CN112293689A - Processing method of prefabricated crisp shrimps with shells - Google Patents
Processing method of prefabricated crisp shrimps with shells Download PDFInfo
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- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 116
- 239000000843 powder Substances 0.000 claims abstract description 66
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 36
- 239000002131 composite material Substances 0.000 claims abstract description 33
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 41
- 238000005554 pickling Methods 0.000 claims description 32
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 25
- 206010033546 Pallor Diseases 0.000 claims description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- 229910052757 nitrogen Inorganic materials 0.000 claims description 17
- -1 compound organic acid Chemical class 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 239000008187 granular material Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 241000238553 Litopenaeus vannamei Species 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 2
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 22
- 238000005516 engineering process Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 210000000214 mouth Anatomy 0.000 abstract description 4
- 238000005273 aeration Methods 0.000 abstract description 3
- 210000003128 head Anatomy 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000009191 jumping Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 239000011265 semifinished product Substances 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 3
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 2
- 229940022405 astaxanthin Drugs 0.000 description 2
- 235000013793 astaxanthin Nutrition 0.000 description 2
- 239000001168 astaxanthin Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019587 texture Nutrition 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of prefabricated crisp shrimps with shells, which is characterized in that the shrimps with the shells and the backs removed are pickled in a vacuum low temperature mode, fried in a vacuum mode and the like to prepare dehydrated crisp shrimps, the dehydrated crisp shrimps are packaged and stored at normal temperature, and then the dehydrated crisp shrimps can be seasoned by common seasoning powder to prepare leisure instant products with different flavors, or aerated composite seasoning powder can be used for preparing interesting leisure crisp shrimps and can also be used as semi-finished products for other cooking or processing. The invention adopts the technology of high-pressure aeration of the compound syrup and three-dimensional mixing to prepare the aerated compound seasoning powder which is used as one of the conditioning materials of the prefabricated crisp shrimps, and the compound seasoning powder can endow the product particles with a novel mouth feel of jumping in the oral cavity; the prawn head is rich in unsaturated fatty acid and other components which can be easily oxidized to cause deterioration of the storage quality of the product, and the decapitated prawn is prefabricated at low temperature and conditions, so that the storage stability is improved, and the flavor quality is better. The invention has the characteristics of mild treatment technology, unique sensory experience and the like.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of pre-made crispy shrimps with shells.
Background
The prawn is nutritious and delicious, and is a high-quality aquatic product with low fat and low cholesterol. Most of traditional dried shrimp products are pre-cooked and then dried, so that the aim of prolonging the storage period is fulfilled, most of the products are complex to eat and treat, and the quality is poor. The heat treatment is a very important technical link in the processing process of aquatic products, a series of complex biochemical reactions can occur in the heating treatment, pathogenic bacteria and putrefying bacteria are reduced, the safety of the products is improved, the shelf life is prolonged, and the products are endowed with unique flavor, nutrition and texture. However, this process also changes the chemical form of the constituents of the aquatic product, thereby changing the physicochemical and nutritional qualities of the food. The heat treatment means includes heat transfer mechanisms of conduction, convection and radiation in steady state and non-steady state operation, and different heat treatment means and conditions can degrade, denature and oxidize specific components in the meat product to different degrees, thereby providing the meat product with different qualities. Vacuum low heat treatment is a food processing technique in which raw materials are precisely heat-treated in a heat-stable container under the conditions of controllable temperature and time with or without the addition of auxiliary materials, and then refrigerated as an instant product or a prepared product after heating. The key links of blanching, pickling, dehydration and the like all adopt a vacuum low-heat processing mode, and mild and accurate processing of the prawns is completed through synergistic regulation and control of the processing vacuum degree and the heating temperature, so that the generation of harmful substances such as benzopyrene, heterocyclic amine and the like is effectively avoided, and the texture quality and the nutritional characteristics of the prawns are better maintained.
Disclosure of Invention
The invention aims to provide a processing method of prefabricated crispy shrimps with shells, aiming at the defects of the prior art.
The purpose of the invention is realized by the following technical scheme: a processing method of prefabricated crisp shrimps with shells comprises the following steps:
(1) raw material treatment
Selecting fresh penaeus vannamei boone with the body length of 8-10 cm as a raw material, placing the raw material in an aqueous solution containing 2-3% by mass of salt and 3-3.5% by mass of composite phosphate, wherein the composite phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and disodium hydrogen phosphate in a mass ratio of 1:1:1, soaking for 15-20 min, and draining water for later use, wherein the mass ratio of the raw material to the aqueous solution is 1: 2.5-1: 3, and the soaking temperature is 10-15 ℃.
(2) Shrimp shell treatment
Softening the shrimp shells treated in the step (1) by adopting a compound organic acid solution, wherein the total mass concentration of the compound organic acid is 3-5%, the compound organic acid consists of malic acid and acetic acid, the mass ratio of the malic acid to the acetic acid is 1: 2-1: 3, the mass ratio of the prawns to the compound organic acid solution is 1: 5-1: 5.5 during treatment, and the treatment time is 30-35 min; carrying out back-opening treatment on the shrimps with softened shrimp shells by using an automatic shrimp back-opening machine, soaking the shrimps with the softened shrimp shells for 1-2 min by using an aqueous solution obtained by mixing 52-degree white spirit and water after the back-opening is finished, wherein the mass concentration of the white spirit is 2-3%, and fishing out the shrimps and draining the shrimps after the treatment is finished.
(3) Vacuum low temperature pretreatment
And (3) blanching the shrimps treated by the shrimp shells in the step (2) in QBO15-3 type low-heat processing equipment at 50-60 ℃ for 5-10 min, discharging the blanching liquid, adding the composite pickling liquid, mixing uniformly, fully pickling, turning over at regular time, and taking out after uniform permeation.
(4) Liquid nitrogen quick freezing
Spraying and freezing the pickled shrimps subjected to vacuum low-temperature pretreatment in the step (3) by using liquid nitrogen to obtain frozen shrimps, wherein the liquid nitrogen spraying time is 10-15 min;
(5) vacuum frying
And frying the frozen shrimps in vacuum frying equipment at the temperature of 105-110 ℃ for 35-40 min. After frying, centrifugally deoiling the shrimps in a vacuum chamber at the rotating speed of 300-350 r/min for 10-15 min to obtain the dehydrated crispy shrimps.
(6) Preparation of aerated composite seasoning powder
Taking composite syrup with the mass ratio of sucrose to glucose syrup of 1:1 as a raw material, adopting vacuum sugar cooking and pumping CO in combination2The method for preparing the aerated sugar-based granules comprises the steps of preparing the aerated sugar-based granules, and then uniformly mixing the aerated sugar-based granules with the composite seasoning powder according to the mass ratio of 2: 1-3: 1 to obtain the aerated composite seasoning powder.
(7) Are packaged separately
The crisp shrimps are packaged in an aluminum foil bag in a modified atmosphere, and the gas is CO with the volume fraction of 60-65%2And 35-40% N by volume fraction2(ii) a And (5) quantitatively packaging the compound seasoning powder in a non-modified atmosphere.
Further, adding 3-5% of salt and 0.05-0.1% of tea polyphenol in the blanching liquid in the step (3); the formula of the compound pickling liquid is as follows: 3-5 g/100mL of sodium chloride, 2-3 g/100mL of ginger powder and 0.02-0.06 g/100mL of citric acid. The mass ratio of the prawns to the pickling liquid is 1: 1-1: 1.5, the pickling vacuum degree condition is-0.08-0.07 MPa, the temperature is 4-6 ℃, the pickling time is 2-2.5 h, and the prawns are turned over once every 30 min.
Further, the formula of the compound seasoning powder in the step (6) is as follows: 15-20 g/100g of garlic powder, 7-10 g/100g of white pepper powder, 10-15 g/100g of ginger powder, 7-10 g/100g of fresh chili powder, 25-29 g/100g of salt, 10-15 g/100g of xylitol powder, 10-15 g/100g of sorbitol powder, 0.05-0.08 g/100g of citric acid and 0.08-0.10 g/100g of sodium bicarbonate.
The invention has the following beneficial effects:
(1) removing head and back of Penaeus vannamei Boone, and processing with low-temperature soup, low-temperature pickling, and vacuum frying; the product is stored at normal temperature after being packaged, and can be subsequently seasoned by common seasoning powder to prepare leisure instant products with different flavors, or aerated composite seasoning powder can be used for preparing interesting leisure crisp shrimps, and the product can also be used as a semi-finished product for other cooking or processing.
(2) According to the preparation technology of the aerated type composite seasoning powder, the vacuum sugar cooking and high-pressure aeration technology is adopted to prepare the aerated carrier, and then the aerated carrier is compounded with the seasoning powder with different flavors to prepare the aerated type composite seasoning powder.
(3) The vacuum low-heat condition is adopted for frying and dehydrating, the flavor and the nutritional quality of the product are better, and compared with the normal-pressure fried shrimp product, the fat content of the product can better meet the requirement of consumers on the low fat content of the food; the loss rate of the astaxanthin of the product is lower than that of the traditional processing technology, and the astaxanthin can be combined with protein in a human body and has the functions of resisting oxidation and enhancing immunity. Compared with the frying technology, the product has more abundant types of volatile flavor components.
Detailed Description
The following provides a more detailed description of the present invention with reference to specific examples.
Example 1
(1) Raw material treatment
Selecting fresh penaeus vannamei boone with the body length of 8-10 cm as a raw material, placing the raw material in an aqueous solution containing 2 mass percent of salt and 3.5 mass percent of composite phosphate, soaking for 15min, wherein the mass ratio of the raw material to the solution is 1:3, the soaking temperature is 10 ℃, and then draining off water for later use.
(2) Shrimp shell treatment
Softening the shrimp shells subjected to blanching pretreatment by adopting a compound organic acid solution, wherein the total mass concentration of the compound organic acid is 5%, the mass ratio of malic acid to acetic acid is 1:2, the mass ratio of the prawns to the treatment liquid during treatment is 1:5.5, and the treatment time is 30 min. Carrying out back opening treatment on the softened shrimps by the shrimp shells by using an automatic shrimp back opening machine, cutting the shrimp shells along the back line of the shrimp backs, soaking the shrimp shells for 1min by using an aqueous solution containing 52-degree white spirit with the mass concentration of 3% after the back opening is finished, and fishing out the shrimp shells and draining the water after the treatment is finished.
(3) Vacuum low temperature pretreatment
Blanching the prawn subjected to back opening treatment in QBO15-3 type low-heat processing equipment, discharging blanching liquid, adding pickling liquid, mixing, fully pickling, turning at regular time, and taking out after uniform permeation. Wherein, 3 percent of salt and 0.1 percent of tea polyphenol are added into the blanching liquid, the blanching temperature is 50 ℃, and the processing time is 10 min; the formula of the compound pickling liquid is as follows: 3g/100mL of sodium chloride, 3g/100mL of ginger powder, 0.02g/100mL of citric acid and water as a solvent, wherein the mass ratio of the prawns to the pickling liquid is 1:1, the pickling vacuum condition is-0.08 MPa, the temperature is 4 ℃, the pickling time is 2.5h, and the prawns are turned over once every 30 min.
(4) Liquid nitrogen quick freezing
Spraying and freezing the pickled shrimps subjected to vacuum low-temperature pretreatment by using liquid nitrogen to obtain frozen shrimps, wherein the liquid nitrogen spraying time is 10 min;
(5) vacuum frying
Frying the frozen shrimps in vacuum frying equipment at 110 deg.C for 35 min. After frying, the shrimps are subjected to centrifugal deoiling in a vacuum chamber, the rotating speed is 350r/min, and the deoiling time is 10min, so that the dehydrated crispy shrimps are obtained.
(6) Preparation of aerated composite seasoning powder
Taking composite syrup with the mass ratio of sucrose to glucose syrup of 1:1 as a raw material, and adopting vacuum sugar cooking combined with CO2Preparing the aerated sugar-based granules by a high-pressure pumping method, and uniformly mixing the granules with the composite seasoning powder according to the mass ratio of 3:1 to prepare the aerated composite seasoning powder. The formula of the seasoning powder comprises 18.84g/100g of garlic powder, 7g/100g of white pepper powder, 10g/100g of ginger powder, 10g/100g of fresh chili powder, 29g/100g of salt, 15g/100g of xylitol powder, 10g/100g of sorbitol powder, 0.08g/100g of citric acid and 0.08g/100g of sodium bicarbonate.
(7) Are packaged separately
The crisp shrimps are packaged by an aluminum foil bag in a modified atmosphere, and the gas is CO with the volume fraction of 65 percent2And a volume fraction of 35% N2. And (5) quantitatively packaging the compound seasoning powder in a non-modified atmosphere.
Example 2
(1) Raw material treatment
Selecting fresh penaeus vannamei boone with uniform size and 8-10 cm body length as a raw material, soaking the raw material in an aqueous solution containing 3 mass percent of salt and 3 mass percent of composite phosphate for 20min at a soaking temperature of 15 ℃ at a raw material-solution mass ratio of 1:2.5, and draining off water for later use.
(2) Shrimp shell treatment
Softening the shrimp shells subjected to blanching pretreatment by adopting a compound organic acid solution, wherein the total mass concentration of the compound organic acid is 3%, the mass ratio of malic acid to acetic acid is 1:3, the mass ratio of the prawns to the treatment solution is 1:5 during treatment, and the time of the treatment step is changed into 35 min. Carrying out back opening treatment on the softened shrimps by the shrimp shells by using an automatic shrimp back opening machine, cutting the shrimp shells along the back line of the shrimp backs, soaking the shrimp shells for 2min by using an aqueous solution containing 52-degree white spirit with the mass concentration of 2% after the back opening is finished, and fishing out the shrimp shells and draining the water after the treatment is finished.
(3) Vacuum low temperature pretreatment
Blanching the prawn subjected to back opening treatment in QBO15-3 type low-heat processing equipment, discharging blanching liquid, adding pickling liquid, mixing, fully pickling, turning at regular time, and taking out after uniform permeation. Wherein, 5 percent of salt and 0.05 percent of tea polyphenol are added into the blanching liquid, the blanching temperature is 60 ℃, and the treatment time is 5 min; the formula of the compound pickling liquid is as follows: 5g/100mL of sodium chloride, 2g/100mL of ginger powder, 0.06g/100mL of citric acid and water as a solvent, wherein the mass ratio of the prawns to the pickling liquid is 1:1.5, the pickling vacuum degree condition is-0.07 MPa, the temperature is 6 ℃, the pickling time is 2 hours, and the prawns are turned over once every 30 min.
(4) Liquid nitrogen quick freezing
Spraying and freezing the pickled shrimps subjected to vacuum low-temperature pretreatment by using liquid nitrogen to obtain frozen shrimps, wherein the spraying time of the liquid nitrogen is 15 min;
(5) vacuum frying
Frying the frozen shrimps in vacuum frying equipment at 105 deg.C for 40 min. After frying, the shrimps are subjected to centrifugal deoiling in a vacuum chamber, the rotating speed is 300r/min, and the deoiling time is 15min, so that the dehydrated crispy shrimps are obtained.
(6) Preparation of aerated composite seasoning powder
Taking composite syrup with the mass ratio of sucrose to glucose syrup of 1:1 as a raw material, and adopting vacuum sugar cooking combined with CO2Preparing the aerated sugar-based granules by a high-pressure pumping method, and uniformly mixing the granules with the composite seasoning powder according to the mass ratio of 2:1 to prepare the aerated composite seasoning powder. The formula of the seasoning powder comprises 20g/100g of garlic powder, 10g/100g of white pepper powder, 15g/100g of ginger powder, 7g/100g of fresh chili powder, 25g/100g of salt, 10g/100g of xylitol powder, 12.85g/100g of sorbitol powder, 0.05g/100g of citric acid and 0.10g/100g of sodium bicarbonate.
(7) Are packaged separately
The crisp shrimps are packaged by an aluminum foil bag in a modified atmosphere, and the gas is CO with the volume fraction of 60%2And a volume fraction of 40% N2. And (5) quantitatively packaging the compound seasoning powder in a non-modified atmosphere.
Example 3
(1) Raw material treatment
Selecting fresh penaeus vannamei boone with uniform size and 8-10 cm length as a raw material, soaking the raw material in an aqueous solution containing 2.5 mass percent of salt and 3.2 mass percent of composite phosphate for 17min at the soaking temperature of 13 ℃ at the mass ratio of the raw material to the solution of 1:2.6, and draining off water for later use.
(2) Shrimp shell treatment
Softening the shrimp shells subjected to blanching pretreatment by adopting a compound organic acid solution, wherein the total mass concentration of the compound organic acid is 4%, the mass ratio of malic acid to acetic acid is 1:2.5, the mass ratio of the prawns to the treatment solution is 1:5.4 during treatment, and the time of the treatment step is changed into 33 min. Carrying out back opening treatment on the softened shrimps by the shrimp shells by using an automatic shrimp back opening machine, cutting the shrimp shells along the back lines of the shrimp backs, soaking the shrimp shells for 1.5min by using an aqueous solution containing 52-degree white spirit with the mass concentration of 2.5% after the back opening is finished, and fishing out the shrimp shells and draining the water after the treatment is finished.
