CN103829285A - Method for processing dried prawns - Google Patents
Method for processing dried prawns Download PDFInfo
- Publication number
- CN103829285A CN103829285A CN201410077377.7A CN201410077377A CN103829285A CN 103829285 A CN103829285 A CN 103829285A CN 201410077377 A CN201410077377 A CN 201410077377A CN 103829285 A CN103829285 A CN 103829285A
- Authority
- CN
- China
- Prior art keywords
- prawn
- prawns
- dried
- dried shrimps
- shell
- 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
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 110
- 238000000034 method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000003672 processing method Methods 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 230000009545 invasion Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000005457 ice water Substances 0.000 abstract 2
- 239000012266 salt solution Substances 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for processing dried prawns. The method is characterized by comprising the following steps: (1) freezing fresh prawns, and taking the frozen prawns out for standby for the next step for processing; (2) removing shells of partial of the frozen prawns, immersing the shell-less prawns into ice water at zero DEG C; (3) taking the shell-less prawns out from the ice water, and then immersing and washing in a salt solution of 30-50 DEG C for 5-10 minutes; (4) spraying and cleaning the prawns which are immersed and washed by the salt solution; (5) putting the prawns into a food steamer for steaming; (6) drying the prawns, wherein the water content of the dried prawns is 6-8 percent; and (7) packaging the dried prawns into finished products. According to the method for processing dried prawns, spoilage of prawn materials is avoided in multiple processing steps, the quality of the finished dried prawns is improved, and the loss of the nutrient components of the dried prawns is avoided.
Description
Technical field
The present invention relates to food-processing method, relate in particular to a kind of processing method of dried shrimps.
Background technology
Prawn has higher nutritive value, usually edible in order to be convenient for people to, and also usually prawn is made to dried shrimps and is packaged into bag.Prawn is being made after dried shrimps, keeping the nutritional labeling of dried shrimps very important, the manufacturing process of dried shrimps is longer, and existing processing method is made fresh and alive prawn in the process of dried shrimps, and prawn very easily occurs putrid and deteriorated, can not guarantee the quality of the dried shrimps of finally making.
Summary of the invention
The technical problem that the present invention solves is: a kind of processing method of dried shrimps is provided, avoids prawn to produce in process putrid and deteriorated.
Technical scheme of the present invention is: a kind of processing method of dried shrimps, it is characterized in that, and comprise following procedure of processing: 1) fresh and alive prawn is carried out freezingly, need to carry out next step and add and more freezing prawn is taken out for subsequent use man-hour; 2) prawn after freezing is carried out to part and shell, and the prawn after shelling is immersed in the frozen water of 0 ℃; 3) from frozen water, take out the prawn after shelling, then in the saline solution of 30 ℃-50 ℃, invade bubble and clean 5-10 minute; 4) prawn after salt water enchroachment (invasion) bubble cleans is sprayed to cleaning; 5) putting into food steamer steams; 6) dry, the moisture content of dried dried shrimps is 6-8%; 7) packed products.
In described step 2) in the shell of prawn middle part and afterbody is removed, the shell of reservation prawn head.
The boiling temperature of described step 5) is 100-110 ℃, and digestion time is 8-15 minute.
The baking temperature of described step 6) is 6-8 hour, and baking temperature is 55 ℃-75 ℃.
