MXPA03006707A

MXPA03006707A - Shrimp paste used as raw material for elaborating different food products for human consumption, processes and products made from same.

Info

Publication number: MXPA03006707A
Application number: MXPA03006707A
Authority: MX
Original assignee: Alejandro San Vicente Campoy
Priority date: 2003-07-28
Filing date: 2003-07-28
Publication date: 2005-02-03
Also published as: WO2005009145A1

Abstract

The present invention refers to a process for obtaining a shrimp paste, as well as the invention of the paste itself and food products for human consumption made from same, such as: hamburger meat, ham, chips, mousse and breaded products such as nuggets. The said products being instantly consumed or cooked in the microwave oven, fried or grilled.

Description

SHRIMP PASTE THAT IS USED AS RAW MATERIAL FOR THE PREPARATION OF DIFFERENT FOOD PRODUCTS FOR HUMAN CONSUMPTION. PROCESSES AND PRODUCTS THAT ARE OBTAINED FROM THEMSELVES.

BACKGROUND Field of the Invention The invention that I will describe later is the process to make shrimp paste, this same as a product, in addition to the products that can be made as they are; medallions to make shrimp burger, shrimp chips, shrimp mousse, shrimp ham and shrimp nugget.

Regarding the process of obtaining shrimp paste, nowadays mixtures are made with shrimp to cook food in which, the final or intermediate consistency must be pasty, in such processes, the volumes in the production capacity are very low, Quality is variable, labor and time costs are high and shrimp meat losses are very high.

The process that I have developed allows to increase the volumes of production, the quality of the product is standard, the meat shrimp shrimp tail is considerably smaller, the meat contained in the head is recovered (In the process of separation of meat from the exoskeleton and cephalothorax we obtain up to 9% more meat with respect to the current methods) and a better sanitization of the product is ensured.

Referring to the shrimp paste, I consider that it will cover the need for a high quality pure shrimp product for the elaboration of a great variety of foods, such as; croquettes, patés, breaded, chips, creams, etc. This product is easy to use, it reduces the time of preparation of foods for which it is necessary to include the shrimp as an ingredient and that this in turn must have a pasty consistency. It also has a long shelf life, which allows to increase its availability in the market, reducing the problem of the seasonality of the i natural production of shrimp, allows to reduce costs of inventories and complicated logistics to obtain and schedule the supply.

With regard to the food products that I have formulated for human consumption and whose main ingredient is shrimp paste. Such as shrimp medallions for the preparation of hamburgers, shrimp chips, shrimp nugget, shrimp ham and shrimp mousse. Although they are products that are currently generic, the difference, compared to the others is that they are prepared with shrimp paste, which gives them a different flavor.

Generalities The shrimp is a crustacean with a great acceptance in the consumption worldwide, this belongs to the order of the decapods, malacostraca class, subfilo crustacea. This crustacean in its different species, such as: Litopenaeus vannamei, Litopenaeus stylirostris, Litopenaeus aztecus, Litopenaeus californiensis, Peneus indicus and Peneus japonica. They are susceptible to produce a paste analogous to fish surimi, with the great difference that it is not necessary to eliminate shrimp paste and flavor from shrimp paste. But if it is necessary to control the humidity of the meat that goes from 72% to 86% and a pH of 6.8 to 7.2 in its different species to preserve the texture of the shrimp.

There are two ways to obtain shrimp: 1. By boats equipped with trawl nets, which capture the shrimp on the high seas, those that once on board are first frozen in refrigerated brine and stored in bags inside the vessel's hold. Because the freezing is slow, myofibrils composed of actin and myosin are damaged by the formation of large ice crystals within the connective tissue, which at the time of thawing begins the process of autolysis as well as the process of protein decomposition. to enzymatic oxidation, with the consequent microbiological contamination of shrimp. To prevent this deterioration of proteins (proteolysis) and the formation of trimethyl amine oxide is ? very important to handle low temperatures (0 to 10 ° C) during the process of handling shrimp from the fishing vessel to the plant, and the use of sodium polyphosphates in a range of 0.1% to 0.3% by weight and sucrose of 5% to 10% by weight of the meat to ensure the quality in obtaining the pasta. 2. Shrimp from aquaculture farms, is another source of raw material supply for crustacean processing plants, where shrimp is decapitated, selected and classified. This usually arrives in ice, this process consists of filling plastic containers with capacity. from 40 to 50 Kilograms, to which a layer of crushed ice is first added as a base layer, then another layer of shrimp is added, then a second layer of crushed ice, on top of this one more shrimp and finally another layer of crushed ice. To the processing plants, Depending on the capacity of the plants, the manageable volumes are from 3 to 15 tons per day.

