CN107173720A - A kind of instant type magnetic tape trailer shrimp balls product and its production technology - Google Patents
A kind of instant type magnetic tape trailer shrimp balls product and its production technology Download PDFInfo
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- CN107173720A CN107173720A CN201710551798.2A CN201710551798A CN107173720A CN 107173720 A CN107173720 A CN 107173720A CN 201710551798 A CN201710551798 A CN 201710551798A CN 107173720 A CN107173720 A CN 107173720A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
Present invention relates particularly to a kind of instant type magnetic tape trailer shrimp balls product and its production technology, belong to prawn product processing technique field, to freeze decaptitating Penaeus Vannmei and fresh Penaeus Vannmei as raw material, by the defrosting for freezing decaptitating Penaeus Vannmei, the selection of Penaeus Vannmei, peel off and choose intestines, the soak of peeled shrimp and phoenix tail prawns, clean draining, segment is with beating mud, water chestnut selects and segment, the processing of fat pork, mix fillings configuration, shrimp balls are molded, magnetic tape trailer shrimp balls product is made in boiling and the quick-frozen and demoulding, using boiling with the quick-frozen technology being combined, the significant visual sense of beauty and crispy texture for improving magnetic tape trailer shrimp balls.
Description
Technical field
The invention belongs to prawn product processing technique field, and in particular to a kind of instant type magnetic tape trailer shrimp balls product and its production work
Skill.
Background technology
Penaeus Vannmei is also known as white pin shrimp, or Litoenaeus vannamei, and original producton location concentrates on Ecuador bank, is foster in the world
Grow one of big shrimp species of yield highest three.Propagating artificially for China starts from late nineteen eighties the early 1990s, Taiwan earlier than
Continent is coastal, and basicly stable cultivation experience has all been achieved at present.Penaeus Vannmei has abundant nutrition, can rich in magnesium
To protect cardiovascular system well, the content of Blood Cholesterol is reduced, artery sclerosis is prevented, and rich in phosphorus, calcium, its meat
Matter is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill.Research is found, white to freeze South America
Prawn is raw material, by the way of halogen is boiled after first peeling off, it is ensured that product form is complete, tasty uniform, but enters halogen and boil
Afterwards, the delicate flavour of shrimp is caused to be lost in.
To solve the above problems, such as Chinese patent application（Publication No.：CN201410350464.5）Disclose " a kind of instant
Be open lobster ball product preparation method ", this method use vacuum flavoring technology, through sorting, cleaning, decaptitating go gutstring, trimming,
The processes such as seasoning, packaging, sterilizing are processed into instant cracked shrimp balls product, to provide the product of delicious, instant edible, using vacuum
Flavoring technology, optimizes the ratio of water, lobster, condiment, and flavoring improves the taste of product, still well into shrimp
Using vacuum seasoning, cost is prepared high.
The content of the invention
（1）Technical scheme
The present invention in order to overcome in place of the deficiencies in the prior art there is provided a kind of instant type magnetic tape trailer shrimp balls product and its production technology,
To freeze decaptitating Penaeus Vannmei and fresh Penaeus Vannmei as raw material, by the defrosting, the South America that freeze decaptitating Penaeus Vannmei
The selection of white shrimp, the soak peeling off and choose intestines, peeled shrimp and phoenix tail prawns, cleaning draining, segment being selected and cutting with beating mud, water chestnut
Magnetic tape trailer shrimp balls product is made in section, the processing of fat pork, the configuration of mixing fillings, shrimp balls shaping, boiling and the quick-frozen and demoulding, and it is produced
Technique comprises the following steps：
A. the defrosting of decaptitating Penaeus Vannmei is freezed：Single-freeze freezing decaptitating Penaeus Vannmei is put into cleaning, unabroken defrosting
Thawed 10 minutes in groove, block freezes freezing decaptitating Penaeus Vannmei and forms decaptitating Penaeus Vannmei within 1 hour with flowing water defrosting, after defrosting
Central temperature is≤10 DEG C, then by the manual decaptitating of Penaeus Vannmei after defrosting, decaptitating Penaeus Vannmei is put into cleaning machine
Cleaning, cleans up its surface impurity；
B. the selection of Penaeus Vannmei：Select specification for 71 ~ 90/454 grams, 91 ~ 110/454 grams without corruption without it is broken,
Shrimp body colour pool is normal, decaptitating Penaeus Vannmei without red change and air-dried, outer layer covers ice sheet；It is 71 ~ 90/454 to select specification
Gram, 91 ~ 110/454 grams black without rubicundity, the fresh Penaeus Vannmei of free from extraneous odour, the fresh Penaeus Vannmei should
Shrimp body is straight and upright, there is flexibility, end to end completely, closely coupled with body end to end；
C. peel off and choose intestines：91 ~ 110/454 grams clean decaptitating Penaeus Vannmeis are peeled off pin, choosing intestines, to remove enteraden residual
Stay post-processing into peeled shrimp, 71 ~ 90/454 grams clean decaptitating Penaeus Vannmeis are peeled off, retain phoenix tail, choose intestines and be processed into phoenix
Tail shrimp；
D. the soak of peeled shrimp and phoenix tail prawns：220 ~ 250 parts of peeled shrimp in step c is added to containing 220 ~ 240 parts of water, trimerization phosphorus
Soak is carried out in sour 2 ~ 3 parts of sodium, the soak tank of 7 ~ 8 parts of edible salt, the soak time is 2 hours, and temperature control is below 12 DEG C, leaching
Gain in weight is 10 ~ 12% after system；160 ~ 200 parts of phoenix tail prawns in step c are added to containing 160 ~ 180 parts of water, sodium tripolyphosphate
1 ~ 2 part, soak is carried out in the soak tank of 5 ~ 6 parts of edible salt, the soak time is 2 hours, and temperature control is below 12 DEG C, after soak
Gain in weight is 10 ~ 12%；
E. draining is cleaned：Phoenix tail prawns after peeled shrimp and soak are cleaned after soak with running water, foam and visible foreign matters are cleaned up,
Draining is not untill water drips into line；
F. segment is with beating mud：The obtained peeled shrimps of step e are cut into shrimp of uniform size section, every 10 sections of the quality of shrimp section is 0.005 ~
0.015 part, then shrimp section is put into beater, cuts and mix 1 minute to rolling vortex, shrimp mud is put into ice tank retention by discharging,
Clay standby rear temperature≤15 DEG C of shrimp；
G. water chestnut selects and segment：Water chestnut is placed on lamp inspection desk and picked, by the visible foreign matters with casting skin or blackspot
Choose, then water chestnut is passed through into hob type cutting machine internal cutting 4 time of the blade spacing for 3.5mm；
H. the processing of fat pork：First, the fat pork of freezing is put and thawed 12 hours to 0 ~ 10 DEG C of freezer, after defrosting in
Heart temperature≤10 DEG C, are placed on fat pork on lamp inspection desk after the completion of defrosting, and the pig hair of the inside and other visible foreign matters are picked into dry
Only, then fat pork is put to comb bore dia to twist mud in 6mm strand mud machine, the fat pork twisted after mud is put into beater and cut
Mix 1 minute, beat mud and discharged to after forming rolling shape, fat pork mud is finally put into ice tank retention, fat pork mud temperature≤15
℃；
I. mixing fillings configuration：
（1）, by 0.4 ~ 0.5 portion of edible salt, 0.1 ~ 0.25 portion of monosodium glutamate, 0.2 ~ 0.3 portion of chickens' extract, 0.8 ~ 1.2 portion of white granulated sugar, 0.01 ~
0.03 part of white pepper powder is mixed into flavoring, standby；
（2）, by 14 ~ 20 parts of shrimp mud be put into mixer stir, add step（1）Flavoring, stir 60 ± 5 seconds；
（3）, be put into 3 ~ 4 parts of fat porks, stir 60 ± 5 seconds；
（4）, be put into 2 ~ 3 parts of cornstarch, stir 60 ± 5 seconds；
（5）, be put into 3 ~ 4 portions of water chestnuts section, stir 30 ± 5 seconds；
（6）, be put into 0.8 ~ 1.2 part of sesame oil, stir 30 ± 5 seconds；
（7）, be put into 20 ~ 25 portions of shrimps section, stir 60 ± 5 seconds；
（8）, the mixing fillings of above-mentioned steps is put into ice tank retention, mixing fillings temperature≤15 DEG C are terminated to opening from mixing
Beginning mold filling, mixing fillings must not exceed 2 hours in the room temperature environment resting period, mixing fillings temperature≤15 DEG C；
J. shrimp balls are molded：Mixing fillings is inserted in mould, floating, the fillings weight used per die is at 0.36 ~ 0.38 part
Between, fill in a phoenix tail prawns in the every punch die for adding good mixing fillings, shrimp tail outwardly, and be shaped as it is spherical, phoenix tail prawns
Shelled shrimp portion is exposed, and exposed shrimp mud is smooth, and phoenix tail prawns are located at center；
K. boiling：By shrimp balls and mould feeding precooker boiling, I section of temperature of boiling is 50 ± 5 DEG C, II section of temperature is 70 ± 5 DEG C,
III section of temperature is 100 ± 5 DEG C, IV section of temperature is 100 ± 5 DEG C, digestion time 200 ± 10 seconds, and fillings central temperature is after boiling
50~65℃；
L. the quick-frozen and demoulding：Cooled down being placed on after boiling with mould shrimp balls under room temperature environment 10 ~ 30 minutes, be re-fed into instant freezer
Interior quick-frozen, quick freezing temperature is controlled below -35 DEG C, hand ejection after quick-frozen 30 ~ 45min of time, and shrimp balls frozen product central temperature≤-
18℃；
Preferably, 240 parts of peeled shrimp in the step d is added to containing 230.4 parts of water, 2.4 parts of sodium tripolyphosphate, edible salt
Soak is carried out in 7.2 parts of soak tank, 180 parts of phoenix tail prawns in step c are added to containing 172.8 parts of water, sodium tripolyphosphate
1.8 parts, carry out soak in the soak tank of 5.4 parts of edible salt.
