CN102488246A - Production technology of low-salt dried small shrimps - Google Patents
Production technology of low-salt dried small shrimps Download PDFInfo
- Publication number
- CN102488246A CN102488246A CN2011103770071A CN201110377007A CN102488246A CN 102488246 A CN102488246 A CN 102488246A CN 2011103770071 A CN2011103770071 A CN 2011103770071A CN 201110377007 A CN201110377007 A CN 201110377007A CN 102488246 A CN102488246 A CN 102488246A
- Authority
- CN
- China
- Prior art keywords
- dried small
- small shrimp
- vacuum
- salt
- small shrimps
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production technology of low-salt dried small shrimps. The invention belongs to the field of foodstuff processing. The technology comprises main steps of washing, steaming, vacuum drying, and vacuum packaging. According to the invention, a sectioned salting method is adopted, namely separated steps of steaming salting and drying salting are carried out. Salt content of the dried small shrimps is controlled, such that a low salt (wherein a salt content is lower than 5%) purpose is achieved. The vacuum dying technology is adopted. Small shrimps are uniformly spread, and are subject to vacuum drying under a temperature of 55-60 DEG C for 25-30min; salt water with a mass percentage concentration of 1-2% is uniformly sprayed onto the surface of the dried small shrimps; the dried small shrimps are subject to vacuum drying under a temperature of 70-75 DEG C for 15-20min, wherein a vacuum degree is 0.04-0.05MPa; the dried small shrimps are filled in a high-barrier and low-air-permeability packaging material, and is subject to vacuum packaging. According to the invention, the prepared dried small shrimps are advantaged in low salt, good plumpness, fleshy fullness, low nutrient loss, and low head breakage rate, and the like. Therefore, the dried small shrimps have relatively large application and popularization values.
Description
Technical field
The present invention relates to a kind of dried small shrimp production technology, be specifically related to a kind of low salinity dried small shrimp production technology.
Background technology
Dried small shrimp has very high nutritive value, and every 100g dried small shrimp contains protein 39.3g, is higher than meat products such as aquatic products such as large yellow croaker, swamp eel, prawn, hairtail, butterfish and beef, pork, chicken far away; Dried small shrimp contains abundant mineral matter element; Except containing the I that Lu Sheng, limnobios lack; The content of its iron, calcium, phosphorus is also very abundant, and the content of every 100g dried small shrimp calcium and phosphorus is respectively 20000mg and 1005mg, and especially the content of calcium is that any food is all incomparable; So dried small shrimp have the title in " calcium storehouse ".It is documented that dried small shrimp also has appetizing, effect such as reduce phlegm, calm.
Dried small shrimp mainly is to be processed into by dried small shrimp.Traditional dried small shrimp processing method is that the salt that adds high concentration is pickled, and dries then or continuously long-time (45～60 minutes, 75～85 ℃) oven dry, and the formation salt content is about 13% ripe dried dried small shrimp.This product is because salt adding amount is big; External penetration is pressed high; Force moisture and flavor substance in the dried small shrimp to be separated out, lost original flavour and nutritive value, and often broken end appears, problem such as the yellow circle of neck, meat are coarse; Cause that the product price is low, the market competitiveness is poor, influenced the outlet of product.
Traditional dried small shrimp is common dried product, reaches about 80% in undressed moisture before, and the product moisture content after the processing low (＜25%), quality is stiff, and mouthfeel and freshness are all relatively poor.Yet when higher (moisture content 25%～45% all belongs to the high-moisture percentage product), storage time is shorter at moisture content for dried small shrimp, and especially at high temperature season, the often easy moldy metamorphism of overlong time is even the sealing better products also is easy to generate putrid and deteriorated.So the dried small shrimp of high-moisture must leave in the freezer usually, sell through the cold chain system then, but this mode is not easy to trans-regional sale, more be difficult to outlet.
