Quick-frozen mashed shrimps and preparation method thereof

Abstract

The invention provides quick-frozen mashed shrimps and a preparation method thereof, and relates to the technical field of food processing. The quick-frozen mashed shrimp is prepared by mixing shrimp meat, cassava starch, potato starch, whey protein isolate powder, egg white, soybean oil, table salt, monosodium glutamate and composite phosphate, and in the preparation process, part of the shrimp meat needs to be pulped, and the other part needs to be diced and mixed. According to the invention, the defects in the prior art are overcome, the quality of the mashed shrimps is improved by adding starch and protein exogenous additives, the taste and flavor of the mashed shrimps are remarkably improved, and the color, gel strength, elasticity and water binding capacity of the mashed shrimps are improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to quick-frozen shrimp paste and a preparation method thereof. Background Art

[0002] Quick-frozen shrimp paste is a kind of frozen prepared food made from fresh shrimp, with salt or other ingredients added, chopped, pounded and frozen. It can be cooked directly after thawing. It has the characteristics of high nutrition, easy storage and convenient consumption. With the accelerated pace of people's lives, frozen prepared foods stand out from the food industry with their convenient cooking and long storage. Various frozen prepared foods have become the first choice for consumers to buy and stock up. At the same time, with the rapid development of the pre-prepared food industry, consumers' concepts have changed dramatically. Therefore, quick-frozen shrimp paste, which is nutritious, delicious and convenient to eat, has a broad market prospect.

[0003] The quality of quick-frozen shrimp paste is closely related to its gel properties. The salt-soluble protein in shrimp meat is the main component of the shrimp paste gelation reaction, while the water-soluble protein in shrimp meat can weaken the gel strength of shrimp paste. During the processing and consumption of quick-frozen shrimp paste, the shrimp meat itself has a low salt-soluble protein content, resulting in soft tissue and poor gel properties, which directly affects the texture and taste of the shrimp paste. Since the gel properties of shrimp paste are related to the salt-soluble protein and water-soluble protein content of shrimp meat, traditional shrimp paste production often removes part of the water-soluble protein in shrimp meat through a rinsing process to improve the gel properties of shrimp paste. However, the cost of shrimp meat is high, and after rinsing and gelation, not only a large amount of nutrition is lost, but also the economic value is greatly lost. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a quick-frozen shrimp paste and a production method thereof, which improves the quality of the shrimp paste by adding starch and protein exogenous additives, significantly enhances the taste and flavor of the shrimp paste, and improves the color, gel strength, elasticity and water retention of the shrimp paste.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] The invention discloses a quick-frozen shrimp paste, which is composed of the following materials in parts by weight: 100 parts of shrimp, 5-7 parts of cassava starch, 1-3 parts of potato starch, 1.2-1.8 parts of isolated whey protein powder, 5-7 parts of egg white, 2-4 parts of soybean oil, 1.8-2.2 parts of salt, 0.3-0.7 parts of monosodium glutamate, and 0.1-0.3 parts of composite phosphate.

[0007] Preferably, the quick-frozen shrimp paste is composed of the following materials in parts by weight: 100 parts of shrimp, 6 parts of tapioca starch, 2 parts of potato starch, 1.5 parts of isolated whey protein powder, 6 parts of egg white, 3 parts of soybean oil, 1 part of salt, 0.5 parts of monosodium glutamate, and 0.2 parts of complex phosphate.

[0008] The preparation method of quick-frozen shrimp slips comprises the following steps:

[0009] S1, select fresh green shrimp as raw material, process the green shrimp to obtain shrimp for later use;

[0010] S2, shrimp pretreatment: 75% of all shrimps are pulped, and the remaining 25% are diced to obtain shrimp pulp and diced shrimps for later use;

[0011] S3, shrimp diced processing: the shrimp diced is placed in ice water for soaking to obtain pre-treated shrimp diced for later use;

[0012] S4, mixing: adding a portion of salt to the shrimp paste and stirring evenly, and then mixing the pretreated shrimp cubes, tapioca starch, potato starch, isolated whey protein powder, egg white, soybean oil, monosodium glutamate, composite phosphate and the remaining salt and stirring thoroughly to obtain a premix;

[0013] S5. Packaging and freezing: After the premix is ​​filled and sealed, it is quickly frozen and refrigerated to obtain a finished quick-frozen shrimp paste.

