CN111670943A - Diversified production method of formed prawn product - Google Patents
Diversified production method of formed prawn product Download PDFInfo
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- CN111670943A CN111670943A CN202010419021.2A CN202010419021A CN111670943A CN 111670943 A CN111670943 A CN 111670943A CN 202010419021 A CN202010419021 A CN 202010419021A CN 111670943 A CN111670943 A CN 111670943A
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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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- 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
-
- 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 relates to the field of prawn product processing and manufacturing, in particular to a diversified manufacturing method of a formed prawn product, which sequentially comprises the following steps: pretreating raw material shrimps; seasoning and adding nutrient solution; sealing and refrigerating and vacuum vibration fusing; mixing and preserving agent; packaging and quick-freezing by using aluminum foil plastic bags; thawing and making into diversified foods. The prawn food has the advantages of long storage life, safe and reliable use, rich nutrition, fresh and delicious product, convenient diversified food processing and manufacturing at any time, simple and easily-mastered operation, flexible eating mode, suitability for the taste of the public, and profound influence on the popularization of the prawn food field.
Description
Technical Field
The invention relates to the field of processing and manufacturing of prawn products, in particular to a manufacturing method of a formed prawn product.
Background
The shrimp is considered as a delicious and nourishing food material by people all the time and is deeply favored by people in life, but the shrimp meat has high water content and protein content and softer muscle tissue, is easily corrupted and deteriorated by microbial pollution in the processes of catching, transporting, processing and storing, and is also easily oxidized and blackened. The deterioration seriously affects the quality of the shrimps and restricts the commodity value of the shrimps, in addition, the taste of the existing shrimp products is single, the processing and manufacturing method of the existing shrimp products is single, the procedures are complex and difficult to master, the existing shrimp products are difficult to adapt to various processing, the popularization of eating of the shrimp products is seriously restricted, and the international market development of the shrimps is further hindered.
Disclosure of Invention
The invention aims to provide a diversified manufacturing method of a formed prawn product.
In order to solve any one of the problems, the technical scheme provided by the invention is as follows: a diversified manufacturing method of a formed prawn product sequentially comprises the following steps: pretreating raw material shrimps; seasoning and adding nutrient solution; sealing and refrigerating and vacuum vibration fusing; mixing and preserving agent; packaging and quick-freezing by using aluminum foil plastic bags; thawing and making into diversified foods.
Further, the method of the scheme of the invention comprises the following specific steps:
the first step is as follows: removing impurities from fresh prawns, removing heads, tails and shells, and cleaning, disinfecting and pretreating to obtain prawn kernels;
the second step is that: sprinkling a flavoring agent on the surface of the shelled shrimps for seasoning, then uniformly mixing, sealing and refrigerating in a container, covering the container, and then placing in an environment at 2-12 ℃ for soaking for 50-62 hours; the mass ratio of the prawn meat to the flavoring agent is 30-12: 1;
the third step: taking the shelled shrimps obtained in the second step out of the sealed container, adding nutrient solution accounting for 1% of the mass of the shelled shrimps, and putting the shelled shrimps into an ultrasonic vibrator for vibration fusion treatment;
the fourth step: taking the shrimp meat obtained in the third step out of the ultrasonic vibrator, mixing the shrimp meat and the preservative according to the mass ratio of 8.0:1, stirring the materials until the preservative uniformly permeates into the inner and outer surfaces of the shrimp meat, heating to 25 ℃ for 20min, and then quickly freezing to below zero ℃;
the fifth step: putting the shrimp meat obtained in the fourth step into a steamer for steaming, and putting into food-grade aluminum foil plastic bags;
and a sixth step: putting the prawns in the aluminum foil plastic bag into quick-freezing equipment or a quick-freezing environment, freezing the prawns until the central temperature is lower than-18 to-12 ℃ within 18 to 60min, sterilizing and then carrying out vacuum packaging;
the seventh step: and heating and unfreezing the shrimps subjected to vacuum packaging in the sixth step, so that diversified edible preparation can be realized by cold mixing, frying and frying.
Further, the raw material formula of the flavoring agent comprises the following raw materials in parts by weight: 2-8 parts of shredded scallion, 3-9 parts of chili powder, 10-20 parts of garlic slices and 3-10 parts of ginger powder.
Further, the setting parameters of the ultrasonic vibrator are as follows: the power is 50-60W, the frequency is 12KHZ, the temperature is 20 ℃, and the time is 10 min.
Further, the raw material formula of the nutrient solution comprises the following raw materials in parts by weight: 25 parts of starch, 20 parts of rice flour, 20 parts of corn flour, 15 parts of yam flour, 5 parts of edible alkali and 30-15 parts of sodium polyacrylate.
