CN102960783A - Sea sedge spring-roll shrimp and preparation method thereof - Google Patents
Sea sedge spring-roll shrimp and preparation method thereof Download PDFInfo
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- CN102960783A CN102960783A CN2012105337031A CN201210533703A CN102960783A CN 102960783 A CN102960783 A CN 102960783A CN 2012105337031 A CN2012105337031 A CN 2012105337031A CN 201210533703 A CN201210533703 A CN 201210533703A CN 102960783 A CN102960783 A CN 102960783A
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Abstract
The invention relates to the field of special processing of aquatic products, and discloses sea sedge spring-roll shrimp and a preparation method thereof. The preparation method is characterized in that cleaned and sterilized raw shrimps are transferred into mixed liquid to be dipped, the time for dipping is controlled, therefore, the nutrient value of the shrimp can be remained, and the shrimp can be tasted fresh and delicious; and elongated shrimps are processed by seasoning while dipping the raw shrimps; and the crushed shrimp prepared by special ratio is rolled together with spring roll wrappers and sea sedge coils, thus obtaining the sea tangle spring-roll shrimp. The sea sedge spring-roll shrimp prepared by the preparation method disclosed by the invention is fresh in shrimp meat, tastes crisp, and is nice in appearance, high in nutrient value, and wide in potential development prospect.
Description
Technical field
The present invention relates to the special manufacture field of a kind of aquatic products, relate in particular to a kind of sea sedge spring roll shrimp and preparation method thereof.
Background technology
Think on the traditional Chinese medical science that extra large shrimp nature and flavor are sweet, salty, warm, having the effects such as appetizing is reduced phlegm, the logical breast of tonifying Qi establishing-Yang, beneficial gas, to impotence due to the kidney deficiency, soreness of waist and knee, arthralgia and myalgia, in the illness such as wind-induced hemiplegia certain curative effect is arranged.But shrimp is stimulating food, gives birth to sore on the person or when fire excess from yin deficiency, should not eat shrimp.Fresh water shrimp flavor warm in nature is sweet, tepor, enter liver, kidney channel, and shrimp has that tonifying kidney and strengthening yang, logical breast are antitoxin, the controlling nocturnal emission with astringent drugs that nourishes blood, dissolving blood stasis and detoxication, beneficial gas are grown sun, the effect such as reduce phlegm of removing obstruction in channels to relieve pain, whet the appetite.Be suitable for that impotence due to deficiency of the kidney, seminal emission premature ejaculation, alactation, arthralgia and myalgia, tetany, whole body are scratched where it itches, the patients such as skin ulcer, in poor health and neurasthenia.The nutritive value of shrimp: the fertile tender deliciousness of shrimp, raw meat is not stingless is the quality goods of Yang nourishing-strengthening.87.00 kilocalories of nutritional labeling (100 gram) heats, protein 16.40 grams, fat 2.40 grams, carbohydrate 2.20 grams, 240.00 milligrams in cholesterol, vitamin A 48.00 micrograms, 0.04 milligram of thiamine, 0.03 milligram in riboflavin, 2.20 milligrams of niacins, 5.33 milligrams of vitamin Es, 325.00 milligrams of calcium, 186.00 milligrams in phosphorus, 329.00 milligrams in potassium, 133.80 milligrams in sodium, 60.00 milligrams in magnesium, 4.00 milligrams of iron, 2.24 milligrams on zinc, selenium 29.65 micrograms, 0.64 milligram of copper, 0.27 milligram in manganese.Trophic analysis, no matter which kind of shrimp all contains rich in protein, nutritive value is very high, its meat is the same with fish soft, easy to digest, but without fishy smell and spur, contain simultaneously abundant mineral matter (such as calcium, phosphorus, iron etc.), extra large shrimp also is rich in iodine matter, and the mankind's the healthy utmost point is had benifit.According to the analysis of science, shrimp edible part protein accounts for about 16～20%.Shrimp is nutritious and its meat is soft, easy to digest, in poor health and to need after being ill the people who takes good care of be fabulous food; Contain abundant magnesium in the shrimp, magnesium has important regulating action to cardiomotility, can well protect cardiovascular system, and it can reduce Blood Cholesterol content, prevents artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction; The logical breast effect of shrimp is stronger, and is rich in phosphorus, calcium, children's, pregnant woman are had the help effect especially; Astaxanthin in scientist's recent findings shrimp body of Osaka, Japan university helps to eliminate " time difference disease " that produces because of jet lag.
