A method for producing a liquid-smoked shrimp product and a liquid-smoked shrimp product
By using a combination of applewood, hawthorn kernel, and beech wood smoke liquids and employing multi-stage drying technology, liquid-smoked shrimp products with rich flavor and long shelf life are produced. This solves the problems of monotonous flavor and nutrient loss in traditional shrimp processing and enables the industrial production of high-quality aquatic products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ZHEJIANG OCEAN UNIV
- Filing Date
- 2026-04-14
- Publication Date
- 2026-06-16
AI Technical Summary
Existing shrimp processing techniques result in products with limited flavor, making it difficult to meet consumers' demand for high-quality and diversified aquatic products. Furthermore, traditional methods suffer from flavor loss and nutrient depletion.
A composite smoking liquid was prepared using apple wood, hawthorn kernel, and beech wood smoking liquids. This liquid was then diluted with NaCl aqueous solution, combined with multi-stage rotary cold air drying and ultrasonic treatment, and finally hot air drying to produce smoked shrimp products.
The prepared liquid-smoked shrimp products have a rich and complex flavor, a long shelf life, are environmentally friendly and energy-saving, are suitable for industrial production, and enhance the market competitiveness of the products.
Smart Images
Figure CN122207818A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of food processing technology, and in particular to a method for preparing liquid-smoked shrimp products and the liquid-smoked shrimp products themselves. Background Technology
[0002] Shrimp, as an important raw material for aquatic product processing, is widely used in various food processing methods. Existing processing techniques typically include cleaning, deheading and deveining, boiling, freezing, or hot-air drying. While these methods effectively preserve the basic nutrients and natural flavor of shrimp and extend shelf life to some extent, products made using these traditional methods, such as fresh shrimp, individually frozen shrimp, dried shrimp, and shrimp paste, often have a relatively limited flavor profile. Consumer demand for aquatic products is gradually shifting from traditional "convenience" to "personalization" and "diversity," making traditional processing methods inadequate. Especially in today's food market, consumers have increasingly higher requirements for the flavor, texture, and nutritional value of aquatic products, particularly for products with unique or distinctive flavors. Summary of the Invention
[0003] In view of this, this application provides a method for preparing liquid-smoked shrimp products and liquid-smoked shrimp products, which are used to prepare high-quality liquid-smoked shrimp with a unique smoky flavor.
[0004] Specifically, this application is implemented through the following technical solution:
[0005] The first aspect of this application provides a method for preparing a liquid-smoked shrimp product, the method comprising:
[0006] A composite smoke liquid was prepared using apple wood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid. The characteristic indicators of the composite smoke liquid included: total acidity of 10.2-15.0%, smoke flavor compound content of 14.69-23.05 mg / mL, carbonyl compound content of 0.12-0.18 g / mL, and total phenol content of 7.55-9.58 mg / mL.
[0007] The composite fumigant was diluted with an aqueous NaCl solution to obtain a diluted fumigant.
[0008] Multi-stage, rotary cold air drying technology is used to dry pre-prepared cooled cooked shrimp to obtain dried cooked shrimp;
[0009] The dried cooked shrimp are completely immersed in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp; wherein, ultrasonic treatment is applied during the immersion process.
[0010] The liquid-smoked cooked shrimp are dried with hot air, and then cooled to room temperature to obtain the liquid-smoked shrimp product.
[0011] The second aspect of this application provides a liquid-smoked shrimp product, which is prepared by any of the liquid-smoked shrimp product preparation methods provided in the first aspect of this application.
[0012] The method for preparing liquid-smoked shrimp products and the liquid-smoked shrimp products provided in this application involve preparing a composite smoking liquid using apple wood smoking liquid, hawthorn kernel smoking liquid, and beech wood smoking liquid. This composite smoking liquid is then diluted with a NaCl aqueous solution to obtain a diluted smoking liquid. Pre-prepared cooled cooked shrimp are then subjected to cold air drying using a multi-stage, rotary cold air drying technology to obtain dried cooked shrimp. The dried cooked shrimp are then completely immersed in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp. Ultrasonic treatment is applied during the immersion process. Finally, the liquid-smoked cooked shrimp are hot-air dried and then cooled to room temperature to obtain the liquid-smoked shrimp products. This method not only produces liquid-smoked shrimp products with a rich and complex flavor but also features a short preparation cycle, no smoke emissions, energy saving, and environmental protection, making it suitable for industrial production. Attached Figure Description
[0013] Figure 1 A flowchart of Example 1 of the preparation method of liquid smoked shrimp products provided in this application;
[0014] Figure 2 This is a schematic diagram illustrating the change in T-VBN content of a sample during storage at 4°C, as shown in an exemplary embodiment of this application. Detailed Implementation
[0015] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application.
[0016] The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The singular forms “a,” “the,” and “the” used herein are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any and all possible combinations of one or more of the associated listed items.
