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Instant shrimp product and production technology thereof

A freshwater shrimp and product technology, applied in food preparation, food science, application, etc., to achieve the effects of mass production and processing, high nutrient retention rate, and short production cycle

Active Publication Date: 2014-02-19
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of consumer consumption, there are no reports of this kind of freshwater shrimp instant leisure food in domestic and foreign markets so far.

Method used

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  • Instant shrimp product and production technology thereof
  • Instant shrimp product and production technology thereof

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Experimental program
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Effect test

Embodiment

[0033] Select 2kg of mature and fresh freshwater shrimps and blanch them for 3 minutes in a deodorizing solution prepared by boiling 2% NaCl, 1% white vinegar, 3% 52° white wine, and the balance is water (the ratio of material to liquid is 1:4). After cooling in running water, remove shrimp silk, put in 3% NaCl, 1.5% sugar, 6% rice wine, 0.01% Chinese prickly ash, 2% ginger, and the rest is water-cooled seasoning liquid (material-to-liquid ratio: 1:2) Soak for 2 hours and take out. Lay flat and place in a hot air drying oven at 60°C for pre-drying until the moisture content reaches 50±5%. After the pre-drying treatment, the raw materials are subjected to uniform humidity treatment, that is, the raw materials are stored in an airtight container at 4°C for 10 hours. The freshwater shrimp is dried in vacuum microwave equipment, the microwave power is 1500W, and the vacuum degree is 0.08MPa, so that the moisture content is controlled at 6±1%, and the obtained freshwater shrimp is a...

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Abstract

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.

Description

1. Technical field [0001] The invention relates to a ready-to-eat food; in particular to a ready-to-eat green shrimp product; the invention also relates to a production method of the ready-to-eat green shrimp product. 2. Background technology [0002] Green shrimp is a kind of main economic shrimp widely distributed in freshwater waters, which belongs to high-grade aquatic product. Its meat is tender and delicious, and it is a typical high-protein, low-fat healthy food, which is very popular among consumers. As the number and scale of domestic breeding areas continue to grow, facing the characteristics of live shrimps that are easy to die and difficult to keep fresh, it is difficult to adapt to the rapid development of the farming industry by relying only on fresh and live sales. Therefore, the development of deep processing of freshwater shrimp and the development of high value-added products have become an urgent need for the development of this industry. [0003] At pre...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40
Inventor 吴海虹卞欢诸永志张牧晗刘芳王道营蒋宁耿志明徐为民
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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