CN103584187A - Instant shrimp product and production technology thereof - Google Patents

Instant shrimp product and production technology thereof Download PDF

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Publication number
CN103584187A
CN103584187A CN201310610536.0A CN201310610536A CN103584187A CN 103584187 A CN103584187 A CN 103584187A CN 201310610536 A CN201310610536 A CN 201310610536A CN 103584187 A CN103584187 A CN 103584187A
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China
Prior art keywords
freshwater shrimp
shrimp
instant
freshwater
raw meat
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CN201310610536.0A
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CN103584187B (en
Inventor
吴海虹
卞欢
诸永志
张牧晗
刘芳
王道营
蒋宁
耿志明
徐为民
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Jiangsu Academy of Agricultural Sciences
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Jiangsu Academy of Agricultural Sciences
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish

Abstract

The invention relates to an instant shrimp product and a production technology thereof, and belongs to the field of the deep processing of aquatic products. The method comprises the following steps: cleaning fresh shrimps, preboiling for fishy odor removal, removing shrimp feelers, removing the fishy odor again for the second time, seasoning, predrying with hot wind, and carrying out vacuum low-temperature microwave drying to obtain the instant shrimp product having a crisp mouthfeel, a pure taste, a plump profile and an extremely good nutritional valve. The method has the advantages of furthest reservation of the nutrition and the flavor of the fresh shrimps, high class of the product, advanced technology, easy operation, low cost, and no addition of any crispy agents or antiseptics in the processing process, provides a new product form for the deep processing of shrimps in China, and improves the added values of the shrimps.

Description

A kind of freshwater shrimp instant product and production technology
One, technical field
The present invention relates to a kind of ready-to-eat food; A kind of freshwater shrimp instant product particularly; The invention still further relates to the production method of this freshwater shrimp instant product.
Two, background technology
Freshwater shrimp is a kind of Main economic shrimp that is distributed widely in freshwater, belongs to high-grade aquatic products.Its fine and tender taste, delicious in taste, belong to typical high protein, low-fat healthy food, very popular.Along with domestic cultivation concentration zones number and scale go from strength to strength, in the face of the easily feature of dead and fresh-keeping difficulty of shrimp of living, only rely on the pattern of fresh and alive sale to be difficult to adapt to the high speed development of aquaculture.Therefore, the deep processing of development freshwater shrimp, exploitation high value added product has become the active demand of this industry development.
In the clear expense of current freshwater shrimp and processing, subject matter and difficult point are mainly: 1, in fresh shrimp household consumption, although be rich in the nutritional labelings such as protein, calcium constituent and astaxanthin of high-quality in shrimp head, shrimp shell, but it is because containing chitin, mouthfeel is hard and become discarded object, causes waste resource and contaminated environment; 2, the muscle fibre of freshwater shrimp is delicate, adopts the more violent technique of HTHP, very easily causes muscle fibers contract, even fracture, makes converted products quality deterioration; 3, freshwater shrimp fresh-keeping with process in the fishy smell that very easily produces.
Just because of this, current domestic freshwater shrimp product is only at the lower raw product of the added values such as freezing shrimp meat and dried shrimps, and the cooked research of deep processing and product development are completely blank.The present invention adopts secondary to remove raw meat technique and vacuum and low temperature explosion puffing drying technology, makes the expanded instant leisure food of a kind of freshwater shrimp, its feature: 1, profile is full, complete lively, and color and luster is naturally vivid, and it is crisp that mouthfeel is bulk, and shrimp head and shrimp energy full price are edible.2,, without high temperature high pressure process, preserved to greatest extent product nutritive value; 3, fishy smell is greatly improved and even disappears, and delicate flavour is strong; 4, do not adopt any anticorrisive agent, the easy long shelf-life of product.Consumer eats aspect, and so far there are no this kind of freshwater shrimp instant leisure food is any report in market at home and abroad.
Three, summary of the invention
Technical problem
The object of this invention is to provide a kind of freshwater shrimp instant product and production technology thereof, be of high nutritive value, the freshwater shrimp instant leisure product of the crisp degree of mouthfeel and local flavor deliciousness, the expanded instant product content astaxanthin of freshwater shrimp retention rate reaches more than 75%, and contraction of muscle rate is lower than 35%.
Technical scheme
1) select maturation, fresh freshwater shrimp to put into going after the blanching of raw meat liquid of boiling, removal shrimp palpus and empennage are put into baste and are soaked, by predrying, the equal wet process of the freshwater shrimp after seasoning, be finally placed in vacuum microwave equipment and be dried, obtain freshwater shrimp instant product;
2) except raw meat liquid technique: freshwater shrimp is 1:3-5 with the proportion except raw meat liquid, it is described except raw meat liquid is by 2-4%NaCl, 1-2% light-coloured vinegar, 3%52 ° of white wine, surplus is that water is formulated, and described baste is by 3%NaCl, 1.5% sugar, 2% ginger, 6% yellow rice wine and 0.01% Chinese prickly ash, surplus is water, boils cooling making;
3) freshwater shrimp after soaking is laid in and in hot air drier, carries out predryingly, baking temperature is 60 ℃, and drying time, 1-2h, made its moisture at 45-60%;
4) freshwater shrimp after pre-dried is carried out to equal wet process, the raw material being about to after pre-dried is placed on 5 ℃ of storage 10h in closed container;
5) freshwater shrimp after equal wet process being placed in to power output is 1000-2000W, and vacuum is to be dried in 0.04-0.09MPa vacuum microwave equipment, makes its moisture be controlled at 5-7%, obtains freshwater shrimp instant leisure food.
Wherein said step 2) be preferably: described removes raw meat liquid by 2%Nacl, 1% light-coloured vinegar, 3%52 ° of white wine, surplus is that water is formulated.Baste is by 3%NaCl, 1.5% sugar, and 2% ginger, 0.01% Chinese prickly ash, 6% yellow rice wine, surplus is water, boils cooling stand-by.
Further, a kind of production technology of freshwater shrimp instant product, is characterized in that: comprise the following steps:
