阅读说明：本技术 一种南美白对虾的空气油炸方法及检测方法 (Air frying method and detection method for penaeus vannamei boone ) 是由 沈清 于 2019-11-22 设计创作，主要内容包括：本发明公开了一种南美白对虾的空气油炸方法及检测方法,包括以下步骤：将南美白对虾的表面开设多个针孔,然后将南美白对虾去壳洗净,得A品；再向每100g的A品中加入0.02～0.04mL的食用油,得b1品,然后将b1品与液态调料混合后搅拌均匀,得B品；然后将B品在50℃下自然干燥,使B品表面没有明显水分,得C品；最后对C品在140℃的温度下空气油炸10分钟,取出后得成品。本发明可以有效提高南美白对虾在空气油炸后的营养度,并在检测时具有良好的检测精密度和灵敏度。(The invention discloses an air frying method and a detection method of penaeus vannamei boone, which comprises the following steps: opening a plurality of pinholes on the surface of the penaeus vannamei boone, and then removing shells of the penaeus vannamei boone and cleaning the penaeus vannamei boone to obtain a product A; adding 0.02-0.04 mL of edible oil into 100g of product A to obtain product B1, mixing product B1 with liquid seasoning, and stirring uniformly to obtain product B; then naturally drying the product B at 50 ℃ to ensure that the surface of the product B has no obvious moisture to obtain a product C; and finally, frying the product C in air at the temperature of 140 ℃ for 10 minutes, and taking out to obtain a finished product. The invention can effectively improve the nutrition of the penaeus vannamei after air frying, and has good detection precision and sensitivity during detection.)

1. An air frying method of penaeus vannamei boone is characterized by comprising the following steps:

① pricking Penaeus vannamei Boone with edible oil at high temperature to form multiple pinholes, and removing shell of the punched Penaeus vannamei Boone to obtain product A;

② adding 0.02-0.04 mL edible oil into 100g product A to obtain product B1, mixing product B1 with liquid flavoring agent, and stirring to obtain product B;

③ drying product B, air frying at 140 deg.C for 10 min, and taking out to obtain final product.

2. The air-frying method of Penaeus vannamei Boone according to claim 1, wherein the hole-opening method of Penaeus vannamei Boone in step ① comprises placing Penaeus vannamei Boone in a flat state, and pressing down a pressing plate with a plurality of needles uniformly distributed thereon to make the needles completely penetrate through the Penaeus vannamei Boone after pressing down.

3. The air-frying method of Penaeus vannamei Boone according to claim 1, wherein the temperature of the needle during perforation in step ① is 80-100 ℃, and the residence time of the needle in the Penaeus vannamei Boone is 2-5 seconds.

4. The air-frying method of Penaeus vannamei Boone according to claim 2 or 3, wherein the density of the needles is 3-5 per 20cm ²The diameter of the puncture needle is 0.5-1 mm.

5. The air-frying method of Penaeus vannamei Boone as claimed in claim 1, wherein the mixing ratio of the liquid seasoning and b1 product in step ② is 5-20 mL/500 g.

6. The air-frying method of Penaeus vannamei Boone according to claim 5, wherein the drying temperature of product B in the step ③ is 50 ℃, and the drying time of product B is 3-5 minutes.

7. The method for detecting the nutrition of the penaeus vannamei prepared by the air frying method of the penaeus vannamei according to any one of the claims 1 to 6, is characterized by comprising the following steps of:

① cutting Penaeus vannamei Boone with an iKnife intelligent scalpel at a power of 20W, wherein the cutting speed of the iKnife intelligent scalpel is 1mm/s, the cutting length is 1cm, the residence time of the iKnife intelligent scalpel in cutting is 3 seconds, and the Penaeus vannamei Boone is cut to form aerosol containing a large amount of ions to obtain D aerosol;

② introducing D aerosol into mass spectrometer via PTEE tube, introducing propylene glycol/leucine enkephalin mixture as auxiliary solvent into port to obtain E product;

③ performing auxiliary impact ionization on the E aerosol through a filament, and allowing the ions to enter a mass spectrometer after impact to obtain an F product;

④, scanning the F product by a mass spectrometer, wherein the scanning time is 1 second, and the scanning range is 50-1200 m/z, and obtaining the detection result.

8. The detection method according to claim 7, wherein the propylene glycol/leucine enkephalin mixture in the step ② is formed by mixing propylene glycol and leucine enkephalin according to a mass ratio of 98: 2, and the introduction amount of the propylene glycol/leucine enkephalin mixture is 0.1 mL/min.

