CN1268316A - Processing process of instant shrimp product and its method - Google Patents
Processing process of instant shrimp product and its method Download PDFInfo
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- CN1268316A CN1268316A CN00103007A CN00103007A CN1268316A CN 1268316 A CN1268316 A CN 1268316A CN 00103007 A CN00103007 A CN 00103007A CN 00103007 A CN00103007 A CN 00103007A CN 1268316 A CN1268316 A CN 1268316A
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Abstract
The processing technology of instant shrimp is as follows: raw material of shrimp, selection, treatment, washing, removing excess water, adding seasoning, cooking, sealing and packaging, sterilizing, cooling, obtaining the products.
Description
The invention belongs to food processing field, specifically be meant processing technology and method about instant shrimp product.
Shrimp is the aquatic products that people like, yet the shrimp of selling on the market is all the product of giving birth to, and all is to sell as raw material, all needs again through culinary art rear edible.Purpose of the present invention just provides a kind of processing technology and method of buying ready-to-serve instant shrimp product.Not only produce the prawn product of a series of instant edibles, and can make the shrimp raw material increase added value, enlarge the selling market of shrimp for the consumer.Specify the processing technology and the method for instant shrimp product below in conjunction with embodiment.
One, the processing technology of instant shrimp product
The raw material shrimp--selects that----------the Jia thermal maturation--packs------sterilization--cooling---finished product in reinforced allotment to remove excessive moisture in washing in arrangement
The raw material shrimp comprises full shrimp aquatic foods or freezing of large, medium and small specification, shrimp without a head and peeled shrimp and does or half-dried dried shrimps, dried small shrimp.
Select and be meant raw material is carried out roguing and carries out classification by specification.
Arrangement is meant the whole part manufacturing procedures that reach of pushing up thorn, decaptitating, remove the peel, going foot, truncating, go husky intestines of going to the shrimp of big or middle specification.
Washing is meant attachment, the silt with clear water flush away raw material shrimp, also comprises the rehydration of dried small shrimp and dried shrimps and desalts
Reinforced allotment is meant required various flavouring, edible oil and the auxiliary material of adding in the raw material shrimp of getting ready, and auxiliary material comprises other edible farm and side line products, also comprises other edible additive, as nutrition fortifier and anticorrisive agent.
Add thermal maturation can adopt fried, fry, steam, boil and baking method.
Pack and comprise general packing and vacuum packaging.Packaging material can be metal can, vial, multiple aluminium bag, coating film bag and polybag.
Sterilization is meant the sterilization treatment of goods being carried out certain hour under 121 degrees centigrade or higher temperature.Annotate: reach with the slaking mode whether the different of anticorrisive agent are arranged according to raw material type, some operation in the technology can be saved.
Two, embodiment
1. braised prawn
Bright prawn (about every 20 gram) cuts off the top and stings from the husky intestines of back otch Ex-all, goes foot to stay tail, cleans the back drain well.Getting 100 kilograms of this raw materials adds and pickles 1 hour (stirring for several times in the centre) after 2 kilograms of 1 kilogram of salt, 0.5 kilogram of monosodium glutamate, ginger juice are mixed thoroughly.This shrimp is fried ripe in oil (200 degrees centigrade to 260 degrees centigrade).Fried ripe shrimp is packed in the glass preserving jar of edulcoration, and every bottle 350 gram and 30 restrains sesame oil.Vacuum seal back well gets product after the sterilization cooling in 30 minutes in 121 degrees centigrade of sterilization cabinets.
2. fried shrimp meat with tomato sauce
Peeled shrimp is removed most husky intestines, cleans, drains.Get this peeled shrimp and add 1 kilogram of salt, 0.25 kilogram of monosodium glutamate, 2 kilograms of cooking wine, 2 kilograms of sesame oil, 1 kilogram of ginger juice, 0.1 kilogram of calcium lactate, 5 kilograms of catsup for 100 kilograms, pickled after mixing thoroughly 30 minutes, in the off-the-shelf metal tin can of packing into after accent is mixed evenly.Every box 200 grams.Packing the back gets product after the sterilization cooling in 30 minutes in 121 degrees centigrade of sterilization cabinets.