Summary of the invention
The technical problem that the present invention will solve is to provide a kind of low salinity dried small shrimp production technology.The dried small shrimp that this explained hereafter is come out has low salinity, high-moisture, full, high delicate flavour, and meat is plentiful and keep characteristics such as original flavor, have nutritious, long shelf-life, advantage such as taste quality is good.Solved that the salinity that produces with Chinese shrimp processing dried small shrimp is high, shrivelled, quality problems such as delicate flavour difference and shrimp body broken end, Huang circle.
For solving the problems of the technologies described above, a kind of low salinity dried small shrimp production technology of the present invention comprises the steps:
1) rinsing
Dried small shrimp drains through the clear water rinsing then;
2) boiling
Add salt solution, the mass ratio of shrimp and salt solution is 1: 4,90～98 ℃ of boiling temperatures, digestion time 3～5 minutes; Wherein, the quality ratio of salt and water is 1～2: 100 in the said salt solution;
3) vacuum drying
With dried small shrimp tiling, vacuum drying 25～30min under 55～60 ℃ of conditions earlier, evenly spraying mass percentage concentration to the dried small shrimp surface of drying then is 1%～2% salt solution, again vacuum drying 15～20min under 70～75 ℃ of conditions; Wherein, the vacuum during said vacuum drying is 0.04～0.05MPa;
4) packing and storage
Employing vacuumizes packing and cryopreservation.
Further, in the step 3), said dried small shrimp tiling thickness is 25mm～35mm.
Further, in the step 4), the said condition that vacuumizes packing is that vacuum is 400～500 millimetress of mercury, with Biaxially oriented polypropylene (BOPP) thin-film material dried small shrimp is packed.
Further, in the step 4), the condition of said cryopreservation is-4～0 ℃.
The present invention has following beneficial effect:
1, the salt content of the dried small shrimp that makes of the present invention is low, has kept most moisture, flavor substance and nutritional labeling in the dried small shrimp, has improved the market competitiveness.
2, the inventive method adopts vacuum-packed; Got rid of the air in the packing container; Can prevent food apoilage effectively, adopt good packaging material of barrier (air-tightness) and strict Sealing Technology and requirement, can effectively prevent the exchange of packing content material; Food loss of weight, ageusia can be avoided, secondary pollution can be prevented again.
3, compare with the dried small shrimp of traditional handicraft preparation, dried small shrimp of the present invention is nutritious, long shelf-life, and taste quality is good, has good practical value and application prospect.
The specific embodiment
Below in conjunction with specific embodiment the present invention is for further processing, but the present invention is not limited to following examples.
The dried small shrimp that uses in the embodiment of the invention is the dried small shrimp that originates from area, east, Fujian, and the dried small shrimp of other kinds all is applicable to the present invention.
Embodiment 1
A kind of low salinity dried small shrimp production technology comprises the steps:
1) rinsing
With the clear water rinsing of dried small shrimp through flowing, remove seawater, microorganism and the sand of remained on surface, reduce salinity, drain then;
2) boiling
The quality ratio that adds salt and water is 2: 100 salt solution, and the mass ratio of shrimp and salt solution is 1: 4, carries out boiling then, 95 ℃ of boiling temperatures, digestion time 4 minutes;
3) vacuum drying
Earlier at 55 ℃ of vacuum drying 25min, after the taking-up, evenly spraying mass percentage concentration to the dried small shrimp surface of drying is 1% salt solution, then vacuum drying 15min under 70 ℃ of conditions with the dried small shrimp of tiling thickness 25mm～35mm; Vacuum is 0.04MPa;
4) packing and storage
According to demand, the dried small shrimp BOPP thin-film material of after weighing, packing into is under the condition of 450 millimetress of mercury in vacuum, adopts vacuum packaging machine to vacuumize packing, places under-4～0 ℃ of conditions and preserves.
