CN106261960A - A kind of green beans peeled shrimp intestinal and preparation method thereof - Google Patents
A kind of green beans peeled shrimp intestinal and preparation method thereof Download PDFInfo
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- CN106261960A CN106261960A CN201610667289.1A CN201610667289A CN106261960A CN 106261960 A CN106261960 A CN 106261960A CN 201610667289 A CN201610667289 A CN 201610667289A CN 106261960 A CN106261960 A CN 106261960A
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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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of green beans peeled shrimp intestinal and preparation method thereof.Described a kind of green beans peeled shrimp intestinal, is made up of the raw material of following weight portion: 30 40 parts of bathypelagic fish mud, 20 30 parts of peeled shrimp, pig show condition 57 parts, 56 parts of water, potato starch 13 parts, green beans 57 parts, sodium hexameta phosphate 0.1～0.5 part；Salt 1～2 parts；Monosodium glutamate 0.5～1 part；Sugar 1～2 part；Glucose 0.5～1 part；White pepper powder 0.05～0.5 part；Onion powder 0.5～1 part；Oleum sesami 0.05～0.5 part.The method have the advantages that the green beans peeled shrimp crisp and refreshing mouth of intestinal bullet, delicious flavour, unique flavor, nutritious, storage time length, nutritional labeling not easily run off, beneficially human body directly absorbs.
Description
Technical field
The present invention relates to a kind of intestinal based food and preparation method thereof, a kind of green beans peeled shrimp intestinal and making side thereof
Method.
Background technology
Tradition intestinal based article be a kind of deeply by consumer like product, streets and lanes are seen everywhere, but tradition intestinal
The content of starch of class is high, and mouthfeel is the best, and taste is single, and is mostly animal meat products.Why intestinal based food is liked by people,
Many because of reasons such as intestinal based food storage time length, instant, market meat lack.But living standard is substantially improved now, people
Various without long term storage food, quick food variety kind various, carnivorous amount mesh, suffer from this tradition intestinal class because of greasy and
Content of starch is high causes people's decline to intestinal class sense organ.
Region, less than hundred meters deep-seas lived in by bathypelagic fish, thus for its fishing style can only be abyssopelagic trawlnet or
Delete and fish for, then fish for and go on board, timely quick-freezing.And owing to its main component is protein and polyunsaturated fatty acid, institute
So that nutrition leak, QI rising in reverse order freshness and quality can't be caused under the preservation state of subzero 18 degrees Celsius well to be protected
Staying, and compare fresh-water fishes and coastal waters fish, the probability that bathypelagic fish is polluted by contemporary industry can be lower.Owing to bathypelagic fish contains abundant
Polyunsaturated fatty acid and mineral.Such as trace element such as calcium, ferrum, zinc, but also containing vitamin a .b.c etc., thus right
Health has following benefit.Omega-3 fatty acid in bathypelagic fish can effectively control coronary heart disease；In bathypelagic fish
Polyunsaturated fatty acid is taken away cholesterol from blood vessel, thus reduces the content of internal cholesterol；Many insatiable hungers in bathypelagic fish
Blood lipid level can be persistently reduced with fatty acid；DHA contained by bathypelagic fish can promote vision sound development and human brain development and intelligence
Development, is also that nervous system is grown up indispensable nutrient；The deep-sea flesh of fish, containing rich in protein and mineral, has equilibrium battalion
Support, internal water balance can be regulated, improve immunity, help wound to restore and healing；The aminoacid contained in the flesh of fish of deep-sea, can
Containment arteriosclerosis, reduces smoker and suffers from a heart complaint and the probability of apoplexy
Now in order to promote the nutritive value of intestinal based article, this research using deep-sea minced fish as primary raw material, through cut mix, the work such as coloclysis
Skill prepares and forms, and beneficially human body directly absorbs.In conjunction with modern Technique of Speed Freezing, on the premise of without any preservative, pole
The big shelf life extending product, wide market.
Summary of the invention
The technical problem to be solved be to provide a kind of with bathypelagic fish and green beans the green beans peeled shrimp as raw material
Intestinal and preparation method thereof.
For solving above-mentioned technical problem, the technical scheme is that a kind of green beans peeled shrimp intestinal, by following weight portion
Raw material is made:
As preferred technical scheme, described a kind of green beans peeled shrimp intestinal, it is made up of following raw material: bathypelagic fish mud 30-
40 parts, peeled shrimp 20-30 part, pig show condition 5-7 part, water 5-6 part, potato starch 1-3 part, green beans 5-7 part, sodium hexameta phosphate
0.1～0.5 part；Salt 1～2 parts；Monosodium glutamate 0.5～1 part；Sugar 1～2 part；Glucose 0.5～1 part；White pepper powder 0.05～0.5 part；
Onion powder 0.5～1 part；Oleum sesami 0.05～0.5 part.
Present invention also offers the manufacture method of above-mentioned a kind of green beans peeled shrimp intestinal, comprise the following steps:
(1) pig show condition cuts that to cut into the granule of dry soybean grain size with cutmixer standby, and temperature controls at 0-4 DEG C；
(2) green beans is cleaned up, clean up after draining the water standby, be cut into granule before using and use.
(3) gold thread minced fish in deep-sea is selected and is placed on thawing room, when defrosting 2～4h(controls to thaw according to ambient temperature naturally
Between), thawing, it is standby to be positioned over 0～4 DEG C of fresh-keeping warehouse to core temperature-2～2 DEG C.Other adjuvants weigh the most standby.
(4) first putting into get bathypelagic fish mud ready in cutmixer, 1800 turns of low speed is cut to little granule slightly viscosity, then puts
Salt is cut 2 minutes by 3600 turns of high speeds, gets to meat stuffing toughness and puts into salad oil, sugar, water, monosodium glutamate, xylose, natural flavor, perfume (or spice)
Essence and starch are cut with 1800 turns of low speed and are mixed 1 minute, treat that granule melts completely, and filling has stronger viscosity, moist, addition peeled shrimp,
Green beans, show condition granule by 200 turns of stirring at low speed uniformly, the filling accomplished fluently is poured into totally, sterilize after in filling car, then with dry
Only, the plastic foil of lucifuge filling is built, by air extrude, be placed on temperature be maintained at 0-4 DEG C fresh-keeping warehouse stand standby in 2 hours
With.
(5) utilize vacuum sausage filler, under normal circumstances the filling being stirred is poured in the hopper of vacuum sausage filler, when freshening filling
First check the quality of filling, color, temperature, carry out coloclysis 15g/ with 23mm Collagent casing for sausages after filling has free from admixture individual a length of
4-4.5cm uniformly produces.
(6) set steaming and decocting and be dried: the green beans peeled shrimp intestinal filled is placed in steam box, set two sections of steaming and decoctings respectively and be dried
Time and temperature.First step steaming and decocting: temperature 45～60 DEG C, the time 10～20min；Second step steaming and decocting: temperature 80～95 DEG C, time
Between 8～15min；3rd step is dried: temperature 70～80 DEG C, and this section of steaming and decocting of time 5～10min(will be according to green beans shrimp in steam box
The quantity set time of core intestinal, to cook as final purpose).
(7) cooling: the complete green beans peeled shrimp intestinal of steaming and decocting is placed in precooling room cooling (0～4 DEG C), to central temperature 10 DEG C with
Under.
(8) intestinal is cut: the green beans peeled shrimp intestinal cooled down is placed in cut and is cut into simple grain intestinal on intestinal machine, is laid in vinyl disc.
(9) vacuum packaging: utilize vacuum packing machine that green beans peeled shrimp intestinal is vacuum-packed according to product requirement and (take out true
The empty time 10～20s reaches vacuum-0.1MPa, heat-sealing cool time is respectively 2.0～3.0s) require that vacuum is intact air tight,
Sealing formation.
(10) quick-freezing: by the green beans peeled shrimp intestinal after vacuum packaging with full-automatic instant freezer quick-freezing, to the center temperature of product
Degree is below 18 DEG C.
(11) vanning warehouse-in: product is cased after the detection of metal detector is qualified, cold in the warehouse for finished product of less than 18 DEG C
Hide.
