Okra shrimp paste and preparation method thereof

Abstract

The present invention belongs to the field of shrimp paste preparation, and relates to an okra shrimp paste and a preparation method thereof. The method comprises: (1) rinsing black tiger shrimp; weighing a certain amount of rinsed black tiger shrimp, golden thread fish paste, and salt, mixing and chopping for the first time, adding auxiliary materials and continuing to chop for the second time, adding okra mucus diluent before and during chopping to obtain a shrimp paste and fish paste mixture; (2) cutting an opening at the pedicle end of okra, filling the shrimp paste and fish paste mixture into the inside of okra, and after the okra is filled with the shrimp paste and fish paste mixture, double spiral quick freezing is used to prepare okra shrimp paste. The method provided by the present invention uses okra mucopolysaccharide as an antifreeze agent, which synergizes with double spiral quick freezing to improve product quality; and the okra mucopolysaccharide in the okra mucus is covalently compounded with the protein in the shrimp paste to enhance the adhesion between okra and shrimp meat and fish meat.

Description

Technical Field

[0001] The invention belongs to the technical field of shrimp slip preparation, and particularly relates to a method for preparing okra shrimp slip. Background Art

[0002] In the past two years, as ordinary shrimp pastes have gradually lost their characteristics, black tiger shrimp pastes with darker color and sweeter taste have begun to become a new tool for attracting customers in many catering outlets.

[0003] Black tiger shrimp, scientifically known as the giant tiger shrimp, is the most common species farmed in the world. It is named "tiger" because of its huge size and stripes. Black tiger shrimp is not only plump and sweet, but also has a 20% higher astaxanthin content than ordinary shrimp. It is a popular and precious shrimp.

[0004] At present, shrimp slips mainly rely on composite gel to form elasticity, but different shrimp meat qualities (such as water content and protein content) will affect the formation and stability of the gel. Therefore, optimizing the formula and process to ensure the taste consistency and elasticity of shrimp slips is one of the technical difficulties. In addition, freezing has a great impact on the texture of shrimp slips. If the ice crystals are too large, it is easy to destroy the cell structure of shrimp slips, causing the texture to deteriorate after thawing, affecting the elasticity and taste of the product. Therefore, it is necessary to study appropriate freezing processes to reduce the damage of ice crystals to the tissue structure. The water retention and elasticity of protein in shrimp slips directly affect its taste. How to improve the water retention and elasticity of shrimp slips by adding appropriate amounts of auxiliary agents and using appropriate stirring and kneading processes is a key technical issue in production. Summary of the invention

[0005] In view of the above technical problems, the present invention provides an okra shrimp slip and a preparation method thereof. The method provided by the present invention creates an okra stuffed black tiger shrimp slip product based on okra mucopolysaccharide-double spiral quick freezing; on the one hand, okra mucus diluent is added during the preparation of the shrimp slip and fish paste mixture, and the okra mucopolysaccharide therein acts as an antifreeze agent, which synergizes with the double spiral quick freezing to improve the product quality; on the other hand, the okra mucopolysaccharide in the okra mucus and the protein in the shrimp slip can undergo a certain degree of covalent complexation through the Maillard reaction, and cross-linking is carried out through covalent bonds, electrostatic interactions and hydrogen bonds, thereby enhancing the adhesion between okra and shrimp meat and fish meat.

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

[0007] A method for preparing okra shrimp paste, the method comprising:

[0008] (1) rinsing black tiger shrimps; weighing a certain amount of rinsed black tiger shrimps and golden threadfish minced fish, mixing them, and then chopping and mixing them for the first time, adding auxiliary materials and then continuing to chop and mix them for the second time, and adding okra mucus dilution before and during the chopping and mixing to obtain a shrimp paste and minced fish mixture;

[0009] (2) cutting an opening at the stalk end of the okra, and filling the shrimp paste and fish paste mixture obtained in step (1) into the interior of the okra. After the okra is filled with the shrimp paste and fish paste mixture, double-screw quick freezing is performed to prepare the okra shrimp paste.

[0010] Furthermore, in step (1), the method for rinsing the black tiger shrimp is as follows: mixing the black tiger shrimp and clean water according to a water-to-material ratio of (8-10):1 (unit: mL:g), and stirring continuously for 6-8 minutes; maintaining the temperature of the rinsing water at 0-4°C; under this condition, the shrimp paste made from the rinsed shrimp has good gel strength and elasticity.

