Marine food containing shrimp meat and preparation method thereof

Abstract

The invention belongs to the field of preparation of marine foods, and particularly relates to a shrimp meat-containing marine food and a preparation method thereof. The marine food containing the shrimp meat comprises a shrimp flavoring agent, composite particles, the shrimp meat and the like. The fresh shrimp flavoring agent is a novel flavoring agent which is fresh and salty and is obtained by utilizing prawn treatment waste, extracting micromolecular protein contained in the prawn treatment waste and then carrying out a Maillard reaction on the extracted micromolecular protein and maltose, and the composite particles are obtained by carrying out enzymolysis on sea nostoc flagelliforme, kelp and sargassum fusiforme from the sea. The dried tangerine peel powder and the sodium tripolyphosphate are mixed to shield the fishy smell of the marine product, the marine product is obtained after emulsification is combined with vacuum freeze drying treatment, and the marine product contains a large number of bioactive substances and can effectively remove DPPH free radicals. Sensory tests prove that the marine food containing the shrimp meat is high in color, taste, taste and appearance, and compared with dried shrimp meat of existing Cantonese tea cakes, the marine food containing the shrimp meat has obvious advantages.

Description

Technical Field

[0001] The present invention belongs to the field of marine food preparation, and particularly relates to a marine food containing shrimp meat and a preparation method thereof. Background Art

[0002] Marine foods are foods made from marine organisms (such as fish, shellfish, algae, etc.) through processing or directly consumed. They are popular among people because of their rich contents of high-quality protein, unsaturated fatty acids, minerals, vitamins, etc. Shrimp belongs to a kind of organism in the Decapoda of the Crustacea of the Arthropoda. Seawater shrimps include penaeid shrimps, kuruma prawns, white prawns, etc., and freshwater shrimps include river shrimps, freshwater prawns, etc. It is recorded in "Compendium of Chinese Herbal Medicines" that penaeid shrimps are used as medicine with shrimp meat, sweet in taste and warm in nature, capable of tonifying yang and strengthening the kidney, and relieving convulsion. Boiling with an appropriate amount of kaempferia galanga and taking the wine can treat twitching of hands and feet. It is recorded in "Compendium of Materia Medica" and other books that the meat of freshwater shrimps can tonify the kidney and strengthen yang, promote lactation, and expel toxins, and can treat impotence, insufficient lactation, erysipelas, carbuncle, and ecthyma. For every 100g of edible part of river shrimps, it provides 87 kcal of energy, contains 16.4g of protein, 186mg of phosphorus, 2.4g of fat, 78.1g of water, 329mg of potassium, 133.8mg of sodium, 325mg of calcium, 60mg of magnesium, and 4mg of iron; for every 100g of edible part of sea shrimps, it provides 79 kcal of energy, contains 16.8g of protein, 196mg of phosphorus, 0.6g of fat, 79.3g of water, 228mg of potassium, 302.2mg of sodium, 146mg of calcium, 46mg of magnesium, and 3mg of iron; for every 100g of edible part of penaeid shrimps, it provides 93 kcal of energy, contains 18.6g of protein, 228mg of phosphorus, 0.8g of fat, 76.5g of water, 215mg of potassium, 165.2mg of sodium, 62mg of calcium, 43mg of magnesium, and 1.5mg of iron. The above data are from "Chinese Food Composition Table" (2002, 2004, 2009 editions), indicating that shrimp meat contains very rich nutrients.

[0003] In addition, shrimp meat usually adopts relatively simple cooking methods to retain its freshness as much as possible. In Cantonese dim sum, with clear flour as the skin and fresh shrimps, pork, and bamboo shoot dices as the filling, the prepared crystal shrimp dumplings have thin skins and tender fillings, are crystal clear; or wrap shrimp meat with thin dough skins and steam to obtain steamed shumai; or make the outer skin with red rice paste and wrap shrimp meat filling inside, and the prepared fresh shrimp red rice sausage has a flexible and fragrant taste; or use whole shrimps as the filling to prepare shrimp dumpling king, with thin skins and sufficient fillings and plump soup, extremely delicious with shrimp meat. However, Cantonese dim sum is usually made and steamed immediately upon ordering, not suitable for long-distance carrying or transportation, and has certain regional characteristics. Summary of the Invention

[0004] Based on the above background, the present invention provides a shrimp-containing marine food, aiming to make up for the inconvenience of carrying existing Cantonese dim sum and the significant reduction in sensory flavor caused by long-term transportation. The shrimp-containing marine food of the present invention contains a shrimp fresh flavoring agent obtained by further reusing shrimp processing waste, which involves more umami, sweet or salty amino acids. The shrimp-containing marine food also contains composite microparticles, which are obtained by enzymatically hydrolyzing sea moss, kelp and sargassum from the ocean, mixing tangerine peel powder and sodium tripolyphosphate to mask the fishy smell of seafood, and then emulsifying, combining and freeze-drying under vacuum. It contains a large amount of bioactive substances and can effectively scavenge DPPH free radicals. The shrimp-containing marine food obtained by the present invention has been proven to have high scores in terms of color, texture, taste and appearance through sensory tests, and has obvious advantages compared with the existing dried shrimp Cantonese dim sum.

