CN105747135A - Production method of frozen prepared shrimp food - Google Patents
Production method of frozen prepared shrimp food Download PDFInfo
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- CN105747135A CN105747135A CN201610113054.8A CN201610113054A CN105747135A CN 105747135 A CN105747135 A CN 105747135A CN 201610113054 A CN201610113054 A CN 201610113054A CN 105747135 A CN105747135 A CN 105747135A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 94
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- 241000195493 Cryptophyta Species 0.000 claims description 14
- 235000013409 condiments Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000007747 plating Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000002528 anti-freeze Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 2
- 235000010591 Appio Nutrition 0.000 claims description 2
- 244000028550 Auricularia auricula Species 0.000 claims description 2
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 2
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- 241001674939 Caulanthus Species 0.000 claims description 2
- 241000530454 Litopenaeus schmitti Species 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
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- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 239000007798 antifreeze agent Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 3
- 238000004513 sizing Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 2
- 241000238424 Crustacea Species 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
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- 235000019710 soybean protein Nutrition 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a production method of a frozen prepared shrimp food. The production method comprises the steps of raw material processing, chopping, blending, forming, seasoning ice glaze coating and the like. According to the production method, shrimp processing byproducts including broken shrimp and low-value shrimps are taken as main raw materials and are added with a proper antifreeze agent, so that the brittleness and the elasticity of the product are improved; by virtue of a two-period heating mode, the organization structures of the product are relatively uniform, and the quality of the product is improved; an alga or fungus concentrated solution prepared by virtue of a high pressure water extraction-concentration technique is taken as a raw material solution for the ice glaze coating after being seasoned and compounded, so that the guarantee period of a ground product is prolonged, and the quality of the ground product during the storage is improved; and the alga or fungus concentrated solution can be further taken as a matrix soup base in an eating process and is nutrient and delicious; and the ground shrimp and vegetables are reasonably matched and are added with soy protein, egg white and the like, so that the nutrition and the appearance of the product are improved.
Description
Technical field
The present invention relates to the preparation method of a kind of shrimps Frozen Prepared Food.
Background technology
Shrimps are nutritious, rich in protein, and multiple unrighted acid and vitamin and mineral matter, have
Preferably healthy nutritive value, is liked by consumer always deeply.Record according to China Fisheries statistical yearbook in 2015,
Within 2014, crustacean cultured output is close to 4,000,000 tons, increases by 5.94% than 2014, the most predominantly shrimp
Class.At present shrimp product many with whole shrimp fresh goods, freeze the forms such as product, dry product or peeled shrimp and sell, form is relative to it
He shows slightly single for aquatic products.
Aquatic products gruel based article is of a great variety, and either family cooking or food and drink are processed to have and the most widely should
With, it is usually used in chafing dish, Baoshang, and the snack of a series of great characteristics such as ODEN, the little ball of octopus.
Aquatic products gruel based article kind and local flavor in the market are various, but quality is uneven, part formulations in order to
Reduce cost, it will usually reduce raw materials of marine products content, add starch, pigment, tasty agents, thickener,
The allotment such as essence forms.Actually a lot of small dimension raw materials during processing of aquatic products, and process
In particle all can originate as aquatic products gruel based article very good material, as in shrimps process produce broken shrimp,
Small dimension shrimp raw material etc..Additionally, the shrimps such as little Bai shrimp, eye shrimp, mouse shrimp, oppossum shrimp are small and exquisite due to figure,
Dressing percentage is low, and multi-processing becomes dry dried small shrimp or shrimp paste, its cheap price and abundant calcareous urgently effective exploitation
And utilization.
Summary of the invention
Present invention aim at solving the waste of existing shrimp resources, shrimps accessory substance and low value shrimp utilization rate is low asks
Topic, and prior art Prawn meat product category is single, and the freezing meat shelf-life is short, during refrigeration
The problems such as mouthfeel declines, nutrition leak is serious.
