Shrimp dried meat floss and making method thereof

Abstract

The invention provides shrimp dried meat floss and a making method thereof, and relates to the technical field of aquatic product processing. According to the method, the application of the vacuum freeze-drying technology in shrimp products is realized, the preparation process of the dried shrimp meat floss is improved through the vacuum freeze-drying technology, and the seasoned shrimp meat is prepared into the dried shrimp meat floss, so that the loss of nutritional ingredients is greatly reduced, and the dried shrimp meat floss tastes good. The loss of nutritional ingredients of the shrimp meat is greatly reduced. The method is suitable for low-cost and high-efficiency industrial production of the dried shrimp floss.

Description

Technical Field

[0001] The present invention relates to the technical field of food and aquatic product processing, and particularly to a method for making shrimp meat floss and the obtained shrimp meat floss. Background Art

[0002] Since the 20th century, with the development of the food industry, shrimp meat floss has entered the market as a high-protein snack, especially favored by infants, mothers, and fitness enthusiasts.

[0003] The traditional production process of shrimp meat floss includes shelling fresh shrimps, flavoring and cooking, mashing, and roasting into floss. This production process relies on experience to control the heat, and it is easy to leave impurities such as shrimp veins, and the shelf life is relatively short.

[0004] In view of the upgrading of food safety and nutritional requirements, there are different improvement processes for the production process of shrimp meat floss. The enzymatic treatment method reduces the shrimp allergen by soaking with polyphenol oxidase and caffeic acid, and retains the umami flavor. The compound seasoning method adds auxiliary materials such as mushrooms and onions in addition to lemon to improve the flavor, and is dried by baking and floss-frying equipment. The enzymatic hydrolysis process is easy to destroy the natural flavor of shrimp meat and cannot solve the problem of nutrient loss. During the roasting process, the shrimp meat fibers shrink and harden due to heat, and the rehydration rate is lower than 30%, and the sensory quality is poor.

[0005] Vacuum freeze drying technology (VFD) is a technology that dehydrates by directly sublimating ice crystals into water vapor in a vacuum environment after freezing materials at a low temperature. Vacuum freeze drying can maximize the retention of food nutrition and form, and is currently widely used in fruits, vegetables, medicine, and high-end seafood products, such as freeze-dried instant sea cucumbers and DHA-enriched surimi. Summary of the Invention

[0006] The present invention provides a shrimp meat floss and a production method, realizing the application of vacuum freeze drying technology in shrimp products, improving the production process of shrimp meat floss through vacuum freeze drying technology, and significantly reducing the loss of shrimp meat nutrients while retaining a good taste.

[0007] The present invention provides a method for making shrimp meat floss, comprising the following steps: S1, putting live shrimps into boiling water for 3 - 5 minutes to obtain cooked shrimps, and taking the shrimps; S2, pre-cooling the shrimps obtained in step S1 to 0 - 4°C; S3, subjecting the pre-cooled shrimps to vacuum freeze drying; S4, crushing the vacuum freeze-dried shrimps to obtain the shrimp meat floss.

[0008] Preferably, before step S2, the shrimps are also seasoned by soaking them in seasonings. The live shrimps are put into boiling water for 3 - 5 minutes to obtain cooked shrimps, then cooled to 10 - 30°C, and the shrimps are taken out and soaked in seasonings.

[0009] Furthermore, the seasonings include light soy sauce, Huadiao wine, rock sugar, star anise, cinnamon, preserved plum, ginger, scallions, salt, Chinese anise, lemon, and water.

[0010] Furthermore, when seasoning the shrimps, the ingredients except Huadiao wine and lemon are first heated to obtain a first compound. The temperature of the first heating can be 100°C.

[0011] After the first compound is cooled (it can be cooled to 10 - 30°C, for example, cooled to room temperature), it is mixed with Huadiao wine to obtain a second compound.

[0012] Lemon is added to the second compound to obtain the seasonings.

