CN103829284A - Method for producing dried shrimp meat slice from low-value shrimp meat having odor - Google Patents
Method for producing dried shrimp meat slice from low-value shrimp meat having odor Download PDFInfo
- Publication number
- CN103829284A CN103829284A CN201310641052.2A CN201310641052A CN103829284A CN 103829284 A CN103829284 A CN 103829284A CN 201310641052 A CN201310641052 A CN 201310641052A CN 103829284 A CN103829284 A CN 103829284A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- shrimp meat
- value
- low
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
Landscapes
- 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for producing a dried shrimp meat slice from low-value shrimp meat and belongs to the technical field of low-value aquatic product deep-processing. The method utilizes low-value shrimp meat as a raw material. Aiming at solving the problem that the low-value shrimp meat produces a fishy and bitter taste and has soft meat quality because of shrimp meat self-digestion and oxidation, beta-cyclodextrin and shrimp shell element are used and can mask the fishy and bitter taste of the shrimp meat by adsorption and embedding. The effects produced by glutamine transaminase improve a crosslinking degree of a shrimp meat protein and improve shaping effects so that the dried shrimp meat slice as a leisure food having good quality, delicious taste, rich nutrients and water content <=21% is obtained. The dried shrimp meat slice has the characteristics of long preservation period and eating convenience, retains a natural shrimp local flavor, has long aftertaste time, a bright color and good toughness and improves comprehensive utilization effects of the low-value shrimp meat. The method provides a novel approach for high-value utilization of the low-value shrimp meat.
Description
Technical field
The present invention relates to a kind of method of utilizing low value peeled shrimp to produce shrimp dried meat, belong to cheap aquatic product deep process technology field.
Background technology
China produces shrimp amount per year and is about 1,500,000 tons, the broken shrimp that wherein produces in the shrimp in fishery harvesting, shrimp process, fishes for the bad low value shrimp that causes freshness to reduce of rear preservation and has accounted for 30% left and right.Owing to lacking the further investigation of comprehensive processing technology, low value peeled shrimp is mainly processed into animal feed, or directly abandons as refuse, and what really can supply with that the mankind eat is only 1/2 of total output, has caused the serious waste of resource.Improve the utilization rate of low value peeled shrimp, it is carried out to intensive processing, turn waste into wealth, to aquatic resources, utilization has important meaning.
Along with the continuous quickening of modern life rhythm, the shortening gradually of people's diet time, the leisure food of delicious flavour, convenient and instant is more and more subject to consumer's favor.Low value peeled shrimp is processed into shrimp dried meat, morphological appearance, delicate mouthfeel, carries and instant, its market prospects are boundless.The present invention is to two critical processes in low value peeled shrimp process: de-raw meat goes bitter and gelation to be studied, and develops fresh perfume (or spice) good to eat, the shrimp dried meat of quality good mouthfeel.
Content of polyunsaturated fatty acid in aquatic products is abundant.Under lipoxidase (LOX) effect, polyunsaturated fatty acid oxidative degradation, produces the volatile small molecule compound with fishy smell, as carbonyl and alcohol.Its distinctive fishy smell often makes consumer be difficult to accept.Native protein does not have bitter taste, but shrimp is easy to self-dissolving corruption, sends out degraded protedogenous, has produced bitter taste small peptide and a small amount of hydrophobic free amino acid containing hydrophobic group, and its hydrolysate is with bitter taste in various degree.Raw meat bitter taste is restricted the application of low value peeled shrimp in food industry.How research takes off raw meat is gone hardship, and the further deep processing and utilization that can be cheap aquatic product creates conditions.Cyclodextrine (β-CD) is cyclic oligomer glucose, because it exists a three-dimensional chirality hydrophobic cavity, can be according to the coupling of molecular size between master, visitor, and Van der Waals force, hydrophobic effect power form inclusion compound with fishy smell material, thereby play the raw meat effect that takes off.Utilize β-CD to remove the raw meat bitter taste of low value peeled shrimp, both removed fishy smell, retained again the natural delicate flavour of shrimp.
The muscle fibre of shrimp is thinner short, and the springy texture of tissue protein, is unfavorable for gel forming.And the endogenous glutamine transaminage of stale raw material is active to decline, endogenous proteinase degraded fribrillin has destroyed the network structure of gel, causes the gel strength of product not high, thereby affects the quality of goods.Therefore need to seek to improve the poor method of the rotten gelation of shrimp, to reduce the deteriorated generation of gel, further obtain high-intensity shrimp meat.In meat products, add glutamine transaminage, can make protein combine more closely through catalytic reaction, form fine and close tridimensional network, significantly improved product matter structure, improved meat products quality.