Because of the rapidity with which the harvests are made, the quality and freshness of the product is guaranteed and because it is handled with ice, the shrimp in the connective tissue does not undergo any alteration, so that a good gel formation can be obtained, indispensable for the elaboration of products based on shrimp paste.

DESCRIPTION Obtaining shrimp paste The shrimp from aquaculture farms once discarded is separated to give a differentiated treatment to the meat obtained from the head, with respect to that contained in the tail.

The head of shrimp goes through a process of flagging (Separation of the soft parts of the hard by means of a drum perforated by means of pressure exerted by the band that transports the matter) with which the cephalothorax is separated from the meat. The cephalothorax is eliminated, the meat obtained is washed to remove impurities such as: fat, gonads, digestive tract, etc. The washing is done by decanting, centrifugation and pressing. Once the stage of washing by decanting has been completed, sodium polyphosphate is added in a proportion of 0.1% to 0.3% by weight of the meat, in order to ensure humidity and stabilize the pH level required in the tissue (Moisture 68). % to 74% for deep sea shrimp and from 76% to 82% in aquaculture shrimp and estuarine areas, the pH for all cases should be 6.8 to 7.2). It then goes through the centrifugation process at 255 rpm for two minutes, and then presses it to remove the excess water contained in the fabric. The paste is then mixed with cryoprotective substances such as sucrose or sorbitol in a proportion of 5% to 8% by weight of the meat for pasta of relatively immediate use and 10% for pasta with storage for up to 6 months at a temperature of approximately - 18 ° C to -25 ° C.

The shrimp tails first go through a wash in a solution of brine formulation which is presented in the following table: This brine solution together with the shrimp is kept refrigerated at a temperature of 2 ° C to 5 ° C and a NaCl concentration of 3% to 5% by weight. To avoid the presence of TMAO (trimethylamine oxide) which can cause us to have a large amount of water-soluble protein, which would affect the performance and quality of the pasta.

Shrimp from the high seas should be washed only with cold water at a temperature of 0 ° C to 3 ° C because their process on board already contain salt in the muscle.

After the brine or wash step as the case may be, shrimp from the high seas or aquaculture go through the process of banderization where a meat separator removes the exoskeleton, the meat obtained by this method is mixed with cryoprotective substances such as sucrose or sorbitol in a proportion of 5% to 8% by weight of the meat for pasta of relatively immediate use and 10% for pasta with storage of up to 6 months at a temperature of approximately -18 ° C to -25 ° C.

With the shrimp paste obtained, products similar to those prepared in Japan can be prepared with fish surimi such as: Kamaboko, satsumaage, hanpen, chikuwa. In addition to products like medallions to make hamburger, shrimp ham, shrimp chips, shrimp mousse and breaded like: nuggets and croquettes whose main base is shrimp paste.

All products prepared with shrimp paste have their own generic names: Medallions for Shrimp Burger, Shrimp Nugget, Shrimp Ham, Shrimp Chip, and Shrimp Ousse. These are prepared ready to be ingested immediately or heated in a microwave oven, because some are pre - fried, fried, steamed or prepared as a mousse.

Preparation of Shrimp Chip This product is made with shrimp paste which can be fresh (freshly obtained) or frozen, The paste must have a minimum temperature of 1 ° C and maximum at the end of the process of 10 ° C, the pasta is mixed in a cutter first with salt to dissolve the protein and allow the formation of a gel, then the rest of the ingredients are added according to the following formulation: Once the mixture is ready, it is passed to the forming machine which is the one that will give the final profiling to the Chip, this is connected to a tempura system containing edible oil at a temperature of 150 ° C to 180 ° C. Once fried, the product is cooled by forced ventilation at room temperature and packed in a high vacuum, the packages containing the product are sterilized at a temperature of 80 ° C for 30 minutes after leaving the sterilizer, a thermal shock with water is applied cold at 3 ° C. These packages are kept in a refrigeration chamber at a temperature of 2 ° C to 5 ° C.

Preparation of Shrimp Ham This product is made with shrimp paste which can be fresh (freshly obtained) or frozen. The paste must have a minimum temperature of 1 ° C and maximum at the end of the process of 10 ° C, the paste is mixed in a silent cutter first with salt to dissolve the protein and allow the formation of a gel, then added the rest of the ingredients according to the following formulation: Ingredient% In Weight of the Final Product Once the mixture is ready, it is passed to the forming machine, which is the one that will give the final profiling to the ham, it is steamed at a temperature of 85 ° C for 45 minutes. Once cooked the product is cooled by forced ventilation at room temperature and packed in high vacuum, the packages containing the product are sterilized at a temperature of 80DC for 30 minutes, upon leaving the sterilizer a thermal shock with water is applied cold at 3 ° C. These packages are stored in a refrigeration chamber at a temperature of 2 ° C to 5 ° C.

Elaboration of Medallion for Shrimp Burger This is prepared with frozen shrimp paste which is first chopped in a silent cutter without allowing the temperature to exceed 3 ° C, then the pasta is placed in a paddle mixer where the ingredients and seasonings are added according to the following formulation; Once the mixing is completed, which should not be longer than 15 minutes, the dough is placed in the forming machine, which will give the final profiling to the medallion. If the product is intended to be pre-fried, it passes to the tempura system containing edible oil at a temperature of 1 50 ° C to 190 ° C and is cooled by means of forced ventilation until it reaches room temperature. Both products go into a freezer for 12 hours at a temperature of -30 ° C. Once the freezing stage has been completed, they are vacuum packed and stored at a temperature of -18 ° C to -25 ° C. This product must be kept frozen.

Elaboration of Shrimp Nugget This product is prepared with cooked shrimp paste, at a temperature of 90 ° C for 15 minutes and cooled to 0 ° C the minced pasta in a silent cutter is placed in a paddle mixer where the ingredients and seasonings are added The following formulation: Once the mixing process is finished, the mass obtained is placed in the former that will give the final profile to the nugget, this is transported by a band to the line of capeado-empanada-tempura that contains edible oil at a temperature of 150 ° C at 190 ° C At the end of the line the product comes out pre-fried, cooled with forced ventilation, and once it is at room temperature it is put to freezing at a temperature of -30 ° C for 12 hours, concluded the freezing stage the nuggets are packed in vacuum polyethylene bag and stored from -18 ° C to -25 ° C. This product must be kept frozen.

Preparation of Shrimp Mousse It is prepared with shrimp paste cooked at a temperature of 90 ° C for 15 minutes, which is mixed in a silent cutter for no more than fifteen minutes with ingredients and seasonings according to the following formulation: and packed in thermal containers the product is sterilized at 80 ° C for 30 minutes, then a thermal shock is applied with cold water at 3 ° C and stored in refrigeration. This product should be kept refrigerated.

