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Processing method of frozen and blanched shrimp meat

A technology of frozen and blanched shrimp and its processing method, which is applied in the field of processing frozen and blanched shrimp to achieve the effects of convenient eating, stable product quality and long shelf life

Inactive Publication Date: 2015-04-29
浙江舟富食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no report about the processing method of frozen blanched shrimp

Method used

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Embodiment 1

[0027] A processing method of frozen blanched shrimp, characterized in that it comprises the following steps:

[0028] 1) The fresh shrimps are kept in ice layer and then sent to the cold storage area;

[0029] 2) Roughly process the fresh shrimp with ice, remove the head and shell by hand, remove or not remove the intestinal glands, and obtain the shrimp, wash it with clean water, and send it to the finishing area for grading. The temperature of the rough processing workshop is controlled at 20°C the following;

[0030] 3) Carry out finishing grading to the rough-processed peeled shrimps, grade according to the size of the peeled shrimps, pick out the peeled peeled shrimps that are broken and broken and have poor freshness, and store them in their respective containers;

[0031] 4) Then soak the shrimps in the additive, the additive adopts polyphosphate (main component P2O5), the preparation concentration is 1wt%, the polyphosphate must be dissolved completely before using, ...

Embodiment 2

[0039] A processing method of frozen blanched shrimp, characterized in that it comprises the following steps:

[0040] 1) The fresh shrimps are kept in ice layer and then sent to the cold storage area;

[0041] 2) Roughly process the fresh shrimp with ice, remove the head and shell by hand, remove or not remove the intestinal glands, and obtain the shrimp, wash it with clean water, and send it to the finishing area for grading. The temperature of the rough processing workshop is controlled at 20°C the following;

[0042] 3) Carry out finishing grading to the rough-processed peeled shrimps, grade according to the size of the peeled shrimps, pick out the peeled peeled shrimps that are broken and broken and have poor freshness, and store them in their respective containers;

[0043] 4) Then soak the shrimps in the additive, the additive adopts polyphosphate (main component P2O5), the preparation concentration is 2wt%, the polyphosphate must be dissolved completely before use, th...

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Abstract

The invention relates to a processing method of frozen and blanched shrimp meat. The processing method of the frozen and blanched shrimp meat comprises the following steps: carrying out rough processing on fresh shrimps to obtain shrimp meat; carrying out finish processing and classification; soaking the shrimp meat in an additive for 3 hours at most, and stirring once every other half hour during soaking; cleaning with clean water, and then cooling with ice water at the temperature of 40 DEG C or below; blanching; carrying out separate freezing at the temperature not higher than -35 DEG C until the temperature at the center of the shrimp meat is not higher than -18 DEG C; carrying out ice glazing for 3-5 seconds in ice water at the temperature of about -4-0 DEG C, and packaging, and thus obtaining the frozen and blanched shrimp meat product; and carrying out metal detection on the packaged products one by one, treating the products which are detected to contain a metal foreign matter, putting the qualified products into a storage at the temperature not higher than -18 DEG C and carrying out cold storage. The processing method of the frozen and blanched shrimp meat has the advantages that a preparation technology is simple and reasonable and is easy to operate, the obtained frozen and blanched shrimp meat is convenient to eat, has excellent sensory indexes and is beautiful in colour and delicious in taste; meanwhile, product quality is stable, a guarantee period is long, and the frozen and blanched shrimp meat has the characteristics of health, safety and rich nutrients, so that kinds of the process shrimp meat products are enriched, and the processing method of the frozen and blanched shrimp meat has great significance on promotion of development of the aquaculture industry.

Description

technical field [0001] The technical field of aquatic product processing of the present invention, in particular relates to a processing method of frozen blanched shrimp. Background technique [0002] There are many ways to process shrimps, and there are two main ones. One is to cook the shrimps and then dry them into semi-dried or fully-dried original flavor and seasoning products, and the other is to freeze shrimps. Among them, the frozen shrimp is tender and nutritious, and basically maintains the flavor of fresh shrimp, which is deeply loved by consumers. At present, the production of frozen shrimp in my country is mainly concentrated in Zhejiang, Shandong, Fujian, Guangdong and other places. Fresh and high-quality frozen shrimp is colorless and transparent, with intact grain shape, plump and elastic texture, and the shelf life is generally 6 months. However, due to the high moisture and protein content of frozen shrimp products, improper storage is prone to deteriorat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/005A23B4/06
Inventor 俞明富
Owner 浙江舟富食品有限公司
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