CN115669711A - Preparation process of single-frozen steamed and boiled Penaeus vannamei Boone - Google Patents
Preparation process of single-frozen steamed and boiled Penaeus vannamei Boone Download PDFInfo
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- 238000010411 cooking Methods 0.000 claims description 19
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- 241000530454 Litopenaeus schmitti Species 0.000 claims description 11
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- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
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- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 6
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- 241000233805 Phoenix Species 0.000 claims description 2
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Abstract
The invention discloses a preparation process of singly frozen steamed and boiled Penaeus vannamei Boone, which comprises the following steps: step one, pretreating raw materials; step two, single freezing and storing; step three, secondary treatment; step four, steaming, boiling and quick-freezing; step five, packaging and freezing; step six, shipping an outlet; in the first step, the rinsing temperature is less than or equal to 10 ℃, and the rinsing time is less than or equal to 1 minute; in the second step, the rinsing temperature of the secondary rinsing is less than or equal to 10 ℃, and the time is less than or equal to 1 minute; according to the invention, the raw materials which cannot be processed immediately are stored in a single freezing way, so that the freshness of the shrimp meat can be kept, and the quality of the product is ensured; the method integrates different processing procedures of the Penaeus vannamei Boone, realizes the simultaneous production of two products of shelling, gut line removing and no shelling and gut line removing, and increases the application range of the process; the invention strictly controls the treatment temperature and the treatment time of each process, and can avoid the final quality difference of products.
Description
Technical Field
The invention relates to the technical field of marine product processing, in particular to a preparation process of single-frozen steamed and boiled Penaeus vannamei Boone.
Background
The south America white shrimps are common seafood food materials, have the advantages of delicious meat and rich nutrition, and the cooking treatment is an important process in processing semi-finished south America white shrimps, but the existing south America white shrimp cooking treatment technology has the following defects: firstly, raw materials which cannot be processed in time are stored in a low-temperature fresh-keeping mode, and although the mode is simple and convenient, the quality of the prawn meat is affected to a certain extent; secondly, the same process cannot be suitable for processing products with different requirements, so that the application range is small; thirdly, the process parameters such as temperature, time and the like of each process are not strictly managed, so that the final quality of the product has large difference.
Disclosure of Invention
The invention aims to provide a preparation process of single-freezing steamed and boiled Penaeus vannamei Boone, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of singly frozen steamed and boiled Penaeus vannamei Boone comprises the following steps: step one, pretreating raw materials; step two, single freezing and storing; step three, secondary treatment; step four, steaming, boiling and quick-freezing; step five, packaging and freezing; step six, shipping an outlet;
wherein in the first step, the raw material pretreatment comprises the following steps:
1) Raw material acceptance inspection: the shrimps are inspected and accepted, correct varieties, normal color and luster and freshness, no peculiar smell and specification meeting the production requirement are ensured during inspection and acceptance, and the inspected shrimps need to be iced and cooled so as to keep the central temperature of the shrimps less than or equal to 4.4 ℃;
2) Fresh-keeping: freezing the qualified shrimps which are not ready to be processed after acceptance and then preserving and storing at the low temperature of less than or equal to 4.4 ℃;
3) Rinsing: placing the qualified shrimps in a container filled with flowing tap water for rinsing;
4) Removing heads: manually removing heads of the rinsed shrimps according to production requirements, wherein the process time is less than or equal to 20 minutes, and directly transferring the shrimps without removing heads to the next grading procedure;
5) Grading: grading the decapitated shrimps according to requirements by a mechanical method, wherein the time of the process is less than or equal to 15 minutes; wherein, the shrimps which cannot be immediately treated after grading are transferred to the second step for single freezing storage; the shrimps which can be immediately treated and need to be shelled and gut-stripped are transferred to the shelling and gut-stripping procedures in the step three 2); the shrimps which can be immediately treated and do not need to be shelled and gut-stripped are transferred to the third rinsing procedure in the third step 3);
