CN104432253A - Minced shrimp processing technology - Google Patents
Minced shrimp processing technology Download PDFInfo
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- CN104432253A CN104432253A CN201410649886.2A CN201410649886A CN104432253A CN 104432253 A CN104432253 A CN 104432253A CN 201410649886 A CN201410649886 A CN 201410649886A CN 104432253 A CN104432253 A CN 104432253A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a minced shrimp processing technology which comprises the following steps: (1) preprocessing raw materials; (2) steaming; (3) squeezing; (4) rolling and bulking; (5) primarily frying; and (6) frying to be flossy. According to the processing technology disclosed by the invention, the production process and the seasoning formula of the minced shrimp are optimized, and the prepared minced shrimp is uniform in color, in a flossy form, loose in fiber, delicate in taste and meat quality, and easy to digest and absorb, and is quite suitable for old people and children; a bulking agent for preparing the minced shrimp is provided; various components in the bulking agent are coordinated with one another, so that the minced shrimp is bulked relatively uniformly and is in the flossy form, the taste is relatively delicate, and the sensory quality is effectively improved; and the technology is simple in step, strong in operability, suitable for being used in industrial production, and conducive to the improvement of the added value of shrimps.
Description
Technical field
The present invention relates to aquatic products processing technical field, especially relate to a seed shrimp pine processing technology.
Background technology
Shrimp delicious flavour, nutrition is extremely abundant, be rich in good protein, essential amino acid, unrighted acid, also containing various vitamin and the trace element such as calcium, phosphorus potassium, because its water content is higher, except refrigeration, drying except, generally more difficult permanent preservation, other Genus Homo allergic constitution, there will be allergic phenomena after edible.Therefore, deep processing is carried out to shrimp, develop the shrimp goods that a kind of applicable many people eats significant.
Application publication number CN102144787A, the Chinese patent of Shen Qing Publication day 2011.08.10, discloses the preparation method of a seed shrimp pine, comprises the following steps: 1) select fresh, without brown stain shrimp as raw material, remove trash fish, assorted shrimp, silt impurity, clean for subsequent use; 2) precook; 3) baste, seasoning is prepared; 4) boiling; 5) mix seasoning matter, fry; 6) toast; 7) batching is mixed; 8) pack, seal; 9) sterilization, cooling; 10) insulation detects.Its weak point is, this shrimp pine is raw material with shrimp, and obtained shrimp pine fiber is comparatively thick, coarse mouthfeel; Raw meat process is not gone to shrimp, the shrimp pine fishy smell weight obtained, weak flavor.
Summary of the invention
The present invention is the shrimp pine coarse mouthfeel in order to solve prior art, fishy smell weight, the problem of weak flavor, provide a kind of processing step simple, be applicable to the shrimp pine processing technology of suitability for industrialized production, the shrimp pine uniform color obtained by this technique is consistent, fiber softening is fluffy in velvet-like, mouthfeel is soft, absorption easy to digest, and pole is suitable for old man and children eat.
To achieve these goals, the present invention is by the following technical solutions:
One seed shrimp pine processing technology, comprises the following steps:
(1) pretreatment of raw material: after raw material shrimp is got meat, choose shrimp line, drains after cleaning, obtain shrimp with clear water.The present invention take shrimp as raw material, and shrimp source is unrestricted, and raw material shrimp can be shrimp alive or chilled shrimp, and shrimp can be extra large shrimp or river prawn, and such as prawn, prawn, pond crayfish, lobster, base enclose shrimp etc., and for easy to process, the individual larger shrimp of general selection is so that get meat.
(2) boiling: pull out after shrimp being placed in sodium bicarbonate solution boiling 20 ~ 30min, control solid carbon dioxide divides.Boiling is carried out in sodium acid carbonate, shrimp can be made to organize swelling, not only be convenient to into pine, and the fat in shrimp tissue and fishy smell material are oozed out, avoid shrimp, in follow-up frying process, brown stain occurs, local flavor is better simultaneously, in addition, sodium acid carbonate can fully infiltrate in shrimp tissue so that during frying and the glucono-δ-lactone of decomposition fully react and produce CO
2, thus increase the bulkiness of shrimp pine, make it more evenly soft; Boiling can make some the sensitization enzyme deactivations in shrimp, and the people of allergic constitution also can be eaten, but can not overcook, otherwise can make that shrimp is really up to the mark to follow the string, make shrimp pine forming difficulty, and heat labile amino acid can be caused to lose, reduce nutritive value, digestion time is resolute, and protein denaturation is insufficient, and water content is too high, shrimp consolidation, lateral connection between meat fiber is not opened, and is unfavorable for into pine, and therefore the present invention controls digestion time is 20 ~ 30min.
(3) squeeze: put into squeezer after being bound up with gauze by the shrimp in step (2), squeezing to moisture is 50 ~ 55%, obtains shrimp cake.
(4) pine is rubbed with the hands: rubbed with the hands by shrimp cake and open, obtain shrimp meat.
(5) just fry: shrimp meat is put into frying pan, frying to moisture is after 40 ~ 50%, is cooled to room temperature and airing 30 ~ 60min, obtains rough shrimp pine.Airing makes shrimp pine internal moisture be evenly distributed.
(6) fry pine: in rough shrimp pine, add flavoring for mixture evenly, frying to moisture is 10 ~ 15%, and cooling, packaging, obtains shrimp pine finished product.
As preferably, in step (2), in sodium bicarbonate solution, the mass percentage concentration of sodium acid carbonate is 3 ~ 5%.The too high local flavor that can affect shrimp pine of mass percentage concentration of sodium acid carbonate, concentration is too low, and result of use is poor, and therefore the present invention controls the mass percentage concentration of sodium acid carbonate in sodium bicarbonate solution is 3 ~ 5%.
As preferably, in step (5), the temperature of frying is 50 ~ 60 DEG C.First stir-fry temperature controls at 50 ~ 60 DEG C, and temperature is lower, so that the control of moisture in frying process, otherwise easily make moisture in shrimp pine evaporate rapidly and become dry hardening, affect mouthfeel, in addition, the optimum temperature range of 50 ~ 60 DEG C of bromelains just, is conducive to increasing loose agent and plays one's part to the full.
As preferably, in step (5), the loose agent of described increasing is made up of the component of following mass percent: 30 ~ 35% sodium acid carbonates, 0.5 ~ 1% bromelain, 0.5 ~ 1%L-cysteine, 15 ~ 20% lecithin, and surplus is glucono-δ-lactone.The loose agent of increasing of the present invention is that slow acting type increases loose agent, and wherein glucono-δ-lactone itself is not acid, but after heating, hydrolysis, in acid, can produce CO with reaction of sodium bicarbonate
2, thus increase the bulkiness of shrimp pine, make it more soft, organize more fine and closely woven, and glucono-δ-lactone also has antioxidation, effectively can prevent the brown stain of shrimp pine, be conducive to the quality improving product; Protein macromolecule proteolysis in shrimp is the Small molecular amino acid and protein easily absorbed by bromelain, improve the local flavor of shrimp pine and be more conducive to absorption of human body, and the meat fiber of lateral connection in shrimp can be cut off, make shrimp pine in bulk threadiness; Cys, by changing in shrimp between protein molecule and the disulfide bond of protein molecule inside, weakens the structure of protein, protein is extended, thus greatly can improve the fluffy degree of shrimp pine when frying; Lecithin can keep the moisture in shrimp, play aging-resistant effect, shrimp pine is avoided to occur aging when frying pine, and energy expanded by heating in the loose process of stir-fry, and fix gradually along with the process of frying, make rough shrimp pine central core structure form porous Sponge Porosity body loose to impel shrimp pine to expand, lecithin can improve the dispersiveness increasing loose agent simultaneously, and each component energy Quick uniform increased in loose agent is mixed with shrimp meat.In the loose agent of increasing of the present invention, each component is worked in coordination with mutually, makes shrimp pine more evenly bulk and in velvet-like, mouthfeel is more fine and smooth, and organoleptic quality is effectively improved.
As preferably, the addition increasing loose agent is 0.3 ~ 0.5% of rough shrimp spongiosa amount.
As preferably, in step (6), frying temperature is 150 ~ 160 DEG C.Frying temperature is 150 ~ 160 DEG C, on the one hand glucono-δ-lactone is slowly decomposed and reaction of sodium bicarbonate, can excite the fragrance of flavoring on the other hand further, play the effect of Titian, greatly improve the local flavor of shrimp pine.
As preferably, in step (6), described flavoring is made up of the component of following mass percent: 25 ~ 30% white sugar, 10 ~ 15% salt, 9 ~ 10% monosodium glutamates, 9 ~ 10% white wine, 9 ~ 10% green onion juice, and surplus is ginger juice.Flavoring of the present invention salty comfortable in, both ensure that the color and luster of shrimp pine, in turn ensure that the local flavor of shrimp pine.
As preferably, the addition of flavoring is 10 ~ 15% of rough shrimp spongiosa amount.
Therefore, the present invention has following beneficial effect:
(1) optimize production technology and the seasoning formula of shrimp pine, the shrimp obtained pine uniform color is consistent, and in velvet-like, fiber loosens, and mouthfeel meat is fine and smooth, absorption easy to digest, and pole is suitable for old man and children eat;
(2) providing the agent of a kind of increasing for the preparation of shrimp pine pine, by increasing the mutually collaborative of each component in loose agent, making shrimp pine more evenly bulk and in velvet-like, mouthfeel is more fine and smooth, and organoleptic quality is effectively improved;
(3) processing step is simple, workable, is applicable to suitability for industrialized production, is conducive to the added value improving shrimps.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
(1) pretreatment of raw material: after raw material shrimp (prawn) is got meat, choose shrimp line, drains after cleaning, obtain shrimp with clear water.
(2) boiling: shrimp being placed in mass percentage concentration is pull out after the sodium bicarbonate solution boiling 30min of 3%, control solid carbon dioxide divides.
(3) squeeze: put into squeezer after being bound up with gauze by the shrimp in step (2), squeezing to moisture is 50%, obtains shrimp cake.
(4) pine is rubbed with the hands: rubbed with the hands by shrimp cake and open, obtain shrimp meat.
(5) just fry: shrimp meat is put into frying pan, add the increasing pine agent that quality is rough shrimp spongiosa amount 0.3%, with the temperature of 50 DEG C fry to moisture be after 40%, be cooled to room temperature and airing 30min, obtain rough shrimp pine, increase loose agent and be made up of the component of following mass percent: 30% sodium acid carbonate, 0.5% bromelain, 0.5%L-cysteine, 15% lecithin, surplus is glucono-δ-lactone.
(6) pine is fried: in rough shrimp pine, add quality is that the flavoring for mixture of rough shrimp spongiosa amount 10% is even, fry to moisture as 10% with the temperature of 150 DEG C, cooling, packaging, obtains shrimp pine finished product, flavoring is made up of the component of following mass percent: 25% white sugar, 10% salt, 9% monosodium glutamate, 9% white wine, 9% green onion juice, surplus is ginger juice.
Embodiment 2
(1) pretreatment of raw material: after raw material shrimp (pond crayfish) is got meat, choose shrimp line, drains after cleaning, obtain shrimp with clear water.
(2) boiling: shrimp being placed in mass percentage concentration is pull out after the sodium bicarbonate solution boiling 20min of 5%, control solid carbon dioxide divides.
(3) squeeze: put into squeezer after being bound up with gauze by the shrimp in step (2), squeezing to moisture is 55%, obtains shrimp cake.
(4) pine is rubbed with the hands: rubbed with the hands by shrimp cake and open, obtain shrimp meat.
(5) just fry: shrimp meat is put into frying pan, add the increasing pine agent that quality is rough shrimp spongiosa amount 0.5%, with the temperature of 60 DEG C fry to moisture be after 50%, be cooled to room temperature and airing 60min, obtain rough shrimp pine, increase loose agent and be made up of the component of following mass percent: 35% sodium acid carbonate, 1% bromelain, 1%L-cysteine, 20% lecithin, surplus is glucono-δ-lactone.
(6) pine is fried: in rough shrimp pine, add quality is that the flavoring for mixture of rough shrimp spongiosa amount 15% is even, fry to moisture as 15% with the temperature of 160 DEG C, cooling, packaging, obtains shrimp pine finished product, flavoring is made up of the component of following mass percent: 30% white sugar, 15% salt, 10% monosodium glutamate, 10% white wine, 10% green onion juice, surplus is ginger juice.
Embodiment 3
(1) pretreatment of raw material: after raw material shrimp (lobster) is got meat, choose shrimp line, drains after cleaning, obtain shrimp with clear water.
(2) boiling: shrimp being placed in mass percentage concentration is pull out after the sodium bicarbonate solution boiling 25min of 4%, control solid carbon dioxide divides.
(3) squeeze: put into squeezer after being bound up with gauze by the shrimp in step (2), squeezing to moisture is 52%, obtains shrimp cake.
(4) pine is rubbed with the hands: rubbed with the hands by shrimp cake and open, obtain shrimp meat.
(5) just fry: shrimp meat is put into frying pan, add the increasing pine agent that quality is rough shrimp spongiosa amount 0.4%, with the temperature of 55 DEG C fry to moisture be after 42%, be cooled to room temperature and airing 45min, obtain rough shrimp pine, increase loose agent and be made up of the component of following mass percent: 32% sodium acid carbonate, 0.6% bromelain, 0.7%L-cysteine, 17% lecithin, surplus is glucono-δ-lactone.
(6) pine is fried: in rough shrimp pine, add quality is that the flavoring for mixture of rough shrimp spongiosa amount 14% is even, fry to moisture as 12% with the temperature of 155 DEG C, cooling, packaging, obtains shrimp pine finished product, flavoring is made up of the component of following mass percent: 27% white sugar, 12% salt, 9.5% monosodium glutamate, 9.5% white wine, 9.5% green onion juice, surplus is ginger juice.
The quality index of the shrimp pine obtained by the present invention is:
Organoleptic indicator
In velvet-like, fiber loosens, free from admixture, and color and luster is yellowish to golden yellow, uniformity, and shrimp fragrance is strong, free from extraneous odour, salty comfortable in, the soft exquisiteness of mouthfeel.
Physical and chemical index (100g)
Protein >=68% ,≤moisture 15%, ash content≤14%, crude fat≤7%.
Microbiological indicator
Total number of bacteria≤3*10
4(cfu/g); Escherichia coli≤35(MPN/100g), pathogenic bacteria do not detect.
The shrimp pine that the present invention obtains is nutritious, and uniform color is consistent, and in velvet-like, fiber loosens, and mouthfeel meat is fine and smooth, absorption easy to digest, and pole is suitable for old man and youngster is loose edible
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (8)
1. a seed shrimp pine processing technology, is characterized in that, comprise the following steps:
(1) pretreatment of raw material: after raw material shrimp is got meat, choose shrimp line, drains after cleaning, obtain shrimp with clear water;
(2) boiling: pull out after shrimp being placed in sodium bicarbonate solution boiling 20 ~ 30min, control solid carbon dioxide divides;
(3) squeeze: put into squeezer after being bound up with gauze by the shrimp in step (2), squeezing to moisture is 50 ~ 55%, obtains shrimp cake;
(4) pine is rubbed with the hands: rubbed with the hands by shrimp cake and open, obtain shrimp meat;
(5) just fry: shrimp meat is put into frying pan, add and increase loose agent, frying to moisture is after 40 ~ 50%, is cooled to room temperature and airing 30 ~ 60min, obtains rough shrimp pine;
(6) fry pine: in rough shrimp pine, add flavoring for mixture evenly, frying to moisture is 10 ~ 15%, and cooling, packaging, obtains shrimp pine finished product.
