CN101946917B - Method for preparing shrimp soft can - Google Patents
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- CN101946917B CN101946917B CN2010102650970A CN201010265097A CN101946917B CN 101946917 B CN101946917 B CN 101946917B CN 2010102650970 A CN2010102650970 A CN 2010102650970A CN 201010265097 A CN201010265097 A CN 201010265097A CN 101946917 B CN101946917 B CN 101946917B
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Abstract
The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10 percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browning phenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.
Description
Technical field
The present invention relates to processing of aquatic products comprehensive utilization technique field, be specifically related to the preparation method of a seed shrimp foods packed in carton containers.
Background technology
China is aquaculture and consumption big country, and along with developing rapidly of shrimp aquaculture industry, the output of shrimp improves year by year, is with the city at China coast one, and the demand of prawn is tending towards saturated, causes the stock to overstock in a large number, and in order to alleviate this situation, the deep processing of shrimp is imperative.Rich in protein in shrimp, fat content is high, comprehensive nutrition, peeled shrimp fine and tender taste, delicious flavour.Peeled shrimp is made tin product have easy for carrying and eatingly, be easy to the characteristics such as preservation, one obtains numerous consumers' favor surely, can bring profit for processing enterprise, also is conducive to the adjustment of aquaculture structure.
At present, the domestic processing technology of having reported some other shrimp foods packed in carton containers.
Peng Aiping (processing method of a kind of instant shrimp and preparation thereof [P]. China: CN200710028585.8,2007) processing method of a kind of instant shrimp and the invention of equipment thereof disclosed.This inventive method keeps the feeling of freshness of shrimp and the protein that keeps shrimp not to be damaged from shrimp processing alive aspect.But the shrimp treating apparatus alive that it need use special invention installs oxygen port on equipment, relies on the shrimp extending life after oxygen makes processing.
Liu Zhenhai etc. (preparation method of langouste in clear water [P]. China: CN03152941.0,2004) invention that relates to a kind of cooking preparation method of langouste in clear water is disclosed, salt, green onion, ginger, cooking wine and water are modulated into clear water halogen and boiled by proper proportion; To put into oil cauldron speed fried with cleaning Hou De crayfish, and oil temperature is controlled at 180-240 ℃, makes to explode De crayfish water content and be controlled at 40-80%; Speed was exploded the De crayfish put into boiled clear water halogen and boiled 8-25 minute, can take out edible after boiling.This invention is mainly to cook the deficiency of method in order to overcome tradition, the a kind of of proposition eats for daily De crayfish the langouste in clear water preparation method that the field is subject to circumscribed defective, only being suitable for family, restaurant, restaurant's culinary art, can not keeping growing the shelf-life, is not the flexible package instant food.
Yang Jun (processing technology of instant shrimp product and method [P]. China: CN00103007.8,2000) invention of processing technology and the method for an instant shrimp product disclosed.Its technique is: raw material shrimp-select-arrange-wash-remove excessive moisture-reinforced allotment-Jia thermal maturation-pack-sterilization-cooling-finished product.Various raw material shrimps can be processed into the instant shrimp kind of a series of unique flavors according to this technique, instant edible, and can make the raw material shrimp increase added value, enlarge the selling market of shrimp.It is that packaging material are take metal can, glass jar as main rigid package.
In together with (manufacture method of mint flavor butterfly shrimp and soak thereof [P]. China: CN03112264.7,2004) disclose one and relate to a kind of manufacture method of mint flavor butterfly shrimp and the invention of soak thereof.Its take refined salt, monosodium glutamate, green onion,ginger and garlic end, fragrant, the peppermint oil of fennel seeds, anise, Chinese prickly ash, Nightjasmine and water is prepared from as raw material; Manufacture method is shrimp to be split into butterfly-like, then soaks in soak and forms; This invention product is Fresh ﹠ Tender in Texture, and fragrance is unique, and is clearly good to eat, nutritious, improve a poor appetite, but it can not keep growing the shelf-life, and for selling, or with its quick-frozen, packing, stored under refrigeration.
Yin Guo etc. (development of river prawn can [J]. Guangxi light industry, 2000 (4): 35) concise and to the point introduction has been done in the making of Boiled shrimps with salt can.With river prawn through precook, the steps such as pickling, the tinning of the high lukewarm water juice of injection, be processed into condiment abundant, tinned food delicious in taste.This product can effectively prevent blackening, prevent that ammoniomagnesium phosphate crystal from separating out, and in storage process, meat changes controlled.
Tao Jingui etc. (lobster tail foods packed in carton containers processing and hazard analysis [J]. water conservancy related fisheries, 2004,24 (4): 85-86) introduced lobster tail foods packed in carton containers producing process flow process and its key points for operation and important technological parameters are illustrated.And by utilizing the principle of HACCP, the processing technology link is carried out administration of health and monitoring, and point out that microbiological factor is the main harm factor of lobster tail foods packed in carton containers processing, determined to take precautions against in the process CCP of harms of microbe.
Ma Rongfa (making [J] of steamed canned shrimp. Chinese Fishery, 1989 (12): 39) introduced through precooking, cooling finishing, tinning, making steamed canned shrimp with soup juice, exhaust sealing, the cooling Simple process of sterilization, alleviated the stock of prawn and reduce freezing energy consumption; Inquired into black this two large problems that becomes of shrimp in the softening and tank of shrimp, proposed effectively to prevent it with 1.2% citric acid and 1.5% salt mixed liquid dipping before poach.
Duan Rui etc. (processing of instant flexibly-packaged seasoning lobster [J]. agricultural sciences: 40) just produce soft package instant seasoning lobster and make a presentation, cleaned raw material shrimp is made a gift to someone boil 6-10min in boiling pot, then the shrimp body is cooled to rapidly 6-10 ℃ with the pure water through sterilization.Then through decaptitate, large chela, classification step, the shrimp body is weighed, with belly, the form of belly is set and puts into retort pouch, add appropriate condiment final vacuum packing, sterilization.The production technology of this product is simple, and equipment investment is little, easy operating.
At present more rare about the leisure food of shrimp on the market.Owing to having protease in aquatic products meat, in the preservation process, the shrimp protein breakdown, the proteinic nitrogen minimizing causes the meat gonorrhoea, deliquescing, institutional framework is damaged, and local flavor variation, its nutrition and mouthfeel all can not be compared with the active water product.And foods packed in carton containers must be through the sterilization link, the easy deliquescing of shrimp quality that keeps certain moisture is festered, not anti-chewiness, and in shrimp albumen, sulfur-containing amino acid easily produces sulfide (being mainly hydrogen sulfide) when high temperature, and itself and Action of Metal Ions produce atrament.
Summary of the invention
The objective of the invention is to avoid shrimp quality deliquescing collapse phenomenon after traditional shrimp high-temperature sterilization of cans, and the dehydration shrimp provides the preparation method of a seed shrimp foods packed in carton containers through the browning phenomenon of high temperature sterilization, concrete technical scheme is as follows.
The preparation method of one seed shrimp foods packed in carton containers comprises the steps:
(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, twist and go the shrimp head to extract simultaneously the shrimp gland out;
(2) boiling 1～10min in 80～100 ℃ of boiling water is to slough the part water of shrimp;
(3) shrimp after shortening is through removing the shrimp shell, is placed in the granulated sugar mass content and is 20%～50%, the refined salt mass content is that 5%-20%, msg quality content are 1%～10% pickling liquid, soaks 10min～8h under 4 ℃～60 ℃;
(4) shrimp after pickled is dried 5min～30min under 70 ℃～120 ℃.
In said method, after the described oven dry of step (4), the biodiversity content of shrimp is 40～60%.
In said method, step (4) also comprises the shrimp after oven dry is stained with afterwards wraps up in flavored oils and vacuum packaging.
In said method, with packaged product in 100～121 ℃ of lower sterilization 5min～1h.
In said method, packaged product is carried out pasteurize.
In said method, the described taking-up of step (1) shrimp gland is back-out shrimp head and extract simultaneously the shrimp gland out of 90 ° of vertical shrimp bodies, unpumped shrimp gland adopts from the shrimp afterbody and counts the method that second section is chosen with thin bamboo let forward, and the method can be taken out fast the shrimp gland and be kept the integrality of shrimp body.
In said method, the shrimp in step (1) after taking-up shrimp gland still is placed in described citric acid.