Summary of the invention
The object of the invention is and intensive processing degree not high present situation serious for cheap aquatic product waste, strengthen the exploitation of low value peeled shrimp, produce the instant fast food with peculiar flavour and shrimp delicious---shrimp dried meat, and to two critical processes in low value peeled shrimp process: de-raw meat goes bitter and gelation to be studied.The present invention had both improved the added value of low value peeled shrimp, had increased economic benefit, had also enriched the shrimp goods on market simultaneously.
The present invention is achieved by the following technical solutions: a kind of method of utilizing low value peeled shrimp to produce shrimp dried meat, and it comprises following processing step:
(1) pretreatment of raw material: by peeled shrimp thaw, decaptitate shell, remove gutstring, with flowing water clean, drain;
(2) rub and making beating: the pulverizer that is 2.5mm by 50% use orifice plate diameter of step (1) gained peeled shrimp rubs, other 50% use mixing and kneading machine is beaten the 4-6min that bursts, and peeled shrimp is beaten and burst as shrimp sauce, and then both mix;
(3) prepare burden, mix: by 100g shrimp, with salt: 0.6g, green onion powder: 0.25g, ginger powder: 0.25g, I+G:0.1g, sucrose: 3g, glucose: 1g, Vc:0.02g, soybean protein: 1g, shrimp shell element: 2g, beta-schardinger dextrin-: 3g, TG enzyme: 80U, fish sauce: 5g, egg liquid: 5g;
Batching stirs after adding well;
(4) paving sheet: silk is laid on to bamboo and combs above, the batching mixing is shakeout on silk, thickness 1.5mm left and right; Requirement is organized closely knit, tight; Afterwards, in clean room, at room temperature place 80min, so that protein-crosslinking, shaping are carried out in enzyme effect;
(5) boiling: the semi-finished product after moulding move in steam box, 100 ℃ of boiling 15min;
(6) dry: the semi-finished product after boiling are moved into drying room and carry out drying and dehydrating.Parameter is as follows: heated-air drying 1h under first 70 ℃, relative humidity 85% condition, then heated-air drying 1.5h under 65 ℃, relative humidity 82% condition, then heated-air drying 2.5h under 55 ℃, relative humidity 75% condition; Product moisture content is controlled at≤and 21%;
(7) baking: step (6) gained material is baked to 1.5 ~ 2min in the baking oven of 220 ℃, to surperficial yellowing, have roasting fragrance to produce;
(8) cooling, cut, pack: the product after baking, after press flattens, is cooled to normal temperature in clean cooling chamber, and in order to prevent product moisture regain, the humidity in cooling chamber need be controlled at below 50%; Cut and pack by product specification requirement, require trimming smooth, smooth.
Raw material of the present invention is low value peeled shrimp, and compared with existing shrimp taste leisure food on market, this product contains fresh shrimp composition.
Batching of the present invention is salt, sucrose, glucose, green onion powder, ginger powder, I+G, Vc, soybean protein, beta-schardinger dextrin-, shrimp shell element, TG enzyme, fish sauce and egg liquid.
The present invention's egg liquid used of preparing burden can be both full egg liquid, can be also egg white solution.
Removal agent of raw meat smell of the present invention is beta-schardinger dextrin-and shrimp shell element.
Gel hardening agent of the present invention is glutamine transaminage (TG enzyme).
Final products moisture≤21% of the present invention.
Beneficial effect of the present invention:
(1) raw material of the present invention is low value peeled shrimp, cheap and output is huge.Low value peeled shrimp is carried out to intensive processing and comprehensive utilization, improved its added value, effectively promoted the exploitation dynamics of cheap aquatic product, make cheap aquatic product more diversified.Compared with existing shrimp taste leisure food on market, this product contains fresh shrimp composition.
(2) peeled shrimp is diced and is made the taste granular sensation of peeled shrimp of finished product, and mouthfeel is good.Peeled shrimp beating process improves gel strength and forming effect, makes product chew strength foot.
(3) add salt, I+G(5 '-inosine acid disodium and 5'-GMP2Na), fish sauce and egg liquid strengthen the delicate flavour of product, the natural delicate flavour of shrimp in addition, product delicate flavour is strong.
(4) current, if go the family of the victim in a murder case to adopt physical-chemical process to the de-raw meat of aquatic products.Chemical method easily causes organic solvent residual, and physisorphtion can cause protein loss, and the present invention selects beta-schardinger dextrin-and shrimp shell element as fishy-smell removing agent, has utilized the principle of macromolecular substances absorption embedding, has removed the raw meat bitter taste of peeled shrimp.
(5) raising of shrimp dried meat gel strength: add glutamine transaminage as gel hardening agent, be aided with the network structure that soybean protein, beta-schardinger dextrin-, egg liquid are reinforced gel simultaneously.
(6) production technology of described shrimp dried meat is simple and easy to grasp, and production cost is low, moisture≤21%, and aromatic flavour, delicious flavour, quality color and taste is good, all-ages, easy to carry.
The specific embodiment
Embodiment 1 utilizes low value peeled shrimp to produce shrimp dried meat
(1) pretreatment of raw material: by peeled shrimp thaw, decaptitate shell, remove gutstring, with flowing water clean, drain;
(2) rub and making beating: the pulverizer that is 2.5mm by 50% use orifice plate diameter of step (1) gained peeled shrimp rubs, other 50% use mixing and kneading machine is beaten the 4-6min that bursts, and peeled shrimp is beaten and burst as shrimp sauce; Then both mix;
(3) prepare burden, mix: by 100g shrimp, with salt: 0.6g, green onion powder: 0.25g, ginger powder: 0.25g, I+G:0.1g, sucrose: 3g, glucose: 1g, Vc:0.02g, soybean protein: 1g, shrimp shell element: 2g, beta-schardinger dextrin-: 3g, TG enzyme: 80U, fish sauce: 5g, egg liquid: 5g;
Batching stirs after adding well;
(4) paving sheet: silk is laid on to bamboo and combs above, the batching mixing is shakeout on silk, thickness 1.5mm left and right; Requirement is organized closely knit, tight; Afterwards, in clean room, at room temperature place 80min, so that protein-crosslinking, shaping are carried out in enzyme effect;
(5) boiling: the semi-finished product after moulding move in steam box, 100 ℃ of boiling 15min;
(6) dry: the semi-finished product after boiling are moved into drying room and carry out drying and dehydrating.Parameter is as follows: heated-air drying 1h under first 70 ℃, relative humidity 85% condition, then heated-air drying 1.5h under 65 ℃, relative humidity 82% condition, then heated-air drying 2.5h under 55 ℃, relative humidity 75% condition; Product moisture content is controlled at≤and 21%;
(7) baking: step (6) gained material is baked to 1.5 ~ 2min in the baking oven of 220 ℃, to surperficial yellowing, have roasting fragrance to produce;
(8) cooling, cut, pack: the product after baking, after press flattens, and is cooled to normal temperature in clean cooling chamber, and in order to prevent product moisture regain, the humidity in cooling chamber need be controlled at below 50%; Cut and pack by product specification requirement, require trimming smooth, smooth.
Claims (1)
1. utilize low value peeled shrimp to produce a method for shrimp dried meat, it is characterized in that, comprise following processing step:
(1) pretreatment of raw material: by peeled shrimp thaw, decaptitate shell, remove gutstring, with flowing water clean, drain;
(2) rub and making beating: the pulverizer that is 2.5mm by 50% use orifice plate diameter of step (1) gained peeled shrimp rubs, other 50% use mixing and kneading machine is beaten the 4-6min that bursts, and peeled shrimp is beaten and burst as shrimp sauce; Then both mix;
(3) prepare burden, mix: by 100g shrimp, with salt: 0.6g, green onion powder: 0.25g, ginger powder: 0.25g, I+G:0.1g, sucrose: 3g, glucose: 1g, Vc:0.02g, soybean protein: 1g, shrimp shell element: 2g, beta-schardinger dextrin-: 3g, TG enzyme: 80U, fish sauce: 5g, egg liquid: 5g;
Batching stirs after adding well;
(4) paving sheet: silk is laid on to bamboo and combs above, the batching mixing is shakeout on silk, control thickness 1.5mm; Requirement is organized closely knit, tight; Afterwards, in clean room, at room temperature place 80min, so that protein-crosslinking, shaping are carried out in enzyme effect;
(5) boiling: the semi-finished product after moulding move in steam box, 100 ℃ of boiling 15min;
(6) dry: the semi-finished product after boiling are moved into drying room and carry out drying and dehydrating, parameter is as follows: heated-air drying 1h under 70 ℃ of elder generations, relative humidity 85% condition, heated-air drying 1.5h under 65 ℃ again, relative humidity 82% condition, then heated-air drying 2.5h under 55 ℃, relative humidity 75% condition; Product moisture content is controlled at≤and 21%;
(7) baking: step (6) gained material is baked to 1.5 ~ 2min in the baking oven of 220 ℃, to surperficial yellowing, have roasting fragrance to produce;
(8) cooling, cut, pack: the product after baking, after press flattens, is cooled to normal temperature in clean cooling chamber, and in order to prevent product moisture regain, the humidity in cooling chamber need be controlled at below 50%; Cut and pack by product specification requirement, require trimming smooth, smooth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310641052.2A CN103829284A (en) | 2013-12-04 | 2013-12-04 | Method for producing dried shrimp meat slice from low-value shrimp meat having odor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310641052.2A CN103829284A (en) | 2013-12-04 | 2013-12-04 | Method for producing dried shrimp meat slice from low-value shrimp meat having odor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829284A true CN103829284A (en) | 2014-06-04 |