[0017] It should be understood that although the terms first, second, third, etc., may be used in this application to describe various information, such information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this application, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Depending on the context, the word "if" as used herein may be interpreted as "when," "when," or "in response to determination."
[0018] The following specific embodiments are given to illustrate the technical solution of this application in detail.
[0019] Figure 1 This is a flowchart of Example 1 of the preparation method for the liquid-smoked shrimp product provided in this application. Please refer to... Figure 1 The method provided in this embodiment may include:
[0020] S101. A composite smoke liquid is prepared using apple wood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid; wherein, the characteristic indicators of the composite smoke liquid include: total acidity 10.2~15.0%, smoke flavor compound content 14.69~23.05 mg / mL, carbonyl compound content 0.12~0.18 g / mL, and total phenol content 7.55~9.58 mg / mL.
[0021] It should be noted that in the process of preparing liquid-smoked shrimp, using different smoking liquids to prepare compound smoking liquids can not only provide specific flavors to shrimp products, but also inhibit the growth of microorganisms inside the prepared liquid-smoked shrimp through the phenolic compounds in the smoking liquid, thereby extending the shelf life of the smoked shrimp at room temperature. In addition, the smoking liquids are often prepared through dry distillation and refining processes, and contain low levels of polycyclic aromatic hydrocarbons, which can also reduce the food safety risks of the prepared liquid-smoked shrimp.
[0022] Furthermore, in one possible implementation, the specific steps for preparing a composite fumigant using apple wood fumigant, hawthorn kernel fumigant, and beech wood fumigant include:
[0023] The composite fumigant is obtained by mixing apple wood fumigant, hawthorn kernel fumigant and beech wood fumigant in a volume ratio of 3:2:1 to 1:2:3.
[0024] Specifically, in this step, a composite smoking liquid is obtained by mixing apple wood smoking liquid, hawthorn kernel smoking liquid and beech wood smoking liquid. This composite smoking liquid is then used to prepare liquid-smoked shrimp, which results in liquid-smoked shrimp with a multi-layered flavor. The taste is better than that of a single smoking liquid, and the flavor and quality of the liquid-smoked shrimp can be significantly optimized. Among them, applewood smoke liquid is prepared by dry distillation, condensation and refining of applewood. It is rich in phenols (such as 2-methoxy-4-methylphenol) and aldehydes, and the carbonyl compound content is about 0.08~0.12 g / mL. This smoke liquid can provide sweet and fruity aroma to the smoked shrimp products and enhance the smoothness of the taste. Hawthorn kernel smoke liquid is prepared by dry distillation of hawthorn kernels. It contains acidic compounds (total acidity of about 12~18%) and furans (such as furfural). It can give the smoked shrimp products a tangy taste and caramel aroma, and enhance the freshness and layering of the flavor. Beechwood smoke liquid is prepared by dry distillation of beechwood. It is rich in phenols (such as phenol and guaiacol, with a total phenol content of about 8~10 mg / mL) and ketones. It can provide the smoked shrimp products with a rich woody smoky aroma, strengthen the classic smoky flavor and extend the shelf life. In this embodiment, the three smoking liquids are mixed in a preset ratio to obtain a composite smoking liquid, and the composite smoking liquid is used to prepare liquid-smoked shrimp. This not only results in liquid-smoked shrimp with a low content of polycyclic aromatic hydrocarbons, but also gives it a unique flavor.
[0025] Furthermore, in this step, the mixing ratio of applewood fumigant, hawthorn kernel fumigant, and beechwood fumigant is a volume ratio of 3:2:1 to 1:2:3, meaning the volume ratio can continuously vary between the two extremes of 3:2:1 and 1:2:3. For example, in one embodiment, the volume ratio of applewood fumigant, hawthorn kernel fumigant, and beechwood fumigant can be 2:2:2, with each of the following volumes having a volume of 200 ml: applewood fumigant, hawthorn kernel fumigant, and beechwood fumigant. For example, in another embodiment, the volume ratio of apple wood fumigant, hawthorn kernel fumigant, and beech wood fumigant can be 2:2.5:1.5, with the apple wood fumigant having a volume of 200ml, the hawthorn kernel fumigant having a volume of 250ml, and the beech wood fumigant having a volume of 150ml.
[0026] It should be noted that different mixing ratios result in different textures of the prepared shrimp products, and a suitable mixing ratio can be selected according to actual needs. For example, in one embodiment, if the mixing ratio of applewood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid is 3:2:1, with the applewood smoke liquid having the highest proportion, the resulting composite smoke liquid is dominated by the sweet and fruity aroma contained in the applewood smoke liquid. The liquid-smoked shrimp products obtained using such a composite smoke liquid have a mellow taste.
