CN1200619C - Shrimp processing food and production thereof - Google Patents
Shrimp processing food and production thereof Download PDFInfo
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- CN1200619C CN1200619C CNB021469156A CN02146915A CN1200619C CN 1200619 C CN1200619 C CN 1200619C CN B021469156 A CNB021469156 A CN B021469156A CN 02146915 A CN02146915 A CN 02146915A CN 1200619 C CN1200619 C CN 1200619C
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- 235000013305 food Nutrition 0.000 title claims description 26
- 241000238557 Decapoda Species 0.000 claims abstract description 193
- 238000010438 heat treatment Methods 0.000 claims abstract description 70
- 235000021067 refined food Nutrition 0.000 claims abstract description 65
- 210000003205 muscle Anatomy 0.000 claims abstract description 32
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Classifications
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N7/00—Television systems
- H04N7/18—Closed-circuit television [CCTV] systems, i.e. systems in which the video signal is not broadcast
- H04N7/183—Closed-circuit television [CCTV] systems, i.e. systems in which the video signal is not broadcast for receiving images from a single remote source
- H04N7/186—Video door telephones
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N21/00—Selective content distribution, e.g. interactive television or video on demand [VOD]
- H04N21/40—Client devices specifically adapted for the reception of or interaction with content, e.g. set-top-box [STB]; Operations thereof
- H04N21/41—Structure of client; Structure of client peripherals
- H04N21/4104—Peripherals receiving signals from specially adapted client devices
- H04N21/4122—Peripherals receiving signals from specially adapted client devices additional display device, e.g. video projector
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04N—PICTORIAL COMMUNICATION, e.g. TELEVISION
- H04N21/00—Selective content distribution, e.g. interactive television or video on demand [VOD]
- H04N21/40—Client devices specifically adapted for the reception of or interaction with content, e.g. set-top-box [STB]; Operations thereof
- H04N21/43—Processing of content or additional data, e.g. demultiplexing additional data from a digital video stream; Elementary client operations, e.g. monitoring of home network or synchronising decoder's clock; Client middleware
- H04N21/436—Interfacing a local distribution network, e.g. communicating with another STB or one or more peripheral devices inside the home
- H04N21/4363—Adapting the video stream to a specific local network, e.g. a Bluetooth® network
- H04N21/43637—Adapting the video stream to a specific local network, e.g. a Bluetooth® network involving a wireless protocol, e.g. Bluetooth, RF or wireless LAN [IEEE 802.11]
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- Engineering & Computer Science (AREA)
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- Computer Networks & Wireless Communication (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The topic of this invention is to provide a new shrimp processed food having remarkably excellent taste compared with conventional shrimp processed foods and not causing deterioration even in long-term storage. The characteristics of the shrimp processed food of this invention are that it mainly contains tail muscles of shrimps whose protein content (P), free form glycine content (G1), proline content (Pr) simultaneously satisfying each condition of following A and B wherein A: 0.05 <= (G1+ Pr)/P <= 0.09, B: 0.3 <= Pr/(G1+ Pr) <= 0.5. Use hot water with a temperature above 85 DEG C or saturated steam to treat living, fresh shrimps, then cool them down. And further discard the portion of the heat-treated shrimp which are not suitable to be eaten, like head, and carry on manufacturing processes of heating or cooling.
Description
Technical field
The present invention relates to fresh shrimp is the processed food that has good keeping qualities of material.Specifically, the present invention relates to suppress fresh shrimp sense of food originally and cause rotten deterioration of protein composition and the good new shrimp processed food of taste because of effluxion, and this shrimp processed food manufacture method.
Background technology
Shell-fish such as general aquatic animals class Prawn or crab are caught the back and are promptly stopped to produce cadaveric rigidity because of physiological reaction after death, then with tissue oxidizing, and then produce the browning phenomenon of hydrogen sulfide, softening at last and corruption.Delay or prevent the generation of disgusting aquatic products degradation phenomena, generally take freeze preservation.But prawn when particularly sweet shrimp or cherry shrimp equal to eat raw, makes losing in conjunction with current in a part of shrimp tissue because of thawing, and causes organization softening, so the freezing deterioration that can not prevent sense of food fully.