[0013] When seasoning the shrimps in the present invention, the ingredients except Huadiao wine and lemon such as light soy sauce and rock sugar are first heated and mixed, and then Huadiao wine and lemon are added successively. The seasonings obtained in this way can reduce the generation of ethyl carbamate, a potential carcinogen in the seasonings, and retain an appropriate ethanol content, with a good taste. Ethyl carbamate is easily generated during the heating process of Huadiao wine, and ethyl carbamate is a potential carcinogen. Temperature is an important factor affecting the reaction rate of ethyl carbamate. When the heating temperature is above 70°C, the content of ethyl carbamate begins to increase, and the higher the temperature, the greater the increment. Moreover, the increase in temperature will accelerate the volatilization of part of the ethanol, resulting in an increase in astringency.

[0014] Furthermore, the temperature of the pre-cooling treatment in step S2 is 0 - 4°C. The shrimps in step S1 can be pre-cooled to 0 - 4°C by using forced-air cooling or single-piece contact cooling.

[0015] During the freeze-drying process of food, the food needs to be pre-treated and frozen first, and the freezing time and temperature of different foods are different, which has a great impact on the freezing quality.

[0016] In step S3, the conditions for vacuum freeze-drying are a vacuum degree of 0.01 - 0.5 mbar and a temperature of -50°C to -88°C.

[0017] For the vacuum freeze-drying technology to process shrimp products, temperature is very important. If the temperature is set improperly, it is easy to cause ice crystals to pierce the cell wall or local coking. If the temperature is set too high, it is easy to cause lipid oxidation, astaxanthin degradation, and Maillard reaction.

[0018] Furthermore, in step S3, the drying time for vacuum freeze-drying is 24 - 48 hours. Furthermore, the drying time can be determined according to customer preferences.

[0019] Further, after step S4, it includes packaging, and the obtained shrimp meat floss is vacuum-packed or filled and canned.

[0020] The present invention also provides shrimp meat floss produced by any of the above methods. Calculated based on the whole shrimp, the loss amount of unsaturated fatty acids in the obtained shrimp meat floss is lower than that of saturated fatty acids.

[0021] Further, calculated based on the whole shrimp, the water content of the obtained shrimp meat floss > 59%.

[0022] The present invention has the following beneficial effects: 1. The vacuum freeze-drying technology can retain the nutrition and form of food to the greatest extent, but it is not suitable for all fruits, vegetables, seafood, etc. For the vacuum freeze-drying technology, the pre-freezing process parameters, temperature, drying conditions, etc. are very important for the quality of the freeze-dried products. It is necessary to determine the final freeze-drying temperature according to the eutectic point and eutectic melting point of the freeze-dried products, otherwise it is easy to cause ice crystals to pierce the cell wall or local coking. At present, the main seafood products using the vacuum freeze-drying technology are freeze-dried instant sea cucumbers and DHA-enriched surimi. The present invention provides a method for making shrimp meat floss, realizing the application of the vacuum freeze-drying technology in shrimp meat floss products.

[0023] 2. The present invention provides a method for making shrimp meat floss, reducing the problem of nutritional loss of shrimp meat floss.

[0024] 3. The method for making shrimp meat floss provided by the present invention can be subjected to flavoring treatment. It can be customized according to the preferences of customers, expanding the market share and sales volume.

[0025] 4. For the shrimp meat floss made by the conventional method, the shrimp meat fibers are hardened due to heat shrinkage, and the water content < 40%. The water content of the shrimp meat floss made by the present invention > 59%.

[0026] 5. The present invention uses vacuum freeze-drying to season the shrimps, and then uses a tissue grinder to grind the shrimps into shrimp meat floss. The production process of this technology is simple and convenient, suitable for low-cost and high-efficiency industrial production of shrimp meat floss. It can also adjust the taste of the shrimp meat floss by adjusting the water content or water activity according to the preferences of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0028] Figure 1 Shows the shrimp meat floss shown in the embodiments of the present invention.

[0029] Figure 2 Shows the shrimp meat floss shown in the comparative example of the present invention.

