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Anti-freezing mashed shrimp and preparation method thereof

A technology of antifreeze and shrimp slippery, applied in food preparation, food science, application, etc., can solve the problems that restrict the development of Penaeus vannamei aquaculture, cannot meet the market demand, and the processing output is not large, so as to achieve good nutritional value and The effect of commercial value, excellent taste and stable quality

Active Publication Date: 2015-03-04
福州百洋海味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the processing of Penaeus vannamei in the world is still in its infancy. The products at home and abroad are single, edible, and the processing output is not large, which is far from meeting the market demand, which greatly restricts the further development of the vannamei aquaculture industry.

Method used

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  • Anti-freezing mashed shrimp and preparation method thereof
  • Anti-freezing mashed shrimp and preparation method thereof
  • Anti-freezing mashed shrimp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The shrimp slip provided by the present embodiment is processed by the method comprising the following steps:

[0033] (1) Raw material pretreatment: thaw the shrimp meat at 0°C for 7 hours, add it to a meat grinder, and grind it into granules through a 6mm orifice plate;

[0034] (2) raw material preparation: take by weighing 75 parts of shrimp meat in step (1), take by weighing 10 parts of potato starch, 5 parts of chilled egg white, 5.9 parts of water, 1.5 parts of salt, 2.5 parts of white granulated sugar, 0.05 part of compound phosphate, 0.05 parts of sorbitol;

[0035] (3) Stirring: using the raw materials weighed in step (2), under the condition of 7°C, at first fully stir the shrimp meat and compound phosphate with a frequency conversion mixer at a low speed, then add salt and stir at a high speed, and finally mix the potato starch, Add iced egg whites, water, salt, white granulated sugar, and sorbitol and stir evenly at low speed.

[0036] (4) The slurry obta...

Embodiment 2

[0039] (1) Raw material pretreatment: thaw the shrimp meat at 5°C for 6 hours, put it into a meat grinder, grind it through a 7mm orifice plate to make granules;

[0040] (2) Raw material preparation: take by weighing 80 parts of shrimp meat in step (1), take by weighing 8 parts of potato starch, 4 parts of ice egg white, 4.72 parts of water, 1.2 parts of salt, 2 parts of white granulated sugar, 0.04 part of compound phosphate, 0.04 parts of sorbitol;

[0041] (3) Stirring: using the raw materials weighed in step (2), under the condition of 6°C, at first fully stir the shrimp meat and compound phosphate with a frequency conversion mixer at a low speed, then add salt and stir at a high speed, and finally mix the potato starch, Add iced egg whites, water, salt, white granulated sugar, and sorbitol and stir evenly at low speed.

[0042] (4) The slurry obtained in step (3) is sterilized, packaged, and double-screw quick-frozen to obtain a frost-resistant shrimp slippery product. ...

Embodiment 3

[0044] (1) Raw material pretreatment: thaw the shrimp meat in an environment of 10°C for 5 hours, add it to a meat grinder, and grind it into granules through an 8mm orifice plate;

[0045] (2) Raw material preparation: take by weighing 85 parts of shrimp meat in step (1), take by weighing 6 parts of potato starch, 3 parts of chilled egg whites, 3.44 parts of water, 1 part of salt, 1.5 parts of white granulated sugar, 0.03 parts of compound phosphate, 0.03 parts of sorbitol;

[0046] (3) Stirring: using the raw materials weighed in step (2), under the condition of 5°C, at first fully stir the shrimp meat and compound phosphate with a frequency conversion mixer at a low speed, then add salt and stir at a high speed, and finally mix the potato starch, Add iced egg whites, water, salt, white granulated sugar, and sorbitol and stir evenly at low speed.

[0047] (4) The slurry obtained in step (3) is sterilized, packaged, and double-screw quick-frozen to obtain a frost-resistant s...

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Abstract

The invention discloses an anti-freezing mashed shrimp and a preparation method thereof. The mashed shrimp mainly comprises the following raw materials in parts by mass: 75-90 parts of shrimp meat, 5-10 parts of potato starch, 3-5 parts of frozen egg white, 3-6 parts of water, 0.5-1.5 parts of salt, 0.5-2.5 parts of white granulated sugar, 0.02-0.05 part of composite phosphate and 0.02-0.05 part of sorbitol. The anti-freezing mashed shrimp is smooth in taste and rich in nutrition; the shrimp meat is obvious in granular sensation. The invention also provides a preparation method of the anti-freezing mashed shrimp. The method is simple and convenient in process and liable to operate; the protein denaturation of the mashed shrimp in the preservation process can be delayed; the severe dehydration of the mashed shrimp after being unfrozen can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of deep processing of aquatic products. More specifically, it relates to a frost-resistant shrimp slip and a preparation method thereof. Background technique [0002] Shrimp is a long-bodied animal that lives in water. It belongs to arthropod crustaceans. Shrimp has super high therapeutic value and is used as Chinese medicinal materials. For the processing of shrimp, frozen fried shrimp products, single-frozen cooked shrimp, raw shrimp, peeled shrimp, etc. are mostly used at present. Shrimp can also be made into shrimp slip whose main ingredients are shrimp meat, starch, and white beard. [0003] Shrimp slides currently on the market have poor frost resistance, are prone to deterioration during storage, are severely dehydrated after thawing, and have a reduced elasticity and taste. This is because the bound water bound around the protein is detached from the surface of the protein due to freezing, resulti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/29A23L17/40A23L33/00
CPCA23L17/40A23L33/00A23V2002/00A23V2250/5118A23V2250/642
Inventor 高向登李阳
Owner 福州百洋海味食品有限公司
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