For reaching above-mentioned purpose, the invention provides the preparation method of a kind of shrimps Frozen Prepared Food, specifically
Step is as follows:
S1, Feedstock treating: take shrimp, clean, draining, standby；
Burst in S2, arena:
S21, take the standby shrimp that step S1 obtains, after 4 DEG C are beaten the 4min that burst, add the salt of 1～3wt%,
5min beaten by 4 DEG C of salt, obtains shrimp meat；
S22, in proportion addition auxiliary material in described shrimp meat, described ratio is auxiliary material quality/shrimp meat quality
Percentage, concrete formula is as follows:
Mixing, beats the 3min that bursts for 4 DEG C；
Described antifreeze is the mixture of trehalose, polydextrose and D-sorbite 1:1:1 in mass ratio preparation；
S23, it is eventually adding and accounts for described shrimp meat quality 5～the vegetables grain of 20% and 5～the shrimp particle of 20%, mixed
Close uniformly, obtain seasoning meat gruel；
S3, shaping: seasoning meat gruel step S2 obtained is filled in shrimp mould shaping, by the meat of shaping
Use the sizing of two-period form heating technique after the rotten demoulding, be placed in 30～40 DEG C of water heating 1～1.5h, make meat gruel gel
Change, then put it into and 80～90 DEG C of water heat 10～20s sizings, pull draining out, cooling, quick-frozen,
Rotten to frozen fresh prawn；
S4, the frozen fresh prawn gruel plating condiment ice clothing prepared to step S3, obtain shrimps Frozen Prepared Food.
Under preferred embodiment, shrimp described in step S1 be the one in white shrimp, eye shrimp, mouse shrimp, oppossum shrimp or
Multiple mixing.
Under preferred embodiment, vegetables grain described in step S23 refers to be fabricated to granular carrot, violet cabbage, spinach
One or more combinations in dish, tomato, corn, wild cabbage, celery, mushroom, auricularia auriculajudae.
Under preferred embodiment, filling shrimp mould described in step S3 is that seasoning meat gruel step S2 obtained is every
6～10g are put in a shrimp mould.
Under preferred embodiment, concretely comprising the following steps of plating condiment ice clothing described in step S4:
S41, make flavouring juice: use water under high pressure carry-concentration technique prepares algae or mushroom inspissated juice；
S42, the algae prepared to step S41 in proportion or mushroom inspissated juice add flavoring, described ratio
For the percentage of flavoring quality/inspissated juice quality, concrete formula is as follows:
Mix, obtain flavouring juice；
S43, by step S3 prepare frozen fresh prawn gruel cool to-25 DEG C, be placed in step S42 prepare flavouring juice
In 1～6s, plate condiment ice clothing；After carrying out quick-frozen 30min, obtain shrimps Frozen Prepared Food.
Under optimum way, the concrete preparation method of step S41 algae or mushroom inspissated juice is:
Take algae or mushroom raw material, add described raw material 1～the water of 2 times of quality, process at 105～115 DEG C
20～50min；Adding described raw material 30～the water of 50 times of quality, 80～90 DEG C are boiled 1～2h；Cooling, filtration, receive
Collection filtrate, concentrates described filtrate to the 20～50% of original volume, obtains the inspissated juice of algae or mushroom.
Under preferred embodiment, also include step S5: shrimps Frozen Prepared Food step S4 obtained loads bag
Pack, vacuum seal pack ,-16～-18 DEG C of freezings deposit.
The advantage of the present invention:
The Appropriate application broken shrimp of shrimps processing byproduct the most of the present invention and low value shrimp, improve resource utilization, reduces
Waste, having saved cost can increase again the diversity of shrimps Frozen Prepared Food；Use two-period form heating mode
Make product institutional framework evenly, the elasticity of improving product；By rotten reasonably combined with vegetables of shrimp, and
Soybean protein, egg white etc. adds, the nutrition of improving product and outward appearance.
2. suitable antifreeze is joined in shrimp meat by the present invention, improve fragility and the elasticity of goods；Adopt
With water under high pressure carry-concentration technique makes algae or the mushroom concentrate raw material as plating water glaze after seasoning is compounding
Liquid, not only extends the shelf-life of rotten based article, promotes quality during it preserves, it is also possible to as edible process
In matrix soup stock, nutrition, delicious food.
Product the most of the present invention not only Appropriate application shrimps raw materials, improve the quality of shrimp product, formed play crisp
Mouthfeel, and edible way is various, convenient, save time, adapt to the allegro life of modern.
Detailed description of the invention
In order to make those skilled in the art be better understood from the present invention, below in conjunction with detailed description of the invention to this
Invention further illustrates.
Embodiment 1:
S1, Feedstock treating: take broken shrimp, oppossum shrimp, little Bai shrimp, clean, draining, standby；
S2, beat and burst: raw material step S1 obtained mixes (stay a part of broken shrimp standby), and 4 DEG C
Empty arena 4min, is subsequently adding the salt of 2%, and 4 DEG C of salt are beaten 5min, obtained shrimp meat；Add 0.1wt%
Antifreeze and auxiliary material, mixing；Described antifreeze be trehalose, polydextrose and D-sorbite in mass ratio
The mixture of 1:1:1 preparation；
The ratio of described auxiliary material is the percentage of auxiliary material quality/shrimp meat quality, and concrete formula is as follows:
Then the 3min that bursts beaten by 4 DEG C of condiment, is eventually adding the carrot grain and 10% accounting for described shrimp meat quality 10%
Shrimp particle, mix, obtain seasoning meat gruel；
S3, shaping: using two-period form heating technique, the every 6g of seasoning meat gruel step S2 obtained is put into one
In individual shrimp mould, the meat gruel after the demoulding is placed in 40 DEG C of water heating 1h and makes meat gruel gelation, then by it
It is placed in 80 DEG C of water heating 20s sizing, pulls draining out, cooling, quick-frozen；
S4, plating condiment ice clothing:
S41, the making of flavouring juice: use water under high pressure carry-concentration technique makes algae or mushroom inspissated juice, specifically
Method is: add the water of fresh algae raw material quality 1 times, processes 20min in 115 DEG C, then adds raw material
300 times of water of quality boil 1h in 90 DEG C, cool down, filter, and collect filtrate, concentrate described filtrate to original volume
20%, obtain the inspissated juice of algae or mushroom.
S42, in proportion addition flavoring in inspissated juice, described ratio is flavoring quality/inspissated juice quality
Percentage, concrete formula is as follows:
Mix, obtain flavouring juice；
S43, by step S3 prepare frozen fresh prawn gruel cool to-25 DEG C, be placed in step S42 prepare flavouring juice
Middle 6s, plates condiment ice clothing；After carrying out quick-frozen 30min, obtain shrimps Frozen Prepared Food.
S5, shrimps Frozen Prepared Food step S4 obtained load packaging bag, and vacuum seal is packed ,-18 DEG C
Freezing is deposited.
The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office
Being limited to this, any those familiar with the art is in the technical scope of present disclosure, according to this
The technical scheme of invention and inventive concept thereof in addition equivalent or change, all should contain the protection in the present invention
Within the scope of.
Claims (7)
1. the preparation method of a shrimps Frozen Prepared Food, it is characterised in that specifically comprise the following steps that
S1, Feedstock treating: take shrimp, clean, draining, standby；
Burst in S2, arena:
S21, take the standby shrimp that step S1 obtains, after 4 DEG C are beaten the 4min that burst, add the food of 1～3wt%
Salt, 4 DEG C of salt are beaten 5min, are obtained shrimp meat；
S22, in proportion addition auxiliary material in described shrimp meat, described ratio is auxiliary material quality/shrimp meat matter
The percentage of amount, concrete formula is as follows:
Mixing, beats the 3min that bursts for 4 DEG C；
Described antifreeze is the mixing of trehalose, polydextrose and D-sorbite 1:1:1 in mass ratio preparation
Thing；
S23, it is eventually adding and accounts for described shrimp meat quality 5～the vegetables grain of 20% and 5～the shrimp of 20%
Grain, mixes, obtains seasoning meat gruel；
S3, shaping: seasoning meat gruel step S2 obtained is filled in shrimp mould shaping, by the meat of shaping
The rotten demoulding is placed in 30～40 DEG C of water heating 1～1.5h, is then placed in 80～90 DEG C of water heating 10～20s fixed
Type, pulls draining out, cooling, and quick-frozen obtains frozen fresh prawn rotten；
S4, the frozen fresh prawn gruel plating condiment ice clothing prepared to step S3, obtain shrimps Frozen Prepared Food.
