CN106616552A - Chicken lobster shelling and lobster flesh quality improving pretreatment method - Google Patents
Chicken lobster shelling and lobster flesh quality improving pretreatment method Download PDFInfo
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- CN106616552A CN106616552A CN201610864113.5A CN201610864113A CN106616552A CN 106616552 A CN106616552 A CN 106616552A CN 201610864113 A CN201610864113 A CN 201610864113A CN 106616552 A CN106616552 A CN 106616552A
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- cray
- shelling
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- chicken
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- 241000287828 Gallus gallus Species 0.000 title abstract 9
- 241000238565 lobster Species 0.000 title abstract 6
- 238000002203 pretreatment Methods 0.000 title abstract 2
- 241000238557 Decapoda Species 0.000 claims abstract description 108
- 238000000034 method Methods 0.000 claims abstract description 38
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 19
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 19
- 239000010452 phosphate Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 12
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 12
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 11
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 11
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 11
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 10
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- -1 Compound phosphoric acid salt Chemical class 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 15
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000010008 shearing Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000238017 Astacoidea Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/024—Opening, shelling or peeling shellfish
- A22C29/026—Mechanically peeling and shelling shrimps, prawns or other soft-shelled crustaceans
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mechanical Engineering (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of aquatic product processing, in particular to a chicken lobster shelling and lobster flesh quality improving pretreatment method. The method includes the steps: (1) selecting fresh and alive chicken lobsters and cleaning up the chicken lobsters with clean water for standby application; (2) soaking or heating the chicken lobsters in the step (1) by composite phosphate water solution; (3) placing the chicken lobsters treated in the step (2) into a sealed bag with antioxidant bamboo leaf solution, soaking the chicken lobsters, sealing the sealed bag, conveying the sealed bag into an ultra-high-pressure equipment treatment cavity for ultra-high-pressure treatment; (4) opening ultra-high-pressure equipment, taking out the sealed bag and finishing pretreatment when pressure is reduced into normal pressure. The chicken lobsters are still fresh and alive after treatment, and the composite phosphate water solution is composite solution of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate. The shelling efficiency of the chicken lobsters can be effectively improved, the texture quality of lobster flesh is remarkably improved, and the fresh keeping capacity of the lobster flesh is enhanced.
Description
Technical field
The present invention relates to field of processing of aquatic products, and in particular to a kind of shelling of cray and improve the pretreatment side of shrimp quality
Method.
Background technology
Cray in aquatic products is also referred to as Procambius clarkii, red crayfish and freshwater crayfish, topmost for the processing of shrimps
Product is then peeled shrimp.The method that cray shelling at present is commonly used is that quick-frozen defrosting afterwards is manually peeled off again；This side
Time-consuming for method, high energy consumption, and peeled shrimp quality can be impacted.And utilize tradition machinery shelling more difficult, and easily lead
Peeled shrimp breakage, the fracture of shrimp tail are caused, be there is shelling time length, obtained the low shortcoming of meat rate.Superhigh pressure technique is used as a kind of non-thermal technology
Technology, is one of food processing new and high technology emerging at present.In recent years, the research that super-pressure is applied in aquatic products shelling
It is more and more, and have larger improvement in terms of shelling time and peeled shrimp yield.But it is either traditional to peel off or superelevation
There are some problems in storage and fresh-keeping aspect in pressure auxiliary shelling, gained peeled shrimp.Restriction cray peeled shrimp processing and circulate
Factor mainly has two, and one is that cray shell is hard, manual shelling it is relatively difficult and meat rate is low；Two is cray microorganism
It is more to be difficult to store and fresh-keeping.And again antibacterial, sterilization treatment is carried out to peeled shrimp after the mainly manual shelling of existing technology, pole
Few technology is fresh-keeping while carrying out to cray shelling and shrimp.
