CN103355699B - Processing method of vacuum refrigerating flavored prawn cake - Google Patents
Processing method of vacuum refrigerating flavored prawn cake Download PDFInfo
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- CN103355699B CN103355699B CN201210110003.1A CN201210110003A CN103355699B CN 103355699 B CN103355699 B CN 103355699B CN 201210110003 A CN201210110003 A CN 201210110003A CN 103355699 B CN103355699 B CN 103355699B
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Abstract
The invention discloses a processing method of a vacuum freeze drying flavored prawn cake. The processing procedure comprises the following steps of: material selecting, pretreating, pulping, forming, steaming, cooling, traying, refrigerating fast, cutting, refrigerating fast, vacuum refrigerating and drying, sorting, metal detecting and packaging. The flavored prawn cake comprises the following raw materials in parts by weight: 70-80 parts of minced fillet, 20-30 parts of peeled prawns, 8-10 parts of soy protein isolate and 2-4 parts of prawn meat extract. The processing method of the vacuum refrigerating flavored prawn cake provided by the invention has the advantages that the product appearance is good in color, that the original rich nutrition ingredients and the special flavor and taste of the vacuum refrigerating flavored prawn cake are reserved, that other bad smell is not generated, and that the vacuum refrigerating flavored prawn cake can be stored for a long time even at normal temperature, has a shelf life as long as 12 months and is ready to eat.
Description
Technical field
The present invention relates to food processing technology field, more particularly relate to a kind of processing method of vacuum freeze drying local flavor shrimp cake.
Background technology
The marine products such as fish gruel and shrimp all contain profuse nutrition, people often adopt different cooking methods come edible it, but it is not easy to long-distance transport, eat the fish gruel of comparatively fresh and extra large shrimp in hinterland if want, higher freight must be paid could eat, therefore, only have after effectively processing, just can be convenient to long-distance transport and storage, at present, the processing method that people often adopt is: fish gruel added after shrimp mince essence carries out a certain proportion of mixing and make fish ball, carrying out quick-frozen again carries out fresh-keeping, concrete Making programme is as follows: raw material selection → pretreatment → making beating → shaping → boiling → cooling → quick-frozen → low tempertaure storage.
1. raw material is selected: select frozen minced fillets (saltwater fish or fresh-water fishes through pretreatment, with Minced Steak except after peeling fish skin and fish-bone, through cut mix freezing after goods), require to freeze good, free from extraneous odour.Show condition selects back fat, broken fat;
2. pretreatment: be cut into small pieces by frozen minced fillets cutter, passes through the orifice plate strand system of show condition or the broken fat 3mm freezed, is placed in the environment of 0 DEG C-4 DEG C for subsequent use after pretreatment of raw material;
3. pull an oar: rotten for freezing fish stripping and slicing is put in beater, first add burger increase crisp dose, salt, monosodium glutamate, Jiang Fen, white pepper powder, the making beating at a high speed such as egg white and carragheen, homogeneous to meat gruel, then the show condition making beating of twisting drilling plate through 3mm is added, finally add starch, evenly, in pulping process, attention frozen water controls meat slurry temperature below 12 DEG C to stirring at low speed;
4. shaping: by apparatus for forming meatball or offhand.The warm water that fish ball after shaping puts into 35 DEG C-45 DEG C is immediately soaked post forming in 40-60 minute;
5. boiling: the fish ball after shaping boils 15-20 minute in the hot water of 80 DEG C-90 DEG C;
6. cool: fish ball is put in immediately in the environment of 0 DEG C-4 DEG C and is cooled to central temperature less than 8 DEG C after boiling;
7. quick-frozen: cooled fish ball is put into the freezing 24-36 hour of quick freezing repository;
8. low tempertaure storage: packaged product is put in the Freezing room storage of-18 DEG C.
Adopt above-mentioned raw material and the shrimp ball be processed to form through above-mentioned processing method, not only product appearance color and luster is not ideal enough, nutrition is not too abundant, comprehensive, substantially the original local flavor of extra large shrimp itself and flavour is lost, product particularly after packaging also needs to carry out low tempertaure storage, storage requirement and shelf life all can be very restricted, and transport is also not too convenient and cost of transportation is high.
Summary of the invention
Object of the present invention provides a kind of appearance luster good to solve above-mentioned deficiency exactly, and nutrition is enriched, and at utmost remains the original local flavor of product and flavour, room temperature storage and storage period limit for length the processing method of vacuum freeze drying local flavor shrimp cake.
The technical solution that the present invention adopts to solve the problems of the technologies described above is as follows:
A kind of processing method of vacuum freeze drying local flavor shrimp cake, process for selecting materials → pretreatment → making beating → shaping → steam → cool → paving dish, suddenly to freeze → cut type → urgency freezes → vacuum freeze drying → sorting → metal detection → packaging, a, to select materials: the raw material choosing following weight: fish gruel 70-80, peeled shrimp 20-30, soybean protein isolate 8-10, shrimp cream 2-4, fish gruel requires to freeze well, free from extraneous odour; B, pretreatment: be placed in the environment of 0 DEG C-4 DEG C for subsequent use after frozen minced fillets cutter is cut into small pieces; C, making beating: first by rotten for freezing fish block, peeled shrimp, soybean protein isolate and shrimp cream by weight ratio together be placed in beater, and then it is homogeneous to meat gruel condiment to be added the making beating of beater high speed, in pulping process, control slurry temperature below 12 DEG C, described in the condiment weight that adds be: salt 2.2-3.5, monosodium glutamate 0.5-1, ginger powder 0.05-0.1, white pepper powder 0.05-0.1, egg 10-15 and carragheen 0.08-0.15; D, shaping: the above-mentioned slurry apparatus for forming meatball handled well or offhand are made shrimp cracker; E, to steam: the shrimp cracker after shaping is placed in dry blowing machine with 100 DEG C of-105 DEG C of Steam Heating 5-8 minute;
F, cooling: shrimp cracker is put in immediately in the environment of 0 DEG C-4 DEG C and is cooled to shrimp cracker central temperature less than 8 DEG C after steaming; G, paving dish, anxious to freeze: shrimp cracker cool is spread in aluminium dish, enter urgency and freeze storehouse and carry out urgency and freeze, product adfreezing; H, cut type: the shrimp cracker machine of adfreezing is cut into the sheet shrimp cake that 2-3 ㎜ is thick; I, anxious to freeze: the shrimp cake after cutting is put into-35 DEG C of urgency and freeze that storehouse is anxious to be frozen, suddenly freeze 6 ~ 8 hours, reach-28 DEG C ~-35 DEG C to product center temperature; J, vacuum freeze drying: the anxious shrimp cake frozen is sent in the closed container of lyophilization system, under-30 DEG C ~-35 DEG C freezing conditions, heat drying 12 ~ 14 hours under the pressure-fired condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes vacuum freeze drying local flavor shrimp cake; During described heat drying in vacuum freeze-drying system equipment heating plate preferably variations in temperature is as follows successively: during beginning, temperature of heating plate is 18 DEG C ~ 22 DEG C; Through 0.4 ~ 0.6 hour, temperature of heating plate was upgraded to 90 DEG C ~ 105 DEG C, then constant temperature 3 ~ 5 hours; Again through 0.3 ~ 0.5 hour, temperature of heating plate reduces to 80 DEG C ~ 90 DEG C, more then constant temperature 1 ~ 2 hour; Again through 0.4 ~ 0.6 hour, temperature of heating plate reduces to 70 DEG C ~ 80 DEG C, more then constant temperature 2 ~ 3.5 hours; Again through 0.4 ~ 0.6 hour, temperature of heating plate reduces to 58 DEG C ~ 65 DEG C, and last constant temperature terminates for 1 ~ 2.5 hour;
K, sorting: after vacuum freeze drying terminates, take out local flavor shrimp cake from the closed container of lyophilization system, weeds out there being the product of foreign matter; L, metal detection: product is crossed metal detector and detect, metal detector iron sensitivity: 0.6mm, non-ferric sensitivity: 1.2mm; M, packaging: first load product with the Double-layer food-grade polybag of clean hygiene, then seal.
Described raw-material optimum weight part proportioning is: fish gruel 70, peeled shrimp 30, soybean protein isolate 9, shrimp cream 4; Optimum weight part proportioning of described condiment is: salt 2.2, monosodium glutamate 0.5, ginger powder 0.08, white pepper powder 0.08, egg 15 and carragheen 0.1.
During described heat drying, in vacuum freeze-drying system equipment, the optimum temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C; Through 0.5 hour, temperature of heating plate was upgraded to 105 DEG C, then constant temperature 4 hours; Again through 0.5 hour, temperature of heating plate reduces to 85 DEG C, more then constant temperature 1.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 80 DEG C, more then constant temperature 2.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 60 DEG C, and last constant temperature terminates for 1.5 hours.