The invention has the beneficial effects as follows: this method is from the quality of following link control dried shrimps, reject the prawn having lost, by direct fresh and alive prawn stored frozen, need to carry out next step and add man-hour again by for subsequent use freezing prawn taking-up, guarantee the freshness of prawn raw material; After prawn is shelled, can be immersed in the frozen water of 0 ℃, avoid the prawn after shelling rotten; Clean 5-10 minute by invading bubble in the saline solution of 30 ℃-50 ℃, play degerming cleaning action on the one hand, there is on the other hand the tasty effect of prawn, spray afterwards and clean more cleanly; Put into food steamer and steam, changed poach of the prior art, keep the nutritional labeling of prawn.It is putrid and deteriorated that the present invention has avoided prawn raw material to produce at multiple making links of dried shrimps, improved the quality of final dried shrimps, avoided the loss of dried shrimps nutritional labeling.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
A processing method for dried shrimps, comprises following procedure of processing: 1) fresh and alive prawn is carried out freezingly, need to carry out next step and add and more freezing prawn is taken out for subsequent use man-hour; 2) prawn after freezing is carried out to part and shell, in the present embodiment, the shell of prawn middle part and afterbody is removed, the shell of reservation prawn head, and the prawn after shelling is immersed in the frozen water of 0 ℃; 3) from frozen water, take out the prawn after shelling, then in the saline solution of 30 ℃, invade bubble and clean 5 minutes; 4) prawn after salt water enchroachment (invasion) bubble cleans is sprayed to cleaning; 5) put into food steamer and steam, boiling temperature is 100 ℃, and digestion time is 8 minutes; 6) dry, baking temperature is 6 hours, and baking temperature is 55 ℃, until the moisture content of dried dried shrimps is 8%; 7) packed products is sold.This method, from the quality of following link control dried shrimps, is rejected the prawn having lost, and by direct fresh and alive prawn stored frozen, need to carry out next step and add man-hour again by for subsequent use freezing prawn taking-up, has guaranteed the freshness of prawn raw material; After prawn is shelled, can be immersed in the frozen water of 0 ℃, avoid the prawn after shelling rotten; Clean 5 minutes by invading bubble in the saline solution of 30 ℃, play degerming cleaning action on the one hand, there is on the other hand the tasty effect of prawn, spray afterwards and clean more cleanly; Put into food steamer and steam, changed poach of the prior art, keep the nutritional labeling of prawn.It is putrid and deteriorated that the present invention has avoided prawn raw material to produce at multiple making links of dried shrimps, improved the quality of final dried shrimps, avoided the loss of dried shrimps nutritional labeling.
Embodiment 2
A processing method for dried shrimps, comprises following procedure of processing: 1) fresh and alive prawn is carried out freezingly, need to carry out next step and add and more freezing prawn is taken out for subsequent use man-hour; 2) prawn after freezing is carried out to part and shell, in the present embodiment, the shell of prawn middle part and afterbody is removed, the shell of reservation prawn head, and the prawn after shelling is immersed in the frozen water of 0 ℃; 3) from frozen water, take out the prawn after shelling, then in the saline solution of 50 ℃, invade bubble and clean 10 minutes; 4) prawn after salt water enchroachment (invasion) bubble cleans is sprayed to cleaning; 5) put into food steamer and steam, boiling temperature is 110 ℃, and digestion time is 15 minutes.6) dry, baking temperature is 8 hours, and baking temperature is 75 ℃, until the moisture content of dried dried shrimps is 6%; 7) packed products.
Embodiment 3
A processing method for dried shrimps, comprises following procedure of processing: 1) fresh and alive prawn is carried out freezingly, need to carry out next step and add and more freezing prawn is taken out for subsequent use man-hour; 2) prawn after freezing is carried out to part and shell, in the present embodiment, the shell of prawn middle part and afterbody is removed, the shell of reservation prawn head, and the prawn after shelling is immersed in the frozen water of 0 ℃; 3) from frozen water, take out the prawn after shelling, then in the saline solution of 40 ℃, invade bubble and clean 8 minutes; 4) prawn after salt water enchroachment (invasion) bubble cleans is sprayed to cleaning; 5) put into food steamer and steam, boiling temperature is 105 ℃, and digestion time is 12 minutes.; 6) dry, baking temperature is 7 hours, and baking temperature is 65 ℃, until the moisture content of dried dried shrimps is 7%; 7) packed products.
Claims (4)
1. a processing method for dried shrimps, is characterized in that, comprises following procedure of processing: 1) fresh and alive prawn is carried out freezingly, need to carry out next step and add and more freezing prawn is taken out for subsequent use man-hour; 2) prawn after freezing is carried out to part and shell, and the prawn after shelling is immersed in the frozen water of 0 ℃; 3) from frozen water, take out the prawn after shelling, then in the saline solution of 30 ℃-50 ℃, invade bubble and clean 5-10 minute; 4) prawn after salt water enchroachment (invasion) bubble cleans is sprayed to cleaning; 5) putting into food steamer steams; 6) dry, the moisture content of dried dried shrimps is 6-8%; 7) packed products.
