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Manufacturing process of instant prawn tofu

A production process and tofu technology, applied in food science and other directions, can solve the problems of complex preparation and eating process, inconvenience for the elderly and children to eat, increase time cost, etc., and achieve the effect of increasing time cost, soft meat, and promoting growth and development.

Inactive Publication Date: 2019-01-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional preparation method of prawns is heavy in salt and oil, and needs to be shelled and chewed repeatedly, which is not convenient for the elderly and children to eat. At the same time, the complicated preparation and eating process greatly increases the time cost and is not conducive to adults with fast time rhythm. people
At present, there is no report on the processing method of large-scale production of refrigerated cooked seawater tiger shrimp food

Method used

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  • Manufacturing process of instant prawn tofu

Examples

Experimental program
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Effect test

Embodiment 1

[0033] Embodiment 1: a kind of preparation technology one of instant shrimp tofu

[0034] The invention provides a production process of instant shrimp tofu, which uses fresh and live seawater monodon prawns as raw materials, undergoes selection, cleaning, shelling, extraction of shrimp threads, crushing, cleaning, filtering to remove slag, re-cleaning, and re-processing. It is a delicious food made by crushing, filtering to remove slag, extracting soup, and cooking with special technology. The method steps are as follows:

[0035] (1) Acceptance selection: strictly control the purchase of raw materials. Pick up new raw materials in a timely manner, and select an appropriate amount of seawater prawns that are fresh, intact, fat, tight, bright in color, shiny, and free from whitish or blackening; strictly remove dead shrimp, shrimp shells and all Impurities are then placed in the cleaning pool.

[0036](2) Cleaning: Put the fresh and live tiger prawns after acceptance and se...

Embodiment 2

[0044] Embodiment 2: A kind of preparation process two of instant shrimp tofu

[0045] In order to peel off the remaining shrimp meat in the shrimp shell to the greatest extent, based on embodiment 1, the embodiment adds the following steps between (7) filtering to remove slag and (8) getting the soup:

[0046] (1) Squeezing and crushing: Put the taken out broken shells of the tiger prawns into a grinder and crush them into a paste.

[0047] (2) Re-cleaning: add a small amount of water to the shell and meat of the prawn and then clean it.

[0048] (3) Re-filter to remove dregs: Pass the crushed dregs together with the soup through a 100-mesh sieve or filter cloth, squeeze and filter to remove the dregs, and keep the soup for later use; throw away the broken shells of the prawns.

Embodiment 3

[0049] Example 3: Shrimp tofu sold and eaten on site

[0050] Based on Example 1 and Example 2, after the shrimp tofu is successfully prepared, an appropriate amount of salt, monosodium glutamate, cooking wine, and chopped green onion can be directly added. Boil the pot and add the seasoning, put it into the prepared soup bowl, put the 7-9mm long chives in advance, and make the fresh, delicious and mouth-watering spotted shrimp hibiscus tofu.

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PUM

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Abstract

The invention provides a manufacturing process of instant prawn tofu, and belongs to the technical field of aquatic product processing in food processing. The manufacturing process of the instant prawn tofu adopts fresh giant tiger prawns as raw materials, and comprises the steps of selection, cleaning, shell removal, deveining, crushing, cleaning, filtration and slag removal, cleaning again, re-crushing, filtering and slag removal again, and broth taking to prepare a delicious dish made with special techniques. The seawater prawn tofu product produced by the method of the invention maintainsthe original flavor of the giant tiger prawns, and is a health product suitable for all ages, easy to chew and digest, and with rich texture, color and nutrients. The prepared prawn tofu is prepared into a freeze-dried food and sealed, and can be eaten by brewing with boiling water. The utilization rate of discarded prawn heads and shells has been improved so as to greatly promote environmental protection and resource utilization. The instant prawn tofu satisfies the needs of modern consumers for food nutrients, taste, and ease of consumption, and broadens the channels for the development of the giant tiger prawn industry.

Description

technical field [0001] The invention belongs to the technical field of processing and utilization of aquatic products in food processing, in particular to a process for making instant refrigerated cooked seawater prawn hibiscus tofu. Background technique [0002] Seawater prawn is an arthropod that lives in seawater. Its scientific name is Penaeus orientalis, and its English name is Penaeusorientalis. The female growth of prawns generally has a body length of 16-22 cm and weighs about 50-80 grams. The largest can reach 30 cm and weighs 250 grams; the male is smaller, with a body length of 13-18 cm and a weight of 30-50 grams. Prawns are wide-temperature and wide-halt marine animals. The abdomen is long, muscular and well segmented. All the coasts of our country produce tiger prawns, which are rich in resources and have strong fecundity, so every year is a bumper harvest year for tiger prawns. In recent years, my country's monodon shrimp has become an important economic br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
CPCA23L17/40
Inventor 宫春杰王崇鞠宫婷
Owner HUBEI UNIV OF TECH
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