Fresh shrimp balls and preparation method thereof

Abstract

The invention discloses a fresh shrimp ball and a preparation method thereof, and the fresh shrimp ball comprises the following raw materials: shrimp meat, minced fillet, ice water, crab spawn, modified starch, shortening, pig fat, emulsion paste, salt, a seasoning bag, fish roe, egg white and sea duck egg yolk. The preparation method of the fresh shrimp balls comprises the following technological processes: treating raw materials, preparing crab cream stuffing, preparing shrimp meat particles, preparing minced fillet, preparing skin pulp, adding the skin pulp into the crab cream stuffing, molding, quickly freezing, detecting metal, packaging and storing in a refrigeration house. The fresh shrimp balls prepared by the method disclosed by the invention are delicious in taste, rich in layers and balanced in nutrition, have good appearance and stability, and can meet the requirements of industrial production and market sales.

Description

[Technical field]

[0001] The invention relates to the technical field of food processing, and in particular to a fresh shrimp ball and a preparation method thereof. [Background technology]

[0002] In the field of modern food processing, consumers' demands for food are becoming increasingly diversified and refined. They not only pursue unique and novel flavors, but also pay attention to the balanced combination of food ingredients. As a traditional delicacy, shrimp food has always been popular among the public. It is rich in nutrients such as high-quality protein, minerals and multiple vitamins. However, traditional shrimp products are mostly limited to conventional cooking methods such as steaming, blanching and stewing, and the taste is relatively single, making it difficult to stand out from the crowd and continue to attract consumers' attention.

[0003] At the same time, crab roe, fish roe and sea duck egg yolk are also ingredients with extremely high nutritional value and unique flavor. Crab roe is rich in nutrients such as oil, protein, multiple vitamins and minerals, and has a unique and delicious flavor; fish roe is also rich in protein, fat, multiple vitamins and minerals such as calcium, phosphorus, iron, etc., and the grains are full and the taste is rich. Sea duck eggs are rich in nutrients, and the eggs are rich in calcium, phosphorus, iron, zinc, iodine, magnesium, potassium, selenium and other trace elements that are beneficial to the human body. This innovative combination can not only give full play to the nutritional advantages of each ingredient, but also create an unprecedented delicious taste and rich layers through carefully formulated production processes, which greatly satisfies consumers' pursuit of food innovation, nutritional balance and high-quality enjoyment. Therefore, the research and development of the production method of fresh shrimp balls has important commercial value and broad market prospects.

[0004] The disclosure of the above background technology content is only used to assist in understanding the inventive concept and technical solution of the present invention. It does not necessarily belong to the prior art of this patent application. In the absence of clear evidence that the above content has been disclosed on the filing date of this patent application, the above background technology should not be used to evaluate the novelty and creativity of the present application. [Summary of the invention]

[0005] The object of the present invention is to provide a fresh shrimp ball and a preparation method thereof. The fresh shrimp ball prepared by the method has a delicious taste, rich layers, balanced nutrition, good appearance and stability, and can meet the needs of industrial production and market sales.

[0006] In order to achieve the above technical objectives, the present invention adopts the following technical solutions:

[0007] A method for preparing fresh shrimp balls comprises the following steps:

[0008] (1) preparing crab roe filling: separately processing crab roe, fish roe, and sea duck egg yolk, and then adding the ingredients, mixing, chopping, and mixing to prepare crab roe filling;

[0009] (2) preparing shrimp meat particles: treating the shrimps to retain water, washing, draining and grinding the shrimp meats into particles;

[0010] (3) preparing the surimi: after the surimi is prepared, add it into a chopper and chop it in three stages: pounding without pounding → pounding with salt → pounding with seasoning;

[0011] (4) preparing a skin paste: adding the minced fish prepared in step (3) to the shrimp meat particles prepared in step (2) and the ingredients, and mixing and stirring in three stages: early stage, middle stage, and late stage to prepare a skin paste;

[0012] (5) adding the outer skin paste obtained in step (4) and the crab roe stuffing prepared in step (1) into the hopper of an automatic meatball machine to prepare fresh shrimp balls;

[0013] (6) The fresh shrimp balls prepared in step (5) are quickly frozen, and metal detection is performed after freezing. After detection shows that no metal fragments remain, the fresh shrimp balls are packaged and stored in a cold storage to produce a fresh shrimp ball product.

[0014] Furthermore, the method for processing crab roe in step (1) is: picking out the crab shells in the crab roe, pouring them into a meat grinder and making crab roe particles with a pore size of 3-8 mm; the method for processing fish roe is: soaking them in clean water for 3-4 hours, changing the water 2-4 times, manually cleaning them, picking out impurities, and dehydrating them with a centrifuge; the method for processing sea duck egg yolks is: putting sea duck egg yolks into a steamer at 90° C.-95° C., steaming them for 15-30 minutes, and breaking them into small particles after cooling for later use.

[0015] Furthermore, in parts by mass, the ingredients added during the mixing and chopping in step (1) include modified starch, emulsified slurry, shortening, pig fat and seasoning packet, and the materials and order of addition are as follows:

[0016] 2-3 parts of modified starch → 1.5-3 parts of emulsified slurry → 1.5-3 parts of shortening → 1.5-3 parts of pork fat → 0.5-1 part of seasoning packet → 0.5-1 part of sea duck egg yolk → 2-4 parts of crab roe → 1-3 parts of fish roe.

[0017] Furthermore, the preparation method of the emulsified slurry in the ingredients added during the mixing and chopping in step (1) is as follows: soy protein isolate, water and soybean oil are weighed according to a mass ratio of 1:3-5:1-2, the soy protein isolate and water are added to a chopper, and stirred at a speed of 1000-2000r / min for 3-5min until uniform, so that the soy protein isolate is fully dissolved in the water to form a uniform protein solution; while continuously stirring, the soybean oil is slowly added, and stirred at a speed of 2000-3000r / min for 5-10min until the emulsification is uniform; the method for processing pig fat is as follows: the fat is poured into a meat grinder in a semi-thawed state and ground with a pore size of 3-6mm for later use.

[0018] Furthermore, the method for processing the shrimps in step (2) is to remove the shells, heads, and intestines (at the second link of the tail) of 60-95 portions of shrimps and clean them; the water-retaining treatment method is to soak the shrimps in ice water or cover them with crushed ice for 10-15 minutes, so that the temperature of the shrimps is quickly reduced to about 0-4°C; the low temperature environment can reduce the metabolic rate of the shrimps and reduce the loss of water; the water-retained shrimps are placed in ice water below 10°C for cleaning, drained and set aside; finally, the shrimps are poured into a meat grinder and made into shrimp meat particles using a pore size of 6-14 mm.

[0019] Furthermore, in terms of parts by mass, when preparing the surimi in step (3), 1-10 parts of the surimi need to be thawed to a semi-thawed state; the surimi chopping and mixing is performed in three stages: pounding with water → pounding with salt → pounding with seasoning:

[0020] a. Empty pounding: After adding the surimi, chop and mix for 8-10 minutes at 0-4℃ and 600-1000r / min;

[0021] b. Salt pounding: add 0.5-1.5 parts of salt and 5-15 parts of ice water to the pounded fish paste, and chop and blend for 6-8 minutes at 4-8°C and 1300-1700r / min;

[0022] c. Seasoning pounding: Add 0.5-1 portion of seasoning packet and 1-2 portions of modified starch to the salted fish paste, and chop and mix for 12-14 minutes at 8-14°C and 1000-1400r / min.

[0023] Furthermore, in parts by mass, the ingredients added during the mixing and stirring to form the outer skin slurry in step (4) include a seasoning packet, modified starch, egg white and fish roe, and the operation is performed in three stages: early stage → middle stage → late stage:

[0024] a. Preliminary: half of the shrimp particles prepared in step (2), 1-2 portions of the seasoning packet and the surimi prepared in step (3) are placed in a chopping machine and chopped at 600-1000r / min for 2-4min at 6-8°C;

[0025] b. Mid-term: Add the remaining half of the shrimp granules prepared in step (2) and 3-5 parts of modified starch, and continue to chop and stir at 10-12°C, 1300-1700r / min for 4-6min;

[0026] c. Later stage: add 1-2 parts of egg white and 1-2 parts of fish roe, chop and stir for 3-5 minutes at 8-10℃ and 1000-1400r / min to obtain the outer skin slurry.

[0027] Furthermore, the added ingredients include modified starch, the modified starch is cassava modified starch, and the preparation method of the modified starch is:

[0028] (1) weighing cassava starch, and drying at 90-120° C. to a moisture content of 5-10%;

[0029] (2) Weighing maleic anhydride, lauric acid, sodium hypochlorite, potassium hydroxide, and sodium carbonate, adding the starch dried in step (1), and then stirring for 20-50 minutes at a microwave power of 300-500 W, a temperature of 40-70° C., and a rotation speed of 100-500 r / min to prepare a mixture;

[0030] (3) adding dodecyl glucoside to the mixture obtained in step (2), and then stirring for 30-60 min at a microwave power of 200-400 W, a temperature of 45-65° C., and a rotation speed of 300-800 r / min to obtain a starch reactant;

[0031] (4) washing and removing impurities from the starch reactant obtained in step (3), and drying at a temperature of 60-80° C. to a moisture content of 0.5-5%, thereby obtaining modified starch.

[0032] Furthermore, in parts by mass, the added ingredients added in the step include a seasoning packet, which includes 1-2 parts of monosodium glutamate, 0.1-0.5 parts of white pepper, 0.1-0.5 parts of ginger powder, and 1-2 parts of sugar.

[0033] Furthermore, during the quick freezing in step (6), the temperature of the cold storage is at -35°C ± 3°C, and the center temperature of the product after freezing is ≤ -18°C.

[0034] Synergy between raw materials:

[0035] 1. Shrimp, surimi and ice water: Shrimp is the main meat component of the product, providing a firm and elastic taste foundation. Surimi can enhance this elasticity and viscosity, allowing the shrimp meat to better combine with other raw materials during processing, while also bringing a delicate fish flavor to the product. Adding ice water when processing surimi can maintain a low temperature environment and prevent protein denaturation. For shrimp, low-temperature ice water also helps to reduce its metabolism during the water retention stage and maintain freshness. The three together ensure the quality of shrimp meat and surimi, so that they can still maintain a good taste and nutritional content after processing. At the same time, ice water can also adjust the humidity of the raw materials, making the mixed materials easier to shape, which is conducive to the production of shrimp balls.

[0036] 2. Crab roe, fish roe and sea duck egg yolk: Crab roe has a rich and mellow flavor and rich oil content, fish roe has a unique granular texture and delicious taste, and sea duck egg yolk has a salty and sandy texture. They work together to create a rich, rich seafood flavor and a complex taste. The mellowness of crab roe and the salty and fragrant sea duck egg yolk blend with each other, and the granularity of fish roe adds a rich taste change, making the filling taste more rich and unique, becoming the core of the shrimp ball flavor.

[0037] 3. The water absorption and thickening properties of modified starch enable it to absorb and lock in moisture. It can be used with shrimp, minced fish and other raw materials to prevent the loss of moisture during the cooking and storage of shrimp balls, and maintain a fresh and tender taste. At the same time, its viscosity and stability help to bond various raw materials together, whether in the filling part or the outer skin paste part, so that the raw materials can be closely combined to ensure that the shape of the shrimp balls is intact during molding and subsequent processing, maintain the structural stability of the shrimp balls, and make the taste more uniform.

[0038] 4. The emulsified slurry can make the fats (such as shortening and fats in pig fat) and water phase components (such as ice water and water in shrimp meat) in the raw materials mix better and form a stable emulsified system. This can prevent the raw materials from stratifying and oiling during processing and storage, ensure the uniform texture of the shrimp balls, make the flavors of various raw materials blend better, and improve the taste and quality stability of the shrimp balls.

[0039] 5. The ginger powder in the seasoning package removes the fishy smell and enhances the flavor, while salt, sugar, and MSG enhance the flavor and flavor of all ingredients. Ginger powder can remove the fishy smell that may exist in shrimp, crab roe, and other ingredients, making the seafood more delicious. Salt, sugar, and MSG blend the flavors of various ingredients together through seasoning, making the shrimp balls more delicious and harmonious, giving full play to the delicious characteristics of each ingredient and enhancing the overall taste appeal.

[0040] 6. Egg white is rich in protein and has good foaming and gelling properties. When making the outer skin paste, it works synergistically with shrimp meat particles, fish paste, modified starch and other raw materials to increase the viscosity and elasticity of the outer skin paste, helping the shrimp balls to better form and maintain their shape. During the heating process, the egg white solidifies, making the internal structure of the shrimp balls more compact, forming a good taste contrast with the internal fillings, while improving the fineness and elasticity of the outer skin paste, making the shrimp balls taste richer.

[0041] The main innovative features of the present invention are:

[0042] 1. Introduction of special filling ingredients: Add crab roe, fish roe, sea duck egg yolk and other special ingredients to the filling. Currently, there are few such combinations on the market. Crab roe and sea duck egg yolk give rich and mellow flavor and unique taste, while fish roe brings granularity and delicious taste, enriching the taste level and adding a unique flavor and taste experience to the shrimp balls. In addition, the precise mass fraction range of each raw material is set, which can not only highlight the rich and diverse taste and flavor level of the fresh shrimp balls, but also ensure that the various ingredients work together to achieve the best effect, while ensuring the product has a strong seafood flavor while taking into account the balance between cost and quality.

[0043] 2. Unique preparation process of modified starch: Modified starch is prepared using cassava starch as the basic raw material. During the preparation process, the drying temperature (90-120℃ to 5-10% water content), the addition of reaction materials (specific combinations such as maleic anhydride and lauric acid) and microwave-assisted reaction conditions (power 300-500W, temperature 40-70℃, speed 100-500r / min for stirring and mixing, and then adding dodecyl glycoside under different conditions to continue the reaction) are strictly controlled. Finally, it is dried to a specific water content (0.5-5%) at a specific temperature (60-80℃). The preparation process of this modified starch is finely controlled, which promotes its structural optimization and has good functionality (such as water retention, adhesion, etc.), effectively improving the texture and taste of the shrimp balls, reducing cooking losses, and enhancing product stability.

[0044] 3. Multi-stage preparation process innovation: Design special processing methods for each raw material, such as picking crab roe from shells and mincing, multi-step cleaning and dehydration of fish roe, steaming and crushing sea duck egg yolks, etc., to give full play to the characteristics of the raw materials, remove impurities, and ensure product quality and flavor. The minced fish is divided into the stages of empty pounding, salt pounding, and seasoning pounding. The temperature, speed, time and order of adding raw materials are accurately controlled in each stage, so that the minced fish forms a good gel structure and mixes evenly with other raw materials. In the preparation of the outer skin slurry, shrimp meat particles, seasoning packets, minced fish, modified starch, egg white, fish roe and other raw materials are added in order in the early, middle and late stages. Each stage is accurately stirred at different temperatures and speeds, so that the outer skin slurry goes from initial mixing to deep fusion and texture optimization, forming an outer skin that has both good wrapping properties and a taste that matches the filling.

[0045] The beneficial effects of the present invention include:

[0046] 1. Rich and unique taste:

[0047] The combination of the freshness and elasticity of shrimp, the richness of crab roe, the graininess of fish roe, and the sandy, salty and fragrant sea duck egg yolk, with multiple tastes intertwined, brings consumers a feast of taste. Every bite can feel the firmness and elasticity of shrimp meat, the delicate and dense crab roe and sea duck egg yolk, and the experience of fish roe breaking between teeth, which greatly enriches the taste level and meets the diverse taste needs of different consumers.

[0048] 2. Balanced and comprehensive nutrition:

[0049] Shrimp is rich in high-quality protein, multiple vitamins and minerals. It contains 8 essential amino acids and 2 semi-essential amino acids required by the human body, and belongs to the category of high-quality protein sources under the framework of FAO and WHO. At the same time, shrimp is also rich in multiple vitamins and minerals such as calcium, iron, zinc, and selenium that are beneficial to the human body. It is a high-quality source of nutrition for the human body, which helps maintain muscle growth and enhance immunity.

[0050] Crab roe is rich in nutrients such as oil, protein, vitamin A, vitamin E, etc. Vitamin A plays a key role in maintaining the normal function of the retina and can effectively prevent vision problems such as night blindness. Its antioxidant ingredients can neutralize free radicals, slow down cell aging, help maintain skin elasticity and luster, and protect various organs of the body from oxidative damage.

[0051] Fish roe is rich in protein, unsaturated fatty acids, vitamins and minerals. Unsaturated fatty acids can lower blood cholesterol levels, reduce the risk of cardiovascular disease, and help maintain blood vessel elasticity. Its rich protein and other nutrients provide sufficient raw materials for the growth and repair of human tissues, and are of irreplaceable importance to the growth and development of children and the normal maintenance of adult body functions. It can promote bone growth and enhance immunity.

[0052] Sea duck egg yolks contain protein, fat, vitamins and a variety of minerals. Protein is the basic substance that makes up human cells and can promote the body's metabolism and repair. Fat can provide the human body with an efficient source of energy to maintain the body's basal metabolism and daily activities. The vitamins and minerals in it are involved in many physiological processes of the human body. For example, minerals such as calcium and phosphorus contribute to bone health, and various vitamins can regulate body functions and provide comprehensive and necessary nutritional support for the human body. The combination of multiple raw materials makes fresh shrimp balls a combination of multiple nutrients, achieving a balanced nutritional combination.

[0053] 3. The production process is scientific and reasonable:

[0054] The raw material processing steps are rigorous. For example, the special processing methods of crab roe, fish roe, and sea duck egg yolk can fully display their flavor and characteristics, remove impurities, and ensure product quality. Water retention treatment and other operations effectively prevent the loss of moisture in shrimp and maintain its fresh and tender taste. The precise control of the chopping and mixing sequence and process parameters of each raw material ensures that the raw materials are evenly mixed and well formed, which is conducive to achieving standardized and industrialized production, improving production efficiency and product quality stability, and reducing production costs, laying a solid foundation for large-scale promotion and market application of products.

Brief Description of the Drawings

[0055] Figure 1It is a picture of the fresh shrimp balls product prepared in Example 1 of the present invention. [Specific implementation method]

[0056] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0057] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0058] In an embodiment of the present invention, a method for preparing fresh shrimp balls comprises the following steps:

[0059] (1) preparing crab roe filling: separately processing crab roe, fish roe, and sea duck egg yolk, and then adding the ingredients, mixing, chopping, and mixing to prepare crab roe filling;

[0060] (2) preparing shrimp meat particles: treating the shrimps to retain water, washing, draining and grinding the shrimp meats into particles;

[0061] (3) preparing the surimi: after the surimi is prepared, add it into a chopper and chop it in three stages: pounding without pounding → pounding with salt → pounding with seasoning;

[0062] (4) preparing a skin paste: adding the minced fish prepared in step (3) to the shrimp meat particles prepared in step (2) and the ingredients, and mixing and stirring in three stages: early stage, middle stage, and late stage to prepare a skin paste;

[0063] (5) adding the outer skin paste obtained in step (4) and the crab roe stuffing prepared in step (1) into the hopper of an automatic meatball machine to prepare fresh shrimp balls;

[0064] (6) The fresh shrimp balls prepared in step (5) are quickly frozen, and metal detection is performed after freezing. After detection shows that no metal fragments remain, the fresh shrimp balls are packaged and stored in a cold storage to produce a fresh shrimp ball product.

[0065] The method for processing crab roe in step (1) is as follows: picking out the crab shells in the crab roe, pouring them into a meat grinder and making crab roe particles with a pore size of 3-8 mm; the method for processing fish roe is as follows: soaking them in clean water for 3-4 hours, changing the water 2-4 times, manually cleaning them, picking out impurities, and dehydrating them with a centrifuge; the method for processing sea duck egg yolk is as follows: putting the sea duck egg yolk into a steamer at 90° C.-95° C., steaming them for 15-30 minutes, and breaking them into small particles after cooling for later use.

[0066] In units of parts by mass, the ingredients added during the mixing and chopping in step (1) include modified starch, emulsified slurry, shortening, pig fat and seasoning packet, and the materials and order of addition are as follows:

[0067] 2-3 parts of modified starch → 1.5-3 parts of emulsified slurry → 1.5-3 parts of shortening → 1.5-3 parts of pork fat → 0.5-1 part of seasoning packet → 0.5-1 part of sea duck egg yolk → 2-4 parts of crab roe → 1-3 parts of fish roe.

[0068] The preparation method of the emulsified slurry in the ingredients added during the mixing and chopping in step (1) is as follows: soybean protein isolate, water and soybean oil are weighed according to a mass ratio of 1:3-5:1-2, the soybean protein isolate and water are added into a chopper, and stirred at a speed of 1000-2000 r / min for 3-5 minutes until they are uniform, so that the soybean protein isolate is fully dissolved in the water to form a uniform protein solution; while continuously stirring, the soybean oil is slowly added, and stirred at a speed of 2000-3000 r / min for 5-10 minutes until the emulsification is uniform; the method for processing pig fat is as follows: the fat is poured into a meat grinder in a semi-thawed state and ground with a pore size of 3-6 mm for later use.

[0069] The method for processing the shrimps in step (2) is to remove the shells, heads and intestines (at the second link of the tail) of 60-95 portions of shrimps and clean them; the water-retaining treatment method is to soak the shrimps in ice water or cover them with crushed ice for 10-15 minutes, so that the temperature of the shrimps is quickly reduced to about 0-4°C; the low temperature environment can reduce the metabolic rate of the shrimps and reduce the loss of water; the water-retained shrimps are placed in ice water below 10°C for cleaning, drained and set aside; finally, the shrimps are poured into a meat grinder and made into shrimp meat particles with a pore size of 6-14 mm.

[0070] In terms of parts by mass, when preparing the fish paste in step (3), 1-10 parts of the fish paste need to be thawed to a semi-thawed state; the fish paste chopping and mixing is performed in three stages: pounding without a pounding machine → pounding with salt → pounding with seasoning:

[0071] a. Empty pounding: After adding the surimi, chop and mix for 8-10 minutes at 0-4℃ and 600-1000r / min;

[0072] b. Salt pounding: add 0.5-1.5 parts of salt and 5-15 parts of ice water to the pounded fish paste, and chop and blend for 6-8 minutes at 4-8°C and 1300-1700r / min;

[0073] c. Seasoning pounding: Add 0.5-1 portion of seasoning packet and 1-2 portions of modified starch to the salted fish paste, and chop and mix for 12-14 minutes at 8-14°C and 1000-1400r / min.

[0074] In units of parts by mass, the ingredients added in step (4) when mixing and stirring to form the outer skin slurry include a seasoning packet, modified starch, egg white and fish roe, and the operation is carried out in three stages: early stage → middle stage → late stage:

[0075] a. Preliminary: half of the shrimp particles prepared in step (2), 1-2 portions of the seasoning packet and the surimi prepared in step (3) are placed in a chopping machine and chopped at 600-1000r / min for 2-4min at 6-8°C;

[0076] b. Mid-term: Add the remaining half of the shrimp granules prepared in step (2) and 3-5 parts of modified starch, and continue to chop and stir at 10-12°C, 1300-1700r / min for 4-6min;

[0077] c. Later stage: add 1-2 parts of egg white and 1-2 parts of fish roe, chop and stir for 3-5 minutes at 8-10℃ and 1000-1400r / min to obtain the outer skin slurry.

[0078] The added ingredients include modified starch, wherein the modified starch is cassava modified starch, and the preparation method of the modified starch is:

[0079] (1) weighing cassava starch, and drying at 90-120° C. to a moisture content of 5-10%;

[0080] (2) Weighing maleic anhydride, lauric acid, sodium hypochlorite, potassium hydroxide, and sodium carbonate, adding the starch dried in step (1), and then stirring for 20-50 minutes at a microwave power of 300-500 W, a temperature of 40-70° C., and a rotation speed of 100-500 r / min to prepare a mixture;

[0081] (3) adding dodecyl glucoside to the mixture obtained in step (2), and then stirring for 30-60 min at a microwave power of 200-400 W, a temperature of 45-65° C., and a rotation speed of 300-800 r / min to obtain a starch reactant;

[0082] (4) washing and removing impurities from the starch reactant obtained in step (3), and drying at a temperature of 60-80° C. to a moisture content of 0.5-5%, thereby obtaining modified starch.

