CN114831166A - Processing method of frozen eriocheir sinensis - Google Patents
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- 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
- 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
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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Abstract
The invention discloses a processing method of frozen eriocheir sinensis, belonging to the technical field of high-valued processing technology of aquatic products. The method comprises the following steps of 1, firmly fixing the eriocheir sinensis, cleaning, and standing at a low temperature to enable the eriocheir sinensis to be dormant; step 2, freezing the eriocheir sinensis in the step 1; and 3, loosening the frozen eriocheir sinensis treated in the step 2, and completely immersing the frozen eriocheir sinensis in the prepared epigallocatechin gallate solution to form the ice coat. The invention prolongs the shelf life of the eriocheir sinensis under the condition of ensuring the original form, enlarges the sales radius, creates a new product form, and uses the tea extract epigallocatechin gallate to prepare the ice coat, thereby preventing blackening, protecting sulfydryl from oxidation, playing a better role in antioxidation and ensuring the visual effect of the product.
Description
Technical Field
The invention belongs to the field of aquatic product processing, and particularly relates to a processing method of frozen eriocheir sinensis.
Background
Eriocheir sinensis (Eriocheir sinensis), also known as river crab and hairy crab, is popular among consumers in China and southeast Asia because of its rich nutrition and unique flavor. As a high-value aquatic product, the yield is limited, and the total output of Chinese mitten crabs is only 80.23 million in 2020.
Because the eriocheir sinensis decays extremely fast after death and generally considers that the eriocheir sinensis loses use value after death, the eriocheir sinensis is generally sold in a fresh and alive form, and because of the unique growth period, the sale time on the market is about nine to twelve months every year, and every time when the eriocheir sinensis is sold in a large amount after maturity, the market purchasing power can not be timely digested, so that the overstock of products is easily caused, and the great economic loss is caused.
Aiming at the problems, the small-size and part of river crabs which are difficult to sell are usually processed at present, and the products comprise crab meal, liquor-preserved crabs, crab cream sauce and the like, the products can not ensure the original appearance of the eriocheir sinensis, or the shelf life is short, so the long shelf life can not be sold for a long time, and therefore, enterprises urgently need to prolong the shelf life while improving the additional value so as to play the roles of prolonging the shelf life, expanding the sale radius and improving the income.
There are two main problems:
1. at present, no known related Chinese mitten crab processing method is found in China, most products cannot guarantee the product form, and the resource waste is serious.
2. The frozen water product has a large amount of nutrient components and flavor-developing substances lost with juice when being unfrozen and cooked due to the fact that the ice crystals destroy the cell structure, and the nutrition and sensory quality are reduced.
In order to solve the above problems, it is required to provide a new processing method for obtaining frozen eriocheir sinensis to prolong shelf life.
Disclosure of Invention
The invention aims to provide a processing method of frozen eriocheir sinensis. The method aims to improve the added value of the product and the market competitiveness of the product, and realizes the processing and the fresh-keeping of the living eriocheir sinensis by freezing and ice coating treatment, thereby prolonging the shelf life and enlarging the sales radius.
The invention adopts the following technical scheme:
a processing method of frozen eriocheir sinensis comprises the following steps:
step 1, fixing the eriocheir sinensis firmly, preferably, in the step 1, fixing the eriocheir sinensis by using a crab binding rope, cleaning, standing at a low temperature to enable the eriocheir sinensis to be dormant, preferably, standing at the standing temperature of 10-15 ℃ for 2-4 h; preferably, before the step 1, the eriocheir sinensis is captured and temporarily cultured for 2-3 days, and precooling operation is carried out to prepare the epigallocatechin gallate solution, preferably, the precooling time is 1.5-2.5 h; preferably, preparing an epigallocatechin gallate solution at the temperature of 8-10 ℃ by using ice water;
further, the eriocheir sinensis is captured from the crab pond and temporarily cultured in the temporary culture pond.
Step 2, freezing the eriocheir sinensis in the step 1, preferably, the freezing temperature is-120 to-100 ℃, and the freezing time is 13 to 15 min;
and 3, loosening the frozen eriocheir sinensis treated in the step 2, and completely immersing the frozen eriocheir sinensis in the prepared epigallocatechin gallate solution to form the ice coat.
Preferably, the mass fraction of the epigallocatechin gallate solution is 5-8 wt%, the low temperature range is 8-10 ℃, the immersion time is 70-90 s, and the ice coating rate is 10-15%.
Preferably, after the step 4 is completed, the frozen eriocheir sinensis coated with the ice coating is packaged in a pre-cooled packaging bag.
Furthermore, food-grade polyethylene packaging bags are independently used for packaging and sealing.
The invention has the beneficial effects that: according to the invention, the eriocheir sinensis is frozen by using a liquid nitrogen cryogenic technology, so that the shelf life of the eriocheir sinensis can be prolonged to a certain extent under the condition of ensuring the original form of the eriocheir sinensis, the sales radius is enlarged, foreign consumers have an opportunity to feel the delicious taste of the eriocheir sinensis and the pleasure brought in the eating process, the risk of death and corruption of the eriocheir sinensis caused by product overstock is greatly relieved when the eriocheir sinensis is on the market in autumn, a new product form is created, tea extract epigallocatechin gallate is used for manufacturing ice clothes, blackening is prevented, sulfydryl is protected and prevented from being oxidized, a better antioxidation effect is achieved, the blackening phenomenon which is very easy to occur in the frozen storage of crustaceans is inhibited, and the visual effect of the product is ensured;
on the basis of keeping the original form of the Chinese mitten crabs, the frozen Chinese mitten crabs produced by the process obviously prolong the shelf life of the Chinese mitten crabs which can only keep the commodity value about half a month after leaving water originally to 35-45 days;
for enterprises, the invention diversifies the product forms, is beneficial to improving the market competitiveness of the enterprises, expands the market share, reduces the loss easily caused by large amount of marketing because the market purchasing power cannot be met, and improves the economic benefit;
for consumers, the invention can meet the demand of product diversity, and because the shelf life is prolonged, Chinese people and Chinese qiao in overseas can enjoy the delicious taste of the Eriocheir sinensis in a longer time in other countries.
Drawings
FIG. 1 is a graph comparing the effect of sensory evaluation on frozen Eriocheir sinensis in the control group and the example of the present invention;
FIG. 2 is a graph comparing the blackening effect of the frozen Eriocheir sinensis in the control group of the present invention and the examples;
FIG. 3 is a comparison graph of PPO enzyme activities of Eriocheir sinensis in the control group and the examples;
FIG. 4 is a graph comparing the effect of sulfhydryl groups in Eriocheir sinensis in the control group and the examples.
Detailed Description
In order to make the technical means, the original characteristics, the achieved purpose and the efficacy of the invention easily understood, the invention is further described with reference to the following embodiments.
Example 1
Step 1, catching Chinese mitten crabs (175 +/-25 g) from a crab pond, and putting the Chinese mitten crabs into a temporary rearing pond for temporary rearing for 2 days;
step 2, fixing the eriocheir sinensis temporarily bred in the step 1 firmly by using a crab binding rope, and standing for 2 hours at a low temperature after cleaning to enable the eriocheir sinensis to be dormant;
step 3, starting a tunnel type liquid nitrogen refrigerator (X-200 type tunnel type liquid nitrogen spray refrigerator, produced by Kewei Carniy (Beijing) science and technology Limited) for precooling for 1.5h to ensure that the temperature in the cabin reaches-100 ℃; placing the eriocheir sinensis in the dormant state processed in the step 2 into a fully precooled tunnel type liquid nitrogen refrigerator in sequence for 13 min;
step 4, preparing a 5-8% low-temperature EGCG solution by using ice water, and fully stirring to completely dissolve the EGCG solution; completely removing the frozen eriocheir sinensis bound rope processed in the step 3, and completely immersing the frozen eriocheir sinensis in the prepared low-temperature EGCG solution for 70s to ensure that the ice coating rate reaches 10%;
and 5, independently packaging the frozen eriocheir sinensis coated with the ice coat and treated in the step 4 by using a pre-cooled food-grade polyethylene packaging bag, and sealing.
Control group
The treatment method of the control group comprises the following steps: the steps 1-3 are the same as the example 1, the frozen eriocheir sinensis bound crab ropes are completely taken down without being treated by EGCG solution, and the packaging step is the same as the example 1.
In order to verify the effect of the invention on the quality maintenance of the eriocheir sinensis, the frozen eriocheir sinensis processed by the process of the invention is taken as an example, and the eriocheir sinensis which is not coated with ice and is not independently packaged after being frozen is taken as a control group.
And (3) placing the two groups of samples in a refrigerator at-330 ℃ for freezing for 8 weeks, taking out the samples for sensory evaluation, and determining the blackening degree and the oxidation degree of the body protein so as to evaluate the process effect.
1. Sensory evaluation
Sensory evaluation is a method for evaluating the quality of food products by visual observation, nasal smell, mouth taste, and the like, and is the most reliable and direct quality evaluation method.
As shown in figure 1, due to the existence of the ice coating, the sublimation of ice crystals in the frozen eriocheir sinensis body is inhibited, water, particularly free water, is remained in muscle fibers, so that the tenderness of the eriocheir sinensis body is well maintained, and simultaneously, under the dual effects of the ice coating and the EGCG, the lipid oxidation degree is well inhibited, the rancid taste generated by fat oxidation is reduced, so that the product keeps good quality, and the overall preference of the eriocheir sinensis body is obviously superior to that of a control group.