Even edible when refrigerating living shrimp such as sweet shrimp (sweet shrimp) etc. before corrupt, also there are not effective ways can prevent the carrying out of local flavor deterioration.On the other hand, as with the heating of living shrimp, in the fixed cell in conjunction with water, then lose fresh mouthfeel, undermine local flavor, so very difficult in the preservation management of fresh shrimp.
So present inventor, the shrimp of still keeping fresh state will just be caught, with cooling immediately after hot water more than 85 ℃ or the heat treatment of saturated steam short-time contact, the shrimp tail muscles becomes opaque, then by the horizontal parallel cut-out of tail muscles, get thickness and be sample for 5 ± 0.2 millimeters, at room temperature with the parallel-plate pressurized testing machine, with vertical powerful conquassation, make per 1 square centimeter cross-sectional area of said sample be equivalent to 15 to 35N, discovery can suppress the later quality badness of shrimp, the heat treatment shrimp that obtains having good keeping qualities, thereby in just applying for a patent (patent application 2001-209154).
Summary of the invention
Yet above-mentioned heat treatment shrimp, though but long term maintenance is eaten mouthfeel raw, but with regard on the keeping quality, compare with the shrimp processed goods with long preservation period such as dried shrimps that the local flavor of fresh shrimp is totally different, the former fully less than.
Therefore the objective of the invention is to utilize the manufacture method of above-mentioned heat treatment shrimp that the better sense of food of shrimp processed goods that has than in the past is provided, and the also not poor brand-new shrimp of effect is processed food and manufacture method with regard to preserving.
Reach the shrimp processed food of the present invention of above-mentioned purpose, it is characterized by, mainly contain the tail muscles of shrimp, its protein content P, free glycine content Gl, free proline content Pr satisfy each condition of following A and B simultaneously.
A：0.05≤(Gl+Pr)/P≤0.09
B：0.3≤Pr/(Gl+Pr)≤0.5
About shrimp processed food of the present invention, with fresh shrimp with cool off after hot water more than 85 ℃ or saturated steam contact heat treatment, by the horizontal parallel cut-out of tail muscles, get thickness and be sample for 5 ± 0.2 millimeters, at room temperature use the parallel-plate pressurized testing machine, making vertical powerful conquassation is that the per 1 square centimeter of cross section of said sample is equivalent to 15 to 35N, obtain through heat treated shrimp, and bestow and comprise the processing of removing the part that heat treatment shrimp head etc. is not suitable for eating and the processing of heating or cooling processing.Manufacture method according to shrimp of the present invention processed food can obtain the processed food based on shrimp, and its protein content P, free glycine content Gl, proline content Pr satisfy each condition of following A and B simultaneously.
A：0.05≤(Gl+Pr)/P≤0.09
B：0.3≤Pr/(Gl+Pr)≤0.5
Make the raw material shrimp of shrimp of the present invention processed food, be advisable, also can use with good tree peony shrimp of sense of food or car shrimp etc. with sweet shrimp.
In addition, above-mentioned raw material shrimp must be that fresh shrimp, particularly musculature do not lose physiological reaction as yet, that is is to be advisable keeping under the existing state heat treatment.
The processing of heat treatment shrimp comprises the processing of removing the part that shrimp head etc. is not suitable for eating, and heating or cooling processing, also can comprise dry processing in addition and grind processing etc., these processing methods be combined process, can obtain the shrimp processed food of the various forms of aftermentioned.
The form of shrimp of the present invention processed food classify by initial material material, and the shrimp of can be divided into part that shrimp, tail muscles and tail behind whole heads or shell use altogether, only shelling reaches except that the shrimp of shelling, only have behind the tail muscle part.In addition, shrimp processed food of the present invention is classified with the food form after processing, can be divided into the goods that keep original shrimp form, block elements, sheet-like article, the granular product of fine incision and the goods that grind etc. that bulk is cut.
These materials and shape are made up the shrimp processed food of gained, be suitable for variety of way and use.During as frozen food, use with raw and fresh food after thawing, or the material of using through the secondary cooking becoming cooked food uses, or become block or granular dried foods directly uses, or make acinous or Powdered dried foods such as flavoring or the uses such as material of the instant conditioning food preserved with normal temperature with heat dryings such as warm braw or infrared rays.
