CN105146562A - Fenneropenaeus chinensis conditioning food and processing method thereof - Google Patents
Fenneropenaeus chinensis conditioning food and processing method thereof Download PDFInfo
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- 230000003750 conditioning effect Effects 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000995704 Fenneropenaeus chinensis Species 0.000 title abstract 7
- 241000238557 Decapoda Species 0.000 claims abstract description 100
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 238000002360 preparation method Methods 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
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- 238000002156 mixing Methods 0.000 claims abstract description 15
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a Fenneropenaeus chinensis conditioning food and a processing method thereof, wherein the problems of simple process and single taste and nutrition of the traditional shrimp conditioning food preparation process are solved and the shelf life of the product can be prolonged through the present invention. The Fenneropenaeus chinensis conditioning food is characterized in that the Fenneropenaeus chinensis conditioning food contains Fenneropenaeus chinensis, chicken meat, starch, common yam rhizome, monosodium glutamate, edible salt, allium fistulosum-ginger juice, white sugar, edible oil, piper nigrum powder, onion, cooking wine, astaxanthin and vitamin C, and Fenneropenaeus chinensis washing, sterilization, minced meat preparing, mixing seasoning, molding, slurry preparation, slurry coating, packaging sterilization, rapid freezing and other steps are performed to prepare the Fenneropenaeus chinensis conditioning food. The process preparation method of the present invention can further be widely used for production of other shrimp conditioning foods.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Chinese prawn conditioning food and processing method.
Background technology
Chinese prawn has another name called Crustin, is distributed widely in the southern and northern coastal area of China.Red shrimp contains rich in protein, and nutritive value is very high, and its meat is the same with fish soft, easy to digest, and without fishy smell and spur.Simultaneously containing abundant mineral matter, be rich in iodine matter, have benifit to the healthy pole of the mankind; Containing abundant magnesium in shrimp, magnesium has important regulating action to cardiomotility, well can protect cardiovascular system, and it can reduce blood cholesterol level, prevents artery sclerosis, simultaneously can also coronary artery dilator, is conducive to preventing hypertension and myocardial infarction.
Chinese patent publication No. CN104351756A, date of publication on February 18th, 2015, disclose a kind of red shrimp conditioning food and preparation method thereof, this technique solve traditional shrimps conditioning food manufacture craft simple, process length consuming time, technical barrier that nutriment runs off in a large number, and the shelf-life of product can be extended, this invention provides its preparation method simultaneously, can be widely used in the making of shrimps conditioning food.But in this invention in whole process for once sterilizing treatmenting process, be difficult to ensure safety asepsis in finished product.And sterilization process is hypochlorite disinfectant's process, the problem that after clorox process can exist process, semi-finished product free chlorine remains, free chlorine is residual may cause great food-safety problem.
Summary of the invention
The present invention is to overcome above-mentioned deficiency existing in existing Chinese prawn conditioning food, provides a kind of compatibility reasonable, balanced in nutrition, green health, the Chinese prawn conditioning food that taste is abundant.
Present invention also offers a kind of processing method of Chinese prawn conditioning food, the method processing technology is simple, can ensure color and luster and the mouthfeel of Chinese prawn conditioning food, original nutritional labeling can also be kept not run off simultaneously.
For achieving the above object, the present invention is by the following technical solutions:
A kind of Chinese prawn conditioning food, it is characterized in that, described Chinese prawn conditioning food is made up of the raw material of following mass percent: major ingredient 77 ~ 82%, flavoring 5 ~ 10%, additive 1 ~ 3%, surplus is auxiliary material, wherein said major ingredient is made up of the component of following mass percent: Chinese prawn meat gruel 70 ~ 80%, Hen Surimi 20 ~ 30%, described auxiliary material is made up of the component of following mass percent: starch 60 ~ 70%, Chinese yam 30 ~ 40%, described flavoring is made up of the component of following mass percent: monosodium glutamate 4 ~ 8%, salt 6 ~ 10%, green onion ginger juice 4 ~ 10%, white sugar 5 ~ 7%, edible oil 15 ~ 25%, pepper powder 1 ~ 5%, onion 15 ~ 20%, surplus is cooking wine, described additive is made up of the component of following mass percent: astaxanthin 50 ~ 60%, vitamin C 40 ~ 50%.Prawn in the present invention is added in travel food with the form of meat gruel, and this travel food is tasted delicate mouthfeel; Be added with Hen Surimi in the present invention, chicken fine and tender taste, flavour is delicious, and the content of protein is a lot of, one of meat that protein is the highest, and chicken is more than the vitamin A content of other meats, has not only enriched mouthfeel, also make nutrition more balanced after therefore adding chicken; Appropriate Chinese yam is with the addition of as auxiliary material in the present invention, both can be balanced nutritious, and also the interpolation of Chinese yam can be that original meat gruel is more crisp and refreshing, increases the mouthfeel of this conditioning food; Also added astaxanthin and vitamin C in the present invention in addition, astaxanthin can play hyperchromic effect on the one hand, makes the meat gruel after processing can present good color and luster, not only can not produce harm to human body, have anti-oxidant, the anti-ageing effect of waiting for a long time on the contrary.
