CN103549511A - Method for processing canned mantis shrimps - Google Patents
Method for processing canned mantis shrimps Download PDFInfo
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- CN103549511A CN103549511A CN201310503021.0A CN201310503021A CN103549511A CN 103549511 A CN103549511 A CN 103549511A CN 201310503021 A CN201310503021 A CN 201310503021A CN 103549511 A CN103549511 A CN 103549511A
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- 238000012545 processing Methods 0.000 title abstract description 4
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- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 6
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- 241001275767 Stomatopoda Species 0.000 claims description 43
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- 239000004472 Lysine Substances 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a seafood type canned food which is prepared by taking mantis shrimps as main raw materials and adding other auxiliary materials. The invention further discloses a method for processing canned mantis shrimps; the method comprises the following steps: processing raw materials, cutting into sections, frying, preparing a seasoning solution, seasoning, packaging, sterilizing, and cooling. The canned mantis shrimps processed by using the method are rich in seafood flavor, crispy and edible in shells, soft, tender and tasty in meat and easy to digest, and are a wonderful food for people who are in poor health and need to be recuperated after an illness.
Description
Technical field
The present invention relates to food processing field, can and processing method thereof that the mantis shrimp of specifically take is primary raw material.
Background technology
Mantis shrimp, is commonly called as " rapids urine shrimp ", is a kind of nutritious, seafood food that juice fresh meat is tender; Its meat moisture content is more, and meat flavour is fresh and sweet soft, light and soft, and has a kind of special tempting delicate flavour.Stout and strong mantis shrimp brain is full of cream fat, and meat is very fresh and tender, delicious good to eat.Mantis shrimp contains protein up to 20%, and fat 0.7%, and the nutritional labeling of the needed by human body such as vitamin, chloric acid, inosinicacid, alanine have the effect of tonifying kidney and strengthening yang, logical newborn detoxification.
At present seafood can on the market be take canned fish as main, and mantis shrimp taste is very delicious, and mantis shrimp can is domestic does not have like product.Product of the present invention has kept the juice fresh meat of mantis shrimp tender, is the seafood tinned food that consumer enjoys a lot, and processing method of the present invention can industrial mass production, and market prospects are fine.
Summary of the invention
Main purpose of the present invention is to provide fresh and sweet soft, crisp-fried is good to eat, shell meat can be eaten the mantis shrimp can of a kind of meat flavour.
Another object of the present invention is to provide a kind of processing method of above-mentioned mantis shrimp can.
For achieving the above object, the present invention takes following technical scheme:
A can, is characterized in that, contains following raw material, by following measurement unit, prepares:
100～110 kilograms of mantis shrimps, 150～200 grams of granulated sugar, 45～60 grams of monosodium glutamates, 3～4 kilograms of refined salt, 75～90 grams, Chinese prickly ash, 50～70 grams of aniseed, 60～80 grams of pepper powders, 450～500 grams of jelly powders, 50～60 milliliters of chilli oils, 180～200 grams of ginger splices, 180～200 grams of garlic cloves, 180～200 grams of green onions, 5～6 kilograms, soy sauce, 10～15 milliliters of acetin, 1～2 kilogram of cooking wine, 80～100 kilograms, water, 50～70 grams of the fruits of Chinese wolfberry, 100～110 grams of dried longan pulps.
The processing method of described mantis shrimp can, is characterized in that, its concrete steps and technique are:
First step raw material is processed: by material rate, fresh mantis shrimp is placed in the clear water of 5～10 ℃ of temperature and soaks 10～20 minutes, pull out and drain;
Second step segment: the mantis shrimp draining is cut into 5～6cm section;
The 3rd step is fried: add oil cauldron to be warmed up to 180～200 ℃ of sections palm oil, the said goods is dropped into fried 5～8 minutes, drop into mantis shrimp quantity and be about 1/12 of pot interior oil mass; Frying course stirs gently, when mantis shrimp is yellow, pulls out and drains;
The 4th step preparation baste: green onion, garlic clove, the fruit of Chinese wolfberry, dried longan pulp are cleaned and beaten rottenly, pack in gauze bag, drop in kettle together with Chinese prickly ash.After water boil, drop into respectively refined salt, granulated sugar, pepper powder, soy sauce, after stirring, keep micro-boiling 25 minutes, then add jelly powder to melt, then stop heating, filter and remove residue.After filtration, add monosodium glutamate, chilli oil, acetin, mix into baste thoroughly;
The 5th step taste: fried rear mantis shrimp is put into 65～75 ℃ of section bastes of temperature and soaked for 30～60 seconds, pull out and drain;
The 6th step packing: by the product draining and baste in 100 grams: the ratio of 120 grams installs to vacuum sealing in Cans;
The 7th step sterilization: canned product is put into pressure cooker, pressure cooker temperature is risen to 110～125 ℃, sterilization 60～70 minutes;
The 8th step is cooling: product after sterilization was cooled to 20 ℃ in 20 minutes, and air drying stores.
