Study on the Process of Reconstructing Giant Prawns with Crushed and Shrimp

Study on the Process of Reconstructing Giant Prawns with Crushed and Shrimp

In the shrimp processing process, in the production of complete shrimp, it is inevitable that 10% to 15% of the broken shrimp, there are a lot of shrimp shrimp shrimp. The complete prawns have high economic value and can be used for export to earn foreign exchange. The market price is around RMB 40/kg, while the minced shrimp and shrimp have little commercial value. The selling price is only around RMB 10/kg, and some are used only as animal feed or rot. Discarded, this will bring no small economic losses, and even cause environmental pollution. Many manufacturers of shrimp production have called for the research on the technology of making shrimp and prawns from shreds and shrimps as soon as possible.
HAAndonie and other scholars from the Department of Food Science at North Carolina State University in the US used cold adhesives to reconstitute the shredded shrimps. After mixing the minced and shrimps with the binder, they were kept at a temperature of 7°C for 12 hours. By measuring the strength after bonding and the shape of the slices after cooking, it was determined whether the binder was effective for reconstitution of shrimps. Studies have shown that two of the six binders they use are effective for recombinant shrimps. However, these types of adhesives are expensive and have a long bonding time and are not suitable for industrial production of products.
We did some groping work on the research of shrimp reconstitution process.
First, reorganization process
1. Process flow Acceptance of raw shrimps → Pretreatment of raw materials → Salt dissolution → Addition of binders → Volumetric injection molding → Heat forming → Demoulding → Individual quick freezing → Packaging → Finished products
2. Process points Acceptance of raw shrimp. Raw shrimp is best for live shrimp, and shrimp that has been red or has been spoiled and smells abnormally are removed.
Pretreatment of shrimp meat. Raw shrimp remove shrimp head, shrimp shell, shrimp tail and shrimp muscle, peel fresh shrimp meat, rinse with 3 to 5 times of clean water for 2 to 3 minutes, water temperature is controlled at 5 to 10°C, the purpose is to remove the influence of shrimp elasticity The water-soluble protein to improve the quality of shrimp. Dehydration by centrifugation, drying, etc., the water content is about 50%.
Salt solution. Add 2% of salt to the shrimp and stir for 2 minutes to allow the myosins in the shrimp to dissolve to facilitate binding and enhance the flavor. The process of reconstructing the crushed shrimps produced in the processing of prawn can be started directly from salting.
Add adhesive to stir. A certain formula of food binder was added to the shrimp and stirred with a stirrer. The temperature during stirring should be controlled below 20°C. Mixing time is about 2 minutes. When the particle size of the shrimp is too large, causing difficulty in injection moulding, the stirred shrimp material can be mixed in a blender. The knife speed is 3000 rpm and the material tray can be rotated for one week.
Injection molding. Inject the shrimp into the mold of the prawn-shaped cavity and require filling. If the injection modulus is insufficient, the shrimp surface will not be smooth.
Heat forming. The shrimp mold is put in a heating furnace, and the gel is heated to set the shape. The temperature of the furnace is controlled at a temperature setting value of 2° C. and heating is required according to time.
Demoulding, quick freezing and packaging. The shrimp mold is opened and the shrimp is taken out. After the shrimp is cooled, the freezer is sent to freeze the monomer, and then frozen after being packaged.
Second, product quality indicators and experimental determination
1. Quality indicators
a. Color, shape. Light yellow to reddish, plump and smooth, with fewer pores.
b. taste, taste. Natural shrimp flavor, no bad taste, flexibility and chewiness are close to natural shrimp.
c. High temperature performance. It does not break after cooking and still maintains its full shape.
2. Experimental determination
(1) Sensory Measurement The appearance, color, taste, and high-temperature performance were evaluated by sensory evaluation.
(2) Instrument Determination of Elasticity and Chewability The compressive strength was measured by a physical property tester TA-XT2i.
For comparison purposes, shrimps with raw and cooked fresh shrimps were measured for their compressive strength with a single weight of 15 g using a physical property tester. The test results obtained the maximum pressure resistance: 647 g of raw shrimp and 1007 g of cooked shrimp.
Third, the adhesive screening and process conditions are determined
(1) Selection principles
a. Non-toxic, and meet the requirements of the Food Sanitation Law;
