Processing technique for preserving fresh shrimp flavor

Abstract

An embodiment of the invention discloses a processing technique for preserving fresh shrimp flavor. The processing technique comprises the following steps as follows: fresh shrimp acceptance inspection, preprocessing, immersing the shrimps with sodium tripolyphosphate, curing by a cure, single freezing, post-processing and metal detection. The step of immersing the shrimps with sodium tripolyphosphate is as follows: sodium tripolyphosphate with the concentration of 2.0%-3.0% is used for immersing the shrimps for 100-140 minutes. The curing step is as follows: a cure of 3-4.5 parts is used for curing the shrimps for every 100 parts of shrimps for 30-40 minutes at the temperature of 4-5 DEG C. According to the processing technique, fresh and alive shrimps are subjected to processing such as shell removing and the like; on the premise that the taste and the delicate flavor of fresh shrimps are not destroyed, the fresh shrimps are immersed with a sodium tripolyphosphate solution and then cured by the cure, so that the delicate flavor of the fresh shrimps is preserved, and the unique taste and the flavor are added; moreover, the shrimps can be subjected to the step of flour wrapping processing, and compared with an ordinary shrimp product, the shrimps processed by the technique have the unique flavor and taste. By the aid of the convenient and fast edible method, the seafood product is promoted and transformed into western style seafood of modern families.

Description

technical field [0001] The invention relates to a processing technology of aquatic products, in particular to a processing technology of single-frozen and degusted fresh shrimp flavor preservation. Background technique [0002] Shrimp is a long-bodied animal that lives in water. It belongs to arthropod crustaceans. There are many types, including freshwater shrimp, river shrimp, grass shrimp, crayfish, prawns (Penaeus vannamei, Penaeus vannamei), prawns, and prawns. , Pipa shrimp, lobster and so on. Shrimp has super high therapeutic value and is used as Chinese medicinal materials. [0003] Our country has a wide sea area and numerous rivers and lakes, and is rich in sea shrimp and freshwater shrimp. Shrimp is a delicious, nutritious seafood that can be used to make a variety of delicacies. It has the reputation of "licorice" in dishes. Sea prawns include prawns, prawns, prawns, pipa prawns, lobsters, etc.; freshwater prawns include freshwater prawns, river prawns, grass...

AI Technical Summary

Problems solved by technology

[0004] For a long time, the processing technology of fresh shrimp generally adopts raw material acceptance→cleaning→cooking→sterilization→shelling, intestinal glands→grading→quality inspection→weighing and packaging→packaging→quick freezing→packing. Put it in a pot at 80°C-100°C for 1-2 minutes and take it out. Although the process can achieve the effect of sterilization, it will cause the original taste of the shrimp to change, and because the cooking time should not be too long, the inside will not be fully cooked. , the bacteria in the middle have not reached the lethal temperature, which is not conducive to long-term storage, and its taste is prone to change after long-term storage. On the other hand, the finished shrimps tend to stick to each other to form a plate jelly during the freezing process, which is not convenient for instant cooking and eating

Images