CN102008090B - Method for processing macrobrachium rosenbergii spicy frozen prepared instant product - Google Patents
Method for processing macrobrachium rosenbergii spicy frozen prepared instant product Download PDFInfo
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- CN102008090B CN102008090B CN2010105125861A CN201010512586A CN102008090B CN 102008090 B CN102008090 B CN 102008090B CN 2010105125861 A CN2010105125861 A CN 2010105125861A CN 201010512586 A CN201010512586 A CN 201010512586A CN 102008090 B CN102008090 B CN 102008090B
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Abstract
The invention relates to a method for processing a macrobrachium rosenbergii spicy frozen prepared instant product. The method comprises the following steps of: soaking fresh macrobrachium rosenbergii in aqueous solution containing salt and citric acid, and washing off dirt by using clean water; removing dead shrimps from the washed macrobrachium rosenbergii, and selecting the macrobrachium rosenbergii of certain weight as a raw material; frying the selected raw material in palm oil and rapidly cooling, or steaming the selected raw material, and rapidly cooling; placing the adequate macrobrachium rosenbergii into a dish in a multi-layer, double-row and opposite chelae mode, and sleeving into a packaging bag; pouring preprocessed seasoning soup bases into a flat tray filled with shrimp bodies, and sealing the packaging bag; and vacuumizing the packaging bag filled with the macrobrachium rosenbergii, and freezing and preserving. The method is simple and practical, and can be implemented in various ways, and the prepared product has a complete shape, flavors of oil and shrimps, and rich and various tastes. The method provides a new way for scale industrial production and value increment of deep processing of the macrobrachium rosenbergii product.
Description
Technical field
The present invention relates to the processing method of a kind of Macrobrachium rosenbergii of technical field of aquatic product processing, relate in particular to the processing method of the fragrant peppery freezing precook instant product of a kind of Macrobrachium rosenbergii.
Background technology
Macrobrachium rosenbergii (Macrobrachium rosenbergii) is a kind of large-scale economic freshwater shrimps, originates in the India Pacific region, mainly promotes cultivation in more than 10 province in south (city, district) at present from Japan introduction China in 1976.The Macrobrachium rosenbergii meat flavour is delicious, nutritious.Every hectogram shrimp contains protein 20.6 grams, fat 0.7 gram, and contain multivitamin and the necessary trace element of human body, be the high-protein nutrient aquatic products.
For the processing of Macrobrachium rosenbergii, domestic relevant processing method is all fewer.Correlative study and technique mainly concentrate on the process technology of some simple Frozen Prepared Foods of Macrobrachium rosenbergii, such as phoenix tail prawns, Chinese lute shrimp etc.These products all are to wrap up in to be coated with bread flour and condiment outside shrimp, must further fried processing could eat, and are difficult to adapt to modern society's fast pace needs of life.
Summary of the invention
The object of the invention is to propose the processing method of the fragrant peppery freezing precook instant product of a kind of Macrobrachium rosenbergii, it is edible that the product of its preparation need not following process, unique flavor, and mouthfeel is good, and simple for process, thereby has overcome deficiency of the prior art.
For achieving the above object, the present invention has adopted following technical scheme:
The processing method of the fragrant peppery freezing precook instant product of a kind of Macrobrachium rosenbergii is characterized in that the method is:
(1) cleans: choose fresh Macrobrachium rosenbergii and soaked 20-40 minute to contain in 0.1-2.0wt% salt, the 0.1-2.0wt% lemon aqueous acid, again with clear water flush away dirt silt;
(2) classification: pick up except dead shrimp the Macrobrachium rosenbergii after cleaning, and select the consistent Macrobrachium rosenbergii of specification as raw material;
(3) fried: with the raw material frying 20-60s in 150-180 ℃ palm oil that chooses, afterwards cooling is until the central temperature of Macrobrachium rosenbergii raw material is reduced to 10-20 ℃;
Or, boiling and cooling: the raw material chosen at 100 ℃ of lower boiling 4-10min, is then cooled off raw material rapidly, until the central temperature of Macrobrachium rosenbergii raw material is reduced to 10-20 ℃;
(4) weigh balance pack: the Macrobrachium rosenbergii of getting the specification homogeneous carries out balance with multilayer two rows, mode that the shrimp chela is relative with the shrimp chela, and surperficial shrimp chela is pressing downwards as far as possible, then is inserted in the packaging bag;
(5) with soup stock: in the pallet that holds the shrimp body that the soup spice that in advance boiling is good filters, the rear people of filling of cooling keeps flat, again with packaging bag enclosing;
(6) vacuum packaging: the packaging bag of splendid attire Macrobrachium rosenbergii is vacuumized processing, then carry out rapidly the tunnel quick-frozen, afterwards freezing under the temperature conditions below-18 ℃.
Saying further, is to choose the Macrobrachium rosenbergii of weight about 40-60g as raw material in the step (2).
