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High-calcium compound shrimp cake and producing method thereof

A production method and shrimp cake technology are applied in food preparation, food ingredients as taste modifiers, food heat treatment and other directions, which can solve problems such as low content of hairy shrimp meat, environmental pollution, nutrient loss, etc., to enrich nutrients and solve taste problems. Rough, health-friendly effects

Active Publication Date: 2014-03-05
锦州笔架山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this approach satisfies consumers' sensory needs for food, the meat content in the hairy shrimp is very small. To obtain a certain amount of minced shrimp meat, a large amount of hairy shrimp is needed, and a large amount of shrimp shell leftovers are also produced, resulting in Certain nutrient loss, and improper disposal of these leftovers will pollute the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a blender for coarse crushing. Put the crushed shrimp pulp into a high-precision wet grinder for ultrafine grinding, dehydrate, add antifreeze, and get whole hairy shrimps pulp raw material, keep the shrimp paste temperature below 10°C during this process.

[0041] Take 30 parts of shrimp paste, 20 parts of surimi (thaw the surimi to a semi-thawed state), 50 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 3 parts of salt and continue chopping for 10 minutes, and finally add gluten 2 parts flour, 20 parts fatty meat, 20 parts potato starch, 2 parts monosodium glutamate, 0.1 part disodium 5'-taste ribonucleotide, 2 parts sugar, 0.3 parts moisture retention agent, 2 parts quality improver After 10 minutes, the cake core material was obtained, and the temperature was controlled to be less than 10°C when chopping and mixing.

[0042] Put the obtained ca...

Embodiment 2

[0045] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a blender for coarse crushing. Put the crushed shrimp pulp into a high-precision wet grinder for ultrafine grinding, dehydrate, add antifreeze, and get whole hairy shrimps pulp raw material, keep the shrimp paste temperature below 10°C during this process.

[0046] Take 40 parts of shrimp paste, 30 parts of surimi, and 30 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 2 parts of salt and continue chopping for 10 minutes, and finally add 3 parts of gluten powder, 15 parts of diced fat, 15 parts of potato starch, 3 parts of monosodium glutamate, 0.15 parts of disodium 5'-taste ribonucleotide, 3 parts of sugar, 0.3 parts of moisture retaining agent, 3 parts of quality improver and chop and mix for 10 minutes to obtain the cake core material. The control temperature is less than 10°C.

[0047] Put the obtained cake core into a molding machine and shap...

Embodiment 3

[0050] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a blender for coarse crushing. Put the crushed shrimp pulp into a high-precision wet grinder for ultrafine grinding, dehydrate, add antifreeze, and get whole hairy shrimps pulp raw material, keep the shrimp paste temperature below 10°C during this process.

[0051] Take 50 parts of shrimp paste, 20 parts of surimi, and 30 parts of chicken breast meat and put them into the chopping machine for 5 minutes, then add 1 part of salt and continue chopping for 10 minutes, and finally add 4 parts of gluten powder, 10 parts of diced fat, 10 parts of potato starch, 4 parts of monosodium glutamate, 0.2 parts of disodium 5'-taste ribonucleotide, 4 parts of sugar, 0.4 parts of moisture retaining agent, 4 parts of quality improver and chop and mix for 10 minutes to obtain the cake core material. The control temperature is less than 10°C.

[0052] Put the obtained cake core into a molding machine and shap...

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Abstract

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

Description

technical field [0001] The invention belongs to the field of seafood processing technology, and in particular relates to a high-calcium composite shrimp cake and a preparation method thereof. Background technique [0002] Chinese hairy shrimp is a unique species in China. It is distributed along the coast of China, especially in the coast of Bohai Sea. The main production areas are Liaoning, Shandong, Hebei, Jiangsu, Zhejiang, and the coastal areas of Fujian. It has high nutritional value and unique flavor. It is a popular seafood product with relatively low price among aquatic products. It has been proved by experiments that every 100 grams of shrimp skin contains 39.3 grams of protein, 3 grams of fat, 8.6 grams of sugar, 2000 mg of calcium, 1005 mg of phosphorus, 5.5 mg of iron, 0.03 mg of thiamine, 0.07 mg of riboflavin, and 2.5 mg of nicotinic acid . The content of calcium and phosphorus in shrimp skin is the most impressive in aquatic products, and its ratio is abou...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/326A23L1/315A23L1/311A23L17/40A23L13/10A23L13/50A23L17/10
CPCA23L5/11A23L17/40A23P10/28A23P20/12A23V2002/00A23V2200/14A23V2300/41A23V2300/24
Inventor 李学鹏李聪励建荣崔方超仪淑敏李婷婷徐永霞高艳蕾季广仁
Owner 锦州笔架山食品有限公司
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