Processing method of fresh-locked shrimp balls

Abstract

The invention relates to the technical field of food processing, in particular to a processing method of fresh-locked shrimp balls, which comprises the following steps: soaking shrimp meat in ice brine for 20-30 minutes, then soaking in ice water for 3-10 minutes, fishing out and draining; beating shrimp meat into shrimp meat slurry, and storing in an ice bath; preparing seasonings, and storing the seasonings in an ice bucket; and mixing and stirring the shrimp meat slurry and the seasoning according to the mass ratio of (30-50): 1, putting the obtained mixed stuffing into a spherical grinding tool to form a spherical shape, immersing the spherical shape into edible antibacterial composite membrane liquid, taking out the spherical shape, draining the spherical shape to form shrimp balls wrapped with the composite membrane liquid, and performing cold air drying, vacuum packaging and refrigeration to obtain the shrimp balls. The fresh-keeping agent has the advantages that the raw materials are natural edible substances, so that the fresh-keeping effect of the shrimp balls is realized, and no harm is caused to a human body; the adopted edible antibacterial composite membrane liquid has antibacterial activity, so that the growth and reproduction of microorganisms can be effectively inhibited, and the shelf life of the shrimp balls is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for processing fresh shrimp balls. Background Art

[0002] As a popular seafood food, the freshness and taste of shrimp balls are very important to consumers. Traditional shrimp ball processing methods often fail to maintain the freshness and taste of shrimp balls for a long time. At the same time, shrimp balls are easily contaminated by microorganisms during storage and transportation, resulting in a decline in food quality. Therefore, it is of great significance to develop a processing method that can maintain the freshness and taste of shrimp balls for a long time and has an antibacterial effect. Summary of the invention

[0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for processing shrimp balls that lock in freshness. The raw materials of the present invention are natural edible substances, which can lock in the freshness of shrimp balls without causing any harm to the human body; the edible antibacterial composite membrane liquid used has antibacterial activity, can effectively inhibit the growth and reproduction of microorganisms, and extend the shelf life of shrimp balls. Among them, sodium alginate, sodium carboxymethyl cellulose, soy protein and other ingredients are interconnected through intermolecular electrostatic attraction, hydrogen bonds and other forces to form a stable network structure. Nanocellulose has an extremely high specific surface area and aspect ratio, and forming a tight combination with soy protein, sodium alginate and other ingredients can enhance the overall performance of the composite membrane liquid.

[0004] The present invention is achieved through the following technical solutions: On the one hand, a method for processing fresh shrimp balls is provided, and the method comprises the following steps:

[0005] Step S1, taking fresh shrimp, removing the shells and intestinal glands, and then washing to obtain shrimp meat;

[0006] Step S2, soaking the obtained shrimp in ice salt water for 20-30 minutes, and then soaking in ice water for 3-10 minutes, taking out, and draining until there is no moisture on the surface of the shrimp;

[0007] Step S3, beating the obtained shrimp into shrimp slurry and storing it in an ice bath;

[0008] Step S4, preparing seasoning: 0.8-10 parts of edible salt, 0.2-0.5 parts of monosodium glutamate, 0.4-0.6 parts of chicken stock, 1-2.4 parts of white sugar, and 0.02-0.06 parts of white pepper are mixed evenly to form seasoning, and the mixture is stored in an ice bucket;

[0009] Step S5, mixing the obtained shrimp paste with the seasoning in a mass ratio of 30-50:1, stirring for 5-10 minutes, and then placing the obtained mixed filling in a spherical mold to form a ball;

[0010] Step S6, immersing the obtained shrimp balls in the edible antibacterial composite membrane liquid, then taking them out and draining them to form shrimp balls wrapped with the composite membrane liquid, and then cold-air drying them;

[0011] Step S7: vacuum-pack the obtained shrimp balls and refrigerate them.

[0012] Through the above technical scheme, by controlling the soaking time and temperature of ice salt water and ice water, the shrimp meat is quickly cooled and preserved, while maintaining the original flavor and texture of the shrimp meat. In addition, the introduction of the edible antibacterial composite film liquid not only provides a protective film for the shrimp balls, achieving the purpose of maintaining the freshness and flavor of the shrimp balls, but also inhibits the growth of microorganisms and prolongs the shelf life; in addition, the use of cold air drying effectively avoids the influence of high temperature on the flavor and texture of the shrimp balls; the present invention adopts the combined use of vacuum packaging and refrigeration technology, which not only achieves the preservation of the freshness and flavor of the shrimp balls during long-term storage, but also improves the stability and edible safety of the finished product.

[0013] Furthermore, in step S2, the concentration of the ice brine is 2-4% and the temperature is 1-2°C.

[0014] Through the above technical scheme, at a low temperature of 1-2°C, the activity of water molecules in the shrimp is slowed down, reducing water loss caused by temperature fluctuations and making it less likely to form large ice crystals, thereby reducing the damage of ice crystals to the cell structure of the shrimp, which in turn helps to maintain the texture and flavor of the shrimp; at a brine concentration of 2-4%, salt ions interact with protein molecules in the shrimp, enhancing their stability, thereby preventing the quality of the shrimp from deteriorating due to protein denaturation during processing and storage.

[0015] Furthermore, in step S6, the raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 4-6% chitosan, 1-2% sodium alginate, 1-2% sodium carboxymethyl cellulose, 1-2% phytic acid, 0.6-1% trehalose, 0.2-0.6% lauric acid, 1-2% sodium caseinate, 1-20% nanocellulose, 5-50% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0016] Through the above technical scheme, functional groups such as hydroxyl and carboxyl in the raw materials form hydrogen bonds with water molecules, thereby increasing the water retention of the membrane; at the same time, the addition of ingredients such as nanocellulose and soy protein improves the barrier properties of the membrane and reduces the penetration and evaporation of water molecules; a large number of water molecules and ions pass through the membrane layer based on the quantum tunneling effect, interact with the molecules on the surface of the shrimp balls, and effectively enhance the density and stability of the membrane in the prepared edible antibacterial composite membrane liquid, thereby achieving the inhibition of the growth and reproduction of microorganisms, as well as reducing the penetration and evaporation of water molecules, thereby achieving the purpose of extending the shelf life of the shrimp balls.

[0017] Furthermore, the method for preparing the edible antibacterial composite film liquid specifically comprises the following steps:

[0018] Step 1: Weigh each raw material according to the prescription amount;

[0019] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0020] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution;

[0021] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 4-6, mechanically stirring the obtained glue solution and an equal amount of chitosan solution, oscillating ultrasonically for 10-30 minutes, mixing evenly, and vacuuming to remove bubbles on the upper layer of the membrane solution to obtain a composite membrane solution;

[0022] Step 5: Filter the obtained composite membrane liquid again and let it stand for 2-6 hours to obtain an edible antibacterial composite membrane liquid.

[0023] Through the above technical scheme, the raw materials used in the present invention are all natural edible substances, which can lock the freshness of the shrimp balls without causing any harm to the human body;

[0024] The antibacterial activity of the edible antibacterial composite film liquid of the present invention can effectively inhibit the growth and reproduction of microorganisms and extend the shelf life of shrimp balls. Specifically, components such as sodium alginate, sodium carboxymethyl cellulose, and soy protein are interconnected through forces such as electrostatic attraction and hydrogen bonds between molecules to form a stable network structure. Chitosan powder is electrostatically attracted to the carboxyl groups of components such as sodium alginate and sodium carboxymethyl cellulose through the amino groups on its molecular chain, further enhancing the stability of the composite film liquid. Nanocellulose has an extremely high specific surface area and aspect ratio, and forming a tight combination between it and components such as soy protein and sodium alginate can enhance the overall performance of the composite film liquid.

[0025] Ingredients such as chitosan, phytic acid, and lauric acid have significant antibacterial effects. They can destroy the cell membrane structure of microorganisms and inhibit their growth and reproduction. These antibacterial ingredients are evenly distributed in the composite membrane liquid and can effectively inhibit the growth of microorganisms on the surface of shrimp balls and extend their shelf life.

[0026] In the third step, the viscosity of the glue solution is measured by an online viscometer, the time is controlled at 10 minutes, and the viscosity value is 300-500 mPa·s.

[0027] Through the above technical solution, the glue solution and the chitosan solution are prepared in equal amounts, and while the composite membrane solution maintains a certain strength, it can allow an appropriate amount of oxygen and carbon dioxide to penetrate to maintain the freshness and taste of the shrimp. Among them, the hydroxyl, carboxyl and other functional groups in the molecules of raw materials such as sodium alginate, sodium carboxymethyl cellulose and sodium caseinate form hydrogen bonds with water molecules. These hydrogen bonds stabilize the structure of the membrane at the atomic level, reduce the penetration and evaporation of water molecules, and thus improve the water retention and barrier properties of the membrane; the phosphate groups in the phytic acid molecules combine with the metal ions (such as calcium, magnesium, etc.) on the surface of the shrimp ball to form insoluble metal phytates. The interaction between ions enhances the binding force between the membrane and the surface of the shrimp ball at the atomic level, and improves the adhesion of the membrane.

