CN115349612A - Preparation method of frozen shrimp paste - Google Patents
Preparation method of frozen shrimp paste Download PDFInfo
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- CN115349612A CN115349612A CN202210984418.5A CN202210984418A CN115349612A CN 115349612 A CN115349612 A CN 115349612A CN 202210984418 A CN202210984418 A CN 202210984418A CN 115349612 A CN115349612 A CN 115349612A
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Images
Classifications
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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
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- 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
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- 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
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- A23B4/22—Microorganisms; Enzymes; Antibiotics
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- 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
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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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
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- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a preparation method of frozen shrimp paste, which is prepared from the following raw materials in parts by mass: 40-60 parts of south America white shrimp, 30-50 parts of minced fillet, 0.5-2 parts of starch, 1-2 parts of soybean oil, 0.5-1.5 parts of a compound enzyme preparation antioxidant, 0.2-1 part of white granulated sugar, 0.2-1 part of edible salt, 0.05-0.2 part of a compound acidity regulating water retention agent, 0.5-1.5 parts of carrageenan, 0.2-0.5 part of a chicken essence seasoning and 0.05-0.2 part of pepper powder, and specifically comprises the following components in parts by mass: the method comprises the steps of pretreatment of the south America white shrimps, weighing and preparing auxiliary materials and food additives, soaking, pretreatment of frozen minced fillet, mixing and stirring for pulping, packaging, quick freezing, metal detection and the like. The frozen shrimp prepared by the method has the advantages of good smoothness and frost resistance, multiple nutritional ingredients, excellent taste, safety, sanitation and convenience for eating.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of frozen shrimp paste.
Background
The south America white shrimps are also called vannamei prawns, are parallel to Chinese prawns and penaeus monodon, and are one of three types with the highest yield of shrimps cultured in the world. The white shrimps are originally distributed in the coastal waters of the central, south America and Pacific, are similar to Chinese shrimps in appearance, and have light grey normal body color. The shrimp meat has the advantages of strong adaptability, strong disease resistance, suitability for various culture modes, low requirement on water salinity and the like, is a high-quality variety for freshwater shrimp culture, and is a seafood food with rich nutrition, fresh juice and tender meat. The meat quality has more water content, fresh, sweet, smooth and tender meat taste, light and soft meat taste, has a taste of inducing people, has a protein content higher than 90 percent (on a dry basis) and a fat content of only about 1.2 percent (on a dry basis), is rich in various mineral substances, and is popular with consumers at home and abroad. The south America white shrimps are delicious on dining tables of countries of Europe and America, account for about 35% of the edible water yield of people, and the domestic demand of the south America white shrimps is on the trend of increasing year by year along with the improvement of the living standard of people.
At present, the processing of the south American white shrimps in the world is still in the primary stage, the products at home and abroad are single, the edibility is poor, the freezing resistance of the south American white shrimps is poor, the shrimps are easy to deteriorate in the storage process, the shrimps are seriously dehydrated after thawing, the elastic mouthfeel is reduced, and the taste and the nutrient content of the existing frozen south American white shrimps are single, so that the development of a smooth new product of the frozen shrimps which is convenient to eat, excellent in mouthfeel and more diversified in nutrient content is urgently needed.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of the frozen shrimp paste, and the prepared frozen shrimp paste has the advantages of good freezing resistance, multiple nutritional ingredients, excellent taste, safety, sanitation and convenience for eating.
