CN112890131A

CN112890131A - Frozen pre-fried food and preparation method thereof

Info

Publication number: CN112890131A
Application number: CN202110263336.7A
Authority: CN
Inventors: 张振海; 蔡胜利; 孙付军
Original assignee: Weihai Xianzhilang Food Co ltd
Current assignee: Weihai Xianzhilang Food Co ltd
Priority date: 2021-03-11
Filing date: 2021-03-11
Publication date: 2021-06-04

Abstract

The present invention provides a frozen pre-fried food, comprising: the simulated shrimp inner core comprises diced shrimp, minced shrimp and minced fish, wherein the mass ratio of the diced shrimp, the minced shrimp and the minced fish is 2: (1.6-2.5): (7-9), wherein the length of the diced shrimp meat is 3 mm-5 mm; and the coating powder layer is used for coating the simulated shrimp inner core. The application provides a frozen pre-fried food, the quality is qualified, accord with sanitary standard, the shrimp stick or the tempura shrimp molding of producing is complete indeformable, no shrimp meat dices break away from in the manufacturing process, freezing a period of time does not have the frozen fever phenomenon after frying again, the inner core has the delicate flavor taste that can simulate fresh shrimp, chewiness and graininess are strong, can reduce cost about 40% when replacing fresh shrimp, and show and promoted the sense organ and experienced, have important commercial value.

Description

Frozen pre-fried food and preparation method thereof

Technical Field

The invention relates to food, in particular to prepared food, and particularly relates to frozen pre-fried food and a preparation method thereof.

Background

With the pace of life increasing, families want to cook food conveniently and quickly in life; the living standard of consumption is synchronously improved, and the quality of life is expected to be considered while the fast experience is obtained. People take food as days, and the market value of the instant food which takes nutrition and taste into consideration is huge at present.

Fried shrimps or tempura shrimps are a dish which is popular with consumers, the making steps are complicated, many families do not have the conditions for making the dish, or a great deal of effort is needed to process food materials to cook the dish, and the taste cannot be guaranteed. So that the semi-finished product of the dish can be produced. The fried rod shrimp or the tempura shrimp are prefabricated into a semi-finished product by manufacturers, can be frozen and stored for a long time, can be processed in the next step at any time when the fried rod shrimp or the tempura shrimp is required to be made, and can be made into a finished product through simple cooking. Taste and mouthfeel will of course be slightly inferior compared to freshly prepared foods.

The Tianfu Luo shrimp or rod shrimp is prepared with whole shrimp as material and through simple frying, and is golden yellow in color, crisp in outside and tender in inside, and is popular with consumer.

At present, fresh whole shrimps are used as raw materials when the tempura shrimps are made in families, in order to reduce cost and prolong shelf life of products, minced fillet is generally used as a main raw material to make a model of a simulated shrimp, and then the model is fried and frozen at high temperature to obtain a tempura shrimp semi-finished product for sale, and after a consumer purchases the tempura shrimp to home, the semi-finished product is heated to be mature and can be eaten by adopting a microwave heating, repeated frying or air frying mode.

According to market feedback, most consumers consider the food to be convenient, however, the semiproduct of the Tianfu Luo shrimp in the current market only adopts minced fillet as the raw material, the obtained product lacks the muscle tissue structure of natural shrimp meat, and the taste and the delicate flavor of the semiproduct have great difference with those of the Tianfu Luo shrimp made of fresh prawn, especially the chewiness of the semiproduct is poor. Therefore, improving the quality of semi-finished predried foods of tempura shrimps or rod shrimps is a technical problem which needs to be urgently noticed and solved by product developers in the field, and the technical problem is related to whether the market competitiveness of the products can be improved or not, and the problem is solved with very high commercial value.

CN101385554A provides a quick-frozen shrimp cake food and a preparation method thereof, the shrimp cake takes shrimp meat paste as a raw material, minced fillet, soybean protein and the like are added, gelation and high-temperature frying treatment are adopted, the prepared shrimp cake has good elasticity, but the chewing feeling of the shrimp meat is weak in taste, and although the gelation treatment can improve the gelation strength and further improve the elastic taste, the gelation is a viscous process, and the natural delicate flavor of the shrimp can be obviously reduced in the process; high-temperature frying can generate more carcinogenic substances (such as acrylamide), is not beneficial to human health, can greatly lose water in food, and can reduce the natural delicate flavor of shrimp products.

Disclosure of Invention

Aiming at the defects in the prior art and the actual demands in the market, the invention provides a frozen pre-fried food and a preparation method thereof, which can be used for preparing products with the quality close to that of fresh foods at reasonable cost and can ensure the stability of the taste and flavor.

In one aspect, the present application provides a frozen pre-fried food product comprising:

the simulated shrimp inner core comprises diced shrimp, minced shrimp and minced fish, wherein the mass ratio of the diced shrimp, the minced shrimp and the minced fish is 2: (1.6-2.5): (7-9), wherein the length of the diced shrimp meat is 3 mm-5 mm;

and the coating powder layer is used for coating the simulated shrimp inner core.

In a preferred embodiment, the frozen pre-fried food product comprises a rod shrimp or an tempura shrimp.

In a preferred embodiment, the mass ratio of the diced shrimp, the minced shrimp and the minced fish is 1: (0.8-1.2): 4, more preferably 1:1:4, and the length of the diced shrimp is 5 mm.

The present application innovatively provides a novel frozen pre-fried food product, particularly a shrimp and tempura product. Compare in the excellent shrimp or the shrimp product of tempura on the market at present, the shrimp meat dices that length and volume are great have been added to the mixed meat gruel of shrimp meat gruel and minced fish to the frozen pre-fried food that this application provided, can increase the chewiness and the granular sensation of food, show the taste that promotes food, and the elasticity of food can also be improved in the addition of shrimp meat gruel, keep the delicate flavour of shrimp for the simulation shrimp inner core of this food has the delicate flavour and the taste of fine simulation natural shrimp.

Meanwhile, as the diced shrimp, the minced shrimp and the minced fish are well combined and shaped, the unique elastic and tough mouthfeel of the fried shrimp made of the fresh shrimp can be simulated, and the method can be realized with lower manufacturing cost. The consumption of the whole shrimps with large monomer quality is reduced, the consumption experience of consumers is improved, the product competitiveness is improved, and the method has very high commercial value and market value.

In another aspect, the present application also provides a method of preparing a frozen pre-fried food product, the method comprising the steps of:

cutting the shelled shrimps of the whole shrimps into diced shrimp meat;

preparing shrimp meat paste from the shrimp meat of the whole shrimp;

preparing fish meat into minced fish meat;

evenly mixing the diced shrimp, minced shrimp and minced fish, and then heating for primary shaping to obtain the simulated shrimp inner core, wherein the heating for primary shaping comprises the following steps: keeping the temperature at 55-62 ℃ for 30-60 s; the length of the diced shrimp is 3-5 mm, and the mass ratio of the diced shrimp to the minced shrimp and the minced fish is 2: (1.6-2.5): (7-9);

uniformly sticking wrapping powder on the inner core of the simulated shrimp, and then carrying out secondary shaping by frying, wherein the frying step comprises the following steps: frying for 0.5-2 min at 60-80 ℃;

and carrying out quick-freezing treatment after secondary shaping.

Preferably, the diced shrimp meat has the length of 3-5 mm and the volume of 0.2-0.6 cm³The diced shrimp meat of (1).

The preparation method of the frozen pre-fried food can obtain pre-fried tempura shrimps or rod shrimps, and can greatly reduce the preparation cost compared with whole shrimps; and by adjusting a proper proportion, the simulated shrimp with the taste close to that of natural shrimp meat can be obtained.