Part principle in preparation method of the present invention:
1, pickled is in order to infiltrate through certain sugar, salinity in shrimp, to regulate certain taste and to reduce the water activity of final shrimp products, to suppress microbial growth, extends the shelf life.Pickling liquid can be as required and the modulation variable concentrations, is suitably: the granulated sugar mass content is 20%～50%, the refined salt mass content is 5%-20%.The excessive concentration pickling liquid is difficult to separate with shrimp products than thickness, causes the baking stage brown stain serious; Concentration is too low because water content is excessive, and astaxanthin is soaked out, and shrimp takes off the color and luster of original glow and becomes pale.And pickled temperature is all suitable in the relative broad range of 4 ℃～60 ℃, and temperature keeps the original quality of shrimp than low energy, fugitive color not, but need the time longer; The higher pickling liquid permeating speed that makes of temperature improves greatly, and required time shortens, and pickling liquid easily produces the adverse effects such as brown stain.
2, oven dry is that temperature is unsuitable too high for the moisture that guarantees final products keeps in certain limit, is advisable with 70-120 ℃, and excessive temperature can cause the shrimp browning.Increase dehydration intensity and answer time expand, and should not improve temperature.
The present invention compared with prior art has following advantage:
1, simple, the easy row of production technology, effective, easily realize industrialization;
2, product is half-dry type shrimp foods packed in carton containers leisure food, overcomes after traditional shrimp high-temperature sterilization of cans the shrimp quality deliquescing phenomenon of festering, and the shrimp tissue tight degree of finished product is moderate, has certain anti-chewiness;
3, the pickling liquid formula is suitable, can infiltrate shrimp within a short period of time, accesses suitable mouthfeel, and reduces the shrimp products water activity, controls growth of microorganism, extends the shelf life; Pickled step can reduce the final sterilization intensity of product, and pasteurize can make the shelf-life reach 2～8 months, and this product must not add any anticorrisive agent;
4, adopt the low-temperature short-time drying and dehydrating, control the moisture of shrimp finished product, overcome the dehydration shrimp through the browning phenomenon of high temperature sterilization, the glow of finished product color is bright-coloured, keeps the original characteristic look of shrimp;
5, simple, the easy row of seasoning mode, effective can be according to different consumer demands modulation different tastes, and product is various.
The specific embodiment
Below in conjunction with embodiment, concrete enforcement of the present invention is described further, but enforcement of the present invention and protection domain are not limited to this.
Embodiment 1
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 10min in 80 ℃ of boiling water.Pickle 8h under 4 ℃ in the pickling liquid that contains 50% weight granulated sugar, 5% weight refined salt, 1% weight monosodium glutamate, then shrimp is dried 30min under 70 ℃.Boil cumin flavor flavored oils with cumin powder, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except the taste that shrimp itself has, and the little sweet mouthfeel of tool and dense cumin flavor also.Product records the total plate count of product less than 10 through accelerating experiment (37 ℃ of lower illumination) after 2 weeks.
Embodiment 2
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.1% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 1min in 100 ℃ of boiling water.Pickle 6h for 25 ℃ in the pickling liquid that contains 20% weight granulated sugar, 5% weight refined salt, 1% weight monosodium glutamate, then shrimp is dried 5min under 120 ℃.Boil garlic taste flavored oils with garlic or only son's garlic, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except the taste that shrimp itself has, and light sweet, saline taste and the light garlic taste of tool also, clean taste.Product records the total plate count of product less than 10 through accelerating experiment (37 ℃ of lower illumination) after 2 weeks.
Embodiment 3
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 5min in 100 ℃ of boiling water.Pickle 30min under 60 ℃ in the pickling liquid that contains 40% weight granulated sugar, 10% weight refined salt, 5% weight monosodium glutamate, then shrimp is dried 15min under 100 ℃.Boil creamy taste flavored oils with cream and milk, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, and except the taste that shrimp itself has, agreeable to the taste sweet, saline taste and denseer milk fragrance are peculiar cheese shrimp.Product records the total plate count of product less than 10 through accelerating experiment (37 ℃ of lower illumination) after 2 weeks.
