CN106551294A - A kind of preparation method of Procambarus clarkii dried shrimps - Google Patents
A kind of preparation method of Procambarus clarkii dried shrimps Download PDFInfo
- Publication number
- CN106551294A CN106551294A CN201610992692.1A CN201610992692A CN106551294A CN 106551294 A CN106551294 A CN 106551294A CN 201610992692 A CN201610992692 A CN 201610992692A CN 106551294 A CN106551294 A CN 106551294A
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- China
- Prior art keywords
- procambarus clarkii
- hours
- drying
- preparation
- dried shrimps
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- 241000238030 Procambarus clarkii Species 0.000 title claims abstract description 39
- 241000238557 Decapoda Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 24
- 238000007602 hot air drying Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000005202 decontamination Methods 0.000 claims abstract description 3
- 230000003588 decontaminative effect Effects 0.000 claims abstract description 3
- 238000007654 immersion Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 241000238565 lobster Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 210000002784 stomach Anatomy 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 2
- 239000002994 raw material Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000058338 Macrobrachium nipponense Species 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000009417 prefabrication Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of Procambarus clarkii dried shrimps, the method comprises the steps：1）Select classification；2）Immersion decontamination；3）Salt is boiled；4）Cooling；5）Hot air drying；6）Microwave drying；7）Pack.The method passes through hot blast, microwave combined processing, there is provided it is a kind of can the higher Procambarus clarkii instant product of preservation under room temperature and moisture preparation method, the restriction that Procambarus clarkii food needs cold chain to ensure is broken through, product is preserved at room temperature, transport carries instant.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of preparation method of Procambarus clarkii dried shrimps,.
Background technology
Procambarus clarkii, many areas are widely distributed now, due to the battalion of the needed by human body such as its rich in proteins, calcium, vitamin
Form point and unique local flavor, it has also become the Important Economic aquatic products of place foreign exchange earning.In recent years, various places Procambarus clarkii cultivation rule
Mould and industry size are all progressively expanding, and compared with aquaculture, domestic Procambarus clarkii deep processing process is more slow, processing industry it is thin
The weak development that govern Procambarus clarkii industry, the converted productss of current Procambarus clarkii are mainly fresh freezing and preserve product and ripening
Freezing preserves product, and the processing and storage of these products and transport need to keep cold chain, relatively costly, limit its market
Further develop.
The Hot Air Drying for generally adopting at present, treating capacity are big, it is easy to operate, and are capable of achieving automatization, but hot air drying
Later stage dewatering speed is very slow.Microwave drying has that speed is fast, the thermal efficiency is high, can preferably preserve the color of food,
Reduce nutritive loss of the material in dry run, however microwave drying to there is dry place little, ventilating capability is poor, it is impossible to meet
The dehydration of the higher material of moisture requires, while easily there is being dried excessive, food product edges or pointed part coking, affects
The acceptance level of consumer.Also, existing Procambarus clarkii converted productss need cold chain preservation, it is unfavorable for storage with transport.
The content of the invention
The present invention adopts hot blast-microwave combining drying technology, according to the characteristic of material, by microwave drying and hot air drying two
The mode of kind has complementary advantages, and belongs to a kind of compound-drying technology for carrying out stage by stage, its objective is to shorten drying time, improves product
Quality.There is provided it is a kind of can the higher Procambarus clarkii instant product of preservation under room temperature and moisture preparation method, break through little dragon
Shrimp food needs the restriction that cold chain is ensured.
Technical scheme：
A kind of preparation method of Procambarus clarkii dried shrimps, comprises the steps：
（1）Select classification；
（2）Immersion decontamination：Procambarus clarkii is soaked into 2-6 hours in the citric acid solution of Sal containing 0.5-1% and 0.1-0.5%, is made
Dirt in its discharge Lobster enteraden and stomach；
（3）Salt is boiled：Lobster is put into after the saline solution of 1%-8% mass concentrations is boiled, 2-20min is cooked；
（4）Cooling：Salt well-done shrimp is rapidly put in 0-15 DEG C or so of cold water and is cooled down；
（5）Hot air drying：After first drain the Procambarus clarkii for having cooked, it is placed in electric drying oven with forced convection, setting temperature is 30-90
DEG C, hot air drying 2-8 hours are 50-70% to transfer point moisture wet basis；
（6）Microwave drying：During hot air drying completion of processing, the microwave drying that Procambarus clarkii is dehydrated the later stage, microwave power 300- are carried out
700W, it is less than 40% to be dried to the moisture wet basis of Procambarus clarkii；
（7）Pack：Procambarus clarkii dried shrimps is cooled to into room temperature, then sealed package, is preserved under normal temperature condition.