The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: on existing raw-material basis, increase peeled shrimp, soybean protein isolate and shrimp cream, add selected condiment again and carry out batching conditioning, finally adopt repeatedly meticulously to test and sum up the paving drawn in combination and coil anxious freezing, cut type, suddenly freeze, vacuum freeze-drying technique, make the product appearance color and luster that processes good, outward appearance is yellowish or yellow granular or sheet, and remain the original abundant nutrition composition of product, remain its distinctive local flavor and flavour, without other smell, both having made at normal temperatures also can long storage periods, shelf-life is 12 months, and it is direct-edible.
Accompanying drawing explanation
Fig. 1 is vacuum freeze drying curve synoptic diagram of the present invention.
Detailed description of the invention
As shown in Figure 1, a kind of processing method of vacuum freeze drying local flavor shrimp cake, concrete processing method is as follows:
A, to select materials: the raw material choosing following weight: fish gruel 70, peeled shrimp 30, soybean protein isolate 9, shrimp cream 4, fish gruel requires to freeze good, free from extraneous odour; B, pretreatment: be placed in the environment of 0 DEG C-4 DEG C for subsequent use after frozen minced fillets cutter is cut into small pieces; C, making beating: first rotten for freezing fish block, peeled shrimp, soybean protein isolate are placed in beater together with shrimp cream, and then it is homogeneous to meat gruel condiment to be added the making beating of beater high speed, in pulping process, control slurry temperature below 12 DEG C, described in the condiment weight that adds be: salt 2.2, monosodium glutamate 0.5, ginger powder 0.08, white pepper powder 0.08, egg 15 and carragheen 0.1; D, shaping: the above-mentioned slurry apparatus for forming meatball handled well or offhand are made shrimp cracker; E, to steam: the shrimp cracker after shaping is placed in dry blowing machine with 100 DEG C of-105 DEG C of Steam Heating 5-8 minute; F, cooling: shrimp cracker is put in immediately in the environment of 0 DEG C-4 DEG C and is cooled to shrimp cracker central temperature less than 8 DEG C after steaming; G, paving dish, anxious to freeze: shrimp cracker cool is spread in aluminium dish, enter urgency and freeze storehouse and carry out urgency and freeze, product adfreezing; H, cut type: the shrimp cracker machine of adfreezing is cut into the sheet shrimp cake that 2-3 ㎜ is thick; I, anxious to freeze: the shrimp cake after cutting is put into-35 DEG C of urgency and freeze that storehouse is anxious to be frozen, suddenly freeze 6 ~ 8 hours, reach-28 DEG C ~-35 DEG C to product center temperature; J, vacuum freeze drying: the anxious shrimp cake frozen is sent in the closed container of lyophilization system, under-30 DEG C ~-35 DEG C freezing conditions, heat drying 12 ~ 14 hours under the pressure-fired condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes vacuum freeze drying local flavor shrimp cake; During described heat drying in vacuum freeze-drying system equipment heating plate preferably variations in temperature is as follows successively: during beginning, temperature of heating plate is 20 DEG C; Through 0.5 hour, temperature of heating plate was upgraded to 105 DEG C, then constant temperature 4 hours; Again through 0.5 hour, temperature of heating plate reduces to 85 DEG C, more then constant temperature 1.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 80 DEG C, more then constant temperature 2.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 60 DEG C, and last constant temperature terminates for 1.5 hours;
K, sorting: after vacuum freeze drying terminates, take out local flavor shrimp cake from the closed container of lyophilization system, weeds out there being the product of foreign matter; L, metal detection: product is crossed metal detector and detect, metal detector iron sensitivity: 0.6mm, non-ferric sensitivity: 1.2mm; M, packaging: first load product with the Double-layer food-grade polybag of clean hygiene, then seal.
In the vacuum freeze drying process of this processing method, the vacuum freeze-drying system equipment used is the existing equipment being exclusively used in food processing, in temperature in its equipment and equipment product temperature its all can monitor at any time voluntarily, and can according to the parameters situation set in control appliance voluntarily.