2. a seed shrimp pine processing technology according to claim 1, it is characterized in that, in step (2), in sodium bicarbonate solution, the mass percentage concentration of sodium acid carbonate is 3 ~ 5%.
3. a seed shrimp pine processing technology according to claim 1, it is characterized in that, in step (5), the temperature of frying is 50 ~ 60 DEG C.
4. a seed shrimp pine processing technology according to claim 1, it is characterized in that, in step (5), the loose agent of described increasing is made up of the component of following mass percent: 30 ~ 35% sodium acid carbonates, 0.5 ~ 1% bromelain, 0.5 ~ 1%L-cysteine, 15 ~ 20% lecithin, surplus is glucono-δ-lactone.
5. a seed shrimp pine processing technology according to claim 4, it is characterized in that, the addition increasing loose agent is 0.3 ~ 0.5% of rough shrimp spongiosa amount.
6. a seed shrimp pine processing technology according to claim 1, it is characterized in that, in step (6), frying temperature is 150 ~ 160 DEG C.
7. a seed shrimp pine processing technology according to claim 1, is characterized in that, in step (6), described flavoring is made up of the component of following mass percent: 25 ~ 30% white sugar, 10 ~ 15% salt, 9 ~ 10% monosodium glutamates, 9 ~ 10% white wine, 9 ~ 10% green onion juice, surplus is ginger juice.
8. a seed shrimp pine processing technology according to claim 7, it is characterized in that, the addition of flavoring is 10 ~ 15% of rough shrimp spongiosa amount.
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| CN201410649886.2A CN104432253A (en) | 2014-11-17 | 2014-11-17 | Minced shrimp processing technology |
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| CN201410649886.2A CN104432253A (en) | 2014-11-17 | 2014-11-17 | Minced shrimp processing technology |
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| CN104432253A true CN104432253A (en) | 2015-03-25 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668573A (en) * | 2017-11-17 | 2018-02-09 | 浙江海洋大学 | A kind of processing method of krill shrimp pine |
| CN111264797A (en) * | 2020-04-02 | 2020-06-12 | 江苏农牧科技职业学院 | Dried crayfish meat floss and preparation method thereof |
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| CN102144787A (en) * | 2010-11-23 | 2011-08-10 | 南通金土地绿色食品有限公司 | Preparation method of soft shrimps |
| CN103054079A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Production method for shredded mackerel |
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103583933A (en) * | 2013-11-21 | 2014-02-19 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
-
2014
- 2014-11-17 CN CN201410649886.2A patent/CN104432253A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102144787A (en) * | 2010-11-23 | 2011-08-10 | 南通金土地绿色食品有限公司 | Preparation method of soft shrimps |
| CN103054079A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Production method for shredded mackerel |
| CN103564276A (en) * | 2013-11-21 | 2014-02-12 | 浙江海洋学院 | Grilled fish bone swelling agent, and preparation method and application of swelling agent |
| CN103583933A (en) * | 2013-11-21 | 2014-02-19 | 浙江海洋学院 | Leavening agent for grilled fish and preparation and application thereof |
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
Non-Patent Citations (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668573A (en) * | 2017-11-17 | 2018-02-09 | 浙江海洋大学 | A kind of processing method of krill shrimp pine |
| CN111264797A (en) * | 2020-04-02 | 2020-06-12 | 江苏农牧科技职业学院 | Dried crayfish meat floss and preparation method thereof |
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