CN115152959A - Ultra-high pressure treated flying fish roe shrimp paste and preparation method thereof - Google Patents
Ultra-high pressure treated flying fish roe shrimp paste and preparation method thereof Download PDFInfo
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- CN115152959A CN115152959A CN202210689597.XA CN202210689597A CN115152959A CN 115152959 A CN115152959 A CN 115152959A CN 202210689597 A CN202210689597 A CN 202210689597A CN 115152959 A CN115152959 A CN 115152959A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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- 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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Abstract
The invention discloses a preparation method of a flying fish roe shrimp paste, which comprises the following steps: preparing shrimp synovial fluid by adopting fat meat, egg white, cassava powder and a flavoring agent 1; chopping and mixing the shrimp meat, the flavoring agent 2 and the shrimp slip to obtain a semi-finished product; mixing and stirring the flying fish roes and the semi-finished product, and filling to obtain filled shrimp paste; and carrying out ultrahigh pressure treatment on the filled shrimp paste to obtain the final flying fish roe shrimp paste product. The shrimp paste is prepared before the flying fish roe shrimp paste product is prepared, so that the problem that the traditional shrimp paste processing process is complicated is solved; the filled shrimp paste is treated by ultrahigh pressure, so that the quality of the product such as water retention, elasticity and the like can be improved, and the problem of short shelf life of the product is solved; compared with the shrimp paste product which is not subjected to ultrahigh pressure treatment, the total number of bacterial colonies and the value of coliform bacteria are greatly reduced; the color, taste and quality of the flying fish roe shrimp paste product processed under the ultrahigh pressure are further improved.
Description
Technical Field
The invention belongs to the technical field of deep processing of aquatic products, and particularly relates to a flying fish roe shrimp paste subjected to ultrahigh pressure treatment and a preparation method thereof.
Background
The existing shrimp paste processing technology is the traditional processing technology. The shrimp meat is minced, then auxiliary materials are added quantitatively, and the shrimp meat is chopped, emulsified, packaged and quickly frozen to obtain the shrimp paste product. The defects of complex processing process, short product storage period, poor gelling effect and the like exist in the process of processing the shrimp paste by the traditional technology.
Therefore, a new preparation process of the shrimp paste is needed, and the technical problems of complex processing process, short storage period of shrimp paste products and poor gel effect of the existing shrimp paste can be solved.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art that is already known to a person skilled in the art.
Disclosure of Invention
The invention aims to provide a preparation method of a flying fish roe shrimp paste, which comprises the steps of preparing a shrimp paste liquid, mixing and chopping shrimp meat and auxiliary materials, then quantitatively adding the shrimp paste liquid, stirring, emulsifying and filling to obtain a shrimp paste product, and performing ultrahigh pressure treatment.
In order to achieve the purpose, the invention provides a preparation method of a flying fish roe shrimp paste, which comprises the following steps: step (1): preparing shrimp synovial fluid by adopting fat meat, egg white, cassava powder and a flavoring agent 1; step (2): chopping and mixing the shrimp meat, the flavoring agent 2 and the shrimp slip liquid prepared in the step (1) to obtain a semi-finished product; and (3): mixing and stirring the flying fish roes and the semi-finished product obtained in the step (2), and filling to obtain filled shrimp paste; and (4): and carrying out ultrahigh pressure treatment on the filled shrimp paste to obtain the final flying fish roe shrimp paste product.
The flying fish roes are not chopped, but all the materials except the flying fish roes and the seasonings are chopped, and then the flying fish roes are mixed with the chopped and mixed semi-finished product, so that the flying fish roes are not cracked and decolored, and the original color and the taste of the flying fish roes can be kept after being mixed with the chopped and mixed semi-finished product.
In one embodiment of the present invention, in step (1), fat meat, egg white, tapioca flour and a flavoring agent 1 are stirred and then pre-emulsified to prepare a pasty shrimp slip; preferably, the pasty shrimp slip is stored below 10 ℃ for later use. Wherein, the pre-emulsification treatment can be performed by a hand beating method.