[0027] Furthermore, after mixing applewood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid according to a preset volume ratio, the characteristic indicators of the resulting composite smoke liquid are: total acidity 10.2~15.0%, smoke flavor compound content 14~23 mg / mL, carbonyl compound content 0.12~0.18 g / mL, and total phenol content 7.5~9.5 mg / mL. Using this composite smoke liquid with these characteristic indicators to prepare smoked shrimp not only extends the shelf life of the smoked shrimp products, but also ensures food safety due to the low content of polycyclic aromatic hydrocarbons (PAHs) in the composite smoke liquid. Furthermore, it can impart a complex flavor to the smoked shrimp products, improving their taste. S102. The composite smoke liquid is diluted with NaCl aqueous solution to obtain diluted smoke liquid.
[0028] In this step, the composite smoking liquid prepared in step S101 is diluted with NaCl aqueous solution to reduce its concentration, resulting in a diluted smoking liquid. This diluted smoking liquid has a stronger flavor intensity and penetrability, making it more suitable for subsequent shrimp smoking processing. It also avoids an overly strong flavor in the smoking liquid, which could affect the taste of the smoked shrimp products.
[0029] It should be noted that the addition of NaCl solution can enhance the solubility of flavor components in each smoke liquid in the compound smoke liquid, while also improving the antibacterial ability of the diluted smoke liquid and extending the shelf life of the smoked shrimp products prepared subsequently.
[0030] In practice, the composite fumigation liquid can be diluted with an aqueous solution containing 0.3-0.6% (w / v) NaCl to achieve a final concentration of 0.20-0.45% (v / v).
[0031] S103. The pre-prepared cooled cooked shrimp are dried using a multi-stage, rotary cold air drying process to obtain dried cooked shrimp.
[0032] It should be noted that, in one possible implementation, the method for preparing the pre-prepared cooled cooked shrimp includes:
[0033] (1) The shrimp are cleaned, headed, deveined and gutted to obtain the processed shrimp; wherein the processed shrimp retains its shell.
[0034] In this step, the shrimp are cleaned at low temperature to remove impurities and microorganisms from their surface. While removing the head, the shell is retained to protect the shrimp's structure and prevent protein loss. Deveining the shrimp facilitates subsequent flavor penetration and texture optimization.
[0035] It should be noted that retaining the outer shell is primarily to maintain the product's relatively intact shape during later processing. This avoids severe deformation caused by steaming or vacuum packaging. The back is opened to allow for later impregnation with the smoking liquid, enhancing the flavor of the smoked product.
[0036] (2) The shrimp after the treatment is washed again and then subjected to heat treatment; wherein the boiling water in the heat treatment contains NaCl, star anise and cinnamon extract.
[0037] In this step, the shrimp are washed again at low temperature to remove any obvious impurities and ensure cleanliness. Then, they are heat-processed using boiling water (specifically, heating for 1.5-3.5 minutes). It should be noted that NaCl solution, along with appropriate amounts of star anise and cinnamon extracts, are added to the boiling water during heat processing. The addition of NaCl enhances the shrimp's flavor, improves its antibacterial properties, and inhibits microorganisms within the shrimp. The addition of star anise and cinnamon extracts initially imparts aroma to the shrimp, while the short heating time preserves its tender texture.
[0038] It should be noted that heating with boiling water helps maintain the elasticity of the shrimp muscles, reducing juice loss and the dissolution of soluble proteins. The boiling water contains a low concentration of NaCl (optionally, in one possible implementation, the mass concentration of NaCl is 1.2~2.0%), primarily serving a flavoring function and enhancing the edibility of the processed product. The Chinese mantis shrimp is a marine shrimp and naturally possesses a certain saltiness, which is lost during boiling. Using a low concentration of NaCl for boiling replenishes this saltiness. Star anise and cinnamon extracts not only enhance the flavor but also impart a unique taste and possess some preservative properties.
[0039] (3) Cool the shrimp after the heat treatment to obtain the cooled cooked shrimp.
[0040] In this step, the heat-processed shrimp are placed in an ice-water mixture for rapid cooling to obtain chilled cooked shrimp. This method of obtaining chilled cooked shrimp can prevent the shrimp from becoming overcooked and hardening its texture. While maintaining the shrimp's elasticity, the low-temperature ice water can also further reduce the activity of microorganisms on the shrimp's surface, ensuring the shrimp's hygiene.
[0041] In practice, the heat-treated shrimp can be placed in a mixture of ice and water at 0-4℃ to cool for 10-20 seconds.
[0042] The method for preparing liquid-smoked shrimp products provided in this embodiment involves cleaning, removing the head, cutting open the back, and removing the shrimp intestines. The treated shrimp are then subjected to heat processing, with the addition of NaCl, star anise, and cinnamon extract. This process imparts a preliminary flavor to the shrimp while removing impurities and microorganisms from the shrimp surface. The shrimp are then cooled again to obtain pre-prepared cooled cooked shrimp. This cooled cooked shrimp has lower microbial activity and exhibits higher elasticity and superior texture, providing a meat quality foundation for subsequent preparation processes.
