CN110024977A - A kind of self-heating chafing dish shrimp pork pies and preparation method thereof - Google Patents
A kind of self-heating chafing dish shrimp pork pies and preparation method thereof Download PDFInfo
- Publication number
- CN110024977A CN110024977A CN201910409663.1A CN201910409663A CN110024977A CN 110024977 A CN110024977 A CN 110024977A CN 201910409663 A CN201910409663 A CN 201910409663A CN 110024977 A CN110024977 A CN 110024977A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- fresh
- preparation
- keeping liquid
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 136
- 238000010438 heat treatment Methods 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 241001137251 Corvidae Species 0.000 title claims abstract description 25
- 235000015108 pies Nutrition 0.000 title claims abstract description 25
- 235000015277 pork Nutrition 0.000 title claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 229920001661 Chitosan Polymers 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 238000002604 ultrasonography Methods 0.000 claims abstract description 11
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 239000003651 drinking water Substances 0.000 claims description 18
- 235000020188 drinking water Nutrition 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 10
- 239000000341 volatile oil Substances 0.000 claims description 10
- 230000033228 biological regulation Effects 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004925 denaturation Methods 0.000 abstract description 4
- 230000036425 denaturation Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 22
- 238000012545 processing Methods 0.000 description 10
- 238000000265 homogenisation Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 9
- 238000010025 steaming Methods 0.000 description 8
- 239000000499 gel Substances 0.000 description 7
- 230000014759 maintenance of location Effects 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000004317 gizzard Anatomy 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of self-heating chafing dish shrimp pork pies and preparation method thereof, with the immersion of fresh-keeping liquid ultrasound after shrimp pretreatment, then pre-add is heat-treated in micro-wave oven, 20 ~ 30s is impregnated with ice water after taking-up, it places into and steams 2min in food steamer, taking-up, which is placed in chitosan solution, is cooled to 20 ~ 25 DEG C of shrimp central temperature, is finally aseptically vacuum-packed.Using the special fresh-keeping liquid of the present invention after high-speed stirred and vacuum homogeneous, it can directly act on inside shrimp, dramatically increase the retentiveness of shrimp, shrimp protein and peptide can also be catalyzed, intramolecular and intermolecular generation covalent cross-linking occurs, so as to improve the structure and function of shrimp protein, the frost resistance of shrimp is promoted, while reducing protein denaturation, delicious mouthfeel can also be provided for the shrimp after heating, save flavor substance.Also have the characteristics that energy consumption is small, the process-cycle is short using technique of the invention, has been truly realized the economic value for promoting shrimp in preconditioned food.
Description
Technical field
The present invention relates to field of food, and in particular to the production method of a kind of self-heating chafing dish shrimp pork pies and using should
Self-heating chafing dish shrimp pork pies made from method.
Background technique
Chafing dish, Gu claim " antique custard ", because food put into boiling water when issue " thud " sound due to gain the name, it be China original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.The ancient cooking vessel device of Zhou Dynasty should be the earliest blank of chafing dish, according to textual criticism, when the Warring states
There is a chafing dish in phase, when people using terrine as pot, to the Song Dynasty, the eating method of chafing dish civil very common, Southern Song Dynasty's woods flood " mountain man is clear
For " in recipe, just there is the introduction of same friend's blocked shot.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty,
For chafing dish not only in civil prevalence, but also at one famous " Imperial cuisine ", materials are the games such as pheasant.
Chafing dish is generally referred to using pot as utensil, with heat source enamelware pot, with the boiled cooking method to rinse cooking food of water or soup, together
When be also referred to as cookware used in this cooking method.Its characteristic is to eat when boiling or pot itself has heat insulation effect, eat when
It is still steaming hot to wait food, the unification of soup object.But the edible inconvenience of traditional chafing dish, needs to prepare all kinds of meat and vegetables food materials, needs simultaneously
Longer time is waited, can also remain a large amount of chafing dish taste with it after dining, so be unfavorable for promoting.Therefore, at present
It is proposed a series of convenient chafing dish, self-heating chafing dish etc. on the market, it is main to carry out pre-packaged rear shortening using to meat dish and vegetable dish
The production of chafing dish and waiting time, while realizing edible convenience whenever and wherever possible.Typical chafing dish food materials include each
Kind meat, seafood, greengrocery, soybean product, mushroom, egg products, bean vermicelli etc., the meat or fish now carried out at present with Sichuan-chongqing Region
Dish mainly based on hair tripe, yellow larynx, chicken's gizzard, duck intestines etc., there is not yet for seafood food materials carry out pre-packaged processing from showing tremendous enthusiasm
Pot pork pies.
Shrimp is a kind of vegetal pole horn of plenty, has high protein, the seafood of high moisture content；Essential amino acids content is higher,
Mineral element type is more, also containing multivitamin necessary to human metabolism, nutritive value with higher.Water content
The organoleptic attribute and quality being able to maintain, and aquatic products moisture and nutritional ingredient in processing, transport and storage can flow
It loses, in cold storage, solute concentration and ice crystal formation can make shrimp quality change, and as refrigeration time further extends, and make
It is denaturalized at shrimp protein frozen, phenomena such as reducing such as retentiveness, tenderness, gelling and nutritive value occurs.When defrosting and add
When hot, peeled shrimp juice loss increases, and meat is coarse, influences flavor and taste, loses original soft mouthfeel.To shrimp
The guarantee of quality mouthfeel and facilitate processing and eating just at critical issue urgently to be solved in processing and sales process, and has
Important meaning.
Now there are preservation by low temperature, controlled atmosphere, irradiated targets, fresh chemically etc. several big the preservation technology of shrimp at present
Class.But still there is the problems such as product colour is poor, and mouthfeel, water-retaining property reduce.Although chemically synthesized additive has fine
Fresh-keeping effect, but be excessively used and remain certain potential health hazard.Irradiated targets are at high cost, and technical difficulty is big, and
Simple addition antistaling agent is not enough to inhibit well the growth of microorganism again, and to mouthfeel and freshness in storage sales process
Effect very little.
In view of above-mentioned deficiency, one kind is using shrimp as self-heating chafing dish meat dish packaging material, and retentiveness is good in shrimp shelf life,
The structure and function of shrimp protein is improved, and can also possess delicious mouthfeel after later period heating, and flavor substance not easily runs off
Shrimp pork pies be to be badly in need of in current industry.
Summary of the invention
Based on above-mentioned analysis, the present invention provides one kind using shrimp as self-heating chafing dish meat dish packaging material, shrimp shelf life
Interior retentiveness is good, and the structure and function of shrimp protein is improved, and can also possess delicious mouthfeel, and flavor after later period heating
The shrimp pork pies that substance not easily runs off.The present invention is realized by following technological means:
A kind of preparation method of self-heating chafing dish shrimp pork pies, this method comprises the following steps:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, is then pulled out spare；
(3) microwave heating: the shrimp 1 ~ 2min of microwave heating that will be pulled out from fresh-keeping liquid then takes out and is immediately placed in ice water
20 ~ 30s is impregnated, is pulled out spare；
(4) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in chitosan solution
Cooling, is then pulled out spare；
(5) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Further, step (2) described fresh-keeping liquid comprises the following steps, and counts by weight ratio, takes galic essential oil 0.1
~ 0.2 part, 0.3 ~ 0.5 part of lemon, 2 ~ 4 parts of tea polyphenols, 15 ~ 25 parts of drinking water be uniformly mixed, vacuum is equal after high-speed stirred
It matter 3 ~ 4 times, is eventually adding 1 ~ 2 portion of converted starch and is uniformly mixed to get fresh-keeping liquid.
Further, step (2) the ultrasonic soaking conditions are as follows: 30 ~ 40KHz of ultrasonic frequency, ultrasonic electrical power is 60 ~
80W handles 10min；Then regulation power to 450W handle 10min.
Further, the ultrasonic frequency 35KHz, ultrasonic electrical power are 70W.
Further, step (3) microwave heating condition is 350 ~ 450w.
Further, the microwave heating condition is 400w.
Further, step (4) the chitosan solution concentration is 10% ~ 12%, and the chitosan solution temperature is 8 ~ 12
℃。
Further, the chitosan solution concentration is 11%, and the chitosan solution temperature is 10 DEG C.
Further, step (4) described shrimp cools down in chitosan solution is down to 20 ~ 25 with shrimp central temperature
DEG C when pull out it is spare.
The invention also discloses a kind of self-heating chafing dish shrimp pork pies according to made from any of the above-described preparation method.
The beneficial effects of the present invention are:
1, after fresh-keeping liquid of the invention carries out compounding homogeneous using galic essential oil, lemon and tea polyphenols and drinking water, finally
Converted starch is added, Preservation Treatment is carried out to shrimp under ultrasound condition, shrimp protein and peptide can be catalyzed, intramolecular occurs
With intermolecular generation covalent cross-linking, so as to improve the structure and function of shrimp protein, while reducing protein denaturation, moreover it is possible to
Delicious mouthfeel is provided for the shrimp after heating.
2, the present invention is steamed during the shortening to shrimp using the microwave combined later period, can effectively save flavor substance,
It is aided with chitosan solution cooling processing, can directly acts on inside shrimp, dramatically increase the retentiveness of shrimp, promotes the anti-of shrimp
Jelly property.
3, the present invention has the feature that energy consumption is small, the process-cycle is short, has been truly realized promotion shrimp in preconditioned food
In economic value.
Specific embodiment
Now the present invention is further explained by specific embodiment, the method taken is this field routine
Means.
Embodiment 1
A kind of preparation method of self-heating chafing dish shrimp pork pies
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: taking galic essential oil 0.15kg, lemon 0.4kg, tea polyphenols 3kg, drinking water 20kg mixing equal
Even, vacuum homogeneous 3 times after high-speed stirred are eventually adding 1.5kg converted starch and are uniformly mixed to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 35KHz, ultrasonic electrical power are 70W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: shrimp microwave heating 1.5min, the heating power 400w that will be pulled out from fresh-keeping liquid then take out
It is immediately placed in ice water and impregnates 25s, pull out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in concentration as 11%, temperature
Cool down in the chitosan solution of 10 DEG C of degree, is pulled out when being down to 22 DEG C with shrimp central temperature spare；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Embodiment 2
A kind of preparation method of self-heating chafing dish shrimp pork pies
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: galic essential oil 0.1kg, lemon 0.3kg, tea polyphenols 2kg, drinking water 15kg being taken to be uniformly mixed,
Vacuum homogeneous 3 times after high-speed stirred are eventually adding 1kg converted starch and are uniformly mixed to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 30KHz, ultrasonic electrical power are 60W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: the shrimp microwave heating 1min that will be pulled out from fresh-keeping liquid, heating power 350w then take out fast
Speed, which is placed in ice water, impregnates 20s, pulls out spare；
(5) steam: the shrimp after microwave heating being put into food steamer and steams 2min, then take out be immediately placed in concentration be 10%%,
Cool down in the chitosan solution that 8 DEG C of temperature, is pulled out when being down to 20 DEG C with shrimp central temperature spare；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Embodiment 3
A kind of preparation method of self-heating chafing dish shrimp pork pies
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: galic essential oil 0.2kg, lemon 0.5kg, tea polyphenols 4kg, drinking water 25kg being taken to be uniformly mixed,
Vacuum homogeneous 4 times after high-speed stirred are eventually adding 2kg converted starch and are uniformly mixed to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 40KHz, ultrasonic electrical power are 80W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: the shrimp microwave heating 2min that will be pulled out from fresh-keeping liquid, heating power 450w then take out fast
Speed, which is placed in ice water, impregnates 30s, pulls out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in concentration as 12%, temperature
Cool down in the chitosan solution of 12 DEG C of degree, is pulled out when being down to 25 DEG C with shrimp central temperature spare；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Comparative example 1
A kind of preparation method of self-heating chafing dish shrimp pork pies
The preparation method is the same as that of Example 1, and only it is equal to cancel vacuum compared to for embodiment 1 during preparing fresh-keeping liquid for comparative example 1
Matter processing, the specific process is as follows:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: taking galic essential oil 0.15kg, lemon 0.4kg, tea polyphenols 3kg, drinking water 20kg mixing equal
It is even, 1.5kg converted starch is added after high-speed stirred and is uniformly mixed to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 35KHz, ultrasonic electrical power are 70W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: shrimp microwave heating 1.5min, the heating power 400w that will be pulled out from fresh-keeping liquid then take out
It is immediately placed in ice water and impregnates 25s, pull out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in concentration as 11%, temperature
Cool down in the chitosan solution of 10 DEG C of degree, is pulled out when being down to 22 DEG C with shrimp central temperature spare；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Comparative example 2
A kind of preparation method of self-heating chafing dish shrimp pork pies
The preparation method is the same as that of Example 1, and only comparative example 2 cancels denaturation during preparing fresh-keeping liquid and form sediment compared to for embodiment 1
The use of powder, the specific process is as follows:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: taking galic essential oil 0.15kg, lemon 0.4kg, tea polyphenols 3kg, drinking water 20kg mixing equal
It is even, after high-speed stirred vacuum homogeneous 3 times to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 35KHz, ultrasonic electrical power are 70W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: shrimp microwave heating 1.5min, the heating power 400w that will be pulled out from fresh-keeping liquid then take out
It is immediately placed in ice water and impregnates 25s, pull out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in concentration as 11%, temperature
Cool down in the chitosan solution of 10 DEG C of degree, is pulled out when being down to 22 DEG C with shrimp central temperature spare；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Comparative example 3
A kind of preparation method of self-heating chafing dish shrimp pork pies
The preparation method is the same as that of Example 1, and only shrimp is not put into shell after steaming compared to for embodiment 1 by comparative example 3
It is impregnated in glycan solution, but is directly placed into 10 DEG C of drinking water and impregnates, the specific process is as follows:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: taking galic essential oil 0.15kg, lemon 0.4kg, tea polyphenols 3kg, drinking water 20kg mixing equal
Even, vacuum homogeneous 3 times after high-speed stirred are eventually adding 1.5kg converted starch and are uniformly mixed to get fresh-keeping liquid；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 35KHz, ultrasonic electrical power are 70W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: shrimp microwave heating 1.5min, the heating power 400w that will be pulled out from fresh-keeping liquid then take out
It is immediately placed in ice water and impregnates 25s, pull out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then taking-up is immediately placed in 10 DEG C of drinking water
Middle cooling is pulled out spare when being down to 22 DEG C with shrimp central temperature；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Comparative example 4
A kind of preparation method of self-heating chafing dish shrimp pork pies
The preparation method is the same as that of Example 1, and only comparative example 4 cancels denaturation during preparing fresh-keeping liquid and form sediment compared to for embodiment 1
The use of powder, while cancelling vacuum homogenization, shrimp is not put into chitosan solution and is impregnated after steaming, but it is straight
It connects in the drinking water for be put into 10 DEG C and impregnates, the specific process is as follows:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) it prepares fresh-keeping liquid: taking galic essential oil 0.15kg, lemon 0.4kg, tea polyphenols 3kg, drinking water 20kg mixing equal
It is even, to get fresh-keeping liquid after high-speed stirred；
(3) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, ultrasonic soaking conditions are as follows: ultrasonic wave frequency
Rate 35KHz, ultrasonic electrical power are 70W, handle 10min；Then regulation power handles 10min to 450W, then pulls out spare；
(4) microwave heating: shrimp microwave heating 1.5min, the heating power 400w that will be pulled out from fresh-keeping liquid then take out
It is immediately placed in ice water and impregnates 25s, pull out spare；
(5) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then taking-up is immediately placed in 10 DEG C of drinking water
Middle cooling is pulled out spare when being down to 22 DEG C with shrimp central temperature；
(6) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
Test example 1
Subjective appreciation is carried out to shrimp pork pies made from embodiment 1, comparative example 1 ~ 4, it is small by the subjective appreciation by special training
Group (9 people) is finally averaged according to 1 prawn meat organoleptic quality comprehensive score of table.Using five indices achievement adduction as finally
The sense organ of Analyses Methods for Sensory Evaluation Results, the higher prompt shrimp of score value is better.
1 sense organ evaluating meter of table
。
The sensory evaluation of table 2 embodiment 1 and shrimp pork pies made from comparative example 1 ~ 4
。
In conjunction with the deliberated index of table 1 and the evaluation result of table 2 it is found that embodiment 1 is in color, form, smell, muscle groups
It knits, be all remarkably higher than comparative example 1(in cooking test and sense organ total score compared to for embodiment 1, taken during preparing fresh-keeping liquid
The vacuum that disappears homogenization), comparative example 2(compared to for embodiment 1, cancel making for converted starch during preparing fresh-keeping liquid
With), comparative example 3(compared to for embodiment 1, shrimp is not put into chitosan solution and is impregnated after steaming, but straight
Connect in the drinking water for be put into 10 DEG C and impregnate), it can be seen that, either cancel the vacuum homogenization to fresh-keeping liquid or cancels change
Property starch use, or cancel chitosan solution cooling processing, can all influence the texture of shrimp.And comparative example 4(is compared to real
For applying example 1, cancel the use of converted starch during preparing fresh-keeping liquid, while cancelling vacuum homogenization, steams end
Shrimp is not put into chitosan solution and is impregnated afterwards, but be directly placed into 10 DEG C of drinking water and impregnate) each item rating phase
It is lower than comparative example 1 ~ 3, illustrate only, using converted starch and while carry out vacuum homogenization, combining shell to fresh-keeping liquid
Glycan solution handles the shrimp row cooling after steaming, and could provide flexible without fishy smell, natural in color, musculature
Shrimp.
Test column 2
The gel strength and retention ability of shrimp pork pies made from embodiment 1, comparative example 1 ~ 4 are measured, all results are through certainly
Determination data after showing tremendous enthusiasm pot heating, concrete outcome are as shown in table 3.
(1) gel strength
Shrimp is cut into the cylindrical body of 3.0cm high, its Fracture Force and recess degree is tested using Texture instrument (TA-XT2i), to measure
Gel strength.
Gel strength (gmm)=Fracture Force (g) × cup depth (mm)
Parameter setting: probe model selection diameter 5mm ball-type probe；Mode determination selects compressing force；Rate before surveying: 1mm/s；It surveys
Try rate: 1mm/s；Rate after survey: default；Compression factor: 60%；Trigger type；Trigger force: 100N.
(2) retention ability
Shrimp is cut into thin slice after 0.5~1.0cm, and after weighing, shrimp meat sausage is sandwiched among filter paper, below 3 filter paper, above 2
Filter paper keeps 2 ~ 3min with 5kg weight pressure-like product, weighs again, calculates retention ability (can extrude moisture).
Weight (g) × 100.0% before weight (g)/pressure after retention ability (%)=pressure.
3 embodiment 1 of table and shrimp pork pies storage quality comparison made from comparative example 1 ~ 4
。
From table 3 it can be seen that the shrimp pork pies gel strength and retention ability in embodiment 1 are most strong, shrimp can be effectively reduced
The albuminous degeneration that meat albumen occurs in storage.For comparative example 1(compares embodiment 1, taken during preparing fresh-keeping liquid
The vacuum that disappears homogenization), comparative example 2(compared to for embodiment 1, cancel making for converted starch during preparing fresh-keeping liquid
With), comparative example 3(compared to for embodiment 1, shrimp is not put into chitosan solution and is impregnated after steaming, but straight
Connect in the drinking water for be put into 10 DEG C and impregnate), gel strength and retention ability be all significantly lower than embodiment 1, it can be seen that, either
Cancel the vacuum homogenization to fresh-keeping liquid or cancel the use of converted starch, or cancel chitosan solution cooling processing, all
It will affect the gel strength and retention ability of shrimp after a double heating.And comparative example 4(is protected compared to for embodiment 1 in preparation
Cancel the use of converted starch during fresh liquid, while cancelling vacuum homogenization, shrimp is not put into shell after steaming
Impregnated in glycan solution, but be directly placed into 10 DEG C of drinking water and impregnate) each item rating compared to comparative example 1 ~ 3 it is lower, say
It is bright only after, using converted starch and while carry out vacuum homogenization, combining chitosan solution to fresh-keeping liquid to steaming
Shrimp row cooling processing, could provide albumen tissue invariance, not aoxidize, facilitate storage and processing and eating, have obvious
Market and economic benefit self-heating chafing dish shrimp pork pies.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features；
And these are modified or replaceed, technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution spirit and
Range.
Claims (10)
1. a kind of preparation method of self-heating chafing dish shrimp pork pies, which is characterized in that this method comprises the following steps:
(1) pre-process: fresh shrimp cleans, it is spare to drain away the water；
(2) fresh-keeping liquid impregnates: ultrasound in pretreatment shrimp merging fresh-keeping liquid being impregnated, is then pulled out spare；
(3) microwave heating: the shrimp 1 ~ 2min of microwave heating that will be pulled out from fresh-keeping liquid then takes out and is immediately placed in ice water
20 ~ 30s is impregnated, is pulled out spare；
(4) it steams: the shrimp after microwave heating being put into food steamer and steams 2min, then take out and be immediately placed in chitosan solution
Cooling, is then pulled out spare；
(5) it packs: the shrimp steamed is vacuum-packed in gnotobasis to get preconditioned shrimp.
2. preparation method according to claim 1, which is characterized in that step (2) described fresh-keeping liquid comprises the following steps,
It counts by weight ratio, takes 0.1 ~ 0.2 part of galic essential oil, 0.3 ~ 0.5 part of lemon, 2 ~ 4 parts of tea polyphenols, drinking water 15 ~ 25
Part is uniformly mixed, vacuum homogeneous 3 ~ 4 times after high-speed stirred, is eventually adding 1 ~ 2 portion of converted starch and is uniformly mixed to get fresh-keeping
Liquid.
3. preparation method according to claim 1, which is characterized in that step (2) the ultrasonic soaking conditions are as follows: ultrasonic wave
30 ~ 40KHz of frequency, ultrasonic electrical power are 60 ~ 80W, handle 10min；Then regulation power to 450W handle 10min.
4. preparation method according to claim 1, which is characterized in that step (3) microwave heating condition be 350 ~
450w。
5. preparation method according to claim 1, which is characterized in that step (4) the chitosan solution concentration be 10% ~
12%, the chitosan solution temperature is 8 ~ 12 DEG C.
6. preparation method according to claim 1, which is characterized in that step (4) described shrimp is in chitosan solution
Cooling is pulled out spare when being down to 20 ~ 25 DEG C with shrimp central temperature.
7. preparation method according to claim 3, which is characterized in that the ultrasonic frequency 35KHz, ultrasonic electrical power are
70W。
8. the preparation method according to claim 4, which is characterized in that the microwave heating condition is 400w.
9. preparation method according to claim 5, which is characterized in that the chitosan solution concentration is 11%, and the shell is poly-
Sugar juice temperature is 10 DEG C.
10. self-heating chafing dish shrimp pork pies made from a kind of any preparation method described according to claim 1 ~ 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910409663.1A CN110024977B (en) | 2019-05-16 | 2019-05-16 | Self-heating chafing dish shrimp meat bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910409663.1A CN110024977B (en) | 2019-05-16 | 2019-05-16 | Self-heating chafing dish shrimp meat bag and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110024977A true CN110024977A (en) | 2019-07-19 |
| CN110024977B CN110024977B (en) | 2022-08-30 |
Family
ID=67242443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910409663.1A Active CN110024977B (en) | 2019-05-16 | 2019-05-16 | Self-heating chafing dish shrimp meat bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110024977B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112426031A (en) * | 2020-10-28 | 2021-03-02 | 吉林农业大学 | Equipment for pretreating fresh sliced meat by ultrasonic-assisted heating and chafing dish rinsing method |
| CN113080396A (en) * | 2021-04-22 | 2021-07-09 | 广西北部湾海岳农业科技有限公司 | Self-heating meat crab pot |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996008171A1 (en) * | 1994-09-16 | 1996-03-21 | Harold Keith Walters | Food preparation process |
| CN101653164A (en) * | 2009-08-26 | 2010-02-24 | 大湖水殖股份有限公司 | De-fishy preservative of freshwater chilled fresh fish and preparing method thereof |
| EP2170100A1 (en) * | 2007-06-18 | 2010-04-07 | Danisco A/S | Animal feed product |
| JP2011217668A (en) * | 2010-04-09 | 2011-11-04 | Technomining Inc | Food preservative |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
| CN106578834A (en) * | 2016-12-14 | 2017-04-26 | 广东工业大学 | Composition, preparation method thereof and application of composition to food preservation field |
| CN107173719A (en) * | 2017-05-04 | 2017-09-19 | 湖北大自然农业实业有限公司 | A kind of processing method of cray shrimp a tail wind taste conditioning food |
| CN108514024A (en) * | 2018-04-17 | 2018-09-11 | 合肥金同维低温科技有限公司 | A kind of meat natural composite antistaling agent and preparation method thereof |
-
2019
- 2019-05-16 CN CN201910409663.1A patent/CN110024977B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996008171A1 (en) * | 1994-09-16 | 1996-03-21 | Harold Keith Walters | Food preparation process |
| EP2170100A1 (en) * | 2007-06-18 | 2010-04-07 | Danisco A/S | Animal feed product |
