CN105454403B - A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof - Google Patents
A kind of low fluorine freezing Antarctic krill shrimp is rotten and preparation method thereof Download PDFInfo
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- CN105454403B CN105454403B CN201510896296.4A CN201510896296A CN105454403B CN 105454403 B CN105454403 B CN 105454403B CN 201510896296 A CN201510896296 A CN 201510896296A CN 105454403 B CN105454403 B CN 105454403B
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- 241000239366 Euphausiacea Species 0.000 title claims abstract description 86
- 241000238557 Decapoda Species 0.000 title claims abstract description 56
- 229910052731 fluorine Inorganic materials 0.000 title claims abstract description 54
- 239000011737 fluorine Substances 0.000 title claims abstract description 54
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 238000007710 freezing Methods 0.000 title claims abstract description 48
- 230000008014 freezing Effects 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 31
- 239000002244 precipitate Substances 0.000 claims abstract description 15
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 239000000047 product Substances 0.000 claims abstract description 12
- 239000003398 denaturant Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000005871 repellent Substances 0.000 claims abstract description 9
- 230000002940 repellent Effects 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 235000019784 crude fat Nutrition 0.000 claims abstract description 7
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 6
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 5
- 150000002632 lipids Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 18
- 241000058338 Macrobrachium nipponense Species 0.000 claims description 14
- 238000006297 dehydration reaction Methods 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 230000002528 anti-freeze Effects 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 2
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 230000002706 hydrostatic effect Effects 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims 2
- 108010053481 Antifreeze Proteins Proteins 0.000 claims 1
- 235000011167 hydrochloric acid Nutrition 0.000 claims 1
- 235000011007 phosphoric acid Nutrition 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 25
- 235000013305 food Nutrition 0.000 abstract description 16
- 238000003860 storage Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000021245 dietary protein Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 235000017550 sodium carbonate Nutrition 0.000 description 2
- 239000002028 Biomass Substances 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 241000282376 Panthera tigris Species 0.000 description 1
- 241000238040 Panulirus Species 0.000 description 1
- 208000031481 Pathologic Constriction Diseases 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 125000001153 fluoro group Chemical group F* 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000020978 protein processing Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003319 supportive effect Effects 0.000 description 1
- 210000001215 vagina Anatomy 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of aquatic food protein raw materials exploitation, be specifically related to a kind of low fluorine freezing Antarctic krill shrimp gruel and preparation method thereof.Antarctic krill after thawing freezes product or fresh and alive Antarctic krill adopts meat, chopped, the fluorine being enriched with in removing krill albumen continuously, and precipitate and separate protein simultaneously after readjustment neutrality, adds freeze proof denaturant, becomes Antarctic krill freezing shrimp through quick-freezing rotten；The moisture of the shrimp gruel obtained is 78 82%, and Oil repellent is less than 100mg/Kg butt；Crude protein content is 72 80g/100g butts, and crude fat content is 22 30/100g butts, and content of phospholipid is 450 480mg/g lipids.The preparation method of the present invention is easily achieved industrialization, and obtained product is of high nutritive value, and safety is good, storage and convenient transportation, and major ingredient or the dispensing that can be widely used as the aquatic product protein food of multiple processing mode use.
Description
Technical field
The invention belongs to the field of aquatic food protein raw materials exploitation, be specifically related to a kind of low fluorine freezing Antarctic krill shrimp rotten
Preparation method.
Background technology
Antarctic krill is one of single living resources that on the earth, quantity is maximum, and biological total amount is about 6.5-10 hundred million tons, quilt
Being referred to as maximum on the earth is also last animal proteinum storehouse.Its huge Biomass of Antarctic krill and potential fishery resources and day
Benefit is paid close attention to by people, has huge industrial raw materials and medicines and health protection exploitation prospect.Sharp in Conventional marine resource
Under the background subtracted, Antarctic krill is considered important strategic resource, becomes the target that various countries competitively fight for.Potential as the mankind
Food, the stock number of Antarctic krill is the hugest.
