CN1565202A - Fresh shrimp processing method and its products - Google Patents
Fresh shrimp processing method and its products Download PDFInfo
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- CN1565202A CN1565202A CN 03126998 CN03126998A CN1565202A CN 1565202 A CN1565202 A CN 1565202A CN 03126998 CN03126998 CN 03126998 CN 03126998 A CN03126998 A CN 03126998A CN 1565202 A CN1565202 A CN 1565202A
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Abstract
The invention provides a fresh shrimp processing method and its products which comprises, processing the fresh shrimps with white spirit, then steeping with steeping liquor which comprises multiple compositions including white spirit, anti-oxidant, acidness modifier, moisture conservation agent, flavoring agent, then proceeding shaping, boiling and baking procedures.
Description
[invention field]
The present invention relates to processing of aquatic products, particularly a kind of dip composition and this composition processing fresh shrimp processing method of use.
[background technology]
Because shrimp contains higher protein, corrupt easily, be unfavorable for marketing fresh, therefore, people just can carry out preservation after adopting freezing precook or drying means to handle usually.
The freezing precook method generally includes following steps:
Bright shrimp carries out classification, balance, weighs, crosses ice clothing, packing, refrigeration by the market demand/standard-required after cleaning, decaptitate, shell, go enteraden and shrimp Huang.
Product that this method obtains needs be stabilized at Ku Wen in the freezer below-18 ℃ and refrigerates, though its storage period is longer, product is a peeled shrimp, loses the outward appearance of original bright shrimp fully, even local flavor, and carry, edible all inconvenient.
The step of the drying means of bright shrimp is as follows usually:
The aquatic foods shrimp carries out classification, balance, weighs, packs, preserves by the market demand/standard-required after cleaning, pot roasting/salt are baked, dried.
Though the shelf-life of the product that this method obtains has prolonged a lot (being generally more than 30 days under 10 ℃) than bright shrimp, but product design becomes bending by straight deformation, and because due to the polyphenol oxidase catalyzed reaction that exists in its body, black variability is higher, seriously influenced the outward appearance of product, shelf-life also fails to satisfy the needs of Market goods shelf phase, thereby has also lost the market competitiveness to a certain extent.
Therefore, also need a kind of bright shrimp can keep straight shape outward appearance at present, not blackening of good colour, the bright shrimp processing method that the shelf-life is long in ripe back (product).
[summary of the invention]
The product that the object of the present invention is to provide a kind of bright shrimp processing method and this method to be obtained, this product can satisfy the needs in market, has also improved this competitiveness of product.
Specifically, the invention provides a kind of bright under certain conditions shrimp handles with liquor earlier, again with containing the maceration extract dipping that multiple components such as liquor, antioxidant, acidity regulator, water retention agent are given, continue to adopt setting, boiling and roasting procedure, the product that this method obtains becomes straight shape by original bending, not blackening of good colour, and the shelf-life is also very long.
Specific embodiments of the present invention is as follows:
Bright shrimp after the cleaning, by after the market demand/standard-required classification, use earlier with the equiponderant ethanol content of bright shrimp be the liquor of 40%-60%, be 0 ℃ of-5 ℃ of following impregnation process 20 minutes-40 minutes in temperature.The liquor of dipping usefulness can only be reused at most three times, but must add the liquor of at least 20% same ethanol content after each the use.Through the processing of this operation, the scarlet color that shrimp head and shrimp body are consistent, thereby avoid blackening phenomena effectively, and then provide internal condition for the shelf-life of prolongation product.The bright shrimp that then will handle picks up and is put in another container that fills dip composition solution of the present invention, be 0 ℃-5 ℃ dippings 2 hours-4 hours down in temperature.Be separately fixed at one by on the mould nontoxic, tasteless, that resistant material is made through the bright shrimp behind the dipping by grade, make it preliminary setting, and 100 ℃ of-105 ℃ of following boilings 10 minutes-20 minutes, toasted 2 hours-4 hours down at 70 ℃-80 ℃ again, make it further setting.Cool off according to a conventional method at last, the demoulding, weigh, balance, sterilization, packing.
Dip composition of the present invention contains following component (in weight portion, down together):
Liquor 5-10 part
Antioxidant 0.1-0.5 part
Acidity regulator 0.1-0.5 part
Water retention agent 0.1-0.5 part
Flavouring is an amount of
Steeping fluid composition component of the present invention, as liquor, preferably ethanol content is a 40-60% liquor, most preferably ethanol content is a 55%-60% liquor; As antioxidant, preferably one or both in ascorbic acid and/or the 4-Crystoids, most preferably ascorbic acid; As acidity regulator, preferably one or both in citric acid and/or the malic acid, most preferably citric acid; As water retention agent, a kind of or two journeys, the most preferably calgon in calgon and/or the sodium pyrophosphate preferably.
Therefore, most preferably, steeping fluid composition of the present invention contains following component and content:
Ethanol content is liquor 7-10 part of 55%-60%
Ascorbic acid 0.3-0.5 part
Citric acid 0.3-0.5 part
Calgon 0.3-0.5 part
Simultaneously, in steeping fluid composition of the present invention, also can add other an amount of component on demand as flavouring, for example one or more in salt, monosodium glutamate, white sugar, anise and/or the fennel seeds.
