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Process of producing instant delicious sea food

A processing method and seafood technology, which is applied in the processing field of Zhenwei seafood ready-to-eat food, can solve the problems of high nutritional loss, loss of umami taste and poor taste of Zhenwei seafood, and achieve the effect of double the taste, eliminate the loss of flavor and enrich the nutrition

Inactive Publication Date: 2007-06-06
徐桂军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are more or less certain defects in the processing method of the appeal, which will cause the loss of umami taste, poor taste and large loss of nutrition after processing Zhenwei seafood.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 4 kg of fresh Chinese prawns and remove the sundries and clean them. Put the cleaned prawns in boiling water and cook for 3 minutes. Put the prawns in the seasoning solution for 2 hours. The seasoning solution contains 3% salt, 5% sugar, and 1 %, a little Chinese prickly ash, ginger, take out the prawns that have adjusted the seasoning quantitatively and pack in the food container, evacuate or press nitrogen to seal the package, sterilize in 88 ℃ water bath for 110 minutes, finally can get 25 bags of prawn instant food with a net weight of 200 grams.

Embodiment 2

[0018] Take 5 kg of fresh sea cucumbers after removing the dirt, remove the sundries, and clean them. Put the cleaned sea cucumbers in boiling water at 100°C for 10 minutes, take them out and drain them, and soak the sea cucumbers in the seasoning solution for 3 hours. The seasoning solution contains 4% salt , sugar 8%, cooking wine 2%, monosodium glutamate 1%, a little pepper, ginger juice. The seasoned sea cucumbers are taken out and quantitatively packed into bags, vacuumed or filled with nitrogen, and then heat-sealed and packaged. Sterilize in 88 ℃ of water baths for 90 minutes and finally can obtain 18 bags of instant sea cucumber food with a net weight of 150 grams.

Embodiment 3

[0020] Take 4 kg of fresh abalone with shells removed, remove sundries, and clean it. Put the cleaned abalone in boiling water and cook for 8 minutes. Put the abalone in the seasoning liquid and soak for 3 hours. The seasoning liquid contains 2.5% salt, 6% sugar, 2% cooking wine, 0.5% monosodium glutamate, a little pepper, and ginger. Take out the seasoned abalone and put it in a food container, vacuumize it or flush it with nitrogen, seal it, and sterilize it in a water bath at 88°C for 100 minutes. Finally, you can get 18 bags of instant abalone products with a net weight of 200 grams.

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PUM

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Abstract

The present invention relates to food producing technology, and is especially process of producing instant delicious sea food. The production process includes the steps of washing, steaming and seasoning, packing, pasteurizing, and cold storing. The steaming step deactivates enzyme, the pasteurizing and the cold storing results in long preserving period while maintaining the nutritious components and physiologically active matter. The present invention has the features of simple technological process and low power consumption, and the instant food product has good taste and high nutritious value. The present invention is suitable for producing shrimp, sea cucumber, shell, fish and other instant sea food.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a processing method of Zhenwei seafood ready-to-eat food. Background technique: [0002] At present, the characteristic seafood processed from sea treasures on the market mainly include dried products, salted products, canned products, etc. Representative products such as canned products such as dried sea cucumber, dried abalone, dried prawns, scallops, and scallops. These products have been following the traditional processing method for many years, and there are some unavoidable defects, such as the dehydration process in the traditional dry product processing process, resulting in poor rehydration of the finished product, tough tissue, and the water hair process of the product before consumption. A large amount of water-soluble nutrients are lost. Due to the high-temperature sterilization process in the processing of canned products, Zhenwei seafood loses its inherent taste an...

Claims

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Application Information

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IPC IPC(8): A23L1/325A23L1/22A23L17/00A23L27/00
Inventor 徐桂军
Owner 徐桂军
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