CN110973521A - Making process of freshwater shrimp meat - Google Patents
Making process of freshwater shrimp meat Download PDFInfo
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- CN110973521A CN110973521A CN201911318041.4A CN201911318041A CN110973521A CN 110973521 A CN110973521 A CN 110973521A CN 201911318041 A CN201911318041 A CN 201911318041A CN 110973521 A CN110973521 A CN 110973521A
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- water
- shrimps
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- retaining agent
- shrimp meat
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- 241000238557 Decapoda Species 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 239000013505 freshwater Substances 0.000 title claims abstract description 23
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000008223 sterile water Substances 0.000 claims abstract description 12
- 238000005406 washing Methods 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 239000006260 foam Substances 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 229940055729 papain Drugs 0.000 claims abstract description 6
- 235000019834 papain Nutrition 0.000 claims abstract description 6
- 231100000915 pathological change Toxicity 0.000 claims abstract description 6
- 230000036285 pathological change Effects 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 30
- 239000010452 phosphate Substances 0.000 claims description 30
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 29
- 239000002131 composite material Substances 0.000 claims description 27
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 5
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 5
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims description 5
- 229940099402 potassium metaphosphate Drugs 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 235000011008 sodium phosphates Nutrition 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 9
- 241000237536 Mytilus edulis Species 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 235000020638 mussel Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 229920001523 phosphate polymer Polymers 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
-
- 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
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making process of freshwater shrimp meat, which comprises the following steps: step one, selecting live shrimps which are free of pathological changes and good in quality for later use; removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours; step three, adding 25-degree sterile water with the lactic acid content of 4% -6% into a container, soaking for 4-6h, soaking in 2% -4% papain solution for 2h, and then washing with sterile water to soften shrimp shells; peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use; step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process; taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use; and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%. The advantages are that: the shrimp meat prepared by the process has good taste and elasticity and rich fragrance, and has great popularization value.
Description
Technical Field
The invention relates to the technical field of shrimp meat processing, in particular to a making process of freshwater shrimp meat.
Background
The freshwater shrimp meat is a common food material, has very rich nutritional value and good food therapy effect.
At present, due to the fact that a plurality of freshwater shrimp kernels processed in the market are relatively coarse in processing technology, the prepared freshwater shrimp kernels are relatively stiff and lack elastic mouthfeel, and the freshwater shrimp kernels are easy to age during cooking, poor in mouthfeel and fresh and fragrant in mouthfeel.
Disclosure of Invention
The invention aims to solve the technical problem of providing a freshwater shrimp meat manufacturing process, which effectively overcomes the defects of the prior art.
The technical scheme for solving the technical problems is as follows:
the preparation process of the freshwater shrimp meat comprises the following steps:
step one, selecting live shrimps which are free of pathological changes and good in quality for later use;
removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours;
step three, adding 25-degree sterile water with the lactic acid content of 4% -6% into a container, soaking for 4-6h, soaking in 2% -4% papain solution for 2h, and then washing with sterile water to soften shrimp shells;
peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use;
step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process;
taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use;
and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%.
The invention has the beneficial effects that: the production process is simple, the efficiency is high, the shrimp meat produced by the process has good taste and elasticity, the fragrance is sufficient, and the popularization value is high.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the fourth step, ice scraps are coated in the whole peeling process.
The beneficial effect who adopts above-mentioned further scheme is to avoid the shelled shrimp to rise and influence tender taste at the in-process temperature that skins.
Further, the water-retaining agent comprises the following components in parts by weight: 3.5-4 parts of composite phosphate, 1-1.5 parts of salt and 80 parts of water.
Furthermore, the preparation process of the water-retaining agent is as follows:
s1, weighing the composite phosphate according to the formula ratio, putting the composite phosphate into a container, flushing the composite phosphate with water at normal temperature, and stirring the mixture to dissolve the composite phosphate;
s2, adding crushed ice into the container, and adjusting the temperature of the solution to 7-9 ℃ to obtain the water-retaining agent.
The beneficial effect of adopting the further scheme is that the water-retaining agent is simple to prepare and has good water-retaining effect.
Further, the composite phosphate comprises the following raw materials in percentage by mass: 40-45% of sodium phosphate, 15-20% of sodium metaphosphate, 10-15% of potassium metaphosphate, 15-20% of sodium dihydrogen phosphate, 2-5% of sodium carbonate and 2-8% of sodium pyrophosphate.
The beneficial effect of adopting above-mentioned further scheme is that the soaking of this phosphate can promote the freshness and the tender of mussel flower for it is difficult old to cook.
Further, in the fifth step, stirring is carried out every half an hour in the soaking process.
Further, the single stirring comprises clockwise stirring and counterclockwise stirring for 5min, respectively, with an interval of 0.5 min.