2. according to the processing method of dried shrimps claimed in claim 1, it is characterized in that: in described step 2) in the shell of prawn middle part and afterbody is removed, the shell of reservation prawn head.
3. according to the processing method of dried shrimps claimed in claim 1, it is characterized in that: the boiling temperature of described step 5) is 100-110 ℃, digestion time is 8-15 minute.
4. according to the processing method of dried shrimps claimed in claim 1, it is characterized in that: the baking temperature of described step 6) is 6-8 hour, baking temperature is 55 ℃-75 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410077377.7A CN103829285A (en) | 2013-11-26 | 2014-03-04 | Method for processing dried prawns |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310610566.1 | 2013-11-26 | ||
| CN201310610566 | 2013-11-26 | ||
| CN201410077377.7A CN103829285A (en) | 2013-11-26 | 2014-03-04 | Method for processing dried prawns |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829285A true CN103829285A (en) | 2014-06-04 |
Family
ID=50793435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410077377.7A Pending CN103829285A (en) | 2013-11-26 | 2014-03-04 | Method for processing dried prawns |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829285A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN107080195A (en) * | 2017-04-18 | 2017-08-22 | 集美大学 | A kind of dry processing method of prawn |
| CN107197927A (en) * | 2017-05-02 | 2017-09-26 | 浙江工业大学 | The boat-carrying continuous process of the continuous dry-making method of dried of boat-carrying of krill and its peeled shrimp that shells |
-
2014
- 2014-03-04 CN CN201410077377.7A patent/CN103829285A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN107080195A (en) * | 2017-04-18 | 2017-08-22 | 集美大学 | A kind of dry processing method of prawn |
| CN107197927A (en) * | 2017-05-02 | 2017-09-26 | 浙江工业大学 | The boat-carrying continuous process of the continuous dry-making method of dried of boat-carrying of krill and its peeled shrimp that shells |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN104041860A (en) | Making method of seasoned shelled shrimp | |
| CN103548981A (en) | Processing process for quickly-frozen toona sinensis buds | |
| CN104146290B (en) | The processing method of the quick-freezing cooked shuttle crab meat of a kind of original flavor | |
| CN104886231A (en) | Processing technology for litchi preservation | |
| CN104055070A (en) | Production method of oyster mushroom puffing chips | |
| CN105995732A (en) | Preparation process of canned juicy peaches | |
| CN107397165A (en) | A kind of pulled figs preparation method | |
| CN103829285A (en) | Method for processing dried prawns | |
| CN103156137A (en) | Method for manufacturing sulfur-free dried snow pears | |
| CN104381422A (en) | Freeze-drying method for straw mushrooms | |
| CN103783420A (en) | Processing method for small-diameter bamboo shoots | |
| CN105995643A (en) | Method for preparing dried fish | |
| CN107094876A (en) | Fresh edible maize fresh-keeping process technique flow | |
| CN102524849A (en) | Method for preparing flavor dried peanut product by using microwave vacuum drying method | |
| CN108576357A (en) | A kind of production method of dried lactuca preserved fruit | |
| CN106539001A (en) | A kind of manufacture craft of honey peach can | |
| CN104543858A (en) | Quick-frozen steamed sweet potato processing technology | |
| CN103564541A (en) | Processing method of mackerel flavor meat particles | |
| CN105994577A (en) | Processing method of thick-shelled mussels | |
| CN104381929A (en) | Preparation method of reed shoots | |
| CN101347214B (en) | Method for processing hand-tearing bamboo shoot | |
| CN105519665A (en) | Dried bamboo shoot processing method | |
| CN104938611A (en) | Fresh keeping method for pleioblastus amarus | |
| CN101416756A (en) | Instant Sinonovacula constricta clarnarck food and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |