A kind of processing method of high-quality frozen conditioning shrimp

A technology of frozen conditioning and processing methods, which is applied in the fields of meat/fish preservation by freezing/cooling, food science, etc. It can shorten the time required for freezing, improve the effect of rolling, kneading and pickling, and improve the water retention effect.

Active Publication Date: 2022-05-10
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is safe to use phosphate as required within the allowable range, but excessive consumption of compound phosphate will cause an imbalance in the calcium-phosphorus ratio of the human body, especially for infants and young children, affect food safety, and endanger human health
The invention patent "A Production Method for Frozen Shrimp" (publication number CN107691621 A) discloses a method of using fresh shrimp as raw material, after pretreatment, soaking the shrimp in an aqueous solution of anti-freezing agent, soaking the soaked shrimp, Quickly wash, drain, etc., then pre-freeze, quick-freeze, take the quick-frozen shrimp, pack and refrigerate, etc., to obtain frozen shrimp products, but the research is on the freezing processing method of fresh shrimp; the invention patent "a pre-conditioning The preparation method of Penaeus vannamei (published number: CN 107006798 A) discloses a method of fresh Penaeus vannamei or frozen shrimp as raw material, after thawing, conditioning and packaging with pickling solution, and then freezing to obtain frozen shrimp finished product, but it did not study changes in water retention, textural properties and raw material composition of frozen shrimp
However, it is not easy for food processing to meet the requirements of these four aspects at the same time. Although frozen shrimps are natural, nutritious and safe, they need to be seasoned and marinated before cooking, and the processing time is long, which cannot satisfy consumers. The demand for food convenience, and the frozen prepared shrimp just reflects the combination of these four characteristics

Method used

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  • A kind of processing method of high-quality frozen conditioning shrimp
  • A kind of processing method of high-quality frozen conditioning shrimp
  • A kind of processing method of high-quality frozen conditioning shrimp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0031] (1) Frozen shrimps were used as raw materials, and the intermittent microwave convection thawing technology was used to thaw 100 g each time. The microwave frequency was 915 MHz, and the microwave power was set at 100 W to run for 10 s and stop for 10 s. Set at 10°C and 0.7 m / s to obtain thawed shrimp.

[0032] (2) The thawed shrimp obtained in step (1) is soaked in alkaline electrolyzed water with salt added, the amount of salt added is 2%, the ratio of shrimp to alkaline electrolyzed water is 1:1Kg / L, and the soaking time is For 1 h, soaked shrimps were obtained, and the preparation process of alkaline electrolyzed water was as follows: electrolysis voltage: 35 V; electrolysis current: 0.6 A; electrolyte concentration: 0.1wt% NaCl solution at the anode, 1wt% NaCl solution at the cathode; When the pH of the alkaline electrolyzed water in the cathode chamber reaches the required pH of 8.0, the electrolysis can be stopped, the electrolyzed water is collected, and sealed ...

Embodiment example 2

[0036] (1) Frozen shrimps were used as raw materials, and the intermittent microwave convection thawing technology was used to thaw 150 g each time. The microwave frequency was 915 MHz, and the microwave power was set at 300 W to run for 20 s and stop for 20 s. Set at 20°C and 0.8 m / s to obtain thawed shrimp.

[0037] (2) The thawed shrimp obtained in step (1) is soaked in alkaline electrolyzed water with salt added, the amount of salt added is 3.5%, the ratio of shrimp to alkaline electrolyzed water is 1:3Kg / L, and the soaking time is For 1.5 h, soaked shrimps were obtained, and the preparation process of alkaline electrolyzed water was: electrolysis voltage: 35 V; electrolysis current: 0.6 A; electrolyte concentration: anode 0.1wt% NaCl solution, cathode 1wt% NaCl solution; timing measurement When the pH of the alkaline electrolyzed water in the cathode chamber reaches the required pH of 8.0, the electrolysis can be stopped, the electrolyzed water is collected, and sealed an...

Embodiment example 3

[0041] (1) Frozen shrimps were used as raw materials, and the intermittent microwave convection thawing technology was used to thaw 200 g each time. The microwave frequency was 915 MHz, and the microwave power was set at 500 W to run for 30 s and stop for 30 s. Set at 30°C and 0.9 m / s to obtain thawed shrimp.

[0042] (2) The thawed shrimp obtained in step (1) is soaked in alkaline electrolyzed water with salt added, the amount of salt added is 5%, the ratio of shrimp to alkaline electrolyzed water is 1:5Kg / L, and the soaking time is For 2 h, soaked shrimps were obtained, and the preparation process of alkaline electrolyzed water was: electrolysis voltage: 35 V; electrolysis current: 0.6 A; electrolyte concentration: anode 0.1wt% NaCl solution, cathode 1wt% NaCl solution; timing measurement When the pH of the alkaline electrolyzed water in the cathode chamber reaches the required pH of 8.0, the electrolysis can be stopped, the electrolyzed water is collected, and sealed and st...

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Abstract

The invention relates to a processing method of high-quality frozen and conditioned shrimp, which comprises intermittent microwave convection thawing, dipping in alkaline electrolytic water, ultrasonic-assisted pressure-changing tumbling, ultrasonic-assisted immersion and freezing, and finally obtains high-quality frozen and conditioned shrimp. The invention adopts intermittent microwave convective thawing technology to speed up the thawing of shrimp and reduce the loss of juice; it uses alkaline electrolytic water to impregnate to increase the pH value of shrimp meat, keep away from the isoelectric point of protein, and chelate metal ions in the meat to relax the protein structure Increase the ionic strength of meat; adopt ultrasonic-assisted variable pressure tumbling technology, which can speed up the marinating rate of meat products, accelerate the breakage of myofibrils, improve the tenderness of the product, and change the pressure so that the meat pieces are alternately in the state of compression and relaxation. It causes the meat tissue to present a breathing pattern; the ultrasonic-assisted immersion freezing technology can accelerate the freezing of conditioning shrimp products. The processing process of the invention does not involve organic solvents, is green and pollution-free, and can significantly improve the quality of frozen and conditioned shrimp.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for high-quality frozen conditioned shrimp. Background technique [0002] Frozen prepared food refers to agricultural products, livestock, poultry, aquatic products, etc. as the main raw materials, which are frozen by quick-freezing technology after pre-treatment and preparation, and stored and transported in a frozen state (the product center temperature is below -18°C). and sold packaged food. The emergence of frozen prepared food can not only relieve the trivial housework, but also save time to enjoy delicious food. As a new convenience food, it is very popular in domestic and foreign markets. For example, Western Europe, the United States, and Japan have developed rapidly in the frozen prepared food industry. Among them, Japan is the country with the largest sales of frozen food in Asia. The consumption of frozen prepared food accoun...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40A23B4/07A23L5/30A23L5/10A23L5/00
Inventor 曾红亮陈培琳张怡郑宝东郑艺欣常青
Owner FUJIAN AGRI & FORESTRY UNIV
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