[0011] Furthermore, in step (1), the conditions for the first chopping are: the knife speed is 1000-1200 r / min, the pot speed is 8-10 r / min, and the chopping time is 3-5 min. After the first chopping, the shrimp meat begins to form sticky protein collagen.

[0012] Furthermore, in step (1), the conditions for the second chopping and mixing are: the knife speed is 1200 r / min, the pot speed is 10 r / min, and the chopping and mixing time is 3-5 min; after the second chopping and mixing, the texture of the shrimp paste is more resilient and elastic.

[0013] Furthermore, in step (1), the auxiliary materials added include potato starch, salt, sucrose, and egg white;

[0014] In terms of mass, the added proportions of black tiger shrimp, golden thread fish paste, potato starch, salt, sucrose, and egg white are: 100 parts, 6-12 parts, 8-12 parts, 1.5-2.5 parts, 1-2 parts, and 5-7 parts.

[0015] Furthermore, in step (1), the addition ratios of black tiger shrimp, golden thread fish paste, potato starch, salt, sucrose, and egg white are as follows: 100 parts, 12 parts, 9 parts, 2 parts, 1.5 parts, and 6 parts, in parts by mass.

[0016] Furthermore, in step (1), the okra mucus dilution is prepared by: crushing the okra and filtering to obtain the okra mucus, adding water to the okra mucus, and stirring evenly to obtain the okra mucus dilution; the volume ratio of the okra mucus in the okra mucus dilution is 30-60%;

[0017] Before the first chopping, before the second chopping, during the first chopping and during the second chopping, okra mucus dilution is added four times, and the amount of okra mucus dilution added each time is 3-6% of the mass of the black tiger shrimp, preferably 5%. This step can make the shrimp paste chop more uniformly and delicately, and fully mix the mucopolysaccharide in the okra mucus with the protein in the shrimp paste.

[0018] Furthermore, in step (2), the temperature inside the double spiral quick freezing chamber is set to -40°C, and the operation time is 2-3 hours. Double spiral quick freezing can further increase the freezing speed and avoid the formation of large ice crystals, thereby reducing damage to the cell structure of the shrimp meat, maintaining the elasticity and taste of the product, and avoiding the problem of water loss or soft texture after thawing.

[0019] Furthermore, the okra shrimp slips can be cooked in boiling water for more than 10 minutes before being eaten.

[0020] The invention discloses an okra shrimp paste, which comprises okra and a shrimp paste and fish paste mixture filled in the okra; the shrimp paste and fish paste mixture comprises, by weight: 100 parts of black tiger shrimp, 6-12 parts of golden thread fish paste, 8-12 parts of potato starch, 1.5-2.5 parts of salt, 1-2 parts of sucrose, and 5-7 parts of egg white.

[0021] The method provided by the invention creates an okra stuffed black tiger shrimp slip product based on okra mucopolysaccharide-double spiral quick freezing; on the one hand, okra mucopolysaccharide in okra mucus is used as an antifreeze agent, which synergizes with double spiral quick freezing to improve product quality; on the other hand, okra mucopolysaccharide and protein in shrimp slip can be covalently compounded to a certain extent through Maillard reaction, and cross-linked through covalent bonds, electrostatic interactions and hydrogen bonds, thereby enhancing the adhesion between okra and shrimp meat and fish meat.

[0022] The beneficial effects of the present invention are:

[0023] (1) The preparation method of okra shrimp paste provided by the present invention can improve the texture of shrimp paste, enhance elasticity and taste; utilize the unique adhesive properties of mucopolysaccharide in okra mucus, so that mucopolysaccharide and protein in shrimp paste are combined through Maillard reaction and multiple cross-linking effects, thereby enhancing the adhesion and elasticity of shrimp paste; not only effectively improve the elasticity and chewing feeling of the product, but also ensure the consistency of the taste of shrimp paste, improve the texture of frozen shrimp paste after thawing, and make it more tender and smooth.

[0024] (2) The preparation method of okra shrimp slip provided by the present invention can provide antifreeze protection and maintain a delicate texture; the mucopolysaccharide in okra mucus is used as a natural antifreeze agent, and the double-spiral quick-freezing technology is used to effectively inhibit the generation and growth of ice crystals during the rapid cooling process, reducing the damage of ice crystals to the cell structure of shrimp slips; this synergistic effect greatly reduces tissue damage and water loss after thawing, thereby maintaining the firmness and moist texture of the product, and effectively avoiding the impact of freezing on the texture of shrimp slips. And the present invention has experimentally verified that okra mucus after steaming cannot be used for antifreeze, and the viscosity of mucopolysaccharides after steaming is reduced, and it cannot have an antifreeze effect on shrimp slips.

[0025] (3) The preparation method of okra shrimp paste provided by the present invention can improve water retention and thawing effect; the strong water retention capacity of okra mucopolysaccharide ensures that the shrimp paste can maintain a higher water content during the freezing and thawing process, avoiding the phenomenon of drying or texture deterioration caused by freezing and thawing, making the shrimp paste product more tender and elastic in taste. At the same time, the improved water retention makes the product closer to the fresh state after thawing, meeting consumers' demand for high-quality shrimp paste.

[0026] (4) The preparation method of okra shrimp paste provided by the present invention uses black tiger shrimp, which can enhance the flavor and color appeal of the product: the natural dark appearance and unique sweet flavor of black tiger shrimp give the shrimp paste product of the present invention a unique color and richer flavor levels, bringing more attractive visual effects and taste experience. This makes the shrimp paste product a high-end differentiated drainage product in the catering market.

[0027] (5) The preparation method of okra shrimp paste provided by the present invention can improve production efficiency and stability: the double-spiral quick-freezing process ensures the high efficiency and uniformity of the freezing process of each shrimp paste product, which not only improves the freezing efficiency, but also achieves quality consistency in mass production, helps to reduce production costs, and improves market competitiveness while ensuring product quality stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a diagram showing the effect of the water-to-material ratio of rinsing on the gel elasticity and strength of shrimp slip in an embodiment of the present invention;

[0029] Figure 2 This is a diagram showing the effect of rinsing time on the gel elasticity and strength of shrimp slips in an embodiment of the present invention;

[0030] Figure 3 The effect of the amount of potato starch added on the sensory score of okra stuffed with black tiger shrimp in the embodiment of the present invention;

[0031] Figure 4 The effect of the amount of surimi added on the sensory score of okra stuffed with black tiger shrimp in the embodiment of the present invention;

[0032] Figure 5 The sensory score of okra stuffed with black tiger shrimp in the embodiment of the present invention is affected by the amount of salt added;

[0033] Figure 6 This is an interactive diagram of the sensory scores of okra stuffed with black tiger shrimp paste in the embodiments of the present invention. DETAILED DESCRIPTION

[0034] The technical solution of the present invention is further described below in conjunction with specific embodiments and drawings.

[0035] Coffee yellow sunflower (Abelmoschus esculentus (L.) Moench) is also called okra. In the present invention, okra is used as the main raw material of shrimp slip products, mainly because okra contains rich mucopolysaccharides, dietary fiber and antioxidants, which can improve water retention, enhance frost resistance, improve elasticity and texture during the processing of shrimp slips. At the same time, because okra has a fragrant plant flavor, it complements the sweet taste of black tiger shrimp, adding a unique composite flavor to the shrimp slip. In addition, the natural color of okra can give the shrimp slip product a slight plant green tone, enhance the visual appeal of the product, and make it more natural and healthy. Okra is rich in dietary fiber, antioxidants and a variety of trace nutrients, which not only increases the nutritional value of shrimp slips, but also gives the product certain health benefits. In particular, due to the water retention and frost resistance of okra mucopolysaccharides, the need for artificial addition of water retaining agents and antifreeze agents can be reduced, thereby reducing the dependence on chemical additives and improving the naturalness and health attributes of the product.

[0036] Embodiment 1: A method for preparing okra shrimp paste, the method comprising:

[0037] Weigh 100 parts of black tiger shrimp and 6 parts of golden thread fish paste according to mass; add 3 parts of okra mucus dilution for the first chopping and mixing, and add 3 parts of okra mucus dilution during the first chopping and mixing; the conditions for the first chopping and mixing are as follows: the knife speed is 1000-1200r / min, the pot speed is 8-10r / min, and the chopping and mixing time is 3-5min; wherein, the knife speed refers to the speed of the chopping knife in the chopping machine, and the pot speed refers to the rotation speed of the chopping pot in the chopping machine.

[0038] After adding 8 parts of potato starch, 1.5 parts of salt, 1 part of sucrose, 5 parts of egg white, and 6 parts of okra mucus dilution, the second chopping and mixing is continued, and 6 parts of okra mucus dilution are added during the first chopping and mixing process; the conditions for the second chopping and mixing are: the knife speed is 1200r / min, the pot speed is 10r / min, and the chopping and mixing time is 3-5min; a shrimp paste and fish paste mixture is obtained; in this embodiment, the volume ratio of okra mucus in the okra mucus dilution is 30-60%;

[0039] An opening is cut out at the stalk end of okra, and the obtained shrimp paste and fish paste mixture is filled into the interior of the okra. After the okra is filled with the shrimp paste and fish paste mixture, double-spiral quick freezing is adopted to prepare the okra shrimp paste; wherein, the temperature inside the double-spiral quick freezing warehouse is set to -40°C, and the operation time is 2 hours.

[0040] Embodiment 2: A method for preparing okra shrimp paste, the method comprising:

[0041] According to the mass parts, 100 parts of black tiger shrimp and 12 parts of golden thread fish paste were weighed; 6 parts of okra mucus dilution were added for the first chopping and mixing, and 6 parts of okra mucus dilution were added during the first chopping and mixing; the conditions for the first chopping and mixing were: the knife speed was 1000-1200r / min, the pot speed was 8-10r / min, and the chopping and mixing time was 3-5min;

[0042] After adding 12 parts of potato starch, 2.5 parts of salt, 2 parts of sucrose, 7 parts of egg white, and 3 parts of okra mucus dilution, the second chopping and mixing is continued, and 3 parts of okra mucus dilution are added during the first chopping and mixing process; the conditions for the second chopping and mixing are: the knife speed is 1200r / min, the pot speed is 10r / min, and the chopping and mixing time is 3-5min; a shrimp paste and fish paste mixture is obtained; in this embodiment, the volume ratio of okra mucus in the okra mucus dilution is 30-60%;

[0043] An opening is cut out at the stalk end of okra, and the obtained shrimp paste and fish paste mixture is filled into the interior of the okra. After the okra is filled with the shrimp paste and fish paste mixture, double-spiral quick freezing is adopted to prepare the okra shrimp paste; wherein, the temperature inside the double-spiral quick freezing warehouse is set to -40°C, and the operation time is 3 hours.

[0044] Embodiment 3: A method for preparing okra shrimp paste, the method comprising:

[0045] According to the mass parts, 100 parts of black tiger shrimp and 12 parts of golden thread fish paste were weighed; 5 parts of okra mucus dilution were added for the first chopping and mixing, and 5 parts of okra mucus dilution were added during the first chopping and mixing process; the conditions for the first chopping and mixing were: the knife speed was 1000-1200r / min, the pot speed was 8-10r / min, and the chopping and mixing time was 3-5min;

[0046] After adding 9 parts of potato starch, 2 parts of salt, 1.5 parts of sucrose, 6 parts of egg white, and 5 parts of okra mucus dilution, the second chopping and mixing is continued, and 5 parts of okra mucus dilution are added during the first chopping and mixing process; the conditions for the second chopping and mixing are: the knife speed is 1200r / min, the pot speed is 10r / min, and the chopping and mixing time is 3-5min; a shrimp paste and fish paste mixture is obtained; in this embodiment, the volume ratio of okra mucus in the okra mucus dilution is 50%;

[0047] An opening is cut out at the stalk end of okra, and the obtained shrimp paste and fish paste mixture is filled into the interior of the okra. After the okra is filled with the shrimp paste and fish paste mixture, double-spiral quick freezing is adopted to prepare the okra shrimp paste; wherein, the temperature inside the double-spiral quick freezing warehouse is set to -40°C, and the operation time is 2.5h.

[0048] The following is the specific experimental process of the present invention:

[0049] 1. Effect of rinsing process on the properties of okra stuffed black tiger shrimp slippery gel:

[0050] (1) Effect of water-to-material ratio on the gel properties of shrimp slip: Black tiger shrimp meat was divided into 5 portions and added with clean water with a water-to-material ratio (unit: g) of 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, and 11:1, respectively. The mixture was stirred continuously for 7 min, during which the temperature of the rinse liquid was kept at around 0 °C. The rinsed shrimp meat was wrung out with a double-layer filter cloth and soaked in 2% salt for 2 min to make shrimp slip. The gel elasticity and strength of the shrimp slip were then measured.