Step (3) if in adopt fried mode, the raw material after then fried is through naturally cooling or air-cooled after filtering, and if adopt the boiling mode, then the raw material after the boiling is inputted rapidly in normal-temperature water and the cooling water to cool off successively.
Described soup spice adopts the pungent soup stock to make after boiling, filtration and cooling successively.
Described soup spice adopts the peppery soup stock of oil flavor, its preparation technology is: add 0.05-0.3 weight portion sucrose ester and the sour glycerine ester of 0.05-0.3 weight portion list 18 (alkane) in the water of 100 weight portions, be heated to 60-80 ℃, behind the mixing, add again vegetable oil, thereafter after filtration, homogeneous and cooling processing, make finished product.
Described vegetable oil is the vegetable oil of processing through spice.
Compared with prior art, good effect of the present invention is: developed the instant industrialized producing technology of Macrobrachium rosenbergii that is similar to cookery processing, the product of its preparation is the freezing seasoned food of whole limb shrimp, form is intact, have the fragrance of grease and shrimp concurrently, and can add flavoring according to user's taste.The present invention is simple for process, can implement through number of ways, for the large-scale industrial production of Macrobrachium rosenbergii product and deep processing increment provide new way.
The specific embodiment
The processing method of implementing the fragrant peppery freezing precook instant product of 1 this Macrobrachium rosenbergii is:
(1) cleans: choose fresh Macrobrachium rosenbergii and soaked 40 minutes to contain in 0.1wt% salt, the 2.0wt% lemon aqueous acid, again with clear water flush away dirt silt etc.;
(2) classification: classified processing, pick dead shrimp, select the Macrobrachium rosenbergii of weight about 40-60g as raw material;
(3) fried: Macrobrachium rosenbergii is frying 20s in 180 ℃ of palm oils, can naturally cool off afterwards;
(4) weigh balance pack: on request, take by weighing the shrimp of predetermined weight index, then divide two-layer two rows, the relative balance that carries out with the shrimp chela of shrimp chela, surperficial shrimp chela is pressing downwards as far as possible, then is inserted in the polybag;
(5) with soup stock: the good pungent soup stock of in advance boiling filters, cooling, and soup stock is filled with in the plastic pallet that holds the shrimp body that the people keeps flat, with plastic bag sealing;
The polybag that (6) shrimp will be housed carries out vacuum packaging, in time send the tunnel quick-frozen with the shrimp that vacuum packet installs, afterwards in-18 ℃ of freezings.
The present embodiment product has the shrimp delicate flavour, and is spicy tasty and refreshing, instant bagged.
The processing method of implementing the fragrant peppery freezing precook instant product of 2 these Macrobrachium rosenbergiis is:
(1) cleans: choose fresh Macrobrachium rosenbergii and soaked 20 minutes to contain in 2.0wt% salt, the 0.1wt% lemon aqueous acid, again with clear water flush away dirt silt etc.;
(2) classification: classified processing, pick dead shrimp, select the Macrobrachium rosenbergii of weight about 40-60g as raw material;
(3) boiling and cooling: the raw material shrimp is inputted in 100 ℃ the precooker constantly, 4 minutes; Ripe shrimp is inputted rapidly normal-temperature water and cooling water successively, makes the central temperature of shrimp be reduced to 10 ℃;
(4) preparation of the peppery soup stock of oil flavor: 100 parts of water, add 0.05 part of sucrose ester, add 0.3 part of monoglyceride (the sour glycerine ester of single 18 (alkane)), be heated to 60 ℃, behind the mixing, add the vegetable oil that an amount of vegetable oil (the vegetable oil consumption is decided according to customer group's taste) or spice processed (as through the spice dipping, fry in shallow oil or plant wet goods that the PROCESS FOR TREATMENT such as fried is crossed), filter after homogeneous after the soup stock;
(5) with soup stock: in the plastic pallet that holds the shrimp body that soup stock filling people keeps flat, with plastic bag sealing;
The polybag that (6) shrimp will be housed carries out vacuum packaging, in time send the tunnel quick-frozen with the shrimp that vacuum packet installs, afterwards in-18 ℃ of freezings.
The present embodiment product has the shrimp delicate flavour, spicy and fragrance, instant bagged.