The beneficial effects of adopting above-mentioned further scheme are that can make the shelled shrimp fully soak, it is good to keep water the effect, promote the taste of shelled shrimp.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
The first embodiment is as follows: the making process of the freshwater shrimp meat comprises the following steps:
step one, selecting live shrimps which are free of pathological changes and good in quality for later use;
removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours;
step three, adding 25-DEG sterile water with the lactic acid content of 4% into a container, soaking for 4 hours, then soaking for 2 hours in a papain solution with the content of 2%, and then washing with sterile water to soften the shrimp shells;
peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use;
step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process;
taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use;
and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%.
More specifically, in the fourth step, ice scraps are coated in the whole peeling process, so that the temperature of the peeled shrimps is prevented from rising in the peeling process, and the meat quality and taste of the peeled shrimps are further influenced.
Wherein, the water-retaining agent comprises the following components in parts by weight: 3.5 parts of composite phosphate, 1.5 parts of salt and 80 parts of water.
More specifically, the preparation process of the water-retaining agent is as follows:
s1, weighing the composite phosphate according to the formula ratio, putting the composite phosphate into a container, flushing the composite phosphate with water at normal temperature, and stirring the mixture to dissolve the composite phosphate;
s2, adding crushed ice into the container, and adjusting the temperature of the solution to 7-9 ℃ to obtain the water-retaining agent.
The water-retaining agent is simple to prepare, has a good water-retaining effect, and can improve the taste and quality of the shrimp meat.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: 45% of sodium phosphate, 18% of sodium metaphosphate, 12% of potassium metaphosphate, 18% of sodium dihydrogen phosphate, 3% of sodium carbonate and 4% of sodium pyrophosphate, and the freshness and tenderness of the mussel flowers can be improved by soaking the phosphate, so that the mussel flowers are not easy to cook.
Of particular note are: in the fifth step, the stirring is carried out every half an hour in the soaking process, the single stirring comprises clockwise stirring and anticlockwise stirring for 5min respectively, and the interval is 0.5min, so that the shelled shrimps can be fully soaked, the water-retaining effect is good, and the shelled shrimps are fresh and tender and have good taste.
In a second embodiment, the making process of the freshwater shrimp meat of the embodiment includes the following steps:
step one, selecting live shrimps which are free of pathological changes and good in quality for later use;
removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours;
step three, adding 25-DEG C sterile water containing 5% of lactic acid into a container, soaking for 6 hours, soaking for 2 hours in a papain solution with the content of 3%, and then washing with sterile water to soften the shrimp shells;
peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use;
step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process;
taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use;
and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%.
More specifically, in the fourth step, ice scraps are coated in the whole peeling process, so that the temperature of the peeled shrimps is prevented from rising in the peeling process, and the meat quality and taste of the peeled shrimps are further influenced.
Wherein, the water-retaining agent comprises the following components in parts by weight: 3.5 parts of composite phosphate, 1 part of salt and 80 parts of water.
More specifically, the preparation process of the water-retaining agent is as follows:
s1, weighing the composite phosphate according to the formula ratio, putting the composite phosphate into a container, flushing the composite phosphate with water at normal temperature, and stirring the mixture to dissolve the composite phosphate;
s2, adding crushed ice into the container, and adjusting the temperature of the solution to 7-9 ℃ to obtain the water-retaining agent.
The water-retaining agent is simple to prepare, has a good water-retaining effect, and can improve the taste and quality of the shrimp meat.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: the fresh degree and tenderness of the mussel flowers can be improved by soaking the sodium phosphate 41%, the sodium metaphosphate 18%, the potassium metaphosphate 14%, the sodium dihydrogen phosphate 17.3%, the sodium carbonate 4.7% and the sodium pyrophosphate 5%, so that the cooking is not easy to age.
Of particular note are: in the fifth step, the stirring is carried out every half an hour in the soaking process, the single stirring comprises clockwise stirring and anticlockwise stirring for 5min respectively, and the interval is 0.5min, so that the shelled shrimps can be fully soaked, the water-retaining effect is good, and the shelled shrimps are fresh and tender and have good taste.
In a third embodiment, the making process of the freshwater shrimp meat of the embodiment includes the following steps:
step one, selecting live shrimps which are free of pathological changes and good in quality for later use;
removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours;
step three, adding 25-DEG sterile water containing 6% of lactic acid into a container, soaking for 6 hours, soaking for 2 hours in a papain solution with the content of 4%, and then washing with sterile water to soften the shrimp shells;
peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use;
step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process;
taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use;
and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%.
More specifically, in the fourth step, ice scraps are coated in the whole peeling process, so that the temperature of the peeled shrimps is prevented from rising in the peeling process, and the meat quality and taste of the peeled shrimps are further influenced.
Wherein, the water-retaining agent comprises the following components in parts by weight: 4 parts of composite phosphate, 1.5 parts of salt and 80 parts of water.
More specifically, the preparation process of the water-retaining agent is as follows:
s1, weighing the composite phosphate according to the formula ratio, putting the composite phosphate into a container, flushing the composite phosphate with water at normal temperature, and stirring the mixture to dissolve the composite phosphate;
s2, adding crushed ice into the container, and adjusting the temperature of the solution to 7-9 ℃ to obtain the water-retaining agent.
The water-retaining agent is simple to prepare, has a good water-retaining effect, and can improve the taste and quality of the shrimp meat.
Wherein the phosphate polymer comprises the following compositions in percentage by mass: the fresh-keeping agent is prepared from 40% of sodium phosphate, 15% of sodium metaphosphate, 12% of potassium metaphosphate, 20% of sodium dihydrogen phosphate, 5% of sodium carbonate and 8% of sodium pyrophosphate, and the freshness and tenderness of the mussel can be improved by soaking the phosphate, so that the cooking is not easy to age.
Of particular note are: in the fifth step, the stirring is carried out every half an hour in the soaking process, the single stirring comprises clockwise stirring and anticlockwise stirring for 5min respectively, and the interval is 0.5min, so that the shelled shrimps can be fully soaked, the water-retaining effect is good, and the shelled shrimps are fresh and tender and have good taste.
In comparison with the freshwater shrimp meat of three brands (comparative examples 1-3) existing in the market, the above six freshwater shrimp meat are steamed and fried respectively under the same conditions, 200 people with the age of 14-50 years are randomly selected and divided into 10 groups, the gender and age distribution of the people in each group are approximately similar, after tasting, the freshwater shrimp meat product is evaluated for taste and aroma, the three grades of good and bad are divided, the number of people evaluated is counted, and the results are shown in the following table:
as shown by the statistical results, the excellent rate of the examples 1 to 3 of the application is significantly higher than that of the comparative examples 1 to 3, and the results are not bad, and the taste and the fragrance are better.
The making process of the freshwater shrimp meat is simple, the efficiency is high, the freshwater shrimp meat made by the process is good in taste and elasticity, sufficient in fragrance, and high in popularization value.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A making process of freshwater shrimp meat is characterized by comprising the following steps:
step one, selecting live shrimps which are free of pathological changes and good in quality for later use;
removing heads of live shrimps, putting the live shrimps into a container, covering ice scraps, and standing for 12 hours;
step three, adding 25-degree sterile water with the lactic acid content of 4% -6% into a container, soaking for 4-6h, soaking in 2% -4% papain solution for 2h, and then washing with sterile water to soften shrimp shells;
peeling at 0 +/-2 ℃, and icing a peeled shrimp membrane for later use;
step five, soaking the shelled shrimps in the water-retaining agent for 8 hours or more while keeping the temperature of the water-retaining agent at 6-8 ℃, and intermittently stirring in the soaking process;
taking out the soaked shelled shrimps, cleaning the shelled shrimps in ice water, washing out foams and impurities, and draining for later use;
and step seven, freezing the shelled shrimps separately, and packaging and warehousing after the ice coating rate reaches 15%.
2. The making process of the freshwater shrimp meat according to claim 1, characterized in that: in the fourth step, ice scraps are coated in the whole peeling process.
3. The making process of the freshwater shrimp meat as claimed in claim 1, wherein the water-retaining agent comprises the following components in parts by weight: 3.5-4 parts of composite phosphate, 1-1.5 parts of salt and 80 parts of water.
4. A process for preparing shrimp meat according to claim 3, wherein the water-retaining agent is prepared by the following steps:
s1, weighing the composite phosphate according to the formula ratio, putting the composite phosphate into a container, flushing the composite phosphate with water at normal temperature, and stirring the mixture to dissolve the composite phosphate;
s2, adding crushed ice into the container, and adjusting the temperature of the solution to 7-9 ℃ to obtain the water-retaining agent.
5. The making process of the freshwater shrimp meat according to claim 3, wherein the composite phosphate comprises the following raw materials in percentage by mass: 40-45% of sodium phosphate, 15-20% of sodium metaphosphate, 10-15% of potassium metaphosphate, 15-20% of sodium dihydrogen phosphate, 2-5% of sodium carbonate and 2-8% of sodium pyrophosphate.
6. A process for making shrimp meat according to any one of claims 1 to 5, wherein: in the fifth step, stirring is carried out once every half an hour in the soaking process.
7. The making process of the freshwater shrimp meat according to claim 6, characterized in that: the single stirring comprises clockwise stirring and counterclockwise stirring for 5min respectively, with an interval of 0.5 min.
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| CN201911318041.4A CN110973521A (en) | 2019-12-19 | 2019-12-19 | Making process of freshwater shrimp meat |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657452A (en) * | 2020-06-09 | 2020-09-15 | 江苏省农业科学院 | Method for mechanically collecting crab meat and crab spawn |
| CN114271312A (en) * | 2021-12-29 | 2022-04-05 | 苏州闻达食品配料有限公司 | Compound color fixative for frozen shrimp meat and color protection method |
| CN115211540A (en) * | 2022-07-13 | 2022-10-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Pretreatment method for shelling crayfishes |
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| CN115211540A (en) * | 2022-07-13 | 2022-10-21 | 湖北省农业科学院农产品加工与核农技术研究所 | Pretreatment method for shelling crayfishes |
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