CN105707752A - Processing method for uncooked spinach and minced shrimp product - Google Patents
Processing method for uncooked spinach and minced shrimp product Download PDFInfo
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- CN105707752A CN105707752A CN201610122588.7A CN201610122588A CN105707752A CN 105707752 A CN105707752 A CN 105707752A CN 201610122588 A CN201610122588 A CN 201610122588A CN 105707752 A CN105707752 A CN 105707752A
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Classifications
-
- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for an uncooked spinach and minced shrimp product. The method includes the steps of spinach ultrasonic homogenization, shrimp meat preprocessing, chopping and stirring, vacuum packaging, ultrahigh-pressure auxiliary gelation and refrigeration storage. Spinach homogenate is prepared through ultrasonic homogenization, solubility and stability of spinach in minced shrimp are improved, and it is avoided that functional active substances such as chlorophyll and vitamins in spinach are damaged by local high temperature generated in the traditional mechanical smashing process; gelation of the uncooked spinach and minced shrimp product is promoted through combination of ultrahigh pressure and transglutaminase enzymolysis, and therefore the gel strength of the uncooked spinach and minced shrimp product can be improved, the problem that because soluble dietary fiber is added, the gel strength of the product is lowered is reduced, it is effectively avoided that due to a traditional heating gelation method, heat-sensitive component loss in the product and flavor influences are caused, the non-heating-power decontamination effect is achieved through ultrahigh pressure, and the content of microorganisms in the product can be effectively decreased.
Description
Technical field
The invention belongs to shrimp meat processing technique field, the processing method being specifically related to the raw milk products of a kind of Herba Spinaciae shrimp gruel.
Background technology
Shrimp belongs to arthropod shell-fish, and its kind is a lot, including astacus, prawn, shrimp etc., has significantly high nutritive value and edibility.Shrimp meat wide variety in the market, mainly has: shrimp is sliding, singly freeze ripe shrimp, raw shrimp, remove the peel peeled shrimp etc..Shrimp cunning is nutritious, protein content is high, fat content is low, and instant, tasty, unique flavor, the deep favor by consumer.The shrimp cunning of traditional method processing is the product through heating processed molding, and taste is more single, and nutritional labeling is based on protein.And the raw milk products of shrimp gruel is the sliding product of shrimp of a kind of not heated processed molding.Consumer is more and more higher to the requirement of health diet and product special flavour in recent years, therefore, produces and not only has comprehensive nutrient composition and simultaneously but also have the novel product of excellent flavor and eating mouth feel and become study hotspot.
Herba Spinaciae another name Persian root vegetables careless, red, Shi Li section Herba Spinaciae belong to greenery be major product one, biennial herb plant.According to Food and Agricultural Organization of the United Nations (FAO) statistics in 2008, China's Herba Spinaciae annual production about 25,000,000 tons, account for the 89.2% of world's Herba Spinaciae total output, be Herba Spinaciae plantation state the biggest in the world and country of consumption.Rich in natural pigment such as chlorophyll, carotene, phylloxanthins in Herba Spinaciae, and the mineral element such as vitamin and ferrum, calcium, magnesium, it is nutritious, and eating mouth feel is good, is deeply liked by consumer, is described as " kings of green vegetables ".Herba Spinaciae comes second in " the whole world ten big health foods " of U.S.'s Time competition.Therefore, Herba Spinaciae is added in shrimp gruel and prepares the raw milk products of Herba Spinaciae shrimp gruel, can effectively make up the defect that the raw milk products nutrient categories of tradition shrimp gruel is single, improve product nutritive value.
Traditional mechanical pulverizes the localized hyperthermia produced can destroy the functional activity materials such as Herba Spinaciae Determination of Chlorophyll, vitamin, mineral.Ultrasound wave homogenizing is a kind of modern food engineering, and it utilizes ultrasound wave that compression alternately and expansion can occur when running into object, and within the half period expanded, feed liquid is under pressure, air bubble expansion；And when in the half period being in compression, bubble then can shrink, and when the maximum differential pressure that pressure amplitude is very big and pressure differential is born lower than bubble, the bubble compressed can sharply collapse, producing cavitation, this phenomenon disappears along with the change of amplitude and the imbalance of external pressure again.The instantaneous liquid that hole disappears can produce very high-strength stirring action, it is achieved homogenizing purpose.Compared with pulverizing with traditional mechanical, the equal mass-energy of ultrasound wave keeps the nutritional quality of the raw milk products of Herba Spinaciae shrimp gruel preferably.Therefore the present invention adopts the Herba Spinaciae slurry that Herba Spinaciae is made fineness of the particles height by ultrasound wave homogeneous technology, dissolubility is good, is then added in shrimp gruel, the raw milk products of the high-quality Herba Spinaciae shrimp gruel make comprehensive nutrition, being easily absorbed by the human body.
