CN114403424A - 一种淡水小龙虾虾肉酱的生产方法 - Google Patents
一种淡水小龙虾虾肉酱的生产方法 Download PDFInfo
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Abstract
本发明属于酱料领域。一种淡水小龙虾虾肉酱的生产方法,其特征在于包括如下步骤:1)、小规格淡水小龙虾于95‑100℃蒸煮3‑5min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于45‑55℃干燥12‑24h,粉碎过40‑80目筛,得到虾壳粉;虾仁经液氨或液氮速冻后入‑18℃冷库贮藏,得到冷冻虾仁;2)、冷冻虾仁于4‑10℃解冻,沥干后放入大豆油中油炸,大豆油的油温为150‑180℃,油炸时间为30‑45s,得到油炸虾仁;3)、葱油制备;4)、调配熬酱;5)、包装杀菌:采用110℃、115℃、121℃梯度升温杀菌,得到淡水小龙虾虾肉酱。该方法加工的虾肉酱具有抗氧化功效的特点;采用梯度升温杀菌,在保证食品安全的同时,可以有效减轻热力杀菌对产品的质地、风味的破坏。
Description
技术领域
本发明属于酱料领域,具体涉及一种淡水小龙虾虾肉酱的生产方法。
背景技术
酱料生产在我国历史悠久,是一类传统的佐餐食品,在我国人民日常饮食、地方菜肴制作方面发挥着重要作用。通常酱料主要是以黄豆、豌豆、鱼肉、虾肉及其相关制品为原料,通过天然或人工筛选菌种发酵,大分子物质经过一系列微生物代谢及生物化学反应后分解产生氨基酸、多肽、脂肪酸、单糖等,滋味更加鲜美、风味更加浓郁,具有特定营养、开胃助食等功效。市面上以黄豆酱、豆瓣酱、豆豉、腐乳等为基酱,辅以添加畜禽肉、水产、食用菌、蔬菜,开发了牛肉酱、海鲜酱、香菇酱、辣椒酱等,而以淡水小龙虾为主要原料制备与开发虾肉酱鲜见报道。
小龙虾虾壳约占整虾总重80%以上,是小龙虾加工过程中主要副产物,目前虾壳主要干燥后用于饲料加工,附加值较低,因此有必要将虾壳用于食品辅料添加,提高小龙虾整体经济效益。另外小龙虾虾壳中富含虾青素,加热可以使虾壳中虾青素游离出来,呈现出红色,同时虾青素加热异构化,导致红色进一步加深。虾青素是一种强抗氧化剂,通常用于食品中红色素补充与抗氧化,可以有效增强人体免疫力,清除体内自由基。将虾壳干燥后超微粉碎,作为辅料用于小龙虾酱料开发,赋予酱料亮红色,同时虾壳中的虾青素使酱料具有一定的抗氧化功效。
小龙虾虾肉中水分与蛋白质含量较高,特别容易滋生各种腐败微生物,另外由于养殖环境导致虾肉中致病微生物污染问题尤为突出,因此目前小龙虾加工主要是以速冻、冷冻贮藏来保障其卫生品质。高温杀菌是水产加工行业使用较多的一种杀菌方式,一般采用恒定杀菌温度,且杀菌时间长,对水产品的口感、风味影响大。采用梯度升温杀菌,在保证食品安全的同时,可以有效减轻热力杀菌对产品的质地、风味的破坏。
发明内容
本发明的目的在于提供一种淡水小龙虾虾肉酱的生产方法,该方法加工的虾肉酱具有抗氧化功效的特点。
为实现上述目的,本发明所采取的技术方案是:一种淡水小龙虾虾肉酱的生产方法,其特征在于包括如下步骤:
1)、小规格淡水小龙虾于95-100℃蒸煮3-5min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于45-55℃干燥12-24h,粉碎过40-80目筛,得到虾壳粉;虾仁经液氨或液氮速冻后入-18℃冷库贮藏,得到冷冻虾仁;