In one embodiment of the present invention, in the step (1), the fat meat, egg white, tapioca flour and the flavoring agent 1 are in parts by weight: 2.0-7.0 parts of fat meat, 1.5-6 parts of egg white, 3.5-8 parts of cassava flour and 0.5-4.0 parts of flavoring agent.
In an embodiment of the present invention, the fat meat, egg white, tapioca flour and flavoring agent 1 are in parts by weight: 2.5-5.0 parts of fat meat, 2-4 parts of egg white, 4.5-8 parts of cassava flour and 1.0-3.0 parts of flavoring agent.
In an embodiment of the present invention, the fat meat, egg white, tapioca flour and flavoring agent 1 are in parts by weight: 3-3.5 parts of fat meat, 3 parts of egg white, 5.5-6 parts of cassava powder and 1.5 parts of flavoring agent.
In one embodiment of the present invention, the flavoring agent 1 includes: soy sauce, cooking wine and shallot ginger water.
In an embodiment of the present invention, the flavoring agent 1 comprises the following components in parts by weight: 0.1-0.4 part of soy sauce, 0.1-0.8 part of cooking wine and 0.5-2.0 parts of green onion and ginger water.
In one embodiment of the present invention, the flavoring agent 1 comprises the following components in parts by weight: 0.2 part of soy sauce, 0.3 part of cooking wine and 1 part of green onion and ginger water.
In one embodiment of the present invention, in step (2), the chopping and mixing process is performed in a chopper mixer, the chopping and mixing time is 5-8min, and the chopping and mixing rotation speed is 600-1000 revolutions.
In one embodiment of the present invention, in the step (2), the flavoring agent 2 includes: 1.5 percent of white granulated sugar, 0.8 to 0.9 percent of edible salt, 0.5 to 0.7 percent of monosodium glutamate and 0.15 to 0.2 percent of chicken essence.
In an embodiment of the present invention, the flavoring agent 2 is prepared by mixing, by mass: 1.0-2.5 parts of white granulated sugar, 0.5-2.0 parts of edible salt, 0.2-1.0 part of monosodium glutamate and 0.1-0.3 part of chicken essence.
In an embodiment of the present invention, the flavoring agent 2 is prepared by mixing, by mass: 1.5 parts of white granulated sugar, 0.8-0.9 part of edible salt, 0.5-0.7 part of monosodium glutamate and 0.15-0.2 part of chicken essence.
In one embodiment of the present invention, in step (2), food additives are further added before the chopping treatment.
In one embodiment of the present invention, the food additive includes: polyphosphate, citric acid and an acidity regulator.
In an embodiment of the present invention, the food additive comprises the following components in parts by weight: 0.3-0.7 part of polyphosphate, 0.5-1.5 parts of citric acid and 0.3-0.7 part of acidity regulator.
In an embodiment of the present invention, the shrimp meat, the flavoring agent 2, the shrimp synovial fluid, and the flying fish roe are in parts by weight: 100 parts of shelled shrimps, 2.0-5.0 parts of flavoring agent, 12-25 parts of shrimp synovial fluid and 2.0-6.0 parts of flying fish roe.
In one embodiment of the invention, the mass parts are 100 parts of shrimp meat, 2.5-4 parts of flavoring agent 2, 12-20 parts of shrimp synovial fluid and 2.5-5 parts of flying fish roe.
In one embodiment of the invention, the shrimp meat is 100 parts by mass, the flavoring agent 2 is 3 parts by mass, the shrimp synovial fluid is 13-15 parts by mass, and the flying fish roe is 3-4 parts by mass.
In one embodiment of the present invention, in the step (4), the pressure of the ultrahigh pressure treatment is 300 to 500Mpa, and the dwell time is 8 to 15min.
In one embodiment of the present invention, the pressure is 400MPa, and the dwell time is 10min.
In one embodiment of the present invention, the step (4) is further subjected to a quick-freezing treatment after the ultrahigh-pressure treatment, and then refrigerated.
In one embodiment of the invention, the steel plate single-freezing machine is used for quick freezing at the temperature of-30 to-50 ℃ for 20-50min.
