CN102669743A - Processing method of instant vacuum dried penaeus aztecus - Google Patents
Processing method of instant vacuum dried penaeus aztecus Download PDFInfo
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Abstract
The invention discloses a processing method of instant vacuum dried penaeus aztecus. The method mainly comprises the following steps of (1) material selection, (2) cleaning, (3) water boiling, (4) vacuum pickling, (5) vacuum critical low-temperature drying and (6) sealing package. The penaeus aztecus is used as the raw materials, the vacuum pickling and the vacuum critical low-temperature drying are adopted, the vacuum pickling conditions include the vacuum degree being 70000Pa to 85000Pa and the pickling time being 5.5 hours to 6 hours, the vacuum critical low-temperature drying condition includes the vacuum degree being 200Pa to 400Pa, the heating is not needed in the initial period, the penaeus aztecus is subjected to temperature reduction and dewatering natural drying under the vacuum effect, the drying time is 0.8 to 1 hour; in the middle period stage, the temperature of a drying machine is regulated to 65 to 70 DEG C, and the state is maintained for drying for 6.5 hours to 7hours; and finally, the temperature of the drying machine is regulated to 45 DEG C to 50 DEG C, and the state is maintained for drying for 1.5 hours to 2 hours. The process has the advantages that the penaeus aztecus browning, oxidation browning and high-temperature Maillard reaction browning can be effectively prevented, the active ingredient content and the color of the dried penaeus aztecus are perfectly maintained, the hardness is proper, the chewy effect is realized, and better popularization and application values are realized.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing method of the drying red shrimp of a kind of instant vacuum.
Background technology
Red shrimp cries extra large shrimp again, comprises lobster, prawn etc.Prawn is claimed prawn again, is China's special product, is distributed in the Huanghai Sea, the Bohai Sea and each marine site to the north of the entrance of Changjiang River; Lobster is claimed Chinese lobster again, is distributed in south, Zhejiang, Fujian and Guangdong Coastal, and the Hainan Island and the Xisha Islands with Guangdong is many especially.After the acquisition, remove the intestines dirt, clean usefulness, or dry subsequent use.The sea shrimp moves in the shallow sea at the bottom of the silt, and daytime is very movable, and in the mud of often hiding, night is then very active, swims frequently to the going up of seawater, middle level, preys on other toys.Shrimp has delicious flavour, nutritious characteristics, and wherein per 100 grams of the edible part of prawn contain moisture 77 grams, protein 20.6 grams; Fat 0.7 gram, carbohydrate 0.2 gram, ash content 1.5 grams, 35 milligrams of calcium; 150 milligrams in phosphorus, 0.1 milligram of iron, 3-Hydroxyretinol 60 international units, 0.01 milligram of thiamine; 0.11 milligram in riboflavin, 1.7 milligrams of niacins also contain Cobastab
1, Cobastab
2, vitamin E, niacin etc.The body flesh of prawn contains tropomyosin, paramyosinogen.The contained chemical composition of lobster is similar with prawn, and contains iodine, cholesterine, several amino acids etc.The nutritive value of dried small shrimp is higher, and every hectogram contains protein 39.3 grams, 2000 milligrams of calcium, and 1005 milligrams in phosphorus, 5.6 milligrams of iron, wherein the content of calcium is the hat of various animals and plants food, it is edible to be suitable for the elderly and children especially.The benefiting action of shrimps and medical value are all higher.Motherland's medical science thinks that the shrimp flavor is sweet, salty, warm in nature, the merit of the establishing-Yang kidney-nourishing is arranged, mending smart, logical breast.Every weakness due to chronic disease, shortness of breath and fatigue, diet are not thought, the yellow thin thin people of face, all can be with it as nourishing and remedy diet.Ordinary person eats shrimp, and the powerful effect of body-building is also arranged.But shrimp is a stimulating food, and all have sore fistula chronic ill person or when fire excess from yin deficiency, should not eat shrimp.
Shrimp is the aquatic products that people like, yet the shrimp of selling on the market is all the article of giving birth to, and all is to sell as raw material; Because shrimp contains higher protein, corrupt easily, be unfavorable for marketing fresh; Therefore, people just can carry out preservation after adopting freezing precook or drying means to handle usually.The resulting product of freezing precook needs to be stabilized at Ku Wen in the freezer below-18 ℃ to refrigerate; Though its storage period is longer; But freezing shrimp can make the combination current in a part of shrimp tissue lose because of thawing, and causes organization softening, so the freezing deterioration that can not prevent to eat sense fully.What the processing of dried shrimps drying method was commonly used is heated-air drying, because its equipment investment is few, adaptability is strong, operates, controls simply, and sanitary condition is better, is widely used in the aquatic products drying at present.In the hot-air drying process of aquatic products; Because baking temperature is higher, drying time is long; And with the oxygen Long contact time, can cause fat oxidation and Mei Lade brown stain, produce bad smell and and then destroy the institutional framework of aquatic products; Thermal sensitivity composition and physiologically active ingredient in the aquatic products also can suffer very havoc, thereby make product quality seriously reduce (vitamin and aromatic substance loss, surface sclerosis cracking, excess shrinkage, low rehydration and obvious color change etc.).In addition, in long hot-air drying process, also can cause growing in a large number of bacterium.
Summary of the invention
Technical problem to be solved by this invention provides a kind of this method at anoxic atmosphere and low-temperature operation; Prevented the destruction of oxidizing brown stain and the brown stain of high temperature Maillard reaction and thermal sensitivity composition effectively, active constituent content and the color and luster of the red shrimp in drying back are well kept.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is:
The invention provides the processing method of the drying red shrimp of a kind of instant vacuum, this method may further comprise the steps:
(1) selects materials;
(2) washing;
(3) poach;
(4) vacuum curing: the red shrimp after the poach slaking that step (3) is made is soaked in the baste, is under 70000Pa～85000Pa condition in vacuum, and salting period is 5.5h～6h;
(5) the critical low temperature of vacuum is drying: the red shrimp after will pickling places in the vacuum drier, and the initial stage does not heat, and dry vacuum is 200Pa～400Pa, and the drying time is 0.8h～1h; Mid-term stage is made as 65 ℃～70 ℃ with the drying machine temperature, drying 6.5h～7h; At last the drying machine temperature is transferred to 45 ℃～50 ℃, drying 1.5h～2h; The moisture of red shrimp after drying is 6%～7%;
(6) pack.
Further, in the step (3), get the red shrimp after the cleaning, pour in the boiling water that boils poach 8min～10min into.
Further, in the step (4), said baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
Further, in the step (6), the red shrimp after drying is packed in the high barrier material that is made up of BOPP/PVDC/PE (biaxial stretching polypropylene rare/polyvinylidene chloride/polyethylene) coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
The present invention has the following advantages:
1, the present invention pickles red shrimp under vacuum condition, under vacuum, has removed the part oxygen in the red shrimp cell abscess because gas expands, and under the situation of not using anti-oxidant, has prevented the brown stain of red shrimp color and luster effectively, has kept the color and luster of red shrimp preferably.And vacuum can be created the low-oxygen environment of a bacteria growing inhibiting, has ensured the wholesomeness and the security of food.
2, the drying red shrimp of the critical low temperature of vacuum has prevented that at the drying initial stage red shrimp from dewatering strongly, reduces water soluble ingredient to greatest extent and runs off with the rapid evaporation of water.Working vacuum degree when adopting the drying red shrimp of the critical low temperature of vacuum has prevented the ill-effect of oxidation effectively near the required vacuum working value of drying bu sublimation.The temperature of red shrimp is lower than the critical value of its thermal sensitivity composition generation loss all the time in its drying process, and active constituent content and the color and luster of the red shrimp in drying back are well kept.
3, because the drying required working time of critical low temperature is less, and main production cost such as the energy resource consumption of process, labour cost, equipment depreciation is lower, this technology has efficiently, high-quality, energy-conservation superperformance.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.But these embodiment only limit to the present invention is described and are not used in restriction protection scope of the present invention.
The red shrimp of using in the embodiment of the invention derives from the fresh red shrimp in Fujian Province, and other fresh red shrimp all is applicable to the present invention.
Embodiment 1
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 8min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 70000Pa condition in vacuum, salting period 6h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 200Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 0.8h; Mid-term stage environment heating-up temperature is 65 ℃, keeps the drying 7h of this state; At last the drying machine temperature is reduced to 45 ℃, keep the drying 1.5h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Embodiment 2
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 9min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 70000Pa condition in vacuum, salting period 5.5h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 267Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 1h; Mid-term stage environment heating-up temperature is 70 ℃, keeps the drying 6.5h of this state; At last the drying machine temperature is reduced to 50 ℃, keep the drying 1.5h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Embodiment 3
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 10min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 80000Pa condition in vacuum, salting period 5.6h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 334Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 0.8h; Mid-term stage environment heating-up temperature is 65 ℃, keeps the drying 7h of this state; At last the drying machine temperature is reduced to 50 ℃, keep the drying 1.5h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Embodiment 4
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 10min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 85000Pa condition in vacuum, salting period 5.7h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 400Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 0.8h; Mid-term stage environment heating-up temperature is 65 ℃, keeps the drying 7h of this state; At last the drying machine temperature is reduced to 50 ℃, keep the drying 1.5h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Embodiment 5
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 8min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 75000Pa condition in vacuum, salting period 5.8h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 400Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 1h; Mid-term stage environment heating-up temperature is 65 ℃, keeps the drying 7h of this state; At last the drying machine temperature is reduced to 45 ℃, keep the drying 2h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Embodiment 6
(1) select materials: adopting the red shrimp of self-sow in reservoir, the lake, is 5cm～10cm from the shrimp eye to shrimp root of the tail minister degree.And impurity removal shrimp, weeds, putrid and deteriorated shrimp and the nonconforming shrimp of freshness.
