WO2005009145A1

WO2005009145A1 - Shrimp paste, production method thereof and food products made from same

Info

Publication number: WO2005009145A1
Application number: PCT/MX2004/000047
Authority: WO
Inventors: Alejandro San Vicente Campoy
Original assignee: Alejandro San Vicente Campoy
Priority date: 2003-07-28
Filing date: 2004-07-14
Publication date: 2005-02-03
Also published as: MXPA03006707A

Abstract

The invention relates to a shrimp paste which is obtained from the tail or head of the shrimp and which is used to produce food products for human consumption, such as medaillons, ham, chips, mousse, breaded and other products, and food for animal consumption. The invention also relates to the method of producing said paste.

Description

CAM RÓN PASTA, PROCESS FOR ITS OBTAINING AND FOOD PRODUCTS PREPARED FROM THE SAME.

BACKGROUND

Field of the Invention

The present invention describes a process for making a shrimp paste with a long shelf life, as well as the products that can be made with it, such as: medallions to make shrimp burger, shrimp chips, shrimp mousse, shrimp ham , shrimp nugget and food for animals or pets, among others.

Currently there is a fish paste called "surimi" on the market, which is made from different fish species. The process of preparing said paste consists in eliminating scales, visors and head. The butterfly-shaped fish is then opened and washed with water at 4 ° C, once washed it is introduced into a meat separating machine. The skin and spine are discarded and the meat is washed three times with water at 2 ° C to remove blood, grease and traces of dirt. After the three washes, a fourth wash is given in a rotating sieve to eliminate the taste and smell of the fish, undesirable for the preparation of surimi-based dishes. The meat is subsequently pressed to remove excess water. The final moisture content of the meat is between 70 and 72% depending on the species. It is then passed through a refiner consisting of an extruder tube with 1/8 "holes. This meat is placed in a mixing device and sucrose is added in a proportion of 5 to 10% by weight of the meat depending on the use who goes Directed, 0.2% sodium pyrophosphate is added as a moisture retainer and pH regulator. The pH of the surimi ranges between 6.8 and 7.0. Storage is done at -18 ° C.

The shrimp is a crustacean with a great acceptance in world-wide consumption. However, there is a need for a high quality pure shrimp product that increases the availability in the market, reducing the problem of the seasonality of its natural production, allowing easy handling, a long shelf life and a better supply programming.

This crustacean in its different species, such as: Litopenaeus vannamei, Litopenaeus sty / írostr / s, Litopenaeus aztecus, Litopenaeus californiensis, Peneus indicusy Peneus japonicus are susceptible to produce a surimi-type fish paste, with the great difference, that at Shrimp paste is not necessary to eliminate the taste and smell of shrimp due to its great acceptance.

Currently, mixtures with shrimp are prepared by hand to cook food whose final or intermediate consistency is pasty (Mouse, Pate, etc.). The procedures for preparing these products have a low production capacity, the quality of the product is variable, the Labor costs and product processing time are high and shrimp meat losses are also high. The present invention provides a process for the preparation of a shrimp paste with a standard quality, which uses both the shrimp tail and the meat contained in the head as raw material, as well as the preparation of food products for human consumption and / or animal. In the present invention, up to 9% more meat is obtained, with respect to the traditional methods that basically have been carried out by hand in the past. These methods are very deficient, since they are slow, the meat contained in the shrimp's head is not used (this represents approximately 4% to 7% of the total shrimp weight, depending on the species and age of the shrimp), Meat contained in the telson and last segment of the shrimp tail is frequently wasted, which can represent up to 5% of the total shrimp weight.

With regard to the food products provided by the present invention for human and / or animal consumption, shrimp paste is the main ingredient. As examples we have: shrimp medallions for the preparation of hamburgers, shrimp chips, shrimp nugget, shrimp ham and shrimp mousse, among others. Although they are products that are currently generic, the difference, compared to others, is that they are prepared with shrimp paste, which gives them a different flavor.

Detailed description of the invention

The present invention provides a process for making a paste from any shrimp species.

There are two ways to get shrimp:

1. By vessels provided with trawls, which capture the shrimp offshore, which once on board are frozen in refrigerated brine and stored in sacks inside the vessel's hold. Because 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 defrosting begins the process of self-lysis in addition to the decomposition process of proteins due to enzymatic oxidation, with the consequent microbiological contamination of shrimp. To avoid this deterioration of proteins (proteolysis) and the formation of trimethylamine oxide it is very important to maintain the temperature in a range between 0 ^or 10 ^o C during the process of handling shrimp from the fishing vessel to the plant, and the use of sodium tripolyphosphates in a range of 0.1% to 0.3% by weight and sucrose or sorbitol from 5% to 10% by weight of the meat to ensure the quality in obtaining the pasta.

2. Shrimp from aquaculture farms or estuaries, are another source of raw material supply for crustacean processing plants, that is where the shrimp is headlined, shrimp is selected and classified. This usually arrives in ice, this process consists of filling plastic containers with a capacity of 40 to 50 Kilograms, to which a layer of ground ice is added first as a base layer, then another shrimp layer is added, then a second layer layer of ground ice, on top of this one more shrimp and finally another layer of ground ice. Depending on the capacity of the plants, the manageable volumes are 3 to 15 tons per day. By. how quickly the crops are made, the quality and freshness of the product is guaranteed and because it is handled in ice cream, the shrimp in the tissue. connective does not suffer any alteration, so that a good gel formation can be obtained, essential for the production of products whose base is shrimp paste Obtaining the shrimp paste

Shrimp from aquaculture farms, estuaries or high seas once decapitated are separated to give a differentiated treatment to the meat obtained from the head, compared to that contained in the tail. The shrimp head goes through a process of banderization, which is defined as the separation of soft tissue from hard, such as: cephalothorax. The flagging is carried out by means of a perforated drum by means of the pressure exerted by the band that transports the material. The meat obtained is washed to remove impurities such as: fat, gonads, digestive tract, etc. Washing is carried out by decanting with water at a temperature of 2 ^or 5 ° C, centrifugation and pressing. Once the decanting stage is finished, sodium tripolyphosphate is added in a proportion of 0.1% to 0.3% by weight of the meat in order to ensure moisture and stabilize the level of pH required in the tissue (68% humidity 74% for shrimp from the high seas and from 76% to 82% in shrimp from aquaculture farms and estuarine areas, the pH for all cases should be 6.5 to 7.5). It then goes through the centrifugal washing process of 200 to 270 rpm for two to four minutes, and then it is pressed to remove excess water contained in the tissue. Subsequently the pasta is mixed with 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.

Shrimp paste obtained from the head has the following technical characteristics:

With respect to the meat that is obtained from the shrimp tails of aquaculture farms and estuaries, they first go through a wash in a brine solution with the following formulation:

INGREDIENT% ON THE WEIGHT OF LACARNE! 0.4-0.8 Antioxidant Salt Curing Salt ^" .4% -0. ^' 8 0.1-0.4 Conservative Flavor Enhancer 0.1-0.4""'""""""""" Sodium Chloride ^{"" ™} 3-5

Wherein the antioxidant salt is antioxidant salt No. 052 and the preservative is preferably Sodium Eritorbate; the flavor enhancer and the Curing Salt are compounds acquired under the Fabpsa brand.

This brine solution together with the shrimp is kept refrigerated at a temperature of 2 ° C to 5 ° C for 18 to 26 hours to avoid the presence of TMAO (trimethylamine oxide) which generates a large amount of water-soluble protein, which affects in the performance and quality of shrimp paste.