[0005] The present invention provides a shrimp-containing marine food, comprising the following raw materials in parts by weight: 3-5 parts of shrimp fresh flavoring agent, 1-3 parts of composite micropowder, 15-20 parts of shrimp meat, 0.1-0.2 part of table salt, and 2-4 parts of white pepper powder.

[0006] The preparation method of the shrimp fresh flavoring agent is as follows:

[0007] L1. Dry and crush the shrimp processing waste, pass it through a 100-mesh sieve to obtain shrimp processing waste powder. Weigh the shrimp processing waste powder and lactic acid solution according to the mass-volume ratio of 1-3 g: 10-20 mL, mix and heat to 30-38 °C, stir at a speed of 180-200 rpm for 20-30 min, filter to obtain the precipitate, and wash the precipitate 3-5 times with deionized water and then dry to obtain shrimp powder;

[0008] L2. Weigh betaine, glycerol and water according to the mass ratio of 1: 1.5-2: 4-5, stir until evenly dispersed to obtain Solution 1. Weigh the shrimp powder obtained in step L1 and Solution 1 according to the mass-volume ratio of 3-5 g: 20-30 mL, mix and heat in a water bath to 45-55 °C, stir at a speed of 100-150 rpm for 10-12 h, and after completion, centrifuge at a centrifugal force of 6000-8000 g for 8-10 min to collect supernatant 1;

[0009] L3. According to the volume ratio of 5-8: 1, weigh supernatant 1 obtained in step L2 and absolute ethanol, let it stand for 3-5 h, then centrifuge at a centrifugal force of 8000-10000 g for 12-18 min. Disperse the obtained precipitate in deionized water, homogenize and adjust the pH to 7.0, dialyze for 36-42 h, and after completion, vacuum freeze-dry to obtain micropowder with a particle size of 10-20 μm;

[0010] L4. Weigh the fine powder obtained in step L3 and the maltose solution according to the mass-to-volume ratio of 1 - 1.5 g : 5 - 8 mL. After mixing, stir until evenly dispersed, adjust the pH to 6.5, transfer to a sealed container, heat in a water bath to 92 - 96 °C and maintain for 1 - 1.5 h. Immediately after completion, cool in an ice-water bath to 4 °C, and then perform vacuum freeze-drying to obtain the shrimp flavoring agent.

[0011] Preferably, in step L1, the shrimp processing waste is preferably shrimp heads, and the concentration of the lactic acid solution is preferably 2 - 3 mol / L.

[0012] Preferably, in step L3, homogenization is preferably carried out at a rotational speed of 4000 - 4500 rpm for 10 - 15 s. Dialysis is carried out using a dialysis bag with a cut-off molecular weight of 3 - 3.5 kDa. Vacuum freeze-drying is preferably carried out with pre-cooling at -60 °C, a shelf temperature of -50 °C, and a vacuum degree of 5 Pa.

[0013] Preferably, in step L4, the mass-to-volume concentration of the maltose solution is 2 - 3 mg / mL. Vacuum freeze-drying is preferably carried out with pre-cooling at -20 °C, a shelf temperature of -10 °C, and a vacuum degree of 8 Pa.

[0014] The preparation method of the composite fine powder is as follows:

[0015] S1. Weigh dried Sargassum fusiforme, Ecklonia kurome, and Sargassum fusiforme according to the mass ratio of 1 : 0.5 - 1 : 0.3 - 0.8. After mixing, obtain a seafood mixture. Weigh the seafood mixture, papain, L-cysteine hydrochloride, and sodium carbonate buffer solution according to the mass-to-volume ratio of 1 - 3 g : 50 - 60 mg : 6 - 8 mg : 10 - 15 mL. Heat to 60 - 80 °C and stir at a rotational speed of 150 - 200 rpm for 18 - 20 h. After completion, inactivate the enzyme at high temperature to obtain solution 2.

[0016] S2. Adjust the pH of the solution 2 obtained in step S2 to 7.0, place it in an environment at 4 °C and maintain for 10 - 15 h. After completion, centrifuge at a centrifugal force of 8000 - 10000 g for 20 - 30 min to obtain supernatant 2.

[0017] S3. Grind dried tangerine peel to obtain tangerine peel powder with a particle size of 8 - 10 μm. Weigh the tangerine peel powder, the supernatant 2 obtained in step S2, and the sodium tripolyphosphate solution according to the mass-to-volume ratio of 1 - 3 mg : 10 - 20 mL : 2 - 5 mL. After stirring until evenly dispersed, obtain solution 3.