Supertension can pilot protein matter molecule stereo structure such as hydrogen bond, hydrophobic interaction, electrostatic interaction etc. change, and improve the gel strength of product thereby through protein interaction.T-5398 (Tgase) is the transferring enzyme of a kind of catalyzing acyl transfer reaction; on energy catalytic proteins, the epsilon-amino of lysine and γ-hydroxyl amide groups of glutamic acid form covalent bond and promote between protein molecule or intramolecular covalent cross-linking; form the network structure of protein, improve the physical propertys such as product elasticity, hardness, gel strength.After product adds TGase, gel process can realize non-heat treated and reach to strengthen the effect of gel strength, give the quality that product is more excellent.Dietary fiber adds membership and causes that the gel strength of the raw milk products of shrimp gruel declines, therefore the present invention adopts supertension associating T-5398 enzymolysis to promote gelation, thus improving the gel strength of the raw milk products of Herba Spinaciae shrimp gruel, reducing water soluble dietary fiber addition and causing that the gel strength of product declines.Simultaneously, ultra high pressure treatment is while strengthening the raw milk products gel strength of shrimp gruel, the morphosis of microorganism in product, biochemical reaction, gene mechanism and cell envelope can be promoted to change, affect the original physiological activity function of microorganism, microorganism is produced lethal effect, thus reducing micro organism quantity in product, improve product quality.
Summary of the invention
The processing method that it is an object of the invention to provide the raw milk products of a kind of Herba Spinaciae shrimp gruel, it adopts ultrasound wave homogeneous preparation Herba Spinaciae homogenate, improve Herba Spinaciae dissolubility and stability in shrimp gruel, it is to avoid the destruction that the functional activity materials such as Herba Spinaciae Determination of Chlorophyll, vitamin, mineral are caused by the localized hyperthermia produced in traditional mechanical crushing process；Supertension associating T-5398 enzymolysis is adopted to promote the raw milk products gelation of Herba Spinaciae shrimp gruel, the gel strength of the raw milk products of Herba Spinaciae shrimp gruel can be improved, reduce the addition of water soluble dietary fiber and cause the problem that the gel strength of product declines, and supertension has the effect of non-heating power bacteria reducing, it is effectively reduced the content of microorganisms in the raw milk products of shrimp gruel, makes the nutrition of product and quality all be greatly improved.The goods that the method produces are nutritious, bright in colour, meet the requirement of the sliding multiformity of consumer prawn and trophism, great DEVELOPMENT PROSPECT, provide a kind of new method for shrimp gruel processing.
For achieving the above object, the present invention adopts the following technical scheme that and realizes:
A kind of processing method of the raw milk products of Herba Spinaciae shrimp gruel, mainly include Herba Spinaciae ultrasound wave homogenizing, Macrobrachium nipponensis pretreatment, cut mix, vacuum packaging, supertension auxiliary gelation, chilled storage step.
It specifically includes following steps:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.5-0.7cm, mix with water volume ratio 1:1-1.2 by weight, when power 230-270W, frequency 20-22KHz, ultrasound wave homogenizing processes 8-10min, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 2-3min；Adding Sal, 3-5min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 6-8min, stand 20min；Cut and mix 2-3 addition frozen water of period point, to control temperature below 10 DEG C；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 10-15min under 400-450MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
In step 3), the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 2-3%, starch 5-8%, monosodium glutamate 0.2-0.3%, soybean protein isolate 3-5%, T-5398 0.2%, Herba Spinaciae homogenate 10-15%, meringue powder 7-10%, frozen water 10-15%.
