CN1336140A - Heat treatment of shrimp, and method for making said shrimp - Google Patents
Heat treatment of shrimp, and method for making said shrimp Download PDFInfo
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Abstract
This invention relates to heat-treated shrimp and method for producing heat-treated shrimp, of which the object is to provide a heat-treated shrimp that keeps the taste similar to fresh shrimp even after preservation for a long time and that is resistant to degradation even by freezing and thawing treatment, and provide a method for producing the heat-treated shrimp. The method for the production of the heat-treated shrimp comprises a step to perform the heat-treatment of the shrimp by contacting a raw shrimp with hot water or saturated steam above 85 DEG C for a preset time, and a step to cool the shrimp immediately after the heat-treatment. The contacting time is set to a level necessary for getting opacified tail muscle and a longitudinal crush strength of 15-30N per 1 cm<2> of the cross-section measured by the parallel plate compression tester at room temperature on the specimen having the thickness of 5 +- 0.2 mm, collected from the tail muscle and prepared by parallel cutting the shrimp in lateral direction.
Description
Technical field
The present invention relates to heat treated shrimp, more particularly, relate to the manufacture method that can effectively suppress the original food flavor of shrimp that the protein component modification by fresh shrimp causes deterioration and such new heat treatment shrimp along with the time.
Background technology
In aquatic products, shell-fish such as shrimp, crab after death generally because of vital reaction stop to occur cadaveric rigidity, then begin oxidation, the browning phenomenon that produced by the generation of hydrogen sulfide appears, further develop, can see through the softening and phenomenon corruption that arrive.In order to delay or prevent this undesirable degradation phenomena of food, the general method that food product refrigeration is preserved that adopts, but when eating shrimp (particularly sweet shrimp or cherry shrimp etc.) raw, after thawing, the contained part in conjunction with water can ooze and musculature can be softened more quickly in the musculature of shrimp, therefore, the freezing appropriate method that is not considered to prevent the food flavor deterioration.
In addition, even living shrimps such as sweet shrimp are refrigerated, do not eat before the corruption at it, effectively do not prevent the method for taste deterioration development yet.On the other hand, if with the heating of living shrimp so that in conjunction with hydropexis in cell tissue, then can lose delicate flavour, influence taste, therefore, the preservation of living shrimp is managed very difficult.
Summary of the invention
In view of above-mentioned thing, expect to have the appearance of the method for a kind of freshness that can keep the fresh shrimp that catches for a long time and taste.
Therefore, order of the present invention ground is to preserve the taste of fresh shrimp for a long time and can not make its deterioration, though provide for this reason still can keep after a kind of long-time preservation with the same taste of fresh shrimp and carry out freezing, thaw and handle the manufacture method of the heat treatment shrimp that also is not easy to cause deterioration and such heat treatment shrimp.
The heat treatment shrimp of the present invention that can address the above problem, its tail muscles becomes opaque, and is 15-30N/cm from vertical compression strength that the sample of the laterally parallel thick 5 ± 0.2mm that cuts of this tail muscles at room temperature records with the parallel-plate-type pressurized testing machine
2Sectional area.
The manufacture method that is used to obtain the heat treatment shrimp of the present invention of above-mentioned heat treatment shrimp is characterised in that, comprise make fresh shrimp and hot water more than 85 ℃ or saturated steam contact certain hour, step of heat treatment and this heat treatment after the step of cooling immediately, be to make by heat treated shrimp to reach the following time necessary that requires described time of contact: its tail muscles becomes opaque, and is 15-30N/cm from vertical compression strength that the sample of the laterally parallel thick 5 ± 0.2mm that cuts of this tail muscles at room temperature records with the parallel-plate-type pressurized testing machine
2Sectional area.
In the manufacture method of heat treatment shrimp of the present invention, as the above-mentioned fresh shrimp of raw material, the state when preferably catching, but carried out the also passable of IQF after catching, can also remove head and shell.And being preferably in fresh shrimp has the time of vital reaction or the time of the state when the reaction that earns a bare living stops to begin heat treatment.In addition, in this heat treatment, can be as mentioned above, use hot water or saturated steam more than 85 ℃, at this moment, the hot water of use can be former water, but it is better to contain the aqueous solution of salt.