3. curry dried shrimps bamboo shoot
Left standstill 10 minutes after the clear water that dried shrimps go clean skin and tail to add 1.5 times of amounts stirs, drain after pulling out.Get 100 kilograms of this raw materials, 2 kilograms of ginger juice of adding, 0.5 kilogram of monosodium glutamate, 0.5 kilogram of curry powder, 100 kilograms of bright bamboo shoot grains (size as the broad bean), sesame oil mix for 1 kilogram in the cleaned glass preserving jar of packing into, every bottle of material 350 grams.The sealing back gets product after the sterilization cooling in 30 minutes in 121 degrees centigrade of sterilization cabinets.How much annotate:, can deal with on the merits of each case whether with salt with add salt according to the salinity that drains the back dried shrimps and decide.
4. spiced dried small shrimp
Bright shrimp through remove wherein foreign material and small fish, little crab and the shrimp that rots after eluriate twice with clear water, pull out and drain.Getting 100 kilograms of this raw materials adds and pickled 30 minutes after 1 kilogram of 0.5 kilogram of five-spice powder, 0.25 kilogram of monosodium glutamate, 1 kilogram of salt, 2 kilograms of salad oils, sesame oil stirs.Toast in the baking oven in about 140 degrees centigrade, roasting get final product discharging to dried small shrimp water content about 20%.Pack in the multiple aluminium bag, every bag 100 restrains.Get product after the vacuum-packed cooling in 30 minutes of in 121 degrees centigrade of sterilization cabinets, sterilizing.
5. spicy dried small shrimp
Get Manufactured half-dried dried small shrimp, remove to be added to behind wherein non-shrimp impurity and the rotten shrimp and carry out rinsing in the clear water cylinder, pull dried small shrimp after 5 minutes out the excessive moisture that dried small shrimp absorbs is squeezed back in the former rinsing cylinder.This dried small shrimp is put into another rinsing cylinder again pull out after 5 minutes, squeeze by last method and remove excessive moisture.Get 100 kilograms of this raw materials, add and to get 2 kilograms in clear water in addition after 1 kilogram of 0.5 kilogram of zanthoxylum powder, 0.5 kilogram of chilli powder, 2 kilograms of salad oils, sesame oil mixes, add 0.3 kilogram of monosodium glutamate, potassium sorbate 75 grams in water, stirring slowly is added to this stirring dried small shrimp limit, liquid limit wherein after making abundant dissolving.Pickled 30 minutes.With the raw material extruding repeatedly, material is uniformly dispersed as far as possible again.Then with pot frying on this material, little fire behind the first moderate heat.Fry and reach about 15% to the dried small shrimp water content and take the dish out of the pot, in the thickening Polythene Bag of packing into, every bag 100 gram.It after the vacuum packaging finished product.Annotate: the rinsing purpose has two: one, removes silt; The 2nd, remove unnecessary salinity, but should not make nutriment and flavor substance loss in the dried small shrimp too many.Therefore washings should be reused after filtration as far as possible.The repeated use number of times is determined by circumstances.
Claims (5)
1. a processing technology and method of making instant shrimp product is characterized in that instant shrimp finished by following technology manufacturing:
The raw material shrimp----selects that----------the Jia thermal maturation--packs--------sterilization--cooling---finished product in reinforced allotment to remove excessive moisture in washing in arrangement.
2. according to claim 1, it is characterized in that the raw material shrimp comprises bright shrimp and the full shrimp of freezing shrimp, shrimp without a head and the peeled shrimp of large, medium and small all size, also comprise its dried or semi-dry products, dried shrimps and dried small shrimp.
3. according to claim 1, the allotment that it is characterized in that feeding in raw material is meant pickles flavouring, edible oil and auxiliary material uniform mixing.Auxiliary material comprises other edible farm and side line products, also can comprise nutrition fortifier and anticorrisive agent.
4. according to claim 1, it is characterized in that adding thermal maturation can adopt fried, fry, boil, steaming, baking method.
