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Antarctic krill canned food and making method thereof

A technology of Antarctic krill and canning, which is applied in the field of food processing and quality control, can solve the problems of difficult development and easy long-term storage, and achieve the effects of industrial production, low cost and simple processing technology

Pending Publication Date: 2019-12-24
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the industrialization of Antarctic krill is difficult to develop products that are easy to store for a long time

Method used

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  • Antarctic krill canned food and making method thereof
  • Antarctic krill canned food and making method thereof
  • Antarctic krill canned food and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1 canned raw material formula: Antarctic krill 90% (w / w), edible oil 4.5% (w / w), chicken essence 0.5% (w / w), salt 3.0% (w / w), ferrous gluconate 0.5% (w / w), citric acid 0.5% (w / w), liquor 0.5% (w / w) and oyster shell powder 0.5% (w / w).

[0020] 2 Processing technology:

[0021] 1) Citric acid treatment: thaw frozen Antarctic krill by soaking in a citric acid solution, the mass concentration of the citric acid solution is 0.5%, and the soaking time is 45 minutes;

[0022] 2) Pre-cooking in salt water: put the processed Antarctic krill into brine for pre-cooking, the concentration of salt in the brine is 3%, the concentration of citric acid is 0.5%, the pre-cooking time is 20min, remove and drain for later use;

[0023] 3) Stir-frying with ingredients: heat the pot and add vegetable oil, when the oil temperature reaches 125°C, add white wine, stir-fry for 2 minutes, then add the Antarctic krill, ferrous gluconate and oyster shell powder obtained in step 2) and stir-fry 3m...

Embodiment 2

[0026] 1 canned raw material formula: Antarctic krill 98.5% (w / w), edible oil 1% (w / w), chicken essence 0.05% (w / w), salt 0.1% (w / w), ferrous gluconate 0.05% (w / w), citric acid 0.1% (w / w), liquor 0.1% (w / w) and oyster shell powder 0.1% (w / w).

[0027] 2 Processing technology:

[0028] 1) Citric acid treatment: thaw frozen Antarctic krill by soaking in a citric acid solution, the mass concentration of the citric acid solution is 0.1%, and the soaking time is 60 minutes;

[0029] 2) Pre-cooking in salt water: put the processed Antarctic krill into brine for pre-cooking, the concentration of salt in the brine is 0.1%, the concentration of citric acid is 0.1%, the pre-cooking time is 30min, remove and drain for later use;

[0030] 3) Stir-frying with mixed ingredients: Heat the pot and add vegetable oil. When the oil temperature reaches 145°C, add white wine, stir-fry for 3 minutes, then add Antarctic krill, ferrous gluconate and oyster shell powder obtained in step 2 and stir-fr...

Embodiment 3

[0033] 1 Canned raw material formula: Antarctic krill 92.5% (w / w), edible oil 3.5% (w / w), chicken essence 0.3% (w / w), salt 1.5% (w / w), ferrous gluconate 0.5% (w / w), citric acid 0.5% (w / w), liquor 0.5% (w / w), oyster shell powder 0.5% (w / w) and black pepper 0.2% (w / w).

[0034] 2 The processing technology is:

[0035] 1) Citric acid treatment: thaw frozen Antarctic krill by soaking in a citric acid solution, the mass concentration of the citric acid solution is 0.03%, and the soaking time is 5 minutes;

[0036] 2) Pre-cooking in salt water: put the processed Antarctic krill into brine for pre-cooking, the concentration of salt in the brine is 1.5%, the concentration of citric acid is 0.5%, the pre-cooking time is 5 minutes, remove and drain for later use;

[0037] 3) Stir-frying with mixed ingredients: heat the pot and add vegetable oil, when the oil temperature reaches 100°C, add white wine, stir-fry for 0.5min, add Antarctic krill, ferrous gluconate and oyster shell powder ob...

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PUM

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Abstract

The invention discloses an Antarctic krill canned food and a making method thereof. The Antarctic krill canned food comprises the following raw materials of 90-98.5%(w / w) of Antarctic krill, 1-4.5%(w / w) of edible oil, 0.05-0.5%(w / w) of chicken essence, 0.1-3.0%(w / w) of table salt, 0.05-0.5%(w / w) of ferrous gluconate, 0.1-0.5%(w / w) of citric acid, 0.1-0.5%(w / w) of Baijiu and 0.1-0.5%(w / w) of oystershell powder. The making method comprises the following steps of (1) soaking frozen Antarctic krill in a citric acid solution for unfreezing; (2) putting the Antarctic krill treated with citric acidin sour saline water, performing blanching, fishing out the blanched Antarctic krill, and performing draining for standby application; (3) heating a pot, adding vegetable oil, when oil temperature reaches 100-145 DEG C, adding Baijiu, performing stir-frying for 0.5-3min, adding the Antarctic krill obtained in the step (2), the ferrous gluconate and the oyster shell powder, performing stir-frying for 1-6min, finally adding the chicken essence, and performing uniform stirring; and (4) performing natural cooling, performing packaging, and performing sterilization. The high-quality Antarctic krillcanned food disclosed by the invention maintains palatable taste of the Antarctic krill, nutrient components are good to preserve, the processing technology is succinct, and industrialized productionis facilitated.

Description

technical field [0001] The invention belongs to the field of food processing and quality control, in particular to a canned Antarctic krill and a preparation method thereof. Background technique [0002] Antarctic krill belongs to the phylum Arthropoda, the class Crustacea, the order Euphausiacea, the family Euphausiidae, the genus Euphausia, and the species Euphausia superb. The Antarctic krill commonly referred to refers to the Antarctic krill (Euphausia Superba Dana). The biological resources of Antarctic krill are about 125-750 million tons, but they are not yet fully developed and utilized. [0003] Because Antarctic krill has been in the cold, non-polluted Antarctic waters for a long time, it is a "green and natural" food. Studies have shown that Antarctic krill has good nutritional value and functional properties. Antarctic krill is a typical high-protein, low-fat food, which has the advantages of delicious taste. The protein and lipid contents are 16.31% and 1.3% ...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L17/00A23L5/41
CPCA23L17/40A23L17/00A23L5/41A23V2002/00A23V2200/048
Inventor 刘志东刘宝林曲映红林娜刘志芳胡昂
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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