CN105309948A - Mantis shrimp accompaniment food and processing method thereof - Google Patents
Mantis shrimp accompaniment food and processing method thereof Download PDFInfo
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- CN105309948A CN105309948A CN201510239422.9A CN201510239422A CN105309948A CN 105309948 A CN105309948 A CN 105309948A CN 201510239422 A CN201510239422 A CN 201510239422A CN 105309948 A CN105309948 A CN 105309948A
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Abstract
本发明涉及一种虾蛄佐餐食品，其特征在于由虾蛄、水产肉和辅料组成，其中所述虾蛄与水产肉的质量比为1:0.3～0.5，所述辅料按虾蛄和水产肉总质量百分比加入：香辛料1～3％，天然抗氧化剂0.2～0.4％，抗菌剂0.1～0.6％，食用油1～4％。虾蛄为一种常见的海产品，原料来源丰富，本发明中以整个虾蛄为原料进行加工，使得虾蛄自身的资源得到充分利用，同时以整个虾蛄为原料，意味着因个体较小、肉不饱满而无法上餐桌的虾蛄也能得到利用，使得宝贵的海洋资源得到充分开发利用；加工过程中以整个虾蛄为原料进行浸泡、软化，营养物质流失少，制成的佐餐食品味道鲜美、健康，具有良好的产业发展前景。The invention relates to a mantis shrimp table food, which is characterized in that it consists of mantis shrimp, aquatic meat and auxiliary materials, wherein the mass ratio of the mantis shrimp to the aquatic meat is 1:0.3-0.5, and the auxiliary materials are based on the mantis shrimp and aquatic meat The total mass percentage is added: 1-3% of spices, 0.2-0.4% of natural antioxidant, 0.1-0.6% of antibacterial agent, and 1-4% of edible oil. Mantis shrimp is a common seafood with rich sources of raw materials. In the present invention, the whole mantis shrimp is used as raw material for processing, so that the resources of mantis shrimp itself can be fully utilized. Mantis shrimps that are not full enough to be served on the table can also be used, so that precious marine resources can be fully developed and utilized; during the processing process, the whole mantis shrimps are used as raw materials for soaking and softening, so that the loss of nutrients is small, and the table food made The taste is delicious, healthy, and has a good prospect for industrial development.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly relate to a kind of mantis shrimp appetizing food and processing method thereof.
Background technology
Appetizing food is dish to go with rice, steamed buns etc again, is food common on a kind of dining table, and mainly play a part to render palatable, as delicate flavour, saline taste, pungent etc., common appetizing food has fermented bean curd, thick chilli sauce etc.The appetizing food increasing delicate flavour generally realizes by adding sodium glutamate, and this material demand is prepared by multiple tracks chemical program.At present, research finds, monosodium glutamate (i.e. sodium glutamate) has certain relation with overweight, the ratio of crowd's Overweight and obesity that monosodium glutamate is daily consumed more than 1 gram is 37%, and be 28% lower than the ratio of 1 gram, take in monosodium glutamate every day accumulative more than 2.2 grams, overweight risk significantly increases.Meanwhile, infant, in a large number after edible monosodium glutamate, can make the zinc in blood be transformed into zinc glutamate, excessively excrete, thus cause acute zinc deficiency from urine, and lack zinc can cause retarded, yctalopia, property are late-maturing and the situation such as adult nanism.In addition, too much after edible monosodium glutamate, the content of glutamic acid in blood of human body raises, and hinders the absorption of calcium and magnesium, thus cause the headache of short-term, heartbeat, the symptom such as to feel sick, and harmful effect can be produced to reproductive system.Visible, rendering palatable effective and healthy, is the new demand proposed in current people's appetizing food.
Mantis shrimp (MantisShrimp) all has distribution at China coast, delicious flavour, is one of seafood most popular on the dining table of coastal cities, and the best month of edible mantis shrimp is between annual April to June, and now its meat is the fullest.Mantis shrimp is nutritious; meat is soft; easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill, and containing abundant magnesium; magnesium has important regulating action to cardiomotility; well can protect cardiovascular system, also can reduce blood cholesterol level, atherosclerosis; simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction.Mantis shrimp Individual Size differs, and the girth of a garment is uneven, people in edible or process generally can comparatively large, the good mantis shrimp of coefficient of condition of picking individual as raw material, and the mantis shrimp that those individualities are less, coefficient of condition is bad is often sold at a low price or is abandoned.Utilize the characteristic of mantis shrimp delicious flavour, the mantis shrimp that quality is not high is applied in the processing of appetizing food, can not only marine resources be made full use of, improve its economic worth, and the dining table of people can be enriched.
Summary of the invention
First technical problem to be solved by this invention provides one to be raw material with mantis shrimp, the mantis shrimp appetizing food of delicious flavour.
Second technical problem to be solved by this invention is to provide a kind of processing method of above-mentioned mantis shrimp appetizing food.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of mantis shrimp appetizing food, it is characterized in that being made up of mantis shrimp, aquatic products meat and auxiliary material, the mass ratio of wherein said mantis shrimp and aquatic products meat is 1:0.3 ~ 0.5, described auxiliary material adds by mantis shrimp and aquatic products meat gross mass percentage: spice 1 ~ 3%, natural 0.2 ~ 0.4%, antiseptic 0.1 ~ 0.6%, edible oil 1 ~ 4%.
Mantis shrimp in such scheme is with overall pan feeding, and for making the mouthfeel of this appetizing food better, delicate flavour is better, and described aquatic products meat is mantis shrimp meat.
As preferably, described natural is at least one in Tea Polyphenols or bamboo extractive, and Tea Polyphenols and bamboo extractive are all natural materials of extremely strong scavenging free radicals, antidotal non-enzyme antioxidant, natural, healthy, less to the qualitative effects of appetizing food.
As preferably, described antiseptic is polylysine, and this antibacterial antiplaque agent is effective, safe and efficient, have no side effect.
The present invention solves the technical scheme that second technical problem adopt:
(1) get fresh mantis shrimp, after cleaning, whole mantis shrimp is put into vinegar and soaks, soaking temperature is 30 ~ 40 DEG C, and soak time is 10 ~ 15min;
(2) the whole mantis shrimp fried 10 ~ 14min under oil temperature 80 ~ 110 DEG C, vacuum 0.09 ~ 0.96MPa condition after being soaked by vinegar, then by broken for the mantis shrimp after fried mantis shrimp raw material;
(3) in obtained mantis shrimp raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains mantis shrimp appetizing food, finally bottles.
In above-mentioned processing method: described aquatic products meat is mantis shrimp meat, described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
Compared with prior art, the invention has the advantages that: mantis shrimp is a kind of common marine product, abundant raw material source, in the present invention with whole mantis shrimp for raw material is processed, the resource of mantis shrimp self is fully used, simultaneously with whole mantis shrimp for raw material, mean that mantis shrimp that is that cannot put on the dining table also can be utilized because individuality is less, meat is not full, valuable marine resources be fully used; In process with whole mantis shrimp for raw material carry out soaking, softening, nutriment runs off few, and appetizing food delicious flavour, the health made, have good prospect of industrial development.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:
Get fresh mantis shrimp, after cleaning, whole mantis shrimp is put into vinegar and soaks, soaking temperature is 30 DEG C, and soak time is 10min.Whole mantis shrimp fried 10min under oil temperature 80 DEG C, vacuum 0.09MPa condition after being soaked by vinegar, then by broken for the mantis shrimp after fried mantis shrimp raw material.1:0.3 adds mantis shrimp meat and mixes in obtained mantis shrimp raw material in mass ratio, and wherein mantis shrimp meat is acinous through break process.Subsequently, in the mixture of above-mentioned mantis shrimp raw material and mantis shrimp meat, add respectively the spice of its mass percent 1%, the natural of 0.2%, the antiseptic of 0.1% and 1% edible oil, frying obtains mantis shrimp appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 2:
Get fresh mantis shrimp, after cleaning, whole mantis shrimp is put into vinegar and soaks, soaking temperature is 40 DEG C, and soak time is 15min.Whole mantis shrimp fried 14min under oil temperature 110 DEG C, vacuum 0.96MPa condition after being soaked by vinegar, then by broken for the mantis shrimp after fried mantis shrimp raw material.1:0.5 adds mantis shrimp meat and mixes in obtained mantis shrimp raw material in mass ratio, and wherein mantis shrimp meat is acinous through break process.Subsequently, in the mixture of above-mentioned mantis shrimp raw material and mantis shrimp meat, add respectively its mass percent be 3% spice, the natural of 0.4%, the antiseptic of 0.6% and 4% edible oil, frying obtains mantis shrimp appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 3:
Get fresh mantis shrimp, after cleaning, whole mantis shrimp is put into vinegar and soaks, soaking temperature is 35 DEG C, and soak time is 12min.Whole mantis shrimp fried 12min under oil temperature 95 DEG C, vacuum 0.51MPa condition after being soaked by vinegar, then by broken for the mantis shrimp after fried mantis shrimp raw material.1:0.4 adds mantis shrimp meat and mixes in obtained mantis shrimp raw material in mass ratio, and wherein mantis shrimp meat is acinous through break process.Subsequently, in the mixture of above-mentioned mantis shrimp raw material and mantis shrimp meat, add respectively its mass percent be 2% spice, the natural of 0.3%, the antiseptic of 0.35% and 2.5% edible oil, frying obtains mantis shrimp appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
The quality index of mantis shrimp appetizing food obtained in the various embodiments described above is as follows:
Form evaluation group by 10 subjective appreciation professionals, carry out subjective appreciation to mantis shrimp appetizing food color and luster, smell, form, mouthfeel four factors, and arrange four grades and see the following form 1, results of sensory evaluation sees the following form 2.
Table 1 subjective appreciation standard
Table 2 results of sensory evaluation
Physical and chemical index:
Protein content >=12.2g/100g, moisture >=8.9g/100g, fat content >=49.3g/100g.
Claims (7)
1. a mantis shrimp appetizing food, it is characterized in that being made up of mantis shrimp, aquatic products meat and auxiliary material, the mass ratio of wherein said mantis shrimp and aquatic products meat is 1:0.3 ~ 0.5, described auxiliary material adds by mantis shrimp and aquatic products meat gross mass percentage: spice 1 ~ 3%, natural 0.2 ~ 0.4%, antiseptic 0.1 ~ 0.6%, edible oil 1 ~ 4%.
2. mantis shrimp appetizing food as claimed in claim 1, it is characterized in that, described aquatic products meat is mantis shrimp meat.
3. mantis shrimp appetizing food as claimed in claim 1 or 2, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive.
4. mantis shrimp appetizing food as claimed in claim 1 or 2, it is characterized in that, described antiseptic is polylysine.
5. a processing method for mantis shrimp appetizing food as claimed in claim 1, is characterized in that comprising the following steps:
(1) get fresh mantis shrimp, after cleaning, whole mantis shrimp is put into vinegar and soaks, soaking temperature is 30 ~ 40 DEG C, and soak time is 10 ~ 15min;
(2) the whole mantis shrimp fried 10 ~ 14min under oil temperature 80 ~ 110 DEG C, vacuum 0.09 ~ 0.96MPa condition after being soaked by vinegar, then by broken for the mantis shrimp after fried mantis shrimp raw material;
(3) in obtained mantis shrimp raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains mantis shrimp appetizing food, finally bottles.
6. the processing method of mantis shrimp appetizing food as claimed in claim 5, it is characterized in that, described aquatic products meat is mantis shrimp meat.
7. the processing method of mantis shrimp appetizing food as claimed in claim 5, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN103622078A (en) * | 2012-08-21 | 2014-03-12 | 唐山方舟实业有限公司 | Processing method for ready-to-eat squilla |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
| CN104432251A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Processing technology of dried squillid meat floss |
| CN104543950A (en) * | 2014-11-25 | 2015-04-29 | 陈磊 | Mantis shrimp health sauce |
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2015
- 2015-05-11 CN CN201510239422.9A patent/CN105309948A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103622078A (en) * | 2012-08-21 | 2014-03-12 | 唐山方舟实业有限公司 | Processing method for ready-to-eat squilla |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
| CN103549511A (en) * | 2013-10-24 | 2014-02-05 | 周杰 | Method for processing canned mantis shrimps |
| CN104432251A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Processing technology of dried squillid meat floss |
| CN104543950A (en) * | 2014-11-25 | 2015-04-29 | 陈磊 | Mantis shrimp health sauce |
Non-Patent Citations (1)
| Title |
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| 吉宏武: "《对虾加工与利用》", 31 May 2015, 中国轻工业出版社 * |
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Application publication date: 20160210 |