Fresh-locking technology of astaxanthin-rich shrimp cake

Abstract

The invention discloses a fresh-keeping process for shrimp cakes rich in astaxanthin, and relates to the technical field of food processing, and the specific process steps are as follows: step one, raw material preparation: step a, shrimp meat paste preparation: selecting a fresh shrimp meat raw material rich in astaxanthin, cleaning and removing impurities of shrimp meat, mincing the treated shrimp meat, and adding the minced shrimp meat into a dough; then adding the egg white liquid, the flour, the corn starch and the seasoning, and uniformly mixing together; step b, preparing seafood soup-stock blasting beads: mixing water, shrimp shells, dried scallops, carrots, salt and cooking wine together, boiling, separating soup from residues to obtain soup-stock, adding sodium alginate into the soup-stock, and dropwise adding a calcium carbonate solution to solidify and shape the soup-stock to prepare the seafood soup-stock blasting beads; step 2, making the shrimp cake: uniformly mixing the shrimp meat paste with the seafood soup-stock blasting beads, and then performing compression molding on the stuffing by adopting a specific mold, so as to obtain a shrimp cake primary product; the seafood soup-stock blasting beads are used, so that the shrimp cake is rich in nutrition and rich in taste.

Description

Technical Field

[0001] The present application relates to the field of food processing technology, and in particular to a process for locking in the freshness of shrimp cakes rich in astaxanthin. Background Art

[0002] As people's living standards continue to improve, the requirements for food quality and nutritional value are getting higher and higher. Shrimp cakes are a food that is deeply loved by consumers. They taste delicious and are rich in nutrition. However, there are some problems in the processing and storage of shrimp cakes on the market, which greatly affects their quality and nutritional value.

[0003] Traditional shrimp cake processing technology often only focuses on taste and appearance, but ignores the protection of astaxanthin and the preservation of shrimp cake freshness. For example, some processing technologies use high temperature to treat shrimp meat. Although this can make shrimp cakes form quickly, it will also cause a large loss of astaxanthin. In addition, traditional packaging methods cannot effectively isolate air and moisture, making shrimp cakes easy to deteriorate during storage.

[0004] In order to meet consumers' demand for high-quality and highly nutritious shrimp cakes, a new freshness-locking process for shrimp cakes rich in astaxanthin is urgently needed, which can effectively protect astaxanthin, extend the shelf life of shrimp cakes, and maintain the freshness and taste of shrimp cakes. Summary of the invention

[0005] In view of this, the present application provides a process for locking in the freshness of shrimp cakes rich in astaxanthin, so as to solve the technical problems of easy loss of astaxanthin and low nutrition in existing shrimp cakes.

[0006] To achieve the above object, the present invention provides the following technical solutions: A fresh-keeping process for shrimp cakes rich in astaxanthin, the specific process steps are as follows: Step 1: raw material preparation, specifically comprising the following steps: Step a: shrimp batter preparation: fresh shrimp meat rich in astaxanthin is selected, the shrimp meat is cleaned and impurities are removed, the processed shrimp meat is minced, and then egg white liquid, flour, corn starch and seasoning are added and mixed evenly; Step b: seafood soup stock popping beads are prepared: 150-200 parts of water, 80-100 parts of shrimp shells, 10-15 parts of dried scallops, 20-25 parts of carrots, 5-10 parts of salt, and 10-20 parts of cooking wine are mixed together and boiled for 60-80 minutes at a temperature of 110-125° C. and a pressure of 0.10-0.25 MPa, and soup residues are separated to obtain soup stock, sodium alginate is added to the soup stock and mixed evenly, and then the soup stock with sodium alginate added is dripped into a calcium carbonate solution to solidify the soup stock into a viscous state, so as to obtain seafood soup stock popping beads; Shrimp shells are rich in calcium, high-quality protein, chitin, and a variety of trace elements and amino acids; scallops are rich in protein, carbohydrates, riboflavin, calcium, iron, phosphorus, etc., among which the protein content is particularly prominent, which is three times that of chicken, beef, and fresh shrimp. Scallops are also rich in sodium glutamate, delicious, and have the effects of improving immunity, diuresis and swelling, removing fat and lowering blood pressure, promoting body fluid and quenching thirst, and strengthening the spleen and stopping diarrhea; carrots are rich in vitamins (including provitamin A, i.e. carotene, vitamin B1, vitamin B2 and vitamin C), sugars, fats, calcium, iron, pectin, starch, inorganic salts, a variety of amino acids and volatile oils and other nutrients. These nutrients are essential for maintaining human health; they make the broth have high nutritional value, and thus make the shrimp cakes highly nutritious; the use of bursting beads will enrich the taste of the shrimp cakes and add a certain fun to the eating process; Step 2: To make shrimp cakes, mix 4 to 5 parts of shrimp batter with 1 to 2 parts of seafood broth beads, and then use a specific mold to press the filling into shape to obtain the initial shrimp cake.

