CN103653056A - Processing method of instant litopenaeus vannamei freeze drying product - Google Patents

Processing method of instant litopenaeus vannamei freeze drying product Download PDF

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Publication number
CN103653056A
CN103653056A CN201210346481.2A CN201210346481A CN103653056A CN 103653056 A CN103653056 A CN 103653056A CN 201210346481 A CN201210346481 A CN 201210346481A CN 103653056 A CN103653056 A CN 103653056A
Authority
CN
China
Prior art keywords
freeze drying
refers
litopenaeus vannamei
vacuum
processing
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
Application number
CN201210346481.2A
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Chinese (zh)
Inventor
段青源
马金铃
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ningbo City Inst Of Oceanology & Fishery
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Ningbo City Inst Of Oceanology & Fishery
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
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Application filed by Ningbo City Inst Of Oceanology & Fishery filed Critical Ningbo City Inst Of Oceanology & Fishery
Priority to CN201210346481.2A priority Critical patent/CN103653056A/en
Publication of CN103653056A publication Critical patent/CN103653056A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the field of food processing, and mainly provides a processing method of an instant litopenaeus vannamei freeze drying product. The processing method comprises the following steps: preprocessing raw materials; pre-freezing; freezing and drying in vacuum; and packaging, and comprises the particular steps: removing impurities of fresh litopenaeus vannamei, cleaning, removing the intestine and the head, cooking in boiled brine, seasoning, pre-freezing through a low-temperature refrigerator, freezing and drying in vacuum, and then inflating and packaging. The dried litopenaeus vannamei produced by adopting the method remains the color, aroma and taste of the fresh litopenaeus vannamei, tastes crisp and delicious, and is high in nutritive value, and convenient to transport and store, the reconstitution and fast dissolving properties are improved greatly.

Description

A kind of processing method of instant Penaeus Vannmei freeze dried product
Technical field
The present invention relates to a kind of preparation method of processing of aquatic products food, particularly the preparation method of the extremely crisp shrimp of a kind of U.S.A.
Background technology
Penaeus Vannmei, formal name used at school Environment of Litopenaeus vannamei Low (Litopenaeus vannamei), in originating in, South Pacific Ocean stretch of coastal water Peru the north is to Mexico Sang Nuola (Sonora) band, the most concentrated with the distribution of Ecuador bank.The general season per mu yield of this prawn reaches 500KG left and right, more than Gao Zheke reaches 1000KG, within 1 year, can cultivate 2-3 season, and dressing percentage, up to more than 65%, is the highest shrimp species of single rate in current three large cultured prawns in the world.Guangdong, Guangxi, Zhejiang, Jiangsu are all that the cultivation of this prawn economizes greatly.
Penaeus Vannmei has the advantages such as the thin body of shell is fertile, Fresh & Tender in Texture, growth is rapid, premunition is strong, is deeply subject to the favor of domestic and international market.According to surveying and determination, in every 100g Penaeus Vannmei muscle (dry sample), contain crude protein 90.97g, crude fat 1.22g, coarse ash 6.41g, calcium 151.79mg, essential amino acids content 31.86g, in addition, also contain manganese, copper, iron, selenium and other trace elements, the multivitamins such as vitamin A, E and niacin.
Vacuum freeze drying (freeze-drying) technology be one be applicable to vegetables, fruit, meat, aquatic products fresh-keeping, guarantee the quality, the high-new process technology of nutrition-retaining composition.It originates from the thirties in 20th century, passes through the of flowing rhythm of decades, finally at last 20 years, has obtained significant progress.Vacuum freeze drying can be by solid-state ice direct boiling Cheng Shui under low-temperature condition, has avoided variable color that conventional dehydration method brings, rotten, spoiled, ingredients from lossing, the defect such as cannot reduce, and has improved value-added content of product.
Prawn is often one of edible aquatic products of people, and existing is after salvaging, add a large amount of salt (anti-metamorphic) and boil to dried shrimps, then by naturally drying or the mode of heated-air drying etc. is dried.Shrimp after this disposal methods, quality is hard, and has many nutritional labelings to run off in dry run.And Vacuum Freezing & Drying Technology not only can keep the color of FF, and rehydration and instant capacity have greatly been improved, reconstitution rate reaches more than 90%, nutritional labeling loss and surperficial dry through phenomenon that its lyophilization process has avoided general drying means easily to produce, dehydration thoroughly, can keep for a long time.
Summary of the invention
The object of this invention is to provide a kind of palatable crisp, be of high nutritive value, transport the preservation preparation method to dried shrimps easily.
Technical solution of the present invention is: the preparation method of the extremely crisp shrimp of a kind of U.S.A, is characterized in that: comprise the steps:
A, Penaeus Vannmei is carried out to pre-treatment
B, blanching in the salt solution that boils
C, add flavoring seasoning
D, pre-freeze
E, vacuum freeze drying
F, gas flush packaging
According to claim 1, the pre-treatment of described Penaeus Vannmei, mainly refers to prawn is carried out to impurity elimination, cleans, decaptitates, goes mud muscle, cleans, drains.
According to claim 1, described blanching in the salt solution that boils, refers to blanching 1-3min in the boiling water that has added salt, ginger.
According to claim 1, described pre-freeze, refers in low temperature refrigerator and the prawn after seasoning is freezed to-25 ℃.
According to claim 1, described vacuum freeze drying, refers to that in vacuum be 0.5Torr, and shelf temperature is the freeze drying of carrying out under the condition of 40 ℃ → 70 ℃ → 50 ℃.
According to claim 1, described gas flush packaging, refers to that prawn, after sorting, use aluminium plastic composite material nitrogen-filled packaging, requires sealing tightly.
The specific embodiment
The invention provides the preparation method of the extremely crisp shrimp of a kind of U.S.A, mainly steps such as the pre-treatment of Penaeus Vannmei, blanching, seasoning, pre-freeze, vacuum freeze drying, gas flush packagings, consist of, the specific embodiment is as follows:
1, fresh Penaeus Vannmei is selected to impurity elimination, remove foul and other biological, after cleaning up, choose the mud muscle of shrimp and decaptitate, further clean.
2, in the citric acid solution of 0.1%-0.3%, soak 5min, then blanching in the boiling water that adds salt, ginger, moisture is controlled at 90-100 ℃, and the time is controlled at 1-3 minute.
3, in order further to remove fishy smell, by the cold stain of the shrimp after blanching, rinsing, and in order to there is better mouthfeel, in shrimp, add various flavorings, according to different tastes, can add chilli powder or curry powder, also can add other flavor enhancement, under room temperature, (25 ℃), after 4 hours, can be considered seasoning and complete.Concrete formula is as follows:
Salt 0.5-2% white granulated sugar 1-2% monosodium glutamate 0.01-0.03%
Acesulfame potassium 0.01-0.03% chilli powder 0.1-0.5% I+G 0.05-0.2%
Shrimp mince essence 0.05-0.2% five-spice powder 0.1-0.5%
4, by the pre-freeze in low temperature refrigerator of the shrimp after seasoning, temperature is controlled at below-22 ℃, and the time is controlled at more than 5 hours.
5, the shrimp after pre-freeze is put into vacuum freeze drier, vacuum is 0.5Torr, and shelf temperature is when 0-1h, from 50 ℃, rises to 60 ℃; During 1-4h, remain on 60 ℃; During 4-5h, by 60 ℃, rise to 70 ℃; During 5-10h, remain on 70 ℃; During 10-15h, by 70 ℃, be cooled to 50 ℃.Dry about 15 hours, make its moisture remain on 4-5%.
6, gas flush packaging, prawn after vacuum freeze drying completes, equilibrium water conten in closed container, then according to size sorting, in aluminium plastic composite material packaging bag, be filled with nitrogen packed, can be different as required, be packaged into different weight.

