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Processing method of shrimp flavored surimi product

The technology of a surimi product and a processing method is applied to the processing of shrimp-flavored surimi products, and the shrimp by-products are applied to the processing field of shrimp-flavored surimi products, which can solve the problem of lack of elastic taste and low gel strength of surimi products. and other problems, to achieve the effect of ideal gel strength, better sensory evaluation, and improved gel strength

Active Publication Date: 2014-07-30
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows crispy breads made up mainly vegetables called shrimmles to become smoother when cooked together. It prevents decomposition caused by bacteria while maintaining their taste qualities. Additionally, it improves the texture and appearance of these shuffled items compared to regular ones. Overall, this technology makes them easier to produce and sell at an affordable cost.

Problems solved by technology

This patented technical problem addressed in this patents relates to finding ways to improve the quality of shredded icefish without increasing their cost for commercial sale while maintaining good organoleptic properties like smell and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, a kind of processing method of shrimp flavor surimi product---shrimp flavor fish ball:

[0042] The by-product of frozen shrimps is minced shrimp (center temperature -18°C, moisture 79±1%) produced by small-sized shrimps and quick-frozen, referred to as frozen minced shrimp.

[0043] Follow the steps in turn:

[0044] 1), pretreatment:

[0045] Thaw the frozen minced shrimp until the central temperature is -10~-5°C, and cut them into 8-10mm thick slices with a hard planer to obtain flaky minced shrimp; the flaky minced shrimp is still in a frozen state;

[0046] Spread the above-mentioned flaky minced shrimp evenly (single-layer plate), and then use high-pressure steam to perform rapid ripening pretreatment of frozen products, that is, heat up to 80-90°C within 6-7 minutes, and then keep warm for 2-4 minutes, so as to achieve rapid aging. ripening; to obtain pretreated shrimp by-products. Refrigerate and set aside.

[0047] 2), beating:

[0048] After 1...

Embodiment 2

[0078] Embodiment 2: a kind of processing method of shrimp flavor surimi product --- shrimp flavor steamed fish cake,

[0079] Shrimp by-products use shrimp head juice, the shrimp head juice is obtained from shrimp head by-products obtained in the processing of shrimp products such as shrimps and anchovies as raw materials, and is obtained through pressing, pulping, homogenization, quick-freezing and other processes. Moisture Shrimp by-product, its moisture content is 83~85%. Quick-freeze it to the central temperature of -18° C. to obtain frozen shrimp by-products (hereinafter referred to as frozen shrimp head juice).

[0080] Follow the steps in order:

[0081] 1), pretreatment:

[0082] Thaw the frozen shrimp head juice until the center temperature is -10~-5°C, and then choose to slice or not slice according to the size and thickness of the frozen block (that is, ensure the thickness is 5~8mm), to obtain flaky shrimp head juice; The flaky shrimp head juice is still in a f...

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PUM

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Abstract

The invention discloses a processing method of a shrimp flavored surimi product. The processing method comprises the following steps: (1) performing fast curing pretreatment on a frozen product of frozen shrimp byproducts, thus obtaining the shrimp byproducts after pretreatment; (2) half-thawing 100 parts of frozen surimi, then adding 0.2-0.4 part of composite phosphate to perform empty beating/empty chopping, then adding 2-3 parts of common salt to perform salt beating/salt chopping and then, adding 4-10 parts of starch, 3-10 parts of plant protein, 10-25 parts of shrimp byproducts after pretreatment, 0.05-0.1 part of glutamine transaminase, 3-5 parts of seasonings and 10-30 parts of ice water to perform mixed beating/mixed chopping; (3) molding slurry obtained in the step (2) to obtain molded slurry; (4) immediately performing gelation on the molded slurry; and (5) performing high-temperature curing on a matter obtained in the step (4) to obtain the shrimp flavored surimi product. The shrimp flavored surimi product processed by adopting the method disclosed by the invention has good gel strength.

Description

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Claims

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Application Information

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Owner ZHEJIANG GONGSHANG UNIVERSITY
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