wherein in the second step, the single freezing storage comprises the following steps:
1) And (3) secondary rinsing: pouring the classified shrimps into a container containing ice water for secondary rinsing;
2) Single freezing: quickly freezing the twice rinsed shrimps in a single freezer at the temperature of less than or equal to minus 30 ℃ to ensure that the central temperature of the shrimps quickly reaches less than or equal to minus 18 ℃;
3) Weighing: weighing the singly frozen shrimps by using an electronic platform scale according to the weight required by production;
4) Plating ice clothes: putting the weighed shrimps into clean ice water with the temperature of less than or equal to 4 ℃, taking out the shrimps after about 2 to 5 seconds, and realizing ice coating treatment;
5) Bagging: filling the shrimps plated with the ice coatings into a packaging bag according to requirements, and sealing for later use;
6) Boxing: filling the bagged shrimps into a carton, sealing the opening of the carton with an adhesive tape, and beating raw material batches on the carton;
7) Freezing and storing: timely feeding the boxed shrimps into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage for later use;
wherein in the third step, the secondary treatment comprises the following steps:
1) Unfreezing and rinsing: pouring the frozen shrimps in the step two into a container of running water for unfreezing and rinsing, and directly transferring the shrimps without shells and gut wires to the water retention procedure in the step three 4);
2) Removing shells and gut: removing shells of classified shrimps which are not stored in a unfrozen manner or shrimps subjected to unfreezing and rinsing according to production requirements, opening backs of the shrimps and removing intestines lines by using a cutter, and leaving tails of the shrimps with phoenix tails and butterfly shrimps according to requirements;
3) And (3) rinsing for three times: cleaning the shrimps with shells and gut removed with clean ice water at the temperature of less than or equal to 10 ℃ for less than or equal to 1 minute;
4) Water retention: taking the shrimp bodies which are rinsed for three times or do not need to be shelled and gut-removed, and soaking the shrimp bodies in a treatment solution according to production requirements, wherein the time of the process is less than or equal to 1.5 hours;
5) Cleaning: cleaning the shrimp bodies after water retention treatment with clear water for less than or equal to 1 minute;
6) Controlling water: draining the washed shrimp bodies for less than or equal to 10 minutes; wherein in the fourth step, the steaming and quick-freezing comprises the following steps:
1) And (3) cooking: placing the drained shrimp bodies in a cooking machine for cooking;
2) And (3) cooling: putting the cooked shrimps into clean ice water with the temperature of less than or equal to 4 ℃ for rapid cooling, and controlling the cooling time to be less than or equal to 3 minutes;
3) Controlling water: draining the cooled shrimp body for less than or equal to 10 minutes;
4) Quick-freezing: the cooled shrimp bodies are put into a single freezer with the temperature less than or equal to minus 30 ℃ for quick freezing, so that the temperature of the shrimp bodies can quickly reach the temperature less than or equal to minus 18 ℃;
5) Weighing: weighing the quick-frozen shrimp bodies by using an electronic platform scale according to the weight required by production;
6) Plating ice clothes: putting the weighed shrimp bodies into clean ice water with the temperature of less than or equal to 4 ℃, and fishing out after 2-5 seconds;
wherein in the fifth step, the packaging and freezing storage comprises the following steps:
1) Inner packaging: filling the finished product plated with the ice coating into an inner packaging bag printed with the production batch identification according to the requirement, and sealing for later use;
2) Quality inspection: detecting finished products packaged inside one by a metal detector, transferring qualified products to the next procedure, and timely processing unqualified products and recording the unqualified products according to requirements;
3) Boxing: loading the products which are qualified in detection and correct in label into a carton according to production requirements, sealing the opening of the carton with an adhesive tape, printing a production batch on the carton, and timely processing and recording the products which are wrong in label according to the requirements;
4) Freezing and storing: the packed product is sent into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage and standby;
and in the sixth step, according to the delivery instruction, the products stored in the refrigerator are loaded into the refrigerator meeting the requirement, and are transported out after the temperature of the refrigerator is Wen-18 ℃.
Preferably, in the step one 3), the rinsing temperature is less than or equal to 10 ℃, and the rinsing time is less than or equal to 1 minute.
Preferably, in the second step 1), the rinsing temperature of the secondary rinsing is less than or equal to 10 ℃ and the time is less than or equal to 1 minute.
Preferably, in the third step 1), the thawing and rinsing temperature is less than or equal to 10 ℃ and the time is less than or equal to 20 minutes.
Preferably, in the step three 2), the temperature of the shrimp bodies is controlled to be less than or equal to 10 ℃ and the time is controlled to be less than or equal to 30 minutes in the processes of shelling and gut removal.
Preferably, in the third step 4), the temperature of the treatment solution is less than or equal to 10 ℃, the treatment solution is a mixed solution prepared from tripolyphosphate and common salt, and the concentrations of the tripolyphosphate and the common salt are both 2%.
Preferably, in the fourth step 1), the cooking temperature is: the Operation Limit (OL) is more than or equal to 98 ℃, the key limit (CL) is more than or equal to 97 ℃, and the temperature of the shrimp body before cooking is more than or equal to 6 ℃.
Preferably, in the step five 2), the detection limit is: the product does not contain metal substances with iron diameter larger than or equal to 1.5mm, non-iron diameter larger than or equal to 2.0mm and SUS diameter larger than or equal to 2.5 mm.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the raw materials which cannot be processed immediately are stored in a single freezing way, so that the freshness of the shrimp meat can be kept, and the quality of the product is guaranteed; the invention realizes the simultaneous production of two products of shelling, gut delinting and no shelling and gut delinting by fusing different processing procedures of the Penaeus vannamei Boone, thereby increasing the application range of the process; the invention strictly controls the processing temperature and the processing time of each process, and can avoid the final quality difference of products.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a preparation process of single-freezing steamed and boiled Penaeus vannamei Boone comprises the following steps: step one, pretreating raw materials; step two, single freezing and storing; step three, secondary treatment; step four, steaming, boiling and quick-freezing; step five, packaging and freezing; step six, shipping an outlet;
wherein in the first step, the raw material pretreatment comprises the following steps:
1) Raw material acceptance inspection: the shrimps are inspected and accepted, correct varieties, normal color and luster and freshness, no peculiar smell and specification meeting the production requirement are ensured during inspection and acceptance, and the inspected shrimps need to be iced and cooled so as to keep the central temperature of the shrimps less than or equal to 4.4 ℃;
2) Fresh-keeping: freezing the qualified shrimps which are not ready for processing after acceptance and then preserving at the low temperature of less than or equal to 4.4 ℃;
3) Rinsing: placing the shrimps qualified by acceptance in a container filled with flowing tap water for rinsing, wherein the rinsing temperature is less than or equal to 10 ℃, and the rinsing time is less than or equal to 1 minute;
4) Removing heads: manually removing heads of the rinsed shrimps according to production requirements, wherein the process time is less than or equal to 20 minutes, and directly transferring the shrimps without removing heads to the next grading procedure;
5) Grading: grading the shrimps without heads according to requirements by a mechanical method, wherein the time of the process is less than or equal to 15 minutes; wherein, the shrimps which cannot be immediately treated after grading are transferred to the second step for single freezing storage; the shrimps which can be immediately treated and need to be shelled and gut-removed are transferred to the shelling and gut-removal procedure in the step three 2); the shrimps which can be immediately treated and do not need to be shelled and gut-stripped are transferred to the third rinsing procedure in the third step 3);
wherein in the second step, the single freezing storage comprises the following steps:
1) And (3) secondary rinsing: pouring the classified shrimps into a container containing ice water for secondary rinsing, wherein the rinsing temperature of the secondary rinsing is less than or equal to 10 ℃, and the time is less than or equal to 1 minute;
2) Single freezing: the shrimps after the secondary rinsing are sent into a single freezing machine with the temperature of less than or equal to minus 30 ℃ for quick freezing, so that the central temperature of the shrimps quickly reaches less than or equal to minus 18 ℃;
3) Weighing: weighing the singly frozen shrimps by using an electronic platform scale according to the weight required by production;
4) Plating ice clothes: putting the weighed shrimps into clean ice water with the temperature of less than or equal to 4 ℃, taking out the shrimps after about 2 to 5 seconds, and realizing ice coating treatment;
