CN105361018A - Peppery shelled shrimp snack and processing method thereof - Google Patents
Peppery shelled shrimp snack and processing method thereof Download PDFInfo
- Publication number
- CN105361018A CN105361018A CN201510817845.4A CN201510817845A CN105361018A CN 105361018 A CN105361018 A CN 105361018A CN 201510817845 A CN201510817845 A CN 201510817845A CN 105361018 A CN105361018 A CN 105361018A
- Authority
- CN
- China
- Prior art keywords
- peeled shrimp
- parts
- shrimp
- snack
- peppery
- 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 73
- 235000011888 snacks Nutrition 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000012045 salad Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 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 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 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 3
- 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 3
- 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 description 3
- 238000003556 assay Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000006166 lysate Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 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 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 235000000365 Oenanthe javanica Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000004904 shortening Methods 0.000 description 3
- 240000008881 Oenanthe javanica Species 0.000 description 2
- 240000006243 Oenanthe sarmentosa Species 0.000 description 2
- 235000013559 Schnittsellerie Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 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
- 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 peppery shelled shrimp snack and a processing method thereof. The peppery shelled shrimp snack comprises the following raw materials in parts by weight: 500 parts of shelled shrimp, 15-20 parts of chili sauce, 6-9 parts of salt, 6-10 parts of sugar, 3-6 parts of monosodium glutamate, 40-60 parts of salad oil and 100-120 parts of egg white. According to the peppery shelled shrimp snack and the processing method thereof, a special technology is employed for cooking the shelled shrimp to obtain the peppery snack, wherein, a water retention technology is employed so that the shelled shrimp has tender mouthfeel, when people wants to eat the peppery shelled shrimp snack, package can be opened instantly, and the peppery shelled shrimp snack is convenient and delicious to eat.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of pungent peeled shrimp snack and processing method thereof.
Background technology
Prawn is one of important aquaculture product of China, the thin body of its shell is fertile, Fresh & Tender in Texture, be a kind of high nutritive value to shrimp products, its protein content is high, fat content is low, be rich in the nutritional labeling of the needed by human body such as multivitamin and amino acid, utilizing the edible part of prawn to make byproducts of shrimps is one of processing mode of generally adopting of modern food processing enterprise, peeled shrimp wins liking of a lot of people with its sliding tender mouthfeel, but, peeled shrimp is exquisite in workmanship, the easy duration and degree of heating is excessively prosperous causes peeled shrimp ageing, and generally use as dish, if peeled shrimp is made snacks, must be welcomed by the people.Invention describes a kind of pungent peeled shrimp snack and processing method thereof, peeled shrimp is made shortening pungent snacks by special process by it, and water-keeping technique wherein makes peeled shrimp more soft, opens packaging and edible when people think edible, very convenient delicious food.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of pungent peeled shrimp snack and processing method thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of pungent peeled shrimp snack, is made up of following raw material: 500 parts, peeled shrimp, thick chilli sauce 15 ~ 20 parts, edible salt 6 ~ 9 parts, sugar 6 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, salad oil 40 ~ 60 parts, egg 100 ~ 120 parts.Preferably, described sugar water celery grain is boil in the syrup of 20-30% to form by Chinese celery grain being joined concentration.
A processing method for pungent peeled shrimp snack, described processes step is:
(1) peel off and get benevolence: remove shrimp shell, shrimp head, leave and take peeled shrimp;
(2) sterilizing: to carry out disinfection sterilization processing 1 ~ 5min by the Ozone Water that ozone concentration is 1 ~ 1.5mg/L, Ozone Water water temperature controls below 10 DEG C;
(3) water conservation process: get sterilized water and inject in soaking compartment, regulate water temperature about 4 ~ 10 DEG C, successively add sodium chloride to mass concentration 0.05% ~ 0.45%, food-grade trehalose is to mass concentration 0.25% ~ 0.75%, sodium alginate lysate is to mass concentration 0.5% ~ 1.5%, peeled shrimp after sterilization processing is put into tank, and sterilized water weight is 1.5 ~ 2 times of peeled shrimp weight, soak time 30 ~ 50min minute;
(4) slurry system: the peeled shrimp after process is put into tumbler, and adds batching by list of ingredients and carry out tumbling, obtained slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp is peeled shrimp complete separately;
(5) steam: enter cage big fire steaming 15 ~ 20min by starching the peeled shrimp made;
(6) pack: carry out vacuum packaging after the peeled shrimp steamed is taken out cooling, get product after the assay was approved.
Preferably, in described step (4), the tumbling time of tumbler is 7 minutes, and tumbling speed is 15r/min.