The content of the invention
The technical problem to be solved is to provide a kind of cray shelling and improves the preprocess method of shrimp quality.Profit
Pre- place is carried out to cray with PBS blanching or immersion, the immersion of AOB solution and superhigh pressure technique
Reason.Cray separating shell and meat after pretreatment, is easier to slough by hand, and shelling efficiency is improved, and peeled shrimp integrality is obtained
Improve；With the blanching of compound phosphoric acid salting liquid or immersion before ultra high pressure treatment, AOB solution is adopted during super-pressure
Immersion, can make shrimp have a certain degree of curing, shrimp tenderness to increase, while the fungistatic effect that sterilizes is significantly improved, gained
Shrimp fresh-keeping effect it is obvious.
For achieving the above object, the technical solution used in the present invention is as follows：
A kind of shelling of cray and improve the preprocess method of shrimp quality, it is characterised in that comprise the following steps：
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process, standby；
(2) cray in step (1) is soaked or blanching treatment using compound phosphoric acid saline solution；Compound phosphoric acid salt solution
Solution is the composite solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, wherein：The mass percent concentration of each component
For：Sodium tripolyphosphate 0.02%～0.2%, sodium pyrophosphate 0.08%～0.2%, calgon 0.02%～0.15%.
(3) cray that step (2) was processed is incorporated with the sealed bag immersion of AOB solution, sealing is sent into super
High-tension apparatus processing chamber, carries out ultra high pressure treatment；
(4) treat that pressure is reduced to normal pressure, open extra-high tension unit, take out sealed bag, pretreatment terminates.
By such scheme, sodium tripolyphosphate in composite phosphate in the step (2)：Sodium pyrophosphate：The quality of calgon
Than for 1:1:1～4:3:1, the consumption of composite phosphate is 0.2%-0.3%.
By such scheme, in the step (3) AOB solution concentration be mass percent concentration be 0.05 ‰～
0.5 ‰, preferably 0.12 ‰.
By such scheme, described blanching is blanching 20-50s, preferably 30s in boiling water.
By such scheme, described soak time is 20-30min, preferably 20min.
By such scheme, ultra high pressure treatment 200～400MPa of pressure, preferably 200-300MPa.
By such scheme, described ultra high pressure treatment is to boost to setting pressure, 1～10min of pressurize；Or boost to setting pressure
Power, pressurize or not pressurize, release is pressurized and unloads press operation and is repeated 2-4 time.
Cray is carried out again in super-pressure de-hulling process Jing after compound phosphoric acid salt treatment, in super-pressure de-hulling process phosphorus is added
Hydrochlorate can improve the water-retaining property and yield rate of product；AOB in addition to efficient lipid peroxidation inhibition, or one
Natural uranidin is planted, antibacterial, antibacterial, deodorant, flavouring effect is had concurrently, while cray is incorporated with into mass percent concentration
For the sealed bag immersion of 0.05 ‰～0.5 ‰ AOB solution, sealing carries out ultra high pressure treatment；Can here collaboration work
The shelling efficiency of cray is effectively improved with, the texture quality of shrimp is significantly improved, increases the tenderness of shrimp, while the suppression that sterilizes
Bacterium effect is significantly improved, and the preservativity for thus making shrimp is improved significantly, and is prolonged the shrimp storage cycle
It is long.
The invention has the beneficial effects as follows：
(1) present invention substantially shortens compared with prior art the cray shelling time, solves asking for peeled shrimp shrimp tail easy fracture
Topic, improves the integrality of peeled shrimp outward appearance, improves product peeled shrimp rate.
(2) pre-process medium and adopt compound phosphoric acid salting liquid, cooperate with ultra high pressure treatment to increased the tenderness of peeled shrimp；
(3) used as a kind of natural, in addition to its fresh-keeping effect, stronger antibiotic property cooperates with super-pressure to AOB
Sterilization effect, the growth of various bacteria can be suppressed.
(4) ultra high pressure treatment farthest remains cray shrimp original fresh as a kind of non-heat treated processing method
Taste and flavor substance.
Description of the drawings
Fig. 1 is the microbiology turbidity situation map of the embodiment of the present invention 1 and contrast test；
Fig. 2 is the embodiment of the present invention 1 and the cray photo after contrast test process.A in figure：It is untreated, the B embodiment of the present invention
1 pretreatment.
