Making method of shrimp meat with shallow cut in back

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a making method of shrimp meat with a shallow cut in the back. The making method comprises the following steps of: (1) treating raw materials: selecting fresh prawns of which internal chloride teichomycin content is smaller than 0.3ppb as raw materials, then removing heads of the prawns for standby application, and performing next treatment within 1min; (2) performing sterilization treatment; (3) removing heads and removing shells: removing heads and shells from the shrimps after being subjected to sterilization treatment, and performing cleaning; (4) forming a cut in the back of each of the prawns, and performing intestinal gland removing treatment; (5) performing stage treatment; (6) performing fresh keeping treatment; (7) performing water control: placing the prawns treated in the last step in a water draining rack, and performing drainage until water drips are noncontinuous; and (8) performing freezing treatment. The making method disclosed by the invention is simple and easy to operate, curves of used surgical knives are matched with curves in the backs of the prawns, the cutting edges have certain radian, the operation of forming the cut in the back of each of the prawns is convenient, the intestinal gland is easy to remove, and the shrimp meat is clean; and through fresh keeping treatment, the freshness time of the prawns can be prolonged, so that requirements for the long-distance transportation and sales are met, and the economic benefits are increased.

Description

[0001] 【Technical field】 [0002] The technical field of food processing of the present invention particularly relates to a method for preparing shallow-opened shelled shrimps. [0003] 【Background technique】 [0004] 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. And at present, the consumption of shrimp is mainly fresh food, and its processing process is to enter the market in the form of freezing and drying after removing the shell, head and intestines. The method of picking needles often cannot completely remove the intestinal glands of shrimps. The remaining intes...

AI Technical Summary

Problems solved by technology

[0004] 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

And at present, the consumption of shrimp is mainly fresh food, and its processing process is to enter the market in the form of freezing and drying after removing the shell, head and intestines. The method of picking needles often cannot completely remove the intestinal glands of shrimps. The remaining intestinal glands will affect the appearance due to the relatively heavy sediment. When cooking, the bitter substances contained in the intestinal glands will cover up the sweet taste of fresh shrimp under the action of heat and affect the taste