The present invention has following beneficial effect:
1) crisp the eating of mantis shrimp can shell of the present invention, Fresh & Tender in Texture tasty, sea food flavor is strong.
2) product amino acid content of the present invention is comprehensive, forms rationally, is easy to human body and digests and assimilates, and especially the essential amino acids content such as lysine is higher, is rich in glutamic acid, glycine.
3) product of the present invention is nutritious, and its meat is soft, easy to digest, to people in poor health and that need after being ill to take good care of, is fabulous food.
The specific embodiment
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Mantis shrimp can, adopts following raw material, by following measurement unit, prepares:
110 kilograms of mantis shrimps, 200 grams of granulated sugar, 60 grams of monosodium glutamates, 4 kilograms of refined salt, 90 grams, Chinese prickly ash, 70 grams of aniseed, 80 grams of pepper powders, 500 grams of jelly powders, 60 milliliters of chilli oils, 200 grams of ginger splices, 200 grams of garlic cloves, 200 grams of green onions, 6 kilograms, soy sauce, 15 milliliters of acetin, 2 kilograms of cooking wine, 100 kilograms, water, 70 grams of the fruits of Chinese wolfberry, 110 grams of dried longan pulps.
Concrete processing method:
First step raw material is processed: by material rate, fresh mantis shrimp is placed in the clear water of 5～10 ℃ of temperature and soaks 20 minutes, pull out and drain.
Second step segment: the mantis shrimp draining is cut into 5～6cm section.
The 3rd step is fried: add oil cauldron to be warmed up to 180～200 ℃ of sections palm oil, the said goods is dropped into fried 8 minutes, drop into mantis shrimp quantity and be about 1/12 of pot interior oil mass; Frying course stirs gently, when mantis shrimp is yellow, pulls out and drains.
The 4th step preparation baste: green onion, garlic clove, the fruit of Chinese wolfberry, dried longan pulp are cleaned and beaten rottenly, pack in gauze bag, drop in kettle together with Chinese prickly ash.After water boil, drop into respectively refined salt, granulated sugar, pepper powder, soy sauce, after stirring, keep micro-boiling 25 minutes, then add jelly powder to melt, then stop heating, filter and remove residue.After filtration, add monosodium glutamate, chilli oil, acetin, mix into baste thoroughly.
The 5th step taste: fried rear mantis shrimp is put into 65～75 ℃ of section bastes of temperature and soaked for 60 seconds, pull out and drain.
The 6th step packing: by the product draining and baste in 100 grams: the ratio of 120 grams installs to vacuum sealing in Cans.
The 7th step sterilization: canned product is put into pressure cooker, pressure cooker temperature is risen to 118 ℃, sterilization 60 minutes.
The 8th step is cooling: product after sterilization was cooled to 20 ℃ in 20 minutes, and air drying stores.
Embodiment 2
Mantis shrimp can, adopts following raw material, by following weight ratio, prepares:
80 kilograms of mantis shrimps, 150 grams of granulated sugar, 45 grams of monosodium glutamates, 3 kilograms of refined salt, 75 grams, Chinese prickly ash, 50 grams of aniseed, 60 grams of pepper powders, 450 grams of jelly powders, 50 milliliters of chilli oils, 180 grams of ginger splices, 180 grams of garlic cloves, 180 grams of green onions, 5 kilograms, soy sauce, 10 milliliters of acetin, 1 kilogram of cooking wine, 80 kilograms, water, 50 grams of the fruits of Chinese wolfberry, 100 grams of dried longan pulps.
Concrete processing method:
First step raw material is processed: by material rate, fresh mantis shrimp is placed in the clear water of 5～10 ℃ of temperature and soaks 15 minutes, pull out and drain.
Second step segment: the mantis shrimp draining is cut into 5～6cm section.
The 3rd step is fried: add oil cauldron to be warmed up to 180～200 ℃ of sections palm oil, the said goods is dropped into fried 7 minutes, drop into mantis shrimp quantity and be about 1/12 of pot interior oil mass; Frying course stirs gently, when mantis shrimp is yellow, pulls out and drains.
The 4th step preparation baste: green onion, garlic clove, the fruit of Chinese wolfberry, dried longan pulp are cleaned and beaten rottenly, pack in gauze bag, drop in kettle together with Chinese prickly ash.After water boil, drop into respectively refined salt, granulated sugar, pepper powder, soy sauce, after stirring, keep micro-boiling 25 minutes, then add jelly powder to melt, then stop heating, filter and remove residue.After filtration, add monosodium glutamate, chilli oil, acetin, mix into baste thoroughly.
