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Starch mixed shrimp cracker and preparation method thereof

A starch and shrimp flakes technology, applied in food preparation, application, food science and other directions, can solve the problems of high labor intensity of workers, complex processing technology, low degree of automation, etc., and achieve reduced labor intensity of workers, simple processing technology, and degree of automation. high effect

Inactive Publication Date: 2011-04-13
NINGBO YINFA GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are basically two types of shrimp chips on the market. One is high-viscosity starch made of cassava starch as the main raw material, which is processed by cooking. Good, but due to the high viscosity of cassava starch, there are disadvantages such as complex processing technology, low automation, high labor intensity, harsh processing environment, high energy consumption, and high processing cost.
The other is low-viscosity starch with corn starch as the main raw material, which is processed by extrusion molding. Although the production process of this type of shrimp crackers is relatively simple, the taste of the shrimp crackers produced is poor, the appearance is rough, and the quality of the product is not good. Ideal, therefore, is not conducive to product sales and cannot fully reflect the commercial value of the product
Moreover, the components of the above two shrimp chip products are relatively single, and the nutritional ingredients of the products are not comprehensive enough, which is not conducive to fully opening up the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Mixed starch 100Kg (10Kg of tapioca starch, 15Kg of potato starch, 75Kg of corn starch in total, 100Kg in total), 3Kg of dried shrimp, 3Kg of white sugar, 2Kg of refined salt, 2Kg of monosodium glutamate, 40Kg of water.

[0024] The method combines extrusion self-cooking technology to produce shrimp slices, and the processing steps are as follows:

[0025] 1. Weigh the raw materials according to the above ratio, mix and stir them into a uniform dough;

[0026] 2. Pour the above powder into a co-rotating twin-screw extruder (the co-rotating twin-screw extruder is produced by Yantai Lingyu Powder Machinery Co., Ltd., model SLJ-50), the length of the helical element is 25 cm, and the pitch is 5 cm, the temperature of the cooking extruder barrel is 85-95°C, and the rotation speed of the extrusion screw is 60-75r·min -1 , feed rate 300g·min -1 , for extrusion molding;

[0027] 3. The extruded material extruded from the co-rotating twin-screw extruder is placed in a semici...

Embodiment 2

[0032] 100Kg mixed starch (15Kg tapioca starch, 15Kg potato starch, 70Kg corn starch, total 100Kg), 2Kg dried shrimp, 1Kg white sugar, 4Kg refined salt, 2Kg monosodium glutamate, 50Kg water.

[0033] The method combines extrusion self-cooking technology to produce shrimp slices, and the processing steps are as follows:

[0034] 1. Weigh the raw and auxiliary materials according to the above ratio, and mix them into powder;

[0035] 2. Pour the above mixed powder into a co-rotating twin-screw extruder, the length of the screw element is 25 cm, the pitch is 5 cm, the temperature of the extruder barrel is 85-95 °C, and the rotation speed of the extrusion screw is 60-75 r min -1 , feed rate 340g·min -1 , for extrusion molding;

[0036] 3. The extruded material extruded from the co-rotating twin-screw extruder is placed in a semi-circular stainless steel plate tank for natural cooling for 3 days;

[0037] 4. Slicing, slicing the cooled discharge in step 3, with a slice thickness...

Embodiment 3

[0041] Mixed starch 100Kg (including tapioca starch 10Kg, potato starch 15Kg, corn starch 75Kg, total 100Kg), dried shrimp 4Kg, white sugar 2Kg, refined salt 3Kg, monosodium glutamate 2Kg, water 50Kg.

[0042] The method combines extrusion self-cooking technology to produce shrimp slices, and the processing steps are as follows:

[0043] 1. Weigh the raw and auxiliary materials according to the above ratio, and mix them into powder;

[0044] 2. Pour the above mixed powder into a co-rotating twin-screw extruder, the length of the screw element is 25 cm, the pitch is 5 cm, the temperature of the extruder barrel is 85-95 ° C, and the rotation speed of the extrusion screw is 60-75 r min -1 , feed rate 350g·min -1 , for extrusion molding;

[0045] 3. The extruded material extruded from the co-rotating twin-screw extruder is placed in a semicircular stainless steel plate tank for natural cooling for 3 days;

[0046] 4. Slicing, slicing the cooled discharge in step 3, with a slice...

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PUM

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Abstract

The invention discloses a starch mixed shrimp cracker, which is prepared from the following components in part by weight: 10 to 20 parts of cassava starch, 15 to 20 parts of potato starch, 70 to 85 parts of corn starch, 2 to 4 parts of shelled shrimps, 1 to 3 parts of white granulated sugar, 2 to 4 parts of refined salt, 1 to 2 parts of monosodium glutamate and 40 to 50 parts of water. The invention simultaneously discloses a method for preparing the starch mixed shrimp cracker. By controlling parameters of a co-rotating twin screw extruder, the prepared starch mixed shrimp cracker is diversified in components, comprehensive in nutrient components, good in mouthfeel, fine in appearance, healthy, safe, simple in processing technology, high in degree of automation and low in labor intensityof a worker, reduces the energy consumption and the processing cost, and can meet the requirement of development of modern enterprises and society.

Description

technical field [0001] The invention relates to a mixed starch shrimp chip and a preparation method thereof. Background technique [0002] Shrimp chips, commonly known as lobster chips, are also called jade chips because their appearance is translucent and white like jade. It is a typical traditional small food with starch as the main raw material. Wine with meals has a timeless taste and is cheap. It is not only loved by the people of our country, but also very popular in Japan and Southeast Asia. [0003] At present, there are basically two types of shrimp chips on the market. One is high-viscosity starch made of cassava starch as the main raw material, which is processed by cooking. Good, but due to the high viscosity of cassava starch, there are disadvantages such as complex processing technology, low degree of automation, high labor intensity, harsh processing environment, high energy consumption, and high processing cost. The other is low-viscosity starch with corn s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 乐海康
Owner NINGBO YINFA GREEN FOOD
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