CN106962832A - A kind of instant preparation method to dried shrimps of local flavor - Google Patents
A kind of instant preparation method to dried shrimps of local flavor Download PDFInfo
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- CN106962832A CN106962832A CN201710107842.0A CN201710107842A CN106962832A CN 106962832 A CN106962832 A CN 106962832A CN 201710107842 A CN201710107842 A CN 201710107842A CN 106962832 A CN106962832 A CN 106962832A
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- 235000019640 taste Nutrition 0.000 claims abstract description 19
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- 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 14
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Classifications
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- 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of instant preparation method to dried shrimps of local flavor, including pre-treatment, prepare flavoring, pickle, shortening, drying, packaging, sterilization, cooling, finished product, the flavoring includes five odor types, spicy type, strange taste type.The present invention can efficient energy-saving, it is safe and healthy produce it is instant to dried shrimps；Meanwhile, the species of prawn dryed product is enriched, tasty, nutritious, suitable for people of all ages, the taste of different flavorings can meet the demand of different crowd.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of instant preparation method to dried shrimps of local flavor.
Background technology
Current be mostly to dried shrimps by fresh shrimp through over cleaning, cut shrimp gutstring, boiling, natural drying, simple packaging, must be gone
Etc. being made.The limitation of this traditional processing mode climate condition is larger, it is necessary to the threshing ground of large area and substantial amounts of work
Power, labor productivity is low, and the pollution such as dust, impurity, insect and birds, rodent are subject to during drying and air-drying
The invasion and attack of animal, produce loss and unhygienic, the product quality of production is harder, of low quality, have impact on the development of prawn industry.
The A of CN 103653056 disclose a kind of processing method of instant Penaeus Vannmei freeze dried product, step include pre-treatment,
Blanching, addition sauces, pre-freeze, vacuum freeze drying and gas flush packaging, the vacuum freeze drying of use in boiling salt solution
What (lyophilized) technology was that of avoiding that conventional dehydration method brings change colour, go bad, spoiled, ingredients from lossing, the defect such as can not reduce, but
Be its long-time vacuum and low temperature condition power consumption add production cost；It is white that the A of CN 106036597 disclose a kind of instant South America
The preparation method of dried shrimps, including pre-treatment, water are boiled, pickled, toasted and are vacuum-packed, although water boil can make it is endogenous in shrimp
Enzyme denaturation, kill microorganism, but it cannot be guaranteed that follow-up pickling, which is toasted, will not introduce new bacterium.So, section is lacked at present
Efficient, the safe and healthy instant prawn making method of dried of energy.
The content of the invention
The technical problems to be solved by the invention are to overcome the shortcoming of above prior art there is provided a kind of instant shrimp of local flavor
The preparation method of dryed product, can efficient energy-saving, it is safe and healthy produce it is instant to dried shrimps.
Technical scheme is as follows：A kind of instant preparation method to dried shrimps of local flavor, comprises the following steps：
1) prawn is selected, is rinsed, pre-treatment is carried out；
2) flavoring is proportionally added into through step 1) processing to the mixing that in peeled shrimp, stirs, 0~4 DEG C of refrigeration salts down
Make 12~24h；The flavoring includes five odor types, spicy type, strange taste type；The strange taste type flavoring is by following mass fraction
Component is constituted：1.2~2.0 parts of salt, 0.8~1.2 part of monosodium glutamate, 0~4 part of soy sauce, 1~2.5 part of white granulated sugar, 1 part of white wine, spices
0.1~0.5 part of powder, 2~3 parts of old ginger, 0.1~0.2 part of pepper powder, 0~3 part of chilli powder, 0.2~0.4 part of zanthoxylum powder, bay
0.1~0.2 part, 0~0.5 part of dried orange peel, 0~0.1 part of Kaempferia galanga, 0~0.2 part of cardamom, 0~0.3 part of tsaoko；
3) will be through step 2) pickle after 80~100 DEG C of 8~12min of shortening are put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 45~65 DEG C of dry 2~4h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps for packaging seal sterilize 30min in 80~90 DEG C of water-baths, stood after the completion of sterilization
It is put into cold water and cools down, finished product.