In order to realize the technical scheme, the invention provides a preparation method of frozen shrimp paste, which is prepared from the following raw materials in parts by mass: 40-60 parts of south America white shrimps, 30-50 parts of minced fillet, 0.5-2 parts of starch, 1-2 parts of soybean oil, 0.5-1.5 parts of a compound enzyme preparation antioxidant, 0.2-1 part of white granulated sugar, 0.2-1 part of edible salt, 0.05-0.2 part of a compound acidity regulation water retention agent, 0.5-1.5 parts of carrageenan, 0.2-0.5 part of a chicken essence seasoning and 0.05-0.2 part of pepper powder;
the preparation method of the frozen shrimp paste comprises the following steps:
s1, pretreatment of the white shrimps: after raw materials are checked and accepted, ice is added for fresh keeping, then the heads of the shrimps are removed, the shrimps are cleaned, and then grading, shelling/intestinal gland removing and color selecting are carried out to obtain the shelled shrimps of the south American white shrimps for later use;
s2, weighing and preparing auxiliary materials and food additives: accurately weighing the antioxidant, the edible salt, the compound acidity adjusting water retention agent and the chicken essence seasoning by using a calibrated electronic scale according to a batching table, pouring ice water into a stainless steel plate for full dissolution, and pouring into a soaking barrel to prepare soaking liquid for later use;
s3, soaking: placing the shelled shrimps obtained in the step S1 in the soaking solution obtained in the step S2, soaking for 3-5 hours, controlling the temperature of the soaking solution to be below 10 ℃, and monitoring and recording the temperature, the soaking time, the auxiliary material batch and the like; after soaking, washing the peeled shrimps by using ice water at the temperature of below 10 ℃, draining the washed peeled shrimps on a water control frame for 3 to 5 minutes for later use;
s4, pretreatment of the frozen minced fillet: checking and accepting the frozen minced fillet when the frozen minced fillet enters a factory, storing the qualified frozen minced fillet in a refrigeration house below 18 ℃ below zero, and naturally thawing the frozen minced fillet on a clean workbench after the frozen minced fillet is unpacked and packaged for later use;
s5, mixing and stirring to prepare pulp: weighing the shelled shrimps subjected to the south America white shrimps in the step S3 and the frozen minced fillet unfrozen in the step S4 according to a batching table, pouring the weighed shelled shrimps and the frozen minced fillet into a stirrer, stirring and discharging; adding starch, soybean oil, white granulated sugar, carrageenan and pepper powder according to a certain proportion, stirring for 30 minutes to obtain the shrimp paste, and keeping the temperature in a stirrer below 5 ℃;
s6, packaging: directly filling the weighed shrimp slides into the inner bags by using automatic weighing equipment, then carrying out heat sealing or vacuumizing, and manually rechecking the net weight of each bag of weighed shrimp slides;
s7, quick-freezing: feeding the packaged and sealed shrimp slips into quick-freezing equipment for quick freezing, wherein the temperature of the quick-freezing equipment is below-38 ℃, the freezing time is about 40 minutes, and the central temperature after freezing is below-18 ℃;
s8, metal detection: and (3) conveying the quick-frozen finished product into a running metal detector to detect whether the finished product contains metal fragments, wherein the running metal detector is required to be arranged, and all the products are ensured to be detected by the metal detector, so that the final product cannot contain the metal fragments.
Preferably, the step S1 specifically includes the following steps:
s11, raw material acceptance: the raw material of the south America white shrimps is purchased from a culturing farm which is recorded in customs, a foam box is used for adding ice for preservation, and the raw material can be accepted by the method meeting the requirements after sensory quality and specification inspection;
s12, adding ice for preservation: after the raw material of the south America white shrimps enters a workshop, the raw material of the south America white shrimps are placed in a special shrimp containing barrel, one layer of crushed ice is formed, one layer of shrimps is formed, thicker crushed ice is uniformly laid on the uppermost layer of the barrel, and the temperature of the raw material of the south America white shrimps is kept to be lower than 4 ℃; marking the source, the batch, the date and the like of each barrel of the south America white shrimps;
s13, removing heads: pouring the raw material of the south America white shrimps on a workbench, manually removing the heads, adding crushed ice, and keeping the temperature to be lower than 10 ℃;
s14, first cleaning: pouring the shrimps with the heads removed into a raw material cleaning tank, preparing ice water in advance, and starting an aerator to clean the shrimps with flowing water;
s15, grading: conveying the cleaned shrimps without heads to an automatic sorting machine for specification sorting, weighing 450-460 g of the shrimps after specification sorting by a sorting worker, checking whether the number of the shrimps meets the specification requirement, temporarily storing the shrimps with qualified specification number in a clean heat-insulating barrel, and covering and preserving the shrimps with crushed ice;
s16, dehulling/dehulling glands: shelling and removing intestinal glands on a workshop workbench, and picking out the intestinal glands by using a stainless steel needle;
s17, color selection: and pouring the semi-finished product onto a workbench to manually select the shrimps with inconsistent colors and specifications.
