CN107410946A - A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology - Google Patents
A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology Download PDFInfo
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- CN107410946A CN107410946A CN201710166645.6A CN201710166645A CN107410946A CN 107410946 A CN107410946 A CN 107410946A CN 201710166645 A CN201710166645 A CN 201710166645A CN 107410946 A CN107410946 A CN 107410946A
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Abstract
The present invention relates to a kind of normal temperature conditioning food of arctic sweet tea shrimp, the conditioning food is made up of following component and its parts by weight：32 48 parts of shrimp body, 36 parts of onion powder, 27 parts of ginger powder, 38 parts of garlic powder, 10 16 parts of salt, 6 12 parts of white granulated sugar, 10 21 parts of vinegar, 9 23 parts of yellow rice wine, 13 parts of color stabilizer.The present invention allows arctic sweet tea shrimp normal temperature conditioning food to turn into a nutrient source in food, moreover it is possible to allow owner to eat the hope of arctic sweet tea shrimp and become a reality primarily to the nutrition of increase arctic sweet tea shrimp normal temperature conditioning food.
Description
Technical field
The present invention relates to normal temperature conditioning food, the normal temperature conditioning food and processing skill of specifically a kind of arctic sweet tea shrimp
Art, modern society's life needs can be met.
Background technology
In recent years, gradually stepping up with living standards of the people, the continuous improvement of quality of life, food configuration was from the past
It is single simply having adequate food and clothing gradually to be arisen at the historic moment to the model conversation of convenience type, auxotype, leisure food.In the continuous change of food configuration
During change, aquatic product gradually obtains the accreditation of people.The traditional Chinese medical science thinks, the warm-natured wet, sweet-salty of shrimp, enters kidney, the spleen channel；Shrimp
Meat has tonifying kidney and strengthening yang, and promoting lactation is antitoxin, blood-nourishing controlling nocturnal emission with astringent drugs, dissolving blood stasis and detoxication, QI invigorating grow sun, removes obstruction in channels to relieve pain, resolving sputum and other effects of whetting the appetite, suitably
In impotence due to deficiency of the kidney, premature ejaculation of passing out semen, alactation, arthralgia and myalgia, tetany, whole body itching, skin ulcer, in poor health and refreshing
Patients are waited through weak.
In the production of existing shrimp food, such as：A kind of shrimp food and preparation method thereof, CN102389129A, the invention carry
A kind of shrimp food, including at least two layers of musculus cutaneus of the shrimp body of internal layer and outer layer are supplied, the musculus cutaneus will in a manner of cross-superimposed
The shrimp body wraps up.The shrimp food outward appearance likeness in form country flag building " Bird's Nest " that the invention provides, can not only meet
The demand that consumers' aesthetic is seen, and the original local flavor of shrimp is not only maintained in process, and add different ratio
Dip, it is had the flavor of shrimp and dip concurrently, disclosure satisfy that different taste consumer demand, the crisp texture after frying,
It is fragrant and oiliness.
The fresh shrimp matter produced in the invention is relatively soft, not flexible enough, and the fresh shrimp color and luster of production is poor, not beautiful enough.
The content of the invention
It is an object of the invention to provide a kind of normal temperature conditioning food of arctic sweet tea shrimp and process technology, the present invention to be mainly
In order to increase shrimps dried product species, arctic sweet tea shrimp conditioning food is allowed to turn into a nutrient source in food, meat elasticity is good, color
Pool is vivid, moreover it is possible to allows owner to eat the hope of shrimp and becomes a reality.
To achieve the above object, specific practice of the present invention is：A kind of normal temperature conditioning food of arctic sweet tea shrimp, the conditioning food
Product are made up of following component and its parts by weight：Shrimp body 32-48 parts, onion powder 3-6 parts, ginger powder 2-7 parts, garlic powder 3-8 parts, food
Salt 10-16 parts, white granulated sugar 6-12 parts, vinegar 10-21 parts, yellow rice wine 9-23 parts, color stabilizer 1-3 parts.
