CN114946929A - Water retention method of single frozen shelled shrimps of penaeus vannamei boone - Google Patents
Water retention method of single frozen shelled shrimps of penaeus vannamei boone Download PDFInfo
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- CN114946929A CN114946929A CN202210488525.9A CN202210488525A CN114946929A CN 114946929 A CN114946929 A CN 114946929A CN 202210488525 A CN202210488525 A CN 202210488525A CN 114946929 A CN114946929 A CN 114946929A
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- 241000238553 Litopenaeus vannamei Species 0.000 title claims abstract description 52
- 241000238557 Decapoda Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 15
- 238000004080 punching Methods 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 229920000388 Polyphosphate Polymers 0.000 claims description 8
- 239000001205 polyphosphate Substances 0.000 claims description 8
- 235000011176 polyphosphates Nutrition 0.000 claims description 8
- 241000530454 Litopenaeus schmitti Species 0.000 claims description 6
- 210000004347 intestinal mucosa Anatomy 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 238000003892 spreading Methods 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 description 22
- 238000001816 cooling Methods 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007747 plating Methods 0.000 description 3
- 241001149925 Fenneropenaeus indicus Species 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010011409 Cross infection Diseases 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 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 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 packaging Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
Classifications
-
- 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
- A23B4/24—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
Abstract
The invention discloses a water retention method of single frozen shelled shrimps of penaeus vannamei boone, belonging to the field of aquatic product processing. S1, perforating, namely spreading the pretreated shelled litopenaeus vannamei, perforating, and further perforating by using a puncher, wherein the hole pitch of the perforation is 0.4-0.8 cm; and S2, water retention, namely soaking the shelled litopenaeus vannamei which is perforated at the S1 hole in a water retention solution. Before water retention, holes are punched in advance for the shelled litopenaeus vannamei, and the soaking time is shortened by over 75 percent on the premise of ensuring the water retention and the quality of the single frozen shelled litopenaeus vannamei, so that the time of the whole processing process is shortened.
Description
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to a water retention method for single frozen shelled litopenaeus vannamei.
Background
Penaeus vannamei, also known as Penaeus vannamei, is native to the Pacific coast of south America. The penaeus vannamei boone has the advantages of thin shell, thick meat, quick growth, uniform population density, strong anti-interference capability and the like. The vast majority of south America white shrimps in China are processed into head-removed frozen shrimps or frozen single-frozen shelled shrimps for export except fresh shrimps. The process flow of the single frozen shelled shrimp of the south America white shrimp is roughly as follows, raw material shrimp is removed head, shelled, needle-picked intestinal gland; cleaning; grading; water retention; cleaning; freezing; weighing; plating ice clothes; packaging; detecting metal; boxing; and (5) refrigerating. The step of water retention is to put the litopenaeus vannamei into the prepared water retention solution to be soaked for 3 to 4 hours so as to improve the water retention of the single frozen litopenaeus vannamei.
Through retrieval, the key process of water retention of freshwater shrimp meat is optimized through a Dengliqing orthogonal experiment [ J ] meat industry, 2019 (8): 34-38, discloses that the water retention performance of the freshwater shrimp meat is improved along with the increase of the treatment time within 0-4h under the condition of not punching.
Because the protein of the shrimp meat is easy to denature, particularly, the water of the shrimp meat is easy to lose in the modes of unfreezing, heating and the like, the weight loss phenomenon is generated, the yield is reduced, the volume of the shrimp meat is reduced, the meat quality is hard, the taste is rough, the comprehensive quality of the product is seriously influenced, and the economic benefit of the product is directly determined. Therefore, the method for improving the water retention rate and the quality of the single frozen shelled shrimp product of the penaeus vannamei boone has important significance for developing the product.
Disclosure of Invention
The invention provides a water retention method of single frozen shelled shrimps of penaeus vannamei boone. Aims to solve the technical problems of long processing time and the like in the prior art.
The technical scheme of the invention is as follows:
the water retention method of the single frozen shelled shrimps of the penaeus vannamei boone comprises the following steps:
s1, punching, namely, flatly paving the pretreated litopenaeus vannamei shelled shrimps, and punching;
further, punching by a puncher, wherein the hole pitch of punching is 0.3-0.8cm, and preferably 0.3-0.5 mm; in a preferred embodiment of the present invention, the perforation pitch is 0.4 cm;
preferably, the diameter of the needle of the hole puncher is 1-2mm, and the hole puncher penetrates through the whole shelled shrimps when the hole puncher is punched; in a preferred embodiment of the invention, the punch has a needle diameter of 1.5 m;
s2, water retention, namely soaking the penaeus vannamei boone which is punched at S1 in a water retention solution, and further soaking the penaeus vannamei boone which is punched in a container containing a polyphosphate solution with the mass fraction of 1% -3%; preferably, the mass ratio of the polyphosphate solution to the shelled litopenaeus vannamei is 1: 1-2; the water retention temperature is 0-7.5 ℃, and the geometric center temperature of the shrimp meat is 0-4 ℃. Preferably, the polyphosphate is sodium polyphosphate.
In a preferred scheme of the invention, the mass fraction of the polyphosphate solution is 2%, the mass ratio of the polyphosphate solution to the shelled shrimps of the litopenaeus vannamei is 1:1.4, the water retention temperature is 7.5 ℃, and the geometric central temperature of the shelled shrimps is 4 ℃.
Preferably, the soaking time is 20min-1 h; in a preferable scheme of the invention, the water retention effect is best when the soaking time is 0.5-1 h.
The pretreatment process comprises the following steps:
(1) selecting fresh or iced south American white prawns, cleaning, and cooling with ice water at 0-4 ℃;
(2) precooling until the geometric center temperature of the shrimp bodies is 0-4 ℃;
(3) peeling shrimp meat, and soaking in ice water at 0-4 deg.C after cleaning;
(4) selecting intestinal gland, cleaning and grading.
Preferably, after S2 is finished, cleaning, namely cleaning the water-retaining solution on the surface of the shelled litopenaeus vannamei, washing with clean flowing water, and draining, wherein the draining time is 3 min; freezing, namely freezing the drained shelled litopenaeus vannamei, further freezing at the temperature of below minus 30 ℃, wherein the central temperature of the single frozen shelled litopenaeus vannamei is minus 5 ℃ within 30min, and the final temperature is minus 18 ℃; plating ice coating, packaging, metal detection and cold storage, and further, packaging, labeling and metal detection are carried out on the ice coated single frozen shelled litopenaeus vannamei, and then the single frozen shelled litopenaeus vannamei is sent into a refrigerator with the temperature of 18 ℃ below zero for cold storage.
The invention has the beneficial effects that: before water retention, holes are punched in the shelled shrimps of the penaeus vannamei boone in advance, so that the soaking time is shortened by over 75 percent on the premise of ensuring the water retention and the quality of the shelled shrimps of the penaeus vannamei boone which is singly frozen, and the whole processing time is shortened.
Drawings
FIG. 1 is a flow chart of a method of the present invention;
fig. 2 shows the effect of punching on the water holding capacity of the single frozen shelled shrimps of penaeus vannamei boone.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
A water retention method of single frozen shelled shrimps of penaeus vannamei boone comprises the following steps:
the pretreatment process is as follows:
1. selecting fresh or iced south American white prawns, cleaning, cooling with ice water below 4 ℃, storing in a pre-refrigeration house, wherein the pre-cooling temperature is 7.5 ℃, and after pre-cooling, the geometric center temperature of the prawns is 4 ℃;
2. removing heads, husking and selecting intestinal glands with needles: the shrimps enter a rough processing workshop from a precooling warehouse and are delivered to an operation table, the heads of the shrimps are removed, and the completeness of the neck meat is noticed; peeling the shrimp shell, and paying attention to the tail meat; then picking out intestinal glands from the fifth and sixth joints of the shrimp body, and controlling the workshop environment temperature below 20 ℃;
3. cleaning: putting the shrimps without heads on a spraying device for cleaning; continuously stirring during cleaning, and washing away silt and impurities; the cleaning water is replaced in time to avoid cross infection, the temperature of the cleaning water is not more than 10 ℃, and the litopenaeus vannamei kernels are soaked in ice water below 4 ℃ after being cleaned;
4. grading: grading according to the requirements of customers; the shrimps with poor freshness and broken parts and impurities are detected at the same time of specification division.
The water retention process is as follows:
s1, punching: flatly spreading shelled litopenaeus vannamei, and punching holes on the shelled litopenaeus vannamei by using a special puncher, wherein the hole pitch is 0.4cm, the diameter of a needle of the puncher is 1.5mm, the length of the needle is 17mm, and the whole shelled shrimps are penetrated during punching;
s2, water retention: soaking the punched shelled litopenaeus vannamei in a sodium polyphosphate solution with the mass fraction of 2%, wherein the mass ratio of the polyphosphate solution to the singly frozen shelled litopenaeus vannamei is 1: 1.4; the temperature is controlled at 7.5 ℃, and the geometric center temperature is controlled at 4 ℃.
The post-treatment process is as follows:
1. cleaning: cleaning a polyphosphate solution on the surface of the shelled shrimps of the penaeus vannamei; washing with clean running water, and draining for 3 minutes;
2. freezing: placing the drained shelled litopenaeus vannamei on a single freezing machine, freezing at a freezing temperature below-30 ℃, wherein the central temperature of the product reaches-5 ℃ within 30 minutes, and the final temperature reaches-18 ℃;
3. plating an ice coating, and spraying water on the surface of the single frozen shelled litopenaeus vannamei to form a thin ice layer;
4. the single frozen shelled shrimps coated with the ice coating are packaged, labeled and subjected to metal detection, and then are sent into a refrigerator at the temperature of 18 ℃ below zero for refrigeration.
Example 2
The difference from example 1 is that the pitch of the holes punched in S2 was 0.8cm, and the procedure was the same as in example 1.
Comparative example
The difference from example 1 is that the procedure of example 1 is the same as that of example 1 except that the shrimp meat of Penaeus vannamei Boone is not perforated.
The water holding capacity test was carried out for examples 1 and 2 and comparative example, and the test results are specifically shown in table 1 and fig. 2.
TABLE 1
From table 1 and fig. 2, it can be found that the water holding capacity of example 1 at the time of soaking for 0.5h, 1h and 4h and that of example 2 at the time of soaking for 1h exceed the water holding capacity of the unperforated group at the time of soaking for 4h, so that, under the perforation treatment, the water holding capacity of the south america white shrimp meat is improved while the soaking time is effectively shortened;
wherein example 1 achieved a higher water retention of 82.66% at 0.5h of soaking and a maximum of 84.93% at 1h of soaking, a soaking time of 87.5% (i.e., a soaking time reduced by 87.32% compared to the comparative example)
). Therefore, the soaking time of the single frozen shelled shrimps of the penaeus vannamei boone in the water-holding process can be obviously reduced, and the method can be used for obviously shortening the soaking time of the single frozen shelled shrimps of the penaeus vannamei booneThe time of the whole processing process is shortened; the industrial production efficiency of the single frozen shelled shrimps of the penaeus vannamei boone is also improved, and the economic value of the single frozen shelled shrimps of the penaeus vannamei boone is further improved.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The water retention method of the single frozen shelled shrimps of the penaeus vannamei boone is characterized by comprising the following steps of:
s1, punching, namely, flatly paving the pretreated litopenaeus vannamei shelled shrimps, and punching;
and S2, water retention, namely soaking the shelled litopenaeus vannamei which is perforated at the S1 hole in a water retention solution.
2. The water retention method for the solely frozen peeled litopenaeus vannamei according to the claim 1, which is characterized in that the pretreatment process of the peeled litopenaeus vannamei comprises the steps of selecting shrimps; removing head, husking, and selecting intestinal gland; cleaning; and (5) grading.
3. The water retention method for the single frozen peeled shrimp of penaeus vannamei according to claim 1, wherein the hole pitch of the holes punched in S1 is 0.4-0.8 cm.
4. The method of claim 1, wherein perforations are made through the whole shrimp meat at S1.
5. The method for retaining water in the solely frozen peeled litopenaeus vannamei Boone of claim 1, wherein the water retaining solution is a polyphosphate solution with a mass fraction of 1% -3% in S2.
6. The method for retaining water in the single-frozen shelled shrimps of south America white shrimps according to claim 1, wherein the mass ratio of the water-retaining solution to the shelled shrimps of south America white shrimps is 1:1-2 in S2.
7. The method for preserving water of the solely frozen peeled shrimps of south America white shrimps as claimed in claim 1, wherein the temperature of the water preserving treatment is 0-7.5 ℃ and the geometric center temperature of the peeled shrimps is 0-4 ℃ in S2.
8. The method for preserving water of the solely frozen peeled litopenaeus vannamei according to claim 1, wherein after completion of S2, the steps including washing; and (5) freezing and post-processing.
9. The method for preserving water of the solely frozen peeled shrimps of penaeus vannamei according to claim 8, wherein after freezing, post-treatment of coating ice and packaging is performed.
10. The method of claim 9, wherein the post-treatment of metal detection and refrigeration is performed after the packaging is completed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210488525.9A CN114946929A (en) | 2022-05-06 | 2022-05-06 | Water retention method of single frozen shelled shrimps of penaeus vannamei boone |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210488525.9A CN114946929A (en) | 2022-05-06 | 2022-05-06 | Water retention method of single frozen shelled shrimps of penaeus vannamei boone |
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| CN202210488525.9A Pending CN114946929A (en) | 2022-05-06 | 2022-05-06 | Water retention method of single frozen shelled shrimps of penaeus vannamei boone |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5714188A (en) * | 1996-09-12 | 1998-02-03 | Gilchrist; Caleb L. | Method of processing meat |
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
-
2022
- 2022-05-06 CN CN202210488525.9A patent/CN114946929A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5714188A (en) * | 1996-09-12 | 1998-02-03 | Gilchrist; Caleb L. | Method of processing meat |
| CN105613700A (en) * | 2015-12-22 | 2016-06-01 | 浙江工商大学 | Method for processing tray penaeus vannamei |
| CN110692700A (en) * | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
Non-Patent Citations (1)
| Title |
|---|
| 邓立青: "正交试验优化青虾仁保水关键工艺", 肉类工业, vol. 1, no. 8, pages 275 - 37 * |
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