Preferably, in step i, the material quality part of the mixing fillings：15.8 parts of shrimp mud, 0.02 part of white pepper powder,
0.45 part of edible salt, 0.19 part of monosodium glutamate, 0.25 part of chickens' extract, white granulated sugar 0.95,3.2 parts of fat pork, 2.8 parts of cornstarch, sesame
Oil 0.95,3.2 parts of water chestnut, 22 parts of shrimp section.
（2）Beneficial effect
Beneficial effects of the present invention：To freeze decaptitating Penaeus Vannmei and fresh Penaeus Vannmei as raw material, by freezing decaptitating
The defrosting of Penaeus Vannmei, the selection of Penaeus Vannmei, the soak peeled off and choose intestines, peeled shrimp and phoenix tail prawns, cleaning draining, segment
With beat mud, water chestnut select with segment, the processing of fat pork, mix fillings configuration, shrimp balls shaping, boiling and it is quick-frozen and the demoulding make
Into magnetic tape trailer shrimp balls product, using boiling with the quick-frozen technology being combined, the visual sense of beauty and shortcake of magnetic tape trailer shrimp balls are significantly improved
Crisp mouthfeel.
Embodiment
The technical scheme in the embodiment of the present invention is further clearly and completely described with reference to embodiment, shown
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.
Embodiment one
The present embodiment provides a kind of instant type magnetic tape trailer shrimp balls product and its production technology, to freeze decaptitating Penaeus Vannmei and fresh
Penaeus Vannmei is raw material, by freezing the defrosting of decaptitating Penaeus Vannmei, the selection of Penaeus Vannmei, peels off and chooses intestines, shrimp
The soaks of benevolence and phoenix tail prawns, cleaning draining, segment with beat mud, water chestnut select with segment, the processing of fat pork, mix fillings and match somebody with somebody
Put, shrimp balls are molded, magnetic tape trailer shrimp balls product is made in boiling and the quick-frozen and demoulding, its production technology comprises the following steps：
A. the defrosting of decaptitating Penaeus Vannmei is freezed：Single-freeze freezing decaptitating Penaeus Vannmei is put into cleaning, unabroken defrosting
Thawed 10 minutes in groove, block freezes freezing decaptitating Penaeus Vannmei and forms decaptitating Penaeus Vannmei within 1 hour with flowing water defrosting, after defrosting
Central temperature is≤10 DEG C, then by the manual decaptitating of Penaeus Vannmei after defrosting, decaptitating Penaeus Vannmei is put into cleaning machine
Cleaning, cleans up its surface impurity；
B. the selection of Penaeus Vannmei：Select specification for 71 ~ 90/454 grams, 91 ~ 110/454 grams without corruption without it is broken,
Shrimp body colour pool is normal, decaptitating Penaeus Vannmei without red change and air-dried, outer layer covers ice sheet；It is 71 ~ 90/454 to select specification
Gram, 91 ~ 110/454 grams black without rubicundity, the fresh Penaeus Vannmei of free from extraneous odour, the fresh Penaeus Vannmei should
Shrimp body is straight and upright, there is flexibility, end to end completely, closely coupled with body end to end；
C. peel off and choose intestines：91 ~ 110/454 grams clean decaptitating Penaeus Vannmeis are peeled off pin, choosing intestines, to remove enteraden residual
Stay post-processing into peeled shrimp, 71 ~ 90/454 grams clean decaptitating Penaeus Vannmeis are peeled off, retain phoenix tail, choose intestines and be processed into phoenix
Tail shrimp；
D. the soak of peeled shrimp and phoenix tail prawns：By the peeled shrimp 220kg in step c be added to containing water 220kg, sodium tripolyphosphate 2kg,
Soak is carried out in edible salt 7kg soak tank, the soak time is 2 hours, and temperature control is below 12 DEG C, and gain in weight is after soak
10~12%；By the phoenix tail prawns 160kg in step c be added to containing water 160kg, sodium tripolyphosphate 1kg, edible salt 5kg soak
Soak is carried out in tank, the soak time is 2 hours, temperature control is below 12 DEG C, and gain in weight is 10 ~ 12% after soak；
E. draining is cleaned：Phoenix tail prawns after peeled shrimp and soak are cleaned after soak with running water, foam and visible foreign matters are cleaned up,
Draining is not untill water drips into line；
F. segment is with beating mud：The obtained peeled shrimps of step e are cut into shrimp section of uniform size, every 10 sections of the quality of shrimp section is
0.005kg, is then put into shrimp section in beater, cuts and mixes 1 minute to rolling vortex, shrimp mud is put into ice tank retention by discharging,
Clay standby rear temperature≤15 DEG C of shrimp；
G. water chestnut selects and segment：Water chestnut is placed on lamp inspection desk and picked, by the visible foreign matters with casting skin or blackspot
Choose, then water chestnut is passed through into hob type cutting machine internal cutting 4 time of the blade spacing for 3.5mm；
H. the processing of fat pork：First, the fat pork of freezing is put and thawed 12 hours to 0 ~ 10 DEG C of freezer, after defrosting in
Heart temperature≤10 DEG C, are placed on fat pork on lamp inspection desk after the completion of defrosting, and the pig hair of the inside and other visible foreign matters are picked into dry
Only, then fat pork is put to comb bore dia to twist mud in 6mm strand mud machine, the fat pork twisted after mud is put into beater and cut
Mix 1 minute, beat mud and discharged to after forming rolling shape, fat pork mud is finally put into ice tank retention, fat pork mud temperature≤15
℃；
I. mixing fillings configuration：
（1）, 0.4kg edible salts, 0.1kg monosodium glutamates, 0.2kg chickens' extracts, 0.8kg white granulated sugars, 0.01kg white pepper powders be well mixed
It is standby into flavoring；
（2）, by 14kg shrimp mud be put into mixer stir, add step（1）Flavoring, stir 60 ± 5 seconds；
（3）, be put into 3kg fat porks, stir 60 ± 5 seconds；
（4）, be put into 2kg cornstarch, stir 60 ± 5 seconds；
（5）, be put into 3kg water chestnuts section, stir 30 ± 5 seconds；
（6）, be put into 0.8kg sesame oil, stir 30 ± 5 seconds；
（7）, be put into 20kg shrimps section, stir 60 ± 5 seconds；
（8）, the mixing fillings of above-mentioned steps is put into ice tank retention, mixing fillings temperature≤15 DEG C are terminated to opening from mixing
Beginning mold filling, mixing fillings must not exceed 2 hours in the room temperature environment resting period, mixing fillings temperature≤15 DEG C；
J. shrimp balls are molded：Mixing fillings is inserted in mould, it is floating, the fillings weight used per die between 0.36kg,
A phoenix tail prawns are filled in the every punch die for adding good mixing fillings, shrimp tail outwardly, and is shaped as spherical, the shelled shrimp of phoenix tail prawns
Portion is exposed, and exposed shrimp mud is smooth, and phoenix tail prawns are located at center；
K. boiling：By shrimp balls and mould feeding precooker boiling, I section of temperature of boiling is 50 ± 5 DEG C, II section of temperature is 70 ± 5 DEG C,
III section of temperature is 100 ± 5 DEG C, IV section of temperature is 100 ± 5 DEG C, digestion time 200 ± 10 seconds, and fillings central temperature is after boiling
50~65℃；
L. the quick-frozen and demoulding：Cooled down being placed on after boiling with mould shrimp balls under room temperature environment 10 ~ 30 minutes, be re-fed into instant freezer
Interior quick-frozen, quick freezing temperature is controlled below -35 DEG C, hand ejection after quick-frozen 30 ~ 45min of time, and shrimp balls frozen product central temperature≤-
18℃；
Embodiment two
The present embodiment provides a kind of instant type magnetic tape trailer shrimp balls product and its production technology, to freeze decaptitating Penaeus Vannmei and fresh
Penaeus Vannmei is raw material, by freezing the defrosting of decaptitating Penaeus Vannmei, the selection of Penaeus Vannmei, peels off and chooses intestines, shrimp
The soaks of benevolence and phoenix tail prawns, cleaning draining, segment with beat mud, water chestnut select with segment, the processing of fat pork, mix fillings and match somebody with somebody
Put, shrimp balls are molded, magnetic tape trailer shrimp balls product is made in boiling and the quick-frozen and demoulding, its production technology comprises the following steps：
A. the defrosting of decaptitating Penaeus Vannmei is freezed：Single-freeze freezing decaptitating Penaeus Vannmei is put into cleaning, unabroken defrosting
Thawed 10 minutes in groove, block freezes freezing decaptitating Penaeus Vannmei and forms decaptitating Penaeus Vannmei within 1 hour with flowing water defrosting, after defrosting
Central temperature is≤10 DEG C, then by the manual decaptitating of Penaeus Vannmei after defrosting, decaptitating Penaeus Vannmei is put into cleaning machine
Cleaning, cleans up its surface impurity；
B. the selection of Penaeus Vannmei：Select specification for 71 ~ 90/454 grams, 91 ~ 110/454 grams without corruption without it is broken,
Shrimp body colour pool is normal, decaptitating Penaeus Vannmei without red change and air-dried, outer layer covers ice sheet；It is 71 ~ 90/454 to select specification
Gram, 91 ~ 110/454 grams black without rubicundity, the fresh Penaeus Vannmei of free from extraneous odour, the fresh Penaeus Vannmei should
Shrimp body is straight and upright, there is flexibility, end to end completely, closely coupled with body end to end；
C. peel off and choose intestines：91 ~ 110/454 grams clean decaptitating Penaeus Vannmeis are peeled off pin, choosing intestines, to remove enteraden residual
Stay post-processing into peeled shrimp, 71 ~ 90/454 grams clean decaptitating Penaeus Vannmeis are peeled off, retain phoenix tail, choose intestines and be processed into phoenix
Tail shrimp；
D. the soak of peeled shrimp and phoenix tail prawns：Peeled shrimp 240kg in step c is added to containing water 230.4kg, sodium tripolyphosphate
