LU500391B1 - Flavored shrimp meatball with pale orange color and preparation method thereof - Google Patents

Abstract

This invention discloses flavored shrimp meatball with pale orange color and preparation method thereof, which comprises the following steps: Slicing trachypenaeus curvirostris, and dividing it into shrimp meat, head and shell. Cleaning and dehydrating the meat, and mincing it after adding salt to obtain shrimp paste. Using shrimp head and shell to prepare shrimp oil and flavored soup powder. Cleaning and mincing litolitopenaeus Vannamei to obtain the minced shrimp meat, preparing the flavored shrimp paste, preparing the shrimp paste to shrimp meatball. This invention uses trachypenaeus curvirostris and litolitopenaeus Vannamei as raw material, and utilizing astaxanthin, polypeptide and flavor substances in the head and shell of trachypenaeus curvirostris to improve the color, flavor and nutritional value of shrimp meatball products.

Description

Flavored shrimp meatball with pale orange color and preparation method thereof

TECHNICAL FIELD This invention is in the sea food field, in particular to flavored shrimp meatball with pale orange color and preparation method thereof

BACKGROUND Surimi product is a kind of gel food that heat induces concentrated myofibrillar protein concentration to form three-dimensional network structure, which has the advantages of high protein content, good taste and easy to consume. Shrimp meatball, with its smooth and taste, tasty and unique flavor, is well acclaimed by consumers and has a great market potential.

At present, most of the shrimp meatball products on the market are optimized by the following points, such as adding frozen minced fish, minced pork and minced chicken to increase the elasticity of shrimp meatball, as well as adding materials with functional active substances such as medicinal materials, fish eggs and tea soup to enrich the nutrition of shrimp meatball.

Patent CN108902796 discloses an Antarctic krill-litolitopenaeus Vannamei meatball and its preparation method, which uses Antarctic krill as raw material to broaden the raw material range of shrimp meatball products. Patent CN 110463930 discloses a shrimp meatball made by adding water-retaining agent and enzymatic hydrolysate of shrimp meatball processing wastes, combined with vacuum pre-cooling technology and tumbling technology, which effectively utilizes the processing waste products, but the defects of this patent is that the enzymatic hydrolysate of processing wastes usually has bitter taste and peculiar smell, which may affect the sensory experience of consumers. In addition, there is no special innovation in the color and special flavor of shrimp products Trachypenaeus curvirostris is also known as chicken claw shrimp, thick shell shrimp, etc., is named for its bent abdomen in the shape of eagle claw. It has high muscle content, delicious taste and strong marine flavor. At present, the heads and shells of trachypenaeus curvirostris are discarded.

SUMMARY This invention provides flavored shrimp meatball with pale orange color and preparation method thereof.

In order to solve the problems described above, this invention provides flavored shrimp meatball with pale orange color and preparation method thereof that comprises the following steps: (1) Slicing trachypenaeus curvirostris, and dividing it into shrimp meat, head and shell.

(2) Cleaning and dehydrating the meat, and mincing it after adding salt to obtain shrimp paste. Salt accounts for 1.2 ~ 1.4% of dehydrated meat of trachypenaeus curvirostris.

(3) Preparing shrimp oil and flavored soup powder.

(3.1) Cleaning, vacuum freeze-drying and crushing the head and shell of trachypenaeus curvirostris to obtain head powder and shell powder respectively. Mixing shrimp head powder and shrimp shell powder to obtain shrimp head and shrimp shell powder (3.2) Adding edible oil into shrimp head and shell powder, uniformly mixing, standing in water at 50-70°C for 5-7 hours, and filtering to obtain filtrate and residue respectively, wherein the filtrate is shrimp oil. Edible oil: shrimp head and shrimp shell powder = 55 ~ 65% by mass.

(3.3) Adding 4-6 times of water to the residue, decocting at 80-90°Cfor 40-50 minutes, filtering, vacuum freeze-drying the filtrate until the water content is less than or equal to 8%, and obtaining flavored soup powder.