Because shrimp has so high nutritive value, so the method for the processing of prawn and production is varied on the market, to satisfy customer demand.The present invention caters to market demand, a kind of sea sedge spring roll shrimp and preparation method thereof is disclosed, this kind method has two bright spots, the first transfers to mixed liquor the raw material shrimp of cleaning and sterilizing and carries out immersion treatment, the control soak time not only can keep the nutritive value of shrimp, more can so that the meat of shrimp the meat delicate flavour is beautiful more; Second it be to get the elongation shrimp to carry out the seasoning processing when the raw material shrimp is soaked, forms with spring roll wrapping and nori circle volume according to the redeployed broken shrimp of special ratio.The sea sedge spring roll shrimp products delicious meat of utilizing method of the present invention to produce, mouthfeel is crisp, good looking appearance, and be of high nutritive value, be subjected to liking very much of client.Allow client that more selection space is arranged, have very large latency development prospect.
Summary of the invention
1, the preparation method of a kind of sea sedge spring roll shrimp is characterized in that, may further comprise the steps:
1) raw material is prepared: get the fresh aquatic food shrimp, send shrimps washer the inside after the processing of decaptitating to and carry out cleaning treatment, shrimp cream is cleaned up;
2) elongate: cleaned shrimp is shelled, remove gutstring, stay the afterbody duricrust, cut off the shrimp muscle with cutter at the peeled shrimp belly that stays tail, then put into to elongate in the template and elongate processing, the raw material shrimp elongates 2～3 centimetres, obtain elongating shrimp, the length of stretching is unsuitable long, thereby in order to avoid not fracture of the toughness of shrimp;
3) water-holding fresh-keeping: get mass percent and be 1% refined salt, 3% phosphate, 40% ice, 56% cold water and be modulated into mixed solution, get elongation shrimp and mixed solution according to the solid-liquid ratio of 1:1.2, be immersed in and carry out water-holding fresh-keeping in the mixed solution that modulates elongating shrimp, soak time is 2 hours, temperature is controlled at 2～4 ℃, temperature and soak time control well so that the freshness of shrimp is larger, and nutritional labeling own does not run off;
4) sterilization: soaked elongations shrimp is pulled out, used the frozen water of water temperature≤15 ℃ to clean, working concentration is that the clorox of 20PPM carries out disinfection after cleaning, and disinfecting time was 10 seconds, and disinfecting time is unsuitable long, in order to avoid the meat of destruction shrimp;
5) the elongation shrimp seasoning: get step 2), directly clean, after the sterilization, put into and carry out the size degradation processing in the masticator, get the shrimp meat mincing, then in mixer, add 97～98% shrimp meat mincing according to the quality percentage composition, 0.6～0.7% refined salt, 0.8～1% white sugar, 1～1.2% chickens' extract turns 30～40 and at the uniform velocity to stir under the mixing speed hourly 5～10 minutes;
6) be shaped: get good elongation shrimp 1 tail of cleaning and sterilizing, mix up the shrimp meat mincing 8g-10g of flavor, be rolled into cylindricly with spring Juan skin, elongate shrimp afterbody duricrust and expose, obtain spring Juan shrimp, then roll up the sea sedge of strip in the centre position of spring roll shrimp, get sea sedge spring roll shrimp;
7) row is coiled freezing: with the sea sedge spring Juan shrimp enter one by one in the pallet, put into instant freezer quick-frozen to product center temperature and reach ﹣ below 18 ℃.
Preferably, among the preparation method of described sea sedge spring roll shrimp, it is characterized in that in the described cleaning process, the water temperature of used cleaning clear water is less than 15 ℃.
Preferably, among the preparation method of described sea sedge spring roll shrimp, it is characterized in that what get in the described seasoning process is step 2) in the shrimp of cleaning and sterilizing, the water-holding fresh-keeping process of the elongation shrimp in size degradation process and the step 3) is carried out simultaneously.
Preferably, among the preparation method of described sea sedge spring roll shrimp, it is characterized in that used spring roll wrapping is to be that the spring Juan skin cutting on the cross of 25cm*25cm is split into the spring roll wrapping that two Zhang San's dihedrals form by specification in the described forming process.
Preferably, among the preparation method of described sea sedge spring roll shrimp, it is characterized in that used sea sedge is to be frittered according to the specification of 2cm*15cm by the baked sea sedge of sheet to form in the described forming process.
