CN103005527A - Processing process of Penaeus vannamei Boone - Google Patents

Processing process of Penaeus vannamei Boone Download PDF

Info

Publication number
CN103005527A
CN103005527A CN2013100019696A CN201310001969A CN103005527A CN 103005527 A CN103005527 A CN 103005527A CN 2013100019696 A CN2013100019696 A CN 2013100019696A CN 201310001969 A CN201310001969 A CN 201310001969A CN 103005527 A CN103005527 A CN 103005527A
Authority
CN
China
Prior art keywords
shrimp
processing
days
penaeus vannamei
vannamei boone
Prior art date
Application number
CN2013100019696A
Other languages
Chinese (zh)
Inventor
孙涛
孙土根
周健
Original Assignee
苏州市多润多农业科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 苏州市多润多农业科技有限公司 filed Critical 苏州市多润多农业科技有限公司
Priority to CN2013100019696A priority Critical patent/CN103005527A/en
Publication of CN103005527A publication Critical patent/CN103005527A/en

Links

Abstract

The invention discloses a processing process of Penaeus vannamei Boone. The processing process comprises the following steps of: selecting materials, washing, salting and sealing, wherein the salting step comprises the following steps of: preparing ingredient liquid according to a formula of 75-85kg of rice wine, 22-27kg of 52-degree white spirit, 500-700g of pericarpium zanthoxyli, 500-600g of anise, 450-550g of cardamom, 500-550g of fructus galangae, 550-650g of medlar, 20g of gastrodia elata, 900-1100g of black cardamom, 15g of vitamin E and 10g of vitamin C; adding 100kg of the washed and dried Penaeus vannamei Boone into the ingredient liquid; closing and placing a container in a shady place; and storing for 8 days and overturning up and down for one time, wherein the Penaeus vannamei Boone can be eaten after twenty days. The processing process of the Penaeus vannamei Boone adopts natural medicinal materials as ingredients and the processing process is carried out at a room temperature; and a shrimp product is easy to preserve and transport. The prepared shrimp product has the advantages of fresh-shrimp-like color, tender meat, delicious taste, rich aroma, fragrance and sweetness and rich nutrition; and the preservation period is 3 days after a package is opened, and the protein loss amount is in 5% when being compared with fresh shrimps.

Description

The processing technology of Penaeus Vannmei

Technical field

The present invention designs a kind of food processing technology, the processing technology of special design one seed shrimp.

Background technology

Penaeus Vannmei (Penaeus vannamei Boone) spreaded all over rapidly the whole nation after introducing China in 1988.At present, the cultural technique of Penaeus Vannmei is gradually ripe, the output increase year after year, and domestic and international market is boundless.That Penaeus Vannmei has is individual large, growth is fast, nutritional need is low, premunition is strong, stronger to the adaptive capacity of water environment factors,, dressing percentage low to the forage protein content requirement up to more than 65%, the advantage such as the dried up time-to-live is long, be present the highest shrimp species of single rate in the three large cultured prawns in the world.At present people generally directly stir-fry and eat it or cook, also the someone will live shrimp air-dry or freezing after wait to take edible, but so operation, be difficult for fresh-keeping, nutritional losses, taste is not good enough when edible.Black change of shrimp in the can occurs in the shrimp products can of now market sale often, and ammoniomagnesium phosphate crystal such as separates out at the phenomenon, and market sale is subject to certain restriction, keeps desirable meat and mouthfeel after how making Penaeus Vannmei production, is problem demanding prompt solution.

Summary of the invention

Goal of the invention of the present invention is in order to overcome the deficiencies in the prior art, a kind of processing technology of Penaeus Vannmei to be provided, and process is simple, and goods are delicious in taste.

The present invention is achieved through the following technical solutions: a kind of processing technology of Penaeus Vannmei comprises and selects materials, cleans, pickles, seals step that the described step of pickling is:

1) preparation of proportion liquid

By following formulated proportion liquid, mix, for subsequent use:

Rice wine 75~85kg, 52 spends liquor 22~27kg, pericarpium zanthoxyli 500~700g, anistree 500~600g, cardamom 450~550g, Galanga Galangal Seed 500~550g, the fruit of Chinese wolfberry 550~650g, rhizoma Gastrodiae 20g, tsaoko 900~1100g, rope E 15g, vitamin C 10g support one's family;

2) shrimp pickles

Penaeus Vannmei 100kg behind the cleaning drain well is dropped in the proportion liquid, be as the criterion with proportion liquid submergence shrimp, airtight container makes shrimp body secluding air immediately, and deposit after 8 days and stirs up and down once at the shady and cool place of juxtaposition, is edible after 20 days.

The invention has the beneficial effects as follows: the present invention adopts crude drug to prepare burden, process is all carried out at normal temperatures, prawn product is easy to keeping, transportation, the shrimp products look that makes such as bright shrimp, endoplasm delicacy, delicious flavour, aroma are strong, it is sweet, nutritious to be with in the perfume (or spice), preservation term is 3 days behind the shrimp products Kaifeng, and the brighter shrimp number of dropouts of protein is in 5%.

The specific embodiment

The below will describe the specific embodiment of the present invention in detail:

A kind of processing technology of Penaeus Vannmei, adopt the Penaeus Vannmei of living to process according to the following steps:

1, by following formulated proportion liquid:

After rice wine 80kg, 52 degree liquor 25kg, pericarpium zanthoxyli 600g, anistree 550g, cardamom 500g, Galanga Galangal Seed 500g, fruit of Chinese wolfberry 600g, rhizoma Gastrodiae 20g, tsaoko 1000g, support one's family rope E 15g, vitamin C 10g mix above batching, for subsequent use.

