CN103190655A - Litopenaeus vannamei leisure food and processing technology thereof - Google Patents
Litopenaeus vannamei leisure food and processing technology thereof Download PDFInfo
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- CN103190655A CN103190655A CN2013101442103A CN201310144210A CN103190655A CN 103190655 A CN103190655 A CN 103190655A CN 2013101442103 A CN2013101442103 A CN 2013101442103A CN 201310144210 A CN201310144210 A CN 201310144210A CN 103190655 A CN103190655 A CN 103190655A
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Abstract
The invention discloses litopenaeus vannamei leisure food and a processing technology of the litopenaeus vannamei leisure food, and belongs to the technical field of processing of aquatic products. The litopenaeus vannamei leisure food is litopenaeus vannamei slices prepared from litopenaeus vannamei serving as a raw material and cheese, starch, salt, cooking wine and citric acid serving as raw materials through pretreatment, homogenization, flavoring, sizing, high-pressure drying sterilization, microwave baking sterilization and normal-pressure sealing and packing. By adopting the method for producing the litopenaeus vannamei leisure food, a delicious instant marine product can be provided for people, the current processing situation that litopenaeus vannamei products are mainly quick-frozen products can be effectively solved, the unique seafood flavor of the litopenaeus vannamei product is kept, the quality of the product is high, the yield is high, the product is easy to preserve, the investment of production equipment is low, and the technology is simple, facilitates industrialized production and has high economic value and remarkable social benefits.
Description
Technical field
The present invention relates to a kind of leisure food and processing technology thereof, specifically is a kind of Penaeus Vannmei leisure food and processing technology thereof, belongs to field of processing of aquatic products.
Background technology
Penaeus Vannmei has advantages such as individuality is big, growth is fast, nutritional need is low, premunition is strong, adaptive capacity to the water environment factor variations is stronger,, dressing percentage low to the forage protein content requirement up to more than 65%, advantage such as the dried up time-to-live is long, being the improved seeds of intensive high yielding culture, also is the highest shrimp species of single rate in the present three big cultured prawns in the world.
The thin body fertilizer of Penaeus Vannmei shell, delicious meat contains meat rate height, and is nutritious, but because of its anti-vigor after its harvest relatively poor, so be quick-frozen listing mostly.At present the Penaeus Vannmei existing product mainly contains freezing instant ripe peeled shrimp, shrimp ball, the freezing ripe shallow braces tail peeled shrimp etc. of opening, and the technology that Penaeus Vannmei is made prawn slice is not appeared in the newspapers as yet.
Summary of the invention
The object of the present invention is to provide a kind of Penaeus Vannmei leisure food and processing technology thereof.
The technical solution adopted in the present invention is: a kind of Penaeus Vannmei leisure food, be raw material with the Penaeus Vannmei, be auxiliary material with cheese, starch, salt, cooking wine, citric acid, cure the Penaeus Vannmei prawn slice that bacteria reducing, normal pressure seal package make through pre-treatment, homogenate, seasoning, typing, constant pressure and dry bacteria reducing, microwave, the addition of described auxiliary material is counted by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight: cheese 9-11%, starch 9-11%, salt 0.8-1.0%, cooking wine 2.0-3.0%, citric acid 0.08-0.12%.
The processing technology of a kind of Penaeus Vannmei leisure food of the present invention comprises following concrete steps:
(1) pre-treatment: select for use Penaeus Vannmei that fresh or cold storage, cooling time be no more than 4 months as raw material, need thaw through refrigeration, Penaeus Vannmei after freezing, remove silt, impurity, clean, remove the shrimp head, divest the shrimp shell, make the Penaeus Vannmei peeled shrimp, standby;
(2) homogenate, seasoning, typing: the Penaeus Vannmei peeled shrimp that will make through pre-treatment, with the cheese 9-11% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight, starch 9-11%, salt 0.8-1.0%, after cooking wine 2.0-3.0% mixes, in refiner, carry out homogenate 1-2min, add the citric acid 0.08-0.12% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4-2.6cm, wide 0.8-1.2cm, the meat gruel after the typing of thick 0.2-0.5cm;
(3) constant pressure and dry bacteria reducing and microwave cure bacteria reducing: the meat gruel after step (2) moulding entirely is spread out on the nylon rack of tightening, place the bacteria reducing of electric heating constant temperature air dry oven constant pressure and dry earlier, reenter and carry out microwave in the micro-wave oven and cure bacteria reducing, namely can be made into the Penaeus Vannmei prawn slice;
(4) normal pressure seal package: the Penaeus Vannmei prawn slice that step (3) is made carry out seal package by production requirement under normal pressure, get product.
In the described step (3), the concrete grammar that described constant pressure and dry bacteria reducing and microwave cure bacteria reducing is: earlier the electric heating constant temperature air dry oven is transferred to 50 ℃ of-60 ℃ of dry 20-30min, again the microwave energy switch is transferred to 80% position and cures 1-3min, make the prawn slice moisture at 5.5%-7.5%.
Compared with prior art, the present invention has following beneficial effect:
(1) the Penaeus Vannmei prawn slice that adopt process of the present invention to produce be golden yellow, and mouthfeel is crisp, have the aromatic peculiar delicate flavour of extra large shrimp, have that the cheese distinguishes the flavor of, slightly saline taste and extra large fishy smell, can be the instant marine product that people provide delicious food;
(2) technology of the present invention adds citric acid in auxiliary material, can improve the goods local flavor, reduces goods pH, improves storage property; Adopt the Penaeus Vannmei prawn slice of explained hereafter of the present invention, its product yield 23%-28%, the shelf-life was 6-8 month behind the seal package, can preserve at normal temperatures and circulate;
(3) the present invention can effectively solve the Penaeus Vannmei product based on the processing status of quick frozen product, technology of the present invention has not only kept the distinctive sea food flavor of shrimp products, and good product quality, the yield height, be easy to preserve, small investment of production equipment, technology is simple, be easy to suitability for industrialized production, have huge economic and remarkable social benefit.
The specific embodiment
Further explain the present invention below in conjunction with embodiment, but embodiment does not do any type of restriction to the present invention.
Embodiment 1 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select for use Penaeus Vannmei that cooling time is no more than 4 months as raw material, in water, thaw, remove silt, impurity, clean, remove the shrimp head, divest the shrimp shell, make the Penaeus Vannmei peeled shrimp, standby;
(2) homogenate, seasoning, typing: the Penaeus Vannmei peeled shrimp that will make through pre-treatment, with the cheese 9% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight, starch 9%, salt 0.8%, after cooking wine 2.0% mixes, in refiner, carry out homogenate 1min-2min, add the citric acid 0.1% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.6cm, wide 0.8cm, the meat gruel after the typing of thick 0.2cm;
(3) constant pressure and dry bacteria reducing and microwave cure bacteria reducing: the meat gruel after step (2) moulding entirely is spread out on the nylon rack of tightening, place the electric heating constant temperature air dry oven earlier, the electric heating constant temperature air dry oven is transferred to 50 ℃ of constant pressure and dry 20min, reenter in the micro-wave oven, the microwave energy switch is transferred to 80% position microwave to be cured 1min and makes the prawn slice moisture 7.5%, suitable instant, namely can be made into the Penaeus Vannmei prawn slice;
(4) normal pressure seal package: the Penaeus Vannmei prawn slice that step (3) is made carry out seal package by production requirement under normal pressure, get product.
Adopting above-mentioned steps to make Penaeus Vannmei prawn slice product is light golden yellow, crisp, fragrant and pleasant to taste, the seafood flavor is strong, there is the cheese to distinguish the flavor of, slightly extra large fishy smell, the prawn slice moisture is 7.5%, be fit to instant, product has good quality and local flavor, can preserve at normal temperatures and circulate, and shelf life of products reaches eight months under the normal temperature.
Embodiment 2 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select for use Penaeus Vannmei that the cold storage time is no more than 4 months as raw material, thaw, remove silt, impurity, clean, remove the shrimp head, divest the shrimp shell, make the Penaeus Vannmei peeled shrimp, standby;
(2) homogenate, seasoning, typing: the Penaeus Vannmei peeled shrimp that will make through pre-treatment, with the cheese 9% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight, starch 9%, salt 0.8%, after cooking wine 2.0% mixes, in refiner, carry out homogenate 1min-2min, add the citric acid 0.1% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4cm, wide 1.2cm, the meat gruel after the typing of thick 0.3cm;
(3) constant pressure and dry bacteria reducing and microwave cure bacteria reducing: the meat gruel after step (2) moulding entirely is spread out on the nylon rack of tightening, place the electric heating constant temperature air dry oven earlier, the electric heating constant temperature air dry oven is transferred to 60 ℃ of constant pressure and dry 25min, reenter in the micro-wave oven, the microwave energy switch is transferred to 80% position microwave cures 2mi;
(4) normal pressure seal package: the Penaeus Vannmei prawn slice that step (3) is made carry out seal package by production requirement under normal pressure, get product.
Adopting above-mentioned steps to make Penaeus Vannmei prawn slice product is light golden yellow, crisp, fragrant and pleasant to taste, the seafood flavor is strong, there is the cheese to distinguish the flavor of, slightly extra large fishy smell, the prawn slice moisture is 6.8%, be fit to instant, product has good quality and local flavor, can preserve at normal temperatures and circulate, and shelf life of products reaches eight months under the normal temperature.
