CN101946917A - Method for preparing shrimp soft can - Google Patents

Abstract

The invention discloses a method for preparing soft canned shrimp, which comprises: soaking frozen shrimp in citric acid with a mass concentration of 0.05%-0.1% to thaw, removing the shrimp head, and taking out the shrimp gland; cooking in boiling water at 80-100°C 1 to 10 minutes to remove part of the water from the shrimp; the cooked shrimp is removed from the shell and placed in a place where the mass content of granulated sugar is 20% to 50%, the mass content of refined salt is 5% to 20%, and the mass content of monosodium glutamate is 1%. Soak in ～10% pickling liquid for 10min～8h at 25℃～60℃; dry the pickled shrimp at 70℃～120℃ for 5min～30min. The preparation method is simple and feasible, and the prepared soft canned shrimp is soft canned semi-dried shrimp, and the texture of the shrimp meat is moderately compact and has a certain chewability; the method can prevent the browning of the shrimp meat during thermal processing, drying and dehydration or sterilization The phenomenon is effectively suppressed, thereby maintaining the original attractive orange-red color of the shrimp meat.

Description

A kind of preparation method of shrimp soft can

technical field

The invention relates to the technical field of comprehensive utilization of aquatic product processing, in particular to a method for preparing soft canned shrimp.

Background technique

my country is a big country in aquatic products breeding and consumption. With the rapid development of shrimp farming industry, the output of shrimp is increasing year by year. In the coastal cities of our country, the demand for shrimp tends to be saturated, resulting in a large backlog of stocks. In order to alleviate this situation, the production of shrimp Deep processing is imperative. Shrimp is rich in protein, high in fat, and comprehensive in nutrition. The meat of shrimp is tender and delicious. Making shrimps into canned products has the characteristics of being convenient to carry, eat and store, and will definitely win the favor of many consumers. It can not only bring profits to processing enterprises, but also help the adjustment of aquatic product breeding structure.

At present, some other processing techniques of shrimp soft cans have been reported in China.

Peng Aiping (A processing method of instant shrimp and its preparation [P]. China: CN200710028585.8, 2007) discloses a processing method of instant shrimp and an invention of its equipment. The inventive method maintains the freshness of the shrimp and keeps the protein of the shrimp from being damaged from the aspects of live shrimp processing. However, it needs to use a specially-made invented live shrimp processing device, install an oxygen port on the equipment, and rely on oxygen to prolong the life of the processed shrimp.

Liu Zhenhai et al. (The preparation method of clear water lobster [P]. China: CN03152941.0, 2004) disclosed an invention related to a cooking and preparation method of clear water lobster. Brine in clear water and boil; put the washed crayfish into the oil pan for quick frying, the oil temperature is controlled at 180-240°C, so that the water content of the fried crayfish is controlled at 40-80%; the quick-fried crayfish Put mantis into boiled clear water and cook for 8-25 minutes. After cooking, take it out and eat. This invention is mainly to overcome the shortcomings of the traditional cooking method, and proposes a fresh water lobster production method aimed at the limitation of the daily crayfish food field. It is only suitable for cooking in families, restaurants and restaurants, and cannot maintain a long shelf life. , not soft packaged convenience food.

Yang Jun (Processing Technology and Method of Instant Shrimp Products [P]. China: CN00103007.8, 2000) discloses an invention of a processing technology and method of instant shrimp products. The process is as follows: raw shrimp - selection - sorting - washing - removing excess water - feeding and blending - heating and curing - sealed packaging - sterilization - cooling - finished product. According to this process, various raw shrimps can be processed into a series of instant shrimp varieties with unique flavors, which are convenient to eat, can increase the added value of raw shrimps, and expand the sales market of shrimps. It is a hard packaging whose packaging materials are mainly metal cans and glass cans.

