Method for optimizing formula of pigment on surface of natural simulated crab stick based on shrimp and crab shells

Abstract

The invention discloses an optimization method of a natural simulated crab stick surface pigment formula based on shrimp and crab shells, and the optimization method specifically comprises the following steps: (1) raw material pretreatment: preparing ultramicro shrimp and crab shell powder with different particle sizes, and storing the ultramicro shrimp and crab shell powder under a low-temperature dry condition for later use; (2) obtaining a white crab stick base material; and (3) preparing red minced fillet: blending the ultramicro shrimp and crab shell powder obtained in the step (1) with white minced fillet in an ice bath until the minced fillet presents a uniform and fine colloidal texture, thereby obtaining the red crab stick base material. And (4) preparing the natural pigment: mixing the ultramicro shrimp and crab shell powder obtained in the step (1) with vegetable oil in proportion to prepare the natural pigment. And (5) preparing by a two-color layering method to obtain a simulated crab stick finished product. And (6) preparing by a surface coating method: cooling to obtain the simulated crab stick finished product. The shrimp and crab shells used in the method are rich in natural astaxanthin, protein, chitin and the like, so that the appearance color and the nutritional value of the simulated crab sticks are improved, and meanwhile, byproducts such as the shrimp and crab shells are utilized in a high-valued manner.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for optimizing a formula of a natural simulated crab stick surface pigment. Background Art

[0002] Simulated crab sticks are a type of bionic food made from surimi as the main raw material. They are widely favored by consumers because of their similar taste and flavor to natural crab meat. In the production of simulated crab sticks, traditional products mostly rely on artificial synthetic pigments to present colors, which not only poses potential safety hazards, but also has obvious differences in color from natural crab meat. In contrast, natural pigments such as astaxanthin and carotenoids can not only give simulated crab sticks a color similar to that of natural crab meat, but also have the advantages of safety and health, and are gradually becoming an ideal choice to replace traditional artificial synthetic pigments. However, these natural pigment extracts have the properties of poor stability and poor storage resistance, and are difficult to extract and preserve, resulting in a significant increase in production costs.

[0003] Shrimp and crab shells are rich in natural pigments such as astaxanthin and carotenoids. Using them directly to improve the color of crab sticks is not only easy to operate and highly stable, but also can significantly enhance the nutritional value of simulated crab sticks because they are rich in nutrients such as calcium, protein and chitin. In addition, this innovative application not only improves the economic value of shrimp and crab shells, but also provides a sustainable solution to the environmental pressure caused by the accumulation of shrimp and crab shells. Although the application prospects of shrimp and crab shells in simulated crab sticks are broad, there are still some technical challenges. For example, the texture of shrimp and crab shells is relatively hard, and excessive addition will affect the gel properties and edible taste of the product. Therefore, exploring how to make full use of shrimp and crab shells to optimize the color advantages of simulated crab sticks and further improve their edible taste to meet the realistic challenge of people's demand for diversified food is a topic of great practical significance that has not yet been fully studied by existing technologies. Summary of the invention

[0004] The present invention provides a method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells. The natural shrimp and crab shells are used as raw materials, which not only significantly improves the appearance color of the simulated crab sticks, but also contains astaxanthin and organic calcium with high nutritional value, while effectively improving the utilization value of shrimp and crab processing by-products.

[0005] The present invention is achieved through the following technical solutions:

[0006] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, specifically comprising the following steps:

[0007] (1) Raw material pretreatment: the shrimp and crab shells are thoroughly cleaned, and impurities are removed and then freeze-dried; the dried shrimp and crab shells are crushed by a high-speed crusher, and screened by a graded screen to prepare ultrafine shrimp and crab shell powders of different particle sizes, which are stored under low-temperature drying conditions for later use;

[0008] (2) Preparation of white surimi: thawing silver carp surimi at 4°C to a central temperature of -4°C, followed by low-temperature pounding for 3 minutes; after pounding, adding edible salt corresponding to 2.5% of the total weight of the surimi, and continuing to pound with salt until the surimi presents a uniform and fine gelatinous texture, thereby obtaining a white crab stick base material;

[0009] (3) Preparation of red surimi: a certain amount of the superfine shrimp and crab shell powder obtained in step (1) and the white surimi obtained in step (2) are pounded in an ice bath until the surimi presents a uniform and fine gelatinous texture, thereby preparing a red crab meat stick base material;

[0010] (4) Preparation of natural pigment: The superfine shrimp and crab shell powder obtained in step (1) is mixed with vegetable oil in a certain proportion to prepare a natural pigment;

[0011] (5) Preparation by two-color layering method: white surimi and red surimi are spread on oil-absorbing paper in a mass ratio of 4:1; the spread surimi is placed in a steamer and steamed; after cooling, the two-color surimi is rolled into a stick to obtain the simulated crab stick product;

[0012] (6) Preparation by surface coating method: the white surimi obtained in step (2) is spread on oil-absorbing paper and rolled into a stick; the natural pigment prepared in step (3) is evenly coated on the surface of the white surimi stick; the colored surimi stick is placed in a steamer and steamed; after cooling, the simulated crab stick is obtained.