S18, secondary cleaning: and (3) cleaning the shelled shrimps after the shells and the intestinal glands are removed by using an automatic cleaning machine, and adding a sufficient amount of crushed ice into the water for cleaning the shelled shrimps to ensure that the temperature of ice water is below 10 ℃.
Preferably, the compound enzyme preparation antioxidant is prepared from the following raw materials in parts by mass: 0.1-0.5 part of glutamine transaminase, 0.01-0.05 part of vitamin C, 0.01-0.05 part of sodium caseinate and 0.1-0.8 part of water-milled white glutinous rice flour.
Preferably, the compound acidity-adjusting water retention agent is prepared from the following raw materials in parts by mass: 0.02-0.05 part by mass of sodium citrate, 0.002-0.01 part by mass of sodium carbonate, 0.001-0.005 part by mass of sodium bicarbonate, 0.01-0.02 part by mass of sodium tripolyphosphate, 0.001-0.005 part by mass of sodium pyrophosphate, 0.01-0.05 part by mass of sodium hexametaphosphate and 0.01-0.05 part by mass of DL-malic acid.
Preferably, in step S6, the packaging material needs to be pretreated before packaging, and the method specifically includes the following steps:
s61, checking and accepting the packaging material: the packaging material is supplied by a supplier qualified by evaluation, and whether the sanitary condition of the transport vehicle is qualified or not and whether the inner packaging material is effectively protected or not are checked during acceptance check;
s62, packaging material storage: and (4) sending the packaging material qualified by acceptance inspection to a dry and clean packaging material storage room for storage, marking, and opening an ultraviolet lamp or ozone for sterilization and disinfection before the inner packaging material is produced every day.
Preferably, the following operations are also required after the metal detection in step S8:
s9, outer packaging: packaging with a carton, and directly printing a label on the package;
s10, freezing and storing: storing the finished product in a cold storage, keeping the temperature of the cold storage below-18 ℃, and making a product mark;
s11, shipping: the food is transported by a refrigerated cabinet, the refrigerated cabinet keeps clean and sanitary, and the temperature is kept below-18 ℃ for storage and transportation.
The preparation method of the frozen shrimp paste provided by the invention has the beneficial effects that:
(1) Through scientific raw material proportioning, the main material of the white shrimps and the frozen minced fillet are scientifically proportioned with the auxiliary materials of starch, soybean oil, a compound enzyme preparation antioxidant, white granulated sugar, edible salt, a compound acidity adjusting water retention agent, carrageenan, chicken essence seasoning and pepper powder, so that the original nutritional ingredients of the white shrimps and the minced fillet are kept, and other nutritional ingredients are enhanced through the auxiliary materials, so that the nutritional ingredients of the smooth shrimps are richer and more balanced, and the smooth shrimps can be seasoned through the soybean oil, the white granulated sugar, the edible salt, the chicken essence seasoning and the pepper powder, so that the smooth shrimps are more delicious.
(2) The peeled prawns and shrimps are obtained by removing heads, grading, shelling/removing intestinal glands and selecting colors, the peeled prawns and shrimps are soaked to be tasty completely, and the shrimp and minced fillet are sticky, soft and digestible by pulping, so that the original nutritional ingredients are maintained, and the peeled prawns and the minced fillet have crisp and Q-elasticity mouthfeel, and are excellent in mouthfeel.
(3) In the preparation process, auxiliary materials such as a compound enzyme preparation antioxidant, a compound acidity regulating water retaining agent, carrageenan and the like are added, so that the freezing resistance of the shrimp slide can be greatly improved, and the quality of the shrimp slide in the storage process is stable.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments obtained by a person skilled in the art without making any inventive step are within the scope of the present invention.
Example 1
Referring to fig. 1, a preparation method of a frozen shrimp paste, which is prepared from the following raw materials in parts by mass: 50 parts of south America white shrimps, 40 parts of minced fillet, 1 part of starch, 1.5 parts of soybean oil, 1 part of a compound enzyme preparation antioxidant, 0.7 part of white granulated sugar, 0.5 part of edible salt, 0.1 part of a compound acidity regulating water retention agent, 1 part of carrageenan, 0.4 part of a chicken essence seasoning and 0.1 part of pepper powder; the compound enzyme preparation antioxidant is prepared from the following raw materials in parts by mass (in parts by mass): 0.25 part by mass of glutamine transaminase, 0.04 part by mass of vitamin C, 0.03 part by mass of sodium caseinate and 0.68 part by mass of water-milled white glutinous rice flour, wherein the compound acidity-adjusting water retention agent is prepared from the following raw materials in parts by mass (in parts by mass): 0.04 part by mass of sodium citrate, 0.004 part by mass of sodium carbonate, 0.002 part by mass of sodium bicarbonate, 0.01 part by mass of sodium tripolyphosphate, 0.004 part by mass of sodium pyrophosphate, 0.02 part by mass of sodium hexametaphosphate and 0.02 part by mass of DL-malic acid.
The preparation method of the frozen shrimp paste comprises the following steps
(1) Checking and accepting raw materials: the raw material of the south America white shrimps is purchased from a culturing farm which is recorded in customs, a foam box is used for adding ice for preservation, and the raw material can be accepted by the method meeting the requirements after sensory quality and specification inspection;
(2) Adding ice for preservation: after the raw material of the south America white shrimps enters a workshop, the raw material of the south America white shrimps are placed in a special shrimp containing barrel, one layer of crushed ice is formed, one layer of shrimps is formed, thicker crushed ice is uniformly laid on the uppermost layer of the barrel, and the temperature of the raw material of the south America white shrimps is kept to be lower than 4 ℃; marking the source, the batch, the date and the like of each barrel of the south America white shrimps;
(3) Removing heads: pouring the raw material of the south America white shrimps on a workbench, manually removing the heads of the south America white shrimps, adding crushed ice, and keeping the temperature to be lower than 10 ℃;
(4) Cleaning for the first time: pouring the shrimps without the heads into a raw material cleaning tank, preparing ice water in advance, and starting an aerator to clean the shrimps with flowing water;
(5) Grading: conveying the cleaned shrimps with the heads removed to an automatic sorting machine for specification division, weighing 450-460 g of the shrimps with the specifications by sorting personnel, checking whether the number of the shrimps meets the specification requirement, temporarily storing the shrimps with qualified number of the specifications in a clean heat-insulating barrel, and covering and preserving the shrimps with crushed ice;
(6) Dehulling/dehulling glands: removing the shell and the intestinal gland on a workshop workbench, and picking the intestinal gland by using a stainless steel needle;
(7) Color selection: pouring the semi-finished product onto a workbench, manually selecting the shrimps with different colors and specifications, and storing the shrimps in a classified manner;
(8) And (3) cleaning for the second time: cleaning the shelled shrimps subjected to shelling and intestinal gland removal by using an automatic cleaning machine, adding a sufficient amount of crushed ice into water for cleaning the shelled shrimps, and ensuring that the temperature of ice water is below 10 ℃ so as to ensure that the shelled shrimps are fresh;
(9) And (3) checking and accepting auxiliary materials and food additives: the auxiliary materials and the food additives are checked and accepted when entering a factory, the auxiliary materials and the food additives are provided by suppliers qualified through evaluation, and a transport vehicle ensures cleanness, dryness, cleanness and sanitation;
(10) Storage of auxiliary materials and food additives: storing the qualified auxiliary materials and food additives in a sanitary and dry special auxiliary material warehouse, classifying, partitioning, stacking on a wall away from the ground, and marking;
(11) Weighing and preparing auxiliary materials and food additives: accurately weigh using a calibrated electronic scale according to the batching scale: 0.8 part by mass of a compound enzyme preparation antioxidant, 0.6 part by mass of edible salt, 0.8 part by mass of a compound acidity adjustment water retention agent and 0.6 part by mass of chicken essence seasoning, and pouring into ice water in a stainless steel plate to be fully dissolved and then pouring into a soaking barrel to prepare a soaking solution for later use;
(12) Soaking: placing the washed shrimps in the soaking solution for the second time, controlling the temperature of the soaking solution to be below 10 ℃, controlling the soaking time to be 3-5 hours, monitoring and recording the temperature, the soaking time, the auxiliary material batches and the like, and soaking the shrimps by using the soaking solution prepared by using a compound enzyme preparation antioxidant, edible salt, a compound acidity regulating water retention agent and a chicken essence seasoning, so that the freezing resistance of the shrimps can be greatly improved, the quality of the shrimps is stable in the storage process, and the chicken essence seasoning can be soaked into the shrimps, so that the shrimps are tasty and the subsequent taste is improved;
(13) And (3) cleaning for the third time: after soaking for 3-5 hours, washing the shelled shrimps by using ice water with the temperature of below 10 ℃; after cleaning, putting the mixture on a water control frame for draining, wherein the water control time is 3-5 minutes;
(14) And (4) acceptance inspection of the frozen minced fillet: the frozen minced fillet is checked and accepted when entering the factory and provided by a supplier qualified by evaluation, and a transport vehicle ensures cleanness, dryness, cleanness and sanitation;
(15) And (3) storage of the frozen minced fillet: storing the frozen minced fillet qualified by inspection in a refrigeration house at the temperature of below 18 ℃ below zero;
(16) Unfreezing and weighing minced fillet: after being unpacked, the minced fillet is naturally unfrozen on a clean workbench;
(17) Mixing and stirring to prepare pulp: weighing the soaked and washed penaeus vannamei boone kernels and the thawed frozen minced fillet according to a batching table, pouring the weighed penaeus vannamei boone kernels and the thawed frozen minced fillet into a stirrer, stirring and discharging; adding 3 parts by mass of starch, 1 part by mass of soybean oil, 0.3 part by mass of white granulated sugar, 1.5 parts by mass of carrageenan and 0.6 part by mass of pepper according to the proportion, stirring for 30 minutes, keeping the temperature below 5 ℃ in the stirrer all the time, pulping to ensure that the shrimp meat and minced fillet have viscosity, soft meat quality and easy digestion, not only keeping the original nutrient components, but also having crisp taste, and enhancing the smooth taste of the shrimp by the comprehensive seasoning of the starch, the soybean oil, the white granulated sugar, the carrageenan and the pepper powder;
(18) Acceptance of packaging materials: the packaging material is supplied by a supplier qualified by evaluation, and whether the sanitation condition of the transport vehicle is qualified or not and whether the inner packaging material is effectively protected or not are checked during acceptance inspection;
(19) Storing the packaging material: and (5) sending the packaging material which is qualified by acceptance to a dry and clean packaging material storage room for storage, and making a mark. The ultraviolet lamp or ozone is turned on for sterilization before the production of the inner packaging material every day;
(20) Weighing and bagging/labeling: directly filling the weighed minced shrimps into an inner bag by using automatic weighing equipment, then carrying out heat sealing or vacuumizing, and manually rechecking the net weight of each bag of weighed minced fillet;
(21) Quick-freezing: feeding the packaged and sealed shrimp paste into quick-freezing equipment for quick freezing, wherein the temperature of the quick-freezing equipment is below-38 ℃, the freezing time is about 40 minutes, and the central temperature after freezing is below-18 ℃;
(22) Metal detection: and (4) feeding the quick-frozen finished product into a running metal detector to detect whether the finished product contains metal fragments or not. The method requires an operating metal detector, ensures that all products are detected by the metal detector, and does not contain metal fragments in the final product;
(23) And (3) outer packaging: packaging with a carton, and directly printing a label on the package;
(24) And (3) freezing and storing: storing the finished product in a cold storage, keeping the temperature of the cold storage below-18 ℃, and making a product mark;
(25) And (3) shipping: the food is transported by a refrigerated cabinet, the refrigerated cabinet keeps clean and sanitary, and the temperature is kept below-18 ℃ for storage and transportation.
In the scheme, the raw material receiving standard is as follows:
TABLE 1 raw materials acceptance criteria for Penaeus vannamei Boone
TABLE 2 other raw and auxiliary materials acceptance criteria
TABLE 3 inspection standards for finished products
Example 2
A preparation method of frozen shrimp paste comprises the following raw materials in parts by mass: 45 parts of south America white shrimps, 35 parts of frozen minced fillet, 2 parts of starch, 1.5 parts of soybean oil, 0.6 part of a compound enzyme preparation antioxidant, 0.5 part of white granulated sugar, 0.8 part of edible salt, 0.1 part of a compound acidity adjusting water retaining agent, 1.2 parts of carrageenan, 0.5 part of a chicken essence seasoning and 0.05 part of pepper powder; the remaining technical features are the same as in example 1.
Example 3
A preparation method of frozen shrimp paste comprises the following raw materials in parts by mass: 55 parts of south America white shrimp, 42 parts of frozen minced fillet, 1 part of starch, 1 part of soybean oil, 1 part of a compound enzyme preparation antioxidant, 0.2 part of white granulated sugar, 0.5 part of edible salt, 0.2 part of a compound acidity adjusting water retention agent, 1.5 parts of carrageenan, 0.5 part of chicken essence seasoning and 0.2 part of pepper powder, and the rest technical characteristics are the same as those of the embodiment 1.
According to the invention, the main materials of the Penaeus vannamei Boone and the frozen minced fillet are scientifically mixed with the auxiliary materials of starch, soybean oil, a compound enzymic preparation antioxidant, white granulated sugar, edible salt, a compound acidity adjusting water retention agent, carrageenan, chicken essence seasoning and pepper through scientific raw material mixing, so that the original nutritional ingredients of the Penaeus vannamei Boone and the minced fillet are retained, other nutritional ingredients are enhanced through the auxiliary materials, the nutritional ingredients of the shrimp are more abundant and balanced, and the shrimp is more delicious by seasoning through the soybean oil, the white granulated sugar, the edible salt, the chicken essence seasoning and the pepper. The heads, the grades, the shells/the intestinal glands are removed, the color is selected to obtain the shelled shrimps with the south America white shrimps, the shelled shrimps are soaked to be tasty completely, and the shrimp meat and the minced fillet are sticky, soft in meat quality and easy to digest after pulping, so that the original nutritional ingredients are kept, the shelled shrimps also have crisp mouthfeel, and the mouthfeel is excellent. In the preparation process, auxiliary materials such as a compound enzyme preparation antioxidant, a compound acidity regulating water retaining agent, carrageenan and the like are added, so that the freezing resistance of the shrimp slide can be greatly improved, and the quality of the shrimp slide in the storage process is stable.