Further, the raw material formula of the preservative comprises the following raw materials in parts by weight: 15 parts of table salt, 15 parts of vitamin C, 12 parts of honey, 8 parts of vitamin A, 5 parts of sesame oil, 5 parts of vinegar, 5 parts of light soy sauce, 5 parts of cooking wine, 1.5 parts of lactic acid bacteria, 1.0 part of tea polyphenol, 1.0 part of calcium gluconate and 5 parts of white granulated sugar.
Furthermore, the shelf life of the quick-frozen prawns is 24 months in a freezing environment at-12 ℃.
Compared with the prior art, the invention has the advantages that: the prawn food prepared by the invention has the advantages of long storage life, safe and reliable use, rich nutrition, fresh and delicious product, convenient diversified food processing and manufacturing at any time, simple and easily-mastered operation, flexible eating mode, suitability for the taste of the public, and profound influence on the popularization of the prawn food field.
Detailed Description
The preferred embodiments of the present invention are described below in terms of specific embodiments, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure herein.
The first embodiment is as follows: diversified production method of formed prawn product
A process for preparing the shaped prawn product includes pretreating prawn, flavouring, adding nutritive liquid, sealing, cold storage, vacuum vibration, mixing with antistaling agent, quick freezing, thawing and preparing food.
The invention discloses a diversified manufacturing method of a formed prawn product, which preferably explains the practical dosage of 3-6kg of prawn raw materials from different species in different regions. The method comprises the following steps:
(1) pretreatment of raw material shrimp
Removing impurities from fresh raw material shrimps, removing heads, tails and shells, and carrying out cleaning and disinfection pretreatment to obtain fresh shrimp meat for later use.
(2) Seasoning and nutrient solution
Uniformly coating flavoring agents on the inner surface and the outer surface of the shelled shrimps, and then adding the nutrient solution;
(3) sealed refrigeration and vacuum vibration fusion
Taking the seasoned shrimp meat out of the sealed container, adding a nutrient solution with the mass of 0.8 m%, and putting the shrimp meat into an ultrasonic vibrator for vibration fusion treatment, wherein the nutrient solution comprises the following formula: 30 parts of starch, 15 parts of rice flour, 15 parts of corn flour, 30 parts of yam flour, 30 parts of dietary alkali and 30 parts of sodium polyacrylate.
(4) Mixing preservative
Weighing the preservative according to the formula and uniformly mixing for later use. The formula of the preservative comprises: 30 parts of table salt, 30 parts of corn starch, 8 parts of honey, 5 parts of vitamin A, 3 parts of sesame oil, 3 parts of table vinegar, 3 parts of light soy sauce, 3 parts of cooking wine, 1 part of garlic flakes, 1 part of lactic acid bacteria, 0.5 part of tea polyphenol, 0.5 part of rice flour and 3 parts of white granulated sugar;
(5) packaging and quick freezing with aluminium foil plastic bag
Steaming the shelled shrimps in a steamer, putting the steamed shelled shrimps into a food-grade aluminum foil plastic bag, quickly freezing the shrimps in the aluminum foil plastic bag in quick-freezing equipment or a quick-freezing environment, preferably quickly freezing the shrimps obtained by the method in a freezing environment at the temperature of-12 ℃, wherein the quality guarantee period is 24 months;
(6) thawing and diversified edible preparation
And heating and unfreezing the shrimps subjected to vacuum packaging in the sixth step, so that diversified edible preparation can be realized by cold mixing, frying and frying.
On the basis of the first embodiment, the preferred embodiments of the present invention further include the following second and third embodiments.