(4) Cleaning and mincing litolitopenaeus Vannamei to obtain the minced shrimp meat (5) Preparing the shrimp paste The shrimp paste is composed of the following components by mass: 58-80% of trachypenaeus curvirostris meat paste, 6-28% of litolitopenaeus Vannamei minced meat, 1-3% of flavored soup powder, 1-3% of shrimp oil and 4.8-19.4% of auxiliary materials.

(6) Preparing the shrimp paste to shrimp meatball.

The improvement of flavored shrimp meatball with pale orange color and preparation method thereof provided by this invention is: The shrimp paste is composed of the following components by mass: 58-80% of trachypenaeus curvirostris meat paste, 6-28% of litolitopenaeus Vannamei minced meat, 1-3% of flavored soup powder, 1-3% of shrimp oil and 4.8-19.4% of auxiliary materials.

The further improvement of flavored shrimp meatball with pale orange color and preparation method thereof provided by this invention is: Mixing shrimp head powder and shrimp shell powder according to the mass ratio of 1: 0.4-0.6 to obtain shrimp head and shrimp shell powder which is described in step 3.1.

Adding edible oil into shrimp head and shell powder, and ultrasonically vibrating for 2-4 minutes, so as to realize uniform mixing, which is described in step 3.2 .

Dehydrating 510.5 minutes at a rotating speed of 2000+200rpm, which is described in step 2.

Mixing shrimp head powder and shrimp shell powder according to the mass ratio of 1: 0.4-0.6 to obtain shrimp head and shrimp shell powder in step 3.1.

Adding edible oil into shrimp head and shell powder, and ultrasonically vibrating for 2-4 minutes, so as to realize uniform mixing, which is described in step 3.2 .

Dehydrating is 5+0.5 minutes at a rotating speed of 2000+200rpm, which is described in step 2.

Freeze-drying in vacuum until the water content is less than or equal to 15%, crushing to pass through a 20-mesh sieve, which is described in step 3.1.

Cutting along the abdominal nodes of shrimp and divide each abdominal node into four equal parts, which is described in step 4.

This invention also provides the method used to prepare the obtained flavored shrimp meatball with pale orange color.

In the present invention, various components as auxiliary materials can be obtained by conventional commercial purchase.

For example, ginger powder is Weihaomei brand ginger powder, Jiading Branch of Shanghai Weihaomei Food Co., Ltd.).

The edible oil is Changshou Huapai corn oil (Shandong Sanxing Corn Industry Technology Co., Ltd.).

In the invention, Step 2: Cleaning trachypenaeus curvirostris, refers to adding 10 times of ice water to rinse for 5 minutes, and rinsing times are once. The better rinsing method is to rinse twice on this basis. Dehydration method is to use centrifuge to remove the surface moisture of shrimp meat. Dehydrate for 5+0.5 minutes at a rotation speed of 2000+200rpm.

Step 6: Preparing the shrimp paste into shrimp meatball by conventional method: shaping the shrimp paste, keeping the temperature in warm water at 40°C for 30 minutes, packaging, and quick freezing to obtain the flavor shrimp meatball product.

This invention has the following advantages:

1. In the present invention, the head and shell of trachypenaeus curvirostris are freeze-dried into powder, and astaxanthin, polypeptide and flavor substances in the by-products of shrimp meatball processing are retained and enriched to the maximum extent by means of oil dissolution and water boiling, so that the product has attractive light orange color, excellent antioxidant effect and good market appeal.

2. The invention uses the trachypenaeus curvirostris as the raw material, and effectively utilizes the flavor substances in the processing by-products such as shrimp head and shrimp shell, so that the product has a strong marine flavor and broadens the raw material selection range of the shrimp meatball product. That is, the astaxanthin, polypeptide, flavor substances and other beneficial components in the processing waste products are enriched by oil dissolution and boiling, and are added into the dried shrimp products, so that the dried shrimp products show attractive light orange color, and have the advantages of strong marine flavor,

smooth taste, rich nutrition and the like, and have high production value and market attraction.