[0018] S4. Concentrate the solution 3 obtained in step S3 to 0.3 - 0.4 times the original volume to obtain a concentrated solution. Then add Tween-80 to the concentrated solution and stir at 400 - 500 rpm for 20 - 30 min. After completion, perform vacuum freeze-drying to obtain the composite fine powder.

[0019] Preferably, in step S1, the papain preferably has an enzyme activity of 80 - 100 U / mg, and the concentration of the sodium carbonate buffer solution is 0.1 mmol / L.

[0020] Preferably, in step S3, the mass percentage concentration of the sodium tripolyphosphate solution is 0.2 - 0.3%.

[0021] Preferably, in step S4, the addition amount of Tween - 80 is 0.5 - 0.8% of the concentrate by volume. Vacuum freeze - drying is preferably pre - cooled at - 50°C and carried out at a partition temperature of - 20°C and a vacuum degree of 6 Pa.

[0022] The present invention also provides a preparation method of a marine food containing shrimp meat, and the specific steps are as follows:

[0023] Cut the shrimp meat into thin slices, add shrimp fresh flavoring agent, composite micropowder, table salt and white pepper powder, marinate for 10 - 20 min, and after that, bake until the water content is 15 - 20%, then the marine food containing shrimp meat is obtained.

[0024] Preferably, the thickness of the thin slices is preferably 3 - 4 mm, and the baking is preferably carried out at 60 - 68°C.

[0025] The beneficial effects of the present invention are as follows:

[0026] Based on Cantonese dim sum, the present invention prepares a marine food containing shrimp meat that is easy to carry and has the fresh and fragrant flavor of Cantonese dim sum. The present invention utilizes shrimp - processing waste. The lactic acid solution is used to remove minerals in the shrimp - processing waste to obtain shrimp powder. The deep eutectic solvent obtained by mixing betaine and glycerol is used to extract the shrimp powder, and ethanol precipitation and dialysis treatment are carried out to obtain micropowder (small - molecule protein). Further modification with maltose occurs, and the Maillard reaction can improve the sensory properties of the micropowder, strengthen the freshness, saltiness, etc. from the shrimp - processing waste. The finally obtained shrimp fresh flavoring agent is determined by amino acids and sensory evaluation, indicating that it involves more umami, sweet or salty amino acids, and the umami is more prominent. The present invention also enzymatically hydrolyzes sea moss, kelp and sargassum from the ocean, extracts polysaccharide substances, mixes tangerine peel powder and sodium tripolyphosphate to mask the fishy smell of seafood products. The obtained concentrate is emulsified with Tween - 80 to form a relatively fluffy emulsion. The composite microparticles obtained after further vacuum freeze - drying have a high solubility, contain a large amount of bioactive substances, and can effectively scavenge DPPH free radicals. The marine food containing shrimp meat obtained by the present invention has a high score in terms of color, texture, taste and appearance through sensory tests, and has obvious advantages compared with the existing dried shrimp meat of Cantonese dim sum. Description of the Drawings

[0027] The accompanying drawings described herein are used to provide a further understanding of the present application and form a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation of the present application. In the drawings:

[0028] Figure 1 It is a graph of the amino acid content of the shrimp flavoring agent;

[0029] Figure 2 It is a graph of the sensory evaluation results of the shrimp flavoring agent;

[0030] Figure 3 It is a graph of the DPPH free radical scavenging rate results of the composite particles;

[0031] Figure 4 It is a graph of the sensory evaluation results of the marine food containing shrimp meat. Detailed implementation manners

[0032] In order to more clearly illustrate the overall concept of the present application, the following will be described in detail by way of examples in conjunction with the drawings of the specification. In the following description, a large number of specific details are given to provide a more thorough understanding of the present invention. However, it is obvious to those skilled in the art that the present invention can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present invention, some well-known technical features in the art are not described.

[0033] Example 1: This example provides a preparation method of a shrimp flavoring agent, and the specific steps are as follows:

[0034] L1. Dry and crush the shrimp processing waste (shrimp heads), pass through a 100-mesh sieve to obtain shrimp processing waste powder. Weigh the shrimp processing waste powder and lactic acid solution according to the mass-volume ratio of 1 g: 10 mL, the concentration of the lactic acid solution is 2 mol / L. After mixing, heat to 30 °C, stir at a speed of 180 rpm for 20 min, filter to obtain the precipitate, and wash the precipitate 3 times with deionized water and then dry to obtain shrimp powder;

[0035] L2. Weigh betaine, glycerol and water according to the mass ratio of 1: 1.5: 4, stir until evenly dispersed to obtain Solution 1. Weigh the shrimp powder obtained in step L1 and Solution 1 according to the mass-volume ratio of 3 g: 20 mL, mix and heat in a water bath to 45 °C, stir at a speed of 100 rpm for 10 h, and after completion, centrifuge at a centrifugal force of 6000 g for 8 min to collect the supernatant 1;

