CN104351756A - 一种红虾调理食品及其制备方法 - Google Patents
一种红虾调理食品及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L17/50—Molluscs
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种红虾调理食品及其制备方法,解决了传统虾类调理食品制作工艺简单、加工耗时长、营养物质大量流失的技术难题,且能够延长产品的保质期。其特征是含有以下种量份的成分:红虾虾仁28~30份、秘鲁鱿鱼泥50~60份、砂糖2~3份、马铃薯淀粉1.6~2份、小麦淀粉1.6~2份、味精0.8~1份、食盐0.6~0.8份、白胡椒0.3~0.4份,色拉油2~3份,西兰花6~10份,鸡蛋1~1.2份;汤料:小麦粉薄力12~13份、小麦淀粉6~7份、食盐1.5~1.7份、味精0.4~0.5份、乳油0.4~0.5份、脂肪酸0.2~0.3份、水75~80份,本发明同时提供了其制备方法。本发明广泛用于虾类调理食品的制作。
Description
技术领域
本发明涉及调理食品领域,具体的说是一种红虾调理食品及其制备方法。
背景技术
传统的虾类调理食品主要是将虾经前出理及配制加工后,采用脱壳、挑线、油炸或烘干等工艺加工而成。比如烘干虾是将鲜虾去头,挑虾线后清洗干净,沥干水份,以多种调味品组成的调味料浸渍一定时间,最后放入烘干箱内烘干而成的;或者利用虾加工后废弃的虾头及虾壳,经除杂、清洗、烘干后直接粉碎至80-100目大小颗粒,以一定的比例与大米、玉米混合后,通过挤压高温油炸膨化等一系列生产过程制作成膨化食品虾条。
烘干水产食品由于水分极低,过软或过硬的食物对于幼儿及中老年人的牙齿及肠胃功能具有极大的挑战性,影响营养的吸收。
膨化食品的配方其营养成分主要是碳水化合物,高脂肪、高热量、高盐、高糖、多味精、属于“五高一多”食品,有资料显示膨化食品的的脂肪含量约占40.6%,热量高达33.4%,对于需要丰富均衡的营养来茁壮成长的孩子或患有三高疾病的中老年人来说,长期大量地食用膨化食品必定会影响他们的健康,膨化食品脂肪含量高,摄入过多,会造成体内大量脂肪堆积,容易出现肥胖。调查中发现,肥胖儿童膨化食品的摄入量和喜好程度都明显高于正常儿童,成年后易导致高血压和心血管病。膨化食品中含铅,长期食用会导致铅蓄积,慢性铅中毒也会影响儿童智力发育。
现有的这些虾类调理食品的制造方法加工时间较长,加工过程中的温度过高或是需要烘干或油炸程序致使营养物质损失多,且制作的虾类调理食品味道比较单一,口感不够舒适,缺乏创新。
发明内容
本发明是为了解决现有虾类调理食品加工温度过高或时间长,虾的营养成分大量流失的技术难题,提供一种加工时间短、虾的营养物质不会流失的红虾调理食品及其制备方法。
本发明实现上述目的,采取的技术方案是:一种虾类调理食品,其特征在于含有以下重量份的成分:红虾虾仁28~30份、秘鲁鱿鱼泥50~60份、砂糖2~3份、马铃薯淀粉1.6~2份、小麦淀粉1.6~2份、味精0.8~1份、食盐0. 6~0.8份、白胡椒0.3~0.4份,色拉油2~3份,西兰花6~10份,鸡蛋1~1.2份;汤料:小麦粉薄力12~13份、小麦淀粉6~7份、食盐1.5~1.7份、味精0.4~0.5份、乳油0.4~0.5份、脂肪酸0.2~0.3份、水75~80份。
优选地,红虾虾仁28份、秘鲁鱿鱼泥50份、砂糖2份、马铃薯淀粉1.6份、小麦淀粉1.6份、味精0.8份、食盐0.6份、白胡椒0.3份,色拉油2份,西兰花6份,鸡蛋1份。