Soak is carried out in 2.4kg, edible salt 7.2kg soak tank, the soak time is 2 hours, and temperature control is below 12 DEG C, after soak
Gain in weight is 10 ~ 12%；Phoenix tail prawns 180kg in step c is added to containing water 172.8kg, sodium tripolyphosphate 1.8kg, eaten
Soak is carried out in salt 5.4kg soak tank, the soak time is 2 hours, temperature control is below 12 DEG C, and gain in weight is 10 after soak
~12%；
E. draining is cleaned：Phoenix tail prawns after peeled shrimp and soak are cleaned after soak with running water, foam and visible foreign matters are cleaned up,
Draining is not untill water drips into line；
F. segment is with beating mud：The obtained peeled shrimps of step e are cut into shrimp section of uniform size, every 10 sections of the quality of shrimp section is
0.01kg, is then put into shrimp section in beater, cuts and mixes 1 minute to rolling vortex, shrimp mud is put into ice tank retention by discharging,
Clay standby rear temperature≤15 DEG C of shrimp；
G. water chestnut selects and segment：Water chestnut is placed on lamp inspection desk and picked, by the visible foreign matters with casting skin or blackspot
Choose, then water chestnut is passed through into hob type cutting machine internal cutting 4 time of the blade spacing for 3.5mm；
H. the processing of fat pork：First, the fat pork of freezing is put and thawed 12 hours to 0 ~ 10 DEG C of freezer, after defrosting in
Heart temperature≤10 DEG C, are placed on fat pork on lamp inspection desk after the completion of defrosting, and the pig hair of the inside and other visible foreign matters are picked into dry
Only, then fat pork is put to comb bore dia to twist mud in 6mm strand mud machine, the fat pork twisted after mud is put into beater and cut
Mix 1 minute, beat mud and discharged to after forming rolling shape, fat pork mud is finally put into ice tank retention, fat pork mud temperature≤15
℃；
I. mixing fillings configuration：
（1）, 0.45kg edible salts, 0.19kg monosodium glutamates, 0.25kg chickens' extracts, 0.95 white granulated sugar, 0.02kg white pepper powders mixed equal
It is even into flavoring, it is standby；
（2）, by 15.8kg shrimp mud be put into mixer stir, add step（1）Flavoring, stir 60 ± 5 seconds；
（3）, be put into 3.2kg fat porks, stir 60 ± 5 seconds；
（4）, be put into 2.8kg cornstarch, stir 60 ± 5 seconds；
（5）, be put into 3.2kg water chestnuts section, stir 30 ± 5 seconds；
（6）, be put into 0.95kg sesame oil, stir 30 ± 5 seconds；
（7）, be put into 22kg shrimps section, stir 60 ± 5 seconds；
（8）, the mixing fillings of above-mentioned steps is put into ice tank retention, mixing fillings temperature≤15 DEG C are terminated to opening from mixing
Beginning mold filling, mixing fillings must not exceed 2 hours in the room temperature environment resting period, mixing fillings temperature≤15 DEG C；
J. shrimp balls are molded：Mixing fillings is inserted in mould, it is floating, the fillings weight used per die between 0.37kg,
A phoenix tail prawns are filled in the every punch die for adding good mixing fillings, shrimp tail outwardly, and is shaped as spherical, the shelled shrimp of phoenix tail prawns
Portion is exposed, and exposed shrimp mud is smooth, and phoenix tail prawns are located at center；
K. boiling：By shrimp balls and mould feeding precooker boiling, I section of temperature of boiling is 50 ± 5 DEG C, II section of temperature is 70 ± 5 DEG C,
III section of temperature is 100 ± 5 DEG C, IV section of temperature is 100 ± 5 DEG C, digestion time 200 ± 10 seconds, and fillings central temperature is after boiling
50~65℃；
L. the quick-frozen and demoulding：Cooled down being placed on after boiling with mould shrimp balls under room temperature environment 10 ~ 30 minutes, be re-fed into instant freezer
Interior quick-frozen, quick freezing temperature is controlled below -35 DEG C, hand ejection after quick-frozen 30 ~ 45min of time, and shrimp balls frozen product central temperature≤-
18℃；
Embodiment three
The present embodiment provides a kind of instant type magnetic tape trailer shrimp balls, to freeze decaptitating Penaeus Vannmei and fresh Penaeus Vannmei as original
Material, by the defrosting, the selection of Penaeus Vannmei, the leaching peeled off and choose intestines, peeled shrimp and phoenix tail prawns that freeze decaptitating Penaeus Vannmei
System, cleaning draining, segment and beat mud, water chestnut select with segment, the processing of fat pork, mix fillings configure, shrimp balls be molded, steaming
Boil and magnetic tape trailer shrimp balls product is made with the quick-frozen and demoulding, its production technology comprises the following steps：
A. the defrosting of decaptitating Penaeus Vannmei is freezed：Single-freeze freezing decaptitating Penaeus Vannmei is put into cleaning, unabroken defrosting
Thawed 10 minutes in groove, block freezes freezing decaptitating Penaeus Vannmei and forms decaptitating Penaeus Vannmei within 1 hour with flowing water defrosting, after defrosting
