Minced Antarctic krill gel with high gel strength and preparation method of minced Antarctic krill gel

Abstract

The invention relates to the technical field of deep processing of aquatic products, in particular to minced euphausia superba gel with high gel strength and a preparation method of the minced euphausia superba gel. A one-stage heating procedure is adopted, the optimum temperature range of endogenous enzyme is quickly reached, decomposition of protein by the endogenous enzyme is avoided, exogenous additives are not needed, addition of other fishes / shrimps or other functional additives is avoided, the utilization rate of euphausia superba meat is remarkably increased, and the euphausia superba meat quality is improved. The flavor and the nutritional value of the euphausia superba are reserved to the maximum extent, the additional value of euphausia superba meat is improved, a new variety of euphausia superba minced product consumption is developed, and the euphausia superba minced product has good nutritional value and commercial value.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of aquatic products, and in particular to Antarctic krill minced shrimp gel with high gel strength and a preparation method thereof. Background Art

[0002] Antarctic krill resources are huge, with a biomass of up to 379 million tons. The Commission for the Conservation of Antarctic Marine Living Resources stipulates that the annual Antarctic krill catch limit is controlled at 620,000 tons, while the actual global Antarctic krill catch in 2023 is only about 424,000 tons, and nearly 33% of the allowed catch has not been fully utilized. It is reported that Antarctic krill contains 77.9%-83.1% water, 0.4%-3.6% lipids, 11.9%-15.4% protein and about 2% chitin and glucose. The biological value of Antarctic krill protein has also been reported to be higher than other meat proteins and milk proteins, containing all the essential amino acids required by humans; the amino acid composition conforms to the ideal model proposed by the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO) and the United Nations University (UNU). However, the processing and utilization of Antarctic krill at home and abroad is relatively single. Most of the ship-borne processing is based on shrimp powder, while the land-based processing products mainly include shrimp oil, shrimp paste, fishing bait and pet snacks. There are very few Antarctic krill-related foods with high nutritional value that humans can enjoy. The reason is that the development of high-value-added products of Antarctic krill is seriously restricted by its poor gel properties. In recent years, in order to maintain the gel properties of Antarctic krill, many studies have focused on producing krill-flavored products by mixing Antarctic krill meat with other types of shrimp or fish meat, which to a certain extent limits the utilization of Antarctic krill resources. Therefore, systematic research on Antarctic krill meat gel is of great significance for the development of Antarctic phosphorus engineering products, improving the utilization of Antarctic krill meat resources, and enriching the supply of high-quality animal protein resources in my country.

[0003] At present, the processing methods of Antarctic krill minced gel are mostly based on the processing methods of fish minced meat, using two-stage heating, such as Chinese patent CN 117084380A "A kind of Antarctic krill shrimp sausage and its preparation method at room temperature", which vacuum degasses the chopped mixed minced meat, fills and punches after degassing, and then gels through two-stage heating. The formed shrimp sausage is placed in a reverse pressure sterilizer for sterilization, cooling and packaging to obtain Antarctic krill that is ready to eat at room temperature. Chinese patent CN116076677A "A modified Antarctic krill minced meat and its preparation method and application", the preparation of instant shrimp minced products is to heat and cook the modified Antarctic krill minced meat in two stages, and obtain instant shrimp minced products after sterilization. However, unlike fish paste, Antarctic krill contains a large amount of endogenous enzymes. After the krill dies, under the action of endogenous enzymes, the krill will "autolyze", resulting in protein decomposition and reduced gel strength. The two-stage heating method usually uses a temperature of 30-40°C during the first stage of heating, which is just suitable for the enzymolysis of endogenous enzymes and is not conducive to subsequent processing. Exogenous additives are needed to increase the gel strength, such as corn starch, carrageenan and TG enzyme in "A kind of room temperature instant Antarctic krill shrimp sausage and its preparation method"; carrageenan, calcium chloride, etc. in "A kind of modified Antarctic krill paste and its preparation method and application". However, exogenous additives will not only increase the cost, but also damage the taste of the shrimp paste itself and affect the senses. Therefore, how to prepare an Antarctic krill shrimp paste gel with high gel strength based on the characteristics of Antarctic krill is the problem to be solved by the present invention. Summary of the invention

[0004] The technical problem to be solved by the present invention is that the current processing methods of Antarctic krill minced gel are mostly based on the processing methods of fish minced meat, which adopts two-stage heating, which is just suitable for enzymatic hydrolysis by endogenous enzymes, but is not conducive to subsequent processing. Exogenous additives must be used to increase the gel strength. There is a lack of a method for preparing Antarctic krill minced gel with high gel strength based on the characteristics of Antarctic krill.

[0005] In view of the problems of the prior art, the present invention provides an Antarctic krill minced shrimp gel with high gel strength and a preparation method thereof. The gel adopts a one-stage heating procedure to quickly pass through the optimum temperature range of endogenous enzymes, thereby avoiding the decomposition of proteins by endogenous enzymes. The gel strength of Antarctic krill minced shrimp is greatly improved without the need for exogenous additives, and the gel has broad market prospects.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a method for preparing Antarctic krill shrimp paste gel with high gel strength, comprising the following steps:

[0007] (1) Thaw frozen Antarctic krill meat in running water, rinse with clean water, drain with gauze, put into a food blender, chop in air, obtain shrimp paste, and refrigerate and let stand; wherein, chopping in air means that the shrimp meat is simply chopped in contact with air, which has the following effects: 1. Destroy muscle fiber tissue and promote the dissolution of functional proteins such as myofibrillar protein. These proteins can form a gel network structure in the subsequent heating process, thereby improving the gel strength and water retention of shrimp paste, and improving the taste and quality of shrimp paste products; 2. Enhance the emulsification effect: During the chopping process, air is continuously drawn into the fish paste to form fine bubbles, which helps to improve the emulsification performance of shrimp paste. It enables fat and other ingredients to be better dispersed in the shrimp paste system, preventing fat from precipitating during the heating process, thereby improving the stability and fineness of shrimp paste products; 3. Appropriate air chopping can make the protein in the shrimp paste fully contact with oxygen, causing a certain oxidation reaction, which helps to improve the color of the shrimp paste products and make them more shiny. Refrigerated and let stand can prevent protein denaturation caused by overheating due to chopping.

[0008] (2) Add salt to the shrimp paste and chop until the shrimp meat is firm, then refrigerate and let stand; the salt has the following effects: 1. Salt can promote the dissolution of myofibrillar protein in shrimp paste. Myofibrillar protein mainly includes myosin and actin, which are the key components of shrimp paste gel. When salt is added, salt ions (such as sodium ions) will interact with the charged groups on the protein molecules. 2. Salt can induce conformational changes in the head of myosin (the part with ATPase activity), exposing more active groups. In the subsequent heating process, these active groups can interact to form a three-dimensional mesh gel structure. 3. Salt itself is a seasoning that can enhance the umami taste of shrimp paste. It can interact with flavoring substances (such as amino acids, nucleotides, etc.) in shrimp paste to enhance the perceived intensity of umami. At the same time, salt can also mask the unpleasant odor that may exist in shrimp paste, making the flavor of shrimp paste products purer and richer; refrigerating and letting stand can prevent protein denaturation caused by overheating during chopping.

[0009] (3) Stuffing the shrimp paste into a food-grade plastic casing and heating it in a water bath at 90° C. for 30 min to obtain a thermoformed primary product with Antarctic krill flavor;

[0010] (4) Rapidly cool the Antarctic krill flavored shrimp paste gel after being thermoformed. The effects of rapid cooling are as follows: 1. During the heating process of the shrimp paste gel, the myofibrillar protein in the shrimp paste gel denatures and aggregates to form a three-dimensional mesh gel structure. Rapid cooling can quickly fix the newly formed gel network structure. 2. Rapid cooling helps to maintain the uniformity of the texture of the shrimp paste gel. If the cooling is too slow, the gel may shrink unevenly or change in structure due to the temperature gradient. 3. Rapid cooling can quickly reduce the temperature of the shrimp paste gel, causing the growth and reproduction rate of microorganisms to drop sharply.

