CN107440013A - 一种虾膏及其加工方法 - Google Patents
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Abstract
本发明涉及水产品加工领域，尤其是一种虾膏及其制品。该虾膏的原料包括鲜白虾、淀粉和食盐，还可以包括杨梅渣提取物和/或茶多酚；其原料及其重量比配方为：鲜白虾100，食用淀粉10‑40，食盐1‑2，卡拉胶0.1‑0.5，单甘酯0.1‑0.5，葱姜水1‑10，50度以上粮食白酒1‑2，茶多酚0.1‑0.2。本发明的虾膏可用于制作馅料、虾丸、速冻调理制品和灌肠类食品。采用本发明的技术方案，在白虾集中上市时将鲜白虾加工成虾膏，冷藏或速冻后可供人们全年食用，能有效缓解白虾淡旺季市场供需矛盾，大幅提高白虾的经济价值。
Description
技术领域
本发明涉及水产品加工领域，尤其是一种虾膏及其加工方法。
背景技术
白虾壳薄、营养丰富，肉质松软，易消化，富含蛋白质和磷、钙、镁等营养元素，味道鲜美，深受人们喜爱。但白虾产量集中，不耐贮藏，保鲜期短。目前白虾主要用于制作虾皮、虾米以及虾酱、虾油等发酵食品，利用白虾加工的精加工产品较少。
发明内容
为解决鲜白虾季节性强、保鲜期短、精加工产品缺乏的技术问题，本发明提供一种虾膏及其制品，在白虾集中上市时将鲜白虾加工成虾膏，冷藏或速冻后可供人们全年食用，有效缓解白虾淡旺季市场供需矛盾，大幅提高白虾的经济价值。
本发明通过以下技术方案得以实现：
一种虾膏，其特征在于所述虾膏的原料包括鲜白虾、食用淀粉和食盐。
本发明的虾膏，所述原料中添加杨梅渣提取物和/或茶多酚。杨梅果核中的黄酮类成分具有抗氧化性和抗菌活性。虾膏中的腐败优势菌中主要是革兰氏阴性菌，当杨梅渣提取物与茶多酚联用时，对抑制汉森酵母有明显的协同效应，对抑制藤黄微球菌、金黄色葡萄球菌、假单孢菌、大肠杆菌也有一定的叠加效应。杨梅渣提取物的加工方法为：取杨梅加工下脚料杨梅渣，添加12倍体积的95%乙醇在45-50℃温度条件下搅拌提取3-4小时，然后经真空微孔过滤，回收乙醇，冷冻干燥，得乙醇粗提物；将乙醇粗提物用1：10去离子水溶解后，再用乙酸乙酯萃取，回收乙酸乙酯，冷冻干燥即可。
本发明的虾膏，所述虾膏的原料及其重量比配方为：鲜白虾100，食用淀粉10-40，食盐1-2，卡拉胶0.1-0.5，单甘酯0.1-0.5，葱姜水1-10，50度以上粮食白酒1-2，茶多酚0.1-0.2。优选的虾膏的原料及其重量比配方为：鲜白虾100，食用玉米淀粉20，食盐2，卡拉胶0.5，单甘酯0.1，葱姜水2，50度以上粮食白酒1，茶多酚0.2。
本发明的虾膏，所述食用淀粉为玉米淀粉、马铃薯淀粉或者其他食用淀粉；所述卡拉胶可以是鱼鳔胶、瓜尔豆胶或者其他食用胶。
本发明的虾膏，所述葱姜水的配方为：小葱：生姜=1：1-3，其加工方法为：先将小葱去须切碎，生姜拍松切碎，然后添加1-3倍水浸泡0.5-2小时，过滤而成。
本发明的虾膏的加工方法，包括以下步骤：
（1）白虾清理：将鲜白虾用流动水漂洗，去除杂物，清理干净，0-5℃冷藏；
（2）第一次斩拌：将清理干净的鲜白虾添加虾重5-10%的碎冰拌匀后放入斩拌机斩拌10-15分钟，取出，斩拌料温控制在10℃以下；
（3）压滤：将步骤（2）斩拌完成的白虾放入压滤机挤压分离出白虾肉浆，分离出虾头虾壳，0-5℃冷藏；
（4）配料斩拌：按产品配方称取配料，除食盐外一次加入斩拌机中，同时添加总重量5-10%机制碎冰，斩拌15-20分钟后再均匀加入食盐，继续斩拌5-10分钟即成。
本发明的虾膏，所述虾膏用于制作包子馅料、虾丸、速冻调理虾糜制品或者灌肠类食品，能够作为配料添加在所有适宜添加的产品之中。
具体实施方式
下面通过具体实施例对本发明进一步说明。
实施例1：
一种虾膏，其原料及其重量比配方为：鲜白虾100，玉米淀粉20，食盐2，卡拉胶0.5，单甘酯0.1，葱姜水2，50度以上粮食白酒1，茶多酚0.2。所述葱姜水的配方为：小葱：生姜=1：3，其加工方法为：先将小葱去须切碎，生姜拍松切碎，然后添加3倍水浸泡1小时，过滤而成。
实施例2：
一种虾膏，其原料及其重量比配方为：鲜白虾100，马铃薯淀粉30，食盐2，卡拉胶0.5，单甘酯0.5，葱姜水5，50度以上粮食白酒1，茶多酚0.1，杨梅渣乙酸乙酯提取物0.1。所述葱姜水的配方为：小葱：生姜=1：2，其加工方法为：先将小葱去须切碎，生姜拍松切碎，然后添加2倍水浸泡0.5小时，过滤而成。所述杨梅渣乙酸乙酯提取物的加工方法为：杨梅渣提取物的加工方法为：取杨梅加工下脚料杨梅渣，添加12倍体积的95%乙醇在45℃温度条件下搅拌提取4小时，然后经真空微孔过滤，回收乙醇，冷冻干燥，得乙醇粗提物；将乙醇粗提物用1：10去离子水溶解后，再用乙酸乙酯萃取，回收乙酸乙酯，冷冻干燥即可。