[0043] Further, optionally, in one possible implementation, the use of multi-stage, rotary cold air drying technology to cold air dry the pre-prepared cooled cooked shrimp to obtain dried cooked shrimp includes:
[0044] Step 1: Keep the cooled cooked shrimp at a relative humidity of 63-68% and a temperature of 18-20℃ for 1.5-2.5 hours to obtain pre-dried cooked shrimp.
[0045] Specifically, in this step, a relatively mild temperature of 18-20℃ and a relatively high humidity of 63-68% are used. A rotary cold air drying device is employed to slowly remove moisture from the surface and shallow layer of the cooled cooked shrimp, while maintaining the integrity of the shrimp's protein structure and preventing the shrimp's structure from hardening.
[0046] It should be noted that this step reduces the moisture content of the cooled cooked shrimp by about 10-15%, creating a uniformly slightly dry surface, resulting in pre-dried cooked shrimp.
[0047] Step 2: The pre-dried cooked shrimp are kept at a relative humidity of 57-60% and a temperature of 10-15℃ for 2.5-3.5 hours to obtain intermediate-dried cooked shrimp.
[0048] Specifically, in this step, the temperature and humidity are further reduced compared to step 1. Under such temperature and humidity conditions, the pre-dried cooked shrimp are subjected to cold air drying, which can further remove the deep moisture in the pre-dried cooked shrimp while maintaining the flexibility of the shrimp. At the same time, the rotary drying method can also remove moisture from different parts of the shrimp, so that the moisture content of different parts of the shrimp is consistent and avoids uneven texture.
[0049] It should be noted that this step further reduces the moisture content of the pre-dried cooked shrimp by 15-20%, and optimizes its surface microporous structure, which can significantly improve the penetration efficiency of the subsequent compound fumigation liquid.
[0050] Step 3: The intermediate dried cooked shrimp are kept at a relative humidity of 50-55% and a temperature of 8-10℃ for 0.5-1.0 h to obtain dried cooked shrimp.
[0051] In this step, by using low temperature and low humidity conditions for the final drying of the intermediate-dried cooked shrimp, the texture and flavor of the shrimp can be locked in. Through this drying process, the moisture content of the dried cooked shrimp is controlled at 65-72%, the texture is flexible, and the surface state of the dried shrimp is also conducive to the uniform penetration of the smoking liquid in the subsequent process, which can effectively improve the uniformity of flavor distribution of the liquid-smoked shrimp products prepared later.
[0052] It should be noted that after cold air drying, the moisture content of the dried cooked shrimp is between 65% and 72%, which is beneficial for subsequent smoking processing. If the moisture content is too low, the meat will be coarse and the color will be too dark after smoking; if the moisture content is too high, it will reduce the smoking effect, affect the flavor, and shorten the product's shelf life.
[0053] In this step, adjusting and controlling the temperature, time, and relative humidity can also inhibit the increase of TVBN content in shrimp.
[0054] This embodiment employs a multi-stage, rotary cold air drying technology. Through three stages of drying at different temperatures, humidity levels, and drying times, dried cooked shrimp with a moisture content of 65-72% are obtained. The first stage involves maintaining the cooled cooked shrimp at a relative humidity of 63-68% and a temperature of 18-20°C for 1.5-2.5 hours to obtain pre-dried cooked shrimp. This process slowly reduces the moisture content of the cooled cooked shrimp, preserving the integrity of the protein structure and natural flavor while removing surface and shallow moisture. It also avoids protein denaturation caused by high temperatures, maintaining the shrimp's elasticity. The second stage involves maintaining the pre-dried cooked shrimp at a relative humidity of 57-60% and a temperature of 10-15°C for 2.5-3.5 hours to obtain intermediate-dried cooked shrimp. This further reduces the internal moisture content of the shrimp and optimizes the microporous structure of the shrimp surface, enhancing its adsorption capacity for diluted smoke liquid. The third stage involves maintaining the intermediate-dried cooked shrimp at a relative humidity of 50-55% and a temperature of 8-10°C for 0.5-1.0 hours. h) Dry cooked shrimp are obtained. In this stage, the moisture content of the shrimp is precisely controlled at 65-72%, and the microporous structure of the shrimp surface is further optimized. While maintaining the texture and flexibility, it can also ensure that the flavor compounds can penetrate evenly into the shrimp body. In summary, through three-stage cold air drying with decreasing temperature and humidity gradients, the moisture inside the shrimp body can be gradually removed, the microporous structure of the shrimp surface can be optimized, and the natural flavor and shrimp body elasticity can be preserved while significantly improving the depth and uniformity of flavor penetration.
