Method for producing dried shrimp meat slice from low-value shrimp meat having odor

Abstract

The invention discloses a method for producing a dried shrimp meat slice from low-value shrimp meat and belongs to the technical field of low-value aquatic product deep-processing. The method utilizes low-value shrimp meat as a raw material. Aiming at solving the problem that the low-value shrimp meat produces a fishy and bitter taste and has soft meat quality because of shrimp meat self-digestion and oxidation, beta-cyclodextrin and shrimp shell element are used and can mask the fishy and bitter taste of the shrimp meat by adsorption and embedding. The effects produced by glutamine transaminase improve a crosslinking degree of a shrimp meat protein and improve shaping effects so that the dried shrimp meat slice as a leisure food having good quality, delicious taste, rich nutrients and water content <=21% is obtained. The dried shrimp meat slice has the characteristics of long preservation period and eating convenience, retains a natural shrimp local flavor, has long aftertaste time, a bright color and good toughness and improves comprehensive utilization effects of the low-value shrimp meat. The method provides a novel approach for high-value utilization of the low-value shrimp meat.

Description

technical field [0001] The invention relates to a method for producing dried shrimp by using low-value shrimp, and belongs to the technical field of deep processing of low-value aquatic products. Background technique [0002] my country's annual output of shrimp is about 1.5 million tons, of which small shrimp in catch, minced shrimp meat produced in the process of shrimp processing, and low-value shrimp that are not well preserved after fishing and reduce their freshness account for about 30%. Due to the lack of in-depth research on comprehensive processing technology, low-value shrimps are mainly processed into animal feed, or directly discarded as waste, and only 1 / 2 of the total output can be supplied for human consumption, resulting in a serious waste of resources. It is of great significance to the utilization of aquatic resources to improve the utilization rate of low-value shrimp, carry out intensive processing on it, and turn waste into treasure. [0003] With the ...

AI Technical Summary

Problems solved by technology

[0005] Shrimp muscle fibers are relatively thin and short, and the tissue protein structure is soft, which is not conducive to gel formation

And the endogenous transglutaminase activity of stale raw materials decreases, and the endogenous protease degrades the myofibrillar protein and destroys the network structure of the gel, resulting in low gel strength of the product, which affects the quality of the product