9. The detecting method according to claim 7, wherein the parameters of the filament during ionization in step ③ are 1.1 Ω, 3V and 500 ℃.

Technical Field

The invention relates to a method for preparing prawns and a method for detecting lipid, in particular to an air frying method and a detection method for penaeus vannamei.

Background

The penaeus vannamei boone is the third-generation cultivated shrimps in the world at present, the essential amino acid content of the penaeus vannamei boone is up to 38.80 percent, the content of amino acid in a human body can be increased after the penaeus vannamei boone is eaten, and the penaeus vannamei boone has good nutrition. At present, the fine and deep processing of the penaeus vannamei boone is mainly carried out by heat treatment modes such as steaming, boiling, frying and the like, but the traditional frying mode has more defects, such as larger loss of color and luster and nutritional value and higher oil content of raw materials in the frying process; and the oil is easy to be cracked when repeatedly fried at high temperature, and a large amount of low molecular secondary decomposition products such as aldehyde, ketone, acid and the like are generated, so that the oil is not beneficial to the health of a human body. Air frying is used as a novel and healthy frying mode, and compared with traditional frying, raw materials can be prevented from being soaked in hot oil, so that the oil content in food is effectively reduced, and the manufacturing mode of gradually replacing frying is widely used.

However, the air frying mode is to utilize the closed state to enable hot air in the pot to be recycled, so that high temperature is formed in a short time to take away moisture on the surface of the food material, and the appearance of the food material becomes crisp. The unsaturated fatty acid in the penaeus vannamei boone can be gradually converted into the saturated fatty acid in the high-temperature air frying environment, and meanwhile, the unsaturation degree of phospholipid molecules is reduced, and the saturation degree is improved, so that the nutrition degree of the penaeus vannamei boone after being fried in air is reduced. Therefore, an air frying method capable of effectively improving the nutrition of the penaeus vannamei boone is needed.

Disclosure of Invention

The invention aims to provide an air frying method of penaeus vannamei boone, which can effectively improve the nutrition of the penaeus vannamei boone after air frying; on the other hand, the detection method for the penaeus vannamei boone is provided, and has good detection precision and sensitivity.

The technical scheme of the invention is as follows: an air frying method of penaeus vannamei boone comprises the following steps:

① pricking Penaeus vannamei Boone with edible oil at high temperature to form multiple pinholes, and removing shell of the punched Penaeus vannamei Boone to obtain product A;

② adding 0.02-0.04 mL edible oil into 100g product A to obtain product B1, mixing product B1 with liquid flavoring agent, and stirring to obtain product B;

③ drying product B, air frying at 140 deg.C for 10 min, and taking out to obtain final product.

In the air frying method of the penaeus vannamei boone in the step ①, the hole opening method of the penaeus vannamei boone specifically comprises the steps of flatly laying the penaeus vannamei boone, and then pressing down a pressing plate uniformly distributed with a plurality of puncture needles so that the puncture needles completely penetrate through the penaeus vannamei boone after being pressed down.

In the air frying method for penaeus vannamei boone, in the step ①, the temperature of the needle during perforation is 80-100 ℃, and the retention time of the needle in the penaeus vannamei boone is 2-5 seconds.

In the air frying method for penaeus vannamei boone, the density of the needles is 3-5 roots/20 cm ²The diameter of the puncture needle is 0.5-1 mm.

In the air frying method for penaeus vannamei boone, the mixing ratio of the liquid seasoning and the b1 product in the step ② is 5-20 mL/500 g.

In the air frying method for penaeus vannamei boone, the drying temperature of the product B in the step ③ is 50 ℃, and the drying time of the product B is 3-5 minutes.

The method for detecting the nutrition of the penaeus vannamei prepared by the air frying method of the penaeus vannamei is characterized by comprising the following steps of:

① cutting Penaeus vannamei Boone with an iKnife intelligent scalpel at a power of 20W, wherein the cutting speed of the iKnife intelligent scalpel is 1mm/s, the cutting length is 1cm, the residence time of the iKnife intelligent scalpel in cutting is 3 seconds, and the Penaeus vannamei Boone is cut to form aerosol containing a large amount of ions to obtain D aerosol;

② introducing D aerosol into mass spectrometer via PTEE tube, introducing propylene glycol/leucine enkephalin mixture as auxiliary solvent into port to obtain E product;

③ performing auxiliary impact ionization on the E aerosol through a filament, and allowing the ions to enter a mass spectrometer after impact to obtain an F product;

④, scanning the F product by a mass spectrometer, wherein the scanning time is 1 second, and the scanning range is 50-1200 m/z, and obtaining the detection result.