In addition, in the manufacture method of heat treatment shrimp of the present invention, cooling step should comprise the operation that the cold water with (better below 25 ℃) below 30 ℃ cools off, preferably include contact with warm water below 50 ℃ the first time refrigerating work procedure with the refrigerating work procedure second time that contacts with cold water below 30 ℃.In addition, as the terminal stage of such cooling step, can comprise freezing process.
The simple declaration of drawing
Fig. 1 is the key diagram of device of implementing the manufacture method of heat treatment shrimp of the present invention.
The specific embodiment of the present invention
Manufacture method to heat treatment shrimp of the present invention elaborates with reference to the accompanying drawings.Fig. 1 for from input tape CR1 input to finish heating and cooling again with export till being with CR2 to export during the front view of the prawn device of heat-treating.Here, annealing device D is made up of metering portion 1, heating part 2, first cooling end 3, second cooling end 4, and the terminal of input tape CR1 is positioned at the top of above-mentioned metering portion 1.
Be provided with automatic metering mechanism 14 in above-mentioned metering portion 1, a basket basket H1 is arranged above this autmatic measuring device 14, receive the shrimp a that is sent into by above-mentioned input tape CR1, this basket basket H1 is one to be had numerous little but can not make the container in the hole that shrimp a drops.This basket basket H1 must have said structure, also can use stainless steel cloth, as long as it has identical function.
Upright organic frame 10 between this metering portion 1 and above-mentioned heating part 2, this frame 10 is provided with basket basket drive division 11.This basket basket drive division 11 is made of the mechanical arm 13 that is flatly fixing rotating shaft 12 with above-mentioned frame 10 and driven by these rotating shaft 12 rotations.Mechanical arm 13 supports above-mentioned basket basket H1 by the supporting arrangement that does not mark among the figure.When opening the switch of drive source (not marking among the figure), basket basket H1 will rotate about 120 degree shown in line among the figure, and the shrimp a in the basket basket is dropped into heating part 2.
On the other hand, above-mentioned heating part 2 steam pipe 25, both ends open that are supplied to tank 24 by the tank 24 of putting into hot water, with steam constitutes in the circulation pipe 26 of tank 24 and the circulating pump 27 that is located at the stage casing of circulation pipe 26.Above-mentioned hot water can be former water or salt solution etc., is heated to 85-98 ℃ by being blown into steam, and circulates with circulating pump 27, makes hot water temperatures in the tank 24 homogeneous that becomes.In tank 24, sink to the basket basket H2 with the same structure of above-mentioned basket basket H1, can receive the shrimp a that drops into by above-mentioned basket basket H1.
Upright organic frame 20 is provided with basket basket drive division 21 on this frame 20 between heating part 2 and above-mentioned first cooling end 3.This basket basket drive division 21 is made of the mechanical arm 23 that is flatly fixing rotating shaft 22 with above-mentioned frame 20 and driven by these rotating shaft 22 rotations.Mechanical arm 23 supports above-mentioned basket basket H2 by the supporting arrangement that does not mark among the figure.When opening the switch of drive source (not marking among the figure), basket basket H2 will rotate about 120 degree shown in line among the figure, and the shrimp a in the basket basket is dropped into first cooling end 3.
Above-mentioned first cooling end 3 is made of in the circulation pipe 35 of tank 34, the circulating pump 36 that is located at the stage casing of circulation pipe 35 tank 34, both ends open of the warm water of putting into cooling usefulness.Above-mentioned warm water can be former water or salt solution etc., also can use natural sea-water.When used warm water was natural sea-water, its structure was: the sea water supply pipe is set, natural sea-water is supplied to tank 34, by being connected the discharge pipe 37 of bottom, with pump 38 unnecessary seawater is discharged.In tank 34, sunk to the basket basket H3 with spline structure, can receive the shrimp a that drops into by above-mentioned basket basket H2 with above-mentioned basket basket H1.
Upright organic frame 30 is provided with basket basket drive division 31 on this frame 30 between first cooling end 3 and second cooling end 4.This basket basket drive division 31 is made of the mechanical arm 33 that is flatly fixing rotating shaft 32 with above-mentioned frame 30 and driven by these rotating shaft 32 rotations.This mechanical arm 33 supports above-mentioned basket basket H3 by the supporting arrangement that does not mark among the figure.When opening the switch of drive source (not marking among the figure), basket basket H3 will rotate about 120 degree shown in line among the figure, and the shrimp a in the basket basket is dropped into second cooling end 4.