2, the processing of shrimp:

(1) cleans: measure 10-13 gram/Penaeus Vannmei only according to production, be placed on and rest in the cleaning pond of flowing water, all loose 10 restrain fine salts with every premium on currency, after 3 hours, allow shrimp tell ight soil in the most body, rinse, be contained in the shrimp body well in large bamboo or wicker basket drain well with running water.

(2) pickle: the Penaeus Vannmei 100kg that will clean behind the drain well drops in the proportion liquid, and the altar mouth of obturaging immediately completely cuts off shrimp body and air, deposit after 8 days and stir up and down once, again in the little altar of packing at the shady and cool place of juxtaposition, sealing altar mouth is namely opened use after 20 days, also can go up shelf simultaneously.The shrimp look that makes such as bright shrimp are placed in the dish life-like.Fine and tender taste, delicious flavour, aroma is strong, is with sweet, nutritious in the perfume (or spice).

Below disclose the present invention with preferred embodiment, so it is not intended to limiting the invention, and all employings are equal to replaces or technical scheme that the equivalent transformation mode obtains, all drops within protection scope of the present invention.

Claims (2)

1. the processing technology of a Penaeus Vannmei comprises and selects materials, cleans, pickles, seals step, it is characterized in that the described step of pickling is:
1) preparation of proportion liquid
By following formulated proportion liquid, mix, for subsequent use:
Rice wine 75~85kg, 52 spends liquor 22~27kg, pericarpium zanthoxyli 500~700g, anistree 500~600g, cardamom 450~550g, Galanga Galangal Seed 500~550g, the fruit of Chinese wolfberry 550~650g, rhizoma Gastrodiae 20g, tsaoko 900~1100g, rope E 15g, vitamin C 10g support one's family;
2) shrimp pickles
Penaeus Vannmei 100kg behind the cleaning drain well is dropped in the proportion liquid, be as the criterion with proportion liquid submergence shrimp, airtight container makes shrimp body secluding air immediately, and deposit after 8 days and stirs up and down once at the shady and cool place of juxtaposition, is edible after 20 days.
2. the processing technology of Penaeus Vannmei according to claim 1 is characterized in that the prescription of described proportion liquid is preferably:
Rice wine 80kg, 52 spends liquor 25kg, pericarpium zanthoxyli 600g, anistree 550g, cardamom 500, Galanga Galangal Seed 500g, fruit of Chinese wolfberry 600g, rhizoma Gastrodiae 20g, tsaoko 1000g, rope E 15g, vitamin C 10g support one's family.
CN2013100019696A 2013-01-06 2013-01-06 Processing process of Penaeus vannamei Boone CN103005527A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013100019696A CN103005527A (en) 2013-01-06 2013-01-06 Processing process of Penaeus vannamei Boone

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013100019696A CN103005527A (en) 2013-01-06 2013-01-06 Processing process of Penaeus vannamei Boone

Publications (1)

Publication Number Publication Date
CN103005527A true CN103005527A (en) 2013-04-03

Family

ID=47955050

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013100019696A CN103005527A (en) 2013-01-06 2013-01-06 Processing process of Penaeus vannamei Boone

Country Status (1)

Country Link
CN (1) CN103005527A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101356983A (en) * 2008-09-09 2009-02-04 昆山市周庄绿尔康食品有限公司 Process method of shrimp
CN101849569A (en) * 2009-03-31 2010-10-06 重庆市合川区合双科技有限公司 Method for preserving shrimps

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101356983A (en) * 2008-09-09 2009-02-04 昆山市周庄绿尔康食品有限公司 Process method of shrimp
CN101849569A (en) * 2009-03-31 2010-10-06 重庆市合川区合双科技有限公司 Method for preserving shrimps

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《百味美食》系列丛书编委会: "《厨房小窍门300例》", 31 October 2005, article "增加鱼虾美味的技巧" *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN103689628B (en) * 2013-12-25 2016-02-17 广西博士海意信息科技有限公司 A kind of spicy butcher's meat or bacon and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103584188B (en) Preparation method of carbon grilled squid slices
CN102138681B (en) Preparation method of freeze-drying ginkgo fruit
CN104664319A (en) Fish paste product and processing method thereof
CN103976283A (en) Bovine bone flavor glutinous rice porridge and preparation method thereof
CN101984859B (en) Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN101396133B (en) Processing method of instant sea-ear
CN101810345B (en) Pickling method of multi-flavor marinated eggs
CN102599549B (en) Method for preparing non-fried instant freshwater fish
CN102342543B (en) Processing method of instant refrigerated cooked red swamp crawfish
CN102613616B (en) Preparation method of honey peanut kernel with strawberry flavor
CN103798831B (en) Fermented tea sausage and processing method thereof
CN101861995B (en) Method for preparing microwave instant grilled prawns
CN103238854A (en) Production method of air-dried yak meat
CN101411524B (en) Trepang product and preparation method thereof
CN102342530B (en) Processing method of stewed duck tongue in soy sauce
CN1337178A (en) Instant edible fungus product and its production process
CN102132906B (en) Method for producing instant leisure peeled prawn food
CN103766992B (en) Red sour soup base for hot pot and making method thereof
CN102696998A (en) Wild vegetable instant food and processing method thereof
CN101946917B (en) Method for preparing shrimp soft can
CN103181576B (en) Snack duck feet processing process
CN104839787A (en) Processing method of pickled squid with wine
CN103876202B (en) A kind of processing method of fresh Chinese chestnut packaging product
CN1663463A (en) Method for processing instant fresh sea cucumber
CN101940342A (en) Method for making fermented surimi by utilizing lactic acid bacteria starter

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: 20130403