Described red shrimp travel food is obtained by following processing method:
(1) Hen Surimi preparation: chicken is cleaned in the water of 40 ~ 60 DEG C after draining and stir into Hen Surimi.
(2) auxiliary material prepares: mince after radish cleaning being drained, mix, stir after mincing with starch.
(3) slurry prepares: egg liquid, fruit juice and breadcrumbs are mixed in proportion, in slurry, each constituent mass percentage is: egg liquid 20 ~ 30%, fruit juice 10 ~ 20%, and surplus is breadcrumbs.Add mouthfeel and fragrance that suitable fruit juice can improve this prawn conditioning food in slurry, add different types of fruit juice and can also make the different prawn conditioning food of various local flavor, enrich product category.
(4) Chinese prawn meat gruel preparation: the preparation of Chinese prawn meat gruel comprises the following steps:
(1) clean: after tail of being decaptitated by Chinese prawn goes pin to gill, Chinese prawn and the quality of cleaning agent by 1:1 ~ 2 are cleaned than mix and blend, clean after 5 ~ 10 minutes, rinse rear taking-up well with flowing clear water to drain, described cleaning agent is made up of the component of following mass percent: sodium chloride 10 ~ 15%, sodium acid carbonate 5 ~ 10%, calcium chloride 4 ~ 8%, surplus are vermiculite power.The shrimps such as prawn are arthropod, belly is divided into numerous joint, position between joint easily keeps some dirts such as silt, algae, also may contain pathogenic microorganisms, carry out stirring and washing with cleaning agent and fully can remove dirt in these positions of prawn belly, vermiculite in addition in cleaning agent has stronger adsorption capacity, can adsorb the harmful substance at these positions, strengthens the decontamination contaminant releasing ability of cleaning agent.
(2) sterilizing: the prawn after cleaning is drained, sterilization treatment 20 ~ 30 minutes in conductor photocatalysis sterilizer.Conductor photocatalysis sterilizing is a kind of novel sterilization technology, and it utilizes TiO
2or ZnO
2deng semi-conducting material under the effect of sunshine middle-ultraviolet lamp, produce light induced electron or photohole, light induced electron or photohole react with the dissolved oxygen in water or water again, form active oxygen radical.Active oxygen radical and cell membrane, cell membrane or intracellular constituent generation biochemical reaction, destroy cell membrane, cell membrane, thus kill harmful microorganism, play the effect of sterilizing.The free chlorine, the material such as ozone and hydrogen peroxide that human body are had to harm is not produced in conductor photocatalysis sterilization process, safe and efficient.
(3) system is rotten: band shell Chinese prawn complete for washing and sterilizing is stirred into shrimp meat.
(5) seasoning is mixed: major ingredient, auxiliary material, flavor enhancement, additive are stirred by after said ratio mixing, obtain fillings.
(6) shaping: by fillings by every sheet 30 ~ 50g, be pressed into 5 ~ 10mm thick to prawn slice.Fillings is made the on chip of 5 ~ 10mm, and thickness is moderate, easier later stage shortening, and the rotten sheet of shrimp had both been applicable to baking and has also been applicable to fried.
(7) hanging: by mixing by 1 ~ 4:1 with slurry prawn slice after shaping, obtain hanging to prawn slice.
(8) packaging sterilizing: carry out plastic foil vacuum packaging, after packaging under ultraviolet environments sterilization treatment 30 ~ 40 minutes, just obtain Chinese prawn conditioning food.Adopt ultraviolet disinfection, simple and convenient, sterilization effect is good, and can not destroy the nutriment in prawn conditioning food.
(9) quick-frozen: the Chinese prawn conditioning food after packaging sterilizing is put into instant freezer quick-frozen, and finished product central temperature remains on less than-18 DEG C.
As preferably, the starch added in auxiliary material is one or more in wheaten starch, potato starch, cornstarch.
As preferably, the fruit juice added in slurry is one or more blended fruit juices in cider, lemon juice, mango juice, orange juice.
