CN103190655B - Litopenaeus vannamei leisure food and processing technology thereof - Google Patents
Litopenaeus vannamei leisure food and processing technology thereof Download PDFInfo
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- CN103190655B CN103190655B CN201310144210.3A CN201310144210A CN103190655B CN 103190655 B CN103190655 B CN 103190655B CN 201310144210 A CN201310144210 A CN 201310144210A CN 103190655 B CN103190655 B CN 103190655B
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Abstract
The invention discloses litopenaeus vannamei leisure food and a processing technology of the litopenaeus vannamei leisure food, and belongs to the technical field of processing of aquatic products. The litopenaeus vannamei leisure food is litopenaeus vannamei slices prepared from litopenaeus vannamei serving as a raw material and cheese, starch, salt, cooking wine and citric acid serving as raw materials through pretreatment, homogenization, flavoring, sizing, high-pressure drying sterilization, microwave baking sterilization and normal-pressure sealing and packing. By adopting the method for producing the litopenaeus vannamei leisure food, a delicious instant marine product can be provided for people, the current processing situation that litopenaeus vannamei products are mainly quick-frozen products can be effectively solved, the unique seafood flavor of the litopenaeus vannamei product is kept, the quality of the product is high, the yield is high, the product is easy to preserve, the investment of production equipment is low, and the technology is simple, facilitates industrialized production and has high economic value and remarkable social benefits.
Description
Technical field
The present invention relates to a kind of leisure food and processing technology thereof, specifically a kind of Penaeus Vannmei leisure food and processing technology thereof, belong to field of processing of aquatic products.
Background technology
Penaeus Vannmei has the advantages such as individuality is large, growth is fast, nutritional need is low, premunition is strong, stronger to the adaptive capacity of water environment factors,, dressing percentage low to forage protein content requirement up to more than 65%, the advantage such as out-of-water survival time is long, being the improved seeds of intensive high yielding culture, is also the shrimp species that in current three large cultured prawns in the world, single rate is the highest.
The thin body of Penaeus Vannmei shell is fertile, delicious meat, and dressed fish is high, nutritious, but because of its resistance to vigor after its harvest poor, so be quick-frozen listing mostly.Current Penaeus Vannmei existing product mainly contains freezing instant ripe peeled shrimp, shrimp ball, frozen cooked is shallow opens braces tail peeled shrimp etc., and there is not been reported Penaeus Vannmei to be made the technique of prawn slice.
Summary of the invention
The object of the present invention is to provide a kind of Penaeus Vannmei leisure food and processing technology thereof.
The technical solution adopted in the present invention is: a kind of Penaeus Vannmei leisure food, take Penaeus Vannmei as raw material, with cheese, starch, salt, cooking wine, citric acid for auxiliary material, through the Penaeus Vannmei prawn slice that pre-treatment, homogenate, seasoning, sizing, constant pressure and dry bacteria reducing, microwave baking bacteria reducing, normal pressure sealing packaging obtain, the addition of described auxiliary material is counted by the mass percent being equivalent to shelled litopenaeus vannamei weight: cheese 9-11%, starch 9-11%, salt 0.8-1.0%, cooking wine 2.0-3.0%, citric acid 0.08-0.12%.
The processing technology of a kind of Penaeus Vannmei leisure food of the present invention, comprises following concrete steps:
(1) pre-treatment: select fresh or cold storage, cooling time is no more than the Penaeus Vannmei of 4 months as raw material, through refrigeration, freezing after Penaeus Vannmei need thaw, remove silt, impurity, clean, remove shrimp head, divest shrimp shell, obtained shelled litopenaeus vannamei, for subsequent use;
(2) homogenate, seasoning, sizing: by the shelled litopenaeus vannamei obtained through pre-treatment, with by the cheese 9-11% of mass percent being equivalent to shelled litopenaeus vannamei weight, starch 9-11%, salt 0.8-1.0%, after cooking wine 2.0-3.0% mixes, homogenate 1-2min is carried out in refiner, add the citric acid 0.08-0.12% by the mass percent being equivalent to shelled litopenaeus vannamei weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4-2.6cm, wide 0.8-1.2cm, the meat gruel after the sizing of thick 0.2-0.5cm;
(3) constant pressure and dry bacteria reducing and microwave baking bacteria reducing: the meat gruel after shaping for step (2) is entirely spread out on the nylon rack tightened, first be placed in the bacteria reducing of electric heating constant-temperature blowing drying box constant pressure and dry, reenter in micro-wave oven and carry out microwave baking bacteria reducing, namely can be made into white leg Shrimp sheet;
(4) normal pressure sealing packaging: Penaeus Vannmei prawn slice obtained for step (3) are carried out sealing packaging at ambient pressure by production requirement, gets product.
