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Making method of quick-frozen mixed kabob with Litopenaeus vannamei

A technology for white prawns and products, which is applied in the forming of food, preservation of meat/fish by freezing/cooling, and preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of ordinary taste and inability to ensure nutritional balance, and achieve unique flavor. , large market consumption space, the effect of balanced nutrition

Inactive Publication Date: 2016-05-11
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, most of the skewered products on the market are meat products and single aquatic products, which cannot guarantee balanced nutrition, and the taste is relatively ordinary

Method used

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  • Making method of quick-frozen mixed kabob with Litopenaeus vannamei
  • Making method of quick-frozen mixed kabob with Litopenaeus vannamei
  • Making method of quick-frozen mixed kabob with Litopenaeus vannamei

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Experimental program
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Effect test

Embodiment 1

[0042] (1) Treatment of Penaeus vannamei:

[0043] Use fresh vannamei shrimp as the raw material shrimp, select the raw material shrimp with a weight of 25-30g and a complete body shape, put the above-mentioned selected qualified raw material shrimp into a plastic turnover box (half of each box), and rinse it with three times of water. Washing machine to make the surface and belly of the shrimp clean and bright. The heads, shells and guts are removed by hand within 30 minutes in an environment around 12°C.

[0044] Soak the obtained shrimps in ice water (0-5° C.) containing a water-retaining agent for about 2 hours, and stir once every half an hour during soaking. Then spray with ice water at 0-5° C. to wash away the blood and dirt remaining on the shrimp body, and the spraying time is 0.5-1 minute. Drain the washed and sprayed semi-finished products of Penaeus vannamei (Penaeus vannamei shelled) for use in subsequent processes.

[0045] The mass concentration of the water-...

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Abstract

The invention discloses a making method of a quick-frozen mixed kabob product with Litopenaeus vannamei, comprising the following steps: using shrimps of Litopenaeus vannamei as raw shrimps, and removing the heads, shells and intestines and washing to obtain meat of Litopenaeus vannamei; cutting cubes of Oncorhynchus keta into 10-12 g heavy small fish pieces; washing fresh green peppers and onion bulbs, and draining and cutting to obtain green pepper slices and onion bulb slices; serially connecting the small fish pieces, the meat of Litopenaeus vannamei and the green pepper and onion bulb slices to obtain a semi-finished kabob; quick-freezing the semi-finished kabob, ice-coating, bagging and sealing the kabob, and cold storing the obtained kabob in a box at -20+ / - DEG C after the product passes the detection with a metal detector. The quick-frozen mixed kabob with Litopenaeus vannamei made by using the making method has the advantages of making simplicity, unique taste, balanced nutrition, safety and sanitation and the like.

Description

technical field [0001] The invention discloses a processing technology for quick-frozen Penaeus vannamei compound skewers, and belongs to the technical field of food processing. Specifically, it is a preparation method of quick-frozen skewered food connected in series with vannamei, salmon and vegetables. Background technique [0002] Penaeus vannamei, also known as Penaeus vannamei and Penaeus vannamei, is one of the main species of freshwater aquaculture in my country because of its thin shell and fat body, tender and juicy, high nutritional value, large output, and high meat yield. In recent years, with the continuous improvement of aquaculture technology in my country, the output of Penaeus vannamei has increased rapidly, which has exceeded the market demand. However, due to its special properties, it is very prone to corruption and deterioration, which affects product quality and causes greater losses. Therefore, how to develop new products, open up markets and increa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/10A23L19/00A23P10/10A23B4/06A23B7/04
CPCA23B4/06A23B7/04
Inventor 戴志远周聃李仁伟施佩影
Owner ZHEJIANG GONGSHANG UNIVERSITY
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