Owing to have employed technique scheme, a kind of green beans peeled shrimp intestinal, it is made up of following raw material: bathypelagic fish mud
30-40 part, peeled shrimp 20-30 part, pig show condition 5-7 part, water 5-6 part, potato starch 1-3 part, green beans 5-7 part, hexa metaphosphoric acid
Sodium 0.1～0.5 part；Salt 1～2 parts；Monosodium glutamate 0.5～1 part；Sugar 1～2 part；Glucose 0.5～1 part；White pepper powder 0.05～0.5
Part；Onion powder 0.5～1 part；Oleum sesami 0.05～0.5 part；The method have the advantages that
1, because of the characteristic of bathypelagic fish cause the technical program product in preservative free and the situation of other additive, with 18 DEG C with
Lower cold preservation, storage period is 12 months.
2, with store 12 months as node, detection tradition pork sausages and the nutrient numerical value of this technical products, through storage 12
Again detect after individual month.
Through Experimental comparison's tradition pork sausages nutritional labeling storage 12 months after loss rate 12%, micro organism quantity rise
40%.
Loss rate is 4% after storing 12 months for the nutritional labeling of the technical program product, and micro organism quantity rises 10%.
3, the crisp and refreshing mouth of green beans peeled shrimp intestinal bullet, delicious flavour, unique flavor, nutritious, beneficially human body directly absorbs.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1
A kind of green beans peeled shrimp intestinal, is made up of following raw material: 30 parts of bathypelagic fish mud, 20 parts of peeled shrimp, pig show condition 5 parts, water 5
Part, potato starch 1 part, green beans 5 parts, sodium hexameta phosphate 0.1 part；Salt 1 part；Monosodium glutamate 0.5 part；Sugar 1 part；Glucose 0.5 part；
White pepper powder 0.05 part；Onion powder 0.5 part；Oleum sesami 0.05 part.
The manufacture method of above-mentioned a kind of green beans peeled shrimp intestinal, comprises the following steps:
(1) pig show condition cuts that to cut into the granule of dry soybean grain size with cutmixer standby, and temperature controls at 0-4 DEG C；
(2) green beans is cleaned up, clean up after draining the water standby, be cut into granule before using and use.
(3) gold thread minced fish in deep-sea is selected and is placed on thawing room, when defrosting 2～4h(controls to thaw according to ambient temperature naturally
Between), thawing, it is standby to be positioned over 0～4 DEG C of fresh-keeping warehouse to core temperature-2～2 DEG C.Other adjuvants weigh the most standby.
(4) first putting into get bathypelagic fish mud ready in cutmixer, 1800 turns of low speed is cut to little granule slightly viscosity, then puts
Salt is cut 2 minutes by 3600 turns of high speeds, gets to meat stuffing toughness and puts into salad oil, sugar, water, monosodium glutamate, xylose, natural flavor, perfume (or spice)
Essence and starch are cut with 1800 turns of low speed and are mixed 1 minute, treat that granule melts completely, and filling has stronger viscosity, moist, addition peeled shrimp,
Green beans, show condition granule by 200 turns of stirring at low speed uniformly, the filling accomplished fluently is poured into totally, sterilize after in filling car, then with dry
Only, the plastic foil of lucifuge filling is built, by air extrude, be placed on temperature be maintained at 0-4 DEG C fresh-keeping warehouse stand standby in 2 hours
With.
(5) utilize vacuum sausage filler, under normal circumstances the filling being stirred is poured in the hopper of vacuum sausage filler, when freshening filling
First check the quality of filling, color, temperature, carry out coloclysis 15g/ with 23mm Collagent casing for sausages after filling has free from admixture individual a length of
4-4.5cm uniformly produces.
(6) set steaming and decocting and be dried: the green beans peeled shrimp intestinal filled is placed in steam box, set two sections of steaming and decoctings respectively and be dried
Time and temperature.First step steaming and decocting: temperature 45～60 DEG C, the time 10～20min；Second step steaming and decocting: temperature 80～95 DEG C, time
Between 8～15min；3rd step is dried: temperature 70～80 DEG C, and this section of steaming and decocting of time 5～10min(will be according to green beans shrimp in steam box
The quantity set time of core intestinal, to cook as final purpose).