The 5th step taste: fried rear mantis shrimp is put into 65～75 ℃ of section bastes of temperature and soaked for 50 seconds, pull out and drain.
The 6th step packing: by the product draining and baste in 100 grams: the ratio of 120 grams installs to vacuum sealing in Cans.
The 7th step sterilization: canned product is put into pressure cooker, pressure cooker temperature is risen to 110 ℃, sterilization 70 minutes.
The 8th step is cooling: product after sterilization was cooled to 20 ℃ in 20 minutes, and air drying stores.
Embodiment 3
Mantis shrimp can, adopts following raw material, by following weight ratio, prepares:
50 kilograms of mantis shrimps, 100 grams of granulated sugar, 40 grams of monosodium glutamates, 2.5 kilograms of refined salt, 60 grams, Chinese prickly ash, 5 grams of aniseed, 50 grams of pepper powders, 400 grams of jelly powders, 40 milliliters of chilli oils, 150 grams of ginger splices, 150 grams of garlic cloves, 150 grams of green onions, 3 kilograms, soy sauce, 5 milliliters of acetin, 1 kilogram of cooking wine, 60 kilograms, water, 40 grams of the fruits of Chinese wolfberry, 80 grams of dried longan pulps.
Concrete processing method:
First step raw material is processed: by material rate, fresh mantis shrimp is placed in the clear water of 5～10 ℃ of temperature and soaks 20 minutes, pull out and drain.
Second step segment: the mantis shrimp draining is cut into 5～6cm section.
The 3rd step is fried: add oil cauldron to be warmed up to 180～200 ℃ of sections palm oil, the said goods is dropped into fried 6 minutes, drop into mantis shrimp quantity and be about 1/12 of pot interior oil mass; Frying course stirs gently, when mantis shrimp is yellow, pulls out and drains.
The 4th step preparation baste: green onion, garlic clove, the fruit of Chinese wolfberry, dried longan pulp are cleaned and beaten rottenly, pack in gauze bag, drop in kettle together with Chinese prickly ash.After water boil, drop into respectively refined salt, granulated sugar, pepper powder, soy sauce, after stirring, keep micro-boiling 25 minutes, then add jelly powder to melt, then stop heating, filter and remove residue.After filtration, add monosodium glutamate, chilli oil, acetin, mix into baste thoroughly.
The 5th step taste: fried rear mantis shrimp is put into 65～75 ℃ of section bastes of temperature and soaked for 40 seconds, pull out and drain.
The 6th step packing: by the product draining and baste in 100 grams: the ratio of 120 grams installs to vacuum sealing in Cans.
The 7th step sterilization: canned product is put into pressure cooker, pressure cooker temperature is risen to 110 ℃, sterilization 60 minutes.
The 8th step is cooling: product after sterilization was cooled to 20 ℃ in 20 minutes, and air drying stores.
Above-described is only embodiments of the present invention.Obviously specific implementation of the present invention is not subject to the restrictions described above; as long as the unsubstantiality that has adopted method design of the present invention and technical scheme to carry out improves; or without improving, design of the present invention and technical scheme are directly applied to other occasions, all within protection scope of the present invention.
Claims (5)
1. a processing method for mantis shrimp can, is characterized in that, described mantis shrimp can contains following raw material, by following measurement unit, prepares:
100～110 kilograms of mantis shrimps, 150～200 grams of granulated sugar, 45～60 grams of monosodium glutamates, 3～4 kilograms of refined salt, 75～90 grams, Chinese prickly ash, 50～70 grams of aniseed, 60～80 grams of pepper powders, 450～500 grams of jelly powders, 50～60 milliliters of chilli oils, 180～200 grams of ginger splices, 180～200 grams of garlic cloves, 180～200 grams of green onions, 5～6 kilograms, soy sauce, 10～15 milliliters of acetin, 1～2 kilogram of cooking wine, 80～100 kilograms, water, 50～70 grams of the fruits of Chinese wolfberry, 100～110 grams of dried longan pulps.
The concrete steps of described processing method and technique are:
First step raw material is processed: by material rate, fresh mantis shrimp is placed in the clear water of 5～10 ℃ of temperature and soaks 10～20 minutes, pull out and drain.
Second step segment: the mantis shrimp draining is cut into 5～6cm section.
The 3rd step is fried: add oil cauldron to be warmed up to 180～200 ℃ of sections palm oil, the said goods is dropped into fried 5～8 minutes, drop into mantis shrimp quantity and be about 1/12 of pot interior oil mass; Frying course stirs gently, when mantis shrimp is yellow, pulls out and drains.
