Golden seafood burgers and processing technology thereof

A seafood and gold technology, applied in food science, food ingredients as fluffing agents, food ingredients as thickeners, etc., can solve the problems that hinder the nutrition matching and sales channels of seafood products, achieve good taste, meet nutritional needs, and shape beautiful effect

Inactive Publication Date: 2018-02-16
PENGLAI JINGLU FISHERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the common seafood products on the market are still limited to the processing method of a single type of seafood, which seriously hinders the nutritional combination and sales channels of seafood products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of golden seafood fort, its component comprises by weight: 20 parts of diced squid, 50 parts of crabmeat, 20 parts of scallop sticks, 5 parts of seasoning, 10 parts of batter powder and 20 parts of bread flour;

[0028] Wherein, the seasoning includes 10 parts of onion powder, 0.2 part of sodium glutamate and 0.2 part of sodium succinate; the described batter powder is 10 parts of wheat flour, 5 parts of corn flour, 5 parts of edible salt, 1 part of small Made by combining soda and 1 part guar gum.

[0029] The processing technology of above-mentioned golden seafood fort comprises the following steps:

[0030] (1) squid raw material processing

[0031] a. Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0032] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling the water, put into the sodium chloride solution that concentration is 90-110ppm and soak for 2-4min, after fully drai...

Embodiment 2

[0041] A kind of golden seafood fort, its component comprises by weight: 30 parts of diced squid, 40 parts of crabmeat, 30 parts of scallop sticks, 10 parts of seasoning, 20 parts of batter powder and 30 parts of bread flour;

[0042] Wherein, the seasoning includes 20 parts of onion powder, 0.5 part of sodium glutamate and 0.5 part of sodium succinate; the described batter powder is 20 parts of wheat flour, 10 parts of corn flour, 10 parts of edible salt, 5 parts of small Made by combining soda and 3 parts guar gum.

[0043] The processing technology of above-mentioned golden seafood fort comprises the following steps:

[0044] (1) squid raw material processing

[0045] a. Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0046] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling the water, put into the sodium chloride solution that concentration is 90-110ppm and soak for 2-4min, after fully...

Embodiment 3

[0055] A kind of gold seafood fort, its component comprises by weight: 25 parts of diced squid, 45 parts of crabmeat, 25 parts of scallop sticks, 7 parts of seasoning, 15 parts of batter powder and 25 parts of bread flour;

[0056] Wherein, the seasoning includes 15 parts of onion powder, 0.4 part of sodium glutamate and 0.3 part of sodium succinate; the described batter powder is 15 parts of wheat flour, 7 parts of corn flour, 7 parts of edible salt, 3 parts of small Made by combining soda and 2 parts guar gum.

[0057] The processing technology of above-mentioned golden seafood fort comprises the following steps:

[0058] (1) squid raw material processing

[0059] a. Thawing: Rinse the squid with running water and thaw until the center temperature is -1°C-5°C;

[0060] B, cleaning, disinfection: clean the squid of step a with clear water, after controlling the water, put into the sodium chloride solution that concentration is 90-110ppm and soak for 2-4min, after fully draini...

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PUM

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Abstract

The invention belongs to the technical filed of food processing, and especially relates to golden seafood burgers and a processing technology thereof. According to the processing technology of the golden seafood burgers, a mixture of bread powder and pulping powder is adopted as coating powder so that the prepared seafood burgers are rich in taste and good in appearance, as well as vivid in image;moreover, usage amount of the pulping powder is strictly controlled for crumbs are liable to fall from the seafood burgers due to excessive usage of the pulping powder so as to make taste bad while shape of the seafood burgers cannot be very well kept due to insufficient usage of the pulping powder. The golden seafood burgers prepared by the processing technology are a perfect combination of a plurality of seafood, including squids, crab meat, scallops and so on; moreover, original nutritional values of the seafood can be completely maintained. Being oil-fried, outsides of the golden seafoodburgers disclosed by the invention are crispy and tender; and the oil-fried golden seafood burgers have the advantages of delicious taste, beautiful appearance, rich nutrients, convenience for eatingand so on. The golden seafood burgers can be taken as an instant food which is capable of saving time and labor, and thus, requirements of fast-paced life and needs of nutrients can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a golden seafood fort and a processing technology thereof. Background technique [0002] At present, the common seafood products on the market are still limited to the processing method of a single type of seafood, which seriously hinders the nutritional matching and sales channels of seafood products. Therefore, food made by mixing multiple seafood species will become a new development direction in the field of deep-sea processing. Contents of the invention [0003] The present invention aims at the deficiencies in the above-mentioned prior art, and provides a golden seafood fort and a processing technology thereof. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a golden seafood fort, its components include by weight parts: 20-30 parts of diced squid, 40-50 parts of crab meat, 20-30 par...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/50A23P20/10
CPCA23L17/40A23L17/50A23P20/10A23V2002/00A23V2200/22A23V2200/242A23V2200/234A23V2250/1614A23V2250/1618A23V2250/1576A23V2250/506A23V2250/21A23V2250/212A23V2300/20
Inventor 牟伟丽周德庆曹建峰刘楠张世广于丽梅孙盛娟林海燕闫春光丁梅香
Owner PENGLAI JINGLU FISHERY
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