CN103734804A - Shrimp meat and preparation method thereof - Google Patents
Shrimp meat and preparation method thereof Download PDFInfo
- Publication number
- CN103734804A CN103734804A CN201310750933.8A CN201310750933A CN103734804A CN 103734804 A CN103734804 A CN 103734804A CN 201310750933 A CN201310750933 A CN 201310750933A CN 103734804 A CN103734804 A CN 103734804A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- shrimp meat
- red date
- peanut oil
- 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
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000143060 Americamysis bahia Species 0.000 title claims description 11
- 235000013372 meat Nutrition 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 71
- 241000238557 Decapoda Species 0.000 claims abstract description 44
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 241000208340 Araliaceae Species 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 18
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 18
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 18
- 239000006002 Pepper Substances 0.000 claims abstract description 18
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 18
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 18
- 235000008434 ginseng Nutrition 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000000312 peanut oil Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 241000722363 Piper Species 0.000 claims description 16
- 241000949456 Zanthoxylum Species 0.000 claims description 16
- 150000003625 trehaloses Chemical class 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 208000031888 Mycoses Diseases 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 239000001511 capsicum annuum Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 12
- 230000008901 benefit Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses shrimp meat and a preparation method of the shrimp meat. The shrimp meat is prepared from the following raw materials: fresh shrimp meat, sodium glutamate, red date powder, ginseng powder, paprika powder, ground pepper, onion powder, mycose and peanut oil. The preparation method comprises the following steps: placing peanut oil in a hot pot to be heated to 150-170 DEG C; then, placing paprika powder, ground pepper and onion powder and stirring for 1-5 minutes; after oil temperature is cooled to 100-110 DEG C, placing the sodium glutamate, the red date powder, the ginseng power and the mycose and stirring for 1-5 minutes; then, naturally cooling oil temperature to 70-80 DEG C; pouring materials in the hot pot to fresh shrimp meat; after uniformly stirring, roasting for 10-20 minutes in an oven at 105-115 DEG C; and taking out, sterilizing and vacuum-packaging to obtain a product. The shrimp meat is abundant in raw material component and simple in preparation method. The shrimp meat prepared can be eaten by opening the bag, and the shrimp meat is unique in taste and convenient and sanitary.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of peeled shrimp and preparation method thereof.
Background technology
At present, the edible of peeled shrimp is mainly to take freezing shrimp meat as main, and freezing shrimp meat has fine and tender taste, nutritious, the advantage such as can transport for long-distance.But this is only a kind of preliminary working to peeled shrimp, can make full use of peeled shrimp to the deep processing of peeled shrimp, to obtain more social benefit and economic benefit.The Chinese patent application that for example application number is 201110049288.8, a kind of processing method of instant peeled shrimp is disclosed, this invention mainly by shelling, the technical unit such as rinsing, draining, precuring, seasoning, prefreezing, lyophilization, parsing-desiccation, packing forms, retained preferably the nutrition of shrimp, delicate mouthfeel.But the material composition of this invention is comparatively simple, and processing method is too complicated, is unfavorable for promoting the use of.
Summary of the invention
The object of the present invention is to provide a kind of peeled shrimp and preparation method thereof, the raw material components of this peeled shrimp is abundant, and preparation method is simple, the peeled shrimp instant bagged making, and taste is unique, convenient and healthy.
For achieving the above object, the present invention is by the following technical solutions:
A peeled shrimp, is made by the raw material of following weight parts:
180～200 parts of new fresh shrimps, 5～10 parts of sodium glutamates, 1～5 part of red date powder, 1～5 part of ginseng pulverate, 0.5～1 part of zanthoxylum powder, 1～5 part of pepper powder, 1～5 part of onion powder, 5～10 parts of trehaloses, 10～15 parts of peanut oil.
The preferred weight of described raw material is divided into:
185～195 parts of new fresh shrimps, 6～9 parts of sodium glutamates, 2～4 parts of red date powders, 2～4 parts of ginseng pulverates, 0.5～0.8 part of zanthoxylum powder, 1～3 part of pepper powder, 1～3 part of onion powder, 6～8 parts of trehaloses, 11～13 parts of peanut oil.
