Tenderization and sterilization method capable of improving tenderness of antarctic krill meat can

Abstract

The invention discloses a tenderizing and sterilizing method capable of improving tenderness of canned euphausia superba meat. The tenderizing and sterilizing method comprises the following steps: S1, performing tenderizing treatment by ultrasonic coupling compound enzyme; s2, performing deodorization treatment by combining terahertz waves with vacuum; s3, draining the antarctic krill; s4, blanching the euphausia superba; and S5, seasoning the antarctic krill cans to prepare the antarctic krill meat premade dish. The euphausia superba meat can product can be further prepared in cooperation with a two-stage sterilization mode, a back pressure servo cooling technology and other technologies. The method comprises the following steps: tenderizing euphausia superba by combining ultrasonic waves with a compound enzyme, dissipating peculiar smell of the euphausia superba by combining terahertz waves with vacuum impregnation, further tenderizing the euphausia superba, and reducing the spray sterilization intensity while avoiding incomplete sterilization of non-solid foods by high-temperature steam by adopting a two-stage sterilization mode, so that the quality of the euphausia superba is improved. Over-cooked taste and distillation taste are avoided, and good flavor of the canned food is kept while safety and nontoxicity of the canned food are guaranteed.

Description

Technical Field

[0001] The present invention belongs to the technical field of canned food production, and particularly relates to a tenderizing and sterilization method for improving the tenderness of Antarctic krill meat cans. Background Art

[0002] As an indispensable marine biological resource, Antarctic krill plays a crucial role in maintaining the ecological environment of the Antarctic region. Through the study of its biochemical composition, it is found that in the meat of Antarctic krill, the water content is 77.26%, the protein content is 17.56%, the ash content is 2.36%, and the fat content is 2.11%. Taking dried Antarctic krill as an example, the protein content can reach 60%-80%. People call Antarctic krill the "marine protein bank" and it is also the last treasure house of animal protein.

[0003] However, during the autolysis process of krill, a large amount of amino acids and small molecule nitrogen compounds are produced, which provide favorable conditions for the growth of various microorganisms in the shrimp body. On the surface and inside of the shrimp muscle, various microorganisms will produce substances such as ammonia, histamine, trimethylamine, hydrogen sulfide, and indole, which will make the shrimp emit a bad smell and make the shrimp body stiff and hard. Therefore, it is particularly important to maintain the taste and flavor of Antarctic krill.

[0004] At present, mainly primary processed products of Antarctic krill have been developed. The main product forms of Antarctic krill are frozen Antarctic krill, Antarctic krill powder, dried Antarctic krill, shelled shrimp meat, etc. However, the types of deep processed products are few and the forms are single. Therefore, it is imperative to develop deep processed Antarctic krill canned products. At present, the tenderness of Antarctic krill cans on the market is low, and it is easy to produce "over-kill flavor" and "distilled flavor". To solve the above problems, some patents have provided methods for tenderizing Antarctic krill, such as a method for quickly tenderizing Antarctic krill meat (CN202111175236.5); methods for reducing the sterilization intensity, such as a sterile canning sterilization system and method for solid foods (CN 113460403 A). However, although such documents provide a method for tenderizing Antarctic krill, the effect of this method in the canning process is not very obvious, and basic amino acids may produce a strong alkaline taste, affecting the flavor of the can. And the above-mentioned sterilization methods are only applicable to the sterilization of solid foods, but there are still certain limitations when applied to the canning process containing soup.

[0005] Tripolyphosphate, a commonly used tenderizer in the market, may cause the loss of minerals such as calcium and magnesium when ingested in excess, and when discharged into water bodies, it may cause eutrophication and thus damage the ecological balance. As a natural tenderizer, protease not only has no health risks when ingested, but is also green, environmentally friendly, and has a lower economic cost. The commonly used methods to promote the contact between the substrate and protease are tumbling and injection. However, during the processing of Antarctic krill cans, injection will damage the structure of Antarctic krill, affecting the morphology and tissue structure of the final product, while tumbling will damage the connective tissue of Antarctic krill, making the morphology of Antarctic krill incomplete, affecting the tissue integrity of Antarctic krill, and increasing the economic loss during the product processing.

[0006] Canning is a common storage method to extend the shelf life of food, which can retain the nutrients to the greatest extent while ensuring food safety. In addition, sterilization is a key link in the production process of canned products, and its purpose is to kill microorganisms and reduce enzyme activity, so as to maintain food quality and extend the food shelf life. During the food production and processing process, there are many reasons for food contamination, including food raw materials, processing equipment and facilities, environmental hygiene, processing staff, etc. In recent years, the food industry has sterilized food through heat sterilization, adding preservatives, etc., so as to ensure food quality and extend the shelf life. Heat sterilization technology is easy to cause the loss of food nutrients, and excessive addition of chemical preservatives will also harm people's physical health. However, excessive heat sterilization is easy to cause the loss of food nutrients, and excessive addition of chemical preservatives will also harm people's physical health.

