Soft baked shrimp prepared food processing method

A technology for food conditioning and processing methods, applied in shrimp/lobster processing, food science and other directions, can solve problems such as poor taste of shrimp, difficulty in completely expelling digestive substances and sand from the body, and achieve improved taste, good hygiene, and crisp shrimp shells. Effect

Inactive Publication Date: 2016-02-03
ZHEJIANG OCEAN UNIV
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the deficiencies in the prior art, the object of the present invention is to provide a method for processing soft-roasted shrimp conditioning food to solve the technical problems in the prior art that the digested matter and sand in the shrimp body are difficult to be completely excreted; the taste of the shrimp is not good.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Soft baked shrimp prepared food processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The present invention will be specifically introduced below in conjunction with the accompanying drawings and specific embodiments.

[0018] refer to figure 1 Shown, a kind of soft grilled shrimp conditioning food processing method of the present invention is characterized in that, comprises the steps:

[0019] Step 1: Screen the size of the shrimp, and select the shrimp with a specific range of size; here, the specific range can be screened according to the volume and weight of the shrimp, and select the shrimp with a volume and weight within a specific range.

[0020] Step 2: Move the shrimp to clean water for cultivation. The purpose of this step is to improve the vitality of the shrimp by culturing in clean water. In addition, you can add oxygen to the water for cultivation to promote the metabolism of the shrimp. Further, stop the feed supply of the shrimp , so as to promote the complete discharge of the sediment in the shrimp body, so that the processed shrimp is...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a soft baked shrimp prepared food processing method which is characterized by comprising the following steps: step one: shrimps are subjected to size selection to select the shrimps at a specific scope of sizes; step two: the shrimps are moved into a clean water for breeding; step three: the bred shrimps are fished out, the dirt on the shrimps are cleaned, and the dead shrimps are picked out; step four: the cleaned shrimps are steamed and cooked; step five: the cooked shrimps are lead to a drying device to conduct processes of sterilization and drying to enable the shrimp shells to be crisp; and step six: the dried shrimps are subjected to vacuum packaging. The soft baked shrimp prepared food processing method can enable the shrimps to be better in hygiene, remove odor, enable the shrimp shells to be crisp, and improve the taste.

Description

technical field [0001] The invention relates to a food processing method, in particular to a soft-roasted shrimp conditioning food processing method, and the invention belongs to the field of aquatic product processing. Background technique [0002] Soft grilled shrimp is a product made from shrimp, which is decapitated, shelled, seasoned, dried, and roasted. It is welcomed by consumers because of its good room temperature storage and unique flavor. [0003] But existing soft grilled shrimp has the following problems: the existing soft grilled shrimp is through the process of removing the head, and the digesta and sand in the shrimp body are difficult to be completely discharged from the body; the mouthfeel of the shrimp is not good. Contents of the invention [0004] In order to solve the deficiencies of the prior art, the object of the present invention is to provide a method for processing soft-roasted shrimp conditioning food, so as to solve the technical problems in t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A22C29/02A23L17/40
CPCA22C29/02
Inventor 谢超
Owner ZHEJIANG OCEAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap