CN110115351A - The canned spicy shrimp tail technology of leisure - Google Patents
The canned spicy shrimp tail technology of leisure Download PDFInfo
- Publication number
- CN110115351A CN110115351A CN201810116497.1A CN201810116497A CN110115351A CN 110115351 A CN110115351 A CN 110115351A CN 201810116497 A CN201810116497 A CN 201810116497A CN 110115351 A CN110115351 A CN 110115351A
- Authority
- CN
- China
- Prior art keywords
- shrimp tail
- shrimp
- stainless steel
- seed oil
- tail
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
Abstract
The canned spicy shrimp tail technology of leisure, special fragrant vegetable seed oil, edible salt, chilli powder, zanthoxylum powder, white granulated sugar, the happy high-fresh monosodium glutamate of cook are squeezed by weight by cray shrimp tail, Shandong flower, it is put into electromagnetism jacketed pan fried, the temperature that Shandong flower squeezes special fragrant vegetable seed oil in jacketed pan controls between 80 DEG C -100 DEG C, deep-fat frying time is 2 minutes, and it is temporary that taking-up is put into stainless steel disc；It is put into Shandong flower in pot and squeezes special fragrant vegetable seed oil, burns to sixty percent oil temperature, is put into zanthoxylum powder and chilli powder stir-fries, then is sequentially placed into edible salt, white granulated sugar and the happy high-fresh monosodium glutamate seasoning of cook, boiled auxiliary material and is put into Marinating boiler for use；The fried shrimp tail that stainless steel disc is kept in is poured into Marinating boiler, fried shrimp tail and boiled auxiliary material is allowed to come into full contact with 30 minutes, taking-up is put into stainless steel disc and is sent into the cooling of vacuum cooled machine, and shrimp tail temperature control after cooling is kept at 15 degrees Celsius hereinafter, being put into stainless steel barrel；The beneficial effects of the present invention are: fresh perfume is constant, it can be served for can opening.
Description
Technical field
The present invention relates to food processing fields, and in particular to the canned spicy shrimp tail technology of leisure.
Technical background
The characteristics of cray is strong, the thick shell of pawl is thin, bright color, delicious meat with tail fertilizer body, it is deep by domestic and international consumer's
Favor, but shrimp living sells to domestic and international each town and country market from the place of origin, wherein by fishing, vanning, more than ten hour it is even several
It long-distance transport, the death rate is very big, and on the other hand box-packed freezing seasoning cray eats more troublesome, needs consumer oneself
It thaws and heats, and after heating, deliciousness reduces many；Patent of invention " hot and spicy crawfish and its preparation method " (patent No.:
201010253130.8) and its patent of invention " halogen-fragrant crawfish and its preparation method " (patent No.: 201010253151.X) is equal
Cray is cooked with ingredient abundant, it is delicious in taste, but can only now do and now eat at the restaurant, it cannot save the long period, less
It can to all the winds dispense, above-mentioned drawback, good technical solution there is no to solve at present.
Summary of the invention
The purpose of the present invention " the canned spicy shrimp tail technology of leisure ", is that can eat immediately after opening packaging, shrimp taste is fragrant
Shortcake, unique flavor, energy strengthening yang and invigorating kidney, dissolving blood stasis and detoxication, raising immunity and other effects, general public can enjoy i.e. after eating
Eat the canned spicy shrimp tail of leisure.