[0007] Therefore, the present invention combines a new physical sterilization technology to develop an Antarctic krill can that can simultaneously ensure the taste and nutrition of Antarctic krill, providing theoretical support for the high-value utilization and industrial development of Antarctic krill. Summary of the Invention

[0008] The purpose of the present invention is to provide a tenderizing and sterilizing method that can improve the tenderness of Antarctic krill meat cans, improve the texture characteristics of Antarctic krill meat through the combination of tenderizing technologies, and solve problems such as the phosphorus odor of Antarctic krill and the hardening of Antarctic krill meat after heat treatment, thereby improving the sensory quality of Antarctic krill meat cans.

[0009] Antarctic krill meat cans use Antarctic krill, which is rich in nutrition and has a special flavor, as the main raw material, select ultrasonic waves combined with compound protease for tenderizing, and use key technologies such as terahertz waves combined with vacuum impregnation for deodorization and auxiliary tenderizing to solve the problems of hardening and strange smell of shrimp meat, and are made into Antarctic krill meat cans with high nutritional value and good sensory quality through a new combined sterilization technology.

[0010] The specific technical solutions for the present invention to solve the above problems are as follows:

[0011] The present invention provides a tenderizing and sterilizing method for improving the tenderness of Antarctic krill meat cans, comprising the following steps:

[0012] S1. Ultrasonic coupling composite enzyme tenderizing treatment: Mix bromelain and papain, add them to water to prepare an Antarctic krill tenderizing solution, immerse Antarctic krill in the tenderizing solution, and couple ultrasonic waves for tenderizing treatment;

[0013] S2. Deodorization: After the tenderizing treatment in S1, perform terahertz wave combined with vacuum impregnation;

[0014] S3. Drainage: Drain the Antarctic krill meat after deodorization in S2 on a sieve;

[0015] S4. Blanching: Blanch the Antarctic krill drained of water in S3 with brine, and then take it out and drain the water;

[0016] S5. Flavoring: Mix auxiliary materials, seasonings and the blanched Antarctic krill to obtain a prefabricated dish of Antarctic krill meat.

[0017] In an embodiment of the present invention, in step S1, the total concentration of bromelain and papain is 100 - 500 U / g.

[0018] In an embodiment of the present invention, in step S1, the concentration ratio of bromelain to papain is 1:(1 - 4).

[0019] In an embodiment of the present invention, in step S1, the mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1.

[0020] In an embodiment of the present invention, in step S1, the ultrasonic temperature is 10 - 40 °C.

[0021] In an embodiment of the present invention, in step S1, the ultrasonic power is 200 - 500 W.

[0022] In an embodiment of the present invention, in step S1, the ultrasonic time is 10 - 50 min.

[0023] In an embodiment of the present invention, in step S2, the negative pressure impregnation time of the vacuum impregnation is 2 - 5 min, and the non-pressure impregnation time is 2 - 5 min. Preferably, in step S2, the terahertz wave frequency is 0.3 - 10 THz.

[0024] In an embodiment of the present invention, in step S2, the temperature during the treatment is 4 °C, and the time is 5 - 10 min.

[0025] In an embodiment of the present invention, in step S3, the drainage time is 10 - 15 min.

[0026] In one embodiment of the present invention, the mesh number of the sieve in step S3 is 100 mesh.

[0027] In one embodiment of the present invention, the brine concentration in step S4 is 1-2 wt%.

[0028] In one embodiment of the present invention, the blanching time in step S4 is 15-20 s.

[0029] In one embodiment of the present invention, the mass ratio of the brine to Antarctic krill in step S4 is 1:1.

[0030] In one embodiment of the present invention, the mass ratio of the seasoning to Antarctic krill in step S5 is (10-13):(15-30).

[0031] In one embodiment of the present invention, according to the weight parts ratio, there are 15-30 parts of Antarctic krill, 10-13 parts of auxiliary materials, and 10-13 parts of seasonings.

[0032] In one embodiment of the present invention, the auxiliary materials include vegetable oil, sugar, monosodium glutamate, chicken essence, dry scallop powder, yeast extract, garlic powder, pepper powder, xanthan gum.

[0033] Based on the above method, the present invention provides a prefabricated dish of Antarctic krill meat.

[0034] The present invention also provides a processing method of Antarctic krill cans, including the following steps:

[0035] (1) Canning: Put the above-mentioned prefabricated dish of Antarctic krill meat into the can, and then can it according to the canning requirements of the can.

[0036] (2) Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans obtained in step (1) under high-temperature steam.

[0037] (3) Packaging: Vacuum seal the Antarctic krill cans obtained in step (2) under a vacuum can sealer.

[0038] (4) Spray sterilization and backpressure servo cooling: Place the sample obtained in step (3) in a sterilization pot for spray sterilization, and obtain the Antarctic krill can product after cooling.

[0039] In one embodiment of the present invention, the short-time high-temperature steam sterilization time in step (2) is 5-10 min, and the temperature is 115-121 °C.

[0040] In one embodiment of the present invention, the pressure in the vacuum chamber of the vacuum can sealer in step (3) reaches -20 Kpa.