Meanwhile, the preparation method adopts low-temperature frying at the temperature of 60-80 ℃ in secondary frying and shaping, and compared with high-temperature frying, the low-temperature frying can obviously reduce the generation of harmful substances which are not beneficial to human health, reduce the water loss in the inner core of the simulated shrimp, and improve the taste and the delicate flavor of the shrimp. However, when the diced shrimp is a diced shrimp with a long length and a large volume, the problems of loose inner core of the simulated shrimp and difficult shaping of the diced shrimp and minced meat are easily caused during the subsequent low-temperature frying under the condition of only stirring and mixing uniformly without other mechanical extrusion forming, and the raw materials can better meet the requirement of low-temperature frying by adjusting the proportion of the diced shrimp, the minced shrimp and the minced fish and adopting the mode of heating for shaping once and then frying at low temperature. And moreover, the mode of heating for one-time shaping is adopted, the shrimp delicate flavor of the diced shrimp and minced shrimp can be kept, and the mouthfeel of the simulated shrimp inner core is improved.

In a preferred embodiment, the heating one-time setting comprises: uniformly mixing the diced shrimp, minced shrimp and minced fish, putting 15-18 g of the mixture into a shaping mold, and heating together with the shaping mold to make the central temperature of the mixture reach 55-62 ℃ and keep the temperature for 30-60 s.

In a preferred embodiment, the heating mode is selected from one of steam steaming heating, water bath heating and electric heating, preferably steam steaming heating and water bath heating, and more preferably water bath heating. By adopting the heating mode, the simulated shrimp inner core can fully keep the moisture, the shrimp delicate flavor and the mouthfeel simulating the shrimp meat elasticity while meeting the requirements of a low-temperature frying process.

In the embodiment, 15-18 g of the mixture can be used for preparing 15-18 g of the simulated shrimp inner core, and further, the large gram weight of shrimps can be replaced by the mixture at low cost to serve as a raw material, and the cost is reduced, and meanwhile, the mixture can have the delicate flavor and the taste of fresh shrimps.

Alternatively, the shaping mold may be a mold with a specific shape of a groove, such as a round sphere, a rod, or a shrimp, as is common in the art.

In a preferred embodiment, the diced shrimp meat is prepared by cutting whole shrimp meat with a weight below a standard weight, wherein the standard weight is in a range of 8g to 12g, preferably 10 g; or

The minced shrimp is prepared from whole shrimp meat with a weight below a standard weight, wherein the standard weight is in a range of 8g to 12g, and preferably 10 g.

In a preferred embodiment, the step of forming the fish meat into a fish emulsion comprises:

crushing fish meat into minced fillet, adding edible modified starch, soybean oil, egg white, salt, monosodium glutamate, white sugar, sweet shrimp seasoning liquid, white pepper powder, cooking wine, sodium inosinate, shrimp-flavor essence and water into the minced fillet, and chopping to obtain pasty minced fillet; or

The step of preparing fish meat into a fish meat emulsion comprises:

the method comprises the steps of crushing fish meat into minced fish, adding 600 parts of minced fish into 36-50 parts of edible modified starch, 10-30 parts of soybean oil, 60-90 parts of egg white, 10-15 parts of salt, 5-8 parts of monosodium glutamate, 9-15 parts of white sugar, 1-5 parts of sweet shrimp seasoning liquid, 2-5 parts of white pepper powder, 15-25 parts of cooking wine, 1-3 parts of sodium inosinate, 1-5 parts of shrimp flavor and 100-150 parts of water, chopping and mixing to obtain pasty minced fish meat.

In a preferred embodiment, a pigment is further added in the step of uniformly mixing the diced shrimp, the minced shrimp and the minced fish, and the addition amount of the pigment is 0.01-0.05% of the weight of the simulated shrimp inner core.

In a preferred embodiment, the shrimp meat is processed by water retention, and the step of water retention processing comprises the following steps: dissolving a water retention agent in water to obtain a water retention solution with the mass concentration of 2%, retaining water for 1-2 hours at 0-4 ℃ according to the weight ratio of the water retention solution to the shrimp meat of 1 (0.8-1.2), and fishing out the shrimp meat for draining after water retention;

the water-retaining agent comprises: 20-35 parts of sodium carbonate, 25-37 parts of sodium citrate, 18-30 parts of glycine and 5-15 parts of edible salt.