5. according to claim 1, the processing that it is characterized in that instant shrimp is different and have preservative free can save some or several operations in the technology according to the difference of raw material shrimp species class and slaking mode.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103007A CN1268316A (en) | 2000-02-25 | 2000-02-25 | Processing process of instant shrimp product and its method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00103007A CN1268316A (en) | 2000-02-25 | 2000-02-25 | Processing process of instant shrimp product and its method |
Publications (1)
| Publication Number | Publication Date |
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| CN1268316A true CN1268316A (en) | 2000-10-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00103007A Pending CN1268316A (en) | 2000-02-25 | 2000-02-25 | Processing process of instant shrimp product and its method |
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| CN (1) | CN1268316A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101836748A (en) * | 2010-04-12 | 2010-09-22 | 山东大学威海分校 | Processing method for instant shrimp |
| CN101953477A (en) * | 2010-10-20 | 2011-01-26 | 江南大学 | Production technique of Macrobrachium rosenbergii seasoned instant product |
| CN101396135B (en) * | 2007-09-29 | 2011-04-20 | 山东好当家海洋发展股份有限公司 | Processing method of soft baked prawn |
| CN101720950B (en) * | 2009-12-09 | 2012-07-25 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
| CN103005523A (en) * | 2012-12-04 | 2013-04-03 | 苏州喜福瑞农业科技有限公司 | Preparation method of sizing river shrimps |
| CN103349230A (en) * | 2013-07-29 | 2013-10-16 | 安徽富煌三珍食品集团有限公司 | Manufacturing method for instant spicy green beans with white rice shrimp |
| CN105341773A (en) * | 2015-11-19 | 2016-02-24 | 安徽富煌三珍食品集团有限公司 | Making method of instant seasoned fish roe and lobster meat |
| CN107048244A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of red shrimp foods packed in carton containers and processing technology |
| CN107048247A (en) * | 2017-04-27 | 2017-08-18 | 广东佰大科技股份有限公司 | A kind of preparation method of fragrant shrimp leisure food |
| CN110679897A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Shrimp meat seasoning, seasoned shrimp meat and preparation method thereof |
| CN111616324A (en) * | 2020-06-03 | 2020-09-04 | 四川徽记豆匠食品有限公司 | Processing method and application of crayfish |
-
2000
- 2000-02-25 CN CN00103007A patent/CN1268316A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396135B (en) * | 2007-09-29 | 2011-04-20 | 山东好当家海洋发展股份有限公司 | Processing method of soft baked prawn |
| CN101720950B (en) * | 2009-12-09 | 2012-07-25 | 连云港中医药高等职业技术学校 | Production technology for seasoned prawns with soft package |
| CN101816440B (en) * | 2010-03-23 | 2012-07-04 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN101836748A (en) * | 2010-04-12 | 2010-09-22 | 山东大学威海分校 | Processing method for instant shrimp |
| CN101953477B (en) * | 2010-10-20 | 2013-05-08 | 江南大学 | Production technique of Macrobrachium rosenbergii seasoned instant product |
| CN101953477A (en) * | 2010-10-20 | 2011-01-26 | 江南大学 | Production technique of Macrobrachium rosenbergii seasoned instant product |
| CN102948826A (en) * | 2012-11-14 | 2013-03-06 | 荣成宏伟食品有限公司 | Processing method of instant lightly baked prawn |
| CN103005523A (en) * | 2012-12-04 | 2013-04-03 | 苏州喜福瑞农业科技有限公司 | Preparation method of sizing river shrimps |
| CN103349230A (en) * | 2013-07-29 | 2013-10-16 | 安徽富煌三珍食品集团有限公司 | Manufacturing method for instant spicy green beans with white rice shrimp |
| CN103349230B (en) * | 2013-07-29 | 2016-03-16 | 安徽富煌三珍食品集团有限公司 | The preparation method of a kind of instant spicy green soya bean rice shrimp |
| CN105341773A (en) * | 2015-11-19 | 2016-02-24 | 安徽富煌三珍食品集团有限公司 | Making method of instant seasoned fish roe and lobster meat |
| CN107048244A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of red shrimp foods packed in carton containers and processing technology |
| CN107048247A (en) * | 2017-04-27 | 2017-08-18 | 广东佰大科技股份有限公司 | A kind of preparation method of fragrant shrimp leisure food |
| CN110679897A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Shrimp meat seasoning, seasoned shrimp meat and preparation method thereof |
| CN111616324A (en) * | 2020-06-03 | 2020-09-04 | 四川徽记豆匠食品有限公司 | Processing method and application of crayfish |
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