[0041] In one embodiment of the present invention, in step (4), the spray sterilization temperature is 115°C and the time is 20 min.

[0042] The beneficial effects of the present invention are as follows:

[0043] 1) Antarctic krill is treated by combining ultrasonic technology with papain and bromelain. First, using the mechanical effect, thermal effect, and cavitation effect of ultrasonic waves, an uneven pressure field is formed by compressing the medium, forcing the medium uniformly distributed in Antarctic krill to vibrate rapidly; then, the compound protease is quickly immersed in Antarctic krill to dissolve the connective tissue in the myofibril membrane and muscle fibers of Antarctic krill, resulting in the dissolution of myofibrils; finally, the two act synergistically to achieve the purpose of quickly and effectively tenderizing Antarctic krill. While effectively improving the tenderness and taste of Antarctic krill, the chemical properties and nutritional components of Antarctic krill are not changed. Through this method, the hardness of Antarctic krill in canned Antarctic krill meat is reduced by 46.37%, and the sensory score of canned Antarctic krill meat is increased by 32.6%.

[0044] 2) Vacuum impregnation technology is used to treat Antarctic krill. The hydrodynamic mechanism and deformation relaxation phenomenon caused by the change in vacuum degree enable the exchange of gas and liquid inside Antarctic krill with the external solution, resulting in the capillary filling inside Antarctic krill cells, so that the tenderizing liquid can be fully immersed in Antarctic krill, synergistically with ultrasonic technology to make the tenderizing effect of Antarctic krill better. At the same time, the phosphorus odor of Antarctic krill is dissipated, improving the flavor of the product.

[0045] 3) The advanced terahertz wave technology is combined with vacuum impregnation technology to fully activate the water molecules in the Antarctic krill tenderizing liquid, accelerate the dissipation speed of the phosphorus odor, and better maintain the texture characteristics of Antarctic krill. Through this method, the sensory score of canned Antarctic krill meat is increased by 40.3%.

[0046] 4) The combination of short-time high-temperature steam sterilization and spray sterilization can not only avoid incomplete sterilization of non-solid foods by high-temperature steam but also reduce the intensity of spray sterilization, avoiding the generation of "overcooked flavor" and "distilled flavor", while ensuring the food safety and non-toxicity of canned foods and maintaining the good flavor of canned foods. Through this method, the sterilization time of canned Antarctic krill meat is reduced by half, and it is more energy-saving; and the hardness of Antarctic krill in canned Antarctic krill meat is reduced by 38.4%, and the sensory score of canned Antarctic krill meat is increased by 24.8%. Specific embodiments

[0047] To better understand the present invention, the following further illustrates the present invention with reference to embodiments, but the scope claimed by the present invention is not limited to the scope defined by the embodiments.

[0048] S1. Ultrasonic coupling complex enzyme tenderization treatment: Mix bromelain and papain, add them into water, and prepare a Antarctic krill tenderization solution with a concentration of 100 - 500 U / g and a concentration ratio of 1:(1 - 4). Immerse Antarctic krill into the tenderization solution, where the mass ratio of the tenderization solution to the Antarctic krill raw material is 1:1, and perform tenderization treatment by coupling ultrasound. The ultrasonic power is 200 - 500 W, and the ultrasonic time is 10 - 50 min;

[0049] S2. Deodorization: After the tenderization treatment in S1, perform terahertz wave combined with vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 2 - 5 min, and the non - pressure impregnation time is 2 - 5 min; the frequency of the terahertz wave is 0.3 - 10 THz; the temperature during treatment is 4 °C, and the time is 5 - 10 min;

[0050] S3. Draining of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100 - mesh sieve, and the draining time is 10 - 15 min;

[0051] S4. Blanching of Antarctic krill: Blanch the Antarctic krill after draining water in S3 with brine, then take it out and drain the water. The brine concentration is 1 - 2%, the blanching time is 15 - 20 s, and the mass ratio of brine to Antarctic krill is 1:1;

[0052] S5. Seasoning of Antarctic krill cans: Put the auxiliary materials and seasonings into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the canning requirements. The mass ratio of the seasonings to the Antarctic krill is (10 - 13):(15 - 30); among them, calculated according to the mass fraction relative to the blanched Antarctic krill in S4, the auxiliary materials are: 44% sunflower seed oil, 3.5% white sugar, 2.2% monosodium glutamate, 2% chicken essence, 1.8% dry scallop essence, 1.3% yeast extract, 0.4% garlic powder, 0.3% pepper powder;

[0053] S6. Short - time high - temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high - temperature steam. The short - time high - temperature steam sterilization time is 5 - 10 min, and the temperature is 115 - 121 °C;

[0054] S7. Packaging: Vacuum - seal the Antarctic krill cans prepared in S6 with a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches - 20 Kpa;

[0055] S8. Spray sterilization and back - pressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C, and the time is 20 min.

[0056] Among them, the yeast extract involved can be purchased from Angel Yeast Co., Ltd.