Specifically, the step 1) select shrimp body it is complete, without prawn corrupt, of the same size, circulating water is rinsed, pre-treatment
Shelled including decaptitating, take out enteraden, shrimp cream will rinsed well with clear water.
Specifically, the step 3) flavoring include five odor types, spicy type, strange taste type.
Preferably, the five odor types flavoring is made up of the component of following mass fraction：1.2~2.0 parts of salt, monosodium glutamate
0.8~1.2 part, 1~2.5 part of white granulated sugar, 0.5~1 part of white wine, 0.1~0.5 part of five-spice powder, 2~3 parts of old ginger, pepper powder 0.1
~0.2 part.
Preferably, the spicy type flavoring is made up of the component of following mass fraction：1.2~2.0 parts of salt, monosodium glutamate
0.8~1.2 part, 1~2.5 part of white granulated sugar, 0.5~1.5 part of yellow rice wine, 0.1~0.5 part of five-spice powder, 2~3 parts of old ginger, chilli powder
0~3 part, 0.2~0.4 part of zanthoxylum powder, 0.1~0.2 part of bay, 0~0.2 part of cardamom, 0~0.3 part of tsaoko.
Preferably, the strange taste type flavoring is made up of the component of following mass fraction：1.2~2.0 parts of salt, monosodium glutamate
0.8~1.2 part, 0~4 part of soy sauce, 1~2.5 part of white granulated sugar, 1 part of white wine, 0.1~0.5 part of five-spice powder, 2~3 parts of old ginger, pepper
0.1~0.2 part of powder, 0~3 part of chilli powder, 0.2~0.4 part of zanthoxylum powder, 0.1~0.2 part of bay, 0~0.5 part of dried orange peel, Kaempferia galanga 0
~0.1 part, 0~0.2 part of cardamom, 0~0.3 part of tsaoko.The strange taste type flavoring taste is by peppery, numb, sweet tea, salty, fresh, the fragrant pungent taste of acid
Road combines together, and the strange taste sense of taste formed after a variety of taste mixing is enriched, and hundred tastes hand over old, unique flavor when eating.
Preferably, the white wine is 55 degree of Beijing Red Star strong, colourless liquor distilled from sorghum, and the yellow rice wine is Shaoxing Guyue Longshan yellow rice wine.It is red
Star strong, colourless liquor distilled from sorghum belongs to high wine, and the fishy smell and peculiar smell of shrimp can be effectively removed in shortening；Contain urethanes in Guyue Longshan,
With special ester fragrance, it can assign to dried shrimps flavour.Also, high wine is conducive to the flavor components in spice
Extract out so that thick to dried shrimps thick flavor.
Preferably, the step 3) shortening be water-bath or 0.15~0.2MPa autoclavings.Pickle rearmounted 80~100 DEG C
, the good in taste, quality preferable to dried shrimps shortening obtained using 8~12min of above method shortening is fresh and tender, neither too hard, nor too soft.Shortening
Rearmounted 45~65 DEG C dry 2~4h, both will not (more than 80 DEG C) too high because of temperature make product surface coking, also will not be because of temperature too
Low (less than 50 DEG C) make product color gloomy, and obtained prawn dry color pool is scarlet, moisture is moderate, and quality is fresh and tender, and local flavor keeps good
It is good.
Preferably, the step 6) sterilization mode include 5 ' -20 ' -15 '/121 DEG C of autoclave sterilizations, microwave disinfections
Or pasteurize.The microbial bacterial that can remove and produced in raw material and process is sterilized after vacuum packaging, extends the preservation time.
Cooling in cold water is immediately placed in after the completion of sterilization can avoid product color and local flavor from changing, and keep original fresh and tender matter
Ground, azarin color and luster and delicious mouthfeel.
