CN110463932A - The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy - Google Patents
The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy Download PDFInfo
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- CN110463932A CN110463932A CN201910885244.5A CN201910885244A CN110463932A CN 110463932 A CN110463932 A CN 110463932A CN 201910885244 A CN201910885244 A CN 201910885244A CN 110463932 A CN110463932 A CN 110463932A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 62
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 235000013882 gravy Nutrition 0.000 title claims abstract description 31
- 239000007788 liquid Substances 0.000 title claims abstract description 24
- 229910052757 nitrogen Inorganic materials 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 14
- 150000002367 halogens Chemical class 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013547 stew Nutrition 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 238000005202 decontamination Methods 0.000 claims abstract description 6
- 230000003588 decontaminative effect Effects 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 4
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 4
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 230000002335 preservative effect Effects 0.000 claims abstract description 4
- 240000009023 Myrrhis odorata Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 230000011218 segmentation Effects 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 241000282898 Sus scrofa Species 0.000 claims description 4
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 4
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 241000238017 Astacoidea Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000004506 ultrasonic cleaning Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
-
- 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
Abstract
The invention discloses the production methods that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy.Salted shrimp gravy of the present invention selects Dongting Lake deep water shrimp, and stew in soy sauce raw material is mainly cassia bark, cloves, anise, Chinese prickly ash, ground cinnamon, spiceleaf etc., then is helped with a variety of seasonings such as salt, white sugar, soy sauce.Its manufacturing process includes decontamination, cleaning, classification, and fried prawn stir-fries, hangs soup, soaks halogen, sterilization and mounted box freezing and etc..Salted shrimp gravy of the present invention does not add any preservative to adhere to taste, and realizes that lock is fresh by liquid nitrogen technology, and the fresh perfume of mouthfeel is not got angry again, and finished product can save one month under freezing conditions, solve the problems, such as region and time restriction that cray is sold.
Description
Technical field
The invention belongs to the production methods that technical field of aquatic product processing more particularly to a kind of liquid nitrogen lock fresh box-packed salted shrimp gravy.
Background technique
Cray also known as claims Procambius clarkii, the red crayfish of alias and freshwater crayfish, originates in North America, the speed of growth is quickly
And omnivorous so adaptable, low fat high protein, and calcium ferrophosphorus selenium and other trace elements rich content, nutritive value compared with
Height, meat flavour is delicious in addition and is easily worked, so cultivating scale and quantity after introducing China have developed rapidly, way multiplicity, In
Northern often called fiber crops are small, and have the stew in soy sauce cray of Thirteen Spice, hot and spicy crawfish in south；It can boiling can garlic it is fragrant, can steam in clear soup
Can quick-fried, can singly eating shrimp tail, also heavy wool boils in a covered pot over a slow fire whole shrimp, also derives a variety of deliciousness such as beer cray.The characteristic of salted shrimp gravy is whole
Processing, can retain whole appearance and flavor in this way.And traditional salted shrimp gravy is by processes systems such as manual sorting, scrub, stew in soy sauces
At, inefficiency, although delicious flavour not over sterilization so that the cray holding time is very short.Although what is had uses
Sterilization technology and stored refrigerated, but without paying attention to saving flavor during stew in soy sauce, so that meat aging.And some preparation methods and
Stew in soy sauce is easy to cause shrimp soft rotten repeatedly, flavor and nutrient loss.
Summary of the invention
The object of the present invention is to provide the production methods that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy.The salted shrimp gravy made of this method
Tasty mouthfeel, meat perfume (or spice) are tender, pass through freezing on the basis of not adding preservative can save the long period, solve cray
The season sold and region problem, scheme provided by the invention is simple for production, not only solves in traditional processing because for a long time
High-temperature process and repeatedly stew in soy sauce and cause shrimp mouthfeel decline the problem of.Consumer is realized to want health and the dual of deliciousness
It asks, and cost is relatively low, can promote.
In view of the deficiencies of the prior art, the present invention provides the production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy, specific to walk
It is rapid as follows:
Step 1: decontamination, it is the mixed of 0.3% white wine that fresh and alive whole shrimp, which is the salt melting concn that concentration is 0.5% in ingredient,
It closes in solution and impregnates 60-120min, make shrimp discharge enteraden and other dirts；
Step 2: cleaning, with shrimp after automatic rinser clean dirt；Paying attention to rinsing is that high pressure water flow rinses, and is wanted after flushing
It carries out classification and picks weight, guarantee almost the same with box salted shrimp gravy size.
Step 3: it is fried, it is put into full shrimp after cleaning；130 DEG C of oil temperature, can pull out within fried 30 seconds let cool it is rear spare；After frying well
Shrimp head is cooled to it not loosen.
