CN106616559A - Preparation method of sauteed shelled shrimps - Google Patents
Preparation method of sauteed shelled shrimps Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
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- 241000238557 Decapoda Species 0.000 claims abstract description 103
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
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- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000015110 jellies Nutrition 0.000 claims description 49
- 239000008274 jelly Substances 0.000 claims description 49
- 239000002002 slurry Substances 0.000 claims description 13
- 240000002234 Allium sativum Species 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
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- 238000003860 storage Methods 0.000 claims description 4
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- 238000012545 processing Methods 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 238000004537 pulping Methods 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 238000011156 evaluation Methods 0.000 description 38
- 230000001953 sensory effect Effects 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 20
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- 238000002474 experimental method Methods 0.000 description 7
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- 239000002932 luster Substances 0.000 description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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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 preparation method of sauteed shelled shrimps and belongs to the technical field of Chinese cooked food processing. Cooking conditions of the sauteed shelled shrimps are quantified, the optimum ratio of seasonings during pulping and the optimum pulping time in the refrigerated environment at 4 DEG C are explored, and as a conclusion, pulp comprises the seasonings in parts by weight of 1 part of baking soda, 3 parts of egg white, 3 parts of starch, 1 part of sugar, 1 part of salt and 2 parts salad oil, and the pulping time is 30 min. The shelled shrimps cooked under the conditions are crystal, translucent, fresh, refreshing and elastic, a traditional cooking method of the sauteed shelled shrimps is quantified and optimized to be more applicable to industrial development and production, and a new way is opened up for the frozen shelled shrimp market.
Description
Technical field
The present invention relates to a kind of preparation method of shrimp in jelly, belongs to technical field of aquatic product processing.
Technical background
The nutrition of prawn product is enriched very much, not only also has containing various amino acid, peptides, polyunsaturated fatty acid etc.
Very high protein content, because it has high market value and nutritive value, has become the important food in the whole world
Source.It is commercially many with the circulation of freezing shrimp meat form due to easy the to be corrupt property of shrimp, therefore develop with freezing shrimp meat as original
The product of material becomes the important channel for increasing shrimps market.
Chinese tradition dish is loved by the people due to its delicious and nutrition, and the Chinese way of cooking in recent years is commercially increasingly
Rise, the convenient life for bringing people into of chinese tradition delicious food dish has been become into the trend of future market development.
Shrimp in jelly is well-known because of its glittering and translucent outward appearance and fresh and crisp soft mouthfeel as the famous dish of China.
However, the manufacture craft of shrimp in jelly is extremely loaded down with trivial details, the especially process of early stage raw material, step is mixed the miscellaneous consuming time.Therefore, it is
The commercially circulation that shrimp in jelly this chinese tradition dish can be real can be allowed, needs are developed and a kind of are adapted to industry metaplasia
The processing mode of product, prepares the fast food bag of shrimp in jelly.The present invention have developed a kind of step simply, convenient and time-saving crystal
Peeled shrimp production method, the shrimp in jelly made can be packed directly, be transported in the way of cold chain (4 DEG C) or hot chain (60 DEG C)
Market, allows people conveniently to have the Chinese style tradition shrimp in jelly of delicious food.
The content of the invention
The invention provides a kind of preparation method of shrimp in jelly, can conveniently produce in the method mouthfeel
The shrimp in jelly of excellent and easy circulation.
The technical solution adopted in the present invention：A kind of preparation method of shrimp in jelly, comprises the following steps that：
(1) freezing shrimp meat flowing water thaws, rinses, and removes and is dried after shrimp line；
(2) by by the sodium bicarbonate of 0.5-1.5 weight portions, the egg white of 2-4 weight portions, the starch of 2-4 weight portions, 1-3 weight
The sugar, the salt of 1-3 weight portions, the slurries uniform application of the salad oil composition of 2-5 weight portions of part is to peeled shrimp surface；
(3) refrigerate：The peeled shrimp of upper complete slurry is placed in into 4 DEG C of refrigerator cold-storages, cold preservation time 10min-120min；
(4) it is excessively oily：Peeled shrimp takes out from refrigerator, and oil 30s-60s excessively, then takes the dish out of the pot and drain under 130-160 DEG C of oil temperature；
(5) soup-stock is cooked：Peeled shrimp after oil excessively is placed in the soup-stock for boiling and cooks 1-2min, takes the dish out of the pot the crystal shrimp that obtain
Benevolence.The soup-stock by 0.1-0.5 weight portions monosodium glutamate, the cooking wine of 2-5 weight portions, the green onion, ginger and garlic mixture of 2-6 weight portions, 1-3
The starch of weight portion and the water modulation of 50-100 weight portions are formed, and in the green onion, ginger and garlic mixture, green onion, ginger and garlic mass ratio is 1:1:
1。
Beneficial effects of the present invention：
(1) shrimp in jelly starching mode step of the present invention is easy, saves time effectively, drops significantly on the original basis
The low cost of manufacture of shrimp in jelly so that shrimp in jelly commercial development is more feasible.
(2) grout coordinate ratio of the present invention, can make that the peeled shrimp after cooking is more glittering and translucent, mouthfeel Q bullet, very well
The delicious food for remaining traditional shrimp in jelly.
(3) present invention will treat that stagnant freezing shrimp meat is processed into traditional delicious food dish on market, and the processing for shrimp is provided newly
Method, the circulation for Chinese meal provides new approaches.
Description of the drawings
Fig. 1 is shrimp in jelly TVB-N assay result figures.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
Peeled shrimp carries out starching after thawing, rinsing, dry, and slurries are by sodium bicarbonate, egg white, starch, 1 weight portion
Sugar, the salad oil of the salt of 1 weight portion, 2 weight portions are allocated and made jointly, and the ratio of sodium bicarbonate, egg white and starch is specifically shown in Table 1-
2, in order to reduce experiment repeat measure and make it more representative, using orthogonal test in uniform arrangement thought, have devised 9
Group experiment replaces experiment comprehensively, empirical factor and level to be shown in Table 1 with this, and test combinations are shown in Table 2.The peeled shrimp for having gone up slurry is placed in 4 DEG C
Refrigerator cold-storage 30min.Peeled shrimp after refrigeration oil 40s excessively under 150 DEG C of oil temperature, takes the dish out of the pot and drains；Soup-stock is poured in clean pot
Boiling is heated to, is poured into drip by oily peeled shrimp cooks 1min together with soup-stock and is taken the dish out of the pot.
Wherein soup-stock is allocated as：The monosodium glutamate of 0.3 weight portion, the cooking wine of 3 weight portions, the green onion, ginger and garlic mixture of 3 weight portions,
The water of the starch of 2 weight portions, 60 weight portions, stirs, and in the green onion, ginger and garlic mixture, green onion, ginger and garlic mass ratio is 1:1:1.
The L of table 19(33) orthogonal experiment factor and level
| Level | A sodium bicarbonate concentration (%) | B egg white concentration (%) | C starch concentration (%) |
| 1 | 0.5 | 2 | 2 |
| 2 | 1 | 3 | 3 |
| 3 | 1.5 | 4 | 4 |
The L of table 29(33) orthogonal experiment
| Experiment sequence number | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Test combinations | A1B1C1 | A1B2C2 | A1B3C3 | A2B1C2 | A2B2C3 | A2B3C1 | A3B1C3 | A3B2C1 | A3B3C2 |
The measure of sensory evaluation, quality structure, moisture and cooking loss rate is carried out to 9 groups of samples, and to the phase of indices
Closing property is analyzed, and the grout coordinate ratio of optimum is selected with this.
Fuzzy mathematics sensory evaluation score, makes a concrete analysis of as follows：
A) set of factors is determined
Set of factors refers to affect by the index set of judge sample quality, is expressed as U=(u1, u2 ..., ui ..., um),
Wherein U is set of factors, and ui is i-th factor.For the subjective appreciation of shrimp in jelly, it may be determined that wherein 4 indexs composition
Set of factors, U=(color and luster u1, fragrance u2, flavour u3, quality u4).
B) Comment gathers are determined
Comment gathers refer to be commented the set of the affiliated quality scale of sample, with V=(v1, v2 ..., vi ..., vm) (2 ＜ m
＜ 8, m are integer) represent, wherein：V is Comment gathers, and vi refers to i-stage evaluation language.By with evaluation group discussion, so as to
The Comment gathers for selecting shrimp in jelly are V=(outstanding v1, general v2, poor v3), at different levels to evaluate the corresponding subjective appreciation standard of language
It is shown in Table 3.
The shrimp in jelly sensory evaluation standard scale of table 3
C) qualitative factor weight sets K is determined
Weight sets refers to significance level of fixed each factor in all factors being evaluated, with K=(k1,
K2, k3 ..., ki ..., km) represent, according to normalization principle, the element summation in weight sets K is 1.
Experiment determines the weight of color and luster, fragrance, flavour, 4 indexs of quality using user investigation method.Randomly select 20
4 indexs, according to personal like's degree, are carried out importance marking by the assessment officer of different majors and age level, and total score is 100
Point.The score of indices is weight with the proportion of total score, finally to obtain the weighted mean of indices, the results are shown in Table
4。
The weight distribution of shrimp in jelly each influence factor of table 4
| Organoleptic quality | Color and luster | Fragrance | Flavour | Quality |
| Weight | 0.23 | 0.17 | 0.34 | 0.26 |
Then the weight sets of 4 flavor quality factors is combined into：K=(k1, k2, k3, k4)=(0.23,0.17,0.34,
0.26).As shown in Table 4, in 4 factors for affecting local flavor, shared weight it is maximum be peeled shrimp flavour, the quality of peeled shrimp with
Color and luster takes second place, and it is the fragrance of peeled shrimp that weight is less.
D) fuzzy evaluating matrix is set up and result
Choose 10 subjective appreciation persons to 9 groups of samples according to shrimp in jelly color and luster, fragrance, flavour, 4 factors of quality
Evaluate one by one, corresponding grade poll distribution situation is shown in Table 5.By each grade number of votes obtained folding of the qualitative factor of each sample in table 5
Favorable ratio is counted as, with reference to the evaluation result of all factors of each sample, fuzzy matrix Aj is obtained.J-th sample it is fuzzy
Matrix is:
Wherein：J=1,2,3 ..., 9 is sample number into spectrum, i=1, and 2,3,4 is Quality Appraising Factors, ri1, ri2, ri3Respectively
I-th factor of evaluation each opinion rating number of votes obtained agrees with ratio.
As shown in Table 5：The fuzzy matrix of 1～No. 9 sample is as follows：
E) blurring mapping and comprehensive evaluation result
According to fuzzy matrix transformation principle：R=K × A, then be Rj=K × Aj to jth sample evaluation result, with the 1st group
Comprehensive evaluation result as a example by sample is：
These results suggest that the crystal obtained by (sodium bicarbonate 0.5%, egg white 2%, starch 2%) under the first starching proportioning
Peeled shrimp has 42% subjective appreciation person to think outstanding, and 53.7% thinks general, and 4.3% thinks poor.Other samples can be obtained in the same manner
Comprehensive evaluation result：R2=(0.613,0.387,0)；R3=(0.558,0.385,0.057)；R4=(0.61,0.333,
0.057)；R5=(0.572,0.368,0.06)；R6=(0.544,0.362,0.094)；R7=(0.299,0.573,0.068)；
R8=(0.389,0.397,0.154)；R9=(0.343,0.631,0.026).
Outstanding to agree with ratio bigger from the point of view of analysis result, then the fuzzy mathematics sensory evaluation scores of the flavor taste of sample are got over
Height, then the quality of peeled shrimp is better.It can be seen from the results above that No. 2 the outstanding of sample agree with ratio to be maximum, reach
61.3%, the subjective appreciation person for illustrating 61.3% gives outstanding evaluation to No. 2 samples, has exceeded the product of other numberings,
And it is outstanding to agree with ratio and typically agree with ratio summation to reach 100%, i.e. nobody thinking that No. 2 sample qualities are poor, and
According to maximum subjection principle, it can be assumed that No. 2 sample integrated sensories are optimal, its corresponding optimal sizing technique is：Sodium bicarbonate
1%, egg white 3%, starch 3%.
Further adopt modified hydrothermal processCalculate the comprehensive grading of each sample, the lower table of comprehensive grading
Bright sample quality higher grade, i.e., score 1 be " outstanding ", 2 be " general ", 3 be " it is poor ", the results are shown in Table 6.As shown in Table 6, sample
The overall merit of product is divided into 1.37, i.e. aesthetic quality between the first estate " outstanding " and the second grade " general ", and partially
In outstanding；All in all, 9 groups of samples are all that between " general " and " outstanding ", 2,3,4, No. 5 sample deflections are outstanding, and 1,
6th, 7,8, No. 9 samples are then partial to typically.
Shrimp in jelly subjective appreciation poll distribution under the conditions of the different sizing techniques of table 5
Note：v1：It is outstanding；v2：Typically：v3；It is poor
The integrated ordered result of the shrimp in jelly sensory evaluation of table 6
(1) quality structure analysis
The shrimp in jelly that will be processed through different sizing techniques carry out quality structure analysis, respectively obtain shrimp in jelly hardness,
The result of elastic cohesiveness, chewability and recovery, is shown in Table 7.As shown in Table 7, the shrimp in jelly that different sizing techniques are processed its
Same quality structure attribute has significant difference (p<0.05), wherein the difference of cohesiveness and chewability is maximum between different samples,
And the difference of elasticity is minimum.As shown in Table 9, between the hardness and chewiness of shrimp in jelly be in notable positive correlation, cohesiveness with
It is in notable positive correlation between chewiness, recovery, notable positive correlation, elasticity and adhesive aggregation is also presented between chewiness and recovery
Property between in significantly negatively correlated, notable positive correlation is all presented between sensory evaluation and cohesiveness, chewiness, recovery, illustrate water
The difference of brilliant peeled shrimp starching proportioning has more significant impact to sample quality structure attribute；Cohesiveness, nozzle are shown in TPA test datas
Between chewing property and recovery and Analyses Methods for Sensory Evaluation Results related sex expression significantly, and hardness, elasticity to it is related between sensory evaluation
Property is not very notable.
Shrimp in jelly quality structure analysis result (n=5) of table 7
| Numbering | Hardness (g) | Elasticity | Cohesiveness | Chewability | Recovery |
| 1 | 304.692±26.686e | 0.895±0.013a | 0.616±0.042b | 183.491±6.754b | 0.322±0.051b |
| 2 | 346.464±9.58c | 0.869±0.006c | 0.476±0.018d | 136.391±8.256d | 0.184±0.015c |
| 3 | 319.8±18.156d | 0.89±0.029a | 0.425±0.034f | 103.453±11.571f | 0.144±0.017e |
| 4 | 310.536±34.551d | 0.902±0.013a | 0.451±0.05e | 123.534±9.747e | 0.164±0.013d |
| 5 | 350.103±29.754b | 0.909±0.006a | 0.43±0.03f | 138.644±15.704d | 0.148±0.009e |
| 6 | 343.399±31.035b | 0.883±0.01b | 0.494±0.021c | 144.51±11.578d | 0.204±0.029c |
| 7 | 513.322±24.859a | 0.862±0.016c | 0.657±0.015a | 273.757±35.205a | 0.366±0.022a |
| 8 | 514.131±24.837a | 0.855±0.021d | 0.612±0.044b | 188.877±29.321b | 0.19±0.07c |
| 9 | 512.618±41.77a | 0.913±0.05a | 0.474±0.015d | 164.821±12.881c | 0.219±0.037c |
Note:Data are means standard deviation (n=5) in table；A, b ..., i difference letter representation same row quality structure attributes
Significant difference (p<0.05).
(2) cooking loss rate analysis result
Quality before and after cooking to shrimp in jelly is measured, and by formula its loss late in cooking process is calculated,
It is shown in Table 8.As shown in Table 8, the slurries of the different ratio difference shadow obvious for the loss late of peeled shrimp in cooking process has
Ring (p<0.05).From the point of view of the correlation analysis of table 9, cooking loss rate and the other factors of sample are not presented conspicuousness phase
Close, but certain positive correlation is presented with sensory scores.
