KR20220054256A - Method for manufacturing shell-off fried whole shrimp improving ease of intake and food safety by removing head and torso shells all and optically inspecting inside. - Google Patents

Abstract

Disclosed is a fried shell-off whole shrimp in which the head and body shells of shrimp are removed and a method for manufacturing the same. According to one aspect of the present invention, a method for manufacturing a fried whole shrimp comprises the steps of: washing a shrimp; removing both the head and body shells from the shrimp using a knife; emitting inspection light through the shrimp to inspect whether impurities exist inside the shrimp; and coating the surface of the shrimp with fried ingredients.

Description

A method for manufacturing shell-off whole prawns that removes all the head and body shells of the shrimp and improves the ease of intake and food safety by optically inspecting the inside of the peeled shrimp. SAFETY BY REMOVING HEAD AND TORSO SHELLS ALL AND OPTICALLY INSPECTING INSIDE.}

The present invention relates to shell-off whole shrimp fried by removing the head and body shells of shrimp and a method for manufacturing the same.

The main component of shrimp is protein, and when the total weight ratio is 100g, it accounts for about 20g. Shrimp has all eight essential amino acids, including methionine and lysine, and glycine and betaine give it a unique taste and aroma.

In particular, betaine not only tastes good, but also has a tonic effect. Also, it contains a lot of vitamin B complex such as vitamin B2, vitamin B6, vitamin B12, and mineral foods including calcium. this is high

Due to the nature of the shrimp, all parts from head to tail contain a large amount of nutrients necessary for the human body. Therefore, when eating shrimp, all parts from the head to the legs and tail must be ingested so that all nutrients in the shrimp can be effectively absorbed by humans.

However, in the prior art, even when fried shrimp including the head is prepared, the head of the shrimp is not removed, so it is difficult to consume the head of the shrimp.

Republic of Korea Patent Publication No. 10-1054123 (registered on Jul. 28, 2011)

An object of the present invention is to provide a shell-off whole shrimp in which the head and body shells of the shrimp are removed, and a method for manufacturing the same.

According to one aspect of the present invention, there is provided a method for preparing whole shrimp tempura, comprising the steps of washing the shrimp, removing both the head and body shells from the shrimp using a knife, and coating the surface of the shrimp with a frying material.

The step of peeling the head from the shrimp may be performed by removing the entire head shell including the forehead horn from the shrimp.

The knife may include a holder part mountable to the tip of the operator's thumb, and a blade part coupled to the holder part so as to protrude from the tip of the thumb.

The holder part has a ring-type structure, and the blade part may be formed to have a narrower width toward the end.

The blade part may be disposed to protrude laterally than the thumb in a state in which the holder part is mounted on the thumb.

The inner surface opposite to the shrimp of the blade part may have a curved shape to correspond to the surface shape of the shrimp.

The method for manufacturing whole shrimp tempura may further include, before the step of coating the fried material on the surface of the shrimp, passing inspection light through the shrimp to check whether impurities are present inside the shrimp.

The step of inspecting whether impurities are present inside the shrimp includes the steps of placing the shrimp on a light-transmitting table disposed above the light source, and transmitting the inspection light generated from the light source through the shrimp to observe the inside of the shrimp. may include

The method for manufacturing deep-fried whole shrimp may further include, after the step of coating the frying material, freezing the fried shrimp coated with the fried material, packaging the frozen shrimp into a package, and examining whether impurities are present in the package. can

According to another aspect of the present invention, there is provided a fried whole shrimp prepared by the above-described method for manufacturing whole shrimp tempura, comprising shrimp from which both the head and body shells have been removed, and a frying material covering the surface of the shrimp.

According to the present invention, it is possible to provide a shell-off whole shrimp fried by removing the head and body shells of shrimp, and a method for manufacturing the same.

