Processing method and forming equipment for shrimp-fish egg compound food with exogenous protein substrate and physical field synergistic catalysis

Abstract

The application discloses a shrimp-fish seed compound food processing method and forming equipment with exogenous protein substrate and physical field synergistic catalysis; the physical barrier of'shrimp skin' on the surface of shrimps is broken by high-voltage pulse electric field, and the protein structure is unfolded and the penetration of TG enzyme is promoted, the cross-linking sites are supplemented by exogenous protein substrate, the cross-linking effect of TG enzyme on the irregular aquatic animal muscles such as shrimps and fish seeds is significantly enhanced, and the gel strength of the product is greatly improved; meanwhile, through a closed high-voltage pulse pretreatment-enzymatic reaction-instantaneous compression integrated system, the core goals of efficient cross-linking, uniform network and industrialized stable production are simultaneously achieved.

Description

Technical Field

[0001] This invention relates to the field of compound food processing technology, specifically to a method and equipment for processing compound foods based on shrimp and fish roe. This invention particularly focuses on utilizing exogenously added protein substrates, high-voltage pulsed electric fields, and TG enzymes to promote cross-linking of biological enzymes through the synergistic effect of exogenously added protein substrates and physical fields, thereby enhancing the quality and added value of aquatic products. Background Technology

[0002] While transglutaminase (TG enzyme) can strengthen gel networks by catalyzing the formation of ε-(γ-glutamyl)-lysine isopeptide bonds between proteins and has been successfully applied in fish roe and smooth-surfaced aquatic animal muscle (such as herring), it faces three major technical bottlenecks in shrimp (irregularly shaped aquatic animal muscle)-fish roe composite systems. First, there is the limitation of physical barriers: the naturally occurring "shrimp skin" (collagen-mucopolysaccharide composite membrane) on the surface of shrimp forms a dense steric hindrance, significantly hindering the penetration of TG enzyme into its internal action sites. Second, there is a lack of chemical sites: the density of cross-linkable glutamine / lysine residues in shrimp skin is less than 40% of that in conventionally applicable fish, leading to a sharp drop in enzyme catalytic efficiency. Finally, there are process adaptation defects: existing technologies require more than 12 hours of cross-linking time and the gel strength fluctuates by ±25%, failing to meet the core requirements of high efficiency and stability for industrial production.

[0003] Exogenous protein substrates and physical field pretreatment techniques can enhance the accessibility of TG enzyme catalytic sites and regulate protein cross-linking networks to improve the textural properties of food. Studies have shown that exogenous substrates (such as soy protein isolate SPI), rich in free glutamine / lysine residues, can improve TG enzyme cross-linking efficiency through site competition mechanisms, thereby optimizing the gel strength and water-holding capacity of soy products. However, substrate specificity limitations restrict their applicability in different aquatic complex systems, necessitating the screening of substrates with complementary amino acid sequences. Regarding physical field techniques, ultrasound disrupts the tertiary structure of proteins through cavitation, increasing the exposure of hydrophobic groups; however, insufficient precise control of the sound intensity threshold can easily induce irreversible denaturation of the β-sheet structure. While high-pressure treatment can increase the cross-linking density of TG enzymes, the accompanying temperature rise can lead to myoglobin oxidation, thus degrading product color.

[0004] To address the aforementioned shortcomings, this invention proposes a dual-track solution: Firstly, by directionally supplementing cross-linking sites with exogenous protein substrates, the catalytic accessibility of TG enzymes to the shrimp-fish roe interface is enhanced, precisely regulating the topology of the protein cross-linking network. Secondly, by optimizing the ratio of exogenous protein substrates and the parameters of the high-voltage pulsed electric field, the catalytic activity of TG enzymes is synergistically regulated, effectively promoting the ε-(γ-glutamyl)-lysine cross-linking reaction between myofibrillar proteins in shrimp and vitellin in fish roe, significantly improving the degree of protein cross-linking and the textural properties of the product. In this invention, the high-voltage pulsed electric field directionally depolymerizes protein aggregates through non-thermal electrophoresis, maintaining the integrity of protein function while greatly enhancing the catalytic rate of TG enzymes, providing a new approach for the precise construction of aquatic composite gel systems.

[0005] Simultaneously, this invention develops a matching integrated molding equipment that integrates four modules: high-voltage pulse electric field pretreatment, directional mixing, quantitative crosslinking agent spraying, and instantaneous pressing. This achieves sequential synergy between physical field pretreatment and enzyme reaction, ensuring a completely closed production process (reducing the risk of microbial contamination by more than 90%) and second-level connection between crosslinking reaction and molding process. Summary of the Invention

[0006] This invention provides a method and equipment for processing shrimp-fish roe composite food using exogenous protein substrates and physical fields in a synergistic catalytic process.

[0007] In this invention, shrimp meat and fish roe are first thawed and cleaned separately, then deodorized using a compound antibacterial and deodorizing solution, and finally dried at low temperature to prepare pre-treated raw materials. Subsequently, a high-voltage pulsed electric field is used to treat the two raw materials using a non-thermal effect, disrupting the "shrimp skin" structure on the surface of the shrimp meat and inducing the unfolding of the protein structures to expose enzyme action sites. Next, an exogenous protein substrate is mixed with TG enzyme to prepare a compound cross-linking agent, which is then precisely blended with the corresponding aquatic raw materials using a directional mixing system. The shrimp meat is coated using a surface coating process, while the fish roe is dynamically stirred to achieve uniform dispersion of the cross-linking agent. In the molding stage, based on the principle of layered filling, molding equipment is used to sequentially lay the substrate and press the upper layer together, constructing a composite system of shrimp meat protein and fish roe protein. Then, a bio-enzyme-mediated cold cross-linking reaction is carried out in a low-temperature environment to form a stable gel network structure. Finally, through vacuum sealing, mild sterilization, and low-temperature preservation processes, a shrimp-fish roe composite food with excellent texture, rich nutrition, and high ready-to-eat properties is obtained.

