Manufacture High Moisture And Ready-to-use Seasoned Shrimp Suitable For Normal Temperature Circulation

Penaeus vannamei is a kind of high protein, low fat, low sugar food, so it’s anutritious food for the young and the old,but shrimp is high moisture and high nutritionalvalue, it’s easy to rot, so in addition to direct edible, on the market the shrimp productsmost is frozen or dried products, protein nutrition of the former was damaged because ofcold dynamic degeneration during the period of storage, the nutrition of the latter has beendamaged in the process of machining, it has lost the taste of fresh shrimp. So this paper wasdeveloped a kind of suitable for normal temperature circulation, high moisture andready-to-use seasoned shrimp by the advanced technology and unique formula. In order toachieve this goal done the following research:1, the research of shrimp bacteria reduction;2, effect of moisture content on the shrimp quality and structure;3, the research of hotstamping process, formula and fresh-keeping agent for products;4, the research of qualityguarantee period and the quality of the product changes in the process of preservation.Theresults of specific research were as follow:1,By acid electrolytic water reducing the bacteria of shrimp, discussing the effect of thedifferent pH values, feed liquid ratios and soaking time on the total bacterial count ofshrimp, and to further study the effect of acid electrolytic water on shrimp and biochemicalcharacteristics. The study found that the pH value and soak time for sterilization effect isvery significant, pH value is lower soak time longer sterilization effect of the more obvious.Under the optimization of the process pH2.62, and solid-liquid ratio1:2, soak time of25min, Shrimp in the total number of bacteria from4.78to1.24Log10CFU/g. The dataobtained from the experiment showed that the actomyosin, T-SH, A-SH content andCa²⁺-ATPase enzyme activity had a large decrease when using the acidic electrolytic waterat a low pH value or extending the treatment time. The detail changes of each assessmentstandard after the treatment of acidic electrolytic water with the pH value2.62,3.18and4.06for60minutes were respectively shown as follows: the content of actomyosin had adecrease of98.7,90.0%and73.7%and the inactive rates of Ca²⁺-ATPase were93.4%,87.8%and84.3. Results also showed the content of T-SH had a decrease of57.8%,42.3%and40.3%and the content of A-SH had a decrease of77.8%,65.9%,30.7%as well.2, To dry the shrimp by hot air drying, the moisture content of shrimp is between40%and45%has good stability, further research drying curve,the texture and value ofchromatism of shrimp at different hot air temperatures （50℃,60℃,70℃,80℃）, theresults show that drying curve,the texture and value of chromatism of shrimp has certain changed,the higher the temperatures the faster of drying speed, the consumption of time is also more short, but the appearance of the shrimp were damaged. The appearance of the shrimp with integrity no defect, muscle tissue close elastic and the colour and lustre is bright at60℃hot air temperature, so the temperature was determined as the best drying temperature.3, Based on the hot stamping, formula and antistaling agent are optimized, the formula and the best of the production process was determined. The formula of original and spicy taste shrimp were as follow:original taste:garlic0.5%, ginger0.3%, salt1.5%, rice wine5.0%, monosodium glutamate5.0%; spicy taste:garlic0.5%, white pepper0.2%, ginger0.5%, five-spice powder0.8%, salt1.25%, rice wine5.0%, monosodium glutamate0.5%, the production process of product was freezing Penaeus vannameiâ†'thaw with running waterâ†'remove head, shell, intestinalâ†'blanching （concentration was2%（w/w） of the brine,100℃hot stamping90s）â†'acid electrolytic water（pH2.62, solid-liquid ratio1:2, soak time25min）â†'drainâ†'seasoning1.5h （sauce contains0.05%of nisin and0.03%Tea polyphenol）â†'hot air drying （60℃dry2.5h）â†'vacuum packingâ†'water bath sterilization （100℃,30min）â†'water coolingâ†'room temperature preservation.4,Using Arrhenius method for forecasting shelf-life of the product, TVB-N as the shelf-life of the key leading factor, calculated the Arrhenius equation was further inferred get the shelf-lifes of product were148.61d and94.Id at20℃and25℃, The quality of product was changed but also in the security rangeat25℃preservation for3months.