Further, the step（2）Contain 0.3% Sal and 0.2% citric acid in middle solution, soak time is 5 hours；
Step（3）Middle concentration of salt solution is 3%, and brew time is 8min；Step（4）In cold water temperature be 15 DEG C；Step（5）Middle electricity
The temperature of hot blast drying baker is 50 DEG C, and drying time is 6 hours；Step（6）Middle microwave power is 600W.
Further, the step（2）Contain 0.5% Sal and 0.3% citric acid in middle solution, soak time is 4 hours；
Step（3）Middle concentration of salt solution is 5%, and brew time is 10min；Step（4）In cold water temperature be 10 DEG C；Step（5）Middle electricity
The temperature of hot blast drying baker is 55 DEG C, and drying time is 5 hours；Step（6）Middle microwave power is 500W.
Beneficial effects of the present invention：
1st, the present invention prepares Procambarus clarkii dried shrimps in the method for hot blast-microwave combining drying, has speed fast, hot using microwave drying
The advantage of efficiency high, with reference to the mode of hot air drying, is carried out stage by stage, can preferably preserve the color of food, reduces thing
The advantage of nutritive loss of the material in dry run, overcomes the shortcomings of simple hot blast processing.
2nd, after the preparation method of the present invention, dried shrimps moisture is controlled below 40%, both ensure that dried shrimps in room temperature
Under can store for a long time, in turn ensure that color and luster, quality and the mouthfeel of shrimp.The present invention significantly improves the quality of product and storage
Performance, transport carry instant.
Specific embodiment
Embodiment 1：
Select that 500g body length is uniform, the fresh and alive Procambarus clarkii that appearance is complete.By Procambarus clarkii in the citric acid containing 0.3% Sal and 0.2%
Soak 5 hours in solution so as to which spue Lobster enteraden and the dirt in stomach, the dirt on Lobster surface is scrubbed into dry with brush
Only.The saline solution of 3% mass concentration is configured, Lobster after boiling, is put into, 8min is cooked.Salt well-done shrimp is rapidly put into into 15 DEG C
Cool down in the cold water of left and right.Then put and drain away the water on the top of the shelf.Procambarus clarkii after draining is placed on 50 DEG C of electric heating forced air drying
In case, hot air drying 6 hours, to transfer point moisture wet basis be 50%, then adopt 600W microwave drying to moisture wet basis for
35%.Procambarus clarkii cooling, packaging, are preserved at normal temperatures.
Embodiment 2：
Select that 700g body length is uniform, the fresh and alive Procambarus clarkii that appearance is complete.By Procambarus clarkii in the citric acid containing 0.5% Sal and 0.3%
Soak 4 hours in solution so as to which spue Lobster enteraden and the dirt in stomach, the dirt on Lobster surface is scrubbed into dry with brush
Only.The saline solution of 5% mass concentration is configured, Lobster after boiling, is put into, 10min is cooked.Salt well-done shrimp is rapidly put into into 10 DEG C
Cool down in the cold water of left and right.Then put and drain away the water on the top of the shelf, the Procambarus clarkii after draining is placed on 55 DEG C of electric heating forced air drying
In case, hot air drying 5 hours, to transfer point moisture wet basis be 52%, then adopt 500W microwave drying to wet basis moisture content for
38%.Procambarus clarkii cooling, packaging, are preserved at normal temperatures.
Procambarus clarkii prefabrication obtained by processing method with embodiment 1-2 is tested, final product yield is reachable
More than 90%, the shrimp body of Procambarus clarkii dried shrimps is complete, and Macrobrachium nipponensis moisture is 40% or so.Dried shrimps after treated by the present method can be deposited
3 months are put without obvious quality comparison.Cooked using same way with new fresh and alive shrimp, Jing after professional sense organ appraise, both outward appearances, wind
Taste etc. only has nuance, and there was no significant difference.
Claims (3)
1. a kind of preparation method of Procambarus clarkii dried shrimps, it is characterised in that comprise the steps：
（1）Select classification：Raw material Procambarus clarkii is selected, dead shrimp and all dirt is rejected；
（2）Immersion decontamination：Procambarus clarkii is soaked into 2-6 hours in the citric acid solution of Sal containing 0.5-1% and 0.1-0.5%, is made
Dirt in its discharge Lobster enteraden and stomach；
（3）Salt is boiled：Lobster is put into after the saline solution of 1%-8% mass concentrations is boiled, 2-20min is cooked；
（4）Cooling：Salt well-done shrimp is rapidly put in 0-15 DEG C or so of cold water and is cooled down；
（5）Hot air drying：After first drain the Procambarus clarkii for having cooked, it is placed in electric drying oven with forced convection, setting temperature is 30-90
DEG C, hot air drying 2-8 hours are 50-70% to transfer point moisture wet basis；
（6）Microwave drying：During hot air drying completion of processing, the microwave drying that Procambarus clarkii is dehydrated the later stage, microwave power 300- are carried out
700W, it is less than 40% to be dried to the moisture wet basis of Procambarus clarkii；
（7）Pack：Procambarus clarkii dried shrimps is cooled to into room temperature, then sealed package, is preserved under normal temperature condition.
