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Method for processing and seasoning prawn products by fully utilizing prawns

A technology for seasoning shrimp and prawns, applied in the fields of food science and aquatic product processing, can solve the problems of violent processing intensity, single technology, loss of sensory quality of shrimp products, etc., achieves less energy consumption, overcomes poor flavor, and improves comprehensive utilization ability. Effect

Inactive Publication Date: 2009-09-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the reported fresh-keeping methods of prawns, due to the relatively single technology used, the processing intensity is often too violent, and the sensory quality of prawn products is lost.

Method used

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  • Method for processing and seasoning prawn products by fully utilizing prawns
  • Method for processing and seasoning prawn products by fully utilizing prawns

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Fresh and live Penaeus vannamei remove the heads and shells, pick and remove the intestinal glands, wash, blanch in 3% boiling salt water for 120s, soak in 70% ethanol for 3min and then rinse, fry the shrimps in vegetable oil at 130°C for 80s, use Soak the shrimps in 1% potassium sorbate for 10 seconds, drain the fresh-keeping liquid, and pack them in vacuum at a vacuum degree of 90kPa. After packaging, they will be irradiated with a dose of 6kGy. After the irradiation, the prepared shrimp food will be obtained; Squeeze the tissue and break it, add drinking water according to the mass ratio of shrimp scraps / water 1:2, use 0.2M phosphate buffer to adjust the pH value to 7.0, add Flavourzyme (flavor protease) in an amount of 0.5g enzyme / 100g protein, and stir for 6 hours at 50°C , the degree of hydrolysis at the end of the reaction was 37.22%, and the solid content was 6.12%. The above-mentioned enzymolysis solution was inactivated in a water bath at 86°C for 15 minutes, ...

Embodiment 2

[0036] Fresh and live Penaeus vannamei remove the heads and shells, remove the intestinal glands, wash, blanch in 3% boiling salt water for 70 seconds, soak in 70% ethanol for 3 minutes and then rinse, and fry the shrimps in vegetable oil at 135°C for 80 seconds. Sodium lactate (0.2%), nisin (0.2%) and lysozyme (0.6%) compound fresh-keeping solution soaked shrimps for 10s, drained the fresh-keeping solution and then vacuum-packed at a vacuum degree of 100kPa. The dose is 9kGy, after the irradiation is finished, the shrimp preparation food is obtained; the fresh shrimp processing scraps are squeezed and the tissues are crushed, and the drinking water is added according to the shrimp scraps / water mass ratio of 1:1.5, and the pH value is adjusted to 7.3 with 0.2M phosphate buffer solution. Add 0.5g Alcalase and 0.5g Flavorzyme to every 100g protein, stir at 50°C for 4h, the degree of hydrolysis is 42.31% after the reaction, and the solid content is 6.39%. The above-mentioned enzy...

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Abstract

The invention relates to a method for processing and seasoning prawn products by fully utilizing prawns, belonging to the technical field of food science and aquatic product processing. In the method, fresh prawns are taken as raw materials, peeled prawns conditioning food is made of peeled prawns through bacteria reduction processing, deep fry, fresh-keeping liquid immersing, vacuum packing and irradiation, prawn conditioning sauce is made of leftovers obtained from the processing of the prawns through squeezing, histiocyte cataclase, enzymolysis control, solid-liquid separation, Maillard reaction, charge mixture and concentration, and the peeled prawns conditioning food and the prawn conditioning sauce are independently packaged into a flexible package so as to obtain convenient and delicious conditioning food by fully utilizing the prawns. The invention has the advantages that the utility ratio of the prawns taken as the raw materials is high, the fishy smell and the earthy taste of the prawns are eliminated, products are safe and delicious, the storage time can reach more than three months, and the invention is convenient for transportation and storage and has high economic added value, thereby being suitable for family travel, catering industry, and the like and having deep market potential.

Description

technical field [0001] The present invention is a preparation method of seasoning prawn conditioning food which uses Penaeus vannamei as a raw material, and relates to the field of food science and the technical field of aquatic product processing. Background technique [0002] Penaeus vannamei is rich in nutrition, easy to spoilage, and its nutrients and flavor substances are sensitive to heat and oxygen, so it is difficult to obtain color, flavor, nutrition, texture and safety by traditional food processing methods to meet consumer requirements. convenience food (Liu Yanning, Yang Ruijin, Wu Yujie. Food and Fermentation Industry, 2005, 31(09): 117-121). At present, the processing of Penaeus vannamei worldwide is still in its infancy. The products at home and abroad are only frozen fried shrimp products, single-frozen boiled shrimp, grilled shrimp and so on. Shrimp heads and shells are partially utilized and developed into shrimp oil, shrimp paste, shrimp powder, calcium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/24A23L1/221A23L17/40A23L27/10A23L27/60
Inventor 杨瑞金张文斌华霄赵伟林进
Owner JIANGNAN UNIV
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