Specific embodiment
The evaluation index of the effect that shells after pretreatment
1) shell the time
Manual shelling includes three steps：Decaptitate；Remove first segment shell；Then peeled shrimp is completely pulled out, it is manual to go if can not pull
Shell, per group of ten crays record the shelling time.
2) detection of peeled shrimp yield
Precise records the quality of peeled shrimp after the quality before every cray shelling and shelling, and per group includes every time ten little dragons
Shrimp.Peeled shrimp yield computing formula is as follows：
Peeled shrimp yield=peeled shrimp quality/whole shrimp quality × 100%
3) evaluation method of peeled shrimp integrality
Peeled shrimp muscle does not completely rupture and afterbody is unbroken as standard using after shelling.
4) measure of peeled shrimp tenderness
Shearing force is determined on Meat Tenderness instrument, unification takes the second of shrimp and the 3rd body segment junction to test shearing point, by shrimp
The major diameter of benevolence oval cross section is placed tested up and down, and each treatment group includes 5 peeled shrimps.
5) total plate count
Total plate count determines the safe national standard food microbiological examination total plate count assay method of reference food.
Embodiment 1：
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process.It is standby.
(2) in composite phosphate consumption it is 0.3% (based on the quality of water needed for), compound phosphoric acid by the cray in step (1)
Salt proportioning：Sodium tripolyphosphate：Sodium pyrophosphate：Calgon=2:2:After 1 composite phosphate immersion 20min, load envelope
Pocket, adds the AOB aqueous solution that concentration is 0.12 ‰, sealing to send into extra-high tension unit.
(3) it is 300MPa extra-high tension unit program to be arranged on into pressure, and the dwell time is 5 minutes；
(4) high-tension apparatus is opened, takes out sealed bag, shrimp shell and peeled shrimp are separated after ultra high pressure treatment, are decaptitated, by peeled shrimp from shrimp shell
It is complete to pull out.
The sample of above-mentioned condition process is carried out into the quality number of shell effect and shrimp attributional analysis, gained shelling efficiency and peeled shrimp
According to such as following table：
Shell effect and shrimp quality under the conditions of the different disposal of table 1
Shell the time under above-mentioned condition, more untreated shelling efficiency improves 56.41%；The shrimp integrality for obtaining is good, not
There is the situation (see Fig. 2) of peeled shrimp fracture, produce peeled shrimp rate and bring up to 18.27% by 12.52%, improve 50% or so, effectively
Improve economic benefit；The resistance to nozzle of peeled shrimp has obtained more significant raising；Shearing force reacts the tenderness of peeled shrimp, as a result displays that
The tenderness of peeled shrimp is improved.Result of study is applied to the shelling of cray for superhigh pressure technique and shrimp quality improving is provided
Reference.
For verify composite phosphate and AOB collaboration ultra high pressure treatment to cray shell and meat quality improve and
Fresh-keeping beneficial effect, the applicant has made the contrast test of embodiment 1, and blank control group is without compound phosphoric acid salting liquid
And the cray that AOB is processed, the shrimp quality and fresh-keeping effect directly with ultra high pressure treatment, after processing two kinds
It is analyzed.On sense organ, through the present invention process shrimp color and luster is preferable and delicate flavour preferably, preserve under the conditions of 4 DEG C to 72h
Just there is unacceptable peculiar smell；And blank control group is preserved to 36h and unacceptable peculiar smell occurs.
Jing collaborations are processed and are respectively 503.34,392.6 with the resistance to nozzle of shrimp obtained by control treatment, and shearing force is respectively
10.659th, 11.622, show that composite phosphate and AOB coordinate super-pressure use to improve the quality structure of shrimp and tender
Degree, reached improves the purpose of shrimp quality to a certain extent.
Present invention experiment and microbiology turbidity such as Fig. 1 of contrast test, as a result show：Cray after present invention process is at 4 DEG C
Under the conditions of preserve under can well suppress the growth of microorganism compared with blank control group.