[0030] Figure 3 Shows the flowchart of the production method of the shrimp meat floss shown in the embodiment of the present invention.

[0031] Figure 4 Shows the flowchart of the production method of the shrimp meat floss shown in the preferred example of the present invention. Detailed implementation manners

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0033] Embodiment A method for making shrimp meat floss includes the following steps: (1) Cooking live shrimp: Control the quality of live shrimp before cooking. The raw shrimp comply with the provisions of GB 2733, GB / T 40963-2021, GB 2762, GB 2763, and GB 31650. Take whole shrimp weighing 19.7 g - 27.0 g. Put the shrimp into the water when the water temperature reaches 100 °C, and take them out after 3 minutes.

[0034] After taking out, cool to room temperature, and then obtain shrimp meat weighing 7.96 g - 8.90 g after cooling and removing the head and shell.

[0035] Put the shrimp meat into the seasoning liquid for soaking.

[0036] Season according to the ratio of 500 g of light soy sauce, 500 g of Huadiao wine, 10 g of rock sugar, 4 g of star anise, 6 g of cinnamon, 10 g of prunes, 12 g of ginger, 12 g of scallions, 0.1 g of salt, 4 g of Chinese star anise, 90 g of lemon, and 400 mL of water for 500 g of whole shrimp. When seasoning, first heat the ingredients except Huadiao wine and lemon slices to obtain the first compound material; after the first compound material cools, mix it with Huadiao wine to obtain the second compound material; add lemon to the second compound material to obtain the seasoning for shrimp meat floss. Soak the shrimp meat in the seasoning for 2 hours.

[0037] (2) Pre-cooling: Cool the shrimp meat soaked in the seasoning with forced air cooling to 0 - 4 °C.

[0038] (3)Vacuum freeze-drying: Place the pre-cooled shrimps in a freeze-dryer, set the vacuum degree of freeze-drying (0.42 mbar) and the freezing temperature (-86 °C). After the vacuum degree and freezing temperature show the ready state before drying, maintain the state for 24 - 48 hours, then turn off the instrument and take out the shrimps.

[0039] (4)Grind to obtain shrimp meat floss: Use a meat grinder to crush the shrimps to obtain shrimp meat floss. Determine the degree of crushing of the meat floss according to customer preferences.

[0040] As Figure 1 shown, the shrimp meat floss prepared in the embodiment of the present invention has a bright color and fluffy fibers in appearance.

[0041] Comparative example: Same as the example. The difference lies in that step (3) is hot air drying treatment. Specifically, place the pre-cooled shrimps in hot air at 70 °C for 16 h. Figure 2 Shown is the shrimp meat floss obtained in the comparative example.

[0042] Compare the shrimp meat floss prepared in the embodiment of the present invention with that of the comparative example in terms of sensory quality, nutrient component loss, etc.

[0043] 1. Sensory quality test of shrimp meat floss Color difference change test of shrimp meat floss Color difference meter Minolta CR-400, using CIE L*a*b* mode: 1) Turn on the machine and preheat for 15 minutes; calibrate with a standard white board (100% reflection reference); calibrate the zero point with a black box (0% reflection reference) 2) Place the sample in a black culture dish, cover it with plastic wrap (to prevent reflection); press the probe vertically against the surface of the sample (pressure about 1 kg / cm²); 3) Select D65 light source and 10° observation angle; measure 3 different positions for each sample and take the average value 4) Read L* (lightness), a* (redness), b* (yellowness), c* (chroma), h* (hue).

[0044] The color difference comparison results are shown in Table 1. There are significant differences in the hue of the meat floss by the two drying methods, and there are no significant differences in the others. The hue of the meat floss dried at 70 °C for 16 hours is significantly higher than that of vacuum freeze-drying.

[0045] Table 1 Comparison of color difference change results of meat floss

[0046] Note: Different letters indicate significant differences, P < 0.05. Among them, L* represents lightness, a* represents redness, b* represents yellowness, c* represents chroma, and h* represents hue.

