CN103653056A - Processing method of instant litopenaeus vannamei freeze drying product - Google Patents
Processing method of instant litopenaeus vannamei freeze drying product Download PDFInfo
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- CN103653056A CN103653056A CN201210346481.2A CN201210346481A CN103653056A CN 103653056 A CN103653056 A CN 103653056A CN 201210346481 A CN201210346481 A CN 201210346481A CN 103653056 A CN103653056 A CN 103653056A
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- CN
- China
- Prior art keywords
- freeze drying
- refers
- litopenaeus vannamei
- vacuum
- freezing
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- 238000004108 freeze drying Methods 0.000 title claims abstract description 5
- 241000238553 Litopenaeus vannamei Species 0.000 title abstract description 7
- 238000003672 processing method Methods 0.000 title abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 241000238557 Decapoda Species 0.000 claims description 25
- 241000927735 Penaeus Species 0.000 claims description 10
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000234314 Zingiber Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241001111950 Sonora Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012792 lyophilization process Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, and mainly provides a processing method of an instant litopenaeus vannamei freeze drying product. The processing method comprises the following steps: preprocessing raw materials; pre-freezing; freezing and drying in vacuum; and packaging, and comprises the particular steps: removing impurities of fresh litopenaeus vannamei, cleaning, removing the intestine and the head, cooking in boiled brine, seasoning, pre-freezing through a low-temperature refrigerator, freezing and drying in vacuum, and then inflating and packaging. The dried litopenaeus vannamei produced by adopting the method remains the color, aroma and taste of the fresh litopenaeus vannamei, tastes crisp and delicious, and is high in nutritive value, and convenient to transport and store, the reconstitution and fast dissolving properties are improved greatly.
Description
Technical field
The present invention relates to a kind of preparation method of processing of aquatic products food, particularly the preparation method of the extremely crisp shrimp of a kind of U.S.A.
Background technology
Penaeus Vannmei, formal name used at school Environment of Litopenaeus vannamei Low (Litopenaeus vannamei), in originating in, South Pacific Ocean stretch of coastal water Peru the north is to Mexico Sang Nuola (Sonora) band, the most concentrated with the distribution of Ecuador bank.The general season per mu yield of this prawn reaches 500KG left and right, more than Gao Zheke reaches 1000KG, within 1 year, can cultivate 2-3 season, and dressing percentage, up to more than 65%, is the highest shrimp species of single rate in current three large cultured prawns in the world.Guangdong, Guangxi, Zhejiang, Jiangsu are all that the cultivation of this prawn economizes greatly.
Penaeus Vannmei has the advantages such as the thin body of shell is fertile, Fresh & Tender in Texture, growth is rapid, premunition is strong, is deeply subject to the favor of domestic and international market.According to surveying and determination, in every 100g Penaeus Vannmei muscle (dry sample), contain crude protein 90.97g, crude fat 1.22g, coarse ash 6.41g, calcium 151.79mg, essential amino acids content 31.86g, in addition, also contain manganese, copper, iron, selenium and other trace elements, the multivitamins such as vitamin A, E and niacin.
Vacuum freeze drying (freeze-drying) technology be one be applicable to vegetables, fruit, meat, aquatic products fresh-keeping, guarantee the quality, the high-new process technology of nutrition-retaining composition.It originates from the thirties in 20th century, passes through the of flowing rhythm of decades, finally at last 20 years, has obtained significant progress.Vacuum freeze drying can be by solid-state ice direct boiling Cheng Shui under low-temperature condition, has avoided variable color that conventional dehydration method brings, rotten, spoiled, ingredients from lossing, the defect such as cannot reduce, and has improved value-added content of product.