As preferably, adding chicken in major ingredient to is chicken leg meat.Chicken leg meat is the part that in chicken, iron-holder is the highest, selects chicken leg meat can enrich the nutritional labeling of this prawn conditioning food.
As preferably, the vermiculite power added in cleaning agent is 200 object expanded vermiculite powders.
As preferably, wrapping plastic foil is PVC or PVDC material.
Therefore, the present invention has following beneficial effect:
(1) compatibility is reasonable, nutritious and balanced, does not add any harmful food additives, green health;
(2) taste enriches, mouthfeel and attractive color;
(3) processing method is simple, is easy to operation, has both ensured mouthfeel and the color and luster of Chinese prawn conditioning food, keeps again nutritional labeling not run off.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
(1) Hen Surimi preparation: chicken is cleaned in the water of 40 DEG C after draining and stir into Hen Surimi.
(2) auxiliary material prepares: mince after radish cleaning being drained, mix with starch after mincing, stir, in auxiliary material, the concrete proportioning of each component is as shown in table 1.
(3) slurry prepares: egg liquid, fruit juice and breadcrumbs are mixed by proportioning, in slurry, the concrete proportioning of each component is as shown in table 2.
(4) Chinese prawn meat gruel preparation: the preparation of Chinese prawn meat gruel comprises the following steps:
(1) clean: after tail of being decaptitated by Chinese prawn goes pin to gill, Chinese prawn and the quality of cleaning agent by 1:1 are cleaned than mix and blend, clean after 5 minutes, rinse rear taking-up well with flowing clear water to drain, described cleaning agent is made up of the component of following mass percent: sodium chloride 10%, sodium acid carbonate 5%, calcium chloride 4%, vermiculite power 81%;
(2) sterilizing: the prawn after cleaning is drained, sterilization treatment 20 minutes in conductor photocatalysis sterilizer;
(3) system is rotten: band shell Chinese prawn complete for washing and sterilizing is stirred into shrimp meat.
(5) seasoning is mixed: the Chinese prawn meat gruel prepared and Hen Surimi mixed by proportioning and obtain major ingredient, in major ingredient, the concrete proportioning of each component is as shown in table 3; To mix respectively preparing burden in flavoring by proportioning and obtain flavoring, in flavoring, the concrete proportioning of each component is as shown in table 4; To mix respectively preparing burden in additive by proportioning and obtain additive, in additive, the concrete proportioning of each component is as shown in table 5.Major ingredient, auxiliary material, flavor enhancement and additive are stirred by after the proportioning mixing of 82%, 12%, 5%, 1% respectively, obtains mixing fillings.
(6) shaping: by fillings by every sheet 30g, be pressed into 5mm thick to prawn slice.
(7) hanging: by mixing by 1:1 with slurry prawn slice after shaping, obtain hanging to prawn slice.
(8) packaging sterilizing: carry out plastic foil vacuum packaging, after packaging under ultraviolet environments sterilization treatment 30 minutes, just obtain Chinese prawn conditioning food.
(9) quick-frozen: the Chinese prawn conditioning food after packaging sterilizing is put into instant freezer quick-frozen, and finished product central temperature remains on less than-18 DEG C.
Embodiment 2
(1) Hen Surimi preparation: chicken is cleaned in the water of 50 DEG C after draining and stir into Hen Surimi.
(2) auxiliary material prepares: mince after radish cleaning being drained, mix with starch after mincing, stir, in auxiliary material, the concrete proportioning of each component is as shown in table 1.
(3) slurry prepares: egg liquid, fruit juice and breadcrumbs are mixed by proportioning, in slurry, the concrete proportioning of each component is as shown in table 2.
(4) Chinese prawn meat gruel preparation: the preparation of Chinese prawn meat gruel comprises the following steps:
(1) clean: after tail of being decaptitated by Chinese prawn goes pin to gill, Chinese prawn and the quality of cleaning agent by 1:1.5 are cleaned than mix and blend, clean after 8 minutes, rinse rear taking-up well with flowing clear water to drain, described cleaning agent is made up of the component of following mass percent: sodium chloride 13%, sodium acid carbonate 7%, calcium chloride 6%, vermiculite power 74%;
(2) sterilizing: the prawn after cleaning is drained, sterilization treatment 25 minutes in conductor photocatalysis sterilizer;
(3) system is rotten: band shell Chinese prawn complete for washing and sterilizing is stirred into shrimp meat.