In one embodiment of the present invention, the temperature of the quick freezing is-38 to-42 ℃, the quick freezing time is within 30min, and the central temperature is below-18 ℃.
The ultrahigh pressure is adopted in the steps for instant sterilization and then quick freezing is carried out in time, so that the product quality safety can be kept, the product is prevented from being polluted by pathogenic bacteria or toxin is prevented, and the shrimp paste product is more green and healthy.
The central temperature, namely the temperature of the geometric center, is generally the position of the central point of the thickness and the length and the width, the temperature of the position is below 18 ℃ below zero, and the temperatures of other positions are certainly the same, so that the quality of the shrimp paste product can be guaranteed.
The invention also provides the flying fish roe shrimp paste prepared by any one of the preparation methods.
Compared with the prior art, the invention has the following advantages:
(1) The traditional processing is to add raw and auxiliary materials and seasonings one by one, and batch production cannot be carried out; before the flying fish roe shrimp paste product is prepared, the shrimp paste is prepared firstly, so that the process steps of mincing extra meat and then quantitatively adding auxiliary materials are not needed when the flying fish roe shrimp paste product is prepared, the strict preparation of the shrimp paste according to the formula is the premise of mass production, the problem of fussy shrimp paste processing in the traditional method is solved, and the problem of inconsistent taste is also effectively solved.
(2) The microbial production needs water and temperature, and when the temperature of the shrimp paste product is unbalanced in the transportation process and the sale process, the growth of microorganisms is easily caused, so that the water content and the taste of the product are influenced; the filled shrimp paste is treated by ultrahigh pressure, microorganisms can be effectively killed, and water can be further kept, so that the water retention property, elasticity and other qualities of the product are improved, and the problem of short shelf life of the product is solved; compared with the shrimp paste product which is not processed by ultrahigh pressure, the total number of bacterial colonies and the value of coliform bacteria are greatly reduced, and the total number of bacterial colonies is 5 multiplied by 10 4 CFU/mL, large intestineThe bacteria value is 3.6MPN/mL, which is far less than the national standard value of the third-level sampling. The color, taste and quality of the flying fish roe shrimp paste product processed under the ultrahigh pressure are further improved.
(3) The quality of the prepared flying fish roe shrimp paste product is optimal, the water binding capacity of the shrimp paste product is 94.14%, the elasticity is 19.47mm, the chewiness is 48.61mj, and the hardness is 3.42N.
Drawings
FIG. 1 is a graph comparing the effect of the water-holding capacity of shrimps treated at different ultra-high pressures obtained in examples 1 to 3 with that of shrimp slide obtained in comparative example 1;
FIG. 2 is a graph showing the effect of the pressure holding time on the slip properties of shrimps obtained in examples 1 to 3 and shrimps obtained in comparative example 1.
Detailed Description
The following detailed description of the present invention is provided in conjunction with the accompanying fig. 1-2, but it should be understood that the scope of the present invention is not limited to the specific embodiments.
Throughout the specification and claims, unless explicitly stated otherwise, the term "comprise" or variations such as "comprises" or "comprising", etc., will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.
Before preparing the small fish roe shrimp paste, preparing various raw and auxiliary materials according to a product formula:
removing head of qualified fresh prawn, cleaning, grading, removing shell and gut, cleaning, soaking shelled prawn in solution of composite phosphate and edible salt for 3 hr, and controlling the whole treatment process below 10 deg.C; cleaning the soaked shelled shrimps and draining for later use;
preparing scallion ginger water: cutting herba Alii Fistulosi, slicing rhizoma Zingiberis recens, soaking in 10 deg.C water for more than 30 min;
mincing the fat meat into meat paste by a meat mincer.