The water retention treatment of the shrimp meat can improve the water retention quality of the frozen shrimp meat, on one hand, all components of the water retention agent enter the interior of the shrimp meat through the osmosis and are combined with muscle protein, thereby enhancing the stability of the protein, preventing the muscle protein from being frozen and denatured and improving the water retention; on the other hand, the water-retaining agent can prevent the generation of a large amount of ice crystals and prevent the loss of juice caused by cell rupture.

In a preferred embodiment, the step of uniformly coating the inner core of the simulated shrimp with the coating powder comprises the following steps:

uniformly mixing wheat flour and starch to obtain base powder, and adhering the base powder on the surface of the simulated shrimp inner core by holding the tail of the simulated shrimp inner core; mixing tempura powder with ice water to obtain paste mixture, holding the simulated shrimp core coated with base powder, and coating the paste mixture on the surface; or,

the step of uniformly dipping the wrapped powder on the inner core of the simulated shrimp comprises the following steps:

holding the tail of the simulated shrimp inner core to dip corn starch on the surface of the simulated shrimp; holding the simulated shrimp inner core stained with the base powder, staining the surface with the flour slurry, and then staining the surface with the bread powder; or,

the process of uniformly dipping the wrapped powder on the inner core of the simulated shrimp comprises the following steps:

uniformly mixing wheat flour and starch to obtain base powder, and adhering 1-2 g of the base powder to the surface of the simulated shrimp inner core by holding the tail of the simulated shrimp inner core; uniformly mixing the commercialized tempura powder with ice water to obtain a flour paste mixture, holding the simulated shrimp inner core dipped with the base powder, and dipping 30-35 g of the flour paste mixture on the surface of the simulated shrimp inner core; or,

holding the tail of the simulated shrimp inner core to stick 1-2 g of corn starch on the surface of the simulated shrimp; weighing 1000 parts of ice water, adding 15-30 parts of guar gum, 100-120 parts of salt and 40-50 parts of monosodium glutamate, uniformly stirring, adding 600-700 parts of wheat flour, 700-750 parts of corn starch and 3000 parts of ice water, fully stirring, and filtering to obtain a flour paste; and (3) dipping 5-10 g of flour slurry on the surface of the simulated shrimp inner core dipped with the base powder, and then dipping 5-10 g of bread powder.

In a preferred embodiment, the step of quick-freezing process comprises: and cooling the pre-fried food subjected to secondary frying and shaping to 40-50 ℃, and then quickly freezing at-28 to-35 ℃.

The quick-freezing mode is adopted instead of freezing after the product is cooled to room temperature, so that the freezing speed can be increased by means of the domperidone effect, and the good mouthfeel of the product can be kept.

The application has the following beneficial effects:

1. the application provides a frozen pre-fried food, through adding length and the great shrimp meat piece of volume in the mixed meat gruel to shrimp meat gruel and minced fish meat, can increase the chewiness and the granular sensation of food, show the taste that promotes food, and the elasticity that can also improve food of the addition of shrimp meat gruel, keep the delicate flavor of shrimp, make the simulation shrimp inner core of this food have the delicate flavor and the taste of fine simulation natural shrimp, and then obtained one kind and can replace the rod shrimp or the Tianfu shrimp product of fresh shrimp taste and delicate flavor again can fully simulate fresh shrimp taste, promote consumer's consumption experience, promote product competitiveness, have very high commercial value and market value.

2. The preparation method of the frozen pre-fried food has the advantages of simple steps, easy industrialization and low cost, reduces the generation of harmful substances and the loss of water compared with the traditional process without the steps of gelatinization and high-temperature frying, does not have the step of mechanical mixing and pressing, and is beneficial to improving the taste and delicate flavor of shrimps; experiments show that the shrimp rod or the tempura shrimp prepared by the method has a complete shape without deformation, no separation of diced shrimp meat in the preparation process, no freezing and burning phenomenon after freezing for a period of time and re-frying, the inner core has the fresh taste capable of simulating fresh shrimps, the chewiness and the granular sensation are strong, the cost can be reduced by about 40% when the fresh shrimps are replaced, and the sensory experience is obviously improved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

FIG. 1 is a flow diagram of a method of preparing a frozen pre-fried food product as provided herein;

fig. 2 is a sizing die used in the method of preparing a frozen pre-fried food product provided herein.