(3) Vacuum low temperature pretreatment
Blanching the prawn subjected to back opening treatment in QBO15-3 type low-heat processing equipment, discharging blanching liquid, adding pickling liquid, mixing, fully pickling, turning at regular time, and taking out after uniform permeation. Wherein, 3.5 percent of salt and 0.08 percent of tea polyphenol are added into the blanching liquid, the blanching temperature is 55 ℃, and the treatment time is 8 min; the formula of the compound pickling liquid is as follows: 4g/100mL of sodium chloride, 2.5g/100mL of ginger powder, 0.03g/100mL of citric acid, water as a solvent, a mass ratio of the prawns to the pickling liquid of 1:1.3, a pickling vacuum degree condition of-0.075 MPa, a temperature of 5 ℃, a pickling time of 2.3h, and turning over once every 30 min.
(4) Liquid nitrogen quick freezing
Spraying and freezing the pickled shrimps subjected to vacuum low-temperature pretreatment by using liquid nitrogen to obtain frozen shrimps, wherein the liquid nitrogen spraying time is 13 min;
(5) vacuum frying
Frying the frozen shrimps in vacuum frying equipment at 108 deg.C for 38 min. After frying, the shrimps are subjected to centrifugal deoiling in a vacuum chamber, the rotating speed is 330r/min, and the deoiling time is 13min, so that the dehydrated crispy shrimps are obtained.
(6) Preparation of aerated composite seasoning powder
Taking composite syrup with the mass ratio of sucrose to glucose syrup of 1:1 as a raw material, and adopting vacuum sugar cooking combined with CO2Preparing the aerated sugar-based granules by a high-pressure pumping method, and uniformly mixing the granules with the composite seasoning powder according to the mass ratio of 2.5:1 to prepare the aerated composite seasoning powder. The formula of the seasoning powder comprises 15g/100g of garlic powder, 8g/100g of white pepper powder, 13g/100g of ginger powder, 8g/100g of fresh chili powder, 27.85g/100g of salt, 13g/100g of xylitol powder, 15g/100g of sorbitol powder, 0.06g/100g of citric acid and 0.09g/100g of sodium bicarbonate.
(7) Are packaged separately
The crisp shrimps are packaged by adopting an aluminum foil bag with modified atmosphere, and the gas is 64 percent CO by volume fraction2And a volume fraction of 36% N2. And (5) quantitatively packaging the compound seasoning powder in a non-modified atmosphere.
The invention adopts the technology of high-pressure aeration of the compound syrup and three-dimensional mixing to prepare the aerated compound seasoning powder which is used as one of the conditioning materials of the prefabricated crisp shrimps, and the compound seasoning powder can endow the product particles with a novel mouth feel of jumping in the oral cavity; the prawn head is rich in unsaturated fatty acid and other components which can be easily oxidized to cause deterioration of the storage quality of the product, and the decapitated prawn is prefabricated at low temperature and conditions, so that the storage stability is improved, and the flavor quality is better. The invention has the characteristics of mild treatment technology, unique sensory experience and the like.
The above-described embodiments are intended to illustrate rather than to limit the invention, and any modifications and variations of the present invention are within the spirit of the invention and the scope of the appended claims.
Claims (3)
1. A processing method of prefabricated crisp shrimps with shells is characterized by comprising the following steps:
(1) raw material treatment
Selecting fresh penaeus vannamei boone with the body length of 8-10 cm as a raw material, placing the raw material in an aqueous solution containing 2-3% by mass of salt and 3-3.5% by mass of composite phosphate, wherein the composite phosphate is composed of sodium tripolyphosphate, sodium hexametaphosphate and disodium hydrogen phosphate in a mass ratio of 1:1:1, soaking for 15-20 min, and draining water for later use, wherein the mass ratio of the raw material to the aqueous solution is 1: 2.5-1: 3, and the soaking temperature is 10-15 ℃.