[0013] Preferably, in step (1), the shrimp and crab shells include shells of Penaeus vannamei, Procambarus clarkii, Eriocheir sinensis, Portunus trituberculatus, etc.

[0014] Preferably, in step (1), the particle size of the ultrafine shrimp and crab shell powder is 50 to 250 μm.

[0015] Preferably, in step (3), the added amount of the superfine shrimp and crab shell powder is 2% to 5%.

[0016] Preferably, in step (4), the vegetable oil includes soybean oil, corn oil, olive oil, sesame oil, rapeseed oil, etc.

[0017] Preferably, in step (4), the mixing ratio of the superfine shrimp and crab shells to the vegetable oil is 1:2, 1:3, 1:4 and 1:5.

[0018] Preferably, the cooking time in steps (5) and (6) is 4 to 7 minutes.

[0019] The beneficial effects of the present invention are:

[0020] (a) The present invention utilizes abundant natural pigments in shrimp and crab shells to develop a safe, healthy, and natural-colored simulated crab stick surface pigment formula, which can replace artificial synthetic pigments and improve product safety;

[0021] (b) The present invention improves the coloring effect of the pigment by optimizing the pigment formula, so that the color of the simulated crab stick is closer to that of natural crab meat;

[0022] (c) The pigment formula provided by the present invention has low cost, simple process, and is easy to industrialize for production. It has good demonstration significance for the development of high-quality aquatic products and the high-value utilization of processing by-products, and has good application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a photograph of the 150μm shell of Procambarus clarkii.

[0024] Figure 2 This is a photograph of the appearance of a mixture of 150 μm Procambarus clarkii shell and soybean oil at a ratio of 1:5 g / g.

[0025] Figure 3 This is a photo of simulated crab sticks made by directly adding shrimp shell powder.

[0026] Figure 4 This is a photo of simulated crab sticks made by coating the surface with shrimp shell powder. DETAILED DESCRIPTION

[0027] The following is a detailed description of an embodiment of the present invention in conjunction with the accompanying drawings: This embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation method and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.

[0028] In the following embodiments: the preparation method of the superfine shrimp and crab shell powder is: the shrimp and crab shells are thoroughly cleaned, and the impurities are removed and then freeze-dried. Subsequently, the dried shrimp and crab shells are preliminarily crushed by a high-speed grinder, and screened by a graded screen to prepare superfine shrimp and crab shell powder of different particle sizes, which are stored under low-temperature drying conditions for use. The preparation method of the white fish paste is to thaw the silver carp fish paste at 4°C until it is completely softened, and then ice-bathed for 5 to 10 minutes; after the pounding is completed, add edible salt of 2.5% of the total mass of the fish paste, and continue to ice-bath salt pounding until the fish paste presents a uniform and delicate gelatinous texture, that is, the white crab meat stick base material is obtained.

[0029] like Figure 1-4 As shown:

[0030] Example 1

[0031] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, the specific steps are as follows:

[0032] (1) 5 g of 150 μm ultra-micronized crayfish shell powder and 100 g of white crab stick base material are pounded in an ice bath until the fish paste presents a uniform and fine gelatinous texture, thereby preparing a red crab stick base material.

[0033] (2) spreading the white crab stick base material and the red crab stick base material on oil-absorbing paper at a mass ratio of 4:1;

[0034] (3) Place the prepared minced fish in a steamer and steam for 5 minutes;

[0035] (4) After cooling, the two-color surimi is rolled into a stick shape to obtain a simulated crab stick product.

[0036] The effect obtained in Example 1 is shown in Figure 1 , Figure 3 .

[0037] Example 2

[0038] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, the specific steps are as follows:

[0039] (1) 5 g of 75 μm ultrafine swimming crab powder and 100 g of white crab stick base material are pounded in an ice bath until the fish paste presents a uniform and fine gelatinous texture, thereby preparing the red crab stick base material.

[0040] (2) Spread a thin layer of white crab stick base material and red crab stick base material on oil-absorbing paper at a mass ratio of 4:1;

[0041] (3) Place the prepared minced fish in a steamer and steam for 5 minutes;

[0042] (4) After cooling, the two-color surimi is rolled into a stick shape to obtain a simulated crab stick product.

