METHOD FOR PRODUCING OF DRIED SHRIMP NECK Russian patent published in 2004 - IPC

FIELD: production of dried foods from marine products, such as shrimps.

SUBSTANCE: method involves dressing raw material and separating neck parts; washing and salting, with 0.2-0.3%-solution of acidity stabilizer (Mo-Ro-pH) being used for washing of neck parts and salting being provided by dry process with the use of mixture including edible salt - 2-3.5%, ripening intensifier "60000+K" 1-2.5%, and complex food additive "frishestar" 0.1-0.5% by weight of raw material; providing three-staged drying of shrimp necks: first stage involving drying at temperature of 55-58⁰C for 1.5-2 hours, second stage involving drying at temperature of 65-68⁰C for 3-3.5 hours and holding at temperature of 20-25⁰C for 12 hours, and third stage involving drying at temperature of 55-63⁰C until moisture content in ready product is 27-29%. Also, salting process is carried out for 1.5-2 hours at temperature of 5-7⁰C, and fructose is introduced into mixture in an amount of 0.3-0.5%, gluten-super in an amount of 0.1-0.3% and taste-int in an amount of 0.3-0.5% by weight of raw material.

EFFECT: provision for obtaining of dried product with spicy taste and increased shelf life.

3 cl, 7 ex