CN120323613A - Shrimp floss and its making method - Google Patents

Abstract

The present disclosure provides a shrimp meat floss and a manufacturing method thereof, and relates to the technical field of aquatic product processing. The method realizes the application of vacuum freeze-drying technology in shrimp products, improves the production process of the dried shrimp meat floss by the vacuum freeze-drying technology, and prepares the seasoned dried shrimp meat into the dried shrimp floss, thereby not only greatly reducing the loss of nutrient components, but also having good taste. The loss of nutrient components of the shrimp meat is greatly reduced. The method is suitable for low-cost and high-efficiency industrialized production of the dried shrimp floss.

Description

Dried shrimp meat floss and making method thereof

Technical Field

The invention relates to the technical field of food and aquatic product processing, in particular to a method for manufacturing dried shrimp meat floss and the dried shrimp floss manufactured by the method.

Background

For the 20 th century, along with the development of the food industry, shrimp meat floss has been introduced into the market as a high protein snack, especially for the mother and infant and fitness people.

The traditional preparation process of the dried shrimp meat floss comprises the steps of shelling fresh shrimps, seasoning and boiling, mashing and roasting into floss. The preparation process needs to rely on experience to control the fire, and shrimp line impurities are easy to remain, so that the quality guarantee period is short.

In view of the upgrading of food safety and nutritional requirements, different improvement processes exist in the production process of the dried shrimp meat floss. The enzyme method treatment method reduces shrimp allergen and maintains delicate flavor by soaking polyphenol oxidase and caffeic acid. The compound seasoning method comprises adding adjuvants such as Lentinus Edodes and Bulbus Allii Cepae except lemon to improve flavor, and drying with baking and loosening equipment. The natural flavor of the shrimp meat is easily damaged in the enzymolysis process, and the problem of nutrition loss cannot be solved. In the baking process, the shrimp meat fiber is hardened due to heat shrinkage, the rehydration rate is lower than 30%, and the sensory quality is poor.

Vacuum freeze drying (Vacuum Freeze Drying, VFD) is a technique that provides for dehydration by freezing a material at low temperatures and then sublimating the ice crystals directly to water vapor in a vacuum environment. The vacuum freeze drying can keep the nutrition and the shape of food to the maximum extent, and is mainly widely applied to fruits and vegetables, medicines and high-end marine products at present, such as freeze-dried instant sea cucumbers and DHA-enriched minced fillet.

Disclosure of Invention

The invention provides a dried shrimp meat floss and a preparation method thereof, which realize the application of a vacuum freeze-drying technology in shrimp products, improve the preparation process of the dried shrimp meat floss by the vacuum freeze-drying technology, and greatly reduce the problem of loss of nutrient components of the shrimp meat under the condition of keeping good taste.

The invention provides a method for making dried shrimp meat floss, which comprises the following steps:

s1, putting live shrimps into boiling water for 3-5 minutes to obtain cooked shrimps and taking shelled shrimps;

S2, precooling the shelled shrimps obtained in the step S1 to 0-4 ℃;

S3, performing vacuum freeze drying on the precooled shelled shrimps;

S4, crushing the shelled shrimps subjected to vacuum freeze drying to obtain the dried shrimp floss.

Preferably, the step S2 is preceded by seasoning the shrimp meat, and soaking the shrimp meat in the seasoning. Putting live shrimp into boiling water for 3-5 min to obtain cooked shrimp, cooling to 10-30deg.C, collecting shelled shrimp, and soaking shelled shrimp in flavoring.

Further, the flavoring agent comprises light soy sauce, yellow rice wine, crystal sugar, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Pruni mume, rhizoma Zingiberis recens, herba Alii Fistulosi, sal, fructus Anisi Stellati, fructus Citri Limoniae, and water.

Further, during seasoning of the shrimp meat, ingredients except the yellow rice wine and the lemon are first heated to obtain a first composite material. The temperature of the first heating may be 100 ℃.

