CN106305959A - Shrimp shelling technology based on ultra-high pressure technology - Google Patents

Abstract

The present invention provides a shrimp shelling technology based on an ultra-high pressure technology. The shrimp shelling technology is characterized by comprising the following steps: fresh shrimps are placed in plastic bags to be sealed and the sealed bags are placed in an ultra-high pressure device at a pressure of 100-400 MPa and for a pressure time of 2-10 minutes; the pressure is decompressed, the plastic bags are taken out, the fresh shrimps are taken out, and the shrimp meat is pulled out directly from the shrimp shells. The shelling technology can effectively shorten the shelling time, reduce energy consumption, and improve the integrity and production rate of the shrimp meat. Due to the fact that the shrimp meat juice is reduced in water loss rate, the shrimp shelling technology improves the tenderness and maximally maintains the mouthfeel of the fresh shrimp meat.

Description

Shrimp hulling technology based on superhigh pressure technique

Technical field

The invention belongs to food processing field, relate to a kind of technique using superhigh pressure technique prawn to carry out shelling.

Background technology

Shrimp is the aquatic food that people like all over the world, and China is the Yang Xia state that the whole world is maximum, 2007 Year prawn culturing total output reaches 1,260,000 tons (increasing by 18.52 ten thousand tons than 06 year), accounts for that world's cultivation is total produces The 37% of amount.Meanwhile, Chinese cultivation shrimp yield exceedes the half of domestic overall shrimp yield first and (reaches 51.2 %).But while Shi Xia big producing country of China, it but it is not shrimp great industry nation.In shrimp processed in puerperal skill Advanced country is still lagged behind in art.

Peeled shrimp is shrimp rough machined staple product in puerperal.Adding up according to relevant departments, the prawn at Chinese exports produces In product, peeled shrimp total amount account for about 50%.Thing followed shrimp shelling problem is the most gradually paid close attention to by everybody.Existing Some peeled shrimp major parts obtain for manual shelling, and shell during the craft of shrimp shells more difficulty, shrimp Tail easy fracture, and during manual shelling, the hands of workman is easily punctured by the shell of shrimp, treats wound Chloromycetin again can to peeled shrimp produce pollute.So mechanization production is the one of current shrimp shelling research field Individual important development direction, it is broken that the most a small amount of mechanical dejacketing existed there is also peeled shrimp, and shelling efficiency is low, Produce the shortcomings such as peeled shrimp rate is low.The shrimp shelling preprocess method commonly used at present is for de-by thawing after shrimp quick-freezing Shell.This preprocessing means is the longest, and energy consumption is high, and the quality of peeled shrimp after impact shelling.So being badly in need of wanting A kind of suitably pretreatment mode, can realize the separation of Crusta Penaeus seu Panulirus peeled shrimp, can well ensure again the product of peeled shrimp The processing method of matter.

Supertension processing is that the materials such as food are put into a high-pressure bottle, applies with liquid such as water for medium Certain pressure also keeps the regular hour, and then release is taken out, and superelevation pressure energy changes in organism macromolecule Non covalent bond structure, make protein denaturation, starch gelatinization, enzyme inactivation, microbial cells destroy and dead. And covalent bond structure can not be changed, therefore, the nutritional labeling of biological material can intactly be preserved.Superelevation Pressure processing is a kind of new technique being totally different from conventional thermal processing method.

Summary of the invention

In view of this, present invention is primarily targeted at a kind of shrimp hulling technology based on superhigh pressure technique of offer, This hulling technology can effectively shorten the shelling time, decreases energy consumption, and the integrity of peeled shrimp, product peeled shrimp rate All increasing, owing to peeled shrimp juice turnover rate reduces, tenderness improves, and maintains new fresh shrimp to the full extent The mouthfeel of core.

For reaching above-mentioned purpose, the technical scheme is that and be achieved in that:

Shrimp hulling technology based on superhigh pressure technique, is placed in plastic bag sealing by fresh shrimp, seals bag and is placed in super In high pressure equipment, it is forced into 100-400MPa, 2-10 minute pressing time；Pressure release, takes out plastic bag, Fresh shrimp is taken out, directly peeled shrimp is pulled out from Crusta Penaeus seu Panulirus.

Preferably pressure 200-300MPa, 3-5 minute pressing time.

Preferably pressure 250MPa, 300MPa, 3 minutes pressing times.

The present invention has a following substantive distinguishing features and progress relative to prior art:

1. compared with existing de-Crusta Penaeus seu Panulirus technology, short through its shelling time of shrimp of ultra high pressure treatment, peeled shrimp complete Property, produce peeled shrimp rate all increase, peeled shrimp juice turnover rate reduce, tenderness improve, keep to the full extent The mouthfeel of new fresh shrimp.

2. short due to the supertension process process time, decrease energy consumption.

Accompanying drawing explanation

Fig. 1 is the peeled shrimp shearing force under different parameters ultra high pressure treatment.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described, so that those skilled in the art is permissible It is more fully understood that the present invention and can be practiced, but illustrated embodiment is not as a limitation of the invention.

Shrimp de-hulling process mainly shells parameter index:

(1) the shelling time: reflect the complexity of peeled shrimp shelling, determine according to the manual shelling time.