[0008] The key points of this invention are: High-voltage pulsed electric fields are used to directionally break down the physical barrier of the shrimp skin on the surface of shrimp meat, promoting protein structure unfolding and TG enzyme penetration. This, combined with exogenous protein substrates to supplement cross-linking sites, significantly enhances the cross-linking effect of TG enzymes on the muscle of irregular aquatic animals such as shrimp meat and fish roe, thereby greatly improving the gel strength of the product. Simultaneously, a closed-loop high-voltage pulsed pretreatment-enzymatic reaction-instantaneous compression integrated system achieves the core objectives of efficient cross-linking, network uniformity, and stable industrial production.

[0009] The technical solution of the present invention is as follows:

[0010] A method for processing shrimp-fish roe composite food includes the following steps:

[0011] (1) Shrimp meat pretreatment: After thawing and cleaning the headless and shelled shrimp, antibacterial and deodorizing treatment is carried out to obtain shrimp meat raw materials;

[0012] The mass percentage formula of the antibacterial and deodorizing liquid for shrimp is as follows: 0.05-0.15% sodium hexametaphosphate, 0.25-0.75% sodium acid pyrophosphate, 0.25-0.45% edible white vinegar, 0.05-0.15% liquor, 0.05-0.15% deodorizing powder, and the balance is water;

[0013] The specific antibacterial and deodorizing treatment process is as follows: Shrimp meat is completely immersed in the antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1, soaked at 0-4℃ for 20-30 minutes, and then placed in a low-temperature, low-humidity heat pump dryer for cold air drying for 1-2 hours. The cold air drying parameters are: temperature 10-15℃, humidity 40%, to obtain the raw shrimp meat. The moisture content of the dried shrimp meat is controlled at 70-80%.

[0014] (2) Fish roe pretreatment: After thawing and cleaning the fish roe, it is subjected to antibacterial and deodorizing treatment to obtain fish roe raw material;

[0015] The mass percentage formula for the antibacterial and deodorizing liquid used for fish roe is as follows: 0.15-0.35% sodium hexametaphosphate, 0.25-0.75% edible white vinegar, 0.1-0.2% liquor, 0.1-0.2% deodorizing powder, and the balance being water;

[0016] The specific antibacterial and deodorizing treatment process is as follows: The fish roe is completely immersed in the antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1, soaked at 0-4℃ for 10-20 minutes, and then placed in a low-temperature, low-humidity heat pump dryer for cold air drying for 0.5-1 hour. The cold air drying parameters are: temperature 10-15℃, humidity 40%, to obtain the fish roe raw material; the moisture content of the dried fish roe is controlled at 75-80%.

[0017] (3) High-voltage pulse treatment: The shrimp raw material obtained in step (1) and the fish roe raw material obtained in step (2) are spread out on the high-voltage pulse equipment for high-voltage pulse treatment;

[0018] High-voltage pulse electric field parameters: field strength 10-20kV / cm, time 10-30min;

[0019] (4) Mixed cross-linking agent: The exogenous protein substrate is mixed with TG enzyme to obtain a compound cross-linking agent; then the shrimp meat and fish roe treated in step (3) are mixed with the compound cross-linking agent respectively;

[0020] The exogenous protein substrate consists of the following components by mass percentage: 10-20% L-arginine, 20-30% calcium chloride, and 50-70% casein;

[0021] The mixing procedure for shrimp meat and compound cross-linking agent is as follows: Mix the compound cross-linking agent with the shrimp meat thoroughly to ensure that the surface of each shrimp meat is evenly coated with the cross-linking agent; wherein, the compound cross-linking agent is a mixture of TG enzyme and exogenous protein substrate in a mass ratio of 1:1~3;

[0022] The mixing procedure for fish roe and the compound cross-linking agent is as follows: Stir the compound cross-linking agent thoroughly with the fish roe to ensure the cross-linking agent is evenly dispersed in the fish roe; in the compound cross-linking agent, TG enzyme and exogenous protein substrate account for 0.5-1.5% and 0.5-1.5% of the fish roe mass, respectively.

[0023] (5) Shaping and bio-enzyme crosslinking: Place the shrimp meat mixed with crosslinking agent into the mold, then fill the remaining space of the mold with fish roe mixed with crosslinking agent, smooth and compact it, and crosslink at 4℃ for 6-12h (bio-enzyme promotes the formation of cold gel) to obtain shrimp meat-fish roe composite food.

[0024] During the cross-linking process, a weight can be placed above the mold to promote the formation of a firm texture in the shrimp-fish roe recombinant product;

[0025] (6) The shrimp-fish roe compound food obtained in step (5) is vacuum-packed, pasteurized and then stored.

[0026] The specific steps are as follows: Place the shrimp and fish roe compound food in a vacuum packaging bag, vacuum for 10-15 seconds, heat seal for 2-3 seconds, then pasteurize at 65-75℃ for 10-20 minutes, and then store it in an environment of -18℃. After thawing, it can be eaten immediately after opening the bag.

[0027] A shrimp-fish roe composite food forming equipment includes: a high-voltage pulse electric field treatment chamber, a bidirectional flow mixing tank, a feeding funnel, a pneumatic quantitative feeder, a mold, a shaking conveyor belt, and an instantaneous pneumatic molding machine.

