CN105533513A - Euphausia superba meat crisp and preparation method thereof - Google Patents
Euphausia superba meat crisp and preparation method thereof Download PDFInfo
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- CN105533513A CN105533513A CN201510896467.3A CN201510896467A CN105533513A CN 105533513 A CN105533513 A CN 105533513A CN 201510896467 A CN201510896467 A CN 201510896467A CN 105533513 A CN105533513 A CN 105533513A
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Abstract
The invention relates to a shrimp meat crisp processing method and especially relates to euphausia superba meat crisp prepared from euphausia superb as a main raw material and a preparation method thereof. The euphausia superba meat crisp is prepared from euphausia superba meat, bean powder, white sugar, plant oil and table salt as main raw materials according to a certain mass part ratio. The preparation method orderly comprises raw material selection, raw material pretreatment, raw material meat boiling, molding, mixing of the raw materials and accessory materials, baking, stir-frying, selection, precooling and packaging. The invention provides the shrimp meat crisp processing method utilizing euphausia superba as a main raw material. The preparation method utilizes abundant euphausia superba as an edible raw material, is a novel processing method and can produce a novel food prepared from euphausia superba as a raw material. The euphausia superba meat crisp does not contain soy, pigment, essence and an antiseptic, has a crisp taste and a delicious taste, is rich in nutrients and is suitable for each age group of consumers.
Description
Technical field
The present invention relates to the crisp processing method of a kind of shrimp, particularly relating to a kind of take krill as krill shrimp shortcake of primary raw material and preparation method thereof.
Background technology
Krill (Euphausiasuperba) is maximum, the individual maximum krill kind of quantity in antarctic waters.Its volume is little, motility strong, with colony's existence, density can reach every cubic metre 10,000-30 sometimes, 000.It is that maximum length can reach 6.5cm, and body weight is about 2g, can survive at most 6 years with the shell-fish zooplankter of small marine phytoplankton for food.In recent years, krill receives much concern and studies, and its biological reserves are large.Estimate now, the biomass of krill is about 342-536 1,000,000 tons, by one of the target of fishing for as commerciality.Krill is rich in a large amount of high-quality protein, and edible safety is high.Analysis of Nutritive Composition shows, in the muscular components of krill, about 78% is protein, primary structure contains 18 kinds of common amino acids, comprise 8 kinds of essential amino acids (EAA), total amino acid content (TAA) and TEAA (EAA) are 57.21% and 25.88% respectively, and composition meets the standard of FAO/WHO.The biological value (BV) of krill albumen is high compared with the BV of Other Meat albuminoid and milk protein; Results of animal shows, krill albumen can eat, without safety issue for human body.As a kind of novel raw-food material, the exploitation of krill resource and higher value application solve population to increase one of effective way of the food shortages problem brought.
Due to the particularity of krill albumen, extraction and the utilization of krill active protein peptide, shrimp sauce phosphatide and astaxanthin are tended in current research more, few consumable products being developed as special taste, market is not yet the food of primary raw material with krill, also there is not yet and sell food soon, the particularly report of shrimp crisp food about making of krill.
Summary of the invention
The technical problem that the present invention solves is that the utilization and extention degree for krill is not high, lacks the direct-edible krill product circulated extensively at present about being that food type prepared by raw material is single with krill.
For solving the problem, the invention provides a kind of take krill as the processing method of the shrimp shortcake of primary raw material, to enrich krill as edible raw material, started a kind of new manufacturing process, obtain a kind of completely newly take krill as the food variety of raw material.
Krill shrimp of the present invention crisp by mass fraction be krill shrimp 30-50 part, the raw material of auxiliary material 20-35 part forms, through selecting materials, pretreatment of raw material, raw meat boiling, shaping, supplementary material mixes, smoke, frying, pick and pack nine steps with precooling and process.Preferably, described auxiliary material is bean powder 15-20 part, white granulated sugar 8-10 part, vegetable oil 0.5-1.5 part and edible salt 0.1-0.5 part.
The preparation method of krill shrimp shortcake of the present invention, is made up of following steps:
The first step, selects materials;
Second step, pretreatment of raw material;
3rd step, raw meat boiling;
4th step, shaping, well-done meat is broken into by loosening machine thread, without thick and stiff cube meat or cutlet, long filament is chopped into 1-2cm;
5th step, supplementary material mixes;
6th step, smokes, and is poured into by the dried meat floss that frying is good in flat turn pot, and start igniting is smoked, little fire after first moderate heat, and without caking in process, foreign, can take the dish out of the pot into dried meat floss semi-finished product after smoking;
7th step, frying, pours dried meat floss semi-finished product into tilting jacketed pan, little fiery frying 30-50 minute, and moisture reaches 5%-12% and can take the dish out of the pot;
8th step, screening;
9th step, precooling is packed.
Wherein, described first step step raw material of selecting materials is fresh krill, or freezing krill, or freezing krill shrimp is rotten.
Wherein, described second step, pretreatment of raw material comprises heat treatment and the defluorinate process of raw material, Oil repellent≤50mg/kg in the krill raw material after described defluorinate process; TVB-N content≤15mg/kg.
Wherein, described 3rd step raw meat boiling step, for pour in pot by raw meat, is poured the clear water of raw meat 3-5 times quality into, is boiled 5-10 minute after atmospheric boiling.
Wherein, described 5th step addition step comprises and the shredded meat chopped and auxiliary material being taken in proportion, the shredded meat weighed up and auxiliary material is added in pot and mixes thoroughly, and fried dry can take the dish out of the pot to without the loss of soup juice.
Wherein, in described 6th step, during moderate heat, cooking bottom temperature is 120-150 DEG C, and during little fire, cooking bottom temperature is 100-120 DEG C; Baked products moisture can take the dish out of the pot into dried meat floss semi-finished product when reaching below 16%.
Wherein, in described 7th step, during little fire, cooking bottom temperature is 70-90 DEG C.
Wherein, described 8th step screening step is adopt 10-20 object vibratory sieve to screen the material after frying.
Wherein, described 9th step precooling packaging step be by screening after shrimp shortcake divide carry out precooling on corrosion resistant plate, treat that product is cooled to room temperature, carried out stirring once every 30 minutes in cooling procedure; Can load in box after 2-4 hour and pack.
Wherein, in described second step, described heat treatment adopts mechanical presses to adopt the method for meat, and described defluorinate is treated to citric acid rinsing.
Beneficial effect of the present invention is that providing a kind of take krill as the processing method of the shrimp shortcake of primary raw material, to enrich krill as edible raw material, started a kind of new manufacturing process, obtain a kind of completely newly take krill as the food variety of raw material.Obtained product does not add soy sauce, pigment, essence, anticorrisive agent, crispy in taste, and delicate flavour is pure, nutritious, is applicable to each age group consumer and eats.
Detailed description of the invention
For making the object of the embodiment of the present invention, technical scheme and advantage clearly, below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
A kind of krill shrimp is crisp, by mass fraction be krill shrimp 40 parts, the raw material of auxiliary material 28.3 parts forms, through selecting materials, pretreatment of raw material, raw meat boiling, shaping, supplementary material mixes, smoke, frying, pick and pack nine steps with precooling and process.Described auxiliary material is bean powder 18 parts, white granulated sugar 9 parts, vegetable oil 1 part and edible salt 0.3 part.
A preparation method for krill shrimp shortcake, is made up of following steps:
The first step, selects materials;
Second step, pretreatment of raw material;
3rd step, raw meat boiling;
4th step, shaping, well-done meat is broken into by loosening machine thread, without thick and stiff cube meat or cutlet, long filament is chopped into 1cm;
5th step, supplementary material mixes;
6th step, smokes, and is poured into by the dried meat floss that frying is good in flat turn pot, and start igniting is smoked, little fire after first moderate heat, and without caking in process, foreign, can take the dish out of the pot into dried meat floss semi-finished product after smoking;
7th step, frying, pours dried meat floss semi-finished product into tilting jacketed pan, little fiery frying 30 minutes, and moisture reaches 12% and can take the dish out of the pot;
8th step, screening;
9th step, precooling is packed.
Wherein, described first step step raw material of selecting materials is fresh krill, or freezing krill, or freezing krill shrimp is rotten.
Wherein, described second step, pretreatment of raw material comprises heat treatment and the defluorinate process of raw material, Oil repellent≤50mg/kg in the krill raw material after described defluorinate process; TVB-N content≤15mg/kg.
Wherein, described 3rd step raw meat boiling step, for pour in pot by raw meat, is poured the clear water of raw meat 4 times of quality into, is boiled 7 minutes after atmospheric boiling.
Wherein, described 5th step addition step comprises and the shredded meat chopped and auxiliary material being taken in proportion, the shredded meat weighed up and auxiliary material is added in pot and mixes thoroughly, and fried dry can take the dish out of the pot to without the loss of soup juice.
Wherein, in described 6th step, during moderate heat, cooking bottom temperature is 135 DEG C, and during little fire, cooking bottom temperature is 110 DEG C; Baked products moisture can take the dish out of the pot into dried meat floss semi-finished product when reaching below 16%.
Wherein, in described 7th step, during little fire, cooking bottom temperature is 80 DEG C.
Wherein, described 8th step screening step is that employing 15 object vibratory sieve screens the material after frying.
Wherein, described 9th step precooling packaging step be by screening after shrimp shortcake divide carry out precooling on corrosion resistant plate, treat that product is cooled to room temperature, carried out stirring once every 30 minutes in cooling procedure; Can load in box after 2 hours and pack.
Wherein, in described second step, described heat treatment adopts mechanical presses to adopt the method for meat, and described defluorinate is treated to citric acid rinsing.
Through the crisp product nutritional labeling of shrimp that the present embodiment processing method is obtained as following table:
| Project | Every 100g | NRV％ |
| Energy | 1650kJ | 19.6％ |
| Protein | 25.0g | 42％ |
| Fat | 15.0g | 24.8％ |
| Carbohydrate | 30.0g | 10％ |
| Sodium | 500mg | 25％ |
Embodiment 2:
A kind of krill shrimp is crisp, by mass fraction be krill shrimp 30 parts, the raw material of auxiliary material 23.6 parts forms, through selecting materials, pretreatment of raw material, raw meat boiling, shaping, supplementary material mixes, smoke, frying, pick and pack nine steps with precooling and process.Described auxiliary material is bean powder 15 parts, white granulated sugar 8 parts, vegetable oil 0.5 part and edible salt 0.1 part.
A preparation method for krill shrimp shortcake, is made up of following steps:
The first step, selects materials;
Second step, pretreatment of raw material;
3rd step, raw meat boiling;
4th step, shaping, well-done meat is broken into by loosening machine thread, without thick and stiff cube meat or cutlet, long filament is chopped into 1.5cm;
5th step, supplementary material mixes;
6th step, smokes, and is poured into by the dried meat floss that frying is good in flat turn pot, and start igniting is smoked, little fire after first moderate heat, and without caking in process, foreign, can take the dish out of the pot into dried meat floss semi-finished product after smoking;
7th step, frying, pours dried meat floss semi-finished product into tilting jacketed pan, little fiery frying 40 minutes, and moisture reaches 8% and can take the dish out of the pot;
8th step, screening;
9th step, precooling is packed.
Wherein, described first step step raw material of selecting materials is fresh krill, or freezing krill, or freezing krill shrimp is rotten.
Wherein, described second step, pretreatment of raw material comprises heat treatment and the defluorinate process of raw material, Oil repellent≤50mg/kg in the krill raw material after described defluorinate process; TVB-N content≤15mg/kg.
Wherein, described 3rd step raw meat boiling step, for pour in pot by raw meat, is poured the clear water of raw meat 4 times of quality into, is boiled 7 minutes after atmospheric boiling.
Wherein, described 5th step addition step comprises and the shredded meat chopped and auxiliary material being taken in proportion, the shredded meat weighed up and auxiliary material is added in pot and mixes thoroughly, and fried dry can take the dish out of the pot to without the loss of soup juice.
Wherein, in described 6th step, during moderate heat, cooking bottom temperature is 135 DEG C, and during little fire, cooking bottom temperature is 110 DEG C; Baked products moisture can take the dish out of the pot into dried meat floss semi-finished product when reaching below 16%.
Wherein, in described 7th step, during little fire, cooking bottom temperature is 80 DEG C.
Wherein, described 8th step screening step is that employing 20 object vibratory sieve screens the material after frying.
