CN109393423A - A kind of the halogen material and preparation method of stew in soy sauce Procambius clarkii - Google Patents
A kind of the halogen material and preparation method of stew in soy sauce Procambius clarkii Download PDFInfo
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- CN109393423A CN109393423A CN201811533196.5A CN201811533196A CN109393423A CN 109393423 A CN109393423 A CN 109393423A CN 201811533196 A CN201811533196 A CN 201811533196A CN 109393423 A CN109393423 A CN 109393423A
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- stew
- soy sauce
- parts
- shrimp
- procambius clarkii
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 57
- 235000013547 stew Nutrition 0.000 title claims abstract description 54
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 51
- 239000000463 material Substances 0.000 title claims abstract description 51
- 150000002367 halogens Chemical class 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims description 5
- 241000238557 Decapoda Species 0.000 claims abstract description 44
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013882 gravy Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000009835 boiling Methods 0.000 claims abstract description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 6
- 239000001702 nutmeg Substances 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 5
- 241000941637 Lysimachia capillipes Species 0.000 claims abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 5
- 241001251949 Xanthium sibiricum Species 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 4
- 238000003303 reheating Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 34
- 230000006641 stabilisation Effects 0.000 claims description 3
- 238000011105 stabilization Methods 0.000 claims description 3
- 241000143060 Americamysis bahia Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 10
- 244000052616 bacterial pathogen Species 0.000 abstract description 7
- 241000894006 Bacteria Species 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 description 24
- 238000004806 packaging method and process Methods 0.000 description 18
- 230000000694 effects Effects 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 12
- 230000018044 dehydration Effects 0.000 description 9
- 238000006297 dehydration reaction Methods 0.000 description 9
- 239000003814 drug Substances 0.000 description 8
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 8
- 238000007710 freezing Methods 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 238000003672 processing method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 230000008014 freezing Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
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- 230000008901 benefit Effects 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 4
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- 238000012856 packing Methods 0.000 description 4
- 230000004206 stomach function Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 230000003474 anti-emetic effect Effects 0.000 description 2
- 239000002111 antiemetic agent Substances 0.000 description 2
- 238000010894 electron beam technology Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 125000005843 halogen group Chemical group 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The invention discloses a kind of halogen material of stew in soy sauce Procambius clarkii, it is made of a certain proportion of cray, aniseed, cassia bark, Chinese prickly ash, kaempferia galamga, fructus amomi, nutmeg, fennel grass, cloves, galanga, dried orange peel, Siberian cocklebur vanilla, Lysimachia capillipes Hemsl, anise seed, obtaining step using halogen material progress shrimp stew in soy sauce is: A, using fresh and alive cray as raw material, it cleans up, first through boiling water, shrimp is pulled out after primary heating；B, chicken or pork are boiled into together with auxiliary material manufactured soup, after reheating, pulls the shrimp of stew in soy sauce completion out；C, the shrimp for pulling stew in soy sauce completion out is packed into vacuum packaging bag vacuum sealing together with thick gravy；D, it is heated using temperature control hot water bath mode, then rapid cooling；E, using liquid nitrogen frozen, product temperature instantaneous cooling is arrived, after temperature is stablized, is put into freezer preservation.The fragrance of stew in soy sauce is provided, thick gravy is able to suppress the normal flourish of bacterium, without using artificial anticorrosive additive, can kill pathogenic bacteria, be conducive to the preservation of human health and salted shrimp gravy.
Description
Technical field
The invention belongs to the manufacture fields of spiced and stewed food, and in particular to a kind of halogen material of stew in soy sauce Procambius clarkii and its preparation side
Method.
Technical background
2017, national Procambius clarkii cultured area was up to 12,000,000 mu, nearly 1,130,000 tons of total output, social economy's total yield
About 268,500,000,000 yuan of value, has become in the middle and lower reach of Yangtze River or even the whole country, Important Economic aquatic products, because its meat flavour is delicious and
It is full of nutrition, it is well received by consumers.There are mainly two types of its processing methods, a kind of common for oil in In Middle And Lower Reaches of Changjiang River
Oil-braised prawns, the more spicy cray of another northern area, no matter which kind of processing method, based on peppery taste, this mouth
Taste, which does not like a part, to be eaten the people of peppery taste and forecloses, and is restrict industry and is further developed.It is easy to cause eater's stomach
Portion, oral cavity, digestive system discomfort, and cray sauce halogen food can only the same day processing same day sale, store up under refrigerated conditions
More than 1 day, microbes mass propagation caused product health exceeded for hiding.The aquatic products processing enterprises, which use, at present keeps in cold storage to prolong
Long cray sauce halogen Food Shelf-life, however mouthfeel deterioration after cray freeze-thaw, shrimp tissue become tighten without it is full,
It is coarse without fresh and tender, seriously affect its commodity value.
