CN104041860A - Making method of seasoned shelled shrimp - Google Patents
Making method of seasoned shelled shrimp Download PDFInfo
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- CN104041860A CN104041860A CN201410241044.3A CN201410241044A CN104041860A CN 104041860 A CN104041860 A CN 104041860A CN 201410241044 A CN201410241044 A CN 201410241044A CN 104041860 A CN104041860 A CN 104041860A
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- Prior art keywords
- peeled shrimp
- shrimp
- shelled
- seasoning
- temperature
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- 241000238557 Decapoda Species 0.000 title claims abstract description 135
- 238000000034 method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000013505 freshwater Substances 0.000 claims abstract description 12
- 238000007654 immersion Methods 0.000 claims abstract description 11
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000002002 slurry Substances 0.000 claims description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 19
- 240000008415 Lactuca sativa Species 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 235000012045 salad Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 8
- 238000004537 pulping Methods 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000021264 seasoned food Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 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
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001327110 Macrobrachium rosenbergii Species 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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
The invention discloses a making method of seasoned shelled shrimp. The seasoned shelled shrimp is made by decorticating fresh and alive freshwater shrimps as a raw material, taking shelled shrimps, immersing, pulping, and refrigerating. The method comprises the following steps: 1, decorticating and shelled shrimp taking: removing shrimp shells by hands, and taking shelled shrimps; 2, immersion: immersing the shelled shrimps in clear water with ice, and cleaning 2-5 times, wherein the temperature of water is lower than 4DEG C; 3, pulping: putting the shelled shrimps in a tumbling machine, adding ingredients, and tumbling to make pulped shelled shrimps which are individually complete shelled shrimps; and 4, refrigeration: quickly freezing the pulped shelled shrimps at -25 - -35DEG C for 2-4h, weighing, packaging, and refrigerating at -18 - -22DEG C. No food additives comprising phosphates and the like are used in the whole processing process, so the shelled shrimp has a good color and is fresh, and the seasoned shelled shrimp processed through the method has the characteristics of good meat, good taste and good mouthfeel.
Description
Technical field
The present invention relates to field of processing of aquatic products, relate in particular to the preparation method of the seasoning peeled shrimp that a kind of meat is good, taste is good, have no side effect.
Background technology
Along with the quickening of people's rhythm of life, fast-food has become indispensable food materials in people's life.In food market and supermarket, be seen everywhere and pass through the food of seasoning, but because the cycle of selling of the seasoned food in food market and supermarket is indefinite, and sanitary condition is general, so the quality of seasoned food is difficult to guarantee, in seasoned food, the content of food additives is difficult to control, and particularly the high food of this class protein content of peeled shrimp, perishable, not only affected the quality of outward appearance, and very unfavorable to the health of human body.
Summary of the invention
The technical problem to be solved in the present invention is to overcome above-mentioned the deficiencies in the prior art part, and a kind of preparation method of seasoning peeled shrimp is provided, guarantee on the one hand peeled shrimp outward appearance fresh, without food additives; Make on the other hand that peeled shrimp meat is good, taste is good, mouthfeel good.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of seasoning peeled shrimp, it comprises:
Take fresh and alive fresh water shrimp as raw material, through peeling off, get benevolence, immersion, slurry system, refrigeration and make,
(1) peel off and get benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 2-5 time, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp;
(4) refrigeration: described slurry peeled shrimp processed after quick-frozen 2-4 hour, is weighed, packed at the temperature of-25 ℃ to-35 ℃, and be positioned over temperature for refrigerating under the condition of-18 ℃ to-22 ℃.
As a kind of preferred version of the preparation method of a kind of seasoning peeled shrimp of the present invention, described step (1) also comprises that step is ice-bound before peeling off and getting benevolence, describedly ice-boundly comprises that it is to soak 1-3 hour in the frozen water of 1 ℃-5 ℃ that fresh and alive fresh water shrimp is positioned over to temperature.
As a kind of preferred version of the preparation method of a kind of seasoning peeled shrimp of the present invention, described ice-bound temperature is 2 ℃-4 ℃, and the time is 2 hours.
As a kind of preferred version of the preparation method of a kind of seasoning peeled shrimp of the present invention, described in described step (2), wash number is 2-3 time.
A kind of preferred version as the preparation method of a kind of seasoning peeled shrimp of the present invention, described in described step (3), batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, and every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g.
As a kind of preferred version of the preparation method of a kind of seasoning peeled shrimp of the present invention, the tumbling time of tumbler described in described step (3) is 7 minutes, and tumbling speed is 15r/min.
As a kind of preferred version of the preparation method of a kind of seasoning peeled shrimp of the present invention, described in described step (4), quick freezing temperature is-30 ℃, and the quick-frozen time is 3 hours, and refrigerated storage temperature is-20 ℃.
The preparation method of seasoning peeled shrimp in the present invention without food additives such as phosphate, guarantee that peeled shrimp is genuine, and peeled shrimp color and luster is good, fresh in whole process, and its meat of the peeled shrimp that this method is processed into is good, taste is good, mouthfeel good.