2, a kind of sea sedge spring roll shrimp is characterized in that, is to be prepared from by each described method in the claims 1～5.
The specific embodiment
Embodiment 1,
1, the preparation method of a kind of sea sedge spring roll shrimp is characterized in that, may further comprise the steps:
1) raw material is prepared: get the fresh aquatic food shrimp, send shrimps washer the inside after the processing of decaptitating to and carry out cleaning treatment, shrimp cream is cleaned up;
2) elongate: cleaned shrimp is shelled, remove gutstring, stay the afterbody duricrust, cut off the shrimp muscle with cutter at the peeled shrimp belly that stays tail, then put into to elongate in the template and elongate processing, the raw material shrimp elongates 2 centimetres, obtain elongating shrimp, the length of stretching is unsuitable long, thereby in order to avoid not fracture of the toughness of shrimp;
3) water-holding fresh-keeping: get mass percent and be 1% refined salt, 3% phosphate, 40% ice, 56% cold water and be modulated into mixed solution, get elongation shrimp and mixed solution according to the solid-liquid ratio of 1:1.2, be immersed in and carry out water-holding fresh-keeping in the mixed solution that modulates elongating shrimp, soak time is 2 hours, temperature is controlled at 4 ℃, temperature and soak time control well so that the freshness of shrimp is larger, and nutritional labeling own does not run off;
4) sterilization: soaked elongations shrimp is pulled out, used the frozen water of water temperature≤15 ℃ to clean, working concentration is that the clorox of 20PPM carries out disinfection after cleaning, and disinfecting time was 10 seconds, and disinfecting time is unsuitable long, in order to avoid the meat of destruction shrimp;
5) the elongation shrimp seasoning: get step 2), directly clean, after the sterilization, put into and carry out the size degradation processing in the masticator, get the shrimp meat mincing, then in mixer, add 97% shrimp meat mincing according to the quality percentage composition, 0.6% refined salt, 0.8% white sugar, 1.2% chickens' extract turns 30 and at the uniform velocity to stir under the mixing speed hourly 5 minutes;
6) be shaped: get good elongation shrimp 1 tail of cleaning and sterilizing, mix up the shrimp meat mincing 8g of flavor, be rolled into cylindricly with spring Juan skin, elongate shrimp afterbody duricrust and expose, obtain spring Juan shrimp, then roll up the sea sedge of strip in the centre position of spring roll shrimp, get sea sedge spring roll shrimp;
7) row is coiled freezing: with the sea sedge spring Juan shrimp enter one by one in the pallet, put into instant freezer quick-frozen to product center temperature and reach ﹣ below 18 ℃.
2, a kind of sea sedge spring roll shrimp is characterized in that, is to be prepared from by each described method in the claims 1～5.
Embodiment 2,
1, the preparation method of a kind of sea sedge spring roll shrimp is characterized in that, may further comprise the steps:
1) raw material is prepared: get the fresh aquatic food shrimp, send shrimps washer the inside after the processing of decaptitating to and carry out cleaning treatment, shrimp cream is cleaned up;
2) elongate: cleaned shrimp is shelled, remove gutstring, stay the afterbody duricrust, cut off the shrimp muscle with cutter at the peeled shrimp belly that stays tail, then put into to elongate in the template and elongate processing, the raw material shrimp elongates 2 centimetres, obtain elongating shrimp, the length of stretching is unsuitable long, thereby in order to avoid not fracture of the toughness of shrimp;
3) water-holding fresh-keeping: get mass percent and be 2% refined salt, 4% phosphate, 45% ice, 55% cold water and be modulated into mixed solution, get elongation shrimp and mixed solution according to the solid-liquid ratio of 1:1.2, be immersed in and carry out water-holding fresh-keeping in the mixed solution that modulates elongating shrimp, soak time is 1.5 hours, temperature is controlled at 4 ℃, temperature and soak time control well so that the freshness of shrimp is larger, and nutritional labeling own does not run off;
4) sterilization: soaked elongations shrimp is pulled out, used the frozen water of water temperature≤15 ℃ to clean, working concentration is that the clorox of 20PPM carries out disinfection after cleaning, and disinfecting time was 12 seconds, and disinfecting time is unsuitable long, in order to avoid the meat of destruction shrimp;
5) the elongation shrimp seasoning: get step 2), directly clean, after the sterilization, put into and carry out the size degradation processing in the masticator, get the shrimp meat mincing, then in mixer, add 97.8% shrimp meat mincing according to the quality percentage composition, 0.67% refined salt, 0.81% white sugar, 1.1% chickens' extract turns 34 and at the uniform velocity to stir under the mixing speed hourly 5 minutes;
6) be shaped: get good elongation shrimp 1 tail of cleaning and sterilizing, mix up the shrimp meat mincing 8g of flavor, be rolled into cylindricly with spring Juan skin, elongate shrimp afterbody duricrust and expose, obtain spring Juan shrimp, then roll up the sea sedge of strip in the centre position of spring roll shrimp, get sea sedge spring roll shrimp;
7) row is coiled freezing: with the sea sedge spring Juan shrimp enter one by one in the pallet, put into instant freezer quick-frozen to product center temperature and reach ﹣ below 18 ℃.