In addition, when using dip composition of the present invention, the concentration of dip composition solution is 10-12 weight %, and solvent is the water that meets food sanitation standard.
The preparation of maceration extract can be adopted conventional mode, preferably gets in the following way:
By the described each component of measuring, elder generation is milled to powdered with anise, fennel seeds with grinding mill, uses an amount of poach again 30 minutes-40 minutes, each component and anise, fennel seeds, water is stirred to get final product then.
What the inventive method obtained is long, direct-edible ripe shrimp products of straight shape, not blackening of good colour, shelf-life, therefore, possesses following remarkable result.
---thoroughly changed the history that bright shrimp is bending after ripe.Because product is straight shape, so the packing of product is convenient, be more prone to realize attractive in appearanceization of the packing of product, seriation, and the product hierarchy in the packing is more clear, thereby greatly attracts and made things convenient for choosing of consumer, can enter the sale of various markets.
---solved the phenomenon of shrimps blackening effectively, it is attractive in appearance to have increased product appearance.
---prolonged the shelf-life of product exponentially, test result shows, can reach more than 60 days 10 ℃ of following shelf-lifves, has increased the shelf life of product widely.
---this processing method realizes mechanization easily.
The inventive method is applicable to the processing of the bright shrimps of all kinds, also is applicable to the processing of shell-fish aquatic products such as crab for example.
[embodiment]
Except as otherwise noted, the umber that hereinafter adopts is a weight portion.
Embodiment 1
A, to get 5 parts of ethanol contents be 60% liquor, 0.2 part of ascorbic acid, 0.2 part of citric acid, 0.2 part of calgon and an amount of flavouring for example salt, monosodium glutamate, white sugar, anise and fennel seeds and water, make maceration extract by maceration extract preparation method of the present invention, standby.
B, to get 500 parts of bright shrimps that clean up same grade be 55% liquor with 500 parts of ethanol contents, after being 30 parts of clocks of 2 ℃ of following impregnation process, temperature picks up in the maceration extract that is put into by " a " preparation, being 2 ℃ in temperature flooded 2.5 hours down, pick up again and be fixed on the mould by grade, in temperature is 100 ℃ of following boilings 10 minutes, move to again in the baking box and under temperature is 70 ℃, toasted 3 hours, be cooled to room temperature with conventional method at last, the demoulding, weigh, balance, sterilization, packing, sterilization, warehouse-in.
Embodiment 2
A, get 10 parts of ethanol contents be 55% liquor, 0.5 part of ascorbic acid, 0.5 part of citric acid, 0.5 part of calgon and an amount of flavouring for example in salt, monosodium glutamate, white sugar, anise and the fennel seeds and water, make maceration extract by maceration extract preparation method of the present invention, standby.
B, to get 500 parts of bright shrimps that clean up same grade be 60% liquor with 500 parts of ethanol contents, after being 25 parts of clocks of 5 ℃ of following impregnation process, temperature picks up in the maceration extract that is put into by " a " preparation, being 2 ℃ in temperature flooded 2.5 hours down, pick up again and be fixed on the mould by grade, in temperature is 100 ℃ of following boilings 10 minutes, move to again in the baking box and under temperature is 80 ℃, toasted 2 hours, be cooled to room temperature with conventional method at last, the demoulding, weigh, balance, sterilization, packing, sterilization, warehouse-in.
Embodiment 3
A, get 8 parts of ethanol contents be 60% liquor, 0.3 part of ascorbic acid, 0.2 part of 4-ethyl resorcinol, 0.3 part of citric acid, 0.2 part of malic acid, 0.3 part of calgon, 0.2 part of sodium pyrophosphate and an amount of flavouring for example in salt, monosodium glutamate, white sugar, anise and the fennel seeds and water, make maceration extract by maceration extract preparation method of the present invention, standby.
B, to get 500 parts of bright shrimps that clean up same grade be 55% liquor with 500 parts of ethanol contents, after being 30 parts of clocks of 5 ℃ of following impregnation process, temperature picks up in the maceration extract that is put into by " a " preparation, being 5 ℃ in temperature flooded 3 hours down, pick up again and be fixed on the mould by grade, in temperature is 100 ℃ of following boilings 10 minutes, move to again in the baking box and under temperature is 70 ℃, toasted 3 hours, be cooled to room temperature with conventional method at last, the demoulding, weigh, balance, sterilization, packing, sterilization, warehouse-in.
Embodiment 4
A, to get 10 parts of ethanol contents be 60% liquor, 0.5 part of 4-Crystoids, 0.5 part of malic acid, 0.5 part of sodium pyrophosphate and an amount of flavouring for example one or more in salt, monosodium glutamate, white sugar, anise and/or the fennel seeds and water, make maceration extract by maceration extract preparation method of the present invention, standby.