The optimum weight of described raw material is divided into:
190 parts of new fresh shrimps, 7.5 parts of sodium glutamates, 3 parts of red date powders, 3 parts of ginseng pulverates, 0.7 part of zanthoxylum powder, 2 parts of pepper powders, 2 parts of onion powders, 7 parts of trehaloses, 12 parts of peanut oil.
Described peeled shrimp preparation method, comprise the following steps: peanut oil is placed in to heat pot and is heated to 150～170 ℃, then putting into zanthoxylum powder, pepper powder and onion powder stirs 1～5 minute, after oil temperature is cooled to 100～110 ℃, putting into sodium glutamate, red date powder, ginseng pulverate and trehalose stirs 1～5 minute, then oil temperature is naturally cooled to 70～80 ℃, material in heat pot is watered on new fresh shrimp, mix the oven for baking 10～20 minutes that is placed on 105～115 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Peeled shrimp of the present invention be take new fresh shrimp as major ingredient, and the reasonably combined batching of using with various seasonings makes the finished product that makes nutritious, is rich in unique local flavor; The preparation method of peeled shrimp is simple and easy to control, without complicated equipment and harsh process conditions, and the product instant bagged making, convenient and healthy.
The specific embodiment
With embodiment, be further described below, but the present invention is not limited to these embodiment.
Embodiment 1
A peeled shrimp, is made by the raw material of following weight parts: 190 parts of new fresh shrimps, 7.5 parts of sodium glutamates, 3 parts of red date powders, 3 parts of ginseng pulverates, 0.7 part of zanthoxylum powder, 2 parts of pepper powders, 2 parts of onion powders, 7 parts of trehaloses, 12 parts of peanut oil;
The preparation method of peeled shrimp, step is as follows: peanut oil is placed in to heat pot and is heated to 160 ℃, then putting into zanthoxylum powder, pepper powder and onion powder stirs 3 minutes, after oil temperature is cooled to 105 ℃, putting into sodium glutamate, red date powder, ginseng pulverate and trehalose stirs 3 minutes, then oil temperature is naturally cooled to 75 ℃, the material in heat pot is watered on new fresh shrimp, mix the oven for baking 15 minutes that is placed on 110 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Embodiment 2
A peeled shrimp, is made by the raw material of following weight parts: 180 parts of new fresh shrimps, 7 parts of sodium glutamates, 5 parts of red date powders, 1 part of ginseng pulverate, 0.8 part of zanthoxylum powder, 5 parts of pepper powders, 1 part of onion powder, 7 parts of trehaloses, 15 parts of peanut oil;
The preparation method of peeled shrimp, step is as follows: peanut oil is placed in to heat pot and is heated to 150 ℃, then putting into zanthoxylum powder, pepper powder and onion powder stirs 3 minutes, after oil temperature is cooled to 110 ℃, putting into sodium glutamate, red date powder, ginseng pulverate and trehalose stirs 1 minute, then oil temperature is naturally cooled to 75 ℃, the material in heat pot is watered on new fresh shrimp, mix the oven for baking 10 minutes that is placed on 115 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Embodiment 3
A peeled shrimp, is made by the raw material of following weight parts: 190 parts of new fresh shrimps, 10 parts of sodium glutamates, 1 part of red date powder, 3 parts of ginseng pulverates, 1 part of zanthoxylum powder, 1 part of pepper powder, 3 parts of onion powders, 10 parts of trehaloses, 10 parts of peanut oil;
The preparation method of peeled shrimp, step is as follows: peanut oil is placed in to heat pot and is heated to 160 ℃, then putting into zanthoxylum powder, pepper powder and onion powder stirs 5 minutes, after oil temperature is cooled to 100 ℃, putting into sodium glutamate, red date powder, ginseng pulverate and trehalose stirs 3 minutes, then oil temperature is naturally cooled to 80 ℃, the material in heat pot is watered on new fresh shrimp, mix the oven for baking 15 minutes that is placed on 105 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Embodiment 4