[0014] Preferably, the method of processing the freshwater shrimp in step S1 is: removing the shrimp heads, shrimp paste, shrimp shells, and shrimp intestines, and washing them with ice water for 3 times.

[0015] Preferably, if the shrimp cannot be processed in time in step S1, it needs to be quick-frozen at -35°C for 12 hours, then transferred to -18°C for frozen storage, and then thawed with tap water when used.

[0016] Preferably, the specification of the shrimp cubes in step S2 is 8±1 mm.

[0017] Preferably, in the ice water in step S3, ice accounts for 25% of the total mass, the composite phosphate accounts for 0.4% of the total mass, and the edible salt accounts for 1% of the total mass, and the soaking time is 1.5-2.5 hours.

[0018] Preferably, in step S4, the stirring machine needs to be cooled with ice water before stirring.

[0019] Preferably, the quick freezing method in step S5 is quick freezing at -35°C for 12 hours, and the refrigeration temperature is -18°C.

[0020] The present invention provides a quick-frozen shrimp paste and a preparation method thereof, which has the following advantages over the prior art:

[0021] The invention adds appropriate amounts of starch and protein powder to the shrimp paste, which can effectively improve the gel strength, texture characteristics, water holding capacity, color and sensory aspects of the shrimp paste, and the compound addition of cassava starch and potato starch can effectively ensure that the final shrimp paste has better gel strength, elasticity and water holding capacity, and when mixed with separated whey protein powder, the taste, flavor and color of the product can be improved, thereby improving the edible quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 Schematic diagram of the effect of different types and different addition amounts of starch on the water holding capacity of shrimp slips in an embodiment of the present invention;

[0023] Figure 2 Schematic diagram of the effects of different types and different addition amounts of protein powder on the water holding capacity of shrimp slips in an embodiment of the present invention, wherein B is soy protein isolate powder, E is whey protein isolate powder, and H is egg white powder;

[0024] Figure 3 Schematic diagram of the effect of the combination of starch and protein powder on the water holding capacity of shrimp in an embodiment of the present invention. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention is clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. 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.

[0026] Embodiment 1:

[0027] 1. Experimental materials:

[0028] The following shrimps are frozen green shrimps, and the other raw materials are shown in Table 1 below:

[0029] Table 1

[0030]

[0031]

[0032] 2. Preparation of shrimp slips:

[0033] (1) Preparation of ice water for soaking shrimp: prepare ice water for soaking shrimp according to the total weight of 75% pure water, 0.4% composite phosphate, 1% salt and 25% ice;

[0034] (2) Ingredients: Based on the total weight of the shrimp, prepare 6% egg white, 3% soybean oil, 2% salt, 0.5% monosodium glutamate, and 0.2% complex phosphate according to the mass percentage. The remaining starch and protein powder refer to the specific experimental design;

[0035] (3) 75% of the shrimps are beaten into pulp and 25% of the shrimps are cut into 8 mm dices to obtain shrimp pulp and shrimp dices;

[0036] (4) Soaking shrimp: Soak the diced shrimp in ice water for 2 hours;

[0037] (5) According to different experimental groups, shrimp paste was added with 1% salt and stirred for 1 min, and different types and amounts of starch and protein powder, shrimp cubes, egg white, soybean oil, remaining salt, monosodium glutamate, and complex phosphate were added and stirred for 1 min;

[0038] (6) Bagging: packing the prepared shrimp paste into a shrimp paste bag;

[0039] (7) Quick freezing: Place the sealed canned shrimps flat and quick freeze at -35°C for 12 h;

[0040] (8) Freezing: Pack the package and store in a freezer at -18℃.

[0041] 3. Experimental design:

[0042] (1) Effect of starch addition on shrimp paste quality

[0043] ① According to different experimental group schemes, add 1% salt into shrimp paste and stir for 1 min, then add group A: cassava starch 0%, 2%, 4%, 6%, 8%; group B: acetylated distarch adipate 0%, 2%, 4%, 6%, 8%, 10%; group C: potato starch 0%, 2%, 4%, 6%, 8%; group D: hydroxypropyl distarch phosphate 0%, 2%, 4%, 6%, 8% and shrimp cubes, egg white 6%, soybean oil 3%, salt 1%, MSG 0.5%, phosphate 0.2% and stir for 1 min.

[0044] ② Take the prepared shrimp paste and inject it into a small sausage mold, fill it into a plastic casing with a diameter of 24mm, seal it, and heat it in a 90℃ water bath for 30min to complete the gelation process of the shrimp paste.

[0045] ③Immediately put it in crushed ice to cool for 30 minutes, store it in a refrigerator at 4℃, and complete the determination of other indicators within 48 hours (Note: put the blender in crushed ice, and the temperature should be below 10℃ during the preparation process before heating in a water bath).

[0046] (2) Effect of adding protein powder on the quality of shrimp paste

[0047] ① According to different experimental group plans, add 1% salt to shrimp paste and stir for 1 min, and add group A: soy protein isolate powder 0%, 0.5%, 1.0%, 1.5%, 2.0%; group B: whey protein isolate powder 0%, 0.5%, 1.0%, 1.5%, 2.0%; group C: egg white powder 0%, 0.5%, 1.0%, 1.5%, 2.0% and shrimp particles 25%, soybean oil 3%, salt 1%, MSG 0.5%, cornstarch 6%, phosphate 0.2% and stir for 1 min.

[0048] ② Take the prepared shrimp paste and inject it into a small sausage mold, fill it into a plastic casing with a diameter of 24mm, seal it, and heat it in a 90℃ water bath for 30min to complete the gelation process of the shrimp paste;

[0049] ③Immediately put it in crushed ice to cool for 30 minutes, store it in a refrigerator at 4℃, and complete the determination of other indicators within 48 hours (Note: Put the blender in crushed ice, and the temperature should be below 10℃ during the preparation process before heating in a water bath).

[0050] (3) Effect of starch and protein powder on shrimp paste quality

[0051] According to the test results of (1) and (2) above, the above exogenous additives were compounded, and the overall texture properties (hardness, elasticity, chewiness, recovery), gel strength, water holding capacity and color of the hot gel after shrimp paste cooking were measured, and the best combination and addition ratio of exogenous additives were screened out, and a compounding experiment was designed. The specific compounding experiment design is shown in Table 2 below:

[0052] Table 2

[0053] Experimental Group Starch type and amount added Protein powder type and added amount / % 1 Potato starch 4% Whey Protein Isolate Powder 1.5% 2 Potato starch 6% Whey Protein Isolate Powder 1.5% 3 Tapioca starch 6% Egg white powder 2% 4 Tapioca starch 8% Egg white powder 2% 5 Tapioca starch 4% + potato starch 2% Whey Protein Isolate Powder 1.5% 6 Tapioca starch 6% + potato starch 2% Whey Protein Isolate Powder 1.5% 7 Hydroxypropyl distarch phosphate 2% + potato starch 2% Whey Protein Isolate Powder 1.5% 8 Hydroxypropyl distarch phosphate 4% + potato starch 2% Whey Protein Isolate Powder 1.5% 9 Hydroxypropyl distarch phosphate 4% Egg white powder 2% 10 Hydroxypropyl distarch phosphate 6% Egg white powder 2%

[0054] 4. Detection method:

[0055] (1) Texture property determination method: Use the TA / 36 probe of the TA.XTC-18 texture analyzer to perform two compression tests. The speed before the test is 3 mm / s, the speed during the test is 1 mm / s, the speed after the test is 1 mm / s, the trigger force is 5 g, the compression deformation is 40%, and the pause time between the two compressions is 2 s. The results of hardness, elasticity, chewiness and recovery are selected;

[0056] (2) Gel strength determination method: Use the spherical probe TA / 5s of the texture analyzer to perform a downward pressure test. The speed before the test is 1 mm / s, the speed during the test is 1 mm / s, the speed after the test is 1 mm / s, the downward pressure distance is 20 mm, and the trigger force is 5 g. Record the rupture force and rupture distance, and calculate the gel strength.

[0057] (3) Water holding capacity determination method: Cut the prepared sample into slices of about 2 mm thick and divide it into 8 equal parts. Take 1.5-2.0 g of sample, accurately weigh m0 for each section, wrap it with filter paper and put it into a centrifuge tube for centrifugation at 4000 r / min for 20 min. Take out the sample immediately after centrifugation, wipe the surface moisture with filter paper, and weigh it immediately to get m1. Each group of samples is measured in parallel for 3 times. The water holding capacity of the sample is calculated according to the following formula:

[0058] Water holding capacity % = m1 / m0×100%.

[0059] (4) Whiteness value determination method: Take the sample out of the refrigerator, peel off the casing, cut the sample into slices about 5 mm thick, measure the gloss of the sample with a colorimeter, and record the values ​​of L*, a* and b*. Take 3 slices of each sample and take the average value.

[0060] L* – Brightness

[0061] a*——positive value indicates reddishness, negative value indicates greenishness

[0062] b*——positive value indicates yellowish color, negative value indicates bluish color

[0063] (5) Sensory evaluation method: Take the prepared shrimp paste and cool it to room temperature. Invite 10 evaluators who have received sensory testing training to form an evaluation team to conduct sensory evaluation based on the characteristics of the shrimp paste from three aspects: taste, flavor, and color. The sensory evaluation criteria are shown in Table 3. The average of the 10 people's scores is taken as the final evaluation result;

[0064] Table 3

[0065]

[0066] 5. Test results:

[0067] (1) The effect of starch on the strength of shrimp slip gel is shown in Table 4 below:

[0068] Table 4

[0069]

[0070]

[0071] Different lowercase letters in the above table indicate significant differences (p<0.05);

[0072] Gel strength is an important indicator of the gel effect of shrimp paste products. Generally, the higher the gel strength, the better the quality of shrimp paste products. The above table shows the effects of the type and amount of starch added to shrimp paste on the breaking force (BF), breaking distance (BD) and gel strength (GS) of shrimp paste. As can be seen from the above table, the addition of starch can significantly improve the gel strength of shrimp paste products (P<0.05). Compared with the control group, with the increase of starch addition, the BF and GS of shrimp paste showed a trend of first increasing and then decreasing, but there was no significant effect on the breaking distance of shrimp paste gel (P>0.05).

[0073] When potato starch was added, the gel strength of shrimp paste was the best when 6% potato starch was added; when cassava starch was added, the gel strength of shrimp paste was the best when 6% cassava starch was added; when hydroxypropyl starch was added, the gel strength of shrimp paste was the best when 4% hydroxypropyl starch was added; when acetylated starch was added, the gel strength of shrimp paste was the best when 6% acetylated starch was added. In general, cassava starch and hydroxypropyl starch have a greater effect on the gel strength of shrimp paste than potato starch and acetylated starch. Therefore, the addition of hydroxypropyl starch and the control of the addition amount at about 4% will give the best gel properties of shrimp paste gel.

[0074] (2) Effects of starch on the texture characteristics of shrimp paste, see Table 5 below:

[0075] Table 5

[0076]

[0077]

[0078] Different lowercase letters in the above table indicate significant differences (p<0.05);

[0079] Full texture is a test method that simulates the chewing process of food, which involves two complete compression and decompression cycles of food materials. The type of starch and its added amount have an effect on the texture characteristics of shrimp paste as shown in the table above. Hardness is the force required to compress the sample to obtain a given deformation; chewiness is the energy required to chew solid food until swallowing, and is an auxiliary parameter of the hardness value. Compared with the control group, with the increase in the amount of starch added, the hardness and chewiness of shrimp paste changed significantly (P<0.05). However, the addition of starch had no significant effect on the elasticity (elastic recovery that occurs when the compression force is eliminated) and resilience (a measure of how the sample recovers from deformation) of shrimp paste (P>0.05), and this result is consistent with the change in the breaking distance of shrimp paste in Table 3-1.