1) raw material freshwater shrimp after cleaning, put into boil go raw meat liquid to precook to take out for 3 minutes flowing water cooling after, go must, empennage is put into clearly more cooling baste and is soaked 2 hours; Freshwater shrimp and baste ratio are 1:2; By mass percentage, described de-raw meat liquid is by 2%NaCl, 1% light-coloured vinegar, and 3%52 ° of white wine, surplus is that water is formulated; Described baste is by 3%NaCl, 1.5% sugar, 6% yellow rice wine, 0.01% Chinese prickly ash, and 2% ginger, surplus is water.
2) freshwater shrimp after soaking is laid in and in hot air drier, carries out predryingly, baking temperature is 60 ℃, and drying time, 1.5h, made its moisture 55%;
3) freshwater shrimp after pre-dried is carried out to equal wet process, the raw material being about to after pre-dried is placed on 5 ℃ of storage 10h in closed container;
4) freshwater shrimp after equal wet process being placed in to power output is 1500W, and vacuum is to be dried in 0.08MPa vacuum microwave equipment, makes its moisture be controlled at 5-7%, obtains freshwater shrimp instant leisure food.
Compared with prior art, instant freshwater shrimp product of the present invention and production method thereof have the following advantages:
1) the present invention adopts a certain proportion of NaCl, vinegar, the de-raw meat liquid of white wine preparation, and freshwater shrimp is carried out to blanching processing, and reach and carry out except raw meat and blunt enzyme simultaneously, then by the de-raw meat of baste secondary.Simple to operate, with low cost, safety and sanitation, be better than classical acid alkaline process defishying, is convenient to batch production and produces.
2) freshwater shrimp instant product of the present invention, profile is full, complete lively, and color and luster is naturally vivid, and it is crisp that mouthfeel is bulk, and shrimp head and shrimp energy full price are edible.
3) fishy-removing-method that the inventive method adopts carries out pre-treatment to freshwater shrimp, de-raw meat and blunt enzyme one-step is completed, then adopt vacuum microwave drying mode to process freshwater shrimp, this technology makes freshwater shrimp heated time short, energy-and time-economizing, nutritional labeling retention rate is high, and sterilization, dry completes simultaneously.Adopt the inventive method can produce a kind of original flavor, the freshwater shrimp new product being of high nutritive value.
Table 1 microwave power, vacuum affect product sensory evaluation
Table 2 product moisture content affects product sensory evaluation
Beneficial effect:
1, the present invention adopts a certain proportion of NaCl, light-coloured vinegar and the de-raw meat liquid of white wine preparation, and freshwater shrimp is carried out to blanching processing, and reach and carry out except raw meat and blunt enzyme simultaneously, then by the de-raw meat of baste secondary.Simple to operate, with low cost, safety and sanitation, be better than classical acid alkaline process defishying, is convenient to batch production and produces.
2, the present invention takes into full account freshwater shrimp idiotrophic and processing characteristics, the combine freshwater shrimp instant product of processing of vacuum and low temperature microwave drying technology has been retained to the original shape of freshwater shrimp completely, meat is complete, crisp degree well, nutrition retention rate is high, and have unique fresh Flavor and good taste, product retention period is long.The method is with short production cycle, cost is low, technique is simple, can realize batch production and processing.Increase value-added content of product, there is good economic benefit and social benefit.
3, the product that the present invention obtains, content astaxanthin retention rate reaches more than 75%, and contraction of muscle rate is lower than 35%.
Five, the specific embodiment
The following examples are to describe in further detail of the present invention, but and do not mean that any limitation of the invention.
Embodiment
Select ripe, the 2%NaCl that fresh and alive freshwater shrimp 2kg is boiling, 1% light-coloured vinegar, 3%52 ° of white wine, to be that water is formulated remove (solid-liquid ratio is 1:4) blanching 3min in raw meat liquid to surplus, the cooling rear removal shrimp of flowing water must be put into 3%NaCl, 1.5% sugar, 6% yellow rice wine, 0.01% Chinese prickly ash, 2% ginger, surplus is in water-cooled baste (solid-liquid ratio is 1:2), to soak 2h to take out, tiling is placed in that 60 ℃ of hot air driers are predrying reaches 50 ± 5% to moisture, raw material after pre-dried is carried out to equal wet process to be about to raw material and to be placed in closed container 4 ℃ and to store 10h, freshwater shrimp after equal wet process is placed in to vacuum microwave equipment to be dried, microwave power 1500W, vacuum is 0.08MPa, make its moisture be controlled at 6 ± 1%, the freshwater shrimp instant product obtaining.