(5) seasoning is mixed: the Chinese prawn meat gruel prepared and Hen Surimi mixed by proportioning and obtain major ingredient, in major ingredient, the concrete proportioning of each component is as shown in table 3; To mix respectively preparing burden in flavoring by proportioning and obtain flavoring, in flavoring, the concrete proportioning of each component is as shown in table 4; To mix respectively preparing burden in additive by proportioning and obtain additive, in additive, the concrete proportioning of each component is as shown in table 5.Major ingredient, auxiliary material, flavor enhancement and additive are stirred by after the proportioning mixing of 80%, 11%, 7%, 2% respectively, obtains mixing fillings.
(6) shaping: by fillings by every sheet 40g, be pressed into 7mm thick to prawn slice.
(7) hanging: by mixing by 2.5:1 with slurry prawn slice after shaping, obtain hanging to prawn slice.
(8) packaging sterilizing: carry out plastic foil vacuum packaging, after packaging under ultraviolet environments sterilization treatment 35 minutes, just obtain Chinese prawn conditioning food.
(9) quick-frozen: the Chinese prawn conditioning food after packaging sterilizing is put into instant freezer quick-frozen, and finished product central temperature remains on less than-18 DEG C.
Embodiment 3
(1) Hen Surimi preparation: chicken is cleaned in the water of 60 DEG C after draining and stir into Hen Surimi.
(2) auxiliary material prepares: mince after radish cleaning being drained, mix with starch after mincing, stir, in auxiliary material, the concrete proportioning of each component is as shown in table 1.
(3) slurry prepares: egg liquid, fruit juice and breadcrumbs are mixed by proportioning, in slurry, the concrete proportioning of each component is as shown in table 2.
(4) Chinese prawn meat gruel preparation: the preparation of Chinese prawn meat gruel comprises the following steps:
(1) clean: after tail of being decaptitated by Chinese prawn goes pin to gill, Chinese prawn and the quality of cleaning agent by 1:2 are cleaned than mix and blend, clean after 10 minutes, rinse rear taking-up well with flowing clear water to drain, described cleaning agent is made up of the component of following mass percent: sodium chloride 15%, sodium acid carbonate 10%, calcium chloride 8%, vermiculite power 67%;
(2) sterilizing: the prawn after cleaning is drained, sterilization treatment 30 minutes in conductor photocatalysis sterilizer;
(3) system is rotten: band shell Chinese prawn complete for washing and sterilizing is stirred into shrimp meat.
(5) seasoning is mixed: the Chinese prawn meat gruel prepared and Hen Surimi mixed by proportioning and obtain major ingredient, in major ingredient, the concrete proportioning of each component is as shown in table 3; To mix respectively preparing burden in flavoring by proportioning and obtain flavoring, in flavoring, the concrete proportioning of each component is as shown in table 4; To mix respectively preparing burden in additive by proportioning and obtain additive, in additive, the concrete proportioning of each component is as shown in table 5.Major ingredient, auxiliary material, flavor enhancement and additive are stirred by after the proportioning mixing of 77%, 10%, 10%, 3% respectively, obtains mixing fillings.
(6) shaping: by fillings by every sheet 50g, be pressed into 10mm thick to prawn slice.
(7) hanging: by mixing by 4:1 with slurry prawn slice after shaping, obtain hanging to prawn slice.
(8) packaging sterilizing: carry out plastic foil vacuum packaging, after packaging under ultraviolet environments sterilization treatment 40 minutes, just obtain Chinese prawn conditioning food.
(9) quick-frozen: the Chinese prawn conditioning food after packaging sterilizing is put into instant freezer quick-frozen, and finished product central temperature remains on less than-18 DEG C.
The composition and ratio of auxiliary material in each embodiment of table 1
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Starch | 60% | 65% | 70% |
| Chinese yam | 40% | 35% | 30% |
The composition and ratio of slurry in each embodiment of table 2
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Egg liquid | 20% | 25% | 30% |
| Fruit juice | 10% | 15% | 20% |
| Breadcrumbs | 70% | 60% | 50% |
The composition and ratio of major ingredient in each embodiment of table 3
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Chinese prawn meat gruel | 70% | 75% | 80% |
| Hen Surimi | 30% | 25% | 20% |
The composition and ratio of flavoring in each embodiment of table 4
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Monosodium glutamate | 4% | 6% | 8% |
| Salt | 10% | 8% | 6% |
| Green onion ginger juice | 4% | 7% | 10% |
| White sugar | 5% | 6% | 7% |
| Edible oil | 25 | 20 | 15 |
| Pepper powder | 1% | 3% | 5% |
| Onion | 15% | 17% | 20% |
| Cooking wine | 36% | 33% | 29% |
The composition and ratio of additive in each embodiment of table 5
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Astaxanthin | 50% | 55% | 60% |
| Vitamin C | 50% | 45% | 40% |
The Chinese prawn conditioning food technical indicator obtained by the present invention is as follows:
Organoleptic indicator: shiny appearance, tissue tight, high resilience, no-sundries, pore-free, salty comfortable in, fresh perfume (or spice) is good to eat, has the fragrance of prawn and fruit, free from extraneous odour;
Microbiological indicator: total plate count (cfu/g)≤10, coliform (MPN/g)≤3, pathogenic bacteria must not detect.