[0083] In units of parts by mass, the added ingredients added in the step include a seasoning packet, which includes 1-2 parts of monosodium glutamate, 0.1-0.5 parts of white pepper, 0.1-0.5 parts of ginger powder, and 1-2 parts of sugar.

[0084] During the quick freezing in step (6), the temperature of the cold storage is -35°C ± 3°C, and the center temperature of the product after freezing is ≤ -18°C.

[0085] In order to make the disclosure of the present invention more complete, it is described below through more specific embodiments.

[0086] Example 1

[0087] (1) Preparation of modified starch

[0088] a. Weigh 1000g of cassava starch and dry it at 105°C to a moisture content of 7%;

[0089] b. Weigh 25 g of maleic anhydride, 25 g of lauric acid, 180 g of sodium hypochlorite, 1.5 g of potassium hydroxide and 3 g of sodium carbonate, add the dried starch in step a, and then stir for 35 min at a microwave power of 400 W, a temperature of 55 ° C and a speed of 350 r / min to obtain a mixture;

[0090] c. 1.5 g of dodecyl glycoside was added to the mixture obtained in step b, and then stirred for 45 min at a microwave power of 300 W, a temperature of 53 ° C, and a speed of 600 r / min to obtain a starch reactant;

[0091] d. The starch reactant obtained in step c was washed and impurities removed, and dried at a temperature of 70°C to a moisture content of 4.5% to obtain modified starch.

[0092] (2) Preparation of crab roe filling:

[0093] a. Pick out the crab shells in the 2 portions of crab roe and pour them into a meat grinder with a 3mm aperture to make crab roe particles;

[0094] b. Soak 3 portions of fish roe in clean water for 3h, change the water twice, clean them manually, pick out impurities, and use a centrifuge to dry them;

[0095] c. Steam 1 portion of sea duck egg yolk in a steamer at 95°C for 15 minutes, and break it into small particles after cooling;

[0096] d. Weigh soy protein isolate, water, and soybean oil in a mass ratio of 1:3:1, add the soy protein isolate and water into a chopper, stir at a speed of 1300 r / min for 3 min until uniform, slowly add soybean oil while stirring continuously, stir at a speed of 2400 r / min for 6 min until emulsified and uniform to obtain an emulsified slurry;

[0097] e. Pour 1.5 portions of semi-thawed fat into a meat grinder with a 4mm aperture and grind for later use;

[0098] f. Add 2 parts of modified starch → 3 parts of emulsified slurry → 3 parts of shortening → 1.5 parts of pork fat → 1 part of seasoning packet → 1 part of sea duck egg yolk → 2 parts of crab roe → 3 parts of fish roe into a chopper in this order, and stir at a speed of 2000r / min for 5 minutes to obtain the crab roe filling.

[0099] (3) Preparation of shrimp meat particles:

[0100] After 95 portions of shrimps are shelled, headed, and gutted (at the second section of the tail), they are soaked in ice water or covered with crushed ice for 15 minutes to quickly reduce the temperature of the shrimps to 2°C. The shrimps that have retained moisture are washed in ice water below 10°C, drained, and set aside. Finally, the shrimps are poured into a meat grinder and made into shrimp granules using a 10mm aperture.

[0101] (4) Preparation of surimi:

[0102] a. Thaw 10 portions of surimi until half-thawed and add to the chopper;

[0103] b. Empty pounding: After adding the surimi, chop and mix at 2℃, 1000r / min for 8min;

[0104] c. Salt pounding: add 0.5 parts of salt and 5 parts of ice water to the pounded fish paste, and chop and blend at 4°C and 1300r / min for 6 minutes;

[0105] d. Seasoning and pounding: Add 1 part of seasoning packet and 1 part of modified starch to the pounded fish paste with salt, and chop and blend for 12 minutes at 8°C and 1500r / min to obtain the chopped fish paste.

[0106] (5) Preparation of outer skin pulp:

[0107] a. Preliminary: half of the shrimp particles prepared in step (2), 1.5 portions of the seasoning packet and the surimi prepared in step (3) were placed in a chopping machine and chopped at 8°C, 800r / min for 3min;

[0108] b. Mid-term: Add the remaining half of the shrimp granules prepared in step (2) and 4 parts of modified starch, and continue to chop and mix at 8°C, 800r / min for 3min;

[0109] c. Later stage: add 1.5 parts of egg white and 1.5 parts of fish roe, chop and stir at 8°C, 1200r / min for 4 minutes to prepare the outer skin paste.

[0110] (6) adding the outer skin paste obtained in step (5) and the crab roe stuffing prepared in step (2) into the hopper of an automatic meatball machine to prepare fresh shrimp balls;

[0111] (7) The fresh shrimp balls prepared in step (6) are quickly frozen, and metal detection is performed after freezing. After detection of no metal fragments remaining, the fresh shrimp balls are packaged and stored in a cold storage to produce fresh shrimp ball products. Figure 1 .

[0112] Example 2

[0113] The modified starch preparation step (1) in Example 1 is adjusted as follows: a. drying at 120°C to a water content of 5%; b. stirring for 30 minutes at a microwave power of 500W, a temperature of 70°C, and a rotation speed of 450r / min to obtain a mixture; c. stirring for 45 minutes at a microwave power of 350W, a temperature of 60°C, and a rotation speed of 700r / min to obtain a starch reactant; d. drying at a temperature of 75°C to a water content of 3% to obtain a modified starch. The remaining steps remain unchanged to produce a fresh shrimp ball product.

[0114] Example 3

[0115] The modified starch preparation step (1) in Example 1 is adjusted as follows: a. drying at 90°C to a water content of 10%; b. stirring for 50 minutes at a microwave power of 300W, a temperature of 40°C, and a rotation speed of 200r / min to obtain a mixture; c. stirring for 60 minutes at a microwave power of 200W, a temperature of 45°C, and a rotation speed of 400r / min to obtain a starch reactant; d. drying at a temperature of 60°C to a water content of 8% to obtain a modified starch. The remaining steps remain unchanged to produce a fresh shrimp ball product.

[0116] Example 4

[0117] The preparation of the outer skin slurry in step (5) of Example 1 is adjusted to: a. chopping and mixing at 8°C and 600 r / min for 4 minutes; b. chopping and mixing at 12°C and 1700 r / min for 6 minutes; c. chopping and mixing at 8°C and 1000 r / min for 5 minutes to obtain the outer skin slurry. The remaining steps remain unchanged to produce the fresh shrimp ball product.

[0118] Example 5

[0119] The preparation of the outer skin slurry in step (5) of Example 1 is adjusted to: a. chopping and stirring at 6°C and 1000 r / min for 4 minutes; b. chopping and stirring at 10°C and 1300 r / min for 4 minutes; c. chopping and stirring at 10°C and 1400 r / min for 3 minutes to obtain the outer skin slurry. The remaining steps remain unchanged to produce the fresh shrimp ball product.

[0120] The fresh shrimp balls prepared in Examples 1-5 were tested for indicators. The specific indicator testing method is as follows:

[0121] 1. Determination of cooking loss rate

[0122] In each of Examples 1-3, 10 prepared fresh shrimp balls are randomly selected, and the initial weight of each shrimp ball is weighed respectively, recorded as the "weight before cooking", and marked to distinguish the samples of different Examples. After the shrimp balls are cooked, the grease and moisture on the surface of the shrimp balls are adsorbed, and they are naturally cooled at room temperature for 10 minutes. The weight of each shrimp ball is weighed again using an electronic balance and recorded as the "weight after cooking". The cooking loss rate of each shrimp ball is calculated as (weight before cooking - weight after cooking) / weight before cooking × 100%. After calculating the cooking loss rate of each shrimp ball, the 10 values ​​are added and divided by 10 to obtain the average cooking loss rate of the shrimp balls in each Example. The average cooking loss rate is shown in Table 1 below.

[0123] Table 1: Average cooking loss rates obtained in Examples 1-3

[0124] Group Average cooking loss rate Example 1 12.84％ Example 2 8.45％ Example 3 16.23％

[0125] According to the preparation steps of Examples 1-3, the preparation steps of Examples 1-3 differ only in the preparation steps of the modified starch used, and the high cooking loss rate indicates that the shrimp balls lose a lot of water and other components during the cooking process, which may be related to the poor water retention or unstable structure of the starch; the low cooking loss rate indicates that the shrimp balls can better retain water and components during the cooking process, and the starch plays a good role in retaining water and stabilizing the structure.

[0126] Drying at a higher temperature (such as 110-120℃) to a lower moisture content (such as 5-6%) may make the starch molecular structure more compact, and when mixed with other raw materials later, it will have stronger water absorption and better lock in moisture, which will help maintain the fresh and tender taste of the shrimp balls and prevent moisture loss during processing and storage. However, if the temperature is too high or the moisture content is too low, it may cause excessive denaturation of the starch part, affecting its ability to combine with other ingredients and making the shrimp ball structure unstable.

[0127] When dried at a lower temperature (such as 90-100°C) to a higher moisture content (such as 8-10%), the starch structure is relatively loose and may be more likely to react with other reagents during microwave treatment, but the water absorption may be slightly weaker, which has a certain impact on the water retention effect of the shrimp balls, but can make the shrimp balls taste softer and more glutinous.

[0128] 2. Texture analysis

[0129] In each of Examples 1, 4 and 5, 10 prepared fresh shrimp balls were randomly selected and tested for texture using a texture analyzer. The probe type, test speed, compression distance and other parameters of the texture analyzer were set to ensure consistent test conditions. A P / 50 probe was selected, the test speed was set to 1 mm / s, and the compression distance was 50% of the sample height. The texture indicators of hardness, elasticity and cohesion of the fresh shrimp balls were determined, and each sample was tested 5 times, and the average value was taken as the test result of the sample to reduce measurement errors. The test data is shown in Table 2 below.

[0130] Table 2: Test data obtained in Example 1, Example 4 and Example 5

[0131] Group hardness elasticity Cohesion Example 1 150g 0.85 0.65 Example 4 130g 0.80 0.58 Example 5 160g 0.90 0.71

[0132] Hardness analysis: The hardness of the outer skin pulp in Example 5 is the highest, reaching 160g; the hardness of Example 4 is the lowest, which is 130g; the hardness of Example 1 is 150g, which is between the two.

[0133] In Example 5, the stirring speed is fast (1000r / min) and the time is short (2min) in the early stage, the stirring speed is moderate (1300r / min) and the time is short (4min) in the middle stage, and the stirring speed is fast (1400r / min) and the temperature is high (10°C) in the late stage. This combination may make the raw materials fully mixed and interact strongly at each stage, promote the aggregation and cross-linking of components such as protein and starch, thereby forming a tighter structure, resulting in higher hardness. In Example 4, the stirring speed is slow (600r / min) and the time is long (4min) in the early stage, which may make the initial mixing of the raw materials insufficient. The stirring speed is too fast (1700r / min) and the time is long (6min) in the middle stage, and the temperature is high (12°C). Although the raw materials are fused, some of the formed structures may be destroyed. The stirring speed is slow (1000r / min) in the late stage, which ultimately leads to a relatively loose skin pulp structure and a lower hardness. The stirring process parameters of Example 1 are relatively balanced, and the speed, time and temperature of each stage are matched to achieve a certain degree of mixing and interaction of the raw materials, forming an outer skin pulp structure with moderate hardness.

[0134] Elasticity analysis: Example 5 has the best elasticity, which is 0.90; Example 1 has an elasticity of 0.85; Example 4 has the worst elasticity, which is 0.80.

[0135] In Example 5, rapid stirring in the early stage makes the raw materials preliminarily mixed evenly, laying the foundation for the subsequent structure formation. Appropriate high-speed stirring in the middle stage promotes the formation of the protein network structure. Medium-speed stirring at a higher temperature (10°C) and a faster speed (1400r / min) in the later stage helps to further adjust and stabilize the structure, so that the outer skin slurry has better elastic recovery ability. In Example 4, the early low-speed stirring is too slow and too long, which may affect the uniform mixing of the raw materials and the construction of the structural foundation. The high-speed stirring in the middle stage is too intense, and the medium-speed stirring speed in the later stage is insufficient, resulting in the formation of an imperfect protein network structure and poor elasticity. The coordination of the stirring process parameters in each stage of Example 1 enables the outer skin slurry to form a certain elastic structure, but compared with Example 5, the parameter settings in certain stages (such as the medium-speed stirring temperature in the later stage is 8°C lower than Example 5) may limit the further improvement of elasticity.

[0136] Cohesion analysis: Example 5 has the highest cohesion, which is 0.71; Example 1 has a cohesion of 0.65; and Example 4 has a cohesion of 0.58.

[0137] The stirring process in each stage of Example 5 is conducive to the close combination of raw materials, forming a continuous and stable structure with strong intermolecular forces and good cohesion. Rapid mixing in the early stage, reasonable high-speed stirring in the middle stage promote the combination of components, and medium-speed stirring in the later stage consolidates the structure. In Example 4, the early stirring problem affects the combination of raw materials, excessive stirring in the middle stage destroys partial combination, and insufficient stirring in the later stage makes the structural cohesion weak and the cohesion poor. The stirring process of Example 1 enables the raw materials to reach a certain degree of combination, with medium cohesion and general structural stability. Under the joint influence of the parameters in each stage, the intermolecular forces and structural integrity are not as good as those in Example 5.

[0138] The stirring process parameters have a significant impact on the texture and performance of the crust pulp. The reasonable combination of stirring speed, time and temperature at different stages can regulate the structure formation and performance of the crust pulp.

[0139] Relatively high early low-speed stirring speed (such as 1000r / min) combined with a shorter time (such as 2min), moderate mid-term high-speed stirring speed (such as 1300-1500r / min) and time (such as 4-5min), and higher temperature (such as 10℃) and faster speed (such as 1200-1400r / min) in the later stage of medium-speed stirring, help to form an outer skin pulp structure with good hardness, elasticity and cohesion, and can be used as a reference direction for optimizing the stirring process.

[0140] 3. Sensory evaluation

[0141] A professional sensory evaluation team consisting of five male evaluators and five female evaluators who have undergone professional training randomly selected 10 prepared fresh shrimp balls in each embodiment 1-5 for cooking and sensory evaluation. The evaluation indicators include appearance (color, smoothness, recovery, fineness), taste (hardness, elasticity, viscosity), flavor (fragrance, umami, odor) and other aspects. The scoring method (full score 100 points) was used to score each evaluation index, and the effects of different stirring process parameters on the sensory quality of fresh shrimp balls were comprehensively evaluated. The scoring criteria are shown in Table 3 below, and the scoring results of Examples 1-5 are shown in Table 4 below.

[0142] Table 3: Scoring criteria

[0143]

[0144]

[0145] Table 4: Ratings of Examples 1-5

[0146] Group shape Flavor Taste Total score Example 1 28 27 38 93 Example 2 27 26 37 90 Example 3 18 17 23 58 Example 4 25 24 34 83 Example 5 26 28 36 90

[0147] Comparing Examples 1, 2, and 3, Example 3 is due to the modified starch being dried at a relatively low temperature (90°C) to a relatively high water content (10%), and the subsequent microwave treatment conditions are relatively mild, resulting in a loose starch structure, which is reflected in the score. The appearance only gets 18 points, and there is a certain deformation. It may be that the loose starch does not support the overall structure enough, and it is difficult to maintain a stable shape when processing, storing, and cooking. The flavor is only 17 points, and the loose structure may accelerate the dissipation of flavor substances or affect their wrapping retention, resulting in a lighter aroma; the taste is 23 points, the elasticity is affected, and the filling texture is hard, because the starch has weak water absorption and poor ability to combine with other raw materials to build texture. While Example 2 uses high temperature (120°C) low water content (5%) drying and strong microwave parameters, the starch is compact and has strong water absorption, which has a positive contribution to improving the product in appearance (27 points) and taste (37 points), which indirectly confirms that the key parameters of modified starch preparation affect the overall quality of the product.

[0148] Observing Examples 1, 4, and 5, Example 5 has a fast low-speed stirring speed (1000 r / min) and a short time (2 min) in the early stage, a moderate high-speed stirring speed (1300 r / min) and a short time (4 min) in the middle stage, and a fast medium-speed stirring speed (1400 r / min) and a high temperature (10°C) in the later stage. The final appearance is 26 points, the flavor is 28 points, and the taste is 36 points. The intensive stirring in the middle stage promotes the full fusion and refinement of the raw materials, which is beneficial to the release of flavor, improves the fineness and toughness of the outer skin texture, and ensures the coordination of appearance and taste; under different stirring parameter combinations of Example 4, each dimension is slightly inferior to Example 5, indicating that slight changes in temperature, speed, and time at each stage of the outer skin slurry preparation will bring about a chain reaction on the product quality by changing the degree of mixing of the raw materials and the mode of interaction, which is reflected in the flavor (24 points) and taste (34 points) as the flavor fusion is slightly undercooked, and the delicateness and elasticity of the taste are compromised.

[0149] 4. Microbiological and physical and chemical testing

[0150] In each of Examples 1-5, 10 fresh shrimp balls prepared were randomly selected for inspection, and the total colony count of the fresh shrimp balls prepared in Examples 1-5 was ≤2000 CFU / g; neither Salmonella nor Staphylococcus aureus was detected in the fresh shrimp balls prepared in Examples 1-5; and the peroxide values ​​of the fresh shrimp balls prepared in Examples 1-5 were ≤0.25 g / 100 g.

[0151] The test results show that the fresh shrimp balls prepared in Examples 1-5 after processing have a high safety and sanitation level, and pathogenic bacteria such as Salmonella are negative. The detection of other microorganisms also meets the quality requirements specified in GB101322005, indicating that the fresh shrimp balls produced by the present invention have high food safety and can be eaten with confidence.

[0152] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0153] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing fresh shrimp balls, characterized in that: The following steps are involved: (1) preparing crab roe filling: separately processing crab roe, fish roe, and sea duck egg yolk, and then adding the ingredients, mixing, chopping, and mixing to prepare crab roe filling; (2) preparing shrimp meat particles: treating the shrimps to retain water, washing, draining and grinding the shrimp meats into particles; (3) preparing the surimi: after the surimi is prepared, add it into a chopper and chop it in three stages: pounding without pounding → pounding with salt → pounding with seasoning; (4) preparing a skin paste: adding the minced fish prepared in step (3) to the shrimp meat particles prepared in step (2) and the ingredients, and mixing and stirring in three stages: early stage, middle stage, and late stage to prepare a skin paste; (5) adding the outer skin paste obtained in step (4) and the crab roe stuffing prepared in step (1) into the hopper of an automatic meatball machine to prepare fresh shrimp balls; (6) Quick-freezing the fresh shrimp balls prepared in step (5), performing metal detection after freezing, and packaging after detection to find no metal fragments remaining, and storing in a cold storage to produce a fresh shrimp ball product.

2. The method for preparing fresh shrimp balls according to claim 1, characterized in that: The method for processing crab roe in step (1) is as follows: picking out the crab shells in the crab roe, pouring them into a meat grinder and making crab roe particles with a pore size of 3-8 mm; the method for processing fish roe is as follows: soaking them in clean water for 3-4 hours, changing the water 2-4 times, manually cleaning them, picking out impurities, and dehydrating them with a centrifuge; the method for processing sea duck egg yolk is as follows: putting the sea duck egg yolk into a steamer at 90° C.-95° C., steaming them for 15-30 minutes, and breaking them into small particles after cooling for later use.

3. The method for preparing fresh shrimp balls according to claim 1, characterized in that: In units of parts by mass, the ingredients added during the mixing and chopping in step (1) include modified starch, emulsified slurry, shortening, pig fat and seasoning packet, and the materials and order of addition are as follows: 2-3 parts of modified starch → 1.5-3 parts of emulsified slurry → 1.5-3 parts of shortening → 1.5-3 parts of pork fat → 0.5-1 part of seasoning packet → 0.5-1 part of sea duck egg yolk → 2-4 parts of crab roe → 1-3 parts of fish roe.

4. The method for preparing fresh shrimp balls according to claim 1, characterized in that: The preparation method of the emulsified slurry in the ingredients added during the mixing and chopping in step (1) is as follows: soy protein isolate, water and soybean oil are weighed according to a mass ratio of 1:3-5:1-2, the soy protein isolate and water are added into a chopper, and stirred at a speed of 1000-2000 r / min for 3-5 minutes until they are uniform, so that the soy protein isolate is fully dissolved in the water to form a uniform protein solution; under continuous stirring, soybean oil is added, and stirred at a speed of 2000-3000 r / min for 5-10 minutes until the emulsification is uniform; the method for processing pig fat is as follows: the fat is poured into a meat grinder in a semi-thawed state and ground with a pore size of 3-6 mm for later use.

5. The method for preparing fresh shrimp balls according to claim 1, characterized in that: The method for processing the shrimps in step (2) is to remove the shells, heads and intestines (at the second link of the tail) of 60-95 portions of shrimps and clean them; the water-retaining treatment method is to soak the shrimps in ice water or cover them with crushed ice for 10-15 minutes, so that the temperature of the shrimps is quickly reduced to about 0-4°C; the low temperature environment can reduce the metabolic rate of the shrimps and reduce the loss of water; the water-retained shrimps are placed in ice water below 10°C for cleaning, drained and set aside; finally, the shrimps are poured into a meat grinder and made into shrimp meat particles with a pore size of 6-14 mm.

6. The method for preparing fresh shrimp balls according to claim 1, characterized in that: In terms of parts by mass, when preparing the fish paste in step (3), 1-10 parts of the fish paste need to be thawed to a semi-thawed state; the fish paste chopping and mixing is performed in three stages: pounding without a pounding machine → pounding with salt → pounding with seasoning: a. Empty pounding: After adding the surimi, chop and mix for 8-10 minutes at 0-4℃ and 600-1000r / min; b. Salt pounding: add 0.5-1.5 parts of salt and 5-15 parts of ice water to the pounded fish paste, and chop and blend for 6-8 minutes at 4-8°C and 1300-1700r / min; c. Seasoning pounding: Add 0.5-1 portion of seasoning packet and 1-2 portions of modified starch to the salted fish paste, and chop and mix for 12-14 minutes at 8-14°C and 1000-1400r / min.

7. The method for preparing fresh shrimp balls according to claim 1, characterized in that: In units of parts by mass, the ingredients added during the mixing and stirring to form the outer skin slurry in step (4) include a seasoning packet, modified starch, egg white and fish roe, and the process is performed in three stages: early stage → middle stage → late stage: a. Preliminary: half of the shrimp particles prepared in step (2), 1-2 portions of the seasoning packet and the surimi prepared in step (3) are placed in a chopping machine and chopped at 600-1000r / min for 2-4min at 6-8°C; b. Mid-term: Add the remaining half of the shrimp granules prepared in step (2) and 3-5 parts of modified starch, and continue to chop and stir at 10-12 ° C, 1300-1700 r / min for 4-6 min; c. Later stage: add 1-2 parts of egg white and 1-2 parts of fish roe, chop and stir for 3-5 minutes at 8-10℃ and 1000-1400r / min to obtain the outer skin slurry.

8. The method for preparing fresh shrimp balls according to claim 1, characterized in that: The added ingredients include modified starch, wherein the modified starch is modified cassava starch, and the preparation method of the modified starch is: (1) weighing cassava starch, and drying at 90-120° C. to a moisture content of 5-10%; (2) Weighing maleic anhydride, lauric acid, sodium hypochlorite, potassium hydroxide, and sodium carbonate, adding the starch dried in step (1), and then stirring for 20-50 minutes at a microwave power of 300-500 W, a temperature of 40-70° C., and a rotation speed of 100-500 r / min to prepare a mixture; (3) adding dodecyl glucoside to the mixture obtained in step (2), and then stirring for 30-60 min at a microwave power of 200-400 W, a temperature of 45-65° C., and a rotation speed of 300-800 r / min to obtain a starch reactant; (4) washing and removing impurities from the starch reactant obtained in step (3), and drying at a temperature of 60-80° C. to a moisture content of 0.5-5%, thereby obtaining modified starch.

9. The method for preparing fresh shrimp balls according to claim 1, characterized in that: In units of parts by mass, the ingredients added in the step include a seasoning packet, which includes 1-2 parts of monosodium glutamate, 0.1-0.5 parts of white pepper, 0.1-0.5 parts of ginger powder, and 1-2 parts of sugar.

10. Fresh shrimp balls prepared according to the method according to any one of claims 1 to 9.

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