Claims (6)

1. a preparation method for the extremely crisp shrimp of U.S.A, is characterized in that: comprise the steps:
A, Penaeus Vannmei is carried out to pre-treatment
B, blanching in the salt solution that boils
C, add flavoring seasoning
D, pre-freeze
E, vacuum freeze drying
F, gas flush packaging
2. according to claim 1, the pre-treatment of described Penaeus Vannmei, mainly refers to prawn is carried out to impurity elimination, cleans, decaptitates, goes mud muscle, cleans, drains.
3. according to claim 1, described blanching in the salt solution that boils, refers to blanching 1-3min in the boiling water that has added salt, ginger.
4. according to claim 1, described pre-freeze, refers in low temperature refrigerator and the prawn after seasoning is freezed to-25 ℃.
5. according to claim 1, described vacuum freeze drying, refers to that in vacuum be 0.5Torr, and shelf temperature is the freeze drying of carrying out under the condition of 40 ℃ → 70 ℃ → 50 ℃.
6. according to claim 1, described gas flush packaging, refers to that prawn, after sorting, use aluminium plastic composite material nitrogen-filled packaging, requires sealing tightly.
CN201210346481.2A 2012-09-13 2012-09-13 Processing method of instant litopenaeus vannamei freeze drying product Pending CN103653056A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210346481.2A CN103653056A (en) 2012-09-13 2012-09-13 Processing method of instant litopenaeus vannamei freeze drying product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210346481.2A CN103653056A (en) 2012-09-13 2012-09-13 Processing method of instant litopenaeus vannamei freeze drying product

Publications (1)

Publication Number Publication Date
CN103653056A true CN103653056A (en) 2014-03-26

Family

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Country Status (1)

Country Link
CN (1) CN103653056A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104687106A (en) * 2015-03-26 2015-06-10 李彦坡 Method for making edible shrimps
CN105077383A (en) * 2015-07-29 2015-11-25 上海海洋大学 Euphausia superba dried product production method
CN109007652A (en) * 2018-07-23 2018-12-18 宁波市农业科学研究院 A kind of processing method of high-moisture soft shell dried shrimps

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1457697A (en) * 2002-05-13 2003-11-26 宋述孝 Process for making freeze-dried aquatic products
CN101773259A (en) * 2010-03-17 2010-07-14 常熟理工学院 Method for processing instant flexibly-packaged penaeus vannamei boone
CN102106591A (en) * 2011-01-05 2011-06-29 江苏戚伍水产发展股份有限公司 Preparation of vacuum freeze-drying shrimp meat
CN102132906B (en) * 2011-03-02 2012-07-18 江苏戚伍水产发展股份有限公司 Method for producing instant leisure peeled prawn food

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1457697A (en) * 2002-05-13 2003-11-26 宋述孝 Process for making freeze-dried aquatic products
CN101773259A (en) * 2010-03-17 2010-07-14 常熟理工学院 Method for processing instant flexibly-packaged penaeus vannamei boone
CN102106591A (en) * 2011-01-05 2011-06-29 江苏戚伍水产发展股份有限公司 Preparation of vacuum freeze-drying shrimp meat
CN102132906B (en) * 2011-03-02 2012-07-18 江苏戚伍水产发展股份有限公司 Method for producing instant leisure peeled prawn food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104687106A (en) * 2015-03-26 2015-06-10 李彦坡 Method for making edible shrimps
CN105077383A (en) * 2015-07-29 2015-11-25 上海海洋大学 Euphausia superba dried product production method
CN109007652A (en) * 2018-07-23 2018-12-18 宁波市农业科学研究院 A kind of processing method of high-moisture soft shell dried shrimps

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