Central temperature is≤10 DEG C, then by the manual decaptitating of Penaeus Vannmei after defrosting, decaptitating Penaeus Vannmei is put into cleaning machine
Cleaning, cleans up its surface impurity；
B. the selection of Penaeus Vannmei：Select specification for 71 ~ 90/454 grams, 91 ~ 110/454 grams without corruption without it is broken,
Shrimp body colour pool is normal, decaptitating Penaeus Vannmei without red change and air-dried, outer layer covers ice sheet；It is 71 ~ 90/454 to select specification
Gram, 91 ~ 110/454 grams black without rubicundity, the fresh Penaeus Vannmei of free from extraneous odour, the fresh Penaeus Vannmei should
Shrimp body is straight and upright, there is flexibility, end to end completely, closely coupled with body end to end；
C. peel off and choose intestines：91 ~ 110/454 grams clean decaptitating Penaeus Vannmeis are peeled off pin, choosing intestines, to remove enteraden residual
Stay post-processing into peeled shrimp, 71 ~ 90/454 grams clean decaptitating Penaeus Vannmeis are peeled off, retain phoenix tail, choose intestines and be processed into phoenix
Tail shrimp；
D. the soak of peeled shrimp and phoenix tail prawns：By the peeled shrimp 250kg in step c be added to containing water 240kg, sodium tripolyphosphate 3kg,
Soak is carried out in edible salt 8kg soak tank, the soak time is 2 hours, and temperature control is below 12 DEG C, and gain in weight is after soak
10~12%；By the phoenix tail prawns 200kg in step c be added to containing water 180kg, sodium tripolyphosphate 2kg, edible salt 6kg soak
Soak is carried out in tank, the soak time is 2 hours, temperature control is below 12 DEG C, and gain in weight is 10 ~ 12% after soak；
E. draining is cleaned：Phoenix tail prawns after peeled shrimp and soak are cleaned after soak with running water, foam and visible foreign matters are cleaned up,
Draining is not untill water drips into line；
F. segment is with beating mud：The obtained peeled shrimps of step e are cut into shrimp section of uniform size, every 10 sections of the quality of shrimp section is
0.015kg, is then put into shrimp section in beater, cuts and mixes 1 minute to rolling vortex, shrimp mud is put into ice tank retention by discharging,
Clay standby rear temperature≤15 DEG C of shrimp；
G. water chestnut selects and segment：Water chestnut is placed on lamp inspection desk and picked, by the visible foreign matters with casting skin or blackspot
Choose, then water chestnut is passed through into hob type cutting machine internal cutting 4 time of the blade spacing for 3.5mm；
H. the processing of fat pork：First, the fat pork of freezing is put and thawed 12 hours to 0 ~ 10 DEG C of freezer, after defrosting in
Heart temperature≤10 DEG C, are placed on fat pork on lamp inspection desk after the completion of defrosting, and the pig hair of the inside and other visible foreign matters are picked into dry
Only, then fat pork is put to comb bore dia to twist mud in 6mm strand mud machine, the fat pork twisted after mud is put into beater and cut
Mix 1 minute, beat mud and discharged to after forming rolling shape, fat pork mud is finally put into ice tank retention, fat pork mud temperature≤15
℃；
I. mixing fillings configuration：
（1）, 0.5kg edible salts, 0.25kg monosodium glutamates, 0.3kg chickens' extracts, 1.2kg white granulated sugars, 0.03kg white pepper powders be well mixed
It is standby into flavoring；
（2）, by 20kg shrimp mud be put into mixer stir, add step（1）Flavoring, stir 60 ± 5 seconds；
（3）, be put into 4kg fat porks, stir 60 ± 5 seconds；
（4）, be put into 3kg cornstarch, stir 60 ± 5 seconds；
（5）, be put into 4kg water chestnuts section, stir 30 ± 5 seconds；
（6）, be put into 1.2kg sesame oil, stir 30 ± 5 seconds；
（7）, be put into 25kg shrimps section, stir 60 ± 5 seconds；
（8）, the mixing fillings of above-mentioned steps is put into ice tank retention, mixing fillings temperature≤15 DEG C are terminated to opening from mixing
Beginning mold filling, mixing fillings must not exceed 2 hours in the room temperature environment resting period, mixing fillings temperature≤15 DEG C；
J. shrimp balls are molded：Mixing fillings is inserted in mould, floating, the fillings weight used per die is in 0.36 ~ 0.38kg
Between, fill in a phoenix tail prawns in the every punch die for adding good mixing fillings, shrimp tail outwardly, and be shaped as it is spherical, phoenix tail prawns
Shelled shrimp portion is exposed, and exposed shrimp mud is smooth, and phoenix tail prawns are located at center；
K. boiling：By shrimp balls and mould feeding precooker boiling, I section of temperature of boiling is 50 ± 5 DEG C, II section of temperature is 70 ± 5 DEG C,
III section of temperature is 100 ± 5 DEG C, IV section of temperature is 100 ± 5 DEG C, digestion time 200 ± 10 seconds, and fillings central temperature is after boiling
50~65℃；
L. the quick-frozen and demoulding：Cooled down being placed on after boiling with mould shrimp balls under room temperature environment 10 ~ 30 minutes, be re-fed into instant freezer