Preferably, the color stabilizer is by following component and its parts by weight：Sodium Propyl Hydroxybenzoate 4-7 parts, it is burnt
The hydrogen trisodium 24-36 parts of phosphoric acid one, calgon 4-12 parts, sodium alginate 17-32 parts, D-araboascorbic acid sodium 4-17 parts, ginger
Flavine 18-22 parts, OPC 6-13 parts, edible glucose 20-42 parts, sodium trimetaphosphate 0.04-0.08 parts, cellulose ether
0.03-0.07 parts, the color and luster of fresh shrimp is improved, improve the edible desire of people, sodium trimetaphosphate and cellulose ether pass through former cyanine
Element or because synergy generates unexpected effect, the color and luster except improving fresh shrimp to a certain extent, also with consolidation meat
The effect of matter, improve its sensory effects.
A kind of process technology of the normal temperature conditioning food of arctic sweet tea shrimp, including following procedure of processing：
1）The arctic sweet tea shrimp that defrosting is shelled is put into salt solution and carries out blanching treatment；
2）Onion powder, ginger powder, garlic powder, salt, white granulated sugar, vinegar and yellow rice wine will be added in shrimp body after blanching treatment,
Immersion seasoning；
3）Seasoned arctic sweet tea shrimp is placed in color stabilizer and soaks 24-35min, forced air drying 3-5h is carried out after draining；
4）Products obtained therefrom is vacuum-packed, high-temperature sterilization, cooling, is stored in the environment of being placed in 4-7 DEG C.
Preferably, the step 1）Mesohalobic concentration is 5-8%, and the temperature of blanching treatment is 90-105 DEG C, plays one
Fixed bactericidal effect, and strengthen the meat degree of packing of fresh shrimp.
Preferably, the step 2）Middle seasoning soak time is 4-6h, is stirred evenly once per 10-15min, fills baste
Divide and enter in fresh shrimp, improve the mouthfeel of fresh shrimp.
Preferably, the step 3）In drying temperature be 55-64 DEG C, stirred once every 32-41min, make fresh shrimp
Sufficiently dry.
Preferably, the step 4）The temperature of high temperature sterilization is 123-128 DEG C, sterilizing time 7-11min, is improved
The quality of fresh shrimp food, increase the resting period of fresh shrimp food.
It is characterized in：Lovely luster, the reddish yellow as cooked sea shrimp, fragrance is tempting, without obvious fishy smell.Open bag i.e.
Food, taste is better for microwave stove heat, meets the quick rhythm of life of modern, and modern medicine study confirms, the nutritive value of shrimp
It is high, the immunity and sexual function of human body, tonifying kidney and strengthening yang, premature senescence resistance can be strengthened.Fresh shrimp is often eaten, heat wine takes, and can cure kidney deficiency
The illnesss such as impotence, chilly, body are tired, soreness of waist and knee joint, if women's postpartum milk is few or without milk, fresh 500 grams of shrimp, grind, Huang
Wine heat clothes, 3 times a day, even served several days, can play galgctogogue action, and dried small shrimp has sedation, be commonly used to treat neurasthenia, plant god
Through all diseases of dysfunction.Sea shrimp is that the ticbit of nutrition can be provided for brain, containing three kinds of important aliphatic acid in sea shrimp,
Can make one to keep energy to concentrate for a long time, shrimp contains substantial amounts of vitamin B12, while is rich in zinc, iodine and selenium, heat and fat compared with
It is low.
Embodiment
Embodiment 1
A kind of normal temperature conditioning food of arctic sweet tea shrimp, the conditioning food are made up of following component and its parts by weight：32 parts of shrimp body,
3 parts of onion powder, 2 parts of ginger powder, 3 parts of garlic powder, 10 parts of salt, 6 parts of white granulated sugar, 10 parts of vinegar, 9 parts of yellow rice wine, 1 part of color stabilizer.
Preferably, the color stabilizer is by following component and its parts by weight：4 parts of Sodium Propyl Hydroxybenzoate, burnt phosphorus
Sour 24 parts of a hydrogen trisodium, 4 parts of calgon, 17 parts of sodium alginate, 4 parts of D-araboascorbic acid sodium, 18 parts of curcumin, former cyanine
6 parts of element, 20 parts of edible glucose, 0.04 part of sodium trimetaphosphate, 0.03 part of cellulose ether, the color and luster of fresh shrimp is improved, improves people
Edible desire.