Antarctic krill contains protein 11.9-15.4%.Its biological value is higher than other meat protein and cow's milk protein
Matter.In Antarctic krill muscle, total amino acid content is up to the 57.21% of dry weight, and its protein contains whole needed by human amino
Acid, it is necessary to total amino acid content is 212.1mg/g protein, lysine content is higher than tiger stricture of vagina shrimp and tuna.For China so
One population base sustainable growth, the big country that living marine resources are the poorest per capita, it is thus achieved that high-quality and stable yield, can hold
Continuous aquatic protein resource, the albumen composition for national food security strategy and national food optimizes of crucial importance.Additionally, from
Raw material angle for food industry blood supply is set out, and the new raw-food material of Antarctic krill protein succeeded in developing, for Antarctic krill
Industrialization and efficiently the utilizing of Antarctic krill protein resource of protein food have basic and supportive effect.Therefore, real
Now the efficient utilization to Antarctic krill protein resource, has important reality and strategic importance to China, and state is the South Pole still
One of krill main exploitation kind being classified as Development for Distant Water Fishery.
Although Antarctic krill has the protein of excellence, but due to the physiological metabolism feature of its uniqueness, rich in its Crusta Penaeus seu Panulirus
Collect substantial amounts of fluorine.Oil repellent reaches the 1330-2400ppm of dry weight in whole krill, reaches the 570-of dry weight at krill muscle
750ppm.In the chilled storage and course of defrosting of Antarctic krill, fluorine can be carried out by shell to the migration of muscle, causes krill albumen
Exceeding standard of middle fluorine, directly carries out the absorption of albumen with Antarctic krill for food, brings serious potential safety hazard to health.This
Outward, have in Antarctic krill body powerful can the multiple endogenous enzymes of protein degradation matter, due to internal enzyme level system
The reduction of activity, Antarctic krill is after death prone to occur self-dissolving to rot, significantly increases Antarctic krill Protein processing and utilize
Difficulty.Based on above feature, there is no the Antarctic krill protein raw materials of staple commodities at present, serious sluggish Antarctic krill egg
The white exploitation of Related product, production and consumption.Therefore, a kind of generally applicable new raw-food material of Antarctic krill albumen is developed
Low fluorine freezing Antarctic krill shrimp gruel seems the most urgent.
Summary of the invention
For solving the problems referred to above, the present invention provides the preparation method that a kind of low fluorine freezing Antarctic krill shrimp is rotten, adds on land
Work and processing on ship all can use, and are suitable to large utilization and are easily achieved industrialization；The product obtained has that Oil repellent is low, albumen
The feature that yield is high, meets the FDA limit standard about Fluorine in Foods, and is easy to storage and transport, and frost resistance is good, purposes scope
Extensively.
In order to realize above target, the present invention provides a kind of low fluorine freezing Antarctic krill shrimp rotten, and the moisture of described shrimp gruel contains
Amount is 78-82%, and Oil repellent is less than 100mg/Kg butt；Crude protein content is 72-80g/100g butt, and crude fat content is
22-30/100g butt.
Producing the rotten technique of above-mentioned low fluorine freezing Antarctic krill shrimp is that the Antarctic krill after thawing freezes product or the fresh and alive South Pole
Krill adopts meat, chopped, eccysis fluorine precipitate and separate protein, after readjustment neutrality, adds freeze proof denaturant, becomes the South Pole through quick-freezing
Krill freezing shrimp is rotten.It is specifically divided into following steps:
The first step, land freezing Antarctic krill to thaw, on ship with fresh and alive Antarctic krill as raw material, take Macrobrachium nipponensis；
Second step, by Macrobrachium nipponensis chopped, obtains Antarctic krill slurry；
3rd step, adds in slurry under the frozen water of 1-3 times or water, cryogenic conditions and stirs；
4th step, adds protein stabiliser in low-temperature material, and regulation pH value is acid, centrifuge dehydration, collects defluorinate precipitation；
5th step, adds water-ice or the water of 1-3 times in the 4th step gained precipitate, repeats FOUR EASY STEPS and takes off with secondary
Fluorine；
6th step, adds the frozen water of 1-3 times or water in the 5th step gained defluorinate precipitate, regulation material pH value extremely in
Property；
7th step, centrifuge dehydration, obtain low fluorine Antarctic krill shrimp rotten；
8th step, cuts low fluorine Antarctic krill shrimp gruel limit and mixes, while be added thereto to freeze proof denaturant；
9th step, will cut and mix uniform shrimp gruel forming machine molding, quick freezing in-18 DEG C or following cryopreservation,
I.e. obtain low fluorine freezing Antarctic krill shrimp rotten.
As preferably, operation is all carried out in environment below 10 DEG C.
As preferably, the thawing mode that in the described first step, land processing uses is that flowing water thaws, hydrostatic thaws, low temperature solution
Freeze, one or more in normal temperature unfreezing and microwave thawing mode comprehensively use.
