Processing method of instant lightly baked prawn
The invention relates to a processing method of an instant lightly baked prawn, and the method comprises the following steps that a fresh prawn with completed head and feelers and without damage is selected as a raw material; the prawn is cleaned, intestinal gland and internal organs are removed, th...
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| creator | WANG CHENGZHAI ZHOU XINFENG |
| description | The invention relates to a processing method of an instant lightly baked prawn, and the method comprises the following steps that a fresh prawn with completed head and feelers and without damage is selected as a raw material; the prawn is cleaned, intestinal gland and internal organs are removed, the prawn is soaked in salt water and sterilized, so that the tissue is tight; then the prawn is cooked, uniformly mixed with seasoning, cured and baked until the water content of prawn meat is 40+/-0.8 percent; and the prawn meat is packaged, sealed and sterilized to obtain an instant lightly baked prawn finished product. The processing method has reasonable procedures, is simple in preparation and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the unique flavor and the dainty taste of the prawn product are improved. The lightly baked prawn product which is prepared through the method better maintains the nutrition ingredients of the prawn, the prawn meat has tight |
| format | Patent |
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The processing method has reasonable procedures, is simple in preparation and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the unique flavor and the dainty taste of the prawn product are improved. The lightly baked prawn product which is prepared through the method better maintains the nutrition ingredients of the prawn, the prawn meat has tight</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130306&DB=EPODOC&CC=CN&NR=102948826A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130306&DB=EPODOC&CC=CN&NR=102948826A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WANG CHENGZHAI</creatorcontrib><creatorcontrib>ZHOU XINFENG</creatorcontrib><title>Processing method of instant lightly baked prawn</title><description>The invention relates to a processing method of an instant lightly baked prawn, and the method comprises the following steps that a fresh prawn with completed head and feelers and without damage is selected as a raw material; the prawn is cleaned, intestinal gland and internal organs are removed, the prawn is soaked in salt water and sterilized, so that the tissue is tight; then the prawn is cooked, uniformly mixed with seasoning, cured and baked until the water content of prawn meat is 40+/-0.8 percent; and the prawn meat is packaged, sealed and sterilized to obtain an instant lightly baked prawn finished product. The processing method has reasonable procedures, is simple in preparation and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the unique flavor and the dainty taste of the prawn product are improved. 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The processing method has reasonable procedures, is simple in preparation and easily realizes large-scale production. The seasoning for curing is mixed scientifically, so that the unique flavor and the dainty taste of the prawn product are improved. The lightly baked prawn product which is prepared through the method better maintains the nutrition ingredients of the prawn, the prawn meat has tight</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Processing method of instant lightly baked prawn |
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