Example two
The first step is as follows: removing impurities from fresh prawns, removing heads, tails and shells, and cleaning, disinfecting and pretreating to obtain prawn kernels;
the second step is that: sprinkling a flavoring agent on the surface of the shelled shrimps for seasoning, then uniformly mixing, sealing and refrigerating by using a container, covering the container, and then placing the container in an environment at 2 ℃ for soaking for 50 hours; the mass ratio of the prawn meat to the flavoring agent is 30:1, and the flavoring agent comprises the following raw materials in parts by weight: 2 parts of shredded scallion, 3 parts of chili powder, 10 parts of garlic slices and 3 parts of ginger powder;
the third step: taking out the shrimp meat obtained in the second step from the sealed container, adding nutrient solution with the mass of 1% of the shrimp meat, and putting the shrimp meat into an ultrasonic vibrator for vibration fusion treatment, wherein the set parameters of the ultrasonic vibrator are as follows: the power is 60W, the frequency is 12KHZ, the temperature is 20 ℃, and the time is 10 min; the raw material formula of the nutrient solution comprises the following raw materials in parts by weight: 25 parts of starch, 20 parts of rice flour, 20 parts of corn flour, 15 parts of yam flour, 5 parts of edible alkali and 30 parts of sodium polyacrylate;
the fourth step: taking the shrimp meat obtained in the third step out of the ultrasonic vibrator, mixing the shrimp meat with the preservative according to the mass ratio of 8:1, stirring the materials until the preservative uniformly permeates the inner and outer surfaces of the shrimp meat, heating to 25 ℃ for 20min, and then quickly freezing to the temperature below zero, wherein the preservative comprises the following raw materials in parts by weight: 15 parts of table salt, 15 parts of vitamin C, 12 parts of honey, 8 parts of vitamin A, 5 parts of sesame oil, 5 parts of vinegar, 5 parts of light soy sauce, 5 parts of cooking wine, 1.5 parts of garlic flakes, 1.5 parts of lactic acid bacteria, 1.0 part of tea polyphenol, 1.0 part of calcium gluconate and 5 parts of white granulated sugar;
the fifth step: putting the shrimp meat obtained in the fourth step into a steamer for steaming, and putting into food-grade aluminum foil plastic bags;
and a sixth step: putting the prawns in the aluminum foil plastic bag into quick-freezing equipment or a quick-freezing environment, freezing the prawns until the central temperature is lower than-12 ℃ within 60min, sterilizing and then carrying out vacuum packaging;
the seventh step: and heating and unfreezing the shrimps subjected to vacuum packaging in the sixth step, so that diversified edible preparation can be realized by cold mixing, frying and frying.
Example three: diversified production method of formed prawn product
The first step is as follows: removing impurities from fresh prawns, removing heads, tails and shells, and cleaning, disinfecting and pretreating to obtain prawn kernels;
the second step is that: spreading flavoring agent on the surface of the shelled shrimps, uniformly mixing, sealing, refrigerating, covering the container, and soaking in the solution at 12 deg.C for 62 h; the mass ratio of the prawn meat to the flavoring agent is 12:1, and the flavoring agent comprises the following raw materials in parts by weight: 8 parts of shredded scallion, 9 parts of chili powder, 20 parts of garlic slices and 10 parts of ginger powder;
the third step: taking out the shrimp meat obtained in the second step from the sealed container, adding nutrient solution with the mass of 1% of the shrimp meat, and putting the shrimp meat into an ultrasonic vibrator for vibration fusion treatment, wherein the set parameters of the ultrasonic vibrator are as follows: the power is 50W, the frequency is 12KHZ, the temperature is 20 ℃, and the time is 10 min; the raw material formula of the nutrient solution comprises the following raw materials in parts by weight: 25 parts of starch, 20 parts of rice flour, 20 parts of corn flour, 15 parts of yam flour, 5 parts of edible alkali and 15 parts of sodium polyacrylate;
the fourth step: taking the shrimp meat obtained in the third step out of the ultrasonic vibrator, mixing the shrimp meat and the preservative according to the mass ratio of 8.0:1, stirring the materials until the preservative uniformly permeates into the inner and outer surfaces of the shrimp meat, heating to 25 ℃ for 20min, and then quickly freezing to below zero ℃; the raw material formula of the preservative comprises the following raw materials in parts by weight: 15 parts of table salt, 15 parts of vitamin C, 12 parts of honey, 8 parts of vitamin A, 5 parts of sesame oil, 5 parts of vinegar, 5 parts of light soy sauce, 5 parts of cooking wine, 1.5 parts of garlic flakes, 1.5 parts of lactic acid bacteria, 1.0 part of tea polyphenol, 1.0 part of calcium gluconate and 5 parts of white granulated sugar;
the fifth step: putting the shrimp meat obtained in the fourth step into a steamer for steaming, and putting into food-grade aluminum foil plastic bags;
and a sixth step: putting the prawns in the aluminum foil plastic bag into quick-freezing equipment or a quick-freezing environment, freezing the prawns until the central temperature is lower than-12 ℃ within 60min, sterilizing and then carrying out vacuum packaging;
the seventh step: and heating and unfreezing the shrimps subjected to vacuum packaging in the sixth step, so that diversified edible preparation can be realized by cold mixing, frying and frying.
The product of the embodiment of the invention and the existing product in the market pass the tasting contrast test of 100 individual test crowds, 91 percent of test people react the method to obtain diversified food of the shrimp, which is fresh and delicious, and has various and pure tastes.
In addition, by the cooperation of the whole method measures, the shrimp food has the advantages of long storage period, safe and reliable use, rich nutrition, fresh and delicious product, convenient diversified food processing and manufacturing at any time, simple and easy operation, flexible eating mode, suitability for the taste of the public, and profound influence on the popularization of the field of the shrimp food.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A diversified manufacturing method of a formed prawn product is characterized by comprising the following steps: the method sequentially comprises the following steps: pretreating raw material shrimps; seasoning and adding nutrient solution; sealing and refrigerating and vacuum vibration fusing; mixing and preserving agent; packaging and quick-freezing by using aluminum foil plastic bags; thawing and making into diversified foods.
