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Convenient and instant conditioning penaeus orientalis production method

A production method and a technology for conditioning shrimp, applied in the field of food science, can solve the problems of poor color and texture, single product form, large energy consumption, etc., and achieve the effects of reducing nutrient loss, improving penetration effect, and reducing water activity.

Inactive Publication Date: 2015-08-05
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the consumption of shrimp is mainly fresh food, and its processed products mainly enter the market in the form of freezing and drying. Deterioration of flavor, texture, color and texture, and significant loss of nutrients
On the other hand, the discarding of leftovers produced during the processing of prawns not only causes a waste of resources, but also brings a certain pressure on the environment; adopting conventional hot air drying for prawns as a whole consumes a lot of energy, and the prawns after processing The problem of poor quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of convenient ready-to-eat conditioning shrimp comprises the following steps:

[0024] 1) Wash the fresh prawns, remove the sediment, drain, and blanch in boiling water for 10 minutes;

[0025] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0026] 3) The shrimp shells in step 2) are first dried in hot air at 80°C for 10 minutes, then dried in hot air at 65°C until the moisture content is below 10% (weight percentage), and finally crushed with an airflow ultrafine pulverizer to prepare average Shrimp shell powder with a particle size of less than 30 μm;

[0027] 4) Cut the shrimps in step 2) into 1-1.5cm long shrimp segments, and carry out vacuum microwave drying for 30min at a microwave power of 5w / g and a vacuum degree of less than 0.1Mpa;

[0028] 5) Mix and boil the spices, salt, and water, and then ...

Embodiment 2

[0032] A kind of preparation method of convenient ready-to-eat conditioning shrimp comprises the following steps:

[0033] 1) Wash the fresh prawns, remove the sediment, drain, and blanch in boiling water for 5 minutes;

[0034] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0035] 3) Dry the shrimp shells in step 2) in hot air at 85°C for 15 minutes, then dry in hot air at 65°C until the moisture content is 8%, and finally use an airflow ultrafine grinder to prepare shrimp with an average particle size of 30 μm shell powder;

[0036] 4) Cut the shrimps in step 2) into 1cm-long shrimp segments, and carry out vacuum microwave drying for 30 minutes at a microwave power of 6w / g and a vacuum degree of 0.07Mpa;

[0037] 5) Mix and boil the spices, salt, and water, and then filter through an 80-mesh filter to obtain a seasoning liquid; the weig...

Embodiment 3

[0041] A kind of preparation method of convenient ready-to-eat conditioning shrimp comprises the following steps:

[0042] 1) Wash the fresh prawns, remove the sediment, drain, and blanch in boiling water for 8 minutes;

[0043] 2) Remove the heads and tails of the blanched prawns, peel off the shells and remove the intestinal glands to obtain the shells and shells, then rinse the shells and shells and drain;

[0044] 3) Dry the shrimp shells in step 2) in hot air at 80°C for 10 minutes, then dry in hot air at 65°C until the moisture content is below 10%, and finally use an airflow ultrafine pulverizer to prepare the average particle size below 30 μm shrimp shell powder;

[0045] 4) Cut the shrimps in step 2) into 1-1.5cm long shrimp segments, and carry out vacuum microwave drying for 30min at a microwave power of 4w / g and a vacuum degree of less than 0.1Mpa;

[0046] 5) Mix and boil the spices, salt, and water, and then filter through a 100-mesh filter to obtain a seasoning...

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Abstract

The present invention discloses a convenient and instant conditioning penaeus orientalis production method which includes the following specific steps: 1) washing, draining and blanching penaeus orientalis; 2) removing heads, tails, shells and intestines of the blanched penaeus orientalis to obtain penaeus orientalis meat and shells, and rinsing and draining the meat and shells; 3) preparing penaeus orientalis shell powder with an average particle size less than 30 mu m; 4) cutting the obtained penaeus orientalis meat in step 2 into segments and vacuum microwave drying the penaeus orientalis meat segments; 5) preparing seasoning liquid; 6) preparing a suspension by mixing and stirring the penaeus orientalis powder and the seasoning liquid evenly, and adding the penaeus orientalis meat into the suspension to conduct pressurized impregnation treatment; and 7) vacuum microwave drying and vacuum packaging. The convenient and instant conditioning penaeus orientalis production method has small processing energy consumption and less nutrient loss, and can ensure good quality and improve flavor and mouth feel of the penaeus orientalis.

Description

technical field [0001] The invention relates to the field of food science, in particular to a method for making convenient instant prepared shrimp. Background technique [0002] At present, the consumption of shrimp is mainly fresh food, and its processed products mainly enter the market in the form of freezing and drying. Deterioration of flavor, taste, color and texture, and serious loss of nutrients. On the other hand, the discarding of leftovers produced during the processing of prawns not only causes a waste of resources, but also brings a certain pressure on the environment; adopting conventional hot air drying for prawns as a whole consumes a lot of energy, and the prawns after processing The problem of poor quality and taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above disadvantages of the prior art: to provide a convenient and ready-to-eat shrimp preparation with low processing energy co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 孙金才王延辉李文盛
Owner ZHEJIANG PHARMA COLLEGE
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