[0036] L3. Weigh the supernatant 1 obtained in step L2 and absolute ethanol according to a volume ratio of 5:1, let it stand for 3 h, then centrifuge at a centrifugal force of 8000 g for 12 min. The obtained precipitate is dispersed in deionized water, quickly homogenized at a rotation speed of 4000 rpm for 10 s, then adjust the pH to 7.0, dialyze with a dialysis bag with a molecular weight cut-off of 3 kDa for 36 h. After that, pre-cool at -60 °C and perform vacuum freeze-drying at a partition temperature of -50 °C and a vacuum degree of 5 Pa to obtain fine powder with a particle size of 10 μm;

[0037] L4. Weigh the fine powder obtained in step L3 and the maltose solution according to a mass-volume ratio of 1 g:5 mL. The mass-volume concentration of the maltose solution is 2 mg / mL. After mixing, stir until evenly dispersed, adjust the pH to 6.5, transfer to a sealed container, heat in a water bath to 92 °C and keep for 1 h. Immediately cool in an ice-water bath to 4 °C after completion, then pre-cool at -20 °C and perform vacuum freeze-drying at a partition temperature of -10 °C and a vacuum degree of 8 Pa to obtain the shrimp fresh flavoring agent.

[0038] Example 2: This example provides a preparation method of a shrimp fresh flavoring agent, and the specific steps are as follows:

[0039] L1. Dry and crush the shrimp processing waste (shrimp heads), pass through a 100-mesh sieve to obtain shrimp processing waste powder. Weigh the shrimp processing waste powder and the lactic acid solution according to a mass-volume ratio of 2 g:15 mL. The concentration of the lactic acid solution is 2.5 mol / L. After mixing, heat to 35 °C and stir at a rotation speed of 190 rpm for 25 min. After filtration, obtain the precipitate, and dry the precipitate after washing 4 times with deionized water to obtain shrimp powder;

[0040] L2. Weigh betaine, glycerol and water according to a mass ratio of 1:1.8:4.5, stir until evenly dispersed to obtain solution 1. Weigh the shrimp powder obtained in step L1 and solution 1 according to a mass-volume ratio of 4 g:25 mL. After mixing, heat in a water bath to 50 °C and stir at a rotation speed of 120 rpm for 11 h. After completion, centrifuge at a centrifugal force of 7000 g for 9 min and collect the supernatant 1;

[0041] L3. Weigh the supernatant 1 obtained in step L2 and absolute ethanol according to a volume ratio of 6.5:1, let it stand for 4 h, then centrifuge at a centrifugal force of 9000 g for 15 min. The obtained precipitate is dispersed in deionized water, quickly homogenized at a rotation speed of 4200 rpm for 12 s, then adjust the pH to 7.0, dialyze with a dialysis bag with a molecular weight cut-off of 3.2 kDa for 40 h. After that, pre-cool at -60 °C and perform vacuum freeze-drying at a partition temperature of -50 °C and a vacuum degree of 5 Pa to obtain fine powder with a particle size of 15 μm;

[0042] L4. Weigh the fine powder obtained in step L3 and the maltose solution according to the mass-to-volume ratio of 1.2 g: 7 mL. The mass-to-volume concentration of the maltose solution is 2.5 mg / mL. After mixing, stir until evenly dispersed, adjust the pH to 6.5, transfer to a sealed container, heat in a water bath to 94 °C and maintain for 1.2 h. Immediately after completion, cool in an ice-water bath to 4 °C, then pre-cool at -20 °C, and perform vacuum freeze-drying at a partition temperature of -10 °C and a vacuum degree of 8 Pa to obtain the shrimp fresh flavoring agent.

[0043] Example 3: This example provides a preparation method of a shrimp fresh flavoring agent, and the specific steps are as follows:

[0044] L1. Dry and crush the shrimp processing waste (shrimp heads), pass through a 100-mesh sieve to obtain the shrimp processing waste powder. Weigh the shrimp processing waste powder and the lactic acid solution according to the mass-to-volume ratio of 3 g: 20 mL. The concentration of the lactic acid solution is 3 mol / L. After mixing, heat to 38 °C and stir at a speed of 200 rpm for 30 min. After filtration, obtain the precipitate, wash the precipitate 5 times with deionized water and then dry to obtain the shrimp powder.

[0045] L2. Weigh betaine, glycerol and water according to the mass ratio of 1: 2: 5, stir until evenly dispersed to obtain Solution 1. Weigh the shrimp powder obtained in step L1 and Solution 1 according to the mass-to-volume ratio of 5 g: 30 mL. After mixing, heat in a water bath to 55 °C and stir at a speed of 150 rpm for 12 h. After completion, centrifuge at a centrifugal force of 8000 g for 10 min, and collect the supernatant 1.