A peeled shrimp, is made by the raw material of following weight parts: 200 parts of new fresh shrimps, 5 parts of sodium glutamates, 3 parts of red date powders, 5 parts of ginseng pulverates, 0.5 part of zanthoxylum powder, 3 parts of pepper powders, 5 parts of onion powders, 5 parts of trehaloses, 12 parts of peanut oil;
The preparation method of peeled shrimp, step is as follows: peanut oil is placed in to heat pot and is heated to 170 ℃, then putting into zanthoxylum powder, pepper powder and onion powder stirs 1 minute, after oil temperature is cooled to 105 ℃, putting into sodium glutamate, red date powder, ginseng pulverate and trehalose stirs 5 minutes, then oil temperature is naturally cooled to 70 ℃, the material in heat pot is watered on new fresh shrimp, mix the oven for baking 20 minutes that is placed on 110 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Claims (4)
1. a peeled shrimp, is characterized in that, by the raw material of following weight parts, is made:
180～200 parts of new fresh shrimps, 5～10 parts of sodium glutamates, 1～5 part of red date powder, 1～5 part of ginseng pulverate, 0.5～1 part of zanthoxylum powder, 1～5 part of pepper powder, 1～5 part of onion powder, 5～10 parts of trehaloses, 10～15 parts of peanut oil.
2. peeled shrimp according to claim 1, is characterized in that, the weight portion of described raw material is as follows:
185～195 parts of new fresh shrimps, 6～9 parts of sodium glutamates, 2～4 parts of red date powders, 2～4 parts of ginseng pulverates, 0.5～0.8 part of zanthoxylum powder, 1～3 part of pepper powder, 1～3 part of onion powder, 6～8 parts of trehaloses, 11～13 parts of peanut oil.
3. peeled shrimp according to claim 1, is characterized in that, the weight portion of described raw material is as follows:
190 parts of new fresh shrimps, 7.5 parts of sodium glutamates, 3 parts of red date powders, 3 parts of ginseng pulverates, 0.7 part of zanthoxylum powder, 2 parts of pepper powders, 2 parts of onion powders, 7 parts of trehaloses, 12 parts of peanut oil.
4. claim 1, the preparation method of peeled shrimp described in 2 or 3, it is characterized in that, comprise the following steps: peanut oil is placed in to heat pot and is heated to 150～170 ℃, then put into zanthoxylum powder, pepper powder and onion powder stir 1～5 minute, after being cooled to 100～110 ℃, oil temperature puts into sodium glutamate, red date powder, ginseng pulverate and trehalose stir 1～5 minute, then oil temperature is naturally cooled to 70～80 ℃, material in heat pot is watered on new fresh shrimp, mix the oven for baking 10～20 minutes that is placed on 105～115 ℃ thoroughly, sterilizing after taking out, vacuum packaging, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310750933.8A CN103734804A (en) | 2013-12-31 | 2013-12-31 | Shrimp meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310750933.8A CN103734804A (en) | 2013-12-31 | 2013-12-31 | Shrimp meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734804A true CN103734804A (en) | 2014-04-23 |
Family
ID=50491939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310750933.8A Pending CN103734804A (en) | 2013-12-31 | 2013-12-31 | Shrimp meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734804A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1714685A (en) * | 2004-06-28 | 2006-01-04 | 岑卫霞 | Sea cucumber fresh shrimp food and its producing method |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
-
2013
- 2013-12-31 CN CN201310750933.8A patent/CN103734804A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1714685A (en) * | 2004-06-28 | 2006-01-04 | 岑卫霞 | Sea cucumber fresh shrimp food and its producing method |
| CN1981634A (en) * | 2004-12-17 | 2007-06-20 | 罗世斌 | Producing method of savory and peppery shrimp and flavoring thereof |
Non-Patent Citations (3)
| Title |
|---|
| 周卓琳: "《百变家常菜大全集》", 31 October 2010 * |
| 夏金龙: "《大厨拿手家常菜》", 31 January 2009 * |
| 张继华: "《高血压调养菜谱》", 30 September 2008 * |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |