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A kind of preparation method of dried shrimp

A technology for dried shrimp and shelled shrimp, which is applied in food drying, meat/fish preservation, and the function of food ingredients, etc. It can solve the problems of dried shrimp browning, astaxanthin oxidation, oil oxidation, etc., and achieve shelf life growth and quality Stable and retain the original color effect

Active Publication Date: 2022-04-26
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some problems in the storage process of the dried shrimp prepared by the existing freeze-drying method, such as oxidation of astaxanthin, browning of dried shrimp, oxidation of oil, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of dried shrimp, comprising the steps of:

[0030] S1. Frozen vannamei shrimps are thawed and soaked in a tea polyphenol solution with a concentration of 1% by mass, the weight ratio of the shrimps to the tea polyphenol solution is 1:2, and soaked at 2°C for 2 hours;

[0031] S2. Cook the shrimps obtained in step S1 at 98° C. in saline with a concentration of 1% by mass for 4 minutes, and then place them in ice water to cool for 20 minutes; the weight ratio of the shrimps to the saline is 1:2;

[0032] S3. Put the peeled shrimp obtained in step S2 into a preservative, soak at 4°C for 18 minutes, and drain the surface solution of the peeled shrimp with a screen until no liquid drips down; the weight ratio of the peeled shrimp and the preservative is 1:2; The agent is composed of the following raw materials by weight percentage concentration, 0.5% of ferulic acid, 0.5% of chlorogenic acid, and the balance is water;

[0033] S4. Put the peeled shrimp ...

Embodiment 2

[0037] A preparation method of dried shrimp, comprising the steps of:

[0038]S1. Take fresh Chinese prawns and soak them in a tea polyphenol solution with a mass percentage concentration of 2%, the weight ratio of the shrimps to the tea polyphenol solution is 1:4, and soak at 6°C for 4 hours;

[0039] S2. Boiling the shrimps obtained in step S1 in 100° C. and 3% saline by mass for 7 minutes, and then cooling them in ice water for 30 minutes; the weight ratio of the shrimps to the saline is 1:4;

[0040] S3. Put the peeled shrimp obtained in step S2 into a preservative, soak at 8°C for 20 minutes, and drain the surface solution of the peeled shrimp with a screen until no liquid drips down; the weight ratio of the peeled shrimp and the preservative is 1:4; The agent is composed of the following raw materials by weight percentage concentration, 1% of ferulic acid, 1% of chlorogenic acid, and the balance is water;

[0041] S4. Put the peeled shrimp obtained in step S3 into the o...

Embodiment 3

[0045] A preparation method of dried shrimp, comprising the steps of:

[0046] S1. Take fresh Penaeus vannamei shrimp and soak them in a tea polyphenol solution with a concentration of 1.5% by mass, the weight ratio of the shrimps to the tea polyphenol solution is 1:3, soak at 4°C for 3 hours;

[0047] S2. Cook the shrimps obtained in step S1 for 5 minutes in 100° C. and 2% saline by mass, with a weight ratio of shrimps and salt water of 1:3, and then place them in ice water to cool for 25 minutes;

[0048] S3. Put the peeled shrimp obtained in step S2 into a preservative, soak at 6°C for 19 minutes, and drain the surface solution of the peeled shrimp with a screen until no liquid drips down; the weight ratio of the peeled shrimp and the preservative is 1:3; The agent is composed of the following raw materials by weight percentage concentration, 0.75% of ferulic acid, 0.75% of chlorogenic acid, and the balance is water;

[0049] The preparation method of the preservative is: ...

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PUM

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Abstract

The invention discloses a preparation method of dried shrimps. Shrimp is soaked in tea polyphenol solution at low temperature, boiled in water, soaked in antistaling agent, soaked in osmotic dehydration liquid and ultrasonically dehydrated, vacuum freeze-dried and packaged to obtain dried shrimp products. The preparation method of the present invention can maintain the color and luster of shelled shrimps and inhibit the oil oxidation process, thereby improving the storage stability of dried shrimp products and inhibiting browning; the yellowness value and volatile base nitrogen value of the obtained dried shrimps are obviously reduced, and the storage Astaxanthin has a good protective effect during the process, and astaxanthin in shrimp is a natural antioxidant, which plays an important role in inhibiting oil oxidation and protecting color. Therefore, the dried shrimp prepared by the present invention is obviously better than the dried shrimp currently on the market in terms of color protection, oxidation inhibition and shelf life extension, and the operation steps are practical.

Description

technical field [0001] The invention belongs to the technical field of aquatic food processing, and in particular relates to a preparation method of dried shrimp. Background technique [0002] Shrimp is an aquatic animal with high economic value, and it is an excellent species of intensive high-yield farming. Shrimp is delicious and attractive in color, and is loved by consumers. In addition, shrimp meat is also rich in nutrients such as protein, amino acids, vitamins and minerals, and shrimp meat is rich in polyunsaturated fatty acids (such as DHA and EPA), which are beneficial to the prevention and treatment of hyperlipidemia, atherosclerosis and heart and brain diseases. Vascular disease, etc. have a good effect. [0003] Due to the high protein and water content of fresh shrimps and the rich content of polyphenol oxidase, browning is very easy to occur. At the same time, under the action of microorganisms, fresh shrimp products are easily spoiled and have a short shel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23L5/41A23B4/18A23B4/037
CPCA23B4/037A23B4/18A23L5/41A23L17/40A23V2002/00A23V2200/048A23V2300/10A23V2300/20
Inventor 周大勇李德阳朱蓓薇刘潇阳李奥黄万成李佳璇
Owner DALIAN POLYTECHNIC UNIVERSITY
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