3. The shrimp obtained by the invention has smooth taste and rich nutrition, and is suitable for consumers of all ages. To sum up, the invention provides a light orange-red flavor shrimp meatball and a preparation method thereof aiming at the defects of color and flavor of shrimp meatball products in the market, and the prepared shrimp meatball presents attractive light orange-red color and has strong marine flavor, delicious taste and smooth taste. That is to say, the invention uses the trachypenaeus curvirostris and litolitopenaeus Vannamei as raw materials, and utilizes trachypenaeus curvirostris and flavor substances in the head and shell of trachypenaeus curvirostris to improve the color, flavor, nutritional value and other aspects of the dried shrimp products, which is of great significance to the improvement of the processing technology of dried shrimp products

BRIEF DESCRIPTION OF THE FIGURES The specific embodiments of the present invention will be further described in detail with reference to the accompanying drawings.

Fig. 1 is a GC-ms spectrum of example 1; Fig. 2 is a GC-ms spectrum of comparative example 3.

DESCRIPTION Embodiment 1: Flavored shrimp meatball with pale orange color and preparation method thereof, including the following steps: 1) Dividing the trachypenaeus curvirostris to obtains meat, head and shell respectively; 2) Cutting the trachypenaeus curvirostris along each abdominal segment, rinse it with 10 times of water by mass for 5 minutes, and dehydrate it with a dehydrator for 5 minutes (dehydrate it for 5 minutes at 2000rpm) to obtain dehydrated talon shrimp meat. Adding salt into dehydrated trachypenaeus curvirostris meat, putting it in a cooking machine, pulping for 1 minute at a rotating speed of 21,000 rpm (crushing until the paste is thick and has no obvious particles), and obtaining trachypenaeus curvirostris meat paste, wherein the salt accounts for 1.3% of the weight of dehydrated trachypenaeus curvirostris meat.

3) Preparing shrimp oil and flavor soup powder: 4) 3.1) Cleaning and vacuum freezing the head and shell of trachypenaeus curvirostris respectively (Free Zone freeze dryer, Labconco cproration, USA; Freeze- drying temperature of -84°C, vacuum degree of 5.0Pa), drying until the water content is less than or equal to 15%, crushing to sieve with 20 meshes to obtain shrimp head powder and shrimp shell powder respectively. Mixing shrimp head powder and shrimp shell powder according to the mass ratio of 1:0.5 to obtain shrimp head and shrimp shell powder.

3.2) Adding edible oil (corn oil) into shrimp head and shell powder, mix well, keep itin water bath at 60°C for 6 hours, and filter to obtain filtrate and residue respectively,

wherein the filtrate is shrimp oil. Edible oil: shrimp head and shrimp shell powder = 60% by mass.

3.3) Adding 5 times of water to the residue, boiling at 80~90°Cfor 45 minutes (stirring once every 10 minutes), filtering and taking the filtrate to obtain flavor thick soup, then freeze-drying in vacuum until the water content is less than or equal to 8%, and obtain flavor thick soup powder 4) Washing and chopping the meat of liftopenaeus Vannamei (cut along the abdominal nodes of shrimp and divide each abdominal node into four equal parts); Obtaining litopenaeus Vannamei granules; 5) Preparing shrimp meatball paste: The shrimp paste is composed of the following components in mass: 68% of trachypenaeus curvirostris minced meat, 18% of litopenaeus Vannamei meat, 2.0% of flavor soup powder, 2.0% of shrimp oil, 3.5% of potato starch, 3.2% of egg white,

1.3% of salt, 1.2% of trehalose, 0.5% of cooking wine and 0.3% of ginger powder 6) Preparing the shrimp paste into shrimp meatball.

Squeezing the shrimp paste into a ball with a diameter of about 1 cm with the mouth of the palm, put it in warm water at 40°C for 30 minutes, control the moisture, vacuum package it, and freeze it at -18°C.