[0055] S104. The dried cooked shrimp are completely immersed in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp; wherein, ultrasonic treatment is applied during the immersion process.
[0056] Specifically, in this step, the dried cooked shrimp are completely immersed in the diluted smoking liquid for 30-60 seconds, and ultrasonic treatment is applied simultaneously during the immersion process; wherein, the frequency range of the ultrasonic treatment is 30-38 kHz, the ultrasonic treatment is applied intermittently, each ultrasonic treatment lasts for 5 to 10 seconds, and the ultrasonic treatment is repeated after a 20-second interval.
[0057] Referring to the preceding description, the first specified time for which the dried cooked shrimp are completely immersed in the diluted fumigation liquid is 30-60 seconds. In specific implementation, an appropriate first specified time can be selected according to actual needs, and it is not limited in this step. For example, in one embodiment, the first specified time is 40 seconds; in another embodiment, the first specified time is 50 seconds.
[0058] The method for preparing liquid-smoked shrimp products provided in this embodiment significantly improves the penetration efficiency of flavor substances in the diluted smoking liquid through the synergistic effect of short-time soaking and ultrasonic treatment, imparting multi-layered flavors such as sweetness, tanginess, woodiness, and caramel to the shrimp products and enhancing their quality. Specifically, ultrasonic treatment not only increases the penetration amount, but the cavitation effect of ultrasonic treatment also promotes the uniform penetration of the diluted smoking liquid into the dried cooked shrimp, ensuring even flavor distribution. The initial specified soaking time of the dried cooked shrimp in the diluted smoking liquid can be flexibly adjusted according to flavor requirements, and the antioxidant and antibacterial effects of phenolic compounds in the diluted smoking liquid can extend the shelf life of the liquid-smoked shrimp. In summary, this method is time-efficient, produces no smoke emissions, is safe and environmentally friendly, and is suitable for industrial production. It also provides the prepared liquid-smoked shrimp products with richer flavors and greater market competitiveness.
[0059] S105. The liquid-smoked cooked shrimp is dried with hot air, and the dried shrimp is cooled to room temperature to obtain the liquid-smoked shrimp product.
[0060] In this step, after obtaining the liquid-smoked cooked shrimp in step S104, the liquid-smoked cooked shrimp is kept at 85~93℃ for 2~3.5 hours, and turned over every 0.5~1 hour. Regular turning ensures uniform drying of the surface of the liquid-smoked cooked shrimp, avoiding localized over-drying or uneven flavor, and maintaining the shrimp's supple texture. Furthermore, hot air drying further removes excess moisture from the liquid-smoked cooked shrimp and locks in the complex flavor substances absorbed from the diluted smoking liquid. Afterwards, the hot-air-dried cooked shrimp is cooled to room temperature to obtain the liquid-smoked shrimp product. This liquid-smoked shrimp product has a stable caramel and smoky flavor and is easy to vacuum-pack.
[0061] In practice, after obtaining the liquid-smoked shrimp products, they can be further vacuum-packed (O2 content <1%) for storage at room temperature.
[0062] The method for preparing liquid-smoked shrimp products provided in this embodiment can effectively improve the flavor and quality of shrimp products, and has at least the following advantages:
[0063] (1) The compound smoking liquid enhances the flavor profile: The compound smoking liquid, which uses apple wood smoking liquid, hawthorn kernel smoking liquid and beech wood smoking liquid, combined with the unique aroma components of each wood, can give the smoked shrimp a unique aroma, making its flavor richer and more layered, and meeting consumers' demand for high-quality aquatic product flavor.
[0064] (2) Ultrasonic treatment enhances the smoking effect: Applying ultrasonic treatment during the soaking process can promote the aroma components in the smoking liquid to penetrate into the shrimp meat more evenly, improve the contact efficiency between the smoking liquid and the shrimp meat, ensure that the flavor of the smoked shrimp is more intense, and the smoking components penetrate more evenly.
[0065] (3) Cold air drying preserves nutrients: The pre-cooked cooled shrimp are dried using multi-stage, rotary cold air drying technology, which can effectively preserve the moisture and nutrients of the shrimp meat, while avoiding flavor loss or nutrient loss caused by high temperature treatment, and ensuring the balance of flavor and nutrition of shrimp products.
[0066] (4) Hot air drying improves product stability: After hot air drying, the cooked shrimp are cooled, which makes the shrimp meat firmer and more elastic, and greatly extends the shelf life of the product, improving the product's stability and market competitiveness.
[0067] This preparation method not only preserves the natural flavor of shrimp, but also improves the flavor and nutritional value of the product through refined process control, providing the aquatic product industry with an innovative and differentiated product and enhancing market competitiveness.
[0068] The method for preparing liquid-smoked shrimp products provided in this embodiment involves preparing a composite smoking liquid using applewood smoking liquid, hawthorn kernel smoking liquid, and beech wood smoking liquid. This composite smoking liquid is then diluted with a NaCl aqueous solution to obtain a diluted smoking liquid. Pre-prepared cooled cooked shrimp are then subjected to cold-air drying using a multi-stage, rotary cold-air drying process to obtain dried cooked shrimp. The dried cooked shrimp are then completely immersed in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp. Ultrasonic treatment is applied during the immersion process. Finally, the liquid-smoked cooked shrimp are hot-air dried and then cooled to room temperature to obtain the liquid-smoked shrimp product. This method not only produces liquid-smoked shrimp products with a rich and complex flavor but also features a short preparation cycle, no smoke emissions, energy conservation, and environmental friendliness, making it suitable for industrial production.
[0069] The following are several specific embodiments to illustrate in detail the preparation method of the liquid-smoked shrimp products provided in this application:
[0070] Specifically, in one embodiment, the liquid-smoked shrimp product is prepared according to the following steps:
[0071] First, applewood fumigant, hawthorn kernel fumigant, and beechwood fumigant are mixed in a volume ratio of 3:2:1 to obtain the composite fumigant. The composite fumigant is then diluted with a NaCl aqueous solution to obtain a diluted fumigant. Next, the pre-prepared cooled cooked shrimp are kept at 65% relative humidity and 20°C for 2.5 hours to obtain pre-dried cooked shrimp. The pre-dried cooked shrimp are then kept at 60% relative humidity and 15°C for 3 hours to obtain intermediate-dried cooked shrimp. Finally, the intermediate-dried cooked shrimp are kept at 53% relative humidity and 9°C for 0.9 hours. h, dried cooked shrimp are obtained; then, based on the previously prepared diluted smoking liquid, the dried cooked shrimp are completely immersed in the diluted smoking liquid for 40 seconds, and 30 kHz ultrasound is applied intermittently to obtain liquid-smoked cooked shrimp; wherein, the intermittent treatment is to apply 30 kHz ultrasound for 8 seconds each time, with an interval of 20 seconds; then, the liquid-smoked cooked shrimp are kept at 90℃ for 3 hours, and the liquid-smoked cooked shrimp are turned over every 0.5 hours to perform hot air drying of the liquid-smoked cooked shrimp; finally, the hot air-dried cooked shrimp are cooled to room temperature to obtain the liquid-smoked shrimp product.
[0072] Referring to the preceding description, in this embodiment, the various data indicators in the preparation process of the liquid-smoked shrimp product are further defined. The liquid-smoked shrimp product prepared under the steps of this embodiment has superior quality in all aspects. The liquid-smoked shrimp product prepared by the method in this embodiment will be tested below to verify the superior quality of the liquid-smoked shrimp product.
[0073] It should be noted that this application analyzes and explains aspects such as flavor quality, color, and shelf life.
[0074] Specifically, regarding the flavor quality of the liquid-smoked shrimp products, this embodiment performs gas chromatography-mass spectrometry analysis on the prepared liquid-smoked shrimp products, and the contents of the key flavor compounds obtained are shown in the table below:
[0075] Table 1 Content of key flavor compounds
[0076] Key flavor compounds Phenol (μg / kg) Guaiacin (μg / kg) Furfural (μg / kg) Hexanal (μg / kg) This embodiment 29.80±3.58 136.55±19.56 52.62±9.48 379.83±19.05
[0077] According to Table 1, the content of key flavor compounds in the liquid-smoked shrimp products prepared by the method provided in this embodiment is as follows: phenol 29.80±3.58μg / g, guaiacol 136.55±19.56 μg / kg, furfural 52.62±9.48 μg / kg, and hexanal 379.83±19.05μg / kg.
[0078] Based on the above data, it can be concluded that the liquid-smoked shrimp products prepared by the preparation method provided in this embodiment significantly improve the content and distribution uniformity of key flavor compounds, resulting in a better flavor.
[0079] The method for preparing liquid-smoked shrimp products provided in this embodiment mixes applewood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid in a 3:2:1 ratio, which synergistically provides multi-layered flavor to the final liquid-smoked shrimp products. During the process of diluting the smoke liquid and penetrating it into the dried cooked shrimp, 30 kHz ultrasound (intermittent for 8 seconds, then 20 seconds) is used to accelerate the penetration of the diluted smoke liquid into the dried hot shrimp through cavitation, allowing the flavor compounds in the diluted smoke liquid to fully penetrate into the liquid-smoked shrimp products. The 40-second soaking time also ensures that the flavor of the liquid-smoked shrimp products is moderate, avoiding an overly strong taste. Furthermore, the use of multi-stage cold air drying and hot air drying of the liquid-smoked cooked shrimp at 90°C further locks in the complex flavors of the liquid-smoked cooked shrimp. The intermittent turning process also avoids flavor loss caused by excessively long-term high-temperature drying. Through the synergistic effect of the above steps, the liquid-smoked shrimp products prepared by the method provided in this embodiment have superior flavor and quality.