As preferably, the equipment taking Macrobrachium nipponensis in the described first step is flesh separator, and the aperture adopting meat hole is 1-3mm.
As preferably, the mode of Macrobrachium nipponensis chopped is high speed cutmixer chopped by described second step, its rotating speed is 1000 turns/
Point, cutting the time of mixing is 5 minutes.
As preferably, in described fourth, fifth step, the mode of double removing fluorine is for adding protein stabiliser, regulates material
PH value to 3-6.Add the effect of protein stabiliser: one is the fluorine of enrichment in removing krill albumen, and two are advantageous for protein
Precipitate and separate, thus improve the recovery yield of protein in precipitate.Protein stabiliser is acetic acid, hydrochloric acid, phosphoric acid, Fructus Citri Limoniae
One or more in acid, tartaric acid, lactic acid, succinic acid, malic acid or fumaric acid.
As preferably, material used by described 6th step joint pH value neutrality be calcium hydroxide, sodium hydroxide, potassium hydroxide,
One or more in calcium carbonate, sodium carbonate and sodium bicarbonate.
As preferably, the centrifugal-dehydration device in described 4th step, the 5th step and the 7th step is that horizontal type screw settling is centrifuged
Machine, three times centrifugal rotary drum rotating speed used respectively is 3600-4000 rev/min, 3200-3500 rev/min and 2500-3000
Rev/min.
As preferably, freeze proof denaturant used by described 8th step consist of sucrose, sorbitol and sodium tripolyphosphate, and
The mass ratio accounting for shrimp rotten is respectively 2%-4%, 2%-4% and 0.1%-0.3%.
It is an advantage of the current invention that:
1. the low fluorine freezing Antarctic krill shrimp of the present invention is rotten, and moisture is 78%-82%, and Oil repellent is less than 100mg/Kg
Butt, meet the FDA limit standard about Fluorine in Foods.Color is kermesinus, is of high nutritive value, and safety is good, can be extensive
The major ingredient of aquatic product protein food or dispensing as multiple processing mode use.Wherein crude protein content is that 72-80g/100g does
Base, crude fat content is 22-30/100g butt, and content of phospholipid is 450-480mg/g lipid.
2. the method for the present invention, uses the mode of double addition protein stabiliser, with in effectively removing krill albumen
The fluorine being enriched with.This method avoid the high salinity problem using the mode of calcium chloride removing fluorine to be caused, effectively remove fluorine
While, significantly improve the recovery yield of protein.
3. the method for the present invention, by the ratio of flexible processing on ship water, while realizing productive target, real
The saving having showed freshwater resources uses.
4. the method for the present invention, can use three horizontal type screw settling centrifuge operations continuously, be suitable to large production, a set of
Equipment all can realize running in land and processing on ship, it is easy to accomplish industrialization.Production method is easy, efficient, can realize
Rate more than 50%, thick protein response rate 50-57%, crude fat response rate 53-59%.
5. the method for the present invention is easily achieved industrialization, and obtained product storage and transport are convenient, and frost resistance is good, purposes
Scope is wide, is suitable for industrial applications.
Detailed description of the invention
The present invention is with Antarctic krill as raw material, it is provided that a kind of technique producing the gruel of low fluorine freezing Antarctic krill shrimp, its land
The embodiment produced in ground processing and ship is as follows:
Embodiment 1:
The preparation method that a kind of low fluorine freezing Antarctic krill shrimp is rotten, operation is all carried out in environment below 10 DEG C, specifically by
Following steps form:
The first step, by freezing Antarctic krill through tunnel type micro wave quick-thawing, uses flesh separator to take Macrobrachium nipponensis, adopts meat hole
Aperture is 2m；
Second step, Macrobrachium nipponensis chopped, rotating speed are 1000 revs/min by high speed cutmixer, and cutting the time of mixing is 5 minutes, obtains the South Pole
Krill slurry；
3rd step, adds the frozen water of 3 times of quality in slurry, stirs under cryogenic conditions；
4th step, adds food stage citric acid, and the pH value of regulation material, to 4, regulates horizontal type screw settling centrifuge rotary drum
Rotating speed 4000 revs/min, centrifuge dehydration, collect precipitation；
5th step, adds the frozen water of 3 times of quality, stirring in gained precipitate, again adds food stage citric acid, regulation
The pH value of material, to 4, regulates horizontal type screw settling centrifuge rotary drum rotating speed 3500 revs/min, centrifuge dehydration, collects precipitation；
6th step, adds the frozen water of 3 times of quality in precipitate, with edible soda ash regulation material pH value to 6.8；
7th step, regulates horizontal spiral centrifuge rotary drum rotating speed 3000 revs/min, centrifuge dehydration, obtains low fluorine Antarctic krill
Shrimp is rotten；
8th step, cuts and mixes shrimp gruel, be added thereto to freeze proof denaturant mix homogeneously simultaneously.Antifreeze forms: sucrose
3%, sorbitol 3% and sodium tripolyphosphate 0.2%；
9th step, will cut and mix uniform shrimp gruel forming machine molding, quick freezing in less than-18 DEG C cryopreservations, i.e.
