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Method for producing frozen minced shrimps by use of low-value marine shrimps

A low-value sea shrimp, minced shrimp technology, applied in the application, food preparation, food science and other directions, can solve the problems of low value of raw materials, seasonal freezing and denaturation of sea shrimp, etc., to achieve difficult, low processing value, high quality. Effect

Inactive Publication Date: 2015-02-11
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a production method of frozen minced shrimp in order to solve the seasonal problem of raw material low-value sea shrimp and the problem of frozen denaturation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Pre-treatment of raw shrimp: Freshly caught white shrimp with a body length of 2-4cm is washed with water at 6-10°C to remove impurities such as sediment and pick out miscellaneous fish;

[0020] 2. Shelling and meat harvesting of raw shrimp: Improve the meat harvester for the characteristics of small and thin skin of low-value sea shrimp, install a screen filter with an aperture of 2mm, adjust the drum speed to 60rmp, and the feed rate to 50kg / h, use the improved meat harvester to process the raw meat of the shrimp, and fully remove the head and shell;

[0021] 3. Shrimp rinsing: first rinse with clean water 3 times, each time for 15 minutes, the water temperature is controlled at 6-10 ℃, the pH is neutral, the water consumption is 4 times that of the shrimp, and slowly stirred; then use 0.3% calcium chloride Rinse once with rinsing liquid, and the operating parameters are the same as rinsing with water;

[0022] 4. Dehydration and fine filtration of minced shrimp...

Embodiment 2

[0026] 1. Pretreatment of raw shrimp: freshly caught Chinese hairy shrimp, body length 1-4cm, washed with 5~8℃ water to remove impurities such as sediment, and pick out miscellaneous fish;

[0027] 2. Shelling and meat harvesting of raw shrimp: improve the meat harvester for the small and thin skin of low-value sea shrimp, install a screen filter with an aperture of 3mm, adjust the drum speed to 80rmp, and the feed rate to 100kg / h, use the improved meat harvester to process the raw meat of the shrimp, and fully remove the head and shell;

[0028] 3. Shrimp rinsing: first rinse with water twice, 20 minutes each time, the temperature is controlled at 5~8°C, the pH is neutral, the water consumption is 3 times that of the shrimp, and slowly stirred; then use 0.1% calcium chloride Rinse twice with rinsing liquid, and the operating parameters are the same as those for rinsing with water;

[0029] 4. Dehydration and fine filtration of minced shrimp: Mechanical dehydration is used t...

Embodiment 3

[0033] 1. Pretreatment of raw shrimp: Freshly caught raw grass shrimp with a body length of 1-3cm is washed with water at 6-9°C to remove impurities such as sediment and pick out miscellaneous fish;

[0034] 2. Shelling and meat harvesting of raw shrimp: improve the meat harvester for the small and thin skin of low-value sea shrimp, install a screen filter with an aperture of 2mm, adjust the drum speed to 70rmp, and the feed rate to 80kg / h, use the improved meat harvester to process the raw meat of the shrimp, and fully remove the head and shell;

[0035] 3. Shrimp rinsing: Rinse twice with clean water for 18 minutes each time, the temperature is controlled at 5~9°C, the pH is neutral, and the water consumption is 5 times that of the shrimp, stirring slowly; then use 0.5% calcium chloride Rinse twice with rinsing liquid, and the operating parameters are the same as those for rinsing with water;

[0036] 4. Dehydration and fine filtration of minced shrimp: Mechanical dehydrat...

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Abstract

The invention relates to a method for producing frozen minced shrimps by use of low-value marine shrimps and belongs to the technical field of aquatic food processing. The method comprises the following steps: by taking the marine shrimps which are relatively low in economic value and high in output, for example low-value marine shrimps such as acetes chinensis, palaemon carinicauda and black tiger shrimps, as raw materials, mechanically separating out flesh to obtain shrimp tissue flesh by use of a modified flesh separator, and thoroughly removing miscellaneous substances such as shrimp peel and shrimp heads, washing the shrimp flesh by use of clear water and water containing salt to improve the protein charge characteristic of the shrimp flesh; and by taking mycose and cane sugar as a combined anti-freezing agent, finally chopping and freezing to obtain the frozen minced shrimp. The frozen minced shrimps can be frozen for a long time, have excellent gel properties and can be taken as one of major ingredients for producing a minced shrimp product. The method for producing the frozen minced shrimps by use of the low-value marine shrimps has the advantages of expanding the processing utilization range of the shrimps, increasing the utilization value of the low-value marine shrimps and avoiding the resource waste of a large quantity of low-value marine shrimps in the fishery harvesting season.

Description

technical field [0001] The invention relates to a production method of frozen minced shrimp, in particular to a method for producing frozen minced shrimp by using low-value sea prawns, and belongs to the technical field of aquatic food processing. Background technique [0002] Surimi products have a long history in our country and are traditional foods loved by Chinese consumers. There are many kinds of surimi products, such as fish balls in Guangdong, fish noodles in Fujian, fish cakes in Shanghai, fish rolls in Dalian, fish dumplings in Shandong, Traditional products such as fish floss are representative surimi products in my country, which have various tastes, are nutritious and hygienic, and are convenient to eat. With the acceleration of trade globalization, China's surimi products are becoming more and more popular with consumers in the world's major surimi product-consuming countries. In order to meet the growing demand for surimi products, relevant technical personnel...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40A23L17/70
Inventor 曹文红赵子科章超桦陈良
Owner GUANGDONG OCEAN UNIVERSITY
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