In addition, grind the meat pulp shape food of gained, can be freezing preserve as the food material of breaded fish stick, after also can suitably being shaped, or steam or conditioning such as bake after make conditioning food.Yet the form of shrimp processed food of the present invention has more than and is limited to this, and the food that can suitably be processed into any form uses.In addition, shrimp processed food of the present invention is advisable with the form of refrigerated item or freezing product when preserving or transport circulation certainly.
About shrimp processed food of the present invention, be that hot water or the saturated steam of sweet shrimp contact more than 85 ℃ of living made the sweet shrimp of heat treatment, be processed into as raw material, it is characterized in that, because be to make under the most delicious condition of shrimp heat treatedly, the composition of contained free amino acid is in special range in the shrimp.Therefore, can possess, and also can deterioration, can provide than the excellent brand-new shrimp of in the past shrimp comparison that processed food is difficult to and process food through for a long time than the former flavoursome more dense peculiar flavour of sweet shrimp of living.
The working of an invention form
The following describes the manufacture method of shrimp processed food of the present invention.Shrimp processed food of the present invention is made up of the manufacturing heat treatment shrimp operation of last stage and the processing heat treatment shrimp operation of after-stage.At first heat treatment shrimp operation is made in explanation.The engineering of this last stage, basically be according to the method for putting down in writing at the specification of first to file (patent application 2001-209154) of the present invention, the 2nd step of being heat-treated with the annealing device that contains metering portion, heating part, cooling end by the 1st step of selecting bright shrimp, the bright shrimp selected, refrigeration or freezing heat treatment shrimp be so that the 3rd step of temporarily storing or transporting as required.
In above-mentioned the 1st step, when selecting fresh shrimp and guarantee the quality of shrimp of the present invention processed food, for the efficient activity of reaching processing operation, prevent raw material that material beyond the purpose shrimp sneaked into, got rid of heat treatment upgrading weak effect as the shrimp of low freshness or head blackout etc., guarantee that the homogeneity of thermal effect implements selecting of shrimp size.So select step in follow-up each stage, can implement as required.
In the annealing device of above-mentioned enforcement the 2nd step, because of being advisable with the gradation processing mode heating part of next step, the charge weight of the raw material shrimp of handling for every time is measured to improve the efficient apparatus of thermal effectiveness homogeneity by metering portion.The heating part is that for example hot water such as pure water and even salt solution is put into heat treatment groove, for giving steam heated to 85 ℃ to 99 ℃, and stirs, and in particular for making hot water temperature's homogeneous in the groove, uses circulating pump and circulation pipe that hot water circuit is advisable.In heat treatment groove, put into the basket that porous plate etc. forms in advance, behind input raw material shrimp heat treatment certain hour, can be convenient to pick up at one stroke.
Cooling end behind the heating part is put into cooling bath with cold water such as pure water and even salt solution, for making cold water temperature homogeneous in the groove, should use circulating pump and circulation pipe to make the cold water circulation.For the heat treatment shrimp is cooled off rapidly, the temperature in the cooling bath to be being advisable below 30 ℃, and 20 ℃, even 10 ℃ outstanding good.Yet have in limited time in the use amount of cold water, also can design 2 cold rinse bank arranged in series, the temperature of first stage cooling bath is when being made as 30 ℃ to 40 ℃, and inferior stage cooling bath can be saved the use amount of cold water like this as being set at below 20 ℃.In these cooling baths, also can be the same with heat treatment groove, put into the basket that porous plate etc. forms in advance, pick up cooled heat treatment shrimp at one stroke.
The musculature of prawn heat treatment or shrimp obtains upgrading (reorganization) as mentioned above, and the degree of upgrading is determined by the temperature and time of handling.So the ratios that size, heat medium amount and the shrimp of the time of contact by heat mediums such as hot water or steam and shrimp, the kind of heat medium or temperature, shrimp are measured etc. have necessity of suitable adjustment.Particularly, it is that the per 1 square centimeter of cross section of said sample reaches in 15 to 35N the necessary time range and contacts with the vertical powerful crushing strength of parallel-plate pressurized testing machine under 22 ℃ to 27 ℃ particularly at room temperature for sample that shrimp that should be after making processing is got 5 ± 0.2 millimeters of thickness from the horizontal parallel incision of tail muscles.Time of contact so, normally between 1 minute to 5 minutes, and can make the muscular temperature of shrimp reach 70 ℃ to 75 ℃ to be advisable.
