CN113826842A - Preparation and fresh-keeping method of instant drunk shrimp can - Google Patents

Preparation and fresh-keeping method of instant drunk shrimp can Download PDF

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Publication number
CN113826842A
CN113826842A CN202110976882.5A CN202110976882A CN113826842A CN 113826842 A CN113826842 A CN 113826842A CN 202110976882 A CN202110976882 A CN 202110976882A CN 113826842 A CN113826842 A CN 113826842A
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shrimps
electric field
parts
fresh
liquor
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CN113826842B (en
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吴琼静
张宾
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Zhejiang Ocean University ZJOU
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
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  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the field of canned food, and discloses a preparation and fresh-keeping method of an instant drunk shrimp can, which comprises the steps of pretreatment of fresh shrimps, electrical treatment, preparation of liquor-saturated solution, can making and the like, wherein the prepared instant drunk shrimp can is refrigerated in an environment of-14 to-20 ℃. The invention can keep the original nutritional ingredients of food, achieve the effects of removing fishy smell, inactivating enzyme activity, inhibiting formation of biogenic amine, protecting color and the like, effectively keep the quality of drunk shrimp products, prolong the shelf life of the products, improve the flavor of drunk shrimps, keep the original fresh taste and nutritional ingredients, and have wide commercial popularization value.

Description

Preparation and fresh-keeping method of instant drunk shrimp can
Technical Field
The invention relates to the field of canned food, in particular to a preparation and fresh-keeping method of an instant drunk shrimp can.
Background
The instant aquatic product is a traditional pickled raw aquatic product in Jiangzhe area, such as drunken crabs and drunk mud snails, has unique flavor, and is loved by consumers as a fresh food; and instant canned drunk shrimps are rare. The instant drunk shrimps have the main problems that: with the prolonging of the storage time, the black change of the shrimp heads or the red change of the shrimp bodies exist, and the fishy smell is generated to influence the edible value of the product; amino acid is decomposed and destroyed, and the flavor of the drunk shrimps is reduced; the shrimp contains rich enzymes, and the substances such as biogenic amine and the like are increased due to the putrefaction and the deterioration of the shrimp caused by the influence of endogenous enzymes in the shrimp body, so that the problems of short shelf life, sanitation, safety and the like exist.
Publication No. CN105285777A provides a method for manufacturing canned food "normal juice" for prawns, which includes the steps of treating prawns at low temperature, sterilizing the meat of prawns with 0.3% sodium hypochlorite solution, preserving color, salting, preparing soup, canning, exhausting, sealing and sterilizing. The problem that the color of the prawn meat becomes dark and black after the prawn can is prepared is effectively solved, and the color of the finished prawn meat is red and bright; sterilizing prawn meat with sodium hypochlorite.
The publication number CN109805304A discloses a shrimp canned food and a preparation method thereof, wherein the shrimp canned food comprises a vacuum can, the vacuum can comprises a can body, a can bottom and a can cover, the can bottom and the can cover are respectively arranged on the inner walls of two sides of the can body, a turned edge is arranged at the joint of the can cover and the can body, an easy-to-pull ring is arranged on the outer wall of one end of the can cover, shrimp foods are uniformly filled in the inner wall of the vacuum can, the shrimp foods comprise cooked shrimps, filling materials and spices, the preparation method comprises the following steps of raw material acceptance, acceptance comprises three parts which need to be accepted, package material acceptance, shrimp acceptance and auxiliary material acceptance, and package materials comprise the vacuum can and an outer package paper box.
The prior art proposal does not inhibit the generation of biogenic amine and has no killing effect on some microbial populations with stronger tolerance.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation and fresh-keeping method of an instant drunk shrimp can. The invention can keep the original nutrient components of food, achieve the effects of removing fishy smell, inactivating enzyme activity, inhibiting formation of biogenic amine, protecting color and the like, and effectively keep the quality of drunk shrimp products; meanwhile, the invention can prolong the shelf life of the product, improve the flavor of drunk shrimps and keep the original fresh taste; the invention has the characteristics of convenience and instant eating, can meet the instant eating requirement of safety and sanitation of human beings, and has wide commercial popularization value.
The specific technical scheme of the invention is as follows: a preparation method of an instant drunk shrimp can comprises the following steps:
1) pretreatment: cleaning fresh shrimps, drying, removing fishy smell and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field for electrical treatment, wherein the voltage of the electric field is 30-60 kV, the power frequency is 25-45 kHz, and the electrical treatment time is 50-120 s;
3) preparing a liquor-saturated solution: heating yellow wine and keeping the temperature, adding soy sauce, sugar, ginger powder, star anise and oyster sauce to prepare liquor-saturated solution; placing the prepared liquor-saturated solution into an electric field for electrical treatment, wherein the voltage of the electric field is 60-90 kV, the power frequency is 35-55 kHz, and the electrical treatment time is 2.5-5.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized food can and sealing to obtain the instant drunk shrimp can.
Firstly, pretreating the prawns, and obtaining pretreated fresh prawns by cleaning, drying, deodorizing and sterilizing; then the pretreated fresh shrimps are placed in an electric field, and the active charged particles activated by the discharge gas between the two electrode plates are utilized to kill the microbial population with stronger tolerance and play a role in passivating part of endogenous enzymes. Meanwhile, the electric field condition needs to be controlled, the electric field strength cannot be too high, otherwise the quality and nutrition of the prawns are damaged, so that the electric treatment condition for pretreating the fresh prawns is 30-60 kV of voltage, 25-45 kHz of power frequency and 50-120 s of electric treatment time. In the liquor-saturated liquid prepared by the normal-temperature yellow wine, the biogenic amine content in the product is higher, and the safety problem exists, so the yellow wine is heated and kept warm firstly when the liquor-saturated liquid is prepared, and meanwhile, the effect of removing fishy smell is good. During the process of scalding and heat preservation of the yellow wine, the organic compounds such as methanol, aldehyde, ether and the like in the yellow wine are volatilized in a trace amount, so that the generation of biogenic amine in the yellow wine during the drunkenness process can be reduced or inhibited. Adding soy sauce, sugar, ginger powder, star anise and oyster sauce into the heated yellow wine to prepare liquor in a liquor, and placing the liquor in an electric field. The liquor-saturated solution can generate hydroxyl radicals HO, excited state H in electric field2O2Active ions such as activated hydrogen atoms H and the like and high-energy free radicals can modify partial hydroxyl and amino groups on molecules such as oligosaccharides and the like, and the antioxidant and bacteriostatic effects of the liquor are synergistically improved. Mixing the electrically treated liquor with fresh liquorAnd (4) placing the shrimps into a sterilized food can, standing and soaking in an aseptic environment, and preparing a sealed can after soaking to obtain the instant drunk shrimp can. The yellow wine is selected because the yellow wine contains a plurality of functional oligosaccharide molecules, and can contact with muscle protein and play a stabilizing role in the later contact process with the shrimp meat, so that the quality and structure characteristics of the shrimp meat are maintained, and the muscle softening phenomenon is prevented. The ready-to-eat canned drunk shrimps prepared by the invention has low content of biogenic amine, eliminates potential safety hazard, is simple and efficient, has no secondary pollution, maintains the original nutrient components, inhibits the activity of endogenous enzyme, improves the content of flavor substances, kills and inhibits the reproduction of microorganisms, and the bodies of the shrimps have the color protection effect.
Preferably, in the step (2) and the step (3), the electric field is two aluminum electrodes with the diameter of 15-20 cm.
Preferably, in the step (2), the electric field voltage is 40-50 kV, the power frequency is 30-40 kHz, and the electric treatment time is 70-100 s.
Further controlling the electrical treatment conditions of the pretreated fresh shrimps: the method comprises the following steps of electrically pretreating fresh shrimps for 70-100 s under the conditions that the voltage of an electric field is 40-50 kV and the power frequency is 30-40 kHz, and preparing a better instant drunk shrimp can.
Preferably, in the step (3), the electric field voltage is 60-80 kV, the power frequency is 40-50 kHz, and the electric treatment time is 3-5 min.
Further controlling the electrical treatment conditions of the liquor: the pretreatment liquor-saturated solution is electrically treated under the conditions that the electric field voltage is 40-50 kV and the power frequency is 30-40 kHz, the treatment time is 70-100 s, and the better instant drunk shrimp can be prepared.
Preferably, the cleaning requires removing the heads of the shrimps; the drying method is to wipe with sterile cloth or blow with cold wind.
The activity can be effectively inhibited by removing the shrimp heads, and the amino acid can be prevented from being excessively damaged.
Preferably, in the step (1), the fishy smell removing and sterilizing method comprises adding white spirit into fresh shrimps, uniformly stirring, and keeping for 10-15 min; the alcohol content of the white spirit is 50-55% Vol, and the using amount of the white spirit is 0.05-0.15 of the mass of the fresh shrimps.
The reason for selecting the white spirit to remove the fishy smell is that the white spirit has higher alcohol concentration and has certain bactericidal effect.
Preferably, in the step (3), the ingredients and the ingredient mixture ratio of the liquor-saturated preparation are 130-160 parts of yellow wine, 30-40 parts of soy sauce, 9-12 parts of sugar, 3-5 parts of ginger powder, 1-2 parts of anise and 12-15 parts of oyster sauce; the alcohol content of the yellow wine is 9-15% Vol, the heating temperature is 60-70 ℃, and the heat preservation time is 50-70 s.
In order to prevent the alcohol in the yellow wine from excessively volatilizing, the heating temperature of the yellow wine should not be too high. The heat preservation yellow wine is to volatilize trace organic compounds such as methanol, aldehyde, ether and the like in the yellow wine, and meanwhile, the heat preservation time is not suitable to be too long, so that excessive volatilization of alcohol is prevented.
Preferably, the food can is an aluminum-covered PET transparent food can; the food can is sterilized by soaking the food can in 50mg/L sterile water for 30-40 min, cleaning, wiping the food can with a sterile cloth, and irradiating the food can under an ultraviolet lamp for 20-30 min; the disinfectant fluid is a stable chlorine dioxide solution.
The food can is sterilized, so that the phenomenon that the original microorganisms in the can pollute drunk shrimps to influence the product quality is avoided, and meanwhile, the ultraviolet lamp is used for sterilization treatment, so that the cross pollution can be avoided.
Preferably, in the step (4), the mass ratio of the drunk shrimps to the liquor in the instant drunk shrimp can is 1: 1.5-2.
The invention also provides the instant drunk shrimp can prepared by the preparation method and stored in an environment with the temperature of-14 to-20 ℃.
Compared with the prior art, the invention has the beneficial effects that:
1. the original nutritional ingredients of the food can be kept, the effects of removing fishy smell, inactivating enzyme activity, inhibiting formation of biogenic amine, protecting color and the like are achieved, and the quality of the drunk shrimp product is effectively kept;
2. the shelf life of the product can be prolonged, the flavor of the drunk shrimps is improved, and the original fresh taste and nutritional ingredients are reserved;
3. the instant food has the characteristics of convenience and instant eating, can meet the instant eating requirement of safety and sanitation of human beings, and has wide commercial popularization value.
Detailed Description
The present invention will be further described with reference to the following examples. The devices, reagents and methods referred to in the present invention are those known in the art unless otherwise specified.
Example 1
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 50 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 2 (different from example 1 in the step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 30kV, the power frequency is 40kHz, and the electric treatment time is 50 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 3 (different from example 1 in the step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electric treatment time is 50 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 4 (different from example 1 in the step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 25kHz, and the electric treatment time is 50 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 5 (different from example 1 in the step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 55kHz, and the electric treatment time is 50 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 6 (different from example 1 in the step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 60kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 7 (different from example 1 in the step 3) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 80kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 8 (different from example 1 in the step 3) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 90kV, the power frequency is 40kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 9 (different from example 1 in the step 3) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 80kV, the power frequency is 35kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Example 10 (different from example 1 in the step 3) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 80kV, the power frequency is 55kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Comparative example 1
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor;
3) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Comparative example 2 (different from example 1 in step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 10kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 80kV, the power frequency is 55kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Comparative example 3 (different from example 1 in step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 70kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 80kV, the power frequency is 55kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Comparative example 4 (different from example 1 in step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 45kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 50kV, the power frequency is 55kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Comparative example 5 (different from example 1 in step 2) in the electric field treatment conditions)
1) Pretreatment: cleaning fresh shrimps, removing heads of the shrimps, wiping the shrimps by using sterile cloth, drying the shrimps, adding the fresh shrimps into 52% Vol white spirit with the mass of 0.1% of that of the fresh shrimps, uniformly stirring the mixture, keeping the mixture for 10min, removing fishy smell, and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field consisting of two aluminum electrodes with the diameter of 20cm for electric treatment, wherein the voltage of the electric field is 40kV, the power frequency is 40kHz, and the electric treatment time is 70 s;
3) preparing a liquor-saturated solution: heating 130 parts of 9% Vol yellow wine to 60 ℃, preserving heat for 50s, adding 30 parts of soy sauce, 9 parts of sugar, 3 parts of ginger powder, 1 part of anise and 12 parts of oyster sauce, and preparing into liquor; placing the prepared liquor into an electric field for electrical treatment, wherein the voltage of the electric field is 100kV, the power frequency is 55kHz, and the electrical treatment time is 2.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimp drunken solution into a sterilized aluminum-covered PET transparent food can according to the mass ratio of 1:1.5, and sealing to obtain the instant drunk shrimp can.