2. The diversified manufacturing method of the formed prawn product as claimed in claim 1, characterized in that:
the first step is as follows: removing impurities from fresh prawns, removing heads, tails and shells, and cleaning, disinfecting and pretreating to obtain prawn kernels;
the second step is that: sprinkling a flavoring agent on the surface of the shelled shrimps for seasoning, then uniformly mixing, sealing and refrigerating in a container, covering the container, and then placing in an environment at 2-12 ℃ for soaking for 50-62 hours; the mass ratio of the prawn meat to the flavoring agent is 30-12: 1;
the third step: taking the shelled shrimps obtained in the second step out of the sealed container, adding nutrient solution accounting for 1% of the mass of the shelled shrimps, and putting the shelled shrimps into an ultrasonic vibrator for vibration fusion treatment;
the fourth step: taking the shrimp meat obtained in the third step out of the ultrasonic vibrator, mixing the shrimp meat and the preservative according to the mass ratio of 8.0:1, stirring the materials until the preservative uniformly permeates into the inner and outer surfaces of the shrimp meat, heating to 25 ℃ for 20min, and then quickly freezing to below zero ℃;
the fifth step: putting the shrimp meat obtained in the fourth step into a steamer for steaming, and putting into food-grade aluminum foil plastic bags;
and a sixth step: putting the prawns in the aluminum foil plastic bag into quick-freezing equipment or a quick-freezing environment, freezing the prawns until the central temperature is lower than-18 to-12 ℃ within 18 to 60min, sterilizing and then carrying out vacuum packaging;
the seventh step: and heating and unfreezing the shrimps subjected to vacuum packaging in the sixth step, so that diversified edible preparation can be realized by cold mixing, frying and frying.
3. The diversified manufacturing method of the formed prawn product as claimed in claim 2, characterized in that: the flavoring agent comprises the following raw materials in parts by weight: 2-8 parts of shredded scallion, 3-9 parts of chili powder, 10-20 parts of garlic slices and 3-10 parts of ginger powder.
4. The diversified manufacturing method of the formed prawn product as claimed in claim 2, characterized in that: the setting parameters of the ultrasonic vibrator are as follows: the power is 50-60W, the frequency is 12KHZ, the temperature is 20 ℃, and the time is 10 min.
5. The diversified manufacturing method of the formed prawn product as claimed in claim 4, wherein the diversified manufacturing method comprises the following steps: the raw material formula of the nutrient solution comprises the following raw materials in parts by weight: 25 parts of starch, 20 parts of rice flour, 20 parts of corn flour, 15 parts of yam flour, 5 parts of edible alkali and 30-15 parts of sodium polyacrylate.
6. The diversified manufacturing method of the formed prawn product as claimed in claim 2, characterized in that: the raw material formula of the preservative comprises the following raw materials in parts by weight: 15 parts of table salt, 15 parts of vitamin C, 12 parts of honey, 8 parts of vitamin A, 5 parts of sesame oil, 5 parts of vinegar, 5 parts of light soy sauce, 5 parts of cooking wine, 1.5 parts of lactic acid bacteria, 1.0 part of tea polyphenol and 1.0 part of cooking wine
Calcium gluconate and 5 parts of white granulated sugar.
7. The diversified manufacturing method of the formed prawn product as claimed in any one of claims 1-6, characterized in that: the shelf life of the quick-frozen prawns is 24 months in a freezing environment at-12 ℃.
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|---|---|---|---|---|
| CN1039957A (en) * | 1988-07-30 | 1990-02-28 | 袁介琪 | The antistaling agent that contains the food of animal protein |
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
| CN107279684A (en) * | 2017-08-15 | 2017-10-24 | 福清市谊华水产食品有限公司 | A kind of processing technology of fried toast crevettes |
| CN109259124A (en) * | 2018-08-20 | 2019-01-25 | 浙江工商大学 | A kind of production method of the low-heat processing dry shrimp of instant leisure |
| CN110679870A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Conditioning processing method of shrimp meat of prawns |
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2020
- 2020-05-18 CN CN202010419021.2A patent/CN111670943A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039957A (en) * | 1988-07-30 | 1990-02-28 | 袁介琪 | The antistaling agent that contains the food of animal protein |
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
| CN107279684A (en) * | 2017-08-15 | 2017-10-24 | 福清市谊华水产食品有限公司 | A kind of processing technology of fried toast crevettes |
| CN109259124A (en) * | 2018-08-20 | 2019-01-25 | 浙江工商大学 | A kind of production method of the low-heat processing dry shrimp of instant leisure |
| CN110679870A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Conditioning processing method of shrimp meat of prawns |
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