Cool off with cold water immediately after processing through heat treated shrimp like this, in this cooling step, the muscular temperature of shrimp is reduced to below 65 ℃ as quickly as possible, be preferably below 55 ℃, must make it no longer carry out upgrading.Yet, for preserving the heat treatment shrimp, more needing further to cool off fully, the temperature of cold water is below 25 ℃, to be advisable below 20 ℃, also can below 10 ℃.Therefore, freezing after the cooling fully, can keep the character of musculature behind the upgrading for more time.
The heat treatment shrimp that so obtains, in its musculature upgrading, the composition of contained free amino acid also changes in the musculature, demonstrates more delicious more than the musculature of giving birth to.Therefore, in the manufacturing procedure of after-stage, bestow following processing and handle in the present invention.That is,, bestow the processing of the part that comprises that the head of removing shrimp etc. is not suitable for eating, and heating or cooling processing, and then more apply and comprise the dry processing of handling or grind processing etc., obtain the various shrimps processed foods that are fit to various purposes for above-mentioned heat treatment shrimp.
Embodiment
About shrimp processed food of the present invention, be described as follows with embodiment.
Reference example
After catching, select the sweet shrimp a of work of 90 to 120 sizes of per kilogram, put into tank,, drop into 97 ℃ immediately, in 2% the saline solution, pull out immediately after the heat treatment in about 1 minute and drop in 10 ℃ of cold water, make the sweet shrimp b of heat treatment the sweet shrimp a of the work that picks up
1In addition, with method but heat treatment time be respectively and produced the sweet shrimp b of heat treatment in 2,4,8 minutes
2, b
4, b
8With the sweet shrimp b of heat treatment
1, b
2, b
4, b
8Respectively tell half and be frozen in-30 ℃ of freezers immediately, make the sweet shrimp c of freezing heat treatment
1, c
2, c
4, c
8, simultaneously the sweet shrimp a of the work that picks up in the tank is frozen in-30 ℃ of freezers immediately, make freezing sweet shrimp d, these are all with freezing preservation.
Then, the sweet shrimp b of sweet shrimp a and heat treatment that will live
1, b
2, b
4, b
8Each takes out 10, after peeling off, is axle with the shrimp tail muscles, and slightly right angle orientation is cut off, and makes thickness and be 5 ± 0.2 millimeters muscle sample, surveys its diameter.With parallel-plate-type pressurized testing machine (SUN science, CMOPAC-100, use discoideus adapter) hold this muscle sample under the arm, vertically be depressed into thickness and be original 50%, ask the maximum load value (N) during this, and calculate vertical crushing strength (N/ square centimeter) of the per 1 square centimeter of area of section of muscle sample, and obtain the mean value of 10 samples.Result of the test is as shown in table 1.
On the other hand, the freezing sweet shrimp d of above-mentioned freezing preservation is put into Polythene Bag, impregnated in 5 ℃ to 10 ℃ the flowing water about 10 minutes thaws it, therefrom take out about 20 and be test sample, all the other and said method be same to drop in 97 ℃ 2% the saline solution heat treatment about 2 minutes, made heat treated freezing sweet shrimp e
2Half is frozen in-30 ℃ of freezers immediately after making with it, produces the sweet shrimp f of freezing heat treatment again
2, the freezing preservation while is with above-mentioned freezing sweet shrimp d that thaws and the freezing sweet shrimp e of heat treatment
2, make the muscle sample with said method from the shrimp tail muscles respectively, measure crushing strength, result of the test is as shown in table 1.
In addition, take out the sweet shrimp c of freezing heat treatment of freezing preservation
1, c
2, c
4, c
8And the above-mentioned sweet shrimp f of freezing again heat treatment
2Each about 10, after thawing as above-mentioned method, make the muscle sample with said method from the shrimp tail muscles equally, measure crushing strength, its result of the test is as shown in table 1.
In addition, to above-mentioned each sweet shrimp a, b
1, b
2, b
4, b
8, c
1, c
2, c
4, c
8, d, e
2And f
2Each tail muscles carry out constituent analysis as the food of sample, measure its protein content P, free glycine content Gl and proline content Pr, calculate (Gl+Pr)/P value and Pr/ (Gl+Pr) value from the averaging of income value.On the other hand, estimate the taste of each tail muscles by 5 estimators, its result is average, with optimum, excellent, good, can, can not the five-stage evaluation.Its result of the test is shown in table 1 in the lump.
In addition, be the comparative group shrimp with fresh black Tiger Prawns and line shrimp, the same method is with 97 ℃, and about 2 minutes of 2% saline solution heat treatment makes heat treatment shrimp g and heat treatment shrimp h.As above method is carried out food ingredients analysis and the taste evaluation in the tail muscles, and the result is average, with optimum, excellent, good, can, can not five-stage evaluation.These results are shown in table 1 in the lump.
Learn the sweet shrimp b of heat treatment of gained after the fresh sweet shrimp heat treatment by table 1
1, b
2, b
4And give the sweet shrimp c of freezing heat treatment of freezing preservation after the heat treatment
1, c
2, c
4Than untreated shrimp a alive, free amino acid glycine content reduces in the musculature, and proline content increases; Vertical crushing strength of shrimp tail muscles (N/ square centimeter) is 15 to 35, and particularly the heat treatment shrimp of scope 20 to 30 is the most delicious, is suitable as the material of shrimp processed food most.On the other hand, freezing sweet shrimp d is thawed and the freezing sweet shrimp e of heat treated heat treatment
2And with the freezing sweet shrimp e of this heat treatment
2Give again the freezing sweet shrimp f of freezing again heat treatment
2Though the content of free amino acid increases, proline content reduces the local flavor variation with respect to the increase of glycine content.Heat treatment has the effect unique that promotes the sweet shrimp local flavor of living, but in case through the sweet shrimp after the freezing processing, even also do not have this kind effect through heat treatment; In addition, even freezingly thereafter thaw, thermal effectiveness hardly can be influenced again.
The character of the raw material shrimp of table 1 shrimp processed food usefulness
P: holoprotein content
Gl: free glycine content
Pr: free proline content
Embodiment 1
With freezing sweet shrimp d and the sweet shrimp c of freezing heat treatment that makes in the sweet shrimp a of the employed work of reference example, the reference example
2Be raw material, remove head, shell and afterbody respectively, only stay tail muscles to process, make contrast shrimp processed food A respectively
*, B
*And shrimp processed food C of the present invention.The character of these shrimp processed foods is as shown in table 2, and the taste of shrimp processed food C of the present invention is better than the shrimp processed food A of reference substance
*, B
*In addition, when preserving for a long time, also can carry out the freezing processing of 2 processing, can apply to the conditioning material of various cookings.
Embodiment 2
With embodiment 1, use the sweet shrimp a that lives, the sweet shrimp c of freezing sweet shrimp d and freezing heat treatment
2Be raw material, remove head, shell and afterbody respectively, only stay tail muscles, be arranged on the frame of warm wind drying machine, make contrast shrimp processed food D respectively with 40 ℃ of drying temperature wind dryings
*, E
*And shrimp processed food F of the present invention.The character of these shrimps processed food is as shown in table 2, and the taste of shrimp processed food F of the present invention is excellent and be not worse than contrast shrimp processed food D
*, E
*, be suitable for long preservation, can be used as the material or the flavoring of various cookings.
Embodiment 3
With embodiment 2 employed freezing sweet shrimp d and the sweet shrimp c of freezing heat treatment
2Be raw material, remove head, shell and afterbody respectively, only stay tail muscles, be arranged on the frame of air drier and brush drying, make the shrimp processed food G of reference substance respectively with 80 ℃ of dry-heat airs
*And shrimp processed food H of the present invention.Its proterties is as shown in table 2, and the taste of shrimp processed food H of the present invention is better than the shrimp processed food G of reference substance
*, being suitable for long preservation, can apply to arrange with material or flavoring and food and drink etc.
