CN111034948A - Production process of unfreezing-free cooked shrimps - Google Patents
Production process of unfreezing-free cooked shrimps Download PDFInfo
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- CN111034948A CN111034948A CN201911324071.6A CN201911324071A CN111034948A CN 111034948 A CN111034948 A CN 111034948A CN 201911324071 A CN201911324071 A CN 201911324071A CN 111034948 A CN111034948 A CN 111034948A
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- shrimps
- packaging box
- cooked
- temperature
- unfreezing
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of production and processing of cooked shrimps, in particular to a production process of unfreezing-free cooked shrimps. The production process of the unfreezing-free cooked shrimp comprises the following steps: firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃; step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 0-4 ℃ for bagging according to specifications; step three, sterilizing the bagged shrimps under ultraviolet rays; step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 0.5-2% of sodium nitrite and 0.5-2% of sodium chloride on the surface of the packaging box at the temperature of-4 to-1 ℃, and forming ice coat on the surface of the packaging box; and step five, passing a heat shrinkage film outside the packaging box and then freezing. The advantages are that: the processing technology is simple, the freezing point is low, and the thawing period during cooking is shortened.
Description
Technical Field
The invention relates to the technical field of production and processing of cooked shrimps, in particular to a production process of unfreezing-free cooked shrimps.
Background
A lot of frozen cooked shrimps in the market need to be thawed in advance before cooking, the thawing process can be quickly thawed by means of a large number of appliances or equipment, the operation of the thawing process is complex, more manpower and material resources are consumed, particularly, large-scale equipment is required to be used for thawing in places such as restaurants with large demand, and the cost is high.
Therefore, it is necessary to develop a process for producing cooked shrimp by rapid thawing or thawing-free.
Disclosure of Invention
The invention aims to solve the technical problem of providing a production process of unfreezing-free cooked shrimps, and effectively overcomes the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
the production process of the unfreezing-free cooked shrimp comprises the following steps:
firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃;
step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 0-4 ℃ for bagging according to specifications;
step three, sterilizing the bagged shrimps under ultraviolet rays;
step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 0.5-2% of sodium nitrite and 0.5-2% of sodium chloride on the surface of the packaging box at the temperature of-4 to-1 ℃, and forming ice coat on the surface of the packaging box;
and step five, passing a heat shrinkage film outside the packaging box and then freezing.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the second step, the live shrimps are sent to a water bath heating pot with the temperature of 90 +/-5 ℃ to be heated for 4-6min, so that the central temperature of the shrimp meat reaches 70-75 ℃.
The beneficial effect of adopting the further scheme is that the early processing of the live shrimps can be ensured to be cooked.
Further, in the fourth step, a mixed aqueous solution of sodium nitrite with a concentration of 1% and sodium chloride with a concentration of 1% is sprayed on the surface of the packaging box under a low temperature condition.
The beneficial effect of adopting the further scheme is that the concentration is moderate, which is beneficial to the quick formation of ice clothes on the surface of the packaging box.
Further, in the third step, the packaged shrimps are irradiated for 1h under the ultraviolet ray with the wavelength of 254 nm.
The beneficial effect of adopting the further scheme is that the wavelength is beneficial to quick and effective sterilization.
Further, in the fourth step, the thickness of the ice coat is 2-4 mm.
The invention has the beneficial effects that:
the processing technology is simple, the freezing point is low, the thawing period during cooking is shortened, the thawing cost is reduced, and the investment of manpower and material resources is reduced.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example one
The production process of the unfreezing-free cooked shrimp comprises the following steps:
firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃;
step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 0 ℃ for bagging according to the specification;
step three, sterilizing the bagged shrimps under ultraviolet rays;
step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 0.5 percent of sodium nitrite and 0.5 percent of sodium chloride on the surface of the packaging box at the temperature of-4 ℃, and forming ice coat on the surface of the packaging box;
and step five, passing a heat shrinkage film outside the packaging box and then freezing.
Wherein, in the second step, the live shrimps are sent to a water bath heating pot with the temperature of 88 ℃ to be heated for 4min, so that the central temperature of the shrimp meat reaches 70 ℃.
Wherein, in the third step, the bagged shrimps are irradiated for 1h under the ultraviolet ray with the wavelength of 254 nm.
Wherein, in the fourth step, the thickness of the ice coat is 2 mm.
Example two
The production process of the unfreezing-free cooked shrimp comprises the following steps:
firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃;
step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 2 ℃ for bagging according to the specification;
step three, sterilizing the bagged shrimps under ultraviolet rays;
step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 1% of sodium nitrite and 1% of sodium chloride on the surface of the packaging box at the temperature of-1 ℃, and forming ice coats on the surface of the packaging box;
and step five, passing a heat shrinkage film outside the packaging box and then freezing.
Wherein, in the second step, the live shrimps are sent to a water bath heating pot with the temperature of 90 ℃ to be heated for 5min, so that the central temperature of the shrimp meat reaches 72 ℃.
Wherein, in the third step, the bagged shrimps are irradiated for 1h under the ultraviolet ray with the wavelength of 254 nm.
Wherein, in the fourth step, the thickness of the ice coat is 3 mm.
