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Minced penaeus vannamei preparation method

A technology for white prawn and minced meat is applied in the field of preparation of minced meat of Penaeus vannamei, which can solve the problems of reducing fish resources and failing to meet market demands, and achieves the effects of improving protein denaturation and dry consumption, meeting consumer needs and having high quality.

Inactive Publication Date: 2017-01-04
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the destruction of the fishing environment in recent years, the fish resources are decreasing day by day, and the limited raw fish resources cannot meet the increasing market demand.

Method used

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  • Minced penaeus vannamei preparation method

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Comparison scheme
Effect test

Embodiment 1

[0024] Below in conjunction with embodiment the present invention is described in further detail:

[0025] A preparation method for minced meat of Penaeus vannamei comprises the following steps:

[0026] (1) Pre-treatment: 35kg of fresh and alive Penaeus vannamei was washed with water at 4°C to remove sediment and shocked with crushed ice;

[0027] (2) Head removal: remove the head of the shocked Penaeus vannamei from the first abdominal segment, and then wash it with water at 4°C;

[0028] (3) Shelling and meat harvesting: adopt surimi meat harvester to harvest the meat of the Penaeus vannamei after head removal, the aperture of the meat harvester is 3mm, fully remove the shrimp shell;

[0029] (4) Rinse: Rinse the harvested Penaeus vannamei meat twice with clear water at 4°C, the weight of clear water used for each rinse is 4 times that of the shrimp meat, and the rinse time is 20 minutes each time;

[0030] (5) Dehydration: the vannamei meat after rinsing is centrifugally...

Embodiment 2

[0035] (1) Pre-treatment: wash 35kg of fresh and live Penaeus vannamei with water at 8°C, remove sediment, and shock with crushed ice;

[0036] (2) Head removal: remove the head of the Shocked Penaeus vannamei from the first abdominal segment, remove the catgut, and wash it with water at 8°C;

[0037] (3) Shelling and meat harvesting: adopt a surimi meat harvester to process the meat of the Penaeus vannamei after the head has been removed, the aperture of the meat harvester is 3mm, and the shrimp shells are fully removed;

[0038] (4) Rinsing: Rinse the harvested Penaeus vannamei meat once with clear water at 5°C, the weight of clear water used for rinsing is 5 times the weight of the shrimp meat, and the rinsing time is 20-30min;

[0039] (5) Dehydration: Centrifugal dehydration of the vannamei meat after rinsing, the centrifugal speed is 2900r / min, and the centrifugation time is 4min to obtain minced meat of Penaeus vannamei;

[0040] (6) Chop and mix: chop and mix the cent...

Embodiment 3

[0045] (1) Pre-treatment: 35kg of fresh and alive Penaeus vannamei was washed with clear water at 0°C to remove sediment, and the live shrimp was ice-shocked with crushed ice;

[0046] (2) Head removal: the head of the shocked Penaeus vannamei was removed from the first abdominal segment, and then washed with clean water at 0°C.

[0047] (3) Shelling and meat harvesting: the meat harvester of surimi is used to harvest the meat of the Penaeus vannamei after the head has been removed, the aperture of the meat harvester is 3mm, and the shrimp shells are fully removed;

[0048] (4) Rinse: Rinse the harvested Penaeus vannamei meat twice with clear water at 0°C, the weight of clear water used for each rinse is 4 times that of the shrimp meat, and the rinse time is 20 minutes each time;

[0049] (5) Dehydration: the vannamei meat after rinsing is centrifugally dehydrated, the centrifugal speed is 2800r / min, and the centrifugation time is 3min to obtain minced shrimp;

[0050] (6) Ch...

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Abstract

The invention provides a minced penaeus vannamei preparation method. The method includes the steps that fresh alive penaeus vannamei is cleaned with clean water of 0-10 DEG C, silt is removed, and penaeus vannamei is shocked; secondly, the head of the shocked penaeus vannamei is removed from the first urite, and the penaeus vannamei is cleaned with clean water of 0-10 DEG C; thirdly, meat is obtained from the penaeus vannamei without head, and shrimp shells are fully removed; fourthly, the obtained penaeus vannamei meat is washed 1-3 times with clean water of 0-10 DEG C; fifthly, the washed penaeus vannamei meat is centrifugally dewatered to obtain minced penaeus vannamei; sixthly, the centrifuged minced penaeus vannamei is chopped and stirred for 15-20 min by means of cane sugar, sorbitol, sodium pyrophosphate and sodium tripolyphosphate; seventhly, the chopped and mixed minced penaeus vannamei is packaged quantitatively and placed in the environment at temperature not higher than -20 DEG C to be stored. The prepared frozen minced penaeus vannamei is high in quality, gel strength is about 260g.cm after 6 months of storage, different minced penaeus vannamei products can be processed and manufactured according to needs, and consumption requirements of people are met.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, in particular to a method for preparing minced meat of Penaeus vannamei. Background technique [0002] Vannamei, also known as vannamei, belongs to the prawn family. The meat of Penaeus vannamei is delicious, rich in protein and various minerals, and the magnesium content in shrimp meat is high, which can protect the cardiovascular system well and help prevent high blood pressure and myocardial infarction. Shrimp also has a strong It has the function of promoting breast milk, so it is suitable for all ages. Compared with other shrimp species, Penaeus vannamei has a larger individual, thin shell and fat body, and the processed meat can reach more than 67%. It is favored by domestic and foreign markets and has great economic value. [0003] Surimi products have a long history in our country. Because of their low-fat, high-protein characteristics, smooth taste and delicious taste, they ar...

Claims

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Application Information

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IPC IPC(8): A23L17/40
Inventor 施文正杨阳张晶晶刁玉段汪之和王锡昌江敏
Owner SHANGHAI OCEAN UNIV
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