Embodiment 4
With embodiment 3, with freezing sweet shrimp d and the sweet shrimp c of freezing heat treatment
2As raw material, remove head, shell and afterbody respectively, only stay tail muscles, be cut into 5 millimeters filaments, be arranged on the frame of warm wind drying machine and stroke drying with the wind of 40 ℃ of drying temperature, make the shrimp processed food I of reference substance respectively
*And shrimp processed food J of the present invention.Its proterties is as shown in table 2, and the taste of shrimp processed food J of the present invention is better than the shrimp processed food I of reference substance
*, be suitable for long preservation, can be used as cooking with material or flavoring, particularly food and drink etc.
Embodiment 5
With the sweet shrimp c of freezing heat treatment that uses among the embodiment 4
2Be raw material, remove head, stay the tail muscles of band shell, be cut into 5 millimeters filaments, be arranged on the frame of warm wind drying machine and stroke drying, make shrimp processed food K of the present invention with the wind of 40 ℃ of drying temperature.Its proterties is as shown in table 2, and the local flavor excellence is fit to long preservation, except that being suitable as cooking with material or the flavoring, can do the supply of calcium etc. effectively, is particularly suitable for food and drink or dessert etc.
Embodiment 6
With the identical sweet shrimp c of freezing heat treatment of embodiment 5
2Be raw material, remove head, only stay the tail muscles of band shell, be arranged on the frame of warm wind drying machine and stroke drying, make shrimp processed food L of the present invention with the wind of 40 ℃ of drying temperature, its proterties is as shown in table 2, the local flavor excellence, the energy long preservation is except that being suitable as cooking with material or the flavoring, the supply of calcium etc. be can do effectively, food and drink or dessert etc. are specially adapted to.
Embodiment 7
With the freezing heat treatment sweet shrimp c identical with embodiment 5
2Be raw material, remove head, only stay the tail muscles of band shell, be arranged on the frame of air drier brush drying with 80 ℃ of dry-heat airs after, use the pulverizer micro mist broken again, make Powdered shrimp processed food M of the present invention.Its proterties is as shown in table 2, and the local flavor excellence can long preservation, can be used as cooking and uses material, is specially adapted to flavoring or mixes the meal material, can do the supply of calcium etc. effectively.
Embodiment 8
With the sweet shrimp c of freezing heat treatment that uses among the embodiment 7
2Be raw material, remove head, shell and afterbody, only stay tail muscles, be cut into back the input in the grinding mechanism of suitable size and grind, make meat pulp shape shrimp processed food N of the present invention.Its proterties is as shown in table 2, and the local flavor excellence can be made into shape such as a ball via steaming or baking becomes breaded fish stick half flat (the square cake of flesh of fish sweet potato) to wait food, not only is particularly suitable for using material as arranging, and also can be used as the manufacturing raw material of numerous food.
Embodiment 9
To be the contrast shrimp processed food I that raw material makes with freezing sweet shrimp d among the embodiment 4
*With with the sweet shrimp c of freezing heat treatment
2Be the shrimp processed food J of the present invention that raw material makes, about equivalent cooperates broken and mix with the pulverizer micro mist, makes the shrimp of the present invention P that processes food.Its proterties is as shown in table 2, and the local flavor excellence is fit to long preservation, is to can be used as the food of cooking with material or flavoring etc.
The proterties of table 2 processed food
*Reference substance
Claims (10)
1. the manufacture method of seed shrimp processed food, it is characterized in that, musculature is maintained at the fresh sweet shrimp of existing state in 85 ℃ to 99 ℃ hot water, is that per 1 square centimeter of area of section is equivalent to this hot water of contact in 15 to the 35N required time scopes making described through the vertical crushing strength of heat treated shrimp tail muscles, heat-treat, directly cooling obtains heat treated shrimp then, and bestow and comprise the processing of removing the part that heat treatment shrimp head etc. is not suitable for eating and the processing of heating or cooling processing, make protein content P, free glycine content Gl, free proline content Pr satisfies each condition of following A and B simultaneously:
A：0.05≤(Gl+Pr)/P≤0.09
B：0.3≤Pr/(Gl+Pr)≤0.5，
Aforementioned vertical crushing strength is for thick 5 ± 0.2 millimeters sample that is taken out by the horizontal parallel incision of tail muscles, at room temperature to measure the value of gained with the parallel-plate pressurized testing machine.