Family
ID=50793434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310641052.2A Pending CN103829284A (en) | 2013-12-04 | 2013-12-04 | Method for producing dried shrimp meat slice from low-value shrimp meat having odor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829284A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN107183578A (en) * | 2017-06-05 | 2017-09-22 | 舟山市齐晟水产有限公司 | A kind of Pu burns sliced eel preparation technology |
| CN107198148A (en) * | 2017-06-08 | 2017-09-26 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
| CN107223912A (en) * | 2017-06-16 | 2017-10-03 | 沈全元 | A kind of shrimp dried meat and its processing method |
| CN107373448A (en) * | 2017-06-05 | 2017-11-24 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
| CN111264798A (en) * | 2020-04-02 | 2020-06-12 | 江苏农牧科技职业学院 | Dried crayfish meat slice and preparation method thereof |
| CN112137035A (en) * | 2020-09-28 | 2020-12-29 | 上海来伊份股份有限公司 | High-fiber dried egg and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154810A (en) * | 1996-10-30 | 1997-07-23 | 居建平 | Roasted prawn slice and making method thereof |
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
-
2013
- 2013-12-04 CN CN201310641052.2A patent/CN103829284A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154810A (en) * | 1996-10-30 | 1997-07-23 | 居建平 | Roasted prawn slice and making method thereof |
| CN103355699A (en) * | 2012-04-06 | 2013-10-23 | 湖北新美香食品有限公司 | Processing method of vacuum refrigerating flavored prawn cake |
Non-Patent Citations (3)
| Title |
|---|
| 伍瑞祥等: "淡水鱼土腥味物质及脱腥技术研究进展", 《长江大学学报(自然科学版)》 * |
| 吕心泉等: "谷氨酰胺转胺酶与淡水产品深加工的研究", 《中国食品添加剂》 * |
| 李志军: "介绍六种水产冷冻调理食品加工工艺", 《中国水产》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN107183578A (en) * | 2017-06-05 | 2017-09-22 | 舟山市齐晟水产有限公司 | A kind of Pu burns sliced eel preparation technology |
| CN107373448A (en) * | 2017-06-05 | 2017-11-24 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
| CN107198148A (en) * | 2017-06-08 | 2017-09-26 | 舟山市齐晟水产有限公司 | A kind of Pu burns eel silk preparation technology |
| CN107223912A (en) * | 2017-06-16 | 2017-10-03 | 沈全元 | A kind of shrimp dried meat and its processing method |
| CN111264798A (en) * | 2020-04-02 | 2020-06-12 | 江苏农牧科技职业学院 | Dried crayfish meat slice and preparation method thereof |
| CN111264798B (en) * | 2020-04-02 | 2023-05-05 | 江苏农牧科技职业学院 | Dried crayfish and preparation method thereof |
| CN112137035A (en) * | 2020-09-28 | 2020-12-29 | 上海来伊份股份有限公司 | High-fiber dried egg and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103829284A (en) | Method for producing dried shrimp meat slice from low-value shrimp meat having odor | |
| CN102669248B (en) | Preparation process and sterilization method for instant flavor fish | |
| CN103284133B (en) | Mushroom zymolyte and application thereof | |
| CN103932243B (en) | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading | |
| CN102302132A (en) | Preparation method of aquatic natural flavoring and product | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN102907703A (en) | Method for processing channel catfish skin | |
| CN102919892A (en) | Making method of fish cake containing spanish mackerel and sea tangle | |
| CN103445221B (en) | Dried salted marine eel treatment process | |
| CN103053677B (en) | Fresh wolfberry wax removing and anti-oxidation method | |
| CN104432227A (en) | Method for preparing leisure foods by utilizing tilapia surimi and fishbone | |
| CN106035598A (en) | Edible casings prepared from collagen and other edible proteins | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN105394610A (en) | Novel meat paste product preparing method | |
| CN101427812B (en) | Chinese style root bloating air-dry mature process | |
| CN103598606B (en) | Instantly soluble deer glue radix astragali powder and preparation method thereof | |
| CN101731447B (en) | Textured fish protein | |
| CN103320264B (en) | The working method of compound sweet wine | |
| CN107897113A (en) | A kind of cultural method of aardvark | |
| CN103340417A (en) | Meat paper and manufacturing method thereof | |
| CN104856108A (en) | Method for preparing fish tidbit | |
| CN106036748B (en) | A kind of cured fish flavor cream and preparation method thereof | |
| CN106260394A (en) | A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring | |
| CN106490492A (en) | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof | |
| CN110236083A (en) | A kind of preparation method rich in the instant fish-skin of collagen |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |