CN1823630A - Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab - Google Patents
Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab Download PDFInfo
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- CN1823630A CN1823630A CNA2006100393171A CN200610039317A CN1823630A CN 1823630 A CN1823630 A CN 1823630A CN A2006100393171 A CNA2006100393171 A CN A2006100393171A CN 200610039317 A CN200610039317 A CN 200610039317A CN 1823630 A CN1823630 A CN 1823630A
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Abstract
A method for maintaining the tender texture and taste of frozen fresh-water shrimp, crab, or other aquatic products with shell includes such steps as washing the fresh living ones, immersing in the solution of water preserving agent and antioxidant, steaming, quick freezing, vacuum packing and cold storage.
Description
Technical field
Keep the method for conditioning frozen fresh water shrimp crab band delicate matter structure of shell aquatic products and local flavor, belong to technical field of aquatic product processing.
Background technology
Freezing is an important technology of present food industry, because frozen food has characteristics such as safety, nutrition, convenience, since the needs that adapt to modern life rhythm, frozen food are the sixties in 20th century, a kind of emerging food industry technology that develops rapidly in the whole world.Frozen aquatic food can be divided into fresh frozen aquatic food and conditioning frozen aquatic food two big classes by the pre-treatment mode to raw material.Fresh frozen aquatic food is only raw material to be carried out the elementary processed goods that form is handled; And the conditioning frozen aquatic food is meant that the cooking, prefabricated frozen aquatic food, the application are to belong to nurse one's health freezing aquatic food.
A main Quality of frozen fish is the deterioration that product is organized the matter structure, change and juice loss as the aquatic products muscular tissue structure, its main cause is: cell dehydration, tissue suffers mechanical damage, the protein molecule space structure is destroyed, cause musculature to lose, caused the loss of juice the absorption again of hydrone and the embedding ability of damming.In at home and abroad the research report, can be by quick freezing, the vitrification point preservation adds quality improver such as phosphate, sugar alcohol, polysaccharide, gelatin, and method such as interpolation glutamine transaminage is improved the matter structure quality of meat products.
The main Quality on the other hand of frozen food is the deterioration of product special flavour, aquatic products contain a large amount of unrighted acids, the oxidation Decomposition of unrighted acid in the processing and storage process causes producing " Kazakhstan is lost " peculiar smell, this is meat product produces peculiar smell in the cold storage process a main cause, comprising " the overheated flavor " that the meat products semi-finished product are produced in the heating process again, " overheated flavor " is to describe the peculiar smell that produces fast when prepared food reheats after storage.The aquatic products body contains more Ammonia material simultaneously, is easy to generate excitant ammonia flavor in storage, has a strong impact on product special flavour.
In the conventional meat products and processing of aquatic products process, the normal phosphate that adopts is as water-loss reducer and antioxidant auxiliary agent, but because the best use of effect of phosphatic water retention property is under the alkalescence condition, and under the alkalescence condition, unrighted acid is easier to be oxidized, the also easier ammonia that discharges causes the local flavor generation severe exacerbation of product in storage simultaneously.
Because this product still keeps the integral outer appearance of shrimp and crab, therefore, adopt suitable water-loss reducer and antioxidant to be worth special research simultaneously to keep its products'texture and local flavor.
Summary of the invention
The purpose of this invention is to provide a kind of method that keeps nursing one's health delicate matter structure of frozen fresh water shrimp crab band shell aquatic products and local flavor, be mainly used in the production of band shell class aquatic products such as conditioning frozen fresh water shrimp, crab.