[0028] In the fourth step, the stirring temperature of the mechanical stirring is 40-60° C., the stirring speed is 1000-1200 r / min, and the stirring time is 15-30 min.

[0029] In the fourth step, the ultrasonic power is 10-1000W, and the number of ultrasonic generating sources is 1-5.

[0030] In the fourth step, the vacuuming pressure is 0.01-0.08 MPa, the time is 10-30 s / time, and the number of times is 2-8 times.

[0031] Furthermore, in step S6, the cold air drying conditions are: cold air temperature is 4-10°C, wind speed is 1.2-1.8 m / s, and drying time is 12-25 min.

[0032] Furthermore, the nanocellulose is selected from any one of sweet potato leaf nanocellulose, cellulose nanocrystals, cellulose nanofibers, and bacterial nanocellulose; and the diameter of the nanocellulose is 1-10 nm.

[0033] Beneficial Effects

[0034] The fresh-keeping shrimp balls prepared by the invention have delicious taste and fine texture, and maintain the original nutritional value and flavor of the shrimps.

[0035] The present invention adopts edible antibacterial composite film liquid to wrap the shrimp balls, which can effectively prolong the shelf life of the shrimp balls and reduce the quality degradation during transportation and storage.

[0036] During the processing, the invention can effectively remove impurities and fishy smell in the shrimps by soaking in ice salt water and ice water, while keeping the fresh and tender taste of the shrimps.

[0037] The edible antibacterial composite membrane liquid used in the present invention is composed of a variety of natural ingredients and has excellent antibacterial and film-forming properties. Chitosan has a good antibacterial effect and can inhibit the growth of microorganisms; sodium alginate, sodium carboxymethyl cellulose, soy protein and other ingredients can enhance the strength and toughness of the membrane liquid and improve the shelf life of the shrimp balls. In addition, the addition of nanocellulose can also improve the transparency and smoothness of the membrane liquid, making the appearance of the shrimp balls more attractive.

[0038] The invention uses a cold air drying method to prevent the shrimp balls from deteriorating and losing nutrition during the drying process, while maintaining the delicious taste and nutritional value of the shrimp balls.

[0039] The processing method of the invention is simple and feasible and is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a front view of the present invention;

[0041] Figure 2 It is a side view of the present invention. DETAILED DESCRIPTION

[0042] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0043] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. The experimental methods without specific conditions in the following examples are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise specified, all percentages, ratios, proportions or parts are by weight.

[0044] Unless otherwise specified, the reagents and raw materials used in the examples and comparative examples of the present invention can be obtained through commercial channels.

[0045] Example 1

[0046] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 40:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0047] The seasoning is a mixture of 5 parts of edible salt, 0.35 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.7 parts of white sugar, and 0.04 parts of white pepper.

[0048] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 5% chitosan, 1.5% sodium alginate, 1.5% sodium carboxymethyl cellulose, 1.5% phytic acid, 0.8% trehalose, 0.4% lauric acid, 1.5% sodium caseinate, 10% sweet potato leaf nanocellulose (with a diameter of 5 nm), 30% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0049] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0050] Step 1: weigh each raw material according to the above prescription;

[0051] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0052] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0053] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0054] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0055] After testing, the shrimp meat is firmer and more elastic, and tastes delicious; under refrigerated conditions (0-4℃), the shelf life of the shrimp balls can reach 30 days, and the total bacterial count of the shrimp balls is less than 10^4 CFU / g (in line with food safety standards); the thickness of the composite film layer is 0.05 mm, evenly covered, and without damage (see Figure 1 and Figure 2 ).

[0056] Example 2

[0057] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 28 minutes, then soak them in ice water for 7 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 45:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0058] The seasoning is a mixture of 7 parts of edible salt, 0.4 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.5 parts of white sugar, and 0.05 parts of white pepper.

