CN110279078A - A kind of production method of fast food Chinese lute shrimp bean curd - Google Patents
A kind of production method of fast food Chinese lute shrimp bean curd Download PDFInfo
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- CN110279078A CN110279078A CN201910429051.9A CN201910429051A CN110279078A CN 110279078 A CN110279078 A CN 110279078A CN 201910429051 A CN201910429051 A CN 201910429051A CN 110279078 A CN110279078 A CN 110279078A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/70—Feeding-stuffs specially adapted for particular animals for birds
- A23K50/75—Feeding-stuffs specially adapted for particular animals for birds for poultry
-
- 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
- A23L17/20—Fish extracts
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- 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
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- 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
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Abstract
The invention discloses a kind of production method of fast food Chinese lute shrimp bean curd, the processing of aquatic products belonged in food processing utilizes technical field.The present invention first passes through lactic acid bacteria cold fermentation using the shrimp shell of Chinese lute shrimp, shrimp head, shrimp tail as raw material, then squeezes broken, cleaning, filter and remove residue repeatedly, finally cooks filtered juice at shrimp bean curd.The shrimp bean curd of the method for the present invention production while maintaining Chinese lute shrimp original delicious flavor, be made into it is suitable for people of all ages, be easy to chew and digestion and absorption, texture, color and health preserving soup product full of nutrition；Meanwhile the utilization rate of discarded shrimp head shrimp shell is improved, there is very big facilitation to environmental protection and the utilization of resources, has also widened the channel of Chinese lute shrimp industry.
Description
Technical field
The invention belongs to the processing of aquatic products in food processing to utilize technical field, and in particular to a kind of fast food refrigeration shortening
The production method of seawater Chinese lute shrimp lotus bean curd.
Background technique
Seawater Chinese lute shrimp is to move in shellfish in seawater, scientific name mantis shrimp, the entitled Mantis Shrimp of English,
Referred to as squill, climb shrimp, Chinese lute shrimp is commonly called as it.Be similar to shrimp and crust is hard.China coast produces Chinese lute shrimp, and resource is rich
Richness, fertility is extremely strong, therefore is all the good year of Chinese lute shrimp every year.Chinese lute shrimp in China's has become Important Economic in recent years
Breed variety.It is excellent that absolute competition is formed in local environment due to its omnivorousness, the speed of growth are fast, adaptable
Gesture.Fujian, Shandong, Guangdong, zhejiang and other places are the main places of production of Chinese lute shrimp.
It currently, China Chinese lute shrimp consumes based on food and drink and processing, and is in rapid growth situation.Chinese lute shrimp food and drink is disappeared
Explosive growth situation is presented in the favor of Fei Zhe, especially the younger generation, food and drink consumption market.With adding for people's rhythm of life
Fastly, traditional processing method is often boiling, prawn slice, barbecue, and the presence of limitation can not meet modern consumer pair
Convenient food is quick, delicious and nourishing demand.In addition the deliciousness of Chinese lute shrimp does not stop the demand of old man and child yet.This
Under the conditions of, the production method of traditional Chinese lute shrimp is improved, suitable for people of all ages, full of nutrition, convenient, color, smell and taste are made
Various food is imperative.There has been no the reports of large-scale production refrigeration shortening seawater Chinese lute shrimp food at present for this processing method
Road.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of production sides of fast food Chinese lute shrimp bean curd
Method, the present invention are obtained optimal clear by studying the discarded part of Chinese lute shrimp (shrimp head, shrimp tail and shrimp shell) deep process
Wash technique, squeeze broken technique, the industrial mass productions such as filtering technique, cooking technology, process for sterilizing, refrigeration technique, preservation it is new
Method.Overturn traditional processing method, by Chinese lute shrimp shrimp head and shrimp shell remnants meat squeeze it is broken extract, be made it is convenient,
Health product full of nutrition, looking good, smell good and taste good.Meanwhile Chinese lute shrimp bean curd is prepared into simple instant food, be conducive to travelling and
Daily consumption, conducive to the popularization of Chinese lute shrimp industry.
Inventor is by a large number of experiments and not at all makes great efforts, the production method for being finally obtained a kind of fast food Chinese lute shrimp bean curd,
Using fresh and alive seawater Chinese lute shrimp as raw material, select, clean by inspection, decladding, take out husky line, squeeze it is broken, cleaning, filter and remove residue, clean again,
Squeeze again it is broken, refilter and remove slag, took filtered juice, through special process cook made of ticbit.Described method includes following steps:
(1) the Chinese lute shrimp selected is put into the aqueous solution of 0.4%-0.7% containing salt, citric acid 0.1%-0.3% and is soaked
Bubble 1-3 hours carries out cleaning treatment, then carries out three cleanings；
First of cleaning is impregnated Chinese lute shrimp 50-60 minutes in clear water, and the mass ratio of shrimp and water is 1:8；
The second cleaning is to be scrubbed with brush to Chinese lute shrimp, then rinse shrimp body surface with compressed air impact water flow
Face；
The third road cleaning is that the shrimp after rinsing is placed on concentration to impregnate 5-15 points in 0.4-0.8mg/L Ozone Water
Clock, then drained with high pressure clear water spray；
The salt, citric acid concentration be mass concentration；
(2) the shrimp foot, shrimp head and shrimp tail of the Chinese lute shrimp two sides after cleaning are cut, is placed in the vessel, shrimp body is for making
Other food；
(3) cold fermentation: by 18-26 DEG C of lactic acid bacteria culture to OD value 1.0-1.5, then by the shrimp cleaned up head, shrimp
Foot, shrimp tail are placed in lactic acid bacteria culture solution and submerge, and will continue static set immersed with the lactic acid bacteria culture solution of shrimp head, shrimp foot, shrimp tail
In 4-16 DEG C, 12-16 hours are stood；It enables lactic acid bacteria metabolite infiltrate through in shrimp, such as unsaturated fatty acid, vitamin, has
Machine acid etc.；
The culture medium of the lactic acid bacteria culture are as follows: peptone 10g, yeast powder 5g, glucose 20g, sodium acetate 5g, pH
6.8-7.0；
(4) it squeezes broken: the shrimp head of step (3), shrimp tail, shrimp shell is put into pulper and is broken into starchiness, the mistake that do not beat
It is broken, shrimp shell can be filtered out as standard；
(5) filter and remove residue: adding water to clean the disintegrating slag that step (4) is smashed, and then together with soup, crosses hundred meshes or filter cloth,
Filtering and removing slag are squeezed, it is spare to leave and take filtered juice；
(6) it squeezes again broken: the shrimp broken shell that filtering is taken out being put into pulper again and is broken into starchiness, again plus water is clear
It washes, is then filtered again together with soup, it is spare to leave and take filtered juice, abandons disintegrating slag；
(7) it cooks: egg white is added in step (5), the mistake filtered juice of (6) and cold water, one direction stir evenly, then slowly
It is poured into pot and is solidified as colloidal immediately, Chinese lute shrimp bean curd is just made after boiling, can adding flavouring, it can be served or does not add
Flavouring is placed in disposable fast food dixie cup after Chinese lute shrimp bean curd after cooling is drained juice, and it is dry will to be placed in -80 DEG C of freezings
Freeze-drying in dry machine, meanwhile, flavouring is dispensed into flavor pack, is placed in the dixie cup for filling dry Chinese lute shrimp bean curd, fills
Enter nitrogen, seals.