本发明还提供一种红虾调理食品的制备方法,步骤如下:
(1)将60份秘鲁鱿鱼板解冻,该步骤中的份数指的是重量份;
(2)将解冻的秘鲁鱿鱼板放进清水中清洗20~30秒去除表面异物,再用100ppm的次氯酸钠消毒2~3分钟,然后再放进清水中清洗2遍,约20~30秒洗掉表面附着残留的次氯酸钠;
(3)洗净后将秘鲁鱿鱼板放入斩拌机斩拌成秘鲁鱿鱼酱;
(4)将30份红虾虾仁解冻,该步骤中的份数指的是重量份;
(5)将解冻后的红虾虾仁放进清水中清洗20~25秒去除表面异物,再用4%的磷酸盐溶液浸泡30~35分钟,然后再放进清水中清洗2遍,约20~30秒洗掉表面附着残留的磷酸盐溶液;
(6)将洗净的红虾虾仁放进冰水里降温约5~9度(此步骤适用于夏季),备用;
(7)将步骤(3)与步骤(5)或(6)处理好的秘鲁鱿鱼酱、红 虾虾仁,与计量好的辅料:砂糖3份、马铃薯淀粉2份、小麦淀粉2份、味精1份、食盐0.8份、白胡椒0.4份,色拉油,3份,西兰花10份,鸡蛋1.2份,一起放入无菌容器内搅拌,搅拌均匀后放进50g成型模具压制成圆形;
(8)虾饼中身成型之后送入单冻机急速冻结,速冻温度控制在-25~-35℃以下,品温要保持在-18~-20℃以下;
(9)将步骤(8)冷冻好的虾饼中身均匀的裹上一层小麦面粉;
(10)将裹好小麦面粉的虾饼放进汤料中,使汤料均匀蘸满虾饼中身后再捞出;
(11)将步骤(10)蘸好汤料的虾饼中身均匀的裹上一层10mm的红面包粉;
(12)将制作好的虾饼计量称重,一个虾饼的重量为50g;
(13)将步骤(12)计量好的虾饼送入单冻机急速冻结,速冻温度控制在-25~-35℃以下,品温要保持在-18~-20℃以下;
优选地,所使用的虾是红虾。
本发明的有益效果是:
1、本发明采用低温冷冻,温度控制在-18~-35℃,有效的减少了红虾调理食品在传统加工过程中虾和西兰花的营养流失,达到营养均衡,有利于人体的健康。
2、本发明所述制作方法可以准确定量各工序添加的辅料,避免了传统工艺制作过程中产品的差异,保证了产品的质量稳定,可实行标准化生产,有利于生产质量的量化管理,有利于工业化大规模生产。
3、本发明采用的营养成分量化控制技术:在产品中加入了鸡蛋和西兰花,更大程度上丰富了产品的营养、口味及口感,以保证产品的良好品质; 西兰花可能最显著的就是具有防癌抗癌的功效,菜花含维生素C较多,比大白菜、番茄、芹菜都高,尤其是在防治胃癌、乳腺癌方面效果尤佳。研究表明,患胃癌时人体血清硒的水平明显下降,胃液中的维C浓度也显著低于正常人,而菜花不但能给人补充一定量的硒和维C,同时也能供给丰富的胡萝卜素,起到阻止癌前病变细胞形成的作用,抑制癌肿生长。据美国营养学家研究,菜花内还有多种吲哚衍生物,此化合物有降低人体内雌激素水平的作用,可预防乳腺癌的发生。同时,西兰花属于高纤维蔬菜,能有效降低肠胃对葡萄糖的吸收,进而降低血糖,有效控制糖尿病的病情。另外西兰花还有增强机体免疫功能,菜花的维生素C含量极高,不但有利于人的生长发育,更重要的是能提高人体免疫功能,促进肝脏解毒,增强人的体质,增加抗病能力。
4、本发明制作的红虾调理食品含盐量低,口感外酥里糯,味道鲜美,咸淡适口,风味独特,色香味俱佳,贮运和食用方便。红虾虾饼含有丰富的蛋白质、氨茶碱、维生素A、维生素C、维生素E、胡萝卜素,还有硫胺素、核黄素、尼克酸、钙、磷、钠、镁、铁、锌、硒、铜、锰、钾等成分;且质地松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物;其中所含的镁对心脏活动具有重要的调节作用,能很好的保护心血管系统,它可减少血液中胆固醇含量,防止动脉硬化,同时还能扩张冠状动脉,有利于预防高血压及心肌梗死;所以说是一种非常有营养的健康调理食品。