Yu Huitong (Manufacturing method of Peppermint Butterfly Shrimp and its soaking solution [P]. China: CN03112264.7, 2004) discloses an invention related to a manufacturing method of Peppermint Butterfly Shrimp and its soaking solution. It is prepared from refined salt, monosodium glutamate, minced green onion, ginger and garlic, cumin, star anise, peppercorns, evening flowers, peppermint oil and water; the production method is to open the shrimp into a butterfly shape, and then soak it in the soaking liquid The product of this invention is fresh and tender in quality, unique in fragrance, refreshing and delicious, rich in nutrition, and increases appetite, but it cannot maintain a long shelf life, so it is directly sold, or its quick-frozen, packaged, and refrigerated storage.

Yin Guo et al. (Development of canned river prawns [J]. Guangxi Light Industry, 2000 (4): 35) made a brief introduction to the production of canned river prawns in brine. The river prawns are processed into canned food with rich seasonings and delicious taste through the steps of precooking, pickling, injecting high-temperature soup and canning. This product can effectively prevent blackening, prevent the crystallization of magnesium ammonium phosphate, and control the change of meat quality during storage.

Tao Jingui et al. (Processing and Hazard Analysis of Soft Canned Lobster Tails [J]. Water Conservancy and Fishery, 2004, 24(4): 85-86) introduced the production process of soft canned lobster tails and carried out the operation points and main technical parameters. explained. And by using the principle of HACCP to carry out sanitation management and monitoring on the processing process, it is pointed out that microbial factors are the main hazard factors in the processing of lobster tail soft cans, and the key control points to prevent microbial hazards in the processing process are determined.

Ma Rongfa (The production of canned steamed shrimp [J]. China Fisheries, 1989 (12): 39) introduced the simple process of precooking, cooling and trimming, canning, adding soup, exhaust sealing, sterilization and cooling to make steamed shrimp canning, alleviating the backlog of shrimp inventory and reducing the energy consumption of freezing; discussing the two major problems of shrimp meat softening and blackening of shrimp meat in the tank, it is proposed that soaking in a mixture of 1.2% citric acid and 1.5% salt before boiling can effectively prevent it .

Duan Rui et al. (Processing of ready-to-eat soft-packed seasoned lobster [J]. Agricultural Science: 40) made an introduction on the production of soft-packed instant seasoned lobster. The cleaned raw shrimp was sent to a boiling pot and boiled for 6-10 minutes, and then the shrimp body was used The sterilized pure water is rapidly cooled to 6-10°C. Then, after the steps of removing the head, the big claws and grading, the shrimp body is weighed, placed in the form of belly to belly and put into a retort bag, after adding appropriate amount of seasoning, it is vacuum packaged and sterilized. The production process of this product is simple, the equipment investment is small, and it is easy to operate.

At present, there are relatively few snack foods about shrimp on the market. Due to the presence of protease in the meat of aquatic products, during the preservation process, the protein of shrimp meat is decomposed, and the protein nitrogen is reduced, causing the meat to become cloudy and soft, the tissue structure is damaged, and the flavor becomes poor. Its nutrition and taste cannot be compared with active aquatic products. However, soft cans must go through the sterilization process. The texture of shrimp meat with a certain moisture content is easy to become soft and festered, and it is not chewable, and the sulfur-containing amino acids in shrimp meat protein are prone to produce sulfides (mainly hydrogen sulfide) at high temperatures. The action of metal ions produces a black substance.

Contents of the invention

The purpose of the present invention is to avoid the soft and collapse phenomenon of shrimp meat texture after high-temperature sterilization of traditional canned shrimp meat, and the browning phenomenon of dehydrated shrimp meat after high-temperature sterilization, and to provide a preparation method of soft canned shrimp meat. The specific technical scheme is as follows.

A preparation method for soft canned shrimp, comprising the steps of:

(1) Soak the frozen shrimp in citric acid with a mass concentration of 0.05%-0.1% to thaw, twist off the shrimp head and simultaneously extract the shrimp gland;

(2) Cook in boiling water at 80-100°C for 1-10 minutes to remove part of the water from the shrimp;

(3) After the cooked shrimps are removed from the shells, they are placed in a pickling solution with a mass content of 20% to 50% of granulated sugar, 5% to 20% of refined salt and 1% to 10% of monosodium glutamate. Soak at 4℃～60℃ for 10min～8h;

(4) Dry the pickled shrimp at 70°C to 120°C for 5min to 30min.

In the above method, the water mass content of dried shrimps in step (4) is 40-60%.

In the above method, after step (4), dipping the dried shrimps in seasoning oil and vacuum packaging them.

In the above method, the packaged product is sterilized at 100-121° C. for 5 minutes to 1 hour.

In the above method, the packaged product is pasteurized.

In the above method, the removal of the shrimp glands in step (1) is to twist the shrimp head vertically at 90° from the shrimp body and extract the shrimp glands at the same time. A method that can quickly remove the shrimp gland and maintain the integrity of the shrimp body.

In the above method, the shrimp meat after the shrimp glands are taken out in step (1) is still placed in the citric acid.

Some principles in the preparation method of the present invention:

1. Pickling is to infiltrate a certain amount of sugar and salt into the shrimp meat to adjust a certain taste and reduce the water activity of the final shrimp product, so as to inhibit the growth of microorganisms and prolong the shelf life. The pickling liquid can be prepared in different concentrations according to needs, and the suitable ones are: the mass content of granulated sugar is 20%-50%, and the mass content of refined salt is 5%-20%. If the concentration is too high, the pickling solution is viscous and difficult to separate from the shrimp products, resulting in serious browning during the drying stage; if the concentration is too low, due to the high water content, the astaxanthin is easily soaked out, and the original red color of the shrimp meat fades And become pale. The pickling temperature is suitable in a wide range of 4°C to 60°C. The lower temperature can maintain the original quality of the shrimp and it is not easy to fade, but it takes a long time; If the time is shortened, the pickling solution will easily produce adverse effects such as browning.

2. Drying is to ensure that the moisture content of the final product remains within a certain range. The temperature should not be too high, preferably 70-120°C. Too high a temperature will cause the shrimp meat to turn brown. Increasing the dehydration intensity should prolong the time instead of increasing the temperature.

Compared with the prior art, the present invention has the following advantages:

1. The production process is simple, easy and effective, and it is easy to realize industrialization;

2. The product is a semi-dry soft canned shrimp snack food, which overcomes the phenomenon that the texture of the shrimp meat becomes soft and festered after the traditional canned shrimp meat is sterilized at high temperature. The texture of the shrimp meat in the final product is moderately tight and has a certain chewability;

3. The formula of the pickling solution is suitable, it can penetrate into the shrimp meat in a short period of time, adjust the appropriate taste, reduce the water activity of the shrimp product, control the growth of microorganisms, and extend the shelf life; the pickling step can reduce the final sterilization intensity of the product, and pasteurization The shelf life can reach 2 to 8 months, and this product does not need to add any preservatives;

4. Use low-temperature short-term drying and dehydration to control the moisture content of the final shrimp product, overcome the browning phenomenon of dehydrated shrimp meat after high-temperature sterilization, and the color of the final product is red and bright, maintaining the original characteristic appearance of shrimp;

5. The seasoning method is simple, easy and effective, and different tastes can be prepared according to the needs of different consumers, and the products are diverse.

Detailed ways

The specific implementation of the present invention will be further described below in conjunction with the examples, but the implementation and protection scope of the present invention are not limited thereto.

Example 1

Soak the thawed raw shrimp refrigerated at -18°C in a citric acid solution with a mass concentration of 0.05%, remove the shrimp head, extract the shrimp gland, and cook in boiling water at 80°C for 10 minutes. Marinate the shrimps at 4° C. for 8 hours in a marinating solution containing 50% by weight of granulated sugar, 5% by weight of refined salt, and 1% by weight of monosodium glutamate, and then dry the shrimp at 70° C. for 30 minutes. The cumin-flavored seasoning oil is boiled with cumin powder, and the final product is dipped before packaging. The color of the product is bright red, the meat is plump and has a certain chewability. In addition to the taste of shrimp itself, it also has a slightly sweet taste and a strong cumin taste. The product has undergone an accelerated test (under light at 37° C.), and the total number of colonies of the product is less than 10 after 2 weeks.

Example 2

Soak thawed raw shrimp refrigerated at -18°C in citric acid solution with a mass concentration of 0.1%, remove the shrimp head, extract the shrimp gland, and cook in boiling water at 100°C for 1 min. Marinate the shrimp at 25° C. for 6 hours in a marinating liquid containing 20% by weight of granulated sugar, 5% by weight of refined salt, and 1% by weight of monosodium glutamate, and then dry the shrimp at 120° C. for 5 minutes. Garlic-flavored seasoning oil is boiled with garlic or only son garlic, and the final product is dipped before packaging. The color of the product is bright and bright red, the meat is plump and has a certain chewability. In addition to the taste of shrimp itself, it also has a touch of sweet, salty and light garlic aroma, and the taste is refreshing. The product has undergone an accelerated test (under light at 37° C.), and the total number of colonies of the product is less than 10 after 2 weeks.

Example 3

Soak the thawed raw shrimp refrigerated at -18°C in a citric acid solution with a mass concentration of 0.05%, remove the shrimp head, extract the shrimp gland, and cook in boiling water at 100°C for 5 minutes. Marinate the shrimp at 60°C for 30 minutes in a marinating liquid containing 40% by weight of granulated sugar, 10% by weight of refined salt, and 5% by weight of monosodium glutamate, and then dry the shrimp at 100°C for 15 minutes. The creamy flavored oil is boiled with cream and milk, and the final product is dipped before packaging. The color of the product is bright and bright red, the meat is plump and has a certain chewability. In addition to the taste of shrimp itself, it has a pleasant sweet and salty taste and a strong milky aroma. It is a unique cheese shrimp. The product has undergone an accelerated test (under light at 37° C.), and the total number of colonies of the product is less than 10 after 2 weeks.

Example 4

Soak the thawed raw shrimp refrigerated at -18°C in a citric acid solution with a mass concentration of 0.05%, remove the shrimp head, extract the shrimp gland, and cook in boiling water at 100°C for 5 minutes. Marinate the shrimp at 50° C. for 1 hour in a marinating solution containing 40 percent by weight of granulated sugar, 10 percent by weight of refined salt, and 5 percent by weight of monosodium glutamate, and then dry the shrimp at 100° C. for 15 minutes. The spicy seasoning oil is boiled with dried chilies, and the final product is dipped before packaging. The color of the product is bright red, the meat is plump and has a certain chewability. In addition to the taste of shrimp itself, it also has a strong salty and spicy taste. It is suitable for consumers with heavy tastes and who like spicy food. The product has undergone an accelerated test (under light at 37° C.), and the total number of colonies of the product is measured to be less than 10 after 2 weeks.

Claims (7)

1. the preparation method of a seed shrimp foods packed in carton containers is characterized in that comprising the steps:

(1) freezing shrimp is soaked in the citric acid that mass concentration is 0.05%-0.1% and thaws, twist and go the shrimp head to extract the shrimp gland simultaneously out;

(2) boiling 1～10min in 80～100 ℃ of boiling water is to slough the part water of shrimp;

(3) shrimp behind the shortening is through removing the shrimp shell, places that the granulated sugar mass content is 20%～50%, the refined salt mass content is that 5%-20%, msg quality content are 1%～10% pickling liquid, soaks 10min～8h down in 4 ℃～60 ℃;

(4) shrimp after pickled is in 70 ℃～120 ℃ oven dry 5min～30min down.

2. method according to claim 1 is characterized in that the moisture mass content of the described oven dry of step (4) back shrimp is 40～60%.

3. method according to claim 1 is characterized in that step (4) also comprises afterwards the shrimp after the oven dry is stained with and wraps up in flavored oils, and vacuum-packed.

4. method according to claim 3 is characterized in that packaged product in 100～121 ℃ of following sterilization 5min～1h.

5. method according to claim 3 is characterized in that packaged product is carried out pasteurize.

6. method according to claim 1 is characterized in that the described taking-up of step (1) shrimp gland is back-out a shrimp head and extract the shrimp gland simultaneously out of 90 ° of vertical shrimp bodies, and unpumped shrimp gland adopts the method for choosing with thin bamboo let from several second joints of shrimp afterbody forward.

7. method according to claim 1 is characterized in that the shrimp behind the taking-up shrimp gland still places described citric acid in the step (1).