Processing method of dried shrimp meat floss with low allergy

Abstract

The invention provides a hypoallergenic processing method of dried shrimp floss, which comprises the following steps: the first step is to remove the shrimp shells to collect the shrimp meat, soak the shrimp meat in seasoning liquid, take it out after 30 to 40 minutes and place it in a water-proof steamer. In the pot, spray a layer of seasoning liquid on the surface of the shrimp meat, heat until the water boils and cook for 30-40 minutes to obtain cooked shrimp meat, and spray the seasoning liquid on the surface of the shrimp meat every 10 minutes during the cooking period; the second step is to cook the shrimp meat. The prepared shrimp meat is baked in an oven until 50% dry, taken out and naturally cooled to room temperature, and then shredded along the texture of the meat to obtain minced shrimp meat. Put the minced shrimp meat, minced mushrooms, minced garlic, and minced onion on the Grinding in a cooking machine to obtain a pulverized product; in the third step, putting the pulverized product in a frying pan and frying it dry on low heat to obtain the hypoallergenic shrimp floss. The invention recycles the by-products of pork skin and hoof tendons to make minced skin, which is used as an additive of the meat floss, thereby greatly improving the quality of the meat floss.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a processing method of hypoallergenic shrimp floss. Background technique [0002] Shrimp meat is loved by people because of its delicious taste and convenient eating. However, there are allergens in shrimp meat, and people with allergies can have corresponding allergic reactions after eating them, which will affect food safety and health. Shrimp meat can keep meat floss for a long time, but at the same time it brings the problem of shrimp allergy. It is a big problem to be solved urgently to process shrimp meat to make hypoallergenic shrimp meat. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later. [0004] Another object of the present invention is to provide a processing method of hypoallergen...

AI Technical Summary

Problems solved by technology

However, there are allergens in shrimp meat, and allergic people can produce corresponding allergic reactions after eating, which will affect food safety and health

Shrimp meat can keep meat floss for a long time, but at the same time it brings the problem of shrimp allergy. It is a big problem that needs to be solved urgently to deal with shrimp meat to make hypoallergenic shrimp meat