[0011] Furthermore, the clean water rinsing time in step (1) is 5 minutes to 15 minutes, and the gauze is ordinary double-layer degreased gauze.

[0012] Furthermore, the chopping time in step (1) is 2 minutes, and the refrigerated standing time is 5 minutes to 15 minutes. The shrimp paste obtained by chopping with the numerical value of this parameter is more uniform. If the chopping time is too long, the muscle tissue will be more severely damaged, which is not conducive to gel formation. If the chopping time is too short, the muscle tissue will be less damaged and the functional protein will not be fully dissolved.

[0013] Furthermore, in step (2), the amount of salt added is 2% (w / w) of the shrimp paste mass, the salt chopping time is 5 minutes, and the refrigerated standing time is 5 minutes to 15 minutes.

[0014] Furthermore, the temperature of the refrigerated storage in step (1) and step (2) is 0-4° C. A high temperature will cause protein denaturation and increase the activity of endogenous enzymes, leading to protein degradation; a too low temperature will form ice crystals and destroy the muscle structure.

[0015] Furthermore, the rapid cooling method in step (4) is to quickly cool the Antarctic krill flavored thermoformed primary product in ice water, and then refrigerate it at 0-4° C. Refrigeration at 0-4° C. can prevent excessive reproduction of microorganisms. If long-term storage is required, it is recommended to freeze it to below -20° C.

[0016] An Antarctic krill minced shrimp gel with high gel strength prepared by the method has a gel strength of 570 g*cm2 to 700 g*cm2 without adding any exogenous additives.

[0017] The gel is used in preparing hot pot ingredients, snack foods and quick-frozen pre-prepared foods. The prepared shrimp paste can be used to prepare a variety of ingredients, such as 1. Hot pot ingredients: shrimp balls, shrimp cakes, etc. 2. Ready-to-eat shrimp intestines, shrimp crisps and other snack foods 3. Quick-frozen pre-prepared foods: quick-frozen shrimp balls, shrimp cakes, pre-prepared shrimp paste pizza, etc.

[0018] The beneficial effects of the present invention are:

[0019] (1) The present invention overcomes the defect of poor gel performance of Antarctic krill mince, and the Antarctic krill flavored mince product finally prepared has ideal gel strength. The present invention uses the TMS-PRO professional research-level food physical property analyzer of FTC Company of the United States to test the gel strength of the obtained mince product. The gel strength can be as high as 700 g·cm, which is significantly higher than the gel strength of the currently reported single high gel strength Antarctic krill mince gel and even the gel strength of the Antarctic krill flavored composite mince gel (<300 g·cm).

[0020] (2) The present invention uses only Antarctic krill meat, avoiding the use of other fish / shrimp or other functional additives, significantly improving the utilization rate of Antarctic krill meat, retaining the flavor and nutritional value of Antarctic krill to the greatest extent, increasing the added value of Antarctic krill meat, and opening up a new variety of Antarctic krill paste products for consumption, which has good nutritional value and commercial value.

[0021] (3) The method of the present invention is simple and convenient to operate, does not increase the cost of the product, is easy to apply in factories, and has good market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 This is a comparison chart of the gel strength of shrimp paste products;

[0023] Figure 2 This is a comparison chart of cooking loss of shrimp paste products;

[0024] Figure 3 This is a comparison chart of the water holding capacity of shrimp paste products;

[0025] Figure 4 This is a color comparison chart of shrimp paste products;

[0026] Figure 5 This is a comparison chart of gel strength between one-stage and two-stage heating;

[0027] Figure 6 It is the temperature rise curve of shrimp paste products;

[0028] Figure 7 This is the rheological diagram of shrimp paste products;

[0029] Figure 8 This is a scanning electron microscope image of shrimp paste products. DETAILED DESCRIPTION

[0030] The following description is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

[0031] The following examples can be understood as a part of the local structure or method of the present invention, or can be understood as a combination of the examples to explain the connotation of the larger structure or method of the present invention. Unless otherwise specified, all raw materials of the present invention are purchased from the market.