2)、冷冻虾仁于4-10℃解冻,沥干后放入大豆油中油炸,大豆油的油温为150-180℃,油炸时间为30-45s,得到油炸虾仁;
3)、葱油制备:植物油加热至油温为120-140℃,添加大葱和洋葱,大葱和洋葱的添加量为植物油质量的10%-20%,油炸时间为10-15min,过滤,得到葱油(除掉滤渣),备用;其中大葱与洋葱的质量比为3:7-1:1;
4)、调配熬酱:以油炸虾仁100质量单位计,依次添加葱油50-70%(即葱油的添加量为油炸虾仁质量的50-70%,以下类似)、豆瓣酱4-6%、黄豆酱4-6%、姜末4-6%、蒜末4-6%、虾壳粉8-12%、食盐2-3%、白糖2-4%、十三香0.5-1.5%、白酒2-4%、耗油2-4%、酵母抽提物0.3-0.5%、谷氨酸钠0.8-1.2%、呈味核苷酸二钠0.1-0.3%,熬酱温度为90-100℃,熬酱时间为30-45min;得到酱料;
5)、包装杀菌:将酱料用马口铁灌真空包装,规格为80-120g/罐,采用110℃、115℃、121℃梯度升温杀菌,其中110℃下保温10min,115℃下保温10min,121℃下保温10min,得到淡水小龙虾虾肉酱;虾肉酱在常温条件下货架期达18个月。
步骤1)中所述小规格淡水小龙虾为:10-20g/只。
步骤2)中所述大豆油中TBHQ含量为60-80mg/kg。
步骤3)中所述植物油包括大豆油、菜籽油、茶油、葵花籽油中的任意一种或多种按任意配比的混合。
步骤4)中所述酵母抽提物为安琪-酵母抽提物GU03。
本发明的有益效果如下:该方法加工的虾肉酱具有抗氧化功效好的特点;将虾壳干燥后超微粉碎,作为辅料用于小龙虾酱料开发,赋予酱料亮红色。采用梯度升温杀菌,在保证食品安全的同时,可以有效减轻热力杀菌对产品的质地、风味的破坏。
附图说明
图1是本发明虾壳粉添加量对虾肉酱红度值的影响图。图1结果表明虾壳粉8-12%,虾肉酱的红度值显著提高。
图2是本发明虾壳粉添加量对虾肉酱氢氧自由基清除率的影响图。图2结果表明虾壳粉8-12%,虾肉酱氢氧自由基清除率显著增加,即抗氧化能力提升。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明的内容不仅仅局限于下面的实施例。
实施例1:
一种淡水小龙虾虾肉酱的生产方法,包括如下步骤:
1)、小规格淡水小龙虾(10-20g/只)于95℃蒸煮3min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于45℃干燥12h,粉碎过40目筛,得到虾壳粉;虾仁经液氨速冻后入-18℃冷库贮藏,得到冷冻虾仁;
2)、冷冻虾仁于4℃解冻,沥干后放入大豆油(TBHQ含量60-80mg/kg)中油炸,大豆油的油温为150℃,油炸时间为30s,得到油炸虾仁;
3)、葱油制备:植物油(大豆油)加热至油温为120℃,添加大葱和洋葱,大葱和洋葱的添加量为植物油质量的10%,油炸时间为10min,过滤,得到葱油(除掉滤渣),备用;其中大葱与洋葱的质量比为3:7;
4)、调配熬酱:以油炸虾仁100质量单位计,依次添加葱油50%(即葱油的添加量为油炸虾仁质量的50%)、豆瓣酱4%(即豆瓣酱的添加量为油炸虾仁质量的4%,以下类似)、黄豆酱4%、姜末4%、蒜末4%、虾壳粉8%、食盐2%、白糖2%、十三香0.5%、白酒2%、耗油2%、酵母抽提物(安琪-酵母抽提物GU03)0.3%、谷氨酸钠0.8%、呈味核苷酸二钠0.1%,熬酱温度为90℃,熬酱时间为30min;得到酱料;