[0028] The high-voltage pulse electric field treatment chamber is connected to the bidirectional flow mixing tank. A feeding funnel is set at the lower end of the bidirectional flow mixing tank. A pneumatic quantitative feeder is set below the feeding funnel. The mold is placed below the pneumatic quantitative feeder and is transported to the instantaneous pneumatic molding machine by a shaking conveyor belt.

[0029] The high-voltage pulse electric field processing chamber is equipped with an instrument switch, an operation panel for setting high-voltage pulse electric field parameters, and a fish roe feed inlet.

[0030] The bidirectional flow mixing tank is equipped with a pneumatic sliding valve for controlling the entry of fish roe into the tank and a crosslinking agent inlet;

[0031] Furthermore, both the high-voltage pulse electric field treatment chamber and the bidirectional flow mixing tank are equipped with exhaust ports to ensure smooth feeding and discharging.

[0032] A process monitoring screen is also installed on one side of the molding equipment to observe the material conveying and mixing.

[0033] Furthermore, the key component inside the bidirectional flow mixing tank is the bidirectional flow agitator. Driven by a geared motor, the agitator transmits power via a coupling to the blade rotation shaft, causing the forward and reverse spiral blades to rotate synchronously. The forward spiral blades push the fish roe and crosslinking agent towards the center, while the reverse spiral blades diffuse outwards, forming a bidirectional circulating flow for efficient mixing. The flange bearing housing and bottom bearing housing secure the blade rotation shaft with bearing lock nuts, ensuring stable operation. The bearing housing fixing rod reinforces the overall structure, and the blade support supports the spiral blades to maintain a precise angle, preventing damage to the fish roe structure and ultimately achieving gentle and uniform material fusion.

[0034] Furthermore, the pneumatic quantitative feeder controls the reciprocating motion of the suction and discharge drive pistons by changing the air pressure (DA / DB) of the drive cylinder: During suction, the drive cylinder contracts, the suction and discharge drive pistons move upward, the piston valve core of the one-way sealing piston A opens, the return spring extends, and a negative pressure is formed in the constant-volume feeding hopper, allowing fish roe to be sucked in through the connecting flange. At this time, the one-way sealing piston B closes to prevent backflow. During discharge, the drive cylinder extends, the suction and discharge drive pistons press down, the one-way sealing piston A closes, the piston valve core resets under the action of the return spring, the one-way sealing piston B opens, and the fish roe is accurately discharged through the discharge nozzle. The cylinder fixed hopper, the piston sealing rings of the one-way sealing pistons A and B, and the suction and discharge piston sealing rings ensure airtightness. The constant-volume feeding hopper achieves quantitative feeding through a fixed volume, ultimately completing the efficient and controllable feeding of fish roe.

[0035] Furthermore, the instantaneous pneumatic forming machine achieves rapid forming through the pneumatic drive of a cylinder: the cylinder fixing plate stabilizes the cylinder position, and the air pressure pushes the piston rod through the guide flange and guide shaft for precise guidance, while the linear bearing ensures smooth movement; the mold fixing flange firmly installs the forming mold in the working position, and when the cylinder applies instantaneous pressure, the forming mold evenly presses down on the fish roe in the mold. The pressure intensity is controlled and adjusted by air pressure to avoid damage to the fish roe structure; during the reset phase, the air path is switched, the piston rod retracts, and the forming mold is raised; the combination of the guide shaft and the linear bearing reduces friction and ensures instantaneous response, ultimately the fish roe is efficiently flattened to form a finished product with uniform thickness and complete shape.

[0036] The operation method of the shrimp-fish roe composite food forming equipment of the present invention is as follows:

[0037] Turn on the instrument switch and set the high-voltage pulse electric field parameters on the operation panel. The fish roe raw material is transported to the high-voltage pulse electric field treatment chamber through the fish roe inlet. After high-voltage pulse treatment, it enters the bidirectional flow mixing tank under the control of the pneumatic sliding valve. At the same time, the compound cross-linking agent is quantitatively injected into the bidirectional flow mixing tank through the cross-linking agent inlets on both sides of the tank, achieving thorough mixing with the fish roe. Subsequently, the fish roe mixed with the cross-linking agent is poured into the pneumatic quantitative feeder through the feeding funnel and quantitatively filled into the mold. Each mold contains one shrimp mixed with the cross-linking agent. Afterward, the mold is transported by a shaking conveyor belt to the instantaneous pneumatic molding machine, where the fish roe is smoothed and compacted to ensure molding.

[0038] The innovative aspects and beneficial effects of this invention are as follows:

[0039] 1. Based on the synergistic effect of exogenous protein substrate and high voltage pulsed electric field (HPEF) on transglutaminase (TG enzyme), efficient cold cross-linking of irregular aquatic animal muscle such as shrimp and shellfish meat with fish roe heterologous protein is achieved, breaking through the limitation of traditional heat-induced process on the destruction of heat-sensitive nutrient components.

[0040] 2. Processing technology of compound food of shrimp and fish roe, including low temperature gradient antibacterial and deodorizing, high voltage pulse electric field non-thermal modification, exogenous addition of protein substrate, cold cross-linking of biological enzymes, modular molding, vacuum packaging and pasteurization followed by freezing and preservation.

[0041] 3. Matching molding equipment for shrimp and fish roe compound food, integrating a "three-module linkage" device: HPEF processing chamber (directionally breaking down the physical barrier of muscle), bidirectional flow mixing tank (uniform mixing of fish roe and cross-linking agent), and precision filling and pressing line (quantitative feeder + mold filling + shaking conveyor belt + pneumatic pressing machine for layered pressing and molding).

[0042] This invention utilizes high-voltage pulsed electric field technology to break down the naturally occurring 'shrimp skin' on the surface of shrimp meat, which can promote the penetration of TG enzyme and better exert its cross-linking effect. By synergistically applying pretreatment technology, exogenous addition of protein substrates, TG enzyme, and biocross-linking agents, the efficiency of protein cross-linking between the muscle of irregularly shaped aquatic animals such as shrimp meat and fish roe is effectively improved, while overcoming problems such as product color deterioration caused by heat effects in traditional methods.

[0043] The technical applicability of this invention can be extended to various composite recombination systems of aquatic protein matrices and fish roe, such as irregularly shaped aquatic animal muscles like shrimp and shellfish. Its non-thermal synergistic cross-linking mechanism provides a universal technical path for the deep processing of fish roe, promoting industrial upgrading and high-value processing transformation. Attached Figure Description

[0044] Figure 1 Example 3: Actual picture of shrimp-fish roe compound food.

[0045] Figure 2 Schematic diagram of shrimp-fish roe compound food forming equipment.

[0046] Figure 3 Front view of the shrimp-fish roe compound food forming equipment.

[0047] Figure 4 Side view of the shrimp-fish roe compound food forming equipment.

[0048] Figure 5 Top view of the shrimp-fish roe compound food forming equipment.

[0049] Figure 6 Detailed image of the bidirectional flow mixer in the shrimp-fish roe compound food forming equipment.

[0050] Figure 7 Detailed diagram of the pneumatic quantitative feeder in the shrimp-fish roe compound food forming equipment - discharge status.

[0051] Figure 8 Detailed image of the pneumatic quantitative feeder in the shrimp-fish roe compound food forming equipment – ​​material suction state.

[0052] Figure 9 Detailed image of the instantaneous pneumatic molding machine in the shrimp-fish roe composite food forming equipment.

[0053] In the diagram: 1-Fish roe inlet, 2-High-voltage pulse electric field treatment chamber exhaust port, 3-Operating panel, 4-Two-way flow mixing tank exhaust port, 5-Crosslinking agent inlet, 6-Pneumatic sliding plate valve, 7-High-voltage pulse electric field treatment chamber, 8-Instrument switch, 9-Two-way flow mixing tank, 10-Feeding funnel, 11-Pneumatic quantitative feeder, 12-Mold, 13-Instantaneous pneumatic forming machine, 14-Shaking conveyor belt, 15-Process monitoring screen, 16-Gear motor, 17-Coupling, 18-Bearing lock nut, 19-Flange bearing seat, 20-Forward spiral blade, 21-Reverse spiral blade, 22-Bottom bearing seat, 23-Bearing seat fixing rod, 24-Blade support, 25-Blade rotation shaft, 26-Connecting 27-1-Piston body, 27-2-Piston sealing ring, 27-3-Return spring, 27-4-Piston valve core (27-1, 27-2, 27-3, and 27-4 together constitute one-way sealing piston A), 28-Volume discharge bucket, 29-One-way sealing piston B, 30-Discharge nozzle, 31-Cylinder fixing bucket, 32-Suction / discharge piston sealing ring, 33-Suction / discharge drive piston, 34-Drive cylinder, a-Drive cylinder port I, b-Drive cylinder port II, 35-Cylinder, c-Cylinder port I, d-Cylinder port II, 36-Cylinder fixing plate, 37-Guide flange, 38-Linear bearing, 39-Guide optical shaft, 40-Mold fixing flange, 41-Pressure forming mold. Detailed Implementation

[0054] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0055] like Figure 2 As shown, a shrimp-fish roe composite food forming equipment includes: a high-voltage pulse electric field treatment chamber 7, a bidirectional flow mixing tank 9, a feeding funnel 10, a pneumatic quantitative feeder 11, a mold 12, a shaking conveyor belt 14, and an instantaneous pneumatic forming machine 13.

[0056] The high-voltage pulse electric field treatment chamber 7 is connected to the bidirectional flow mixing tank 9. The bidirectional flow mixing tank 9 is equipped with a feeding funnel 10 at the lower end. A pneumatic quantitative feeder 11 is installed below the feeding funnel 10. The mold 12 is placed below the pneumatic quantitative feeder 11 and is transferred to the instantaneous pneumatic forming machine 13 by the shaking conveyor belt 14.

[0057] The high-voltage pulse electric field processing chamber 7 is equipped with an instrument switch 8, an operation panel 3 for setting high-voltage pulse electric field parameters, and a fish roe inlet 1;

[0058] The bidirectional flow mixing tank 9 is equipped with a pneumatic sliding valve 6 for controlling the entry of fish roe into the tank and a crosslinking agent inlet 5;

[0059] Furthermore, the high-voltage pulse electric field treatment chamber 7 is equipped with an exhaust port 2, and the bidirectional flow mixing tank 9 is equipped with an exhaust port 4 to ensure smooth feeding and discharging.

[0060] A process monitoring screen 15 is also installed on one side of the molding equipment to observe the material conveying and mixing.

[0061] The key component inside the bidirectional flow mixing tank 9 is the bidirectional flow agitator; such as Figure 6 As shown, the bidirectional flow mixer is driven by a geared motor 16, and the power is transmitted to the blade rotation shaft 25 via a coupling 17, which drives the forward spiral blade 20 and the reverse spiral blade 21 to rotate synchronously. The forward spiral blade 20 pushes the fish roe and crosslinking agent to gather towards the center, while the reverse spiral blade 21 diffuses outward, forming a bidirectional circulating flow to achieve efficient mixing. The flange bearing seat 19 and the bottom bearing seat 22 fix the blade rotation shaft 25 with the bearing lock nut 18 to ensure stable operation. The bearing seat fixing rod 23 reinforces the overall structure, and the blade support 24 supports the spiral blades to maintain a precise angle, avoiding damage to the fish roe structure, and ultimately achieving gentle and uniform material fusion.