The Chinese invention patent of Publication No. CN108056411A, a kind of instant cray are dispelled the processing method of raw meat, are used
Frying technological process makes the trimethylamine that organic metabolism and corruption generate in shrimp, and trimethylamine volatilization removes fishy smell.
The Chinese invention patent of Publication No. CN107125642A, one kind can be stored at room temperature fragrant halogen cray instant leisure food
Product processing technology has used the method and the autoclaved method of vacuum high-temperature braised and boil post cure with halogen, extends shelf
Phase.
The Chinese invention patent of Publication No. CN105394629A, a kind of sauce halogen cray processing method of room temperature storage,
Used braise, inflated with nitrogen packaging, electron-beam sterilization method, Shelf-life and keep shrimp elasticity.
The Chinese invention patent of Publication No. CN108056411A, a kind of instant cray are dispelled the processing method of raw meat, are used
Frying technological process makes the trimethylamine that organic metabolism and corruption generate in shrimp, and trimethylamine volatilization removes fishy smell.
Stew in soy sauce is carried out after frying, will increase the stew in soy sauce time, is not easy tasty and fried weightless more.It is (fried weightless general
More than 15%, i.e., after 1kg shrimp sauce is fried, weight is no more than 850g).
The Chinese invention patent of Publication No. CN107125642A, one kind can be stored at room temperature fragrant halogen cray instant leisure food
Product processing technology has used the method and the autoclaved method of vacuum high-temperature braised and boil post cure with halogen, extends shelf
Phase.
It carries out secondary halogen after braising to boil, due to braising, to boil with halogen be that two different processing methods (braise temperature to be generally
150 DEG C or so, halogen boils 100 DEG C of temperature or so), post cure will lead to weight loss increase, (general high when vacuum high-temperature sterilizes
Warm sterilising temp is 120 DEG C or so), vacuum packaging bag main component is the materials such as PE, and temperature resistant range is (- 40 DEG C -85 DEG C), can
Be harmful to the human body substance or packaging bag breakage can be precipitated, to influence product；Shelf life is usually no more than 1 after conventional stew in soy sauce
Month.
The Chinese invention patent of Publication No. CN105394629A, a kind of sauce halogen cray processing method of room temperature storage,
Used braise, inflated with nitrogen packaging, electron-beam sterilization method, Shelf-life and keep shrimp elasticity.
Same CN107125642A, and it braises rear stew in soy sauce technique and is not used there are some problems, and inflated with nitrogen packaging can not be consolidated
Determine shrimp, will lead to chelicera and fall, influence product, inflated with nitrogen packaging can not lock moisture in shrimp, as long-term preservation (50 days with
On), it will lead to meat dehydration, product made to lose value.
It is prepared twice before and after three above patent and takes that two kinds of stew in soy sauce of fried (oil) and thick gravy (water) is completely different to be added
Work mode is primarily present following problem: 1, fried dehydration is more, general by primary fried, weightlessness minimum 13~15%；Again
It is boiled through halogen, weightlessness will be more than 20% twice for dehydration；2, after fried, shrimp surface forms one layer of oily hydrophobic layer, leads to second of halogen
Time-consuming when boiling, effect is poor；3, fried oil will be precipitated in thick gravy, influence the subsequent use of thick gravy for stew in soy sauce after frying.
Summary of the invention
The purpose of the present invention is to provide a kind of halogen material of stew in soy sauce Procambius clarkii, which provides the fragrance of stew in soy sauce,
Certain density thick gravy is able to suppress the normal flourish of most of bacterium, may not need using artificial anticorrosive additive (such as
Sodium benzoate is acidic environment when sodium benzoate works, and may cause shrimp taste is tart flavour).