The offshore shrimp should only washing with cold water at a temperature of 2 ° C to 5 ^o C because it contains salt and within the muscle. After the brine or wash stage as the case may be, shrimp from the high seas or aquaculture farms and estuaries go to the banderization process where a meat separator removes the exoskeleton. To the obtained meat is added sodium tripolyphosphate in a proportion of 0.1% to 0.3% by weight of the meat in order to ensure moisture and stabilize the level of pH required in the tissue (Humidity from 68% to 74% for shrimp from high seas and 76% to 82% in shrimp from aquaculture farms and estuarine areas, the pH for all cases should be 6.5 to 7.5). Substances such as sucrose or sorbitol are also added 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

Shrimp paste obtained from the tail has the following technical characteristics:

Humidity 73-85% Fat; 0.12-0.17% Protein 15-19% Total Ashes ^" T 7-1.5% ^"" Carbs ^""r" 02-0.5% ^"

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 such as medallions to make hamburger, shrimp ham, shrimp chips, shrimp mousse and breaded as: nuggets and croquettes whose main base is shrimp paste. These products are prepared ready to be ingested immediately or heated in a microwave, because some are pre-fried, fried, steamed or prepared as mousse. Example No. 1

Shrimp Chip Elaboration

This product is made with fresh shrimp paste (freshly obtained) or frozen according to the following formulation and process

INGREDIENT% in Weight of the Final Product ^' - ^' Shrimp Paste i ^'' 55-85 Refined Salt ^"" ; ^""" T-4 ^"" Potato starch ^~ ' ^{~ ~" ~ ~} 8 ^ Ϊ3 Sodium Tripolyphosphate; 0.17-0.19 * * Sucrose ^{~ ~ "β} Dextrose Anidra: 0.01-0.02 Sodium Gluta ato | 0.01-0.02 Water i 18-26

The paste must have a minimum temperature of 1 ° C and a maximum at the end of the 10 ° C process.

The paste is mixed in a silent cutter with the salt to dissolve the protein and allow the formation of a gel, then the rest of the ingredients are added. Once ready the mixture is passed to the forming machine that will give the final profiling to the Chip, this is connected to a tempura system that contains 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 under high vacuum. The packages containing the product are sterilized at a temperature of 80 ° C for 20 to 30 minutes, when leaving the sterilizer a thermal shock with cold water of 2 ^or 4 ° C is applied. These packages are stored in a refrigeration chamber at a temperature of 2 ° C to 5 ° C. Example No. 2

Shrimp Ham Making

This product is made with fresh shrimp paste (freshly obtained) or frozen according to the following formulation and process:

INGREDIENT% in Weight of the Final Product Shrimp Paste 55-85 Refined Salt i 1-4 Egg i 11-15 White Wine ^- j 1-3 ^" Potato starch j 6-9 Oosodium glutamate ^' "^'" \ 0.8-Í .5 ^"" Sodium Tripolyphosphate ¡0T2-Ó 0 Sucrose; 3-6

The paste is mixed in a silent cutter with salt to dissolve the protein and allow the formation of a gel, then the rest of the ingredients are added.

Once ready the mixture is passed to the forming machine that will give the final profiling to the ham, it is steamed at a temperature of 70 ° to 85 ° C for 30 to 45 minutes. Once cooked the product is cooled by forced ventilation at room temperature and packed under high vacuum. The packages containing the product are sterilized at a temperature of 80 ° C for 20 to 30 minutes, when leaving the sterilizer a thermal shock with cold water of 2 ^or 4 ° C is applied. These packages are stored in a refrigeration chamber at a temperature of 2 ° C to 5 ° C. Example No. 3

Preparation of Medallion for Shrimp Burger

This is prepared with frozen shrimp paste which is 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 condiments are added according to the following formulation:

INGREDIENT% in Weight of the Final Product Shrimp Paste \ 55-85 Chopped Onion 6-10 Textured Soybeans i ~~ ^" 3-6 ^""" Groundbread 8-20 Oregano j ^"~" θ. θ White Pepper 'Ό.Ϊ-O.3 Chopped Garlic: 0.1-0.3 Pork Butter! 3-7 Potato Starch I ^' 1-4 Refined Salt; 0.5-2 Monosodium Glutamate I 0.1-0.4 Sucrose j 0.3-0.8 Sodium Tripoiphosphate and OΛ-OA

Once the mixing is finished, which should not be longer than 1 5 minutes, a mass is obtained that Í is placed in the forming machine that will give the final profiling of 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 180 ° C and is cooled by forced ventilation until it is at room temperature. Both products go to a freezer for at least 12 hours at a temperature of -30 ° C. Once the freezing stage is finished, they are vacuum packed and stored at a temperature of -18 ° C to -25 ° C. This product must be kept frozen. Example No. 4

Shrimp Nugget Elaboration

This product is prepared with cooked shrimp paste, at a temperature of 80 ° to 90 ° C for 1 to 18 minutes and cooled to 0 ° C later the pasta is chopped in a silent cutter and placed in a paddle mixer where the ingredients and condiments are added according to the following formulation:

INGREDIENT% in Weight of the Final Product Cooked Shrimp Pasta! 40-85 Cooked Potato T 30-60 Onion 4-7 Sodium Glutamate! 0.4-07

After the mixing process, a dough is obtained that is placed in the forming machine that will give the final profiling to the nugget, this is transported by a band to the weathered-breaded-tempura line that contains edible oil at a temperature from 150 ° C to 180 ° C. At the end of the line the product comes out pre-fried, it is cooled with forced ventilation and once it is at room temperature it is frozen at a temperature of -30 ° C for at least 12 hours. Subsequently, the nuggets are packed in a high vacuum polyethylene bag and stored from -18 ° C to -25 ° C. This product must be kept frozen. Example No.

Shrimp Mousse Elaboration

It is prepared with cooked shrimp paste at a temperature of 80 ° to 90 ° C for 12 to ^ 18 minutes, which is mixed in a silent cutter for no more than fifteen minutes with ingredients and condiments according to the following formulation:

20 The mousse is packed in thermal containers where it is sterilized at 80 ° C for 30 minutes, then a thermal shock with cold water at 3 ° C is applied and stored in refrigeration. This product must be kept refrigerated.

25

Claims

1. A process to obtain a shrimp paste from meat contained in the shrimp tail, characterized by the following steps: A. Wash the shrimp tails. B. Remove the Exoskeleton. C. Add Sodium Tripolyphosphate. D. Add Sucrose or Sorbitol. E. Store. 2. The process for preparing a shrimp paste according to claim 1, wherein step A is carried out with water at a temperature of 2 ° to 5 ° C for shrimp from the high seas. 3. The process for making a shrimp paste according to claim 1, wherein step A is carried out with a brine solution at a temperature of 2 ^or 5 ° C for a period of 18 to 26 hours for shrimp from aquaculture farms or estuaries. 4. The process for making a shrimp paste according to claim 3, wherein the brine solution has the following formulation:

^. _{% SO} gpj _{THE WEIGHT OF} ^ _MEAT | INGREDIENT Antioxidant Salt 0.4-0.8 Healing Salt 0.4% -0.8 Flavor Enhancer OT-0.4 Conservative 01 -04 Sodium Chloride 3-5

5. The process for making a shrimp paste according to claim 1, wherein the concentration of the sodium tripolyphosphate in step C is from OJ to 0.3% by weight of the meat.

6. The process for making a shrimp paste according to claim 1, wherein the concentration of sucrose or sorbitol from step D is 5% to 8%, or 10% by weight of the meat.

7. The process for making a shrimp paste according to claim 1 and 6, wherein the shrimp paste is for immediate consumption when the concentration of sucrose or sorbitol is 5% to 8% by weight of the meat.

8. The process for making a shrimp paste according to claim 1 and 6, wherein the storage step E is carried out at a temperature of -18 ° to -25 ° C, when the concentration of sucrose or sorbitol is 10% by weight of the meat. 9. A process for the preparation of a shrimp paste, obtained from the shrimp head, characterized by the following steps:

A. Remove Cephalothorax.

B. Wash by Decantation. C. Add sodium tripolyphosphate.

D. Wash by Centrifugation.

E. Press.

F. Add Sucrose or Sorbitol

G. Store

10. The process for making a shrimp paste according to claim 9, wherein step B is carried out with water at a temperature of ^~ 2 ⁰ to 5 ⁰ C.

