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A technology for shrimp body and white shrimp, which is applied in the field of ready-to-eat shrimp products and processing, can solve the problems of the entry of new bacterial impurities, poor elasticity and chewiness, and long high temperature sterilization time, and achieves high moisture content, short heating time, The effect of eating and carrying convenience
Active Publication Date: 2014-02-05
HEBEI AGRICULTURAL UNIV.
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However, the above-mentioned disclosed technology has the following defects: the drying process adopted in the preparation method is vacuum freeze-drying, including three stages of pre-freezing, sublimation drying and analytical drying. The production cycle is long, energy consumption is high, and although vacuum freeze-drying can keep the physical properties unchanged to a large extent, such as less loss of amino acid content, the proportion of umami amino acid content in the total amino acid content is correspondingly smaller, resulting in flavo
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Embodiment 1
[0015] Example 1. A kind of ready-to-eat shrimp, which uses Penaeus vannamei as a raw material. The ready-to-eat shrimp is evenly red, the shrimp body is basically complete, not shrinking, not cracking, the taste is moderately soft and hard, with a certain degree of elasticity, good chewing, moderate taste, no peculiar smell; high moisture content 47%~53%, protein 37% ﹪~42﹪, fat 1﹪~3%, the total amount of 19 kinds of amino acids is as high as 300~400mg / g.
Embodiment 2
[0016] Example 2. The invention discloses a processing method of ready-to-eat shrimp.
[0017] Raw material pretreatment: including selection, head and gut removal, seawater washing. Select fresh or frozen Penaeus vannamei shrimp with the same size, no corruption, and no abnormal shape as the raw material, turn the belly of the shrimp upside down, remove the shrimp head along the extending direction of the shrimp body, and take the catgut out of the shrimp body together with the shrimp head. If the gut is not completely removed, use tweezers to cut open the back of the shrimp to remove the remaining gut, and then wash it with sea water;
[0018] Steaming: Put the pretreated shrimp into a steam pot at 108°C and cook for 6 minutes to kill microorganisms and parasite eggs, and remove part of the water and fishy smell;
[0019] Soaking in seasoning solution: immerse cooked and shelled shrimp in seasoning solution for 2 hours. The formula of seasoning solution is 1:3 mass r...
Embodiment 3
[0023] Example 3. Evaluation of sensory quality of ready-to-eat shrimp.
[0024] For the sensory evaluation, 20 persons (10 males and 10 males) with rich sensory evaluation experience evaluated the color, shape, texture, taste and smell of ready-to-eat shrimp respectively. The sensory quality of ready-to-eat shrimp is shown in Table 1. Table 1 Sensory quality of ready-to-eat shrimp
[0025]
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Abstract
The invention relates to instant shrimp meat and a processing method thereof, belonging to the technical field of food processing. The instant shrimp meat is uniformly red; a shrimp body is basically complete, moderate in hardness, good in elasticity and chewiness, delicious and moderate in taste and free of peculiar smell; the high moisture content is 47%-53%, the content of protein is 37%-42%, the content of fat is 1%-3%, the total content of 19 amino acids can be up to 300-400 mg/g, and thus the instant shrimp meat is an excellent protein food. The processing method of the instant shrimp meat comprises the following key processing technique steps: pretreatment of raw materials; steaming; hulling; dipping in flavoring liquid; infrared baking; and vacuum packaging and anti-pressure sterilization. The instant shrimp meat has the beneficial effects of being simple in process, and having energy-saving and environment-friendly effects and other good effects. The processing method has the advantages that the phenomena of too soft shrimp meat, liquid dissolution and bag swelling caused by common sterilization are avoided; the amino acids are reserved to the maximal extent, and nutrient loss is avoided. Thus, the instant shrimp meat has the characteristics of being abundant in nutrition, high in moisture content, soft in texture, good in flavor, and convenient to eat and carry.
Description
technical field [0001] The invention belongs to the technical field of food processing, and relates to an instant shrimp product and a processing method thereof. Background technique [0002] Penaeus vannamei, also known as Penaeus vannamei, is a nutritious and delicious seafood food. Its protein content is higher than 90% (dry basis), fat content is only about 1% (dry basis) and mostly unsaturated fatty acids , has the effect of lowering blood fat, preventing and treating atherosclerosis and coronary heart disease; its muscle fibers are relatively thin, the structure of tissue protein is soft, the water content is high, the meat is tender, and in the amino acid composition of muscle, the content of essential amino acids accounts for 35.55% of the total amino acids %~36.95%, rich in glutamic acid (3.20%~3.32%), aspartic acid (2.09%~2.16%) and other umami amino acids, rich in minerals, especially Ca, Mg, Zn, Fe, P , is conducive to supplementing the phosphorus, selenium and ...
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