Example 1: preparation method of flying fish roe shrimp paste
The flying fish roe shrimp paste mainly comprises the following raw materials in parts by weight:
100 parts of fresh shrimp meat;
shrimp synovial fluid: fat 3.5 parts, egg white 3 parts, tapioca flour 6 parts and flavoring agent 1, wherein the flavoring agent 1 comprises: 0.2 part of soy sauce, 0.3 part of cooking wine and 1 part of green onion and ginger water;
food additive: 0.5 part of polyphosphate, 1 part of citric acid and 0.5 part of acidity regulator;
and (3) flavoring agent 2: 1.5 parts of white granulated sugar, 0.9 part of edible salt, 0.7 part of monosodium glutamate and 0.2 part of chicken essence;
4 parts of flying fish roes.
The preparation method comprises the following steps:
step (1): weighing fat meat, egg white, cassava flour and a flavoring agent 1 in parts by weight, wherein the flavoring agent 1 comprises: mixing soy sauce, cooking wine, shallot and ginger water, stirring, pre-emulsifying to obtain paste shrimp slip, and storing at below 10 deg.C;
step (2): chopping and mixing the shelled shrimps, the flavoring agent 2, the shrimp slip and the food additive in a chopper mixer, wherein the flavoring agent 2 mainly comprises white granulated sugar, edible salt, monosodium glutamate and chicken essence, the food additive mainly comprises polyphosphate, citric acid and an acidity regulator, chopping and mixing time is 6min, and chopping and mixing speed is 800 revolutions, so as to obtain a semi-finished product;
and (3): mixing and stirring the flying fish roes and the semi-finished product obtained in the step (2), and filling to obtain filled shrimp paste;
and (4): and (3) carrying out ultrahigh pressure treatment on the filled shrimp paste under the pressure of 400Mpa for 10min to obtain the flying fish roe shrimp paste product.
And (5): and (4) carrying out quick-freezing treatment on the obtained flying fish roe shrimp slide product in the step (4) in a steel plate single-freezing machine, and then refrigerating, wherein the quick-freezing temperature is-38 to-42 ℃, the quick-freezing time is within 30min, and the central temperature is below-18 ℃, so as to obtain the final flying fish roe shrimp slide product.
Example 2: preparation method of flying fish roe shrimp paste
The flying fish roe shrimp paste mainly comprises the following raw materials in parts by weight:
100 parts of fresh shrimp meat;
shrimp synovial fluid: fat 2.0 parts, egg white 4 parts, tapioca flour 7 parts and flavoring agent 1, wherein the flavoring agent 1 comprises: 0.4 part of soy sauce, 0.6 part of cooking wine and 1.5 parts of green onion and ginger water;
food additive: 0.3 part of polyphosphate, 1.5 parts of citric acid and 0.3 part of acidity regulator;
and (3) flavoring agent 2: 2.5 parts of white granulated sugar, 1.0 part of edible salt, 0.5 part of monosodium glutamate and 0.1 part of chicken essence;
5 parts of flying fish roes.
The preparation method comprises the following steps:
step (1): weighing fat meat, egg white, cassava flour and a flavoring agent 1 in parts by weight, wherein the flavoring agent 1 comprises: mixing soy sauce, cooking wine, shallot ginger water, stirring, pre-emulsifying to obtain paste shrimp slip, and storing at below 10 deg.C;
step (2): chopping and mixing the shelled shrimps, the flavoring agent 2, the shrimp slip and the food additive in a chopper mixer, wherein the flavoring agent 2 mainly comprises white granulated sugar, edible salt, monosodium glutamate and chicken essence, the food additive mainly comprises polyphosphate, citric acid and an acidity regulator, chopping and mixing time is 8min, and chopping and mixing speed is 600 revolutions, so as to obtain a semi-finished product;
and (3): mixing and stirring the flying fish roes and the semi-finished product obtained in the step (2), and filling to obtain filled shrimp paste;
and (4): and (3) carrying out ultrahigh pressure treatment on the filled shrimp paste under the pressure of 300Mpa for 10min to obtain the flying fish roe shrimp paste product.
And (5): and (4) carrying out quick-freezing treatment on the fish roe shrimp slide product obtained in the step (4) in a steel plate single-freezing machine, and then carrying out cold storage, wherein the quick-freezing temperature is-35 ℃, the quick-freezing time is within 40min, and the central temperature is below-18 ℃, so as to obtain the final fish roe shrimp slide product.