The present invention has the remarkable advantages that:
(1) present invention adopts ultrasound wave homogeneous preparation Herba Spinaciae homogenate, obtain dissolubility height, fineness of the particles is high, the Herba Spinaciae homogenate that is more evenly distributed, avoid the destruction that the functional activity materials such as Herba Spinaciae Determination of Chlorophyll, vitamin, mineral are caused by the localized hyperthermia produced in traditional mechanical crushing process, and make the products taste prepared better.
(2) present invention adopts supertension associating transglutamin-ase 9 enzyme resolving tech that the raw milk products of Herba Spinaciae shrimp gruel is processed, and improves its gel strength, effectively prevent traditional heating gel method and is easily caused in product heat-sensitive ingredients loss and the impact on local flavor；And supertension has the effect of non-heating power bacteria reducing, it is effectively reduced the content of microorganisms in the raw milk products of shrimp gruel.
(3) with gel strength, chlorophyll, vitamin, water soluble dietary fiber, total plate count, coliform count etc. for index, the relatively raw milk products of traditional shrimp gruel, the raw milk products of Herba Spinaciae shrimp gruel without supertension auxiliary gelation and the raw milk products of Herba Spinaciae shrimp gruel through supertension auxiliary gelation.It is shown that add the Herba Spinaciae homogenate after ultrasound wave homogenizing and adopt supertension associating T-5398 enzymolysis promotion gelation process can significantly improve the raw nutritional quality of milk products of Herba Spinaciae shrimp gruel, texture characteristic and security quality.
(4) the raw milk products nutrient categories of the Herba Spinaciae shrimp gruel that the present invention prepares is more comprehensively, compared with sliding with tradition shrimp, Herba Spinaciae contains chlorophyll, vitamin and water soluble dietary fiber, nutrient is more balanced, it not only enriches the product form of the sliding goods of shrimp, also meets consumer's requirement to food nutrition, natural and safety.
(5) processing method strong operability of the present invention, is suitable for industrialized production.
Detailed description of the invention
A kind of processing method of the raw milk products of Herba Spinaciae shrimp gruel, mainly include Herba Spinaciae ultrasound wave homogenizing, Macrobrachium nipponensis pretreatment, cut mix, vacuum packaging, supertension auxiliary gelation, chilled storage step, its concrete operations are as follows:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.5-0.7cm, with water volume ratio 1:1-1.2(g/mL by weight) mix, ultrasound wave homogenizing processes 8-10min, power 230-270W, frequency 20-22KHz, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 2-3min；Adding Sal, 3-5min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 6-8min, stand 20min；Cut and mix 2-3 addition frozen water of period point, to control temperature below 10 DEG C；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 10-15min under 400-450MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
In step 3), the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 2-3%, starch 5-8%, monosodium glutamate 0.2-0.3%, soybean protein isolate 3-5%, T-5398 0.2%, Herba Spinaciae homogenate 10-15%, meringue powder 7-10%, frozen water 10-15%.
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
A kind of processing method of the raw milk products of Herba Spinaciae shrimp gruel, its operation is as follows:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.5cm, with water volume ratio 1:1(g/mL by weight) mix, ultrasound wave homogenizing processes 8min, power 230W, frequency 22KHz, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 3min；Adding Sal, 4min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 8min, stand 20min；Cut and mix 2 addition frozen water of period point, to control temperature below 10 DEG C；Wherein the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 2%, starch 5%, monosodium glutamate 0.2%, soybean protein isolate 3%, T-5398 0.2%, Herba Spinaciae homogenate 10%, meringue powder 7%, frozen water 10%；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 10min under 400MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
Embodiment 2
A kind of processing method of the raw milk products of Herba Spinaciae shrimp gruel, its operation is as follows:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.7cm, with water volume ratio 1:1.2(g/mL by weight) mix, ultrasound wave homogenizing processes 10min, power 270W, frequency 20KHz, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 3min；Adding Sal, 5min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 7min, stand 20min；Cut and mix 2 addition frozen water of period point, to control temperature below 10 DEG C；Wherein the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 3%, starch 8%, monosodium glutamate 0.3%, soybean protein isolate 5%, T-5398 0.2%, Herba Spinaciae homogenate 15%, meringue powder 10%, frozen water 15%；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 15min under 450MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
Embodiment 3
A kind of processing method of the raw milk products of Herba Spinaciae shrimp gruel, its operation is as follows:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.6cm, with water volume ratio 1:1.1(g/mL by weight) mix, ultrasound wave homogenizing processes 9min, power 250W, frequency 21KHz, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 2min；Adding Sal, 3min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 6min, stand 20min；Cut and mix 3 addition frozen water of period point, to control temperature below 10 DEG C；Wherein the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 2%, starch 6%, monosodium glutamate 0.3%, soybean protein isolate 4%, T-5398 0.2%, Herba Spinaciae homogenate 12%, meringue powder 8%, frozen water 12%；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 13min under 420MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
Measuring traditional shrimp respectively and slide, combine without supertension the raw milk products of Herba Spinaciae shrimp gruel of T-5398 promotion gelation and the indices of the raw milk products of Herba Spinaciae shrimp gruel through supertension associating T-5398 promotion gelation, its method is:
Gel strength measures: after raw for Herba Spinaciae shrimp gruel milk products hot briquetting, adopting full Texture instrument, P36R pops one's head in, and measures three times, averages；
Water soluble dietary fiber measures: with reference to GB/T22224-2008；
Vitamin E and C: GB6195-1986；
Chlorophyll measuring: GBT22182-2008；
Total plate count measures: GB4789.2-2010；
Coliform count measures: SN/T0169-2010.