The beneficial effects of the invention are as follows：
1) can efficient energy-saving, it is safe and healthy produce it is instant to dried shrimps；
2) species of prawn dryed product, tasty, nutritious, suitable for people of all ages, the taste of different flavorings are enriched
The demand of different crowd can be met；
3), perfume (or spice) homogeneous to the dried shrimps degree of saltiness that 12~24h is obtained are pickled in 0~4 DEG C of refrigeration using the flavoring of different taste
Taste is strong, excellent flavor；
4) first pickle rear shortening and cause, aromatic flavour uniform to the dried shrimps degree of saltiness, and tasty, soft texture is fresh and tender；
5) cold air drying ensures that prawn dry color pool is scarlet after shortening, retains elasticity, tenderness and suitable soft durometer；
6) microbial bacterial that can remove and produced in raw material and process is sterilized after packing.
Embodiment
The present invention is described in further details with specific embodiment below, but the present invention is not only limited in detail below in fact
Apply example.
Embodiment one
A kind of instant preparation method (five odor types) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without fresh and alive Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, taken out
Fall enteraden, rinsed well shrimp cream with clear water；
2) by flavoring (2.0 parts of salt, 1.2 parts of monosodium glutamate, 2.5 parts, 55 degree 1 part of Beijing Red Star strong, colourless liquor distilled from sorghum of white granulated sugar, spices
0.4 part of powder, 2 parts of old ginger, 0.2 part of pepper powder) be proportionally added into through step 2) processing peeled shrimp in, stir mixing, puts 4 DEG C
Freezer pickles 24h；；
3) will be through step 2) pickle after shortening 12min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put and 4h is dried in 50 DEG C of cold wind driers；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Embodiment two
A kind of instant preparation method (spicy type) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without fresh and alive Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, taken out
Fall enteraden, rinsed well shrimp cream with clear water；
2) by flavoring (1.5 parts of salt, 0.8 part of monosodium glutamate, 1 part of white granulated sugar, 1.5 parts of Shaoxing Guyue Longshan yellow rice wine, spices
0.1 part of powder, 3 parts of old ginger, 3 parts of chilli powder, 0.4 part of zanthoxylum powder, 0.1 part of bay, 0.2 part of cardamom, 0.3 part of tsaoko) add in proportion
Enter through step 2) processing peeled shrimp in, stir mixing, puts 4 DEG C of freezers and pickles 24h；
3) will be through step 2) pickle after shortening 12min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 45 DEG C of dry 4h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Embodiment three
A kind of instant preparation method (strange taste type) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without fresh and alive Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, taken out
Fall enteraden, rinsed well shrimp cream with clear water；
2) by flavoring (1.8 parts of salt, 1.2 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of white granulated sugar, 1 part of Beijing Red Star strong, colourless liquor distilled from sorghum, five
0.3 part of face powder, 2 parts of old ginger, 0.2 part of pepper powder, 2 parts of chilli powder, 0.3 part of zanthoxylum powder, 0.2 part of bay, 0.5 part of dried orange peel, Kaempferia galanga
0.1 part, 0.2 part of cardamom, 0.3 part of tsaoko) be proportionally added into through step 2) processing peeled shrimp in, stir mixing, put 4 DEG C it is cold
Zang Ku pickles 24h；
3) will be through step 2) pickle after shortening 12min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 65 DEG C of dry 2h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Example IV
A kind of instant preparation method (opening five odor types of the back of the body) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without freezing Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, and is used
Scissors is cut off from back makes it be in butterfly shape, takes out enteraden, is rinsed well shrimp cream with clear water；
2) by flavoring (2.0 parts of salt, 1.2 parts of monosodium glutamate, 2.5 parts, 55 degree 1 part of Beijing Red Star strong, colourless liquor distilled from sorghum of white granulated sugar, spices
0.4 part of powder, 2 parts of old ginger, 0.2 part of pepper powder) be proportionally added into through step 2) be proportionally added into through step 2) and processing peeled shrimp in,