Prawn is often one of edible aquatic products of people, and existing is after salvaging, add a large amount of salt (anti-metamorphic) and boil to dried shrimps, then by naturally drying or the mode of heated-air drying etc. is dried.Shrimp after this disposal methods, quality is hard, and has many nutritional labelings to run off in dry run.And Vacuum Freezing & Drying Technology not only can keep the color of FF, and rehydration and instant capacity have greatly been improved, reconstitution rate reaches more than 90%, nutritional labeling loss and surperficial dry through phenomenon that its lyophilization process has avoided general drying means easily to produce, dehydration thoroughly, can keep for a long time.
Summary of the invention
The object of this invention is to provide a kind of palatable crisp, be of high nutritive value, transport the preservation preparation method to dried shrimps easily.
Technical solution of the present invention is: the preparation method of the extremely crisp shrimp of a kind of U.S.A, is characterized in that: comprise the steps:
A, Penaeus Vannmei is carried out to pre-treatment
B, blanching in the salt solution that boils
C, add flavoring seasoning
D, pre-freeze
E, vacuum freeze drying
F, gas flush packaging
According to claim 1, the pre-treatment of described Penaeus Vannmei, mainly refers to prawn is carried out to impurity elimination, cleans, decaptitates, goes mud muscle, cleans, drains.
According to claim 1, described blanching in the salt solution that boils, refers to blanching 1-3min in the boiling water that has added salt, ginger.
According to claim 1, described pre-freeze, refers in low temperature refrigerator and the prawn after seasoning is freezed to-25 ℃.
According to claim 1, described vacuum freeze drying, refers to that in vacuum be 0.5Torr, and shelf temperature is the freeze drying of carrying out under the condition of 40 ℃ → 70 ℃ → 50 ℃.
According to claim 1, described gas flush packaging, refers to that prawn, after sorting, use aluminium plastic composite material nitrogen-filled packaging, requires sealing tightly.
The specific embodiment
The invention provides the preparation method of the extremely crisp shrimp of a kind of U.S.A, mainly steps such as the pre-treatment of Penaeus Vannmei, blanching, seasoning, pre-freeze, vacuum freeze drying, gas flush packagings, consist of, the specific embodiment is as follows:
1, fresh Penaeus Vannmei is selected to impurity elimination, remove foul and other biological, after cleaning up, choose the mud muscle of shrimp and decaptitate, further clean.
2, in the citric acid solution of 0.1%-0.3%, soak 5min, then blanching in the boiling water that adds salt, ginger, moisture is controlled at 90-100 ℃, and the time is controlled at 1-3 minute.
3, in order further to remove fishy smell, by the cold stain of the shrimp after blanching, rinsing, and in order to there is better mouthfeel, in shrimp, add various flavorings, according to different tastes, can add chilli powder or curry powder, also can add other flavor enhancement, under room temperature, (25 ℃), after 4 hours, can be considered seasoning and complete.Concrete formula is as follows:
Salt 0.5-2% white granulated sugar 1-2% monosodium glutamate 0.01-0.03%
Acesulfame potassium 0.01-0.03% chilli powder 0.1-0.5% I+G 0.05-0.2%
Shrimp mince essence 0.05-0.2% five-spice powder 0.1-0.5%
4, by the pre-freeze in low temperature refrigerator of the shrimp after seasoning, temperature is controlled at below-22 ℃, and the time is controlled at more than 5 hours.
5, the shrimp after pre-freeze is put into vacuum freeze drier, vacuum is 0.5Torr, and shelf temperature is when 0-1h, from 50 ℃, rises to 60 ℃; During 1-4h, remain on 60 ℃; During 4-5h, by 60 ℃, rise to 70 ℃; During 5-10h, remain on 70 ℃; During 10-15h, by 70 ℃, be cooled to 50 ℃.Dry about 15 hours, make its moisture remain on 4-5%.
6, gas flush packaging, prawn after vacuum freeze drying completes, equilibrium water conten in closed container, then according to size sorting, in aluminium plastic composite material packaging bag, be filled with nitrogen packed, can be different as required, be packaged into different weight.