The present invention provides a kind of methods that novel Chinese lute shrimp industrial value is promoted.Especially in recent years, with the people
Improvement of living standard, Chinese lute shrimp become " food circle net red ", especially roast the new lover on boundary, the status of field of food not
Appearance is despised.In recent years, Chinese lute shrimp industry was gradually warmed up, and is cultivated from upstream to downstream consumption, is formd one nearly hundred billion yuan of production
Industry chain.But most of businessmans but directly abandon shrimp head, shrimp tail, shrimp foot and shrimp shell, this had not only caused waste, but also polluted
Environment.Under such market opportunity, the present invention provides simple, the edible sides of nutrition of the common discarded part of seawater Chinese lute shrimp
Method, and the last shrimp shell meal of process is utilized as poultry and livestock feed.The present invention is that the multilateral development of Chinese lute shrimp consumption industry mentions
Foundation is supplied.The epoch especially paid attention to quality of life now, focus on health care, people are more next while pursuing delicious
Health, the aspect of nutrition are arrived in more considerations.
Compared with prior art, the present invention has the advantage that
1, the cooking methods of traditional Chinese lute shrimp, often based on steaming, boil, cook, these types of method mostly be heavy oil, geavy salt,
Weight is peppery, is not conducive to good health.Based on this, the popularization of eating method of the present invention facilitates developing in depth and breadth for Chinese lute shrimp industry,
Be conducive to health, quick, cuisines promotion.
2, shrimp head, shrimp foot, shrimp tail are equal to cold fermentation in lactic acid bacteria, can have additional nutrients ingredient.Because lactic acid bacteria low temperature is sent out
It is that high temperature bacterium and room temperature bacterium do not have that nutrition, this advantage such as unsaturated fatty acid, vitamin, organic acid are produced under the conditions of ferment.
A variety of unsaturated fatty acids, vitamin, organic acid are nutriments necessary to human body and growth of animal, but human body itself cannot
Synthesis, therefore, produces these organic matters using lactic acid bacteria cold fermentation, can reach enhancement battalion in conjunction with other food
It supports, improves the purpose of flavor.
3, seawater Chinese lute shrimp health preserving soup product produced by the invention maintain the original color of seawater Chinese lute shrimp to greatest extent
Pool, nutrition and delicious degree, and do not add any chemical preservative, additive etc., edible safety in process.This hair
Bright technology realizes the standardization, mechanization and industrialized production of cooking food, is conducive to manufacturing enterprise in the base improved efficiency
On plinth, increase the market share of speciality.
4, Chinese lute shrimp meat is harder, is unfavorable for child and designed for old people, the present invention is by shrimp in the form of lotus bean curd
It cooks, meat is soft, and it is easy to edible, looks good, smell good and taste good, Yi Yinqi various people's appetite.Product of the present invention is not only deep by teenager
The welcome of consumer groups, also by the favor of child and the elderly.
5, Chinese lute shrimp bean curd is prepared into fast food, and simple packaged food is conducive to eat in travelling and daily life, is conducive to plucked string instrument with a fretted fingerboard
The popularization of Pa shrimp industry meets China coast province characteristic.
6, in Chinese lute shrimp slurry preparation process, by the shrimp shell clast after pulper preparation, filter filtering squeezing, Ke Yijing
It crosses oven drying or is added directly into poultry and pannage, be conducive to waste utilization.This process reduces kitchen garbage, protection ring
While border, and promote the growth and development of poultry.
Specific embodiment
Carry out the embodiment that the present invention will be described in detail below in conjunction with embodiment, whereby to the present invention how application technology hand
Section solves technical problem and reaches the realization process of technical effect to fully understand and implement.