The above description is only for the preferred embodiment of the present invention, but the present invention should not be limited to the embodiment and the disclosure of the drawings, and therefore, all equivalent or modifications that do not depart from the spirit of the present invention are intended to fall within the scope of the present invention.
Claims (6)
1. A preparation method of frozen shrimp paste is characterized in that,
the frozen shrimp paste is prepared from the following raw materials in parts by mass: 40-60 parts of south America white shrimps, 30-50 parts of frozen minced fillet, 0.5-2 parts of starch, 1-2 parts of soybean oil, 0.5-1.5 parts of a compound enzyme preparation antioxidant, 0.2-1 part of white granulated sugar, 0.2-1 part of edible salt, 0.05-0.2 part of a compound acidity regulating water retaining agent, 0.5-1.5 parts of carrageenan, 0.2-0.5 part of a chicken essence seasoning and 0.05-0.2 part of pepper powder;
the preparation method of the frozen shrimp paste comprises the following steps:
s1, pretreatment of the Penaeus vannamei Boone: after the raw materials are accepted, ice is added for fresh keeping, then the heads of the shrimps are removed, the shrimps are cleaned and then classified, and the shells/intestinal glands are removed, and the color is selected to obtain the shrimps of the south America white shrimps for later use;
s2, weighing and preparing auxiliary materials and food additives: accurately weighing the antioxidant, the edible salt, the compound acidity adjusting water retention agent and the chicken essence seasoning by using a calibrated electronic scale according to a batching table, pouring ice water into a stainless steel plate for full dissolution, and pouring into a soaking barrel to prepare soaking liquid for later use;
s3, soaking: placing the shelled shrimps obtained in the step S1 in the soaking solution obtained in the step S2, soaking for 3-5 hours, controlling the temperature of the soaking solution to be below 10 ℃, and monitoring and recording the temperature, the soaking time, the auxiliary material batch and the like; after soaking, cleaning the shelled shrimps by using ice water below 10 ℃, draining the cleaned shelled shrimps on a water control frame, wherein the water control time is 3-5 minutes for later use;
s4, pretreatment of the frozen minced fillet: inspecting and accepting the frozen minced fillet when the frozen minced fillet enters a factory, storing the qualified frozen minced fillet in a refrigeration house below 18 ℃ below zero, and naturally thawing the frozen minced fillet on a clean workbench after the frozen minced fillet is unpacked and packed for later use;
s5, mixing and stirring for pulping: weighing the shelled shrimps subjected to the south America white shrimps in the step S3 and the frozen minced fillet unfrozen in the step S4 according to a batching list, pouring the weighed shelled shrimps and the frozen minced fillet into a stirrer, stirring and discharging; adding starch, soybean oil, white granulated sugar, carrageenan and pepper powder according to a certain proportion, stirring for 30 minutes to obtain the shrimp paste, and keeping the temperature in a stirrer below 5 ℃;
s6, packaging: directly filling the weighed shrimp slips into an inner bag by using automatic weighing equipment, then carrying out heat sealing or vacuumizing, and manually rechecking the net weight of each bag of weighed shrimp slips;
s7, quick-freezing: feeding the packaged and sealed shrimp slips into quick-freezing equipment for quick freezing, wherein the temperature of the quick-freezing equipment is below-38 ℃, the freezing time is about 40 minutes, and the central temperature after freezing is below-18 ℃;
s8, metal detection: and (3) conveying the quick-frozen finished product into a running metal detector to detect whether the finished product contains metal fragments, wherein the running metal detector is required to be available, and all products are ensured to be detected by the metal detector, so that the final product cannot contain the metal fragments.
