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Preparation method of seasoned green shrimp

A technology of shrimp and green shrimp, applied in the functions of food ingredients, food freezing, food ingredients as taste improvers, etc., can solve the problems of surface crushing, desizing, affecting the taste and appearance of finished products, etc. Enhanced and convenient factory production effect

Active Publication Date: 2021-05-11
JIANGSU ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preparation of shrimp products mainly adopts the simple shelling-sizing-quick-freezing process of fresh shrimps. Due to the tight cell structure and high water content of fresh shrimps, it is difficult for auxiliary materials such as egg white and starch to penetrate during the sizing process, and the surface of the product is easy to be damaged during the cooking process. Broken, desizing phenomenon occurs, which seriously affects the taste and appearance of the finished product

Method used

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  • Preparation method of seasoned green shrimp
  • Preparation method of seasoned green shrimp
  • Preparation method of seasoned green shrimp

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preparation example Construction

[0025] Such as figure 1 , 2 As shown, the present invention provides a preparation method of seasoned green shrimp, which comprises the following steps: before the pickling treatment, the fresh shrimp is repeatedly subjected to freezing and microwave thawing treatment, and the number of repetitions is twice; after the pickling treatment, the fresh shrimp is Carry out dehydration treatment to remove 10-15% of moisture. The present invention uses repeated freezing and microwave thawing treatments before pickling to partially destroy the muscle tissue of the shrimp, and the low-temperature freezing causes the ice crystals produced in the shrimp to cause mechanical damage to the muscle cells and tissues. At the same time, the heat from the inside out further promotes the fluffy muscle tissue. When the first microwave thawing is also the second freezing, more space can be formed in the shrimp muscle tissue to facilitate the formation of ice crystals. Shrimp muscle tissue will be...

Embodiment 1

[0035] The preparation method of the seasoned green shrimp of the present invention comprises the following steps:

[0036] 1) Put the fresh and live green shrimp into ice water to die suddenly, remove the head and shell, take the meat, and wash.

[0037] 2) After freezing the green shrimp at -40°C for 48 hours, put it into a tunnel-type microwave device for thawing. Tunnel microwave setting parameter power is 2-3KW, transmission speed is 0.2m / min, and processing capacity is 30kg / h. Repeat the above operation once.

[0038] 3) Add 0.8% sodium bicarbonate and 1% Nacl to marinate the shrimp after microwave thawing for 40 minutes, and rinse twice. Wherein the added amount of 0.8% baking soda is: 8mg / g; the added amount of 1% NaCl is: 10mg / g.

[0039] 4) Place the marinated shrimps in a dehydration device to remove 10% of the water.

[0040] 5) Place the dehydrated green shrimp in a vacuum tumbler, and put in the ingredients for tumbling. The tumbling time is 10min, and the tu...

Embodiment 2

[0044]The preparation method of the seasoned green shrimp of the present invention comprises the following steps:

[0045] 1) Put the fresh and live green shrimp into ice water to die suddenly, remove the head and shell, take the meat, and wash.

[0046] 2) Freeze fresh green shrimps at -40°C for 48-72 hours, then put them into tunnel microwave equipment for thawing. Tunnel microwave setting parameter power is 2-3KW, transmission speed is 0.2m / min, and processing capacity is 30kg / h.

[0047] 3) Add 0.8% sodium bicarbonate and 1% Nacl to marinate the shrimp after microwave thawing for 40 minutes, and rinse twice. Wherein the added amount of 0.8% baking soda is: 8mg / g; the added amount of 1% NaCl is: 10mg / g.

[0048] 4) The shrimp is placed in a dehydration device to remove 15% of the moisture.

[0049] 5) Place the dehydrated green shrimp in a vacuum tumbler, and put in the ingredients for tumbling. The tumbling time is 10min, and the tumbling speed is 20r / min. The ingredien...

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Abstract

The invention discloses a preparation method of seasoned green shrimp, which comprises the following steps: before pickling, repeatedly freezing and microwave thawing the fresh shrimp twice; after pickling, dehydrating the fresh shrimp Treatment to remove 10‑15% of moisture. The technical means adopted in the preparation method of the present invention firstly destroys the muscle tissue structure of freshwater shrimp, and at the same time increases the water retention of the raw material, so that the slurry can be fully absorbed by the raw material, and at the same time forms a stable serosa on the surface of the shrimp to ensure that the shrimp is plump after cooking Fresh taste.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, the present invention relates to a preparation method of seasoned green shrimp. Background technique [0002] Freshwater green shrimp is a commonly used cooking material in Chinese cuisine, and shrimp sizing technology is an effective technical process to ensure the tenderness and texture of shrimp dishes. At present, the preparation of shrimp products mainly adopts the simple shelling-sizing-quick-freezing process of fresh shrimps. Due to the tight cell structure and high water content of fresh shrimps, it is difficult for auxiliary materials such as egg white and starch to penetrate during the sizing process, and the surface of the product is easy to be damaged during the cooking process. Broken, desizing occurs, which seriously affects the taste and appearance of the finished product. Contents of the invention [0003] It is an object of the present invention to solve at l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L29/00A23L5/30
CPCA23V2002/00A23L5/30A23L5/34A23L17/40A23L29/015A23V2200/14A23V2200/24A23V2250/1582A23V2250/1614A23V2300/20
Inventor 吴海虹姜海华徐为民孙芝兰陈琳刘芳张新笑诸永志
Owner JIANGSU ACAD OF AGRI SCI
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