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, twist and go the shrimp head to extract the shrimp gland simultaneously out;
(2) boiling 1～10min in 80～100 ℃ of boiling water is to slough the part water of shrimp;
(3) shrimp behind the shortening is through removing the shrimp shell, places that the granulated sugar mass content is 20%～50%, the refined salt mass content is that 5%-20%, msg quality content are 1%～10% pickling liquid, soaks 10min～8h down in 4 ℃～60 ℃;
(4) shrimp after pickled is in 70 ℃～120 ℃ oven dry 5min～30min down.
In the said method, the moisture mass content of the described oven dry of step (4) back shrimp is 40～60%.
In the said method, step (4) also comprises afterwards is stained with the shrimp after the oven dry to wrap up in flavored oils, and vacuum-packed.
In the said method, with packaged product in 100～121 ℃ of following sterilization 5min～1h.
In the said method, packaged product is carried out pasteurize.
In the said method, the described taking-up of step (1) shrimp gland is back-out a shrimp head and extract the shrimp gland simultaneously out of 90 ° of vertical shrimp bodies, unpumped shrimp gland adopts the method for choosing with thin bamboo let from several second joints of shrimp afterbody forward, and this method can be taken out the shrimp gland fast and be kept the integrality of shrimp body.
In the said method, the shrimp in the step (1) behind the taking-up shrimp gland still places described citric acid.
Part principle among the preparation method of the present invention:
1, pickled is in order to infiltrate through certain sugar, salinity in shrimp, to regulate certain taste and to reduce the water activity of final shrimp products, to suppress microbial growth, extends the shelf life.Pickling liquid can be as required and the modulation variable concentrations, is suitably: the granulated sugar mass content is 20%～50%, the refined salt mass content is 5%-20%.The excessive concentration pickling liquid is difficult to separate with shrimp products than thickness, causes the baking stage brown stain serious; Concentration is crossed low excessive owing to water content, and astaxanthin is soaked out, and shrimp takes off the color and luster of original glow and becomes pale.And pickled temperature is all suitable in 4 ℃～60 ℃ relative broad range, and temperature keeps the original quality of shrimp than low energy, fugitive color not, but need the time longer; The higher pickling liquid permeating speed that makes of temperature improves greatly, and required time shortens, and pickling liquid easily produces adverse effects such as brown stain.
2, oven dry is that temperature is unsuitable too high for the moisture that guarantees final products keeps in the certain limit, is advisable with 70-120 ℃, and excessive temperature can cause the shrimp browning.Increase dehydration intensity and answer time expand, and should not improve temperature.
The present invention compared with prior art has 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, the pickling liquid prescription is suitable, can infiltrate shrimp within a short period of time, accesses suitable mouthfeel, and reduces the shrimp products water activity, and the control growth of microorganism extends the shelf life; Pickled step 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;
4, adopt low temperature drying and dehydrating in short-term, the moisture of control shrimp finished product overcomes the browning phenomenon of dehydration shrimp through high temperature sterilization, and the glow of finished product color is bright-coloured, keeps the original characteristic look of shrimp;
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 the shrimp head, extract the shrimp gland out, boiling 10min in 80 ℃ of boiling water.In the pickling liquid that contains 50% weight granulated sugar, 5% weight refined salt, 1% weight monosodium glutamate, pickle 8h under 4 ℃, then shrimp is dried 30min down in 70 ℃.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, and little sweet mouthfeel of tool and dense cumin flavor also.Product is through quickening experiment (37 ℃ of following illumination), and the total plate count that records product after 2 weeks is less than 10.
Embodiment 2
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.1% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 1min in 100 ℃ of boiling water.In the pickling liquid that contains 20% weight granulated sugar, 5% weight refined salt, 1% weight monosodium glutamate, pickle 6h for 25 ℃, then shrimp is dried 5min down in 120 ℃.Boil garlic taste flavored oils with garlic or only son's garlic, 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, and light sweet, saline taste and the light garlic taste of tool also, clean taste.Product is through quickening experiment (37 ℃ of following illumination), and the total plate count that records product after 2 weeks is less than 10.