Stir mixing, puts 4 DEG C of freezers and pickles 12h；
3) will be through step 2) pickle after shortening 10min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put and 4h is dried in 50 DEG C of cold wind driers；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Embodiment five
A kind of instant preparation method (opening back of the body spicy type) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without freezing Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, and is used
Scissors is cut off from back makes it be in butterfly shape, takes out enteraden, is rinsed well shrimp cream with clear water；
2) by flavoring (1.5 parts of salt, 0.8 part of monosodium glutamate, 1 part of white granulated sugar, 1.5 parts of Shaoxing Guyue Longshan yellow rice wine, spices
0.1 part of powder, 3 parts of old ginger, 3 parts of chilli powder, 0.4 part of zanthoxylum powder, 0.1 part of bay, 0.2 part of cardamom, 0.3 part of tsaoko) add in proportion
Enter through step 2) processing peeled shrimp in, stir mixing, puts 4 DEG C of freezers and pickles 12h；
3) will be through step 2) pickle after shortening 8min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 50 DEG C of dry 3h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Embodiment six
A kind of instant preparation method (opening back of the body strange taste type) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without freezing Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, and is used
Scissors is cut off from back makes it be in butterfly shape, takes out enteraden, is rinsed well shrimp cream with clear water；
2) by flavoring (1.8 parts of salt, 1.2 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of white granulated sugar, 1 part of Beijing Red Star strong, colourless liquor distilled from sorghum, five
0.3 part of face powder, 2 parts of old ginger, 0.2 part of pepper powder, 2 parts of chilli powder, 0.3 part of zanthoxylum powder, 0.2 part of bay, 0.5 part of dried orange peel, Kaempferia galanga
0.1 part, 0.2 part of cardamom, 0.3 part of tsaoko) be proportionally added into through step 2) processing peeled shrimp in, stir mixing, put 4 DEG C it is cold
Zang Ku pickles 18h；
3) will be through step 2) pickle after shortening 10min in 80 DEG C of jacketed pans is put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 60 DEG C of dry 2h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) being put to dried shrimps in 85 DEG C of water-baths for packaging seal sterilize 30min, put immediately after the completion of sterilization
Enter in cold water and cool down, finished product.
Embodiment seven
A kind of instant preparation method (fried breadcrumbs) to dried shrimps of local flavor, specifically includes following steps：
1) select shrimp body it is complete, without freezing Penaeus Vannmei corrupt, of the same size, circulating water is rinsed, and decaptitating is shelled, and is used
Scissors is cut off from back makes it be in butterfly shape, takes out enteraden, is rinsed well shrimp cream with clear water；
2) by flavoring (1.8 parts of salt, 1.2 parts of monosodium glutamate, 3 parts of soy sauce, 2 parts of white granulated sugar, 1 part of Beijing Red Star strong, colourless liquor distilled from sorghum, five
0.3 part of face powder, 2 parts of old ginger, 0.2 part of pepper powder, 2 parts of chilli powder, 0.3 part of zanthoxylum powder, 0.2 part of bay, 0.5 part of dried orange peel, Kaempferia galanga
0.1 part, 0.2 part of cardamom, 0.3 part of tsaoko) be proportionally added into through step 2) processing peeled shrimp in, stir mixing, put 4 DEG C it is cold
Zang Ku pickles 18h；
3) will be through step 2) pickle after peeled shrimp is neatly placed in baking sieve, put 60 DEG C of dry 2h；
4) by step 3) drying crumbs are wrapped up in peeled shrimp surface, it is fried, cooling；
5) pack, vacuum seal is got product；
It the above is only the feature implementation example of the present invention, the scope of the present invention be not limited in any way.It is all to use same
Deng technical scheme formed by exchange or equivalence replacement, all fall within rights protection scope of the present invention.
Product quality is tested
1. sensory testing：There is vivid ripe shrimp red；Elasticity is good, and soft or hard appropriateness, meat is tender；Peeled shrimp is complete, and tissue is tight
It is close, free from admixture；Shrimp aromatic flavour, it is salty, comfortable in, free from extraneous odour, foreign odor.