Embodiment 2：A kind of shelling of cray and improve the preprocess method of shrimp quality and be：
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process.It is standby.
(2) by fresh and alive cray containing composite phosphate 0.2% (pressing watermeter used), proportioning is sodium tripolyphosphate：It is burnt
Sodium phosphate：Calgon=2:2:In the aqueous solution of 1 composite phosphate after blanching 30s, in the aqueous solution of composite phosphate
Cooling, loads sealed bag, adds the 0.12 ‰ AOB aqueous solution, sealing to send into extra-high tension unit.
(3) it is 250MPa extra-high tension unit program to be arranged on into pressure, and the dwell time is 3 minutes；
(4) high-tension apparatus is opened, takes out sealed bag, shrimp shell and peeled shrimp are separated after ultra high pressure treatment, are decaptitated, by peeled shrimp from shrimp shell
It is complete to pull out.
Shell effect and shrimp quality under the conditions of the different disposal of table 2
The sample that this condition is processed is carried out into shell effect and shrimp attributional analysis, is shelled the time under the conditions of this, it is more untreated
Shelling efficiency improve 61.07%；The shrimp integrality for obtaining is good, the situation for peeled shrimp fracture do not occur, produces peeled shrimp rate compared with normal pressure
Process improves more than 30%, effectively raises economic benefit；Resistance to nozzle becomes big, and the tenderness of peeled shrimp increases.Result of study is
Superhigh pressure technique is applied to the shelling of cray and shrimp quality improving provides reference.
Embodiment 3：A kind of shelling of cray and improve the preprocess method of shrimp quality：
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process.It is standby.
(2) by the cray in step (1) containing composite phosphate 0.2%, proportioning is sodium tripolyphosphate：Sodium pyrophosphate：Six
Sodium metaphosphate=(2:2:1) in the water of composite phosphate after blanching 30s, lower the temperature in the aqueous solution of composite phosphate, load envelope
Pocket, adds the AOB aqueous solution that concentration is 0.12 ‰, sealing to send into extra-high tension unit.
(3) it is 200MPa that extra-high tension unit program is set to pressure in step (2), and the dwell time is 1min, and supercharging, release are repeatedly
Operation 4 times；
(4) high-tension apparatus is opened, takes out sealed bag, shrimp shell and peeled shrimp are separated after ultra high pressure treatment, are decaptitated, by peeled shrimp from shrimp shell
It is complete to pull out.
Shell effect and shrimp quality under the conditions of the different disposal of table 3
The sample that this condition is processed is carried out into shell effect and shrimp attributional analysis, is shelled the time under the conditions of this, it is more untreated
Shelling efficiency improve 53.34%；The shrimp integrality for obtaining is good, do not occur peeled shrimp fracture situation, produce peeled shrimp rate have compared with
It is big to improve, effectively raise economic benefit；Resistance to nozzle becomes big, and the tenderness of peeled shrimp increases.Result of study should for superhigh pressure technique
Shelling and shrimp quality improving for cray provides reference.
Embodiment 4
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process.It is standby.
(2) in composite phosphate consumption it is 0.25% (based on the quality of water needed for), compound phosphoric acid by the cray in step (1)
Salt proportioning：Sodium tripolyphosphate：Sodium pyrophosphate：Calgon=3:2:After 2 composite phosphate immersion 25min, load envelope
Pocket, adds the AOB aqueous solution that concentration is 0.1 ‰,
Sealing, sends into extra-high tension unit.
(3) it is 300MPa extra-high tension unit program to be arranged on into pressure, and the dwell time is 5 minutes；
(4) high-tension apparatus is opened, takes out sealed bag, shrimp shell and peeled shrimp are separated after ultra high pressure treatment, are decaptitated, by peeled shrimp from shrimp shell
It is complete to pull out.