Detailed Description

In order to more clearly explain the overall concept of the present application, the following detailed description of the overall scheme of the present invention is made by way of example. In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.

Unless otherwise specified, the starting components in the examples below are commercially available, and the laboratory instruments used are laboratory conventional laboratory instruments and the performance testing methods are those known in the art.

Example 1

The present application provides a frozen pre-fried food product, which in this example is a shrimp stick and is prepared by the following method:

(1) and (3) processing shelled shrimps:

performing water retention treatment on fresh shelled shrimps of less than 10g, dissolving water retention agents (30 parts of sodium carbonate, 32 parts of sodium citrate, 20 parts of glycine and 10 parts of edible salt) in water to prepare a water retention solution with the mass concentration of 2%, retaining water at 0-4 ℃ for 1-2 h according to the weight ratio of the water retention solution to the shelled shrimps of 1:1, slightly stirring for 2-3 times, fishing out the shelled shrimps after water retention, draining, cleaning with water with the same weight as the shelled shrimps for 1-3 times, taking half of the shelled shrimps after draining, cutting into pieces with the length of about 5mm and the volume of about 0.5cm³The diced shrimp meat is reserved, and the other half of the diced shrimp meat is chopped, mixed and mashed to prepare a minced shrimp meat;

(2) minced fillet treatment:

crushing fish meat into minced fillet, adding 600 parts of minced fillet into 40 parts of edible modified starch, 30 parts of soybean oil, 80 parts of egg white, 10 parts of salt, 5 parts of monosodium glutamate, 15 parts of white sugar, 1 part of sweet shrimp seasoning liquid, 2 parts of white pepper powder, 25 parts of cooking wine, 1 part of sodium inosinate, 1 part of shrimp-flavor essence and 150 parts of water, and chopping to prepare pasty minced fillet for later use;

(3) preparing materials:

mixing and stirring the diced shrimp meat, the minced shrimp meat obtained in the step (1) and the pasty minced fish obtained in the step (2) uniformly according to the mass ratio of 2:2:8, adding 1 or 2 pigments such as monascus red pigment and capsanthin pigment, wherein the proportion is not limited, and the adding amount is 0.02 percent of the total weight of the diced shrimp meat, the minced shrimp meat and the pasty minced fish;

(4) molding:

putting 15-18 g of the mixture obtained in the step (3) into a shaping mold shown in the attached figure 2, and heating in water bath together with the shaping mold until the central temperature of the mixture reaches 60 ℃ and keeping for 50 seconds to shape the mixture to obtain a rod-shaped shrimp-shaped simulated shrimp inner core;

(5) powder dipping:

step a, soaking tempura powder: mixing and stirring wheat flour and starch uniformly according to the weight ratio of 1:1 to obtain base powder, and adhering 1-2 g of the base powder on the surface of a simulated shrimp by holding the tail of the simulated shrimp with hands; uniformly mixing the commercialized tempura powder with ice water with the weight of 1.2 times of that of the commercial tempura powder to obtain a paste mixture, and adhering 30-35 g of the paste mixture to the surface of a simulated shrimp which is adhered with the base powder by hand;

step b, dipping bread powder: 1-2 g of corn starch is adhered to the surface of the simulated shrimp by the tail of the handheld simulated shrimp; weighing 1000 parts of ice water, adding 20 parts of guar gum, 100 parts of salt and 40 parts of monosodium glutamate, uniformly stirring, adding 700 parts of wheat flour, 750 parts of corn starch and 3000 parts of ice water, fully stirring, and filtering to obtain a flour paste; holding the simulated shrimps stained with the base powder by hand, staining 5-10 g of flour paste on the surfaces of the simulated shrimps, and then staining 5-10 g of bread powder to obtain a flour-coated product;

(6) frying at low temperature:

frying the flour-coated product at 70 ℃ for 1min, draining oil, and then cooling to 40-50 ℃;

(7) quick-freezing:

and (3) quickly freezing the fried and cooled product at-30 ℃ to obtain a frozen pre-fried food of the rod shrimps, packaging, sterilizing and freezing and storing at-28 to-35 ℃.