EXAMPLE III
The production process of the unfreezing-free cooked shrimp comprises the following steps:
firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃;
step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 2 ℃ for bagging according to the specification;
step three, sterilizing the bagged shrimps under ultraviolet rays;
step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 2% of sodium nitrite and 2% of sodium chloride on the surface of the packaging box at the temperature of-2 ℃, and forming ice clothes on the surface of the packaging box;
and step five, passing a heat shrinkage film outside the packaging box and then freezing.
Wherein, in the second step, the live shrimps are sent to a water bath heating pot with the temperature of 95 ℃ to be heated for 6min, so that the central temperature of the shrimp meat reaches 75 ℃.
Wherein, in the third step, the bagged shrimps are irradiated for 1h under the ultraviolet ray with the wavelength of 254 nm.
Wherein, in the fourth step, the thickness of the ice coat is 4 mm.
The processing scheme of the cooked shrimp can realize unfreezing-free processing, and the cooked shrimp can be eaten after being soaked in boiling water of 100 ℃ for 90 seconds before being cooked.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. The production process of the unfreezing-free cooked shrimps is characterized by comprising the following steps of:
firstly, temporarily culturing live shrimps in water at the temperature lower than 10 ℃;
step two, pouring the shrimps into a container, standing at the water temperature of below 8 ℃, then sending the live shrimps into a water bath heating pot to heat the live shrimps to be cured, and finally quickly cooling the cooked shrimps to 0-4 ℃ for bagging according to specifications;
step three, sterilizing the bagged shrimps under ultraviolet rays;
step four, putting the packaging bag into a waterproof packaging box, spraying a mixed aqueous solution of 0.5-2% of sodium nitrite and 0.5-2% of sodium chloride on the surface of the packaging box at the temperature of-4 to-1 ℃, and forming ice coat on the surface of the packaging box;
and step five, passing a heat shrinkage film outside the packaging box and then freezing.
2. The process for producing unfreezing-free cooked shrimps as claimed in claim 1, wherein: in the second step, the live shrimps are sent to a water bath heating pot with the temperature of 90 +/-5 ℃ to be heated for 4-6min, so that the central temperature of the shrimp meat reaches 70-75 ℃.
3. The process for producing unfreezing-free cooked shrimps as claimed in claim 1, wherein: and in the fourth step, spraying a mixed aqueous solution of sodium nitrite with the concentration of 1% and sodium chloride with the concentration of 1% on the surface of the packaging box under the low-temperature condition.
4. The process for producing unfreezing-free cooked shrimps as claimed in claim 1, wherein: in the third step, the bagged shrimps are irradiated for 1h under the ultraviolet ray with the wavelength of 254 nm.
5. The process for producing thawing-free cooked shrimp according to any of claims 1-4, wherein: in the fourth step, the thickness of the ice clothes is 2-4 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911324071.6A CN111034948A (en) | 2019-12-20 | 2019-12-20 | Production process of unfreezing-free cooked shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911324071.6A CN111034948A (en) | 2019-12-20 | 2019-12-20 | Production process of unfreezing-free cooked shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034948A true CN111034948A (en) | 2020-04-21 |
Family
ID=70238261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911324071.6A Withdrawn CN111034948A (en) | 2019-12-20 | 2019-12-20 | Production process of unfreezing-free cooked shrimps |
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| Country | Link |
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| CN (1) | CN111034948A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88212327U (en) * | 1988-03-28 | 1988-11-09 | 匡自革 | Laminated food packing box |
| JP2004208505A (en) * | 2002-12-26 | 2004-07-29 | Mayekawa Mfg Co Ltd | Distribution method for raw fish and package body for raw fish distribution |
| CN205648455U (en) * | 2016-05-28 | 2016-10-19 | 桐乡市桃园村檇李专业合作社 | Long -term fresh -keeping case of lee zui |
| CN106261070A (en) * | 2015-05-22 | 2017-01-04 | 南京大地冷冻食品有限公司 | A kind of block freezes processed crayfish core processing method |
| CN108253720A (en) * | 2017-12-26 | 2018-07-06 | 青岛海尔股份有限公司 | The control method of ice clothing preservation device, refrigerator and refrigerator |
| CN109105324A (en) * | 2018-09-18 | 2019-01-01 | 深圳意嘉贸易有限公司 | A kind of seafood packing device |
-
2019
- 2019-12-20 CN CN201911324071.6A patent/CN111034948A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88212327U (en) * | 1988-03-28 | 1988-11-09 | 匡自革 | Laminated food packing box |
| JP2004208505A (en) * | 2002-12-26 | 2004-07-29 | Mayekawa Mfg Co Ltd | Distribution method for raw fish and package body for raw fish distribution |
| CN106261070A (en) * | 2015-05-22 | 2017-01-04 | 南京大地冷冻食品有限公司 | A kind of block freezes processed crayfish core processing method |
| CN205648455U (en) * | 2016-05-28 | 2016-10-19 | 桐乡市桃园村檇李专业合作社 | Long -term fresh -keeping case of lee zui |
| CN108253720A (en) * | 2017-12-26 | 2018-07-06 | 青岛海尔股份有限公司 | The control method of ice clothing preservation device, refrigerator and refrigerator |
| CN109105324A (en) * | 2018-09-18 | 2019-01-01 | 深圳意嘉贸易有限公司 | A kind of seafood packing device |
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Application publication date: 20200421 |