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Method for preparing instant soft-shell shrimps

A soft shell and fermentation liquid technology, applied in food preparation, bacteria used in food preparation, food processing and other directions, can solve the problems of poor product flavor, large amount of auxiliary materials input, high cost, unique flavor and increased calcium content. , excellent taste effect

Inactive Publication Date: 2014-01-29
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Research on softening of vannamei shrimp shell and its products by Cui Hongbo et al. (Cui Hongbo, Liu Xin, Xue Yong, Wang Yuming, Su Wei, Xue Changhu, Research on softening of vannamei shrimp shell and its products[J], Food and Fermentation Industry, 2010,11(5):52-56) believed that Penaeus vannamei was treated with 5% acetic acid for 4 hours, then treated with 3% papain, and soaked for 2 hours at a temperature of 60°C and a pH of 5.17. The best, but this study only softened the shrimp shell, and its cost is high, the input of auxiliary materials is large, the control conditions are strict, and the product flavor is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of instant soft-shell shrimp, fresh and live shrimp is blanched, then immersed in the fermented liquid that is made of glucose and sterile water, and then the number of bacterial colonies inserted in the fermented liquid is 10 5 ~10 9 The lactic acid bacteria liquid of cfu / ml is fermented for 36 hours to obtain instant soft-shell shrimp products. The specific steps are as follows:

[0023] (1) Blanching shrimp: Clean and blanching fresh shrimp in boiling water for 105s;

[0024] (2) Preparation of lactic acid bacteria liquid: activate the lactic acid bacteria strains, expand the culture, control the culture temperature at 28°C, and cultivate until the number of colonies of the lactic acid bacteria liquid is 10 5 ~10 9 cfu / ml;

[0025] (3) Prepare fermentation broth: mix sterile water and glucose at a ratio of 15:1, adjust the pH to 5.8 with citric acid, stir and dissolve to obtain fermentation broth;

[0026] (4) Preparation of s...

Embodiment 2

[0028] With embodiment 1, its difference is:

[0029] (1) Blanch the shrimp: Clean the fresh shrimp and blanch them in boiling water for 90 seconds;

[0030] (2) Preparation of lactic acid bacteria liquid: activate the lactic acid bacteria strains, expand the culture, control the culture temperature at 25°C, and cultivate until the number of colonies of the lactic acid bacteria liquid is 10 5 ~10 9 cfu / ml;

[0031] (3) Prepare fermentation broth: mix sterile water and lactose at a ratio of 10:1, adjust the pH to 5.5 with citric acid, stir and dissolve fully, and obtain fermentation broth;

[0032] (4) Preparation of soft-shell shrimp: mix the blanched shrimp with the fermentation broth at a weight ratio of 1:1.5, then add lactic acid bacteria liquid with 1% of the fermentation broth mass to the fermentation broth, and cook at a temperature of 25°C Lower fermentation for 48 hours to obtain instant soft-shell shrimp.

Embodiment 3

[0034] With embodiment 1, its difference is:

[0035] (1) Blanching shrimp: Clean and blanching fresh shrimp in boiling water for 120s;

[0036] (2) Preparation of lactic acid bacteria liquid: activate the lactic acid bacteria strains, expand the culture, control the culture temperature at 30°C, and cultivate until the number of colonies of the lactic acid bacteria liquid is 10 5 ~10 9 cfu / ml;

[0037] (3) Prepare fermentation broth: mix sterile water and glucose or sterile water and lactose at a ratio of 20:1, adjust the pH to 6 with citric acid, stir and dissolve fully, and obtain fermentation broth;

[0038] (4) Preparation of soft-shell shrimp: mix the blanched shrimp with the fermentation broth at a weight ratio of 1:2.5, then add lactic acid bacteria liquid with 3% of the fermentation broth mass to the fermentation broth, and cook at a temperature of 30°C Lower fermentation for 24 hours to obtain instant soft-shell shrimp.

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Abstract

The invention discloses a method for preparing instant soft-shell shrimps. The method comprises the following steps: blanching fresh and alive shrimps, mixing the blanched shrimps with a fermenting solution prepared from glucose and sterile water or a fermenting solution prepared from lactose and the sterile water according to a weight ratio of 1 to (1.5-2.5), adding a lactic acid bacteria solution which is 1%-3% by mass of the fermenting solution and has a colony number of 105-109cfu / ml into the fermenting solution, and fermenting for 24-48 hours at the temperature of 25-30 DEG C to obtain the instant soft-shell shrimps. The method has the advantages that shrimp shells can be eaten, calcium lactate generated in a fermenting process seeps into shrimp meat for increasing the calcium content of the instant soft-shell shrimps, and the shrimps are special in flavor and excellent in taste.

Description

technical field [0001] The invention relates to a shrimp product processing technology, in particular to a method for preparing instant soft-shell shrimp by using microbial fermentation. Background technique [0002] The nutritional value of soft-shell shrimp is very high, the meat is soft and easy to digest, and the content of inorganic salt is higher than that of other animal foods, especially a large amount of calcium. Shrimp shells are also edible and rich in chitin. Shrimp will be shelled during the breeding process to produce soft-shell shrimp, but the soft-shell process takes a short time, and it is difficult to grasp the soft-shell time, and it is extremely difficult to obtain soft-shell shrimp. Therefore, under the premise of not affecting the flavor of the shrimp, the soft-shell shrimp can be obtained by artificially softening the shrimp shell. absorb. Research on softening of vannamei shrimp shell and its products by Cui Hongbo et al. (Cui Hongbo, Liu Xin, Xue Y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
CPCA23L17/40A23V2002/00A23V2400/121A23V2400/427A23V2400/169A23V2250/1578A23V2300/24A23V2300/50
Inventor 娄永江陈小芳樊琳陈博孙佩璇
Owner NINGBO UNIV
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