Hairy shrimp production in our country is very high, with an annual output of 10,000 tons. In addition to a small amount of food in the production area, it is mainly used for processing shrimp, shrimp, shrimp paste and shrimp oil. Lianyungang citizens also have the traditional skills of using small shrimps, commonly known as prawns, not broken and supplemented with flour and eggs to form steamed and pounded shrimp balls. However, the quality, taste, and shelf life of these shrimps are not the hallmarks of modern food.
The low price of shrimp, fresh and refreshing, fresh and delicious, this feature is not prawn, but the preservation is not easy, only local people have the privilege of enjoying. The traditional shrimp products are mostly low-grade seafood, in which high-salt NaCl 25-36% shrimp paste, shrimp oil and salted fish inevitably contain more carcinogenic substances-nitrosamines. The incidence of nasopharyngeal cancer in China's coastal areas is relatively high, and medical statistics suggest that it may be related to eating more high-salt pickled products. The FDA has determined that the level of nitrosamines contained in such marine products exceeds the standard, which is one of the main reasons why the space for canned shrimp paste products that has risen in China in recent years is difficult to expand overseas. However, the fishing and processing of shrimp is one of the main livelihoods of coastal fishermen. The traditional shrimp balls are mostly processed from raw shrimp meat. They are famous dishes of high-level hotels and luxury restaurants. The common people rarely care about them. The shrimp shrimp balls processed by this technology have low cost and rich shrimp flavor, and are suitable for mass consumption. The market prospect is broad.
I. Quality Standards The shrimp and shrimp shrimps, which are based on whole shrimp, have not been reported at home and abroad. We refer to the fish ball GB10145-88, the shrimp oysters UDC613, 28 and the Japanese Farming Fish Sausage Standard 1962-3-12 Ministry of Agriculture and Forestry Notice No. 332 to self-appraisal as follows:
1, sensory indicators
(1) Pale yellow to yellow, rich shrimp flavor, full and smooth appearance, good elasticity, uniform size of spherical hairy shrimp products;
(2) No stickiness, no cracking, no bad odor, no pill separation.
2, physical and chemical indicators
(1) The volatile base nitrogen TVBN should not be detected.
(2) Moisture ≤ 62%.
(3) NaCl ≤ 2.5%.
(4) Pb ≤ 2μg/g
3, microbial indicators total number of bacteria? 5104 / gGB4789-2-94
Second, hair shrimp shrimp recipe%
Whole shrimp shrimp 糜55, fish 糜26, vegetable protein 33, gelatin ≤3, starch ≤5, oil ≤2, seasoning ≤3, salt ≤2.5, stabilizer ≤0.5.
Third, the process 1, the processing of fish gills, shrimp processing → 2, mixing of the main and auxiliary materials → 3, forming frying → 4, pumping cooling → 5, vacuum packaging → 6, microwave sterilization → 7, sharp Cooling → 8, carton packaging → 9, cold storage.
Fourth, the technical description 1, little more meat and shrimp. In addition to a large amount of chitin, shrimp shell contains many beneficial elements such as CaP, Fe, Mn, Zn, Cu and valuable astaxanthin. It is a free radical scavenger for human body and is an ideal additive for health foods and cosmetics. . In order to facilitate the pill to add 35% of the nutritional supplements, it is more scientific to combine nutrients with shrimp shrimp balls.
2. The proportion of meat in shrimp is very small, and contains less myosin, so the whole hair shrimp into the pill is very poor elasticity, in order to make up for this defect need to add contractile protein in the myosin, the protein is the muscle of striated muscle The most abundant protein in silk is about 2/5 of the total muscle mass. The thick filaments in muscle consist of this protein. Myosin is a stable and highly elastic body composed of two polypeptide chains and forms the quaternary structure of a typical protein. With this high-elastomer, the other components of water, starch, fat, and other proteins in the shrimp pellet are passed through the hydrogen bond and the polarity. The bond condenses into an elastic shrimp pellet gel during thermal denaturation. Muscle protein-rich meat sources include fish, livestock, and poultry. The selection of inexpensive, consistent myosin sources is one of the keys to this process.