Claims (6)
1. a preparation method for the extremely crisp shrimp of U.S.A, is characterized in that: comprise the steps:
A, Penaeus Vannmei is carried out to pre-treatment
B, blanching in the salt solution that boils
C, add flavoring seasoning
D, pre-freeze
E, vacuum freeze drying
F, gas flush packaging
2. according to claim 1, the pre-treatment of described Penaeus Vannmei, mainly refers to prawn is carried out to impurity elimination, cleans, decaptitates, goes mud muscle, cleans, drains.
3. according to claim 1, described blanching in the salt solution that boils, refers to blanching 1-3min in the boiling water that has added salt, ginger.
4. according to claim 1, described pre-freeze, refers in low temperature refrigerator and the prawn after seasoning is freezed to-25 ℃.
5. according to claim 1, described vacuum freeze drying, refers to that in vacuum be 0.5Torr, and shelf temperature is the freeze drying of carrying out under the condition of 40 ℃ → 70 ℃ → 50 ℃.
6. according to claim 1, described gas flush packaging, refers to that prawn, after sorting, use aluminium plastic composite material nitrogen-filled packaging, requires sealing tightly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346481.2A CN103653056A (en) | 2012-09-13 | 2012-09-13 | Processing method of instant litopenaeus vannamei freeze drying product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210346481.2A CN103653056A (en) | 2012-09-13 | 2012-09-13 | Processing method of instant litopenaeus vannamei freeze drying product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103653056A true CN103653056A (en) | 2014-03-26 |
Family
ID=50292775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210346481.2A Pending CN103653056A (en) | 2012-09-13 | 2012-09-13 | Processing method of instant litopenaeus vannamei freeze drying product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103653056A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687106A (en) * | 2015-03-26 | 2015-06-10 | 李彦坡 | Method for making edible shrimps |
| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN109007652A (en) * | 2018-07-23 | 2018-12-18 | 宁波市农业科学研究院 | A kind of processing method of high-moisture soft shell dried shrimps |
| CN109938085A (en) * | 2019-04-10 | 2019-06-28 | 宁波市农业科学研究院 | A kind of processing method improving dried shrimps vacuum freeze drying rate |
| CN111264794A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Freeze-dried fresh shrimp seafood crisp and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457697A (en) * | 2002-05-13 | 2003-11-26 | 宋述孝 | Process for making freeze-dried aquatic products |
| CN101773259A (en) * | 2010-03-17 | 2010-07-14 | 常熟理工学院 | Method for processing instant flexibly-packaged penaeus vannamei boone |
| CN102106591A (en) * | 2011-01-05 | 2011-06-29 | 江苏戚伍水产发展股份有限公司 | Preparation of vacuum freeze-drying shrimp meat |
| 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 |
-
2012
- 2012-09-13 CN CN201210346481.2A patent/CN103653056A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457697A (en) * | 2002-05-13 | 2003-11-26 | 宋述孝 | Process for making freeze-dried aquatic products |
| CN101773259A (en) * | 2010-03-17 | 2010-07-14 | 常熟理工学院 | Method for processing instant flexibly-packaged penaeus vannamei boone |
| CN102106591A (en) * | 2011-01-05 | 2011-06-29 | 江苏戚伍水产发展股份有限公司 | Preparation of vacuum freeze-drying shrimp meat |
| 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 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687106A (en) * | 2015-03-26 | 2015-06-10 | 李彦坡 | Method for making edible shrimps |
| CN105077383A (en) * | 2015-07-29 | 2015-11-25 | 上海海洋大学 | Euphausia superba dried product production method |
| CN109007652A (en) * | 2018-07-23 | 2018-12-18 | 宁波市农业科学研究院 | A kind of processing method of high-moisture soft shell dried shrimps |
| CN111264794A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | Freeze-dried fresh shrimp seafood crisp and preparation method thereof |
| CN109938085A (en) * | 2019-04-10 | 2019-06-28 | 宁波市农业科学研究院 | A kind of processing method improving dried shrimps vacuum freeze drying rate |
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Application publication date: 20140326 |