(2) Shrimp shell treatment
Softening the shrimp shells treated in the step (1) by adopting a compound organic acid solution, wherein the total mass concentration of the compound organic acid is 3-5%, the compound organic acid consists of malic acid and acetic acid, the mass ratio of the malic acid to the acetic acid is 1: 2-1: 3, the mass ratio of the prawns to the compound organic acid solution is 1: 5-1: 5.5 during treatment, and the treatment time is 30-35 min; carrying out back-opening treatment on the shrimps with softened shrimp shells by using an automatic shrimp back-opening machine, soaking the shrimps with the softened shrimp shells for 1-2 min by using an aqueous solution obtained by mixing 52-degree white spirit and water after the back-opening is finished, wherein the mass concentration of the white spirit is 2-3%, and fishing out the shrimps and draining the shrimps after the treatment is finished.
(3) Vacuum low temperature pretreatment
And (3) blanching the shrimps treated by the shrimp shells in the step (2) in QBO15-3 type low-heat processing equipment at 50-60 ℃ for 5-10 min, discharging the blanching liquid, adding the composite pickling liquid, mixing uniformly, fully pickling, turning over at regular time, and taking out after uniform permeation.
(4) Liquid nitrogen quick freezing
Spraying and freezing the pickled shrimps subjected to vacuum low-temperature pretreatment in the step (3) by using liquid nitrogen to obtain frozen shrimps, wherein the liquid nitrogen spraying time is 10-15 min;
(5) vacuum frying
And frying the frozen shrimps in vacuum frying equipment at the temperature of 105-110 ℃ for 35-40 min. After frying, centrifugally deoiling the shrimps in a vacuum chamber at the rotating speed of 300-350 r/min for 10-15 min to obtain the dehydrated crispy shrimps.
(6) Preparation of aerated composite seasoning powder
Taking composite syrup with the mass ratio of sucrose to glucose syrup of 1:1 as a raw material, adopting vacuum sugar cooking and pumping CO in combination2The method for preparing the aerated sugar-based granules comprises the steps of preparing the aerated sugar-based granules, and then uniformly mixing the aerated sugar-based granules with the composite seasoning powder according to the mass ratio of 2: 1-3: 1 to obtain the aerated composite seasoning powder.
(7) Are packaged separately
The crisp shrimps are packaged in an aluminum foil bag in a modified atmosphere, and the gas is CO with the volume fraction of 60-65%2And 35-40% N by volume fraction2(ii) a And (5) quantitatively packaging the compound seasoning powder in a non-modified atmosphere.
2. The processing method of the pre-made crispy shrimp with the shell as claimed in claim 1, wherein in the step (3), 3-5% of salt and 0.05-0.1% of tea polyphenol by mass are added into the blanching liquid; the formula of the compound pickling liquid is as follows: 3-5 g/100mL of sodium chloride, 2-3 g/100mL of ginger powder and 0.02-0.06 g/100mL of citric acid. The mass ratio of the prawns to the pickling liquid is 1: 1-1: 1.5, the pickling vacuum degree condition is-0.08-0.07 MPa, the temperature is 4-6 ℃, the pickling time is 2-2.5 h, and the prawns are turned over once every 30 min.
3. The processing method of the shelled pre-made crispy shrimp according to claim 1, wherein the formula of the compound seasoning powder in the step (6) is as follows: 15-20 g/100g of garlic powder, 7-10 g/100g of white pepper powder, 10-15 g/100g of ginger powder, 7-10 g/100g of fresh chili powder, 25-29 g/100g of salt, 10-15 g/100g of xylitol powder, 10-15 g/100g of sorbitol powder, 0.05-0.08 g/100g of citric acid and 0.08-0.10 g/100g of sodium bicarbonate.
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| US20190350213A1 (en) * | 2017-01-09 | 2019-11-21 | Cj Cheiljedang Corporation | Method for producing food material, and food material |
| CN110604272A (en) * | 2019-09-19 | 2019-12-24 | 浙江工商大学 | Production method of interesting instant leisure jumping shrimps |
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| US20190350213A1 (en) * | 2017-01-09 | 2019-11-21 | Cj Cheiljedang Corporation | Method for producing food material, and food material |
| CN110604272A (en) * | 2019-09-19 | 2019-12-24 | 浙江工商大学 | Production method of interesting instant leisure jumping shrimps |
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| CN113545457A (en) * | 2021-07-21 | 2021-10-26 | 广东海洋大学 | Method for softening shrimp shell, soft-shell dried shrimp product and preparation method thereof |
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