The first composite material is cooled (which can be cooled to 10-30 ℃ C., for example, cooled to room temperature) and then mixed with the yellow rice wine to obtain the second composite material.

And adding lemon into the second composite material to obtain the seasoning.

During seasoning of the shrimp meat, ingredients except the yellow rice wine and the lemon such as light soy sauce, rock sugar, star anise and the like are heated and mixed, and then the yellow rice wine and the lemon are sequentially added. The obtained flavoring agent can reduce the generation of urethane as potential carcinogen, and has good taste and retained ethanol content. The yellow rice wine is easy to generate the ethyl carbamate in the heating process, and the ethyl carbamate is a potential carcinogen. Temperature is an important factor affecting the reaction rate of the urethane. At heating temperatures above 70 ℃, the urethane content begins to rise, with higher temperatures increasing in increments. And an increase in temperature accelerates the volatilization of part of the ethanol, resulting in an increase in astringency.

Further, the pre-cooling treatment in step S2 is performed at a temperature of 0-4 ℃. The shelled shrimps in the step S1 can be precooled to 0-4 ℃ by adopting blast cooling or monomer contact cooling.

In the process of freeze-drying food, food is pre-treated and frozen first, and the freezing time and temperature of different foods are different, so that the freezing quality is greatly influenced.

In the step S3, the vacuum freeze drying condition is that the vacuum degree is 0.01-0.5mbar and the temperature is-50 ℃ to-88 ℃.

For processing shrimp products by vacuum freeze-drying techniques, temperature is very important. Improper temperature setting can cause ice crystals to puncture cell walls or to partially char. The temperature is set too high, which is easy to cause lipid oxidation, astaxanthin degradation and Maillard reaction.

Further, in step S3, the drying time of vacuum freeze-drying is 24-48 hours. Further, the drying time may be determined according to customer preference.

Further, the step S4 comprises packaging, and vacuum bagging or air filling canning the obtained dried shrimp meat floss.

The invention also provides the dried shrimp meat floss prepared by any one of the methods, and the loss of unsaturated fatty acid in the dried shrimp floss is lower than that of saturated fatty acid by using the whole shrimp as a whole.

Further, the moisture content of the resulting shrimp meat floss was >59% on a whole shrimp basis.

The invention has the following beneficial effects:

1. the vacuum freeze drying technology can keep the nutrition and shape of food to the maximum extent, but is not suitable for all fruits, vegetables, seafood and the like. For vacuum freeze-drying technology, pre-freezing process parameters, temperature, drying conditions and the like are important to the quality of the freeze-dried product. The final lyophilization temperature is determined by the eutectic point and eutectic point of the lyophilized product, which can otherwise lead to ice crystals that puncture the cell wall or partially char. The prior vacuum freeze-drying technology is mainly used for freeze-dried instant sea cucumber and DHA-enhanced minced fillet. The invention provides a preparation method of dried shrimp meat floss, which realizes the application of a vacuum freeze-drying technology in dried shrimp meat floss products.

2. The invention provides a method for manufacturing dried shrimp meat floss, which reduces the nutrition loss problem of dried shrimp meat floss.

3. The preparation method of the dried shrimp floss can be used for seasoning treatment. The production can be customized according to the preference of customers, and the market share and sales volume are enlarged.

4. The shrimp meat floss manufactured by the conventional method has the moisture content of less than 40% because of hardening of the shrimp meat fiber by heat shrinkage. The moisture content of the dried shrimp meat floss prepared by the method is more than 59%.

5. The invention utilizes vacuum freeze drying to season the shelled shrimps, and then uses a tissue crusher to grind the shelled shrimps into dried shrimp floss. The process is simple and convenient in manufacturing process, and is suitable for low-cost and high-efficiency industrialized production of dried shrimp meat floss. The taste of the dried shrimp meat floss can also be adjusted by adjusting the moisture content or the water activity according to consumer preference.

Drawings

In order to more clearly illustrate the embodiments of the invention or the technical solutions of the prior art, the drawings which are used in the description of the embodiments or the prior art will be briefly described, it being obvious that the drawings in the description below are only some embodiments of the invention, and that other drawings can be obtained according to these drawings without inventive faculty for a person skilled in the art.

Fig. 1 shows shrimp meat floss as shown in an embodiment of the present invention.

FIG. 2 shows a shrimp meat floss as shown in the comparative example of the present invention.

FIG. 3 shows a flow chart of a method for producing shrimp meat floss according to an embodiment of the invention.

FIG. 4 shows a flow chart of a method for producing shrimp meat floss according to a preferred embodiment of the invention.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Examples

A method for making dried shrimp meat floss comprises the following steps:

(1) And (3) cooking the live shrimps, wherein the quality of the live shrimps is controlled before cooking. The raw material shrimp accords with the regulations of GB 2733, GB/T40963-2021, GB 2762, GB 2763 and GB 31650. The whole shrimp weighing 19.7g-27.0g is taken. When the water temperature reaches 100 ℃, the shrimps are put in and fished out after 3 minutes.

Taking out, cooling to room temperature, cooling, removing head, and removing shell to obtain shelled shrimp with weight of 7.96-8.90 g.

And (5) soaking the shelled shrimps in the seasoning liquid.

Flavoring with 500g light soy sauce, 500g yellow rice wine, 10g crystal sugar, 4g fructus Anisi Stellati, 6g cortex Cinnamomi Japonici, 10g fructus Pruni mume, 12g rhizoma Zingiberis recens, 12g chive, 0.1g salt, 4g fructus Anisi Stellati, 90g fructus Citri Limoniae, 400mL water and 500g whole shrimp. During seasoning, the ingredients except the yellow rice wine and the lemon slices are heated to obtain a first composite material, the first composite material is cooled and then mixed with the yellow rice wine to obtain a second composite material, and the lemon is added into the second composite material to obtain the shrimp meat floss seasoning. The shelled shrimps are soaked for 2 hours with the seasoning.

(2) Precooling, namely cooling the shelled shrimps soaked by the seasoning to 0-4 ℃ by using blast air.

(3) Vacuum freeze drying, namely placing precooled shelled shrimps in a freeze dryer, setting the freeze drying vacuum degree (0.42 mbar) and the freezing temperature (-86 ℃), keeping the state for 24-48 hours after the vacuum degree and the freezing temperature are in the ready state before drying, closing the instrument, and taking out the shelled shrimps.

(4) Grinding to obtain dried shrimp meat floss, namely crushing the shrimp meat floss by using a meat mincing machine. The degree of cracking of the dried meat floss is determined according to customer preference.

As shown in fig. 1, the shrimp meat floss prepared by the embodiment of the invention has bright color and luster on appearance and fluffy fiber.

Comparative example:

the same embodiment. The difference is that the step (3) is hot air drying treatment. Specifically, pre-cooled shelled shrimps are placed in hot air at 70 ℃ for drying for 16 hours. FIG. 2 shows the shrimp meat floss obtained in the comparative example.

The shrimp meat floss treated by hot air drying in the embodiment of the invention is compared with the shrimp meat floss treated by the comparative example in terms of sensory quality, nutrient loss and the like.

1. Sensory quality test of dried shrimp meat floss

Color difference change test for dried shrimp meat floss

Color difference meter Minolta CR-400, CIE LabXmode:

1) Preheating for 15 min after starting up, calibrating with standard whiteboard (100% reflection standard), calibrating zero point with black box (0% reflection standard)

2) Placing the sample in a black culture dish, covering a preservative film (anti-reflection), and vertically pressing the surface of the sample by a probe (the pressure is about 1kg/cm < 2 >);

3) Selecting D65 light source and 10 deg. observation angle, measuring 3 different sites per sample, taking average value

4) Reading L (brightness), a (redness), b (yellowness), c (chroma), h (hue).

