CN106722640A - A kind of preparation method of lobster shell nutrition soup-stock - Google Patents
A kind of preparation method of lobster shell nutrition soup-stock Download PDFInfo
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- CN106722640A CN106722640A CN201611070678.2A CN201611070678A CN106722640A CN 106722640 A CN106722640 A CN 106722640A CN 201611070678 A CN201611070678 A CN 201611070678A CN 106722640 A CN106722640 A CN 106722640A
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- shrimp
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- soup
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation method of lobster shell nutrition soup-stock, with lobster processing byproduct shrimp head shrimp shell as raw material, through crushing, boiling and sterilize, the delicious shrimp shell nutrition soup-stock product of nutrition is obtained, contain rich in protein, astaxanthin, phosphatide and calcareous in shrimp shell nutrition soup-stock, its delicate mouthfeel, without fishy smell, and can need be seasoned the product for obtaining various unique flavors according to edible and culinary art.May be such that lobster processing byproduct is fully utilized using lobster shell nutrition soup-stock of the invention and preparation method thereof, reduce the wasting of resources.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of lobster shell nutrition soup-stock.
Background technology
Substantial amounts of accessory substance can be produced in lobster process, mainly there is shrimp head and shrimp tail shell, these account for full shrimp weight
More than 60%.Shrimp head and shrimp shell contain rich in protein, astaxanthin and mineral matter element etc., few for the green grass or young crops in growth period
The elderly and normal population that year and bone senesce have help well.
The shell of cray is redder than general prawn, Tiger Prawns etc. a lot, the even red obfuscation having, and this red material is just
It is natural astaxanthin, the expensive salmon and red core duck's egg, the color component of crab oil that it eats with us are all same materials,
The content astaxanthin of fresh cray is about 600-800PPM, and the content astaxanthin of fresh shrimp shell is about 800-1200PPM, compared with three
Literary fish, crab oil, the astaxanthin of wild red heart Ovum Anas domestica yolk are higher by several times, because astaxanthin is find so far most strong natural anti-
Oxidant, resistance to oxidation is 1000 times of vitamin E, therefore astaxanthin is otherwise known as " supper vitamin E ".
However, the most of raw material merely as feed factory of these accessory substances at present, valuable resource therein fails
To effective exploitation, the method and product that soup-stock is processed into using lobster accessory substance had not been seen yet.
The content of the invention
The technical problems to be solved by the invention are to improve a kind of preparation method of lobster shell nutrition soup-stock, obtained height
Soup is nutritious, in good taste, strong and brisk in taste.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of lobster shell nutrition soup-stock, step is as follows：
(1) raw material selection：Select and come automatically cleaning, the qualified lobster of clear waters cultivation, by fresh and alive lobster boiling or processing
The fresh lobster head and shrimp tail shell for leaving afterwards are unified to collect；
(2) pretreatment of raw material：Shrimp head after selecting is peeled off, and removes shrimp stomach, the shrimp cheek, the hepatopancrease in shrimp head, removes shrimp
Shrimp intestines in tail shell, it is peace and quiet standby with clear water；
(3) crush：Lobster head and shrimp tail shell after cleaning is together broken into the shrimp shell particle of 30-80 mesh sizes, then
It is 2-4 DEG C to be put into temperature, and humidity then takes out addition active peptides, in rotating speed to be preserved 4 hours in the fresh-keeping warehouse of 85-95%
Under conditions of 800-1000rpm stir 5-8 minute, after the completion of standing 15-20 minutes；
The addition of active peptides is the 0.05-0.1% of shrimp shell particle (lobster head and shrimp tail shell) weight, active peptide be from
The active factors isolated is extracted in plant, the polypeptide closed by two or more amino acid chain is combined with shrimp shell,
The extraction of astaxanthin can be promoted；
(4) microwave：Shrimp shell particle in fresh-keeping warehouse is taken out, in feeding microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4
It is secondary；Curing time during post-production can be shortened by microwave treatment, and be easily absorbed by the human body its nutrient,
Bactericidal action can also be played simultaneously, extends its holding time, additionally it is possible to eliminate the fishy smell of shrimp shell；
(5) it is fried：Raw material after microwave treatment is placed in low-temperature frying 40-60 seconds in 120-140 DEG C of vegetable oil, is pulled out
It is standby；
(6) the shrimp shell particle feeding tumbler after will be fried carries out tumbling treatment, and one was vacuumized every 5 minutes during tumbling
It is secondary, tumbling 4 minutes after vacuum are exhausted every time, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；Can in tumbling procedure
Meat material is reached the effect of breathing massage, increase the precipitation of astaxanthin；
(7) boil：During the drinking water of the shrimp shell particle after tumbling and 6-10 times of shrimp shell particle weight added into pot together, together
When add auxiliary material, be first boiled by fire, then small fire micro-boiling is boiled 60-120 minutes；
Described auxiliary material constitutive material is：Based on the weight of shrimp shell particle is accounted for, respectively ginger 1-2%, shallot 2-3%, material
Wine 1.5-3%, light-coloured vinegar 0.5-0.8%, lemon 1-2%, be soaked dried scallop silk 1-2%,
(8) pack, sterilize：The soup stock that will be boiled is removed by filtration residue, by soup quantitative package on request, then carries out
Sterilizing, 121 DEG C of sterilising temp, time 30-40m i n；
(9) preservation：Case into freezer preservation.
