CN101214067A - Method for preparing food with alive shrimp as rough material and using soak - Google Patents
Method for preparing food with alive shrimp as rough material and using soak Download PDFInfo
- Publication number
- CN101214067A CN101214067A CNA2007101690254A CN200710169025A CN101214067A CN 101214067 A CN101214067 A CN 101214067A CN A2007101690254 A CNA2007101690254 A CN A2007101690254A CN 200710169025 A CN200710169025 A CN 200710169025A CN 101214067 A CN101214067 A CN 101214067A
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- soak
- shrimp
- salt
- citric acid
- sodium ascorbate
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Abstract
The invention relates to a preparation method of food, in which, fresh shrimps are taken as the raw material, and soak solution used by the method. The method includes a step of immersing and excreting which is specifically that: immersing the fresh shrimps in the soak solution for 0.5-1 hour. The soak solution used by the method includes water, salt, sodium ascorbate and citric acid. The soak solution consists of the following components, the weight portions of the components are: 100 portions of water, 2.0 to 4.0 portions of salt, 0.1 to 0.3 portions of sodium ascorbate and 0.05 to 0.03 portions of citric acid. With the method and the used soak solution of the invention, shrimps can discrete fully, which has good cleaning effect on shrimp intestinal gland.
Description
Technical field
The present invention relates to the preparation method of food, is the preparation method of the food of raw material with the shrimp that lives particularly.
Background technology
With the shrimp that lives is the food making method of raw material, comprises successively as the preparation method of fennel lobster: step such as the raw material classification selects, soaks that classification is selected in drainage, three cleanings, boiling, cooling, secondarys, the balance of weighing, quick-frozen, pack seal, metal detection, vanning, refrigeration.Wherein, soaking the effect of draining step mainly is: impel the shrimp drainage, the enteraden with the cleaning shrimp makes shrimp cleaner.
Existing is that the defective of the food making method of raw material is with the shrimp that lives: soak the soak that uses in the step of draining and be difficult to make shrimp fully to drain, the cleaning effect of prawn enteraden is poor.
Summary of the invention
Technical problem to be solved by this invention is: providing a kind of is the food making method and the employed soak thereof of raw material with the shrimp that lives, and this preparation method and employed soak thereof can make shrimp fully drain, and the cleaning of prawn enteraden well.
The present invention solves the problems of the technologies described above the technical scheme that is adopted:
A kind of is the food making method of raw material with the shrimp that lives, and it comprises soaks the step of draining; Soaking the step of draining is specially:
The shrimp that will live is immersed in the soak 0.5-1 hour;
Described soak comprises water, salt, sodium ascorbate, citric acid; Each component and the weight part ratio thereof of soak are:
Water 100, salt 2.0-4.0, sodium ascorbate 0.1-0.3, citric acid 0.05-0.3.
In the such scheme, soak and also soak is stirred simultaneously.
A kind of is the employed soak of food making method of raw material with the shrimp that lives, and it comprises water, salt, sodium ascorbate, citric acid; Each component and the weight part ratio thereof of soak are:
Water 100, salt 2.0-4.0, sodium ascorbate 0.1-0.3, citric acid 0.05-0.3.
The inventive method and employed soak thereof can make shrimp fully drain, and the cleaning effect of prawn enteraden is good.
Description of drawings
Fig. 1 is an embodiment of the invention flow chart
The specific embodiment
As shown in Figure 1, preparation method embodiment of the present invention, it is the preparation method of fennel lobster, its concrete steps are:
(1) step of raw material lobster screening alive;
(2) soak the step of draining, be specially:
The lobster that will live is immersed in the soak 0.5-1 hour; The volume ratio of shrimp and soak: 1: 3; Soak and also soak is stirred simultaneously.
Described soak comprises water, salt, sodium ascorbate (different VC-Na), citric acid; Each component and the weight part ratio thereof of soak are:
Water 100, salt 2.0-4.0, sodium ascorbate 0.1-0.3, citric acid 0.05-0.3.
(3) boiling: temperature:＞98 ℃, time: 7-8 minute (according to the lobster seasonal adjustment time).
(4) cooling: adopt the secondary cooling: normal-temperature water for the first time is necessary for circulating water; For the second time with 0-4 ℃ of cooling water, reach till central temperature＜10 ℃.
(5) secondary is selected classification: remove some blackhead shrimps, old shell shrimp, and there is the shrimp of stain on the surface, assurance shrimp body solid colour.