[0062] like Figure 7 , Figure 8 As shown, the pneumatic quantitative feeder 11 controls the reciprocating motion of the suction and discharge drive piston 33 by the air pressure change (DA / DB) of the drive cylinder 34: During suction, the drive cylinder 34 contracts, the suction and discharge drive piston 33 moves upward, the suction and discharge piston sealing ring 32 cooperates with the piston valve core 27-4 of the one-way sealing piston A to open, the return spring 27-3 extends, a negative pressure is formed in the constant volume discharge hopper 28, and the fish roe is sucked in through the connecting flange 26. At this time, the one-way sealing piston B 29 closes to prevent backflow; During discharge, the drive cylinder 34 extends, the suction and discharge drive piston 33 presses down, the one-way sealing piston A closes, the piston valve core 27-4 returns to its original position under the action of the return spring 27-3, and the one-way sealing piston B 29 closes. When 29 is opened, the fish roe is precisely discharged through the discharge nozzle 30; the piston sealing rings of the cylinder fixed barrel 31 and the one-way sealing pistons A and B, as well as the suction and discharge piston sealing rings, ensure airtightness; the fixed volume discharge barrel 28 achieves quantitative discharge through a fixed volume, ultimately completing the efficient and controllable discharge of fish roe.

[0063] like Figure 9As shown, the instantaneous pneumatic forming machine 13 achieves rapid forming through the pneumatic drive of the cylinder 35: the cylinder fixing plate 36 stabilizes the position of the cylinder 35, the air pressure pushes the piston rod through the guide flange 37 and the guide optical shaft 39 for precise guidance, and the linear bearing 38 ensures smooth movement; the mold fixing flange 40 firmly installs the forming mold 41 in the working position. When the cylinder 35 applies instantaneous pressure, the forming mold 41 presses down the fish roe in the mold 12 evenly. The pressure intensity is adjusted by air pressure control to avoid damage to the fish roe structure; during the reset stage, the air path is switched, the piston rod retracts, and the forming mold is raised; the combination of the guide optical shaft 39 and the linear bearing 38 reduces friction and ensures instantaneous response of the action. Finally, the fish roe is efficiently flattened to form a finished product with uniform thickness and complete shape.

[0064] The operating method of the shrimp-fish roe compound food forming equipment is as follows:

[0065] Turn on the instrument switch 8, set the high-voltage pulse electric field parameters on the operation panel 3, and the fish roe raw material is transported to the high-voltage pulse electric field treatment chamber 7 through the fish roe inlet 1. After high-voltage pulse treatment, it is controlled by the pneumatic sliding valve 6 to enter the bidirectional flow mixing tank 9. At the same time, the compound crosslinking agent is quantitatively fed into the bidirectional flow mixing tank 9 through the crosslinking agent inlets 5 on both sides of the bidirectional flow mixing tank 9 to achieve full mixing with the fish roe. Subsequently, the fish roe mixed with the crosslinking agent is poured into the pneumatic quantitative feeder 11 through the feeding funnel 10 and quantitatively filled into the mold 12. Each mold contains a shrimp mixed with the crosslinking agent. Afterward, the mold 12 is transported to the instantaneous pneumatic molding machine 13 by the shaking conveyor belt 14 to smooth and compact the fish roe to ensure molding.

[0066] In the following embodiments,

[0067] TG enzyme: Manufacturer: Shanghai Qingrui Food Technology Co., Ltd.; Model: TG-EB325Y; Enzyme activity: 120 u / g;

[0068] Deodorizing powder: Manufacturer: Jilin Deyouwei Food Raw Material Co., Ltd.; Model: DY1218.

[0069] Example 1:

[0070] A method for processing a composite food of shrimp and fish roe, comprising:

[0071] (1) Shrimp meat pretreatment: After thawing and cleaning the headless and shelled shrimp, place them in the antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1. Soak them at 4℃ for 25 min and then dry them in cold air at 15℃ for 1 h to obtain shrimp meat raw materials.

[0072] The mass percentage formula of the antibacterial and deodorizing liquid for shrimp is as follows: 0.15% sodium hexametaphosphate, 0.25% sodium acid pyrophosphate, 0.45% edible white vinegar, 0.1% white wine, 0.15% deodorizing powder, and the balance is water.

[0073] (2) Fish roe pretreatment: After thawing and cleaning the fish roe, place it in the antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1, soak it at 4℃ for 15 min, and then dry it with cold air at 15℃ for 0.5 h to obtain fish roe raw material.

[0074] The mass percentage formula for the antibacterial and deodorizing liquid used for fish roe is as follows: 0.2% sodium hexametaphosphate, 0.75% edible white vinegar, 0.1% white wine, 0.2% deodorizing powder, and the remainder is water.

[0075] (3) Mixing crosslinking agent: TG enzyme and exogenous protein substrate composed of 10% L-arginine, 25% calcium chloride and 65% casein are mixed at a mass ratio of 1:1 to obtain a compound shrimp crosslinking agent. The shrimp are thoroughly mixed to ensure that the surface of each shrimp is evenly coated with the crosslinking agent. After gently shaking off the excess powder, the shrimp are placed in mold 12 and transported to pneumatic quantitative feeder 11 by shaking conveyor belt 14. The pretreated raw fish roe is transported to high-voltage pulse electric field treatment chamber 7 through fish roe inlet 1. The high-voltage pulse parameter is set to 0 kV / cm (i.e., no high-voltage pulse treatment) and directly controlled by pneumatic slide valve 6 to enter bidirectional flow mixing tank 9. At the same time, 1% TG enzyme and 1% exogenous protein substrate crosslinking agent (referring to the amount added relative to the mass of fish roe) are quantitatively fed into bidirectional flow mixing tank 9 through crosslinking agent inlets 5 on both sides of bidirectional flow mixing tank 9 to achieve thorough mixing with fish roe.

