CN103584187A

CN103584187A - Instant shrimp product and production technology thereof

Info

Publication number: CN103584187A
Application number: CN201310610536.0A
Authority: CN
Inventors: 吴海虹; 卞欢; 诸永志; 张牧晗; 刘芳; 王道营; 蒋宁; 耿志明; 徐为民
Original assignee: Jiangsu Yanjiang Agricultural Science Research Institute
Current assignee: Jiangsu Yanjiang Agricultural Science Research Institute
Priority date: 2013-11-28
Filing date: 2013-11-28
Publication date: 2014-02-19
Anticipated expiration: 2033-11-28
Also published as: CN103584187B

Abstract

本发明涉及一种青虾即食产品及生产工艺，属于水产品深加工领域。该方法是先将鲜活的青虾经清洗、预煮脱腥、去除虾须、二次脱腥与调味、热风预干燥，然后真空低温微波干燥，得到口感酥脆、口味纯正、外形饱满，极具营养价值的即食青虾产品，该法最大限度地保留了鲜虾的营养及风味，产品档次高，且工艺先进，易于操作、成本低廉，加工过程中不添加任何酥脆剂和防腐剂，为我国青虾深加工提供了一种新的产品形式，并提高了其附加值。The invention relates to a ready-to-eat green shrimp product and a production process, belonging to the field of deep processing of aquatic products. The method is to wash the fresh fresh shrimps first, precook them to remove the fishy smell, remove the shrimp whiskers, remove the fishy smell and seasoning for the second time, pre-dry them with hot air, and then dry them with vacuum and low-temperature microwaves to obtain crispy taste, pure taste, full appearance, and extremely Instant green shrimp products with nutritional value, this method retains the nutrition and flavor of fresh shrimp to the greatest extent, the product is high-grade, and the technology is advanced, easy to operate, low cost, no crisping agent and preservatives are added during the processing, for The deep processing of freshwater shrimp in our country provides a new product form and improves its added value.

Description

A kind of freshwater shrimp instant product and production technology

One, technical field

The present invention relates to a kind of ready-to-eat food; A kind of freshwater shrimp instant product particularly; The invention still further relates to the production method of this freshwater shrimp instant product.

Two, background technology

Freshwater shrimp is a kind of Main economic shrimp that is distributed widely in freshwater, belongs to high-grade aquatic products.Its fine and tender taste, delicious in taste, belong to typical high protein, low-fat healthy food, very popular.Along with domestic cultivation concentration zones number and scale go from strength to strength, in the face of the easily feature of dead and fresh-keeping difficulty of shrimp of living, only rely on the pattern of fresh and alive sale to be difficult to adapt to the high speed development of aquaculture.Therefore, the deep processing of development freshwater shrimp, exploitation high value added product has become the active demand of this industry development.

In the clear expense of current freshwater shrimp and processing, subject matter and difficult point are mainly: 1, in fresh shrimp household consumption, although be rich in the nutritional labelings such as protein, calcium constituent and astaxanthin of high-quality in shrimp head, shrimp shell, but it is because containing chitin, mouthfeel is hard and become discarded object, causes waste resource and contaminated environment; 2, the muscle fibre of freshwater shrimp is delicate, adopts the more violent technique of HTHP, very easily causes muscle fibers contract, even fracture, makes converted products quality deterioration; 3, freshwater shrimp fresh-keeping with process in the fishy smell that very easily produces.

Just because of this, current domestic freshwater shrimp product is only at the lower raw product of the added values such as freezing shrimp meat and dried shrimps, and the cooked research of deep processing and product development are completely blank.The present invention adopts secondary to remove raw meat technique and vacuum and low temperature explosion puffing drying technology, makes the expanded instant leisure food of a kind of freshwater shrimp, its feature: 1, profile is full, complete lively, and color and luster is naturally vivid, and it is crisp that mouthfeel is bulk, and shrimp head and shrimp energy full price are edible.2,, without high temperature high pressure process, preserved to greatest extent product nutritive value; 3, fishy smell is greatly improved and even disappears, and delicate flavour is strong; 4, do not adopt any anticorrisive agent, the easy long shelf-life of product.Consumer eats aspect, and so far there are no this kind of freshwater shrimp instant leisure food is any report in market at home and abroad.

Three, summary of the invention

Technical problem

The object of this invention is to provide a kind of freshwater shrimp instant product and production technology thereof, be of high nutritive value, the freshwater shrimp instant leisure product of the crisp degree of mouthfeel and local flavor deliciousness, the expanded instant product content astaxanthin of freshwater shrimp retention rate reaches more than 75%, and contraction of muscle rate is lower than 35%.

Technical scheme

1) select maturation, fresh freshwater shrimp to put into going after the blanching of raw meat liquid of boiling, removal shrimp palpus and empennage are put into baste and are soaked, by predrying, the equal wet process of the freshwater shrimp after seasoning, be finally placed in vacuum microwave equipment and be dried, obtain freshwater shrimp instant product;

2) except raw meat liquid technique: freshwater shrimp is 1:3-5 with the proportion except raw meat liquid, it is described except raw meat liquid is by 2-4%NaCl, 1-2% light-coloured vinegar, 3%52 ° of white wine, surplus is that water is formulated, and described baste is by 3%NaCl, 1.5% sugar, 2% ginger, 6% yellow rice wine and 0.01% Chinese prickly ash, surplus is water, boils cooling making;

3) freshwater shrimp after soaking is laid in and in hot air drier, carries out predryingly, baking temperature is 60 ℃, and drying time, 1-2h, made its moisture at 45-60%;

4) freshwater shrimp after pre-dried is carried out to equal wet process, the raw material being about to after pre-dried is placed on 5 ℃ of storage 10h in closed container;

5) freshwater shrimp after equal wet process being placed in to power output is 1000-2000W, and vacuum is to be dried in 0.04-0.09MPa vacuum microwave equipment, makes its moisture be controlled at 5-7%, obtains freshwater shrimp instant leisure food.

Wherein said step 2) be preferably: described removes raw meat liquid by 2%Nacl, 1% light-coloured vinegar, 3%52 ° of white wine, surplus is that water is formulated.Baste is by 3%NaCl, 1.5% sugar, and 2% ginger, 0.01% Chinese prickly ash, 6% yellow rice wine, surplus is water, boils cooling stand-by.

Further, a kind of production technology of freshwater shrimp instant product, is characterized in that: comprise the following steps:

1) raw material freshwater shrimp after cleaning, put into boil go raw meat liquid to precook to take out for 3 minutes flowing water cooling after, go must, empennage is put into clearly more cooling baste and is soaked 2 hours; Freshwater shrimp and baste ratio are 1:2; By mass percentage, described de-raw meat liquid is by 2%NaCl, 1% light-coloured vinegar, and 3%52 ° of white wine, surplus is that water is formulated; Described baste is by 3%NaCl, 1.5% sugar, 6% yellow rice wine, 0.01% Chinese prickly ash, and 2% ginger, surplus is water.

2) freshwater shrimp after soaking is laid in and in hot air drier, carries out predryingly, baking temperature is 60 ℃, and drying time, 1.5h, made its moisture 55%;

3) freshwater shrimp after pre-dried is carried out to equal wet process, the raw material being about to after pre-dried is placed on 5 ℃ of storage 10h in closed container;

4) freshwater shrimp after equal wet process being placed in to power output is 1500W, and vacuum is to be dried in 0.08MPa vacuum microwave equipment, makes its moisture be controlled at 5-7%, obtains freshwater shrimp instant leisure food.

Compared with prior art, instant freshwater shrimp product of the present invention and production method thereof have the following advantages:

1) the present invention adopts a certain proportion of NaCl, vinegar, the de-raw meat liquid of white wine preparation, and freshwater shrimp is carried out to blanching processing, and reach and carry out except raw meat and blunt enzyme simultaneously, then by the de-raw meat of baste secondary.Simple to operate, with low cost, safety and sanitation, be better than classical acid alkaline process defishying, is convenient to batch production and produces.

2) freshwater shrimp instant product of the present invention, profile is full, complete lively, and color and luster is naturally vivid, and it is crisp that mouthfeel is bulk, and shrimp head and shrimp energy full price are edible.

3) fishy-removing-method that the inventive method adopts carries out pre-treatment to freshwater shrimp, de-raw meat and blunt enzyme one-step is completed, then adopt vacuum microwave drying mode to process freshwater shrimp, this technology makes freshwater shrimp heated time short, energy-and time-economizing, nutritional labeling retention rate is high, and sterilization, dry completes simultaneously.Adopt the inventive method can produce a kind of original flavor, the freshwater shrimp new product being of high nutritive value.

Table 1 microwave power, vacuum affect product sensory evaluation

Table 2 product moisture content affects product sensory evaluation

Beneficial effect:

1, the present invention adopts a certain proportion of NaCl, light-coloured vinegar and the de-raw meat liquid of white wine preparation, and freshwater shrimp is carried out to blanching processing, and reach and carry out except raw meat and blunt enzyme simultaneously, then by the de-raw meat of baste secondary.Simple to operate, with low cost, safety and sanitation, be better than classical acid alkaline process defishying, is convenient to batch production and produces.

2, the present invention takes into full account freshwater shrimp idiotrophic and processing characteristics, the combine freshwater shrimp instant product of processing of vacuum and low temperature microwave drying technology has been retained to the original shape of freshwater shrimp completely, meat is complete, crisp degree well, nutrition retention rate is high, and have unique fresh Flavor and good taste, product retention period is long.The method is with short production cycle, cost is low, technique is simple, can realize batch production and processing.Increase value-added content of product, there is good economic benefit and social benefit.

3, the product that the present invention obtains, content astaxanthin retention rate reaches more than 75%, and contraction of muscle rate is lower than 35%.

Five, the specific embodiment

The following examples are to describe in further detail of the present invention, but and do not mean that any limitation of the invention.

Embodiment

Select ripe, the 2%NaCl that fresh and alive freshwater shrimp 2kg is boiling, 1% light-coloured vinegar, 3%52 ° of white wine, to be that water is formulated remove (solid-liquid ratio is 1:4) blanching 3min in raw meat liquid to surplus, the cooling rear removal shrimp of flowing water must be put into 3%NaCl, 1.5% sugar, 6% yellow rice wine, 0.01% Chinese prickly ash, 2% ginger, surplus is in water-cooled baste (solid-liquid ratio is 1:2), to soak 2h to take out, tiling is placed in that 60 ℃ of hot air driers are predrying reaches 50 ± 5% to moisture, raw material after pre-dried is carried out to equal wet process to be about to raw material and to be placed in closed container 4 ℃ and to store 10h, freshwater shrimp after equal wet process is placed in to vacuum microwave equipment to be dried, microwave power 1500W, vacuum is 0.08MPa, make its moisture be controlled at 6 ± 1%, the freshwater shrimp instant product obtaining.

Claims

1. a preparation method of freshwater shrimp instant product, is characterized in that: comprise the following steps

1) After cleaning the freshwater shrimps, blanching them for 3-5 minutes in the boiled fishy-removing liquid, which is prepared from 2-4% NaCl, 0.5-1.5% white vinegar, 3% 52° liquor, and the balance is water. As a result, the ratio of freshwater shrimp to deodorizing liquid is 1:3-5.

2) Cool the blanched freshwater shrimps in running water and remove the tails and fins; put them into the seasoning solution and soak for 2 hours. The seasoning solution consists of 3% NaCl, 1.5% sugar, 6% rice wine and 0.01-0.02% pepper 2% ginger, the balance is water, made by boiling and cooling;

3) Pre-drying the soaked freshwater shrimps in a hot-air drying oven at a drying temperature of 60°C and a drying time of 1-3 hours, so that the moisture content is 45-60%;

4) Humidifying the pre-dried green shrimp, that is, storing the pre-dried green shrimp in an airtight container at 5°C for 10 hours;

5) Put the freshwater shrimp after the wet equalization treatment in a vacuum microwave equipment with an output power of 1000-2000W and a vacuum degree of 0.04-0.09MPa for drying, so that the moisture content is controlled at 5-7%, and the freshwater shrimp instant product is obtained .

2. a kind of green shrimp instant product that preparation method obtains according to claim 1.