Step 4: stir-frying, prepare following raw materials according, proportion are as follows: 100-150 parts of cray, 200-300 parts of water, edible oil
100-120 parts, 7-8 parts of salt, 4-6 parts of white sugar, 3-4 parts of soy sauce, 4-5 parts of chilli, 2-3 parts of Chinese prickly ash, 2-3 parts of illiciumverum, cassia bark 4-5
Part, 5-6 parts of cloves, 8-12 parts of anise, 4-5 parts of ground cinnamon, 4-6 parts of spiceleaf, 2-5 parts of Siraitia grosvenorii.Above-mentioned halogen material fills after stir-frying
Yarn packet；
Step 5: hanging soup, seasoning described in pure water and the 4th step is added toward appropriate swine bone high-soup, it is small after high fire is boiled
It is spare after fire tanning 2.5 hours
Step 6: leaching halogen, the halogen material packet after stir-frying are put into the soup-stock after tanning, boil 5 minutes.
Step 7: sterilization and mounted box freezing.Segmentation sterilization bacterium after vacuum packaging sealing: 80-90 DEG C/100-110 DEG C/120
DEG C segmentation sterilization, the time is 5-10min.Salted shrimp gravy after sterilization sealing is put into liquid nitrogen flash freezer machine, liquid nitrogen spraying freezing 25~
It is 35 seconds, fresh-keeping rapidly to realize.And ultra-low temperature refrigerator is put into after the salted shrimp gravy mounted box after will be quick-frozen, temperature is subzero 20~30
DEG C, facilitate subsequent preservation and cold chain supply.
As a further solution of the present invention: if condition allows, can be protected after high-pressure water flow washing plus ultrasonic cleaning
Demonstrate,prove the further cleaning effect of cray.
As a further solution of the present invention: when using automatic letter sorting machine sorting shrimp, selecting weight is 3 money to 3 money half.
As a further solution of the present invention: temperature can be 130~150 DEG C when frying, and the time of frying is 30~90 seconds.
Vegetable oil can be soybean oil, peanut oil, corn oil, rapeseed oil etc..
Compared with prior art, the beneficial effects of the present invention are: it is simple for production, do not add any preservative, solve simultaneously
The problem of causing shrimp mouthfeel to decline because of long-time high-temperature process and repeatedly stew in soy sauce in traditional processing of having determined.Pass through liquid nitrogen speed
The method of jelly realizes that the lock rapidly of salted shrimp gravy is fresh, has also preferably retained flavor while Shelf-life.
Specific embodiment
Technical solution of the present invention is described in more detail With reference to embodiment.It specifically includes following
Step:
Embodiment 1
Its specifically the production method is as follows:
Step 1: decontamination, it is the mixed of 0.3% white wine that fresh and alive whole shrimp, which is the salt melting concn that concentration is 0.5% in ingredient,
It closes in solution and impregnates 60min, make shrimp discharge enteraden and other dirts；
Step 2: cleaning, with shrimp after automatic rinser clean dirt；Paying attention to rinsing is that high pressure water flow rinses, and is wanted after flushing
It carries out classification and picks weight, guarantee almost the same with box salted shrimp gravy size.
Step 3: it is fried, it is put into full shrimp after cleaning；130 DEG C of oil temperature, can pull out within fried 30 seconds let cool it is rear spare；After frying well
Shrimp head is cooled to it not loosen.
Step 4: stir-frying, prepare following raw materials according, proportion are as follows: 100 parts of cray, 200 parts of water, 100 parts of edible oil, salt 7
Part, 4 parts of white sugar, 3 parts of soy sauce, 4 parts of chilli, 2 parts of Chinese prickly ash, octagonal 2 parts, 4 parts of cassia bark, 5 parts of cloves, 8 parts of anise, ground cinnamon
4 parts, 4 parts of spiceleaf, 3 parts of Siraitia grosvenorii.Above-mentioned halogen material fills yarn packet after stir-frying；
Step 5: hanging soup, seasoning described in pure water and the 4th step is added toward appropriate swine bone high-soup, it is small after high fire is boiled
It is spare after fire tanning 2.5 hours
Step 6: leaching halogen, the halogen material packet after stir-frying are put into the soup-stock after tanning, boil 5 minutes.
Step 7: sterilization and mounted box freezing.Segmentation sterilization bacterium after vacuum packaging sealing: 80 DEG C/100 DEG C/120 DEG C segmentations are killed
Bacterium, time are 5min.Salted shrimp gravy after sterilization sealing is put into liquid nitrogen flash freezer machine, liquid nitrogen spraying freezes 25 seconds, rapid to realize
It is fresh-keeping.And ultra-low temperature refrigerator is put into after the salted shrimp gravy mounted box after will be quick-frozen, temperature be subzero 20 DEG C, facilitate it is subsequent preservation and
Cold chain supply.
Embodiment 2
Its specifically the production method is as follows:
Step 1: decontamination, it is the mixed of 0.3% white wine that fresh and alive whole shrimp, which is the salt melting concn that concentration is 0.5% in ingredient,
It closes in solution and impregnates 90min, make shrimp discharge enteraden and other dirts；
Step 2: cleaning, with shrimp after automatic rinser clean dirt；Paying attention to rinsing is that high pressure water flow rinses, and is wanted after flushing
It carries out classification and picks weight, guarantee almost the same with box salted shrimp gravy size.
Step 3: it is fried, it is put into full shrimp after cleaning；150 DEG C of oil temperature, can pull out within fried 60 seconds let cool it is rear spare；After frying well
Shrimp head is cooled to it not loosen.