(7) cooling: the complete green beans peeled shrimp intestinal of steaming and decocting is placed in precooling room cooling (0～4 DEG C), to central temperature 10 DEG C with
Under.
(8) intestinal is cut: the green beans peeled shrimp intestinal cooled down is placed in cut and is cut into simple grain intestinal on intestinal machine, is laid in vinyl disc.
(9) vacuum packaging: utilize vacuum packing machine that green beans peeled shrimp intestinal is vacuum-packed according to product requirement and (take out true
The empty time 10～20s reaches vacuum-0.1MPa, heat-sealing cool time is respectively 2.0～3.0s) require that vacuum is intact air tight,
Sealing formation.
(10) quick-freezing: by the green beans peeled shrimp intestinal after vacuum packaging with full-automatic instant freezer quick-freezing, to the center temperature of product
Degree is below 18 DEG C.
(11) vanning warehouse-in: product is cased after the detection of metal detector is qualified, cold in the warehouse for finished product of less than 18 DEG C
Hide.
3, with store 12 months as node, detection tradition pork sausages and the nutrient numerical value of this technical products, through storage 12
Again detect after individual month.
Through Experimental comparison's tradition pork sausages nutritional labeling storage 12 months after loss rate 12%, micro organism quantity rise
40%.
Loss rate is 4% after storing 12 months for the nutritional labeling of the technical program product, and micro organism quantity rises 10%.
Embodiment 2
A kind of green beans peeled shrimp intestinal, is made up of following raw material:
40 parts of bathypelagic fish mud, 30 parts of peeled shrimp, pig show condition 7 parts, 6 parts of water, potato starch 3 parts, green beans 7 parts, sodium hexameta phosphate
00.5 part；Salt 2 parts；Monosodium glutamate 01 part；Sugar 2 parts；Glucose 01 part；White pepper powder 00.5 part；Onion powder 1 part；Oleum sesami 0.5 part.
The manufacture method of above-mentioned a kind of green beans peeled shrimp intestinal, comprises the following steps:
(1) pig show condition cuts that to cut into the granule of dry soybean grain size with cutmixer standby, and temperature controls at 0-4 DEG C；
(2) green beans is cleaned up, clean up after draining the water standby, be cut into granule before using and use.
(3) gold thread minced fish in deep-sea is selected and is placed on thawing room, when defrosting 2～4h(controls to thaw according to ambient temperature naturally
Between), thawing, it is standby to be positioned over 0～4 DEG C of fresh-keeping warehouse to core temperature-2～2 DEG C.Other adjuvants weigh the most standby.
(4) first putting into get bathypelagic fish mud ready in cutmixer, 1800 turns of low speed is cut to little granule slightly viscosity, then puts
Salt is cut 2 minutes by 3600 turns of high speeds, gets to meat stuffing toughness and puts into salad oil, sugar, water, monosodium glutamate, xylose, natural flavor, perfume (or spice)
Essence and starch are cut with 1800 turns of low speed and are mixed 1 minute, treat that granule melts completely, and filling has stronger viscosity, moist, addition peeled shrimp,
Green beans, show condition granule by 200 turns of stirring at low speed uniformly, the filling accomplished fluently is poured into totally, sterilize after in filling car, then with dry
Only, the plastic foil of lucifuge filling is built, by air extrude, be placed on temperature be maintained at 0-4 DEG C fresh-keeping warehouse stand standby in 2 hours
With.
(5) utilize vacuum sausage filler, under normal circumstances the filling being stirred is poured in the hopper of vacuum sausage filler, when freshening filling
First check the quality of filling, color, temperature, carry out coloclysis 15g/ with 23mm Collagent casing for sausages after filling has free from admixture individual a length of
4-4.5cm uniformly produces.
(6) set steaming and decocting and be dried: the green beans peeled shrimp intestinal filled is placed in steam box, set two sections of steaming and decoctings respectively and be dried
Time and temperature.First step steaming and decocting: temperature 45～60 DEG C, the time 10～20min；Second step steaming and decocting: temperature 80～95 DEG C, time
Between 8～15min；3rd step is dried: temperature 70～80 DEG C, and this section of steaming and decocting of time 5～10min(will be according to green beans shrimp in steam box
The quantity set time of core intestinal, to cook as final purpose).