[0080] Furthermore, regarding the color of the liquid-smoked shrimp products, this embodiment performs color difference analysis on the liquid-smoked shrimp products prepared by the method provided in this embodiment. A colorimeter is used to analyze the color difference of flavor compounds in the liquid-smoked shrimp products; specifically, the second abdominal segment of the sample is used as the test point to measure the color difference of sample L. * a * and b * Value. The L value of liquid-smoked shrimp was determined. * a * and b * The values were 62.99±1.61, 8.25±0.29, and 38.95±0.99, respectively, indicating that the product had a good color.
[0081] The method for preparing liquid-smoked shrimp provided in this embodiment involves completely immersing dried cooked shrimp in diluted smoking liquid for 40 seconds, allowing the diluted smoking liquid to penetrate the dried cooked shrimp. During this process, 30 kHz ultrasound is intermittently applied, with each ultrasound treatment lasting 8 seconds and followed by a 20-second pause. This cavitation effect accelerates the penetration of flavor compounds in the diluted smoking liquid into the dried cooked shrimp. The 40-second immersion time also ensures that the resulting liquid-smoked cooked shrimp has a uniform and moderate flavor, preventing the flavor from being too strong and affecting the taste. Furthermore, the cooled cooked shrimp undergoes multiple... During the process of obtaining dried cooked shrimp through cold air drying, the microporous structure of the shrimp surface was further optimized, enhancing the permeability of the shrimp. Subsequently, after soaking to obtain liquid-smoked cooked shrimp, hot air drying at 90°C for 3 hours was used to lock in the complex flavor inside the shrimp. During the hot air drying process, the shrimp was turned over every 0.5 hours to prevent flavor loss during high-temperature liquid-smoked cooking. Through the synergistic effect of the above steps, the flavor penetration rate and uniformity of the liquid-smoked shrimp products prepared by the preparation method of liquid-smoked shrimp products provided in this embodiment are significantly improved.
[0082] Furthermore, regarding the shelf life of the liquid-smoked shrimp products, this embodiment tests the shelf life of the liquid-smoked shrimp products prepared using the method described in this embodiment. The liquid-smoked shrimp products prepared using the method described in this embodiment are vacuum-packed and stored at 4°C. The T-VBN content of the samples is determined using the Kjeldahl method. The results are as follows: Figure 2 As shown ( Figure 2 This is a schematic diagram illustrating the change in T-VBN content of a sample during storage at 4°C, as shown in an exemplary embodiment of this application. Please refer to... Figure 2 Analysis and testing results showed that the shelf life of the liquid smoked shrimp products prepared by the method in this embodiment reached 30 days, and the T-VBN was controlled at <30 mg / 100g.
[0083] It should be noted that in this test, five samples were selected for testing and analysis of the liquid-smoked shrimp products prepared using the method of this embodiment, and the results were stable and consistent.
[0084] Based on the above data, it can be concluded that under the same storage conditions, the liquid-smoked shrimp products prepared by the preparation method of liquid-smoked shrimp products provided in this embodiment have a longer shelf life.
[0085] The method for preparing liquid-smoked shrimp products provided in this embodiment involves mixing applewood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid in a 3:2:1 ratio to obtain a composite smoke liquid with a total phenol content of 8.5 mg / mL, providing strong antioxidant and antibacterial effects. Subsequently, the composite smoke liquid is diluted with NaCl aqueous solution to obtain a diluted smoke liquid containing NaCl, which also has a certain antibacterial effect. Further, dried cooked shrimp are soaked in the diluted smoke liquid, combined with 30... kHz ultrasonic treatment (intermittent 8-second intervals, 20-second intervals) accelerates the penetration of antibacterial components through cavitation effect, and the 40-second soaking time ensures that the antibacterial components are evenly distributed inside the shrimp, enhancing the antibacterial effect. In addition, multi-stage cold air drying of pre-prepared cooled cooked shrimp reduces the moisture content. This is followed by 90℃ hot air drying (3 hours, turning over every 0.5 hours), which effectively removes excess moisture and locks in the antibacterial components, preventing component loss caused by high-temperature drying. Through the synergistic effect of the above steps, the liquid-smoked shrimp products prepared by the method provided in this embodiment have a longer shelf life under vacuum packaging conditions and fewer microorganisms growing inside the packaging.
[0086] Based on the above verification examples, it can be concluded that the liquid-smoked shrimp products prepared by the method provided in this embodiment have excellent flavor quality, better flavor penetration and uniformity, and a longer shelf life.
[0087] A second aspect of this application also provides a liquid-smoked shrimp product, which is prepared based on the preparation method of liquid-smoked shrimp product described in any one of the above embodiments.