Embodiment 1
A kind of production method of fast food Chinese lute shrimp bean curd, this method comprises the following steps:
(1) check and accept and select: maintaining strict control over raw material and stock up pass, newly choose and pick up in time into raw material, select fresh and alive, individual complete, body fertilizer,
Meat is tight, body colour is bright-coloured, glossy, nothing is whitened or the seawater Chinese lute shrimp of blackening phenomena is appropriate；It is stringent to reject dead shrimp, shrimp shell and whole
Then impurity is put into service sink；
(2) it cleans: the fresh and alive Chinese lute shrimp checked and accepted after selecting is put into containing salt 0.6% (mass concentration), citric acid 0.3%
It is impregnated 2 hours in the aqueous solution of (mass concentration), carries out cleaning treatment, make the dirt in shrimp body discharge cheek and enteraden, then
Three are carried out with disinfection, germicidal solution and flowing water to clean；
First of cleaning is impregnated Chinese lute shrimp 500 minutes in clear water, and the ratio of shrimp and water controls the model in 1:8
It encloses；
The second cleaning is to be scrubbed with brush to Chinese lute shrimp, then rinse shrimp body surface with compressed air impact water flow
Face；
The third road cleaning is that the Chinese lute shrimp after rinsing is placed on concentration to impregnate 15 points in 0.6mg/L Ozone Water
Clock, then drained with high pressure clear water spray；
(3) decladding: the Chinese lute shrimp after cleaning carrys out the shrimp foot of two sides, is placed in the vessel, then cuts shrimp head and shrimp
Tail；
(4) it takes out husky line: number third section after Chinese lute shrimp shrimp body gently being removed, shrimp line is gently chosen using toothpick, shrimp body can
For making the food such as sushi, prawn slice；
(5) cold fermentation: by 18-26 DEG C of lactic acid bacteria culture to OD value 1.0-1.5, then by the shrimp cleaned up head, shrimp
Foot, shrimp tail are placed in lactic acid bacteria culture solution and submerge, and will continue static set immersed with the lactic acid bacteria culture solution of shrimp head, shrimp foot, shrimp tail
In 4-16 DEG C, 12-16 hours are stood；It enables lactic acid bacteria metabolite infiltrate through in shrimp, such as unsaturated fatty acid, vitamin, has
Machine acid etc.；
The culture medium of the lactic acid bacteria culture are as follows: peptone 10g, yeast powder 5g, glucose 20g, sodium acetate 5g, pH
6.8-7.0；
(6) squeeze broken: Chinese lute shrimp shrimp head, shrimp tail and the shrimp shell that will be handled well, drain are put into pulper and are broken into starchiness,
It should be noted that be do not beaten is excessively broken, can filter out shrimp shell for standard；
(7) it cleans: adding a small amount of clear water to clean on the shell of Chinese lute shrimp and meat；
(8) filter and remove residue: by the disintegrating slag smashed to pieces together with soup, hundred meshes or filter cloth are crossed, filtering and removing slag is squeezed, leaves and takes filtering
Juice is spare, the broken shell of Chinese lute shrimp is taken out spare；
(9) it squeezes again broken: the Chinese lute shrimp broken shell of taking-up being put into pulper again and is broken into starchiness；
(10) it cleans again: adding a small amount of clear water to clean again on the shell of Chinese lute shrimp and meat；
(11) it refilters and removes slag: by the disintegrating slag smashed to pieces together with soup, crossing hundred meshes or filter cloth, squeeze filter and remove residue, leave and take
It is spare to cross filtered juice；The broken shell of Chinese lute shrimp is thrown away；
(12) it took filtered juice: the mistake filtered juice after secondary filter being collected, is left and taken spare；
(13) cook: hot pot adds peanut oil, burns point ripe to 7-8, is put into ginger splices and stir-fries hot oil, and it is appropriate to freshen plain boiled water, burns
To being boiling for, the Chinese lute shrimp slurry liquid prepared is taken, is added egg white (every 500ml adds one), adds cold water appropriate, one direction is stirred
It mixes uniformly, is slowly poured into pot in boiling soup, shrimp slurries are solidified as colloidal immediately, and in flakes, pink is as gone out for floating in soup
Fragrant marshweed herb is exactly Chinese lute shrimp, and Tofu pudding shape Chinese lute shrimp bean curd just cooks success after boiling, add appropriate salt, monosodium glutamate, cooking wine,
Chopped spring onion；
(14) the Chinese lute shrimp bean curd after cooking can not also add the condiments such as salt, monosodium glutamate, and Chinese lute shrimp bean curd after cooling is used
The strainer that 30-60 millimeters of diameter fishes for Chinese lute shrimp bean curd, is placed in disposable fast food dixie cup after draining juice, merging amount accounts for about
Dixie cup volume one third；
(15) the fast food dixie cup for placing Chinese lute shrimp bean curd is placed in -80 DEG C of freeze driers and is freeze-dried, meanwhile, by green onion
Flower, leek simple stage property are placed in drying in freeze drier, for use；
(16) by the chopped spring onion of step (15) preparation, leek, merge the condiments such as appropriate salt, monosodium glutamate packing 5mm × 5mm plastics
It in flavor pack, is subsequently placed in the dixie cup for filling dry Chinese lute shrimp bean curd, is filled with appropriate nitrogen, seal；
(17) sealed membrane is removed before eating, boiled water is added to dixie cup volume five/everywhere, stands 30 seconds, according to
Population taste adds appropriate condiment in flavor pack, and it can be served.