[0046] L3. Weigh the supernatant 1 obtained in step L2 and absolute ethanol according to the volume ratio of 8: 1, let stand for 5 h, then centrifuge at a centrifugal force of 10000 g for 18 min. Disperse the obtained precipitate in deionized water, quickly homogenize at a speed of 4500 rpm for 15 s, then adjust the pH to 7.0, use a dialysis bag with a molecular weight cut-off of 3.5 kDa for dialysis for 42 h. After completion, pre-cool at -60 °C, and perform vacuum freeze-drying at a partition temperature of -50 °C and a vacuum degree of 5 Pa to obtain fine powder with a particle size of 20 μm.

[0047] L4. Weigh the fine powder obtained in step L3 and the maltose solution according to the mass-to-volume ratio of 1.5 g: 8 mL. The mass-to-volume concentration of the maltose solution is 3 mg / mL. After mixing, stir until evenly dispersed, adjust the pH to 6.5, transfer to a sealed container, heat in a water bath to 96 °C and maintain for 1.5 h. Immediately after completion, cool in an ice-water bath to 4 °C, then pre-cool at -20 °C, and perform vacuum freeze-drying at a partition temperature of -10 °C and a vacuum degree of 8 Pa to obtain the shrimp fresh flavoring agent.

[0048] Example 4: This example provides a preparation method of composite microparticles, and the specific steps are as follows:

[0049] S1. Weigh the dried Sargassum fusiforme, Ecklonia kurome, and Sargassum fusiforme after low-temperature drying according to a mass ratio of 1:0.5:0.3, mix them to obtain a marine product mixture, weigh the marine product mixture, papain, L-cysteine hydrochloride, and sodium carbonate buffer solution according to a mass-volume ratio of 1 g:50 mg:6 mg:10 mL. The papain is a product with an enzyme activity of 80 U / mg, and the concentration of the sodium carbonate buffer solution is 0.1 mmol / L. Heat it to 60 °C and stir it at a speed of 150 rpm for 18 h. After that, inactivate the enzyme at high temperature to obtain Solution 2;

[0050] S2. Adjust the pH of Solution 2 obtained in Step S2 to 7.0, place it in an environment at 4 °C and keep it for 10 h. After that, centrifuge it at a centrifugal force of 8000 g for 20 min to obtain Supernatant 2;

[0051] S3. Grind the dried tangerine peel to obtain tangerine peel powder with a particle size of 8 μm. Weigh the tangerine peel powder, Supernatant 2 obtained in Step S2, and sodium tripolyphosphate solution according to a mass-volume ratio of 1 mg:10 mL:2 mL. The mass percentage concentration of the sodium tripolyphosphate solution is 0.2%. After stirring until evenly dispersed, obtain Solution 3;

[0052] S4. Concentrate Solution 3 obtained in Step S3 to 0.3 times the original volume to obtain a concentrated solution. Then add Tween-80 to the concentrated solution. The addition amount of Tween-80 is 0.5% by volume of the concentrated solution. Stir it at 400 rpm for 20 min. After that, pre-cool it at -50 °C and perform vacuum freeze-drying at a partition temperature of -20 °C and a vacuum degree of 6 Pa to obtain the composite micropowder.

[0053] Example 5: This example provides a method for preparing composite microparticles, and the specific steps are as follows:

[0054] S1. Weigh the dried Sargassum fusiforme, Ecklonia kurome, and Sargassum fusiforme after low-temperature drying according to a mass ratio of 1:0.8:0.5, mix them to obtain a marine product mixture, weigh the marine product mixture, papain, L-cysteine hydrochloride, and sodium carbonate buffer solution according to a mass-volume ratio of 2 g:55 mg:7 mg:12 mL. The papain is a product with an enzyme activity of 90 U / mg, and the concentration of the sodium carbonate buffer solution is 0.1 mmol / L. Heat it to 70 °C and stir it at a speed of 180 rpm for 19 h. After that, inactivate the enzyme at high temperature to obtain Solution 2;

[0055] S2. Adjust the pH of Solution 2 obtained in Step S2 to 7.0, place it in an environment at 4 °C and keep it for 12 h. After that, centrifuge it at a centrifugal force of 9000 g for 25 min to obtain Supernatant 2;

[0056] S3. Grind the dried tangerine peel to obtain tangerine peel powder with a particle size of 9 μm. Weigh the tangerine peel powder, the supernatant 2 obtained in step S2, and the sodium tripolyphosphate solution according to the mass-volume ratio of 2 mg: 15 mL: 4 mL. The mass percentage concentration of the sodium tripolyphosphate solution is 0.25%. After stirring until evenly dispersed, solution 3 is obtained.

[0057] S4. Concentrate the solution 3 obtained in step S3 to 0.35 times of the original volume to obtain a concentrated solution. Then add Tween-80 to the concentrated solution. The addition amount of Tween-80 is 0.7% by volume of the concentrated solution. Stir at 450 rpm for 25 min. After that, pre-cool at -50 °C and perform vacuum freeze-drying at a partition temperature of -20 °C and a vacuum degree of 6 Pa to obtain the composite micropowder.

