CN103750413A - 一种冻脆皮虾的制作方法 - Google Patents
一种冻脆皮虾的制作方法 Download PDFInfo
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- CN103750413A CN103750413A CN201110461989.2A CN201110461989A CN103750413A CN 103750413 A CN103750413 A CN 103750413A CN 201110461989 A CN201110461989 A CN 201110461989A CN 103750413 A CN103750413 A CN 103750413A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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Classifications
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- 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
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
Abstract
一种冻脆皮虾的制作方法，冻脆皮虾中凤尾虾的重量百分比为50～70％，春卷皮的重量百分比为10～20％，鱼糜的重量比例为15～30％，精制盐的重量比例为5～15‰，五香粉的重量比例为3～5‰，生姜的重量比例为3～5‰，蚝油的重量比例为3～5‰，味精的重量比例为3～5‰，其加工步骤包括原料预处理、清洗、辅料配置、包裹、冻结，然后进行包装、金探和冷藏。该方法制作的冻脆皮虾可通过简单油炸后食用，口感爽脆，香味浓烈，保持了凤尾虾的风味又可省去制作的麻烦，并且保鲜期长。
Description
技术领域
本发明涉及一种冻脆皮虾的制作方法，属于食品加工领域。
背景技术
脆皮虾又称凤尾虾，是一种金陵名菜，虾肉洁白，尾壳鲜红，形似凤尾故称凤尾虾，其主料为河虾，并以鸡蛋清和豌豆做辅。不仅营养丰富，养血固精，而且能够延缓衰老，提高机体的抗病能力和免疫功能。凤尾虾的传统做法是用淀粉跟蛋清调匀后裹在去头去壳留尾壳的虾体上，放入油锅中温油炸制，制作过程非常麻烦。
发明内容
本发明的目的在于提供一种口感鲜美爽脆，保鲜期长且食用方便的脆皮虾。
本发明提供的技术方案如下：
一种冻脆皮虾的制作方法，所述冻脆皮虾中凤尾虾的重量百分比为50～70％，春卷皮的重量百分比为10～20％，鱼糜的重量比例为15～30％，精制盐的重量比例为5～15‰，五香粉的重量比例为3～5‰，生姜的重量比例为3～5‰，蚝油的重量比例为3～5‰，味精的重量比例为3～5‰，其加工步骤包括原料预处理、清洗、辅料配置、包裹、冻结，然后进行包装、金探和冷藏。
具体步骤如下：
(1)预处理：选取鲜活的虾，去头、去壳留尾壳、去肠线；
(2)清洗：在0～4℃的水温下清水冲洗8～12min；
(3)辅料配置：鱼糜与盐、五香粉、生姜、蚝油味精搅拌均匀后备用；
(4)包裹：将虾滤干后与辅料按比例放置于4～7cm宽度的春卷皮上，包裹成条状，虾的尾壳露出；
(5)冻结：在-30℃的温度下速冻3～4h；
(6)包装、金探和冷藏：称重后包装，通过金属探测后于-18℃的温度下冷藏。
从上述描述可知，本发明的冻脆皮虾保鲜期长，食用方便且口感鲜美。
具体实施方式
本发明的一种较佳实施例：
制作步骤
(1)预处理：选取鲜活的虾进行分级，选取50～80条/斤的虾，去头、去壳留尾壳、去肠线；
(2)清洗：在0～4℃的水温下清水冲洗10min，洗去红线；
(3)辅料配置：鱼糜与盐、五香粉、生姜、蚝油味精搅拌均匀后保存于10℃下的环境中备用；
(4)包裹：将虾滤干后与辅料按比例放置于长宽为5cm的春卷皮上，包裹成条状，虾的尾壳露出；
(5)冻结：在-30℃的温度下速冻3h；
(6)包装、金探和冷藏：称重后包装，通过金属探测后于-18℃的温度下冷藏。
上述仅为本发明的一个具体实施例，但本发明的方法并不局限于此，凡利用此方法方法对本发明进行非实质性的改动，均应属于侵犯本发明保护范围的行为。
Claims (2)
1.一种冻脆皮虾的制作方法，其特征在于：所述冻脆皮虾中凤尾虾的重量百分比为50～70％，春卷皮的重量百分比为10～20％，鱼糜的重量比例为15～30％，精制盐的重量比例为5～15‰，五香粉的重量比例为3～5‰，生姜的重量比例为3～5‰，蚝油的重量比例为3～5‰，味精的重量比例为3～5‰，其加工步骤包括原料预处理、清洗、辅料配置、包裹、冻结，然后进行包装、金探和冷藏。
2.根据权利要求1所述的一种冻脆皮虾的制作方法，其特征在于：具体步骤如下：
(1)预处理：选取鲜活的虾，去头、去壳留尾壳、去肠线；
(2)清洗：在0～4℃的水温下清水冲洗8～12min；
(3)辅料配置：鱼糜与盐、五香粉、生姜、蚝油味精搅拌均匀后备用；
(4)包裹：将虾滤干后与辅料按比例放置于4～7cm宽度的春卷皮上，包裹成条状，虾的尾壳露出；
(5)冻结：在-30℃的温度以下速冻3～4h；
(6)包装、金探和冷藏：称重后包装，通过金属探测后于-18℃的温度以下冷藏。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110461989.2A CN103750413A (zh) | 2011-12-31 | 2011-12-31 | 一种冻脆皮虾的制作方法 |
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| CN201110461989.2A CN103750413A (zh) | 2011-12-31 | 2011-12-31 | 一种冻脆皮虾的制作方法 |
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| CN103750413A true CN103750413A (zh) | 2014-04-30 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010054968A (ko) * | 1999-12-08 | 2001-07-02 | 손 경 식 | 즉석 파스타용 소스 및 그 제조 방법 |
| KR20020077784A (ko) * | 2001-07-06 | 2002-10-14 | 조규연 | 순두부 또는 두부의 양념소스 및 그 제조방법 |
| CN102960783A (zh) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | 一种海苔春卷虾及其制备方法 |
| CN103210979A (zh) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | 一种冷冻春卷及其工艺 |
| CN103300084A (zh) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | 一种滋阴降压保健春卷及其制作方法 |
-
2011
- 2011-12-31 CN CN201110461989.2A patent/CN103750413A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010054968A (ko) * | 1999-12-08 | 2001-07-02 | 손 경 식 | 즉석 파스타용 소스 및 그 제조 방법 |
| KR20020077784A (ko) * | 2001-07-06 | 2002-10-14 | 조규연 | 순두부 또는 두부의 양념소스 및 그 제조방법 |
| CN102960783A (zh) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | 一种海苔春卷虾及其制备方法 |
| CN103210979A (zh) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | 一种冷冻春卷及其工艺 |
| CN103300084A (zh) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | 一种滋阴降压保健春卷及其制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 叶桐封: "《水产品深加工技术》", 31 May 2007 * |
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