| CN101653164A (en) * | 2009-08-26 | 2010-02-24 | 大湖水殖股份有限公司 | De-fishy preservative of freshwater chilled fresh fish and preparing method thereof |
| JP2011217668A (en) * | 2010-04-09 | 2011-11-04 | Technomining Inc | Food preservative |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN105029515A (en) * | 2015-06-26 | 2015-11-11 | 浙江海洋学院 | Processing method of euphausia superba low in fluorine |
| CN106578834A (en) * | 2016-12-14 | 2017-04-26 | 广东工业大学 | Composition, preparation method thereof and application of composition to food preservation field |
| CN107173719A (en) * | 2017-05-04 | 2017-09-19 | 湖北大自然农业实业有限公司 | A kind of processing method of cray shrimp a tail wind taste conditioning food |
| CN108514024A (en) * | 2018-04-17 | 2018-09-11 | 合肥金同维低温科技有限公司 | A kind of meat natural composite antistaling agent and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 于晓慧 等: "即食小龙虾复合生物保鲜剂的优选及保鲜效果研究", 《肉类工业》 * |
| 刘承初: "《海洋生物资源利用》", 31 August 2006, 化学工业出版社 * |
| 霍力: "《烹饪原料学》", 31 March 2012, 旅游教育出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112426031A (en) * | 2020-10-28 | 2021-03-02 | 吉林农业大学 | Equipment for pretreating fresh sliced meat by ultrasonic-assisted heating and chafing dish rinsing method |
| CN113080396A (en) * | 2021-04-22 | 2021-07-09 | 广西北部湾海岳农业科技有限公司 | Self-heating meat crab pot |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110024977B (en) | 2022-08-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271383B (en) | Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature | |
| CN108041490B (en) | Multilayer core-wrapped minced fillet product and preparation method thereof | |
| CN107529414B (en) | Preparation method of braised pork with preserved vegetable by taking Suhuai pig streaky pork as raw material | |
| CN106072040A (en) | A kind of quick-fried juice fish pill and preparation method thereof | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN110024977A (en) | A kind of self-heating chafing dish shrimp pork pies and preparation method thereof | |
| CN109938296A (en) | A kind of preparation method of high-elastic breaded fish stick | |
| CN107125637A (en) | A kind of method that utilization microwave heating improves colour efficiency on surimi product frying course | |
| CN108065264B (en) | High-elasticity stuffed milk-flavor minced fillet product and preparation method thereof | |
| CN106343409A (en) | Production technology of zanthoxylum armatum fish popcorn | |
| CN109645396A (en) | A kind of freezing conditioning mixed greens ball and preparation method thereof boiling rear high-quality storage rate | |
| CN113243492A (en) | Instant sausage slices and preparation method thereof | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN107594374B (en) | PSE-like fresh chicken sausage and making method thereof | |
| CN103783590B (en) | Processing method of instant castanea henryi stewed chicken | |
| CN112971060B (en) | Instant minced fillet crisp chips and preparation method thereof | |
| GB2282519A (en) | Golden cream shrimp and method for the same | |
| CN108433042A (en) | A kind of vegetables mutton meatballs | |
| CN112869059A (en) | Preparation method of instant puffer fish surimi product | |
| CN112401138A (en) | New Orleans flavor beefsteak and preparation method thereof | |
| KR100393246B1 (en) | Method for preparation of instant roasted chicken containing cooked rice and the prepared same | |
| CN110637997A (en) | Method for making self-heating fish balls with gravy | |
| CN104509853A (en) | Ready-to-eat sipunculus nudus piece | |
| KR102109616B1 (en) | Method for preparing juiciness and cohesiveness improved dumpling pork cutlet and dumpling pork cutlet prepared by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220810 Address after: No. 209, Shangshu Road, Dongshan Street, Rongcheng City, Weihai City, Shandong Province, 264200 Applicant after: Shandong Hairun Marine Technology Co., Ltd. Address before: 628400 Ziyun Industrial Park, Cangxi County, Guangyuan City, Sichuan Province Applicant before: SICHUAN XINGSHISHANG SCIENCE & TECHNOLOGY Co.,Ltd. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |