CN110024977B - Self-heating chafing dish shrimp meat bag and preparation method thereof - Google Patents

Self-heating chafing dish shrimp meat bag and preparation method thereof Download PDF

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CN110024977B
CN110024977B CN201910409663.1A CN201910409663A CN110024977B CN 110024977 B CN110024977 B CN 110024977B CN 201910409663 A CN201910409663 A CN 201910409663A CN 110024977 B CN110024977 B CN 110024977B
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shrimp
fresh
shrimp meat
metapenaeus ensis
meat
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CN110024977A (en
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赵志峰
靳岳
李彪
任超
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Shandong Hairun Marine Technology Co Ltd
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Shandong Hairun Marine Technology Co ltd
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    • 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
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    • 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

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Abstract

The invention discloses a self-heating chafing dish shrimp meat bag and a preparation method thereof, wherein after being pretreated, the shrimp is soaked in a fresh-keeping liquid in an ultrasonic mode, then the shrimp is pretreated in a microwave oven, after being taken out, the shrimp is soaked in ice water for 20-30 s, then the shrimp is put into a steamer to be steamed for 2min, after being taken out, the shrimp is put into a chitosan solution to be cooled to the central temperature of the shrimp meat to 20-25 ℃, and finally the shrimp meat bag is vacuum-packed under the aseptic condition. After the special fresh-keeping liquid is stirred at a high speed and homogenized in vacuum, the special fresh-keeping liquid can directly act on the interior of the shrimp meat, the water holding capacity of the shrimp meat is obviously increased, and the protein polypeptide of the shrimp meat can be catalyzed to generate intramolecular and intermolecular covalent crosslinking, so that the structure and the function of the protein of the shrimp meat are improved, the frost resistance of the shrimp meat is improved, the protein denaturation is reduced, and simultaneously, the delicious taste and the flavor substances are provided for the heated shrimp meat and are preserved. The process has the characteristics of low energy consumption and short processing period, and really improves the economic value of the metapenaeus ensis in the pre-prepared food.

Description

Self-heating chafing dish shrimp meat bag and preparation method thereof
Technical Field
The invention relates to the field of food, in particular to a method for making self-heating chafing dish base shrimp meat bags and the self-heating chafing dish base shrimp meat bags made by the method.
Background
The chafing dish, named as 'antique soup' in ancient times, is famous for the fact that food makes a 'dong' sound when being thrown into boiling water, is an original food in China, has a long history, and is a food suitable for people of all ages. The ancient cooking vessel of the nationality is the earliest prototype of the hot pot, according to the examination, the hot pot is available in the war period, the people use the earthen pot as the pot, the eating method of the hot pot is very common in the folk to the Song Dynasty, and the introduction of the hot pot eating by the same friends is provided in the recipes of Shanjia Qing supply of the south and Song forest flood. For the first generation, the chafing dish is transferred to Mongolian belt for cooking beef and mutton. In the Qing Dynasty, the chafing dish is popular among people and becomes a famous 'palace dish', and the materials are wild flavors of pheasants and the like.
The hot pot refers to a cooking method of cooking food by using a pot as a device, heating the pot by using a heat source and boiling the food by using water or soup, and also refers to a pot used in the cooking method. The pot is characterized in that the pot is eaten while being boiled or has a heat preservation effect, the food is still hot during eating, and the soup and the food are combined into one. However, the traditional chafing dish is inconvenient to eat, various meat and vegetable food materials need to be prepared, a long time needs to be waited for, and a large amount of chafing dish taste remains on the body after a meal is finished, so that the chafing dish is not beneficial to popularization. Therefore, a series of instant hot pots, self-heating hot pots and the like are provided in the market at present, the preparation and waiting time of the hot pots is shortened after meat dishes and vegetable dishes are pre-packaged, and the convenience of eating the hot pots anytime and anywhere is realized. Typical chafing dish food materials comprise various meats, seafood, vegetables, bean products, mushrooms, egg products, vermicelli and the like, the meat vegetables pushed in the Chuanyu area mainly comprise mao tripe, yellow larynx, gizzard, duck intestine and the like at present, and no self-heating chafing dish meat bag pre-packaged and processed by the seafood materials is seen.
