Fish roe paste and preparation method thereof
A technology of shrimp slippery and fish roe, applied in food ingredients as a fluffing agent, food science, application, etc., can solve problems such as affecting taste and taste, and achieve the effect of preventing the shrinkage of meat fibers
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Embodiment 1
[0025] A fish roe and shrimp slippery product, comprising the following components by weight: 80 parts of dried shrimp, 3 parts of flying fish, 3 parts of egg white, 5 parts of potato starch, 3 parts of soybean oil, 5 parts of curdlan gum, 5 parts of konjac gum, 5 parts of modified starch and 5 parts amylase.
[0026] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:
[0027] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 5 minutes, get glue;
[0028] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 7 minutes, add potato starch and stir for 3 minutes, add amylase and stir for 5 minutes, then add modified starch and stir for 5 minutes to obtain a slurry;
[0029] S3 Stirring and mixing for the second time: add egg whi...
Embodiment 2
[0031] A kind of fish roe shrimp slip, which comprises the following components by weight: 75 parts of shrimp shells, 1 part of flying fish roe, 2 parts of egg white, 3 parts of potato starch, 2 parts of soybean oil, 4 parts of curdlan gum, 4 parts of konjac gum, 3 parts of 1 part modified starch and 3 parts amylase.
[0032] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:
[0033] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 5 minutes, get glue;
[0034] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 3 minutes, add potato starch and stir for 1 minute, add amylase and stir for 3 minutes, then add modified starch and stir for 3 minutes to obtain a slurry;
[0035] S3 Stirring and mixing for the second time: add ...
Embodiment 3
[0037] A kind of fish roe shrimp slip, which comprises the following components by weight: 80 parts of shrimp, 2 parts of flying fish roe, 2 parts of egg white, 5 parts of potato starch, 2.3 parts of soybean oil, 4 parts of curdlan gum, 5 parts of konjac gum, 4 parts of 1 part modified starch and 3 parts amylase.
[0038] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:
[0039] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 15 minutes, get glue;
[0040] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 5 minutes, add potato starch and stir for 1 minute, add amylase and stir for 5 minutes, then add modified starch and stir for 4 minutes to obtain a slurry;
[0041] S3 Stirring and mixing for the second time: add egg...
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