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CN-121970871-A - Soft-skin prawn and preparation method thereof

CN121970871ACN 121970871 ACN121970871 ACN 121970871ACN-121970871-A

Abstract

The invention belongs to the field of aquatic product processing, and provides a preparation method of a soft-skin prawn, which specifically comprises the following steps of mixing prawn and lactobacillus fermentation broth according to a weight ratio of 1:3, soaking for 2.5-3 hours to soften the prawn skin and keep a chitin fiber skeleton of the prawn skin, adding 0.08-0.12% of cysteine, 0.08-0.12% of glutamic acid, 0.08-0.12% of glycine, 0.08-0.12% of alanine, 0.3-0.7% of glucose, 0.008-0.012% of astaxanthin and 0.003-0.007% of ferrous sulfate into the base fluid according to a weight ratio, heating the cooking fluid to 70-85 ℃, adding the prawn into the cooking fluid, cooking at a constant temperature for 15-40 minutes, and drying until the water content of the prawn is 18-22%. The lactic acid bacteria of the invention is taken as food-grade microorganism, the acidic condition has softening and bacteriostasis effects, and organic acids such as lactic acid, acetic acid and the like generated by the metabolism of ① can chemically react with calcium carbonate in shrimp shells to generate soluble calcium salt, thereby playing a role in softening the shrimp shells.

Inventors

  • ZHANG RUIMIN
  • Zhang Chongzhou

Assignees

  • 山东正大饲料有限公司

Dates

Publication Date
20260505
Application Date
20260210

Claims (10)

  1. 1. The preparation method of the penaeus monodon specifically comprises the following steps: mixing prawn with lactobacillus fermentation broth according to a weight ratio of 1:3, soaking for 2.5-3 hours to soften the prawn shell and retain the chitin fiber skeleton of the prawn shell; Taking water as a base solution, adding 0.08-0.12% of cysteine, 0.08-0.12% of glutamic acid, 0.08-0.12% of glycine, 0.08-0.12% of alanine, 0.3-0.7% of glucose, 0.008-0.012% of astaxanthin and 0.003-0.007% of ferrous sulfate according to weight percentage to obtain a cooking solution; Heating the cooking liquid to 70-85 ℃, adding prawns into the cooking liquid, and cooking for 15-40 minutes at constant temperature; drying until the water content of the prawn is 18-22%.
  2. 2. The method for preparing the penaeus monodon according to claim 1, wherein the preparation process of the lactobacillus fermentation broth comprises the steps of adding brown sugar and beer yeast into water to obtain a culture medium, inoculating lactobacillus strains into the culture medium, and fermenting at 30-35 ℃ until the pH value is 3.0-5.0 to obtain the lactobacillus fermentation broth.
  3. 3. The method for preparing the soft-skin prawn according to claim 2, wherein the addition amount of the brown sugar is 5-8% of the total mass of the culture medium, and the addition amount of the beer yeast is 0.5-3%.
  4. 4. The method for preparing the soft-skin prawn according to claim 1, wherein trimethylamine oxide with the weight percentage of 0.1-0.3% is also added into the cooking liquid.
  5. 5. The method for preparing the soft-skin prawn according to claim 1, wherein the lactobacillus strain is lactobacillus plantarum or lactobacillus acidophilus, and the inoculation amount is 3-5% (v/v).
  6. 6. The preparation method according to claim 1, wherein the drying is hot air drying, the temperature is 60-65 ℃, the wind speed is 1.5-2m/s, or vacuum freeze drying, the vacuum degree is-0.08-0.1 MPa, and the sublimation temperature is-40 to-30 ℃.
  7. 7. The preparation method according to claim 6, wherein the chitin is steamed for 15-30 minutes at a constant temperature, the chitin is subjected to thermal plasticization under a damp-heat condition, water is evaporated during hot air drying, and molecular chain segments of the chitin are reformed into intermolecular hydrogen bonds in a movable state to form a disordered network cross-linked structure.
  8. 8. The method of claim 1, wherein soaking for 2.5-3 hours softens the shrimp shell and retains the shrimp shell chitin fiber skeleton, comprising: Firstly, lactic acid bacteria are fermented and metabolized to generate lactic acid and acetic acid, the pH value of a system is reduced to 3.0-5.0, calcium carbonate in shrimp shells is dissolved, proteins coated by inorganic phases in the shrimp shells are exposed in lactic acid bacteria fermentation liquid, and meanwhile, organic acid generated by lactic acid bacteria metabolism breaks down connective tissues between the shrimp shells and shrimp meat; continuously secreting extracellular protease by the lactobacillus strain under an acidic condition, hydrolyzing peptide bonds of a chitin-protein network structure in the shrimp shell, degrading macromolecular proteins into polypeptides and amino acids, and retaining a chitin fiber skeleton; And thirdly, dissolving calcium carbonate and degrading protein synchronously, and simultaneously inhibiting the pollution of mixed bacteria in an acidic environment.
  9. 9. The preparation method according to claim 1, wherein the softened prawns are washed with water for 2-3 times before being put into the cooking liquid, and are immersed in a baking soda solution accounting for 0.1% -0.3% of the weight of the prawns after the washing.
  10. 10. A penaeus monodon prepared by the method of any one of claims 1-9.