The shrimp in jelly cooking loss rate of table 8 is with the measure (n=3) of the measure of moisture
Note:Data are means standard deviation (n=5) in table；A, b ..., i difference letter representation same row quality structure attributes
Significant difference (p<0.05).
(3) determination of moisture
The sample of different disposal group is measured with fast tester for water content, the moisture of 9 groups of samples is drawn respectively
As a result (8 are shown in Table).As shown in Table 8, the moisture with comparison shrimp in jelly of different sodium bicarbonate, egg white and starch affects not
Greatly, the otherness of 9 groups of sample rooms is less.But can be seen that the moisture and sensory evaluation scores of sample by the correlation analysis of table 9
Negative correlation is presented, it is known that the moisture of peeled shrimp returns to a certain extent that to have influence on its organoleptic quality, i.e. moisture higher,
The sensory evaluation scores of peeled shrimp sample are lower, then mouthfeel is better.It is cold after why to each other significant difference may be less likely to starching
The factors such as Tibetan time, peeled shrimp raw material have compared with Important Relations, therefore the correlation between moisture and shrimp in jelly organoleptic quality is in
Existing larger relevance.
The shrimp in jelly Texture instrument of table 9 tests the coefficient correlation between quality and sensory evaluation quality
| Hardness | Elasticity | Cohesiveness | Chewiness | Recovery | Sensory evaluation scores | Loss late | Moisture | |
| Hardness | 1.000 | -0.378 | 0.504 | 0.685* | 0.353 | 0.711* | 0.168 | -0.644* |
| Elasticity | -0.378 | 1.000 | -0.627* | -0.498 | -0.3 | -0.383 | -0.477 | 0.415 |
| Cohesiveness | 0.504 | -0.627* | 1.000 | 0.89** | 0.845** | 0.838** | 0.508 | -0.456 |
| Chewiness | 0.685* | -0.498 | 0.890** | 1.000 | 0.874** | 0.912** | 0.361 | -0.750* |
| Recovery | 0.353 | -0.300 | 0.845** | 0.874** | 1.000 | 0.845** | 0.393 | -0.560 |
| Sensory evaluation scores | 0.711* | -0.383 | 0.838** | 0.912** | 0.850 | 1.000 | 0.517 | -0.667* |
| Loss late | 0.168 | -0.477 | 0.508 | 0.361 | 0.393 | 0.517 | 1.000 | -0.402 |
| Moisture | -0.644* | 0.415 | -0.456 | -0.750* | -0.560 | -0.667* | -0.402 | 1.000 |
Note：" * " and " * * " represents respectively p<0.05 and p<0.01.
So showing that the optimum proportioning of shrimp in jelly starching is in Fuzzy Comprehensive Evaluation system anlysis result：Sodium bicarbonate
1%, egg white 3%, starch 3%, the i.e. sodium bicarbonate of 1 weight portion, the egg white of 3 weight portions, the starch of 3 weight portions.Peeled shrimp finished product is brilliant
Jade-like stone is exquisitely carved, and slurries parcel is uniform, body is complete, pleasant to the palate after entrance, resilient enough.
Embodiment 2
Peeled shrimp carries out starching after thawing, rinsing, dry, and slurries are sodium bicarbonate, the eggs of 3 weight portions by 1 weight portion
Clearly, the starch of 3 weight portions, the sugar of 1 weight portion, the salt of 1 weight portion, the salad oil of 2 weight portions are allocated and made jointly, upper complete slurry
Peeled shrimp is placed in 4 DEG C of refrigerator cold-storages (setting 0,30,60,90min groups).Peeled shrimp after refrigeration oil 40s excessively under 130 DEG C of oil temperature,
Take the dish out of the pot and drain；Pour soup-stock into and boiling is heated in clean pot, pour into and drip oily peeled shrimp 1min is cooked together with soup-stock
Take the dish out of the pot.
Wherein soup-stock is allocated as：Wherein soup-stock is allocated as：The monosodium glutamate of 0.3 weight portion, the cooking wine of 3 weight portions, 3 weight
The green onion, ginger and garlic mixture, the starch of 2 weight portions, the water of 60 weight portions of part, stirs, in the green onion, ginger and garlic mixture, green onion ginger
Garlic mass ratio is 1:1:1.
Selected on most suitable by the measure to shrimp in jelly peeled shrimp sensory evaluation, TVB-N and makings composition
The slurry time.
(1) fuzzy mathematics sensory evaluation score (selecting 10 people as assessment officer), makes a concrete analysis of as follows：
Set of factors U, evaluation language collection V, the determination of weight sets K are with embodiment 1.
A) foundation of fuzzy evaluating matrix and result
Choose 10 subjective appreciation persons to 4 groups of samples according to shrimp in jelly color and luster, fragrance, flavour, 4 factors of quality
Evaluate one by one, corresponding grade poll distribution situation is shown in Table 3.By each grade number of votes obtained folding of the qualitative factor of each sample in table 3
Favorable ratio is counted as, with reference to the evaluation result of all factors of each sample, fuzzy matrix Aj is obtained.J-th sample it is fuzzy
Matrix is:
Wherein：J=1,2,3,4 (respectively correspond to 0,30,60,90min) be sample number into spectrum, i=1,2,3,4 is quality evaluation
Factor, what ri1, ri2, ri3 were respectively each opinion rating number of votes obtained of i-th factor of evaluation agrees with ratio.
As shown in Table 3：The fuzzy matrix of 1～No. 4 sample is as follows：
B) blurring mapping and comprehensive evaluation result
According to fuzzy matrix transformation principle：R=K × A, then be R to jth sample evaluation resultj=K × Aj, with the 1st group
Comprehensive evaluation result as a example by sample is：
The shrimp in jelly of the gained under the 0min starching times is these results suggest that, the subjective appreciation person for having 26.3% thinks excellent
Show, 54.3% thinks general, and 19.4% thinks poor.The comprehensive evaluation result of other samples can be obtained in the same manner：R2=(0.586,
0.388,0.026)；R3=(0.479,0.469,0.052)；R4=(0.493,0.447,0.026)；
Outstanding to agree with ratio bigger from the point of view of analysis result, then the fuzzy mathematics sensory evaluation scores of the flavor taste of sample are got over
Height, then the quality of peeled shrimp is better.It can be seen from the results above that No. 2 the outstanding of sample agree with ratio to be maximum, reach
58.6%, the subjective appreciation person for illustrating 58.6% gives outstanding evaluation to No. 2 samples, has exceeded the product of other numberings,
And outstanding to agree with ratio to reach 97.4% with ratio summation is typically agreed with, most people compare No. 2 samples of acceptance, and root
According to maximum subjection principle, it can be assumed that No. 2 sample integrated sensories are optimal, then in sensory evaluation come say the slurry time for 30min when
It is that most suitable, mouthfeel is optimal.
Shrimp in jelly subjective appreciation poll distribution under the conditions of the different sizing techniques of table 10
Note：v1：It is outstanding；v2：Typically：v3；It is poor
The integrated ordered result of the shrimp in jelly sensory evaluation of table 11
(2) measure of TVB-N (VBN)
The starching time is 44.52mg/100g for the shrimp in jelly TVB-N contents of 0min, and with the increase of starching time,
The TVB-N contents of sample are gradually increasing, and when having arrived 60min, the content of TVB-N has reached 61.94mg/100g, subsequently gradually becomes
In gentle.Because raw material uses freezing shrimp meat, even if so the starching time is 0min, the TVB-N contents of sample are also higher,
In time period from 0min to 60min, the TVB-N contents of peeled shrimp significantly rise, and this may have with the effect of the egg white in slurries
Close, under the decomposition of sodium bicarbonate, in peeled shrimp muscle and egg white protein simultaneously all decomposing, so upper by the initial stage,
The content of TVB-N continues to increase, and when having arrived 90min, decomposition tends to be steady.So when the starching time being 30min, by
Shrimp in jelly VBN is lower made by freezing shrimp meat, and nutritive value is higher.