Embodiment 4
Soak the raw material shrimp of-18 ℃ of refrigerations of thawing with mass concentration 0.05% citric acid solution, remove the shrimp head, extract the shrimp gland out, boiling 5min in 100 ℃ of boiling water.Pickle 1h for 50 ℃ in the pickling liquid that contains 40% weight granulated sugar, 10% weight refined salt, 5% weight monosodium glutamate, then shrimp is dried 15min under 100 ℃.Boil fragrant pungent flavor oil with chilli, be stained with before the final product packing and wrap up in.The product colour glow is bright-coloured, and meat is full certain anti-chewiness, except the taste that shrimp itself has, also has very heavy saline taste and fragrant pungent, be fit to taste heavier, like eating peppery consumer.Product is through accelerating experiment (37 ℃ of lower illumination), and the total plate count that records product after 2 weeks is little does 10.
Claims (3)
1. the preparation method of a seed shrimp foods packed in carton containers, is characterized in that comprising the steps:
(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, twist and go the shrimp head to extract simultaneously the shrimp gland out;
(2) boiling 1 ~ 10min in 80 ~ 100 ℃ of boiling water is to slough the part water of shrimp;
(3) shrimp after shortening is through removing the shrimp shell, is placed in the granulated sugar mass content and is 20% ~ 50%, the refined salt mass content is that 10%-20%, msg quality content are 1% ~ 10% pickling liquid, soaks 10min ~ 8h under 4 ℃ ~ 60 ℃;
(4) shrimp after pickled is dried 5min ~ 30min under 70 ℃ ~ 120 ℃, after oven dry, the biodiversity content of shrimp is 40 ~ 60%, the shrimp after oven dry is stained with wraps up in flavored oils, and vacuum packaging, with packaged product in 100 ~ 121 ℃ of lower sterilization 5min ~ 1h.
2. method according to claim 1 is characterized in that step (1) is described to twist that to go the shrimp head to extract simultaneously the shrimp gland out be that 90 ° of vertical shrimp bodies are twisted and removed the shrimp heads and extract simultaneously the shrimp gland out that unpumped shrimp gland is counted second sections forward from the shrimp afterbody and chosen with thin bamboo let.
3. method according to claim 1, is characterized in that in step (1), the shrimp after extraction shrimp gland still is placed in described citric acid.
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| CN2010102650970A CN101946917B (en) | 2010-08-27 | 2010-08-27 | Method for preparing shrimp soft can |
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| CN2010102650970A CN101946917B (en) | 2010-08-27 | 2010-08-27 | Method for preparing shrimp soft can |
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| CN101946917B true CN101946917B (en) | 2013-06-12 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132906B (en) * | 2011-03-02 | 2012-07-18 | 江苏戚伍水产发展股份有限公司 | Method for producing instant leisure peeled prawn food |
| CN102488247B (en) * | 2011-12-05 | 2013-06-12 | 舟山京洲水产食品有限公司 | Instant sweet shrimps and processing method thereof |
| CN103829281B (en) * | 2012-11-22 | 2016-07-06 | 浙江海洋学院 | A kind of preparation method of high-moisture seasoning prawn |
| CN103504366B (en) * | 2013-09-07 | 2016-01-20 | 五河县亿家念食品有限公司 | A kind of shrimp can |
| US11064708B2 (en) | 2014-01-10 | 2021-07-20 | Robert B. STRYKER | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life |
| CN104126822A (en) * | 2014-07-02 | 2014-11-05 | 四川省汇泉罐头食品有限公司 | Canned spicy peeled shrimp and preparation method thereof |
| CN104432254A (en) * | 2014-12-10 | 2015-03-25 | 福建久安水产有限公司 | Mustard instant soft-shell shrimp and preparation method thereof |
| CN106962833A (en) * | 2017-03-20 | 2017-07-21 | 舟山昌国食品有限公司 | One planting sand shrimp seasoning foods packed in carton containers and production technology |
| CN107048244A (en) * | 2017-03-20 | 2017-08-18 | 舟山昌国食品有限公司 | A kind of red shrimp foods packed in carton containers and processing technology |
| CN110115351A (en) * | 2018-02-06 | 2019-08-13 | 湖北楚虾王食品有限公司 | The canned spicy shrimp tail technology of leisure |
| CN110959821A (en) * | 2019-12-24 | 2020-04-07 | 武汉良之隆食材股份有限公司 | Light dried shrimp meat and preparation method thereof |
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| CN1111937A (en) * | 1994-05-19 | 1995-11-22 | 王若丁 | Fresh-preserving method for shrimp and crab food |
| CN101214067A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing food with alive shrimp as rough material and using soak |
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