2. The method for preparing frozen shrimp paste as claimed in claim 1, wherein the step S1 comprises the steps of:
s11, checking and accepting raw materials: the raw material of the south America white shrimps is purchased from a culturing farm which is recorded in customs, a foam box is used for adding ice for preservation, and the raw material can be accepted by the method meeting the requirements after sensory quality and specification inspection;
s12, adding ice for preservation: the raw material of the south America white shrimps is put in a special shrimp containing barrel after entering a workshop, one layer of crushed ice is one layer of shrimps, thicker crushed ice is uniformly spread on the uppermost layer of the barrel, and the temperature of the raw material of the south America white shrimps is kept to be lower than 4 ℃; marking the source, the batch, the date and the like of each barrel of the south America white shrimps;
s13, removing heads: pouring the raw material of the south America white shrimps on a workbench, manually removing the heads, adding crushed ice, and keeping the temperature to be lower than 10 ℃;
s14, first cleaning: pouring the shrimps without the heads into a raw material cleaning tank, preparing ice water in advance, and starting an aerator to clean the shrimps with flowing water;
s15, grading: conveying the cleaned shrimps with the heads removed to an automatic sorting machine for specification division, weighing 450-460 g of the shrimps with the specifications by sorting personnel, checking whether the number of the shrimps meets the specification requirement, temporarily storing the shrimps with qualified number of the specifications in a clean heat-insulating barrel, and covering and preserving the shrimps with crushed ice;
s16, dehulling/dehulling glands: shelling and removing intestinal glands on a workshop workbench, and picking out the intestinal glands by using a stainless steel needle;
s17, color selection: and pouring the semi-finished product on a workbench to manually select the shrimps with different colors and specifications.
S18, secondary cleaning: and (3) cleaning the shelled shrimps subjected to shelling and intestinal gland removal by using an automatic cleaning machine, and adding a sufficient amount of crushed ice into water for cleaning the shelled shrimps to ensure that the temperature of ice water is below 10 ℃.
3. The method for preparing frozen shrimp paste of claim 1, wherein: the compound enzyme preparation antioxidant is prepared from the following raw materials in parts by mass: 0.1-0.5 part of glutamine transaminase, 0.01-0.05 part of vitamin C, 0.01-0.05 part of sodium caseinate and 0.1-0.8 part of water-milled white glutinous rice flour.
4. The method for preparing frozen shrimp slips of claim 1, wherein: the compound acidity regulating water retention agent is prepared from the following raw materials in parts by mass: 0.02-0.05 part by mass of sodium citrate, 0.002-0.01 part by mass of sodium carbonate, 0.001-0.005 part by mass of sodium bicarbonate, 0.01-0.02 part by mass of sodium tripolyphosphate, 0.001-0.005 part by mass of sodium pyrophosphate, 0.01-0.05 part by mass of sodium hexametaphosphate and 0.01-0.05 part by mass of DL-malic acid.
5. The method for preparing frozen shrimp paste as claimed in claim 1, wherein in step S6, the packaging material is pre-treated before packaging, which comprises the following steps:
s61, checking and accepting the packaging material: the packaging material is supplied by a supplier qualified by evaluation, and whether the sanitation condition of the transport vehicle is qualified or not and whether the inner packaging material is effectively protected or not are checked during acceptance inspection;
s62, packaging material storage: and (4) sending the packaging material which is qualified by acceptance inspection to a dry and clean packaging material storage room for storage, making a mark, and opening an ultraviolet lamp or ozone for sterilization and disinfection before daily production of the inner packaging material.
6. The method for preparing frozen shrimp slips of claim 1, wherein the following steps are required after the metal detection in step S8:
s9, outer packaging: packaging with a carton, and directly printing a label on the package;
s10, freezing and storing: storing the finished product in a cold storage, keeping the temperature of the cold storage below-18 ℃, and making a product mark;
s11, shipping: the food is transported by a refrigerated cabinet, the refrigerated cabinet keeps clean and sanitary, and the temperature is kept below-18 ℃ for storage and transportation.
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| CN116195725A (en) * | 2023-03-24 | 2023-06-02 | 上海来伊份股份有限公司 | Instant shrimp-shaped leisure snack with Q-shaped texture and preparation method thereof |
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