Wherein, described 9th step precooling packaging step be by screening after shrimp shortcake divide carry out precooling on corrosion resistant plate, treat that product is cooled to room temperature, carried out stirring once every 30 minutes in cooling procedure; Can load in box after 3 hours and pack.
Wherein, in described second step, described heat treatment adopts mechanical presses to adopt the method for meat, and described defluorinate is treated to citric acid rinsing.
Embodiment 3:
A kind of krill shrimp is crisp, by mass fraction be krill shrimp 50 parts, the raw material of auxiliary material 32 parts forms, through selecting materials, pretreatment of raw material, raw meat boiling, shaping, supplementary material mixes, smoke, frying, pick and pack nine steps with precooling and process.Described auxiliary material is bean powder 20 parts, white granulated sugar 10 parts, vegetable oil 1.5 parts and edible salt 0.5 part.
A preparation method for krill shrimp shortcake, is made up of following steps:
The first step, selects materials;
Second step, pretreatment of raw material;
3rd step, raw meat boiling;
4th step, shaping, well-done meat is broken into by loosening machine thread, without thick and stiff cube meat or cutlet, long filament is chopped into 2cm;
5th step, supplementary material mixes;
6th step, smokes, and is poured into by the dried meat floss that frying is good in flat turn pot, and start igniting is smoked, little fire after first moderate heat, and without caking in process, foreign, can take the dish out of the pot into dried meat floss semi-finished product after smoking;
7th step, frying, pours dried meat floss semi-finished product into tilting jacketed pan, little fiery frying 50 minutes, and moisture reaches 5% and can take the dish out of the pot;
8th step, screening;
9th step, precooling is packed.
Wherein, described first step step raw material of selecting materials is fresh krill, or freezing krill, or freezing krill shrimp is rotten.
Wherein, described second step, pretreatment of raw material comprises heat treatment and the defluorinate process of raw material, Oil repellent≤50mg/kg in the krill raw material after described defluorinate process; TVB-N content≤15mg/kg.
Wherein, described 3rd step raw meat boiling step, for pour in pot by raw meat, is poured the clear water of raw meat 5 times of quality into, is boiled 10 minutes after atmospheric boiling.
Wherein, described 5th step addition step comprises and the shredded meat chopped and auxiliary material being taken in proportion, the shredded meat weighed up and auxiliary material is added in pot and mixes thoroughly, and fried dry can take the dish out of the pot to without the loss of soup juice.
Wherein, in described 6th step, during moderate heat, cooking bottom temperature is 150 DEG C, and during little fire, cooking bottom temperature is 120 DEG C; Baked products moisture can take the dish out of the pot into dried meat floss semi-finished product when reaching below 16%.
Wherein, in described 7th step, during little fire, cooking bottom temperature is 90 DEG C.
Wherein, described 8th step screening step is that employing 10 object vibratory sieve screens the material after frying.
Wherein, described 9th step precooling packaging step be by screening after shrimp shortcake divide carry out precooling on corrosion resistant plate, treat that product is cooled to room temperature, carried out stirring once every 30 minutes in cooling procedure; Can load in box after 4 hours and pack.
Wherein, in described second step, described heat treatment adopts mechanical presses to adopt the method for meat, and described defluorinate is treated to citric acid rinsing.
Above-mentioned example is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and implement according to this; can not limit the scope of the invention with this; all equivalent transformations of doing according to Spirit Essence of the present invention or modification, all should be encompassed within protection scope of the present invention.
Claims (10)
1. a krill shrimp is crisp, it is characterized in that: described krill shrimp crisp by mass fraction be krill shrimp 30-50 part, the raw material of auxiliary material 20-35 part forms, through selecting materials, pretreatment of raw material, raw meat boiling, shaping, supplementary material mixes, smoke, frying, pick and pack nine steps with precooling and process.
2. krill shrimp as claimed in claim 1 is crisp, it is characterized in that: described auxiliary material is bean powder 15-20 part, white granulated sugar 8-10 part, vegetable oil 0.5-1.5 part and edible salt 0.1-0.5 part.
