CN101919571A - Water-retaining method for frozen peeled shrimps - Google Patents
Water-retaining method for frozen peeled shrimps Download PDFInfo
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- CN101919571A CN101919571A CN 201010244660 CN201010244660A CN101919571A CN 101919571 A CN101919571 A CN 101919571A CN 201010244660 CN201010244660 CN 201010244660 CN 201010244660 A CN201010244660 A CN 201010244660A CN 101919571 A CN101919571 A CN 101919571A
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Abstract
The invention discloses a water-retaining method for frozen peeled shrimps, which comprises the following steps of: removing heads and shells of shrimps, sterilizing with ozone water with the ozone concentration of 1-1.5mg/L for 1 to 5 minutes, and controlling the temperature of the ozone water below 10 DEG C; taking the peeled shrimps out, soaking in sterile water containing 0.5 to 0.45 mass percent sodium chloride, 0.25 to 0.75 mass percent food-level trehalose and 0.5 to 1.5 mass percent sodium alginate lysate for 30 to 50 minutes, controlling the water temperature at about 4-10 DEG C and the water amount 1.5 to 2 times weight of the peeled shrimps, taking the peeled shrimps out, and freezing until the core temperature is below -18 DEG C to obtain the frozen peeled shrimp products. In the method, a phosphorus-free water-retaining agent is adopted to process the peeled shrimps for the first time to fulfill the aim of retaining water; and the technology changes the traditional phosphate water-retaining process for the frozen peeled shrimps, solves the problems of water loss and color change in the freezing storage process, avoids the unpleasant metal astringency of the peeled shrimp products and unfavorable human health events caused by the conventional phosphate water-retaining agent, improves the quality appearance and price of the peeled shrimp products, and promotes the economic benefit of the peeled shrimp products.
Description
Technical field
The present invention relates to a kind of water-retaining method for frozen peeled shrimps, belong to technical field of aquatic product processing.
Background technology
Prawn is one of important aquaculture product of China, its shell approaches body fertilizer, Fresh ﹠ Tender in Texture, be a kind of nutritive value high to shrimp products, its protein content height, fat content is low, be rich in the nutritional labeling of needed by human body such as multivitamin and amino acid, utilizing the edible part of prawn to make the peeled shrimp goods is one of processing modes of generally adopting of modern food processing enterprise, but owing to shrimp protein sex change takes place easily in this product chilled storage, along with cold preservation time increases, the peeled shrimp retentiveness reduces, and juice loss increases when thawing and heat, produce weightlessness, thereby the flavour that causes product, quality, the deterioration of succulence and smell etc., and these indexs are determining the cooking of meat and the final aesthetic quality of converted products is the important measurement index of consumer when selecting.Studies show that in a large number additive is to improving water-retaining property, the tender degree of meat, reducing the juice loss of meat in digestion process has significant improvement effect.Traditional muscle water conservation utilizes phosphate or phosphoric acid salt-mixture as water-loss reducer mostly; But too much use phosphate can make food produce metal astringent taste beastly, and phosphate content too much can reduce the absorption of body to calcium in the meals, is unfavorable for health.Therefore, without phosphorus water conservation technology is the problem that presses for solution in the suitable China of research frozen skinless shrimp chilled storage process.
Summary of the invention
The object of the present invention is to provide a kind of water-retaining method for frozen peeled shrimps, change conventional freeze peeled shrimp phosphate water-keeping technique, solve dehydration discoloration problem in the chilled storage process, avoid phosphate water-loss reducer in the past can make the peeled shrimp goods produce metal astringent taste beastly and be unfavorable for the generation of health incident, improve peeled shrimp quality of item image and price, promote the lifting of its economic benefit.
For achieving the above object, the invention provides a kind of water-retaining method for frozen peeled shrimps, comprise the steps:
A, with peeled shrimp decaptitate shell handle after, be the Ozone Water of the 1～1.5mg/L sterilization processing 1～5min that carries out disinfection with ozone concentration, the Ozone Water water temperature is controlled at below 10 ℃;
B, get sterilized water and inject in the soaking compartment, regulate about 4～10 ℃ of water temperature, successively add sodium chloride to mass concentration 0.05%～0.45%, the food-grade trehalose is to mass concentration 0.25%～0.75%, the sodium alginate lysate is to mass concentration 0.5%～1.5%, and the pyrolysis product molecular weight is about 6000～8000Da, gets peeled shrimp and puts into soaking compartment, sterilized water weight is 1.5～2 times of peeled shrimp weight, soak time 30～50min minute;
C, with the peeled shrimp that takes out be refrigerated to below the central temperature-18 ℃ the freezing shrimp meat goods.