Claims (1)
1. a kind of production method of fast food Chinese lute shrimp bean curd, it is characterised in that: this method comprises the following steps:
(1) the Chinese lute shrimp selected is put into the aqueous solution of 0.4%-0.7% containing salt, citric acid 0.1%-0.3% and impregnates 1-3
Hour, cleaning treatment is carried out, three cleanings are then carried out；
First of cleaning is impregnated Chinese lute shrimp 50-60 minutes in clear water, and the mass ratio of shrimp and water is 1:8；
The second cleaning is to be scrubbed with brush to Chinese lute shrimp, then rinse shrimp body surface face with compressed air impact water flow；
The third road cleaning is that the shrimp after rinsing is placed on concentration to impregnate 5-15 minutes in 0.4-0.8mg/L Ozone Water,
It is drained again with high pressure clear water spray；
The salt, citric acid concentration be mass concentration；
(2) the shrimp foot, shrimp head and shrimp tail of the Chinese lute shrimp two sides after cleaning are cut, is placed in the vessel, shrimp body is for making other
Food；
(3) cold fermentation: by 18-26 DEG C of lactic acid bacteria culture to OD value 1.0-1.5；Then by the shrimp head of step (2), shrimp foot, shrimp
Tail is placed in lactic acid bacteria culture solution and submerges, and is placed in 4-16 DEG C and stands 12-16 hours；
(4) it squeezes broken: the shrimp head after fermentation, shrimp tail, shrimp shell is put into pulper and is broken into starchiness, what be do not beaten is excessively broken, with
Shrimp shell can be filtered out as standard；Then add water cleaning in disintegrating slag, cross hundred meshes or filter cloth together with soup, squeeze filtering and removing slag,
It is spare to leave and take filtered juice；
(5) it squeezes again broken: the shrimp broken shell that step (4) filtering is taken out is put into pulper is broken into starchiness again, again plus water
Cleaning, is then filtered together with soup again, and it is spare to leave and take filtered juice, abandons disintegrating slag；
(6) it cooks: egg white is added in step (4), the mistake filtered juice of (5) and cold water, one direction stir evenly, is then slowly poured into
In pot, Chinese lute shrimp bean curd is just made after boiling.
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| CN2018112143606 | 2018-10-18 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342543A (en) * | 2011-08-25 | 2012-02-08 | 江南大学 | Processing method of instant refrigerated cooked red swamp crawfish |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN107692099A (en) * | 2017-08-10 | 2018-02-16 | 李生旭 | A kind of preparation method of Normal juice shrimp brain bean curd |
-
2019
- 2019-05-22 CN CN201910429051.9A patent/CN110279078A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342543A (en) * | 2011-08-25 | 2012-02-08 | 江南大学 | Processing method of instant refrigerated cooked red swamp crawfish |
| CN104187443A (en) * | 2014-07-21 | 2014-12-10 | 胡美君 | Health-caring and freshness-retaining bean curd containing squillid head and squillid shell and preparation method thereof |
| CN107692099A (en) * | 2017-08-10 | 2018-02-16 | 李生旭 | A kind of preparation method of Normal juice shrimp brain bean curd |
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