Embodiment 2 Shrimp meatball is composed of the following components by mass: 58% of trachypenaeus curvirostris, 28% of litopenaeus Vannamei , 2.5% of flavor soup powder, 1.5% of shrimp oil, 3.2% of potato starch, 3.5% of egg white, 1.3% of salt,

1.2% of trehalose, 0.5% of cooking wine and 0.3% of ginger powder. The rest is equivalent to embodiment 1.

Embodiment 3 Shrimp meatball is composed of the following components by mass: 80% of trachypenaeus curvirostris minced meat, 6% of litopenaeus Vannamei 1.5% of flavor thick soup powder, 2.5% of shrimp oil, 3.5% of potato starch, 3.2% of egg white,

1.3% of salt, 1.2% of trehalose, 0.5% of cooking wine and 0.3% of ginger powder.

The rest is equivalent to Embodiment 1.

Comparative embodiment 1,

Canceling step 3.2), that is, add 5 times of clean water to the shrimp head and shell powder obtained in step 3.1), boil at 80 ~ 90°C for 45 minutes (stir once every minutes), filter and take the filtrate to obtain flavor thick soup, then freeze-dry in vacuum until the water content is less than or equal to 8%, and obtain flavor thick soup powder.

The rest is equivalent to Embodiment 1.

Comparative embodiment 2: Replacing the trachypenaeus curvirostris in step 1) with litopenaeus Vannamei. The rest is equivalent to embodiment 1. Comparative example 3: the use of flavor thick soup powder in the shrimp slip slurry in step 5) was eliminated, that is, the formula was: 69.4% of trachypenaeus curvirostris minced meat, 18.4% of litopenaeus Vannamei meat, 2.0% of shrimp oil, 3.6% of potato starch, 3.3% of egg white, 1.3% of salt, 1.2% of trehalose and 0.5% of cooking wine Comparative embodiment 4: the shrimp oil in the shrimp meatball paste in step 5) was changed into edible oil with the same content. The rest is equivalent to embodiment 1.

1. Color evaluation results Using colorimeter to measure the embodiment 1 and comparative embodiment.

The value of L*(brightness), a*(redness), b*(yellowness) compared between comparative embodiment and embodiment 1 is as table 1 illustrated below Item uv æ $ Color Description Embodiment | SEATTLE WATER MER ARS As Basic Sample Comparative 1 ÉTSSLRR ENTRE SEE Lighter, less red, less vellow Comparative2 GATILOO 34962001 IANVLOM EN sane edie des Comparative 3 HOOD Was Woman Lighter, less red, less vellow Comparative 4 Ké<ix602 Imtnes Mis ton Lighter. less red, less yellow EN IOGEAR SRS0Ras aes adam Lighter, less red, less yellow

~ Item L* a* b* Color Description “Embodiment 1 69.42+0.01 14.97:003 148300 As Basic Sample Comparative 1 67.89+0.03 6.54+0.05 7.65+0.04 Lighter, less red, less yellow Comparative 2 69.21+0.02 1496001 14.80+0.0 Lighter, same redness, less 1 yellow Comparative 3 69.00+0.02 1486002 147900 Lighter, less red, less yellow 3 Comparative 4 66.42+002 3.904003 2.14+0.01 Lighter, less red, less yellow CN 110463930 65.00+0.05 4.79+0.01 3.33=0.04 Lighter, less red, less yellow

2. Sensory Assessment Results An evaluation team consists of 20 healthy aquatic product sensory evaluators (10 males and 10 females) without any sensory defects was established. The evaluation team set the sensory evaluation standard (Table 2) of shrimp slippery products, and scored the sensory scores of mouthfeel, flavor and color for each example (comparative example). The final score is the average of mouthfeel, flavor and color, that is, the total score is divided by 3 (Table 3). Table 2 Sensory assessment Standard Good chewing elasticity, tight tissue and evenly distributed The chewing elasticity is average, the tissue is compact, but Mouthfeel shrimp meat particles is average Shrimp meatball is inelastic with loose tissue and large pores. Shrimp meat particles can not be effectively bonded, or shrimp 1—4 mmm |

Moderately salty, with strong shrimp flavor and no fishy smell ar] Flavor 5—7 fishy smell or peculiar smell Salty or light, the flavor of shrimp is insufficient, and there Table 3 The result of sensory assessment Full of umami, rich marine flavor, firm Embodiment 1 taste, obvious chewing feeling of shrimp, and 9.21+0.13 bright light orange color The umami is rather sufficient, the marine flavor is rich, the taste is slightly loose, Embodiment 2 8.990. 14 and the chewing feeling of shrimp is very

SAS Full of umami, rich marine flavor, slightly Embodiment 3 tight taste, poor chewing feeling of shrimp, 8.760. 21 bright light orange color Full of umami, rich marine flavor, firm Comparative 1 | taste, obvious chewing feeling of shrimp, and 8.130. 05 dull color Insufficient umami, strong marine flavor, Comparative 2 | firm taste, obvious chewing feeling of shrimp 6.550. 24 and light pink color Insufficient umami, unobvious marine flavor, Comparative 3 | firm taste, obvious chewing feeling of shrimp 6. 80+0. 33 and light pink color

Rather sufficient umami and marine flavor, Comparative 4 | firm taste, obvious chewing feeling of 7.15+0. 16 || Rather sufficient umami and marine flavor, CN110463930 | firm taste, no chewing feeling of shrimp, 7.85 +0. 25

3. Test results of flavor substances GC-MS (gas chromatography-mass spectrometry) was used to determine the flavor compounds of dried shrimps. Chromatographic conditions: column TR-35MS, 30mx0.25mm, 0.25um. Shunt mode: no inflow, inlet temperature 250°C. Programmed temperature rise: the initial temperature of the column is 40°C, keeping for 2min, raising the temperature to 92°C at 4°C/min, raising the temperature to 200°C at 5°C, and then raising the temperature to 240°C at 6°C/min, keeping for 6min. Mass spectrometry conditions: El ion source, electron energy 90eV, ion source temperature 200°C, transmission rod temperature 250°C, mass scanning range m/z 33 ~ 450. Volatile substances in 71 were detected from Embodiment 1 and comparative embodiment 3, including aldehydes, ketones, hydrocarbons, esters, nitrogen-containing compounds and sulfur-containing compounds. The content of volatile substances in embodiment 1 is significantly higher than that in Comparative embodiment 3, and their GC-MS spectra are detailed in Figures 1-2.

4. Detection of antioxidant effect The shrimp oil obtained in step 3.2 of Embodiment 1 is rich in astaxanthin and has excellent antioxidant activity. The astaxanthin content and DPPH free radical scavenging ability of shrimp oil were measured to characterize the antioxidant effect of shrimp slip.

Astaxanthin content: The astaxanthin content of shrimp oil obtained in step 3.2 of Embodiment 1 was determined by standard curve method: 1, 2, 4, 8, 16, 32, 64 and 128ug/ml astaxanthin standard solution (concentration = 98%, Sigma Company) was prepared in sequence with anhydrous methanol, and the absorption value was determined by UV-vis spectrophotometer at the wavelength of 478nm. The drawn standard curve formula is y=36297x+63503(R? =0.9992). Shrimp oil was diluted with methanol and its absorbance was measured.

The astaxanthin content was (8.20 0.13) mg/100g.

Scavenging ability of DPPH free radical: a: Taking astaxanthin oil 1.0ml+3.0ml 20mM DPPH solution (the same below); b: Astaxanthin oil 1.0mI+3.0mI absolute ethanol. c: Taking edible oil 1.0mI+3.0mI DPPH. Using cooking oil as blank. Group a, group b, and group c were oscillated and left standing for 45min at room temperature in the dark. Group c was used as blank control, and the Absorbance Aa, Ab and Ac were measured at wave length of 517nm. Scavenging ability of DPPH radical (%) = (1-(Aa-Ab)/AC) * 100%. The DPPH radical scavenging ability was (70.98+1.22)%.

Finally, it should be noted that the above list is only a few specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and many variations are possible. All the variations that can be directly derived or associated with the disclosure of the present invention by those of ordinary skill in the art should be regarded as the protection scope of the present invention.