2. the manufacture method of shrimp processed food according to claim 1 is characterized in that, described processing is to comprise the dry processing of handling.
3. the manufacture method of shrimp processed food according to claim 1 and 2 is characterized in that described processing is to comprise the processing that grinds processing.
4. a seed shrimp is processed food, it is characterized in that, it mainly contain fresh sweet shrimp tail muscles through heat treatment and vertically crushing strength be that per 1 square centimeter of area of section is equivalent to 15 to 35N shrimp tail muscles, its protein content P, free glycine content Gl, free proline content Pr satisfy the condition of following A and B simultaneously
A：0.05≤(Gl+Pr)/P≤0.09
B：0.3≤Pr/(Gl+Pr)≤0.5。
5. shrimp processed food according to claim 4 is characterized in that described fresh food also contains the shrimp shell partly in the lump.
6. according to claim 4 or 5 described shrimp processed foods, it is characterized in that the food form of described shrimp processed food is the meat mash.
7. shrimp according to claim 6 processed food is characterized in that, described meat mash be heat treated cross cooked.
8. according to claim 4 or 5 described shrimps processed food, it is characterized in that the form of described shrimp processed food is any of the block that chops up, tablet, powder.
9. shrimp processed food according to claim 4 is characterized in that, food is refrigeration thing or frozen material when preserving or transporting.
10. shrimp according to claim 8 processed food is characterized in that, any of described block, described tablet, described shot-like particle be the dried foods of drying.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002043661 | 2002-02-20 | ||
| JP2002043661A JP3561708B2 (en) | 2002-02-20 | 2002-02-20 | Shrimp processed food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1439303A CN1439303A (en) | 2003-09-03 |
| CN1200619C true CN1200619C (en) | 2005-05-11 |
Family
ID=27783367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021469156A Expired - Fee Related CN1200619C (en) | 2002-02-20 | 2002-10-22 | Shrimp processing food and production thereof |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP3561708B2 (en) |
| KR (1) | KR100666844B1 (en) |
| CN (1) | CN1200619C (en) |
| HK (1) | HK1058460A1 (en) |
| TW (1) | TWI243648B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340388B (en) * | 2013-06-25 | 2014-10-22 | 山东潍坊龙威实业有限公司 | Prawn sauce processing method |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61242565A (en) | 1985-04-19 | 1986-10-28 | Nippon Suisan Kaisha Ltd | Production of colored raw lobster or shrimp with shell |
| JPH07170886A (en) * | 1993-10-13 | 1995-07-11 | Nippon Suisan Kaisha Ltd | Prawn having salty taste and improved in body color, its heat-treated material and their frozen food |
| JPH1132666A (en) | 1997-07-17 | 1999-02-09 | Tokumoto Honten:Kk | Processing of shrimp |
| JP3316628B2 (en) | 1999-04-26 | 2002-08-19 | 株式会社極洋 | Vacuum-packed shrimp with frozen shell and method for producing the same |
-
2002
- 2002-02-20 JP JP2002043661A patent/JP3561708B2/en not_active Expired - Fee Related
- 2002-07-02 TW TW091114659A patent/TWI243648B/en not_active IP Right Cessation
- 2002-10-22 CN CNB021469156A patent/CN1200619C/en not_active Expired - Fee Related
-
2003
- 2003-02-19 KR KR1020030010428A patent/KR100666844B1/en not_active IP Right Cessation
-
2004
- 2004-02-24 HK HK04101297D patent/HK1058460A1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20030069850A (en) | 2003-08-27 |
| CN1439303A (en) | 2003-09-03 |
| JP3561708B2 (en) | 2004-09-02 |
| JP2003235521A (en) | 2003-08-26 |
| TWI243648B (en) | 2005-11-21 |
| KR100666844B1 (en) | 2007-01-11 |
| HK1058460A1 (en) | 2004-05-21 |
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