Embodiment 3 adopts following processing step to process Penaeus Vannmei leisure food of the present invention:
(1) pre-treatment: select for use fresh Penaeus Vannmei as raw material, remove silt, impurity, clean, remove the shrimp head, divest the shrimp shell, make the Penaeus Vannmei peeled shrimp, standby;
(2) homogenate, seasoning, typing: the Penaeus Vannmei peeled shrimp that will make through pre-treatment, with the cheese 11% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight, starch 11%, salt 1.0%, after cooking wine 3.0% mixes, in refiner, carry out homogenate 2min, add the citric acid 0.12% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.5cm, wide 1.0cm, the meat gruel after the typing of thick 0.5cm;
(3) constant pressure and dry bacteria reducing and microwave cure bacteria reducing: the meat gruel after step (2) moulding entirely is spread out on the nylon rack of tightening, place the electric heating constant temperature air dry oven earlier, the electric heating constant temperature air dry oven is transferred to 55 ℃ of constant pressure and dry 30min, reenter in the micro-wave oven, the microwave energy switch is transferred to 80% position microwave cures 3min;
(4) normal pressure seal package: the Penaeus Vannmei prawn slice that step (3) is made carry out seal package by production requirement under normal pressure, get product.
Adopting above-mentioned steps to make Penaeus Vannmei prawn slice product is light golden yellow, crisp, fragrant and pleasant to taste, the seafood flavor is strong, there is the cheese to distinguish the flavor of, slightly extra large fishy smell, the prawn slice moisture is 5.5%, be fit to instant, product has good quality and local flavor, can preserve at normal temperatures and circulate, and shelf life of products reaches eight months under the normal temperature.
Claims (3)
1. Penaeus Vannmei leisure food, it is characterized in that: be to be raw material with the Penaeus Vannmei, be auxiliary material with cheese, starch, salt, cooking wine, citric acid, cure the Penaeus Vannmei prawn slice that bacteria reducing, normal pressure seal package make through pre-treatment, homogenate, seasoning, typing, constant pressure and dry bacteria reducing, microwave, the addition of described auxiliary material is counted by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight: cheese 9-11%, starch 9-11%, salt 0.8-1.0%, cooking wine 2.0-3.0%, citric acid 0.08-0.12%.
2. processing technology of Penaeus Vannmei leisure food according to claim 1 is characterized in that: comprise following concrete steps:
(1) pre-treatment: select for use Penaeus Vannmei that fresh or cold storage, cooling time be no more than 4 months as raw material, need thaw through refrigeration, Penaeus Vannmei after freezing, remove silt, impurity, clean, remove the shrimp head, divest the shrimp shell, make the Penaeus Vannmei peeled shrimp, standby;
(2) homogenate, seasoning, typing: the Penaeus Vannmei peeled shrimp that will make through pre-treatment, with the cheese 9-11% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight, starch 9-11%, salt 0.8-1.0%, after cooking wine 2.0-3.0% mixes, in refiner, carry out homogenate 1-2min, add the citric acid 0.08-0.12% by the mass percent that is equivalent to Penaeus Vannmei peeled shrimp weight again, mix, obtain meat gruel, then meat gruel is smeared into smooth, smooth, long 2.4-2.6cm, wide 0.8-1.2cm, the meat gruel after the typing of thick 0.2-0.5cm;
(3) constant pressure and dry bacteria reducing and microwave cure bacteria reducing: the meat gruel after step (2) moulding entirely is spread out on the nylon rack of tightening, place the bacteria reducing of electric heating constant temperature air dry oven constant pressure and dry earlier, reenter and carry out microwave in the micro-wave oven and cure bacteria reducing, namely can be made into the Penaeus Vannmei prawn slice;
(4) normal pressure seal package: the Penaeus Vannmei prawn slice that step (3) is made carry out seal package by production requirement under normal pressure, get product.
3. according to the processing technology of the described Penaeus Vannmei leisure food of claim 2, it is characterized in that: in the described step (3), the concrete grammar that described constant pressure and dry bacteria reducing and microwave cure bacteria reducing is: earlier the electric heating constant temperature air dry oven is transferred to 50 ℃ of-60 ℃ of dry 20-30min, again the microwave energy switch is transferred to 80% position and cures 1-3min, make the prawn slice moisture at 5.5%-7.5%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410946A (en) * | 2017-03-20 | 2017-12-01 | 舟山昌国食品有限公司 | A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology |
| CN113796507A (en) * | 2021-09-30 | 2021-12-17 | 温州星贝海藻食品有限公司 | Production process of porphyra haitanensis and shrimp flake cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410946A (en) * | 2017-03-20 | 2017-12-01 | 舟山昌国食品有限公司 | A kind of arctic sweet tea shrimp normal temperature conditioning food and process technology |
| CN113796507A (en) * | 2021-09-30 | 2021-12-17 | 温州星贝海藻食品有限公司 | Production process of porphyra haitanensis and shrimp flake cake |
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