[0058] Example 6: This example provides a method for preparing composite microparticles, and the specific steps are as follows:

[0059] S1. Weigh the low-temperature dried Sargassum fusiforme, Ecklonia kurome, and Sargassum fusiforme according to the mass ratio of 1: 1: 0.8, and obtain a seafood mixture after mixing. Weigh the seafood mixture, papain, L-cysteine hydrochloride, and sodium carbonate buffer solution according to the mass-volume ratio of 3 g: 60 mg: 8 mg: 15 mL. The papain is a product with an enzyme activity of 100 U / mg, and the concentration of the sodium carbonate buffer solution is 0.1 mmol / L. Heat to 80 °C and stir at a speed of 200 rpm for 20 h. After that, inactivate the enzyme at high temperature to obtain solution 2.

[0060] S2. Adjust the pH of the solution 2 obtained in step S2 to 7.0, place it in an environment of 4 °C and keep it for 15 h. After that, centrifuge at a centrifugal force of 10000 g for 30 min to obtain the supernatant 2.

[0061] S3. Grind the dried tangerine peel to obtain tangerine peel powder with a particle size of 10 μm. Weigh the tangerine peel powder, the supernatant 2 obtained in step S2, and the sodium tripolyphosphate solution according to the mass-volume ratio of 3 mg: 20 mL: 5 mL. The mass percentage concentration of the sodium tripolyphosphate solution is 0.3%. After stirring until evenly dispersed, solution 3 is obtained.

[0062] S4. Concentrate the solution 3 obtained in step S3 to 0.4 times of the original volume to obtain a concentrated solution. Then add Tween-80 to the concentrated solution. The addition amount of Tween-80 is 0.8% by volume of the concentrated solution. Stir at 500 rpm for 30 min. After that, pre-cool at -50 °C and perform vacuum freeze-drying at a partition temperature of -20 °C and a vacuum degree of 6 Pa to obtain the composite micropowder.

[0063] Example 7: This example provides a method for preparing a shrimp-containing marine food, and the specific steps are as follows:

[0064] The marine food containing shrimp meat in this embodiment comprises the following raw materials in parts by weight: 3 parts of shrimp fresh flavoring agent, 1 part of compound fine powder, 15 parts of shrimp meat, 0.1 part of table salt, and 2 parts of white pepper powder. The shrimp fresh flavoring agent is obtained from the preparation in Example 1, and the compound fine powder is obtained from the preparation in Example 4;

[0065] Cut the shrimp meat into thin slices with a thickness of 3 mm, add the shrimp fresh flavoring agent, compound fine powder, table salt, and white pepper powder, marinate for 10 min, and then bake at 60 °C until the water content is 15%, thus obtaining the marine food containing shrimp meat.

[0066] Example 8: This example provides a preparation method for a marine food containing shrimp meat. The specific steps are as follows:

[0067] The marine food containing shrimp meat in this embodiment comprises the following raw materials in parts by weight: 4 parts of shrimp fresh flavoring agent, 2 parts of compound fine powder, 18 parts of shrimp meat, 0.15 part of table salt, and 3 parts of white pepper powder. The shrimp fresh flavoring agent is obtained from the preparation in Example 2, and the compound fine powder is obtained from the preparation in Example 5;

[0068] Cut the shrimp meat into thin slices with a thickness of 3.5 mm, add the shrimp fresh flavoring agent, compound fine powder, table salt, and white pepper powder, marinate for 16 min, and then bake at 64 °C until the water content is 18%, thus obtaining the marine food containing shrimp meat.

[0069] Example 9: This example provides a preparation method for a marine food containing shrimp meat. The specific steps are as follows:

[0070] The marine food containing shrimp meat in this embodiment comprises the following raw materials in parts by weight: 5 parts of shrimp fresh flavoring agent, 3 parts of compound fine powder, 20 parts of shrimp meat, 0.2 part of table salt, and 4 parts of white pepper powder. The shrimp fresh flavoring agent is obtained from the preparation in Example 3, and the compound fine powder is obtained from the preparation in Example 6;

[0071] Cut the shrimp meat into thin slices with a thickness of 4 mm, add the shrimp fresh flavoring agent, compound fine powder, table salt, and white pepper powder, marinate for 20 min, and then bake at 68 °C until the water content is 20%, thus obtaining the marine food containing shrimp meat.

[0072] Comparative Example 1: This comparative example provides a preparation method for a marine food containing shrimp meat. The specific steps are as follows:

[0073] The difference between this comparative example and Example 7 is that this comparative example does not contain the shrimp fresh flavoring agent, and the other raw materials and preparation methods are the same as those in Example 7, thus obtaining the marine food containing shrimp meat in this comparative example.