具体实施方式
实施例1:
1、原料选择及处理:
精选优质红虾虾仁、秘鲁鱿鱼板,将其解冻,解冻前用红色筐,解冻后用白色筐和黄色筐盛放;
2、清洗和消毒:
将解冻的秘鲁鱿鱼板放进清水中清洗20秒去除表面异物,再用100ppm的次氯酸钠消毒5分钟,然后再放进清水中清洗2遍,约20秒洗掉表面附着残留的次氯酸钠;
再将解冻的红虾虾仁放进清水中清洗20秒去除表面异物,再用4%的磷酸盐溶液浸泡30分钟,然后再放进清水中清洗2遍,约20秒洗掉表面附着残留的磷酸盐溶液;
3、搅拌:
将洗净的秘鲁鱿鱼板计量称重后放入斩拌机斩拌成秘鲁鱿鱼酱,然后与洗净的鹰爪虾虾仁和计量好的辅料:砂糖2份、马铃薯淀粉1.6份、小麦淀粉1.6份、味精0.8份、食盐0.6份、白胡椒0.3份、色拉油2份、西兰花6份、鸡蛋1份一起放入无菌容器中搅拌均匀后待用;
4、成型和打粉:
将搅拌好的红虾虾饼酱料放进25g成型模具压制成圆形;虾饼成型之后送入单冻机急速冻结,速冻温度控制在-25℃以下,品温要保持在-18℃以下;把冷冻好的虾饼中身均匀的包裹上一层小麦薄力;裹好小麦薄力后在放进汤料中翻动5秒钟,使汤料均匀蘸满虾饼全身后再捞出;最后把捞出的虾饼均匀的裹上一层10mm的红面包粉;
5、计量:
饼的重量为50g;
6、速冻:
加工好的半成品及时入单冻机速冻,速冻温度控制在-30℃以下;
7、检测:
每盘产品逐过金探,过金探时有鸣叫声的产品要重过两次,再次鸣叫的逐片过金探,对检出的产品单独存放评估,修复金探确认偏离产品重新进行金属探测并对灵敏度每隔一小时检测一次并作好记录(Fe直径为1.5㎜,SUS直径为2.5㎜);
包装:
每箱120枚,2箱一捆;
8、储存:
包装好的成品在-18℃以下的成品库中储存。 按照先入先出的原则,保证集装箱卫生、温度能保持在-18℃以下;
该方法制成的红虾调理食品含有:红虾虾仁30份、秘鲁鱿鱼板60份、砂糖3份、马铃薯淀粉2份、小麦淀粉2份、味精1份、食盐0.8份、白胡椒0.4份,。色拉油,3份、西兰花10份、鸡蛋1.2份。
实施例2:
1、原料选择及处理:
精选优质红虾虾仁、秘鲁鱿鱼板,将其解冻,解冻前用红色筐,解冻后用白色筐和黄色筐盛放;
2、清洗和消毒:
将解冻的秘鲁鱿鱼板放进清水中清洗25秒去除表面异物,再用100ppm的次氯酸钠消毒3分钟,然后再放进清水中清洗2遍,约25秒洗掉表面附着残留的次氯酸钠;
再将解冻的红虾仁放进清水中清洗25秒去除表面异物,再用4%的磷酸盐溶液浸泡30分钟,然后再放进清水中清洗2遍,约25秒洗掉表面附着残留的磷酸盐溶液;
3、搅拌:
将洗净的秘鲁鱿鱼板计量称重后放入斩拌机斩拌成秘鲁鱿鱼酱,然后与洗净的红虾虾仁和计量好的辅料:砂糖3份、马铃薯淀粉2份、小麦淀粉2份、味精1份、食盐0.8份、白胡椒0.4,色拉油3份,西兰花10份、鸡蛋1.2份一起放入无菌容器中搅拌均匀后待用;
4、成型和打粉:
将搅拌好的红虾虾饼酱料放进25g成型模具压制成圆形;虾饼中身成型之后送入单冻机急速冻结,速冻温度控制在-30℃以下,品温要保持在-20℃以下;把冷冻好的虾饼中身均匀的包裹上一层小麦薄力;裹好小麦薄力后在放进汤料中搅动8秒钟,使汤料均匀蘸满虾饼全身后再捞出;最后把捞出的虾饼均匀的裹上一层10mm的红面包粉;