C) GC-MS analyses
As shown in table 5, GC-MS has altogether to be separated from shrimp in jelly and identifies 46 volatile ingredients, respectively alcohols (5
Kind), aldehydes (2 kinds), ketone (2 kinds), alkane alkene (3 kinds), aromatic hydrocarbon (21 kinds), lipid (4 kinds), other classes (9 kinds), detection
All kinds of volatile compounds in, the content highest of hydrocarbon compound, especially aromatic hydrocarbon material.
With the increase of starching time, the flavor substance of sample alcohols, aldehydes and ketone gradually increases, during this is with peeled shrimp
Fat oxidation is relevant.Ketone compounds give the shrimp fragrance of a flower and fruital local flavor, and lipoid substance is normally due to lipid-metabolism production
Carboxylic acid and alcohol esterification product, the meat of shrimp be characterized with important local flavor contribution.As shown in Table 13, with starching
The prolongation of time, the ratio that the lipid material of shrimp in jelly is shared in all flavor substances gradually rises, and illustrates starching to water
The local flavor of brilliant peeled shrimp has important impact.But meanwhile, the material of other classes with the increase of starching time, proportion also by
Gradually rise, in other materials, be mostly sulphur amine substance, prawn meat flavor has dysgenic.So from flavor substance point
From the point of view of analysis, local flavor important of the slashing step to shrimp in jelly, but starching overlong time can't proportionally optimize
The quality of peeled shrimp, the reason for this has also confirmed the shrimp in jelly highest scoring of starching 30min in sensory evaluation.
Shrimp in jelly volatile flavor component analysis result (n=3) (μ g/g) of table 12
All kinds of flavor substance proportions of table 13
| Substance classes | 0min | 30min | 60min | 90min |
| Alcohols (%) | 15.66 | 30.05 | 33.71 | 9.48 |
| Aldehydes (%) | 0 | 0.23 | 2.18 | 1.5 |
| Ketone (%) | 0 | 0.14 | 0.14 | 0 |
| Alkane alkene (%) | 9.06 | 3.28 | 4.09 | 4.18 |
| Aromatic hydrocarbon (%) | 69.53 | 35.56 | 40.42 | 45.07 |
| Lipid (%) | 0.92 | 3.02 | 6.66 | 9.73 |
| Other classes (%) | 4.83 | 2.7 | 12.8 | 30.04 |
So by sensory evaluation and indices analysis as can be seen that shrimp in jelly starching time under the conditions of 4 DEG C is
The integrated quality of peeled shrimp more preferably, and can greatly save the starching time by Experimental Research during 30min, be conducive to industrial
Exploitation.
Claims (1)
1. a kind of preparation method of shrimp in jelly, it is characterised in that comprise the following steps that：
(1) freezing shrimp meat flowing water thaws, rinses, and removes and is dried after shrimp line；
(2) by by the sodium bicarbonate of 0.5-1.5 weight portions, the egg white of 2-4 weight portions, the starch of 2-4 weight portions, 1-3 weight portions
Sugar, the slurries uniform application of the salad oil composition of the salt of 1-3 weight portions, 2-5 weight portions are to peeled shrimp surface；
(3) refrigerate：The peeled shrimp of upper complete slurry is placed in into 4 DEG C of refrigerator cold-storages, cold preservation time 10min-120min；
(4) it is excessively oily：Peeled shrimp takes out from refrigerator, and oil 30s-60s excessively, then takes the dish out of the pot and drain under 130-160 DEG C of oil temperature；
(5) soup-stock is cooked：Peeled shrimp after oil excessively is placed in the soup-stock for boiling and cooks 1-2min, takes the dish out of the pot the shrimp in jelly that obtain.
The soup-stock by 0.1-0.5 weight portions monosodium glutamate, the cooking wine of 2-5 weight portions, the green onion, ginger and garlic mixture of 2-6 weight portions, 1-3 weight
The starch of part and the water modulation of 50-100 weight portions are formed, and in the green onion, ginger and garlic mixture, green onion, ginger and garlic mass ratio is 1:1:1.
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