Its result such as table 1.
Table 1
From table 1, add the Herba Spinaciae homogenate after ultrasound wave homogenizing and adopt supertension associating T-5398 enzymolysis promotion gelation process can significantly improve the raw nutritional quality of milk products of Herba Spinaciae shrimp gruel, texture characteristic and security quality.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (3)
1. the processing method of the raw milk products of a Herba Spinaciae shrimp gruel, it is characterised in that: include Herba Spinaciae ultrasound wave homogenizing, Macrobrachium nipponensis pretreatment, cut mix, vacuum packaging, supertension auxiliary gelation, chilled storage step.
2. the processing method that milk products is given birth in the gruel of Herba Spinaciae shrimp according to claim 1, it is characterised in that: specifically include following steps:
1) Herba Spinaciae ultrasound wave homogenizing: remove bad leaf after being cleaned by Herba Spinaciae, be cut into the segment of 0.5-0.7cm, mix with water volume ratio 1:1-1.2 by weight, when power 230-270W, frequency 20-22KHz, ultrasound wave homogenizing processes 8-10min, prepares Herba Spinaciae homogenate；
2) Macrobrachium nipponensis pretreatment: being decaptitated by new fresh shrimp, shell, remove enteraden, clear water washes away impurity；
3) cut and mix: include that sky is cut, salt is cut, mix and cut three phases；It is specifically by step 2) gained Macrobrachium nipponensis puts in high speed cutmixer, and sky cuts 2-3min；Adding Sal, 3-5min cut by salt；Add the Herba Spinaciae homogenate that starch, monosodium glutamate, soybean protein isolate, T-5398 and step 1) prepare, then add meringue powder, cut and mix 6-8min, stand 20min；Cut and mix 2-3 addition frozen water of period point, to control temperature below 10 DEG C；
4) vacuum packaging: raw for step 3) gained Herba Spinaciae shrimp gruel milk products being pressed production specification and weighs mounted box, evacuation is packed；
5) supertension auxiliary gelation: by raw for the Herba Spinaciae shrimp gruel after vacuum packaging milk products ultra high pressure treatment 10-15min under 400-450MPa pressure；
6) chilled storage: the raw milk products of the Herba Spinaciae shrimp gruel after step 5) gelation being processed, in-35 DEG C of quick-freezings, reaches-18 DEG C to product center temperature, is then placed into freezing at-18 DEG C.
3. the processing method that milk products is given birth in the gruel of Herba Spinaciae shrimp according to claim 2, it is characterized in that: in step 3), the addition of each material accounts for the percent of Macrobrachium nipponensis weight and is: Sal 2-3%, starch 5-8%, monosodium glutamate 0.2-0.3%, soybean protein isolate 3-5%, T-5398 0.2%, Herba Spinaciae homogenate 10-15%, meringue powder 7-10%, frozen water 10-15%.
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| CN115152959A (en) * | 2022-06-16 | 2022-10-11 | 岭南师范学院 | Ultra-high pressure treated flying fish roe shrimp paste and preparation method thereof |
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