[0043] Example 3

[0044] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, the specific steps are as follows:

[0045] (1) Preparation of natural pigment: 150 μm ultra-micronized crayfish shell powder and soybean oil were mixed in a ratio of 1:5 to prepare natural pigment.

[0046] (2) Spread a thin layer of 30 g white crab stick base on oil-absorbing paper and roll it into a stick shape.

[0047] (3) Using the natural pigment prepared in step (1), evenly apply it on the surface of the white fish paste stick.

[0048] (4) Place the colored surimi sticks in a steamer and steam for 6 minutes. After cooling, the simulated crab sticks are obtained.

[0049] The effect obtained in Example 3 is shown in Figure 2 , Figure 4 .

[0050] Example 4

[0051] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, the specific steps are as follows:

[0052] (1) Preparation of natural pigment: 50 μm ultrafine Chinese mitten crab shell powder and corn oil were mixed in a ratio of 1:2 to prepare natural pigment.

[0053] (2) Spread a thin layer of 30 g white crab stick base on oil-absorbing paper and roll it into a stick shape.

[0054] (3) Using the natural pigment prepared in step (1), evenly apply it on the surface of the white fish paste stick.

[0055] (4) Place the colored surimi sticks in a steamer and steam for 6 minutes. After cooling, the simulated crab sticks are obtained.

[0056] Example 5

[0057] A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, the specific steps are as follows:

[0058] (1) Preparation of natural pigment: 150 μm ultrafine white shrimp shell powder and olive oil are mixed in a ratio of 1:3 to prepare a natural pigment.

[0059] (2) Spread a thin layer of 30 g white crab stick base on oil-absorbing paper and roll it into a stick shape.

[0060] (3) Using the natural pigment prepared in step (1), evenly apply it on the surface of the white fish paste stick.

[0061] (4) Place the colored surimi sticks in a steamer and steam for 6 minutes. After cooling, the simulated crab sticks are obtained.

[0062] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells, characterized in that: The specific steps include: (1) Raw material pretreatment: the shrimp and crab shells are thoroughly cleaned, and impurities are removed and then freeze-dried; the dried shrimp and crab shells are crushed by a high-speed crusher, and screened by a graded screen to prepare ultrafine shrimp and crab shell powders of different particle sizes, which are stored under low-temperature drying conditions for later use; (2) Preparation of white surimi: thawing silver carp surimi at 4°C to a central temperature of -4°C, followed by low-temperature pounding for 3 minutes; after pounding, adding edible salt corresponding to 2.5% of the total weight of the surimi, and continuing to pound with salt until the surimi presents a uniform and fine gelatinous texture, thereby obtaining a white crab stick base material; (3) Preparation of red surimi: a certain amount of the superfine shrimp and crab shell powder obtained in step (1) and the white surimi obtained in step (2) are pounded in an ice bath until the surimi presents a uniform and fine gelatinous texture, thereby preparing a red crab meat stick base material; (4) Preparation of natural pigment: The superfine shrimp and crab shell powder obtained in step (1) is mixed with vegetable oil in a certain proportion to prepare a natural pigment; (5) Preparation by two-color layering method: white surimi and red surimi are spread on oil-absorbing paper in a mass ratio of 4:1; the spread surimi is placed in a steamer and steamed; after cooling, the two-color surimi is rolled into a stick to obtain the simulated crab stick product; (6) Preparation by surface coating method: the white surimi obtained in step (2) is spread on oil-absorbing paper and rolled into a stick; the natural pigment prepared in step (3) is evenly coated on the surface of the white surimi stick; the colored surimi stick is placed in a steamer and steamed; after cooling, the simulated crab stick is obtained.

2. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: In the step (1), the shrimp and crab shells include shells of whiteleg shrimp, Procambarus clarkii, Chinese mitten crab, and swimming crab.

3. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: In the step (1), the particle size of the ultrafine shrimp and crab shell powder is 50 to 250 μm.

4. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: In the step (3), the added amount of the superfine shrimp and crab shell powder is 2% to 5%.

5. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: In the step (4), the vegetable oil includes soybean oil, corn oil, olive oil, sesame oil and rapeseed oil.

6. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: In the step (4), the mixing ratio of the superfine shrimp and crab shells to the vegetable oil is 1:2, 1:3, 1:4 and 1:

5.

7. The method for optimizing the surface pigment formula of natural simulated crab sticks based on shrimp and crab shells according to claim 1, characterized in that: The cooking time in steps (5) and (6) is 4 to 7 minutes.

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