CN1714685A - Sea cucumber fresh shrimp food and its producing method - Google Patents
Sea cucumber fresh shrimp food and its producing method Download PDFInfo
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- CN1714685A CN1714685A CNA2004100599936A CN200410059993A CN1714685A CN 1714685 A CN1714685 A CN 1714685A CN A2004100599936 A CNA2004100599936 A CN A2004100599936A CN 200410059993 A CN200410059993 A CN 200410059993A CN 1714685 A CN1714685 A CN 1714685A
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- shrimp
- seasoning
- maceration extract
- sea cucumber
- water
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Abstract
The ginseng-fresh shrimp food of the present invention is instant food produced with fresh shrimp soaked with seasoning liquid comprising ginseng and dried orange peel. The ginseng-fresh shrimp food has good look, good smell, good taste and rich nutrients.
Description
One. technical field
The invention belongs to food industrial technical field, particularly relating to the shrimp that lives is primary raw material, is auxiliary material with genseng etc., makes instant full shrimp instant food nutritious, delicious flavour.
Two. background technology
The bright shrimp of the aquatic products of fishing at present, process technology is single, and bright shrimp food product category is few, is in a large number to sell based on the fresh aquatic food shrimp, and the bright shrimp sales volume of China accounts for the 65-70% that fishes for total amount according to estimates, and all the other are that the fresh aquatic food shrimp carries out selling behind the quick freezing and cold preserving.Make shrimp (peeled shrimp) refrigeration after also the bright shrimp shelling of handlebar is decaptitated, also refrigeration is sold after the bright shrimp boiling of handlebar in minority enterprise, but the color of its product is not good enough, the shrimp shrinking away from theshell, and shrimp shell and the blackening of shrimp head, freshness is relatively poor.Domestic also useful edible alcohol or yellow rice wine are made liquor-saturated shrimp food to bright shrimp, but too high because of alcoholic strength, are not subjected to the consumer and generally accept.
Three. summary of the invention
The objective of the invention is to manufacture and design sea cucumber fresh shrimp food and production method thereof, single to overcome present bright shrimp process technology, the few shortcoming of bright shrimp food product category is produced the instant full shrimp instant food with peculiar flavour and the delicious U.S. of shrimp.
The objective of the invention is to reach like this: sea cucumber fresh shrimp food, the invention is characterized in: the bright shrimp process of sea cucumber fresh shrimp food is oozed juice by the dipping of the seasoning maceration extract that genseng, dried orange peel and water are formed, and described seasoning maceration extract prescription (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows: genseng 0.3-20%, dried orange peel 0.5-30%, surplus are water.The production method of sea cucumber fresh shrimp food the invention is characterized in: clean after bright shrimp is earlier selected, boiling is gone out behind the enzyme then, gained boiling shrimp flood in the seasoning maceration extract oozed juice, packs after sterilizing at last.Sea cucumber fresh shrimp food is characterized by; Bright shrimp is oozed juice through the seasoning maceration extract dipping of being made up of genseng, dried orange peel, pepper, onion, leek, wine, salt, rock sugar and water, and the prescription of described seasoning maceration extract (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows:
Genseng 0.5-1%, dried orange peel 2-5%, pepper 2-5%, onion 3-5%, leek 3-5%, salt 2-4%, rock sugar 3-5%, wine 3-5%, surplus are water.
The production method of sea cucumber fresh shrimp food is characterized by; Delicious shrimp essence choosing back is cleaned with sterilized water, then bright shrimp is dropped in the digester of 85-100 ℃ of water temperature, handles with the 5-10 minute enzyme that goes out, and gained boiling shrimp is cooled to puts into the seasoning maceration extract behind the normal temperature and flood and ooze juice 20-30 minute, at last sterilization packaging.
Adopt the present invention of above measure, sea cucumber fresh shrimp food color tool is good, nutritious, the delicious U.S. of shrimp, instant edible.Technological process of production science health of the present invention, simple and direct reasonable and non-environmental-pollution.