In described step (3), the concrete grammar of described constant pressure and dry bacteria reducing and microwave baking bacteria reducing is: first electric heating constant-temperature blowing drying box is transferred to 50 DEG C of-60 DEG C of dry 20-30min, again microwave energy switch is transferred to 80% position and cures 1-3min, make prawn slice moisture at 5.5%-7.5%.
Compared with prior art, the present invention has following beneficial effect:
(1) the Penaeus Vannmei prawn slice adopting present invention process method to produce are golden yellow, and mouthfeel is crisp, has the aromatic peculiar delicate flavour of extra large shrimp, has cheese's taste, slightly saline taste and extra large fishy smell, can be the instant marine product that people provide delicious;
(2) present invention process adds citric acid in auxiliary material, can improve goods local flavor, reduces goods pH, improves Storage; Adopt the Penaeus Vannmei prawn slice that present invention process is produced, its product yield 23%-28%, after sealing packaging, the shelf-life is 6-8 month, can preserve at normal temperatures and circulate;
(3) the present invention effectively can solve the processing status of Penaeus Vannmei product based on quick frozen product, present invention process not only remains the distinctive sea food flavor of shrimp products, and good product quality, yield is high, be easy to preserve, small investment of production equipment, technique is simple, be easy to suitability for industrialized production, there is huge economic worth and significant social benefit.
Detailed description of the invention
Explain the present invention further below in conjunction with embodiment, but embodiment does not limit in any form to the present invention.
Embodiment 1 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select cooling time to be no more than the Penaeus Vannmei of 4 months as raw material, thaw in water, removes silt, impurity, cleans, removes shrimp head, divest shrimp shell, obtained shelled litopenaeus vannamei, for subsequent use;
(2) homogenate, seasoning, sizing: by the shelled litopenaeus vannamei obtained through pre-treatment, with by the cheese 9% of mass percent being equivalent to shelled litopenaeus vannamei weight, starch 9%, salt 0.8%, after cooking wine 2.0% mixes, homogenate 1min-2min is carried out in refiner, add the citric acid 0.1% by the mass percent being equivalent to shelled litopenaeus vannamei weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.6cm, wide 0.8cm, the meat gruel after the sizing of thick 0.2cm;
(3) constant pressure and dry bacteria reducing and microwave baking bacteria reducing: the meat gruel after shaping for step (2) is entirely spread out on the nylon rack tightened, first be placed in electric heating constant-temperature blowing drying box, electric heating constant-temperature blowing drying box is transferred to 50 DEG C of constant pressure and dry 20min, reenter in micro-wave oven, microwave energy switch being transferred to 80% position microwave baking 1min makes prawn slice moisture 7.5%, be applicable to instant, namely can be made into white leg Shrimp sheet;
(4) normal pressure sealing packaging: Penaeus Vannmei prawn slice obtained for step (3) are carried out sealing packaging at ambient pressure by production requirement, gets product.
Adopting above-mentioned steps to obtain white leg Shrimp flake products is light golden yellow, crisp, fragrant and pleasant to taste, seafood taste is strong, have cheese's taste, slightly extra large fishy smell, prawn slice moisture is 7.5%, be applicable to instant, product has good quality and local flavor, and can preserve at normal temperatures and circulate, under normal temperature, shelf life of products reaches eight months.
Embodiment 2 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select refrigeration time to be no more than the Penaeus Vannmei of 4 months as raw material, thaw, removes silt, impurity, cleans, removes shrimp head, divest shrimp shell, obtained shelled litopenaeus vannamei, for subsequent use;
(2) homogenate, seasoning, sizing: by the shelled litopenaeus vannamei obtained through pre-treatment, with by the cheese 9% of mass percent being equivalent to shelled litopenaeus vannamei weight, starch 9%, salt 0.8%, after cooking wine 2.0% mixes, homogenate 1min-2min is carried out in refiner, add the citric acid 0.1% by the mass percent being equivalent to shelled litopenaeus vannamei weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4cm, wide 1.2cm, the meat gruel after the sizing of thick 0.3cm;
(3) constant pressure and dry bacteria reducing and microwave baking bacteria reducing: the meat gruel after shaping for step (2) is entirely spread out on the nylon rack tightened, first be placed in electric heating constant-temperature blowing drying box, electric heating constant-temperature blowing drying box is transferred to 60 DEG C of constant pressure and dry 25min, reenter in micro-wave oven, microwave energy switch is transferred to 80% position microwave baking 2mi;
(4) normal pressure sealing packaging: Penaeus Vannmei prawn slice obtained for step (3) are carried out sealing packaging at ambient pressure by production requirement, gets product.