Beneficial effect is: the present invention is a kind of pungent peeled shrimp snack and processing method thereof, peeled shrimp is made shortening pungent snacks by special process by it, water-keeping technique wherein makes peeled shrimp more soft, opens packaging and edible when people think edible, very convenient delicious food.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of a kind of pungent of the present invention peeled shrimp snack and processing method thereof: a kind of pungent peeled shrimp snack, is made up of following raw material: 500 parts, peeled shrimp, thick chilli sauce 15 ~ 20 parts, edible salt 6 ~ 9 parts, sugar 6 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, salad oil 40 ~ 60 parts, egg 100 ~ 120 parts.Preferably, described sugar water celery grain is boil in the syrup of 20-30% to form by Chinese celery grain being joined concentration.A processing method for pungent peeled shrimp snack, described processes step is: (1) is peeled off and got benevolence: remove shrimp shell, shrimp head, leave and take peeled shrimp; (2) sterilizing: to carry out disinfection sterilization processing 1 ~ 5min by the Ozone Water that ozone concentration is 1 ~ 1.5mg/L, Ozone Water water temperature controls below 10 DEG C; (3) water conservation process: get sterilized water and inject in soaking compartment, regulate water temperature about 4 ~ 10 DEG C, successively add sodium chloride to mass concentration 0.05% ~ 0.45%, food-grade trehalose is to mass concentration 0.25% ~ 0.75%, sodium alginate lysate is to mass concentration 0.5% ~ 1.5%, peeled shrimp after sterilization processing is put into tank, and sterilized water weight is 1.5 ~ 2 times of peeled shrimp weight, soak time 30 ~ 50min minute; (4) slurry system: the peeled shrimp after process is put into tumbler, and adds batching by list of ingredients and carry out tumbling, obtained slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp is peeled shrimp complete separately; (5) steam: enter cage big fire steaming 15 ~ 20min by starching the peeled shrimp made; (6) pack: carry out vacuum packaging after the peeled shrimp steamed is taken out cooling, get product after the assay was approved.In described step (4), the tumbling time of tumbler is 7 minutes, and tumbling speed is 15r/min.
After above-mentioned processing step, obtain pungent peeled shrimp snack, peeled shrimp is made shortening pungent snacks by special process by it, and water-keeping technique wherein makes peeled shrimp more soft, opens packaging and edible when people think edible, very convenient delicious food.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a pungent peeled shrimp snack, is characterized in that, is made up of following raw material: 500 parts, peeled shrimp, thick chilli sauce 15 ~ 20 parts, edible salt 6 ~ 9 parts, sugar 6 ~ 10 parts, monosodium glutamate 3 ~ 6 parts, salad oil 40 ~ 60 parts, egg 100 ~ 120 parts.
2. the processing method of a kind of pungent peeled shrimp snack as claimed in claim 1, it is characterized in that, described processes step is:
Peel off and get benevolence: remove shrimp shell, shrimp head, leave and take peeled shrimp;
Sterilizing: to carry out disinfection sterilization processing 1 ~ 5min by the Ozone Water that ozone concentration is 1 ~ 1.5mg/L, Ozone Water water temperature controls below 10 DEG C;
Water conservation process: get sterilized water and inject in soaking compartment, regulate water temperature about 4 ~ 10 DEG C, successively add sodium chloride to mass concentration 0.05% ~ 0.45%, food-grade trehalose is to mass concentration 0.25% ~ 0.75%, sodium alginate lysate is to mass concentration 0.5% ~ 1.5%, peeled shrimp after sterilization processing is put into tank, and sterilized water weight is 1.5 ~ 2 times of peeled shrimp weight, soak time 30 ~ 50min minute;
Slurry system: the peeled shrimp after process is put into tumbler, and adds batching by list of ingredients and carry out tumbling, obtained slurry peeled shrimp processed, the peeled shrimp in described slurry peeled shrimp is peeled shrimp complete separately;
Steam: enter cage big fire steaming 15 ~ 20min by starching the peeled shrimp made;
Packaging: carry out vacuum packaging after the peeled shrimp steamed is taken out cooling, get product after the assay was approved.
3. the processing method of a kind of pungent peeled shrimp snack according to claim 2, is characterized in that, in described step (4), the tumbling time of tumbler is 7 minutes, and tumbling speed is 15r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817845.4A CN105361018A (en) | 2015-11-24 | 2015-11-24 | Peppery shelled shrimp snack and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510817845.4A CN105361018A (en) | 2015-11-24 | 2015-11-24 | Peppery shelled shrimp snack and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361018A true CN105361018A (en) | 2016-03-02 |
Family
ID=55364105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510817845.4A Pending CN105361018A (en) | 2015-11-24 | 2015-11-24 | Peppery shelled shrimp snack and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105361018A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373470A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | The preparation method of spiced peeled shrimp |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919571A (en) * | 2010-08-03 | 2010-12-22 | 中国水产科学研究院南海水产研究所 | Water-retaining method for frozen peeled shrimps |
| CN103549512A (en) * | 2013-11-12 | 2014-02-05 | 河北农业大学 | Instant shrimp meat and processing method thereof |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
-
2015
- 2015-11-24 CN CN201510817845.4A patent/CN105361018A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919571A (en) * | 2010-08-03 | 2010-12-22 | 中国水产科学研究院南海水产研究所 | Water-retaining method for frozen peeled shrimps |
| CN103549512A (en) * | 2013-11-12 | 2014-02-05 | 河北农业大学 | Instant shrimp meat and processing method thereof |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373470A (en) * | 2017-07-17 | 2017-11-24 | 明光市永言水产食品有限公司 | The preparation method of spiced peeled shrimp |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160302 |