(7) cooling: the complete green beans peeled shrimp intestinal of steaming and decocting is placed in precooling room cooling (0～4 DEG C), to central temperature 10 DEG C with
Under.
(8) intestinal is cut: the green beans peeled shrimp intestinal cooled down is placed in cut and is cut into simple grain intestinal on intestinal machine, is laid in vinyl disc.
(9) vacuum packaging: utilize vacuum packing machine that green beans peeled shrimp intestinal is vacuum-packed according to product requirement and (take out true
The empty time 10～20s reaches vacuum-0.1MPa, heat-sealing cool time is respectively 2.0～3.0s) require that vacuum is intact air tight,
Sealing formation.
(10) quick-freezing: by the green beans peeled shrimp intestinal after vacuum packaging with full-automatic instant freezer quick-freezing, to the center temperature of product
Degree is below 18 DEG C.
(11) vanning warehouse-in: product is cased after the detection of metal detector is qualified, cold in the warehouse for finished product of less than 18 DEG C
Hide.
4, with store 12 months as node, detection tradition pork sausages and the nutrient numerical value of this technical products, through storage 12
Again detect after individual month.
Through Experimental comparison's tradition pork sausages nutritional labeling storage 12 months after loss rate 12%, micro organism quantity rise
40%.
Loss rate is 4% after storing 12 months for the nutritional labeling of the technical program product, and micro organism quantity rises 10%.
Embodiment 3
A kind of green beans peeled shrimp intestinal, is made up of following raw material:
35 parts of bathypelagic fish mud, 25 parts of peeled shrimp, pig show condition 6 parts, 5.5 parts of water, potato starch 2 parts, green beans 6 parts, hexa metaphosphoric acid
0.3 part of sodium；Salt 1.5 parts；Monosodium glutamate 0.75 part；Sugar 1.5 parts；Glucose 0.75 part；White pepper powder 0.225 part；Onion powder 0.75 part；
Oleum sesami 0.225 part.
The manufacture method of above-mentioned a kind of green beans peeled shrimp intestinal, comprises the following steps:
(1) pig show condition cuts that to cut into the granule of dry soybean grain size with cutmixer standby, and temperature controls at 0-4 DEG C；
(2) green beans is cleaned up, clean up after draining the water standby, be cut into granule before using and use.
(3) gold thread minced fish in deep-sea is selected and is placed on thawing room, when defrosting 2～4h(controls to thaw according to ambient temperature naturally
Between), thawing, it is standby to be positioned over 0～4 DEG C of fresh-keeping warehouse to core temperature-2～2 DEG C.Other adjuvants weigh the most standby.
(4) first putting into get bathypelagic fish mud ready in cutmixer, 1800 turns of low speed is cut to little granule slightly viscosity, then puts
Salt is cut 2 minutes by 3600 turns of high speeds, gets to meat stuffing toughness and puts into salad oil, sugar, water, monosodium glutamate, xylose, natural flavor, perfume (or spice)
Essence and starch are cut with 1800 turns of low speed and are mixed 1 minute, treat that granule melts completely, and filling has stronger viscosity, moist, addition peeled shrimp,
Green beans, show condition granule by 200 turns of stirring at low speed uniformly, the filling accomplished fluently is poured into totally, sterilize after in filling car, then with dry
Only, the plastic foil of lucifuge filling is built, by air extrude, be placed on temperature be maintained at 0-4 DEG C fresh-keeping warehouse stand standby in 2 hours
With.
(5) utilize vacuum sausage filler, under normal circumstances the filling being stirred is poured in the hopper of vacuum sausage filler, when freshening filling
First check the quality of filling, color, temperature, carry out coloclysis 15g/ with 23mm Collagent casing for sausages after filling has free from admixture individual a length of
4-4.5cm uniformly produces.