This second cooling end 4 is made of the tank 41 of putting into the cold water that makes the final cooling of shrimp a.This tank 41 is made greatlyyer than the tank 34 of first cooling end 3.Cold water in the tank 41 can be former water or salt solution etc., also can use natural sea-water.When used cold water is natural sea-water, the natural sea-water of normal temperature (the preferably natural sea-water of the low temperature that draws from the middle level or the deep layer of ocean) is supplied to tank 41 by the sea water supply pipe gets final product.Above tank 41, be provided with air blast F1, the end that output band CR2 was arranged in closely being close to of tank 41, can will pick up from tank 41 and place on the output band CR2 with the shrimp a that cold water is sent, with moisture from, the limit is removed the redundant moisture limit with air blast F2 and is sent to refrigerating chamber (not marking among the figure).
In said apparatus, the hot water of putting into the tank 24 of heating part 2 can be the common salt aqueous solution of 1-3% for example, according to circumstances, also can contain amino-acid salt etc.In order to make modifications such as protein contained in the musculature expeditiously, the hot water temperature must be more than 85 ℃, and is better more than 90 ℃, good especially more than 95 ℃.For example, when prawn is heat-treated, preferably the hot water temperature is adjusted in 90-98 ℃ the scope.
When prawn is heat-treated, need be according to ratio of the amount of size, heat medium amount and the shrimp of the kind of heat medium and temperature, shrimp etc. to suitably adjusting the time of contact of heat mediums such as above-mentioned hot water or steam and shrimp.Vertical compression strength that particularly above-mentioned contact can make the sample of the laterally parallel thick 5 ± 1mm that cuts of tail muscles of the shrimp after handle at room temperature record with the parallel-plate-type pressurized testing machine is 15-30N/cm
2Sectional area.Be generally above-mentioned time of contact about 1 to 5 minute, and preferably selection can make the temperature of the musculature of shrimp reach 70-75 ℃ time of contact at least.
Can it be cooled off immediately through above-mentioned heat treated shrimp, in this cooling step, the temperature of the musculature of shrimp is reduced to below 65 ℃ rapidly, be preferably in below 55 ℃, not make the modification of musculature surpass necessary degree.But, because will heat treated shrimp be preserved, preferably cool off more completely, therefore, cold water temperature is to be good below 25 ℃, and is better below 20 ℃, good especially below 10 ℃.Cooling back is freezing fully, then can keep the character of the musculature after the modification for more time.
In order further to improve the efficient of cooling off with above-mentioned 30 ℃ cold water, the first time cooling step of the shrimp that will handle with above-mentioned hot water thermal by contacting with warm water below 50 ℃, stop the musculature modification, the cooling step second time by contacting then with 30 ℃ cold water, divide two stages to cool off, can effectively utilize low-temperature cold water like this, cool off with high efficiency more.
Implement the manufacture method of heat treatment shrimp of the present invention below by the device that use is arranged on the factory ship, the example of making the heat treatment shrimp from new fresh and sweet shrimp is described with said structure.
Sweet shrimp inhabits the seabed of 300-500 rice under water, draws in the net in the seabed of this low temperature below 10 ℃ with average about the 3.5 hours time with trawlnet, catches sweet shrimp.Net is pulled on the deck, and sweet shrimp is put into the fish hold of ship, in filling 2-10 ℃ the metal fish hold of natural sea-water, shrimp is cruised with the state of living.
After these sweet shrimps are picked up, carry out the screening first time by hand from fish hold, other fishes and the sweet shrimp that catches separated.Then, carry out programmed screening with the automatic screening machine by grade and size.Sweet shrimp after the screening is like this directly placed on the automatic input tape CR1, or after removing head, perhaps shelling to wait places on the automatic input tape CR1 afterwards again, sends into annealing device D.
At first, will drop into by the sweet shrimp a that input tape CR1 imports gradually among the basket basket H1 on the automatic metering mechanism 14 that is located at metering portion 1,, then above-mentioned input tape CR1 be stopped if sweet shrimp a reaches a certain amount of.With its while, start the switch of basket basket drive division 11, make above-mentioned basket basket H1 rotate about 120 °, sweet shrimp a is dropped among the basket basket H2 that sinks in the tank 24 of heating part 2.