3. Salmon, carp, shark, carp, pig rear, front leg, bovine lean meat, rabbit meat are all animal protein sources rich in striated muscle, but each has its own characteristics. Such as Lianyungang City salmon production season 1.80 yuan / kg, the price is very low, but the dark red flesh, affect the appearance of summer perishable histidine, shark meat dry production of white, good elasticity, is the ideal muscle ball Protein additives, but shark products are popular in recent years and prices remain high. Buying fresh shark meat is an ideal choice during peak season.
4. When the meatballs are processed, they are placed in a quick-cut filling machine and then chopped and mixed into a bowl. The machine will collapse the traditional minced meat and cockroaches in one and increase work efficiency by 2-3 times. The whole hairy shrimp is also processed in a quick-cutting filling machine. The small size of this machine can be processed on fishing vessels to ensure freshness of TVBN is not detected.
5. Addition of chemical elasticity increasing agent The vegetable protein in the formulation is a natural elastic enhancer, and its protein solution is heated to produce gelation. Water content in shrimps is as high as 65%. In order to make these waters form bound water with other components, it does not cause separation of pills and water when the temperature fluctuates. Polyphosphate holding water with a weight of 0.3% can be added to prevent protein freezing. Loss of water degeneration. Such phosphates are known as elastic enhancers in Japan and their presence allows shrimp pellets to swell into a three-dimensional network of proteinaceous elastic colloids after a long period of time to maintain a water absorption.
6. Traditional antiseptics for surimi products include sorbic acid and potassium sorbate. In addition to the use of 0.1% natural chitosan solution mixed with excipients in this product, DMF fumarate dimethyl ester newly developed by Hunan University was added to the three-layer composite bag. The antiseptic effect of this agent is better than that of sorbic acid, but it is not sensitive to foods with large water content. Therefore, it is only suitable for adding in bags, and it is not suitable for mixing with foods. It can make the product shelf life of up to one year.
7. When the microwave is sterilized, the bag after vacuum sealing is slightly bulging, otherwise the water in the pill will escape in large quantities, and it will not be easy to rehydrate after cooling, affecting the shelf life.
8, according to the process can also be made of boiled shrimp balls, but the shelf life is shorter, the taste is not as fried.
9, the process is only applicable to the production of shrimp, or it is difficult to guarantee the freshness and flexibility of shrimp balls.
The low price of shrimp, fresh and refreshing, fresh and delicious, this feature is not prawn, but the preservation is not easy, only local people have the privilege of enjoying. The traditional shrimp products are mostly low-grade seafood, in which high-salt NaCl 25-36% shrimp paste, shrimp oil and salted fish inevitably contain more carcinogenic substances-nitrosamines. The incidence of nasopharyngeal cancer in China's coastal areas is relatively high, and medical statistics suggest that it may be related to eating more high-salt pickled products. The FDA has determined that the level of nitrosamines contained in such marine products exceeds the standard, which is one of the main reasons why the space for canned shrimp paste products that has risen in China in recent years is difficult to expand overseas. However, the fishing and processing of shrimp is one of the main livelihoods of coastal fishermen. The traditional shrimp balls are mostly processed from raw shrimp meat. They are famous dishes of high-level hotels and luxury restaurants. The common people rarely care about them. The shrimp shrimp balls processed by this technology have low cost and rich shrimp flavor, and are suitable for mass consumption. The market prospect is broad.
I. Quality Standards The shrimp and shrimp shrimps, which are based on whole shrimp, have not been reported at home and abroad. We refer to the fish ball GB10145-88, the shrimp oysters UDC613, 28 and the Japanese Farming Fish Sausage Standard 1962-3-12 Ministry of Agriculture and Forestry Notice No. 332 to self-appraisal as follows:
1, sensory indicators
(1) Pale yellow to yellow, rich shrimp flavor, full and smooth appearance, good elasticity, uniform size of spherical hairy shrimp products;
(2) No stickiness, no cracking, no bad odor, no pill separation.
2, physical and chemical indicators
(1) The volatile base nitrogen TVBN should not be detected.
(2) Moisture ≤ 62%.
(3) NaCl ≤ 2.5%.