(6) dress of weighing: add water 700g to till the immersion of shrimp chela.
(7) quick-frozen: must in 30 minutes, enter the anxious storehouse of freezing behind the balance, below the temperature-32 ℃, freeze to central temperature-15 ℃.
(8) seal: adopt valve bag or heat-sealing mouth.
(9) gold is surveyed, is cased: must cross gold for every bag and visit instrument, handle with care, guarantee that product does not have metal.Press the vanning of vanning requested number, attention must not be adorned or few dress more, whenever must check with the sensitivity that the check-out console of 1.5mm is visited instrument to gold in half an hour, and carry out record.
(10) refrigeration: the freezer that packaged finished product is sent into below-18 ℃ is preserved, noticed that product must be placed on the backing plate, keep certain distance with wall, move as far as possible and handle with care, the contents such as sign lot number, specification, number of packages of listing after sign indicating number is good are wanted the refrigeration of special storehouse.
Soak embodiment 1 of the present invention, it comprises water, salt, sodium ascorbate, citric acid; Each component and the weight part ratio thereof of soak are:
Water 100, salt 2.0, sodium ascorbate 0.1, citric acid 0.3.
Soak embodiment 2 of the present invention, its each component and weight part ratio thereof are:
Water 100, salt 4.0, sodium ascorbate 0.3, citric acid 0.05.
Soak embodiment 3 of the present invention, its each component and weight part ratio thereof are:
Water 100, salt 3.0, sodium ascorbate 0.2, citric acid 0.1.
Claims (3)
1. one kind is the food making method of raw material with the shrimp that lives, and it comprises soaks the step of draining; It is characterized in that: soak the step of draining and be specially:
The shrimp that will live is immersed in the soak 0.5-1 hour;
Described soak comprises water, salt, sodium ascorbate, citric acid; Each component and the weight part ratio thereof of soak are: water 100, salt 2.0-4.0, sodium ascorbate 0.1-0.3, citric acid 0.05-0.3.
2. the method for claim 1 is characterized in that: soak and also soak is stirred simultaneously.
3. one kind is the employed soak of food making method of raw material with the shrimp that lives, and it is characterized in that: it comprises water, salt, sodium ascorbate, citric acid; Each component and the weight part ratio thereof of soak are:
Water 100, salt 2.0-4.0, sodium ascorbate 0.1-0.3, citric acid 0.05-0.3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101690254A CN101214067A (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with alive shrimp as rough material and using soak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101690254A CN101214067A (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with alive shrimp as rough material and using soak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101214067A true CN101214067A (en) | 2008-07-09 |
Family
ID=39620616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101690254A Pending CN101214067A (en) | 2007-12-27 | 2007-12-27 | Method for preparing food with alive shrimp as rough material and using soak |
Country Status (1)
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| CN (1) | CN101214067A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946917A (en) * | 2010-08-27 | 2011-01-19 | 华南理工大学 | Method for preparing shrimp soft can |
| CN103385494A (en) * | 2013-08-09 | 2013-11-13 | 福建东亚水产股份有限公司 | Processing process of shrimp sausage |
| CN104366595A (en) * | 2014-12-03 | 2015-02-25 | 德炎水产食品股份有限公司 | Processing method of freshwater crayfish pre-prepared products |
| CN111713656A (en) * | 2020-06-29 | 2020-09-29 | 湖北美斯特食品有限公司 | Processing technology of spicy powder quick-frozen crayfishes |
-
2007
- 2007-12-27 CN CNA2007101690254A patent/CN101214067A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946917A (en) * | 2010-08-27 | 2011-01-19 | 华南理工大学 | Method for preparing shrimp soft can |
| CN101946917B (en) * | 2010-08-27 | 2013-06-12 | 华南理工大学 | Method for preparing shrimp soft can |
| CN103385494A (en) * | 2013-08-09 | 2013-11-13 | 福建东亚水产股份有限公司 | Processing process of shrimp sausage |
| CN104366595A (en) * | 2014-12-03 | 2015-02-25 | 德炎水产食品股份有限公司 | Processing method of freshwater crayfish pre-prepared products |
| CN111713656A (en) * | 2020-06-29 | 2020-09-29 | 湖北美斯特食品有限公司 | Processing technology of spicy powder quick-frozen crayfishes |
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Application publication date: 20080709 |