(6) set steaming and decocting and be dried: the green beans peeled shrimp intestinal filled is placed in steam box, set two sections of steaming and decoctings respectively and be dried
Time and temperature.First step steaming and decocting: temperature 45～60 DEG C, the time 10～20min；Second step steaming and decocting: temperature 80～95 DEG C, time
Between 8～15min；3rd step is dried: temperature 70～80 DEG C, and this section of steaming and decocting of time 5～10min(will be according to green beans shrimp in steam box
The quantity set time of core intestinal, to cook as final purpose).
(7) cooling: the complete green beans peeled shrimp intestinal of steaming and decocting is placed in precooling room cooling (0～4 DEG C), to central temperature 10 DEG C with
Under.
(8) intestinal is cut: the green beans peeled shrimp intestinal cooled down is placed in cut and is cut into simple grain intestinal on intestinal machine, is laid in vinyl disc.
(9) vacuum packaging: utilize vacuum packing machine that green beans peeled shrimp intestinal is vacuum-packed according to product requirement and (take out true
The empty time 10～20s reaches vacuum-0.1MPa, heat-sealing cool time is respectively 2.0～3.0s) require that vacuum is intact air tight,
Sealing formation.
(10) quick-freezing: by the green beans peeled shrimp intestinal after vacuum packaging with full-automatic instant freezer quick-freezing, to the center temperature of product
Degree is below 18 DEG C.
(11) vanning warehouse-in: product is cased after the detection of metal detector is qualified, cold in the warehouse for finished product of less than 18 DEG C
Hide.
5, with store 12 months as node, detection tradition pork sausages and the nutrient numerical value of this technical products, through storage 12
Again detect after individual month.
Through Experimental comparison's tradition pork sausages nutritional labeling storage 12 months after loss rate 12%, micro organism quantity rise
40%.
Loss rate is 4% after storing 12 months for the nutritional labeling of the technical program product, and micro organism quantity rises 10%.
The food processing equipment used in manufacture method of the present invention is the common equipment of field of food industry, the most superfluous at this
State.
The foregoing is only the schematic detailed description of the invention of the present invention, be not limited to the scope of the present invention.Any
Those skilled in the art, equivalent variations done on the premise of without departing from the design of the present invention and principle and amendment, all
The scope of protection of the invention should be belonged to.
Claims (3)
1. a green beans peeled shrimp intestinal, it is characterised in that be made up of the raw material of following weight portion: bathypelagic fish mud 30-40 part, peeled shrimp
20-30 part, pig show condition 5-7 part, water 5-6 part, potato starch 1-3 part, green beans 5-7 part, sodium hexameta phosphate 0.1～0.5 part；
Salt 1～2 parts；Monosodium glutamate 0.5～1 part；Sugar 1～2 part；Glucose 0.5～1 part；White pepper powder 0.05～0.5 part；Onion powder 0.5～
1 part；Oleum sesami 0.05～0.5 part.
2. a kind of green beans peeled shrimp intestinal as claimed in claim 1, it is characterised in that be made up of the raw material of following weight portion: deep
35 parts of ocean fishes mud, 25 parts of peeled shrimp, pig show condition 6 parts, 5.5 parts of water, potato starch 2 parts, green beans 6 parts, sodium hexameta phosphate 0.3
Part；Salt 1.5 parts；Monosodium glutamate 0.75 part；Sugar 1.5 parts；Glucose 0.75 part；White pepper powder 0.225 part；Onion powder 0.75 part；Oleum sesami
0.225 part.
The manufacture method of a kind of green beans peeled shrimp intestinal the most as claimed in claim 1 or 2, it is characterised in that comprise the following steps:
(1) pig show condition cuts that to cut into the granule of dry soybean grain size with cutmixer standby, and temperature controls at 0-4 DEG C；
(2) green beans is cleaned up, clean up after draining the water standby, be cut into granule before using and use.
(3) gold thread minced fish in deep-sea is selected and is placed on thawing room, and defrosting 2～4h(controls thawing time according to ambient temperature naturally),
Thawing, it is standby to be positioned over 0～4 DEG C of fresh-keeping warehouse to core temperature-2～2 DEG C.Other adjuvants weigh the most standby.