The shrimp is seafood with abundant nutrition, high protein and high moisture content; has high content of essential amino acids, various mineral elements, and multiple vitamins essential for metabolism, and has high nutritive value. The water content can keep good organoleptic properties and quality, the water and nutrient contents of the aquatic products can be lost in the processes of processing, transporting and storing, the quality of the shrimp meat can be changed by solute concentration and ice crystal formation in the process of freezing storage, and the protein of the shrimp meat is frozen and denatured along with further prolonging of freezing storage time, so that the phenomena of water retention, tenderness, gelatinization, reduction of nutritional value and the like are caused. When the shrimp meat is unfrozen and heated, the loss of shrimp meat juice is increased, the meat quality is rough, the flavor and the taste are influenced, and the original tender and smooth taste is lost. The method has important significance for ensuring the quality and taste of the metapenaeus ensis in the processing and selling process and facilitating the processing and eating.
At present, the preservation technology of metapenaeus ensis includes low-temperature preservation, modified atmosphere preservation, irradiation preservation, chemical preservation and the like. But still has the problems of color difference, reduced mouthfeel, water retention and the like of the product. Although the additive synthesized chemically has good fresh-keeping effect, the additive is used excessively and has certain potential health hazard. The irradiation preservation cost is high, the technical difficulty is high, the growth of microorganisms cannot be well inhibited by only adding the preservative, and the effect on the taste and the freshness in the storage and sale process is very small.
In view of the defects, the basic penaeus vannamei meat and vegetable bag material which takes the basic penaeus vannamei as the self-heating hot pot meat and vegetable bag material has good water retention in the shelf life of the penaeus vannamei, improves the structure and the function of protein of the penaeus vannamei, has delicious taste after being heated in the later period, and is not easy to lose flavor substances is urgently needed in the current industry.
Disclosure of Invention
Based on the analysis, the invention provides the base shrimp meat bag which takes the base shrimps as the self-heating hot pot meat and vegetable bag material, has good water retention in the shelf life of the shrimps, improves the structure and the function of protein of the shrimps, can have delicious taste after being heated in the later period, and is not easy to lose flavor substances. The invention is realized by the following technical means:
a preparation method of self-heating chafing dish shrimp meat bun comprises the following steps:
(1) pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, and then fishing out for later use;
(3) microwave heating: microwave heating the metapenaeus ensis fished out of the fresh-keeping liquid for 1-2 min, then taking out and rapidly placing in ice water for soaking for 20-30 s, and fishing out for later use;
(4) steaming: putting the metapenaeus ensis subjected to microwave heating into a steamer for steaming for 2min, then taking out the metapenaeus ensis, quickly putting the metapenaeus ensis into a chitosan solution for cooling, and then taking out the metapenaeus ensis for later use;
(5) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Further, the fresh-keeping liquid in the step (2) is prepared by the following method, according to the weight portion ratio, 0.1-0.2 portion of garlic essential oil, 0.3-0.5 portion of lemon essential oil, 2-4 portions of tea polyphenol and 15-25 portions of drinking water are uniformly mixed, and are subjected to vacuum homogenization for 3-4 times after high-speed stirring, and finally 1-2 portions of modified starch are added and uniformly mixed, so that the fresh-keeping liquid is obtained.
Further, the ultrasonic soaking conditions in the step (2) are as follows: treating for 10min at the ultrasonic frequency of 30-40 KHz and the ultrasonic electric power of 60-80W; the power was then adjusted to 450W for 10 min.
Further, the ultrasonic frequency is 35KHz, and the ultrasonic electric power is 70W.
Further, the microwave heating condition in the step (3) is 350-450 w.
Further, the microwave heating condition is 400 w.
Further, in the step (4), the concentration of the chitosan solution is 10-12%, and the temperature of the chitosan solution is 8-12 ℃.
Further, the concentration of the chitosan solution is 11%, and the temperature of the chitosan solution is 10 ℃.
And (5) further, cooling the shrimps in the chitosan solution, and fishing out the shrimps for later use when the central temperature of the shrimps is reduced to 20-25 ℃.
The invention also discloses the self-heating chafing dish basic shrimp meat bag prepared by any one of the preparation methods.