In the foregoing detection method, in step ②, the propylene glycol/leucine enkephalin mixture is formed by mixing propylene glycol and leucine enkephalin according to a mass ratio of 98: 2, and the introduction amount of the propylene glycol/leucine enkephalin mixture is 0.1 mL/min.

In the foregoing detection method, the parameters of the filament during ionization in step ③ are 1.1 Ω, 3V and 500 ℃.

Compared with the prior art, the invention has the following advantages:

(1) according to the invention, the needle holes are formed in the surface of the penaeus vannamei boone by using the high-temperature needle, so that the needle can heat and shape the meat around the needle in the perforation process, the hole pattern of the penaeus vannamei boone is kept when the penaeus vannamei boone is opened after the needle is separated, and when the penaeus vannamei boone is fried in air, the needle holes can play a role in guiding high-temperature hot air, so that the efficiency of the penaeus vannamei boone in air frying; when the high-temperature pricking needle is used for pricking, the edible oil coated on the surface of the pricking needle can be adhered to the inner wall of the needle hole, and the maturity of the prawns in the air frying process is effectively improved by matching with the high temperature in the air frying process, so that the frying temperature and the frying time required by the air frying are reduced, and the situation that the surfaces of the prawns are completely mature and the insides of the prawns are still semi-mature after the frying temperature and the frying time are reduced is avoided; after the frying temperature and the frying time are reduced, the conversion rate of unsaturated fatty acid and phospholipid molecules in the frying environment can be reduced, and the conversion rate of the prawns after being fried in air to be mature is improved;

(2) in the process of opening the holes of the prawns, the steps of opening the holes and then removing the shells can effectively avoid the damage to the appearance of the prawns when the holes are opened by inserting needles, so that the prawns can keep the original shape to a greater extent after the holes are opened, and the attractiveness of the prawns after the prawns are fried is improved; meanwhile, the invention further optimizes the opening process of the prawns, so that the pore diameter of the pinholes on the surfaces of the prawns can be kept unchanged in the subsequent processing process, thereby improving the frying stability and the frying effect of the invention;

(3) the edible oil and the liquid seasoning are mixed and then stirred with the prawns, so that the edible oil can be coated on the surface of the prawns, and the edible oil adhered in the pinholes is matched to further improve the heating efficiency and the maturity of the prawns in the air frying process, thereby reducing the air frying temperature and the frying time of the prawns under the condition of ensuring the maturity of the prawns, further reducing the conversion rate of unsaturated fatty acid and phospholipid molecules in the frying environment and improving the nutrition degree of the prawns;

(4) the interior of the prawn is fried in air by the mutual matching of the high-temperature pinholes and the edible oil, so that the diameter and the number of the pinholes can be reduced while the maturity of the prawn is ensured, and the completeness and the attractiveness of the prawn after frying are further improved;

(5) the water on the surface of the prawns can be removed by drying the prawns coated with the liquid seasoning at the temperature of 50 ℃, so that the effect of the prawns in air frying is improved, and the prawns can be primarily matured in the drying process at the temperature of 50 ℃, so that the frying temperature and the frying time required by the prawns in subsequent air frying are reduced, and the conversion rate of unsaturated fatty acid and phospholipid molecules in the frying environment is further reduced;

(6) under the cooperation of the process, the invention further optimizes the frying temperature and the frying time of the prawns in the air frying process, so that the prawns can reach the required maturity after being air-fried for 10 minutes at the temperature of 140 ℃, and compared with the conventional air frying process, the time or the frying temperature required by frying can be reduced, thereby reducing the conversion rate of unsaturated fatty acid and phospholipid molecules, reducing the DHA content of the prawns by only 16.5 percent along with the air frying, reducing the EPA content by 18.4 percent, simultaneously reducing the reduction of the relative content of PE, PC and PI molecules in the phospholipid molecules compared with the conventional air frying mode, and improving the PA molecular weight less;

(7) the invention also aims at the external dimension of the penaeus vannamei boone, and further optimizes the corresponding mass spectrum detection method, thereby effectively eliminating interference items during detection and improving the sensitivity and precision of the penaeus vannamei boone during mass spectrum detection;

therefore, the air frying method can effectively improve the nutrition of the penaeus vannamei after the air frying; the detection method has good detection precision and sensitivity.

Drawings

FIG. 1 is a total ion flow graph of uncut air fried Penaeus vannamei after cutting;

FIG. 2 is a mass spectrum of Penaeus vannamei without air frying in negative ion mode;

FIG. 3 is a plot of the PCA scores for four experimental groups in Experimental example 2;

fig. 4 is a graph of the real-time authentication result in example 4.

Detailed Description

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.