Step 4: stir-frying, prepare following raw materials according, proportion are as follows: 150 parts of cray, 300 parts of water, 120 parts of edible oil, salt 8
Part, 6 parts of white sugar, 4 parts of soy sauce, 5 parts of chilli, 3 parts of Chinese prickly ash, octagonal 3 parts, 5 parts of cassia bark, 6 parts of cloves, 10 parts of anise, cortex cinnamomi
5 parts of powder, 6 parts of spiceleaf, 5 parts of Siraitia grosvenorii.Above-mentioned halogen material fills yarn packet after stir-frying；
Step 5: hanging soup, seasoning described in pure water and the 4th step is added toward appropriate swine bone high-soup, it is small after high fire is boiled
It is spare after fire tanning 2.5 hours
Step 6: leaching halogen, the halogen material packet after stir-frying are put into the soup-stock after tanning, boil 5 minutes.
Step 7: sterilization and mounted box freezing.Segmentation sterilization bacterium after vacuum packaging sealing: 90 DEG C/110 DEG C/120 DEG C segmentations are killed
Bacterium, time are 10min.Salted shrimp gravy after sterilization sealing is put into liquid nitrogen flash freezer machine, liquid nitrogen spraying freezes 30 seconds, rapid to realize
It is fresh-keeping.And be put into ultra-low temperature refrigerator after the salted shrimp gravy mounted box after will be quick-frozen, temperature is minus 30 DEG C, facilitate it is subsequent preservation and
Cold chain supply.
Above description presents and describes several preferred embodiments of invention, but as previously mentioned, the foregoing is merely this hairs
Bright preferred embodiment, is not intended to restrict the invention, without departing from the spirit and scope of the present invention, the present invention
Will also have various changes and improvements with adapt to other combination, modification and environment, and can within that scope of the inventive concept describe herein,
Modifications can be made through the above teachings or related fields of technology or knowledge.And the modifications and changes that those skilled in the art carry out it
It then all should be in the protection scope of invention appended claims.
Claims (7)
1. the invention discloses the production methods that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy, it is characterised in that select Dongting Lake deep water shrimp whole
Shrimp, and preservative is not added in manufacturing process, stew in soy sauce proportion are as follows: 100-150 parts of cray, 200-300 parts of water, edible oil
100-120 parts, 7-8 parts of salt, 4-6 parts of white sugar, 3-4 parts of soy sauce, 4-5 parts of chilli, 2-3 parts of Chinese prickly ash, 2-3 parts of illiciumverum, cassia bark 4-5
Part, 5-6 parts of cloves, 8-12 parts of anise, 4-5 parts of ground cinnamon, 4-6 parts of spiceleaf, 2-5 parts of Siraitia grosvenorii.
2. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: specific work
Sequence includes decontamination, cleaning, and fried prawn stir-fries, hangs soup, soaks halogen, sterilization and mounted box freezing and etc..
(1) decontamination: fresh and alive whole shrimp is in the mixed solution that ingredient is that the salt melting concn that concentration is 0.5% is 0.3% white wine
60-120min is impregnated, shrimp discharge enteraden and other dirts are made；
(2) it cleans: with shrimp after automatic rinser clean dirt；
(3) fried: to be put into full shrimp after cleaning；130 DEG C of oil temperature, can pull out within fried 30 seconds let cool it is rear spare；
(4) it stir-fries: filling yarn packet after halogen material described in claim 1 is stir-fried；
(5) it hangs soup: seasoning described in pure water and claim 1 is added toward appropriate swine bone high-soup, small fire is endured after high fire is boiled
System is spare after 2.5 hours
(6) soak halogen: the halogen material packet after stir-frying is put into the soup-stock after tanning, boils 5 minutes.
(7) sterilization and liquid nitrogen lock are fresh, mounted box freezing.
3. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: rinse and be
High pressure water flow rinses, and classification is carried out after flushing and picks weight, is guaranteed almost the same with box salted shrimp gravy size.
4. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: it is fried it is good after
Shrimp head is cooled to it not loosen.
5. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: vacuum packet
Segmentation sterilization bacterium after dress sealing: 80-90 DEG C/100-110 DEG C/120 DEG C segmentation sterilizations, the time is 5-10min.
6. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: will sterilize
Salted shrimp gravy after sealing is put into liquid nitrogen flash freezer machine, and liquid nitrogen spraying freezes 25~35 seconds, fresh-keeping rapidly to realize.
7. the production method that a kind of a kind of liquid nitrogen according to claim 1 locks fresh box-packed salted shrimp gravy, it is characterised in that: will be quick-frozen
Ultra-low temperature refrigerator is put into after salted shrimp gravy mounted box afterwards, temperature is subzero 20~30 DEG C, and cold chain is facilitated to supply.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114287586A (en) * | 2022-01-21 | 2022-04-08 | 湖北省多优多食品有限公司 | Preparation process of instant crayfish |
| CN114946927A (en) * | 2022-05-12 | 2022-08-30 | 福建省农业科学院农业工程技术研究所 | Smoked goose preservation method suitable for e-commerce sales mode |
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Application publication date: 20191119 |