In order to achieve the above object, the spicy shrimp tail technology of canned leisure of the invention is achieved in that
Weight ratio of the invention: gram
Cray shrimp tail 5000-6000
Shandong flower squeezes special fragrant vegetable seed oil 500-550
Edible salt 55-60
Chilli powder 150-160
Zanthoxylum powder 150-160
White granulated sugar 70-75
The happy high-fresh monosodium glutamate 25-30 of cook
By above-mentioned weight ratio, the cray of select specification is cleaned up with automatic rinser, rejects dead shrimp, bad shrimp will be clear
The cray of wash clean removes head, removal shrimp line, leaves shrimp tail, is put into electromagnetism jacketed pan fried, flower pressure in Shandong in jacketed pan
The temperature for squeezing special fragrant vegetable seed oil controls between 80 DEG C -100 DEG C, and deep-fat frying time is 2 minutes, and it is temporary that taking-up is put into stainless steel disc；
It is put into Shandong flower in pot and squeezes special fragrant vegetable seed oil, burns to sixty percent oil temperature, is put into zanthoxylum powder and chilli powder stir-fries, then be sequentially placed into edible
Salt, white granulated sugar and the happy high-fresh monosodium glutamate seasoning of cook, boiled auxiliary material are put into Marinating boiler for use；The oil that stainless steel disc is kept in
Fried prawn tail pours into Marinating boiler, and fried shrimp tail and boiled auxiliary material is allowed to come into full contact with 30 minutes, and taking-up is put into stainless steel disc feeding
Vacuum cooled machine cools down shrimp tail, and shrimp tail temperature control after cooling is kept in hereinafter, being put into stainless steel barrel at 15 degrees Celsius, successively divided
It is dealt into inner packing plant operations platform, screened, weighed, tinning, workshop temperature is controlled at 15 DEG C ± 1 DEG C；Canned leisure is spicy
Shrimp tail packaging material is into before factory, it is necessary to the work certificate that the food packaging production licence and supplier for checking supplier are provided
It is bright, it checks whether packaging material has received pollution, after packaging material acceptance(check), deposits in packaging material dedicated storage library, use
Before, inner packaging material must sterilize half an hour by ultraviolet radiator；Packing machine is transported to by conveyer belt after tinning to be packed
Sealing, the inner packing tank after packaging seal are checked by special messenger, it is ensured that the sealing aluminum membrane of packing jar be all it is smooth, it is air tight, then
Date of manufacture, labelling are printed by laser marker, label subscript bright date of manufacture, shelf-life, production licence number are examined
The packed warehouse for being sent to shady and cool drying in time of the spicy shrimp tail external packing box of canned leisure after qualification saves.
The beneficial effects of the present invention are: easy to operate, fresh perfume is constant, it can be served for can opening.
The present invention is described in further detail in the following with reference to the drawings and specific embodiments.
Detailed description of the invention
Fig. 1 is the canned spicy shrimp tail technical matters flow chart of leisure of the present invention.
Specific embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is described in further detail, but the present invention be not limited to
Lower embodiment:
Raw material weight ratio of the invention: gram
Cray shrimp tail 5100
Shandong flower squeezes special fragrant vegetable seed oil 500
Edible salt 58
Chilli powder 155
Zanthoxylum powder 155
White granulated sugar 70
The happy high-fresh monosodium glutamate 25 of cook
According to shown in the spicy shrimp tail technical matters process of Fig. 1 canned leisure of the invention:
By above-mentioned weight ratio, the cray of select specification is cleaned up with automatic rinser, rejects dead shrimp, bad shrimp will be clear
The cray of wash clean removes head, removal shrimp line, leaves shrimp tail, is put into electromagnetism jacketed pan fried, flower pressure in Shandong in jacketed pan
The temperature for squeezing special fragrant vegetable seed oil controls between 80 DEG C -100 DEG C, and deep-fat frying time is 2 minutes, and it is temporary that taking-up is put into stainless steel disc；
It is put into Shandong flower in pot and squeezes special fragrant vegetable seed oil, burns to sixty percent oil temperature, is put into zanthoxylum powder and chilli powder stir-fries, then be sequentially placed into edible
Salt, white granulated sugar and the happy high-fresh monosodium glutamate seasoning of cook, boiled auxiliary material are put into Marinating boiler for use；The oil that stainless steel disc is kept in
Fried prawn tail pours into Marinating boiler, and fried shrimp tail and boiled auxiliary material is allowed to come into full contact with 30 minutes, and taking-up is put into stainless steel disc feeding
Vacuum cooled machine cools down shrimp tail, and shrimp tail temperature control after cooling is kept in hereinafter, being put into stainless steel barrel at 15 degrees Celsius, successively divided
It is dealt into inner packing plant operations platform, screened, weighed, tinning, workshop temperature is controlled at 15 DEG C ± 1 DEG C；Canned leisure is spicy
Shrimp tail packaging material is into before factory, it is necessary to the work certificate that the food packaging production licence and supplier for checking supplier are provided
It is bright, it checks whether packaging material has received pollution, after packaging material acceptance(check), deposits in packaging material dedicated storage library, use
Before, inner packaging material must sterilize half an hour by ultraviolet radiator；Packing machine is transported to by conveyer belt after tinning to be packed
Sealing, the inner packing tank after packaging seal are checked by special messenger, it is ensured that the sealing aluminum membrane of packing jar be all it is smooth, it is air tight, then
Date of manufacture, labelling are printed by laser marker, label subscript bright date of manufacture, shelf-life, production licence number are examined
The packed warehouse for being sent to shady and cool drying in time of the spicy shrimp tail external packing box of canned leisure after qualification saves.