[0059] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 5.5% chitosan, 1.7% sodium alginate, 1.8% sodium carboxymethyl cellulose, 1.6% phytic acid, 0.9% trehalose, 0.5% lauric acid, 1.6% sodium caseinate, 15% sweet potato leaf nanocellulose (with a diameter of 5 nm), 40% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0060] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0061] Step 1: weigh each raw material according to the above prescription;

[0062] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0063] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0064] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0065] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0066] After testing, the shrimp balls were found to be slightly tender and juicy with moderate elasticity; under refrigerated conditions, the shelf life was extended to 15 days, and the total bacteria count was lower than the safety standard; the composite film layer was evenly covered without damage.

[0067] Example 3

[0068] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 2.5% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 35:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s of cold wind for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0069] The seasoning is a mixture of 5 parts of edible salt, 0.3 parts of monosodium glutamate, 0.45 parts of chicken powder, 1.2 parts of white sugar, and 0.03 parts of white pepper.

[0070] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 4.5% chitosan, 1.2% sodium alginate, 1.3% sodium carboxymethyl cellulose, 1.1% phytic acid, 0.7% trehalose, 0.3% lauric acid, 1.3% sodium caseinate, 10% sweet potato leaf nanocellulose (with a diameter of 5 nm), 35% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0071] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0072] Step 1: weigh each raw material according to the above prescription;

[0073] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0074] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0075] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0076] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0077] After testing, the taste of the shrimp balls is: tender but less elastic; under refrigerated conditions, the shelf life is extended to 12 days, and the total bacteria count is lower than the safety standard; the composite film layer has good coverage, but the edges are slightly damaged.

[0078] Example 4

[0079] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3.5% and a temperature of 1.5°C for 22 minutes, then soak them in ice water for 8 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 48:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0080] The seasoning is a mixture of 9 parts of edible salt, 0.5 parts of monosodium glutamate, 0.55 parts of chicken powder, 2.3 parts of white sugar, and 0.055 parts of white pepper.

[0081] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 5.8% chitosan, 1.9% sodium alginate, 2% sodium carboxymethyl cellulose, 1.9% phytic acid, 0.95% trehalose, 0.55% lauric acid, 1.8% sodium caseinate, 18% sweet potato leaf nanocellulose (with a diameter of 5 nm), 42% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0082] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0083] Step 1: weigh each raw material according to the above prescription;

[0084] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0085] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0086] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0087] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0088] After testing, the shrimp balls have a fresh, tender and elastic taste; under refrigerated conditions, the shelf life is extended to 18 days, and the total bacteria count is lower than the safety standard; the composite film layer is perfectly covered without any damage.

[0089] Example 5

[0090] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 2% and a temperature of 1.5°C for 30 minutes, then soak them in ice water for 10 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 50:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0091] The seasoning is a mixture of 8 parts of edible salt, 0.45 parts of monosodium glutamate, 0.5 parts of chicken powder, 2 parts of white sugar, and 0.04 parts of white pepper.

[0092] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 4% chitosan, 1% sodium alginate, 1% sodium carboxymethyl cellulose, 1% phytic acid, 0.6% trehalose, 0.2% lauric acid, 1% sodium caseinate, 5% sweet potato leaf nanocellulose (with a diameter of 5 nm), 55% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0093] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0094] Step 1: weigh each raw material according to the above prescription;

[0095] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0096] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0097] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0098] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0099] After testing, the texture is slightly hard but still elastic; under refrigerated conditions, the shelf life is extended to 10 days and the total bacteria count is lower than the safety standard; the composite film layer has good coverage, but some areas are slightly damaged.

[0100] Comparative Example 1

[0101] Firstly, take fresh shrimps, shell them, remove the intestinal glands and wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, fish them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 40:1, stir them for 8 minutes, then place the obtained mixed fillings in a spherical mold to form them into balls, and dry them for 18 minutes under cold wind at 8°C and 1.5m / s; vacuum pack and refrigerate to obtain the product.

[0102] The seasoning is a mixture of 5 parts of edible salt, 0.35 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.7 parts of white sugar, and 0.04 parts of white pepper.

[0103] After testing, it was found that the shrimp balls tasted okay but were easy to spoil; under refrigerated conditions, the shelf life was only 3 days and the total number of bacteria increased rapidly.

[0104] Comparative Example 2

[0105] First, take fresh shrimps, remove the shells and intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, fish them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 40:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, wrap the obtained shrimp balls with plastic film, dry them under cold wind at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0106] The seasoning is a mixture of 5 parts of edible salt, 0.35 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.7 parts of white sugar, and 0.04 parts of white pepper.

[0107] After testing, the shrimp balls tasted worse than those wrapped in edible antibacterial composite film liquid; under refrigerated conditions, the shelf life was extended to 7 days, but the total bacteria count was still high; the film layer covered well, but was inedible.

[0108] Comparative Example 3

[0109] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 40:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0110] The seasoning is a mixture of 5 parts of edible salt, 0.35 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.7 parts of white sugar, and 0.04 parts of white pepper.

[0111] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 5% chitosan, 1.5% sodium alginate, 1.5% sodium carboxymethyl cellulose, 1.5% phytic acid, 0.8% trehalose, 0.4% lauric acid, 1.5% sodium caseinate, 30% soy protein, and the balance is water; and the sum of the weight percentages of the raw materials is 100%.

[0112] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0113] Step 1: weigh each raw material according to the above prescription;

[0114] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0115] Step 3: Add sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate and soy protein to the obtained sodium alginate solution in sequence; stir while adding until they are completely dispersed in the solution, and homogenize to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0116] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0117] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0118] After testing, the shrimp balls have a fresh and juicy taste with moderate elasticity; under refrigerated conditions, the shelf life is extended to 12 days, the total number of bacteria is much higher than that in Example 1; and the composite film layer is easily damaged.

[0119] Comparative Example 4

[0120] First, take fresh shrimps, shell them, remove the intestinal glands, and then wash them to obtain shrimps; soak the shrimps in ice salt water with a concentration of 3% and a temperature of 1.5°C for 25 minutes, then soak them in ice water for 5 minutes, take them out, and drain them until there is no moisture on the surface of the shrimps; then beat the shrimps into shrimp mud and store them in an ice bath for later use; prepare seasonings and store them in an ice bucket; mix the obtained shrimp mud and seasonings at a mass ratio of 40:1, stir them for 8 minutes, and then place the obtained mixed fillings in a spherical mold to form them into balls; finally, immerse the obtained shrimp balls in an edible antibacterial composite film liquid, take them out and drain them, and then dry them at 8°C and 1.5m / s for 18 minutes; vacuum pack and refrigerate to obtain the product.

[0121] The seasoning is a mixture of 5 parts of edible salt, 0.35 parts of monosodium glutamate, 0.5 parts of chicken powder, 1.7 parts of white sugar, and 0.04 parts of white pepper.

[0122] The raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 1% chitosan, 1.5% sodium alginate, 1.5% sodium carboxymethyl cellulose, 1.5% phytic acid, 0.8% trehalose, 0.4% lauric acid, 1.5% sodium caseinate, 10% sweet potato leaf nanocellulose (with a diameter of 5 nm), 30% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

[0123] The preparation process of the edible antibacterial composite film liquid specifically includes the following steps:

[0124] Step 1: weigh each raw material according to the above prescription;

[0125] Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution;

[0126] Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; wherein the viscosity of the glue solution is 400 mPa·s.

[0127] Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 5, stirring the obtained glue solution and an equal amount of chitosan solution at 50°C and 1100r / min for 20min, and oscillating with 500W ultrasonic wave for 20min, after mixing evenly, vacuuming (0.05MPa, 20s / time, 4 times) to remove bubbles on the upper layer of the membrane solution, and obtaining a composite membrane solution;

[0128] Step 5: Filter the obtained composite membrane liquid again and let it stand for 4 hours to obtain an edible antibacterial composite membrane liquid.

[0129] After testing, the shrimp balls have a decent taste; under refrigerated conditions, the shelf life is only 7 days, and the total number of bacteria increases rapidly; the composite film layer is easy to fall off and is incomplete.

[0130] In summary, the components in the composite membrane liquid can form hydrogen bonds, ionic bonds and other interactive forces to enhance the density and stability of the membrane. These interactive forces enable the composite membrane liquid to form a tight and breathable protective film, effectively isolating the invasion of external air and microorganisms. Fine-tuning the seasoning formula has a significant effect on the taste of shrimp balls, but it should be adjusted within a reasonable range to maintain the best taste; the components in the composite membrane liquid have different preservation mechanisms, such as the addition of nanocellulose can enhance the toughness and antibacterial effect of the membrane layer, and is an important component in the composite membrane liquid; chitosan is one of the main components of the composite membrane liquid, and its content has an important influence on the adhesion and antibacterial effect of the membrane layer. Therefore, through reasonable seasoning formula and composite membrane liquid formula optimization, it is possible to prepare fresh shrimp balls with good taste, long shelf life and complete membrane layer.

[0131] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for processing fresh shrimp balls, characterized in that: The method comprises the following steps: Step S1, taking fresh shrimp, removing the shells and intestinal glands, and then washing to obtain shrimp meat; Step S2, soaking the obtained shrimp in ice salt water for 20-30 minutes, and then soaking in ice water for 3-10 minutes, taking out, and draining until there is no moisture on the surface of the shrimp; Step S3, beating the obtained shrimp into shrimp slurry and storing it in an ice bath; Step S4, preparing seasoning: 0.8-10 parts of edible salt, 0.2-0.5 parts of monosodium glutamate, 0.4-0.6 parts of chicken stock, 1-2.4 parts of white sugar, and 0.02-0.06 parts of white pepper are mixed evenly to form seasoning, and the mixture is stored in an ice bucket; Step S5, mixing the obtained shrimp paste with the seasoning in a mass ratio of 30-50:1, stirring for 5-10 minutes, and then placing the obtained mixed filling in a spherical mold to form a ball; Step S6, immersing the obtained shrimp balls in the edible antibacterial composite membrane liquid, then taking them out and draining them to form shrimp balls wrapped with the composite membrane liquid, and then cold-air drying them; Step S7: vacuum-pack the obtained shrimp balls and refrigerate them.

2. The method for processing fresh shrimp balls according to claim 1, characterized in that: In step S2, the concentration of the ice brine is 2-4% and the temperature is 1-2°C.

3. The method for processing fresh shrimp balls according to claim 1, characterized in that: In step S6, the raw materials of the edible antibacterial composite membrane liquid include, by weight percentage, 4-6% chitosan, 1-2% sodium alginate, 1-2% sodium carboxymethyl cellulose, 1-2% phytic acid, 0.6-1% trehalose, 0.2-0.6% lauric acid, 1-2% sodium caseinate, 1-20% nanocellulose, 5-50% soy protein, and the remainder is water; and the sum of the weight percentages of the raw materials is 100%.

4. The method for processing fresh shrimp balls according to claim 3, characterized in that: The method for preparing the edible antibacterial composite film liquid specifically comprises the following steps: Step 1: Weigh each raw material according to the prescription amount; Step 2: Slowly add sodium alginate into water, stirring while adding, until the sodium alginate is completely dissolved to form a uniform and transparent sodium alginate solution; Step 3: adding sodium carboxymethyl cellulose, phytic acid, trehalose, lauric acid, sodium caseinate, nanocellulose and soy protein to the obtained sodium alginate solution in sequence; stirring while adding until they are completely dispersed in the solution, and homogenizing to obtain a glue solution; Step 4: adding chitosan powder to glacial acetic acid solution, and mixing thoroughly to obtain chitosan solution; when the pH value of the chitosan solution is 4-6, mechanically stirring the obtained glue solution and an equal amount of chitosan solution, oscillating ultrasonically for 10-30 minutes, mixing evenly, and vacuuming to remove bubbles on the upper layer of the membrane solution to obtain a composite membrane solution; Step 5: Filter the obtained composite membrane liquid again and let it stand for 2-6 hours to obtain an edible antibacterial composite membrane liquid.

5. The method for processing fresh shrimp balls according to claim 4, characterized in that: In the third step, the viscosity of the glue solution is measured by an online viscometer, the time is controlled at 6-10 minutes, and the viscosity value is 300-500 mPa·s.

6. The method for processing fresh shrimp balls according to claim 4, characterized in that: In the fourth step, the stirring temperature of the mechanical stirring is 40-60° C., the stirring speed is 1000-1200 r / min, and the stirring time is 15-30 min.

7. The method for processing fresh shrimp balls according to claim 4, characterized in that: In the fourth step, the ultrasonic power is 10-1000W, and the number of ultrasonic generating sources is 1-5.

8. The method for processing fresh shrimp balls according to claim 4, characterized in that: In the fourth step, the vacuuming pressure is 0.01-0.08 MPa, the time is 10-30 s / time, and the number of times is 2-8 times.

9. The method for processing fresh shrimp balls according to claim 1, characterized in that: In step S6, the cold air drying conditions are: cold air temperature is 4-10°C, wind speed is 1.2-1.8 m / s, and drying time is 12-25 min.

10. The method for processing fresh shrimp balls according to claim 1, characterized in that: The nanocellulose is selected from any one of sweet potato leaf nanocellulose, cellulose nanocrystals, cellulose nanofibers and bacterial nanocellulose; and the diameter of the nanocellulose is 1-10 nm.

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