Instant shrimp stored at normal temperature and preparation method thereof

A production method and technology at room temperature, applied in the direction of food ingredients as antioxidants, food science, food ingredients, etc., can solve the problems of products that cannot be stored at room temperature for a long time, and the color, flavor and taste are easy to deteriorate, so as to inhibit the growth of bacteria, Strong anti-oxidation effect and stability improvement effect

Pending Publication Date: 2021-09-14
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides an instant shrimp that can be stored at room temperature and a production method to solve the problem that the existing instant shrimp products cannot be stored at room temperature for a long time, and the color, flavor and taste are easy to deteriorate due to the oxidation of astaxanthin, oil and protein during storage.

Method used

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  • Instant shrimp stored at normal temperature and preparation method thereof
  • Instant shrimp stored at normal temperature and preparation method thereof
  • Instant shrimp stored at normal temperature and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Using phytic acid with a concentration of 0.04%, soaking shrimps includes steps:

[0041] S1. Peel the fresh shrimps, take the fresh shrimps, wash them, and soak them in phytic acid (0.04%) solution at 4°C for 3 hours;

[0042] S2. Remove the soaked shrimps and boil them in 2% salt water for 5 minutes;

[0043] S3. Place the cooked shrimps in a blast drying oven at 50°C for 3 hours, until the moisture content drops to 66.2%;

[0044] S4. The dried shrimps are vacuum-packed in a three-layer composite bag of nylon, polyethylene and chlorinated polypropylene, and sterilized in boiling water at 100°C for 30 minutes;

Embodiment 2

[0046] Using lactic acid with a concentration of 0.08%, soaking shrimps includes steps:

[0047] S1. Peel the fresh shrimps, take the shelled shrimps, wash them, and soak them in lactic acid (0.08%) solution at 4°C for 3 hours;

[0048] S2. Remove the soaked shrimps and boil them in 2% salt water for 5 minutes;

[0049] S3. Place the cooked shrimps in a blast drying oven at 50°C for 3 hours, until the moisture content drops to 66.2%;

[0050] S4. The dried shrimps are vacuum-packed in a three-layer composite bag of nylon, polyethylene and chlorinated polypropylene, and sterilized in boiling water at 100°C for 30 minutes;

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PUM

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Abstract

The invention discloses an instant shrimp stored at normal temperature and a preparation method thereof, the instant shrimp is prepared by soaking shrimp meat in phytic acid with the concentration of 0.01-0.04% or lactic acid with the concentration of 0.02-0.08%, and the water content is 60-70%; the preparation method comprises the following steps: S1, taking the shrimp meat, and soaking the shrimp meat in an antioxidant solution at 3-5 DEG C for 2-4 hours; S2, boiling in 2% saline water; S3, drying at 40-50 DEG C until the moisture content is reduced to 70% or below; and S4, vacuum packaging and sterilization. The soft-packaged instant shrimps prepared by the preparation method disclosed by the invention are better in storage stability, can effectively control deterioration of color, flavor and mouth feel caused by oxidation of astaxanthin, grease and protein, can reduce the oxidation browning speed of the shrimp meat, and have very high popularization and application values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing ready-to-eat shrimp that can be stored at room temperature. Background technique [0002] Shrimp is delicious and fragrant, with high nutritional value, and is deeply loved by consumers. However, fresh shrimp is a seafood raw material that is difficult to store, and its quality is easily deteriorated. In order to meet people's needs and expand the utilization rate of shrimp, developing a ready-to-eat shrimp product with long storage period, good taste, good color and easy eating will be favored by consumers. The ready-to-eat shrimp has undergone cooking, sterilization and other links during processing, which reduces the water activity and inactivates microorganisms and endogenous enzymes, and improves storage stability. However, shrimp is rich in a large amount of protein, oil, astaxanthin and other components that are prone to oxidation, resulting in brown...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23B4/20A23L5/41
CPCA23L17/40A23L5/13A23B4/20A23L5/41A23V2002/00A23V2200/02A23V2200/048A23V2250/2134A23V2250/042
Inventor 周大勇姜悦伟吴梓宣李德阳韩阳秦海洋郑小涵
Owner DALIAN POLYTECHNIC UNIVERSITY
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