CN106262017A - A kind of phoenix tail prawns processing method - Google Patents
A kind of phoenix tail prawns processing method Download PDFInfo
- Publication number
- CN106262017A CN106262017A CN201610689942.4A CN201610689942A CN106262017A CN 106262017 A CN106262017 A CN 106262017A CN 201610689942 A CN201610689942 A CN 201610689942A CN 106262017 A CN106262017 A CN 106262017A
- Authority
- CN
- China
- Prior art keywords
- phoenix tail
- tail prawns
- prawns
- phoenix
- processed
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The open a kind of phoenix tail prawns processing method of the present invention, comprises the steps: that phoenix tail prawns are cleaned up by (1), then inserts immersion 1h in the ethanol of 80%；(2) again phoenix tail prawns are added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then carry out drying and processing；(3) phoenix tail prawns after step (2) being processed are forced into 350MPa, pressurize 10min；(4) phoenix tail prawns after step (3) being processed use nano-TiO2 film to carry out parcel illumination, and light application time is no less than 3h；(5) phoenix tail prawns after step (4) being processed use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, and the phoenix tail prawns qualified for detection enter next step；(6) the qualified phoenix tail prawns obtained in step (5) are dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Description
Technical field
The present invention relates to marine products processing technical field, particularly relate to a kind of phoenix tail prawns processing method.
Background technology
Seafood is one of indispensable cuisines on many Domestic dining tables, and fresh marine product mainly experienced by and fishes for, adds
The link such as work, transport, can guarantee the quality, fresh-keeping entrance consumption market.The same with other major part industries domestic, the sea of China
Product processing industry is also faced with the difficult situation of " extensive production, low technical content ", causes the marine product processed protecting
Taste bad under conditions of the prolongation of matter phase, and easily (when certain sheet marine site is polluted, polluting ring for a long time rich in heavy metal
Live under border, easily the harmful substances such as heavy metal are enriched in marine product body).
Summary of the invention
For solving the problems referred to above present in prior art and practical situation, the invention provides a kind of phoenix tail prawns processing side
Method, it is characterised in that comprise the steps:
(1) phoenix tail prawns are cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again phoenix tail prawns are added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) phoenix tail prawns after step (2) being processed are forced into 350MPa, pressurize 10min；
(4) phoenix tail prawns after step (3) being processed use nano-TiO2 film to carry out parcel illumination, and light application time is no less than
3h；
(5) phoenix tail prawns after step (4) being processed use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified phoenix tail prawns enter next step；
(6) the qualified phoenix tail prawns obtained in step (5) are dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Beneficial effect:
A kind of phoenix tail prawns processing method disclosed by the invention, it is possible to the phoenix tail prawns preferably solving to process under prior art exist
Taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use the phoenix tail prawns that the method processes
Safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Detailed description of the invention
Technical solution of the present invention is described in detail below.
A kind of phoenix tail prawns processing method, comprises the steps:
(1) phoenix tail prawns are cleaned up, then insert immersion 1h in the ethanol of 80%.Fishy smell on such removable phoenix tail prawns and
Oils and fats, does not affect mouthfeel.It is processed as, finds that the oils and fats of phoenix tail prawns can reduce 50% than not processing.
(2) again phoenix tail prawns are added in pure water with the ratio of 1:5, are heated to 100 degrees Celsius of high temperature sterilizes carried out above,
Carry out drying and processing again.Being processed as, antibacterial can reduce more than 80%.
(3) phoenix tail prawns after step (2) being processed are forced into 350MPa, pressurize 10min；Be processed as, sterilizing up to
More than 95%, can effectively extend the shelf-life (10-15d can be extended than traditional method) of phoenix tail prawns, and not affect mouthfeel.
(4) phoenix tail prawns after step (3) being processed use nano-TiO2 film to carry out parcel illumination, and light application time is many
In 3h.So, can effectively reduce the heavy metal in phoenix tail prawns, after detection, heavy metal can reduce more than 65%, it is ensured that
The food consumption safety of phoenix tail prawns.
(5) phoenix tail prawns after step (4) being processed use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for
Detect qualified phoenix tail prawns and enter next step.Use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, have easy to be fast
Feature fast, lossless, that accuracy is high, can improve the efficiency of the processing of phoenix tail prawns.
(6) the qualified phoenix tail prawns obtained in step (5) are dried again it is placed on cold preservation in freezer, and use vacuum packet
Dress.