Example 2

This example is similar to the production method of example 1 except that the mass ratio of the diced shrimp, minced shrimp and minced fish is 2:1.8: 8.5.

Example 3

This example is similar to the production method of example 1 except that the mass ratio of the diced shrimp, minced shrimp and minced fish is 2:2.4: 7.5.

Example 4

This example is the same as the production method of example 1 except that in the step of heating primary setting in step (4), heating was performed by steam steaming until the center temperature of the mixture reached 60 ℃ for 40 seconds.

Comparative example 1

In the comparative example, 15g of fresh shrimp meat is directly used as the inner core of the simulated shrimp, and other parameters and steps are unchanged.

Comparative example 2

The comparative example is the same as the preparation method of example 1, and is different only in that the diced shrimp, minced shrimp and minced fish are stirred and mixed, then are put into a shaping mold to be made into a rod shrimp shape, then are taken out, are directly wrapped with flour and are fried at low temperature, namely, the step of heating and shaping is not carried out once, and other parameters and steps are not changed.

Comparative example 3

This comparative example was prepared in substantially the same manner as in example 1, except that the mass ratio of the diced shrimp, minced shrimp and minced fish was 2:1:10, and the remaining parameters and steps were unchanged.

Comparative example 4

This comparative example is substantially the same as the preparation method of example 1, except that the mass ratio of the diced shrimp, minced shrimp and minced fish is 2:4:6, and the remaining parameters and steps are unchanged.

Comparative example 5

This comparative example was prepared in substantially the same manner as in example 1, except that the diced shrimp meat had a length of 1mm and a volume of about 0.1cm³And the rest parameters and steps are unchanged.

Comparative example 6

The comparative example was substantially the same as the preparation method of example 1 except that in the comparative example, diced shrimp was not added, but only minced shrimp and minced fish in a mass ratio of 2:8 were used as the inner core of the simulated shrimp, and the remaining parameters and steps were unchanged.

The above examples were observed for changes in the morphology of the shrimp bars during preparation, and particular attention was paid to the presence of separation of the diced shrimp meat from the meat emulsion during low temperature frying, and the results are shown in Table 1.

TABLE 1

Examples of the invention	Form change during low temperature frying
		Example 1	The rod shrimp is in good shape and the diced shrimp does not separate
Example 2	The rod shrimp is in good shape and the diced shrimp does not separate
		Example 3	The rod shrimp is in good shape and the diced shrimp does not separate
Example 4	The rod shrimp is in good shape and the diced shrimp does not separate
		Comparative example 1	Rod shrimp shape is intact
Comparative example 2	The shrimp has distorted shape and large amount of shrimp meat dices
		Comparative example 3	The rod shrimp is in good shape and the diced shrimp is separated slightly
Comparative example 4	The rod shrimp is in good shape and the diced shrimp is separated slightly
		Comparative example 5	The rod shrimp is in good shape and the diced shrimp does not separate
Comparative example 6	Rod shrimp shape is intact

As is clear from the results in table 1, when the diced shrimp is a chopped diced shrimp (comparative example 5) having a short length and a small volume, the diced shrimp is not easily separated during low-temperature frying, which means that the diced shrimp can be wrapped by the meat emulsion at this time, but when a diced shrimp having a large length and a large volume is used, the bonding effect between the meat emulsion and the diced shrimp is deteriorated in the case of only using the mixing and stirring process without using the mechanical extrusion process, and the separation of the diced shrimp is easily caused during low-temperature frying, and the separation between the diced shrimp and the meat emulsion can be effectively solved by once heating for setting and adjusting the mass ratio of the diced shrimp and the meat emulsion, and the maintenance of the rod-shaped shrimp form and the improvement of the commercial value thereof are facilitated. Meanwhile, the rod shrimps prepared in examples 1 to 4 were in good shapes, and no separation of the shrimp meat pieces occurred during low-temperature frying.

