CN105011232A - Processing method for elongated shrimp - Google Patents
Processing method for elongated shrimp Download PDFInfo
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- CN105011232A CN105011232A CN201510370159.7A CN201510370159A CN105011232A CN 105011232 A CN105011232 A CN 105011232A CN 201510370159 A CN201510370159 A CN 201510370159A CN 105011232 A CN105011232 A CN 105011232A
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- shrimp
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Abstract
The present invention provides a processing method for elongated shrimp, and belongs to the technical field of seafood processing. The method comprises the following steps: (1) raw material thawing and selecting; (2) raw material processing; (3) elongating; (4) retaining water and refreshing; (5 ) secondary weighing and arranging; (6) freezing and metal detecting; and (7) packaging, storing. The processing method for elongated shrimp provide by the invention can effectively retain the mouthfeel of shrimp without introducing any harmful substances, and endues the shrimp with a long saving time.
Description
Technical field
The present invention relates to marine products processing technical field, specifically a kind of processing method of elongating shrimp.
Background technology
White shrimp, also known as Penaeus Vannmei.White shrimp has the cultivation scope be widely distributed in China, its shrimp products finds a good sale in inland from coastal.White shrimp has delicious flavour, the advantage that mouthfeel is tender and crisp, is rich in protein, the micro elements needed by human such as calcium, zinc, selenium.In the converted products of white shrimp, the full shrimp of quick-frozen is owing to remaining the head of shrimp, and the internal organ of shrimp mainly concentrate on head, simultaneously containing a large amount of parasite, germ etc., is therefore unfavorable for the long-term preservation of shrimp products; Shell peeled shrimp due to shrimp exposed, its cooking method is single, reduces the mouthfeel of shrimp simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of elongating shrimp, and elongation shrimp processing method provided by the invention well can preserve the mouthfeel of shrimp, and simultaneously not containing any harmful toxic matter, the holding time is long.
The present invention takes following technical scheme:
Elongate a processing method for shrimp, comprise the following steps:
(1) raw material thaws and sorts: use South America white shrimp 31/40 raw material, specification 34-36 tail/pound, flowing water thaws, product temperature less than 10 DEG C, foreign matter, corruption, fragmentation and weight is not inconsistent and the shrimp that requires detects;
(2) Feedstock treating: the shrimp that decaptitated in vain in the South America after sorting is removed the peel, and retains the first joint and shrimp tail during peeling, goes intestines clean, two go after raw material be 39-41 tail/pound;
(3) elongate: circulating water cleans up, NaClO
3200ppm sterilization 1 minute, evenly cuts muscle 3 cutter, the dark 2-3mm of cutter, evenly elongates 13cm;
(4) water conservation: weigh, requires 11-11.5g/ tail, and 220-230g/20 bar uses 3% phosphate-free water-retaining agent, adds 1.5% salt, 3-6 DEG C of water conservation 15min, rises and sends out 10%, circulating water wash clean;
(5) secondary weighing, balance: 11.5-12g/ tail, uses 21.2*17.3*1.5cm pallet, puts 20 tails/pallet, weight 230-240g/ pallet, not containing pallet weight;
(6) freezing, metal detection: less than-35 DEG C quick-frozens, freezes rear product temperature less than-18 DEG C, and ∮ Sus≤2.5, Fe≤1.2 ∮ metal detects;
(7) pack, store: dress inner bag, exhaust sealing, by finished product in less than-18 DEG C preservations.
The invention has the beneficial effects as follows: provided by the inventionly a kind ofly elongate the mouthfeel that shrimp processing method well can preserve shrimp, simultaneously not containing any harmful toxic matter, the holding time is long.
Detailed description of the invention
With an embodiment, the invention will be further described below.
Elongate a processing method for shrimp, comprise the following steps:
(1) raw material thaws and sorts: use South America white shrimp 40 raw material, specification 34 tails/pound, flowing water thaws, product temperature less than 10 DEG C, foreign matter, corruption, fragmentation and weight is not inconsistent and the shrimp that requires detects;
(2) Feedstock treating: the shrimp that decaptitated in vain in the South America after sorting is removed the peel, and retains the first joint and shrimp tail during peeling, goes intestines clean, two go after raw material be 39-41 tail/pound;
(3) elongate: circulating water cleans up, NaClO
3200ppm sterilization 1 minute, evenly cuts muscle 3 cutter, the dark 2-3mm of cutter, evenly elongates 13cm;
(4) water conservation: weigh, requires 11g/ tail, and 220g/20 bar uses 3% phosphate-free water-retaining agent, adds 1.5% salt, 5 DEG C of water conservation 15min, rises and sends out 10%, circulating water wash clean;
(5) secondary weighing, balance: 12g/ tail, uses 21.2*17.3*1.5cm pallet, puts 20 tails/pallet, weight 240g/ pallet, not containing pallet weight;
(6) freezing, metal detection: less than-35 DEG C quick-frozens, freezes rear product temperature less than-18 DEG C, and ∮ Sus≤2.5, Fe≤1.2 ∮ metal detects;
(7) pack, store: dress inner bag, exhaust sealing, by finished product in less than-18 DEG C preservations.
Claims (1)
1. elongate a processing method for shrimp, it is characterized in that, comprise the following steps:
(1) raw material thaws and sorts: use South America white shrimp 31/40 raw material, specification 34-36 tail/pound, flowing water thaws, product temperature less than 10 DEG C, foreign matter, corruption, fragmentation and weight is not inconsistent and the shrimp that requires detects;
(2) Feedstock treating: the shrimp that decaptitated in vain in the South America after sorting is removed the peel, and retains the first joint and shrimp tail during peeling, goes intestines clean, two go after raw material be 39-41 tail/pound;
(3) elongate: circulating water cleans up, NaClO
3200ppm sterilization 1 minute, evenly cuts muscle 3 cutter, the dark 2-3mm of cutter, evenly elongates 13cm;
(4) water conservation: weigh, requires 11-11.5g/ tail, and 220-230g/20 bar uses 3% phosphate-free water-retaining agent, adds 1.5% salt, 3-6 DEG C of water conservation 15min, rises and sends out 10%, circulating water wash clean;
(5) secondary weighing, balance: 11.5-12g/ tail, uses 21.2*17.3*1.5cm pallet, puts 20 tails/pallet, weight 230-240g/ pallet, not containing pallet weight;
(6) freezing, metal detection: less than-35 DEG C quick-frozens, freezes rear product temperature less than-18 DEG C, and ∮ Sus≤2.5, Fe≤1.2 ∮ metal detects;
(7) pack, store: dress inner bag, exhaust sealing, by finished product in less than-18 DEG C preservations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370159.7A CN105011232A (en) | 2015-06-30 | 2015-06-30 | Processing method for elongated shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370159.7A CN105011232A (en) | 2015-06-30 | 2015-06-30 | Processing method for elongated shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011232A true CN105011232A (en) | 2015-11-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510370159.7A Pending CN105011232A (en) | 2015-06-30 | 2015-06-30 | Processing method for elongated shrimp |
Country Status (1)
| Country | Link |
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| CN (1) | CN105011232A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720950A (en) * | 2009-12-09 | 2010-06-09 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN102960782A (en) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | Flour-wrapped elongated shrimp and preparation method thereof |
-
2015
- 2015-06-30 CN CN201510370159.7A patent/CN105011232A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720950A (en) * | 2009-12-09 | 2010-06-09 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN102960782A (en) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | Flour-wrapped elongated shrimp and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨宏: "《水产品加工新技术》", 31 January 2013, 中国农业出版社 * |
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Application publication date: 20151104 |