[0057] Example 1:

[0058] S1. Ultrasonic coupling composite enzyme tenderization treatment: Mix bromelain and papain to prepare a Antarctic krill tenderizing solution with a concentration of 100 U / g and a concentration ratio of 1:4 (i.e., the concentration of bromelain is 20 U / g and the concentration of papain is 80 U / g). Immerse Antarctic krill in the tenderizing solution, and the mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1. Couple ultrasonic waves for tenderization treatment, with an ultrasonic power of 200 W and an ultrasonic time of 10 min;

[0059] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is a negative pressure impregnation time of 2 min and a non-pressure impregnation time of 2 min; the frequency of the terahertz wave is 0.3 THz; the temperature during treatment is 4 °C and the time is 5 min;

[0060] S3. Drainage of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve, and the drainage time is 13 min;

[0061] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with salt water, then take it out and drain the water. The concentration of the salt water is 1 wt%, the blanching time is 17 s, and the mass ratio of the salt water to the Antarctic krill is 1:1;

[0062] S5. Seasoning of Antarctic krill cans: Put the auxiliary materials into the can and mix them evenly with the Antarctic krill obtained in S4, and then pack them according to the requirements of canning. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 2:3; among them, calculated according to the mass fraction relative to the blanched Antarctic krill in S4, the auxiliary materials are: 44% sunflower oil, 3.5% white sugar, 2.2% monosodium glutamate, 2% chicken essence, 1.8% dry scallop powder, 1.3% yeast extract, 0.4% garlic powder, 0.3% pepper;

[0063] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 5 min and the temperature is 115 °C;

[0064] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 under a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa;

[0065] S8. Spray sterilization and back-pressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The temperature of the spray sterilization is 115 °C and the time is 20 min.

[0066] Example 2:

[0067] S1. Ultrasonic coupling compound enzyme tenderization treatment: Mix bromelain and papain to prepare a Antarctic krill tenderization solution with a concentration of 300 U / g and a concentration ratio of 1:1. Immerse Antarctic krill in the tenderization solution, where the mass ratio of the tenderization solution to the Antarctic krill raw material is 1:1, and perform tenderization treatment by coupling ultrasound. The ultrasonic power is 300 W and the ultrasonic time is 30 min;

[0068] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 5 min and the non-pressure impregnation time is 5 min; the frequency of the terahertz wave is 10 THz; the temperature during treatment is 4 °C and the time is 10 min;

[0069] S3. Drainage of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve, and the drainage time is 11 min;

[0070] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The brine concentration is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1;

[0071] S5. Flavoring of Antarctic krill cans: Put the auxiliary materials into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the requirements of canning. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30; among them, calculated according to the mass fraction relative to the blanched Antarctic krill in S4, the auxiliary materials are: 44% sunflower oil, 3.5% white sugar, 2.2% monosodium glutamate, 2% chicken essence, 1.8% sodium ribonucleotide, 1.3% yeast extract, 0.4% garlic powder, 0.3% pepper;

[0072] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 10 min and the temperature is 115 °C;

[0073] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 with a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa;

[0074] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0075] Example 3:

[0076] S1. Ultrasonic coupling combined enzyme tenderization treatment: Mix bromelain and papain to prepare a Antarctic krill tenderizing solution with a concentration of 300 U / g and a concentration ratio of 1:1. Immerse Antarctic krill in the tenderizing solution. The mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1, and ultrasonic coupling is carried out for tenderization treatment. The ultrasonic power is 300 W and the ultrasonic time is 30 min;

[0077] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 2 min and the non-pressure impregnation time is 2 min; the frequency of the terahertz wave is 0.5 THz; the temperature during treatment is 4 °C and the time is 5 min;

[0078] S3. Drainage of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve. The drainage time is 12 min;

[0079] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain. The brine concentration is 2%, the blanching time is 20 s, and the mass ratio of brine to Antarctic krill is 1:1;

[0080] S5. Seasoning of Antarctic krill cans: Put the auxiliary materials into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the canning requirements. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 3:2; among them, calculated according to the mass fraction relative to the blanched Antarctic krill in S4, the auxiliary materials are: 44% sunflower oil, 3.5% white sugar, 2.2% monosodium glutamate, 2% chicken essence, 1.8% sodium ribonucleotide, 1.3% yeast extract, 0.4% garlic powder, 0.3% pepper;

[0081] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 5 min and the temperature is 115 °C;

[0082] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 under a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa;

[0083] S8. Spray sterilization and back-pressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and then cool to obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0084] Example 4:

[0085] S1. Ultrasonic coupling compound enzyme tenderization treatment: Mix bromelain and papain to prepare a Antarctic krill tenderizing solution with a concentration of 100 U / g and a concentration ratio of 1:4. Immerse Antarctic krill in the tenderizing solution. The mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1, and ultrasonic coupling is used for tenderization treatment. The ultrasonic power is 100 W and the ultrasonic time is 10 min.

[0086] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 5 min and the non-pressure impregnation time is 5 min. The terahertz wave frequency is 10 THz. The temperature during treatment is 4 °C and the time is 10 min.

[0087] S3. Draining of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve. The draining time is 15 min.

[0088] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The brine concentration is 1%, the blanching time is 17 s, and the mass ratio of brine to Antarctic krill is 1:1.

[0089] S5. Seasoning of Antarctic krill cans: Put the auxiliary materials into the can and mix them evenly with the Antarctic krill obtained in S4, and then can them according to the canning requirements of the cans. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:17. Among them, calculated according to the mass fraction relative to the blanched Antarctic krill in S4, the auxiliary materials are: 44% sunflower oil, 3.5% white sugar, 2.2% monosodium glutamate, 2% chicken essence, 1.8% sodium ribonucleotide, 1.3% yeast extract, 0.4% garlic powder, 0.3% pepper.

[0090] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 10 min and the temperature is 115 °C.

[0091] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 with a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0092] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and then cool it to obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0093] Comparative example 1:

[0094] Refer to Example 2, omit the ultrasonic treatment in S1, and keep the others unchanged.

[0095] S1. Composite enzyme tenderization treatment: Mix bromelain and papain to prepare a Antarctic krill tenderizing solution with a concentration of 300 U / g and a concentration ratio of 1:1. Immerse Antarctic krill in the tenderizing solution, and the mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1.

[0096] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 5 min and the non-pressure impregnation time is 5 min; the terahertz wave frequency is 10 THz; the temperature during treatment is 4 °C and the time is 10 min.

[0097] S3. Drainage of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve, and the drainage time is 11 min.

[0098] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The brine concentration is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1.

[0099] S5. Seasoning of Antarctic krill cans: Put the auxiliary materials into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the requirements of canning. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0100] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 10 min and the temperature is 115 °C.

[0101] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 with a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0102] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0103] Comparative example 2:

[0104] Refer to Example 2, omit the composite enzyme in S1, and keep the others unchanged.

[0105] S1. Ultrasonic tenderization treatment: Immerse Antarctic krill in water and carry out ultrasonic treatment. The ultrasonic power is 300 W and the ultrasonic time is 30 min.

[0106] S2. Deodorization: After the tenderization treatment in S1 is completed, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is carried out with a negative pressure impregnation time of 5 min and a non-pressure impregnation time of 5 min. The frequency of the terahertz wave is 10 THz. The temperature during treatment is 4 °C and the time is 10 min.

[0107] S3. Draining of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve. The draining time is 11 min.

[0108] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The concentration of the brine is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1.

[0109] S5. Flavoring of Antarctic krill cans: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, eelamin, yeast extract, garlic powder, pepper powder, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S4. Then, carry out canning according to the canning requirements of the cans. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0110] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The time for short-time high-temperature steam sterilization is 10 min and the temperature is 115 °C.

[0111] S7. Packaging: Carry out vacuum canning on the Antarctic krill cans prepared in S6 under a vacuum canning machine. The pressure in the vacuum chamber of the vacuum canning machine reaches -20 Kpa.

[0112] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and then cool it to obtain the Antarctic krill can product. The temperature of the spray sterilization is 115 °C and the time is 20 min.

[0113] Comparative Example 3:

[0114] Refer to Example 2, omit the S2 deodorization treatment, and keep the others unchanged.

[0115] S1. Ultrasonic coupling composite enzyme tenderization treatment: Mix bromelain and papain to prepare a tenderization solution for Antarctic krill with a concentration of 300 U / g and a concentration ratio of 1:1. Immerse the Antarctic krill in the tenderization solution. The mass ratio of the tenderization solution to the Antarctic krill raw material is 1:1, and carry out tenderization treatment by coupling ultrasound. The ultrasonic power is 300 W and the ultrasonic time is 30 min.

[0116] S2. Draining of Antarctic krill: Drain the Antarctic krill meat after tenderization treatment in S1 on a 100-mesh sieve. The draining time is 11 min.

[0117] S3. Blanching Antarctic krill: Blanch the Antarctic krill drained of water in S2 with brine, then take it out and drain the water. The concentration of the brine is 2%, the blanching time is 18 s, and the mass ratio of the brine to the Antarctic krill is 1:1.

[0118] S4. Seasoning canned Antarctic krill: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, dry scallop powder, yeast extract, garlic powder, pepper powder, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S3, then fill the can according to the requirements of canned food filling. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0119] S5. Short-time high-temperature steam sterilization: Sterilize the canned Antarctic krill prepared in S4 under high-temperature steam. The time of the short-time high-temperature steam sterilization is 10 min and the temperature is 115 °C.

[0120] S6. Packaging: Vacuum seal the canned Antarctic krill prepared in S5 with a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0121] S7. Spray sterilization and backpressure servo cooling: Place the sample prepared in S6 in a sterilization pot for spray sterilization, and then obtain the canned Antarctic krill product after cooling. The temperature of the spray sterilization is 115 °C and the time is 20 min.

[0122] Comparative example 4:

[0123] Refer to Example 2, omit S1, S2, and S6, and keep the others unchanged.