Sensory evaluation

The rod shrimp products obtained in the above examples were frozen for 2 weeks and then taken out and re-fried at an oil temperature of 170 ℃ for 3 min. The obtained re-fried rod shrimps were evaluated by 10 panelists according to the following evaluation criteria and the average score was obtained. The "freeze-baking" in the evaluation criteria is a problem that the coating layer becomes white due to deterioration of starch and protein caused by freeze-drying during freezing and the meat quality and taste are deteriorated during freezing storage, and cannot be solved even by repeated frying, but in the prior art, the coating layer component is generally optimized by adjusting and is one of the criteria for sensory evaluation of the shrimps, and the evaluation can be used for evaluating whether the shrimps provided by the present application have the problem.

Evaluation criteria

Shrimp delicate flavour

5: the shrimp has strong delicate flavor similar to fresh shrimp

4: the shrimp has strong delicate flavor

3: the shrimp has a common delicate flavor

2: the shrimp has light delicate flavor

1: almost has no shrimp flavor

Sense of particle

5: has rich granular feeling and chewing feeling similar to fresh shrimp

4: has good granular feeling and good chewing feeling

3: has granular and chewable feeling

2: the granular feeling and chewing feeling are weak

1: hardly has granular feeling and has poor chewing feeling

Elasticity

5: has good taste and elasticity, and has good muscle feeling of fresh shrimp

4: has good elasticity and good muscle feeling of fresh shrimp

3: has good elasticity and no muscle sensation of fresh shrimp

2: weak elasticity and can be broken by biting

1: almost has no elasticity

Frozen baked food

5: no blushing was observed in the appearance

4: little blushing was observed in the appearance

3: slightly whitish appearance

2: partially whitish appearance

1: the appearance shows remarkable whitening

The evaluation was made in accordance with the sensory evaluation criteria described above, and the score results obtained are shown in Table 2.

TABLE 2

Examples of the invention	Shrimp delicate flavour	Sense of particle	Elasticity	Frozen baked food	Total score
						Example 1	4.9	5.0	4.6	5.0	19.5
Example 2	4.5	4.6	4.8	5.0	18.9
						Example 3	4.7	4.5	4.9	5.0	19.1
Example 4	4.1	4.7	4.5	5.0	18.3
						Comparative example 1	5.0	3.2	4.5	5.0	17.7
Comparative example 2	3.2	3.0	3.6	2.0	11.8
						Comparative example 3	3.8	3.6	3.0	4.0	14.4
Comparative example 4	4.0	5.0	3.2	3.0	15.2
						Comparative example 5	2.5	2.2	3.4	5.0	13.1
Comparative example 6	2.1	1.8	2.7	3.0	9.6

As can be seen from the data in table 2, the simulated shrimp inner core in the frozen pre-fried food provided in embodiments 1 to 4 can fully simulate the shrimp flavor and elasticity of fresh shrimps, and the addition of large-sized diced shrimp meat also makes the rod shrimps have rich granular sensation, and the addition of shrimp meat paste in a proper proportion can significantly improve the elasticity and shrimp flavor, and significantly improve the taste experience. And the step of carrying out secondary low-temperature frying after primary heating and shaping is adopted, and the problem of frozen burning in the flour-coated fried food can be solved.

