CN118104801A - Pickling material of cooked drunk shrimp prepared vegetables, and preparation method and application of cooked drunk shrimp prepared vegetables - Google Patents
Pickling material of cooked drunk shrimp prepared vegetables, and preparation method and application of cooked drunk shrimp prepared vegetables Download PDFInfo
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Abstract
The invention belongs to the technical field of aquatic product processing, and particularly relates to a pickling material of cooked drunk shrimp prepared vegetables, a preparation method and application of the cooked drunk shrimp prepared vegetables, wherein the pickling material of the cooked drunk shrimp prepared vegetables comprises ingredients and metaplasia; the ingredients comprise the following raw materials in parts by weight: 4500-5500 parts of yellow rice wine, 4500-5500 parts of light soy sauce, 75-100 parts of rock candy, 30-50 parts of fructus anisi, 40-60 parts of cassia bark, 80-100 parts of preserved plum, 100-160 parts of ginger slices, 100-160 parts of chives, 5-16 parts of edible salt and 750-1200 parts of lemon slices; the adding amount of the metazoan is 1-3% of the total mass of the ingredients. The cooked drunk shrimps obtained by pickling with the pickling material are delicious, can effectively prolong the shelf life of the cooked drunk macrobrachium rosenbergii, and simultaneously improve the nutrition quality of the cooked drunk macrobrachium rosenbergii; and the pickling material does not contain preservative, so that the edible safety is improved.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a pickling material of cooked drunk shrimp prepared vegetables, a preparation method and application of the cooked drunk shrimp prepared vegetables.
Background
Macrobrachium rosenbergii, which is also known as Malaysia macrobrachium, is a large-scale longarm freshwater macrobrachium, and is produced in large quantities in tropical and subtropical countries in the region of the pacific in India. The maximum individual length of the male shrimps in the original production place can reach 40 cm, the weight of the male shrimps is 600 g, the length of the female shrimps is 25 cm, and the weight of the male shrimps is 200 g; the meat content reaches 34.08 percent, the protein content in the shrimp meat is 20.5 percent, the fat content is 1.9 percent, the nutrition is rich, the taste is delicious, and the shrimp meat is deeply favored by masses of people. However, the primary processed products of the current macrobrachium rosenbergii mainly comprise cooked frozen macrobrachium rosenbergii and frozen macrobrachium rosenbergii meat. The fine and deep processing of high-quality macrobrachium rosenbergii is still immature, and the development of the macrobrachium rosenbergii industry is severely restricted.
The cooked drunk macrobrachium rosenbergii can endow the macrobrachium rosenbergii with unique flavor, but the cooked drunk macrobrachium rosenbergii is mainly processed in a hall food or a small scale at present, and generally needs longer processing time, and the cooked drunk product is directly eaten after being drunk generally, so that the safety of the cooked drunk macrobrachium rosenbergii is difficult to ensure, and the cooked drunk macrobrachium rosenbergii has short shelf life and is easy to spoil and deteriorate.
In the prior art, for example, in Chinese patent CN 116508957A (publication No. 2023.08.01), the bacteria are reduced and the shelf life is prolonged by using 0.03mg/L of chlorine dioxide solution for soaking, so that a certain safety hazard exists. Therefore, a safer pickling material is needed to be provided for preparing cooked drunk shrimp prepared vegetables with longer quality guarantee period and excellent quality, and the added value of the macrobrachium rosenbergii breeding industry is improved.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a pickling material of cooked drunk shrimp prepared vegetables, a preparation method and application of the cooked drunk shrimp prepared vegetables. The pickling material for the cooked drunk macrobrachium nipponensis provided by the invention can effectively prolong the shelf life of the cooked drunk macrobrachium nipponensis, and simultaneously improve the nutritional quality of the cooked drunk macrobrachium nipponensis.
In order to achieve the above object, the present invention provides the following technical solutions:
The invention provides a pickling material of cooked drunk shrimp prepared vegetables, which comprises ingredients and metaplasia;
The ingredients comprise the following raw materials in parts by weight: 4500-5500 parts of yellow rice wine, 4500-5500 parts of light soy sauce, 75-100 parts of rock candy, 30-50 parts of fructus anisi, 40-60 parts of cassia bark, 80-100 parts of preserved plum, 100-160 parts of ginger slices, 100-160 parts of chives, 5-16 parts of edible salt and 750-1200 parts of lemon slices;
the adding amount of the metazoan is 1-3% of the total mass of the ingredients.
Preferably, the metazoan comprises a fermentation product of lactobacillus plantarum.
The invention provides a preparation method of the pickling material of the cooked drunk shrimp prepared dish, which comprises the following steps: heating ingredients except the yellow rice wine and the lemon slices for the first time to obtain a composite material; and mixing the composite material with the yellow rice wine, performing second heating and cooling treatment, and mixing with the lemon slices and the metaplasia to obtain the pickling material of the cooked drunk shrimp pre-prepared vegetables.
Preferably, the temperature of the second heating is 80-120 ℃, and the time of the second heating is 5-10 min.
The invention provides an application of the pickling material or the pickling material prepared by the preparation method in preparation of cooked drunk shrimp prepared vegetables.
Preferably, the mass ratio of the pickling materials to the shrimps is 0.5-1.5:0.5-1.5.
Preferably, the shrimp comprises macrobrachium rosenbergii.
The invention also provides a preparation method of the cooked drunk shrimp prepared dish, which comprises the following steps: the cured shrimp is cured by the curing material or the curing material prepared by the preparation method, and the cooked drunk shrimp prepared dish is obtained.
Preferably, the curing temperature is 2-6 ℃ and the curing time is 3-6 h.
Preferably, the pickling process further comprises packaging and sterilizing.
The beneficial effects are that: the invention provides a pickling material of cooked drunk shrimp prepared vegetables, which is prepared by mixing yellow croaker, cinnamon, preserved plums, lemon and the like with yellow croaker wine, and the cooked drunk shrimp obtained by pickling the yellow croaker wine is delicious and is deeply favored by consumers; the metaplasia is added in the pickling material, so that the shelf life of the cooked buddleia macrobrachium rosenbergii can be effectively prolonged, and the nutrition quality of the cooked buddleia macrobrachium rosenbergii is improved; and the pickling material does not contain preservative, so that the edible safety is improved.
The invention provides a preparation method of the marinating material of the cooked drunk shrimp prepared dish, which comprises the steps of pouring raw materials except lemon and yellow rice wine into a pot, heating until crystal sugar is melted, finally adding yellow rice wine, boiling, adding lemon slices and metaplasia for later use, and the preparation method is simple and convenient, and the prepared marinating material has good taste and flavor.
The invention provides the application of the pickling material or the pickling material prepared by the preparation method in preparation of the cooked drunk shrimp prepared dish, which can effectively solve the problems of short quality guarantee period and poor taste of cooked drunk shrimps in the prior art, improves the texture and flavor of the shrimps, and further improves the added value of shrimp farming industry.
The invention also provides a preparation method of the cooked drunk shrimp prepared dish, which not only can better preserve the original color, flavor, taste, shape and nutrition of shrimps, but also does not contain preservative, and can be eaten immediately, and is safe and reliable to eat.
Drawings
Fig. 1 is a flow chart of a processing technology of cooked buddleia macrobrachium rosenbergii.
Detailed Description
The invention provides a pickling material of cooked drunk shrimp prepared vegetables, which comprises ingredients and metaplasia;
The ingredients comprise the following raw materials in parts by weight: 4500-5500 parts of yellow rice wine, 4500-5500 parts of light soy sauce, 75-100 parts of rock candy, 30-50 parts of fructus anisi, 40-60 parts of cassia bark, 80-100 parts of preserved plum, 100-160 parts of ginger slices, 100-160 parts of chives, 5-16 parts of edible salt and 750-1200 parts of lemon slices;
the adding amount of the metazoan is 1-3% of the total mass of the ingredients.
The present invention is not particularly limited to the above-described raw materials, and may be commercially available products known to those skilled in the art, unless otherwise specified.
The pickling material of the cooked drunk shrimp prepared dish comprises ingredients and metaplasia.
The ingredients of the invention comprise the following raw materials in parts by weight: 4500-5500 parts of yellow rice wine, 4500-5500 parts of light soy sauce, 75-100 parts of rock candy, 30-50 parts of fructus anisi, 40-60 parts of cassia bark, 80-100 parts of preserved plum, 100-160 parts of ginger slices, 100-160 parts of chives, 5-16 parts of edible salt and 750-1200 parts of lemon slices.
The ingredients of the invention comprise 4500-5500 parts by weight of yellow rice wine, more preferably 4800-5200 parts by weight, and most preferably 5000 parts by weight. The yellow rice wine is preferably Shaoxing yellow rice wine, and can provide a drunk taste.
Based on the weight parts of the yellow rice wine, the ingredients comprise 4500-5500 parts of light soy sauce, more preferably 4800-5200 parts of light soy sauce, and most preferably 5000 parts of light soy sauce. The light soy sauce has the function of increasing the delicate flavor and the salty flavor.
Based on the weight parts of the yellow rice wine, the ingredients comprise 75-100 parts of rock sugar, more preferably 85-95 parts, and most preferably 90 parts. The rock candy has the effect of improving freshness.
Based on the weight parts of the yellow rice wine, the ingredients comprise 30-50 parts of fructus anisi, more preferably 40-45 parts, and most preferably 45 parts. The fructus anisi has the function of removing fishy smell.
Based on the weight parts of the yellow rice wine, the ingredients comprise 40-60 parts of cinnamon, more preferably 50-57 parts, and most preferably 55 parts. The cinnamon bark has the effect of removing fishy smell.
Based on the weight parts of the yellow rice wine, the ingredients comprise 80-100 parts of preserved plums, more preferably 85-95 parts, and most preferably 90 parts. The preserved plums have the function of increasing flavor.
Based on the weight parts of the yellow rice wine, the ingredients comprise 100-160 parts of ginger slices, more preferably 130-150 parts, and most preferably 150 parts. The ginger slices have the effect of removing fishy smell.
The ingredients of the invention comprise, based on the weight parts of the yellow rice wine, 100 to 160 parts of chives, more preferably 130 to 150 parts, and most preferably 150 parts. The chives of the invention have the function of removing fishy smell.
Based on the weight parts of the yellow rice wine, the ingredients comprise 5-16 parts of edible salt, more preferably 10-15 parts, and most preferably 15 parts. The edible salt has the effect of increasing salty taste.
Based on the weight parts of the yellow rice wine, the ingredients comprise 750-1200 parts of lemon slices, more preferably 900-1100 parts, and most preferably 1000 parts. The lemon slices of the present invention preferably include dried lemon slices and fresh lemon slices, more preferably fresh lemon slices. The lemon slice disclosed by the invention has the effect of removing fishy smell.
As a preferred embodiment of the invention, the ingredients of the invention preferably comprise 5000 parts of yellow rice wine, 5000 parts of light soy sauce, 90 parts of rock candy, 45 parts of star anise, 55 parts of cinnamon, 90 parts of preserved plum, 150 parts of ginger slices, 150 parts of chives, 15 parts of edible salt and 1000 parts of lemon slices; or the ingredients preferably comprise 5500 parts of yellow rice wine, 5500 parts of light soy sauce, 80 parts of rock candy, 40 parts of fructus anisi, 50 parts of cassia bark, 100 parts of preserved plum, 120 parts of ginger slices, 120 parts of chives, 10 parts of edible salt and 1000 parts of lemon slices.
The addition amount of the metagen is 1% -3% of the total weight of the ingredients, more preferably 1.5% -2.5%, and most preferably 2%. The metaplasia provided by the invention has the characteristics of nature, safety, no toxicity, stability, health preservation and the like, and can effectively solve the problems of poor quality, difficult fidelity of flavor, short shelf life and the like of the prepared vegetables.
The metants of the present invention preferably comprise fermentation products of lactobacillus plantarum. The metaelements of the present invention preferably include conventional commercial products or homemade products. The metaplasia of the invention has fresh-keeping effect and health care function.
The invention provides a preparation method of the pickling material of the cooked drunk shrimp prepared dish, which comprises the following steps: heating ingredients except the yellow rice wine and the lemon slices for the first time to obtain a composite material; and mixing the composite material with the yellow rice wine, performing second heating and cooling treatment, and mixing with the lemon slices and the metaplasia to obtain the pickling material of the cooked drunk shrimp pre-prepared vegetables.
The preparation method comprises the steps of pouring the ingredients except the lemon and the yellow rice wine into a pot for first heating, adding the yellow rice wine for second heating after crystal sugar is melted, cooling to room temperature, taking out all the spices, discarding all the spices, and adding lemon slices and metaplasia in the residual feed liquid to obtain the pickling material of the cooked drunk shrimp pre-prepared dish for later use. The first heating condition is not particularly limited in the invention, and the first heating condition is just needed when the rock candy is melted. The temperature of the second heating according to the present invention is preferably 80 to 120 ℃, more preferably 90 to 110 ℃, and most preferably 100 ℃; the time of the second heating is preferably 5 to 10 minutes, more preferably 7 to 9 minutes, and most preferably 8 minutes. The cooling condition is not particularly limited in the present invention, and a conventional cooling method may be adopted.
The invention provides a pickling material of the cooked drunk shrimp prepared dish or application of the pickling material of the cooked drunk shrimp prepared dish prepared by the preparation method in preparation of the cooked drunk shrimp prepared dish. The mass ratio of the curing material to the shrimps is preferably 0.5-1.5:0.5-1.5, more preferably 1:1-1.4, and most preferably 1:1. The shrimp of the present invention preferably comprise macrobrachium rosenbergii.
The invention also provides a preparation method of the cooked drunk shrimp prepared dish, which comprises the following steps: the cured shrimp is cured by the curing material or the curing material prepared by the preparation method, and the cooked drunk shrimp prepared dish is obtained.
The invention preferably further comprises screening, cleaning, curing, cooling and back opening finishing of the shrimps before curing. The screening method preferably comprises the steps of removing dead shrimps and soft shell shrimps, grading and selecting the shrimps according to the individual sizes, and collecting the shrimps with the same grade to obtain the pretreated shrimps. The grading of the invention is preferably determined according to the total number of shrimps per 500g, and is divided into 8-10 shrimps/500 g, 11-15 shrimps/500 g, 16-20 shrimps/500 g, 21-25 shrimps/500 g, 26-30 shrimps/500 g and 30-40 shrimps/500 g, and the grading is divided into 6 grades, so that the grading selling is convenient. The screening method also preferably comprises the step of controlling the quality of the shrimps, wherein the control preferably comprises the step of carrying out quality analysis on random sampling of shrimps in the same batch, preferably adopting QTOF to screen various antibiotics, selecting the shrimps which meet the national standard requirements of NY/T840-2020 green food shrimp and ensuring the quality of raw materials.
The cleaning method preferably comprises the steps of temporarily culturing the pretreated shrimps in clear water, and putting the shrimps into an ultrasonic cleaner for cleaning after the temporary culture to obtain clean shrimps. The time of temporary culture is preferably 5-6 hours, more preferably 5.5 hours, and water is preferably changed for 2-3 times in the middle of temporary culture. The intensity of the ultrasonic cleaning is preferably 3.8X10 4～4.5×104 Hz, more preferably 4.2X10 4 Hz; the temperature of the ultrasonic cleaning is preferably 18-24 ℃, more preferably 20 ℃; the ultrasonic cleaning time is preferably 2-5 min, more preferably 4min; the suitable single shrimp weight is selected based on the size of the container, and in the embodiment of the invention, the single shrimp weight is preferably 10kg.
The invention preferably cures and cools the cleaned shrimp. The curing temperature according to the invention is preferably 80 to 120 ℃, more preferably 90 to 110 ℃, most preferably 100 ℃. The curing mode of the invention is preferably boiling water; in the curing, the shrimps are preferably put into boiling water and boiled again, and then the shrimps are further boiled for 3 to 5 minutes, more preferably for 4 minutes. The invention preferably cools the cooked shrimp, the cooling temperature is preferably-2-6 ℃, more preferably-1-4 ℃ and most preferably 1 ℃; the cooling time is preferably 10 to 15 minutes, more preferably 12 to 14 minutes, and most preferably 13 minutes.
The back opening arrangement preferably comprises cutting the cooled shrimps at the back by a knife, and cutting off the frontal angle and two chelants.
The invention preferably places the shrimps after back opening arrangement into the pickling materials or the pickling materials prepared by the preparation method for pickling to obtain the cooked drunk shrimp pre-prepared vegetables. The curing temperature of the invention is preferably 2-6 ℃, more preferably 3-5 ℃ and most preferably 4 ℃; the curing time is preferably 3 to 6 hours, more preferably 4 to 5 hours, and most preferably 4 hours.
After the shrimp is cured, the cured shrimp is preferably filtered out of curing materials, packaged and sterilized. The package of the present invention preferably comprises a vacuum package. The sterilization according to the invention preferably comprises ultraviolet sterilization; the temperature of the ultraviolet sterilization is preferably 18-25 ℃, more preferably 20-23 ℃ and most preferably 22 ℃; the time for ultraviolet sterilization is preferably 30 to 60 minutes, more preferably 40 to 50 minutes, and most preferably 45 minutes.
After the preparation of the cooked drunk shrimp prepared dish is finished, the preparation method preferably comprises refrigeration or freezing treatment. The temperature of the refrigeration is preferably 2-6 ℃, more preferably 3-5 ℃, most preferably 4 ℃, and the shelf life of the refrigeration treatment can be as long as 7 days. The freezing preferably comprises the steps of quick-freezing the shrimps and then storing, wherein the quick-freezing temperature is preferably-40 to-35 ℃, and more preferably-38 ℃; the time of the speed is preferably 2 to 3 hours, more preferably 2.5 hours; the storage temperature is preferably-15 to-20 ℃, more preferably-18 ℃, and the storage can be carried out for a long time after the freezing treatment, and the shelf life can be as long as 12 months.
For further explanation of the present invention, the pickling materials of the cooked drunk shrimp prepared dish and the preparation method and application of the cooked drunk shrimp prepared dish provided by the present invention are described in detail below with reference to the accompanying drawings and examples, but they should not be construed as limiting the protection scope of the present invention.
Example 1
1. Pickling materials of cooked drunk shrimp prepared vegetables:
And (3) batching: 5.0kg of yellow rice wine, 5.0kg of light soy sauce, 90g of rock candy, 45g of star anise, 55g of cinnamon, 90g of preserved plum, 150g of ginger slices, 150g of chives, 15g of edible salt and 1000g of lemon;
The added amount of the metagen is 2% of the total mass of the ingredients (the metagen is metagen PostbioYDFF, purchased from Qingdao Yuan to biotechnology Co., ltd.).
2. The preparation method of the pickling material of the cooked drunk shrimp pre-prepared vegetables comprises the following steps:
Pouring the above ingredients except lemon and yellow rice wine into a pot, heating until crystal sugar melts, adding yellow rice wine, boiling (100deg.C) for 8min, cooling, taking out all spices, and adding lemon slices; adding metaplasia into the prepared material juice.
3. The preparation method of the cooked drunk shrimp prepared dish comprises the following steps:
1) Fresh macrobrachium rosenbergii with the specification of 25-30 heads/kg is selected, and the drug residue is detected through QTOF, so as to select the macrobrachium rosenbergii which meets the requirements.
2) Temporarily culturing macrobrachium rosenbergii in clear water for 5.5h, replacing water for 3 times, transferring macrobrachium rosenbergii into an ultrasonic cleaner after temporary culturing, and cleaning for 4min at 20 ℃ under the ultrasonic intensity of 4.2×10 4 Hz for 10kg for a single time;
3) Boiling cleaned macrobrachium rosenbergii in water, wherein boiling water is adopted during the curing, the macrobrachium rosenbergii is put into boiling water (100 ℃), boiling is carried out again, the macrobrachium rosenbergii is continuously boiled for 3min, the boiled macrobrachium rosenbergii is put into ice water (0 ℃) and is cooled by the ice water for 12min;
4) Cutting the cooled macrobrachium rosenbergii at the back by a cutter, cutting off the frontal angle and two chelates, and putting the macrobrachium rosenbergii into feed juice for pickling;
5) The processed macrobrachium rosenbergii is put into the pickling material juice, and the mass ratio of the macrobrachium rosenbergii to the pickling material is 1:1, and the macrobrachium rosenbergii is pickled for 4 hours at the temperature of 4 ℃;
9) Filtering out the material juice of the pickled macrobrachium rosenbergii, vacuum packaging, and carrying out ultraviolet sterilization for 45min at 22 ℃ after packaging;
10 The sterilized ripe buddleia macrobrachium nipponensis prepared dish is stored at 4 ℃.
Example 2
1. Pickling materials of cooked drunk shrimp prepared vegetables:
And (3) batching: 5.5kg of yellow rice wine, 5.5kg of light soy sauce, 80g of rock candy, 40g of star anise, 50g of cinnamon, 100g of preserved plum, 120g of ginger slices, 120g of chives, 10g of edible salt and 1000g of lemon;
the adding amount of the metagen is 2% of the total mass of the ingredients, and the metagen is a compound obtained by inactivating a compound produced by lactobacillus plantarum fermentation.
2. The preparation method of the pickling material of the cooked drunk shrimp pre-prepared vegetables comprises the following steps:
pouring the above ingredients except for lemon and yellow rice wine into a pot, heating until crystal sugar melts, adding yellow rice wine, boiling (100deg.C) for 9min, cooling, taking out all spices, and adding lemon slices for use; adding metaplasia into the prepared material juice.
3. The preparation method of the cooked drunk shrimp prepared dish comprises the following steps:
1) Fresh macrobrachium rosenbergii with the specification of 15-20 heads/kg is selected, and the medicine residue is detected through QTOF, so as to select the macrobrachium rosenbergii which meets the requirements.
2) Temporarily culturing macrobrachium rosenbergii in clear water for 5h, replacing water for 2 times in the middle, transferring macrobrachium rosenbergii into an ultrasonic cleaner after temporary culturing, and cleaning for 4min at the temperature of 20 ℃ under the ultrasonic intensity of 4.2×10 4 Hz, wherein 10kg of macrobrachium rosenbergii is washed once;
3) Boiling cleaned macrobrachium rosenbergii in water, wherein boiling water is adopted during the curing, the macrobrachium rosenbergii is put into boiling water (100 ℃), boiling is carried out again, the macrobrachium rosenbergii is continuously boiled for 4min, the boiled macrobrachium rosenbergii is put into ice water (0 ℃) and is cooled by the ice water for 15min;
4) Cutting the cooled macrobrachium rosenbergii at the back by a cutter, cutting off the frontal angle and two chelates, and putting the macrobrachium rosenbergii into feed juice for pickling;
5) The processed macrobrachium rosenbergii is put into the pickling material juice, the mass ratio of the macrobrachium rosenbergii to the pickling material is 1:1.1, and the macrobrachium rosenbergii is pickled for 5 hours at 4 ℃;
9) Filtering out the material juice of the pickled macrobrachium rosenbergii, vacuum packaging, and carrying out ultraviolet sterilization for 45min at 22 ℃ after packaging;
10 The sterilized ripe buddleja macrobrachium nipponensis prefabricated vegetables are quickly frozen and stored, the quick-freezing temperature is-38 ℃, the quick-freezing time is 3 hours, and the ripe buddleja buddley macrobrachium is quickly frozen and then transferred to-18 ℃ for long-term frozen storage (the flow chart of the processing technology of the ripe buddleja buddley macrobrachium nipponensis is shown in figure 1).
Comparative example 1
The procedure of example 1 was followed except that no metaplasia was added to the marinating material of the cooked drunk shrimp preparation.
Test example 1
The cooked giant freshwater shrimps of example 1 and comparative example 1 were stored at 4℃and the prepared vegetables stored for 0to 7 days were subjected to detection analysis, the pH was detected according to GB 5009.237-2016 determination of pH of food safety national Standard food, the total number of colonies and volatile basic Nitrogen (TVB-N) were detected according to GB 10136-2015 food safety national Standard animal aquatic products, and the detection results are shown in tables 1 to 3.
TABLE 1 influence of different pickling materials on the pH of chilled macrobrachium rosenbergii
| Storage time (d) | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Example 1 | 7.24 | 7.38 | 7.43 | 7.41 | 7.52 | 7.48 | 7.54 | 7.56 |
| Comparative example 1 | 7.29 | 7.33 | 7.54 | 7.67 | 7.69 | 7.68 | 7.77 | 7.87 |
TABLE 2 Effect of different curing materials on the total number of colony counts of chilled macrobrachium rosenbergii (CFU/gX10 4)
| Storage time (d) | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Example 1 | 1.09 | 0.23 | 0.35 | 0.45 | 0.44 | 0.78 | 1.34 | 1.79 |
| Comparative example 1 | 1.12 | 0.12 | 1.22 | 0.21 | 0.11 | 1.82 | 3.98 | 7.36 |
TABLE 3 Effect of different curing materials on chilled, cooked Macrobrachium rosenbergii TVB-N (mg/100 g)
| Storage time (d) | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Example 1 | 12.3 | 12.9 | 13.1 | 13.3 | 13.7 | 13.5 | 13.8 | 14.2 |
| Comparative example 1 | 12.1 | 14 | 14 | 14.5 | 14.9 | 14.9 | 16 | 20.1 |
As can be seen from tables 1 to 3, the pH, the total number of colonies and the volatile basic nitrogen (TVB-N) of example 1 were changed less than those of comparative example 1 when stored at 4 ℃. When the refrigerating time reaches 7d, each index of the example 1 still meets the requirements of GB 10136-2015 on the pickled raw food animal aquatic products, and the total number of colonies of the comparative example 1 exceeds the standard. It can be seen that the refrigerating shelf life of the post-maturing buddleia macrobrachium rosenbergii prefabricated dish added with the metaplasia can be as long as 7d.
Test example 2
The quick-frozen cooked giant freshwater shrimps of example 2 were frozen at-18℃and the prepared vegetables stored for 0 to 12 months were subjected to detection analysis, and the pH, the total number of colonies and the volatile basic nitrogen (TVB-N) were detected according to the method of example 1, and the results are shown in tables 4 to 6.
Table 4-18 ℃ pH value of ripe Macrobrachium rosenbergii under freezing and storing conditions
| Storage time (m) | 0 | 3 | 6 | 9 | 12 |
| PH value of | 7.29 | 7.25 | 7.34 | 7.45 | 7.38 |
Table 5-18 ℃ colony count of ripe Macrobrachium rosenbergii under frozen storage condition
| Storage time (m) | 0 | 3 | 6 | 9 | 12 |
| Colony count (CFU/g× 4) | 1.15 | 0.36 | 0.45 | 0.31 | 0.56 |
Table 6-18 ℃ TVB-N of ripe Macrobrachium rosenbergii under frozen storage condition
| Storage time (m) | 0 | 3 | 6 | 9 | 12 |
| TVB-N(mg/100g) | 12.3 | 13.1 | 13.6 | 14.3 | 14.6 |
As can be seen from tables 4 to 6, the freezing storage period is up to 12 months, the changes of pH value, total colony count and volatile basic nitrogen (TVB-N) are small, and the requirements of GB 10136-2015 on pickling raw food animal aquatic products are met.
Therefore, the pickling material can effectively prolong the shelf life of the cooked giant freshwater shrimps and improve the nutrition quality of the cooked giant freshwater shrimps.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
1. A pickling material of cooked drunk shrimp prepared vegetables, which is characterized by comprising ingredients and metaplasia;
The ingredients comprise the following raw materials in parts by weight: 4500-5500 parts of yellow rice wine, 4500-5500 parts of light soy sauce, 75-100 parts of rock candy, 30-50 parts of fructus anisi, 40-60 parts of cassia bark, 80-100 parts of preserved plum, 100-160 parts of ginger slices, 100-160 parts of chives, 5-16 parts of edible salt and 750-1200 parts of lemon slices;
the adding amount of the metazoan is 1-3% of the total mass of the ingredients.
2. The curing composition of claim 1, wherein the metazoan comprises a fermentation product of lactobacillus plantarum.
3. The method for preparing the marinade of the cooked drunk shrimp pre-prepared dish as claimed in claim 1 or 2, which is characterized by comprising the following steps: heating ingredients except the yellow rice wine and the lemon slices for the first time to obtain a composite material; and mixing the composite material with the yellow rice wine, performing second heating and cooling treatment, and mixing with the lemon slices and the metaplasia to obtain the pickling material of the cooked drunk shrimp pre-prepared vegetables.
4. A method of preparing according to claim 3, wherein the second heating is carried out at a temperature of 80 to 120 ℃ for a time of 5 to 10 minutes.
5. Use of the marinade of claim 1 or 2 or the marinade prepared by the preparation method of claim 3 or 4 in the preparation of cooked drunk shrimp prepared vegetables.
6. The use according to claim 5, wherein the mass ratio of the curing material to the shrimp is 0.5-1.5:0.5-1.5.
7. The use of claim 6, wherein the shrimp comprises macrobrachium rosenbergii.
8. A preparation method of cooked drunk shrimp prepared dish is characterized by comprising the following steps: curing cured shrimps by using the curing material according to claim 1 or 2 or the curing material prepared by the preparation method according to claim 3 or 4 to obtain the cured drunk shrimp preparation.
9. The method according to claim 8, wherein the curing is carried out at a temperature of 2 to 6 ℃ for 3 to 6 hours.
10. The method of claim 9, wherein the post-curing further comprises packaging and sterilization.
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