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Health-maintaining health shrimp paste and preparation method thereof

A technology of shrimp paste and green shrimp, which is applied in the field of food processing, can solve the problems of not being able to meet the daily needs of modern people, and the nutritional content and edible effect of shrimp paste are single, so as to improve the shelf life of products, enhance human immunity, and facilitate promotion value effect

Inactive Publication Date: 2016-03-16
袁生咬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, most shrimp pastes have single nutritional components and edible effects, which cannot meet the daily needs of modern people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of health-care shrimp paste is made of the following substances by weight:

[0020] 80 fresh shrimp, 20 salt, 13 oyster sauce, 10 white wine, 10 wolfberry, 8 ginseng, 3 angelica, 5 astragalus, 4 red dates, 6 licorice, 3 ginger, 3 kelp, 5 10 parts of cooking wine, 10 parts of tempeh, 4 parts of cinnamon, 17 parts of black sesame, and 4 parts of compound additives.

[0021] Further, the composite additive is composed of the following parts by weight: 18 parts of modified starch, 1 part of L-carnitine tartrate, 4 parts of arabinose, 5 parts of konjac gum, 4 parts of phytic acid, and 2 parts of citric acid.

[0022] A preparation method for health-care shrimp paste, comprising the steps of:

[0023] (1) Clean the green prawns, take out the shelled shrimps, drain them and put them into a meat grinder to make shrimp paste, add 1% yeast by mass to the shrimp paste, ferment for 50 minutes, and place at 90~100°C Heating for 2~4min under the condition of cooling for late...

Embodiment 2

[0029] A kind of health-care shrimp paste is made of the following substances by weight:

[0030] 90 fresh prawns, 20 salt, 13 oyster sauce, 5 cooking wine, 4 sugar, 12 tempeh, 3 cinnamon, 20 black sesame, 6 kelp, 8 wolfberry, 6 ginseng, 3 angelica, 4 parts of astragalus, 5 parts of red dates, 6 parts of licorice, 2 parts of ginger, and 5 parts of compound additives.

[0031] Further, the composite additive is composed of the following parts by weight: 20 parts of modified starch, 2 parts of L-carnitine tartrate, 6 parts of arabinose, 3 parts of konjac gum, 4 parts of phytic acid, and 2.5 parts of citric acid.

[0032] A preparation method for health-care shrimp paste, comprising the steps of:

[0033] (1) Clean the green prawns, take out the shelled shrimps, drain them and put them into a meat grinder to make shrimp paste, add 0.8% of its mass yeast to the shrimp paste, ferment for 60 minutes, and then place it at 90~100°C Heating for 2~4min under the condition of cooling f...

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PUM

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Abstract

The invention discloses health-maintaining health shrimp paste. The health-maintaining health shrimp paste is prepared from the following raw materials: freshwater shrimps, table salt, oyster sauce, cooking wine, white sugar, fermented soya beans, cinnamons, black sesames, kelps, wolfberry fruits, ginsengs, Chinese angelica, astragalus membranaceus, red dates, liquorice roots, fresh gingers and a compound additive. Traditional Chinese medicine extracting wine added into the shrimp paste can be used for blocking the synthesis of nitrosamine, so that the eating safety of the shrimp paste is improved; meanwhile, the shrimp paste also has the effects of enhancing the immunity of human bodies, eliminating fatigues, prolonging the quality guarantee period of the product and improving the palatability of the product; added L-carnitine tartrate is a biostearin nutrient with no toxic or side effect on the human bodies, so that the health-maintaining health shrimp paste can be used for promoting the combustion of fat and reducing the body weight; and meanwhile, the health-maintaining health shrimp paste has a relatively good prevention effect on kidney diseases, hypertension, hyperlipidemia, coronary heart diseases and the like, caused by the fact that a lot of salt is digested. The shrimp paste integrates nutrients and health, has a delicious taste, is suitable for people of all ages and has a relatively large popularization value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a health-care shrimp paste and a preparation method thereof. Background technique [0002] Shrimp paste is a paste food made by mixing shrimp meat with salt and other substances, fermented and ground into a viscous shape. The taste is very salty, and it is usually sold in the market after being made into canned condiments. Shrimp paste is rich in nutrients such as protein, calcium, iron, selenium, and vitamin A. There is also a very important nutrient in shrimp paste—astaxanthin, which is by far the strongest antioxidant. Known as super vitamin E, the redder the shrimp paste, the more astaxanthin. Moderate consumption is quite beneficial to the body. However, the currently eaten shrimp paste is just an ordinary fermented food made from simple raw materials. During the pickling and fermentation process, nitrite will be produced. Nitrite can be converted into nitrosam...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/40A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/332A23V2250/21A23V2250/08A23V2250/5118A23V2250/5066A23V2250/602A23V2250/032A23V2250/76
Inventor 袁生咬
Owner 袁生咬
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