5) Bagging: filling the shrimps plated with the ice coatings into a packaging bag according to the requirements, and sealing for later use;
6) Boxing: filling the bagged shrimps into a carton, sealing the opening of the carton with an adhesive tape, and beating raw material batches on the carton;
7) Freezing and storing: timely feeding the boxed shrimps into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage for later use;
wherein in the third step, the secondary treatment comprises the following steps:
1) Unfreezing and rinsing: pouring the frozen shrimps in the step two into a container of running water for unfreezing and rinsing, wherein the unfreezing and rinsing temperature is less than or equal to 10 ℃, the time is less than or equal to 20 minutes, and the shrimps without shells and gut wires are directly transferred to the water retention procedure in the step three 4);
2) Removing shells and gut sutures: the classified shrimps which are not stored in the unfrozen state or the shrimps after unfreezing and rinsing are shelled according to the production requirement, the backs of the shrimps are opened by a cutter to remove gut threads, the tail of the shrimps and the butterfly shrimps is required to be left according to the requirement, the temperature of the shrimps in the process is controlled to be less than or equal to 10 ℃, and the time is controlled to be less than or equal to 30 minutes;
3) And (3) rinsing for three times: cleaning the shrimps with shells and gut removed with clean ice water at the temperature of less than or equal to 10 ℃ for less than or equal to 1 minute;
4) Water retention: taking the shrimp bodies which are rinsed for three times or do not need to be shelled and gut-removed, and soaking the shrimp bodies in a treatment solution according to production requirements, wherein the time of the process is less than or equal to 1.5 hours; wherein the temperature of the treatment solution is less than or equal to 10 ℃, the treatment solution is a mixed solution prepared from tripolyphosphate and common salt, and the concentrations of the tripolyphosphate and the common salt are both 2%;
5) Cleaning: cleaning the shrimp bodies after water retention treatment with clear water for less than or equal to 1 minute;
6) Controlling water: draining the cleaned shrimp bodies for less than or equal to 10 minutes; wherein in the fourth step, the steaming and quick-freezing comprises the following steps:
1) And (3) cooking: and (3) placing the drained shrimp bodies in a cooking machine for cooking, wherein the cooking temperature is as follows: the Operation Limit (OL) is more than or equal to 98 ℃, the key limit (CL) is more than or equal to 97 ℃, the temperature of the shrimp body before cooking is more than or equal to 6 ℃, and the cooking time of products with various specifications is shown in a table 1;
2) And (3) cooling: putting the cooked shrimps into clean ice water with the temperature of less than or equal to 4 ℃ for rapid cooling, and controlling the cooling time to be less than or equal to 3 minutes;
3) Controlling water: draining the cooled shrimp body for less than or equal to 10 minutes;
4) Quick-freezing: the cooled shrimp bodies are put into a single freezer with the temperature less than or equal to minus 30 ℃ for quick freezing, so that the temperature of the shrimp bodies can quickly reach the temperature less than or equal to minus 18 ℃;
5) Weighing: weighing the quick-frozen shrimp bodies by using an electronic platform scale according to the weight required by production;
6) Plating an ice coat: putting the weighed shrimp bodies into clean ice water with the temperature of less than or equal to 4 ℃, and fishing out after 2-5 seconds;
wherein in the fifth step, the packaging and freezing storage comprises the following steps:
1) Inner packaging: filling the finished product plated with the ice coating into an inner packaging bag printed with the production batch identification according to the requirement, and sealing for later use;
2) Quality inspection: detecting finished products packaged inside one by one through a metal detector, transferring qualified products to the next procedure, and timely processing unqualified products and recording the unqualified products according to requirements; the detection limit is: the product does not contain metal substances with iron diameter larger than or equal to 1.5mm, non-iron diameter larger than or equal to 2.0mm and SUS diameter larger than or equal to 2.5 mm;
3) Boxing: filling the qualified products with correct labels into a paper box according to production requirements, sealing the opening of the paper box by using an adhesive tape, printing production batches on the paper box, and timely processing and recording the products with wrong labels according to the requirements;
4) Freezing and storing: the packed product is sent into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage and standby;
and in the sixth step, according to the delivery instruction, the products stored in the cold storage are loaded into the cold storage cabinets meeting the requirements, and the products are transported out after the temperature of the cabinets is Wen-18 ℃.