In above-mentioned tank 24, fill the hot water (for example saline solution of 1-3% etc.) that temperature is set in 85-98 ℃.With the sweet shrimp a heat treatment 20 seconds to 10 minutes (preferably about 1-3 minute) that drops among the basket basket H2, irreversible variation appears in the musculature of then sweet shrimp a, and the knot of tissue Heshui becomes and is difficult for breaking away from.At this moment, start the switch (not marking among the figure) of above-mentioned basket basket drive division 21.Mechanical arm 23 moves, and the basket basket H2 in the tank 24 are turned to the position of figure dotted line, and, and the sweet shrimp a in the basket basket H2 dropped into sink in the basket basket H3 in first time cooling end 3 the tank 34.
In tank 34, fill the warm water (for example natural sea-water etc.) that temperature is set in 45-50 ℃.The sweet shrimp a that drops in the basket basket H3 is flooded more than 30 seconds in warm water at least, and the variation that the musculature of sweet shrimp a is caused by heat treatment no longer develops.Start the switch (not marking among the figure) of above-mentioned basket basket drive division 31 then.Mechanical arm 33 moves, and with the position that the basket basket H3 in the tank 34 turns to the figure dotted line, with the dewatered while of air blast F1, the sweet shrimp a in the basket basket H3 is dropped in the tank 41 of cooling end 4 second time.
In above-mentioned tank 41, fill and maintain 1 ℃-23 ℃ cold water, as salt solution such as natural sea-water or low concentration saline solution, mineral water, clear water etc.The sweet shrimp a that drops into flooded in above-mentioned cold water cool off at least 10 seconds.One one of above-mentioned chilled sweet shrimp a is reaped on the output band CR2, when the moisture that will adhere to separates, with air blast F2 remove redundant moisture on one side, be sent to refrigerating chamber (not marking among the figure) on one side.
Like this, the freezing sweet shrimp a that is divided into appropriate amount as required waited by vanning again pack, for example be deposited in as finished product in-20 ℃ the freezer etc.
Embodiment 1
With after catching the sweet shrimp A0 of work that has carried out screening with 1 kilogram of 90-120 specification only in the back and from tank, picking up, drop into immediately in 95 ℃ 2% saline solution, about 2 minutes of heat treatment, after reaching 71 ℃, muscular temperature picks up immediately, drop in 10 ℃ the seawater and cool off, but the muscle of shrimp is in this stage devitrification, the dimness that becomes and even albefaction.After will dewatering again through the shrimp of above-mentioned processing, be refrigerated to rapidly below-20 ℃, make the sweet shrimp B1 of heat treatment of the present invention.
The sweet shrimp B1 of the heat treatment that obtains is like this put into the bag made from polyethylene film with water, dipping is about 10 minutes in 5-10 ℃ flowing water, partly thaw, peel off the shrimp shell then, indoor thaw fully after, become the direction of approximate right angle that tail muscles is cut off with axis immediately, making the muscle sample of thick 5 ± 0.2mm, measuring its diameter.With this muscle specimen holder in parallel-plate-type pressurized testing machine (COMPAC-100 that Sun science Co., Ltd. produces, use discoideus securing member), exert pressure in the vertical, reduce 50% until the muscle sample thickness, obtain peak load value (N) therebetween, calculating every cm of muscle sample
2After vertical compression strength (N/cm2) of basal area, calculate the mean compressive strength of 10 muscle samples.Treatment conditions and the result of the test of shrimp see Table 1.
By method same as described above the sweet shrimp B1 of heat treatment is thawed, be kept in 7 ± 2 ℃ the freezer, along with the passing of holding time, how investigation sense of food and food flavor change, and estimate the retention time as the quality and the quality of food.The results are shown in Table 2.
For relatively, make sweet shrimp B2 of heat treatment and the sweet shrimp B3 of heat treatment respectively by processing method same as described above, different with about 2 minutes of heat treatment in 95 ℃ 2% saline solution is to heat 4 minutes or 15 minutes.And, except the sweet shrimp A0 of work that has prepared to pick up from above-mentioned tank, also it is lived and do not heat-treat after sweet shrimp A0 washes earlier and directly be refrigerated to rapidly below-20 ℃, make freezing sweet shrimp A1.