Claims (9)

1. Flavored shrimp meatball with pale orange color and preparation method thereof is characterized in the following steps: (1)slicing trachypenaeus curvirostris, and dividing it into shrimp meat, head and shell; (2)cleaning and dehydrating the meat, and mincing it after adding salt to obtain shrimp paste; salt accounts for 1.2 ~ 1.4% of dehydrated meat of trachypenaeus curvirostris; (3) preparing shrimp oil and flavored soup powder, (3.1) cleaning, vacuum freeze-drying and crushing the head and shell of trachypenaeus curvirostris to obtain head powder and shell powder respectively; mixing shrimp head powder and shrimp shell powder to obtain shrimp head and shrimp shell powder, (3.2) adding edible oil into shrimp head and shell powder, uniformly mixing, standing in water at 50-70°C for 5-7 hours, and filtering to obtain filtrate and residue respectively, wherein the filtrate is shrimp oil; edible oil: shrimp head and shrimp shell powder = 55 ~ 65% by mass; (3.3) adding 4-6 times of water to the residue, decocting at 80-90°Cfor 40-50 minutes, filtering, vacuum freeze-drying the filtrate until the water content is less than or equal to 8%, and obtaining flavored soup powder; (4) cleaning and mincing litolitopenaeus Vannamei to obtain the minced shrimp meat; (5) preparing the shrimp paste the shrimp paste is composed of the following components by mass: 58-80% of trachypenaeus curvirostris meat paste, 6-28% of litolitopenaeus Vannamei minced meat, 1-3% of flavored soup powder, 1-3% of shrimp oil and 4.8-19.4% of auxiliary materials (6) preparing the shrimp paste to shrimp meatball.

2. According to claim 1, flavored shrimp meatball with pale orange color and preparation method thereof is characterized in that the described shrimp paste is composed of the following components by mass: 58-80% of trachypenaeus curvirostris meat paste, 6-28% of litolitopenaeus Vannamei chopped meat, 1-3% of flavored soup powder, 1-3% of shrimp oil, 1-6% of potato starch, 2-7% of egg white,

0.5-2.5% of salt, 1-2% of trehalose and 0.2-1.3 of cooking wine, 0.1 ~0.6% ginger powder.

3. According to claim 1, flavored shrimp meatball with pale orange color and preparation method thereof is characterized in that 68% of trachypenaeus curvirostris meat paste, 18% of litolitopenaeus Vannamei chopped meat, 2.0% of flavored soup powder, 2.0% of shrimp oil, 3.5% of potato starch, 3.2% of egg white, 1.3% of salt,

1.2% of trehalose, 0.5% of cooking wine and 0.3% of ginger powder.

4. According to any claim from claim 1 to claim 3 regarding the preparation method of flavored shrimp meatball with pale orange color is characterized in that mixing shrimp head powder and shrimp shell powder according to the mass ratio of 1: 0.4-0.6 to obtain shrimp head and shrimp shell powder in step 3.1.

5. According to claim 4, the preparation method of flavored shrimp meatball with pale orange color is characterized in adding edible oil into shrimp head and shell powder, and ultrasonically vibrating for 2-4 minutes, so as to realize uniform mixing, which is described in step 3.2 .

6. According to claim 5, the preparation method of flavored shrimp meatball with pale orange color is characterized in dehydration is 5+0.5 minutes at a rotating speed of 2000+200rpm, which is described in step 2.

7. According to claim 6, the preparation method of flavored shrimp meatball with pale orange color is characterized in freeze-drying in vacuum until the water content is less than or equal to 15%, crushing to pass through a 20-mesh sieve, which is described in step 3.1.

8. According to claim 6, the preparation method of flavored shrimp meatball with pale orange color is characterized in cutting along the abdominal nodes of shrimp and divide each abdominal node into four equal parts, which is described in step 4.

9. Making the flavored shrimp meatball with pale orange color, according to the method described in any claim from claim 1 to claim 8.