The sample of above-mentioned condition process is carried out into shell effect and shrimp attributional analysis, the shrimp integrality for obtaining is good, does not occur
The situation of peeled shrimp fracture, produces peeled shrimp rate and is greatly improved, and effectively raises economic benefit；Resistance to nozzle becomes big, peeled shrimp it is tender
Degree increases.
The qualitative data of gained shelling efficiency and peeled shrimp is as follows：
Embodiment 5
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process.It is standby.
(2) in composite phosphate consumption it is 0.2% (based on the quality of water needed for), compound phosphoric acid by the cray in step (1)
Salt proportioning：Sodium tripolyphosphate：Sodium pyrophosphate：Calgon=2:3:After 2 composite phosphate immersion 30min, load envelope
Pocket, adds the AOB aqueous solution that concentration is 0.25 ‰, sealing to send into extra-high tension unit.
(3) it is 300MPa extra-high tension unit program to be arranged on into pressure, and the dwell time is 5 minutes；
(4) high-tension apparatus is opened, takes out sealed bag, shrimp shell and peeled shrimp are separated after ultra high pressure treatment, are decaptitated, by peeled shrimp from shrimp shell
It is complete to pull out.
The sample of above-mentioned condition process is carried out into shell effect and shrimp attributional analysis, the shrimp integrality for obtaining is good, does not occur
The situation of peeled shrimp fracture, produces peeled shrimp rate and is greatly improved, and effectively raises economic benefit；Resistance to nozzle becomes big, peeled shrimp it is tender
Degree increases.
The qualitative data of gained shelling efficiency and peeled shrimp is as follows：
Claims (7)
1. a kind of shelling of cray and the preprocess method of shrimp quality is improved, it is characterised in that comprise the following steps：
(1) fresh and alive cray is chosen, clean with clean water, cray is still fresh and alive after process, standby；
(2) cray in step (1) is soaked or blanching treatment using compound phosphoric acid saline solution；Compound phosphoric acid salt solution
Solution is the composite solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, wherein：The mass percent concentration of each component
For：Sodium tripolyphosphate 0.02%～0.2%, sodium pyrophosphate 0.08%～0.2%, calgon 0.02%～0.15%；
(3) cray that step (2) was processed is incorporated with the sealed bag immersion of AOB solution, sealing is sent into super
High-tension apparatus processing chamber, carries out ultra high pressure treatment；
(4) treat that pressure is reduced to normal pressure, open extra-high tension unit, take out sealed bag, pretreatment terminates.
2. cray according to claim 1 shelling and the preprocess method of shrimp quality is improved, it is characterised in that described
Sodium tripolyphosphate in composite phosphate in step (2)：Sodium pyrophosphate：The mass ratio of calgon is 1:1:1～4:3:1, it is multiple
Phosphatic consumption is closed for 0.2%-0.3%.
3. cray according to claim 1 shelling and the preprocess method of shrimp quality is improved, it is characterised in that described
AOB solution concentration is that mass percent concentration is 0.05 ‰～0.5 ‰ in step (3).
4. cray according to claim 1 shelling and the preprocess method of shrimp quality is improved, it is characterised in that described
The blanching of step (1) is blanching 20-50s in boiling water.
5. cray according to claim 1 shelling and the preprocess method of shrimp quality is improved, it is characterised in that described
The soak time of step (1) is 20-30min.
6. cray according to claim 1 shelling and the preprocess method of shrimp quality is improved, it is characterised in that superelevation
Pressure 200～400MPa of processing pressure.
7. cray shelling according to claim 1 or 6 and the preprocess method of shrimp quality is improved, it is characterised in that
Described ultra high pressure treatment is to boost to setting pressure, 1～10min of pressurize；Or boost to setting pressure, pressurize or not pressurize,
Release, is pressurized and unloads press operation and be repeated 2-4 time.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110089545A (en) * | 2019-01-30 | 2019-08-06 | 宁波大学 | A kind of heat treatment method of mud blood clam |
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| CN104366595A (en) * | 2014-12-03 | 2015-02-25 | 德炎水产食品股份有限公司 | Processing method of freshwater crayfish pre-prepared products |
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