Embodiment 3
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 5min in 100 ℃ of boiling water.In the pickling liquid that contains 40% weight granulated sugar, 10% weight refined salt, 5% weight monosodium glutamate, pickle 30min under 60 ℃, then shrimp is dried 15min down in 100 ℃.Boil creamy taste flavored oils with cream and milk, 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, and except that the taste that shrimp itself has, agreeable to the taste sweet, saline taste and denseer milk fragrance are peculiar cheese shrimp.Product is through quickening experiment (37 ℃ of following illumination), and the total plate count that records product after 2 weeks is less than 10.
Embodiment 4
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 5min in 100 ℃ of boiling water.In the pickling liquid that contains 40% weight granulated sugar, 10% weight refined salt, 5% weight monosodium glutamate, pickle 1h for 50 ℃, then shrimp is dried 15min down in 100 ℃.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.Product is through quickening experiment (37 ℃ of following illumination), and the total plate count that records product after 2 weeks is little does 10.
Claims (7)
1. the preparation method of a seed shrimp foods packed in carton containers 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, twist and go the shrimp head to extract the shrimp gland simultaneously out;
(2) boiling 1～10min in 80～100 ℃ of boiling water is to slough the part water of shrimp;
(3) shrimp behind the shortening is through removing the shrimp shell, places that the granulated sugar mass content is 20%～50%, the refined salt mass content is that 5%-20%, msg quality content are 1%～10% pickling liquid, soaks 10min～8h down in 4 ℃～60 ℃;
(4) shrimp after pickled is in 70 ℃～120 ℃ oven dry 5min～30min down.
2. method according to claim 1 is characterized in that the moisture mass content of the described oven dry of step (4) back shrimp is 40～60%.
3. method according to claim 1 is characterized in that step (4) also comprises afterwards the shrimp after the oven dry 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 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 back-out a shrimp head and extract the shrimp gland simultaneously out of 90 ° of vertical shrimp bodies, and unpumped shrimp gland adopts the method for choosing with thin bamboo let from several second joints of shrimp afterbody 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).
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| CN2010102650970A CN101946917B (en) | 2010-08-27 | 2010-08-27 | Method for preparing shrimp soft can |
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| CN2010102650970A CN101946917B (en) | 2010-08-27 | 2010-08-27 | Method for preparing shrimp soft can |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132906A (en) * | 2011-03-02 | 2011-07-27 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN102488247A (en) * | 2011-12-05 | 2012-06-13 | 舟山京洲水产食品有限公司 | Instant sweet shrimps 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 |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN104126822A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned spicy peeled shrimp and preparation method thereof |
| CN104432254A (en) * | 2014-12-10 | 2015-03-25 | 福建久安水产有限公司 | Mustard instant soft-shell shrimp and preparation method thereof |
| CN106962833A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | One planting sand shrimp seasoning foods packed in carton containers and production technology |
| CN107048244A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of red shrimp foods packed in carton containers and processing technology |
| CN110115351A (en) * | 2018-02-06 | 2019-08-13 | 湖北楚虾王食品有限公司 | The canned spicy shrimp tail technology of leisure |
| CN110959821A (en) * | 2019-12-24 | 2020-04-07 | 武汉良之隆食材股份有限公司 | Light dried shrimp meat and preparation method thereof |
| 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 |
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| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN103829281B (en) * | 2012-11-22 | 2016-07-06 | 浙江海洋学院 | A kind of preparation method of high-moisture seasoning prawn |
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| 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 |
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| CN107048244A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of red shrimp foods packed in carton containers and processing technology |
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| CN110115351A (en) * | 2018-02-06 | 2019-08-13 | 湖北楚虾王食品有限公司 | The canned spicy shrimp tail technology of leisure |
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