To further illustrate that the simulated shrimp cores in the shrimp sticks provided in the above examples can sufficiently simulate the shrimp flavor of fresh shrimps, the semi-finished products obtained before coating the powder on the simulated shrimp cores obtained in examples 1 to 4, comparative examples 1 to 2 and comparative example 6 were subjected to the measurement of the flavor developing nucleotides and flavor developing amino acids of the shrimp flavor by referring to "nucleotide determination in infant food and dairy products" in GB5413.40-2016 and amino acid determination in food in GB5009.124-2016 ", wherein the flavor developing nucleotides include inosinic acid, guanylic acid, adenine nucleotide and the like, the flavor developing amino acids include glutamic acid, serine, glycine, leucine and the like, and the above flavor developing nucleotides and flavor developing amino acids were not distinguished in the test and were calculated in total, and the obtained results are shown in table 3.

TABLE 3

As can be seen from the data in table 3, the simulated shrimp cores prepared by the method of the present application have the content of flavor nucleotides and flavor amino acids very similar to those of fresh shrimps, so that the shrimp cores can exhibit a flavor similar to that of the fresh shrimps in taste, and can replace the fresh shrimps as the raw material of the pre-fried shrimp bars, thereby reducing the product cost.

The rod shrimps obtained in example 1 were frozen for 2 weeks according to "SB/T10379-2012 quick-frozen prepared food", and then taken out, and tested for physicochemical and microbial indicators, and the results showed that the rod shrimps were acceptable, specifically as follows:

it can be known from the above-mentioned, the frozen pre-fried food that this application provided, the quality is qualified, accord with the industry standard of quick-freeze modulation food, the shrimp stick or the tempura shrimp molding of making is complete not warp, no shrimp meat dices breaks away from in the preparation process, freezing and no phenomenon of freezing and burning after frying again for a period of time, the inner core has the delicate flavor taste that can simulate fresh shrimp, chewiness and granular sensation are strong, can reduce cost about 40% when replacing fresh shrimp, and show and promote sensory experience, have important commercial value.

While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A frozen pre-fried food product comprising:

2. The frozen pre-fried food product of claim 1 wherein the food product comprises a rod shrimp or tempura shrimp.

3. A method of preparing a frozen pre-fried food product, the method comprising the steps of:

cutting the shelled shrimps of the whole shrimps into diced shrimp meat;

preparing shrimp meat paste from the shrimp meat of the whole shrimp;

preparing fish meat into minced fish meat;

and carrying out quick-freezing treatment after secondary shaping.

4. The method according to claim 3, wherein the heating and primary setting comprises: uniformly mixing the diced shrimp, minced shrimp and minced fish, putting 15-18 g of the mixture into a shaping mold, and heating together with the shaping mold to make the central temperature of the mixture reach 55-62 ℃, and keeping the temperature for 30-60 s; the heating mode is selected from one of steam steaming heating, water bath heating and electric heating.

5. A method as claimed in claim 3, wherein said diced shrimp meat is produced from cut whole shrimp meat having a weight below a standard weight, said standard weight being in the range of 8g to 12g, preferably 10 g; or

6. The method of claim 3, wherein the step of preparing the fish meat into a fish emulsion comprises:

The step of preparing fish meat into a fish meat emulsion comprises:

7. The method according to claim 3, wherein a pigment is further added in the step of uniformly mixing the diced shrimp, the minced shrimp and the minced fish, and the amount of the pigment added is 0.01 to 0.05 percent of the weight of the simulated shrimp inner core.

8. The preparation method according to claim 3, wherein the peeled shrimp is a peeled shrimp after water retention treatment, and the water retention treatment comprises the steps of: dissolving a water retention agent in water to obtain a water retention solution with the mass concentration of 2%, retaining water for 1-2 hours at 0-4 ℃ according to the weight ratio of the water retention solution to the shrimp meat of 1 (0.8-1.2), and fishing out the shrimp meat for draining after water retention;

9. The method of claim 3, wherein the step of uniformly coating the interior of the simulated shrimp with the coating comprises:

the method for uniformly sticking the wrapping powder on the inner core of the simulated shrimp comprises

10. The method for preparing according to claim 3, wherein the step of quick-freezing comprises: and cooling the pre-fried food subjected to secondary frying and shaping to 40-50 ℃, and then quickly freezing at-28 to-35 ℃.