Method for improving quality of frozen minced shrimps

Abstract

The invention provides a method for improving the quality of frozen minced shrimps, which comprises the following steps of: mixing shelled euphausia superba meat and shrimp meat from other sources as raw materials according to different proportions, and chopping; adding starch, egg white powder, konjac glucomannan, dietary alkali and ice water in the chopping process, and uniformly mixing and chopping to obtain composite minced shrimps; and extruding, cooking, forming and freezing to obtain the frozen minced shrimp product with improved freeze-thaw stability and quality. According to the invention, by utilizing the advantages of anti-freezing activity and the like of the minced euphausia superba, the minced euphausia superba is mixed with the minced euphausia superba from different sources, so that the mixed crosslinking and gelation processes of the two minced euphausia superba are promoted, the nutritional value of the minced euphausia superba is improved, the dosage of a chemical anti-freezing agent in a minced euphausia superba product is reduced, and the freeze-thaw stability and boiling fastness of the minced euphausia superba product are improved; the shelf life of the product and the favorite degree of consumers are effectively prolonged.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and relates to improvement of the freeze resistance stability of frozen shrimp paste, in particular to a method for improving the freeze resistance stability of mixed shrimp paste by adding Antarctic krill shrimp paste with freeze resistance activity to reduce the amount of chemical freeze resistance agent. BACKGROUND

[0002] Shrimp paste products are deeply loved by consumers due to their rich nutrition and tender and smooth taste. Frozen storage, as one of the main ways of storage and transportation of frozen shrimp paste, can inhibit the growth of harmful microorganisms in shrimp paste products, maintain product quality and prolong product shelf life. However, the repeated freezing and thawing caused by temperature fluctuations during frozen storage, storage and transportation and sales of shrimp paste will cause the formation of ice crystals, leading to the destruction of tissue cells, and thus seriously affecting the texture characteristics, sensory quality and nutritional properties of shrimp paste, resulting in the occurrence of quality deterioration phenomena such as loss of nutritional ingredients, decrease in water holding capacity and poor taste.

[0003] In recent years, research on the quality of frozen shrimp paste products has mainly focused on freeze resistance stability and freeze resistance agents. Traditional chemical freeze resistance agents, such as sugars such as sucrose, are prone to cause diseases such as obesity and dental caries due to high heat and sweetness, and are also not suitable for diabetic patients; polyphosphate freeze resistance agents have the risk of aggravating high blood pressure or chronic kidney disease; freeze resistance proteins and freeze resistance peptides are difficult to use in large-scale surimi production due to their high cost. In view of the limitations of the above freeze resistance agents, it is necessary to propose new ideas and explore new paths for the quality control strategy of frozen shrimp paste to solve the practical problems existing in the industry, reduce the amount of chemical freeze resistance agent and improve the freeze resistance stability of frozen shrimp paste. How to improve the freeze-thaw stability and boiling resistance of the composite shrimp paste based on the chemical reactivity of the components and structure of the shrimp paste, through the interaction of the components (protein and fat, etc.) of the shrimp paste from other sources has become an important research direction.

[0004] The gel network structure of shrimp paste is mainly maintained through changes in the conformation and chemical forces of intramolecular and intermolecular proteins and water-protein molecules. The interaction between proteins is also affected by the types, contents and activities of endogenous enzymes in shrimp. Due to differences in species and growth environments, there are certain differences in protein composition and conformation between Penaeus vannameus and Antarctic krill. By mixing Penaeus vannameus shrimp paste and Antarctic krill shrimp paste, an ordered conformation that is conducive to the stability of the mixed shrimp paste is formed under suitable conditions, and the gel properties and boiling resistance of the mixed shrimp paste are improved.

[0005] Antarctic krill is rich in high-quality protein (11.9-15.4% on a wet basis), and is an important guarantee for human future food security, especially high-quality protein supply. Antarctic krill produces a special protein with antifreeze activity, antifreeze protein, to adapt to the harsh and cold low-temperature environment in the Antarctic. Studies have shown that Antarctic krill mainly relies on antifreeze protein to cope with low-temperature stress in the Antarctic sea area. Therefore, Antarctic krill surimi is also rich in antifreeze protein, and also has special antifreeze stability.

[0006] The existing research on Antarctic krill surimi and mixed surimi from sources such as Penaeus vannamei has mainly focused on improving its gel strength, water holding capacity, flavor and texture, and there are few reports on the freeze-thaw stability and boiling resistance of Antarctic krill surimi and surimi from other sources such as Penaeus vannamei. SUMMARY

[0007] The present application aims to solve the problem of food safety hidden danger caused by adding chemical antifreeze to maintain the freeze-thaw stability of existing surimi products, and provides a kind of Antarctic krill-Penaeus vannamei compound surimi product and its preparation method, which uses the antifreeze components contained in Antarctic krill to improve the quality characteristics of frozen surimi products, reduces the amount of artificial antifreeze, and improves the freeze-thaw stability of surimi compound gel.

[0008] The preparation method of the present application is summarized as follows: Antarctic krill meat without shell and other source shrimp meat (such as Penaeus vannamei) are mixed and chopped according to different proportions; starch, egg white powder, konjac glucomannan, edible alkali and ice water are added during the chopping process and mixed and chopped uniformly to obtain a compound surimi; the compound surimi is extruded and cooked to form a frozen surimi product with improved freeze-thaw stability.

[0009] Through performance testing, sensory experiment, thawing water loss rate and sample boiling breakage rate test, the frozen surimi product prepared by the method of the present application without adding any antifreeze can meet the color (pale white), flavor (with shrimp fresh taste, rich aftertaste, delicate taste), sensory (section compact) performance requirements, and the thawing water loss rate is low (<7%), the boiling breakage rate (<6%) and the boiling loss rate (<8%) are also at a low level.

[0010] Specifically, the present application provides the following technical solutions:

[0011] In a first aspect of the present application, a method for improving the quality of frozen surimi is provided, and the raw materials used are as follows: Antarctic krill meat without shell, other raw material shrimp meat, starch, egg white powder, konjac glucomannan powder, edible alkali, water, and conventional seasonings such as salt, ginger powder, pepper powder, etc. are also selected and applied.

[0012] Specifically, the preparation steps include:

[0013] A, mixed minced shrimp preparation

[0014] The shelled Antarctic krill shrimp meat and other raw material shrimp meat are mixed in proportion after being rinsed with ice water for 1-2 times, chopped and stirred under low temperature (10℃ and below), to obtain mixed minced shrimp, which is stored for standby use;

[0015] In the present application, the other raw material shrimp meat is widely available, and can be marine shrimp, preferably white prawn shrimp meat. The shelled Antarctic krill shrimp meat and white prawn shrimp meat can be mixed in different proportions, preferably in equal mass proportions.

[0016] B, preparation of composite minced shrimp gel

[0017] The konjac glucomannan powder is put into high-speed stirred water or seasoning solution to make it fully dispersed without lumping, and is left to stand until the konjac glucomannan powder is fully swollen to obtain konjac glucomannan gel for standby use; the mixed minced shrimp is stirred while adding the fully swollen konjac glucomannan gel, and is stirred until evenly dispersed to obtain a composite minced shrimp gel.

[0018] In this step, the method of mixing the mixed minced shrimp mixture with the fully swollen konjac glucomannan gel is conventional, and stirring mixing operation is preferred: in the mixed minced shrimp mixture, the fully swollen konjac glucomannan gel is added while being vigorously stirred, and is stirred until evenly dispersed to obtain a composite minced shrimp-konjac glucomannan composite gel.

[0019] Further, in order to save steps and improve the flavor of the minced shrimp, the konjac glucomannan powder can be put into a high-speed stirred seasoning solution. The raw materials include seasonings (ginger powder and / or pepper powder) with a content not exceeding the food safety usage standard. Preferably, the raw materials further include: 0.5-3% of salt, and the percentage is the mass percentage of the total amount of raw materials; the salt is dissolved in part of the water to obtain a salt solution.

[0020] C, viscosity increasing treatment

[0021] The egg white powder is mixed with the mixed minced shrimp-konjac glucomannan composite gel treated with edible alkali solution to obtain further treated mixed minced shrimp-konjac glucomannan composite gel; the mixing is conventional, and dry powder mixing and stirring are preferred.

[0022] D, alkali treatment

[0023] The edible alkali is dissolved in water to obtain an edible alkali solution, which is added to the composite minced shrimp gel to obtain a mixed minced shrimp-konjac glucomannan composite gel treated with an edible alkali solution.

[0024] Preferably, the edible alkali is selected from one or more of sodium carbonate, sodium bicarbonate and calcium carbonate, preferably sodium bicarbonate. The amount of the edible alkali is preferably 1% of the konjac glucomannan powder.

[0025] During the processing, dry powder or edible alkali solution is used for mixing and stirring treatment. The pH value of the mixed shrimp paste-konjac glucomannan composite gel treated by the edible alkali solution is in the range of 8-11.

[0026] E, forming

[0027] The mixed shrimp paste-konjac glucomannan composite gel obtained in step D is allowed to stand for 1-60 min and is extruded into a shape. Then, the composite shrimp paste gel food is cooked for 1-60 min. After high-temperature cooking, the Antarctic krill enzyme is inactivated and the Antarctic krill autolysis is inhibited. The occurrence of shrimp paste autolysis is avoided. Subsequently, the composite shrimp paste gel food is rapidly cooled in ice water and is rinsed in water to remove the alkali, thereby obtaining the composite shrimp paste gel food.

[0028] Preferably, the standing time is 5-10 min, the cooking temperature is 85-100℃, and the method of rapid cooling in ice water is as follows: the composite shrimp paste gel food is rapidly taken out from the high-temperature cooking and is cooled in an ice bath. During the cooling process, the rinsing time is 2-30 min and the water is changed multiple times during the rinsing.

[0029] During the cooking process, one-stage heating or two-stage heating is used. The one-stage heating is cooking in a water bath at 95℃ for 3 min. The two-stage heating is as follows: low-temperature cooking at 45-75℃ for 2-30 min, and then cooking in a water bath at 95℃ for 15 min.

[0030] In the above method, the mass percentage of each raw material is as follows: mixed shrimp paste 21-85%, egg white powder 0.5-3.0%, konjac glucomannan powder 0.5-5.0%, edible alkali 0.01-0.05%, and the rest is seasoning and water. The seasoning is selected from salt, ginger powder and / or pepper powder. The amount of the salt added is 2-2.5% of the mixed shrimp paste.

[0031] Further preferably, the raw materials include: mixed shrimp paste 30.5-74%, egg white powder 0.1-2.0%, konjac glucomannan powder 0.1-4.0%, edible alkali 0.01-0.05%, and water.

[0032] More preferably, the mixed shrimp paste is preferably 96.5-98%, the egg white powder is preferably 1.5%, the konjac glucomannan powder is preferably 0.5-2%, and the edible alkali is preferably 0.02-0.03%.

[0033] The application also provides a frozen shrimp paste product prepared by the above method.

[0034] Compared with the prior art, the present application has the following beneficial effects:

[0035] Freezing and thawing is a difficult problem that must be faced during the storage and transportation of minced shrimp products. Therefore, how to improve the quality of frozen minced shrimp products after repeated freezing and thawing has become a focus problem in the industry. The present application is based on the anti-freezing components contained in Antarctic krill, reduces or avoids the use of artificial anti-freezing agents, and improves the freezing and thawing stability and freezing and thawing stability of the minced shrimp composite gel.

[0036] The composite minced shrimp gel food in the present application combines shelled Antarctic krill shrimp meat and South American white shrimp meat, and the nutritional components complement each other, the amino acid components are reasonable, and the nutritional value is high; has the effects of lowering blood lipids, lowering blood sugar, lowering cholesterol, etc. At the same time, the present application enriches the taste of minced shrimp products, is convenient to store and transport, has the unique flavor of seafood; meets the new and changing consumption psychology of consumers, is deeply welcomed by consumers, and is easy to realize industrialization.

[0037] In summary, the present application uses Antarctic krill minced shrimp with anti-freezing activity and other advantages, mixes Antarctic krill minced shrimp with minced shrimp of different sources, not only promotes the mixing, cross-linking and gelation process of the two kinds of minced shrimp, improves the nutritional value, but also reduces the amount of chemical anti-freezing agents in the minced shrimp products, improves the freezing and thawing stability and boiling resistance, effectively prolongs the shelf life of the products and the consumer preference. DETAILED DESCRIPTION

[0038] The present application will be further described below in conjunction with examples, which should not be construed as limiting the present application. The examples do not include a detailed description of conventional methods, which are well known to those skilled in the art and described in many publications.

[0039] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as understood by those skilled in the art. In addition, any method and material similar or equivalent to those described can be applied to the present application, and the preferred implementation methods and materials described in the DETAILED DESCRIPTION are only for demonstration.

[0040] Example 1

[0041] The raw materials are as follows: Antarctic krill minced shrimp 33.2 g and South American white shrimp minced shrimp 35 g, egg white powder 1 g, konjac glucomannan powder 3.5 g, food-grade sodium bicarbonate 0.3 g, salt 2 g, and water 25 g.

[0042] Material preparation:

[0043] Antarctic krill minced shrimp and South American white shrimp minced shrimp: The shelled Antarctic krill shrimp meat and South American white shrimp meat are rinsed twice with ice water, chopped and mixed at low temperature (10℃ or below), stored, and ready for use.

[0044] Konjac glucomannan gel: 2 g of salt was added into water to dissolve, obtaining a seasoning solution; 3.5 g of konjac glucomannan powder was put into the high-speed stirring seasoning solution to make it completely dispersed without lumping phenomenon, and was left to stand until the konjac glucomannan powder was fully swollen, obtaining a konjac glucomannan gel for standby.

[0045] Edible alkali solution: 0.3 g of edible alkali was added into 2 g of water to dissolve, obtaining an edible alkali solution.

[0046] The preparation method comprises:

[0047] 1) Antarctic krill and white shrimp meat were mixed and chopped according to a proportion. 68.2 g of Antarctic krill and white shrimp paste and 1 g of egg white powder were mixed and chopped uniformly, obtaining a mixed shrimp paste.

[0048] 2) 3.5 g of konjac glucomannan powder was put into the high-speed stirring seasoning solution (salt water) to make it completely dispersed without lumping phenomenon, and was left to stand until the konjac glucomannan powder was fully swollen, obtaining a konjac glucomannan gel for standby.

[0049] 3) The mixed shrimp paste was stirred while adding the fully swollen konjac glucomannan gel, and was stirred until uniformly dispersed, obtaining a composite shrimp paste gel.

[0050] 4) An edible alkali solution was added and stirred uniformly, obtaining a composite shrimp paste gel treated with an edible alkali solution.

[0051] 5) The composite gel was left to stand for 30 min, was extruded into a shape, was cooked in a water bath at 95 ℃ for 15 min, was quickly taken out and was placed in an ice bath to cool; then was placed in clean water to rinse for 15 min, and the clean water was changed multiple times in the middle. A composite shrimp paste gel food was obtained.

[0052] Example 2

[0053] The other process conditions and experimental steps were the same as in Example 1, except that the addition proportions of Antarctic krill shrimp paste and white shrimp paste were different, and the proportion of the mixed shrimp paste was 60%, and the Antarctic krill shrimp paste and the white shrimp paste were mixed in an equal proportion.

[0054] Example 3

[0055] The other process conditions and experimental steps were the same as in Example 1, except that the addition proportions of Antarctic krill shrimp paste and white shrimp paste were different, and the proportion of the mixed shrimp paste was 55%, and the Antarctic krill shrimp paste and the white shrimp paste were mixed in an equal proportion.

[0056] Comparative Example 1

[0057] Raw materials are as follows: Antarctic krill mince 24%, starch 4%, konjac glucomannan powder 4%, edible alkali 0.01%, egg white powder 0.01%, ginger powder 0.1%, pepper powder 0.01%, and the balance is water, and the percentage is the mass percentage of the total amount of raw materials.