Obtain low fluorine freezing Antarctic krill shrimp rotten.
The low fluorine freezing Antarctic krill shrimp prepared by said method is rotten, and moisture is 78.8%, and Oil repellent 90mg/Kg does
Base；Crude protein content is 75.3g/100g butt, and crude fat content is 22.1g/100g butt, and content of phospholipid is 455mg/g fat
Matter.
Embodiment 2:
The preparation method that a kind of low fluorine freezing Antarctic krill shrimp is rotten, operation is all entered in the low temperature environment of surrounding waters, the South Pole
OK, specifically comprise the steps of:
The first step, after the Antarctic krill just fished for is cleaned by ship, uses flesh separator to take Macrobrachium nipponensis, and the aperture adopting meat hole is
3mm；
Second step, Macrobrachium nipponensis chopped, rotating speed are 1000 revs/min by high speed cutmixer, and cutting the time of mixing is 5 minutes, obtains the South Pole
Krill slurry；
3rd step, adds the water of 1 times of quality in slurry, stirs under cryogenic conditions；
4th step, adds food grade phosphoric acid, and the pH value of regulation material is to 5, and regulation horizontal type screw settling centrifuge rotary drum turns
Speed 3600 revs/min, centrifuge dehydration, collect precipitation；
5th step, adds the water of 1 times of quality, stirring in gained precipitate, again adds food grade phosphoric acid, regulate material
PH value to 5, regulate horizontal type screw settling centrifuge rotary drum rotating speed 3200 revs/min, centrifuge dehydration, collect precipitation；
6th step, adds the water of 1 times of quality in precipitate, with food stage sodium hydroxide regulation material pH value to 7；
7th step, regulates horizontal type screw settling centrifuge rotary drum rotating speed 2500 revs/min, centrifuge dehydration, obtains the low fluorine South Pole
Krill shrimp is rotten；
8th step, cuts and mixes shrimp gruel, be added thereto to freeze proof denaturant mix homogeneously simultaneously.Antifreeze forms: sucrose
4%, sorbitol 4% and sodium tripolyphosphate 0.3%；
9th step, will cut and mix uniform shrimp gruel forming machine molding, quick freezing cryopreservation at-20 DEG C, to obtain final product
Rotten to low fluorine freezing Antarctic krill shrimp.
The low fluorine freezing Antarctic krill shrimp prepared by said method is rotten, and moisture is 78.2%, and Oil repellent 45mg/Kg does
Base；Crude protein content is 76.7g/100g butt, and crude fat content is 22.9/100g butt, and content of phospholipid is 458mg/g fat
Matter.
The present invention uses dispensing to be food stage, easy and simple to handle efficiently, be suitable to industrialized production.Low prepared by the present invention
Fluorine freezing Antarctic krill shrimp gruel is that bulk freezes product, and moisture is 78-82%, and Oil repellent is less than 100mg/Kg butt, butt
It is mainly composed of protein and lipid.Freezing shrimp gruel nutritive value is good, safety is high for this, can be widely used as aquatic product protein food
Raw material or dispensing use.
