CN102715560A - Processing method of penaeus vannamei boone food - Google Patents
Processing method of penaeus vannamei boone food Download PDFInfo
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- CN102715560A CN102715560A CN2012102217837A CN201210221783A CN102715560A CN 102715560 A CN102715560 A CN 102715560A CN 2012102217837 A CN2012102217837 A CN 2012102217837A CN 201210221783 A CN201210221783 A CN 201210221783A CN 102715560 A CN102715560 A CN 102715560A
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Abstract
The invention relates to a processing method of a penaeus vannamei boone food. The processing method comprises a series of steps of: taking penaeus vannamei boone as a raw material, processing the penaeus vannamei boone raw material, pre-boiling in salt water, adding cooking liquor for cooking, pickling, preparing spices, loading into a glass can, and sending into a sterilizing pot for sterilizing. The method has the advantages of reasonable process and simplicity in production; by adopting the method, the deterioration phenomena of blackening of the penaeus vannamei boone in the glass can, separation of ammonium magnesium phosphate by crystallization and the like can be prevented, the penaeus vannamei boone can keep ideal meat quantity, shape and edible taste, the shelf life of the can is prolonged, the cost is low, and the can is convenient to carry and transparent; and furthermore, the glass packaging is aesthetic and elegant, thus the purchase expectation is improved.
Description
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Technical field
The present invention relates to a kind of processing method of canned shrimp, particularly the processing method of Penaeus Vannmei food.
Background technology
Penaeus Vannmei (Penaeus vannamei Boone) is distributed in Peru, Ecuador and Mexico's one band.Adaptive capacity is strong because of having, growth rapidly, breeding period is long, premunition is strong, meat flavour is delicious, processing dressing percentage advantages of higher, is the important aquaculture kind in the Western Hemisphere always, spreads all over the whole nation rapidly after introducing China in 1988.At present, the cultural technique of Penaeus Vannmei is gradually ripe, and output increases year by year, and domestic and international market is boundless.
Penaeus Vannmei has advantages such as individuality is big, growth is fast, nutritional need is low, premunition is strong; Adaptive capacity to the water environment factor variations is stronger;, dressing percentage low to the forage protein content requirement up to more than 65%, advantage such as the dried up time-to-live is long; Being the improved seeds of intensification high yielding culture, also is the highest shrimp species of single rate in the present three big cultured prawns in the world.The thin body of Penaeus Vannmei shell is fertile, delicious meat, and it is high to contain the meat rate, nutritious.
Yet the Penaeus Vannmei of selling on the market all is living shrimp or unprocessed dried food and nuts usually, how to provide and promptly opens instant prawn, and keep its desirable meat and mouthfeel; Be problem demanding prompt solution, in addition, the marine product can of market sale now much adopts tinplate to process; Carry, open, eat very inconvenient; Black change of shrimp in the can taken place often, and ammoniomagnesium phosphate crystal such as separates out at phenomenon, and market sale receives certain restriction.
Summary of the invention
The objective of the invention is to improve, a kind of processing method of Penaeus Vannmei food is provided to the shortcoming and the problem that exist in the background technology.