[0124] S1. Draining Antarctic krill: Drain the Antarctic krill meat on a 100-mesh sieve. The draining time is 11 min.

[0125] S2. Blanching Antarctic krill: Blanch the Antarctic krill drained of water in S1 with brine, then take it out and drain the water. The concentration of the brine is 2%, the blanching time is 18 s, and the mass ratio of the brine to the Antarctic krill is 1:1.

[0126] S3. Seasoning canned Antarctic krill: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, dry scallop powder, yeast extract, garlic powder, pepper powder, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S2, then fill the can according to the requirements of canned food filling. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0127] S4. Packaging: Vacuum seal the canned Antarctic krill prepared in S3 with a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0128] S5, Spray sterilization and back-pressure servo cooling: Place the sample obtained in S4 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill canned product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0129] Comparative Example 5:

[0130] Refer to Example 2, omit S6, and keep the others unchanged.

[0131] S1, Ultrasonic coupling complex enzyme tenderization treatment: Mix bromelain and papain to prepare an Antarctic krill tenderization solution with a concentration of 300 U / g and a concentration ratio of 1:1. Immerse the Antarctic krill in the tenderization solution. The mass ratio of the tenderization solution to the Antarctic krill raw material is 1:1, and ultrasonic coupling is used for tenderization treatment. The ultrasonic power is 300 W and the ultrasonic time is 30 min.

[0132] S2, Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is a negative pressure impregnation time of 5 min and a non-pressure impregnation time of 5 min; the terahertz wave frequency is 10 THz; the temperature during treatment is 4 °C and the time is 10 min;

[0133] S3, Draining Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve. The draining time is 11 min;

[0134] S4, Blanching Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, fish out and drain. The brine concentration is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1;

[0135] S5, Seasoning of Antarctic krill cans: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, dry scallop powder, yeast extract, garlic powder, pepper powder, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S4. Then, pack them according to the canning requirements of the cans. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30;

[0136] S6, Packaging: Vacuum seal the Antarctic krill cans obtained in S5 under a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa;

[0137] S7, Spray sterilization and back-pressure servo cooling: Place the sample obtained in S6 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill canned product. The spray sterilization temperature is 115 °C and the time is 60 min.

[0138] Comparative Example 6:

[0139] Refer to Example 2, replace the complex enzyme tenderization in S1 with tripolyphosphate tenderization, and omit S2 and S6, and keep the others unchanged.

[0140] S1. Tripolyphosphate tenderization treatment: Add tripolyphosphate with a mass fraction of 2% into water to prepare a Antarctic krill tenderizing solution, and immerse Antarctic krill in the tenderizing solution. The mass ratio of the tenderizing solution to the Antarctic krill raw material is 1:1.

[0141] S2. Draining water from Antarctic krill: Drain the deodorized Antarctic krill meat on a 100-mesh sieve, and the draining time is 11 min.

[0142] S3. Blanching Antarctic krill: Blanch the Antarctic krill drained in S2 with brine, then take it out and drain the water. The brine concentration is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1.

[0143] S4. Seasoning of Antarctic krill cans: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, dry scallop powder, yeast extract, garlic powder, pepper powder, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S3, and then fill the can according to the canning requirements. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0144] S5. Packaging: Vacuum seal the Antarctic krill cans prepared in S4 with a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0145] S6. Spray sterilization and backpressure servo cooling: Place the sample prepared in S5 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 60 min.

[0146] Comparative example 7:

[0147] Referring to Example 2, replace S1 with lysine tenderization treatment in the existing method, and keep the others unchanged.

[0148] S1. Tenderization treatment of coupling lysine with terahertz wave and ultrasonic wave: Take Antarctic krill meat, rinse it with clean water, drain the water, then put it into a 0.1 mol / L lysine solution for soaking. The temperature of the lysine solution is controlled at 4 °C, and the mass ratio of Antarctic krill meat to the lysine solution is 1:1.43. While soaking with lysine, use terahertz wave treatment. The terahertz wave processor is placed at the bottom of the soaking solution, the terahertz frequency is 0.3 THz, the power is 80 mW, and the treatment time is 20 min. After the terahertz wave post-treatment of the Antarctic krill meat, assist with ultrasonic treatment for 2 min; while ultrasonic treatment is in progress, the terahertz wave is always in treatment; the ultrasonic probe is immersed 2 / 3 into the lysine solution, 1 / 3 of the solution height from the bottom of the container, and the terahertz wave source and the ultrasonic probe are located on both sides of the soaking solution; the ultrasonic power is 400 W.

[0149] S2. Deodorization: After the tenderization treatment in S1 is completed, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is carried out with a negative pressure impregnation time of 5 min and a non-pressure impregnation time of 5 min. The frequency of the terahertz wave is 10 THz. The temperature during treatment is 4 °C and the time is 10 min.

[0150] S3. Draining Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve, and the draining time is 11 min.

[0151] S4. Blanching Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The concentration of the brine is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1.