Claims (2)

1. a preparation method for freshwater shrimp instant product, is characterized in that: comprise the following steps
1) freshwater shrimp is cleaned after in boil except blanching 3-5min in raw meat liquid, described except raw meat liquid is by 2-4%NaCl, 0.5-1.5% light-coloured vinegar, 3%52 ° of white wine, surplus is that water is formulated, freshwater shrimp is 1:3-5 with the proportion except raw meat liquid.
2) by the cooling rear removal shrimp palpus of the freshwater shrimp flowing water after blanching and empennage; Put into baste and soak 2 hours, described baste is by 3%NaCl, 1.5% sugar, 6% yellow rice wine and 0.01-0.02% Chinese prickly ash, 2% ginger, and surplus is water, boils cooling making;
3) freshwater shrimp after soaking is laid in and in hot air drier, carries out predryingly, baking temperature is 60 ℃, and drying time, 1-3h, made its moisture at 45-60%;
4) freshwater shrimp after pre-dried is carried out to equal wet process, the freshwater shrimp being about to after pre-dried is placed on 5 ℃ of storage 10h in closed container;
5) freshwater shrimp after equal wet process being placed in to power output is 1000-2000W, and vacuum is to be dried in 0.04-0.09MPa vacuum microwave equipment, makes its moisture be controlled at 5-7%, obtains freshwater shrimp instant product.
2. a kind of freshwater shrimp instant product that preparation method according to claim 1 obtains.
CN201310610536.0A 2013-11-28 2013-11-28 A kind of freshwater shrimp instant product and production technology Active CN103584187B (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187866A (en) * 2014-06-30 2014-12-10 福州百洋海味食品有限公司 Multi-state variable-temperature drying method for raw dried small shrimps
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
CN104814476A (en) * 2015-04-09 2015-08-05 浙江医药高等专科学校 Convenient and instant conditioning penaeus orientalis production method
CN104824722A (en) * 2015-05-08 2015-08-12 海南大学 Roasted shrimps and preparation method thereof
CN105212104A (en) * 2014-07-02 2016-01-06 浙江万里学院 A kind of processing method of dried small shrimp leisure food
CN105767951A (en) * 2016-03-09 2016-07-20 大连工业大学 Preparation method of instant smoked yesso scallop
CN106551294A (en) * 2016-11-11 2017-04-05 江苏农牧科技职业学院 A kind of preparation method of Procambarus clarkii dried shrimps
CN107668571A (en) * 2017-11-10 2018-02-09 蚌埠市金旺食品有限公司 A kind of preparation method of the instant delicious and crisp shrimp of flavor
CN107668580A (en) * 2017-11-06 2018-02-09 江苏云塔食品有限公司 The formula of the crisp shrimp of chilli oil
CN108514086A (en) * 2018-04-26 2018-09-11 江苏省农业科学院 A kind of preparation method of instant crisp fresh water shrimp

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CN102125229A (en) * 2010-12-23 2011-07-20 江苏省农业科学院 Process for producing budding broad bean crispy granules

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CN101999706A (en) * 2010-12-10 2011-04-06 江南大学 Vacuum microwave and low-frequency microwave combined uniform puffing method for crisp fish tablets
CN102125229A (en) * 2010-12-23 2011-07-20 江苏省农业科学院 Process for producing budding broad bean crispy granules

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187866A (en) * 2014-06-30 2014-12-10 福州百洋海味食品有限公司 Multi-state variable-temperature drying method for raw dried small shrimps
CN104187866B (en) * 2014-06-30 2016-04-20 福州百洋海味食品有限公司 A kind of multistage alternating temperature drying means of giving birth to dry dried small shrimp
CN105212104A (en) * 2014-07-02 2016-01-06 浙江万里学院 A kind of processing method of dried small shrimp leisure food
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
CN104814476A (en) * 2015-04-09 2015-08-05 浙江医药高等专科学校 Convenient and instant conditioning penaeus orientalis production method
CN104814476B (en) * 2015-04-09 2017-12-15 浙江医药高等专科学校 The preparation method that convenient and instant nurses one's health shrimp
CN104824722A (en) * 2015-05-08 2015-08-12 海南大学 Roasted shrimps and preparation method thereof
CN105767951A (en) * 2016-03-09 2016-07-20 大连工业大学 Preparation method of instant smoked yesso scallop
CN106551294A (en) * 2016-11-11 2017-04-05 江苏农牧科技职业学院 A kind of preparation method of Procambarus clarkii dried shrimps
CN107668580A (en) * 2017-11-06 2018-02-09 江苏云塔食品有限公司 The formula of the crisp shrimp of chilli oil
CN107668571A (en) * 2017-11-10 2018-02-09 蚌埠市金旺食品有限公司 A kind of preparation method of the instant delicious and crisp shrimp of flavor
CN108514086A (en) * 2018-04-26 2018-09-11 江苏省农业科学院 A kind of preparation method of instant crisp fresh water shrimp

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