TABLE 1 cooking time table for different specification products
Based on the above, the processing technology of the south America white shrimps is optimized, and the freshness of the shrimp meat can be kept by singly freezing and storing the raw materials which cannot be immediately processed; the method combines different processing procedures of the Penaeus vannamei, namely two procedures of shelling, gut delinting, no shelling and gut delinting, so that the process is more combined with actual production conditions, the application range is enlarged, and the production efficiency is improved; the invention has strict requirements on the treatment temperature and the treatment time of each process, and can ensure the quality of products.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. A preparation process of singly frozen steamed and boiled Penaeus vannamei Boone comprises the following steps: step one, pretreating raw materials; step two, single freezing and storing; step three, secondary treatment; step four, steaming, boiling and quick-freezing; step five, packaging and freezing; step six, shipping an outlet; the method is characterized in that:
wherein in the first step, the raw material pretreatment comprises the following steps:
1) Checking and accepting raw materials: the shrimps are inspected and accepted, correct varieties, normal color and luster and freshness, no peculiar smell and specification meeting the production requirement are ensured during inspection and acceptance, and the inspected shrimps need to be iced and cooled so as to keep the central temperature of the shrimps less than or equal to 4.4 ℃;
2) Fresh-keeping: freezing the qualified shrimps which are not ready to be processed after acceptance and then preserving and storing at the low temperature of less than or equal to 4.4 ℃;
3) Rinsing: placing the shrimps qualified by acceptance into a container filled with flowing tap water for rinsing;
4) Removing heads: manually removing heads of the rinsed shrimps according to production requirements, wherein the process time is less than or equal to 20 minutes, and directly transferring the shrimps without removing heads to the next grading procedure;
5) Grading: grading the shrimps without heads according to requirements by a mechanical method, wherein the time of the process is less than or equal to 15 minutes; wherein, the shrimps which cannot be immediately treated after grading are transferred to the second step for single freezing storage; the shrimps which can be immediately treated and need to be shelled and gut-stripped are transferred to the shelling and gut-stripping procedures in the step three 2); the shrimps which can be immediately treated and do not need to be shelled and gut-stripped are transferred to the third rinsing procedure in the third step 3);
wherein in the second step, the single freezing storage comprises the following steps:
1) And (3) secondary rinsing: pouring the classified shrimps into a container containing ice water for secondary rinsing;
2) Single freezing: quickly freezing the twice rinsed shrimps in a single freezer at the temperature of less than or equal to minus 30 ℃ to ensure that the central temperature of the shrimps quickly reaches less than or equal to minus 18 ℃;
3) Weighing: weighing the singly frozen shrimps by using an electronic platform scale according to the weight required by production;
4) Plating an ice coat: putting the weighed shrimps into clean ice water with the temperature of less than or equal to 4 ℃, taking out the shrimps after about 2 to 5 seconds, and realizing ice coating treatment;
5) Bagging: filling the shrimps plated with the ice coatings into a packaging bag according to requirements, and sealing for later use;
6) Boxing: filling the bagged shrimps into a carton, sealing the opening of the carton with an adhesive tape, and beating raw material batches on the carton;
7) Freezing and storing: timely feeding the boxed shrimps into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage for later use;
wherein in the third step, the secondary treatment comprises the following steps:
1) Unfreezing and rinsing: pouring the frozen shrimps in the step two into a container of running water for unfreezing and rinsing, and directly transferring the shrimps without shells and gut wires to the water retention procedure in the step three 4);
2) Removing shells and gut: removing shells of classified shrimps which are not stored in a unfrozen manner or shrimps subjected to unfreezing and rinsing according to production requirements, opening backs of the shrimps and removing intestines lines by using a cutter, and leaving tails of the shrimps with phoenix tails and butterfly shrimps according to requirements;
3) And (3) rinsing for three times: cleaning the shrimps with shells and gut removed with clean ice water at the temperature of less than or equal to 10 ℃ for less than or equal to 1 minute;