[0074] Comparative Example 2: This comparative example provides a preparation method for a marine food containing shrimp meat. The specific steps are as follows:

[0075] The difference between this comparative example and Example 8 is that this comparative example does not contain composite micropowder, and the other raw materials and preparation methods are the same as those in Example 8, so that the shrimp-containing marine food of this comparative example can be obtained.

[0076] Comparative Example 3: This comparative example provides a preparation method of a shrimp-containing marine food, and the specific steps are as follows:

[0077] Weigh 20 parts of shrimp meat, 0.5 part of table salt, 0.2 part of cooking wine, 0.1 part of ginger, and 4 parts of white pepper powder according to weight. Cut the shrimp meat into slices with a thickness of 4 mm, add table salt, cooking wine, ginger, and white pepper powder, and marinate for 20 min. After that, bake at 68 °C until the water content is 20%, and then the shrimp-containing marine food can be obtained.

[0078] Experimental test:

[0079] I. Detection of shrimp fresh flavor enhancer:

[0080] 1) According to the method of GB 5009.124—2016 National Food Safety Standard Determination of Amino Acids in Foods, the shrimp fresh flavor enhancers obtained in Examples 1-3 were analyzed by an automatic amino acid analyzer.

[0081] The experimental results are as Figure 1 shown. It can be seen from Figure 1 that after the shrimp waste in Examples 1-3 was treated, the obtained shrimp fresh flavor enhancers contained more aspartic acid, glutamic acid, alanine, arginine, serine, and lysine. The above amino acids are usually considered to have umami, sweet, or salty tastes.

[0082] 2) 15 professional food personnel were trained in sensory evaluation. The sensory training involved five basic tastes: sour, sweet, bitter, salty, and umami. The standard samples corresponding to the five basic tastes of sweet, umami, salty, bitter, and sour were 10 mg / mL sucrose solution, 3.5 mg / mL monosodium glutamate solution, 3.5 mg / mL sodium chloride, 2.5 mg / mL isoleucine solution, and 0.8 mg / mL citric acid solution, respectively. The sensory training was carried out in a stable room temperature environment. After the professional food personnel gave stable scores for the above basic tastes, they carried out sensory flavor evaluation on the shrimp fresh flavor enhancers obtained in Examples 1-3. The scoring criteria for the sensory flavor evaluation are shown in Table 1:

[0083] Table 1 Scoring criteria for sensory flavor evaluation of shrimp fresh flavor enhancer

[0084] Scoring criteria Score No smell 1 Very slight smell 2 Moderate smell 3 Relatively strong smell 4 Very strong smell 5

[0085] The sensory test results are as Figure 2 shown. It can be seen from the scores given by the professional food personnel that the shrimp fresh flavor enhancers obtained in Examples 1-3 are mainly umami, followed by salty and sweet, and the bitterness and sourness are slight.

[0086] II. Determination of DPPH free radical scavenging rate of composite micropowder:

[0087] The DPPH free radical scavenging rate of the composite microparticles obtained in Examples 4 - 6 was determined using a DPPH free radical scavenging ability kit (product number F0128F) from Suzhou Grees Biotechnology Co., Ltd. According to the kit instructions, a standard curve was made. The fitting formula of the standard curve was y = 3.0654x - 0.0228, r 2 = 0.9998 (2.5 μg / mL - 25 μg / mL). After dissolving the composite microparticles in water, a sample with a concentration of 10 μg / mL was prepared. Samples were added according to the steps in the kit instructions, and the absorbance value at 517 nm was measured. At the same time, astaxanthin (≥97%, Merck Chemical Technology (Shanghai) Co., Ltd.) was purchased and prepared to obtain the above concentration for detecting the corresponding OD value. The DPPH free radical scavenging rate was calculated according to the following formula:

[0088] DPPH free radical scavenging rate (%) = (1 - (ODsample - ODcontrol)) / ODblank × 100%;

[0089] ODsample corresponds to sample + working solution, ODcontrol corresponds to sample + 80% methanol, and ODblank corresponds to 80% methanol + working solution.

[0090] The experimental results are as Figure 3 shown. It can be seen from Figure 3 that the composite microparticles prepared in Examples 4 - 6 have antioxidant properties close to those of astaxanthin at the corresponding concentrations, indicating that the composite microparticles prepared in Examples 4 - 6 contain more bioactive substances from Sargassum fusiforme, Ecklonia kurome, and Sargassum fusiforme, and have a better DPPH free radical scavenging effect after consumption.

[0091] III. Sensory test of marine foods containing shrimp meat:

[0092] Ten professional food personnel with sensory evaluation experience were selected to conduct sensory evaluation on the marine foods containing shrimp meat obtained in Examples 7 - 9 and Comparative Examples 1 - 3. The sensory evaluation criteria are shown in Table 2:

[0093] Table 2 Sensory evaluation criteria for marine foods containing shrimp meat

[0094]

[0095]

[0096] The experimental results are as Figure 4 shown. It can be seen from Figure 4It can be seen that the marine foods containing shrimp prepared in Examples 7-9 scored relatively high in terms of color, texture, taste, and appearance, and had obvious advantages compared with the existing dried shrimp of Cantonese dim sum. The marine food containing shrimp obtained in Comparative Example 1 had the lowest score in terms of taste, indicating that the shrimp flavoring agent could endow the marine food containing shrimp with better flavor. The marine food containing shrimp obtained in Comparative Example 2 had the lowest score in terms of texture, indicating that the composite microparticles could alleviate toughness to a certain extent and maintain better texture.

[0097] As mentioned above, only several embodiments of the present invention are described, and it does not impose any form of limitation on the present invention. Although the present invention is disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art, without departing from the scope of the technical solution of the present invention, making some changes or modifications using the disclosed technical content above is equivalent to equivalent implementation cases and falls within the scope of protection of the technical solution of the present invention.

Claims

1. A marine food containing shrimp meat, characterized in that: The invention comprises the following raw materials in parts by weight: 3-5 parts of shrimp flavoring agent, 1-3 parts of compound micro powder, 15-20 parts of shrimp meat, 0.1-0.2 parts of salt and 2-4 parts of white pepper powder.

2. The shrimp meat-containing marine food according to claim 1, characterized in that: The preparation method of shrimp fresh seasoning is as follows: L1. The shrimp processing waste is dried, crushed, and sieved to obtain shrimp processing waste powder, and the shrimp processing waste powder and lactic acid solution are weighed according to a mass volume ratio of 1-3g:10-20mL, mixed and heated, stirred, filtered to obtain a precipitate, and the precipitate is washed with deionized water and dried to obtain shrimp powder; L2. Betaine, glycerol and water are weighed in a mass ratio of 1:1.5-2:4-5, and stirred until uniformly dispersed to obtain solution 1. The shrimp powder obtained in step L1 and solution 1 are weighed in a mass volume ratio of 3-5g:20-30mL, mixed and heated, stirred, centrifuged, and the supernatant 1 is collected; L3. The supernatant 1 obtained in step L2 and anhydrous ethanol were weighed in a volume ratio of 5-8:1, allowed to stand, centrifuged, and the precipitate was dispersed in deionized water, the pH was adjusted after homogenization, dialyzed, and then vacuum freeze-dried to obtain micropowder; L4. Weigh the micropowder obtained in step L3 and the maltose solution according to the mass volume ratio of 1-1.5g:5-8mL, stir until uniformly dispersed after mixing, adjust the pH, transfer to a sealed container, heat in a water bath and maintain, immediately ice water bath after heating, and vacuum freeze-dry to obtain the shrimp fresh seasoning.

3. The shrimp meat-containing marine food according to claim 2, characterized in that: The mass volume concentration of the maltose solution in step L4 is 2-3 mg / mL.

4. The shrimp meat-containing marine food according to claim 3, characterized in that: The preparation method of composite micropowder is as follows: S1. Low-temperature dried Nostoc laminaria, kelp and Sargassum fusiformis are weighed in a mass ratio of 1:0.5-1:0.3-0.8, and mixed to obtain a marine mixture. The marine mixture, papain, L-cysteine ​​hydrochloride and sodium carbonate buffer solution are weighed in a mass volume ratio of 1-3 g:50-60 mg:6-8 mg:10-15 mL, and heated and stirred. After the end, the enzyme is inactivated at high temperature to obtain solution 2; S2. The solution 2 obtained in step S2 is adjusted to pH 7.0, maintained at 4°C, and centrifuged to obtain supernatant 2; S3. The dried tangerine peel was ground to obtain tangerine peel powder, according to the mass volume ratio of 1-3mg: 10-20mL: 2-5mL weighed tangerine peel powder, the supernatant obtained in step S2 2, sodium tripolyphosphate solution, stirred until uniformly dispersed, to obtain a solution 3; S4. The solution 3 obtained in step S3 is concentrated to 0.3-0.4 times of the original volume to obtain a concentrated solution, and then Tween-80 is added to the concentrated solution, stirred, and then vacuum-freeze-dried to obtain the composite micropowder.

5. The shrimp meat-containing marine food according to claim 4, characterized in that: The mass percentage concentration of the sodium tripolyphosphate solution in step S3 is 0.2-0.3%.

6. The shrimp meat-containing marine food according to claim 5, characterized in that: In step S4, the amount of Tween-80 added is 0.5-0.8% by volume of the concentrated solution.

7. A method for preparing the shrimp-containing marine food according to any one of claims 1 to 6, characterized in that: The shrimp meat is cut into thin slices, and shrimp flavoring agent, compound micro powder, salt and white pepper are added, and marinated. After the marinating, the slices are baked until the water content is 15-20%, so as to obtain the marine food containing shrimp meat.

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