[0007] Avoiding high-temperature heating can minimize the loss of astaxanthin and ensure a high astaxanthin content.

[0008] Furthermore, in the preparation of the shrimp batter in step a, seasonings include salt, white sugar, pepper, cooking wine, and scallion and ginger water, and the weight proportions of various raw materials are: 100-120 parts of shrimp, 1.5-2 parts of salt, 0.6-1.0 parts of white sugar, 0.3-0.5 parts of pepper, 2-3 parts of cooking wine, 3-5 parts of scallion and ginger water, 5-10 parts of egg white liquid, 5-7 parts of flour, and 4-5 parts of corn starch.

[0009] Furthermore, in the preparation of the shrimp batter in step a, auxiliary materials with antioxidant effects are added to the shrimp batter.

[0010] By using auxiliary materials with antioxidant effects, the oxidation of astaxanthin, protein, vitamins and other nutrients in the shrimp batter by air can be reduced, so that the nutrients can be better preserved.

[0011] Furthermore, the auxiliary material is at least one of vitamin C, vitamin E and tea polyphenols.

[0012] Furthermore, the amount of vitamin C used is 0.15% to 0.20% by weight of the shrimp batter; the amount of vitamin E used is 0.10% to 0.15% by weight of the shrimp batter; and the amount of tea polyphenols used is 0.05% to 0.10% by weight of the shrimp batter.

[0013] Furthermore, in step b, the concentration of sodium alginate in the seafood broth after adding sodium alginate is 2% to 3%.

[0014] Furthermore, in step b, the concentration of calcium carbonate in the calcium carbonate solution used in the production of seafood broth popping beads is 0.5% to 1.5%.

[0015] Furthermore, in step b, the dripping speed of the seafood broth is controlled at 50 to 100 drops / min, and the curing time of the seafood broth beads is controlled at 10 to 20 minutes.

[0016] The uniformity and stability of the size of the beads are ensured by controlling the speed and curing time.

[0017] Furthermore, the method further comprises step three, applying orange peel essential oil or ginger essential oil on the surface of the first-product shrimp cake after demoulding, and then subjecting the first-product shrimp cake to a rapid low-temperature precooling treatment to shape.

[0018] Furthermore, the method further comprises step 4 of vacuum packaging the pre-cooled shrimp cakes.

[0019] Vacuum packaging can prevent the penetration of oxygen, moisture and odor, further enhancing the freshness-locking effect.

[0020] It can be seen from the above technical solution that the advantages of the present invention are: 1. In the present application, since the shrimp meat is not subjected to high temperature treatment, the nutrition of the shrimp cake can be retained to the greatest extent.

[0021] 2. In the present application, by adding bursting beads to the shrimp cakes, the shrimp cakes will have a richer taste and be more nutritious.

[0022] 3. In the present application, by using auxiliary materials with antioxidant effects, the oxidation of nutrients is reduced, thereby achieving a good freshness-locking effect. DETAILED DESCRIPTION

[0023] In order to make the purpose, technical solution and advantages of the present application more clearly understood, the present application is further described in detail below in conjunction with the implementation methods. Here, the illustrative implementation methods and descriptions of the present application are used to explain the present application, but are not intended to limit the present application.

[0024] Astaxanthin is a natural antioxidant with strong antioxidant capacity and has many benefits for human health. Shrimp cakes made from shrimp meat rich in astaxanthin are not only more nutritious, but also have higher health value. However, astaxanthin is easily oxidized in the air, resulting in reduced or even lost activity. At the same time, during the processing and storage of shrimp cakes, they are also easily affected by factors such as temperature, humidity, and light, which can cause the freshness and taste of shrimp cakes to decline rapidly.

[0025] This embodiment provides a process for locking the freshness of shrimp cakes rich in astaxanthin, and the specific process steps are as follows: Step 1: Raw material preparation, the specific steps include: Step a: Shrimp batter preparation: Select fresh shrimp meat rich in astaxanthin, wash and remove impurities from the shrimp meat, mince the processed shrimp meat, and then add egg white liquid, flour, corn starch and seasonings, and mix them evenly; Step b: Seafood soup broth beads preparation: Mix 150-200 parts of water, 80-100 parts of shrimp shells, 10-15 parts of scallops, 20-25 parts of carrots, 5-10 parts of salt, and 10-20 parts of cooking wine, and heat them at a temperature of 110-125°C and a pressure of 0.10-0.25MPa. The method comprises the following steps: boiling and boiling for 60 to 80 minutes under the conditions, separating the soup residue to obtain a broth, cooling the broth to 15 to 20° C. by tubular heat exchange and setting aside, adding sodium alginate to the broth and mixing evenly, then dripping the broth with sodium alginate into a calcium carbonate solution, and using the positive spheroidization (cross-linked associative gel layer) formed by sodium alginate and calcium ions (calcium carbonate, calcium chloride, etc.) to solidify and shape the broth drops dripped into the calcium carbonate solution to a viscous state, thereby obtaining seafood broth popping beads, and adding the popping beads into shrimp cakes. The popping beads are similar to shrimp roe, and the core of the popping beads is fluid, which has both visual perception impact and taste and flavor improvement; Seafood broth can be made from the leftovers (shrimp shells, shrimp heads, etc.) left after taking out the shrimp meat, so that the original flavor of the ingredients can be fully utilized; Step 2: Shrimp cake making: mix 4-5 portions of shrimp batter with 1-2 portions of seafood soup stock beads, and then use a specific mold to press the filling into shape to obtain the first-grade shrimp cake; the shrimp batter and seafood soup stock beads are mixed evenly to form the shrimp cake with a rich taste; Step 3, applying orange peel essential oil or ginger essential oil on the surface of the first shrimp cake after demolding, and then quickly pre-cooling the first shrimp cake to shape it, so that the temperature of the first shrimp cake quickly drops to a specific low temperature range; by demolding or spraying, a layer of orange peel essential oil or ginger essential oil or other naturally extracted essential oil is covered on the surface of the first shrimp cake to increase the flavor or aroma of the shrimp cake. At the same time, the essential oil components have the function of preserving and inhibiting bacteria, avoiding the use of traditional preservatives (benzoic acid, sorbic acid, etc.). The addition of essential oils can extend the shelf life of the shrimp cakes, avoid the inconvenience caused by frequent purchases by consumers, and make sales better; Step 4: vacuum pack the pre-cooled shrimp cakes to ensure that the packaging is well sealed; Step 5: Refrigerate the vacuum-packed shrimp cakes to keep them in a low-temperature freshness-locking state, provide a stable low-temperature environment for the shrimp cakes, and extend their shelf life.

[0026] In this embodiment, in step b, the water used in the preparation of seafood soup popping beads can be roselle water or butterfly pea flower water, which makes the color of the popping beads more vivid and can arouse people's appetite and desire to buy. Roselle has health care functions such as beauty, weight loss, and blood pressure reduction. The natural blue pigment in butterfly pea flower is an excellent beverage for cardiovascular health care, and has the effect of relieving heat and relieving fever. The color can be changed after adding lemon. The color changes differently according to the amount of lemon used, making the color of the popping beads random and beautiful.

[0027] In this embodiment, in step three, a pattern is made on the surface of the shrimp cake after demolding using red yeast rice powder to make the appearance of the shrimp cake more beautiful. After the pattern is made, orange peel essential oil or ginger essential oil is sprayed on the surface. Red yeast rice has the effects of strengthening the spleen and digestion, promoting blood circulation and removing blood stasis.

[0028] In this embodiment, in step 3, the temperature range of the rapid low-temperature pre-cooling treatment of the primary shrimp cake is 0°C to -5°C.

[0029] In this embodiment, in step four, the vacuum packaging uses a packaging bag made of a specific material. The packaging bag has good barrier properties and can effectively prevent the penetration of oxygen, moisture and odor. The fresh-keeping treatment uses vacuum packaging technology combined with low-temperature quick freezing treatment to effectively reduce the oxidation effect of oxygen on astaxanthin, inhibit the growth of microorganisms and the activity of enzymes, extend the shelf life of shrimp cakes, and further enhance the fresh-keeping effect.

[0030] Preferably, vacuum packaging uses degradable packaging materials containing polyhydroxyalkanoates (PHA), which have good biocompatibility and biodegradability, and the degradation products are non-toxic and harmless; they are often used to package perishable foods such as meat and seafood. Their good barrier properties can prevent food from being affected by external oxygen and water vapor, maintaining the quality and taste of food; and composite temperature-sensitive and gas-sensitive color-changing materials can monitor and sense the internal environment of the package in real time to ensure the safety and freshness of the food.

[0031] In this embodiment, in step five, the temperature of the low-temperature refrigerated storage is controlled between -10°C and -20°C, providing a stable low-temperature environment for the shrimp cakes and extending their shelf life.

[0032] In the present application, in the preparation of the shrimp batter in step a, the seasonings include salt, white sugar, pepper, cooking wine, and scallion and ginger water, and the weight portions of the various raw materials are: 100-120 parts of shrimp, 1.5-2 parts of salt, 0.6-1.0 parts of white sugar, 0.3-0.5 parts of pepper, 2-3 parts of cooking wine, 3-5 parts of scallion and ginger water, 5-10 parts of egg white liquid, 5-7 parts of flour, and 4-5 parts of corn starch.

[0033] Preferably in the present application, in the preparation of the shrimp batter in step a, the weight portions of various raw materials are: 100 parts of shrimp meat, 1.6 parts of salt, 0.7 parts of white sugar, 0.3 parts of pepper, 3 parts of cooking wine, 4 parts of onion and ginger water, 7 parts of egg white liquid, 6 parts of flour, and 4 parts of corn starch.

[0034] In the present application, in the preparation of the shrimp batter in step a, an auxiliary material with an antioxidant effect is added to the shrimp batter. The auxiliary material is used to reduce the loss of easily oxidized components in the shrimp batter.

[0035] In this embodiment, the auxiliary material is at least one of vitamin C, vitamin E and tea polyphenols.

[0036] In this embodiment, the amount of vitamin C used is 0.15% to 0.20% by weight of the shrimp batter; the amount of vitamin E used is 0.10% to 0.15% by weight of the shrimp batter; and the amount of tea polyphenols used is 0.05% to 0.10% by weight of the shrimp batter.

[0037] In this embodiment, preferably, the amount of vitamin C used is 0.18% by weight of the shrimp batter; the amount of vitamin E used is 0.12% by weight of the shrimp batter; and the amount of tea polyphenols used is 0.07% by weight of the shrimp batter.

[0038] In this embodiment, in step b, the concentration of sodium alginate in the seafood broth after adding sodium alginate is 2% to 3%.

[0039] In this embodiment, preferably, in step b, the concentration of sodium alginate in the seafood broth after adding sodium alginate is 2.6%.

[0040] In this embodiment, in step b, the concentration of calcium carbonate in the calcium carbonate solution used in the production of seafood soup beads is 0.5% to 1.5%.

[0041] In this embodiment, preferably, in step b, the calcium carbonate concentration in the calcium carbonate solution used in the production of seafood soup broth popping beads is 1.0%. The length of time for the seafood soup broth to solidify is appropriate. Too fast solidification can easily affect the subsequent dripping process, while too slow solidification can lead to low processing efficiency and poor popping bead forming effect.

[0042] In this embodiment, in step b, the dripping speed of the seafood broth is controlled at 50 to 100 drops / min, and the curing time of the seafood broth popping beads is controlled between 10 and 20 minutes to ensure the uniformity and stability of the size of the popping beads.

[0043] In the present application, starting from the selection of raw materials, shrimp meat rich in astaxanthin is selected to ensure the high nutritional value of shrimp cakes; during the processing, auxiliary materials with antioxidant effects, such as vitamin C, vitamin E and tea polyphenols, are added. These auxiliary materials synergize with astaxanthin to enhance the antioxidant effect and effectively reduce the loss of astaxanthin caused by oxidation; at the same time, rapid low-temperature precooling and low-temperature refrigeration are adopted to reduce the effect of temperature on the stability of astaxanthin, so that it can maintain a high activity throughout the processing and storage process; the combination of rapid low-temperature precooling treatment and low-temperature refrigeration storage can quickly reduce the temperature of shrimp cakes, inhibit the growth of microorganisms and the activity of enzymes, and extend the shelf life of shrimp cakes; vacuum packaging can isolate oxygen and moisture, further prevent the oxidation of astaxanthin and the deterioration of shrimp cakes, and maintain the freshness and taste of shrimp cakes.

[0044] This application can protect the astaxanthin in the shrimp cakes to the greatest extent through various fresh-keeping process links, and provide consumers with shrimp cake products that are nutritious, delicious and have a long shelf life.

[0045] The process of the invention does not add preservatives, is safe and reliable, can effectively maintain the activity of astaxanthin, and provides consumers with shrimp cake products that are rich in nutrition, delicious in taste and have a long shelf life.

[0046] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the embodiments of the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A process for locking freshness of shrimp cakes rich in astaxanthin, It is characterized in that The specific process steps are as follows: Step 1: raw material preparation, specifically comprising the following steps: Step a: shrimp batter preparation: fresh shrimp meat rich in astaxanthin is selected, the shrimp meat is cleaned and impurities are removed, the processed shrimp meat is minced, and then egg white liquid, flour, corn starch and seasoning are added and mixed evenly; Step b: seafood soup stock popping beads are prepared: 150-200 parts of water, 80-100 parts of shrimp shells, 10-15 parts of dried scallops, 20-25 parts of carrots, 5-10 parts of salt, and 10-20 parts of cooking wine are mixed together and boiled for 60-80 minutes at a temperature of 110-125° C. and a pressure of 0.10-0.25 MPa, and soup residues are separated to obtain soup stock, sodium alginate is added to the soup stock and mixed evenly, and then the soup stock with sodium alginate added is dripped into a calcium carbonate solution to solidify the soup stock into a viscous state, so as to obtain seafood soup stock popping beads; Step 2: To make shrimp cakes, mix 4 to 5 portions of shrimp batter with 1 to 2 portions of seafood broth beads, and then use a specific mold to press the filling into shape to obtain the initial shrimp cake.

2. The astaxanthin-rich shrimp cake freshness-locking process according to claim 1, It is characterized in that In the preparation of the shrimp batter in step a, the seasonings include salt, white sugar, pepper, cooking wine, and scallion and ginger water, and the weight proportions of the various raw materials are: 100-120 parts of shrimp meat, 1.5-2 parts of salt, 0.6-1.0 parts of white sugar, 0.3-0.5 parts of pepper, 2-3 parts of cooking wine, 3-5 parts of scallion and ginger water, 5-10 parts of egg white liquid, 5-7 parts of flour, and 4-5 parts of corn starch.

3. The freshness-locking process of shrimp cakes rich in astaxanthin according to claim 1, It is characterized in that In the preparation of the shrimp batter in step a, auxiliary materials with antioxidant effects are added to the shrimp batter.

4. The astaxanthin-rich shrimp cake freshness-locking process according to claim 3, It is characterized in that The auxiliary material is at least one of vitamin C, vitamin E and tea polyphenols.

5. The astaxanthin-rich shrimp cake freshness-locking process according to claim 4, It is characterized in that The amount of vitamin C used is 0.15% to 0.20% of the weight of the shrimp meat batter; the amount of vitamin E used is 0.10% to 0.15% of the weight of the shrimp meat batter; and the amount of tea polyphenols used is 0.05% to 0.10% of the weight of the shrimp meat batter.

6. The astaxanthin-rich shrimp cake freshness-locking process according to claim 1, It is characterized in that In step b, the concentration of sodium alginate in the seafood broth after adding sodium alginate is 2% to 3%.

7. The astaxanthin-rich shrimp cake freshness-locking process according to claim 1, It is characterized in that In step b, the concentration of calcium carbonate in the calcium carbonate solution used in the production of seafood soup blasting beads is 0.5% to 1.5%.

8. The process for locking freshness of shrimp cakes rich in astaxanthin according to claim 1, It is characterized in that In step b, the dripping speed of the seafood broth is controlled at 50 to 100 drops / min, and the curing time of the seafood broth beads is controlled at 10 to 20 minutes.

9. The process for locking freshness of shrimp cakes rich in astaxanthin according to claim 1, It is characterized in that The method further comprises the step of applying orange peel essential oil or ginger essential oil on the surface of the first-product shrimp cake after demoulding, and then performing a rapid low-temperature precooling treatment on the first-product shrimp cake to set the shape.

10. The process for locking freshness of shrimp cakes rich in astaxanthin according to claim 1, It is characterized in that The method further comprises the step of vacuum packaging the pre-cooled shrimp cakes.