[0051] like Figure 1 As shown in the figure, rinsing is a key process in producing high-quality shrimp paste, the purpose of which is to remove components such as sarcoplasmic protein, endogenous proteases, lipids and pigments in the shrimp paste, thereby concentrating salt-soluble proteins accordingly. Figure 1 It can be seen that the water-to-material ratio of rinsing determines the limit of water-soluble substances dissolving within a certain period of time. The gel strength and elasticity of shrimp slips first increase and then decrease with the increase of water-to-material ratio. The appropriate water-to-material ratio can reduce the content of water-soluble sarcoplasmic protein, so that the content of myofibrillar protein is increased. A high content of myofibrillar protein is conducive to the occurrence of the cross-linking process; while an excessively high water-to-material ratio will also reduce the content of myofibrillar protein, which is not conducive to the cross-linking of myofibrillar protein to form a spatial network structure. In the present invention, the preferred water-to-material ratio is (8-10):1; and when the water-to-material ratio is 9:1, the maximum values ​​of 1961g·mm and 16.8mm are reached respectively.

[0052] (2) Effect of rinsing time on the gel properties of shrimp paste: Divide the black tiger shrimp into 5 portions, add clean water with a water-to-material ratio of 9:1 to each portion, and rinse for 3, 4, 5, 6, 7, 8, 9, 10, and 11 minutes respectively, stirring continuously. During the process, the rinsing liquid temperature is kept at around 0°C. The rinsed shrimp meat is wrung out with a double-layer filter cloth, and 2% salt is added and soaked for 2 minutes to make shrimp paste. The gel elasticity and strength of the shrimp paste are then measured.

[0053] like Figure 2 As shown in the figure: The rinsing time determines the amount of water-soluble substances dissolved in shrimp meat at a certain water-to-material ratio. Figure 2 It can be seen that with the increase of rinsing time, the gel strength and elasticity of the sample both show a trend of first increasing and then decreasing. Appropriate rinsing time can reduce the content of water-soluble protein, and long-term rinsing also dissolves part of the myofibrillar protein, reducing the concentration of the myofibrillar protein. In the present invention, the preferred rinsing time is 6-8 min; and the maximum values ​​of 1973 g·mm and 16.7 mm are reached at 7 min, respectively.

[0054] In summary, in the present invention, the water-to-material ratio (8-10): 1 and the rinsing time of 6-8 min are selected as the optimal rinsing parameters for black tiger shrimp meat, and preferably, the water-to-material ratio of 9:1 and the rinsing time of 7 min are selected.

[0055] 2. Effects of ingredients on sensory quality of okra stuffed black tiger shrimp balls

[0056] The sensory evaluation of okra stuffed with black tiger shrimp balls refers to the evaluation criteria of NY / T 1327-2018 "Green Food Surimi Products". The quality of okra stuffed with black tiger shrimp balls is scored from five indicators: appearance, color, smell and taste, texture, and impurities. The final score is formed by summarizing. A sensory evaluation panel of 20 people is set up to conduct objective and reasonable sensory evaluation. The sensory evaluation criteria are shown in Table 1.

[0057] Table 1 Sensory scoring criteria

[0058]

[0059]

[0060] Conditioning or seasoning is one of the key steps in shrimp paste processing. The type of ingredients and the amount of addition are closely related to the taste, color, etc. of the shrimp paste. The addition of salt, sucrose, starch, egg white, etc. will not only affect the elasticity, hardness and chewiness of the shrimp paste, but also significantly affect the taste, odor characteristics and acceptability of the shrimp paste.

[0061] (1) Effect of potato starch addition on sensory scores of okra stuffed with black tiger shrimp

[0062] Based on 100g of black tiger shrimp paste, 10% golden thread fish paste and 2% salt were added, and then the effects of adding 0%, 2%, 4%, 6%, 8%, 10%, 12%, and 14% potato starch on the quality of okra stuffed black tiger shrimp slippery products were studied.

[0063] Depend on Figure 3 It can be seen that the amount of potato starch added has a significant effect on the sensory score of okra stuffed black tiger shrimp slips (P < 0.05). With the increase of potato starch addition, the sensory score of okra stuffed black tiger shrimp slips first increased and then decreased. The sensory score was higher when the potato starch addition was 6%-12%. When the potato starch addition was too high, the okra stuffed black tiger shrimp slips became stiff and had a distinct starchy taste. Too high potato starch addition was not conducive to the sensory score of okra stuffed black tiger shrimp slips.

[0064] (2) Effect of the amount of golden thread fish surimi added on the sensory score of okra stuffed black tiger shrimp paste

[0065] Golden threadfish grows fast, has high yield, wide distribution, tender meat and high nutritional value. It is one of the main marine fish raw materials for surimi products. Therefore, this study added a certain amount of golden threadfish surimi to improve the gel quality of shrimp slip products and reduce product costs.

[0066] Based on 100g of black tiger shrimp paste, 10% potato starch and 2% salt were added, and then the effects of adding 0%, 2%, 4%, 6%, 8%, 10%, 12%, and 14% golden thread fish paste on the quality of okra stuffed black tiger shrimp slippery products were studied.

[0067] Depend on Figure 4 It can be seen that with the increase of the amount of surimi added, the gel strength of shrimp slips shows a significant upward trend. This may be because the calcium ions and glutamine transaminase contained in the surimi promote the cross-linking of proteins and increase the gel strength of shrimp slips. Although the gel strength is significantly increased, excessive addition of surimi will mask the fresh shrimp flavor, increase the fishy smell, and reduce consumer preference. Therefore, shrimp slip products use sensory scores as the evaluation standard. The sensory score is higher when the surimi addition is 6-12%; it reaches the highest at 10%, which is 9.2 points.

[0068] (3) Effect of salt addition on sensory score of okra stuffed black tiger shrimp paste: Based on 100 g of black tiger shrimp paste, 10% potato starch and 10% golden thread fish paste were added, and then the effect of adding 0.0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5% salt on the quality of okra stuffed black tiger shrimp paste was studied.

[0069] Depend on Figure 5 It can be seen that the amount of salt added has a significant effect on the sensory score of okra stuffed black tiger shrimp (P < 0.05). The sensory score of okra stuffed black tiger shrimp showed a trend of first increasing and then decreasing with the increase of salt addition. When the salt addition was 1.5-2.5%, the score was higher; and when the salt addition was 2.0%, the sensory score of okra stuffed black tiger shrimp was the highest and the saltiness was the most appropriate, while when the salt addition was 3%, the taste of okra stuffed black tiger shrimp was salty.

[0070] By using a single factor experiment and calculating based on 100g of black tiger shrimp paste, the optimal addition amounts of sucrose and egg white were determined to be 1-2% and 5-7% respectively.

[0071] Depend on Figure 6It can be seen that when the salt addition amount is 2%, the interaction between the addition amount of potato starch and the addition amount of golden thread fish paste on the sensory score of okra stuffed black tiger shrimp slippery is significant. With the increase of the addition amount of potato starch and golden thread fish paste, the sensory score increases first and then decreases, that is, the sensory score has a maximum value under the condition of certain addition amount of potato starch and golden thread fish paste, and the maximum value exists at the top of the response surface. The change range of sensory score with the addition amount of potato starch is greater than that with the addition amount of golden thread fish paste, indicating that the addition amount of potato starch has a more significant effect on the sensory score value, which is consistent with the results of variance analysis.

[0072] The optimal combination of factor levels can be predicted by regression equation, and each factor level is converted into the corresponding measured value. The optimal formula of okra stuffed black tiger shrimp is calculated based on 100g black tiger shrimp paste raw material, which is 9% potato starch, 12% golden thread fish paste, 2% salt, 1.5% sucrose, and 6% egg white. Under this condition, the sensory score of the response surface model is 9.2 points. According to the optimal process conditions, 6 repeated verification tests were carried out, and the average of the comprehensive evaluation value was 9.23, and the absolute value of the error with the theoretical prediction value was less than 5%. The experimental results show that, based on 100g black tiger shrimp paste raw material, the optimal formula of okra stuffed black tiger shrimp is 9% potato starch, 12% golden thread fish paste, 2% salt, 1.5% sucrose, and 6% egg white.

[0073] The method provided by the present invention creates an okra stuffed black tiger shrimp slip product based on okra mucopolysaccharide-double spiral quick freezing; on the one hand, the okra mucopolysaccharide acts as an antifreeze agent, and synergistically acts with the double spiral quick freezing to improve the product quality; on the other hand, the okra mucopolysaccharide and the protein in the shrimp slip can be covalently compounded to a certain extent through the Maillard reaction, and cross-linked through covalent bonds, electrostatic interactions and hydrogen bonds, thereby enhancing the adhesion between the okra and the shrimp meat and the fish meat.

[0074] 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. For ordinary technicians in this field, they can still modify or transform the technical solutions described above, which all fall within the scope of protection of the present invention.

Claims

1. A method for preparing okra shrimp paste, characterized in that: The method comprises: (1) rinsing black tiger shrimps; weighing a certain amount of rinsed black tiger shrimps and golden threadfish minced fish, mixing them, and then chopping and mixing them for the first time, adding auxiliary materials and then continuing to chop and mix them for the second time, and adding okra mucus dilution before and during the chopping and mixing to obtain a shrimp paste and minced fish mixture; (2) cutting an opening at the stalk end of the okra, and filling the shrimp paste and fish paste mixture obtained in step (1) into the interior of the okra. After the okra is filled with the shrimp paste and fish paste mixture, double-screw quick freezing is performed to prepare the okra shrimp paste.

2. The method for preparing okra shrimp paste according to claim 1, characterized in that: In step (1), the method for rinsing the black tiger shrimp is as follows: the black tiger shrimp and clean water are mixed according to a water-to-material ratio of (8-10):1, and stirred continuously for 6-8 minutes; and the temperature of the rinsing water is maintained at 0-4°C.

3. The method for preparing okra shrimp paste according to claim 1, characterized in that: In step (1), the conditions for the first chopping and mixing are: the knife speed is 1000-1200 r / min, the pot speed is 8-10 r / min, and the chopping and mixing time is 3-5 min.

4. The method for preparing okra shrimp paste according to claim 1, characterized in that: In step (1), the conditions for the second chopping and mixing are: the knife speed is 1200r / min, the pot speed is 10r / min, and the chopping and mixing time is 3-5min.

5. The method for preparing okra shrimp paste according to claim 1, characterized in that: In step (1), the auxiliary materials added include potato starch, salt, sucrose, and egg white; In terms of mass, the added proportions of black tiger shrimp, golden thread fish paste, potato starch, salt, sucrose, and egg white are: 100 parts, 6-12 parts, 8-12 parts, 1.5-2.5 parts, 1-2 parts, and 5-7 parts.

6. The method for preparing okra shrimp paste according to claim 5, characterized in that: In step (1), the addition ratios of black tiger shrimp, golden thread fish paste, potato starch, salt, sucrose and egg white are as follows: 100 parts, 12 parts, 9 parts, 2 parts, 1.5 parts and 6 parts by weight.

7. The method for preparing okra shrimp paste according to claim 5, characterized in that: In step (1), the preparation method of okra mucus dilution is as follows: crushing okra and filtering to obtain okra mucus, adding water to the okra mucus, stirring evenly, to obtain okra mucus dilution; the volume ratio of okra mucus in the okra mucus dilution is 30-60%; The okra mucus dilution is added four times before the first chopping, before the second chopping, during the first chopping and during the second chopping, and the amount of the okra mucus dilution added each time is 3-6% of the mass of the black tiger shrimp.

8. The method for preparing okra shrimp paste according to claim 5, characterized in that: In step (2), the temperature inside the double spiral quick-freezing chamber is set to -40°C, and the operation time is 2-3h.

9. The method for preparing okra shrimp paste according to claim 5, characterized in that: When eating, the okra shrimp slips are boiled in boiling water for more than 10 minutes and then the dish is ready to eat.

10. An okra shrimp paste prepared by the method according to any one of claims 1 to 9, characterized in that: The okra shrimp paste comprises okra and a shrimp paste and fish paste mixture filled inside the okra; in terms of mass, the shrimp paste and fish paste mixture comprises: 100 parts of black tiger shrimp, 6-12 parts of golden thread fish paste, 8-12 parts of potato starch, 1.5-2.5 parts of salt, 1-2 parts of sucrose, and 5-7 parts of egg white.

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