The preparation method of shrimps Frozen Prepared Food the most according to claim 1, it is characterised in that step
Shrimp described in S1 is one or more mixing in white shrimp, eye shrimp, mouse shrimp, oppossum shrimp.
The preparation method of shrimps Frozen Prepared Food the most according to claim 1, it is characterised in that step
Vegetables grain described in S23 refer to be fabricated to granular carrot, violet cabbage, spinach, tomato, corn, wild cabbage,
One or more combinations in celery, mushroom, auricularia auriculajudae.
The preparation method of shrimps Frozen Prepared Food the most according to claim 1, it is characterised in that step
Filling shrimp mould described in S3 is that the seasoning meat gruel every 6～10g step S2 obtained is put into a shrimp mould
In.
The preparation method of shrimps Frozen Prepared Food the most according to claim 1, it is characterised in that step
Concretely comprising the following steps of plating condiment ice clothing described in S4:
S41, make flavouring juice: use water under high pressure carry-concentration technique prepares algae or mushroom inspissated juice；
S42, the algae prepared to step S41 in proportion or mushroom inspissated juice add flavoring, described ratio
For the percentage of flavoring quality/inspissated juice quality, concrete formula is as follows:
Mix, obtain flavouring juice；
S43, by step S3 prepare frozen fresh prawn gruel cool to-25 DEG C, be placed in step S42 prepare flavouring juice
In 1～6s, plate condiment ice clothing；After carrying out quick-frozen 30min, obtain shrimps Frozen Prepared Food.
The preparation method of shrimps Frozen Prepared Food the most according to claim 5, it is characterised in that step
The concrete preparation method of S41 algae or mushroom inspissated juice is:
Take algae or mushroom raw material, add described raw material 1～the water of 2 times of quality, process at 105～115 DEG C
20～50min；Adding described raw material 30～the water of 50 times of quality, 80～90 DEG C are boiled 1～2h；Cooling, filtration, receive
Collection filtrate, concentrates described filtrate to the 20～50% of original volume, obtains the inspissated juice of algae or mushroom.
The preparation method of shrimps Frozen Prepared Food the most according to claim 1, it is characterised in that also wrap
Including step S5: shrimps Frozen Prepared Food step S4 obtained loads packaging bag, vacuum seal is packed,
-16～-18 DEG C of freezings deposit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610113054.8A CN105747135A (en) | 2016-02-29 | 2016-02-29 | Production method of frozen prepared shrimp food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610113054.8A CN105747135A (en) | 2016-02-29 | 2016-02-29 | Production method of frozen prepared shrimp food |
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| CN105747135A true CN105747135A (en) | 2016-07-13 |
Family
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| CN201610113054.8A Pending CN105747135A (en) | 2016-02-29 | 2016-02-29 | Production method of frozen prepared shrimp food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616560A (en) * | 2017-01-23 | 2017-05-10 | 舟山市越洋食品有限公司 | Production process of red shrimp constant-temperature prepared food |
| CN106722412A (en) * | 2016-12-14 | 2017-05-31 | 大连工业大学 | A kind of method for prefabricating of shrimp type food vegetable |
| CN106923248A (en) * | 2017-04-24 | 2017-07-07 | 福建新华东食品有限公司 | A kind of production method of shrimp ball |
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
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Cited By (5)
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|---|---|---|---|---|
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| CN106616560A (en) * | 2017-01-23 | 2017-05-10 | 舟山市越洋食品有限公司 | Production process of red shrimp constant-temperature prepared food |
| CN106923248A (en) * | 2017-04-24 | 2017-07-07 | 福建新华东食品有限公司 | A kind of production method of shrimp ball |
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
| CN107549287A (en) * | 2017-10-26 | 2018-01-09 | 程翀宇 | A kind of freezing shrimp meat and preparation method thereof |
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Application publication date: 20160713 |