The delicious shrimp shell nutrition soup-stock product of the prepared nutrition of the present invention, in shrimp shell nutrition soup-stock containing rich in protein,
Astaxanthin, phosphatide and calcareous, its delicate mouthfeel, without fishy smell, and can be seasoned and obtain various wind according to edible and culinary art needs
The unique product of taste.May be such that lobster processing byproduct is filled using lobster shell nutrition soup-stock of the invention and preparation method thereof
Divide and utilize, reduce the wasting of resources.
The beneficial effects of the invention are as follows：Processing technology of the present invention is simple, and technical process is controllable, by special processing side
Method so that products taste is good, nutritious, and nutrient is easy to absorption, is suitable for the edible of Different crowds；Content astaxanthin 500
~600 μ g/g, with anti-oxidant, anti-antitumor and strengthen immunity functional characteristic, with the wide market space.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of preparation method of lobster shell nutrition soup-stock, step is as follows：
(1) raw material selection：Select and come automatically cleaning, the qualified lobster of clear waters cultivation, left after fresh and alive lobster is processed
Fresh lobster head and shrimp tail shell unify collect；
(2) pretreatment of raw material：Shrimp head after selecting is peeled off, and removes shrimp stomach, the shrimp cheek, the hepatopancrease in shrimp head, removes shrimp
Shrimp intestines in tail shell, it is peace and quiet standby with clear water；
(3) crush：Lobster head and shrimp tail shell after cleaning is together broken into the shrimp shell particle of 50 mesh sizes, is then placed in
Temperature be 3 DEG C, humidity be 90% fresh-keeping warehouse in preserve 4 hours, addition active peptides are then taken out, in rotating speed 800-
Under conditions of 1000rpm stir 6 minutes, after the completion of stand 16 minutes；
The addition of active peptides is the 0.05% of shrimp shell particle (lobster head and shrimp tail shell) weight, and active peptide is from plant
Polypeptide that is middle to extract the active factors isolated, being closed by two or more amino acid chain, is combined with shrimp shell, can
Promote the extraction of astaxanthin；
(4) microwave：Shrimp shell particle in fresh-keeping warehouse is taken out, in feeding microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 4
It is secondary；Curing time during post-production can be shortened by microwave treatment, and be easily absorbed by the human body its nutrient,
Bactericidal action can also be played simultaneously, extends its holding time, additionally it is possible to eliminate the fishy smell of shrimp shell；
(5) it is fried：Raw material after microwave treatment is placed in low-temperature frying 60 seconds in 120 DEG C of vegetable oil, is pulled out standby；
(6) the shrimp shell particle feeding tumbler after will be fried carries out tumbling treatment, and one was vacuumized every 5 minutes during tumbling
It is secondary, tumbling 4 minutes after vacuum are exhausted every time, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；Can in tumbling procedure
Meat material is reached the effect of breathing massage, increase the precipitation of astaxanthin；
(7) boil：During the drinking water of the shrimp shell particle after tumbling and 6-10 times of shrimp shell particle weight added into pot together, together
When add auxiliary material, be first boiled by fire, then small fire micro-boiling is boiled 60-120 minutes；
Described auxiliary material constitutive material is：Based on the weight of shrimp shell particle, respectively ginger 1-2%, shallot 2-3%, cooking wine
1.5-3%, light-coloured vinegar 0.5-0.8%, lemon 1-2%, be soaked dried scallop silk 1-2%,
(8) pack, sterilize：The soup stock that will be boiled is removed by filtration residue, by soup quantitative package on request, then carries out
Sterilizing, 121 DEG C of sterilising temp, time 30-40min；
(9) preservation：Case into freezer preservation.