Four. description of drawings
Accompanying drawing 1 is production process route figure of the present invention.Bright shrimp is chosen evenly fresh complete shrimp body of size, through cleaning, carries out the boiling enzyme that goes out again, then the bright shrimp of gained boiling is put into dipping oozes juice in the seasoning maceration extract, sterilizes at last and finished product packing.
Five. the specific embodiment
Embodiment one
The preparation of seasoning maceration extract.Its prescription (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows:
Genseng 1%, dried orange peel 2.5%, surplus are water.
1kg genseng and 2.5kg dried orange peel is broken respectively, and every kind of component adds 4 times of weight water respectively, and its juice is extracted in heating then, the juice of said extracted is mixed and adds 86 kilograms sterilized water, and through mixing, the seasoning maceration extract that makes 100 kilograms is standby.
The production of sea cucumber fresh shrimp food: the selected all even complete bright shrimp of individuality that comes out is cleaned with sterilized water, then bright shrimp is dropped in the digester of 85-100 ℃ of water temperature, carrying out the boiling enzyme that goes out with 5-10 branch clock time handles, and rapidly shrimp is picked up, with air-cooled shrimp is cooled to normal temperature, boiling shrimp through cooling, input is equipped with in the storage bucket of seasoning maceration extract, flood and ooze juice, time 20-30 minute, shrimp is picked up packing after sterilizing, quick-frozen immediately (the quick-frozen central temperature requires to reach below-30 ℃) vanning is positioned over then below-18 ℃ and preserves in the freezer.
Embodiment two
The preparation of seasoning maceration extract.Its prescription (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows:
Genseng 1%, dried orange peel 2.5%, leek 4%, surplus are water.
1kg genseng, 2.5kg dried orange peel and 4kg leek is broken respectively, every kind of component adds 4 times of weight water respectively, and its juice is extracted in heating then, the juice of said extracted is mixed and adds 70 kilograms sterilized water, through mixing, the seasoning maceration extract that makes 100 kilograms is standby.
The production of sea cucumber fresh shrimp food: the selected all even complete bright shrimp of individuality that comes out is cleaned with sterilized water, then bright shrimp is dropped in the digester of 85-100 ℃ of water temperature, carrying out the boiling enzyme that goes out with 5-10 branch clock time handles, and rapidly shrimp is picked up, with air-cooled shrimp is cooled to normal temperature, boiling shrimp through cooling, input is equipped with in the storage bucket of seasoning maceration extract, flood and ooze juice, time 20-30 minute, shrimp is picked up packing after sterilizing, quick-frozen immediately (the quick-frozen central temperature requires to reach below-30 ℃) vanning is positioned over then below-18 ℃ and preserves in the freezer.
Embodiment three
The preparation of seasoning maceration extract.Its prescription (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows:
Genseng 0.5%, dried orange peel 3.5%, pepper 3%, onion 4%, leek 4%, salt 3%, rock sugar 3%, rice wine 4%, surplus are water.
0.5kg genseng, 3.5kg dried orange peel, 3kg pepper, 4kg onion and 4kg leek is broken respectively, every kind of component adds 4 times of weight water respectively, its juice is extracted in heating, said extracted juice is mixed, the mixing juice that extracts gained and add 75 kilograms sterilized water, add 3kg salt, 3kg rock sugar and 4kg rice wine then, through mixing, the seasoning maceration extract that makes 100 kilograms is standby.
The production of sea cucumber fresh shrimp food: even through selected individuality, complete fresh bright shrimp is cleaned with sterilized water, then bright shrimp is dropped in the digester of 85-100 ℃ of water temperature, carrying out the boiling enzyme that goes out with 5-10 branch clock time handles, and rapidly shrimp is picked up, promptly shrimp is cooled under the normal temperature with air-cooled, boiling shrimp through cooling, input is equipped with in the storage bucket of maceration extract, floods and oozes juice, time 20-30 minute, shrimp is picked up, packing after sterilizing, quick-frozen immediately (the quick-frozen central temperature requires to reach below-30 ℃) vanning is positioned over then below-18 ℃ and preserves in the freezer.
Claims (4)
1. sea cucumber fresh shrimp food, the invention is characterized in: the bright shrimp process of sea cucumber fresh shrimp food is oozed juice by the dipping of the seasoning maceration extract that genseng, dried orange peel and water are formed, and described seasoning maceration extract prescription (percentage by weight of every each component of 100kg seasoning maceration extract) is as follows: genseng 0.3-20%, dried orange peel 0.5-30%, surplus are water.
2. the production method of sea cucumber fresh shrimp food is characterized by: clean after bright shrimp is earlier selected, boiling is gone out behind the enzyme then, gained boiling shrimp flood in the seasoning maceration extract oozed juice, packs after sterilizing at last.
3. sea cucumber fresh shrimp food according to claim 1 is characterized by; Bright shrimp process is oozed juice by the dipping of the seasoning maceration extract that genseng, dried orange peel, pepper, onion, leek, salt, rock sugar, wine and water are formed, and the prescription of described seasoning maceration extract (the weight ratio percentage of every each component of 100kg maceration extract) is as follows:
Genseng 0.5-1%, dried orange peel 2-5%, pepper 2-5%, onion 3-5%, leek 3-5%,
Salt 2-4%, rock sugar 3-5%, wine 3-5%, surplus are water.
4. the production method of sea cucumber fresh shrimp according to claim 2 is characterized by; Delicious shrimp essence choosing back is cleaned with sterilized water, then bright shrimp is dropped in the digester of 85-100 ℃ of water temperature, handles with the 5-10 minute enzyme that goes out, and gained boiling shrimp is cooled to puts the seasoning dipping behind the normal temperature into and ooze juice and flood and ooze juice 20-30 minute, at last sterilization packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100599936A CN1292681C (en) | 2004-06-28 | 2004-06-28 | Sea cucumber fresh shrimp food and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100599936A CN1292681C (en) | 2004-06-28 | 2004-06-28 | Sea cucumber fresh shrimp food and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1714685A true CN1714685A (en) | 2006-01-04 |
| CN1292681C CN1292681C (en) | 2007-01-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100599936A Expired - Fee Related CN1292681C (en) | 2004-06-28 | 2004-06-28 | Sea cucumber fresh shrimp food and its producing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101278744B (en) * | 2008-05-16 | 2011-04-06 | 孙平贵 | Health care sea shrimp capable of preventing cardiovascular and cerebrovascular diseases |
| CN103734802A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Processing method of ginseng shrimp |
| CN103734804A (en) * | 2013-12-31 | 2014-04-23 | 广西东兴东成食品工贸开发有限公司 | Shrimp meat and preparation method thereof |
| CN105724915A (en) * | 2014-12-12 | 2016-07-06 | 朱甜密 | Preparation method of cooked drunk shrimps |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58216677A (en) * | 1982-06-08 | 1983-12-16 | Teruaki Shimazu | Preparation of nutrient food |
| CN1100602A (en) * | 1994-05-27 | 1995-03-29 | 贾玉海 | Prescription and method for prodn. of compound sea prawn nutrition extract |
| CN1164350A (en) * | 1996-10-22 | 1997-11-12 | 朱毅 | New taste food made of grain and other material capable of changing food into paste by pouring boiling water |
| CN1256042C (en) * | 2002-11-06 | 2006-05-17 | 陈彦兵 | Processing method of instant seafood |
-
2004
- 2004-06-28 CN CNB2004100599936A patent/CN1292681C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278744B (en) * | 2008-05-16 | 2011-04-06 | 孙平贵 | Health care sea shrimp capable of preventing cardiovascular and cerebrovascular diseases |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN103734802A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Processing method of ginseng shrimp |
| CN103734804A (en) * | 2013-12-31 | 2014-04-23 | 广西东兴东成食品工贸开发有限公司 | Shrimp meat and preparation method thereof |
| CN105724915A (en) * | 2014-12-12 | 2016-07-06 | 朱甜密 | Preparation method of cooked drunk shrimps |
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| Publication number | Publication date |
|---|---|
| CN1292681C (en) | 2007-01-03 |
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Granted publication date: 20070103 Termination date: 20160628 |