Embodiment 2
A kind of low salinity dried small shrimp production technology comprises the steps:
1) rinsing
With the clear water rinsing of dried small shrimp through flowing, remove seawater, microorganism and the sand of remained on surface, reduce salinity, drain then;
2) boiling
The quality ratio that in shrimp, adds salt and water is 1: 100 salt solution, and the mass ratio of shrimp and salt solution is 1: 4, carries out boiling then, 98 ℃ of boiling temperatures, digestion time 5 minutes;
3) vacuum drying
Earlier at 55 ℃ of vacuum drying 25min, after the taking-up, evenly spraying mass percentage concentration to the dried small shrimp surface of drying is 1% salt solution, then vacuum drying 20min under 70 ℃ of conditions with the dried small shrimp of tiling thickness 25mm～35mm; Vacuum is 0.04MPa;
4) packing and storage
According to demand, the dried small shrimp BOPP thin-film material of after weighing, packing into is under the condition of 450 millimetress of mercury in vacuum, adopts vacuum packaging machine to vacuumize packing, places under-4～0 ℃ of conditions and preserves.
Embodiment 3
A kind of low salinity dried small shrimp production technology comprises the steps:
1) rinsing
With the clear water rinsing of dried small shrimp through flowing, remove seawater, microorganism and the sand of remained on surface, reduce salinity, drain then;
2) boiling
The quality ratio that in shrimp, adds salt and water is 1: 100 salt solution, and the mass ratio of shrimp and salt solution is 1: 4, carries out boiling then, 95 ℃ of boiling temperatures, digestion time 5 minutes;
3) vacuum drying
Earlier at 55 ℃ of vacuum drying 30min, after the taking-up, evenly spraying mass percentage concentration to the dried small shrimp surface of drying is 1% salt solution, then vacuum drying 20min under 70 ℃ of conditions with the dried small shrimp of tiling thickness 25mm～35mm; Vacuum is 0.045MPa;
4) packing and storage
According to demand, the dried small shrimp BOPP thin-film material of after weighing, packing into is under the condition of 450 millimetress of mercury in vacuum, adopts vacuum packaging machine to vacuumize packing, places under-4～0 ℃ of conditions and preserves.
Embodiment 4
A kind of low salinity dried small shrimp production technology comprises the steps:
1) rinsing
With the clear water rinsing of dried small shrimp through flowing, remove seawater, microorganism and the sand of remained on surface, reduce salinity, drain then;
2) boiling
In shrimp, add the salt solution of certain mass ratio, the quality ratio of salt and water is 2: 100 in this salt solution, and the mass ratio of shrimp and salt solution is 1: 4, carries out boiling then, 98 ℃ of boiling temperatures, digestion time 4 minutes;
3) oven dry
Earlier at 60 ℃ of vacuum drying 30min, after the taking-up, evenly spraying mass percentage concentration to the dried small shrimp surface of drying is 2% salt solution, then vacuum drying 15min under 75 ℃ of conditions with the dried small shrimp of tiling thickness 25mm～35mm; Vacuum is 0.05MPa;
4) packing and storage
According to demand, the dried small shrimp BOPP thin-film material of after weighing, packing into is under the condition of 400 millimetress of mercury in vacuum, adopts vacuum packaging machine to vacuumize packing, places under-4～0 ℃ of conditions and preserves.
Embodiment 5
A kind of low salinity dried small shrimp production technology comprises the steps:
1) rinsing
With the clear water rinsing of dried small shrimp through flowing, remove seawater, microorganism and the sand of remained on surface, reduce salinity, drain then;
2) boiling
The quality ratio that in shrimp, adds salt and water is 2: 100 salt solution, and the mass ratio of shrimp and salt solution is 1: 4, carries out boiling then, 90 ℃ of boiling temperatures, digestion time 3 minutes;
3) vacuum drying
Earlier at 60 ℃ of vacuum drying 25min, after the taking-up, evenly spraying mass percentage concentration to the dried small shrimp surface of drying is 2% salt solution, then vacuum drying 20min under 75 ℃ of conditions with the dried small shrimp of tiling thickness 25mm～35mm; Vacuum is 0.05MPa;
4) packing
According to demand, the dried small shrimp BOPP thin-film material of after weighing, packing into is under the condition of 500 millimetress of mercury in vacuum, adopts vacuum packaging machine to vacuumize packing, places under-4～0 ℃ of conditions and preserves.