b. There is a higher binding and heat resistance to shrimps reconstituted;
c. Shorter bonding time, easy for industrial production and cost saving;
d. Should be made domestically and the price is low.
(2) Primary Selection of Adhesives We perform primary selection of food additives and materials that may have a binding effect. The following are available: Sodium Alginate and Calcium Chloride, Xanthan Gum and Konjac Gum, Agar, and Locust Bean Gum, Transglutaminase TG-B, fish gills.
Sodium alginate dissolves in water and forms a viscous colloidal liquid. Viscosity is most stable at pH values ​​of 6-9. Sols are heated at temperatures of 50°C to 60°C, and are easily degraded above 80°C. It reacts with many high-valent cations to form crosslinks. The bond, calcium chloride, is a polyvalent metal ion used to change the rheological properties of alginate.
The aqueous solutions of xanthan gum and konjac gum have high viscosity and good heat resistance. When the ratio of xanthan gum and konjac gum is 30/70 (m/m), the synergistic effect reaches a maximum value.
Agar swelling and softening, water absorption up to 20 times, after the gel does not melt, there is a strong elasticity. At a pH of 4.5 to 9.0, the viscosity of the agar sol is relatively constant. The agar is one of the most known gels. The locust bean gum has a significant synergistic effect on the strength of the agar gel, and 0.15% of the locust bean is blended. Gel can increase the rupture strength of agar gel by 50% to 200%.
Transglutaminase TG-B, a transferase enzyme that catalyzes acyl transfer reactions, acts as an intramolecular and intermolecular ε- when it acts as the ε-amino group of lysine residues in acyl acceptor proteins. (r-Glu) Lys crosslinks through which cross-linking of protein molecules results in physical changes and adhesive properties.
Fish gizzards are rich in myoglobin proteins, and the thick filaments in muscles consist of this protein. Myosin is a stable and highly elastic body composed of two polypeptide chains and a typical protein quaternary structure. By means of this high elastomer, other components of shrimp, water, starch, fat, and other proteins are passed through hydrogen bonds and polar covalents. The bond coagulates into an elastic shrimp gel upon thermal denaturation. For example, frozen shrimp meatballs are mainly made from fish bladders.
(3) Adhesive screening The above-mentioned several kinds of adhesives were added to shrimps with different ratios for adhesion experiments. The experimental results are shown in Table 1.
It can be seen from Table 1 that TG-B powder coating and surimi can be used as candidates for shrimp paste adhesives. Considering that TG-B is a product of Japan Ajinomoto Co., Ltd., the price is high and there is no domestic production, so we choose The components of the shrimp paste are: fish meal, salt, starch, sodium dihydrogen carbonate, soybean protein powder, etc., wherein salt dissolves salt-soluble protein in the fish meal to increase its viscosity, and also to flavor the product. Its content is the product's 2%; Starch increases the water holding capacity of the product, and the content is 5% of the product; sodium dihydrogen carbonate and soy protein powder are viscosity enhancers.
(4) Determination of process conditions We obtained the best ratios by taking the three factors and three levels of surimi content, bonding temperature, and bonding time as the orthogonal ratio: 30% surimi, 5% starch, 3% soybean protein powder , salt 2%, sodium dihydrogen carbonate 0.5%, shrimp 59.5%, bonding conditions: temperature 110 °C, time 15 minutes, the resulting product surface is smooth, less bubbles, fry is not broken, the pressure is up to 822 grams , It is closer to anti-stress than real shrimp.
IV. Concluding remarks In this paper, a preliminary study was conducted on the process of reconstructing prawns and shrimps with recombinant shrimps. Studies have shown that the method of recombination using shrimps is feasible, and food adhesives can be used to bind prawns and shrimps into prawns. In this paper, we have obtained better adhesive formulations and bonding conditions that can be used to guide production. However, the following problems still exist in this paper and further research is needed:
a. In the area of ​​adhesive screening, due to incomprehensive information, there are many materials that may be used as adhesives that have not been selected. Therefore, the adhesive formulation screened in this study is only relatively optimal.
b. Measure the compressive strength of the reconstituted shrimps with a physical property tester to indicate the quality of the system, and it is not comprehensive enough. If you measure the shear resistance, tensile strength, and elasticity of the products, the result will be better. .
c. The study did not consider the effect of preservation conditions and shelf life on product quality.

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