It is another object of the present invention to the method for using the halogen material to carry out Procambius clarkii stew in soy sauce, this method is simple
It is easy to operate, pathogenic bacteria and most non-pathogenic bacterias can be killed, the preservation of human health and salted shrimp gravy is conducive to.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
A kind of halogen material of stew in soy sauce Procambius clarkii, it is made of raw material from the following weight:
Preferably, the halogen material of a kind of stew in soy sauce Procambius clarkii, is made of raw material from the following weight:
Preferably, the halogen material of a kind of stew in soy sauce Procambius clarkii, is made of raw material from the following weight:
Preferably, the halogen material of a kind of stew in soy sauce Procambius clarkii, is made of raw material from the following weight:
Preferably, the halogen material of a kind of stew in soy sauce Procambius clarkii, is made of raw material from the following weight:
Preferably, the halogen material of a kind of stew in soy sauce Procambius clarkii, is made of raw material from the following weight:
In the present invention, as follows with effect the effect of used raw material:
Aniseed: flavouring.
Cassia bark: flavouring, one of composition of five-spice powder.
Kaempferia galamga: flavouring can be used as medicine, stomach strengthening and digestion promoting.
Fructus amomi: flavouring can be used as medicine, warmly invigorating spleen and stomach.
Nutmeg: removing peculiar smell, increases Xin Xiang.It can be used as medicine, enhance spleen and stomach function, promote digestion.
Fennel grass, anise seed: fragrance.It can be used as medicine, enhance spleen and stomach function, promote to digest and assimilate, strengthen immunity.
Cloves, galanga: flavouring, Xin Xiang.It can be used as medicine, cure mainly stomach cold.
Dried orange peel: fragrance, slight bitter, sweet taste.It can be used as medicine, whet the appetite antiemetic.Siberian cocklebur vanilla: fragrance.
Lysimachia capillipes Hemsl: fragrance, it is slightly sweet.It can be used as medicine, warm stomach antiemetic.
In addition, the method that the halogen material carries out Procambius clarkii stew in soy sauce is also claimed in the present invention, the specific steps are as follows:
A, it using fresh and alive cray as raw material, cleans up, first boiling water primary heating pulled shrimp out after 1-3 minutes；
B, chicken or pork are boiled into together with halogen material manufactured halogen soup, reheating in halogen soup is added in the shrimp in step A
Boil 3~after five minutes, pull the shrimp of stew in soy sauce completion out；
C, the shrimp for pulling stew in soy sauce completion out is packed into vacuum packaging bag vacuum sealing together with thick gravy；
D, 74-76 DEG C of holding 4-6 minutes is heated to using temperature control hot water bath mode, then rapid cooling is to 4 DEG C；
E, liquid nitrogen frozen: using liquid nitrogen frozen, makes product temperature instantaneous cooling to -40 DEG C, after temperature is stablized, is put into -18
DEG C freezer saves.
Wherein, the preparation method of the thick gravy in step C are as follows: it is calculated with 4 parts of water qualities, 0.5 part of auxiliaries is added and obtains,
The auxiliary material is according to following parts by weight: 55 parts of aniseed, 50 parts of cassia bark, and 30 parts of Chinese prickly ash, 45 parts of kaempferia galamga, 50 parts of fructus amomi, meat
Cool 50 parts, 50 parts of fennel grass, 25 parts of cloves, 25 parts of galanga, 30 parts of dried orange peel, 25 parts of Siberian cocklebur vanilla, 40 parts of Lysimachia capillipes Hemsl, anise seed 25
Part.
Further, the thick gravy and shrimp are that 0.5:1 is added in vacuum packaging bag in mass ratio.
In marinating method of the invention, the effect of two step of step A, B is to be reduced to lose with the method cooked twice
Water heats, moisture loss about 7% for the first time, second of heating moisture loss about 5%, in total dehydration about 12%.Control moisture
Loss is on the one hand to the profit of converted products, and moisture loss is more, i.e. the total weight loss of product is more, is unfavorable for product
Total price, on the other hand, loss moisture is mostly moisture in meat, and loss is excessive, will influence mouthfeel or such as to a certain extent
Meat is excessively tough to be difficult to chew or meat follows the string.The existing general dehydration of stew in soy sauce mode is about 25% or so.
The D step is that pasteurization is applied in Procambius clarkii processing, is groped by practice, by pasteurization
The temperature range and time range of method have been fixed to an accurate numerical value.Its acid extraction model of existing pasteurization
It encloses larger, in actual production, is unfavorable for condition control.
The effect of the E step is rapid freezing, so that shrimp is quickly spent ice crystal and forms the phase, in long-term preservation
When, not losing intracellular moisture influences mouthfeel, when heating again before eating, can keep original mouthfeel；On the other hand, to part
The microorganism of survival forms cold stimulation, can extend the shelf life.Existence conditions, in the case where not adding anticorrosive additive, generally
The stew in soy sauce shrimp shelf-life 30 days or so.
Compared with prior art, the present invention has the following advantages and effects:
(1) halogen material of the present invention using raw material key be form according to a certain ratio aniseed, nutmeg, fennel grass, anise seed,
Other are ingredient.Aniseed effect is mainly flavouring, and peculiar smell is predominantly removed in nutmeg effect, and flavouring, fennel grass and anise seed are fragrance,
It can be used as medicine, enhance spleen and stomach function, promote to digest and assimilate, strengthen immunity, above-mentioned primary raw material is aided with corresponding ingredient and can make
It obtains shrimp color and mouthfeel is best, the rate of output highest (drying out minimum) of product.Major advance: 1. shrimp colors are ruddy,
The salty perfume (or spice) of taste, mouthfeel cunning is tender, is easy to be terminated to receive by more people, and 2. percentages of water loss are low, after the completion of stew in soy sauce, percentage of water loss 12%, far
Lower than 25% or so of conventional method.3. after the completion of stew in soy sauce, shrimp does not have the distinctive fishy smell of aquatic products, the only fragrance of fragrance, smell
Feel that sense organ is good.4. fragrance used in all has enhancing spleen and stomach function, promotes the booster action of digestion with absorption and strengthen immunity,
Conducive to health；
(2) marinating method of the present invention takes heating method twice that can lock moisture after heating for the first time, second of heating
Process moisture loss it is smaller, the weight loss of Procambius clarkii is heated, moisture loss is about for the first time 12% or so after processing
7%, second of heating moisture loss about 5%.The loss of control moisture is on the one hand to the profit of converted products, and loss is got over
More, i.e. the total weight loss of product is more, is unfavorable for profit, and on the other hand, loss moisture is mostly the moisture in meat, loses
It is more, it will affect mouthfeel or be difficult to chew or meat follows the string as meat is excessively tough；
(3) alternately sterilizing mainly has two aspects to influence on mouthfeel for high temperature and low-temperature quick-freezing of the present invention, on the one hand rationally control
Moisture, as Spiced beef moisture content is lower, in fact it could happen that it gets stuck between the teeth (shrimp will not be got stuck between the teeth due to meat fiber characteristic), bradymassesis
Deng, on the other hand can control fat content, the too low mouthfeel of fat content is stiff, too it is high then excessively it is soft (shrimp due to muscle fibre
Dimension characteristic is generally not present this problem).Taste mainly has free fatty acid and free amino acid shadow other than adding condiment
It rings, the Maillard reaction that one side fatty acid participates in is the principal element to form meat flavour, and another aspect free amino acid is especially
Glutamic acid etc. is main delicious amino acid, is the main source of delicate flavour.Temperature is excessively high and overlong time, it would be possible to lead to meat
Excessive dehydration (concrete principle is still not clear, but high-temperature heating sterilizing for a long time, will all have an impact to most of meat, and
General packaging bag main component is PE, and non-refractory heats (85 DEG C or less))；
(4) alternately sterilizing can kill pathogenic bacteria and most non-pathogenic bacterias for high temperature and low-temperature quick-freezing of the present invention, be conducive to
The preservation of human health and salted shrimp gravy, the main pathogenic bacteria mainly killed are Escherichia coli, salmonella, staphylococcus aureus
It is mainly Bifidobacterium, lactic acid bacteria etc. Deng, non-pathogenic bacteria, Testing index is eaten referring to GB 4789-2016 national food safety standard
Product microbiological Test (not detecting all bacteriums, only detect several common bacterias))；In addition, thick gravy of the invention is able to suppress
The normal flourish of most of bacterium, and may not need and use artificial anticorrosive additive；
(5) stew in soy sauce material fragrant odour of the present invention, the shrimp through stew in soy sauce, color is ruddy, and smell is mellow, and mouthfeel is moderate, and taste is not
It is peppery, it is particularly suitable for not liking peppery taste and does not like the crowd of steamed excessively plain taste；
(6) long shelf-life of the present invention, in the continuous situation of cold chain, after storage 90 days, taste is unchanged.Mouthfeel becomes
Change is mainly: on the one hand due to drying out, cause carnification to obtain excessively compact or coarse, so that commodity value is lost, it is another
Microbial reproduction when aspect is due to being stored at room temperature causes putrid and deteriorated.Since mouthfeel changes on taste, cause to lose original mouth
Taste.When more than 30 days, it is easy to which dehydration causes meat coarse, follows the string.
Specific embodiment
The method of the present invention and effect are further illustrated below by implementation, but are not limited the scope of the invention:
Embodiment 1:
A kind of halogen material of stew in soy sauce Procambius clarkii, it is made of raw material from the following weight:
A method of Procambius clarkii stew in soy sauce being carried out using halogen material, the steps include:
A, it with fresh and alive cray 5.3Kg parts for raw material, cleans and does to the greatest extent, first through boiling water (100 DEG C or so), primary heating 3 is divided
It pulls ripe shrimp after clock out, obtains ripe shrimp；
B, again by the ripe shrimp of step A through halogen soup (boiling manufactured soup together with halogen material with 250g chicken or pork) reheating
After 4 minutes, the ripe shrimp after stew in soy sauce is pulled out；
C, it pulls the ripe shrimp after stew in soy sauce out and is packed into vacuum packaging bag vacuum sealing together with thick gravy；
D, it is heated to 75 DEG C using temperature control boiling heating method to be kept for 5 minutes, then rapid cooling is to 4 DEG C；
E, liquid nitrogen frozen: using liquid nitrogen frozen, so that product temperature instantaneous cooling to -40 DEG C, after temperature is stablized, is put
Enter -18 DEG C of freezers to save.
Further, thick gravy formula is as follows: with the calculating of 4kg water quality, 5 00g auxiliary materials of addition, the auxiliary material according to
Following parts by weight: aniseed 55g, cassia bark 50g, Chinese prickly ash 30g, kaempferia galamga 45g, fructus amomi 50g, nutmeg 50g, fennel grass 50g, cloves
25g, galanga 25g, dried orange peel 30g, Siberian cocklebur vanilla 25g, Lysimachia capillipes Hemsl 40g, anise seed 25g.
It being adjusted repeatedly, when above-mentioned auxiliary material reaches aforementioned proportion, shrimp color and mouthfeel are best (welcome number is more),
The rate of output highest (drying out minimum) of product.
Embodiment 2-7
Embodiment 2-7 stew in soy sauce Procambius clarkii halogen material and the formula of cray see the table below:
It is same as Example 1 to the method for Procambius clarkii stew in soy sauce using the halogen material of above-described embodiment 2-7.
Embodiment 8
A method of Procambius clarkii stew in soy sauce being carried out using halogen material, the steps include:
A, 2018 on July 10, chose 5kg Procambius clarkii, 500g halogen material according to ingredient.
B, it is cooked: 5kg Procambius clarkii being poured into boiling water pot, is pulled out after boiling 2 minutes, weigh, weight 4.7kg.
C, it cooks: 4kg water is poured into pot, after boiling, auxiliary material is added, boils 15 minutes, Procambius clarkii is poured into pot,
It boils 30 seconds 3 minutes, pulls weighing, weight 4.4kg out；
D, packaging sterilizing: Procambius clarkii and thick gravy are packed into vacuum by packing, each packed Procambius clarkii 1kg of packaging
500 grams of thick gravies are added in each bag for packaging bag, and after air is discharged, sealing, high-temperature sterilization, sterilising temp is 75 DEG C, 5 minutes.So
Rapid cooling is to 4 DEG C afterwards.
E, liquid nitrogen frozen: use liquid nitrogen frozen so that product temperature instantaneous cooling arrive -40 DEG C, temperature stabilization after, be put into -
18 DEG C of refrigerator freezings save；
F, October 10 days are taken out, and after heating of thawing, taste is without significant change.
Mode cooked twice controls the percentage of water loss of product 12%, and the 25% of unconventional process, considerably increase production
The rate of output of product, improves economic benefit；Long shelf-life was up to 90 days；The temperature that sterilization method uses will not make bag material
At destruction, effect and conventional sterilization mode effect no significant difference；The shrimp color that stew in soy sauce is completed is ruddy, and smell is mellow, mouthfeel
Moderate, audient crowd is more extensive.
Embodiment 9
A method of Procambius clarkii stew in soy sauce being carried out using halogen material, the steps include:
A, 2018 on July 10, chose 5kg major ingredient, 500g auxiliary material according to ingredient；
B, it is cooked: 5kg Procambius clarkii being poured into boiling water pot, is pulled out after boiling 2 minutes, weigh, weight 4.6kg；
C, it cooks: 4kg water and 1kg long-used soup is poured into pot, after boiling, auxiliary material is added and boils 15 minutes, by Procambius clarkii
It pours into pot, boils 40 seconds 3 minutes, pull weighing, weight 4.5kg out；
D, packaging sterilizing: Procambius clarkii and thick gravy are packed into vacuum by packing, each packed Procambius clarkii 1kg of packaging
500 grams of thick gravies are added in each bag for packaging bag, after air is discharged, sealing, and high-temperature sterilization.Sterilising temp is 75 DEG C, 5 minutes.So
Rapid cooling is to 4 DEG C afterwards.E, liquid nitrogen frozen: using liquid nitrogen frozen, so that product temperature instantaneous cooling is to -40 DEG C, temperature is stablized
Afterwards, -18 DEG C of refrigerator freezings are put into save；
F, October 10 days are taken out, and after heating of thawing, taste is without significant change.
Mode cooked twice controls the percentage of water loss of product 12%, and the 25% of unconventional process, considerably increase production
The rate of output of product, improves economic benefit；Long shelf-life was up to 90 days；The temperature that sterilization method uses will not make bag material
At destruction, effect and conventional sterilization mode effect no significant difference；The shrimp color that stew in soy sauce is completed is ruddy, and smell is mellow, mouthfeel
Moderate, audient crowd is more extensive.
Embodiment 10:
A method of Procambius clarkii stew in soy sauce being carried out using halogen material, the steps include:
A, 2018 on July 11, chose 5kg major ingredient, 500g auxiliary material according to ingredient.
B, it is cooked: 5kg Procambius clarkii being poured into boiling water pot, is pulled out after boiling 2 minutes, weigh, weight 4.6kg.
C, it cooks: 3kg water and 2kg long-used soup is poured into pot, after boiling, auxiliary material is added and boils 15 minutes, by Procambius clarkii
It pours into pot, boils 4 minutes, pull weighing, weight 4.4kg out.
D, packaging sterilizing: Procambius clarkii and thick gravy are packed into vacuum by packing, each packed Procambius clarkii 1kg of packaging
500 grams of thick gravies are added in each bag for packaging bag, after air is discharged, sealing, and high-temperature sterilization.Sterilising temp is 75 DEG C, 5 minutes.So
Rapid cooling is to 4 DEG C afterwards.
E, liquid nitrogen frozen: use liquid nitrogen frozen so that product temperature instantaneous cooling arrive -40 DEG C, temperature stabilization after, be put into -
18 DEG C of refrigerator freezings save.
F, October 11 days are taken out, and after heating of thawing, taste is without significant change.
Mode cooked twice controls the percentage of water loss of product 12%, and the 25% of unconventional process, considerably increase production
The rate of output of product, improves economic benefit；Long shelf-life was up to 90 days；The temperature that sterilization method uses will not make bag material
At destruction, effect and conventional sterilization mode effect no significant difference；The shrimp color that stew in soy sauce is completed is ruddy, and smell is mellow, mouthfeel
Moderate, audient crowd is more extensive.
Comparative example 1:
The instant Procambius clarkii of stew in soy sauce, auxiliary material are appropriate salt and soy sauce (according to personal taste), raw material 5kg, thick gravy with
The ratio of raw material is 0.5:1, and procedure of processing is:
(1) after opening 5kg boiling, 5kg Procambius clarkii is added, 100g salt and 100ml soy sauce is added, continues to boil after boiling
5 minutes, pull weighing out at this time, weight 4.1kg, dehydration 0.9kg, i.e., 18% are greater than secondary cooked mode；
(2) packaging sterilizing: Procambius clarkii and thick gravy are packed into vacuum by packing, each packed Procambius clarkii 1kg of packaging
500 grams of material juice are added in each bag for packaging bag, after air is discharged, seal, high-temperature sterilization.Sterilising temp is 75 DEG C, 5 minutes.So
Rapid cooling is to 4 DEG C afterwards.After temperature is stablized, it is put into -18 DEG C of refrigerator freezings and saves.
