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Instant cooked shrimp making method

A production method and shrimp technology, applied in food ingredients as coating agent, food ingredients as antioxidant, food ingredients as anti-microbial preservation, etc., can solve the problems of restricting commodity value, affecting shrimp quality, different cooking methods, etc.

Inactive Publication Date: 2017-07-21
北海市万景海产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are two reasons for the instability of ready-to-eat cooked shrimp products. The first is due to individual differences, and the second is different cooking methods. The above two problems will cause product instability
[0005] Shrimp has always been considered as a delicious and nutritious ingredient, and it is loved by people in daily life. However, the water and protein content of shrimp meat is high, and the muscle tissue is soft. During fishing, transportation, processing and storage Susceptible to microbial contamination and spoilage, but also easy to oxidize and blacken
Corruption seriously affects the quality of shrimp and restricts its commodity value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing instant cooked shrimp, specifically comprising the following steps:

[0038] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, set aside, and carry out the next step within 1min;

[0039] (2) Sterilization and disinfection treatment: irradiate the treated shrimp with β-rays for 1 second, then put them into a disinfectant solution for sterilization and disinfection for 50 seconds, and then wash them once with ice water less than 5°C;

[0040] The disinfectant is to mix sodium hypochlorite with a concentration of 25ppm and ice water with a temperature lower than 5°C according to the volume ratio of 1:1;

[0041] (3) Picking and processing: pick the sterilized shrimp, remove the dead shrimp with peculiar smell, and remove the shrimp with a weight of <10g / only;

[0042] (4) Preservation treatment: Soak the graded shrimp in fresh-keeping solut...

Embodiment 2

[0056] A method for preparing instant cooked shrimp, specifically comprising the following steps:

[0057] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, set aside, and carry out the next step within 1min;

[0058] (2) Sterilization and disinfection treatment: irradiate the treated shrimp with β-rays for 5 seconds, put them into a disinfectant solution for sterilization and disinfection for 70 seconds, and then wash them with ice water less than 5°C for 3 times;

[0059] The disinfectant is to mix sodium hypochlorite with a concentration of 35ppm and ice water with a temperature lower than 5°C according to the volume ratio of 1:3;

[0060] (3) Picking and processing: pick the sterilized shrimp, remove the dead shrimp with peculiar smell, and remove the shrimp with a weight of <10g / only;

[0061] (4) fresh-keeping treatment: soak the graded shrimp in fresh-keeping s...

Embodiment 3

[0075] A method for preparing instant cooked shrimp, specifically comprising the following steps:

[0076] (1) Raw material processing: select fresh prawns whose body contains less than 0.3ppb of chloramphenicol as raw materials, then remove the heads of the prawns, set aside, and carry out the next step within 1min;

[0077] (2) Sterilization and disinfection treatment: irradiate the treated shrimp with β-rays for 3 seconds, then put them into a disinfectant solution for sterilization and disinfection for 65 seconds, and then wash them twice with ice water less than 5°C;

[0078] The disinfectant is to mix sodium hypochlorite with a concentration of 25ppm and ice water with a temperature of less than 5°C according to the ratio of 1:2 by volume;

[0079] (3) Picking and processing: pick the sterilized shrimp, remove the dead shrimp with peculiar smell, and remove the shrimp with a weight of <10g / only;

[0080] (4) Fresh-keeping treatment: soak the graded shrimp in fresh-keepi...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to an instant cooked shrimp making method, which comprises the following steps: (1) raw material treatment; (2) sterilization and disinfection treatment: irradiating a processed shrimp for 1 to 5s with a beta ray, then performing sterilization and disinfection for 50 to 70s in disinfectant liquid, and washing the shrimp for 1 to 3 times with ice water lower than 5 DEG C; (3) picking treatment; (4) preservation treatment; (5) cooking treatment; (6) cooling treatment; (7) impregnation treatment; (8) separate freezing treatment; (9) freezing treatment; (10) inner packaging treatment; (11) outer packaging treatment. According to the method, the shrimp keeps fresh; the cooked shrimp is high in sensory quality, and tastes good; by such a process, the shelf life of the instant cooked shrimp can be prolonged, and the quality and the mouth-feel tend to be stable; the method is easy to operate.

Description

[0001] 【Technical field】 [0002] The invention belongs to the field of food processing, and in particular relates to a method for preparing ready-to-eat cooked shrimp. [0003] 【Background technique】 [0004] There are two reasons for the instability of ready-to-eat cooked shrimp products. The first is due to individual differences, and the second is different cooking methods. The above two problems will cause product instability. [0005] Shrimp has always been considered as a delicious and nutritious ingredient, and it is loved by people in daily life. However, the water and protein content of shrimp meat is high, and the muscle tissue is soft. During fishing, transportation, processing and storage It is susceptible to microbial contamination and spoilage, and is also prone to oxidation and blackening. Spoilage has seriously affected the quality of shrimp and restricted its commodity value. [0006] Therefore, as ready-to-eat cooked shrimp, firstly, fresh shrimp should be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23B4/10A23L5/41A23L5/20
CPCA23B4/10A23V2002/00A23V2200/02A23V2200/10A23V2200/048A23V2200/22A23V2250/21A23V2250/55A23V2250/2132A23V2250/214A23V2250/5042A23V2250/511A23V2250/1614A23V2250/082A23V2250/11
Inventor 符家辉
Owner 北海市万景海产有限公司
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