Embodiment 2
A kind of preparation method of lobster shell nutrition soup-stock, step is as follows：
(1) raw material selection：Select and come automatically cleaning, the qualified lobster of clear waters cultivation, fresh and alive lobster boiling is left
Lobster head and shrimp tail shell are unified to collect；
(2) pretreatment of raw material：Shrimp head after selecting is peeled off, and removes shrimp stomach, the shrimp cheek, the hepatopancrease in shrimp head, removes shrimp
Shrimp intestines in tail shell, it is peace and quiet standby with clear water；
(3) crush：Lobster head and shrimp tail shell after cleaning is together broken into the shrimp shell particle of 30 mesh sizes, is then placed in
Temperature be 4 DEG C, humidity be 95% fresh-keeping warehouse in preserve 4 hours, addition active peptides are then taken out, in rotating speed 800-
Under conditions of 1000rpm stir 8 minutes, after the completion of stand 20 minutes；
The addition of active peptides is the 0.1% of shrimp shell particle (lobster head and shrimp tail shell) weight, and active peptide is from plant
Polypeptide that is middle to extract the active factors isolated, being closed by two or more amino acid chain, is combined with shrimp shell, can
Promote the extraction of astaxanthin；
(4) microwave：Shrimp shell particle in fresh-keeping warehouse is taken out, in feeding microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 4
It is secondary；Curing time during post-production can be shortened by microwave treatment, and be easily absorbed by the human body its nutrient,
Bactericidal action can also be played simultaneously, extends its holding time, additionally it is possible to eliminate the fishy smell of shrimp shell；
(5) it is fried：Raw material after microwave treatment is placed in low-temperature frying 40 seconds in 140 DEG C of vegetable oil, is pulled out standby；
(6) the shrimp shell particle feeding tumbler after will be fried carries out tumbling treatment, and one was vacuumized every 5 minutes during tumbling
It is secondary, tumbling 4 minutes after vacuum are exhausted every time, then vacuum pumping, so circulation 4 times, take out stand-by；Can make in tumbling procedure
Meat material reaches the effect of breathing massage, increases the precipitation of astaxanthin；
(7) boil：During the drinking water of the shrimp shell particle after tumbling and 6 times of shrimp shell particle weight added into pot together, while
Auxiliary material is added, is first boiled by fire, then small fire micro-boiling is boiled 90 minutes；
Described auxiliary material constitutive material is：Based on raw material weight, respectively ginger 1-2%, shallot 2-3%, cooking wine 1.5-
3%th, light-coloured vinegar 0.5-0.8%, lemon 1-2%, the dried scallop silk 1-2% being soaked,
(8) pack, sterilize：The soup stock that will be boiled is removed by filtration residue, by soup quantitative package on request, then carries out
Sterilizing, 121 DEG C of sterilising temp, time 30-40min；
(9) preservation：Case into freezer preservation.
Embodiment 3
A kind of preparation method of lobster shell nutrition soup-stock, step is as follows：
(1) raw material selection：Select and come automatically cleaning, the qualified lobster of clear waters cultivation, by fresh and alive lobster boiling or processing
The fresh lobster head and shrimp tail shell for leaving afterwards are unified to collect；
(2) pretreatment of raw material：Shrimp head after selecting is peeled off, and removes shrimp stomach, the shrimp cheek, the hepatopancrease in shrimp head, removes shrimp
Shrimp intestines in tail shell, it is peace and quiet standby with clear water；
(3) crush：Lobster head and shrimp tail shell after cleaning is together broken into the shrimp shell particle of 30 mesh sizes, is then placed in
Temperature be 2 DEG C, humidity be 85% fresh-keeping warehouse in preserve 4 hours, addition active peptides are then taken out, in the bar of rotating speed 800rpm
Under part stir 5 minutes, after the completion of stand 15 minutes；
The addition of active peptides is the 0.05% of shrimp shell particle (lobster head and shrimp tail shell) weight, and active peptide is from plant
Polypeptide that is middle to extract the active factors isolated, being closed by two or more amino acid chain, is combined with shrimp shell, can
Promote the extraction of astaxanthin；
(4) microwave：Shrimp shell particle in fresh-keeping warehouse is taken out, in feeding microwave processing equipment, in microwave frequency
Microwave treatment is spaced under 2450MHz, power 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3
It is secondary；Curing time during post-production can be shortened by microwave treatment, and be easily absorbed by the human body its nutrient,
Bactericidal action can also be played simultaneously, extends its holding time, additionally it is possible to eliminate the fishy smell of shrimp shell；
(5) it is fried：Raw material after microwave treatment is placed in low-temperature frying 50 seconds in 130 DEG C of vegetable oil, is pulled out standby；
(6) the shrimp shell particle feeding tumbler after will be fried carries out tumbling treatment, and one was vacuumized every 5 minutes during tumbling
It is secondary, tumbling 4 minutes after vacuum are exhausted every time, then vacuum pumping, so circulation 3 times, take out stand-by；Can make in tumbling procedure
Meat material reaches the effect of breathing massage, increases the precipitation of astaxanthin；
(7) boil：During the drinking water of the shrimp shell particle after tumbling and 8 times of shrimp shell particle weight added into pot together, while
Auxiliary material is added, is first boiled by fire, then small fire micro-boiling is boiled 100 minutes；
Described auxiliary material constitutive material is：Based on raw material weight, respectively ginger 1-2%, shallot 2-3%, cooking wine 1.5-
3%th, light-coloured vinegar 0.5-0.8%, lemon 1-2%, the dried scallop silk 1-2% being soaked,
(8) pack, sterilize：The soup stock that will be boiled is removed by filtration residue, by soup quantitative package on request, then carries out
Sterilizing, 121 DEG C of sterilising temp, time 35min；
(9) preservation：Case into freezer preservation.
The organoleptic test of lobster shell nutrition soup-stock：
The lobster shell nutrition soup-stock and the CREAM LOBSTER SOUP of comparative example (CREAM LOBSTER SOUP that existing method is boiled) prepared to embodiment 1-3
Sensory evaluation is carried out, valuation officer is 10 sensory evaluation persons by professional training.
Evaluation criterion：
Color：10 points of full marks；
Bright color, color is uniformly natural, and nature fruit color, 8-10 points is presented；
Color and luster relatively becomes clear, the more uniform nature of color, in more natural fruit color, 5-7 points；
Color and luster is slightly dark, and irregular colour is even, unnatural, too deep or excessively shallow, 1-4 points；
Outward appearance：10 points of full marks；
Without blocks of solid, without free astaxanthin, 8-10 points；
There are a small amount of blocks of solid, slightly free astaxanthin, 5-7 points；
More blocks of solid, there is free astaxanthin, 1-4 points；
Mouthfeel：10 points of full marks
Taste lubrication, without astringent sense, 8-10 points；
Mouthfeel relatively lubricates, without astringent sense, 5-7 points；
Hypopharynx substantially feels there is astringent sense, 1-4 points；
Taste：10 points of full marks；
Delicate mouthfeel, without fishy smell, 8-10 points；
Mouthfeel is moderate, slightly fishy smell, 5-7 points；
Mouthfeel is uncomfortable, and fishy smell is heavier, 1-4 points；
Evaluation result such as following table：
| Group | Color | Outward appearance | Mouthfeel | Taste | Total score |
| Embodiment 1 | 9 | 10 | 10 | 10 | 39 |
| Embodiment 2 | 8.6 | 9 | 9.5 | 9.8 | 36.9 |
| Embodiment 3 | 9.2 | 9.8 | 9.3 | 10 | 38.3 |
