Production method of raw salt field shrimps and product thereof

Abstract

The invention belongs to the technical field of food processing, and provides a production method of raw salt field shrimps and a product thereof. The soaking solution contains the green tea extracting solution, so that the fishy smell can be effectively removed, the uncooked shrimps can be bright and glossy, the shelf life of the product is prolonged, and fading and blackening of the product are avoided. The method provided by the invention is simple in process, short in production cycle and low in energy consumption, and the processed product has the taste similar to that before freezing after being unfrozen, and is crisp and elastic in taste after being unfrozen, rich in shrimp flavor and free of fishy smell. The product is free of preservatives, has various indexes meeting the standards of uncooked food products, and is safe, reliable, green and healthy.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to a production and processing method of shrimp. Background Art

[0002] The disclosure of this background information is intended to enhance understanding of the general background of the invention and should not necessarily be taken as an acknowledgment or any form of suggestion that this information constitutes the prior art already known to a person skilled in the art.

[0003] Salt pan shrimp farming refers to an ecological farming model that uses the surface of salt pan brine production areas in coastal areas to farm shrimp. The salt content of the growing waters is 2-3 times that of ordinary seawater, making full use of saline-alkali land resources. In addition, the semi-ecological farming model produces better quality shrimps. Salt pan shrimps have higher DHA and astaxanthin content, and the shrimp meat fibers are coarser, with firm and sweet texture, suitable for raw consumption. However, frozen shrimps will lose water severely due to thawing, with a water loss rate of more than 10%, resulting in the product's single tail weight not meeting the standard; adding phosphates to retain water and increase the weight of a single tail shrimp to solve the problem of single tail weight not meeting the standard is likely to cause excessive phosphate residues. The shelf life suitable for raw consumption is short, the shrimp tails are prone to blackening, the meat color turns yellow during storage, and the color fades severely, affecting the appearance of the product; adding chemical color preservatives to solve the problem of yellowing of the meat color during storage also has potential risks. In addition, the fishy smell of raw shrimp products is not completely removed, and the fishy smell is strong; adding a taste masking agent to mask part of the fishy smell easily leads to the loss of flavor of the raw shrimp or odor. In addition, in order to reduce the phosphate residue in the existing raw shrimp preparation process, multiple soaking and rinsing are required, which takes a long time, is not conducive to large-scale production, is not conducive to the maintenance of product quality, and the product loses nutrition seriously, resulting in serious loss of flavor of the raw shrimp. Therefore, it is necessary to develop an industrial production method for raw shrimp to solve the above problems. Summary of the invention

[0004] Aiming at the problems in the current industrial production method of raw edible shrimp, the present invention provides a production method of raw edible shrimp, which has simple process, short production cycle and low energy consumption.

[0005] Another object of the present invention is to provide a raw salt pan shrimp prepared by the above method, which has high elasticity, good taste, strong shrimp flavor and no fishy smell; no chemical synthetic agent is added, and food safety is better.

[0006] To achieve the above purpose, the present invention adopts the following technical solution.

[0007] A method for preparing an aquatic product treatment agent comprises the following steps: (1) Mix green tea powder and salt, add into water and boil to obtain water extract; (2) adding calcium phosphate and KYOWAAD600 to the water extract, stirring and filtering to obtain a filtrate; (3) The filtrate is passed through a chromatography column filled with AMBERLIT FPA98Cl resin to obtain a refined solution I; (4) Passing the refined solution I through a Q-Sepharose Fast Flow chromatography column to obtain refined solution II; (5) Concentrating or drying the refined liquid II to obtain a water treatment agent.

[0008] In step (1), the mass ratio of green tea powder to salt is 1:1-3:1; the mass of water is 80-100 times the total mass of green tea powder and salt; and the boiling time is 0.5-1h.

[0009] In step (1), the fineness of the green tea powder is 80-150 mesh.

[0010] In step (2), the amount of calcium phosphate added is 1%-5% (w / w); the amount of KYOWAAD600 added is 1%-2% (w / w).

[0011] In step (2), the stirring time is not less than 0.5 h.

[0012] In step (3), the volume ratio of filtrate to resin is 15:1; and the flow rate is 40 cm / h.

[0013] A water product treatment agent obtained by the method and its application in water product preservation, antiseptic treatment, color protection and flavor correction.

[0014] The aquatic product is raw and processed crustaceans or fish.

[0015] A method for producing raw shrimps comprises the following steps: (a) blanching the shrimp in hot water, removing the shell, cutting and washing the shrimp after the temperature drops, to obtain shrimp meat; (b) soaking the shrimp meat in the soaking liquid; (c) Freezing and packaging the soaked shrimp meat to obtain raw edible shrimp.

[0016] In step (a), the blanching temperature is 70°C-85°C.

[0017] In step (a), the shrimp meat includes the tail fin.

[0018] In step (b), the soaking liquid is composed of the following components in percentage by weight dissolved in water: Sucrose 1%-3%, aquatic treatment agent 0.1%-1.5%, salt 1%-3%; The aquatic product treatment agent is calculated based on dry matter mass.

[0019] The soaking time is 5-30 minutes, and the soaking temperature is not higher than 10°C.

[0020] A raw edible shrimp produced by the above method.

[0021] The species of the shrimp is not limited, but salt pan shrimp is preferred.

[0022] The present invention has the following advantages: In the process provided by the present invention, green tea concentrate is added during the soaking process, and the pigment and impurities are effectively removed by adsorption of FPA98CL and Q-Sepharose Fast Flow during the preparation process. On the one hand, the attachment of pigments to the meat is avoided, which reduces the impact on the appearance of the product, and on the other hand, the catalysis of impurities is avoided to accelerate the occurrence of blackening of the tail of salt pan shrimp. A composite water retaining agent is also added to the soaking liquid to make up for the defect of poor water retention efficiency of a single water retaining agent. The water loss rate of the product after thawing is less than 2.0%; and there is no phosphate in the composite water retaining agent, and there is no phosphate exceeding the standard; the soaking liquid contains green tea extract, which can effectively remove the fishy smell and make the raw shrimp bright and shiny, extend the shelf life of the product, and avoid fading and blackening of the product. The method provided by the present invention has a simple process, a short production cycle, and low energy consumption. The taste of the processed product after thawing is similar to that before freezing. After thawing, the taste is crisp and elastic, the shrimp flavor is strong, and there is no fishy smell. The product has no preservatives, and various indicators meet the standards of raw food products, which is safe, reliable, green and healthy. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The figure is a comparison of the appearance of raw shrimps prepared by different methods, wherein A is Example 3, B is Comparative Example 1, and C is Comparative Example 2. DETAILED DESCRIPTION

[0024] The present invention will be further described below in conjunction with embodiments and drawings, but the present invention is not limited by the following embodiments.

[0025] Example 1 Preparation of aquatic product treatment agent 1. Amount of calcium phosphate added (1) Mix 80-mesh green tea powder and salt in a mass ratio of 3:1 to obtain a powder, add the mixture into water 100 times the mass of the powder and boil for 30 minutes to obtain a water extract; (2) Calcium phosphate was added to the aqueous extract to a mass percentage of 1%, 2%, 3%, 4%, 5%, and 6%, respectively, and KYOWAAD600 was added to a mass percentage of 1%. The mixture was stirred for 30 minutes and then filtered to obtain a filtrate. The OD of the filtrate was detected. 400 Numerical screening of the amount of calcium phosphate added; (3) The filtrate is passed through an AMBERLIT FPA98Cl chromatography column to obtain a refined solution I; (4) Passing the refined solution I through a Q-Sepharose Fast Flow chromatography column to obtain refined solution II; (5) The refined liquid II is concentrated 5 times to obtain aquatic product treatment liquid.

[0026] As the amount of calcium phosphate added varied between 1% and 5%, OD 400 The change is no longer obvious after exceeding 5%. When the dosage is 3%-5%, OD 400 Both are less than 0.10.

[0027] 2. KYOWAAD600 addition amount (1) Mix 80-mesh green tea powder and salt in a mass ratio of 3:1 to obtain a powder, add the mixture into water 100 times the mass of the powder and boil for 30 minutes to obtain a water extract; (2) Calcium phosphate was added to the aqueous extract to a mass percentage of 5%, and KYOWAAD600 was added to a mass percentage of 0.5%, 1%, 1.5%, and 2%, respectively. The mixture was stirred for 30 minutes and then filtered to obtain a filtrate. The OD of the filtrate was detected. 640 Numerical screening of the addition amount of KYOWAAD600; (3) The filtrate is passed through an AMBERLIT FPA98Cl chromatography column to obtain a refined solution I; (4) Passing the refined solution I through a Q-Sepharose Fast Flow chromatography column to obtain refined solution II; (5) The refined liquid II is concentrated 5 times to obtain aquatic product treatment liquid.

[0028] As the addition amount of KYOWAAD600 changes between 0.5% and 2%, OD 640 When the dosage is 1%-2%, OD 640 Less than 0.012.

[0029] Example 2 Preparation of aquatic product treatment agent (1) Mix 80-mesh green tea powder and salt in a mass ratio of 1:1 to obtain a powder, add the mixture into water 100 times the mass of the powder and boil for 30 minutes to obtain a water extract; (2) adding calcium phosphate and KYOWAAD600 to the aqueous extract to a mass percentage of 4.3% and 1.8%, respectively, stirring for 30 minutes and filtering to obtain a filtrate; (3) After soaking AMBERLIT FPA98Cl resin in pure water, it is loaded into a chromatography column, and then the filtrate is passed through the column to obtain a refined solution I; (4) Passing the refined solution I through a Q-Sepharose Fast Flow chromatography column to obtain refined solution II; (5) The refined liquid II is concentrated 5 times to obtain a water treatment agent.

[0030] Example 3 Preparation of raw shrimp Prepare the soaking solution by dissolving the following ingredients and mass percentages in water: Sucrose 1%, the aquatic product treatment agent obtained in Example 2 0.5%, and salt 1.5%.

[0031] Prepare raw shrimp using salt pan shrimp as raw material as follows: (1) Blanch the shrimp in 85°C hot water for 30 seconds, cool down, remove the head and shell at no more than 10°C, retain the tail fin, cut the shrimp from the abdomen to remove the shrimp thread, wash it, and drain it to obtain the shrimp meat with the tail fin; (2) Soak the shrimp meat with tail fin in a soaking solution not higher than 10°C for 30 minutes, turning it over 2-3 times during the soaking process; (3) Place the soaked shrimp meat with tail fins on a freezing plate, freeze it, and package it with film to obtain raw shrimp.

[0032] Comparative Example 1 Preparation of Raw Shrimp Prepare the soaking solution by fully dissolving the following ingredients and mass percentages in water: 2% complex phosphate (commercially available), 0.2% Vc.

[0033] Prepare raw shrimp using salt pan shrimp as raw material as follows: (1) Remove the shrimp heads and shells, leaving the tail fins, then wash and drain to remove the shrimp meat; (2) Soak the cleaned shrimp meat in the above soaking solution for 1.5 hours. After washing, blanch the cleaned shrimp meat in 90°C hot water for 10 seconds and cool it to no higher than 10°C; (3) After blanching, the clean shrimp meat is cut from the shrimp abdomen to remove the shrimp thread and then washed. After draining, the sliced ​​shrimp meat is obtained. The sliced ​​shrimp meat is placed on a freezing plate, frozen, and packaged to obtain raw shrimp.

[0034] Comparative Example 2 Preparation of Raw Shrimp Prepare the soaking solution by fully dissolving the following ingredients and mass percentages in water: 2% complex phosphate (commercially available), 1.5% table salt.

[0035] Prepare raw shrimp using salt pan shrimp as raw material as follows: (1) Remove the shrimp heads and shells, keep the tail fins, and then wash and drain to obtain clean shrimp meat; then blanch in 90°C hot water for 10 seconds and cool to no more than 10°C; cut the shrimp belly to remove the shrimp thread, wash and drain to obtain sliced ​​shrimp meat; (2) Soak the sliced ​​shrimp meat in the above soaking solution for 1.5 hours; (3) Place the soaked shrimp meat on a freezing plate, freeze it, and package it to obtain raw shrimp.

[0036] Example 4 Physical and chemical properties and sensory evaluation of raw shrimp After the raw shrimps obtained in Example 3 and Comparative Examples 1-2 were stored at 4° C. for 10 days, the hardness and recovery of the meat were tested using a texture analyzer, and the number of microorganisms in the raw shrimps was tested according to the method specified in GB 4789.2 “Determination of Total Colony Count in Food Microbiological Examination”.

[0037] Table 1 Meat quality and microbial counts of different raw shrimps after 10 days of storage From the data in Table 1, it can be seen that after storage at 4°C for 10 days, the indicators of Example 3 still meet the GB 10136 standard that the total colony count of raw shrimp is less than 5×10 4 CFU / g quality standard, while the shrimp tails of comparative examples 1 and 2 turned black, the meat lost water and the microorganisms exceeded the standard, indicating that the products of comparative examples 1 and 2 had deteriorated after 10 days of storage. This also shows that the patented technology can effectively extend the shelf life of the product, is beneficial to the storage of the product, and can obtain a better product appearance and a long display and sales period.

[0038] Table 2 Sensory evaluation results of different raw shrimps It can be seen from the data in Table 2 that after being stored at 4°C for 9 days, the shrimp tails of Example 3 are bright red, the shrimp meat is plump and elastic, while the shrimp tails of Comparative Examples 1 and 2 are black and the meat loses water. This shows that the soaking liquid of the patented technology has an ideal effect on color protection and water retention for shrimp, and can effectively extend the shelf life of the product.

[0039] The above is only an embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A method for preparing an aquatic product treatment agent, characterized in that: The following steps are involved: (1) Mix green tea powder and salt, add into water and boil to obtain water extract; (2) adding calcium phosphate and KYOWAAD600 to the water extract, stirring and filtering to obtain a filtrate; (3) The filtrate is passed through a chromatography column filled with AMBERLIT FPA98Cl resin to obtain a purified solution I; (4) Passing the refined solution I through a Q-Sepharose Fast Flow chromatography column to obtain refined solution II; (5) Concentrating or drying the refined liquid II to obtain a water treatment agent.

2. The preparation method according to claim 1, characterized in that: In step (2), the amount of calcium phosphate added is 1%-5% (w / w); the amount of KYOWAAD600 added is 1%-2% (w / w).

3. The preparation method according to claim 1, characterized in that: In step (3), the volume ratio of filtrate to resin is 15:1; and the flow rate is 40 cm / h.

4. The preparation method according to claim 1, characterized in that: In step (1), the mass ratio of green tea powder to salt is 1:1-3:1; the mass of water is 80-100 times the total mass of green tea powder and salt; and the boiling time is 0.5-1h; In step (1), the fineness of the green tea powder is 80-150 mesh; in step (2), the stirring time is not less than 0.5 h.

5. A water product treatment agent obtained by the preparation method according to any one of claims 1 to 4.

6. Use of the aquatic product treatment agent as claimed in claim 5 in the preservation, antiseptic, color protection and flavor correction of aquatic products.

7. The use according to claim 6, characterized in that: The aquatic product is raw and processed crustaceans or fish.

8. A method for producing raw shrimp, characterized in that: The following steps are involved: (a) blanching the shrimp in hot water, removing the shell, cutting and washing the shrimp after the temperature drops, to obtain shrimp meat; (b) soaking the shrimp meat in the soaking liquid; (c) freezing and packaging the soaked shrimp meat to obtain raw shrimp; In step (b), the soaking liquid is composed of the following ingredients in percentage by mass dissolved in water: 1%-3% sucrose, 0.1%-1.5% of the aquatic product treatment agent according to claim 5, and 1%-3% salt.

9. The production method according to claim 8, characterized in that: In step (a), the blanching temperature is 70°C-85°C; In step (a), the shrimp meat includes the tail fin; In step (b), the soaking time is 5-30 minutes, and the soaking temperature is not higher than 10°C; The shrimp species is salt field shrimp.

10. A raw edible shrimp obtained by the production method according to claim 8 or 9.

Images