Adopting above-mentioned steps to obtain white leg Shrimp flake products is light golden yellow, crisp, fragrant and pleasant to taste, seafood taste is strong, have cheese's taste, slightly extra large fishy smell, prawn slice moisture is 6.8%, be applicable to instant, product has good quality and local flavor, and can preserve at normal temperatures and circulate, under normal temperature, shelf life of products reaches eight months.
Embodiment 3 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select fresh Penaeus Vannmei as raw material, removes silt, impurity, cleans, removes shrimp head, divest shrimp shell, obtained shelled litopenaeus vannamei, for subsequent use;
(2) homogenate, seasoning, sizing: by the shelled litopenaeus vannamei obtained through pre-treatment, with by the cheese 11% of mass percent being equivalent to shelled litopenaeus vannamei weight, starch 11%, salt 1.0%, after cooking wine 3.0% mixes, homogenate 2min is carried out in refiner, add the citric acid 0.12% by the mass percent being equivalent to shelled litopenaeus vannamei weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.5cm, wide 1.0cm, the meat gruel after the sizing of thick 0.5cm;
(3) constant pressure and dry bacteria reducing and microwave baking bacteria reducing: the meat gruel after shaping for step (2) is entirely spread out on the nylon rack tightened, first be placed in electric heating constant-temperature blowing drying box, electric heating constant-temperature blowing drying box is transferred to 55 DEG C of constant pressure and dry 30min, reenter in micro-wave oven, microwave energy switch is transferred to 80% position microwave baking 3min;
(4) normal pressure sealing packaging: Penaeus Vannmei prawn slice obtained for step (3) are carried out sealing packaging at ambient pressure by production requirement, gets product.
Adopting above-mentioned steps to obtain white leg Shrimp flake products is light golden yellow, crisp, fragrant and pleasant to taste, seafood taste is strong, have cheese's taste, slightly extra large fishy smell, prawn slice moisture is 5.5%, be applicable to instant, product has good quality and local flavor, and can preserve at normal temperatures and circulate, under normal temperature, shelf life of products reaches eight months.
Claims (2)
1. a processing technology for Penaeus Vannmei leisure food, is characterized in that: comprise following concrete steps:
(1) pre-treatment: select fresh or cold storage, cooling time is no more than the Penaeus Vannmei of 4 months as raw material, through refrigeration, freezing after Penaeus Vannmei need thaw, remove silt, impurity, clean, remove shrimp head, divest shrimp shell, obtained shelled litopenaeus vannamei, for subsequent use;
(2) homogenate, seasoning, sizing: by the shelled litopenaeus vannamei obtained through pre-treatment, with by the cheese 9-11% of mass percent being equivalent to shelled litopenaeus vannamei weight, starch 9-11%, salt 0.8-1.0%, after cooking wine 2.0-3.0% mixes, homogenate 1-2min is carried out in refiner, add the citric acid 0.08-0.12% by the mass percent being equivalent to shelled litopenaeus vannamei weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4-2.6cm, wide 0.8-1.2cm, the meat gruel after the sizing of thick 0.2-0.5cm;
(3) constant pressure and dry bacteria reducing and microwave baking bacteria reducing: the meat gruel after shaping for step (2) is entirely spread out on the nylon rack tightened, first be placed in the bacteria reducing of electric heating constant-temperature blowing drying box constant pressure and dry, reenter in micro-wave oven and carry out microwave baking bacteria reducing, namely can be made into white leg Shrimp sheet;
(4) normal pressure sealing packaging: Penaeus Vannmei prawn slice obtained for step (3) are carried out sealing packaging at ambient pressure by production requirement, gets product;
In described step (3), the concrete grammar of described constant pressure and dry bacteria reducing and microwave baking bacteria reducing is: first electric heating constant-temperature blowing drying box is transferred to 50 DEG C of-60 DEG C of dry 20-30min, again microwave energy switch is transferred to 80% position and cures 1-3min, make prawn slice moisture at 5.5%-7.5%.
2. Penaeus Vannmei leisure food according to claim 1, it is characterized in that: be take Penaeus Vannmei as raw material, with cheese, starch, salt, cooking wine, citric acid for auxiliary material, through the Penaeus Vannmei prawn slice that pre-treatment, homogenate, seasoning, sizing, constant pressure and dry bacteria reducing, microwave baking bacteria reducing, normal pressure sealing packaging obtain, the addition of described auxiliary material is counted by the mass percent being equivalent to shelled litopenaeus vannamei weight: cheese 9-11%, starch 9-11%, salt 0.8-1.0%, cooking wine 2.0-3.0%, citric acid 0.08-0.12%.
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| CN107410946A (en) * | 2017-03-20 | 2017-12-01 | 舟山昌国食品有限公司 | A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology |
| CN113796507A (en) * | 2021-09-30 | 2021-12-17 | 温州星贝海藻食品有限公司 | Production process of porphyra haitanensis and shrimp flake cake |
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