5、计量:
饼的重量为50g;
6、速冻:
加工好的半成品及时入单冻机速冻,速冻温度控制在-30℃以下;
7检测:
每盘产品逐过金探,过金探时有鸣叫声的产品要重过两次,再次鸣叫的逐片过金探,对检出的产品单独存放评估,修复金探确认偏离产品重新进行金属探测并对灵敏度每隔一小时检测一次并作好记录(Fe直径为1.5㎜,SUS直径为2.5㎜);
8包装:
每箱120枚,2箱一捆;
9、储存:
包装好的成品在-18℃以下的成品库中储存。 按照先入先出的原则,保证集装箱卫生、温度能保持在-18℃以下;
该方法制成的红虾调理食品含有:红虾虾仁30份、秘鲁鱿鱼板60份、砂糖3份、马铃薯淀粉2份、小麦淀粉2份、味精1份、食盐0.8份、白胡椒0.4份,。色拉油,3份、西兰花10份、鸡蛋1.2份。
实施例3:
1、原料选择及处理:
精选优质红虾虾仁、秘鲁鱿鱼板,将其解冻,解冻前用红色筐,解冻后用白色筐和黄色筐盛放;
2、清洗和消毒:
将解冻的秘鲁鱿鱼板放进清水中清洗30秒去除表面异物,再用100ppm的次氯酸钠消毒3分钟,然后再放进清水中清洗2遍,约20秒洗掉表面附着残留的次氯酸钠;
再将解冻的红虾虾仁放进清水中清洗25秒去除表面异物,再用4%的磷酸盐溶液浸泡35分钟,然后再放进清水中清洗2遍,约30秒洗掉表面附着残留的磷酸盐溶液;
3、搅拌:
将洗净的秘鲁鱿鱼板计量称重后放入斩拌机斩拌成秘鲁鱿鱼酱,然后与洗净的红虾虾仁和计量好的辅料:砂糖2.5份、马铃薯淀粉1.8份、小麦淀粉1.8份、味精0.9份、食盐0.7份、白胡椒0.35份,色拉油2.5份,西兰花8份,鸡蛋1.1份一起放入无菌容器中搅拌均匀后待用;
4、成型和打粉:
将搅拌好的红虾虾饼酱料放进25g成型模具压制成圆形;虾饼成型之后送入单冻机急速冻结,速冻温度控制在-25℃以下,品温要保持在-20℃以下;把冷冻好的虾饼中身均匀的包裹上一层小麦薄力;裹好小麦薄力后在放进汤料中搅动3秒钟,使汤料均匀蘸满虾饼全身后再捞出;最后把捞出的虾饼均匀的裹上一层10mm的红面包粉;
5、计量:
饼的重量为50g;
6、速冻:
加工好的半成品及时入单冻机速冻,速冻温度控制在-30℃以下;
7、检测:
每盘产品逐过金探,过金探时有鸣叫声的产品要重过两次,再次鸣叫的逐片过金探,对检出的产品单独存放评估,修复金探确认偏离产品重新进行金属探测并对灵敏度每隔一小时检测一次并作好记录(Fe直径为1.5㎜,SUS直径为2.5㎜);
包装:
每箱120枚, 2箱一捆;
8、储存:
包装好的成品在-18℃以下的成品库中储存。 按照先入先出的原则,保证集装箱卫生、温度能保持在-18℃以下;
该方法制成的红虾调理食品含有:红虾虾仁29份、秘鲁鱿鱼板55份、砂糖2.5份、马铃薯淀粉1.8份、小麦淀粉1.8份、味精0.9份、食盐0.7份、白胡椒0.35份,色拉油2.5份,西兰花8份,鸡蛋1.1份。
Claims (4)
1.一种红虾调理食品,其特征是含有以下重量份的成分:红虾虾仁28~30份、秘鲁鱿鱼泥50~60份、砂糖2~3份、马铃薯淀粉1.6~2份、小麦淀粉1.6~2份、味精0.8~1份、食盐0. 6~0.8份、白胡椒0.3~0.4份,色拉油2~3份,西兰花6~10份,鸡蛋1~1.2份;汤料:小麦粉薄力12~13份、小麦淀粉6~7份、食盐1.5~1.7份、味精0.4~0.5份、乳油0.4~0.5份、脂肪酸0.2~0.3份、水75~80份。
