CN105942303A - 即食型小龙虾的加工保鲜 - Google Patents
即食型小龙虾的加工保鲜 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- 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
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Abstract
本发明公开了即食型小龙虾的加工保鲜方法，其步骤为选料、熟制、添加防腐保鲜剂、灭菌、贮藏过程，其显著特征是由特定的防腐保鲜剂结合常压蒸煮、真空包装，经过科学优化，协同作用，对熟制小龙虾的防腐保鲜效果极佳。原料小龙虾在熟制过程结束前后，按比例加入特定的防腐保鲜剂，经过真空包装后进行常压蒸煮，冷藏于5℃以下的冷库内。本发明方法得到的产品即食型小龙虾在6个月保质期内色泽纯正，气味清新，组织软硬适度，具有小龙虾特有的滋味。
Description
技术领域
本发明属于水产品的加工与保藏技术领域，尤其涉及即食型小龙虾加工保鲜方法。
背景技术
淡水小龙虾，学名克氏螯虾,又称红色沼泽螯虾,原产于墨西哥北部和美国南部。1918年日本将其作为牛蛙饵料从美国引进, 1929年由日本传入我国。由于该虾适应性、繁殖能力强,很快沿长江流域扩散, 盛产于长江流域的江河湖泊、池塘水荡。近年来已成为我国淡水虾类中的一种重要资源。小龙虾肉质鲜美、风味独特、营养价值高,高蛋白、低脂肪、低胆固醇，虾黄具有蟹黄味，含有丰富的钙、磷、铁元素，是食疗价值较高的优质水产食品，具有补肾、壮阳、滋阴、健胃的功能。过去由于受消费习惯和风俗等影响，基本无人捕食小龙虾。小龙虾凭借其营养丰富和物美价廉的特点，近年来红遍大江南北的饭店和排挡，成为人们餐桌上的美味佳肴，在国内及欧美发达国家深受广大消费者欢迎。但是，长期以来小龙虾食品通常都是在家庭或饭店、排挡中手工制作，其加工质量、包装、卫生指标都不尽人意，另外，人们消费这种食品受小龙虾产地、季节及即时食用的限制。因此，开发工业化生产的即食型小龙虾系列产品成为迫切的消费需求。
目前，国内熟制小龙虾的防腐保鲜通常采用添加防腐剂或高压蒸汽灭菌法处理。使用的防腐剂多为化学防腐剂，例如山梨酸钾、苯甲酸钠等，然而化学防腐剂添加后会对熟制小龙虾的口感、风味以及人类的健康产生不良影响，甚至会出现致癌、致畸、致突变等危害；只注重防腐而忽略了保鲜，不能保持食品原有的色泽和风味；没有针对熟制小龙虾特定腐败菌而进行科学的复配防腐保鲜。传统高压蒸汽灭菌法虽能保证产品的安全，但产品肉质松散，失去弹性，且产生蒸馏异味、糊味，消费者可接受度较低。
发明内容
本发明提供了一种即食型小龙虾的加工保鲜方法。此加工保鲜方法制得的即食小龙虾口感好，肉质鲜嫩，且保质期长，解决了现有小龙虾加工技术中高温加工导致肉质口感下降，营养损失的问题，同时本加工保鲜方法也改变现有技术中熟虾的卫生质量低下及消费小龙虾产品受当季、本地、即时的限制问题，提高小龙虾产品的附加值，使之成为人们喜爱的食用安全、方便快捷的食品。
本发明采用的技术方案如下：
即食型小龙虾的加工保鲜方法，其特征在于，具体操作步骤如下：
（1）挑选个体活泼、虾壳面颜色鲜艳有光泽的鲜活小龙虾，通过分级机进行选料，得到小个体原料虾和大个体原料虾，在按常规方法分别清洗沥干，其中小个体原料虾采用炒制方法加工成熟虾，大个体原料虾采用煮制方法加工成熟虾；
(2) 小个体原料虾在炒制出锅前2-5分钟添加防腐保鲜剂，大个体原料虾在煮制结束，捞取熟虾出锅后2-5分钟添加防腐保鲜剂；
(3) 将添加有防腐保鲜剂的熟虾在定量装置上按要求装入铝箔蒸煮袋中，在真空机上抽真空密封，然后放置在蒸煮锅里，常压蒸煮14-16分钟，取出迅速送入冷冻间冷却，再装入外包装袋中，用涂塑纸箱包装后贮藏在5℃以下的冷库内，
所述的防腐保鲜剂由下列重量份数的原料混合配制而成：乳酸链球菌素1-3份、山梨酸钾2-4份、双乙酸钠2-4份、抗氧化剂1-3份。
所述的抗氧化剂采用山莓叶乙醇提取物、D-异抗坏血酸及其钠盐、抗坏血酸、抗坏血酸钠、抗坏血酸钙、茶多酚、竹叶抗氧化物之一或两种以上任意比例的混合物。
所述防腐保鲜剂的添加方法：每1kg熟制小龙虾中添加防腐保鲜剂溶液30ml,所述防腐保鲜剂溶液的质量体积浓度为 0.02-0.03g/ml。
Nisin是一种多肽，人体食入后可被胃蛋白酶迅速分解为氨基酸，被人体吸收，不会改变人体肠道内正常菌群的存活，亦不会象抗生素一样产生交叉抗性。Nisin作为防腐剂添加于食品中，不会对食品的色、香、味、口感产生副作用。Nisin的使用可降低食品的杀菌温度、减少热处理时间，从而保持食品的良好风味和营养价值，并节省能源，提高工作效率。Nisin的酸热稳定性和低温贮藏稳定性，有利于持久发挥其防腐效果，延长食品的保质期和货架期。Nisin与热处理杀菌相结合，可大大提高腐败菌对热的敏感性，尤其是芽孢。
本发明的有益技术效果体现在以下方面：
(1)先进的保鲜技术与机械化、标准化生产加工结合，实现了即食型小龙虾规模化生产，产品质量稳定；(2)本发明由常压蒸煮、真空包装结合防腐保鲜剂，经过科学优化组合，协同作用，对熟制小龙虾的防腐保鲜效果极佳；(3)由于本发明采用的防腐保鲜剂中添加了生物防腐剂Nisin，使得采用常压蒸煮且蒸煮时间较短，减少对虾体肉质、口感的破坏以及对人体的健康产生的副作用，保持营养成分和风味稳定，杀菌均匀彻底可以保证本发明方法产品的长期保藏目标；(4)本发明中的天然抗氧化成分可以有效保护熟制水产品的颜色，抑制脂质氧化以及水产品特有的腥臭味，大大提高产品感官品质与成品率。本发明方法得到的产品即食型小龙虾在6个月保质期内色泽纯正，气味清新，组织软硬适度，具有小龙虾特有的滋味。
具体实施方式
下面结合具体实施例，对本发明作进一步地详细描述。
实施例：
1、即食型小龙虾的加工保鲜方法的具体操作步骤如下：
挑选个体活泼、虾壳面颜色鲜艳有光泽的鲜活龙虾，剔除颜色发黑、有异味、农药味的虾以及死虾，通过分级机进行选料，按个体大小分开放置。将挑选分级后的鲜活小龙虾在高压水下冲洗，去掉虾体上的泥沙和杂质，再放入带有滚动刷子和喷淋头的清洗机上，用流动的清水反复刷洗，对不易洗净的虾的腹面、大螯进行人工补刷。手工去除小龙虾的头壳与虾线，操作时勿带出虾肉和腹部第一节虾壳，再冲洗一次，沥干。用个体较小的小龙虾干煸炒制：在全自动搅拌炒锅中放入小龙虾10kg、植物油1kg、调味料2.9kg，煸炒9-11分钟。用个体较大的小龙虾煮制：在煮沸锅中放入水50kg、小龙虾10kg和调料包1.75kg，武火极速升温快速达到沸腾状态，文火维持气泡翻滚状态煮沸9-11分钟。炒制的虾在煸炒快结束、出锅前2-5分钟添加防腐保鲜剂；煮制的虾在煮制结束、捞取熟虾出锅后2-5分钟添加防腐保鲜剂。防腐保鲜剂的使用方法：取8g防腐保鲜剂溶于300ml冷开水，加入熟制小龙虾中。该防腐保鲜剂由以下重量份数的原料配制而成：乳酸链球菌素1.6g，山梨酸钾2.4g，双乙酸钠2.4g，茶多酚1.6g。在定量装置上将熟虾装入铝箔蒸煮袋中，在真空机上抽真空密封，将装袋后的虾放置在蒸煮锅里，蒸煮15分钟。迅速送入冷冻间冷却，再装入外包装袋中，用涂塑纸箱包装后贮藏在5℃以下的冷库内。