The color difference comparison results are shown in Table 1. The dried meat floss has a significant difference in hue between the two drying modes, and other dried meat floss has no significant difference. The hue after hot air drying at 70 ℃ for 16 hours is significantly higher than that of vacuum freeze drying.

Table 1 comparison of the color difference change results of dried meat floss

Note that the different letters represent significant differences, P <0.05 where L represents brightness, a represents redness, b represents yellowness, c represents chroma, and h represents hue.

Shrimp meat floss quality change test

The moisture content was determined by reference to the standard GB 5009.3-2016 direct drying method.

1) Weigh 5g of sample (accurate to 0.1 mg) in a constant weight weigh dish;

2) The samples were tiled evenly and dried in a 105+ -2deg.C dry box for 4 hours (or to constant weight).

3) Taken out, placed in a dryer for cooling for 30 minutes, and weighed.

4) The moisture content was calculated.

As can be seen from fig. 1 and 2, the shrimp meat fiber of the present invention does not shrink or harden. The hardness or the fluffiness is superior to that of hot air drying. The dried shrimp floss provided by the embodiment of the invention is soft and fluffy in fiber and loose in taste.

Table 2 quality structural comparison of dried meat floss

2. Shrimp meat floss nutrient loss test

Table 2 shows the variation of fatty acids in shrimp meat floss made by two different methods, and the variation of monounsaturated fatty acids and polyunsaturated fatty acids are all significantly different.

Fatty acid content determination is referred to in GB 5009.168-2016 determination of fatty acid in national food safety Standard, gas chromatography-mass spectrometer Cpap-3800.

Chromatographic separation, namely a chromatographic column PEG-20M, a quartz capillary column (30 mX0.25mmX0.25 uM), carrier gas He, flow rate 1.00 mL/min, a split ratio of 12:1, a sample inlet temperature of 250 ℃, a column Wen Qishi temperature of 140 ℃, 2min, and then a temperature rise to 250 ℃ at a rate of 3 ℃/min, and 10min.

Chromatographic detection, full scanning, acquisition quality range of 33-450, ionization mode, electron bombardment, emission current of 350uA, electron energy of 70eV, detector FID, voltage of 350v, ion source temperature of 220 ℃ and interface temperature of 250 ℃.

The ratio of the peak area of the single fatty acid methyl ester to the total peak area is taken as the relative content.

The monounsaturated fatty acid and polyunsaturated fatty acid content of the shrimp meat floss obtained by the embodiment of the invention is obviously higher than that of the shrimp meat floss obtained by the comparative example. In addition, the loss of unsaturated fatty acid in the shrimp meat floss obtained in the embodiment of the invention is lower than that of saturated fatty acid. In the dried meat floss obtained by the invention, unsaturated fatty acid loss is less calculated by the whole shrimp.

TABLE 3 fatty acid content distribution

The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims (7)

1. The preparation method of the shrimp meat floss is characterized by comprising the following steps:

s1, putting live shrimps into boiling water for 3-5 minutes to obtain cooked shrimps and taking shelled shrimps;

s2, pre-cooling the shelled shrimps to 0-4 ℃;

S3, performing vacuum freeze drying on the precooled shelled shrimps, wherein the vacuum degree is 0.01-0.5mbar, and the temperature is-50 ℃ to-88 ℃;

S4, crushing the shelled shrimps subjected to vacuum freeze drying to obtain the dried shrimp floss.

2. The method according to claim 1, wherein the pre-cooling is performed in step S2 by means of air-blast cooling or single-body contact cooling.

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

4. The method of claim 1, wherein the step S2 is preceded by seasoning the shrimp meat, and immersing the shrimp meat in the seasoning liquid.

5. The method according to claim 1, wherein the loss of unsaturated fatty acid in the shrimp meat floss is lower than the loss of saturated fatty acid in the shrimp meat floss.

6. The method of claim 1, wherein step S4 is followed by packaging, and vacuum bagging or air filling the resulting dried shrimp meat floss.

7. Dried shrimp floss obtained by the method of any one of claims 1-6.