And, will be have both carried out Overheating Treatment, also do not carried out freezing processing and shell, make the muscle sample, and with the sweet shrimp B2 of freezing heat treatment and B3 and above-mentionedly similarly thaw, shell, make the muscle sample, obtain their vertical compression strength, and investigation is stored in the sense of food of the shrimp in 7 ± 2 ℃ the freezer and food flavor over time, estimates as food.Above-mentioned result of the test also is shown in table 1 and the table 2 respectively in the lump.
Then, in 2% saline solution that afterwards under the state of band shell, drops into 97 ℃ that will thaw at the freezing sweet shrimp A1 that embodiment 1 makes, outside the difference heat treatment 1 minute, 3 minutes and 15 minutes, handle similarly to Example 1, cool off, and freezing, make the sweet shrimp C1 of freezing heat treatment, C2 and C3 respectively.
In addition, after freezing sweet shrimp A1 is partly thawed, shell, drop in 90 ℃ 2% saline solution outside the heat treatment respectively 2 minutes, 5 minutes and 15 minutes, handle similarly to Example 1, cool off, and freezing, make the sweet shrimp D1 of freezing heat treatment, D2 and D3 respectively.
The sweet shrimp A1 that these are freezing, the freezing sweet shrimp C1 of heat treatment, C2, C3 and the freezing sweet shrimp D1 of heat treatment, D2 and D3 and the 1st embodiment similarly thaw, make the muscle sample respectively, obtain their vertical compression strength, and the sweet shrimp that these are freezing is thawed, same with above-mentioned sweet shrimp of thawing, be kept in the freezer of 7 ± 2C, sense of food of investigation shrimp and food flavor are estimated as food over time.Above-mentioned result of the test is shown in table 1 and the table 2 respectively in the lump.
Heat-treat condition of the sweet shrimp of table 1 and compression strength
| Specimen coding | Raw material shrimp and state | Shrimp state before the heat treatment | Heat treatment | The state of shrimp before the test | Measure the preceding processing that makes with sample | Compression strength (N/cm 2) | |
| Temperature (℃) | Time (branch) | ||||||
| ??A0 | A0 lives | The band shell | Normal temperature is preserved | Band shell, work | Shell | ??11.3 | |
| ??B1 | A0 lives | The band shell | ????95 | ????2 | Band shell, freezing | Thaw, shell | ??25.5 |
| ??B2 | A0 lives | The band shell | ????95 | ????4 | Band shell, freezing | Thaw, shell | ??29.5 |
| ??B3 | A0 lives | The band shell | ????95 | ????15 | Band shell, freezing | Thaw, shell | ??38.1 |
| ??A1 | A0 lives | The band shell | Freezing preservation | Band shell, freezing | Thaw, shell | ???8.9 | |
| ??C1 | A1 is freezing | Thaw, be with shell | ????97 | ????1 | Shell, freezing | Thaw | ??18.5 |
| ??C2 | A1 is freezing | Thaw, be with shell | ????97 | ????3 | Shell, freezing | Thaw | ??21.5 |
| ??C3 | A1 is freezing | Thaw, be with shell | ????97 | ????15 | Shell, freezing | Thaw | ??36.8 |
| ??D1 | A1 is freezing | Thaw, shell | ????90 | ????2 | No shell, freezing | Thaw | ??24.9 |
| ??D2 | A1 is freezing | Thaw, shell | ????90 | ????5 | No shell, freezing | Thaw | ??27.3 |
| ??D3 | A1 is freezing | Thaw, shell | ????90 | ????15 | No shell, freezing | Thaw | ??30.3 |
The character of the heat treated sweet shrimp of table 2
| Specimen coding | Food proterties in stored refrigerated (sense of food, taste, fragrance etc.) over time | The quality of food | ||||
| After just having thawed | After 3 hours | After 6 hours | After 12 hours | Estimate | Retention time | |
| A0 | Sting the taste of the light firmly life of head | Some some delicious foods appear in the softness that becomes | Stinging a few taste becomes sticky | Softness, beginning has peculiar smell, strange taste, state deterioration | Very | About 3 hours |
| B1 | The flexible compound mellow and full delicious food of mouthfeel | The basic basic no change of no change | The basic basic no change of no change | With the back basic identical mellow and full delicious food that has that just thaws | Excellent | More than 12 hours |
| B2 | Mouthfeel is flexible to leave mellow and full delicious food | Basic no change has fully kept delicious food | The basic basic no change of no change | Some hardening has kept mellow and full taste | Very | More than 12 hours |
| B3 | Wizened, the fiber-like sense of food is delicious few | Wizened, hard delicious food becomes still less | Basic no change delicious food becomes still less | The poorer nothing of sense of food is delicious | Difference | ????- |