产品检验：
（1）感官指标 色泽纯正，气味清新，香辣可口，组织软硬适度，具有小龙虾应有的滋味。
（2）理化指标 每袋净重500g，允许误差-1%～5%。其他指标符合出口食品的指标要求。
（3）微生物指标 菌落总数(cfu/g)<500，大肠菌群(cfu/g)<100，不得检出致病菌。
（4）产品保质期 在0~5℃下保质期达到6个月以上。
Claims (3)
1.即食型小龙虾的加工保鲜方法，其特征在于，具体操作步骤如下：
（1）挑选个体活泼、虾壳面颜色鲜艳有光泽的鲜活小龙虾，通过分级机进行选料，得到小个体原料虾和大个体原料虾，在按常规方法分别清洗沥干，其中小个体原料虾采用炒制方法加工成熟虾，大个体原料虾采用煮制方法加工成熟虾；
(2) 小个体原料虾在炒制出锅前2-5分钟添加防腐保鲜剂，大个体原料虾在煮制结束，捞取熟虾出锅后2-5分钟添加防腐保鲜剂；
(3) 将添加有防腐保鲜剂的熟虾在定量装置上按要求装入铝箔蒸煮袋中，在真空机上抽真空密封，然后放置在蒸煮锅里，常压蒸煮14-16分钟，取出迅速送入冷冻间冷却，再装入外包装袋中，用涂塑纸箱包装后贮藏在5℃以下的冷库内，
所述的防腐保鲜剂由下列重量份数的原料混合配制而成：乳酸链球菌素1-3份、山梨酸钾2-4份、双乙酸钠2-4份、抗氧化剂1-3份。
2.根据权利要求1所述的即食型小龙虾的加工保鲜，其特征是：所述的抗氧化剂采用山莓叶乙醇提取物、D-异抗坏血酸及其钠盐、抗坏血酸、抗坏血酸钠、抗坏血酸钙、茶多酚、竹叶抗氧化物之一或两种以上任意比例的混合物。
3.根据权利要求1所述的即食型小龙虾的加工保鲜，其特征是：所述防腐保鲜剂的添加方法：每1kg熟制小龙虾中添加防腐保鲜剂溶液30ml,所述防腐保鲜剂溶液的质量体积浓度为 0.02-0.03g/ml。
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| CN108094502A (zh) * | 2017-12-16 | 2018-06-01 | 合肥工业大学 | 一种保鲜剂、采用该保鲜剂的即食小龙虾及其加工方法 |
| CN108244547A (zh) * | 2018-03-01 | 2018-07-06 | 南京师范大学 | 一种耐贮藏的克氏原螯虾调理产品的制作方法 |
| CN109362861A (zh) * | 2018-12-13 | 2019-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | 二次超声波清洗小龙虾的方法 |
| CN113180095A (zh) * | 2021-03-29 | 2021-07-30 | 浙江海洋大学 | 一种即食熟制盐水虾仁的复合保鲜液及虾仁加工方法 |
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| CN113180095A (zh) * | 2021-03-29 | 2021-07-30 | 浙江海洋大学 | 一种即食熟制盐水虾仁的复合保鲜液及虾仁加工方法 |
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