The invention has the beneficial effects that:
1. the fresh-keeping liquid is prepared by compounding and homogenizing garlic essential oil, lemon essential oil, tea polyphenol and drinking water, and finally adding modified starch, and the shrimp is subjected to fresh-keeping treatment under an ultrasonic condition, so that the shrimp protein polypeptide can be catalyzed to generate intramolecular and intermolecular covalent crosslinking, the structure and function of shrimp protein are improved, the protein denaturation is reduced, and the fresh taste can be provided for the heated shrimp.
2. According to the invention, the microwave combined later-stage steaming is adopted in the cooking process of the shrimp meat, so that the flavor substances can be effectively preserved, and the chitosan solution is used for cooling treatment, so that the chitosan solution can directly act on the interior of the shrimp meat, the water binding capacity of the shrimp meat is obviously increased, and the freezing resistance of the shrimp meat is improved.
3. The method has the characteristics of low energy consumption and short processing period, and really improves the economic value of the metapenaeus ensis in the pre-prepared food.
Detailed Description
The invention will now be further explained by means of specific embodiments, all being conventional in the art.
Example 1
Preparation method of self-heating chafing dish shrimp meat bag
(1) Pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) preparing a fresh-keeping liquid: uniformly mixing 0.15kg of garlic essential oil, 0.4kg of lemon essential oil, 3kg of tea polyphenol and 20kg of drinking water, stirring at a high speed, homogenizing in vacuum for 3 times, and finally adding 1.5kg of modified starch and uniformly mixing to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: ultrasonic frequency is 35KHz, ultrasonic electric power is 70W, and treatment is carried out for 10 min; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 1.5min with the heating power of 400w, then taking out and rapidly placing in ice water for soaking for 25s, and fishing out for later use;
(5) steaming: putting the basal penaeus vannamei subjected to microwave heating into a steamer for steaming for 2min, then taking out and quickly putting into a chitosan solution with the concentration of 11% and the temperature of 10 ℃ for cooling, and taking out for later use when the central temperature of the basal penaeus vannamei is reduced to 22 ℃;
(6) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Example 2
Preparation method of self-heating hotpot small shrimp meat bun
(1) Pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) preparing a fresh-keeping liquid: uniformly mixing 0.1kg of garlic essential oil, 0.3kg of lemon essential oil, 2kg of tea polyphenol and 15kg of drinking water, stirring at a high speed, homogenizing for 3 times in vacuum, and finally adding 1kg of modified starch and uniformly mixing to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: ultrasonic frequency is 30KHz, ultrasonic electric power is 60W, and treatment is carried out for 10 min; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 1min with heating power of 350w, then taking out and rapidly placing in ice water for soaking for 20s, and fishing out for later use;
(5) steaming: putting the metapenaeus ensis heated by microwave into a steamer for steaming for 2min, then taking out and quickly putting into a chitosan solution with the concentration of 10 percent and the temperature of 8 ℃ for cooling, and taking out the metapenaeus ensis for later use when the central temperature of the metapenaeus ensis is reduced to 20 ℃;
(6) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Example 3
Preparation method of self-heating chafing dish shrimp meat bag
(1) Pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) preparing a fresh-keeping liquid: uniformly mixing 0.2kg of garlic essential oil, 0.5kg of lemon essential oil, 4kg of tea polyphenol and 25kg of drinking water, stirring at a high speed, homogenizing in vacuum for 4 times, and finally adding 2kg of modified starch and uniformly mixing to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: processing for 10min with the ultrasonic frequency of 40KHz and the ultrasonic power of 80W; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 2min with the heating power of 450w, then taking out and rapidly placing in ice water for soaking for 30s, and fishing out for later use;
(5) steaming: steaming the shrimps subjected to microwave heating in a steamer for 2min, taking out the shrimps, quickly placing the shrimps into a chitosan solution with the concentration of 12% and the temperature of 12 ℃ for cooling, and taking out the shrimps for later use when the central temperature of the shrimps is reduced to 25 ℃;
(6) and (3) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Comparative example 1
Preparation method of self-heating chafing dish shrimp meat bag
Compared with example 1, except that comparative example 1 is compared with example 1, the preparation method cancels vacuum homogenization treatment in the process of preparing the fresh-keeping liquid, and the specific process is as follows:
(1) pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) preparing a fresh-keeping liquid: uniformly mixing 0.15kg of garlic essential oil, 0.4kg of lemon essential oil, 3kg of tea polyphenol and 20kg of drinking water, stirring at a high speed, adding 1.5kg of modified starch, and uniformly mixing to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: ultrasonic frequency is 35KHz, ultrasonic electric power is 70W, and treatment is carried out for 10 min; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 1.5min with the heating power of 400w, then taking out and rapidly placing in ice water for soaking for 25s, and fishing out for later use;
(5) steaming: putting the basal penaeus vannamei subjected to microwave heating into a steamer for steaming for 2min, then taking out and quickly putting into a chitosan solution with the concentration of 11% and the temperature of 10 ℃ for cooling, and taking out for later use when the central temperature of the basal penaeus vannamei is reduced to 22 ℃;
(6) and (3) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Comparative example 2
Preparation method of self-heating chafing dish shrimp meat bag
Compared with example 1 and only comparative example 2, the preparation method of the preservative solution has the following specific processes that compared with example 1, the modified starch is not used in the preparation process of the preservative solution:
(1) pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) preparing a fresh-keeping solution: uniformly mixing 0.15kg of garlic essential oil, 0.4kg of lemon essential oil, 3kg of tea polyphenol and 20kg of drinking water, stirring at a high speed, and homogenizing for 3 times in vacuum to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: ultrasonic frequency is 35KHz, ultrasonic electric power is 70W, and treatment is carried out for 10 min; then regulating the power to 450W for treatment for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 1.5min with the heating power of 400w, then taking out and rapidly placing in ice water for soaking for 25s, and fishing out for later use;
(5) steaming: putting the basal penaeus vannamei subjected to microwave heating into a steamer for steaming for 2min, then taking out and quickly putting into a chitosan solution with the concentration of 11% and the temperature of 10 ℃ for cooling, and taking out for later use when the central temperature of the basal penaeus vannamei is reduced to 22 ℃;
(6) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Comparative example 3
Preparation method of self-heating chafing dish shrimp meat bag
Compared with example 1 except comparative example 3, the preparation method of the shrimp sauce is the same as that of example 1, and after the steaming is finished, the shrimps are not soaked in the chitosan solution, but are directly soaked in 10 ℃ drinking water, and the specific process is as follows:
(1) pretreatment: cleaning fresh metapenaeus ensis and draining water for later use;
(2) preparing a fresh-keeping solution: uniformly mixing 0.15kg of garlic essential oil, 0.4kg of lemon essential oil, 3kg of tea polyphenol and 20kg of drinking water, stirring at a high speed, homogenizing for 3 times in vacuum, and finally adding 1.5kg of modified starch and uniformly mixing to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: ultrasonic frequency is 35KHz, ultrasonic electric power is 70W, and treatment is carried out for 10 min; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the shrimps fished out of the fresh-keeping liquid for 1.5min at the heating power of 400w, then taking out and quickly placing in ice water for soaking for 25s, and fishing out for later use;
(5) steaming: putting the basal penaeus vannamei subjected to microwave heating into a steamer for steaming for 2min, then taking out and quickly putting into 10 ℃ drinking water for cooling, and taking out for later use when the central temperature of the basal penaeus vannamei is reduced to 22 ℃;
(6) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Comparative example 4
Preparation method of self-heating chafing dish shrimp meat bag
Compared with example 1 and comparative example 4, the preparation method of the shrimp preservative solution is the same as that of example 1, except that in the comparative example 1, the use of modified starch is eliminated in the preparation process of the preservative solution, the vacuum homogenization treatment is also eliminated, and after the steaming is finished, the metapenaeus ensis is not soaked in the chitosan solution, but is directly soaked in 10 ℃ drinking water, and the specific process is as follows:
(1) pretreatment: cleaning fresh metapenaeus ensis and draining water for later use;
(2) preparing a fresh-keeping liquid: uniformly mixing 0.15kg of garlic essential oil, 0.4kg of lemon essential oil, 3kg of tea polyphenol and 20kg of drinking water, and stirring at a high speed to obtain a fresh-keeping solution;
(3) soaking in a fresh-keeping solution: putting the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic soaking conditions are as follows: processing for 10min at the ultrasonic frequency of 35KHz and the ultrasonic power of 70W; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(4) microwave heating: microwave heating the metapenaeus ensis fished out from the fresh-keeping liquid for 1.5min with the heating power of 400w, then taking out and rapidly placing in ice water for soaking for 25s, and fishing out for later use;
(5) steaming: putting the basal penaeus vannamei subjected to microwave heating into a steamer for steaming for 2min, then taking out and quickly putting into 10 ℃ drinking water for cooling, and taking out for later use when the central temperature of the basal penaeus vannamei is reduced to 22 ℃;
(6) and (3) packaging: and (4) vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the preconditioned metapenaeus ensis.