3. prepare a method for krill shrimp shortcake as claimed in claim 1, it is characterized in that being made up of following steps:
The first step, selects materials;
Second step, pretreatment of raw material;
3rd step, raw meat boiling;
4th step, shaping, well-done meat is broken into by loosening machine thread, without thick and stiff cube meat or cutlet, long filament is chopped into 1-2cm;
5th step, supplementary material mixes;
6th step, smokes, and is poured into by the dried meat floss that frying is good in flat turn pot, and start igniting is smoked, little fire after first moderate heat, and without caking in process, foreign, can take the dish out of the pot into dried meat floss semi-finished product after smoking;
7th step, frying, pours dried meat floss semi-finished product into tilting jacketed pan, little fiery frying 30-50 minute, and moisture reaches 5%-12% and can take the dish out of the pot;
8th step, screening;
9th step, precooling is packed.
4. the preparation method of krill shrimp shortcake as claimed in claim 3, is characterized in that: described first step step raw material of selecting materials is fresh krill, or freezing krill, or freezing krill shrimp is rotten; Described second step, pretreatment of raw material comprises heat treatment and the defluorinate process of raw material, Oil repellent≤50mg/kg in the krill raw material after described defluorinate process; TVB-N content≤15mg/kg.
5. the preparation method of krill shrimp shortcake as claimed in claim 3, is characterized in that: described 3rd step raw meat boiling step, for pour in pot by raw meat, is poured the clear water of raw meat 3-5 times quality into, boiled 5-10 minute after atmospheric boiling.
6. the preparation method of krill shrimp shortcake as claimed in claim 3, it is characterized in that: described 5th step addition step comprises and the shredded meat chopped and auxiliary material being taken in proportion, the shredded meat weighed up and auxiliary material are added in pot and mix thoroughly, fried dry runs off can take the dish out of the pot to without soup juice.
7. the preparation method of krill shrimp shortcake as claimed in claim 3, is characterized in that: in described 6th step, during moderate heat, cooking bottom temperature is 120-150 DEG C, and during little fire, cooking bottom temperature is 100-120 DEG C; Baked products moisture can take the dish out of the pot into dried meat floss semi-finished product when reaching below 16%; In described 7th step, during little fire, cooking bottom temperature is 70-90 DEG C.
8. the preparation method of krill shrimp shortcake as claimed in claim 3, is characterized in that: described 8th step screening step is adopt 10-20 object vibratory sieve to screen the material after frying.
9. the preparation method of krill shrimp shortcake as claimed in claim 3, it is characterized in that: described 9th step precooling packaging step be by screening after shrimp shortcake divide carry out precooling on corrosion resistant plate, treat that product is cooled to room temperature, carried out stirring once every 30 minutes in cooling procedure; Can load in box after 2-4 hour and pack.
10. the preparation method of krill shrimp shortcake as claimed in claim 3, is characterized in that: in described second step, and described heat treatment adopts mechanical presses to adopt the method for meat, and described defluorinate is treated to citric acid rinsing.
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| CN201510896467.3A CN105533513A (en) | 2015-12-07 | 2015-12-07 | Euphausia superba meat crisp and preparation method thereof |
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| CN201510896467.3A CN105533513A (en) | 2015-12-07 | 2015-12-07 | Euphausia superba meat crisp and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110120A (en) * | 2013-01-25 | 2013-05-22 | 倍思特食品（苏州）有限公司 | Processing method of dry minced meat for infants |
| CN103494257A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Dried shrimp meat floss containing vegetable protein |
| CN104186911A (en) * | 2014-09-11 | 2014-12-10 | 中国海洋大学 | Isolated protein powder prepared by euphausia superba powder |
-
2015
- 2015-12-07 CN CN201510896467.3A patent/CN105533513A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110120A (en) * | 2013-01-25 | 2013-05-22 | 倍思特食品（苏州）有限公司 | Processing method of dry minced meat for infants |
| CN103494257A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Dried shrimp meat floss containing vegetable protein |
| CN104186911A (en) * | 2014-09-11 | 2014-12-10 | 中国海洋大学 | Isolated protein powder prepared by euphausia superba powder |
Non-Patent Citations (1)
| Title |
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| 岳冬冬等: "我国南极磷虾资源开发利用技术发展现状与对策", 《中国农业科技导报》 * |
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