Using The Penaeus Vannamei To Develop Yanpi Shrimp Dumplings And Condiment

Penaeus vannamei,one of the top three kinds of productive shrimp,contains much nutrition and active substances and tastes delicious.Recently,the farming area and yield of Penaeus vannamei increased significantly in China.Seasonal Penaeus vannamei,stale food production of this kind of shrimp,coupled with immature technology of food production,affect the balance of supply and demand of this shrimp and the sale of Penaeus vannamei products.Producing new production food of this shrimp and achieving the comprehensive utilization of shrimps are imperative.In this paper,our laboratory made the instant Yanpi shrimp dumplings by combining Penaeus vannamei and Yanpi(a traditional delicious food in Fuzhou).The spices were synthetically made from the waste of the shrimp shell and shrimp head.Also,the process of this production was optimized and these products' shelf life was predicted,which can give the basic theory for new products of shrimp.1.The skin of the Yanpi was used as the skin of Penaeus vannamei dumplings,and the Penaeus vannamei were used as stuffing.The sample of Yanpi shrimp dumpling was firstly steamed.Then,we dehydrated our sample as instant of Yanpi shrimp dumplings.The hot air drying,microwave vacuum drying and vacuum freeze drying were used to analyze the effect of the rehydration ratio,texture characteristics and sensory evaluation of instant Yanpi shrimp dumplings.Meanwhile,the distribution of moisture in shrimp dumplings was studied by using nuclear magnetic resonance(NMR)and its imaging technique.The results showed that vacuum freeze drying Yanpi shrimp dumplings rehydration effect was best.The texture characteristics were closest to the fresh Yanpi shrimp dumplings.The results of NMR test showed that the moisture of shrimp in the Yanpi shrimp dumplings was well-distributed.Finally,the vacuum freeze drying was chosen as the best drying method of the instant of Yanpi shrimp dumplings.2.Sensory evaluation,volatile basic nitrogen and colony count were used as indicators.Accelerated shelf life test(ASLT)was used in this experiment.Weibull risk analysis was used to predict the shelf life of aluminum film bag which was used to package the instant of Yanpi shrimp dumplings.The results showed that at 30 ?,35 ? and 40 ? storage temperature,shelf life of the product was 163 days,100 days and 71 days.Arrhenius equation was used to predict the shelf life of products,which suggested that at 25 ? storage temperature,shelf life of the product was 316 days.3.The effects of different pretreatment methods and different kinds of enzymes(complex flavor protease,neutral protease and alkaline protease)on the flavor of shrimp head and shrimp shell were studied by sensory evaluation and SPME-GC/MS detection.The results suggested that after 3 min of boiling,compound flavor protease was used as enzymatic hydrolysis,while the sensory score of the hydrolysate was the highest,and the content of volatile flavor components was close to that of cooked shrimp meat.4.The powder collecting rate,moisture content and sensory evaluation were used as indicators,and the effects of drying additives and spray drying parameters on the spray drying of shrimp and shrimp shells were studied by orthogonal test.The results showed that the optimal ratio of dry additive was 50%maltodextrin,10%?-cyclodextrin and 0.8%carboxymethyl cellulose.The optimum technological parameters of spray drying were as follows:190? inlet temperature,35 m3/h hot air flow,700 mL/h feed rate.