Comparative Examples 1 (traditional handicraft)
1) raw material purchase is cleaned;
2) boiling
The fresh dried small shrimp 100KG that cleaned is poured in the Raw material pail, add water and make it to flood about 2 centimetres.Add the boiling of 10KG salt toward digester, water temperature is about 100 ℃, and boiling 5～10 minutes is taken out then and drained;
3) dry
, the dried small shrimp that dried in the air is carried out stacking handle after the dried small shrimp of doing of drying moved on to the airing of sunlight place 3～5 days draining, soon dried small shrimp all is poured on and stacks 10～11 hours together, and the humidity integral body with a collection of dried small shrimp is consistent;
4) decontamination
Carry out foreign bodies by different batches, select totally with the artificial field trashes such as the small fish in the dried small shrimp, little crab, assorted shrimp, petcock fish that will be mingled in;
5) packing
By constant weight dried small shrimp is packed, preheating temperature to 150～170 of sealing machine ℃ are stretching to pressing down the plastics sack, take out a bag interior air and cross sealing machine, and flatten vanning.
Each item of the low salinity dried small shrimp of table 1 detects index
Visible by table 1 result:
Salt content is lower than 5% among the present invention, and moisture content is about 40%, and moisture content is high, and end breakage rate is lower than 3%, and the dried small shrimp that makes is full, fine and tender taste, and Wu Huangquan, delicate flavour is dense, and quality better all is better than the dried small shrimp that traditional handicraft makes from each technological parameter.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (4)
1. one kind low salinity dried small shrimp production technology is characterized in that, comprises the steps:
1) rinsing
Dried small shrimp drains through the clear water rinsing then;
2) boiling
Add salt solution, the mass ratio of shrimp and salt solution is 1: 4,90～98 ℃ of boiling temperatures, digestion time 3～5 minutes; Wherein, the quality ratio of salt and water is 1～2: 100 in the said salt solution;
3) vacuum drying
Dried small shrimp is evenly tiled, first vacuum drying 25～30min under 55～60 ℃ of conditions, evenly spraying mass percentage concentration to the dried small shrimp surface of drying then is 1%～2% salt solution, again vacuum drying 15～20min under 70～75 ℃ of conditions; Wherein, the vacuum during said vacuum drying is 0.04～0.05MPa;
4) packing and storage
Employing vacuumizes packing and cryopreservation.
2. production technology according to claim 1 is characterized in that, in the step 3), said dried small shrimp tiling thickness is 25mm～35mm.
3. production technology according to claim 1 is characterized in that, in the step 4), the said condition that vacuumizes packing is that vacuum is 400～500 millimetress of mercury, with the bidirectional stretching polypropylene film material dried small shrimp is packed.
4. production technology according to claim 1 is characterized in that, in the step 4), the condition of said cryopreservation is-4～0 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103770071A CN102488246A (en) | 2011-11-23 | 2011-11-23 | Production technology of low-salt dried small shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103770071A CN102488246A (en) | 2011-11-23 | 2011-11-23 | Production technology of low-salt dried small shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488246A true CN102488246A (en) | 2012-06-13 |
Family
ID=46180164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103770071A Pending CN102488246A (en) | 2011-11-23 | 2011-11-23 | Production technology of low-salt dried small shrimps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488246A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187866A (en) * | 2014-06-30 | 2014-12-10 | 福州百洋海味食品有限公司 | Multi-state variable-temperature drying method for raw dried small shrimps |
| CN105212104A (en) * | 2014-07-02 | 2016-01-06 | 浙江万里学院 | A kind of processing method of dried small shrimp leisure food |
| CN107183143A (en) * | 2016-11-23 | 2017-09-22 | 宁波大学 | A kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh |
| CN113545457A (en) * | 2021-07-21 | 2021-10-26 | 广东海洋大学 | Method for softening shrimp shell, soft-shell dried shrimp product and preparation method thereof |
| CN115777883A (en) * | 2022-09-23 | 2023-03-14 | 浙江海洋大学 | Production method of high-moisture cooked light dried small shrimps |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413511A (en) * | 2002-10-18 | 2003-04-30 | 荆孝仁 | Method for making multi-flavour fresh acete chinensis |
| CN201022320Y (en) * | 2007-01-29 | 2008-02-20 | 孙光 | Equipment for processing dried small shrimps |
-
2011
- 2011-11-23 CN CN2011103770071A patent/CN102488246A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1413511A (en) * | 2002-10-18 | 2003-04-30 | 荆孝仁 | Method for making multi-flavour fresh acete chinensis |
| CN201022320Y (en) * | 2007-01-29 | 2008-02-20 | 孙光 | Equipment for processing dried small shrimps |
Non-Patent Citations (2)
| Title |
|---|
| 潘超然: "中国毛虾皮低盐度半脱水工艺的研究", 《农业工程学报》 * |
| 郑晓杰等: "毛虾蒸煮液喷雾干燥工艺参数优化研究", 《食品科技》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187866A (en) * | 2014-06-30 | 2014-12-10 | 福州百洋海味食品有限公司 | Multi-state variable-temperature drying method for raw dried small shrimps |
| CN104187866B (en) * | 2014-06-30 | 2016-04-20 | 福州百洋海味食品有限公司 | A kind of multistage alternating temperature drying means of giving birth to dry dried small shrimp |
| CN105212104A (en) * | 2014-07-02 | 2016-01-06 | 浙江万里学院 | A kind of processing method of dried small shrimp leisure food |
| CN107183143A (en) * | 2016-11-23 | 2017-09-22 | 宁波大学 | A kind of dried small shrimp Multiple preservative solutions and dried small shrimp processing method for keeping fresh |
| CN113545457A (en) * | 2021-07-21 | 2021-10-26 | 广东海洋大学 | Method for softening shrimp shell, soft-shell dried shrimp product and preparation method thereof |
| CN115777883A (en) * | 2022-09-23 | 2023-03-14 | 浙江海洋大学 | Production method of high-moisture cooked light dried small shrimps |
| CN115777883B (en) * | 2022-09-23 | 2024-09-27 | 浙江海洋大学 | Production method of high-moisture cooked light dried small shrimp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN102240013B (en) | Method for processing organic dried bamboo shoots | |
| CN102488246A (en) | Production technology of low-salt dried small shrimps | |
| CN103960745A (en) | Method for deeply refrigerating, quickly freezing and preserving litopenaeus vannamei | |
| CN107410973A (en) | Fresh-keeping fruit and vegetable is compressed in the production of cryogenic temperature freezing drying equipment | |
| CN102524856A (en) | Method for producing instinct soup cubes by vacuum freeze-drying technology | |
| CN104621631A (en) | Processing method of frozen portunus trituberculatus | |
| CN105077383A (en) | Euphausia superba dried product production method | |
| CN109953105B (en) | Large yellow croaker quick-freezing preservation method | |
| CN103005616A (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN102640786A (en) | Method for manufacturing dehydrated vegetables by taking goldball onion as raw material | |
| CN105192760A (en) | Industrial production method for swimming crab dried meat floss | |
| CN103005522A (en) | Method for processing large yellow croaker with grapefruit and tea fragrant | |
| CN101513264A (en) | Technique for processing delicious fresh dried salted fish | |
| CN103564541B (en) | Processing method of mackerel flavor meat particles | |
| CN102669745A (en) | Processing method for normal-temperature storage of instant mussels | |
| CN104012909A (en) | Low-salt radish strip preserving method | |
| CN109953106B (en) | Low-temperature preservation method for large yellow croakers | |
| CN108669467A (en) | Sour skin processing technology | |
| CN102293420A (en) | Processing technology for precious dried fish | |
| CN106689333A (en) | Ultralow temperature syngnathidae preservation method | |
| CN108041560A (en) | A kind of processing method of lindera glauca sauce | |
| CN101006801A (en) | Preparation methods of bambusa oldhami shoot with soft package | |
| CN102630737A (en) | Vacuum freeze drying method for flying fish roe | |
| CN102972510A (en) | Processing method of dehydrated mountain pepper |
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: 20120613 |