2.根据权利要求1所述红虾调理食品,其特征在于含有以下重量份的成分:红虾虾仁28份、秘鲁鱿鱼泥50份、砂糖2份、马铃薯淀粉1.6份、小麦淀粉1.6份、味精0.8份、食盐0.6份、白胡椒0.3份,色拉油2份,西兰花6份,鸡蛋1份;汤料:小麦粉薄力12份、小麦淀粉6份、食盐1.5份、味精0.4份、乳油0.4份、脂肪酸0.2份、水75份。
3.一种如权利要求1所述的红虾调理食品的制备方法,其特征在于包括以下步骤:
(1)将50~60份秘鲁鱿鱼板解冻,该步骤中的份数指的是重量份;
(2)将解冻的秘鲁鱿鱼板放进清水中清洗20~30秒去除表面异物,再用100ppm的次氯酸钠消毒2~3分钟,然后再放进清水中清洗2遍,约20~30秒洗掉表面附着残留的次氯酸钠;
(3)洗净后将秘鲁鱿鱼板放入斩拌机斩拌成秘鲁鱿鱼泥;
(4)将28~30份红虾虾仁解冻,该步骤中的份数指的是重量份;
(5)将解冻后的红虾仁放进清水中清洗20~25秒去除表面异物,再用4%的磷酸盐溶液浸泡30~35分钟,然后再放进清水中清洗2遍,约20~30秒洗掉表面附着残留的磷酸盐溶液;
(6)将洗净的红虾虾仁放进冰水里降温约5~9度(此步骤适用于夏季),备用;
(7)将步骤(3)与步骤(5)或(6)处理好的秘鲁鱿鱼泥、红虾虾仁,与计量好的辅料:砂糖2~3份、马铃薯淀粉1~1.5份、小麦淀粉1~1.5份、味精0.8~1份、食盐0.6~0.8份、白胡椒0.3~0.4份,色拉油2~3份,西兰花6~10份,鸡蛋1~1.2份一起放入无菌容器内搅拌,搅拌均匀后放进50g成型模具压制成圆形;
(8)虾饼成型之后送入单冻机急速冻结,速冻温度控制在-25~-35℃以下,品温要保持在-18~-20℃以下,该步骤中的份数指的是重量份;
(9)将步骤(8)冷冻好的虾饼中身均匀的包裹上一层小麦面粉;
(10)将裹好小麦面粉的虾饼放进汤料中,使汤料均匀蘸满虾饼中身后再捞出;
(11)将步骤(10)蘸好汤料的虾饼中身均匀的裹上一层10mm的红面包粉;
(12)将制作好的虾饼计量称重,一个虾饼的重量为50g;
(13)将步骤(12)计量好的虾饼送入单冻机急速冻结,速冻温度控制在-25~-35℃以下,品温要保持在-18~-20℃以下。
4.根据权利要求3所述的红虾调理食品的制备方法,其特征是:所使用的虾是红虾。
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CN104982980A (zh) * | 2015-07-10 | 2015-10-21 | 福建坤兴海洋生物有限公司 | 一种调理鱿鱼蛋白重组制品的加工方法 |
CN105146562A (zh) * | 2015-07-10 | 2015-12-16 | 浙江国际海运职业技术学院 | 一种中国对虾调理食品及加工方法 |
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CN105325938A (zh) * | 2015-07-08 | 2016-02-17 | 浙江海洋学院 | 一种低值红虾旅游食品及加工方法 |
CN104982980A (zh) * | 2015-07-10 | 2015-10-21 | 福建坤兴海洋生物有限公司 | 一种调理鱿鱼蛋白重组制品的加工方法 |
CN105146562A (zh) * | 2015-07-10 | 2015-12-16 | 浙江国际海运职业技术学院 | 一种中国对虾调理食品及加工方法 |
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