[0032] In the following examples, the frozen Antarctic krill meat used was purchased from Liaoning Ocean Fisheries Co., Ltd.

[0033] Embodiment 1:

[0034] A method for preparing Antarctic krill minced gel with high gel strength comprises the following steps:

[0035] (1) Thawing frozen Antarctic krill in running water, rinsing with clean water for 5 minutes, draining with ordinary double-layer degreased gauze, putting into a food blender and chopping for 2 minutes to obtain shrimp paste, and refrigerating and standing for 5 minutes;

[0036] (2) Add 2% salt to the shrimp paste and chop and stir for 5 minutes until the shrimp meat is firm, then refrigerate and let stand for 5 minutes;

[0037] (3) Stuffing the shrimp paste into a food-grade plastic casing and heating it in a water bath at 90° C. for 30 min to obtain a thermoformed primary product with Antarctic krill flavor;

[0038] (4) The Antarctic krill flavored thermoformed primary product is quickly placed in ice water for cooling, and then refrigerated at 4° C. to obtain the Antarctic krill flavored shrimp paste gel.

[0039] Embodiment 2:

[0040] Step (3) The thawed shrimp and shrimp meat are mixed in a ratio of 9:1, and the rest is the same as in Example 1.

[0041] Embodiment 3:

[0042] Step (3) The thawed shrimp and shrimp meat are mixed in a ratio of 7:1, and the rest is the same as in Example 1.

[0043] Example 4

[0044] Step (3) The thawed shrimp and shrimp meat are mixed in a ratio of 5:1, and the rest is the same as in Example 1.

[0045] Index determination:

[0046] The Antarctic krill gel prepared in Examples 1-4 was tested for gel strength, cooking loss, water holding capacity, texture and color. The relevant test methods are as follows:

[0047] (1) Gel strength:

[0048] The gel stored at 4°C was taken out and placed at room temperature to stabilize for 30 minutes. The sample was cut into a cylinder with a height of 10 mm, and the gel strength of the sample was measured using a cylindrical probe with a diameter of 10 mm. The parameters were set as follows: compression rate 60 mm / min; trigger force 0.2 N; puncture distance 6 mm; return rate 60 mm / min; return distance 20 mm. The breaking force (Breaking force, BF) (g) and breaking distance (Breaking distance, BD) (mm) were recorded. The gel strength (GS) was calculated using the formula:

[0049] GS(g*cm)=BF*BD

[0050] (2) Cooking loss:

[0051] Weigh the sample before appropriate heating and record it as m3. Heat it in a 90℃ water bath for 20 minutes. Take out the sample, cool it down, wipe off the surface moisture and record its mass as m4. The cooking loss (CL) calculation formula is:

[0052] CL(%)=(m3-m4)*100 / m3

[0053] (3) Water holding capacity:

[0054] Cut the prepared shrimp paste gel sample into slices of about 5 mm, weigh it and record its weight as m1, then wrap the sample with double-layer filter paper, centrifuge it at 10000×g for 10 minutes at 4°C, take out the sample, remove the filter paper and weigh it and record its weight as m2. Measure each sample 3 times and take the average value. The calculation formula is as follows: WHC (%) = m1 / m2×100

[0055] (4) Texture:

[0056] The sample preparation specifications were the same as the gel strength. A standard probe with a diameter of 20 mm was used to penetrate for two cycles at a speed of 60 mm / min, with a penetration strain of 50% and a trigger force of 0.2 N to measure the viscosity, hardness, elasticity and chewiness of the sample.

[0057] (5) Color:

[0058] Take the gel out of the refrigerator and stabilize it at room temperature for 30 minutes, peel off the casing, cut into slices of about 5 mm, measure the color of the sample with an automatic colorimeter, and record the L*, a* and b* values ​​of the sample after correction on a white board and a black board. L* is brightness, a* indicates redness, and b* indicates yellowness. Calculate the whiteness (W) value according to the formula.

[0059]

[0060] result:

[0061] (1) Gel strength is an important indicator for evaluating the quality of meat and meat products. The deformation distance and breaking force are related to the elasticity and gel strength of the gel, respectively. Figure 1As shown. From the gel prepared by this method, the gel strength of the gel made from Antarctic krill shrimp meat is the highest. It can also be observed from the figure that when Antarctic krill meat taken out from the meat extractor is added to Antarctic krill meat, its gel strength decreases significantly, and as the proportion of Antarctic krill meat increases, its gel strength decreases accordingly. The reason is attributed to the autolytic enzyme in Antarctic krill: the protease of Antarctic krill has the characteristics of high activity and strong adaptability to low temperature, so Antarctic krill will quickly autolyze under the action of protease after death. Although the whole shrimp is in a frozen environment, the low-temperature autolytic enzyme in the shrimp body is still playing a role, and most of it is distributed in the shrimp brain and thoracic digestive gland. When the shrimp meat is taken out from the whole shrimp using a meat extractor, due to the strong squeezing of the machine, the enzymes in the shrimp brain and shrimp digestive gland will remain in the shrimp meat in large quantities, resulting in a decline in the quality of the shrimp meat, thereby reducing the gel strength of the shrimp meat.

[0062] (2) Cooking loss is an important factor in heat-processed meat, including water loss and leakage of lipids, peptides and other nutrients, leading to quality degradation. Figure 2 As shown. Under the same heat treatment conditions, the cooking loss of Example 1 is the lowest, and its cooking loss increases with the increase of the proportion of shrimp meat. The cooking loss is mainly determined by the contraction of myofibrillar protein (40-60°C), the contraction of collagen (60-70°C) and the denaturation of actin (70-80°C). Protein denaturation occurs with increasing temperature, which leads to structural changes and the release of liquid in muscle fibers, resulting in decreased water holding capacity and higher cooking losses. The large cooking loss of Antarctic krill may be due to the rapid denaturation of proteins on the surface of krill meat and the rapid contraction of muscle tissue, which leads to rapid loss of juice.

[0063] (3) Water holding capacity refers to the ability of the three-dimensional network structure of shrimp paste gel to retain water, and is an important parameter for evaluating the quality of shrimp paste gel. In aquatic products, many physical properties such as color and texture also depend on the water holding capacity of the sample. A higher water holding capacity indicates that the water inside the gel is firmly bound, which helps to improve product quality. A dense gel network will cause more water to be trapped in the gel matrix, thereby increasing the water holding capacity of shrimp paste gel. Figure 3 It can be seen that Example 1 has the strongest water holding capacity, and as the amount of krill meat added increases, the water holding capacity of the Antarctic krill gel also tends to gradually decrease.

[0064] (4) The results of texture determination are shown in Table 1:

[0065] Table 1: Texture characteristics of shrimp paste products

[0066] sample Hardness(N) Adhesion(N.mm) Cohesion Elasticity(mm) Chewing property (mj) Example 1 <![CDATA[31.40±2.05 a ]]> <![CDATA[0.03±0.00 c ]]> <![CDATA[0.50±0.00 ab ]]> <![CDATA[4.35±0.14 a ]]> <![CDATA[65.83±6.02 a ]]> Example 2 29.50±2.30a <![CDATA[0.05±0.00 c ]]> 0.52±0.04a 2.52±0.15c <![CDATA[39.87±2.41 b ]]> Example 3 <![CDATA[23.11±1.61 b ]]> <![CDATA[0.05±0.00 b ]]> 0.50±0.00ab 2.66±0.33c <![CDATA[30.57±2.45 c ]]> Example 4 <![CDATA[20.42±2.25 c ]]> <![CDATA[0.04±0.01 ab ]]> <![CDATA[0.50±0.00 ab ]]> <![CDATA[2.51±0.23 c ]]> <![CDATA[26.60±3.48 d ]]>

[0067] Note: Different letters indicate significant differences among treatment groups (p < 0.05).

[0068] TPA provides insights into the texture properties of foods and indirectly into the structural integrity of the protein matrix. Hardness is the most direct indicator that affects taste and is proportional to chewiness; adhesion can be explained as the sticky mouthfeel of the sample. As shown in Table 1, Example 1 has the highest hardness. Elasticity follows the same trend as hardness, and the trend of cohesion is similar to that of elasticity. As the amount of krill meat added decreases, the hardness and chewiness of the gel increase significantly. The high hardness of Antarctic krill shrimp gel may be attributed to the heat-induced denaturation of krill protein, which leads to muscle contraction and dehydration, resulting in increased hardness.

[0069] (5) Whiteness is another important quality indicator of shrimp paste products. The whiteness of fish paste after heat treatment is affected by the degree and nature of protein denaturation; high temperature not only destroys non-covalent bonds, but also affects the formation or destruction of covalent bonds, thereby changing the whiteness of shrimp paste gel. Figure 4 It can be seen that the whiteness value of Example 1 is the largest, and as the amount of krill meat added decreases, the whiteness value of the Antarctic krill gel gradually increases; brightness is positively correlated with whiteness.

[0070] (6) From Figure 6 It can be seen from the temperature rise curve that the sample as a whole presents a process of temperature rise rate changing from fast to slow. In addition, the time for the center temperature of shrimp paste to rise from room temperature to 50°C is 107s. During this period, the myosin molecules in the shrimp paste unfold, exposing sulfhydryl groups and hydrophobic groups and gradually aggregate to form gel as the temperature rises; the time for the center temperature of shrimp paste to rise from 50°C to 70°C is 122s. This stage is the gel degradation stage, which will cause the formed gel structure to gradually disintegrate. Therefore, when heating, it is necessary to quickly pass through this stage. The heating method of the present invention causes the center temperature of the shrimp paste gel to rise quickly, and can quickly pass through the degradation stage.

[0071] (7) The viscoelastic properties of shrimp paste can be evaluated by measuring the storage modulus (G') and loss modulus (G") in the analytical frequency sweep mode within the linear viscoelastic region (LVER). Since the frequency sweep test needs to be carried out within the linear viscoelastic region of the test sample, a strain of 0.2% was selected for the subsequent frequency sweep test. The storage modulus (G') and loss modulus (G") represent the elastic and viscous properties of the sample, respectively. Figure 7 It can be seen that as the frequency increases, the G' and G" of the sample increase, indicating that the increase in vibration frequency can enhance the gel structure of shrimp paste. In addition, in all samples, G" is greater than G', which shows that the shrimp paste exhibits solid elastic behavior within the frequency range of the test. From the figure, it can be analyzed that Example 1 has the highest elasticity, and as the krill meat content increases, the elasticity of the gel gradually decreases, which is consistent with the research results of the texture profile analysis.

[0072] (8) The microstructure of each shrimp paste gel sample was analyzed using scanning electron microscopy. Figure 8 As shown. From the images of different magnifications, the three-dimensional structure of the surface of Example 1 is smoother, flatter and denser; while the microstructure of the gel with krill meat added shows a rough and irregular shape, and it can be seen that with the increase in the amount of krill meat added, the microstructure of the gel is more irregular, and the voids are larger and more numerous. By characterizing the microstructure of the gel matrix, the enhanced performance of water holding capacity and texture can be better understood. As shown in the figure, the three-dimensional structure of Example 1 presents an orderly cross-linked and regular smooth shape, which also leads to a high specific surface area of ​​the gel, which can expose more intramolecular groups, thereby significantly improving the binding effect between protein and water and improving the water holding capacity of the gel. The protein aggregates of the gel with krill meat added are large, the network is rough, and the number of gaps or cavities is large. Overall, the gel structure of Example 1 is the best, with the smallest protein aggregate particles and the least cavities; with the increase in the amount of krill meat added, the gel structure deteriorates, which may be due to the low content of myofibrillar protein in krill meat, which cannot be fully cross-linked and has a small binding effect with water, resulting in a rough and irregular gel structure.

[0073] Comparative Example:

[0074] The heating method of step (3) is shown in the following table, and the rest is the same as that of Example 1.

[0075] Table 2: Heating method comparison table

[0076]

[0077]

[0078] from Figure 5 It can be observed that the gel strength of Antarctic krill gel produced by one-stage heating at 90°C is the highest; and as the heating temperature increases, the gel strength increases regardless of whether it is a one-stage or two-stage heating method. In addition, one-stage heating can provide a relatively stable temperature environment, avoiding thermal shock or thermal stress caused by temperature fluctuations on the sample, which may lead to changes in the sample structure or properties. Therefore, from the perspective of process operation flow and energy saving and environmental protection, one-stage water bath heating is a better choice.

[0079] From the above results, it can be seen that the gel strength and texture characteristics of the Antarctic krill gel prepared in the embodiment of the present invention have been greatly improved compared with previous studies. The gel strength of the gel prepared in the embodiment of the present invention can be as high as 700g·cm, which is significantly higher than the gel strength of the currently reported single Antarctic krill gel and even the gel strength of the Antarctic krill flavored composite shrimp paste gel (<300g·cm). The present invention fully uses Antarctic krill meat, avoids the use of adding other fish / shrimp or other functional additives, significantly improves the utilization rate of Antarctic krill meat, retains the flavor and nutritional value of Antarctic krill to the greatest extent, improves the added value of Antarctic krill meat, and opens up a new variety of Antarctic krill paste products for consumption, with good nutritional value and commercial value.

[0080] The various aspects, embodiments, and features of the present invention should be considered to be illustrative in all aspects and not limiting of the present invention, the scope of which is defined solely by the claims. Other embodiments, modifications, and uses will be apparent to those skilled in the art without departing from the spirit and scope of the claimed invention.

[0081] In the preparation method of the present invention, the order of each step is not limited to the order listed. For those skilled in the art, without creative work, the order of each step is also within the protection scope of the present invention. In addition, two or more steps or actions can be performed simultaneously.

[0082] Finally, it should be noted that the specific embodiments described herein are merely examples of the present invention, and are not intended to limit the implementation methods of the present invention. A person skilled in the art of the present invention may make various modifications or supplements to the specific embodiments described, or replace them in a similar manner. It is not necessary and impossible to provide all examples of all implementation methods here. However, these obvious changes or modifications derived from the essential spirit of the present invention still fall within the scope of protection of the present invention, and interpreting them as any additional limitation is contrary to the spirit of the present invention.

Claims

1. A method for preparing Antarctic krill minced gel with high gel strength, characterized in that The following steps are involved: (1) thawing frozen Antarctic krill meat in running water, rinsing with clean water, draining with gauze, chopping in a food blender to obtain minced shrimp, and refrigerating and letting stand; (2) Add salt to the shrimp paste and chop until the shrimp meat is firm, then refrigerate and let stand; (3) Stuffing the shrimp paste into a food-grade plastic casing and heating it in a water bath at 90° C. for 30 min to obtain a thermoformed primary product with Antarctic krill flavor; (4) The Antarctic krill flavored shrimp paste gel is obtained by rapidly cooling the thermoformed primary product.

2. The preparation method according to claim 1, characterized in that: The clean water rinsing time in step (1) is 5 minutes to 15 minutes, and the gauze is ordinary double-layer degreased gauze.

3. The preparation method according to claim 1, characterized in that: The idle chopping time in step (1) is 2 minutes, and the refrigerated standing time is 5 minutes to 15 minutes.

4. The preparation method according to claim 1, characterized in that: In step (2), the amount of salt added is 2% of the weight of the shrimp paste, the salt chopping time is 5 minutes, and the refrigerated standing time is 5 minutes to 15 minutes.

5. The preparation method according to claim 1, characterized in that: The refrigerated storage temperature in step (1) and step (2) is 0 to 4°C.

6. The preparation method according to claim 1, characterized in that: The rapid cooling method in step (4) is to quickly cool the Antarctic krill flavored thermoformed primary product into ice water and then refrigerate it at 0-4°C.

7. An Antarctic krill minced gel with high gel strength prepared by the method of any one of claims 1 to 6.

8. Use of the Antarctic krill minced gel according to claim 7 in preparing hot pot ingredients, snack foods and quick-frozen pre-prepared foods.

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