It after (3) 90 days, takes out, is heated after thawing, only there is saline taste and soy sauce taste.Since step is not perfect, shrimp dehydration,
Meat taste is caused to follow the string and tenacity, chewing mouthfeel is similar to cotton-wool (frozen bean curd).
Specific each embodiment described in this specification only illustrates that spirit of the invention.Belonging to the present invention
Those skilled in the art can make various modifications or additions to the described embodiments or using similar
Mode substitutes, and however, it does not deviate from the spirit of the invention or beyond the scope of the appended claims.
Claims (8)
1. a kind of halogen material of stew in soy sauce Procambius clarkii, which is characterized in that it is made of raw material from the following weight:
2. a kind of halogen material of stew in soy sauce Procambius clarkii according to claim 1, it is characterised in that:
3. -2 described in any item a kind of halogen material of stew in soy sauce Procambius clarkii according to claim 1, it is characterised in that:
4. a kind of halogen material of stew in soy sauce Procambius clarkii according to claim 3, it is characterised in that:
5. a kind of halogen material of stew in soy sauce Procambius clarkii according to claim 1, it is characterised in that:
6. a kind of halogen material of stew in soy sauce Procambius clarkii according to claim 1, it is characterised in that:
7. a kind of method for carrying out Procambius clarkii stew in soy sauce using any one of the claim 1-6 halogen material, which is characterized in that tool
Steps are as follows for body:
A, it using fresh and alive cray as raw material, cleans up, is first pulled out after 100 DEG C or so boiling water primary heatings cook 1-3 minutes
Shrimp；
B, reheating in halogen soup is added in the shrimp in step A by the halogen soup for adding water to cook chicken or pork together with halogen material
Boil about 3~after five minutes, pull the shrimp of stew in soy sauce completion out；
C, the shrimp for pulling stew in soy sauce completion out is packed into vacuum packaging bag vacuum sealing together with thick gravy；
D, 74-76 DEG C of holding 4-6 minutes is heated to using temperature control hot water bath mode, then rapid cooling is to 4 DEG C；
E, liquid nitrogen frozen: using liquid nitrogen frozen, makes product temperature instantaneous cooling to -40 DEG C, after temperature stabilization, be put into -18 DEG C it is cold
Library saves.
8. marinating method according to claim 7, which is characterized in that the preparation method of the thick gravy in step C are as follows: with 4 parts
Water quality calculates, and 0.5 part of auxiliaries is added and obtains, the auxiliary material is according to following parts by weight: 55 parts of aniseed, cassia bark 50
Part, 30 parts of Chinese prickly ash, 45 parts of kaempferia galamga, 50 parts of fructus amomi, 50 parts of nutmeg, 50 parts of fennel grass, 25 parts of cloves, 25 parts of galanga, 30 parts of dried orange peel,
25 parts of Siberian cocklebur vanilla, 40 parts of Lysimachia capillipes Hemsl, 25 parts of anise seed.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463932A (en) * | 2019-09-19 | 2019-11-19 | 湖南百迪乐食品有限公司 | The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy |
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
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| CN104413378A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Lobster seasoning recipe and production method thereof |
| CN106689890A (en) * | 2015-07-28 | 2017-05-24 | 重庆市硒浦农业开发有限公司 | Quick-frozen lobster production technology |
| CN107495192A (en) * | 2017-08-17 | 2017-12-22 | 马军 | A kind of cray food production technique |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413378A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Lobster seasoning recipe and production method thereof |
| CN106689890A (en) * | 2015-07-28 | 2017-05-24 | 重庆市硒浦农业开发有限公司 | Quick-frozen lobster production technology |
| CN107495192A (en) * | 2017-08-17 | 2017-12-22 | 马军 | A kind of cray food production technique |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463932A (en) * | 2019-09-19 | 2019-11-19 | 湖南百迪乐食品有限公司 | The production method that a kind of liquid nitrogen locks fresh box-packed salted shrimp gravy |
| CN113273672A (en) * | 2021-06-11 | 2021-08-20 | 北京必盛博科投资有限公司 | Method for preparing normal-temperature spicy crayfish tail dish food |
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