Claims (3)
1. the processing method of a vacuum freeze drying local flavor shrimp cake, it is characterized in that: process for selecting materials → pretreatment → making beating → shaping → steam → cool → paving dish, suddenly to freeze → cut type → urgency freezes → vacuum freeze drying → sorting → metal detection → packaging, a, to select materials: the raw material choosing following weight: fish gruel 70-80, peeled shrimp 20-30, soybean protein isolate 8-10, shrimp cream 2-4, fish gruel requires to freeze well, free from extraneous odour; B, pretreatment: be placed in the environment of 0 DEG C-4 DEG C for subsequent use after frozen minced fillets cutter is cut into small pieces; C, making beating: first by rotten for freezing fish block, peeled shrimp, soybean protein isolate and shrimp cream by weight ratio together be placed in beater, and then it is homogeneous to meat gruel condiment to be added the making beating of beater high speed, in pulping process, control slurry temperature below 12 DEG C, described in the condiment weight that adds be: salt 2.2-3.5, monosodium glutamate 0.5-1, ginger powder 0.05-0.1, white pepper powder 0.05-0.1, egg 10-15 and carragheen 0.08-0.15; D, shaping: the above-mentioned slurry apparatus for forming meatball handled well or offhand are made shrimp cracker; E, to steam: the shrimp cracker after shaping is placed in dry blowing machine with 100 DEG C of-105 DEG C of Steam Heating 5-8 minute; F, cooling: shrimp cracker is put in immediately in the environment of 0 DEG C-4 DEG C and is cooled to shrimp cracker central temperature less than 8 DEG C after steaming; G, paving dish, anxious to freeze: shrimp cracker cool is spread in aluminium dish, enter urgency and freeze storehouse and carry out urgency and freeze, product adfreezing; H, cut type: the shrimp cracker machine of adfreezing is cut into the sheet shrimp cake that 2-3 ㎜ is thick; I, anxious to freeze: the shrimp cake after cutting is put into-35 DEG C of urgency and freeze that storehouse is anxious to be frozen, suddenly freeze 6 ~ 8 hours, reach-28 DEG C ~-35 DEG C to product center temperature; J, vacuum freeze drying: the anxious shrimp cake frozen is sent in the closed container of lyophilization system, under-30 DEG C ~-35 DEG C freezing conditions, heat drying 12 ~ 14 hours under the pressure-fired condition of 0 ~ 60Pa, and product final temperature more than 50 DEG C, can not be dehydrated because of distillation and becomes vacuum freeze drying local flavor shrimp cake; During described heat drying in vacuum freeze-drying system equipment heating plate preferably variations in temperature is as follows successively: during beginning, temperature of heating plate is 18 DEG C ~ 22 DEG C; Through 0.4 ~ 0.6 hour, temperature of heating plate was upgraded to 90 DEG C ~ 105 DEG C, then constant temperature 3 ~ 5 hours; Again through 0.3 ~ 0.5 hour, temperature of heating plate reduces to 80 DEG C ~ 90 DEG C, more then constant temperature 1 ~ 2 hour; Again through 0.4 ~ 0.6 hour, temperature of heating plate reduces to 70 DEG C ~ 80 DEG C, more then constant temperature 2 ~ 3.5 hours; Again through 0.4 ~ 0.6 hour, temperature of heating plate reduces to 58 DEG C ~ 65 DEG C, and last constant temperature terminates for 1 ~ 2.5 hour;
K, sorting: after vacuum freeze drying terminates, take out local flavor shrimp cake from the closed container of lyophilization system, weeds out there being the product of foreign matter; L, metal detection: product is crossed metal detector and detect, metal detector iron sensitivity: 0.6mm, non-ferric sensitivity: 1.2mm; M, packaging: first load product with the Double-layer food-grade polybag of clean hygiene, then seal.
2. the processing method of a kind of vacuum freeze drying local flavor shrimp cake according to claim 1, is characterized in that: described raw-material optimum weight part proportioning is: fish gruel 70, peeled shrimp 30, soybean protein isolate 9, shrimp cream 4; Optimum weight part proportioning of described condiment is: salt 2.2, monosodium glutamate 0.5, ginger powder 0.08, white pepper powder 0.08, egg 15 and carragheen 0.1.
3. the processing method of a kind of vacuum freeze drying local flavor shrimp cake according to claim 1 and 2, is characterized in that: during described heat drying, in vacuum freeze-drying system equipment, the optimum temperature change of heating plate is as follows successively: during beginning, temperature of heating plate is 20 DEG C; Through 0.5 hour, temperature of heating plate was upgraded to 105 DEG C, then constant temperature 4 hours; Again through 0.5 hour, temperature of heating plate reduces to 85 DEG C, more then constant temperature 1.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 80 DEG C, more then constant temperature 2.5 hours; Again through 0.5 hour, temperature of heating plate reduces to 60 DEG C, and last constant temperature terminates for 1.5 hours.
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| CN201210110003.1A CN103355699B (en) | 2012-04-06 | 2012-04-06 | Processing method of vacuum refrigerating flavored prawn cake |
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| CN101731672A (en) * | 2010-01-20 | 2010-06-16 | 吕文良 | Fresh fried shrimp cake and production method |
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