[0152] S5. Seasoning Antarctic krill cans: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, eelamin, yeast extract, garlic powder, pepper, xanthan gum into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the canning requirements of the can. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30.

[0153] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 10 min and the temperature is 115 °C.

[0154] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 under a vacuum can sealer, and the pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa.

[0155] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The temperature of the spray sterilization is 115 °C and the time is 20 min.

[0156] Comparative example 8:

[0157] Referring to Example 2, replace S1 with terahertz wave and ultrasonic coupling composite enzyme tenderization treatment, and keep the others unchanged.

[0158] S1. Tenderization treatment by coupling terahertz waves and ultrasonic waves: Mix bromelain and papain to prepare a Antarctic krill tenderizing solution with a concentration of 100 U / g and a concentration ratio of 1:4 (i.e., the concentration of bromelain is 20 U / g and the concentration of papain is 80 U / g). While soaking with the tenderizing solution, use terahertz waves for treatment. The terahertz wave processor is placed at the bottom of the soaking solution. The terahertz frequency is 0.3 THz, the power is 80 mW, and the treatment time is 20 min. Treat the Antarctic krill meat after terahertz wave post-treatment with ultrasonic waves for 2 min; while ultrasonic waves are being treated, terahertz waves are always being treated; the ultrasonic probe is immersed 2 / 3 into the lysine solution, 1 / 3 of the solution height from the bottom of the container, and the terahertz wave source and the ultrasonic probe are located on both sides of the soaking solution; the ultrasonic power is 400 W;

[0159] S2. Deodorization: After the tenderization treatment in S1, continue with terahertz wave combined with vacuum impregnation. The vacuum impregnation is that the negative pressure impregnation time is 5 min and the non-pressure impregnation time is 5 min; the terahertz wave frequency is 10 THz; the temperature during treatment is 4 °C and the time is 10 min;

[0160] S3. Draining of Antarctic krill: Drain the Antarctic krill meat after deodorization in S2 on a 100-mesh sieve, and the draining time is 11 min;

[0161] S4. Blanching of Antarctic krill: Blanch the Antarctic krill drained in S3 with brine, then take it out and drain the water. The brine concentration is 2%, the blanching time is 18 s, and the mass ratio of brine to Antarctic krill is 1:1;

[0162] S5. Seasoning of Antarctic krill cans: Put auxiliary materials such as vegetable oil, sugar, monosodium glutamate, chicken essence, sodium ribonucleotide, yeast extract, garlic powder, pepper, xanthan gum, etc. into the can and mix them evenly with the Antarctic krill obtained in S4, and then fill the can according to the requirements of canning. The mass ratio of the auxiliary materials to the blanched Antarctic krill in S4 is 13:30;

[0163] S6. Short-time high-temperature steam sterilization: Sterilize the Antarctic krill cans prepared in S5 under high-temperature steam. The short-time high-temperature steam sterilization time is 10 min and the temperature is 115 °C;

[0164] S7. Packaging: Vacuum seal the Antarctic krill cans prepared in S6 with a vacuum can sealer. The pressure in the vacuum chamber of the vacuum can sealer reaches -20 Kpa;

[0165] S8. Spray sterilization and backpressure servo cooling: Place the sample prepared in S7 in a sterilization pot for spray sterilization, and after cooling, obtain the Antarctic krill can product. The spray sterilization temperature is 115 °C and the time is 20 min.

[0166] Index determination:

[0167] (1) TPA determination

[0168] Randomly select Antarctic krill samples from cans and use a texture analyzer to perform TPA mode testing. Set the parameters as follows: deformation percentage 60%, test speed 1mm / s, trigger force 5g. Record the elasticity, hardness, cohesion and chewiness of the samples. Each group is tested for 10 parallel data.

[0169] (2) Sensory evaluation

[0170] With reference to GB / T 37062-2018 "Guidelines for Sensory Evaluation of Aquatic Products" and GBT10221-2021 "Terms of Sensory Analysis", a sensory evaluation standard table was developed. 30 people (15 men and 15 women) were selected for professional and standardized training to form a sensory evaluation team. Evaluators conducted independent evaluations and could not communicate with each other during the evaluation. All samples participating in the evaluation were coded using a 3-digit random code. The full score for sensory evaluation is 100 points. The indicators, scoring standards and scores are shown in Table 1.

[0171] Table 1 Sensory evaluation scoring criteria and scores

[0172]

[0173]

[0174] The index determination results are shown in Table 2.

[0175] Table 2 Effects of different raw material pretreatments on product texture and sensory scores

[0176]

[0177]

[0178] Commercial sterility is one of the most basic standards for canned food. If the canned food does not meet the commercial sterility standard after sterilization, the canned food has no commercial value. All examples and comparative examples did not show can bulging phenomenon after being stored in a 37°C incubator for 10 days; all products showed no signs of corruption in sensory evaluation; and no obvious proliferation of microorganisms was observed after smear microscopy. In summary, all examples and comparative examples meet the prerequisites of commercial sterility standards.

