CN103549510A - Production process of on-board euphausia superba mince - Google Patents
Production process of on-board euphausia superba mince Download PDFInfo
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- CN103549510A CN103549510A CN201310493483.9A CN201310493483A CN103549510A CN 103549510 A CN103549510 A CN 103549510A CN 201310493483 A CN201310493483 A CN 201310493483A CN 103549510 A CN103549510 A CN 103549510A
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- krill
- mince
- shrimp
- euphausia
- rinsing
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241000239370 Euphausia superba Species 0.000 title abstract 6
- 239000013535 sea water Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000013505 freshwater Substances 0.000 claims abstract description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000388 Polyphosphate Polymers 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 239000001205 polyphosphate Substances 0.000 claims abstract description 6
- 235000011176 polyphosphates Nutrition 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 241000239366 Euphausiacea Species 0.000 claims description 49
- 241000238557 Decapoda Species 0.000 claims description 36
- 238000005406 washing Methods 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000010813 municipal solid waste Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 2
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 abstract description 5
- 229910052731 fluorine Inorganic materials 0.000 abstract description 5
- 239000011737 fluorine Substances 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 3
- 238000004925 denaturation Methods 0.000 abstract description 2
- 230000036425 denaturation Effects 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 241000239368 Euphausia Species 0.000 abstract 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 239000007798 antifreeze agent Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 230000002528 anti-freeze Effects 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of on-board euphausia superba mince. The production process of on-board euphausia superba mince particularly comprises the following steps of rinsing euphausia superb twice after flesh extraction, dehydrating, adding an antifreeze agent, and storing frozen euphausia superb mince at minus 24 DEG C after quick-freezing; rinsing the euphausia superb mince by fresh water or seawater again which contains 0.1-0.3% of CaC12 for one time, and then rinsing the euphausia superb mince by fresh water or seawater for the second time, thus improving the jelly strength and the whiteness of the euphausia superba mince and reducing the loss of fluorine content and nutritional components; and adding 3-5% of saccharose, 3-5% of sorbitol, 0.2-0.3% of polyphosphates, 0.1-0.3% of sodium alginate tech grade as well as 0.2-0.4% of carrageenan, thus reducing the possibility of the protein denaturation of the euphausia superba mince during the freezing process, and improving the euphausia superba mince quality and yield.
Description
Technical field
The invention belongs to field of processing of aquatic products, relate to and in the large-scale factory ship in marine site, the South Pole, utilize krill to produce the production technology of krill shrimp gruel.
Background technology
Krill body is long generally at 4.0～5.5cm, is quantity maximum on the earth, the most successful single one of the living resources of planting of procreation.According to statistics, what krill was annual can reach 100,000,000 tons by quantity of the catch, this is equivalent to the summation (0.99 hundred million ton) of the annual fish in the current whole world and shell-fish catch, is the available maximum protein sources of the mankind that it has been established that, forms huge potential fishery resources.In recent years, krill year amount of fishing remain on more than 100,000 tons, krill resource has larger potentiality to be exploited.
But krill contains active very strong enzyme, and these enzymes after death can decompose in-vivo tissue very soon krill, cause the macromolecules degradations such as protein and run off; Shrimp shell contains higher fluorine, also can under the effect of enzyme, in shrimp shell, be penetrated in shrimp, causes fluorine content in krill meat to surpass China's food limit standard; In addition, after protein in krill body is freezing, can there is sex change, cause edible quality to decline, affect its further processing and utilization.With the rinse method of common fish gruel or shrimp gruel, it is little that the fluorine content in prawn gruel reduces impact, and yield is lower; Antifreeze aspect, it is rotten that the antifreeze formula of common fish gruel is not necessarily applicable to krill shrimp, and the present invention is optimized the rinsing process of krill shrimp gruel and antifreeze formula.
Summary of the invention
Technical problem to be solved by this invention is preserve existing problem and the processing technology of krill shrimp gruel on a kind of ship is provided for existing krill.
Technical problem to be solved by this invention can be achieved through the following technical solutions:
A processing technology for krill shrimp gruel on ship, is comprised of following steps:
1. krill pre-treatment step: the krill on fresh fishing for is transmitted through conveyer belt, clean and sieving and grading with seawater in transport process, sort out foreign material, trash fish;
2. the production stage of krill shrimp gruel: to adopting meat through the pretreated krill of step 1, remove shrimp shell; Taked krill shrimp is carried out to rinsing for the first time with 1 ℃ of following fresh water or seawater, in washings, add the CaCl that mass percent is 0.1-0.3%
2, washings consumption is 3-4 times of shrimp weight, slowly stirs 5～7min, after standing precipitating 10～12min, dewaters; With 3-4 fresh water below 1 ℃ or seawater doubly, carry out rinsing for the second time again, it is rotten that dehydration obtains krill shrimp;
3. toward the 3-5wt% sucrose, 3-5wt% sorbierite, 0.2-0.3wt% polyphosphate, 0.1-0.3wt% sodium alginate and the 0.2-0.4wt% carragheen that add the rotten quality of krill shrimp in the gruel of krill shrimp, mix, after quick-frozen, pack-24 ℃ of following cold storage.