B, to get 500 parts of bright shrimps that clean up same grade be 60% liquor with 500 parts of ethanol contents, after being 30 parts of clocks of 2 ℃ of following impregnation process, temperature picks up in the maceration extract that is put into by " a " preparation, being 5 ℃ in temperature flooded 3 hours down, pick up again and be fixed on the mould by grade, in temperature is 100 ℃ of following boilings 10 minutes, move to again in the baking box and under temperature is 70 ℃, toasted 3 hours, be cooled to room temperature with conventional method at last, the demoulding, weigh, balance, sterilization, packing, sterilization, warehouse-in.
This processing method realizes mechanization easily.
Claims (9)
1, a kind of aquatic products dip composition is characterized in that this dip composition contains following component (weight portion):
Liquor 5-10 part
Antioxidant 0.1-0.5 part
Acidity regulator 0.1-0.5 part
Water retention agent 0.1-0.5 part
Flavouring is an amount of
2, dip composition according to claim 1 is characterized in that described liquor contains 40-60% ethanol.
3, dipping compound according to claim 1 is characterized in that described antioxidant is one or both in ascorbic acid and/or the 4-hexyl resorcin; Described acidity regulator is one or both in citric acid and/or the malic acid; Described water retention agent is one or both in calgon and/or the sodium pyrophosphate.
4, dip composition according to claim 1 is characterized in that described flavouring is one or more in salt, monosodium glutamate, white sugar, anise and/or the fennel seeds.
5, use the method for the described dip composition processing fresh of arbitrary claim shrimp among the claim 1-4, it is characterized in that the bright shrimp after the classification is used earlier and the equiponderant liquor of bright shrimp, in temperature is 0 ℃ of-5 ℃ of following dipping place 20 minutes-40 minutes, flooded 2 hours-4 hours down for 0 ℃-5 ℃ in temperature with the described dip composition solution of arbitrary claim among the claim 1-4 again, then formalize, boiling and baking, obtain like this to become straight shape by original bending, the shrimp products of not blackening of good colour.
6, the method for processing fresh shrimp according to claim 5 is characterized in that described liquor contains 40%-60% ethanol.
7, the method for processing fresh shrimp according to claim 5, the concentration that it is characterized in that described dip composition solution are 10-12 weight %.
8, the method for processing fresh shrimp according to claim 5, it is characterized in that described setting, boiling and baking are that bright shrimp behind maceration extract dipping is fixed on the mould, 100 ℃ of-105 ℃ of following boilings 10 minutes-20 minutes, in the time of 75 ℃-80 ℃, toasted 2 hours-4 hours again.
9, according to the application of the described dip composition of arbitrary claim in crab shell-fish processing of aquatic products among the claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03126998 CN1565202A (en) | 2003-06-25 | 2003-06-25 | Fresh shrimp processing method and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03126998 CN1565202A (en) | 2003-06-25 | 2003-06-25 | Fresh shrimp processing method and its products |
Publications (1)
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|---|---|
| CN1565202A true CN1565202A (en) | 2005-01-19 |
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|---|---|---|---|
| CN 03126998 Pending CN1565202A (en) | 2003-06-25 | 2003-06-25 | Fresh shrimp processing method and its products |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066066B (en) * | 2007-05-31 | 2011-02-09 | 浙江工业大学 | Quality modifier for pre-treatment of aquatic product before drying and its preparation and application |
| 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 |
| CN102366154A (en) * | 2011-08-01 | 2012-03-07 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN101731723B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique |
| CN102613610A (en) * | 2012-03-20 | 2012-08-01 | 中国农业大学 | Normal-temperature wet ready-to-eat wine-pickled shelled shrimp product and processing method thereof |
| 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 |
| CN103976006A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Quality maintaining method of frozen Euphausiasuperba |
| CN110338371A (en) * | 2019-08-12 | 2019-10-18 | 江苏戚伍水产发展股份有限公司 | A kind of crab meat processing method |
-
2003
- 2003-06-25 CN CN 03126998 patent/CN1565202A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066066B (en) * | 2007-05-31 | 2011-02-09 | 浙江工业大学 | Quality modifier for pre-treatment of aquatic product before drying and its preparation and application |
| 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 |
| CN101731723B (en) * | 2010-01-14 | 2012-07-04 | 上海海洋大学 | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique |
| CN102366154A (en) * | 2011-08-01 | 2012-03-07 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN102366154B (en) * | 2011-08-01 | 2013-04-24 | 浙江省海洋开发研究院 | Sulphur-free composite antistaling agent for inhibiting blackening of Penaeus vannamei boone and its preparation method |
| CN102613610A (en) * | 2012-03-20 | 2012-08-01 | 中国农业大学 | Normal-temperature wet ready-to-eat wine-pickled shelled shrimp product and processing method thereof |
| 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 |
| CN103976006A (en) * | 2014-04-15 | 2014-08-13 | 中国水产科学研究院东海水产研究所 | Quality maintaining method of frozen Euphausiasuperba |
| CN110338371A (en) * | 2019-08-12 | 2019-10-18 | 江苏戚伍水产发展股份有限公司 | A kind of crab meat processing method |
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