[0179] The texture properties of Antarctic krill are closely related to the quality of its products, mainly reflecting the food texture properties related to mechanical properties, with high sensitivity and objectivity. By measuring the hardness, elasticity, and chewiness parameters of Antarctic krill, an objective evaluation of the quality of canned Antarctic krill after sterilization can be carried out, avoiding the subjective factors of sensory evaluation. As can be seen from Table 2, the samples that have undergone complete tenderization pretreatment in the examples can all achieve higher hardness, elasticity, and chewiness than the comparative examples through two-stage sterilization. Among them, the hardness, elasticity, and chewiness in Example 2 (the optimal example) are as low as 416.359, 0.956, and 233.51 respectively.

[0180] Food sensory evaluation is of indispensable importance in food research and development and evaluation. It simulates the acceptance of the general consumers through statistical methods, providing a perceptual basis for evaluating food characteristics, and thus further ensuring the quality and safety of products. As can be seen from Table 2, by evaluating the canned Antarctic krill prepared by different raw material pretreatment methods, the sensory scores of the products after complete pretreatment in the examples are significantly higher than those of the products without pretreatment in the comparative examples. Among them, the sensory score of Example 2 (the optimal example) is as high as 90.1.

[0181] Furthermore, combining Comparative Examples 1-2, 7-8 and Example 2 shows that each means involved in the S1 ultrasonic coupling combined enzyme tenderization treatment is crucial. In Comparative Examples 1-2, the products obtained without ultrasonic coupling treatment or without combined enzyme tenderization treatment have greater hardness and chewiness and poor taste; in Comparative Example 7, when the lysine tenderization treatment means is replaced, the hardness and chewiness of the obtained products are still greater, and the final sensory score of the product is lower; and, in Comparative Example 8, the superposition of terahertz wave combined treatment will cause over-tenderization and too low chewiness, and the final score is also lower. Thus, it can be seen that only through the specific combination and interaction of each means in the S1 ultrasonic coupling combined enzyme tenderization treatment can the optimal treatment effect be obtained, and none or replacement is not allowed.

[0182] Finally, the method of the present invention not only reduces the hardness of Antarctic krill after heat treatment through raw material pretreatment, but also adopts a two-stage sterilization method to reduce the intensity of spray sterilization, avoiding bad flavors such as overcooked flavor and distillation flavor, and maintaining the good texture and flavor of canned food while ensuring the food safety and non-toxicity of the canned food.

[0183] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for tenderizing and sterilizing canned Antarctic krill meat to improve its tenderness, characterized in that: The following steps are involved: S1. Ultrasonic coupled composite enzyme tenderization treatment: bromelain and papain are mixed and added into water to prepare an Antarctic krill tenderization liquid, and the Antarctic krill are immersed in the tenderization liquid and tenderized by coupling with ultrasonic waves; S2, deodorization: after tenderization treatment of S1, terahertz wave combined with vacuum impregnation; S3, draining: drain the Antarctic krill meat deodorized in S2 onto a sieve; S4, blanching: blanch the Antarctic krill drained from S3 with salt water, remove and drain; S5. Seasoning: Evenly mix the auxiliary materials, seasonings and the blanched Antarctic krill to obtain the Antarctic krill meat pre-cooked dish.

2. The method according to claim 1, characterized in that The total concentration of bromelain and papain in step S1 is 100-500 U / g; the concentration ratio of bromelain and papain in step S1 is 1:(1-4).

3. The method according to claim 1, characterized in that The mass ratio of the tenderizing liquid described in step S1 to the Antarctic krill raw material is 1:

1.

4. The method according to claim 1, characterized in that The ultrasonic temperature in step S1 is 10-40°C, the power is 200-500W, and the time is 10-50min.

5. The method according to claim 1, characterized in that The vacuum impregnation described in step S2 is negative pressure impregnation and pressureless impregnation; the frequency of the terahertz wave is 0.3-10 THz.

6. An Antarctic krill meat pre-cooked dish prepared by the method according to any one of claims 1 to 5.

7. A method for processing canned Antarctic krill, characterized in that: The steps include: (1) Canning: Put the Antarctic krill meat pre-cooked dish according to claim 6 into a can and then can it according to canning requirements; (2) short-time high-temperature steam sterilization: sterilizing the Antarctic krill canned food obtained in step (1) under high-temperature steam; (3) Packaging: vacuum sealing the Antarctic krill canned food obtained in step (2) in a vacuum canning machine; (4) Spray sterilization and back-pressure servo cooling: The sample obtained in step (3) is placed in a sterilizer for spray sterilization, and after cooling, a canned Antarctic krill product is obtained.

8. The processing method according to claim 7, characterized in that: The short-time high-temperature steam sterilization time in step (2) is 5-10 minutes, and the temperature is 115-121°C.

9. The processing method according to claim 7, characterized in that: The vacuum chamber pressure of the vacuum can sealing machine in step (3) reaches -20Kpa.

10. The processing method according to any one of claims 7 to 9, characterized in that: In step (4), the spray sterilization temperature is 115° C. and the time is 20 minutes.

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