The present invention is by being optimized and improving the rinsing process of the rotten production process of krill shrimp, its antifreeze formula is optimized, thereby effectively reduced the content of fluorine and enzyme in the gruel of krill shrimp, effectively reduced the loss of nutritional labeling, increase gel strength and whiteness, reduce the degree of protein denaturation in chilled storage process, thereby improved quality and the yield of the gruel of krill shrimp.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, further illustrate the present invention.
Fig. 1 is production technological process of the present invention.
The specific embodiment
In order to make technological means of the present invention, creation characteristic, reach object and effect is easy to understand, below in conjunction with concrete diagram, further set forth the present invention.
Embodiment 1
The technological process of production of krill shrimp gruel, referring to Fig. 1, specifically comprises the following steps:
1. krill pretreatment: the krill on fresh fishing for is transmitted through conveyer belt, clean and sieving and grading with seawater in transport process, sort out foreign material, trash fish etc.
2. the production of krill shrimp gruel: pretreated krill is adopted to meat, remove shrimp shell; Taked krill shrimp is carried out to rinsing for the first time with 1 ℃ of following fresh water or seawater, in washings, add mass percent and be 0.2% CaCl
2, washings consumption is 3-4 times of shrimp weight, slowly stirs 5min, after standing precipitating 10min, dewaters; With 3-4 fresh water below 1 ℃ or seawater doubly, carry out rinsing for the second time again, it is rotten that dehydration obtains krill shrimp.
3. in the gruel of krill shrimp, add the rotten quality 4wt% of krill shrimp sucrose, 4wt% sorbierite, 0.25wt% polyphosphate, 0.2wt% sodium alginate and 0.3wt% carragheen, mix, after quick-frozen, pack ,-24 ℃ of following cold storage.
Embodiment 2
In washings, add for the first time the CaCl of washings quality 0.3wt%
2, step 3, toward the 5wt% sucrose, 5wt% sorbierite, 0.3wt% polyphosphate, 0.3wt% sodium alginate and the 0.4wt% carragheen that add the rotten quality of krill shrimp in the gruel of krill shrimp, mixes, and packs-24 ℃ of following cold storage after quick-frozen.All the other steps are with embodiment 1, and this example is CaCl in rinsing for the first time
2consumption is higher than embodiment 1, and on antifreeze addition, higher than embodiment 1, effect is all slightly better than embodiment 1 in defluorinate and anti-protein sex change, but cost slightly increases.
Embodiment 3
In washings, add for the first time the CaCl2 of washings quality 0.1wt%, step 3 is toward the 3wt% sucrose, 3wt% sorbierite, 0.2wt% polyphosphate, 0.1wt% sodium alginate and the 0.2wt% carragheen that add the rotten quality of krill shrimp in the gruel of krill shrimp, mix, after quick-frozen, pack-24 ℃ of following cold storage.All the other steps are with embodiment 1, and this example is CaCl in rinsing for the first time
2consumption is lower than embodiment 1, and on antifreeze addition, lower than embodiment 1, effect is all slightly worse than embodiment 1 in defluorinate and anti-protein sex change, but cost slightly reduces.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a processing technology for krill shrimp gruel on ship, is characterized in that, following steps, consists of:
1) krill pre-treatment step: the krill on fresh fishing for is transmitted through conveyer belt, clean and sieving and grading with seawater in transport process, sort out foreign material, trash fish;
2) production stage of krill shrimp gruel: to adopting meat through the pretreated krill of step 1, remove shrimp shell; Taked krill shrimp is carried out to rinsing for the first time with 1 ℃ of following fresh water or seawater, in washings, add the CaCl that mass percent is 0.1-0.3%
2, washings consumption is 3-4 times of shrimp weight, slowly stirs 5～7min, after standing precipitating 10～15min, dewaters; With 3-4 fresh water below 1 ℃ or seawater doubly, carry out rinsing for the second time again, it is rotten that dehydration obtains krill shrimp;
3) toward the 3-5wt% sucrose, 3-5wt% sorbierite, 0.2-0.3wt% polyphosphate, 0.1-0.3wt% sodium alginate and the 0.2-0.4wt% carragheen that add the rotten quality of krill shrimp in the gruel of krill shrimp, mix, after quick-frozen, pack-24 ℃ of following cold storage.