Table 1 comparative analysis of the results of example 1 and comparative example
Figure BDA0003227861470000081
Figure BDA0003227861470000091
Figure BDA0003227861470000101
Figure BDA0003227861470000111
Remarking: in order to accelerate the drunken contrast effect, the above samples were drunken for 3d at room temperature.
Compared with the examples 1-10, the drunk shrimps prepared by the scheme have stable quality and no obvious fishy smell of shrimp muscles within the range of the example; the muscle tissues are tightly connected, and the elasticity is good; the shrimp body has normal color, no blackening and serious reddening phenomena, and good fresh-keeping effect. Comparative examples 1, 2 and 4 resulted in unexpected sterilization effect due to no electric treatment in an electric field or too small voltage of the electric field, thus causing deterioration of shrimp meat; comparative example 3 due to the fact that the voltage of the electric field is too high, the tissues of the shrimp meat in the comparative example 3 are damaged, and the meat quality is loose; comparative example 5 the voltage of the electric field is too large, so that the active free radicals in the liquor are too much, the tissue of the shrimp meat is decomposed, and the quality is influenced.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and all simple modifications, changes and equivalent reagent changes made on the above embodiment according to the technical spirit of the present invention still belong to the protection scope of the technical solution of the present invention.

Claims (10)

1. The preparation method of the instant drunk shrimp can is characterized by comprising the following steps:
1) pretreatment: cleaning fresh shrimps, drying, removing fishy smell and sterilizing to obtain pretreated fresh shrimps for later use;
2) electrical treatment: placing the pretreated fresh shrimps in an electric field for electrical treatment, wherein the voltage of the electric field is 30-60 kV, the power frequency is 25-45 kHz, and the electrical treatment time is 50-120 s;
3) preparing a liquor-saturated solution: heating yellow wine and keeping the temperature, adding soy sauce, sugar, ginger powder, star anise and oyster sauce to prepare liquor-saturated solution; placing the prepared liquor-saturated solution into an electric field for electrical treatment, wherein the voltage of the electric field is 60-90 kV, the power frequency is 35-55 kHz, and the electrical treatment time is 2.5-5.5 min;
4) the preparation of the can: and filling the electrically treated fresh shrimps and the liquor-saturated solution into a sterilized food can and sealing to obtain the instant drunk shrimp can.
2. The method according to claim 1, wherein in the steps (2) and (3), the electric field is formed by two aluminum electrodes having a diameter of 15-20 cm.
3. The method according to claim 1, wherein in the step (2), the electric field voltage is 40 to 50kV, the power frequency is 30 to 40kHz, and the electric treatment time is 70 to 100 s.
4. The method according to claim 1, wherein in the step (3), the electric field voltage is 60 to 80kV, the power frequency is 40 to 50kHz, and the electric treatment time is 3 to 5 min.
5. The method of claim 1, wherein in step (1), the washing requires removal of the heads of the shrimps; the drying method is to wipe with sterile cloth or blow with cold wind.
6. The preparation method according to claim 1, wherein in the step (1), the fishy smell removing and sterilizing method comprises adding white spirit into fresh shrimps, uniformly stirring, and keeping for 10-15 min; the alcohol content of the white spirit is 50-55% Vol, and the using amount of the white spirit is 0.05-0.15 of the mass of the fresh shrimps.
7. The preparation method according to claim 1, wherein in the step (3), the ingredients and the mixture ratio of the liquor are 130-160 parts of yellow wine, 30-40 parts of soy sauce, 9-12 parts of sugar, 3-5 parts of ginger powder, 1-2 parts of star anise and 12-15 parts of oyster sauce; the alcohol content of the yellow wine is 9-15% Vol, the heating temperature is 60-70 ℃, and the heat preservation time is 50-70 s.
8. The method of claim 1, wherein in step (4), the food can is an aluminum-capped PET transparent food can; the food can is sterilized by soaking the food can in 50mg/L sterile water for 30-40 min, cleaning, wiping the food can with a sterile cloth, and irradiating the food can under an ultraviolet lamp for 20-30 min; the disinfectant fluid is a stable chlorine dioxide solution.
9. The preparation method of claim 1, wherein in the step (4), the mass ratio of the drunk shrimps to the liquor in the ready-to-eat drunk shrimp can is 1: 1.5-2.
10. The instant canned drunk shrimps prepared by the preparation method according to any one of claims 1 to 9 are refrigerated in an environment of-14 ℃ to-20 ℃.
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