| A1 | Sting head softness the distinctive delicious flavor of living shrimp is arranged | Sting the head no delicate flavour of decline a little | Nothing is stung head not to be had delicious substantially | It is poor that sense of food descends, and is not suitable for eating | Very | Less than 3 hours |
| C1 | Mouthfeel is flexible compound delicious food | The basic basic no change of no change | The basic basic no change of no change | With the no big-difference in back that just thaws mellow and full delicious food is arranged | Excellent | More than 12 hours |
| C2 | Elasticity is lower slightly compound delicious food | Some hardening, other do not become and have fully kept delicious food | The basic basic no change of no change | Basic no change delicious food subtracts slightly | Very | About 12 hours |
| C3 | Wizened, nonelastic taste is few | Basic no change does not have delicious food | The no change no change | Basic no change does not have delicious food, is not suitable for eating | Difference | ????- |
| D1 | Mouthfeel is soft gentle, and flexible no fishy smell has various delicious food | The basic basic no change of no change | The basic basic no change of no change | Basic no change has fully kept delicious food | Very | More than 12 hours |
| D2 | Few elastic composite taste of mouthfeel and fragrance are few | The basic basic no change of no change | The basic basic no change of no change | Elastic sensation descends does not have delicious food substantially | Can | Less than 12 hours |
| D3 | Wizened, nonelastic imperceptible delicious food | The no change no change | The no change no change | Basic no change no change, it is poor to distinguish the flavor of | Difference | ????- |
By The above results as can be known, heat treatment shrimp of the present invention is by the heat treatment of appropriateness, its musculature modification, therefore, elasticity is kept, and is not easy to occur deteriorations such as softening dehydration, in addition, taste changes also mitigation, and food flavor and sense of food are all good, keeping quality improves significantly, in addition, heat-treats if exceed scope of the present invention, become really up to the mark, food flavor and sense of food variation of the musculature of shrimp then, therefore, preferably with Heat Treatment Control in can improving conservatory scope, do not make it excessive.
Like this, the taste of fresh shrimp and the heat treatment shrimp of the present invention of sense of food have been kept, except can directly similarly being used as the food material with living shrimp, even carry out drying, still can former state keep its abundant taste component, therefore, not only can be used as freezing preservation food materials, but also can be used as the kept dry food materials.Therefore, can also FF or the form of dry product as the seasoning matter of various processed foods or as the production of raw material for use of various seasoning materials and range protein, amino acid etc. etc., and can carry out fragmentation according to various uses, chop up, secondary operations such as pulverizing, make goods.
Heat treatment shrimp of the present invention obtains with following method, therefore have the retention time that can prolong its shrimp flavor significantly: make fresh shrimp and the time that hot water more than 85 ℃ or saturated steam contacts necessity, making the sample of the laterally parallel thick 5 ± 0.2mm that cuts of shrimp tail muscles after the processing is 15-30N/1cm in the vertical compression strength that at room temperature records with the parallel-plate-type pressurized testing machine
2Sectional area, snap frozen immediately then.
In addition, heat treatment shrimp of the present invention is difficult for except its musculature because freezing and thaw and partial destruction occurs and also be maintained the food flavor thus, even it is dry, its flavor composition can not lose yet, can be widely used as the material or the raw material of various preserved foods or processed food material, various processed food and flavouring, dietary supplement etc., economic effect is also very big.
Claims (10)
1. a heat treatment shrimp is characterized in that, its tail muscles becomes opaque, and is 15-30N/cm from vertical compression strength that the sample of the laterally parallel thick 5 ± 0.2mm that cuts of this tail muscles at room temperature records with the parallel-plate-type pressurized testing machine
2Sectional area.
2. heat treatment shrimp as claimed in claim 1 is characterized in that, described shrimp is sweet shrimp.
3. the manufacture method of heat treatment shrimp, it is characterized in that, it comprise make fresh shrimp and hot water more than 85 ℃ or saturated steam contact certain hour, step of heat treatment and this heat treatment after the step of cooling immediately, be to make by heat treated shrimp to reach the following time necessary that requires described certain time of contact: its tail muscles becomes opaque, and is 15-30N/cm from vertical compression strength that the sample of the laterally parallel thick 5 ± 0.2mm that cuts of this tail muscles at room temperature records with the parallel-plate-type pressurized testing machine
2Sectional area.
4. the manufacture method of heat treatment shrimp as claimed in claim 3 is characterized in that, described fresh shrimp is the shrimp that catches the back IQF.
5. as the manufacture method of claim 3 or 4 described heat treatment shrimps, it is characterized in that described fresh shrimp is the shrimp of shelling.
6. as the manufacture method of claim 3 or 4 described heat treatment shrimps, it is characterized in that described heat treatment step has the time of vital reaction to begin above-mentioned fresh shrimp.
7. as the manufacture method of claim 3 or 4 described heat treatment shrimps, it is characterized in that described hot water is the aqueous solution that contains salt.
8. as the manufacture method of claim 3 or 4 described heat treatment shrimps, it is characterized in that described cooling step comprises the operation of cooling off with the cold water below 30 ℃.
9. the manufacture method of heat treatment shrimp as claimed in claim 8 is characterized in that, described cooling step comprise contact with warm water below 50 ℃ the first time refrigerating work procedure with the refrigerating work procedure second time that contacts with cold water below 30 ℃.
10. the manufacture method of heat treatment shrimp as claimed in claim 8 or 9 is characterized in that described cooling step comprises freezing process.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP231047/2000 | 2000-07-31 | ||
| JP2000231047 | 2000-07-31 | ||
| JP231047/00 | 2000-07-31 | ||
| JP401845/2000 | 2000-12-28 | ||
| JP2000401845 | 2000-12-28 | ||
| JP401845/00 | 2000-12-28 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1336140A true CN1336140A (en) | 2002-02-20 |
| CN1259861C CN1259861C (en) | 2006-06-21 |
Family
ID=26597037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB01125050XA Expired - Fee Related CN1259861C (en) | 2000-07-31 | 2001-07-30 | Heat treatment of shrimp, and method for making said shrimp |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1259861C (en) |
| HK (1) | HK1043511B (en) |
| TW (1) | TWI228976B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077201B (en) * | 2006-05-23 | 2010-12-08 | 舟山市越洋食品有限公司 | Processing method for quick-freeze instant product with head shrimp |
| WO2014206176A1 (en) * | 2013-06-25 | 2014-12-31 | 山东潍坊龙威实业有限公司 | Method for processing prawn sauce using whole shrimp as raw material |
| CN106231927A (en) * | 2014-08-08 | 2016-12-14 | 细田工业株式会社 | Clean device |
| CN110179072A (en) * | 2019-06-24 | 2019-08-30 | 长沙理工大学 | A kind of cray conditioning food processing method and its production line |
| CN110595166A (en) * | 2019-09-28 | 2019-12-20 | 仙居贝格智能设备科技有限公司 | Meat device is got in shrimp guo stoving of mill's production usefulness |
-
2001
- 2001-05-22 TW TW090112281A patent/TWI228976B/en not_active IP Right Cessation
- 2001-07-30 CN CNB01125050XA patent/CN1259861C/en not_active Expired - Fee Related
-
2002
- 2002-07-15 HK HK02105218.3A patent/HK1043511B/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077201B (en) * | 2006-05-23 | 2010-12-08 | 舟山市越洋食品有限公司 | Processing method for quick-freeze instant product with head shrimp |
| WO2014206176A1 (en) * | 2013-06-25 | 2014-12-31 | 山东潍坊龙威实业有限公司 | Method for processing prawn sauce using whole shrimp as raw material |
| CN106231927A (en) * | 2014-08-08 | 2016-12-14 | 细田工业株式会社 | Clean device |
| CN110179072A (en) * | 2019-06-24 | 2019-08-30 | 长沙理工大学 | A kind of cray conditioning food processing method and its production line |
| CN110595166A (en) * | 2019-09-28 | 2019-12-20 | 仙居贝格智能设备科技有限公司 | Meat device is got in shrimp guo stoving of mill's production usefulness |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1043511A1 (en) | 2002-09-20 |
| HK1043511B (en) | 2006-10-20 |
| CN1259861C (en) | 2006-06-21 |
| TWI228976B (en) | 2005-03-11 |
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