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| CN201310493483.9A CN103549510B (en) | 2013-10-18 | 2013-10-18 | Production process of on-board euphausia superba mince |
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| CN201310493483.9A CN103549510B (en) | 2013-10-18 | 2013-10-18 | Production process of on-board euphausia superba mince |
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| CN103549510A true CN103549510A (en) | 2014-02-05 |
| CN103549510B CN103549510B (en) | 2015-06-17 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948077A (en) * | 2014-05-16 | 2014-07-30 | 浙江工商大学 | Processing method of shrimp flavored surimi product |
| CN104336669A (en) * | 2014-10-24 | 2015-02-11 | 广东海洋大学 | Method for producing frozen minced shrimps by use of low-value marine shrimps |
| CN104397653A (en) * | 2014-11-20 | 2015-03-11 | 河南众品食业股份有限公司 | Method for making hotpot condiment |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105454403A (en) * | 2015-12-07 | 2016-04-06 | 中国海洋大学 | Low-flourine frozen Antarctic krill mince and preparation method thereof |
| CN106262011A (en) * | 2016-08-05 | 2017-01-04 | 上海海洋大学 | A kind of preparation method of Penaeus vannamei meat paste |
| CN104256718B (en) * | 2014-09-11 | 2017-01-11 | 福建安井食品股份有限公司 | Quick-frozen minced fillet product quality improver and preparation method and application method thereof |
| CN106962747A (en) * | 2017-03-02 | 2017-07-21 | 尚德盛 | A kind of krill wheaten food and preparation method thereof |
| CN107242477A (en) * | 2017-07-20 | 2017-10-13 | 中国水产科学研究院东海水产研究所 | A kind of shrimp protein konjak glycan composite gel food and preparation method thereof |
| CN108041148A (en) * | 2017-12-14 | 2018-05-18 | 浙江海洋大学 | A kind of cold storage quality for shrimp meat ensures agent and application |
| CN110447850A (en) * | 2019-08-17 | 2019-11-15 | 中国海洋大学 | A kind of krill shrimp is rotten and its continental rise processing method |
| CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN115349610A (en) * | 2022-07-29 | 2022-11-18 | 江南大学 | Processing method of minced penaeus vannamei |
| CN115886213A (en) * | 2022-12-01 | 2023-04-04 | 大连工业大学 | Method for improving gel characteristics of mixed minced euphausia superba gel by using calcium ion chelated sodium alginate |
| CN116076677A (en) * | 2022-11-18 | 2023-05-09 | 大连工业大学 | Modified antarctic krill paste and preparation method and application thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103948077B (en) * | 2014-05-16 | 2015-09-09 | 浙江工商大学 | The processing method of shrimp flavor fish meat |
| CN103948077A (en) * | 2014-05-16 | 2014-07-30 | 浙江工商大学 | Processing method of shrimp flavored surimi product |
| CN104256718B (en) * | 2014-09-11 | 2017-01-11 | 福建安井食品股份有限公司 | Quick-frozen minced fillet product quality improver and preparation method and application method thereof |
| CN104336669A (en) * | 2014-10-24 | 2015-02-11 | 广东海洋大学 | Method for producing frozen minced shrimps by use of low-value marine shrimps |
| CN104397653A (en) * | 2014-11-20 | 2015-03-11 | 河南众品食业股份有限公司 | Method for making hotpot condiment |
| CN105054136B (en) * | 2015-09-01 | 2018-04-17 | 集美大学 | Abalone processing method |
| CN105054136A (en) * | 2015-09-01 | 2015-11-18 | 集美大学 | Abalone processing method |
| CN105454403A (en) * | 2015-12-07 | 2016-04-06 | 中国海洋大学 | Low-flourine frozen Antarctic krill mince and preparation method thereof |
| CN106262011A (en) * | 2016-08-05 | 2017-01-04 | 上海海洋大学 | A kind of preparation method of Penaeus vannamei meat paste |
| CN106962747A (en) * | 2017-03-02 | 2017-07-21 | 尚德盛 | A kind of krill wheaten food and preparation method thereof |
| CN107242477A (en) * | 2017-07-20 | 2017-10-13 | 中国水产科学研究院东海水产研究所 | A kind of shrimp protein konjak glycan composite gel food and preparation method thereof |
| CN108041148A (en) * | 2017-12-14 | 2018-05-18 | 浙江海洋大学 | A kind of cold storage quality for shrimp meat ensures agent and application |
| CN110447850A (en) * | 2019-08-17 | 2019-11-15 | 中国海洋大学 | A kind of krill shrimp is rotten and its continental rise processing method |
| CN113854347A (en) * | 2021-10-09 | 2021-12-31 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN113854347B (en) * | 2021-10-09 | 2023-11-24 | 大连工业大学 | Composite antifreeze agent suitable for euphausia superba and application thereof |
| CN115349610A (en) * | 2022-07-29 | 2022-11-18 | 江南大学 | Processing method of minced penaeus vannamei |
| CN115349610B (en) * | 2022-07-29 | 2023-10-03 | 江南大学 | Processing method of penaeus vannamei boone minced fillet |
| CN116076677A (en) * | 2022-11-18 | 2023-05-09 | 大连工业大学 | Modified antarctic krill paste and preparation method and application thereof |
| CN115886213A (en) * | 2022-12-01 | 2023-04-04 | 大连工业大学 | Method for improving gel characteristics of mixed minced euphausia superba gel by using calcium ion chelated sodium alginate |
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| CN103549510B (en) | 2015-06-17 |
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