1 is a flow chart showing a method of manufacturing whole shrimp tempura according to an embodiment of the present invention.
2 is a photograph comparing whole shrimp tempura (右) prepared by the method for manufacturing whole shrimp tempura according to an embodiment of the present invention and conventional fried shrimp (左).
Figure 3 is a photograph showing a knife used in the peeling step of the deep-fried whole shrimp manufacturing method according to an embodiment of the present invention.
Figure 4 is a cross-sectional view showing a knife used in the peeling step of the deep-fried whole shrimp manufacturing method according to an embodiment of the present invention.
5 to 8 are photographs showing the detailed process of the peeling step of the deep-fried whole shrimp manufacturing method according to an embodiment of the present invention.
Figure 9 is a photograph showing a state in which the head shell of the shrimp is removed by the peeling step of the method for manufacturing whole shrimp tempura according to an embodiment of the present invention.
10 is a photograph showing an optical inspection device used in the impurity inspection step of the method for manufacturing whole shrimp fried according to an embodiment of the present invention.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Terms such as first, second, etc. may be used to describe various elements, but the elements should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present application, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of addition or existence of numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of fried whole shrimp and a method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings. A duplicate description will be omitted.

According to this embodiment, the step of washing the shrimp 100, the step of peeling both the head shell 112 and the body shell 122 from the shrimp 100 using the knife 300, the inspection light is applied to the shrimp 100 A method of manufacturing deep-fried shrimp is provided, which includes the steps of inspecting whether impurities 10 are present inside the shrimp 100 by penetrating the prawns 100 , and coating the shrimp 100 with a frying material 200 on the surface.

According to this embodiment, by completely removing the head shell 112 and the body shell 122 from deep-fried shrimp, not only the body 120 of the shrimp 100 but also the head 110 can be completely ingested. Accordingly, nutrients of the shrimp 100 can be completely ingested, and food waste can also be significantly reduced.

Hereinafter, with reference to FIGS. 1 to 10, the method for manufacturing whole shrimp tempura and the whole shrimp tempura prepared accordingly will be described in more detail.

First, the raw material of the shrimp 100 is washed. This washing process may be performed twice before and after the pretreatment process. First, the shrimp 100 may be washed with water at a temperature of 5 degrees Celsius or less. And after a pretreatment process such as removing foreign substances from the shrimp 100, the shrimp 100 may be washed with water at a temperature of 5 degrees Celsius or less secondarily.

Subsequently, the size of the shrimp 100 may be checked and a process of selecting them may be performed, and then, both the head shell 112 and the body shell 122 are peeled off from the shrimp 100 using the knife 300 . In this process, since the entire head shell 112 including the forehead horn 114 can be removed, elements that may cause a foreign body sensation or a wound in the oral cavity when the shrimp 100 and the head 110 are ingested can be removed.

As described above, in the present embodiment, not only the body shell 122 of the shrimp 100 but also the head shell 112 are completely removed, so that even the head 110 part can be consumed when frying is completed. .

As shown in the left photo of FIG. 2 , in the prior art, as frying was prepared in a state in which the head shell 112 of the shrimp 100 could not be removed, the shrimp 100 head 110 part was still not eaten and had to be thrown away. However, according to this embodiment, as shown in the photo on the right of FIG. 2, as the tempura was prepared in a state in which even the head shell 112 of the shrimp 100, which acted as a foreign substance in the oral cavity when the tempura was ingested, was completely removed, the shrimp ( Even the head 110 of 100) can be completely ingested without feeling a foreign body.

3 to 8 , a finger knife 300 mounted on a finger may be used in peeling the head shell 112 of the shrimp 100 .

The knife 300 is composed of a holder part 310 mountable to the tip of the operator's thumb as shown in FIG. 3, and a blade part 320 coupled to the holder part 310 so as to protrude from the tip of the thumb. can

The knife 300 may have a ring-type structure in which the holder part 310 is fitted to the thumb so that it can be conveniently used by being inserted into the tip of the thumb in a manner similar to a thimble, and the blade part 320 has a width toward the end. It is formed to be narrow and may have a triangular-shaped structure.