(4) first putting into get bathypelagic fish mud ready in cutmixer, 1800 turns of low speed is cut to little granule slightly viscosity, then puts salt use
3600 turns of high speeds are cut 2 minutes, get to meat stuffing toughness put into salad oil, sugar, water, monosodium glutamate, xylose, natural flavor, essence and
Starch is cut with 1800 turns of low speed and is mixed 1 minute, treats that granule melts completely, and filling has stronger viscosity, moist, adds peeled shrimp, blue or green cutter
Bean, show condition granule by 200 turns of stirring at low speed uniformly, the filling accomplished fluently is poured into totally, sterilize after in filling car, then with clean,
Filling built by the plastic foil of lucifuge, extruded by air, is placed on temperature and is maintained at after the fresh-keeping warehouse of 0-4 DEG C stands 2 hours standby.
(5) utilize vacuum sausage filler, under normal circumstances the filling being stirred is poured in the hopper of vacuum sausage filler, first examine when freshening filling
Look into the quality of filling, color, temperature, after filling has free from admixture, carry out coloclysis 15g/ a length of 4-with 23mm Collagent casing for sausages
4.5cm uniformly produces.
(6) set steaming and decocting and be dried: the green beans peeled shrimp intestinal filled is placed in steam box, set respectively two sections of steaming and decoctings with time dry
Between and temperature.First step steaming and decocting: temperature 45～60 DEG C, the time 10～20min；Second step steaming and decocting: temperature 80～95 DEG C, time 8
～15min；3rd step is dried: temperature 70～80 DEG C, and this section of steaming and decocting of time 5～10min(will be according to green beans peeled shrimp intestinal in steam box
The quantity set time, to cook as final purpose).
(7) cooling: the complete green beans peeled shrimp intestinal of steaming and decocting is placed in precooling room cooling (0～4 DEG C), to central temperature less than 10 DEG C.
(8) intestinal is cut: the green beans peeled shrimp intestinal cooled down is placed in cut and is cut into simple grain intestinal on intestinal machine, is laid in vinyl disc.
(9) vacuum packaging: utilize vacuum packing machine that green beans peeled shrimp intestinal is vacuum-packed (during evacuation according to product requirement
Between 10～20s reach vacuum-0.1MPa, heat-sealing cool time be respectively 2.0～3.0s) require that vacuum is intact air tight, sealing
Smooth.
(10) quick-freezing: the green beans peeled shrimp intestinal after vacuum packaging is existed by full-automatic instant freezer quick-freezing, the central temperature to product
Less than 18 DEG C.
(11) vanning warehouse-in: product is cased after the detection of metal detector is qualified, in the warehouse for finished product cold preservation of less than 18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667289.1A CN106261960A (en) | 2016-08-15 | 2016-08-15 | A kind of green beans peeled shrimp intestinal and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667289.1A CN106261960A (en) | 2016-08-15 | 2016-08-15 | A kind of green beans peeled shrimp intestinal and preparation method thereof |
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Family
ID=57670420
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198155A (en) * | 2017-07-15 | 2017-09-26 | 诸城市和生食品有限公司 | A kind of aloe frozen skinless shrimp cunning and preparation method thereof |
| CN107440002A (en) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | A kind of high calcium conditioning fish-bone intestines and preparation method thereof |
| CN108391793A (en) * | 2018-02-22 | 2018-08-14 | 郑州思念食品有限公司 | A kind of preparation method of modulation shrimp row |
-
2016
- 2016-08-15 CN CN201610667289.1A patent/CN106261960A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440002A (en) * | 2017-07-13 | 2017-12-08 | 诸城市和生食品有限公司 | A kind of high calcium conditioning fish-bone intestines and preparation method thereof |
| CN107198155A (en) * | 2017-07-15 | 2017-09-26 | 诸城市和生食品有限公司 | A kind of aloe frozen skinless shrimp cunning and preparation method thereof |
| CN108391793A (en) * | 2018-02-22 | 2018-08-14 | 郑州思念食品有限公司 | A kind of preparation method of modulation shrimp row |
| CN108391793B (en) * | 2018-02-22 | 2021-07-30 | 郑州思念食品有限公司 | Preparation method of modified shrimp cutlet |
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