5)、包装杀菌:将酱料用马口铁灌真空包装,规格为80g/罐,采用110℃(10min)、115℃(10min)、121℃(10min)梯度升温杀菌,其中110℃下保温10min,115℃下保温10min,121℃下保温10min,得到淡水小龙虾虾肉酱;虾肉酱在常温条件下货架期达18个月。虾壳粉添加量对虾肉酱红度值的影响见图1,图1结果表明虾壳粉8-12%,虾肉酱的红度值显著提高。虾壳粉添加量对虾肉酱氢氧自由基清除率的影响见图2,图2结果表明虾壳粉8-12%,虾肉酱氢氧自由基清除率显著增加,即抗氧化能力提升。梯度升温杀菌对虾肉质构特性的影响见表1,梯度升温杀菌对虾肉菌落总数的影响见表2。
实施例2:
一种淡水小龙虾虾肉酱的生产方法,包括如下步骤:
1)、小规格淡水小龙虾(10-20g/只)于98℃蒸煮4min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于50℃干燥20h,粉碎过60目筛,得到虾壳粉;虾仁经液氮速冻后入-18℃冷库贮藏,得到冷冻虾仁;
2)、冷冻虾仁于7℃解冻,沥干后放入大豆油(TBHQ含量60-80mg/kg)中油炸,大豆油的油温为160℃,油炸时间为40s,得到油炸虾仁;
3)、葱油制备:植物油(菜籽油)加热至油温为130℃,添加大葱和洋葱,大葱和洋葱的添加量为植物油质量的15%,油炸时间为12min,过滤,得到葱油(除掉滤渣),备用;其中大葱与洋葱的质量比为3:5;
4)、调配熬酱:以油炸虾仁100质量单位计,依次添加葱油60%、豆瓣酱5%、黄豆酱5%、姜末5%、蒜末5%、虾壳粉10%、食盐2.5%、白糖3%、十三香2.0%、白酒3%、耗油3%、酵母抽提物(安琪-酵母抽提物GU03)0.4%、谷氨酸钠1.0%、呈味核苷酸二钠0.2%,熬酱温度为95℃,熬酱时间为40min;得到酱料;
5)、包装杀菌:将酱料用马口铁灌真空包装,规格为100g/罐,采用110℃(10min)、115℃(10min)、121℃(10min)梯度升温杀菌,其中110℃下保温10min,115℃下保温10min,121℃下保温10min,得到淡水小龙虾虾肉酱;虾肉酱在常温条件下货架期达18个月。虾壳粉添加量对虾肉酱红度值的影响见图1,图1结果表明虾壳粉8-12%,虾肉酱的红度值显著提高。虾壳粉添加量对虾肉酱氢氧自由基清除率的影响见图2,图2结果表明虾壳粉8-12%,虾肉酱氢氧自由基清除率显著增加,即抗氧化能力提升。梯度升温杀菌对虾肉质构特性的影响见表1,梯度升温杀菌对虾肉菌落总数的影响见表2。
实施例3:
一种淡水小龙虾虾肉酱的生产方法,包括如下步骤:
1)、小规格淡水小龙虾(10-20g/只)于100℃蒸煮5min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于55℃干燥24h,粉碎过80目筛,得到虾壳粉;虾仁经液氨速冻后入-18℃冷库贮藏,得到冷冻虾仁;
2)、冷冻虾仁于10℃解冻,沥干后放入大豆油(TBHQ含量60-80mg/kg)中油炸,大豆油的油温为180℃,油炸时间为45s,得到油炸虾仁;
3)、葱油制备:植物油(植物油为茶油和葵花籽油,按质量各一半混合)加热至油温为140℃,添加大葱和洋葱,大葱和洋葱的添加量为植物油质量的20%,油炸时间为15min,过滤,得到葱油(除掉滤渣),备用;其中大葱与洋葱的质量比为1:1;
4)、调配熬酱:以油炸虾仁100质量单位计,依次添加葱油70%、豆瓣酱6%、黄豆酱6%、姜末6%、蒜末6%、虾壳粉12%、食盐3%、白糖4%、十三香1.5%、白酒4%、耗油4%、酵母抽提物(安琪-酵母抽提物GU03)0.5%、谷氨酸钠1.2%、呈味核苷酸二钠0.3%,熬酱温度为100℃,熬酱时间为45min;得到酱料;
5)、包装杀菌:将酱料用马口铁灌真空包装,规格为120g/罐,采用110℃(10min)、115℃(10min)、121℃(10min)梯度升温杀菌,其中110℃下保温10min,115℃下保温10min,121℃下保温10min,得到淡水小龙虾虾肉酱;虾肉酱在常温条件下货架期达18个月。虾壳粉添加量对虾肉酱红度值的影响见图1,图1结果表明虾壳粉8-12%,虾肉酱的红度值显著提高。虾壳粉添加量对虾肉酱氢氧自由基清除率的影响见图2,图2结果表明虾壳粉8-12%,虾肉酱氢氧自由基清除率显著增加,即抗氧化能力提升。梯度升温杀菌对虾肉质构特性的影响见表1,梯度升温杀菌对虾肉菌落总数的影响见表2。
表1梯度升温杀菌对虾肉质构特性的影响
表1结果表明梯度升温杀菌可以有效保证虾肉酱中虾肉质构特性,减轻高温杀菌对虾肉质地破坏。
表2梯度升温杀菌对虾肉菌落总数的影响
表2结果表明,虾肉酱贮藏18个月,梯度升温杀菌、121℃杀菌30min均可以保障虾肉酱商业无菌。而110℃杀菌30min,虾肉酱中检测出细菌,因此110℃杀菌不能保证虾肉酱卫生品质。
Claims (4)
1.一种淡水小龙虾虾肉酱的生产方法,其特征在于包括如下步骤:
1)、小规格淡水小龙虾于95-100℃蒸煮3-5min,沥干、风冷、剥壳,分别得到虾壳与虾仁;虾壳于45-55℃干燥12-24h,粉碎过40-80目筛,得到虾壳粉;虾仁经液氨或液氮速冻后入-18℃冷库贮藏,得到冷冻虾仁;
2)、冷冻虾仁于4-10℃解冻,沥干后放入大豆油中油炸,大豆油的油温为150-180℃,油炸时间为30-45s,得到油炸虾仁;
3)、葱油制备:植物油加热至油温为120-140℃,添加大葱和洋葱,大葱和洋葱的添加量为植物油质量的10%-20%,油炸时间为10-15min,过滤,得到葱油,备用;其中大葱与洋葱的质量比为3:7-1:1;
4)、调配熬酱:以油炸虾仁100质量单位计,依次添加葱油50-70%、豆瓣酱4-6%、黄豆酱4-6%、姜末4-6%、蒜末4-6%、虾壳粉8-12%、食盐2-3%、白糖2-4%、十三香0.5-1.5%、白酒2-4%、耗油2-4%、酵母抽提物0.3-0.5%、谷氨酸钠0.8-1.2%、呈味核苷酸二钠0.1-0.3%,熬酱温度为90-100℃,熬酱时间为30-45min;得到酱料;
5)、包装杀菌:将酱料用马口铁灌真空包装,规格为80-120g/罐,采用110℃、115℃、121℃梯度升温杀菌,其中110℃下保温10min,115℃下保温10min,121℃下保温10min,得到淡水小龙虾虾肉酱。
2.根据权利要求1所述的一种淡水小龙虾虾肉酱的生产方法,其特征在于:步骤1)中所述小规格淡水小龙虾为:10-20g/只。
3.根据权利要求1所述的一种淡水小龙虾虾肉酱的生产方法,其特征在于:步骤2)中所述大豆油中TBHQ含量为60-80mg/kg。
4.根据权利要求1所述的一种淡水小龙虾虾肉酱的生产方法,其特征在于:步骤3)中所述植物油包括大豆油、菜籽油、茶油、葵花籽油中的任意一种或多种按任意配比的混合。
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