Production method of interesting ready-to-eat leisure jumping shrimps

Abstract

The invention discloses a production method of interesting ready-to-eat leisure jumping shrimps. Through soft green processing techniques of performing vacuum low-heat blanching, softening shrimp shells, performing vacuum low-temperature preserving, performing quick pre-freezing, performing vacuum deep-frying and the like, crisp type dehydrated dried shrimps are prepared; through a high-pressure shaping technique and a three-dimensional uniform mixing technique, inflation type composite seasoning powder is prepared; and then recombination and shaping are performed, so that the inflation type composite seasoning powder is inlaid into crisp shrimps of which the backs are split, and the interesting ready-to-eat jump shrimp leisure foods are produced. According to the production method disclosed by the invention, running off of nutritive components of the prawns can be effectively reduced, and physical and chemical quality of products are improved; deep-frying dehydrating treatment is performed under vacuum low-heat condition, so that the flavor and the nutritional quality of the products are better; a plurality of treatment processes are all performed under the vacuum condition, so that the organoleptic quality and nutrients of the products are reserved better; and the production method disclosed by the invention has the characteristics that the technique is green and friendly, nutrients are efficiently reserved, the mouth feel experience is unique, and the production cost is controllable, and consumption hobby of nutritive healthy leisure interesting modern foods can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production method of an interesting ready-to-eat leisure jumping shrimp. Background technique [0002] Penaeus vannamei is one of the three shrimp species with the highest aquaculture production. It is rich in nutrients, delicious in taste, low in fat and cholesterol, and rich in nutrients such as trace elements and vitamins. Traditional dried shrimp products, that is, products made from pre-cooked and dried shrimp are mostly for storage purposes. Most of the products have high salinity, poor taste, and single flavor, and the consumption experience lacks leisure and interest. [0003] The vacuum low-temperature processing technology has relatively mild processing conditions and has unique advantages in the processing of aquatic products; the traditional vacuum low-temperature curing technology originated in France, which refers to the temperature and time-co...

AI Technical Summary

Problems solved by technology

Traditional high-temperature processing methods such as steaming, stewing, frying, and baking will cause a decline in food quality and loss of nutrients, and may also produce harmful substances such as benzopyrene and heterocyclic amines.

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