A kind of phoenix tail prawns processing method disclosed by the invention, it is possible to preferably solve the phoenix tail processed under prior art
Shrimp is taste bad under conditions of extended shelf-life, and easily rich in the problem of heavy metal；Use the phoenix that the method processes
Tail shrimp safety non-toxic, good mouthfeel (decreasing marine fishy smell), be especially suitable for business promotion.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (1)
1. a phoenix tail prawns processing method, it is characterised in that comprise the steps:
(1) phoenix tail prawns are cleaned up, then insert immersion 1h in the ethanol of 80%；
(2) again phoenix tail prawns are added in pure water with the ratio of 1:5, be heated to 100 degrees Celsius of high temperature sterilizes carried out above, then enter
Row drying and processing；
(3) phoenix tail prawns after step (2) being processed are forced into 350MPa, pressurize 10min；
(4) phoenix tail prawns after step (3) being processed use nano-TiO2 film to carry out parcel illumination, and light application time is no less than
3h；
(5) phoenix tail prawns after step (4) being processed use low-field nuclear magnetic resonance scanner to carry out pollutant monitoring, for detection
Qualified phoenix tail prawns enter next step；
(6) the qualified phoenix tail prawns obtained in step (5) are dried again it is placed on cold preservation in freezer, and use vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689942.4A CN106262017A (en) | 2016-08-19 | 2016-08-19 | A kind of phoenix tail prawns processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689942.4A CN106262017A (en) | 2016-08-19 | 2016-08-19 | A kind of phoenix tail prawns processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262017A true CN106262017A (en) | 2017-01-04 |
Family
ID=57660699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689942.4A Pending CN106262017A (en) | 2016-08-19 | 2016-08-19 | A kind of phoenix tail prawns processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262017A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798266A (en) * | 2017-01-20 | 2017-06-06 | 福清市东威水产食品实业有限公司 | Phoenix tail shrimp balls and its processing method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265009A (en) * | 1996-04-16 | 2000-08-30 | 不列颠哥伦比亚大学 | Dehydrated krill and method of producing same |
| CN1919050A (en) * | 2006-08-30 | 2007-02-28 | 河北玉兰香保定会馆饮食有限公司 | Process for preparing shrimp cake |
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN101091579A (en) * | 2006-06-21 | 2007-12-26 | 汕头市龙胜水产食品有限公司 | Technique for processing cooked peeled shrimp and shrimps with phoenix tail |
| CN101731717A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh pressure sterilization fresh-keeping method for shrimps |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
| CN104187871A (en) * | 2014-08-22 | 2014-12-10 | 浙江工商大学 | Vacuum freeze drying processing method of shrimp meat |
| CN105077384A (en) * | 2015-09-07 | 2015-11-25 | 浙江科技学院 | Instant dried shrimps and fresh-keeping production method thereof |
| CN105285777A (en) * | 2015-11-16 | 2016-02-03 | 广西立扬建筑装饰工程有限公司 | Preparation method of original soup prawn can |
| CN105494594A (en) * | 2015-12-04 | 2016-04-20 | 华南理工大学 | Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure |
-
2016
- 2016-08-19 CN CN201610689942.4A patent/CN106262017A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265009A (en) * | 1996-04-16 | 2000-08-30 | 不列颠哥伦比亚大学 | Dehydrated krill and method of producing same |
| CN101091579A (en) * | 2006-06-21 | 2007-12-26 | 汕头市龙胜水产食品有限公司 | Technique for processing cooked peeled shrimp and shrimps with phoenix tail |
| CN1919050A (en) * | 2006-08-30 | 2007-02-28 | 河北玉兰香保定会馆饮食有限公司 | Process for preparing shrimp cake |
| CN1927068A (en) * | 2006-09-20 | 2007-03-14 | 江南大学 | Superhigh pressure fresh-keeping process for cooked seasoned shelled prawn |
| CN101731717A (en) * | 2008-11-21 | 2010-06-16 | 李庆领 | Ultrahigh pressure sterilization fresh-keeping method for shrimps |
| CN103068265A (en) * | 2010-05-21 | 2013-04-24 | 弗朗西斯科·乔斯·杜阿尔特维埃拉 | Method and appliances for low temperature pasteurisation of liquid foods and removal of oxygen from liquid foods by decompression and/or high linear or rotary acceleration |
| CN104187871A (en) * | 2014-08-22 | 2014-12-10 | 浙江工商大学 | Vacuum freeze drying processing method of shrimp meat |
| CN105077384A (en) * | 2015-09-07 | 2015-11-25 | 浙江科技学院 | Instant dried shrimps and fresh-keeping production method thereof |
| CN105285777A (en) * | 2015-11-16 | 2016-02-03 | 广西立扬建筑装饰工程有限公司 | Preparation method of original soup prawn can |
| CN105494594A (en) * | 2015-12-04 | 2016-04-20 | 华南理工大学 | Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798266A (en) * | 2017-01-20 | 2017-06-06 | 福清市东威水产食品实业有限公司 | Phoenix tail shrimp balls and its processing method |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
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