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Shrimp paste and preparation method thereof

A technology for shrimp slip and shrimp paste, which is applied to the field of shrimp slip and its preparation, can solve the problems that the quality stability and uniformity of boiled shrimp balls cannot be guaranteed, and cannot meet the requirements of factory mass production, and can achieve rich eating experience and stable quality. , the effect of smooth taste

Inactive Publication Date: 2020-01-14
GUANGXI ZHENGWU MARINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shrimp slips prepared by the current recipes and cooking methods are mostly suitable for daily consumption at home. Since the stability and uniformity of the quality of boiled shrimp balls are difficult to guarantee, they cannot meet the requirements of factory mass production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The present invention also provides the preparation method of the shrimp slip described in the above scheme, comprising the following steps:

[0022] Stir and mix the minced shrimp, diced shrimp, egg white, trehalose and monosodium glutamate for the first time to obtain minced meat, then mix the minced meat and starch for the second time to obtain shrimp slippery; the rotational speeds of the first stirring and mixing and the second stirring and mixing are independent is 36-38 rpm; the temperatures of the first stirring and mixing and the second stirring and mixing are independently preferably 4-6°C.

[0023] In the present invention, the minced shrimp is preferably prepared by the following method: mince the shelled shrimp, crush or chop for 20-30 minutes at 12-15° C., and beat to obtain the minced shrimp.

[0024] In the present invention, the crushing equipment is preferably a meat grinder; the crushing or chopping temperature is preferably 13-14°C; the crushing or c...

Embodiment 1

[0029] 1. Raw material procurement and acceptance: before purchasing, the company must send personnel to the farm for sampling and inspection, and purchases can only be made after passing the test. Prawns are easy to die and deteriorate after being caught, affecting their freshness. They must be transported under refrigeration to ensure their freshness.

[0030] 2. Pretreatment: first put 100 sticks / 500g or more of prawn raw materials into ice water to wash, then remove the shell, head and gut. Wash the processed shrimp with ice water to obtain semi-finished shrimp.

[0031] 3. Meat grinding: Use a meat grinder to grind meat. Put the semi-finished shrimps into the meat grinder, crush the shrimps according to different needs, and finally obtain the raw materials of meaty shrimps.

[0032] 4. Diced: Put part of the shrimp into the dicing machine and dice for later use. The dicing requires 1cm in length, width and thickness, which can be achieved by adjusting the dicing machin...

Embodiment 2

[0044] 1. Raw material procurement and acceptance: before purchasing, the company must send personnel to the farm for sampling and inspection, and purchases can only be made after passing the test. Prawns are easy to die and deteriorate after being caught, affecting their freshness. They must be transported under refrigeration to ensure their freshness.

[0045] 2. Pretreatment: first put 100 sticks / 500g or more of prawn raw materials into ice water to wash, then remove the shell, head and gut. Wash the processed shrimp with ice water to obtain semi-finished shrimp.

[0046] 3. Meat grinding: Use a meat grinder to grind meat. Put the semi-finished shrimps into the meat grinder, crush the shrimps according to different needs, and finally obtain the raw materials of meaty shrimps.

[0047] 4. Diced: Put part of the shrimp into the dicing machine and dice for later use. The dicing requires 1cm in length, width and thickness, which can be achieved by adjusting the dicing machin...

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PUM

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Abstract

The invention provides shrimp paste and a preparation method thereof, which belong to the technical field of shrimp meat products, the shrimp paste comprises the following raw materials: shrimp meat,starch, egg white, trehalose and monosodium glutamate, the shrimp meat comprises diced shrimp and minced shrimp; wherein the mass ratio of the diced shrimps to the minced shrimps is (0.8-1.2): (0.8-1.2). The mashed shrimp is high in shrimp meat content, the shrimp meat raw materials comprise diced shrimps and minced shrimps, and the raw materials are reasonably proportioned. The shrimp paste prepared by using the formula is stable in quality and suitable for industrial large-scale production, and compared with traditional shrimp paste, the shrimp paste has smooth, crispy, chewy and granular taste and is unique in flavor.

Description

technical field [0001] The invention relates to the technical field of shrimp meat products processing, in particular to a shrimp slip and a preparation method thereof. Background technique [0002] Shrimp paste is a shrimp mud product, the main material is shrimp, and the auxiliary materials are meat, shrimp and so on. In recent years, shrimp slippery has been loved by consumers for its delicious taste and rich nutritional value, and has become one of the main delicacies of hot pot restaurants. The shrimp slips prepared by the current recipes and cooking methods are mostly suitable for daily consumption at home. Since the stability and uniformity of the quality of boiled shrimp balls are difficult to guarantee, they cannot meet the requirements of factory mass production. Contents of the invention [0003] The object of the present invention is to provide a shrimp slip and a preparation method thereof. The shrimp slip prepared by the method has stable quality and unique ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L29/30A23L15/00A23L27/10
CPCA23L17/40A23L29/30A23L15/00A23L27/10A23V2002/00
Inventor 上官云山李泽生袁闯
Owner GUANGXI ZHENGWU MARINE IND
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