2. a kind of preparation method of Procambarus clarkii dried shrimps according to claim 1, it is characterised in that the step（2）In it is molten
Contain 0.3% Sal and 0.2% citric acid in liquid, soak time is 5 hours；Step（3）Middle concentration of salt solution is 3%, brew time
For 8min；Step（4）In cold water temperature be 15 DEG C；Step（5）The temperature of middle electric drying oven with forced convection is 50 DEG C, drying time
For 6 hours；Step（6）Middle microwave power is 600W.
3. a kind of preparation method of Procambarus clarkii dried shrimps according to claim 1, it is characterised in that the step（2）In it is molten
Contain 0.5% Sal and 0.3% citric acid in liquid, soak time is 4 hours；Step（3）Middle concentration of salt solution is 5%, brew time
For 10min；Step（4）In cold water temperature be 10 DEG C；Step（5）The temperature of middle electric drying oven with forced convection is 55 DEG C, when being dried
Between be 5 hours；Step（6）Middle microwave power is 500W.
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| CN201610992692.1A CN106551294A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of Procambarus clarkii dried shrimps |
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| CN201610992692.1A CN106551294A (en) | 2016-11-11 | 2016-11-11 | A kind of preparation method of Procambarus clarkii dried shrimps |
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| CN106551294A true CN106551294A (en) | 2017-04-05 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549134A (en) * | 2018-12-28 | 2019-04-02 | 大连工业大学 | A kind of preparation method of dried shrimps |
| CN111480819A (en) * | 2020-04-21 | 2020-08-04 | 淮阴工学院 | Dried meat floss of crayfish tail and preparation method thereof |
| CN111480762A (en) * | 2019-01-28 | 2020-08-04 | 玉环市东海鱼仓现代渔业有限公司 | Food drying method |
| CN112075599A (en) * | 2020-08-24 | 2020-12-15 | 盐城工学院 | Method for preparing instant shrimp meat by microwave and hot air combined drying |
| CN112704202A (en) * | 2020-12-18 | 2021-04-27 | 浙江大学舟山海洋研究中心 | Processing technology of canned instant dried sea shrimps with nitrogen injection for preservation |
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| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN103584187A (en) * | 2013-11-28 | 2014-02-19 | 江苏省农业科学院 | Instant shrimp product and production technology thereof |
| CN205321069U (en) * | 2015-12-10 | 2016-06-22 | 射阳昊达海洋生物科技有限公司 | Hot -blast combination drying device of dried small shrimp microwave |
-
2016
- 2016-11-11 CN CN201610992692.1A patent/CN106551294A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366408A (en) * | 2008-09-23 | 2009-02-18 | 海南大学 | Hot wind and microwave combined processing method for tilapia slice |
| CN101822390A (en) * | 2010-03-26 | 2010-09-08 | 江南大学 | Preparation method of normal-temperature preservable instant whole crawfish food |
| CN103584187A (en) * | 2013-11-28 | 2014-02-19 | 江苏省农业科学院 | Instant shrimp product and production technology thereof |
| CN205321069U (en) * | 2015-12-10 | 2016-06-22 | 射阳昊达海洋生物科技有限公司 | Hot -blast combination drying device of dried small shrimp microwave |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109549134A (en) * | 2018-12-28 | 2019-04-02 | 大连工业大学 | A kind of preparation method of dried shrimps |
| CN109549134B (en) * | 2018-12-28 | 2022-04-26 | 大连工业大学 | Preparation method of dried shrimps |
| CN111480762A (en) * | 2019-01-28 | 2020-08-04 | 玉环市东海鱼仓现代渔业有限公司 | Food drying method |
| CN111480819A (en) * | 2020-04-21 | 2020-08-04 | 淮阴工学院 | Dried meat floss of crayfish tail and preparation method thereof |
| CN112075599A (en) * | 2020-08-24 | 2020-12-15 | 盐城工学院 | Method for preparing instant shrimp meat by microwave and hot air combined drying |
| CN112704202A (en) * | 2020-12-18 | 2021-04-27 | 浙江大学舟山海洋研究中心 | Processing technology of canned instant dried sea shrimps with nitrogen injection for preservation |
| CN112704202B (en) * | 2020-12-18 | 2023-08-18 | 浙江大学舟山海洋研究中心 | Nitrogen-injection fresh-keeping canned instant dried sea shrimp processing technology |
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Application publication date: 20170405 |