4) Water retention: taking the shrimp bodies rinsed for the third time or the shrimp bodies without shelling and gut removal, and soaking the shrimp bodies in the treatment liquid according to the production requirement, wherein the time of the process is less than or equal to 1.5 hours;
5) Cleaning: cleaning the shrimp bodies after water retention treatment with clear water for less than or equal to 1 minute;
6) Controlling water: draining the cleaned shrimp bodies for less than or equal to 10 minutes; wherein in the fourth step, the steaming and quick-freezing comprises the following steps:
1) And (3) cooking: placing the drained shrimp bodies in a cooking machine for cooking;
2) And (3) cooling: putting the cooked shrimps into clean ice water with the temperature of less than or equal to 4 ℃ for rapid cooling, and controlling the cooling time to be less than or equal to 3 minutes;
3) Controlling water: draining the cooled shrimp body for less than or equal to 10 minutes;
4) Quick-freezing: the cooled shrimp bodies are put into a single freezer with the temperature less than or equal to minus 30 ℃ for quick freezing, so that the temperature of the shrimp bodies can quickly reach the temperature less than or equal to minus 18 ℃;
5) Weighing: weighing the quick-frozen shrimp bodies by using an electronic platform scale according to the weight required by production;
6) Plating an ice coat: putting the weighed shrimp bodies into clean ice water with the temperature of less than or equal to 4 ℃, and fishing out after 2-5 seconds;
wherein in the fifth step, the packaging and freezing storage comprises the following steps:
1) Inner packaging: filling the finished product plated with the ice coating into an inner packaging bag printed with the production batch identification according to the requirement, and sealing for later use;
2) Quality inspection: detecting finished products packaged inside one by a metal detector, transferring qualified products to the next procedure, and timely processing unqualified products and recording the unqualified products according to requirements;
3) Boxing: loading the products which are qualified in detection and correct in label into a carton according to production requirements, sealing the opening of the carton with an adhesive tape, printing a production batch on the carton, and timely processing and recording the products which are wrong in label according to the requirements;
4) Freezing and storing: the packed product is sent into a refrigeration house with the temperature less than or equal to minus 18 ℃ for storage and standby;
and in the sixth step, according to the delivery instruction, the products stored in the cold storage are loaded into the cold storage cabinets meeting the requirements, and the products are transported out after the temperature of the cabinets is Wen-18 ℃.
2. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the step one 3), the rinsing temperature is less than or equal to 10 ℃, and the rinsing time is less than or equal to 1 minute.
3. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the second step 1), the rinsing temperature of the secondary rinsing is less than or equal to 10 ℃, and the time is less than or equal to 1 minute.
4. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the third step 1), the thawing and rinsing temperature is less than or equal to 10 ℃ and the time is less than or equal to 20 minutes.
5. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the step three 2), the temperature of the shrimp bodies is controlled to be less than or equal to 10 ℃ and the time is controlled to be less than or equal to 30 minutes in the processes of shelling and removing the gut.
6. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the third step 4), the temperature of the treatment liquid is less than or equal to 10 ℃, the treatment liquid is a mixed solution prepared from tripolyphosphate and common salt, and the concentrations of the tripolyphosphate and the common salt are both 2%.
7. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the fourth step 1), the cooking temperature is as follows: the Operation Limit (OL) is more than or equal to 98 ℃, the key limit (CL) is more than or equal to 97 ℃, and the temperature of the shrimp body before cooking is more than or equal to 6 ℃.
8. The process for preparing the single-frozen steamed south America white shrimps according to the claim 1, is characterized in that: in the step five 2), the detection limit value is as follows: the product does not contain metal substances with iron diameter larger than or equal to 1.5mm, non-iron diameter larger than or equal to 2.0mm and SUS diameter larger than or equal to 2.5 mm.
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