Test example 1
Sensory evaluation was performed on the shrimp meat bales prepared in example 1 and comparative examples 1 to 4, and sensory qualities of the shrimp meat were scored by a specially trained sensory evaluation panel (9 persons) according to table 1, and finally averaged. And taking the sum of five index results as a final sensory evaluation result, wherein the higher the score is, the better the sensory of the metapenaeus ensis is prompted.
TABLE 1 sensory evaluation Table
Figure DEST_PATH_IMAGE001
。
Table 2 sensory evaluation of the bags made in example 1 and comparative examples 1 to 4
Figure 264401DEST_PATH_IMAGE002
。
Combining the evaluation indexes in table 1 and the evaluation results in table 2, it is clear that the quality structure of the shrimps is influenced by the fact that the color, shape, smell, muscle tissue, cooking test and sensory total of the example 1 is significantly higher than that of the comparative example 1 (compared with the example 1, the vacuum homogenization treatment is cancelled in the process of preparing the fresh-keeping liquid), the comparative example 2 (compared with the example 1, the use of the modified starch is cancelled in the process of preparing the fresh-keeping liquid), and the comparative example 3 (compared with the example 1, the shrimps are directly soaked in the drinking water at 10 ℃ instead of being soaked in the chitosan solution after the completion of the steaming process), so that the quality structure of the shrimps can be influenced by the cancellation of the vacuum homogenization treatment on the fresh-keeping liquid, the cancellation of the use of the modified starch, or the cancellation of the temperature reduction treatment of the chitosan solution. In contrast to comparative example 4 (in comparison with example 1, the use of modified starch is cancelled during the preparation of the preservative solution, the vacuum homogenization treatment is cancelled, and the metapenaeus ensis is not soaked in the chitosan solution after the steaming process is finished but is directly soaked in 10 ℃ drinking water), the scores are lower than those in comparative examples 1 to 3, which shows that the metapenaeus ensis without fishy smell, natural color and rich elasticity of muscle tissues can be provided only by using the modified starch for the preservative solution and carrying out the vacuum homogenization treatment and simultaneously cooling the steamed metapenaeus ensis by combining the chitosan solution.
Test column 2
Gel strength and water holding capacity of the shrimp meat bales prepared in example 1 and comparative examples 1-4 were measured, and all the results are measured data after heating in an autothermal pot, and the specific results are shown in table 3.
(1) Gel strength
The gel strength was measured by cutting shrimp meat into 3.0 cm-high cylinders and measuring the breaking force and the dent degree thereof using a texture analyzer (TA-XT 2 i).
Gel strength (g. mm) = breaking force (g) × depression depth (mm)
Setting parameters: selecting a spherical probe with the diameter of 5mm according to the type of the probe; measuring a mode selection compressive force; rate before measurement: 1 mm/s; and (3) testing rate: 1 mm/s; and (3) measuring the rate: defaulting; compression ratio: 60 percent; a trigger type; trigger force: 100N.
(2) Water holding capacity
Cutting shrimp meat into slices of 0.5-1.0 cm, weighing, sandwiching shrimp meat sausage between filter papers, holding the shrimp meat sausage with 3 pieces of filter papers at the lower part and 2 pieces of filter papers at the upper part for 2-3 min by pressing the shrimp meat sausage with a weight of 5kg, weighing again, and calculating the water holding capacity (capable of pressing out water).