[0058] Material preparation:

[0059] Antarctic krill mince: The shelled Antarctic krill meat is rinsed twice with ice water, chopped and stirred at low temperature (10°C and below), and stored for use.

[0060] Konjac glucomannan gel: Dissolve ginger powder and pepper powder in water to obtain a seasoning solution; add konjac glucomannan powder into the high-speed stirred seasoning solution to make it fully dispersed without lumping, and stand until the konjac glucomannan powder is fully swollen to obtain a konjac glucomannan gel for standby.

[0061] Edible alkali solution: Dissolve edible alkali in water to obtain an edible alkali solution.

[0062] Preparation method includes:

[0063] 1) Weigh the Antarctic krill meat and chop and stir. Mix 22 g of Antarctic krill mince and 2 g of starch and chop and stir evenly to obtain single mince.

[0064] 2) Add 0.1 g of konjac glucomannan powder into the high-speed stirred seasoning solution to make it fully dispersed without lumping, and stand until the konjac glucomannan powder is fully swollen to obtain a konjac glucomannan gel for standby.

[0065] 3) Stir the single mince while adding the fully swollen konjac glucomannan gel, and stir until evenly dispersed to obtain a composite mince gel.

[0066] 4) Add the edible alkali solution and stir evenly to obtain a composite mince gel treated with edible alkali.

[0067] 5) Let the composite gel stand for 1 min, extrude and shape, cook in a water bath at 95°C for 1 min, quickly take out, and place in an ice bath to cool. Rinse in clean water for 2 min, and change the clean water several times during the process to obtain a composite mince gel food.

[0068] Comparative Example 2

[0069] Raw materials are as follows: South American white shrimp mince 74%, starch 4%, konjac glucomannan powder 4%, edible alkali 0.05%, egg white powder 2.0%, ginger powder 0.1%, pepper powder 0.01%, and the balance is water, and the percentage is the mass percentage of the total amount of raw materials.

[0070] P. vannamei shrimp mince: the shelled P. vannamei shrimp meat is rinsed twice with ice water, chopped and mixed at low temperature (10 ℃ or below), and stored for standby use.

[0071] Konjac glucomannan gel: ginger powder and pepper powder are added to water to dissolve, to obtain a seasoning solution; 4 g of konjac glucomannan powder is put into the high-speed stirring seasoning solution to make it completely dispersed without lumping phenomenon, and is left to stand until the konjac glucomannan powder is fully swollen, to obtain a konjac glucomannan gel for standby use.

[0072] Edible alkali solution: 0.05 g of edible alkali is added to 2 g of water to dissolve, to obtain an edible alkali solution.

[0073] The preparation method comprises:

[0074] 1) The shelled P. vannamei shrimp meat is rinsed twice with ice water, chopped and mixed at low temperature (10 ℃ or below), and stored for standby use; then 70 g of shrimp mince and 2 g of starch are mixed and chopped uniformly.

[0075] 2) 4 g of konjac glucomannan powder is put into the high-speed stirring seasoning solution to make it completely dispersed without lumping phenomenon, and is left to stand until the konjac glucomannan powder is fully swollen, to obtain a konjac glucomannan gel for standby use.

[0076] 3) The shrimp mince is stirred while adding the fully swollen konjac glucomannan gel, and is stirred until dispersed uniformly, to obtain a composite shrimp mince gel.

[0077] 4) The edible alkali solution is added and stirred uniformly, to obtain a composite shrimp mince gel treated with the edible alkali solution.

[0078] 5) The composite gel is left to stand for 60 min, extruded into a shape, cooked in a water bath at 95 ℃ for 60 min, quickly taken out, and cooled in an ice bath. It is rinsed in clean water for 60 min, with the clean water being changed multiple times in the middle. A composite shrimp mince gel food is obtained.

[0079] Example and comparative example detection

[0080] 1. Performance test: the composite shrimp mince gel food is taken out, placed at room temperature, and allowed to balance to room temperature (25 ℃), and then cut into 25 mm long pieces, and the hardness, adhesiveness, cohesiveness, elasticity, gumminess and chewiness are directly determined by using a texture analyzer. The specific test results are shown in Table 1.

[0081] 2. Sensory experiment: the composite shrimp mince gel food is cut into a section, and the sensory evaluation group evaluates its color, odor, taste, texture state and the like according to the sensory evaluation standard shown in Table 2. The specific test results are shown in Table 3.

[0082] 3. Freeze-thaw water loss rate test: freeze the frozen composite shrimp paste gel to 4℃ and weigh (m1), and wipe off the surface moisture with filter paper. The moisture content before and after thawing is recorded as m1 and m2, respectively, and the calculation formula is as follows:

[0083] Freeze-thaw water loss rate (%) = (m1- m2) / m1 x 100;

[0084] Wherein, m1: sample mass before thawing (g), m2: sample mass after thawing (g).

[0085] 4. Sample cooking breakage rate test: take 10 samples and cook to the optimal cooking time, then cool the sample to room temperature with cold water, count the number of broken samples, and calculate the breakage rate:

[0086] Cooking breakage rate (%) = (10- m) / 10 x 100;

[0087] Wherein, m is the number of broken samples.

[0088] 5. Sample cooking loss rate test: take 10 samples and cook to the optimal cooking time, then cool the sample to room temperature with cold water, calculate the cooking loss of the sample, and calculate the breakage rate:

[0089] Cooking loss rate (%) = (m1- m2) / m1 x 100;

[0090] Wherein, m1: sample mass before cooking (g), m2: sample mass after cooking (g).

[0091] The prepared composite shrimp paste gel food not only improves the taste of single shrimp paste gel, but also improves the freeze-thaw stability and cooking properties of the composite shrimp paste.

[0092] In the above test items, the performance test results are shown in Table 1, the sensory test results are shown in Table 3, the freeze-thaw stability test results are shown in Table 4, and the cooking breakage rate and loss rate are shown in Table 5.

[0093] Table 1 Summary of performance test results of composite shrimp paste gel food of examples and comparative examples

[0094]

[0095] Table 2 Sensory evaluation criteria

[0096]

[0097] Table 3 Summary of sensory evaluation results of examples and comparative examples

[0098]

[0099] Table 4 Summary of freeze-thaw water loss rate results of examples and comparative examples

[0100]

[0101] Table 5 Summary of cooking breakage rate and cooking loss rate results of examples and comparative examples

[0102]

[0103] According to the above results, by reasonably adjusting the proportion of Antarctic krill and Penaeus vannamei mixed surimi, the hardness, adhesion, cohesion, elasticity, gumminess and chewiness of the surimi product are similar to those of Antarctic krill or Penaeus vannamei; in terms of sensory evaluation, the color, taste and cross-section appearance of the surimi products of examples 1 and 2 of the present application are better than those of the comparative examples; in terms of thawing water loss rate, the mixed surimi of the present application is basically the same as pure Antarctic krill surimi, but the cooking breakage rate and cooking loss rate are significantly better.

[0104] In summary, the present application uses Antarctic krill surimi which has the advantages of anti-freezing activity, etc., and mixes Antarctic krill surimi with surimi of different sources, which not only promotes the mixing and cross-linking and gelation process of the two kinds of surimi, improves the nutritional value, but also reduces the amount of chemical anti-freezing agent in the surimi product, improves the freeze-thaw stability and boiling resistance, effectively prolongs the shelf life of the product and the consumer's preference.

[0105] The unexplained parts involved in the present application are the same as or realized by the prior art. The applicant declares that the present application is illustrated by the above examples to explain the detailed method of the present application, but the present application is not limited to the above detailed method, i.e. it does not mean that the present application must rely on the above detailed method to be implemented. It should be understood by those skilled in the art that any improvement of the present application, equivalent replacement of each raw material of the product of the present application, addition of auxiliary ingredients, selection of specific methods, etc. fall within the protection scope and disclosure scope of the present application.

Claims

1. A method for improving the quality of frozen shrimp paste, characterized in that, The process includes the following steps: using shelled Antarctic krill meat and shrimp meat from other sources as raw materials, mixing and chopping them in different proportions; adding egg white powder, konjac glucomannan, edible alkali and ice water during the chopping process, mixing and chopping evenly to obtain composite shrimp paste; extruding and steaming to form the product and freezing it to obtain frozen shrimp paste products with improved freeze-thaw stability.

2. The method for improving the quality of frozen shrimp paste according to claim 1, characterized in that, Specifically, the steps include the following: A. Preparation of mixed shrimp paste The shelled Antarctic krill meat and other shrimp meat from different sources are used as raw materials. After being rinsed in ice water, they are mixed in proportion and chopped at low temperature to obtain a mixed shrimp paste. B. Preparation of Composite Shrimp Paste Gel Add konjac glucomannan powder to water or seasoning solution that is stirred at high speed to disperse it completely without clumping. Let it stand until the konjac glucomannan powder is fully swollen to obtain konjac glucomannan gel for later use. While stirring the mixed shrimp paste, add the fully swollen konjac glucomannan gel and stir until it is evenly dispersed to obtain composite shrimp paste gel. C. Thickening treatment Egg white powder and mixed shrimp paste-konjac glucomannan composite gel treated with edible alkali solution were mixed to obtain a further processed mixed shrimp paste-konjac glucomannan composite gel. D. Alkali treatment Edible alkalis are dissolved in water to obtain edible alkali solution, which is then added to the composite shrimp paste gel to obtain a mixed shrimp paste-konjac glucomannan composite gel treated with edible alkali solution. E. Molding The mixed shrimp paste-konjac glucomannan complex obtained in step D is left to stand for 1-60 minutes, then extruded into shape; then steamed for 1-60 minutes; then rapidly cooled with ice water, and rinsed in water to obtain the composite shrimp paste gel food.

3. The method for improving the quality of frozen shrimp paste according to claim 2, characterized in that: in, The shrimp meat from other sources is selected from Litopenaeus vannamei shrimp meat; the shelled Antarctic krill shrimp meat and Litopenaeus vannamei shrimp meat are mixed in equal mass ratios. Wash the shelled Antarctic krill meat and Litopenaeus vannamei meat twice with ice water, chop and mix them at a temperature of 10°C or below, and store them for later use.

4. The method for improving the quality of frozen shrimp paste according to claim 2, characterized in that... ； The mass percentages of each ingredient are as follows: mixed shrimp paste 20-80%, egg white powder 0.5-3.0%, konjac glucomannan powder 0.5-5.0%, edible alkalis 0.01-0.05%, and the remainder is seasonings and water. The seasoning is selected from salt, ginger powder and / or pepper powder, and the amount of salt added is 2-2.5% of the mixed shrimp paste.

5. The method for improving the quality of frozen shrimp paste according to claim 2, characterized in that: in, In step C, the edible alkali is selected from one or more of sodium carbonate, sodium bicarbonate, and calcium carbonate; during processing, dry powder is mixed and stirred; the pH range of the mixed shrimp paste-konjac glucomannan composite gel treated with the edible alkali solution is 8-11.

6. The method for improving the quality of frozen shrimp paste according to claim 2, characterized in that: in, In step E, the settling time is 5-10 minutes; the cooking temperature is 85℃-100℃; the method for rapid cooling with ice water is as follows: quickly remove from the high-temperature cooking process and place in an ice bath to cool, and rinse for 2-30 minutes during the cooling process, changing the water multiple times during rinsing.

7. The method for improving the quality of frozen shrimp paste according to claim 6, characterized in that: in, The cooking process employs either a single-stage heating method or a two-stage heating method. The single-stage heating method involves cooking in a 95°C water bath for 3 minutes. The two-stage heating method involves cooking at a low temperature of 45°C-75°C for 2-30 minutes, followed by cooking in a 95°C water bath for 15 minutes.

8. A frozen shrimp paste product, characterized in that, It is prepared by the method described in any one of claims 1 to 7.

Images