(2) washing: supracutaneous mud of red shrimp and floating careless thing are washed to keep the raw material cleaning repeatedly with washing.
(3) poach: the red shrimp after getting 1Kg and cleaning, pour in the boiling water that jacketed pan boils, poach 8min is to the complete slaking of red shrimp.
(4) vacuum curing: the red shrimp after the slaking is soaked in the baste, and baste did not have red shrimp to be advisable, and was under the 80000Pa condition in vacuum, salting period 5.9h; Baste is made up of the raw material of following quality percentage composition: 2%～4% salt, and 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus is a water.
(5) the critical low temperature of vacuum is drying: place vacuum drying indoor the quantitative sabot of red shrimp after the slaking, dry vacuum 267Pa.Initial stage does not heat, red shrimp cooling dehydration air dry under vacuum, and the drying time is 0.8h; Mid-term stage environment heating-up temperature is 70 ℃, keeps the drying 6.5h of this state; At last the drying machine temperature is reduced to 45 ℃, keep the drying 2h of this state.The moisture that makes last red shrimp is 6%～7%.
(6) pack: the red shrimp after drying is packed in the high barrier material that is made up of the BOPP/PVDC/PE coextru-lamination, vacuumize and seal, vacuum is 80000Pa～95000Pa.
(7) storage: in normal temperature storage down.
Control group:
Adopt the red shrimp processing method of traditional hot air drying, comprise select materials, cleaning, slaking, pickle, heated-air drying, packing, storage.
Obviously, the above embodiment of the present invention just for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (4)
1. the processing method of the drying red shrimp of instant vacuum is characterized in that, this method may further comprise the steps:
(1) selects materials;
(2) washing;
(3) poach;
(4) vacuum curing: the red shrimp after the poach slaking that step (3) is made is soaked in the baste, is under 70000Pa～85000Pa condition in vacuum, and salting period is 5.5h～6h;
(5) the critical low temperature of vacuum is drying: the red shrimp after will pickling places in the vacuum drier, and the initial stage does not heat, and dry vacuum is 200Pa～400Pa, and the drying time is 0.8h～1h; Mid-term stage is made as 65 ℃～70 ℃ with the drying machine temperature, drying 6.5h～7h; At last the drying machine temperature is transferred to 45 ℃～50 ℃, drying 1.5h～2h;
(6) pack.
2. processing method according to claim 1 is characterized in that, in the step (3), gets the red shrimp after the cleaning, pours in the boiling water that boils poach 8min～10min into.
3. processing method according to claim 1; It is characterized in that in the step (4), said baste is made up of the raw material of following quality percentage composition: 2%～4% salt; 0.25%～0.45% monosodium glutamate, 0.5%～1.5% capsicum, 0.5%～1.0% sugar, surplus are water.
4. processing method according to claim 1 is characterized in that, in the step (6), the red shrimp after drying is packed in the BOPP/PVDC/PE high barrier material, vacuumizes and seals, and vacuum is 80000Pa～95000Pa.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106551295A (en) * | 2016-11-11 | 2017-04-05 | 青岛容青城生物技术有限公司 | A kind of Fructus Mori taste dried shrimps |
| CN107259419A (en) * | 2017-05-02 | 2017-10-20 | 兰溪富晟食品科技有限公司 | A kind of process technology for pickling red shrimp |
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
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| CN101066142A (en) * | 2007-06-14 | 2007-11-07 | 彭爱萍 | Process and apparatus for producing instant shrimp |
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
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- 2012-05-16 CN CN2012101511448A patent/CN102669743B/en not_active Expired - Fee Related
Patent Citations (3)
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| CN101066142A (en) * | 2007-06-14 | 2007-11-07 | 彭爱萍 | Process and apparatus for producing instant shrimp |
| CN101507513A (en) * | 2008-12-28 | 2009-08-19 | 李新民 | New cooked fish, dried shrimps production method |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106551295A (en) * | 2016-11-11 | 2017-04-05 | 青岛容青城生物技术有限公司 | A kind of Fructus Mori taste dried shrimps |
| CN107259419A (en) * | 2017-05-02 | 2017-10-20 | 兰溪富晟食品科技有限公司 | A kind of process technology for pickling red shrimp |
| CN107307060A (en) * | 2017-07-24 | 2017-11-03 | 江苏省农业科学院 | A kind of method for improving frozen fresh water product quality |
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| CN102669743B (en) | 2013-06-05 |
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