The processing method of implementing the fragrant peppery freezing precook instant product of 3 these Macrobrachium rosenbergiis is:
(1) cleans: choose fresh Macrobrachium rosenbergii and soaked 30 minutes to contain in 1.0wt% salt, the 1.0wt% lemon aqueous acid, again with clear water flush away dirt silt etc.;
(2) classification: classified processing, pick dead shrimp, select the Macrobrachium rosenbergii of weight about 40-60g as raw material;
(3) boiling and cooling: the raw material shrimp is inputted in 100 ℃ the precooker constantly, 10 minutes; Ripe shrimp is inputted rapidly normal-temperature water and cooling water successively, makes the central temperature of shrimp be reduced to 20 ℃;
(4) preparation of the peppery soup stock of oil flavor: 100 parts of water, add 0.3 part of sucrose ester, add 0.05 part of monoglyceride (the sour glycerine ester of single 18 (alkane)), be heated to 80 ℃, behind the mixing, add vegetable oil that an amount of vegetable oil or spice processed, filter after homogeneous after the soup stock;
(5) with soup stock: in the plastic pallet that holds the shrimp body that soup stock filling people keeps flat, with plastic bag sealing;
The polybag that (6) shrimp will be housed carries out vacuum packaging, in time send the tunnel quick-frozen with the shrimp that vacuum packet installs, afterwards in-18 ℃ of freezings.
The present embodiment product has shrimp delicate flavour, spicy and fragrance, instant bagged.
Above embodiment only is used for illustrating content of the present invention; in addition; the present invention also has other embodiments, as long as those skilled in the art because of the enlightenment of the present invention's technology, replace or technical scheme that the equivalent deformation mode forms all drops in protection scope of the present invention and adopt to be equal to.
Claims (2)
1. the processing method of the fragrant peppery freezing precook instant product of a Macrobrachium rosenbergii is characterized in that the method is:
(1) cleans: choose fresh Macrobrachium rosenbergii and soaked 20-40 minute to contain in 0.1-2.0wt% salt, the 0.1-2.0wt% lemon aqueous acid, again with clear water flush away dirt silt;
(2) classification: pick up except dead shrimp the Macrobrachium rosenbergii after cleaning, and select the consistent Macrobrachium rosenbergii of specification as raw material;
(3) fried: with the raw material frying 20-60s in 150-180 ℃ palm oil that chooses, afterwards with the central temperature of Macrobrachium rosenbergii raw material through naturally cooling or air-cooled to 10-20 ℃ after filtering;
(4) weigh balance pack: the Macrobrachium rosenbergii of getting the specification homogeneous carries out balance with multilayer two rows, mode that the shrimp chela is relative with the shrimp chela, and surperficial shrimp chela is pressing downwards as far as possible, then is inserted in the packaging bag;
(5) with soup stock: the soup spice that will anticipate pours in the pallet that holds the shrimp body that keeps flat, again with packaging bag enclosing, described soup spice adopts the peppery soup stock of oil flavor, its preparation technology is: add 0.05-0.3 weight portion sucrose ester and the sour glycerine ester of 0.05-0.3 weight portion list 18 (alkane) in the water of 100 weight portions, be heated to 60-80 ℃, behind the mixing, add again vegetable oil, thereafter after filtration, homogeneous and cooling processing, make finished product, wherein said vegetable oil is the vegetable oil of processing through spice;
(6) vacuum packaging: the packaging bag of splendid attire Macrobrachium rosenbergii is vacuumized processing, then carry out rapidly the tunnel quick-frozen, afterwards freezing under the temperature conditions below-18 ℃.
2. the processing method of the fragrant peppery freezing precook instant product of Macrobrachium rosenbergii according to claim 1 is characterized in that, in the step (2) be choose weight at the Macrobrachium rosenbergii of 40-60g as raw material.
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| CN102342543B (en) * | 2011-08-25 | 2013-06-12 | 江南大学 | Processing method of instant refrigerated cooked red swamp crawfish |
| CN102342544B (en) * | 2011-09-28 | 2013-05-29 | 夏芝萍 | Method for making quick-frozen cooked lobsters and device used in method |
| CN103263044B (en) * | 2013-05-14 | 2014-10-01 | 江南大学 | Processing method of convenient ready-to-eat spicy crabs |
| CN104982501B (en) * | 2015-06-25 | 2018-09-28 | 浙江万里学院 | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation |
| CN105685786A (en) * | 2016-01-25 | 2016-06-22 | 王溢炯 | Frozenly-stored and transported microwave ready-to-eat gluten balls filled with meat and preparation method thereof |
| CN112314896A (en) * | 2020-10-26 | 2021-02-05 | 江苏正源创辉食品科技发展有限公司 | Processing technology of seasoning crayfish |
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| CN101253878B (en) * | 2008-03-10 | 2010-08-25 | 淮阴工学院 | Production process of langouste stored and transferred under normal temperature |
| CN101720950B (en) * | 2009-12-09 | 2012-07-25 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101836748A (en) * | 2010-04-12 | 2010-09-22 | 山东大学威海分校 | Processing method for instant shrimp |
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Owner name: JIANGSU HAIHAO AGRICULTURAL DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: JIANGNAN UNIVERSITY Effective date: 20141225 |
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Effective date of registration: 20141225 Address after: 210000, room 289, Jiangdong North Road, Gulou District, Nanjing, Jiangsu 1501, China Patentee after: Jiangsu Hai Hao agricultural development Co., Ltd Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |
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Granted publication date: 20130320 Termination date: 20161020 |