In to the process of Penaeus Vannmei food, do not use canisters such as copper, can; Its work flow is following: and Penaeus Vannmei raw material processing-salt solution precooks-and Jia Tang juice hots plate-pickling-preparation spice-pack and seal-sterilization
1, the Penaeus Vannmei raw material is handled:
Select the Penaeus Vannmei of fresh high-quality for use, remove impurity and non-edible part, clean;
2, salt solution is precooked:
In the ratio pickle making of salt 0.12-0.2 weight portion, water 1 weight portion, behind the salt water boil, Penaeus Vannmei is put into salt solution boiled 10 minutes, pull out drain the water subsequent use.The ratio of Penaeus Vannmei and salt solution is: Penaeus Vannmei 0.8-1 weight portion, salt solution 2 weight portions;
3, hot plate with soup juice:
Prepare soup juice in following ratio: water 1000 weight portions, monosodium glutamate 4-10 weight portion, honey element 4-8 weight portion; Honey 5-10 weight portion, salt 50-80 weight portion, Sodium Benzoate 1-2 weight portion; Glacial acetic acid 4-6 weight portion, yellow rice wine 50-100 weight portion, disodium ethylene diamine tetraacetate 0.5 weight portion; Cassia bark 5-20 weight portion, black tea 5-10 weight portion; After soup juice boils, Penaeus Vannmei is put into salt solution boiled 20 minutes, pull out drain the water subsequent use.The ratio of Penaeus Vannmei and soup juice is: Penaeus Vannmei 1 weight portion, soup juice 2 weight portions;
4, pickling:
Ratio preparation acid solution in citric acid 0.050 weight portion, water 1 weight portion.After acid solution was boiled, temperature remained on about 80 ℃, the Penaeus Vannmei after draining is put into acid solution soaked 5 minutes, and it is subsequent use to pull the back that drains the water out;
5, preparation spice:
In the ratio preparation spice of garlic end 1 weight portion, capsicum 1 weight portion, shredded ginger 1 weight portion, put into water and precooked 4 minutes, mixing for standby use drains the water;
6, pack and seal:
Shrimp, spice and a certain amount of soup juice are together packed in the glass container;
G, sterilization:
Send into retorts and carry out sterilization treatment, specific practice is:
In 10 minutes, the pressure in the retorts is risen to 0.12MPa, keeping about 20 minutes under temperature, the pressure, to reach bactericidal effect.
So far, Penaeus Vannmei making food of the present invention is accomplished.
Penaeus Vannmei food each item physical and chemical index of the present invention and sanitary index all reach the relevant requirements of the industry.
Through above method; The present invention can prevent that the shrimp in the glass canned food from black change taking place, ammoniomagnesium phosphate crystal is separated out the iso-metamorphism phenomenon; Make shrimp keep desirable meat, form and eating mouth feel, prolong the shelf life of can, cost is low, easy to carry, be convenient to transportation; And glass packaging is elegant in appearance, improves and buys expection.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment 1:
Get and select 5 kilograms of fresh Penaeus Vannmeis for use, remove impurity and non-edible part, clean.In 10 kilograms of the ratio pickle makings of salt 0.120 weight portion, water 1 weight portion, wait the salt water boil after, add above-mentioned Penaeus Vannmei, precooked 10 minutes.Get 10 kg water, be equipped with monosodium glutamate 40 grams, honey element 40 grams, honey 50 grams, salt 500 grams, Sodium Benzoate 10 grams, glacial acetic acid 40 grams, yellow rice wine 800 grams, disodium ethylene diamine tetraacetate 5 grams, cassia bark 50 grams, black tea 50 grams.With each auxiliary material of the boiled adding of water, treat after the soup juice boiling shrimp put into and boil 20 minutes, pull out drain the water subsequent use.Fetch water 10 kilograms, in the ratio preparation acid solution of citric acid 0.050 weight portion, water 1 weight portion, after acid solution was boiled, temperature remained on about 50 ℃, Penaeus Vannmei is put into acid solution soaked 5 minutes, and it is subsequent use to pull the back that drains the water out.In the ratio preparation spice of garlic end 1 weight portion, capsicum 1 weight portion, shredded ginger 1 weight portion, put into water and precooked 4 minutes, drain the water and mix each usefulness.Shrimp, spice and a certain amount of soup juice are together packed in the clear glass can; Send into retorts then and carry out sterilization treatment; In 10 minutes, the pressure in the retorts is risen to 0.12MPa, keeping about 20 minutes under temperature, the pressure, to reach bactericidal effect.