1 1. The process for making a shrimp paste according to claim 9, wherein the concentration of sodium tripolyphosphate from step C is 0.1 to 0.3% by weight of the meat.

12. The process for making a shrimp paste according to claim 9, wherein step D of centrifugal washing is carried out from 200 to 270 rpm for 2 to 4 minutes. 13. The process for making a shrimp paste according to claim 9, wherein the concentration of sucrose or sorbitol from step F is 5% to 8%, or 10% by weight of the meat.

14. The process for making a shrimp paste according to claim 9 and 13, wherein the shrimp paste is for immediate consumption when the concentration of sucrose or sorbitol is 5% to 8% by weight of the meat.

15. The process for making a shrimp paste according to claim 9 and 13, wherein the storage step G is carried out at a temperature of -18 ° to -25 ° C, when the concentration of sucrose or sorbitol is 10% by weight of the meat.

16. A shrimp paste prepared from meat contained in the tail of the shrimp obtained by the process according to claims 1 to 8, characterized in that it comprises: Humidity 73-85% Fat 6.Ϊ2-0.17% Protein 15-19% Total Ashes -i.5% Carbohydrates 0.2-0.5% pH 6 .5

17. A shrimp paste prepared from the meat contains in the head of the shrimp obtained by the process in accordance with claims 9 to 15, characterized in that it comprises:

Humidity 82-90% Fat 030-0.45% Protein 8-1 1% Total Ashes 07-T% ^"~ Carbohydrates pH 6.5-7.5

18. A food product for human consumption characterized in that it comprises the shrimp paste of claims 16, 17 or both.

19. The food product according to claim 18, characterized in that the food product is a sausage, nugget, medallion, chip or mousse.

20. The food product for animal consumption characterized in that it comprises the shrimp paste of claim 17.

1. The food product according to claim 19 characterized in that it is a shrimp sausage and comprises the following formulation:

INGREDIENT% in Weight of the Final Product Shrimp Paste 55-85 Refined Salt 1-4 Egg 11-15 White Wine 1-3 Potato Starch 6-9 Monosodium Glutamate 0.8-1.5 Sodium Tripolyphosphate 0.12-020 Sucrose 3-6 ^"

22. The food product according to claim 19 characterized in that it is a shrimp nugget and comprises the following formulation:

23. The food product according to claim 19 characterized in that it is a shrimp medallion and comprises the following formulation: INGREDIENT% in Weight of the Final Product Shrimp Paste 55-85 Textured Onion Chopped Onion 3-6 ^" Ground Bread ^" 8-20 ^'" Oregano ^" oϊ-oF White Pepper

^" θϊ-03 ^" Minced Garlic O.Ϊ-0.3 Pork Butter 3-7 Potato Starch 1 -4 Refined Salt

10 0.5-2 Monosodium Glutamate 0.1 -0.4 Sucrose 0.3-0.8 Sodium Tripolyphosphate 0.1 -0.4

24. The food product according to claim 19, characterized in that it is a shrimp chip and comprises the following formulation:

INGHENTE ^"• ^' .% In Weight of Produd Shrimp Paste 55-85 Refined Salt 1-4 Potato Starch ^{" _ ""} 8-13

20 Sodium Tripolyphosphate ^"" 5.Í7-Ó.Ϊ9 Sucrose 3-6 Dextrose Anidra ^"" θ.OÍ-0.02 Sodium Glutamate 0.01-0.02 ^" Water 18-26

25. The food product according to claim 19 characterized Because it is a shrimp mousse and comprises the following formulation:

INGREDIENT% by Weight of Pro Cooked Shrimp Pasta 40-85 Mayonnaise ~ ^"'" 3θ ^" -45 ~ ^" Jalapeño Tanned Chili ^""""" ϊ-4 ^~~'" Cooked Bell Pepper ^""" 3-5 White Pepper 0.T-Ó.4 ^" Refined Salt 01-03 Monosodium Glutamate 01-03 Chopped Onion 01-03 Sodium Tripolyphosphate 0.04-0.08 Carrageenan 0.5-1 Water 5-10 Mustard 012-024 Olive Oil 0.35-0.7