2, a kind of sea sedge spring roll shrimp is characterized in that, is to be prepared from by each described method in the claims 1～5.
Embodiment 3,
1, the preparation method of a kind of sea sedge spring roll shrimp is characterized in that, may further comprise the steps:
1) raw material is prepared: get the fresh aquatic food shrimp, send shrimps washer the inside after the processing of decaptitating to and carry out cleaning treatment, shrimp cream is cleaned up;
2) elongate: cleaned shrimp is shelled, remove gutstring, stay the afterbody duricrust, cut off the shrimp muscle with cutter at the peeled shrimp belly that stays tail, then put into to elongate in the template and elongate processing, the raw material shrimp elongates 3 centimetres, obtain elongating shrimp, the length of stretching is unsuitable long, thereby in order to avoid not fracture of the toughness of shrimp;
3) water-holding fresh-keeping: get mass percent and be 2% refined salt, 5% phosphate, 42% ice, 52% cold water and be modulated into mixed solution, get elongation shrimp and mixed solution according to the solid-liquid ratio of 1:1.2, be immersed in and carry out water-holding fresh-keeping in the mixed solution that modulates elongating shrimp, soak time is 2 hours, temperature is controlled at 3 ℃, temperature and soak time control well so that the freshness of shrimp is larger, and nutritional labeling own does not run off;
4) sterilization: soaked elongations shrimp is pulled out, used the frozen water of water temperature≤15 ℃ to clean, working concentration is that the clorox of 20PPM carries out disinfection after cleaning, and disinfecting time was 10 seconds, and disinfecting time is unsuitable long, in order to avoid the meat of destruction shrimp;
5) the elongation shrimp seasoning: get step 2), directly clean, after the sterilization, put into and carry out the size degradation processing in the masticator, get the shrimp meat mincing, then in mixer, add 98% shrimp meat mincing according to the quality percentage composition, 0.7% refined salt, 1% white sugar, 1.2% chickens' extract turns 30 and at the uniform velocity to stir under the mixing speed hourly 5 minutes;
6) be shaped: get good elongation shrimp 1 tail of cleaning and sterilizing, mix up the shrimp meat mincing 8g of flavor, be rolled into cylindricly with spring Juan skin, elongate shrimp afterbody duricrust and expose, obtain spring Juan shrimp, then roll up the sea sedge of strip in the centre position of spring roll shrimp, get sea sedge spring roll shrimp;
7) row is coiled freezing: with the sea sedge spring Juan shrimp enter one by one in the pallet, put into instant freezer quick-frozen to product center temperature and reach ﹣ below 18 ℃.
2, a kind of sea sedge spring roll shrimp is characterized in that, is to be prepared from by each described method in the claims 1～5.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification and the embodiment, it can be applied to various suitable the field of the invention fully, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the literal of describing.