(4) Pb ≤ 2μg/g
3, microbial indicators total number of bacteria? 5104 / gGB4789-2-94
Second, hair shrimp shrimp recipe%
Whole shrimp shrimp 糜55, fish 糜26, vegetable protein 33, gelatin ≤3, starch ≤5, oil ≤2, seasoning ≤3, salt ≤2.5, stabilizer ≤0.5.
Third, the process 1, the processing of fish gills, shrimp processing → 2, mixing of the main and auxiliary materials → 3, forming frying → 4, pumping cooling → 5, vacuum packaging → 6, microwave sterilization → 7, sharp Cooling → 8, carton packaging → 9, cold storage.
Fourth, the technical description 1, little more meat and shrimp. In addition to a large amount of chitin, shrimp shell contains many beneficial elements such as CaP, Fe, Mn, Zn, Cu and valuable astaxanthin. It is a free radical scavenger for human body and is an ideal additive for health foods and cosmetics. . In order to facilitate the pill to add 35% of the nutritional supplements, it is more scientific to combine nutrients with shrimp shrimp balls.
2. The proportion of meat in shrimp is very small, and contains less myosin, so the whole hair shrimp into the pill is very poor elasticity, in order to make up for this defect need to add contractile protein in the myosin, the protein is the muscle of striated muscle The most abundant protein in silk is about 2/5 of the total muscle mass. The thick filaments in muscle consist of this protein. Myosin is a stable and highly elastic body composed of two polypeptide chains and forms the quaternary structure of a typical protein. With this high-elastomer, the other components of water, starch, fat, and other proteins in the shrimp pellet are passed through the hydrogen bond and the polarity. The bond condenses into an elastic shrimp pellet gel during thermal denaturation. Muscle protein-rich meat sources include fish, livestock, and poultry. The selection of inexpensive, consistent myosin sources is one of the keys to this process.
3. Salmon, carp, shark, carp, pig rear, front leg, bovine lean meat, rabbit meat are all animal protein sources rich in striated muscle, but each has its own characteristics. Such as Lianyungang City salmon production season 1.80 yuan / kg, the price is very low, but the dark red flesh, affect the appearance of summer perishable histidine, shark meat dry production of white, good elasticity, is the ideal muscle ball Protein additives, but shark products are popular in recent years and prices remain high. Buying fresh shark meat is an ideal choice during peak season.
4. When the meatballs are processed, they are placed in a quick-cut filling machine and then chopped and mixed into a bowl. The machine will collapse the traditional minced meat and cockroaches in one and increase work efficiency by 2-3 times. The whole hairy shrimp is also processed in a quick-cutting filling machine. The small size of this machine can be processed on fishing vessels to ensure freshness of TVBN is not detected.
5. Addition of chemical elasticity increasing agent The vegetable protein in the formulation is a natural elastic enhancer, and its protein solution is heated to produce gelation. Water content in shrimps is as high as 65%. In order to make these waters form bound water with other components, it does not cause separation of pills and water when the temperature fluctuates. Polyphosphate holding water with a weight of 0.3% can be added to prevent protein freezing. Loss of water degeneration. Such phosphates are known as elastic enhancers in Japan and their presence allows shrimp pellets to swell into a three-dimensional network of proteinaceous elastic colloids after a long period of time to maintain a water absorption.
6. Traditional antiseptics for surimi products include sorbic acid and potassium sorbate. In addition to the use of 0.1% natural chitosan solution mixed with excipients in this product, DMF fumarate dimethyl ester newly developed by Hunan University was added to the three-layer composite bag. The antiseptic effect of this agent is better than that of sorbic acid, but it is not sensitive to foods with large water content. Therefore, it is only suitable for adding in bags, and it is not suitable for mixing with foods. It can make the product shelf life of up to one year.
7. When the microwave is sterilized, the bag after vacuum sealing is slightly bulging, otherwise the water in the pill will escape in large quantities, and it will not be easy to rehydrate after cooling, affecting the shelf life.
8, according to the process can also be made of boiled shrimp balls, but the shelf life is shorter, the taste is not as fried.
9, the process is only applicable to the production of shrimp, or it is difficult to guarantee the freshness and flexibility of shrimp balls.
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