CN118058335A - A method for improving the texture quality of instant salt pan shrimp - Google Patents
A method for improving the texture quality of instant salt pan shrimp Download PDFInfo
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- CN118058335A CN118058335A CN202410242913.8A CN202410242913A CN118058335A CN 118058335 A CN118058335 A CN 118058335A CN 202410242913 A CN202410242913 A CN 202410242913A CN 118058335 A CN118058335 A CN 118058335A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
- 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
本发明公开了一种即食盐田虾质构品质提升的方法，属于水产食品加工技术领域。虾仁在低温条件下经过L‑半胱氨酸溶液浸泡、水煮，然后在常温条件下再经番石榴提取物浸泡、烘箱干燥、超净台下装袋、真空包装、超高压辅热得到即食虾产品。本发明的制备方法可以在常温下保持虾仁的质构进而提高即食虾产品的贮藏稳定性；在所得即食虾的持水力、硬度、弹性、咀嚼性、回复性提高以及保护色泽方面具有显著效果。因而，本发明所制备的即食虾，无论在质构品质的稳定性以及色泽保护都明显优于目前市面上的即食虾，并且操作步骤实际可行。The present invention discloses a method for improving the texture quality of instant salt pan shrimp, and belongs to the technical field of aquatic food processing. The shrimp is soaked in L-cysteine solution and boiled under low temperature conditions, and then soaked in guava extract under normal temperature conditions, dried in an oven, bagged under a clean bench, vacuum packaged, and subjected to ultra-high pressure auxiliary heating to obtain an instant shrimp product. The preparation method of the present invention can maintain the texture of the shrimp at room temperature and thus improve the storage stability of the instant shrimp product; it has significant effects on improving the water holding capacity, hardness, elasticity, chewiness, resilience, and protecting the color of the obtained instant shrimp. Therefore, the instant shrimp prepared by the present invention is significantly superior to the instant shrimp currently on the market in terms of texture quality stability and color protection, and the operation steps are practical.
Description
Technical Field
The invention belongs to the technical field of aquatic food processing, and particularly relates to a method for improving the texture quality of instant salt field shrimps.
Background
The brine shrimp are mainly distributed at the junction of Bohai Bay fresh water and seawater, are essentially Penaeus vannamei Boone, and are cultured in high-salt water to form unique taste and texture. The brine shrimp has rich nutrition and delicious taste, and contains rich and high-quality microelements such as protein, calcium, magnesium, phosphorus, potassium, iodine and the like, and various nutrients such as vitamin A, chitin and the like. Because of the seasonality of salt pan shrimp fishing, how to prolong the sales cycle of salt pan shrimp products is a problem to be solved in the aquatic industry. At present, processed products of shrimps in China are mainly divided into two types, namely fresh shrimps and frozen shrimps, and high-added-value products obtained after processing. The fresh shrimps are easy to spoil and deteriorate, and the transportation and storage costs of the frozen shrimps are high, so that the frozen shrimps are required to be processed into products as soon as possible after fishing so as to prolong the sales radius. In recent years, the market share of traditional shrimp products (frozen shrimp meat, dried shrimp and instant shrimp) has increased year by year, and soft-packaged instant shrimp is popular with consumers because of its unique flavor, portability, and long-term storage at normal temperature.
The traditional processing technology of the soft package instant shrimp is mainly obtained by the methods of water boiling, surface drying, vacuum packaging, high-temperature high-pressure sterilization and the like. The hot processing can lead the instant shrimp to have unique flavor, but can lead the shrimp to dehydrate unevenly and shrink, thus affecting the sense and quality of the instant shrimp. And long-term high-temperature treatment results in nutrition loss in the instant shrimp. As a non-thermal processing technology, the ultrahigh pressure technology can inactivate microorganisms, ensure the quality of the aquatic products and has less influence on flavor and nutrient substances. At present, some researches report the influence of an ultrahigh pressure technology on the quality of aquatic products, but the research of preparing instant shrimps by combining the ultrahigh pressure technology with an auxiliary heating technology is less.
Disclosure of Invention
Therefore, in order to solve the problems, the invention aims to improve the stability of the quality of the shrimp texture in the instant salt pan by combining the ultra-high pressure heat assisted technology with the preservative.
In order to achieve the aim, the invention provides a method for improving the quality of the shrimp texture of the instant salt pan. The prawn is soaked in L-cysteine before being boiled, soaked in guava extract after being boiled and cooled, dried in a baking oven, packaged in a super clean bench, vacuum packaged, assisted heat and super high pressure and other technical units.
The invention provides a method for improving the texture quality of instant shrimps, which comprises the following steps:
s1, soaking shelled shrimps in an L-cysteine solution;
S2, boiling the shelled shrimps soaked in the step S1 in saline water;
s3, soaking the shelled shrimps boiled in the step S2 in guava extract solution;
S4, drying the shelled shrimps soaked in the step S3;
s5, bagging and sealing the dried shelled shrimps in the step S4;
s6, carrying out ultrahigh-pressure auxiliary heat treatment on the shelled shrimps packaged and sealed in the step S5, thus obtaining the instant shrimps.
Further, the shelled shrimps in the step S1 are obtained from brine shrimp, penaeus vannamei boone and/or penaeus vannamei boone.
Further, the mass concentration of the L-cysteine solution in the step S1 is 0.1% -0.5%.
Further, the soaking temperature in the step S1 is 20-25 ℃ and the soaking time is 15-20 min.
Further, in the step S2, the mass concentration of the saline solution is 1% -3%.
Further, in the step S2, the weight ratio of the shelled shrimps to the saline solution is 1:2-4.
Further, the cooking temperature in the step S2 is 90-100 ℃ and the time is 4-8 min.
Further, the mass concentration of the guava extract solution in the step S3 is 1% -5%.
Further, the preparation process of the guava extract comprises the following steps: selecting guava fruits, cleaning, cutting into small blocks, drying at 50-70 ℃ to constant weight, crushing the dried guava fruits, and sieving with a 30-mesh sieve to obtain guava powder; adding water into guava powder in a ratio of 1:15-25 (g: mL), performing ultrasonic treatment, centrifuging to collect supernatant, and freeze-drying the supernatant to obtain the guava extract.
Further, the soaking temperature in the step S3 is 20-25 ℃ and the soaking time is 1-1.5 h.
Further, in the step S4, the drying is carried out for 1-2 hours at the temperature of 40-50 ℃.
Further, the ultrahigh pressure auxiliary heat treatment in the step S6 is carried out for 5-10 min under the conditions of 70-80 ℃ and 250-300 MPa.
The invention provides instant shrimp prepared according to the method.
The beneficial effects of the invention are as follows:
1. the water holding capacity of the instant shrimp prepared by the method is higher than that of the instant shrimp prepared by the traditional method, the quality is stable, and the shelf life is obviously prolonged.
2. Compared with the traditional instant shrimp, the instant shrimp prepared by the method has higher elasticity, chewiness and hardness than the instant shrimp prepared by the traditional method, and has better quality.
3. The preparation method provided by the invention has a better protection effect on astaxanthin, and the astaxanthin content in the obtained instant shrimp is obviously higher than that of the instant shrimp prepared by the traditional method, and meanwhile, the tissue structure during the ultrahigh-pressure auxiliary thermal storage period can be better maintained.
4. The preparation method of the invention furthest maintains the stability of the shrimp meat tissue structure and avoids the surface hardening phenomenon.
5. The invention is obtained on the basis of repeated experiments, and the combination of the process steps and the condition setting can have obvious influence on the quality of the obtained product.
Detailed Description
The invention is further illustrated by the following examples of embodiments.
The L-cysteine used in the examples below was food grade; the guava extract is prepared by the following steps: selecting fruits of guava without injury and insect damage, cleaning the surfaces of the fruits with clear water, naturally airing, cutting small blocks, drying the small blocks to constant weight at 65 ℃, crushing the small blocks by a crusher, sieving the crushed small blocks by a 30-mesh sieve, and preserving the crushed small blocks at a low temperature for later use. Distilled water was added to guava powder at a ratio of 1:20 (g: mL), followed by shaking extraction at a power of 240W for 30min, followed by centrifugation at 2300 Xg for 10min for 1h, collecting the supernatant, repeating the extraction 3 times, and combining the supernatants. Removing residual water by freeze drying to obtain guava extract.
Example 1
S1, soaking the penaeus vannamei boone in an L-cysteine solution with the mass concentration of 0.2% at 20 ℃ for 15min;
S2, boiling the shelled shrimps soaked in the step S1 in saline water with the mass concentration of 3% at the temperature of 100 ℃ for 5min, and cooling for later use; the weight ratio of the shelled shrimps to the saline solution is 1:3;
s3, soaking the shelled shrimps boiled in the step S2 in the guava extract solution with the mass concentration of 3% for 1h;
s4, putting the shelled shrimps soaked in the step S3 into a baking oven, and drying at 40 ℃ for 2 hours;
s5, bagging the dried shelled shrimps in the step S4, heating for 3S by 80KPa, and sealing;
S6, carrying out ultrahigh pressure auxiliary heat treatment on the shelled shrimps after bagging and sealing in the step S5, and firstly, treating the shelled shrimps for 10min under the condition that the temperature is 80 ℃ and the ultrahigh pressure strength is 300MPa to obtain the instant shrimps.
Example 2
S1, soaking the penaeus vannamei boone in an L-cysteine solution with the mass concentration of 0.4% at 20 ℃ for 15min;
S2, boiling the shelled shrimps soaked in the step S1 in saline water with the mass concentration of 3% at the temperature of 100 ℃ for 5min, and cooling for later use; the weight ratio of the shelled shrimps to the saline solution is 1:2;
s3, soaking the shelled shrimps boiled in the step S2 in the guava extract solution with the mass concentration of 3% for 1h;
s4, putting the shelled shrimps soaked in the step S3 into a baking oven, and drying at 40 ℃ for 2 hours;
S5, bagging the dried shelled shrimps in the step S4 under an ultra-clean bench, heating for 3S at 80KPa, and sealing;
S6, carrying out ultrahigh pressure heat auxiliary treatment on the shelled shrimps after bagging and sealing in the step S5, and treating the shelled shrimps for 10min under the condition that the temperature of the shelled shrimps is 90 ℃ and the ultrahigh pressure strength is 400MPa, so as to obtain the instant shrimps.
Example 3
S1, soaking the penaeus vannamei boone in an L-cysteine solution with the mass concentration of 0.3% at 20 ℃ for 15min;
S2, boiling the shelled shrimps soaked in the step S1 in saline water with the mass concentration of 2% at the temperature of 100 ℃ for 5min, and cooling for later use; the weight ratio of the shelled shrimps to the saline solution is 1:3;
s3, soaking the shelled shrimps boiled in the step S2 in the guava extract solution with the mass concentration of 3% for 1h;
s4, putting the shelled shrimps soaked in the step S3 into a baking oven, and drying at 40 ℃ for 2 hours;
S5, bagging the dried shelled shrimps in the step S4 under an ultra-clean bench, heating for 3S at 80KPa, and sealing;
S6, carrying out ultrahigh pressure auxiliary heat treatment on the shelled shrimps after bagging and sealing in the step S5, and firstly, treating the shelled shrimps for 10min under the condition that the temperature of the shelled shrimps is 100 ℃ and the ultrahigh pressure strength is 500MPa to obtain the instant shrimps.
Comparative example 1
S1, taking penaeus vannamei boone, boiling in saline water with the mass concentration of 2% at the temperature of 100 ℃ for 5min, and then cooling for 10min; the weight ratio of the shelled shrimps to the saline solution is 1:3, so that shelled shrimps are obtained;
s2, putting the shelled shrimps obtained in the step S1 into a baking oven, setting the temperature to 40 ℃, and baking for 2 hours;
s3, bagging the dried shelled shrimps in the step S2 under an ultra-clean bench, heating for 3S at 80KPa, and sealing;
S4, carrying out ultrahigh pressure auxiliary heat treatment on the shelled shrimps sealed in the step S3, and firstly, treating the shelled shrimps for 10min under the condition that the temperature of the shelled shrimps is 100 ℃ and the ultrahigh pressure strength is 500MPa to obtain the instant shrimps.
Comparative example 2
S1, soaking the penaeus vannamei boone meat in an L-cysteine solution with the mass concentration of 0.3% for 15min at 20 ℃ to obtain the penaeus vannamei boone meat;
s2, boiling the shelled shrimps obtained in the step S1 in saline water with the mass concentration of 2% at the temperature of 100 ℃ for 5min, and cooling for later use; the weight ratio of the shelled shrimps to the saline solution is 1:3;
s3, putting the shelled shrimps boiled in the step S2 into a baking oven, setting the temperature to 40 ℃, and baking for 2 hours;
S4, bagging the dried shelled shrimps in the step S3 under an ultra-clean bench, heating for 3S at 80KPa, and sealing;
S5, carrying out high-temperature and high-pressure treatment on the shelled shrimps sealed in the step S4, and firstly, treating the shelled shrimps for 10min under the condition that the temperature of 121 ℃ and the ultrahigh-pressure strength are 500MPa to obtain the instant shrimps.
Comparative example 3
S1, soaking the penaeus vannamei boone meat in an L-cysteine solution with the mass concentration of 0.3% for 15min at 20 ℃ to obtain the penaeus vannamei boone meat;
s2, boiling the shelled shrimps obtained in the step S1 in saline water with the mass concentration of 2% at the temperature of 100 ℃ for 5min, and cooling for later use; the weight ratio of the shelled shrimps to the saline solution is 1:3, a step of;
s3, putting the shelled shrimps boiled in the step S2 into a baking oven, setting the temperature to 40 ℃, and baking for 2 hours;
S4, bagging the dried shelled shrimps in the step S3 under an ultra-clean bench, heating for 3S at 80KPa, and sealing;
S5, carrying out ultrahigh-pressure auxiliary heat treatment on the shelled shrimps sealed in the step S4, and firstly, treating the shelled shrimps for 10min under the condition that the temperature of 100 ℃ and the vacuum degree reach 500MPa to obtain the instant shrimps.
The quality of the instant shrimps prepared in examples 1 to 3 and comparative examples 1 to 3 were compared, and the results are shown in Table 1:
1. Compared with the traditional instant shrimp (comparative examples 1-3) with the normal temperature (24 ℃) shelf life of about 20 days, the instant shrimp prepared by the embodiment of the invention has the shelf life of 25 days at the room temperature (24 ℃).
2. The instant shrimp prepared by the embodiment of the invention has the advantages that the water holding capacity is improved, and the taste of the instant shrimp is improved.
3. The hardness, elasticity and chewiness of the instant shrimp prepared by the embodiment of the invention are improved, the stability of the texture of the instant shrimp is well maintained, and the shelf life is obviously prolonged.
4. The preparation method provided by the embodiment of the invention has a better protection effect on astaxanthin in the storage process of instant shrimps. Under the same storage time conditions, the astaxanthin retention rate increased by 20%.
TABLE 1
Note that: the water holding power, hardness, elasticity, astaxanthin, chewiness and recovery were measured and were unified as the sample values at 0 day of storage.
In combination with the above examples and comparative examples, the instant shrimp prepared by the preparation method of the present invention has significantly improved water holding capacity, hardness, elasticity, chewiness and recovery, and improved storage stability of the instant shrimp product, while maintaining the color of the instant shrimp, inhibiting browning, and having a better protective effect on astaxanthin during storage. Therefore, the instant shrimp prepared by the embodiment of the invention has better stability and color protection than the instant shrimp on the market at present, and the operation steps are practical.
The above examples are not intended to limit the scope of the invention nor the order of execution of the steps described. The present invention is obviously modified by a person skilled in the art in combination with the prior common general knowledge, and falls within the scope of protection defined by the claims of the present invention.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416464A (en) * | 2000-03-10 | 2003-05-07 | 株式会社益力多本社 | Alpha-amylase activity inhibitors |
| CN110122545A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of prawn preservation method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416464A (en) * | 2000-03-10 | 2003-05-07 | 株式会社益力多本社 | Alpha-amylase activity inhibitors |
| CN110122545A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of prawn preservation method |
Non-Patent Citations (3)
| Title |
|---|
| SOOTTAWAT BENJAKUL等: "Inhibitory effect of cysteine and glutathione on phenoloxidase from kuruma prawn ( Penaeus japonicus )", 《FOOD CHEMISTRY》, 31 December 2005 (2005-12-31), pages 158 * |
| 曹增梅: "番石榴多酚的提取分离及保鲜应用研究", 《中国优秀硕士学位论文全文数据库电子期刊》, 15 September 2013 (2013-09-15) * |
| 谢乐生;杨瑞金;朱振乐;: "熟制对虾虾仁超高压杀菌主要参数探讨", 水产学报, no. 04, 15 July 2007 (2007-07-15), pages 526 * |
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