This invention compared with prior art has following advantage and characteristics:
(1) the peeled shrimp freezing water-holding adopts phosphate or composite phosphate in the past, may make peeled shrimp produce metal astringent taste beastly, and phosphate content too much can reduce the absorption of body to calcium in the meals, is unfavorable for health.And the present invention is optimized combination with sodium chloride, food-grade trehalose, sodium alginate lysate, the integrated use dialysis is separated and is oozed principle, tunicle principle etc. and make that the protein transduction of non-dissolved state becomes solubilised state in the shrimp, the peeled shrimp surface forms one deck wrap film simultaneously, moisture in the shrimp better is retained in the muscle, realizes the purpose of without phosphorus water conservation.
(2) not only can reduce the moisture loss after freezing shrimp meat thaws after sodium alginate lysate that uses among the present invention and sodium chloride and trehalose are used, can also make the fragrant and sweet flavor after the peeled shrimp boiling more outstanding.
The specific embodiment
Embodiment 1
A, with peeled shrimp decaptitate shell handle after, be the Ozone Water of the 1mg/L sterilization processing 5min that carries out disinfection with ozone concentration, the Ozone Water water temperature is controlled at below 5 ℃;
B, get sterilized water and inject in the soaking compartment, regulate about 4 ℃ of water temperature, successively add sodium chloride to mass concentration 0.05%, the food-grade trehalose is to mass concentration 0.25%, the sodium alginate lysate is to mass concentration 0.5% (the pyrolysis product molecular weight is about 6000Da), get a certain amount of peeled shrimp and put into tank, the water yield is 2 times of peeled shrimp weight, soak time 50min minute;
C, with the peeled shrimp that takes out be refrigerated to below the central temperature-18 ℃ the freezing shrimp meat goods, this product loss late of thawing is about 2.32%.
Embodiment 2
A, with peeled shrimp decaptitate shell handle after, be the Ozone Water of the 1.5mg/L sterilization processing 1min that carries out disinfection with ozone concentration, the Ozone Water water temperature is controlled at below 10 ℃;
B, get sterilized water and inject in the soaking compartment, regulate about 8 ℃ of water temperature, successively add sodium chloride to mass concentration 0.45%, the food-grade trehalose is to mass concentration 0.75%, the sodium alginate lysate is to mass concentration 1.5% (the pyrolysis product molecular weight is about 7000Da), get a certain amount of peeled shrimp and put into tank, the water yield is 1.5. a times of peeled shrimp weight, soak time 30min minute;
C, with the peeled shrimp that takes out be refrigerated to below the central temperature-18 ℃ the freezing shrimp meat goods, this product loss late of thawing is about 2.39%.
Embodiment 3
A, with peeled shrimp decaptitate shell handle after, be the Ozone Water of the 1.25mg/L sterilization processing 3min that carries out disinfection with ozone concentration, the Ozone Water water temperature is controlled at below 5 ℃;
B, get sterilized water and inject in the soaking compartment, regulate about 4 ℃ of water temperature, successively add sodium chloride to mass concentration 0.25%, the food-grade trehalose is to mass concentration 0.5%, the sodium alginate lysate is to mass concentration 1% (the pyrolysis product molecular weight is about 8000Da), get a certain amount of peeled shrimp and put into tank, the water yield is 2 times of peeled shrimp weight, soak time 40min minute;
C, with the peeled shrimp that takes out be refrigerated to below the central temperature-18 ℃ the freezing shrimp meat goods, this product loss late of thawing is about 2.06%.
Embodiments of the present invention are not limited thereto, according to foregoing of the present invention, according to the ordinary skill knowledge and the customary means of this area, do not breaking away under the above-mentioned basic fundamental thought of the present invention prerequisite, the present invention can also make the embodiment of modification, replacement or the change of other various ways; All drop within the rights protection scope of the present invention.
Claims (3)
1. water-retaining method for frozen peeled shrimps is characterized in that may further comprise the steps:
A, with peeled shrimp decaptitate shell handle after, with the Ozone Water sterilization processing that carries out disinfection;
B, get sterilized water and inject in the soaking compartment, regulate about 4～10 ℃ of water temperature, successively add sodium chloride to mass concentration 0.05%～0.45%, the food-grade trehalose is to mass concentration 0.25%～0.75%, the sodium alginate lysate is to mass concentration 0.5%～1.5%, peeled shrimp after the sterilization processing is put into tank, and sterilized water weight is 1.5～2 times of peeled shrimp weight, soak time 30～50min minute;
C, with the peeled shrimp that takes out be refrigerated to below the central temperature-18 ℃ the freezing shrimp meat goods.