Technical solution: fresh and alive fresh water shrimp, crab band shell class aquatic products are cleaned back (cleaning again after wherein crab will be wrapped up), adopt the solution that adds water-loss reducer and antioxidant to carry out boiling and immersion conditioning to it, unite again and use quick-frozen, vacuum packaging and low temperature cold storage technology, obtain nursing one's health frozen fresh water shrimp, crab band shell class aquatic products;
1) cleans: select fresh and alive fresh water shrimp, crab band shell class aquatic products, it is cleaned up (cleaning again after wherein crab will be wrapped up);
2) boiling and immersion conditioning: the fresh water shrimp, the crab band shell class aquatic products that clean up are put into the solution boiling for preparing in advance; Fresh water shrimp after the boiling, crab band shell class aquatic products soak in solution for continuous; Boiling and immersion solutions employed are for adding the solution of water-loss reducer and antioxidant: the water-loss reducer of employing and antioxidant are that mass concentration is the citric acid of 0.1%-0.3%, mass concentration is the natrium citricum of 0.1%-0.5%, mass concentration is the vitamin C of 0.1%-0.2%, mass concentration is that sodium ethylene diamine tetracetate and the mass concentration of 0.01%-0.03% is the ditert-butylhydro quinone of 0.01%-0.02%, boil boiling, digestion time is 10-20 minute; Stop heating then, continue to soak 5-30 minute; Adopt this solution to carry out boiling and immersion, can improve the moisture of product and antioxidant is evenly distributed in the product grease, therefore can effectively keep the oxidation of the moisture content and the reduction unrighted acid of product, keep its matter structure, reduce the generation of bad flavor simultaneously.
3) quick-frozen: the fresh water shrimp after will nursing one's health, crab band shell class aquatic products carry out quick-frozen, the central temperature of product are reached-10 ℃ in half an hour;
4) packing and cold storage: the fresh water shrimp of quick-frozen, the finished product after the vacuum packaging of crab band shell class aquatic products are preserved down at-18 ℃.
Beneficial effect of the present invention:
Compare as the background technology of water-loss reducer and antioxidant technology with employing phosphate, the present invention adopts the solution that adds water-loss reducer and antioxidant that fresh water shrimp, crab band shell class aquatic products are carried out boiling and soak conditioning, adopt this water-loss reducer and antioxidant solution to carry out boiling and immersion, can improve the moisture of product and antioxidant is evenly distributed in the product grease, the oxidation that therefore can effectively keep the moisture content and the reduction unrighted acid of product, keep its matter structure, reduce the generation of bad flavor simultaneously.
Compare with common freezing background technology, the present invention adopts the snap frozen technology.In refrigerating process, the central temperature of product is reached-10 ℃ in half an hour, fast by the brilliant temperature band that forms of maximum ice.The quick-frozen ice crystal that quick-frozen forms is needle-like or shaft-like, and the quick-frozen ice crystal is little, and the numbers of poles of quick-frozen ice crystal is many, and ice crystal is distributed in inside and outside the cell.Quick-frozen can be reduced to Min. to the ice crystal damage that forms in the freezing process, effectively keeps the matter structure of product.
Compare with the background technology that adopts ordinary packing, the present invention adopts vacuum packaging.Adopt vacuum packaging, can reduce the oxygen content of packing of product inside, effectively prevent the oxidation of unrighted acid, reduce because the bad flavor that fat oxidation produces.
Comprehensive above-mentioned processing method the invention solves conventional freezing and can cause the matter structure of fresh water shrimp, crab band shell class aquatic products and the negative effect that local flavor changes, and as heating the musculature serious dehydration that can occur after freezing again, juice loss severity causes the mouthfeel variation; And the characteristic local flavor of fresh water shrimp, crab band shell class aquatic products dies down, and bad flavors such as " overheated flavor ", ammonia flavor and fishy smell add reconstructed image, and the conditioning frozen fresh water shrimp, the crab band shell class aquatic products that use the present invention to produce have kept fresh water shrimp, the crab band shell original delicate matter structure of class aquatic products and flavour substantially.
The specific embodiment
Embodiment 1
The processing technology of conditioning frozen fresh water crab is as follows: 1) wrapping, cleaning: select fresh and alive fresh water crab, will clean up after its wrapping; 2) boiling: the fresh water crab that cleans up is put into the solution for preparing in advance, and (solution contains water-loss reducer and antioxidant, it is respectively citric acid 0.1%, natrium citricum 0.5%, vitamin C 0.2%, sodium ethylene diamine tetracetate 0.02% and ditert-butylhydro quinone 0.01%) boiling, boiling temperature is 100 ℃, and the time is 10 minutes; Soaked again after the boiling 30 minutes; 3) quick-frozen: the fresh water crab after will soaking is taken out, and then-40 ℃ of following forced convertion quick-frozens, the product center temperature is passed through-10 ℃ in half an hour; 4) vacuum packaging and cold storage: storage is for sale down at-18 ℃ with the finished product after the vacuum packaging of fresh water crab.
Embodiment 2
The processing technology of conditioning frozen fresh water crab is as follows: 1) wrapping, cleaning: select fresh and alive fresh water crab, will clean up after its wrapping; 2) boiling: the fresh water crab that cleans up is put into the solution for preparing in advance, and (solution contains water-loss reducer and antioxidant, it is respectively citric acid 0.2%, natrium citricum 0.1%, vitamin C 0.1%, sodium ethylene diamine tetracetate 0.01% and ditert-butylhydro quinone 0.015%) boiling, boiling temperature is 100 ℃, and the time is 20 minutes; Soaked again after the boiling 5 minutes; 3) quick-frozen: the fresh water crab after will soaking is taken out, and then-40 ℃ of following forced convertion quick-frozens, the product center temperature is passed through-10 ℃ in half an hour; 4) vacuum packaging and cold storage: storage is for sale down at-18 ℃ with the finished product after the vacuum packaging of fresh water crab.
Embodiment 3
The processing technology of conditioning frozen fresh water shrimp is as follows: 1) clean: select fresh and alive fresh water shrimp, it is cleaned up; 2) boiling: the fresh water shrimp that cleans up is put into the solution for preparing in advance, and (solution contains water-loss reducer and antioxidant, it is respectively citric acid 0.3%, natrium citricum 0.3%, vitamin C 0.15%, sodium ethylene diamine tetracetate 0.03% and ditert-butylhydro quinone 0.02%) boiling, boiling temperature is 100 ℃, and the time is 15 minutes; Soaked again after the boiling 20 minutes; 3) quick-frozen: the fresh water shrimp after will soaking takes out, and then-40 ℃ of following forced convertion quick-frozens, the product center temperature is passed through-10 ℃ in half an hour; 4) vacuum packaging and cold storage: storage is for sale down at-18 ℃ with the finished product after the fresh water shrimp vacuum packaging.
Claims (1)
1. the method that keeps conditioning frozen fresh water shrimp, the delicate matter structure of crab band shell aquatic products and local flavor, after it is characterized in that fresh and alive fresh water shrimp, crab band shell class aquatic products are cleaned, clean again after wherein crab will be wrapped up, adopt the solution that adds water-loss reducer and antioxidant to carry out boiling and immersion conditioning to it, unite again and use quick-frozen, vacuum packaging and low temperature cold storage technology, obtain nursing one's health frozen fresh water shrimp, crab band shell class aquatic products;
1) cleans: select fresh and alive fresh water shrimp, crab band shell class aquatic products, it is cleaned up, clean again after wherein crab will be wrapped up;
2) boiling and immersion conditioning: the fresh water shrimp, the crab band shell class aquatic products that clean up are put into the solution boiling for preparing in advance; Fresh water shrimp after the boiling, crab band shell class aquatic products soak in solution for continuous; Boiling and immersion solutions employed are for adding the solution of water-loss reducer and antioxidant, the water-loss reducer and the antioxidant that adopt are that mass concentration is the citric acid of 0.1%-0.3%, mass concentration is the natrium citricum of 0.1%-0.5%, mass concentration is the vitamin C of 0.1%-0.2%, mass concentration is that sodium ethylene diamine tetracetate and the mass concentration of 0.01%-0.03% is the ditert-butylhydro quinone of 0.01%-0.02%, boil boiling, digestion time is 10-20 minute; Stop heating then, continue to soak 5-30 minute;
3) quick-frozen: the fresh water shrimp after will nursing one's health, crab band shell class aquatic products carry out quick-frozen, the central temperature of product are reached-10 ℃ in half an hour;
4) packing and cold storage: the fresh water shrimp of quick-frozen, the finished product after the vacuum packaging of crab band shell class aquatic products are preserved down at-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100393171A CN100376175C (en) | 2006-03-27 | 2006-03-27 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
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| CNB2006100393171A CN100376175C (en) | 2006-03-27 | 2006-03-27 | Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab |
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| CN1823630A true CN1823630A (en) | 2006-08-30 |
| CN100376175C CN100376175C (en) | 2008-03-26 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
| CN102860569A (en) * | 2011-07-07 | 2013-01-09 | 郭家羚 | Crustacean deoxygenation freezing freshness retaining method |
| CN103416789A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Frozen steamed crab processing technology |
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
| CN104621631A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Processing method of frozen portunus trituberculatus |
| CN105124516A (en) * | 2015-09-09 | 2015-12-09 | 陈贵卿 | Astaxanthin containing penaeus orientalis juice production method |
| CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
| CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
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| CN110692700A (en) | 2019-11-06 | 2020-01-17 | 江南大学 | Preparation method of nano water-retaining agent and application of nano water-retaining agent in crustacean shrimp quick-frozen products |
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| JP2001045939A (en) * | 1999-08-06 | 2001-02-20 | Tokyo Food Boeki Kk | Fishing bait held in hermetic storage container |
| CN1686001A (en) * | 2005-05-09 | 2005-10-26 | 吴光红 | Antistaling method of river crab |
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2006
- 2006-03-27 CN CNB2006100393171A patent/CN100376175C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101862014B (en) * | 2010-05-12 | 2012-11-14 | 江南大学 | Method for preparing shrimp meat water-retaining agent |
| CN102273667B (en) * | 2011-06-29 | 2013-01-09 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN102273667A (en) * | 2011-06-29 | 2011-12-14 | 浙江万里学院 | Method for reducing volatile basic nitrogen in frozen shelled shrimps |
| CN102860569A (en) * | 2011-07-07 | 2013-01-09 | 郭家羚 | Crustacean deoxygenation freezing freshness retaining method |
| CN103416789B (en) * | 2013-07-31 | 2016-02-17 | 安徽绍峰实业集团股份有限公司 | Freezing steamed crab processing technology |
| CN103416789A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Frozen steamed crab processing technology |
| CN103876035A (en) * | 2014-04-14 | 2014-06-25 | 浙江海洋学院 | Cheese fresh shrimp rolls and processing method thereof |
| CN104621631A (en) * | 2015-02-09 | 2015-05-20 | 浙江海洋学院 | Processing method of frozen portunus trituberculatus |
| CN104621631B (en) * | 2015-02-09 | 2017-11-28 | 浙江海洋学院 | A kind of processing method for freezing cold Portunus trituberculatus Miers |
| CN105124516A (en) * | 2015-09-09 | 2015-12-09 | 陈贵卿 | Astaxanthin containing penaeus orientalis juice production method |
| CN106912541A (en) * | 2017-01-22 | 2017-07-04 | 舟山金星水产有限公司 | Chinese lute shrimp keeps the preparation technology of meat elasticity consolidation |
| CN106973975A (en) * | 2017-04-07 | 2017-07-25 | 浙江大学舟山海洋研究中心 | A kind of ultra-low temperature liquid nitrogen cryogenic quick-freezing method of Portunus trituberculatus Miers |
| CN109393008A (en) * | 2018-11-07 | 2019-03-01 | 浙江万里学院 | It is a kind of salty to boil in water for a while, then dress with soy, vinegar, etc. the fresh-keeping processing method of crab |
| CN114304543A (en) * | 2021-12-16 | 2022-04-12 | 湖北省兴发磷化工研究院有限公司 | Crab leg meat processing method |
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| CN100376175C (en) | 2008-03-26 |
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Assignee: Zhoushan City Fudan Tourism Food Co., Ltd. Assignor: Jiangnan University Contract fulfillment period: 2008.6.18 to 2014.6.17 contract change Contract record no.: 2009330002103 Denomination of invention: Method of maintaining tender texture and flavour of frozen fresh water shrimp and crab Granted publication date: 20080326 License type: Exclusive license Record date: 2009.8.21 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.6.18 TO 2014.6.17; CHANGE OF CONTRACT Name of requester: ZHOUSHAN CITY FUDAN TOURISM FOOD CO., LTD Effective date: 20090821 |
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Change date: 20120516 Contract record no.: 2009330002103 Assignee after: Zhejiang Fudan Tourism Food Co., Ltd. Assignee before: Zhoushan City Fudan Tourism Food Co., Ltd. |
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Change date: 20120516 Contract record no.: 2009330002103 Assignee after: Zhejiang Fudan Tourism Food Co., Ltd. Assignee before: Zhoushan City Fudan Tourism Food Co., Ltd. |
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