[0088] The liquid-smoked shrimp products provided in this application not only have a unique smoky flavor, but also have excellent flavor quality, better flavor penetration and uniformity, and a longer shelf life.
[0089] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.
Claims
1. A method for preparing a liquid-smoked shrimp product, characterized in that, The preparation method includes: A composite smoke liquid was prepared using apple wood smoke liquid, hawthorn kernel smoke liquid, and beech wood smoke liquid. The characteristic indicators of the composite smoke liquid included: total acidity of 10.2-15.0%, smoke flavor compound content of 14-23 mg / mL, carbonyl compound content of 0.12-0.18 g / mL, and total phenol content of 7.5-9.5 mg / mL. The composite fumigant was diluted with an aqueous NaCl solution to obtain a diluted fumigant. Multi-stage, rotary cold air drying technology is used to dry pre-prepared cooled cooked shrimp to obtain dried cooked shrimp; Dried cooked shrimp are completely immersed in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp; wherein, ultrasonic treatment is applied during the immersion process. The liquid-smoked cooked shrimp are dried with hot air, and then cooled to room temperature to obtain the liquid-smoked shrimp product.
2. The preparation method according to claim 1, characterized in that, The method of preparing a composite fumigant using apple wood fumigant, hawthorn kernel fumigant, and beech wood fumigant includes: The composite fumigant is obtained by mixing apple wood fumigant, hawthorn kernel fumigant and beech wood fumigant in a volume ratio of 3:2:1 to 1:2:
3.
3. The preparation method according to claim 1, characterized in that, A multi-stage, rotary cold air drying process is used to dry pre-prepared cooled cooked shrimp to obtain dried cooked shrimp, including: The cooled cooked shrimp are kept at a relative humidity of 63-68% and a temperature of 18-20°C for 1.5-2.5 hours to obtain pre-dried cooked shrimp. The pre-dried cooked shrimp are kept at a relative humidity of 57-60% and a temperature of 10-15℃ for 2.5-3.5 hours to obtain intermediate-dried cooked shrimp. The intermediate dried cooked shrimp are kept at a relative humidity of 50-55% and a temperature of 8-10℃ for 0.5-1.0 h to obtain dried cooked shrimp.
4. The preparation method according to claim 1, characterized in that, The hot air drying of the liquid-smoked cooked shrimp includes: The liquid-smoked shrimp are kept at 85-93℃ for 2-3.5 hours, and are turned over every 0.5-1 hour.
5. The preparation method according to claim 1, characterized in that, The method for preparing the pre-prepared cooled cooked shrimp includes: The shrimp are cleaned, headed, deveined, and gutted to obtain processed shrimp; wherein the processed shrimp retain their shells. The shrimp are washed again and then subjected to heat treatment; wherein the boiling water used in the heat treatment contains NaCl, star anise, and cinnamon extract. The shrimp that have undergone heat treatment are cooled to obtain the cooled cooked shrimp.
6. The method according to claim 2, characterized in that, The method of preparing a composite fumigant using apple wood fumigant, hawthorn kernel fumigant, and beech wood fumigant includes: The composite fumigant was obtained by mixing apple wood fumigant, hawthorn kernel fumigant and beech wood fumigant in a volume ratio of 3:2:
1.
7. The preparation method according to claim 6, characterized in that, The process employs a multi-stage, rotary cold air drying technology to dry pre-prepared cooled cooked shrimp, resulting in dried cooked shrimp, including: The cooled cooked shrimp were kept at a relative humidity of 65% and a temperature of 20°C for 2.5 hours to obtain pre-dried cooked shrimp. The pre-dried cooked shrimp were kept at a relative humidity of 60% and a temperature of 15°C for 3 hours to obtain intermediate-dried cooked shrimp. The intermediate dried cooked shrimp were kept at a relative humidity of 53% and a temperature of 9°C for 0.9 h to obtain dried cooked shrimp.
8. The method according to claim 7, characterized in that, The hot air drying of the liquid-smoked cooked shrimp includes: The liquid-smoked shrimp were kept at 90°C for 3 hours, and the shrimp were turned over every 0.5 hours.
9. The method according to claim 1, characterized in that, The step of completely immersing the dried cooked shrimp in the diluted smoking liquid for a first specified time to obtain liquid-smoked cooked shrimp includes: The dried cooked shrimp are completely immersed in the diluted smoking liquid for 30-60 seconds, and ultrasonic treatment is applied simultaneously during the immersion process. The frequency range of the ultrasonic treatment is 30-38 kHz, and the ultrasonic treatment is applied intermittently. Each ultrasonic treatment lasts for 5 to 10 seconds, and the ultrasonic treatment is repeated after a 20-second interval.
10. A liquid-smoked shrimp product, characterized in that, The liquid-smoked shrimp product is prepared based on the preparation method of liquid-smoked shrimp product according to any one of claims 1-9.