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Preparation method for shrimp sausage

A technology of shrimp meat sausage and shrimp meat, which is applied in the direction of food science, etc., can solve the problems of insufficient strength, poor taste of shrimp meat sausage, general calcium content, etc., and achieve the effect of improving health, delicate taste, and simple preparation method

Inactive Publication Date: 2020-02-11
福建省龙港食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, shrimp sausage products are easily oxidized and deteriorated during the production process, and the prepared shrimp sausages have a poor taste and are not strong enough
In addition, the nutrition of shrimp sausage is relatively simple, and the calcium content is average, which cannot meet the human body's needs for various nutrients.

Method used

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  • Preparation method for shrimp sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation method of shrimp sausage

[0031] Prepared by the following steps:

[0032] Step 1. Preparation of raw materials: Weigh the main material, auxiliary material Ⅰ and auxiliary material Ⅱ respectively by weight, and set aside; among them, the main material is 85 kg of shrimp, 1.5 kg of kudzu root powder, 0.8 kg of shrimp shell powder, 2.0 kg of fried sesame, and aloe extract liquid 1.4kg; excipients I weighed 1.6kg soybean protein, egg white 0.5kg, purple potato starch 6.2kg, peanut oil 7.5kg, coconut oil 1.2kg, sodium lactate 1.0kg; excipients II weighed seaweed salt 2.6kg, white sugar 2.0kg, 0.23kg of pepper powder, 0.20kg of pepper powder, 0.01kg of sodium tripolyphosphate, 0.10kg of sodium glutamate, 0.12kg of sodium citrate, 0.12kg of sodium D-isoascorbate; Fry for 5 minutes;

[0033] Step 2, pretreatment: the shelled shrimp of described weight part that takes in step 1 is thawed 8min with the saline that the mass fraction of salt is 6%, then w...

Embodiment 2

[0038] A kind of preparation method of shrimp sausage

[0039] Prepared by the following steps:

[0040] Step 1. Preparation of raw materials: Weigh the main material, auxiliary material Ⅰ and auxiliary material Ⅱ by weight, respectively, and set aside; among them, the main material is 100 kg of shrimp, 3.5 kg of kudzu root powder, 1.8 kg of shrimp shell powder, 6.0 kg of fried sesame, and aloe extract liquid 3.4kg; excipients I weighed 3.6kg soybean protein, egg white 1.0kg, purple potato starch 8.2kg, peanut oil 9.5kg, coconut oil 2.2kg, sodium lactate 2.0kg; excipients II weighed seaweed salt 3.2kg, white sugar 2.3kg, 0.33kg of pepper powder, 0.40kg of pepper powder, 0.03kg of sodium tripolyphosphate, 0.20kg of sodium glutamate, 0.16kg of sodium citrate, and 0.18kg of sodium D-isoascorbate; Fry for 8 minutes;

[0041] Step 2, pretreatment: the said weight portion of the shrimps weighed in the step 1 is thawed with salt water with a mass fraction of 10% salt for 15 minutes...

Embodiment 3

[0046] A kind of preparation method of shrimp sausage

[0047] Prepared by the following steps:

[0048] Step 1. Raw material preparation: Weigh the main material, auxiliary material Ⅰ and auxiliary material Ⅱ respectively by weight, and set aside; among them, the main material is 90 kg of shrimp, 2.0 kg of kudzu root powder, 1.0 kg of shrimp shell powder, 3.0 kg of fried sesame, and aloe extract liquid 1.9kg; excipients I weighed 2.1kg soybean protein, egg white 0.6kg, purple potato starch 6.7kg, peanut oil 8.0kg, coconut oil 1.4kg, sodium lactate 1.2kg; excipients II weighed seaweed salt 2.8kg, white sugar 2.1kg, Pepper powder 0.25kg, Zanthoxylum bungeanum powder 0.25kg, sodium tripolyphosphate 0.01kg, sodium glutamate 0.12kg, sodium citrate 0.13kg, D-sodium erythorbate 0.14kg; Fry for 6 minutes;

[0049] Step 2, pretreatment: the said weight portion of peeled shrimps weighed in step 1 is thawed with salt water with a mass fraction of 7% for 9 minutes, then washed with cle...

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Abstract

The invention discloses a preparation method for a shrimp sausage. The preparation method for the shrimp sausage comprises the following steps of preparing raw materials, pre-processing, chopping, andfilling to prepare a finished product. The shrimp sausage prepared by the preparation method contains rich nutrition substances, can supplement various proteins, amino acids and trace elements to thehuman body, guarantees that the human body nutrition intake is balanced, improves body health, also has a fine and rich taste, and is deeply loved by people.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing shrimp sausage. Background technique [0002] Shrimp meat is rich in high-quality protein, magnesium, phosphorus, calcium, astaxanthin, etc. The meat is soft and easy to digest, and can supplement a variety of nutrients for the human body. In order to facilitate people to eat, shrimp meat is often made into instant food such as shrimp sausage. Shrimp sausage has a transparent and exquisite appearance, smooth and delicious taste and relatively rich nutritional value, and is very popular among people. However, the shrimp meat sausage products are easily oxidized and deteriorated during the production process, and the prepared shrimp meat sausages have a poor taste and are not strong enough. In addition, the nutrition of shrimp sausage is relatively simple, and the calcium content is average, which cannot meet the human body's needs for various nutrients. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L33/10A23L33/105
CPCA23L17/70A23L17/40A23L33/10A23L33/105
Inventor 施志谦
Owner 福建省龙港食品开发有限公司
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