[0076] (4) Molding: The fish roe mixed with crosslinking agent is poured into the pneumatic quantitative feeder 11 through the fish roe feeding funnel 10. After being quantitatively filled into the mold 12 on the shaking conveyor belt 14, it continues to be transported by the shaking conveyor belt 14 to the instant pneumatic molding machine 13, where the fish roe is smoothed and compacted to ensure molding.

[0077] (5) Bioenzyme crosslinking: The processed shrimp-fish roe product was placed at 4°C and crosslinked for 12 h, and bioenzymes facilitated the formation of cold gel.

[0078] (6) Vacuum packaging: Place the shrimp and fish roe reconstituted ready-to-eat product in a vacuum packaging bag, vacuum time 10 s, heat sealing time 2 s.

[0079] (7) Pasteurization: Pasteurize the reconstituted shrimp and fish roe ready-to-eat product at 75°C for 15 min.

[0080] (8) Storage: Store at -18℃. Thaw and eat immediately after opening.

[0081] Example 2:

[0082] A method for processing a composite food of shrimp and fish roe, comprising:

[0083] (1) Shrimp meat pretreatment: After thawing and cleaning the headless and shelled shrimp, place them in the antibacterial and deodorizing solution at a ratio of 1:1 (material to liquid mass). Soak them at 4℃ for 20 min, and then dry them in cold air at 10℃ for 2 h to obtain shrimp meat raw materials.

[0084] The mass percentage formula of the antibacterial and deodorizing liquid for shrimp is as follows: 0.05% sodium hexametaphosphate, 0.75% sodium acid pyrophosphate, 0.45% edible white vinegar, 0.05% white wine, 0.1% deodorizing powder, and the balance is water.

[0085] (2) Fish roe pretreatment: After thawing and cleaning the fish roe, place it in an antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1, soak it at 4°C for 10 min, and then dry it with cold air at 10°C for 1 h to obtain fish roe raw material.

[0086] The mass percentage formula for the antibacterial and deodorizing liquid used for fish roe is as follows: 0.15% sodium hexametaphosphate, 0.5% edible white vinegar, 0.2% white wine, 0.15% deodorizing powder, and the remainder is water.

[0087] (3) High-voltage pulse treatment: The pre-treated raw shrimp meat is spread out in the high-voltage pulse equipment and treated for 20 min under an electric field strength of 15 kV / cm. The pre-treated raw fish roe is transported to the high-voltage pulse electric field treatment chamber 7 through the fish roe inlet 1 and treated for 20 min under an electric field strength of 5 kV / cm.

[0088] (4) Mixing crosslinking agent: The TG enzyme and the exogenous protein substrate, which is composed of 15% L-arginine, 25% calcium chloride and 70% casein, are mixed at a mass ratio of 1:1 to obtain a compound shrimp crosslinking agent. The shrimp are thoroughly mixed with the crosslinking agent to ensure that the surface of each shrimp is evenly coated with the crosslinking agent. After gently shaking off the excess powder on the surface, the shrimp are placed in the mold 12 and transported to the pneumatic quantitative feeder 11 by the shaking conveyor belt 14. The fish roe after pulse treatment is controlled by the pneumatic sliding valve 6 to enter the bidirectional flow mixing tank 9. At the same time, the pre-mixed 1% TG enzyme and 1% exogenous protein substrate crosslinking agent (referring to the amount added relative to the mass of fish roe) are quantitatively fed into the bidirectional flow mixing tank 9 through the crosslinking agent inlets 5 on both sides of the bidirectional flow mixing tank 9 to achieve thorough mixing with the fish roe.

[0089] (5) Molding: The fish roe mixed with crosslinking agent is poured into the pneumatic quantitative feeder 11 through the fish roe feeding funnel 10. After being quantitatively filled into the mold 12 on the shaking conveyor belt 14, it continues to be transported by the shaking conveyor belt 14 to the instant pneumatic molding machine 13, where the fish roe is smoothed and compacted to ensure molding.

[0090] (6) Bio-enzyme crosslinking: The processed shrimp-fish roe product was placed at 4°C and crosslinked for 12 h, and bio-enzymes facilitated the formation of cold gel.

[0091] (7) Vacuum packaging: Place the shrimp and fish roe reconstituted ready-to-eat product in a vacuum packaging bag, vacuum time 12 s, heat sealing time 2 s.

[0092] (8) Pasteurization: Pasteurize the reconstituted shrimp and fish roe ready-to-eat product at 75°C for 15 min.

[0093] (9) Storage: Store at -18℃. Thaw and eat immediately after opening.

[0094] Example 3:

[0095] A method for processing a composite food of shrimp and fish roe, comprising:

[0096] (1) Shrimp meat pretreatment: After thawing and cleaning the headless and shelled shrimp, place them in the antibacterial and deodorizing solution at a ratio of 1:1 (material to liquid mass). Soak them at 4℃ for 15 min and then dry them in cold air at 15℃ for 1 h to obtain shrimp meat raw materials.