实施例3：
一种实施例1的虾膏的加工方法，包括以下步骤：
（1）白虾清理：将鲜白虾用流动水漂洗，去除杂物，清理干净，0-5℃冷藏；
（2）第一次斩拌：将清理干净的鲜白虾添加虾重10%的碎冰拌匀后放入斩拌机斩拌10-15分钟，取出，斩拌料温控制在10℃以下；
（3）压滤：将步骤（2）斩拌完成的白虾放入压滤机挤压分离出白虾肉浆，分离出虾头虾壳，0-5℃冷藏；
（4）配料斩拌：按产品配方称取配料，除食盐外一次加入斩拌机中，同时添加总重量10%机制碎冰，斩拌20分钟后再均匀加入食盐，继续斩拌10分钟即成。
实施例4：
一种实施例2的虾膏的用途，用于制作虾丸。
实施例5：
一种实施例2的虾膏的用途，用于制作速冻虾糕。
Claims (10)
1.一种虾膏，其特征在于所述虾膏的原料包括鲜白虾、食用淀粉和食盐。
2.如权利要求1所述的虾膏，其特征在于所述原料中添加杨梅渣提取物和/或茶多酚。
3.如权利要求1所述的虾膏，其特征在于所述虾膏的原料及其重量比配方为：鲜白虾100，食用淀粉10-40，食盐1-2，卡拉胶0.1-0.5，单甘酯0.1-0.5，葱姜水1-10，50度以上粮食白酒1-2，茶多酚0.1-0.2。
4.如权利要求2所述的虾膏，其特征在于所述虾膏的原料及其重量比配方为：鲜白虾100，食用玉米淀粉20，食盐2，卡拉胶0.5，单甘酯0.1，葱姜水2，50度以上粮食白酒1，茶多酚0.2。
5.如权利要求2所述的虾膏，其特征在于所述食用淀粉为玉米淀粉或者马铃薯淀粉。
6.如权利要求2所述的虾膏，其特征在于所述卡拉胶改用鱼鳔胶或者瓜尔豆胶。
7.如权利要求2所述的虾膏，其特征在于所述葱姜水的配方为：小葱：生姜=1：1-3，其加工方法为：先将小葱去须切碎，生姜拍松切碎，然后添加1-3倍水浸泡0.5-2小时，过滤而成。
8.如权利要求2所述的虾膏的加工方法，其特征在于包括以下步骤：
（1）白虾清理：将鲜白虾用流动水漂洗，去除杂物，清理干净，0-5℃冷藏；
（2）第一次斩拌：将清理干净的鲜白虾添加虾重5-10%的碎冰拌匀后放入斩拌机斩拌10-15分钟，取出，斩拌料温控制在10℃以下；
（3）压滤：将步骤（2）斩拌完成的白虾放入压滤机挤压分离出白虾肉浆，分离出虾头虾壳，0-5℃冷藏；
（4）配料斩拌：按产品配方称取配料，除食盐外一次加入斩拌机中，同时添加总重量5-10%机制碎冰，斩拌15-20分钟后再均匀加入食盐，继续斩拌5-10分钟即成。
9.如权利要求2所述的虾膏，其特征在于所述虾膏用于虾丸。
10.如权利要求2所述的虾膏，其特征在于所述虾膏用于速冻调理虾糜制品。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388948A (zh) * | 2011-11-22 | 2012-03-28 | 浙江严州府食品有限公司 | 一种利用冻鱼制作长货架期风味卤鱼的方法 |
| CN105533507A (zh) * | 2015-12-09 | 2016-05-04 | 郑州仁宏医药科技有限公司 | 一种消食化滞的虾丸及其制备方法 |
| CN105595231A (zh) * | 2016-01-26 | 2016-05-25 | 福建农林大学 | 一种即食燕麦鱼糜脆片的加工方法 |
| CN106974207A (zh) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | 一种烘烤型即食爽脆鱼糕及其制造方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388948A (zh) * | 2011-11-22 | 2012-03-28 | 浙江严州府食品有限公司 | 一种利用冻鱼制作长货架期风味卤鱼的方法 |
| CN105533507A (zh) * | 2015-12-09 | 2016-05-04 | 郑州仁宏医药科技有限公司 | 一种消食化滞的虾丸及其制备方法 |
| CN106974207A (zh) * | 2016-01-17 | 2017-07-25 | 华中农业大学 | 一种烘烤型即食爽脆鱼糕及其制造方法 |
| CN105595231A (zh) * | 2016-01-26 | 2016-05-25 | 福建农林大学 | 一种即食燕麦鱼糜脆片的加工方法 |
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