Claims (1)
1. the canned spicy shrimp tail technology of leisure, it is characterized in that: raw material weight ratio: gram
Cray shrimp tail 5000-6000
Shandong flower squeezes special fragrant vegetable seed oil 500-550
Edible salt 55-60
Chilli powder 150-160
Zanthoxylum powder 150-160
White granulated sugar 70-75
The happy high-fresh monosodium glutamate 25-30 of cook
It locks fresh technology: pressing above-mentioned weight ratio, the cray of select specification is cleaned up with automatic rinser, reject dead
The cray cleaned up is removed head, removal shrimp line, leaves shrimp tail, be put into electromagnetism jacketed pan fried, folder by shrimp, bad shrimp
The temperature that Shandong flower squeezes special fragrant vegetable seed oil in layer pot controls between 80 DEG C -100 DEG C, and deep-fat frying time is 2 minutes, and taking-up is put into not
The steel disk that becomes rusty is temporary；It is put into Shandong flower in pot and squeezes special fragrant vegetable seed oil, burns to sixty percent oil temperature, is put into zanthoxylum powder and chilli powder stir-fries, then
Edible salt, white granulated sugar and the happy high-fresh monosodium glutamate seasoning of cook, boiled auxiliary material is sequentially placed into be put into Marinating boiler for use；It will be stainless
The temporary fried shrimp tail of steel disk pours into Marinating boiler, allows fried shrimp tail and boiled auxiliary material to come into full contact with 30 minutes, taking-up is put into
It is cooling that stainless steel disc is sent into vacuum cooled machine, and shrimp tail temperature control after cooling is at 15 degrees Celsius hereinafter, to be put into stainless steel barrel temporary
It deposits, is successively distributed to inner packing plant operations platform, is screened, weighed, tinning, workshop temperature is controlled at 15 DEG C ± 1 DEG C；It examines
The packed warehouse for being sent to shady and cool drying in time of the spicy shrimp tail external packing box of canned leisure after qualification saves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810116497.1A CN110115351A (en) | 2018-02-06 | 2018-02-06 | The canned spicy shrimp tail technology of leisure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810116497.1A CN110115351A (en) | 2018-02-06 | 2018-02-06 | The canned spicy shrimp tail technology of leisure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110115351A true CN110115351A (en) | 2019-08-13 |
Family
ID=67519383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810116497.1A Pending CN110115351A (en) | 2018-02-06 | 2018-02-06 | The canned spicy shrimp tail technology of leisure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110115351A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477303A (en) * | 2019-09-24 | 2019-11-22 | 武汉轻工大学 | A kind of instant cray shrimp tail and preparation method thereof |
| CN112790351A (en) * | 2021-01-27 | 2021-05-14 | 潘好杨 | Preparation method of cooked crayfish food for rehabilitation |
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|---|---|---|---|---|
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| CN101946917A (en) * | 2010-08-27 | 2011-01-19 | 华南理工大学 | Method for preparing shrimp soft can |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN105011234A (en) * | 2015-08-12 | 2015-11-04 | 湖北省功明长鑫食品有限公司 | Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature |
| CN105167007A (en) * | 2015-08-12 | 2015-12-23 | 湖北省功明长鑫食品有限公司 | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature |
| CN105394629A (en) * | 2015-11-17 | 2016-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for soy sauce stewed crawfish in normal temperature storage |
| CN106722413A (en) * | 2016-12-27 | 2017-05-31 | 宁波大学 | A kind of processing method of the instant cray of garlic taste |
-
2018
- 2018-02-06 CN CN201810116497.1A patent/CN110115351A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253878A (en) * | 2008-03-10 | 2008-09-03 | 淮阴工学院 | Langouste production process stored and transferred under normal temperature |
| CN101946917A (en) * | 2010-08-27 | 2011-01-19 | 华南理工大学 | Method for preparing shrimp soft can |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN105011234A (en) * | 2015-08-12 | 2015-11-04 | 湖北省功明长鑫食品有限公司 | Processing technology of braised crawfish ready-to-eat canned food capable of being preserved at normal temperature |
| CN105167007A (en) * | 2015-08-12 | 2015-12-23 | 湖北省功明长鑫食品有限公司 | Processing technology of ready-to-eat fragrant marinated crayfish canned foods capable of being preserved at normal atmospheric temperature |
| CN105394629A (en) * | 2015-11-17 | 2016-03-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Processing method for soy sauce stewed crawfish in normal temperature storage |
| CN106722413A (en) * | 2016-12-27 | 2017-05-31 | 宁波大学 | A kind of processing method of the instant cray of garlic taste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477303A (en) * | 2019-09-24 | 2019-11-22 | 武汉轻工大学 | A kind of instant cray shrimp tail and preparation method thereof |
| CN112790351A (en) * | 2021-01-27 | 2021-05-14 | 潘好杨 | Preparation method of cooked crayfish food for rehabilitation |
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Application publication date: 20190813 |
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