[0080] Among the potato starch additions, the hardness, elasticity and chewiness of the shrimp paste were the best when 6% of potato starch was added; among the tapioca starch additions, the hardness, elasticity and chewiness of the shrimp paste were the best when 6% of tapioca starch was added; among the hydroxypropyl starch additions, the hardness, elasticity and chewiness of the shrimp paste were the best when 8% of hydroxypropyl starch was added; among the acetylated starch additions, the hardness, elasticity and chewiness of the shrimp paste were the best when 6% of acetylated starch was added. Overall, the hardness and elasticity of the shrimp paste were the best when 6% of tapioca starch was added.

[0081] (3) The effect of starch on the color of shrimp paste Figure 1 Water holding capacity represents the ability of shrimp paste to bind water and is an important parameter that determines the stability of the gel. The tighter and more uniform the three-dimensional network structure of the gel inside the product, the firmer the water binding inside the gel and the higher the water holding capacity. Figure 1 It can be seen that the water holding capacity of the samples with the addition of four starches has been significantly improved compared with the blank group. This is mainly because during the heating process, the starch is gelatinized and absorbs water and expands. The starch gel produced by itself retains a certain amount of moisture. In addition, the expansion and extrusion of starch particles strengthens the interaction between shrimp paste protein and water. The combined effect improves the water holding capacity of shrimp paste gel.

[0082] from Figure 1 It can be seen that with the increase of potato starch, the water holding capacity of shrimp paste continues to increase, reaching the maximum value when the added mass fraction is 4%, and there is no significant difference between the groups at each level (P<0.05). With the increase of cassava starch, the water holding capacity of shrimp paste continues to increase, reaching the maximum value when the added mass fraction is 8%, and there are significant differences between the groups at each level (P<0.05). With the increase of hydroxypropyl starch, the water holding capacity of shrimp paste continues to increase, reaching the maximum value when the added mass fraction is 8%, and there are significant differences between the groups at each level (P<0.05). When acetylated starch is added, the water holding capacity of shrimp paste is the best when 2% acetylated starch is added, and there are significant differences between the groups at each level (P<0.05). Overall, the effects of cassava starch and hydroxypropyl starch on the gel strength of shrimp slip are greater than those of potato starch and acetylated starch. When 8% cassava starch is added, the water holding capacity of shrimp slip is the best.

[0083] (4) The effect of starch on the sensory quality of shrimp paste is shown in Table 6:

[0084] Table 6

[0085]

[0086] As can be seen from the table above, the shrimp slips after adding starch have improved color, taste and flavor compared to the control group. When 6% potato starch is added, the shrimp slips have the best color, and when 4% hydroxypropyl starch is added, the flavor is the best. When 6% potato starch and 4% acetylated starch are added, the shrimp slips have the same flavor as when 4% hydroxypropyl starch is added. When 6% cassava starch and 4% hydroxypropyl starch are added, the shrimp slips have the best taste. In summary, adding an appropriate amount of starch can effectively improve the color, flavor and taste of shrimp slips.

[0087] (5) The effect of protein powder on the strength of shrimp slip gel is shown in Table 7 below:

[0088] Table 7

[0089]

[0090] In the above table, different lowercase letters indicate significant differences (p<0.05);

[0091] Compared with the control group, the addition of protein powder can improve the gel strength of shrimp paste to varying degrees. When 1.5% of isolated whey protein powder is added, the gel strength of shrimp paste is the largest (P<0.05). There is no significant difference between the shrimp paste gels added with egg white powder, but they are all higher than the control group. There is a significant difference between the gel strength of shrimp paste added with soy protein isolate powder and isolated whey protein powder (P<0.05). All three protein powders can interact with myofibrillar protein in thermal induction and fill in the gel matrix network, thereby enhancing the gel strength of shrimp paste.

[0092] (6) The effect of protein powder on the texture characteristics of shrimp paste is shown in Table 8 below:

[0093] Table 8

[0094]

[0095]

[0096] Different lowercase letters in the above table indicate significant differences (p<0.05);

[0097] The above table shows the effect of different protein powders on the texture properties of shrimp paste gel. Compared with the control group, the hardness and chewiness of shrimp paste can be significantly improved after adding protein powder (p<0.05). In terms of elasticity, the elasticity of shrimp paste gel can be improved, and there is a difference with the control group (P<0.05). In terms of resilience, there is a significant difference in the resilience of shrimp paste when soy protein isolate powder is added, but there is no significant difference between each group adding isolated whey protein powder and egg white powder (P<0.05), which may be related to the good viscoelasticity of protein powder itself. Therefore, adding protein powder to shrimp paste can improve the texture properties of heat-induced gel and improve the hardness, elasticity and chewiness of the product. Overall, the hardness and elasticity of shrimp paste gel are best when 1.5% isolated whey protein powder is added.

[0098] (7) The effect of protein powder on the color of shrimp paste is shown in Table 9 below:

[0099] Table 9

[0100]

[0101] Different lowercase letters in the above table indicate significant differences (p<0.05);

[0102] As shown in the table above, compared with the control group, the addition of protein powder can increase the L* and b* values ​​of shrimp paste (P<0.05), but the a* value is not always increased (P<0.05). The color of shrimp paste with isolated whey protein powder is better than that of egg white powder and soy protein powder. There is no significant difference between the shrimp paste gels with egg white powder and soy protein powder, but they are all higher than the control group. Overall, the L* value of shrimp paste reaches the highest when 1.5% isolated whey protein powder is added (P<0.05), and the a* value of shrimp paste reaches the highest when 2% soy protein powder is added (P<0.05).

[0103] (8) Effect of protein powder on water holding capacity of shrimp, see Figure 2 (Wherein B is soy protein isolate powder, E is whey protein isolate powder, and H is egg white powder);

[0104] Depend on Figure 2 It can be seen that the water holding capacity of the samples with the addition of three kinds of protein powder is not improved compared with the blank group. With the increase of soy protein isolate powder, the water holding capacity of shrimp paste continues to increase, reaching the maximum value when the added mass fraction is 2%, and there is no significant difference between the groups at each level (P<0.05). When adding isolated whey protein powder, the maximum value is reached when the added mass fraction is 1%, and there is no significant difference between the groups at each level (P<0.05). Compared with the addition of soy protein isolate powder and isolated whey protein powder, egg white powder significantly reduces the water holding capacity of shrimp paste. When the added mass fraction is 1%, there is no significant difference with the blank group. Overall, the water holding capacity of shrimp paste is the best when the mass fraction of soy protein isolate powder is 2%.

[0105] (9) The effect of protein powder on the sensory quality of shrimp paste is shown in Table 10 below:

[0106] Table 10

[0107]

[0108]

[0109] As can be seen from the table above, compared with the control group, adding a certain amount of protein powder can improve the sensory quality of shrimp slips. When 1% egg white powder is added, the color of the shrimp slips is better, and the flavor and taste are best when 1.5% whey protein isolate is added. Adding an appropriate amount of protein powder can effectively improve the color, flavor and taste of shrimp slips, improve the quality of shrimp slips, and meet the needs of the market and consumers.

[0110] (10) The effect of starch and protein powder on the strength of shrimp slip gel is shown in Table 11 below:

[0111] Table 11

[0112] Experimental Group breaking force Breaking distance Gel strength 1 <![CDATA[167.30±3.42 b ]]> <![CDATA[0.5±0.02 bc ]]> <![CDATA[84.45±1.81 c ]]> 2 <![CDATA[177.09±3.86 a ]]> <![CDATA[0.52±0.01 ab ]]> <![CDATA[92.06±0.49 b ]]> 3 <![CDATA[133.22±0.16 c ]]> <![CDATA[0.45±0.02 d ]]> <![CDATA[60.62±2.90 e ]]> 4 <![CDATA[166.09±3.48 b ]]> <![CDATA[0.53±0.01 ab ]]> <![CDATA[85.38±1.35 c ]]> 5 <![CDATA[163.13±0.50 b ]]> <![CDATA[0.47±0.01 cd ]]> <![CDATA[76.67±2.06 d ]]> 6 <![CDATA[178.49±3.50 a ]]> <![CDATA[0.55±0.03 ab ]]> <![CDATA[97.57±3.10 a ]]> 7 <![CDATA[167.60±2.33 b ]]> <![CDATA[0.49±0.02 bcd ]]> <![CDATA[85.33±1.00 c <!-- 10 -->]]> 8 <![CDATA[177.44±1.76 a ]]> <![CDATA[0.51±0.01 abc ]]> <![CDATA[91.50±0.19 b ]]> 9 <![CDATA[132.89±3.06 c ]]> <![CDATA[0.47±0.01 cd ]]> <![CDATA[82.44±0.43 c ]]> 10 <![CDATA[174.16±3.28 a ]]> <![CDATA[0.53±0.02 ab ]]> <![CDATA[90.39±1.95 b ]]>

[0113] As can be seen from the table above, adding different types and amounts of protein powder and starch has a great influence on the gel strength of shrimp slips. There is no significant difference between the test groups 2, 8 and 10 (p<0.05), and there is no significant difference between the test groups 1, 4, 7 and 9 (p<0.05). The best gel strength is the test group 6, with a gel strength of 97.57. Therefore, the gel strength of shrimp slips is the best when 6% tapioca starch, 2% potato starch and 1.5% isolated whey protein powder are added.

[0114] (11) The effects of starch and protein powder on the texture properties of shrimp paste are shown in Table 12 below:

[0115] Table 12

[0116]

[0117]

[0118] From the table above, we can see that there is no significant difference in hardness between test groups 4, 6, 7, 9 and 10 (P<0.05), and there is no significant difference in elasticity between test groups 3, 4, 6, 8 and 10 (P<0.05). Test group 8 has the highest hardness, followed by test group 6. Test group 6 has the highest elasticity and the best recovery. In summary, the texture characteristics of shrimp slips are the best when 6% tapioca starch, 2% potato starch and 1.5% isolated whey protein powder are added.

[0119] (12) The effect of starch and protein powder on the color of shrimp paste is shown in Table 13 below:

[0120] Table 13

[0121] Experimental Group L* a* b* 1 <![CDATA[73.42±0.31 bc ]]> <![CDATA[5.13±0.16 f ]]> <![CDATA[6.04±0.10 bc ]]> 2 <![CDATA[74.03±0.6 ab ]]> <![CDATA[6.16±0.03 abc ]]> <![CDATA[6.55±0.07 ab ]]> 3 <![CDATA[72.75±0.46 cd ]]> <![CDATA[5.54±0.21 ef ]]> <![CDATA[6.42±0.01 b ]]> 4 <![CDATA[69.04±0.01 f ]]> <![CDATA[6.07±0.08 abcd ]]> <![CDATA[6.07±0.18 bc ]]> 5 <![CDATA[71.86±0.08 e ]]> <![CDATA[5.58±0.04 def ]]> <![CDATA[5.75±0.07 cd ]]> 6 <![CDATA[71.26±0.48 e ]]> <![CDATA[6.12±0.11 abc ]]> <![CDATA[6.16±0.65 bc ]]> 7 <![CDATA[71.97±0.52 de ]]> <![CDATA[6.36±0.4 ab ]]> <![CDATA[6.01±0.17 bc ]]> 8 <![CDATA[73.47±0.26 bc ]]> <![CDATA[6.58±0.47 a ]]> <![CDATA[6.99±0.17 a ]]> 9 <![CDATA[74.61±0.11 ab ]]> <![CDATA[5.78±0.03 cde ]]> <![CDATA[5.82±0.2 cd ]]> 10 <![CDATA[74.58±0.41 ab ]]> <![CDATA[5.95±0.18 bcde ]]> <![CDATA[5.37±0.08 d ]]>

[0122] It can be seen from the above table that there is no significant difference in L* values ​​between test groups 2, 9 and 10 (p<0.05), the test group 9 has the largest L* value, and the test group 8 has the largest a* and b* values.

[0123] (13) The effect of starch and protein powder on the water holding capacity of shrimp slippery is shown in detail. Figure 3 , the horizontal axis in the figure is the experimental number.

[0124] Depend on Figure 3 It can be seen that there is no significant difference between test groups 3 and 8, nor between test groups 2 and 7, but there are significant differences between the other groups (p<0.05), and the test group 6 has the highest water holding capacity.

[0125] From 3.3.1-3.3.4, it can be seen that, in general, the formula of test group 6 has the best indicators. Therefore, the quality of shrimp slips is best when 6% tapioca starch, 2% potato starch and 1.5% isolated whey protein powder are added.

[0126] (14) The effects of starch and protein powder on the sensory quality of shrimp paste are shown in Table 14 below:

[0127] Table 14

[0128] Experimental Group Color Flavor Taste Total score 1 8.5 7.6 7.5 23.6 2 7.8 7.8 7.3 22.9 3 8.2 8.0 7.7 23.9 4 8.2 7.7 7.8 23.7 5 8.5 8.0 7.8 24.3 6 8.5 7.7 8.2 24.4 7 8.2 7.7 7.8 23.7 8 8.2 7.8 8.2 24.3 9 8.3 7.7 7.2 23.2 10 8.2 6.8 7.2 22.2

[0129] As can be seen from the table above, the highest color scores were in test groups 1, 5 and 6, all 8.5 points; the highest flavor scores were in test groups 3 and 5, both 8.0 points; the highest taste scores were in test groups 6 and 8, both 8.2 points; and the highest total score was in test group 6. Overall, when 6% tapioca starch, 2% potato starch and 1.5% isolated whey protein powder were added, shrimp paste was more popular with consumers.

[0130] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A quick-frozen shrimp paste, characterized in that: The quick-frozen shrimp paste is composed of the following materials in parts by weight: 100 parts of shrimp, 5-7 parts of cassava starch, 1-3 parts of potato starch, 1.2-1.8 parts of isolated whey protein powder, 5-7 parts of egg white, 2-4 parts of soybean oil, 1.8-2.2 parts of salt, 0.3-0.7 parts of monosodium glutamate, and 0.1-0.3 parts of composite phosphate.

2. The quick-frozen shrimp paste according to claim 1, characterized in that: The quick-frozen shrimp paste is composed of the following materials in parts by weight: 100 parts of shrimp, 6 parts of cassava starch, 2 parts of potato starch, 1.5 parts of isolated whey protein powder, 6 parts of egg white, 3 parts of soybean oil, 2 parts of salt, 0.5 parts of monosodium glutamate, and 0.2 parts of composite phosphate.

3. A method for preparing quick-frozen shrimp paste as described in any one of claims 1-2, characterized in that: The preparation method comprises the following steps: S1, select fresh green shrimp as raw material, process the green shrimp to obtain shrimp for later use; S2, shrimp pretreatment: 75% of all shrimps are pulped, and the remaining 25% are diced to obtain shrimp pulp and diced shrimps for later use; S3, shrimp diced processing: the shrimp diced is placed in ice water for soaking to obtain pre-treated shrimp diced for later use; S4, mixing: adding a portion of salt to the shrimp paste and stirring evenly, and then mixing the pretreated shrimp cubes, tapioca starch, potato starch, isolated whey protein powder, egg white, soybean oil, monosodium glutamate, composite phosphate and the remaining salt and stirring thoroughly to obtain a premix; S5. Packaging and freezing: After the premix is ​​filled and sealed, it is quickly frozen and refrigerated to obtain a finished quick-frozen shrimp paste.

4. The preparation method according to claim 3, characterized in that: The method of processing the freshwater shrimp in step S1 is: removing the shrimp head, shrimp paste, shrimp shell, and shrimp intestine, and washing with ice water for 3 times.

5. The preparation method according to claim 3, characterized in that: If the shrimp cannot be processed in time in step S1, it needs to be quickly frozen at -35°C for 12 hours, then transferred to -18°C for frozen storage, and then thawed with tap water when used.

6. The preparation method according to claim 3, characterized in that: The specification of the shrimp cubes in step S2 is 8±1 mm.

7. The preparation method according to claim 3, characterized in that: In the ice water in step S3, ice accounts for 25% of the total mass, composite phosphate accounts for 0.4% of the total mass, and edible salt accounts for 1% of the total mass, and the soaking time is 1.5-2.5 hours.

8. The preparation method according to claim 3, characterized in that: In step S4, the stirring machine needs to be cooled with ice water before stirring.

9. The preparation method according to claim 3, characterized in that: The quick freezing method in step S5 is quick freezing at -35°C for 12 hours, and the refrigeration temperature is -18°C.

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