Example 3: preparation method of flying fish roe shrimp paste
The flying fish roe shrimp paste mainly comprises the following raw materials in parts by weight:
100 parts of fresh shrimp meat;
shrimp synovial fluid: 6 parts of fat meat, 5 parts of egg white, 6 parts of cassava flour and a flavoring agent 1, wherein the flavoring agent 1 comprises: 0.4 part of soy sauce, 0.8 part of cooking wine and 2.0 parts of green onion and ginger water;
food additive: 0.6 part of polyphosphate, 0.5 part of citric acid and 0.7 part of acidity regulator;
and (3) flavoring agent 2: 1.0 part of white granulated sugar, 0.5 part of edible salt, 0.8 part of monosodium glutamate and 0.3 part of chicken essence;
2.5 parts of flying fish roes.
The preparation method comprises the following steps:
step (1): weighing fat meat, egg white, cassava flour and a flavoring agent 1 in parts by weight, wherein the flavoring agent 1 comprises: mixing soy sauce, cooking wine, shallot ginger water, stirring, pre-emulsifying to obtain paste shrimp slip, and storing at below 10 deg.C;
step (2): chopping and mixing the shelled shrimps, the flavoring agent 2, the shrimp slip and the food additive in a chopper mixer, wherein the flavoring agent 2 mainly comprises white granulated sugar, edible salt, monosodium glutamate and chicken essence, the food additive mainly comprises polyphosphate, citric acid and an acidity regulator, chopping and mixing time is 5min, and chopping and mixing rotation speed is 1000 revolutions, so as to obtain a semi-finished product;
and (3): mixing and stirring the flying fish roes and the semi-finished product obtained in the step (2), and filling to obtain filled shrimp paste;
and (4): and (3) carrying out ultrahigh pressure treatment on the filled shrimp paste under the pressure of 500Mpa for 15min to obtain the flying fish roe shrimp paste product.
And (5): and (4) carrying out quick-freezing treatment on the fish roe shrimp slide product obtained in the step (4) in a steel plate single-freezing machine, and then carrying out cold storage, wherein the quick-freezing temperature is-45 ℃, the quick-freezing time is within 30min, and the central temperature is below-18 ℃, so as to obtain the final fish roe shrimp slide product.
Comparative example 1: preparation method of flying fish roe shrimp paste
This comparative example is compared with example 1 except that the ultrahigh pressure treatment and the quick-freezing treatment were not performed.
Table 4 Performance comparison tables for shrimp products
As can be seen from fig. 1, comparative example 1, which was not subjected to the ultrahigh pressure treatment, had a water-holding capacity of 90.34%; the water retention capacity of the sample 1 after being treated by 200MPa ultrahigh pressure is 94.14 percent; the water holding capacity of the sample 2 after 300MPa ultrahigh pressure treatment is 92.06%; the water holding capacity of example 3 after 400MPa ultrahigh pressure treatment was 94.59%. From this result, it was found that the water-holding capacity of the shrimp paste after the ultrahigh pressure treatment was higher than that of the shrimp paste without the ultrahigh pressure treatment.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (10)
1. A preparation method of flying fish roe shrimp paste is characterized by comprising the following steps:
step (1): preparing shrimp synovial fluid by adopting fat meat, egg white, cassava powder and a flavoring agent 1;
step (2): chopping and mixing the shrimp meat, the flavoring agent 2 and the shrimp slip liquid prepared in the step (1) to obtain a semi-finished product;
and (3): mixing and stirring the flying fish roes and the semi-finished product obtained in the step (2) and then filling to obtain a filled shrimp paste;
and (4): and carrying out ultrahigh pressure treatment on the filled shrimp paste to obtain the final flying fish roe shrimp paste product.
2. The method according to claim 1, wherein in the step (1), fat meat, egg white, tapioca powder and a seasoning agent 1 are stirred and then pre-emulsified to prepare a paste-like shrimp slip; preferably, the pasty shrimp slip is stored below 10 ℃ for later use.