A kind of process technology of the normal temperature conditioning food of arctic sweet tea shrimp, including following procedure of processing：
1）The arctic sweet tea shrimp that defrosting is shelled is put into salt solution and carries out blanching treatment；
2）Onion powder, ginger powder, garlic powder, salt, white granulated sugar, vinegar and yellow rice wine will be added in shrimp body after blanching treatment,
Immersion seasoning；
3）Seasoned arctic sweet tea shrimp is placed in color stabilizer and soaks 24min, forced air drying 3h is carried out after draining；
4）Products obtained therefrom is vacuum-packed, high-temperature sterilization, cooling, is stored in the environment of being placed in 4 DEG C.
Preferably, the step 1）Mesohalobic concentration is 5%, and the temperature of blanching treatment is 90 DEG C, plays certain kill
Bacterium effect, and strengthen the meat degree of packing of fresh shrimp.
Preferably, the step 2）Middle seasoning soak time is 4h, is stirred evenly once per 10min, baste is fully entered
Enter in fresh shrimp, improve the mouthfeel of fresh shrimp.
Preferably, the step 3）In drying temperature be 55 DEG C, stirred once every 32min, make fresh shrimp sufficient
Dry.
Preferably, the step 4）The temperature of high temperature sterilization is 123 DEG C, sterilizing time 7min, improves fresh shrimp food
The quality of product, increase the resting period of fresh shrimp food.
The prior art of routine techniques dawn known to those skilled in the art in step 1 ~ 4, is not described in detail herein.
Embodiment 2
A kind of normal temperature conditioning food of arctic sweet tea shrimp, the conditioning food are made up of following component and its parts by weight：48 parts of shrimp body,
6 parts of onion powder, 7 parts of ginger powder, 8 parts of garlic, 16 parts of salt, 12 parts of white granulated sugar, 21 parts of vinegar, 23 parts of yellow rice wine, 3 parts of color stabilizer.
Preferably, the color stabilizer is by following component and its parts by weight：7 parts of Sodium Propyl Hydroxybenzoate, burnt phosphorus
Sour 36 parts of a hydrogen trisodium, 12 parts of calgon, 32 parts of sodium alginate, 17 parts of D-araboascorbic acid sodium, 22 parts of curcumin, former flower
Blue or green 13 parts of element, 42 parts of edible glucose, 0.08 part of sodium trimetaphosphate, 0.07 part of cellulose ether, the color and luster of fresh shrimp is improved, improves people
Edible desire.
A kind of process technology of the normal temperature conditioning food of arctic sweet tea shrimp, including following procedure of processing：
1）The arctic sweet tea shrimp that defrosting is shelled is put into salt solution and carries out blanching treatment；
2）Onion powder, ginger powder, garlic powder, salt, white granulated sugar, vinegar and yellow rice wine will be added in shrimp body after blanching treatment,
Immersion seasoning；
3）Seasoned arctic sweet tea shrimp is placed in color stabilizer and soaks 35min, forced air drying 5h is carried out after draining；
4）Products obtained therefrom is vacuum-packed, high-temperature sterilization, cooling, is stored in the environment of being placed in 7 DEG C.
Preferably, the step 1）Mesohalobic concentration is 8%, and the temperature of blanching treatment is 105 DEG C, is played certain
Bactericidal effect, and strengthen the meat degree of packing of fresh shrimp.
Preferably, the step 2）Middle seasoning soak time is 6h, is stirred evenly once per 15min, baste is fully entered
Enter in fresh shrimp, improve the mouthfeel of fresh shrimp.
Preferably, the step 3）In drying temperature be 64 DEG C, stirred once every 41min, make fresh shrimp sufficient
Dry.
Preferably, the step 4）The temperature of high temperature sterilization is 128 DEG C, sterilizing time 11min, improves fresh shrimp food
The quality of product, increase the resting period of fresh shrimp food.
Certainly, described above is not limitation of the present invention, and the present invention is also not limited to the example above.The art
Those of ordinary skill is in the essential scope of the present invention, the variations, modifications, additions or substitutions made, should also belong to the present invention's
Protection domain.