Description

Soft-skin prawn and preparation method thereof Technical Field The invention belongs to the field of aquatic product processing, and particularly relates to a soft-skin prawn and a preparation method thereof. Background The shrimp meat is a high-quality aquatic product with high protein and low fat, and the main components of the shrimp shell are chitin, protein and calcium carbonate, wherein the chitin and the protein construct a cross-linked network, and then the cross-linked network is mineralized by the calcium carbonate to form a compact and hard structure. The drying processing is a key means for realizing fresh-keeping and value-adding of prawns and expanding consumption scenes. The main components of the shrimp shell are chitin, protein and calcium carbonate, but the dried shrimp has the following two problems in the popularization process: 1. the shrimp shell softening problem is solved by the prior art that acid leaching or enzymolysis technology is tried in order to solve the shrimp shell softening problem, but the acid leaching is easy to cause acidification and deterioration of shrimp meat and generate bad peculiar smell, the enzymolysis technology has large control difficulty and poor softening uniformity, and chemical residues or risk of uncontrolled enzymatic activity exist in the two. 2. The dried prawns have good taste, and the traditional dried prawns are processed by adopting a direct cooking and drying process, so that obvious short plates exist, namely, the dried prawns have rough meat quality, poor eating experience, single flavor and rely on a later-period exogenous flavoring, and the loss of natural prawn taste is serious. Therefore, the development of the preparation method of the soft-skin prawn with controllable process, safety, naturalness, good taste and flavor has important industrial application value. Disclosure of Invention In order to solve the technical problems, the invention provides a soft-shelled shrimp and a preparation method thereof, which aim to overcome the defects of hard shrimp shells, dry firewood taste and single flavor in the traditional dried shrimp processing, and the problems of heavy different tastes, high residual risk and poor controllability of the traditional softening process, realize the multiple aims of mild softening of the shrimp shells, fresh and tender meat preservation, natural and mellow flavor and stable color and luster, and obtain the soft-shelled shrimp product with uniform quality and standardized production. According to a first aspect of the invention, there is provided a method for preparing a penaeus monodon, comprising the steps of: Mixing the prawns with the lactobacillus fermentation broth according to a weight ratio of 1:3, wherein the mixing ratio is determined according to the expected taste of the prawns, and can be 1:1, 1:2 or 1:3, soaking for 2.5-3 hours to soften the prawns and retain the chitin fiber skeleton of the prawns shell, and the soaking time is determined according to the expected taste of the prawns, and can be 2.5, 2.6, 2.7, 2.8, 2.9 or 3 hours; Taking water as a base solution, adding 0.08-0.12% of cysteine, 0.08-0.12% of glutamic acid, 0.08-0.12% of glycine, 0.08-0.12% of alanine, 0.3-0.7% of glucose, 0.008-0.012% of astaxanthin and 0.003-0.007% of ferrous sulfate into the base solution to obtain a cooking solution, wherein the addition ratio of amino acid, glucose, astaxanthin and ferrous sulfate can be determined according to the expected taste of prawns, and preferably, 0.1% of cysteine, 0.1% of glutamic acid, 0.1% of glycine, 0.1% of alanine, 0.5% of glucose, 0.01% of astaxanthin and 0.005% of ferrous sulfate are added according to the weight percentage. Heating the cooking liquid to 70-85 ℃, adding prawns into the cooking liquid, and cooking for 15-30 minutes at constant temperature; Drying until the water content of the prawns is 18-22%, and obtaining the prawn. The preparation method has the beneficial effects that: 1. The lactic acid bacteria serving as food-grade microorganisms have the effects of softening and inhibiting bacteria under acidic conditions, organic acids such as lactic acid and acetic acid generated by the metabolism of ① can react with calcium carbonate in shrimp shells to generate soluble calcium salt so as to play a role in softening the shrimp shells, ② lactic acid bacteria strain can secrete protease to hydrolyze protein matrixes connected with chitin fibers, and ③ acidic conditions can promote the hydrolysis of chitin in the shrimp shells to generate chain scission reaction so as to generate short-chain chitin, and the chitin fiber skeleton of the shrimp shells is reserved, so that the shrimp shells are crisp and edible, and the effects of peeling prevention and taste influence are achieved. 2. In the cooking process, the Maillard reaction of the composite amino acid and the sugar is directionally catalyzed by the ferrous sulfate, and simultaneously the Maillard reaction of the am