3. The preparation method according to claim 1, wherein in the step (1), the fat meat, the egg white, the cassava flour and the flavoring agent are in parts by weight as follows: 2.0-7.0 parts of fat meat, 1.5-6 parts of egg white, 3.5-8 parts of cassava powder and 0.5-4.0 parts of flavoring agent; preferably, the fat meat, the egg white, the cassava flour and the flavoring agent 1 are in parts by weight: 2.5-5.0 parts of fat meat, 2-4 parts of egg white, 4.5-8 parts of cassava flour and 1.0-3.0 parts of flavoring agent; most preferably, the fat meat, the egg white, the cassava flour and the flavoring agent 1 are in parts by weight: 3-3.5 parts of fat meat, 3 parts of egg white, 5.5-6 parts of cassava powder and 1.5 parts of flavoring agent;
the seasoning agent 1 comprises: soy sauce, cooking wine, shallot ginger water; preferably, the flavoring agent 1 comprises the following components in parts by weight: 0.1-0.4 part of soy sauce, 0.1-0.8 part of cooking wine and 0.5-2.0 parts of green onion and ginger water; most preferably, the flavoring agent 1 comprises the following components in parts by weight: 0.2 part of soy sauce, 0.3 part of cooking wine and 1 part of green onion and ginger water.
4. The method as claimed in claim 1, wherein in the step (2), the chopping treatment is performed in a chopper mixer, the chopping time is 5-8min, and the chopping speed is 600-1000 revolutions.
5. The method according to claim 1, wherein in the step (2), the seasoning agent 2 comprises: 1.5 percent of white granulated sugar, 0.8 to 0.9 percent of edible salt, 0.5 to 0.7 percent of monosodium glutamate and 0.15 to 0.2 percent of chicken essence; preferably, the flavoring agent 2 comprises the following components in parts by weight: 1.0-2.5 parts of white granulated sugar, 0.5-2.0 parts of edible salt, 0.2-1.0 part of monosodium glutamate and 0.1-0.3 part of chicken essence; most preferably, the flavoring agent 2 comprises the following components in parts by weight: 1.5 parts of white granulated sugar, 0.8-0.9 part of edible salt, 0.5-0.7 part of monosodium glutamate and 0.15-0.2 part of chicken essence.
6. The method of claim 1, wherein in step (2), a food additive is further added before the chopping; preferably, the food additive comprises: polyphosphate, citric acid, acidity regulator; most preferably, the food additive comprises the following components in parts by weight: 0.3-0.7 part of polyphosphate, 0.5-1.5 parts of citric acid and 0.3-0.7 part of acidity regulator.
7. The preparation method of claim 1, wherein the shrimp meat, the flavoring agent 2, the shrimp synovial fluid and the flying fish roe are prepared from the following components in parts by weight: 100 parts of shelled shrimps, 2.0-5.0 parts of flavoring agent, 12-25 parts of shrimp synovial fluid and 2.0-6.0 parts of flying fish roe; preferably, the mass parts are that the mass parts are 100 parts of shrimp meat, 2.5-4 parts of flavoring agent, 12-20 parts of shrimp synovial fluid and 2.5-5 parts of flying fish roe; most preferably, the weight parts are 100 parts of shrimp meat, 3 parts of flavoring agent 2, 13-15 parts of shrimp synovial fluid and 3-4 parts of flying fish roe.
8. The preparation method according to claim 1, wherein in the step (4), the pressure of the ultrahigh pressure treatment is 300 to 500Mpa, and the dwell time is 8 to 15min; preferably, the pressure is 400MPa and the dwell time is 10min.
9. The preparation method according to claim 1, wherein the step (4) is further subjected to a quick-freezing treatment after the ultrahigh-pressure treatment, and then refrigerated; preferably, quick-freezing is carried out in a steel plate single freezing machine, the temperature of quick-freezing is-30 to-50 ℃, and the quick-freezing time is 20 to 50min; most preferably, the quick-freezing temperature is-38 to-42 ℃, the quick-freezing time is within 30min, and the central temperature is below-18 ℃.
10. A flying fish roe shrimp paste produced by the production method according to any one of claims 1 to 9.
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