2. a kind of water-retaining method for frozen peeled shrimps according to claim 1 is characterized in that among the step a that with ozone concentration be the Ozone Water of the 1～1.5mg/L sterilization processing 1～5min that carries out disinfection, and the Ozone Water water temperature is controlled at below 10 ℃.
3. a kind of water-retaining method for frozen peeled shrimps according to claim 1 is characterized in that the pyrolysis product molecular weight is about 6000～8000Da among the step b.
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| CN2010102446606A CN101919571B (en) | 2010-08-03 | 2010-08-03 | Water-retaining method for frozen peeled shrimps |
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| CN2010102446606A CN101919571B (en) | 2010-08-03 | 2010-08-03 | Water-retaining method for frozen peeled shrimps |
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| CN101919571A true CN101919571A (en) | 2010-12-22 |
| CN101919571B CN101919571B (en) | 2012-08-29 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315039A (en) * | 2013-06-06 | 2013-09-25 | 中国水产科学研究院南海水产研究所 | Tune fishing vessel fresh-keeping method |
| CN104430807A (en) * | 2014-12-29 | 2015-03-25 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for squid with skin and application method of phosphorus-free water-retaining agent |
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN105076349A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Tuna fresh keeping method |
| CN105361018A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Peppery shelled shrimp snack and processing method thereof |
| CN105962010A (en) * | 2016-03-24 | 2016-09-28 | 渤海大学 | Freezing stored cooked Chinese prawn color protecting agent and color protecting method |
| CN106615039A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Production method of frozen skinless shrimp |
| CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
| CN107455445A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of squid ring processing method of long range fishing squid |
| CN110679870A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Conditioning processing method of shrimp meat of prawns |
| CN111990614A (en) * | 2020-07-14 | 2020-11-27 | 福建海文铭海洋科技发展有限公司 | Preparation method of Fotiaoqiang |
| CN111990451A (en) * | 2020-07-14 | 2020-11-27 | 福建海文铭海洋科技发展有限公司 | Anti-cracking method for frozen abalones |
| CN114397161A (en) * | 2022-01-20 | 2022-04-26 | 宁波市农业科学研究院 | Method for detecting phosphate distribution rule in shrimp body |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20150181901A1 (en) * | 2012-04-05 | 2015-07-02 | David SCHAPP | Compositions and Methods for Tissue Storage |
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| CN1695488A (en) * | 2004-05-14 | 2005-11-16 | 卫材株式会社 | Compsn.of home dishes foods/foods and its making method or quality improving method |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315039B (en) * | 2013-06-06 | 2014-07-30 | 中国水产科学研究院南海水产研究所 | Tune fishing vessel fresh-keeping method |
| CN103315039A (en) * | 2013-06-06 | 2013-09-25 | 中国水产科学研究院南海水产研究所 | Tune fishing vessel fresh-keeping method |
| CN105076349A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Tuna fresh keeping method |
| CN104430807A (en) * | 2014-12-29 | 2015-03-25 | 江苏优远生物科技有限公司 | Phosphorus-free water-retaining agent for squid with skin and application method of phosphorus-free water-retaining agent |
| CN104621681A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Fresh frozen shrimp antifreeze agent |
| CN105361018A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Peppery shelled shrimp snack and processing method thereof |
| CN105962010B (en) * | 2016-03-24 | 2019-03-15 | 渤海大学 | A kind of color stabilizer and color protecting method of the ripe Chinese prawn of cold storage |
| CN105962010A (en) * | 2016-03-24 | 2016-09-28 | 渤海大学 | Freezing stored cooked Chinese prawn color protecting agent and color protecting method |
| CN106615039A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Production method of frozen skinless shrimp |
| CN106615039B (en) * | 2016-12-28 | 2019-12-13 | 广东环球水产食品有限公司 | Production method of frozen shelled shrimps |
| CN106689336A (en) * | 2017-01-09 | 2017-05-24 | 福州大学 | Novel phosphate-free water retaining agent for shrimp meat and usage method thereof |
| CN107455445A (en) * | 2017-09-16 | 2017-12-12 | 海之星（福建）远洋渔业有限公司 | A kind of squid ring processing method of long range fishing squid |
| CN110679870A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Conditioning processing method of shrimp meat of prawns |
| CN111990614A (en) * | 2020-07-14 | 2020-11-27 | 福建海文铭海洋科技发展有限公司 | Preparation method of Fotiaoqiang |
| CN111990451A (en) * | 2020-07-14 | 2020-11-27 | 福建海文铭海洋科技发展有限公司 | Anti-cracking method for frozen abalones |
| CN114397161A (en) * | 2022-01-20 | 2022-04-26 | 宁波市农业科学研究院 | Method for detecting phosphate distribution rule in shrimp body |
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|---|---|
| CN101919571B (en) | 2012-08-29 |
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