The specific embodiment
For above-mentioned purpose of the present invention, feature and advantage can be become apparent more, below in conjunction with the specific embodiment, the present invention is further detailed explanation.
The present invention proposes a kind of preparation method of seasoning peeled shrimp, and it comprises:
Take fresh and alive fresh water shrimp as raw material, through peeling off, get benevolence, immersion, slurry system, refrigeration and make,
(1) peel off and get benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 2-5 time, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp;
(4) refrigeration: described slurry peeled shrimp processed after quick-frozen 2-4 hour, is weighed, packed at the temperature of-25 ℃ to-35 ℃, and be positioned over temperature for refrigerating under the condition of-18 ℃ to-22 ℃.
It is elaborated to production method of the present invention below in conjunction with specific embodiment.
Embodiment mono-
(1) fresh and alive fresh water shrimp being positioned over to temperature is to soak 1 hour in the frozen water of 1 ℃, peels off and gets benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 2 times, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp, described batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g, the tumbling time of described tumbler is 6 minutes, and tumbling speed is 14r/min;
(4) refrigeration: the quick-frozen at the temperature of-25 ℃ of described slurry peeled shrimp processed, after 2 hours, is weighed, packed, and be positioned over temperature for refrigerating under the condition of-18 ℃.
Peeled shrimp finished product keeps glossiness, glittering and translucent, and be green grass or young crops and be popular in light colour, high resilience, complete form, cooks after the cooking, and with fresh shrimp mouthfeel similar, free from extraneous odour, peeled shrimp is complete, and elasticity is better.The every 100g of peeled shrimp Major Nutrient composition is: energy 215KJ, protein 11.4g, fatty 0g, carbohydrate 0g.
Embodiment bis-
(1) fresh and alive fresh water shrimp being positioned over to temperature is to soak 2 hours in the frozen water of 2 ℃-4 ℃, peels off and gets benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 3 times, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp, described batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g, the tumbling time of described tumbler is 7 minutes, and tumbling speed is 15r/min;
(4) refrigeration: the quick-frozen at the temperature of-30 ℃ of described slurry peeled shrimp processed, after 3 hours, is weighed, packed, and be positioned over temperature for refrigerating under the condition of-20 ℃.
Peeled shrimp finished product keeps glossiness, glittering and translucent, is blue or green Transparent color, high resilience, and complete form, cooks after the cooking, identical with fresh shrimp mouthfeel, free from extraneous odour, peeled shrimp is complete, and elasticity spy is good.The every 100g of peeled shrimp Major Nutrient composition is: energy 222KJ, protein 12.4g, fatty 0g, carbohydrate 0g.
Embodiment tri-
(1) fresh and alive fresh water shrimp being positioned over to temperature is to soak 2 hours in the frozen water of 2 ℃-4 ℃, peels off and gets benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 3 times, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp, described batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g, the tumbling time of described tumbler is 8 minutes, and tumbling speed is 16r/min;
(4) refrigeration: the quick-frozen at the temperature of-30 ℃ of described slurry peeled shrimp processed, after 3 hours, is weighed, packed, and be positioned over temperature for refrigerating under the condition of-20 ℃.
Peeled shrimp finished product keeps glossiness, glittering and translucent, is blue or green Transparent color, high resilience, and complete form, cooks after the cooking, identical with fresh shrimp mouthfeel, free from extraneous odour, peeled shrimp is complete, and elasticity is better.The every 100g of peeled shrimp Major Nutrient composition is: energy 220KJ, protein 12g, fatty 0g, carbohydrate 0g.
Embodiment tetra-
(1) fresh and alive fresh water shrimp being positioned over to temperature is to soak 3 hours in the frozen water of 5 ℃, peels off and gets benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 5 times, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp, described batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g, the tumbling time of described tumbler is 9 minutes, and tumbling speed is 17r/min;
(4) refrigeration: the quick-frozen at the temperature of-35 ℃ of described slurry peeled shrimp processed, after 4 hours, is weighed, packed, and be positioned over temperature for refrigerating under the condition of-22 ℃.
Peeled shrimp finished product keeps glossiness, glittering and translucent, is blue or green Transparent color, high resilience, and complete form, cooks after the cooking, and with fresh shrimp mouthfeel similar, free from extraneous odour, peeled shrimp is complete, and elasticity is general.The every 100g of peeled shrimp Major Nutrient composition is: energy 212KJ, protein 10.8g, fatty 0g, carbohydrate 0g.
In above embodiment, it should be noted that:
1. due in the process of shelling, ice-bound excess Temperature, meat shell is not easily separated, and easily causes that peeled shrimp is rotten; Temperature is too low, easily freezes, and peeled shrimp solidifies, and glossiness is low, and peeled shrimp is scared, rough, and workman is not easy to operate yet, thus first fresh and alive fresh water shrimp is positioned in frozen water and is soaked, ice-bound.