Product sensory index
2. product nutritive index
3. product microbiological indicator
Claims (8)
1. the instant preparation method to dried shrimps of a kind of local flavor, it is characterised in that it comprises the following steps：
1) prawn is selected, is rinsed, pre-treatment is carried out；
2) flavoring is proportionally added into through step 1) processing to the mixing that in peeled shrimp, stirs, 0~4 DEG C of refrigeration pickles 12
~24h；The flavoring includes five odor types, spicy type, strange taste type；The strange taste type flavoring by following mass fraction component
Composition：1.2~2.0 parts of salt, 0.8~1.2 part of monosodium glutamate, 0~4 part of soy sauce, 1~2.5 part of white granulated sugar, 1 part of white wine, five-spice powder
0.1~0.5 part, 2~3 parts of old ginger, 0.1~0.2 part of pepper powder, 0~3 part of chilli powder, 0.2~0.4 part of zanthoxylum powder, bay 0.1
~0.2 part, 0~0.5 part of dried orange peel, 0~0.1 part of Kaempferia galanga, 0~0.2 part of cardamom, 0~0.3 part of tsaoko；
3) will be through step 2) pickle after 80~100 DEG C of 8~12min of shortening are put to peeled shrimp；
4) will be through step 3) being neatly placed in baking sieve to peeled shrimp after shortening, put 45~65 DEG C of dry 2~4h；
5) will be through step 4) drying to peeled shrimp pack, vacuum seal；
6) will be through step 5) packaging seal dried shrimps is put 80~90 DEG C sterilization 20~40min, be immediately placed in after the completion of sterilization cold
Cooled down in water, finished product.
2. the instant preparation method to dried shrimps of local flavor according to claim 1, it is characterised in that the step 1) pre-treatment
Shelled including decaptitating, take out enteraden, shrimp cream will rinsed well with clear water.
3. the instant preparation method to dried shrimps of local flavor according to claim 1, it is characterised in that the five odor type flavoring
It is made up of the component of following mass fraction：1.2~2.0 parts of salt, 0.8~1.2 part of monosodium glutamate, 1~2.5 part of white granulated sugar, white wine 0.5
~1 part, 0.1~0.5 part of five-spice powder, 2~3 parts of old ginger, 0.1~0.2 part of pepper powder.
4. the instant preparation method to dried shrimps of local flavor according to claim 1, it is characterised in that the spicy type flavoring
It is made up of the component of following mass fraction：1.2~2.0 parts of salt, 0.8~1.2 part of monosodium glutamate, 1~2.5 part of white granulated sugar, yellow rice wine
0.5~1.5 part, 0.1~0.5 part of five-spice powder, 2~3 parts of old ginger, 0~3 part of chilli powder, 0.2~0.4 part of zanthoxylum powder, bay 0.1
~0.2 part, 0~0.2 part of cardamom, 0~0.3 part of tsaoko.
5. the instant preparation method to dried shrimps of local flavor according to any one of claim 1,3 or 4, it is characterised in that institute
It is 55 degree of Beijing Red Star strong, colourless liquor distilled from sorghum to state white wine.
6. the instant preparation method to dried shrimps of local flavor according to claim 4, it is characterised in that the yellow rice wine is Shaoxing
Guyue Longshan yellow rice wine.
7. the instant preparation method to dried shrimps of local flavor according to claim 1, it is characterised in that the step 3) shortening
For water-bath or 0.15~0.2MPa autoclavings.
8. the instant preparation method to dried shrimps of local flavor according to claim 1, it is characterised in that the step 6) sterilization
Mode includes autoclave sterilization, microwave disinfection or pasteurize.
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| CN110959821A (en) * | 2019-12-24 | 2020-04-07 | 武汉良之隆食材股份有限公司 | Light dried shrimp meat and preparation method thereof |
| CN110973522A (en) * | 2019-12-24 | 2020-04-10 | 武汉良之隆食材股份有限公司 | Method for making dried salted sweet shrimps |
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