Effects Of Cooking,Storaging And Reheating On Qualities Of Crystal Shelled Shrimp

The crystal shrimp is a very famous dish of traditional Chinese food,which is considered as ’The first famous dish in Shanghai’.The shrimps are very fragrant and crystal clear,the main ingredients of the dish are shrimps and eggs without any other ingredients.In this study,the influence of the ingredient ratio and sizing time on the flavor of the traditional crystal shrimp was investigated.The processing of crystal shrimp was preliminarily optimized by fuzzy mathematics sensory evaluation method,and the characteristic flavor compounds of crystal shrimp were determined under the optimum conditions.In addition,the flavor quality and nutritional quality change of Sauteed Shelled Shrimp during the distribution were studied as well.The main conclusions are as follows:1.After all the advanced single fact research of raw materials in sizing process of crystal shelled shrimp,the egg white,starch and sodium bicarbonate was selected as the key raw materials for orthogonal test.Based on sensory evaluation of the four key factors,including color,odor,taste,and texture,the quality weight collection of Sauteed Shelled Shrimps was K =(0.23 for color,0.17 for odor,0.34 for taste,0.26 for texture).The integrated assessment system was established and the optimum conditions were as follows:baking soda of 0.5%,egg white of 3%and starch of 3%.Further analysis combination with the determination of the instrument,showed that the best result of the cohesiveness,chewiness,resilience and cooking loss rate were obtained in this proportion with opimum moisture content at the same situation.In summary,the optimal proportion of seriflux is obtained as baking soda of 0.5%,eggwhite of 3%and starch of 3%.2.Sizing time has great effect on the character of the crystal shrimp By sensory fuzzy comprehensive evaluation and analysis of the physical and chemical indicators,sizing time was found to be a significant impact on the moisture content,quality,structure and microscopic structure of shimp before and after cooking,and the change after cooking is much more apparent.When sizing for 30 min,quality and flavor of the crystal shrimp sensory is the best.The TVB-N values increased gradually with the sizing time.In summary,sizing time has significant influence on shrimp quality from the view of many aspects,and 30 min is a ralative suitable time point.3.Different storage condition and second heating mode has great influence on the physical and chemical properties of crystal shrimp.Under the condition of the hot chain distribution(5 h,60℃),the sensory evaluation of crystal shelled shrimp showed a downward trend(P<0.05).While the value of thiobarbituric acid(TBA)and volatile base nitrogen(TVB-N)increased significantly with time,with a significant difference(P<0.05).It can be seen from the results,the decline of crystalshelled shrimp flavor quality is not obvious for hot chain storage.On the contrary,the nutritional quality decreased obviously.4.Under cold chain storage(5 d,4℃)followed byre-heating with microwave or gas steaming,the sensory evaluation of crystal shrimp showed a downward trend(P<0.05),while the value of thiobarbituric acid(TBA)and volatile base nitrogen(TVB-N)increased significantly with time with a significant difference(P<0.05).The nutritional quality of crystal shrimp after steaming is better than that of microwave heating.However,the crystal flavor of the crystal shrimp after microwave heating is better than that of steaming.In conclusion,the different heat recovery methods have obvious effects on the nutritional quality and flavor quality of crystal shrimp in cold storage condition(4 C).