Claims (6)
1. the preparation method of a sea sedge spring roll shrimp is characterized in that, may further comprise the steps:
1) raw material is prepared: get the fresh aquatic food shrimp, send shrimps washer the inside after the processing of decaptitating to and carry out cleaning treatment, shrimp cream is cleaned up;
2) elongate: cleaned shrimp is shelled, remove gutstring, stay the afterbody duricrust, cut off the shrimp muscle with cutter at the peeled shrimp belly that stays tail, then put into to elongate in the template and elongate processing, the raw material shrimp elongates 2～3 centimetres, obtains elongating shrimp;
3) water-holding fresh-keeping: get mass percent and be 1% refined salt, 3% phosphate, 40% ice, 56% cold water and be modulated into mixed solution, get elongation shrimp and mixed solution according to the solid-liquid ratio of 1:1.2, be immersed in and carry out water-holding fresh-keeping in the mixed solution that modulates elongating shrimp, soak time is 2 hours, and temperature is controlled at 2～4 ℃;
4) sterilization: soaked elongations shrimp is pulled out, used the frozen water of water temperature≤15 ℃ to clean, the clorox that cleans rear working concentration and be 20PPM carries out disinfection, and disinfecting time was 10 seconds;
5) the elongation shrimp seasoning: get step 2), directly clean, after the sterilization, put into and carry out the size degradation processing in the masticator, get the shrimp meat mincing, then in mixer, add 97～98% shrimp meat mincing according to the quality percentage composition, 0.6～0.7% refined salt, 0.8～1% white sugar, 1～1.2% chickens' extract turns 30～40 and at the uniform velocity to stir under the mixing speed hourly 5～10 minutes;
6) be shaped: get good elongation shrimp 1 tail of cleaning and sterilizing, mix up the shrimp meat mincing 8g-10g of flavor, be rolled into cylindricly with spring Juan skin, elongate shrimp afterbody duricrust and expose, obtain spring Juan shrimp, then roll up the sea sedge of strip in the centre position of spring roll shrimp, get sea sedge spring roll shrimp;
7) row is coiled freezing: with the sea sedge spring Juan shrimp enter one by one in the pallet, put into instant freezer quick-frozen to product center temperature and reach ﹣ below 18 ℃.
2. among the preparation method of the sea sedge spring roll shrimp described in according to claim 1, it is characterized in that in the described cleaning process, the water temperature of used cleaning clear water is less than 15 ℃.
3. among the preparation method of the sea sedge spring roll shrimp described in according to claim 1, it is characterized in that what get in the described seasoning process is step 2) in the shrimp of cleaning and sterilizing, the water-holding fresh-keeping process of the elongation shrimp in size degradation process and the step 3) is carried out simultaneously.
4. among the preparation method of the sea sedge spring roll shrimp described in according to claim 1, it is characterized in that used spring roll wrapping is to be that the spring Juan skin cutting on the cross of 25cm*25cm is split into the spring roll wrapping that two Zhang San's dihedrals form by specification in the described forming process.
5. among the preparation method of the sea sedge spring roll shrimp described in according to claim 1, it is characterized in that used sea sedge is to be frittered according to the specification of 2cm*15cm by the baked sea sedge of sheet to form in the described forming process.
6. a sea sedge spring roll shrimp is characterized in that, is to be prepared from by each described method in the claims 1～5.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750413A (en) * | 2011-12-31 | 2014-04-30 | 福建省东山县海魁水产集团有限公司 | Manufacturing method for frozen crispy prawn |
| CN103814984A (en) * | 2014-03-18 | 2014-05-28 | 河南省淇县永达食业有限公司 | Method for making pickle sea-sedge crispy chicken spring roll |
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1398551A (en) * | 2001-07-23 | 2003-02-26 | 杭州商学院 | Method of making imitation peeled shrimp with shrimp meat |
| CN1463625A (en) * | 2002-06-20 | 2003-12-31 | 凌义华 | Process for making man-made shelled fresh shrimp |
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2012
- 2012-12-12 CN CN2012105337031A patent/CN102960783A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398551A (en) * | 2001-07-23 | 2003-02-26 | 杭州商学院 | Method of making imitation peeled shrimp with shrimp meat |
| CN1463625A (en) * | 2002-06-20 | 2003-12-31 | 凌义华 | Process for making man-made shelled fresh shrimp |
Non-Patent Citations (3)
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| 叶桐封: "《水产品深加工技术》", 30 April 2007, 北京：中国农业出版社 * |
| 张晓虹: "春卷虾的加工工艺研究", 《中国水产》 * |
| 石红等: "即食半干虾仁加工技术研究", 《南方水产》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750413A (en) * | 2011-12-31 | 2014-04-30 | 福建省东山县海魁水产集团有限公司 | Manufacturing method for frozen crispy prawn |
| CN103814984A (en) * | 2014-03-18 | 2014-05-28 | 河南省淇县永达食业有限公司 | Method for making pickle sea-sedge crispy chicken spring roll |
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
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Application publication date: 20130313 |