Interior quick-frozen, quick freezing temperature is controlled below -35 DEG C, hand ejection after quick-frozen 30 ~ 45min of time, and shrimp balls frozen product central temperature≤-
18℃；
Embodiment described above only expresses the preferred embodiment of the present invention, and it describes more specific and detailed, but can not
Therefore it is interpreted as the limitation to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art,
Without departing from the inventive concept of the premise, some deformations can also be made, improves and substitutes, these belong to the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (3)
1. a kind of instant type magnetic tape trailer shrimp balls product and its production technology, it is characterised in that to freeze decaptitating Penaeus Vannmei and new
Fresh Penaeus Vannmei is raw material, and intestines, shrimp are selected, peel off and choose by freezing the defrosting of decaptitating Penaeus Vannmei, Penaeus Vannmei
The soaks of benevolence and phoenix tail prawns, cleaning draining, segment with beat mud, water chestnut select with segment, the processing of fat pork, mix fillings and match somebody with somebody
Put, shrimp balls are molded, magnetic tape trailer shrimp balls product is made in boiling and the quick-frozen and demoulding, its production technology comprises the following steps：
A. the defrosting of decaptitating Penaeus Vannmei is freezed：Single-freeze freezing decaptitating Penaeus Vannmei is put into cleaning, unabroken defrosting
Thawed 10 minutes in groove, block freezes freezing decaptitating Penaeus Vannmei and forms decaptitating Penaeus Vannmei within 1 hour with flowing water defrosting, after defrosting
Central temperature is≤10 DEG C, then by the manual decaptitating of Penaeus Vannmei after defrosting, decaptitating Penaeus Vannmei is put into cleaning machine
Cleaning, cleans up its surface impurity；
B. Penaeus Vannmei is selected：Select specification for 71 ~ 90/454 grams, 91 ~ 110/454 grams without corruption without broken, shrimp
Body colour pool is normal, decaptitating Penaeus Vannmei without red change and air-dried, outer layer covers ice sheet；Select specification for 71 ~ 90/454 grams,
91 ~ 110/454 grams of the fresh Penaeus Vannmei without rubicundity nigrescence, free from extraneous odour, the fresh Penaeus Vannmei answers shrimp
Body is straight and upright, there is flexibility, end to end completely, closely coupled with body end to end；
C. peel off and choose intestines：91 ~ 110/454 grams clean decaptitating Penaeus Vannmeis are peeled off pin, choosing intestines, to remove enteraden residual
Stay post-processing into peeled shrimp, 71 ~ 90/454 grams clean decaptitating Penaeus Vannmeis are peeled off, retain phoenix tail, choose intestines and be processed into phoenix
Tail shrimp；
D. the soak of peeled shrimp and phoenix tail prawns：220 ~ 250 parts of peeled shrimp in step c is added to containing 220 ~ 240 parts of water, trimerization phosphorus
Soak is carried out in sour 2 ~ 3 parts of sodium, the soak tank of 7 ~ 8 parts of edible salt, the soak time is 2 hours, and temperature control is below 12 DEG C, leaching
Gain in weight is 10 ~ 12% after system；160 ~ 200 parts of phoenix tail prawns in step c are added to containing 160 ~ 180 parts of water, sodium tripolyphosphate
1 ~ 2 part, soak is carried out in the soak tank of 5 ~ 6 parts of edible salt, the soak time is 2 hours, and temperature control is below 12 DEG C, after soak
Gain in weight is 10 ~ 12%；
E. draining is cleaned：Phoenix tail prawns after peeled shrimp and soak are cleaned after soak with running water, foam and visible foreign matters are cleaned up,
Draining is not untill water drips into line；
F. segment is with beating mud：The obtained peeled shrimps of step e are cut into shrimp of uniform size section, every 10 sections of the quality of shrimp section is 0.005 ~
0.015 part, then shrimp section is put into beater, cuts and mix 1 minute to rolling vortex, shrimp mud is put into ice tank retention by discharging,
Clay standby rear temperature≤15 DEG C of shrimp；
G. water chestnut selects and segment：Water chestnut is placed on lamp inspection desk and picked, by the visible foreign matters with casting skin or blackspot
Choose, then water chestnut is passed through into hob type cutting machine internal cutting 4 time of the blade spacing for 3.5mm；
H. the processing of fat pork：First, the fat pork of freezing is put and thawed 12 hours to 0 ~ 10 DEG C of freezer, after defrosting in
Heart temperature≤10 DEG C, are placed on fat pork on lamp inspection desk after the completion of defrosting, and the pig hair of the inside and other visible foreign matters are picked into dry
Only, then fat pork is put to comb bore dia to twist mud in 6mm strand mud machine, the fat pork twisted after mud is put into beater and cut
Mix 1 minute, beat mud and discharged to after forming rolling shape, fat pork mud is finally put into ice tank retention, fat pork mud temperature≤15