| Comparative example | 6 | 6.2 | 5.2 | 4 | 21.4 |
Above organoleptic test can be seen that the lobster shell nutrition soup-stock of present invention preparation in color, outward appearance, mouthfeel and taste
Four aspects are evaluated in the range of technique restriction and are excellent, suitable industrialized production.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (6)
1. a kind of preparation method of lobster shell nutrition soup-stock, it is characterised in that step is as follows：
(1) raw material selection：Select and come automatically cleaning, the qualified lobster of clear waters cultivation, what is left after fresh and alive lobster is processed is new
Fresh lobster head and shrimp tail shell are unified to collect；
(2) pretreatment of raw material：Shrimp head after selecting is peeled off, and removes shrimp stomach, the shrimp cheek, the hepatopancrease in shrimp head, removes shrimp tail shell
In shrimp intestines, it is peace and quiet standby with clear water；
(3) crush：Lobster head and shrimp tail shell after cleaning is together broken into the shrimp shell particle of 30-80 mesh sizes, is then placed in
Temperature is 2-4 DEG C, and humidity then takes out addition active peptides, in rotating speed 800- to be preserved 4 hours in the fresh-keeping warehouse of 85-95%
Under conditions of 1000rpm stir 5-8 minute, after the completion of standing 15-20 minutes；
(4) microwave：Shrimp shell particle in fresh-keeping warehouse is taken out, in feeding microwave processing equipment, in microwave frequency 2450MHz, work(
Microwave treatment is spaced under rate 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously 3-4 times；
(5) it is fried：Raw material after microwave treatment is placed in low-temperature frying 40-60 seconds in 120-140 DEG C of vegetable oil, is pulled out standby
With；
(6) the shrimp shell particle feeding tumbler after will be fried carries out tumbling treatment, is vacuumized once every 5 minutes during tumbling, often
It is secondary to exhaust tumbling 4 minutes after vacuum, then vacuum pumping, so circulation 2-4 time, taking-up is stand-by；
(7) boil：During the drinking water of the shrimp shell particle after tumbling and 6-10 times of shrimp shell particle weight added into pot together, while plus
Enter auxiliary material, be first boiled by fire, then small fire micro-boiling is boiled 60-120 minutes；
(8) pack, sterilize：The soup stock that will be boiled is removed by filtration residue, by soup quantitative package on request, then is gone out
Bacterium, 121 DEG C of sterilising temp, time 30-40m i n；
(9) preservation：Case into freezer preservation.
2. a kind of preparation method of lobster shell nutrition soup-stock according to claim 1, it is characterised in that choosing in step (1)
Raw material is the lobster head and shrimp tail shell left after fresh and alive lobster boiling is processed.
3. the preparation method of a kind of lobster shell nutrition soup-stock according to claim 1, it is characterised in that living in step (3)
Property polypeptide addition for shrimp shell particle weight 0.05-0.1%.
4. the preparation method of a kind of lobster shell nutrition soup-stock according to claim 3, it is characterised in that living in step (3)
Property polypeptide addition for shrimp shell particle weight 0.05%.
5. the preparation method of a kind of lobster shell nutrition soup-stock according to claim 3, it is characterised in that living in step (3)
Property polypeptide addition for shrimp shell particle weight 0.1%.
6. a kind of preparation method of lobster shell nutrition soup-stock according to claim 3, it is characterised in that institute in step (7)
The auxiliary material constitutive material stated is：It is respectively ginger 1-2%, shallot 2-3%, cooking wine 1.5-3%, white based on the weight of shrimp shell particle
Vinegar 0.5-0.8%, lemon 1-2%, the dried scallop being soaked silk 1-2%.
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Cited By (5)
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|---|---|---|---|---|
| CN107518281A (en) * | 2017-09-15 | 2017-12-29 | 武汉轻工大学 | A kind of vermicelli of flavor containing cray and trophic function composition and preparation method thereof |
| CN107668597A (en) * | 2017-10-27 | 2018-02-09 | 桐城市煜萱生态农业发展有限公司 | A kind of fruity shrimp juice can and preparation method thereof |
| CN107692099A (en) * | 2017-08-10 | 2018-02-16 | 李生旭 | A kind of preparation method of Normal juice shrimp brain bean curd |
| CN112471450A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Formula and preparation method of fresh shrimp thick soup |
| CN112690416A (en) * | 2020-11-23 | 2021-04-23 | 浙江工商大学 | Light orange flavored shrimp paste and preparation method thereof |
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Application publication date: 20170531 |