(2) integrity of peeled shrimp: whether keep completely not occurring phenomenon of rupture to sentence in de-hulling process according to shrimp Fixed, judge with percentage of head rice.

(3) peeled shrimp rate is produced: refer to the mass ratio of peeled shrimp and whole shrimp.

(4) juice turnover rate: computing formula is as follows:

DL=100* (W0-WSS-WSH)/W0

Wherein, W0 refers to the weight of fresh shrimp, and before weighing, unification absorbent paper sucks surface moisture；WSS Referring to the weight of peeled shrimp, water is blotted by peeled shrimp unification filter paper before weighing；WSH refers to Crusta Penaeus seu Panulirus and prawn head etc. The weight of waste material；DL refers to juice flowing water rate.

(5) tenderness: measure shearing force on Meat Tenderness instrument, unification takes the second of shrimp and is connected with the 3rd body segment Place is test shearing point, is placed up and down by the major diameter of peeled shrimp oval cross section and tests.

The following example all use Penaeus vannamei as object of study.

Embodiment 1

Fresh shrimp is placed in plastic bag sealing, seals bag and be placed in extra-high tension unit, be forced into 250MPa, add Pressure time 3 clock, pressure release, take out plastic bag, fresh shrimp is taken out, directly peeled shrimp is pulled out from Crusta Penaeus seu Panulirus.

Using untreated fresh shrimp as reference substance 1, directly peeled shrimp is pulled out from Crusta Penaeus seu Panulirus.

Using fresh shrimp after fast frozen as reference substance 2, directly peeled shrimp is pulled out from Crusta Penaeus seu Panulirus.

Above-mentioned reference substance 1, reference substance 2 and the fresh shrimp through ultra high pressure treatment are respectively from shelling time, peeled shrimp Integrity, product peeled shrimp rate, juice turnover rate, tenderness each side contrast, and obtain such as the result of table 1.

Table 1

From table 1 it follows that use supertension technique to take off Crusta Penaeus seu Panulirus take off Crusta Penaeus seu Panulirus after the most de-Crusta Penaeus seu Panulirus or freezing Compare, its shelling time, the integrity of peeled shrimp, product peeled shrimp rate, juice turnover rate, tenderness each side index All improve a lot.

Embodiment 2

Every 20 fresh shrimp are one group, and fresh shrimp is placed in plastic bag sealing, and sealing bag is placed in supertension sets In Bei, process according to moulding pressures different in table 2, time, in the integrity of its peeled shrimp such as table 2 Shown in.

Table 2

Process group	Complete number	Percentage of head rice (%)
			200MPa,1min	12	60
200MPa,3min	18	90
			200MPa,5min	17	85
200MPa,10min	15	75
			100MPa,3min	11	55
150MPa,3min	15	75
			200MPa,3min	18	90

250MPa,3min	19	95
			300MPa,3min	19	95
400MPa,3min	12	60

Embodiment 3

Fresh shrimp is placed in plastic bag sealing, and sealing bag is placed in extra-high tension unit, according in table 3 not Same moulding pressure, time process, and the shelling time of its peeled shrimp, product peeled shrimp rate, juice turnover rate are such as Shown in table 3.

Table 3

Process group	Peeled shrimp shelling time (S)	Produce peeled shrimp rate (%)	Juice turnover rate (%)
				100MPa,3min	62	53.5	-2.0
150MPa,3min	38.5	55	-2.8
				200MPa,3min	21.5	52.5	2.1
250MPa,3min	20	54	2.0
				300MPa,3min	19.5	53.5	1.0
400MPa,3min	30	53	0.1

Embodiment 4

Fresh shrimp is placed in plastic bag sealing, and sealing bag is placed in extra-high tension unit, respectively 100MPa, Under the pressure of 150MPa, 200MPa, 250MPa, 300MPa, 350MPa, 400MPa, exist successively Processing under the pressing time of 1min, 3min, 5min, its peeled shrimp tenderness result is as shown in fig. 1.

From figure 1 it appears that when pressurizeing 3min, the tenderness under each force value all adds than under same force value Tenderness during pressure 1min, 5min is high.

Embodiment described above is only the preferred embodiment lifted by absolutely proving the present invention, the present invention's Protection domain is not limited to this.Equivalent that those skilled in the art are made on the basis of the present invention substitute or Conversion, all within protection scope of the present invention.Protection scope of the present invention is as the criterion with claims.

Claims (3)

1. shrimp hulling technology based on superhigh pressure technique, it is characterised in that: fresh shrimp is placed in plastic bag sealing, close Envelope is placed in extra-high tension unit, is forced into 100-400MPa, 2-10 minute pressing time；Pressure release, takes Go out plastic bag, fresh shrimp is taken out, directly peeled shrimp is pulled out from Crusta Penaeus seu Panulirus.

2. shrimp hulling technology as described in claim 1, it is characterised in that: preferably pressure 200-300MPa, 3-5 minute pressing time.

3. shrimp hulling technology as described in claim 1, it is characterised in that: preferably pressure 250MPa, 300MPa, 3 minutes pressing times.