2. Blackening
Blackening is a phenomenon of quality deterioration which is very easy to occur in the freezing storage process of crustaceans, polyphenol oxidase (PPO) induces phenol to be oxidized into quinone in the presence of oxygen, and the quinone is subjected to non-enzymatic polymerization to generate black pigment which is attached to the surface of tissues, so that the food safety and the nutritional quality are not influenced, but the purchase desire of consumers can be greatly reduced.
As shown in fig. 2, the score of the example is 17.44% higher than that of the control group, which indicates that the blackening phenomenon of the control group is significantly more serious than that of the example, so that the PPO activity of the control group is lower than that of the example, and meanwhile, the antioxidation effect of EGCG can inhibit the generation of quinone, thereby inhibiting the generation of melanin and further inhibiting blackening;
according to the result of blackening grading, PPO enzyme activities of the eriocheir sinensis in the control group and the embodiment are researched, and the result is shown in figure 3, as the control group is not treated, the PPO enzyme activity is as high as 0.8U/g/min and is 2.29 times of that of the PPO enzyme activity of the embodiment, and the higher the activity is, the more the generation of blackening can be accelerated, so that the EGCG ice coating used in the embodiment can obviously inhibit the PPO enzyme activity, thereby inhibiting the occurrence of blackening and keeping the quality of the frozen eriocheir sinensis.
3. Sulfydryl inhibition of crab meat myofibrillar protein oxidation
Cysteine and methionine in protein both contain a large amount of sulfydryl (-SH), and the reductive sulfydryl groups are very sensitive to external oxidation and are easily oxidized and modified into cysteic acid, cystine and other sulfur-containing oxidation products. Thus, the thiol content is a common measure of the degree of protein oxidation, i.e., the more thiol groups remain, the lower the degree of protein oxidation.
As shown in fig. 4, the content of thiol in the examples is significantly higher than that in the control group, which indicates that the examples can better protect thiol from oxidation, thereby maintaining the quality of the product.
It should be noted here that the sensory and oxidation experiments in this embodiment were actually performed after 8 weeks of cold storage, and the effect was still better at 8 weeks, whereas normally, live eriocheir sinensis survives only about 2 weeks after leaving water, so the extended time is about 42 days from 8 weeks to 2 weeks to 6x7 days.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A processing method of frozen eriocheir sinensis is characterized in that: the method comprises the following steps:
step 1, fixing the eriocheir sinensis firmly, cleaning and then standing at a low temperature to enable the eriocheir sinensis to be dormant;
step 2, freezing the eriocheir sinensis in the step 1;
and 3, loosening the frozen eriocheir sinensis treated in the step 2, and completely immersing the frozen eriocheir sinensis in the prepared epigallocatechin gallate solution to form the ice coat.
2. The method for processing frozen eriocheir sinensis according to claim 1, wherein the method comprises the following steps: before the step 1, Chinese mitten crabs are captured and temporarily cultured for 2-3 days, and precooling operation and epigallocatechin gallate solution preparation are carried out.
3. The method for processing frozen eriocheir sinensis according to claim 1, wherein the method comprises the following steps: in the step 1, the low temperature range is 10-15 ℃, and the standing time is 2-4 h.
4. The method for processing frozen eriocheir sinensis according to claim 1, wherein the method comprises the following steps: in the step 2, the freezing temperature is-120 to-100 ℃, and the freezing time is 13 to 15 min.
5. The method for processing frozen eriocheir sinensis according to claim 1, wherein the method comprises the following steps: in the step 3, the mass fraction of the epigallocatechin gallate solution is 5-8 wt%, the low temperature range is 8-10 ℃, the immersion time is 70-90 s, and the ice coating rate is 10-15%.
6. The processing method of frozen eriocheir sinensis according to claim 1, wherein the processing method comprises the following steps: and (4) after the step 4 is finished, packaging the frozen eriocheir sinensis coated with the ice coat by using a pre-cooled packaging bag.
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|---|---|---|---|---|
| CN101480269A (en) * | 2009-01-06 | 2009-07-15 | 舟山市越洋食品有限公司 | Processing method of quick-freezing cooked complete crab |
| RU2550426C1 (en) * | 2014-01-28 | 2015-05-10 | Денис Евгеньевич Розенко | Method of transportation of crabs |
| CN107691620A (en) * | 2017-09-29 | 2018-02-16 | 张红海 | The processing method that shrimp crab product is eaten in a kind of nitrogen ultra low temperature freezing raw |
| CN112106817A (en) * | 2020-10-19 | 2020-12-22 | 福建农林大学 | Pseudosciaena crocea preservative and preparation method thereof |
| CN112535264A (en) * | 2020-12-01 | 2021-03-23 | 江苏欣悦海食品科技有限公司 | Processing method of cooked frozen mullets |
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