Water holding capacity (%) = weight after press (g)/weight before press (g) × 100.0%.
Table 3 change in quality of meat bales of metapenaeus ensis obtained in example 1 and comparative examples 1 to 4 during storage
Figure DEST_PATH_IMAGE003
。
As can be seen from table 3, the gel strength and water holding capacity of the wrapped shrimp meat in example 1 are the strongest, and the protein denaturation of the shrimp meat protein during storage can be effectively reduced. Compared with the example 1 in which the vacuum homogenization treatment is cancelled in the process of preparing the preservative solution, compared with the example 1 in which the use of the modified starch is cancelled in the process of preparing the preservative solution, compared with the example 1 in which the base shrimp is not soaked in the chitosan solution but is directly soaked in the drinking water at 10 ℃ after the steaming is finished, the gel strength and the water holding capacity of the comparative example 1 in which the vacuum homogenization treatment of the preservative solution, the cancellation of the use of the modified starch and the cancellation of the temperature reduction treatment of the chitosan solution have the influence on the gel strength and the water holding capacity of the base shrimp after the secondary heating. And each score of comparative example 4 (compared with example 1, the use of modified starch is cancelled in the process of preparing the fresh-keeping liquid, the vacuum homogenization treatment is cancelled, and the metapenaeus ensis is not soaked in the chitosan solution after the steaming is finished but is directly soaked in 10 ℃ drinking water) is lower than that of comparative examples 1-3, which shows that only when the modified starch is used for the fresh-keeping liquid and the vacuum homogenization treatment is carried out, the temperature reduction treatment is carried out on the steamed metapenaeus ensis by combining the chitosan solution, the protein tissue invariability, no oxidation, convenient storage and processing and eating can be provided, and the self-heating chafing dish metapenaeus ensis meat bag has obvious market and economic benefits.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, and not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims (6)

1. A preparation method of self-heating chafing dish shrimp meat bun is characterized by comprising the following steps:
(1) pretreatment: cleaning fresh metapenaeus ensis, and draining water for later use;
(2) soaking in a fresh-keeping solution: placing the pretreated metapenaeus ensis into a fresh-keeping solution for ultrasonic soaking, wherein the ultrasonic frequency is 30-40 KHz, and the ultrasonic electric power is 60-80W, and treating for 10 min; then adjusting the power to 450W, treating for 10min, and then fishing out for later use;
(3) microwave heating: microwave heating the shrimps fished out of the fresh-keeping liquid for 1-2 min, then taking out and quickly placing in ice water for soaking for 20-30 s, and fishing out for later use;
(4) steaming: putting the metapenaeus ensis heated by the microwave into a steamer for steaming for 2min, then taking out the metapenaeus ensis, quickly putting the metapenaeus ensis into a chitosan solution for cooling, and taking out the metapenaeus ensis for later use when the central temperature of the metapenaeus ensis is reduced to 20-25 ℃;
(5) packaging: vacuum packaging the steamed metapenaeus ensis in an aseptic environment to obtain the self-heating chafing dish metapenaeus ensis meat packet;
the fresh-keeping liquid in the step (2) is prepared by the following method, according to the weight part ratio, 0.1-0.2 part of garlic essential oil, 0.3-0.5 part of lemon essential oil, 2-4 parts of tea polyphenol and 15-25 parts of drinking water are uniformly mixed, and are subjected to high-speed stirring, vacuum homogenization is carried out for 3-4 times, and finally 1-2 parts of modified starch are added and uniformly mixed;
the concentration of the chitosan solution in the step (4) is 10-12%, and the temperature of the chitosan solution is 8-12 ℃.
2. The preparation method according to claim 1, wherein the microwave heating condition in step (3) is 350-450 w.
3. The method for preparing a composite material according to claim 1, wherein the ultrasonic frequency is 35KHz, and the ultrasonic electric power is 70W.
4. The method according to claim 2, wherein the microwave heating condition is 400 w.
5. The method according to claim 1, wherein the concentration of the chitosan solution is 11% and the temperature of the chitosan solution is 10 ℃.
6. A self-heating chafing dish base shrimp meat bag prepared according to any one of the preparation methods of claims 1-5.
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