And the blade part 320 of the knife 300 may be arranged to protrude laterally than the thumb in a state in which the holder part 310 is mounted on the thumb. That is, the blade part 320 protrudes upward from the tip of the thumb and protrudes outward at the same time, so the operator holds the shrimp 100 by hand as shown in FIGS. 5 to 8 with the thumb It is possible to effectively remove the head shell 112 of the shrimp 100 by moving from the inside to the outside.

In this case, the blade part 320 of the knife 300 may have a curved structure as shown in FIG. 4 . That is, the inner surface opposite to the shrimp 100 of the blade part 320 may have a curved shape to correspond to the surface shape of the shrimp 100, and accordingly, the operator cuts the fruit as shown in FIGS. 5 to 8 . Since the head shell 112 of the shrimp 100 can be removed by moving the thumb along the curved trajectory similar to the turning method, the head shell 112 part while protecting the meat quality of the shrimp 100 head 110 However, it can be selectively removed.

As shown in FIG. 9, by using the finger knife 300, the separation of the head 110 of the shrimp 100 is prevented and only the shell can be easily removed while preserving the meat quality, and thus the head 110 is intact. It is possible to eat up to the actual head 110 while maintaining an appetite, so that whole shrimp fried with excellent nutritional value can be more easily implemented.

After this peeling process, the third washing is performed with water at 5 degrees Celsius or less, and thereafter, the process of cutting the abdominal muscle from the body 120 of the shrimp 100 and stretching it in a straight shape may be performed. According to this cutting and stretching process, the fried whole shrimp has a straight shape as shown in FIG. 2, and thus has better marketability.

Next, after soaking and fourth washing, the inspection light is transmitted through the shrimp 100 to check whether impurities 10 are present in the shrimp 100 . According to the above-described process, after removing all the shells of the shrimp 100, the presence or absence of impurities 10 in the shrimp 100 may be inspected.

In this process, the shrimp 100 is placed on the light transmissive table 420 disposed above the light source 410, and the inspection light generated from the light source 410 is transmitted through the shrimp 100. This can be done through the process of observing the inside.

As shown in FIG. 10, the light inspector 400 may be composed of a light source 410 and a table 420 of a light-transmitting (opaque, semi-transparent) material covering it, and on this table 420, the shrimp ( When the light source 410 is illuminated while the 100) is positioned, the inspection light is transmitted through the flesh of the shrimp 100, and the impurities 10 inside the flesh of the shrimp 100 may be exposed to the outside.

In this way, by using the optical inspection technique, it is possible to inspect the impurities 10 due to insufficient cleaning, such as foreign substances in the intestines of the shrimp 100, as well as to improve food safety by precisely inspecting specific parts in case of internal damage or infectious diseases. The overall quality of the product can be improved.

Next, the fried material 200 is coated on the surface of the shrimp 100 . After dipping the shrimp 100 into the egg, it is possible to cover the fried material 200 on the surface of the shrimp 100 by sequentially coating the beta-mix and breadcrumbs.

After the coating of the frying material 200, the process of freezing the shrimp 100 by high-speed cooling and packaging them in a package for each predetermined unit may be performed. In this way, in the package unit packaging, the impurities 10 present in the package may be inspected using a metal detector and an X-ray inspector.

In the above, an embodiment of the present invention has been described, but those of ordinary skill in the art can add, change, delete or add components within the scope that does not depart from the spirit of the present invention described in the claims. It will be possible to variously modify and change the present invention by, etc., which will also be included within the scope of the present invention.

10: impurities
100: shrimp
110: head
112: head shell
114: forehead horn
120: body
122: body shell
200: fried ingredients
300: knife
310: holder part
320: blade part
400: light inspector
410: light source
420: table

Claims (1)

washing the shrimp;
removing the entire head shell including the forehead horn and the whole body shell from the shrimp;
coating the entire surface including the head of the shrimp with a frying material;
In order to inspect the presence of impurities in the intestines of the shrimp and whether the intestines are damaged, passing inspection light through the shrimp to observe and inspect the inside of the shrimp;
freezing the shrimp coated with the frying material and packaging the shrimp in a package; and
Including the step of inspecting whether impurities are present in the package using a metal detector and an X-ray inspection machine How to make shell-off whole shrimp tempura.

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