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Method for making nibble between-meals from South American white Prawn

A technology for white shrimp and food, which is applied in the fields of food preparation, food science, heating and preserving meat/fish, etc., can solve the problems of not being able to truly reflect the original appearance of the shrimp and the lengthy process, and achieve the effect of simple equipment and short process.

Inactive Publication Date: 2007-09-05
JIAFENG FOOD CHANGSHU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this process is that it cannot truly reflect the original appearance of the shrimp, and the process is lengthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A) Naturally thaw the frozen shrimp raw materials of Penaeus vannamei purchased from the market. Because the ambient temperature in winter is low and the thawing time is relatively long, it can be thawed in advance according to the production needs of the subsequent process, and vice versa. After thawing, the shrimp feed after thawing is cut off the awns, and at the same time rejects the unqualified products, then washes it with tap water or other similar water that can meet the drinking water standard, and then drains the water to obtain 100kg of spare shrimp feed;

[0026] B) prepare seasoning, specifically: get 0.4kg of edible vegetable oil, 1kg of yellow rice wine, 1kg of white granulated sugar, 1kg of edible salt to form bittern, get 0.1kg of fennel, 0.1kg of cassia bark, 0.1kg of jade fruit, and 0.1kg of bay leaves to form spices, and Put it into a cloth bag, tie it up and put it into the brine, so as to obtain 3.8kg of seasoning, and set it aside;

[0027] C) 3.8...

Embodiment 2

[0030] A) Naturally thaw the frozen shrimp raw materials of Penaeus vannamei purchased from the market. Because the ambient temperature in winter is low and the thawing time is relatively long, it can be thawed in advance according to the production needs of the subsequent process, and vice versa. After thawing, the shrimp feed after thawing is cut off the awns, and at the same time rejects the unqualified products, then washes it with tap water or other similar water that can meet the drinking water standard, and then drains the water to obtain 100kg of spare shrimp feed;

[0031] B) Prepare the seasoning, specifically: take 0.7kg of edible vegetable oil, 1.3kg of yellow rice wine, 1.6kg of white granulated sugar, and 1.5kg of edible salt to form a marinade, take 0.2kg of fennel, 0.2kg of cinnamon bark, 0.2kg of jade fruit, and 0.15kg of bay leaf Spices, and put into cloth bags and seal and drop into the brine, so as to obtain 5.85kg seasoning, stand-by;

[0032] C) 5.85kg se...

Embodiment 3

[0035] A) Naturally thaw the frozen shrimp raw materials of Penaeus vannamei purchased from the market. Because the ambient temperature in winter is low and the thawing time is relatively long, it can be thawed in advance according to the production needs of the subsequent process, and vice versa. After thawing, the shrimp feed after thawing is cut off the awns, and at the same time rejects the unqualified products, then washes it with tap water or other similar water that can meet the drinking water standard, and then drains the water to obtain 100kg of spare shrimp feed;

[0036] B) preparation of condiments, specifically: get edible vegetable oil 1kg, yellow rice wine 1.5kg, white granulated sugar 2kg, edible salt 2kg to form bittern, get fennel 0.5kg, cassia bark 0.4kg, jade fruit 0.2kg, bay leaves 0.2kg to form spices, and Put it into a cloth bag, tie it up and put it into the brine, so as to obtain 7.8kg of seasoning and set it aside;

[0037] C) the 7.8kg seasoning that...

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PUM

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Abstract

A technique for preparing the between-meal eatable from South-American white prawn includes such steps as thawing, pre-treating, preparing flavouring, putting them in a container, adding water, boiling, dripdrying, cooling, packing and sterilizing.

Description

technical field [0001] The invention relates to a method for making casual cooked food from Penaeus vannamei, and belongs to the technical field of deep processing of aquatic food. Background technique [0002] Snack food has the advantages of convenient carrying, long storage time, delicious taste, and instant eating after opening the bag. Taking aquatic products as an example, all kinds of dried fish fillets have a certain history and are quite popular. For shrimps, there are shrimps and dried shrimps commonly seen at present, but dried shrimps and dried shrimps are not real snack foods, but are used by people to make fresh soup, especially dried shrimps usually lose their original appearance and are not It is not favored by people, and it is rarely enjoyed as casual cooked food. Although dried shrimp can maintain the appearance of whole shrimp, it cannot be eaten as casual cooked food because it is extremely small and the shrimp is as thin as a hair. [0003] As we all ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/01A23B4/005A23L17/40A23L5/10
Inventor 马耀成
Owner JIAFENG FOOD CHANGSHU
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