The 4th step preparation baste: green onion, garlic clove, the fruit of Chinese wolfberry, dried longan pulp are cleaned and beaten rottenly, pack in gauze bag, drop in kettle together with Chinese prickly ash.After water boil, drop into respectively refined salt, granulated sugar, pepper powder, soy sauce, after stirring, keep micro-boiling 25 minutes, then add jelly powder to melt, then stop heating, filter and remove residue.After filtration, add monosodium glutamate, chilli oil, acetin, mix into baste thoroughly.
The 5th step taste: fried rear mantis shrimp is put into 65～75 ℃ of section bastes of temperature and soaked for 30～60 seconds, pull out and drain.
The 6th step packing: by the product draining and baste in 100 grams: the ratio of 120 grams installs to vacuum sealing in Cans.
The 7th step sterilization: canned product is put into pressure cooker, pressure cooker temperature is risen to 110～125 ℃, sterilization 60～70 minutes.
The 8th step is cooling: product after sterilization was cooled to 20 ℃ in 20 minutes, and air drying stores.
2. processing method as claimed in claim 1, is characterized in that, described mantis shrimp can contains following raw material, by following weight ratio, prepares:
100 kilograms of mantis shrimps, 150 grams of granulated sugar, 45 grams of monosodium glutamates, 3 kilograms of refined salt, 75 grams, Chinese prickly ash, 50 grams of aniseed, 60 grams of pepper powders, 450 grams of jelly powders, 50 milliliters of chilli oils, 180 grams, ginger, 180 grams of garlic cloves, 180 grams of green onions, 5 kilograms, soy sauce, 10 milliliters of acetin, 80 kilograms, water, 50 grams of the fruits of Chinese wolfberry, 100 grams of dried longan pulps.
3. processing method as claimed in claim 1, is characterized in that, in described the 3rd step best fried temperature and time respectively 185 ℃ be 6 seconds.
4. processing method as claimed in claim 1, is characterized in that, in described the 5th step, the best immersion baste time is 50 seconds.
5. processing method as claimed in claim 1, is characterized in that, in described the 7th step, to be respectively 118 ℃ be 60 minutes best sterilization temperature and time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503021.0A CN103549511A (en) | 2013-10-24 | 2013-10-24 | Method for processing canned mantis shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310503021.0A CN103549511A (en) | 2013-10-24 | 2013-10-24 | Method for processing canned mantis shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549511A true CN103549511A (en) | 2014-02-05 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932266A (en) * | 2014-04-14 | 2014-07-23 | 浙江海洋学院 | Instant cooked shell mantis shrimp prepared food and processing method thereof |
| CN104012871A (en) * | 2014-06-11 | 2014-09-03 | 胡美君 | Healthcare noodles with mantis shrimps and preparation method of healthcare noodles with mantis shrimps |
| CN104012605A (en) * | 2014-06-13 | 2014-09-03 | 胡美君 | Mantis shrimp health care fresh-keeping bread and preparation method thereof |
| CN104126822A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned spicy peeled shrimp and preparation method thereof |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN104187393A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare sweet dumpling containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
| CN105309948A (en) * | 2015-05-11 | 2016-02-10 | 浙江海洋学院 | Mantis shrimp accompaniment food and processing method thereof |
| CN105768040A (en) * | 2016-03-08 | 2016-07-20 | 马鞍山市十月丰食品有限公司 | Preparation method of shrimp sauce |
| CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932266A (en) * | 2014-04-14 | 2014-07-23 | 浙江海洋学院 | Instant cooked shell mantis shrimp prepared food and processing method thereof |
| CN104012871A (en) * | 2014-06-11 | 2014-09-03 | 胡美君 | Healthcare noodles with mantis shrimps and preparation method of healthcare noodles with mantis shrimps |
| CN104012871B (en) * | 2014-06-11 | 2016-01-13 | 胡美君 | A kind of mantis shrimp health caring noodles and preparation method thereof |
| CN104012605A (en) * | 2014-06-13 | 2014-09-03 | 胡美君 | Mantis shrimp health care fresh-keeping bread and preparation method thereof |
| CN104012605B (en) * | 2014-06-13 | 2016-01-13 | 胡美君 | A kind of mantis shrimp health-care fresh-preservation bread and preparation method thereof |
| CN104126822A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned spicy peeled shrimp and preparation method thereof |
| CN104187393A (en) * | 2014-07-13 | 2014-12-10 | 胡美君 | Healthcare sweet dumpling containing mantis shrimp heads and mantis shrimp shells and preparing method thereof |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN105309948A (en) * | 2015-05-11 | 2016-02-10 | 浙江海洋学院 | Mantis shrimp accompaniment food and processing method thereof |
| CN105768040A (en) * | 2016-03-08 | 2016-07-20 | 马鞍山市十月丰食品有限公司 | Preparation method of shrimp sauce |
| CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
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Application publication date: 20140205 |