Claims (7)
1. a Chinese prawn conditioning food, it is characterized in that, described Chinese prawn conditioning food is made up of the raw material of following mass percent: major ingredient 77 ~ 82%, flavoring 5 ~ 10%, additive 1 ~ 3%, surplus is auxiliary material, wherein said major ingredient is made up of the component of following mass percent: Chinese prawn meat gruel 70 ~ 80%, Hen Surimi 20 ~ 30%, described auxiliary material is made up of the component of following mass percent: starch 60 ~ 70%, Chinese yam 30 ~ 40%, described flavoring is made up of the component of following mass percent: monosodium glutamate 4 ~ 8%, salt 6 ~ 10%, green onion ginger juice 4 ~ 10%, white sugar 5 ~ 7%, edible oil 15 ~ 25%, pepper powder 1 ~ 5%, onion 15 ~ 20%, surplus is cooking wine, described additive is made up of the component of following mass percent: astaxanthin 50 ~ 60%, vitamin C 40 ~ 50%.
2. a kind of Chinese prawn conditioning food according to claim 1, is characterized in that: the starch added in described auxiliary material is one or more in wheaten starch, potato starch, cornstarch.
3. a kind of Chinese prawn conditioning food according to claim 1, is characterized in that: the chicken added in described major ingredient is chicken leg meat.
4. a processing method for Chinese prawn conditioning food according to claim 1, it is characterized in that, the method comprises the steps:
(1) Hen Surimi preparation: chicken is cleaned in the water of 40 ~ 60 DEG C after draining and stir into Hen Surimi;
(2) auxiliary material prepares: mince after radish cleaning being drained, mix, stir after mincing with starch;
(3) slurry prepares: by egg liquid, fruit juice and breadcrumbs Homogeneous phase mixing in proportion, in slurry, each constituent mass percentage is: egg liquid 20 ~ 30%, fruit juice 10 ~ 20%, and surplus is breadcrumbs;
(4) Chinese prawn meat gruel preparation: the preparation of Chinese prawn meat gruel comprises the following steps:
(1) clean: after tail of being decaptitated by Chinese prawn goes pin to gill, Chinese prawn and the quality of cleaning agent by 1:1 ~ 2 are cleaned than mix and blend, clean after 5 ~ 10 minutes, rinse rear taking-up well with flowing clear water to drain, described cleaning agent is made up of the component of following mass percent: sodium chloride 10 ~ 15%, sodium acid carbonate 5 ~ 10%, calcium chloride 4 ~ 8%, surplus are vermiculite power;
(2) sterilizing: the prawn after cleaning is drained, sterilization treatment 20 ~ 30 minutes in conductor photocatalysis sterilizer;
(3) system is rotten: band shell Chinese prawn complete for washing and sterilizing is stirred into shrimp meat;
(5) seasoning is mixed: major ingredient, auxiliary material, flavor enhancement, additive are stirred by after said ratio mixing, obtain fillings;
(6) shaping: by fillings by every sheet 30 ~ 50g, be pressed into 5 ~ 10mm thick to prawn slice;
(7) hanging: by mixing by 1 ~ 4:1 with slurry prawn slice after shaping, obtain hanging to prawn slice;
(8) packaging sterilizing: carry out plastic foil vacuum packaging, after packaging under ultraviolet environments sterilization treatment 30 ~ 40 minutes, just obtain Chinese prawn conditioning food;
(9) quick-frozen: the Chinese prawn conditioning food after packaging sterilizing is put into instant freezer quick-frozen, and finished product central temperature remains on less than-18 DEG C.
5. a kind of Chinese prawn conditioning food according to claim 4, is characterized in that: the fruit juice added in described slurry is one or more blended fruit juices in cider, lemon juice, mango juice, orange juice.
6. a kind of Chinese prawn conditioning food according to claim 4, is characterized in that: the vermiculite power added in described cleaning agent is 200 object expanded vermiculite powders.
7. a kind of Chinese prawn conditioning food according to claim 4, is characterized in that: described wrapping plastic foil is PVC or PVDC material.
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