[0047] Test on the Quality Change of Shrimp Floss The moisture content was determined by the direct drying method with reference to Standard GB 5009.3-2016

[0048] 1) Weigh 5 g of the sample (accurate to 0.1 mg) into a pre-weighed weighing dish 2) Spread the sample evenly and place it in a drying oven at 105 ± 2 °C for 4 hours (or until constant weight).

[0049] 3) Take it out and place it in a desiccator to cool for 30 minutes, then weigh it

[0050] 4) Calculate the moisture content

[0051] As Figure 1 、 2 It can be seen that the shrimp meat fibers of the present invention do not shrink and harden. The softness, hardness or fluffiness is better than that of hot air drying. The shrimp floss in the embodiment of the present invention has soft and fluffy fibers and a crispy taste

[0052] Table 2 Comparison of the Quality Structure of Floss

[0053] 2. Test on the Loss of Nutritional Components of Shrimp Floss Table 2 shows the changes in fatty acids in shrimp floss prepared by two different methods. There are significant differences in both monounsaturated fatty acids and polyunsaturated fatty acids

[0054] The determination of fatty acid content refers to "GB 5009.168—2016 National Food Safety Standard Determination of Fatty Acids in Foods", and the gas chromatography-mass spectrometry instrument is Cpap-3800

[0055] Chromatographic separation: Chromatographic column PEG-20M, quartz capillary column (30mX0.25mmX0.25uM); carrier gas He; flow rate 1.00 mL / min; split ratio 12:1; injection port temperature 250 °C, initial column temperature: 140 °C, hold for 2 min, then increase the temperature at a rate of 3 °C / min to 250 °C and hold for 10 min

[0056] Chromatographic detection: Full scan, acquisition mass range 33~450; ionization mode: electron bombardment; emission current 350uA; electron energy: 70eV; detector: FID, voltage 350v; ion source temperature: 220 °C; interface temperature: 250 °C

[0057] The relative content is taken as the ratio of the peak area of single lipid fatty acid methyl ester to the total peak area

[0058] In the shrimp meat floss of the embodiment of the present invention, the contents of monounsaturated fatty acids and polyunsaturated fatty acids are significantly higher than those of the comparative example. Moreover, the loss amount of unsaturated fatty acids in the obtained shrimp meat floss in the embodiment of the present invention is lower than that of saturated fatty acids. In the meat floss of the present invention, calculated based on the whole shrimp, less unsaturated fatty acids are lost.

[0059] Table 3 Fatty acid content distribution

[0060] The above is only the specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of changes or substitutions, which should all be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be subject to the protection scope of the claims.

Claims

1. A method for making shrimp meat floss, characterized in that, It includes the following steps: S1. Put live shrimps into boiling water for 3 - 5 minutes to obtain cooked shrimps, and take the shrimp meat. S2. Pre - cool the shrimp meat to 0 - 4°C. S3. Vacuum freeze - dry the pre - cooled shrimp meat with a vacuum degree of 0.01 - 0.5 mbar and a temperature of - 50°C to - 88°C. S4. Crush the vacuum freeze - dried shrimp meat to obtain the shrimp meat floss.

2. The manufacturing method according to claim 1, wherein In step S2, pre - cooling is carried out by means of air - blast cooling or single - body contact cooling.

3. The manufacturing method according to claim 1, wherein In step S3, the drying time of the vacuum freeze - drying treatment is 24 - 48 hours.

4. The manufacturing method according to claim 1, characterized in that, Before step S2, it also includes seasoning the shrimp meat by soaking the shrimp meat in a seasoning liquid.

5. The manufacturing method according to claim 1, characterized in that, Calculated by the whole shrimp, the loss amount of unsaturated fatty acids in the obtained shrimp meat floss is lower than that of saturated fatty acids.

6. The manufacturing method according to claim 1, wherein After step S4, it includes packaging, and the obtained shrimp meat floss is vacuum - packed or filled and canned with gas.

7. A kind of shrimp meat floss obtained by the production method according to any one of claims 1 - 6.

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