2. the peeled shrimp mouthfeel that fresh and alive shrimp strips out is good, keeps genuine, retains to greatest extent amino acid and astaxanthin composition in peeled shrimp.Therefore in above embodiment, all used fresh and alive shrimp, but patent of the present invention is applicable to freezing shrimp meat too.
3. the kind of described fresh and alive shrimp is: one or more in freshwater shrimp, Penaeus Vannmei, Macrobrachium rosenbergii.
4. in soaking, cleaning temperature keeps below 4 ℃, and peeled shrimp is not perishable rubescent like this, keeps glossiness, and peeled shrimp interior molecules structure is survivable, and peeled shrimp dehydration is less, high resilience.Starch peeled shrimp processed and make and come glittering and translucently, be green grass or young crops and be popular in light colour.
5. batching explanation: egg white: increase peeled shrimp viscosity, brightness, substitutes other chemical addition agent; Sodium bicarbonate: play the effect of expanded guarantor's type.It should be noted that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (7)
1. a preparation method for seasoning peeled shrimp, is characterized in that: take fresh and alive fresh water shrimp as raw material, through peeling off, gets benevolence, immersion, slurry system, refrigeration and make,
(1) peel off and get benevolence: the manual shrimp shell of removing, leave and take peeled shrimp;
(2) soak: by clear water immersion on the rocks for described peeled shrimp, clean 2-5 time, described water temperature is lower than 4 ℃;
(3) slurry system: described peeled shrimp is put into tumbler, and add batching to carry out tumbling, make slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp processed is independent complete peeled shrimp;
(4) refrigeration: described slurry peeled shrimp processed after quick-frozen 2-4 hour, is weighed, packed at the temperature of-25 ℃ to-35 ℃, and be positioned over temperature for refrigerating under the condition of-18 ℃ to-22 ℃.
2. the preparation method of seasoning peeled shrimp as claimed in claim 1, is characterized in that: described step (1) also comprises that step is ice-bound before peeling off and getting benevolence, describedly ice-boundly comprises that it is to soak 1-3 hour in the frozen water of 1 ℃-5 ℃ that fresh and alive fresh water shrimp is positioned over to temperature.
3. the preparation method of seasoning peeled shrimp as claimed in claim 2, is characterized in that: described ice-bound temperature is 2 ℃-4 ℃, and the time is 2 hours.
4. the preparation method of seasoning peeled shrimp as claimed in claim 1, is characterized in that: described in described step (2), wash number is 2-3 time.
5. the preparation method of seasoning peeled shrimp as claimed in claim 1, it is characterized in that: described in described step (3), batching is comprised of sodium acid carbonate, edible salt, sugar, monosodium glutamate, salad oil, egg, every 500g peeled shrimp batching batching used is: edible soda 5-8g, edible salt 6-9g, sugared 6-10g, monosodium glutamate 3-6g, salad oil 40-60g, egg 100-120g.
6. the preparation method of seasoning peeled shrimp as claimed in claim 1, is characterized in that: the tumbling time of tumbler described in described step (3) is 7 minutes, and tumbling speed is 15r/min.
7. the preparation method of seasoning peeled shrimp as claimed in claim 1, is characterized in that: described in described step (4), quick freezing temperature is-30 ℃, and the quick-frozen time is 3 hours, and cold preservation time is-20 ℃.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798865A (en) * | 2015-04-07 | 2015-07-29 | 高邮市阳光特种水产专业合作社 | Method for processing starching-free freshwater shrimp meat |
| CN104839784A (en) * | 2015-05-30 | 2015-08-19 | 防城港海世通食品有限公司 | Seasoned shrimp meat |
| CN105361018A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Peppery shelled shrimp snack and processing method thereof |
| CN105455028A (en) * | 2015-11-19 | 2016-04-06 | 界首市华盛塑料机械有限公司 | Flavoured bullfrog and processing method thereof |
| CN105475893A (en) * | 2015-11-19 | 2016-04-13 | 界首市华盛塑料机械有限公司 | Flavored orange rock-fish and processing method thereof |
| CN106616559A (en) * | 2016-12-30 | 2017-05-10 | 浙江大学 | Preparation method of sauteed shelled shrimps |
| CN107006798A (en) * | 2017-06-08 | 2017-08-04 | 江苏省农业科学院 | A kind of preparation method of preconditioned Penaeus Vannmei benevolence |
| CN107373472A (en) * | 2017-07-28 | 2017-11-24 | 江苏省农业科学院 | Season the preparation method of freshwater shrimp benevolence |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
| CN110679897A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Shrimp meat seasoning, seasoned shrimp meat and preparation method thereof |
| CN111000166A (en) * | 2019-12-23 | 2020-04-14 | 江苏省农业科学院 | Processing method of instant whisky-flavored shrimp meat |
| CN113115918A (en) * | 2021-04-25 | 2021-07-16 | 湛江国联水产开发股份有限公司 | Spicy and hot crayfish pasta processing technology |
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