Claims (10)
1. one kind low fluorine freezing Antarctic krill shrimp is rotten, it is characterised in that: the moisture of described shrimp gruel is 78-82%, Oil repellent
Less than 100mg/Kg butt；Crude protein content is 72-80g/100g butt, and crude fat content is 22-30/100g butt, phospholipid
Content is 450-480mg/g lipid；
Its preparation method is that the Antarctic krill after thawing freezes product or fresh and alive Antarctic krill adopts meat, chopped, eccysis fluorine precipitation point
After protein, readjustment neutrality, add freeze proof denaturant, become Antarctic krill freezing shrimp through quick-freezing rotten；Specifically by following steps
Composition:
The first step, land freezing Antarctic krill to thaw, on ship with fresh and alive Antarctic krill as raw material, take Macrobrachium nipponensis；
Second step, by Macrobrachium nipponensis chopped, obtains Antarctic krill slurry；
3rd step, adds in slurry under the frozen water of 1-3 times or water, cryogenic conditions and stirs；
4th step, adds protein stabiliser, regulation pH value to acidity, centrifuge dehydration in low-temperature material, collects defluorinate precipitation；
5th step, adds water-ice or the water of 1-3 times in the 4th step gained precipitate, repeats FOUR EASY STEPS with secondary defluorinate；
6th step, adds frozen water or the water of 1-3 times in the 5th step gained defluorinate precipitate, and regulation material pH value is to neutral；
7th step, centrifuge dehydration, obtain low fluorine Antarctic krill shrimp rotten；
8th step, cuts low fluorine Antarctic krill shrimp gruel limit and mixes, while be added thereto to freeze proof denaturant；
9th step, will cut and mix uniform shrimp gruel forming machine molding, quick freezing in-18 DEG C or following cryopreservation, obtain final product
Rotten to low fluorine freezing Antarctic krill shrimp.
2. prepare the method that low fluorine freezing Antarctic krill shrimp as claimed in claim 1 is rotten for one kind, it is characterised in that: after thawing
Antarctic krill freezes product or fresh and alive Antarctic krill adopts meat, chopped, eccysis fluorine precipitate and separate protein, after readjustment neutrality, adds anti-
Freeze denaturant, become Antarctic krill freezing shrimp through quick-freezing rotten；
Specifically comprise the steps of:
The first step, land freezing Antarctic krill to thaw, on ship with fresh and alive Antarctic krill as raw material, take Macrobrachium nipponensis；
Second step, by Macrobrachium nipponensis chopped, obtains Antarctic krill slurry；
3rd step, adds in slurry under the frozen water of 1-3 times or water, cryogenic conditions and stirs；
4th step, adds protein stabiliser, regulation pH value to acidity, centrifuge dehydration in low-temperature material, collects defluorinate precipitation；
5th step, adds water-ice or the water of 1-3 times in the 4th step gained precipitate, repeats FOUR EASY STEPS with secondary defluorinate；
6th step, adds frozen water or the water of 1-3 times in the 5th step gained defluorinate precipitate, and regulation material pH value is to neutral；
7th step, centrifuge dehydration, obtain low fluorine Antarctic krill shrimp rotten；
8th step, cuts low fluorine Antarctic krill shrimp gruel limit and mixes, while be added thereto to freeze proof denaturant；
9th step, will cut and mix uniform shrimp gruel forming machine molding, quick freezing in-18 DEG C or following cryopreservation, obtain final product
Rotten to low fluorine freezing Antarctic krill shrimp.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: operation is all at 10 DEG C
Following environment is carried out.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: in the described first step
The thawing mode that land processing uses is in flowing water defrosting, hydrostatic defrosting, low temperature defrosting, normal temperature unfreezing and microwave thawing mode
One or more comprehensively use.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: in the described first step
The equipment taking Macrobrachium nipponensis is flesh separator, and the aperture adopting meat hole is 1-3mm.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: described second step will
The mode of Macrobrachium nipponensis chopped is high speed cutmixer chopped, and its rotating speed is 1000 revs/min, and cutting the time of mixing is 5 minutes.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: described fourth, fifth
In step, the mode of double removing fluorine is for adding protein stabiliser, regulation material pH value to 3-6.Protein stabiliser be acetic acid,
One or more in hydrochloric acid, phosphoric acid, citric acid, tartaric acid, lactic acid, succinic acid, malic acid or fumaric acid.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: described 6th step
Material used by joint pH value neutrality is in calcium hydroxide, sodium hydroxide, potassium hydroxide, calcium carbonate, sodium carbonate and sodium bicarbonate
Plant or more than one.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: described 4th step,
Centrifugal-dehydration device in 5th step and the 7th step is horizontal type screw settling centrifuge, and 3 centrifugal rotary drum rotating speeds used are successively
It is respectively 3600-4000 rev/min, 3200-3500 rev/min and 2500-3000 rev/min.
The preparation method that low fluorine freezing Antarctic krill shrimp the most as claimed in claim 2 is rotten, it is characterised in that: described 8th step
Freeze proof denaturant used consist of sucrose, sorbitol and sodium tripolyphosphate, and the mass ratio accounting for shrimp rotten is respectively 2%-
4%, 2%-4% and 0.1%-0.3%.
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