MANUFACTURING METHOD OF A PRAWN MARINATED IN SAUCE

摘要

The present invention relates to a method for manufacturing shrimp marinated in sauce, which comprises: a marinated shrimp raw material mixing step of putting shrimp and shrimp marinating sauce into a packing container; a packing container sealing step of sealing the packing container into which the shrimp and the shrimp marinating sauce are put; a sterilizing and boiling step of sterilizing and boiling the mixture within the packing container at high temperatures; and a low temperature aging step of aging the mixture within the packing container at low temperatures. The present invention extends the shelf life of the marinated shrimp by sterilization due to the high temperature steam, creates a noble taste as the shrimp and the shrimp marinating sauce boiled by the high temperature steam are mixed, and realizes the boiling and the sterilizing process via the high temperature steam by one process to make work processes convenient. In addition, the present invention makes the sauce regularly permeate the shrimp via the low temperature aging to enable a consumer to conveniently eat the marinated shrimp instantly after purchase. In addition, the present invention packs the shrimp and the sauce into the packing container and distributes the packing container to make distribution convenient and reduce deterioration possibility during distribution due to the extension of the shelf life. Moreover, the present invention mixes the shrimp with the sauce better when the packing container is shaken during the distribution to improve the taste of the marinated shrimp. Also, the present invention diversifies the packing containers to be conveniently and aesthetically arranged on a display stand of a convenience store or the like. In addition, the present invention drastically extends the shelf life to make it unnecessary to make the shrimp marinating sauce highly salty for extension of the shelf life, thereby being very healthful.