Claims

CLAIMS The process for the elaboration of a shrimp paste, as well as the product obtained by this process. Which comprises the following steps: A. Descabezado. The head is separated from the body of the shrimp by giving the meat contained in each of these parts a differentiated treatment. B. Banderization of the Head. Through the process of flagging the meat contained in the cephalothorax is separated. a) Washing of the meat obtained from the head. The meat obtained is washed to remove impurities such as: fat, gonads, digestive tract, etc. The washing is done by decanting, centrifugation and pressing. i. Washing by Decantation. The meat is placed in stainless steel buckets containing water at a temperature of 3 ° C to 5 ° C. By decanting effects, the impurities rise and are eliminated. Once the stage of the washing by decantation is completed, sodium polyphosphate is added in an aqueous solution with a proportion of 0.1 to 0.3% by weight of the meat to ensure moisture and stabilize the pH level required in the tissue . i¡. Washing by Centrifuging. The meat obtained after washing by decanting passes through a centrifuge that removes excess moisture from the meat. iii. Pressing Meat The meat is pressed to remove the remaining water from the centrifugation stage. i? b) Washing the Cola. The shrimp tails not coming from the high seas, first go through a wash in an aqueous solution of brine with the formulation presented in the following table: Refrigerated at a temperature of 2 ° C to 5 ° C for 24 hours and a NaCl concentration of 3 to 5% by weight. To avoid the presence of TMAO (trimethylamine oxide) which can cause us to have a large amount of water-soluble protein, which would affect the performance and quality of the pasta. The shrimp tails of the high seas should be washed only with cold water at a temperature of 0o to 3o C because their process on board already contain salt within the muscle. Banderization of Shrimp Tail. Through this process the meat contained in the shrimp tail is separated from the exoskeleton. Conservation of shrimp paste. The meat obtained from both the head and the shrimp tail separately is mixed with cryoprotectant substances such as sucrose or sorbitol in a proportion of 5% to 8% by weight of the meat for pasta of relatively immediate use and 10% for pasta with Storage for up to 6 months at a temperature of approximately -18 ° C to -25 ° C. 2, A process and preparation of a CHIP OF SHRIMP according to claim 1, as well as the product obtained by this process. Which comprises the following steps: A. It is added to a silent shrimp paste cutter which can be fresh (freshly obtained) or frozen. The paste must have a minimum temperature of 1 ° C and maximum at the end of the process of 10 ° C, it is first mixed with salt to dissolve the protein and allow the formation of a gel B. The rest of the ingredients are added according to the following formulation: Ingredient% In Weight of the Final Product C. The obtained mixture passes to the forming machine that is what will give the final profile to the Chip, D. The formed product passes through bands to the tempura system containing edible oil at a temperature of 150 ° C to 180 ° C, from which it leaves fried. E. It is cooled to room temperature by forced ventilation. F. It is vacuum packed. G. It is sterilized at a temperature of 80 ° C for 30 minutes. H. A thermal shock is applied with cold water at 3 ° C. I. These packages are kept in a refrigeration chamber at a temperature of 2 ° to 5 ° C. A process and preparation of a SHRIMP HAM according to claim 1, as well as the product obtained by this process. Which comprises the following steps: A. It is added to a silent shrimp paste cutter which can be fresh (freshly obtained) or frozen. The paste must have a minimum temperature of 1 ° C and maximum at the end of the process of 10 ° C, it is first mixed with salt to dissolve the protein and allow the formation of a gel. B. The rest of the ingredients are added according to the following formulation: C. The obtained mixture passes to the forming machine that is what will give the final profile to the ham. D. The formed product is steam cooked at a temperature of 85 ° C for 45 minutes E. It is cooled to room temperature by forced ventilation. F. It is vacuum packed. G. It is sterilized at a temperature of 80 ° C for 30 minutes. H. A thermal shock is applied with cold water at 3 ° C. I. These packages are kept in a refrigeration chamber at a temperature of 2 ° C to 5 ° C i 4. A process and elaboration of a MEDALLION FOR SHRIMP HAMBURGER according to claim 1, as well as the product obtained by this process. Which comprises the following steps: A. Frozen shrimp paste is added which is first chopped in a silent cutter without allowing the temperature to exceed 3 ° C B. The minced pasta is mixed for not more than 1 5 minutes, together with the ingredients and condiments according to the formulation of the following table. In a pallet mixer C. The obtained mixture passes to the forming machine that is the one that will give the final profile to the medallion, D. If the product is pre - fried, it is passed to the tempura system containing edible oil at a temperature of 150 ° C at 190 ° C. If the product is crude go to stage F, E. It is cooled to room temperature by forced ventilation. F. Freeze for 1 hour at a temperature of -30 ° C. G. It is vacuum packed. H. These packages are stored in a cold room at a temperature of -18 ° C to -25 ° C. 5. A process and preparation of a SHRIMP NUGGET according to claim 1, as well as the product obtained by this process. Which comprises the following steps: A. The shrimp paste is sewn at a temperature of 90 ° C for 15 minutes, B. It is cooled by thermal shock at a temperature of 0 ° C. C. It is chopped in a silent cutter. D. The minced pasta is mixed, along with the ingredients and condiments according to the formulation of the following table. In a paddle mixer for no more than 15 minutes. E. The obtained mixture passes to the forming machine that is the one that will give the final profile to the nugget. F. The product is transported by means of bands by a line of capeado-empanada-tempura. containing edible oil at a temperature of 150 ° C to 1 0 ° C. G. It is cooled to room temperature by forced ventilation. H. Freeze for 12 hours at a temperature of -30 ° C. I. It is vacuum packed. J. These packages are stored in a cold room at a temperature of -18 ° C to -25 ° C. A process and preparation of a SHRIMP MOUSSE according to claim 1, as well as the product obtained by this process. Which comprises the following steps: The shrimp paste is sewn at a temperature of 90 ° C for 15 minutes. It is cooled by thermal shock at a temperature of 0 ° C. The cooked shrimp paste is mixed together with the ingredients and seasonings according to the formulation of the following table. In a silent cutter for no more than 15 minutes. D. It is packed in thermal packaging. E. Sterilize at 80 ° C for 30 minutes. F. A thermal shock is applied with water at 3 ° C. G. These packages are kept in a refrigeration chamber at a temperature of 2 ° C to 5 ° C.