[0097] The mass percentage formula of the antibacterial and deodorizing liquid for shrimp is as follows: 0.1% sodium hexametaphosphate, 0.25% sodium acid pyrophosphate, 0.45% edible white vinegar, 0.15% white wine, 0.1% deodorizing powder, and the balance is water.

[0098] (2) Fish roe pretreatment: After thawing and cleaning the fish roe, place it in the antibacterial and deodorizing solution at a material-to-liquid mass ratio of 1:1, soak it at 4℃ for 15 min, and then dry it with cold air at 15℃ for 0.5 h to obtain fish roe raw material.

[0099] The mass percentage formula for the antibacterial and deodorizing liquid used for fish roe is as follows: 0.2% sodium hexametaphosphate, 0.75% edible white vinegar, 0.15% white wine, 0.1% deodorizing powder, and the remainder is water.

[0100] (3) High-voltage pulse treatment: The pretreated raw shrimp meat is spread out in the high-voltage pulse equipment and treated for 20 min under an electric field strength of 20 kV / cm. The pretreated raw fish roe is transported to the high-voltage pulse electric field treatment chamber 7 through the fish roe inlet 1 and treated for 20 min under an electric field strength of 20 kV / cm.

[0101] (4) Mixing crosslinking agent: The TG enzyme and the exogenous protein substrate, which is composed of 20% L-arginine, 25% calcium chloride and 55% casein, are mixed at a mass ratio of 1:2 to obtain a compound shrimp crosslinking agent. The shrimp are thoroughly mixed with the crosslinking agent to ensure that the surface of each shrimp is evenly coated with the crosslinking agent. After gently shaking off the excess powder on the surface, the shrimp are placed in the mold 12 and transported to the pneumatic quantitative feeder 11 by the shaking conveyor belt 14. The fish roe after pulse treatment is controlled by the pneumatic sliding plate valve 6 to enter the bidirectional flow mixing tank 9. At the same time, the pre-mixed 0.5% TG enzyme and 1% exogenous protein substrate crosslinking agent (referring to the amount added relative to the mass of fish roe) are quantitatively fed into the bidirectional flow mixing tank 9 through the crosslinking agent inlets 5 on both sides of the bidirectional flow mixing tank 9 to achieve thorough mixing with the fish roe.

[0102] (5) Molding: The fish roe mixed with crosslinking agent is poured into the pneumatic quantitative feeder 11 through the fish roe feeding funnel 10. After being quantitatively filled into the mold 12 on the shaking conveyor belt 14, it continues to be transported by the shaking conveyor belt 14 to the instant pneumatic molding machine 13, where the fish roe is smoothed and compacted to ensure molding.

[0103] (6) Bioenzyme crosslinking: The processed shrimp-fish roe product was placed at 4°C for 6 h for crosslinking, and bioenzymes facilitated the formation of cold gel.

[0104] (7) Vacuum packaging: Place the shrimp and fish roe reconstituted ready-to-eat product in a vacuum packaging bag, vacuum time 15 s, heat sealing time 3 s.

[0105] (8) Pasteurization: Pasteurize the reconstituted shrimp and fish roe ready-to-eat product at 75°C for 10 min.

[0106] (9) Storage: Store at -18℃. Thaw and eat immediately after opening.

[0107] The composite foods of shrimp and fish roe in Examples 1-3 were analyzed, and their textural properties were tested.

[0108] The texture parameters were determined using a TA-XT Plus texture analyzer, and the testing conditions for each texture parameter were as follows:

[0109] Hardness, elasticity, cohesion, and adhesion were measured using a P / 0.5 cylindrical probe with the following parameters: pre-test speed 1.00 mm / s, test speed 3.00 mm / s, post-test speed 5.00 mm / s, target strain 50%, trigger force 5.0 g, return speed 10 mm / s, and return distance 20 mm. The test mode was a double-pressure test.

[0110] The gel strength was measured using a P / 5S spherical probe with the following parameters: pre-test speed 2 mm / s, test speed 1 mm / s, post-test speed 2 mm / s, trigger force 5 g, compression distance 8 mm, and return distance 20 mm.

[0111] All samples in all examples were uniformly prepared as cylindrical discs with a diameter of 56 mm and a height of 13 mm. Three parallel samples were prepared for each example, and each sample was measured three times. The final result was the average value.

[0112] The obtained textural properties are shown in Table 1:

[0113] Table 1: Differences in the textural properties of products obtained from different embodiments

[0114] Group Example 1 Example 2 Example 3 Hardness (g) 1622.416 2944.242 2815.839 elasticity(%) 0.899 0.96 0.938 Cohesion 0.314 0.476 0.419 Adhesion 1003.345 1745.224 1029.742 gel strength (g.cm) 102.395 172.199 179.166

[0115] Experimental results show that high-voltage pulsed electric field pretreatment has a significant regulatory effect on the textural properties of the shrimp and fish roe composite food. Compared with Example 1, the textural properties of the sample in Example 2 after pulsed electric field treatment were significantly improved. The hardness, elasticity, cohesion, adhesiveness, and gel strength of the product all showed positive responses, indicating that the high-voltage pulsed electric field destroyed the "shrimp skin" on the surface of the shrimp through electroporation, promoted the unfolding of protein structure and the penetration of TG enzyme, and formed a dense three-dimensional network. Further analysis showed that under high field strength treatment, even with a shortened cross-linking time, the gel strength of the product could still be maintained at a high level (179 g·cm in Example 3), suggesting that the electric field can accelerate the formation of cross-linked structures, but complete textural properties still require sufficient cross-linking time.

[0116] In this invention, the interaction relationship between the exogenous protein substrate and the raw materials is as follows:

[0117] Shrimp and fish roe, as aquatic products, possess significantly unique protein structures, leading to differences in the effectiveness of exogenously added protein substrates. In shrimp, the core proteins myosin and actin are tightly bound together to form the "actomyosin complex." This dense structure obscures the crucial glutamine (Gln) residues at the tail of myosin—the site of action for TG enzymes. L-arginine disrupts the hydrophobic interaction between myosin and actin, causing the complex to dissociate and effectively exposing the glutamine (Gln) and lysine (Lys) residues on myosin, significantly improving the accessibility of TG enzymes to their substrates. In fish roe, the outer layer is a tough egg membrane rich in cysteine ​​cross-linked networks, forming a physical barrier that hinders TG enzyme penetration. L-arginine promotes egg membrane protein swelling, increasing membrane porosity and creating conditions for TG enzymes to enter and exert their effects.

[0118] Meanwhile, the high proportion of casein provides abundant additional cross-linking sites. Upon activation by calcium ions, the TG enzyme undergoes a conformational change, forming a catalytically active structure. The addition of casein substrate, synergistically with the calcium-activated TG enzyme, more effectively promotes the cross-linking reaction of shrimp or fish roe proteins, ultimately forming a dense and stable cross-linked network.

[0119] During the research, attempts were made to use L-arginine, casein, and egg white powder alone as exogenous protein substrates, but the cross-linking effect was unsatisfactory. Finally, it was determined that the exogenous protein substrate should be composed of 10-20% L-arginine, 20-30% calcium chloride, and 50-70% casein, with each component having a synergistic effect.

Claims

1. A method for processing a shrimp-roe composite food, characterized by, It comprises the following steps: (1) shrimp pre-treatment: after thawing and cleaning the headless and shelled shrimp, bacteriostatic and deodorization treatment is performed to obtain shrimp raw materials; (2) fish seed pre-treatment: after thawing and cleaning the fish seed, bacteriostatic and deodorization treatment is performed to obtain fish seed raw materials; (3) high-voltage pulse treatment: the shrimp raw materials obtained in step (1) and the fish seed raw materials obtained in step (2) are laid flat in a high-voltage pulse device for high-voltage pulse treatment; High-voltage pulse field strength: 10-20 kV / cm, time: 10-30 min; (4) mixed crosslinking agent: the exogenous protein substrate is mixed with TG enzyme to obtain a compound crosslinking agent; then the shrimp and fish seed treated in step (3) are mixed with the compound crosslinking agent respectively; The exogenous protein substrate is composed of the following components in mass percentage: 10-20% L-arginine, 20-30% calcium chloride, and 50-70% casein; (5) molding and biological enzyme crosslinking: the shrimp mixed with the crosslinking agent is placed in a mold, and the fish seed mixed with the crosslinking agent is filled into the remaining space of the mold, then it is smoothed, compacted, and crosslinked at 4°C for 6-12 h to obtain shrimp-fish seed composite food; (6) the shrimp-fish seed composite food obtained in step (5) is vacuum packaged, pasteurized, and preserved.

2. The method for processing a shrimp-roe composite food according to claim 1, wherein In step (1), the mass percentage formula of the bacteriostatic and deodorization liquid for shrimp is as follows: 0.05-0.15% sodium hexametaphosphate, 0.25-0.75% sodium pyrophosphate acid, 0.25-0.45% edible white vinegar, 0.05-0.15% baijiu, 0.05-0.15% deodorizing powder, and the rest is water; The operation of bacteriostatic and deodorization treatment of shrimp is as follows: the shrimp is completely immersed in the bacteriostatic and deodorization liquid at a material-liquid mass ratio of 1:1, immersed at 0-4°C for 20-30 min, and then dried by cold air in a low-temperature and low-humidity heat pump dryer for 1-2 h, with the cold air drying parameters being temperature 10-15°C and humidity 40%, to obtain shrimp raw materials; the moisture content of the dried shrimp is controlled at 70-80%.

3. The method for processing a shrimp-roe composite food according to claim 1, wherein In step (2), the mass percentage formula of the bacteriostatic and deodorization liquid for fish seed is as follows: 0.15-0.35% sodium hexametaphosphate, 0.25-0.75% edible white vinegar, 0.1-0.2% baijiu, 0.1-0.2% deodorizing powder, and the rest is water; The operation of bacteriostatic and deodorization treatment of fish seed is as follows: the fish seed is completely immersed in the bacteriostatic and deodorization liquid at a material-liquid mass ratio of 1:1, immersed at 0-4°C for 10-20 min, and then dried by cold air in a low-temperature and low-humidity heat pump dryer for 0.5-1 h, with the cold air drying parameters being temperature 10-15°C and humidity 40%, to obtain fish seed raw materials; the moisture content of the dried fish seed is controlled at 75-80%.

4. The method for processing a shrimp-roe composite food according to claim 1, wherein In step (4), the mixing operation of shrimp and compound crosslinking agent is as follows: the compound crosslinking agent is mixed with the shrimp thoroughly to ensure that the surface of each shrimp is evenly coated with the crosslinking agent; wherein the compound crosslinking agent is a mixture of TG enzyme and exogenous protein substrate at a mass ratio of 1:1-3.

5. The method for processing a shrimp-roe composite food according to claim 1, wherein In step (4), the mixing operation of the fish roe and the compound crosslinking agent is as follows: the compound crosslinking agent is stirred with the fish roe sufficiently, so that the crosslinking agent is uniformly dispersed in the fish roe; in the compound crosslinking agent, the TG enzyme and the exogenous protein substrate respectively account for 0.5-1.5% and 0.5-1.5% of the mass of the fish roe.

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