A kind of ready-to-eat shrimp and processing method thereof

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 composition of muscle amino acids, 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...

AI Technical Summary

Problems solved by technology

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 flavor characteristics Not prominent, and the moisture content is too low 2%~5%, poor taste, poor elasticity and chewiness

The mild secondary sterilization is carried out by a sterilizer at 85-95°C for 40 minutes. This process relies on high-temperature baking sterilization in the early stage. The intermediate link may cause new bacterial impurities to enter, and the high-temperature sterilization takes a long time , it is easy to cause changes in the physical properties of the product, causing the liquid in the shrimp to dissolve and the bag to swell.

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