℃；
I. mixing fillings configuration：
（1）, by 0.4 ~ 0.5 portion of edible salt, 0.1 ~ 0.25 portion of monosodium glutamate, 0.2 ~ 0.3 portion of chickens' extract, 0.8 ~ 1.2 portion of white granulated sugar, 0.01 ~
0.03 part of white pepper powder is mixed into flavoring, standby；
（2）, by 14 ~ 20 parts of shrimp mud be put into mixer stir, add step（1）Flavoring, stir 60 ± 5 seconds；
（3）, be put into 3 ~ 4 parts of fat porks, stir 60 ± 5 seconds；
（4）, be put into 2 ~ 3 parts of cornstarch, stir 60 ± 5 seconds；
（5）, be put into 3 ~ 4 portions of water chestnuts section, stir 30 ± 5 seconds；
（6）, be put into 0.8 ~ 1.2 part of sesame oil, stir 30 ± 5 seconds；
（7）, be put into 20 ~ 25 portions of shrimps section, stir 60 ± 5 seconds；
（8）, the mixing fillings of above-mentioned steps is put into ice tank retention, mixing fillings temperature≤15 DEG C are terminated to opening from mixing
Beginning mold filling, mixing fillings must not exceed 2 hours in the room temperature environment resting period, mixing fillings temperature≤15 DEG C；
J. shrimp balls are molded：Mixing fillings is inserted in mould, floating, the fillings weight used per die is at 0.36 ~ 0.38 part
Between, fill in a phoenix tail prawns in the every punch die for adding good mixing fillings, shrimp tail outwardly, and be shaped as it is spherical, phoenix tail prawns
Shelled shrimp portion is exposed, and exposed shrimp mud is smooth, and phoenix tail prawns are located at center；
K. boiling：By shrimp balls and mould feeding precooker boiling, I section of temperature of boiling is 50 ± 5 DEG C, II section of temperature is 70 ± 5 DEG C,
III section of temperature is 100 ± 5 DEG C, IV section of temperature is 100 ± 5 DEG C, digestion time 200 ± 10 seconds, and fillings central temperature is after boiling
50~65℃；
1. the quick-frozen and demoulding：Cooled down being placed on after boiling with mould shrimp balls under room temperature environment 10 ~ 30 minutes, be re-fed into instant freezer
Interior quick-frozen, quick freezing temperature is controlled below -35 DEG C, hand ejection after quick-frozen 30 ~ 45min of time, and shrimp balls frozen product central temperature≤-
18℃。
2. a kind of instant type magnetic tape trailer shrimp balls product according to claim 1 and its production technology, it is characterised in that the step
240 parts of peeled shrimp in rapid d is added to containing progress in 230.4 parts of water, 2.4 parts of sodium tripolyphosphate, the soak tank of 7.2 parts of edible salt
Soak, 180 parts of phoenix tail prawns in step c are added to containing 172.8 parts of water, 1.8 parts of sodium tripolyphosphate, 5.4 parts of edible salt
Soak is carried out in soak tank.
3. a kind of instant type magnetic tape trailer shrimp balls product according to claim 1 and its production technology, it is characterised in that in step
In i, the material quality part of the mixing fillings：15.8 parts of shrimp mud, 0.02 part of white pepper powder, 0.45 part of edible salt, monosodium glutamate 0.19
Part, 0.25 part of chickens' extract, white granulated sugar 0.95,3.2 parts of fat pork, 2.8 parts of cornstarch, sesame oil 0.95,3.2 parts of water chestnut, shrimp section
22 parts.
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| CN201710551798.2A CN107173720A (en) | 2017-07-07 | 2017-07-07 | A kind of instant type magnetic tape trailer shrimp balls product and its production technology |
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|---|---|---|---|
| CN201710551798.2A CN107173720A (en) | 2017-07-07 | 2017-07-07 | A kind of instant type magnetic tape trailer shrimp balls product and its production technology |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07231766A (en) * | 1993-09-13 | 1995-09-05 | Beijing Harmony Food Eng Co Ltd | Gold colored butter prawn and its producing process |
| CN1615749A (en) * | 2003-11-13 | 2005-05-18 | 姜堰市溱潼水产经营部 | Edible shrimp ball |
| CN106798266A (en) * | 2017-01-20 | 2017-06-06 | 福清市东威水产食品实业有限公司 | Phoenix tail shrimp balls and its processing method |
-
2017
- 2017-07-07 CN CN201710551798.2A patent/CN107173720A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07231766A (en) * | 1993-09-13 | 1995-09-05 | Beijing Harmony Food Eng Co Ltd | Gold colored butter prawn and its producing process |
| CN1615749A (en) * | 2003-11-13 | 2005-05-18 | 姜堰市溱潼水产经营部 | Edible shrimp ball |
| CN106798266A (en) * | 2017-01-20 | 2017-06-06 | 福清市东威水产食品实业有限公司 | Phoenix tail shrimp balls and its processing method |
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| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 350300 No. 5 Fulu Middle Road, Longtian Economic Development Zone, Fuqing, Fuzhou, Fujian Applicant after: Fujian East Wei Food Co., Ltd. Address before: 350300 No. 5 Fulu Middle Road, Longtian Economic Development Zone, Fuqing, Fuzhou, Fujian Applicant before: Fuqing Dongwei Aquastic Product Industry Co., Ltd. |
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Application publication date: 20170919 |