Claims (7)
1. a kind of normal temperature conditioning food of arctic sweet tea shrimp, it is characterised in that the conditioning food is by following component and its parts by weight
Composition：Shrimp body 32-48 parts, onion powder 3-6 parts, ginger powder 2-7 parts, garlic powder 3-8 parts, salt 10-16 parts, white granulated sugar 6-12
Part, vinegar 10-21 parts, yellow rice wine 9-23 parts, color stabilizer 1-3 parts.
A kind of 2. normal temperature conditioning food of arctic sweet tea shrimp according to claim 1, it is characterised in that the color stabilizer by with
Lower composition and its parts by weight are：Sodium Propyl Hydroxybenzoate 4-7 parts, the hydrogen trisodium 24-36 parts of pyrophosphoric acid one, calgon 4-
12 parts, sodium alginate 17-32 parts, D-araboascorbic acid sodium 4-17 parts, curcumin 18-22 parts, OPC 6-13 parts, eat Portugal
Grape sugar 20-42 parts, sodium trimetaphosphate 0.04-0.08 parts, cellulose ether 0.03-0.07 parts.
3. a kind of process technology of the normal temperature conditioning food of arctic sweet tea shrimp, it is characterised in that including following procedure of processing：
1）The arctic sweet tea shrimp that defrosting is shelled is put into salt solution and carries out blanching treatment；
2）Onion powder, ginger powder, garlic powder, salt, white granulated sugar, vinegar and yellow rice wine will be added in shrimp body after blanching treatment,
Immersion seasoning；
3）Seasoned arctic sweet tea shrimp is placed in color stabilizer and soaks 24-35min, forced air drying 3-5h is carried out after draining；
4）Products obtained therefrom is vacuum-packed, high-temperature sterilization, cooling, is stored in the environment of being placed in 4-7 DEG C.
4. the process technology of the normal temperature conditioning food of a kind of arctic sweet tea shrimp according to claim 3, it is characterised in that described
Step 1）Mesohalobic concentration is 5-8%, and the temperature of blanching treatment is 90-105 DEG C.
5. the process technology of the normal temperature conditioning food of a kind of arctic sweet tea shrimp according to claim 3, it is characterised in that described
Step 2）Middle seasoning soak time is 4-6h, is stirred evenly once per 10-15min.
6. the process technology of the normal temperature conditioning food of a kind of arctic sweet tea shrimp according to claim 3, it is characterised in that described
Step 3）In drying temperature be 55-64 DEG C, stirred once every 32-41min.
7. the process technology of the normal temperature conditioning food of a kind of arctic sweet tea shrimp according to claim 3, it is characterised in that described
Step 4）The temperature of high temperature sterilization is 123-128 DEG C, sterilizing time 7-11min.
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| CN201710166645.6A CN107410946A (en) | 2017-03-20 | 2017-03-20 | A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology |
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ID=60423540
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773259A (en) * | 2010-03-17 | 2010-07-14 | 常熟理工学院 | Method for processing instant flexibly-packaged penaeus vannamei boone |
| CN103082271A (en) * | 2013-01-15 | 2013-05-08 | 湖北兴发化工集团股份有限公司 | Water-retaining and color-protecting agent for meat products |
| CN103190655A (en) * | 2013-04-24 | 2013-07-10 | 广东海洋大学 | Litopenaeus vannamei leisure food and processing technology thereof |
| CN103535781A (en) * | 2013-10-23 | 2014-01-29 | 宁波大学 | Method for preparing instant shrimp leisure food |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
-
2017
- 2017-03-20 CN CN201710166645.6A patent/CN107410946A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773259A (en) * | 2010-03-17 | 2010-07-14 | 常熟理工学院 | Method for processing instant flexibly-packaged penaeus vannamei boone |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN103082271A (en) * | 2013-01-15 | 2013-05-08 | 湖北兴发化工集团股份有限公司 | Water-retaining and color-protecting agent for meat products |
| CN103190655A (en) * | 2013-04-24 | 2013-07-10 | 广东海洋大学 | Litopenaeus vannamei leisure food and processing technology thereof |
| CN103535781A (en) * | 2013-10-23 | 2014-01-29 | 宁波大学 | Method for preparing instant shrimp leisure food |
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Application publication date: 20171201 |