Embodiment 2:
Get and select 10 kilograms of fresh Penaeus Vannmeis for use, remove impurity and non-edible part, clean.In 20 kilograms of the ratio pickle makings of salt 0.100 weight portion, water 1 weight portion, wait the salt water boil after, add above-mentioned Penaeus Vannmei, precooked 10 minutes.Get 10 kg water, be equipped with monosodium glutamate 50 grams, honey element 60 grams, honey 80 grams, salt 800 grams, Sodium Benzoate 20 grams, glacial acetic acid 60 grams, yellow rice wine 1000 grams, disodium ethylene diamine tetraacetate 5 grams, cassia bark 100 grams, black tea 60 grams.With each auxiliary material of the boiled adding of water, treat after the soup juice boiling shrimp put into and boil 20 minutes, pull out drain the water subsequent use.Fetch water 20 kilograms, in the ratio preparation acid solution of citric acid 0.050 weight portion, water 1 weight portion, after acid solution was boiled, temperature remained on about 80 ℃, Penaeus Vannmei is put into acid solution soaked 5 minutes, and it is subsequent use to pull the back that drains the water out.In the ratio preparation spice of garlic end 1 weight portion, capsicum 1 weight portion, shredded ginger worker weight portion, put into water and precooked 4 minutes, mixing for standby use drains the water.Shrimp, spice and a certain amount of soup juice are together packed in the clear glass can; Send into retorts then and carry out sterilization treatment; In 10 minutes, the pressure in the retorts is risen to 0.12MPa, keeping about 20 minutes under temperature, the pressure, to reach bactericidal effect.
As embodiment, under the prerequisite of the principle of the invention, the concrete variation of variety of way can be arranged, all belong to the scope that the present invention relates to.
Claims (3)
1. the processing method of a Penaeus Vannmei food is characterized in that: may further comprise the steps:
A, Penaeus Vannmei raw material are handled:
Select the Penaeus Vannmei of fresh high-quality for use, remove impurity and non-edible part, clean;
B, salt solution are precooked:
In the ratio pickle making of salt 0.12～0.2 weight portion, water 1 weight portion, behind the salt water boil, Penaeus Vannmei is put into salt solution boiled 10 minutes, pull out drain the water subsequent use;
C, hot plate with soup juice:
Prepare soup juice in following ratio: water 1000 weight portions, monosodium glutamate 4-10 weight portion, honey element 4-8 weight portion; Honey 5-10 weight portion, salt 50-80 weight portion, Sodium Benzoate 1-2 weight portion; Glacial acetic acid 4-6 weight portion, yellow rice wine 80-100 weight portion, disodium ethylene diamine tetraacetate 0.5 weight portion; Cassia bark 5-20 weight portion, black tea 5-10 weight portion; After soup juice boils, Penaeus Vannmei is put into salt solution boiled 20 minutes, pull out drain the water subsequent use;
D, pickling:
Ratio preparation acid solution in citric acid 0.050 weight portion, water 1 weight portion;
After acid solution was boiled, temperature remained on about 80 ℃, the Penaeus Vannmei after draining is put into acid solution soaked 5 minutes, and it is subsequent use to pull the back that drains the water out:
E, preparation spice:
In the ratio preparation spice of garlic end 1 weight portion, capsicum 1 weight portion, shredded ginger 1 weight portion, put into water and precooked 4 minutes, mixing for standby use drains the water;
F, pack and seal:
Shrimp, spice and a certain amount of soup juice are together packed in the glass container;
G, sterilization:
Send into retorts and carry out sterilization treatment.
2. according to the processing method of the described Penaeus Vannmei food of claim 1, it is characterized in that: the ratio of Penaeus Vannmei and salt solution is: Penaeus Vannmei 0.8-1 weight portion, salt solution 2 weight portions.
3. according to the processing method of the described Penaeus Vannmei food of claim 1, it is characterized in that: the ratio of Penaeus Vannmei and soup juice is: Penaeus Vannmei 1 weight portion, soup juice 2 weight portions.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102217837A CN102715560A (en) | 2012-07-01 | 2012-07-01 | Processing method of penaeus vannamei boone food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102217837A CN102715560A (en) | 2012-07-01 | 2012-07-01 | Processing method of penaeus vannamei boone food |
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| CN102715560A true CN102715560A (en) | 2012-10-10 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
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- 2012-07-01 CN CN2012102217837A patent/CN102715560A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
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Application publication date: 20121010 |