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Quick-frozen simulated popping shrimps and processing method thereof

A processing method and technology of water chestnuts, which are applied in the field of quick-frozen simulated jumping shrimp and its processing, can solve the problems of affecting the edible effect and the irritating taste of the solution, and achieve the effects of crisp, sweet, unique taste, healthy and comprehensive nutritional ingredients.

Pending Publication Date: 2021-03-09
河北食全十美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the treatment of horseshoes is mainly to soak in clean water for high-temperature sterilization, or to soak them in solutions such as citric acid, calcium gluconate, and calcium lactate alone to prevent browning, and horseshoes treated with citric acid, calcium ascorbate, and calcium lactate cannot be completely destroyed. Keep the original crispness and sweetness, but it will have the unique irritating taste and sour feeling of the solution, which will affect the eating effect to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A quick-frozen simulated jumping shrimp, the percentage of raw materials is as follows: fish paste 40kg, chicken 21kg, water chestnut 7.2kg, starch 10kg, soybean protein 2.6kg, white sugar 5kg, edible salt 1.5kg, phosphate 0.4kg, flavoring agent 0.15kg, brittle agent 0.75kg, xylitol 0.2kg, monoglyceride 0.2kg, the rest is ice water.

[0044] A processing method for quick-frozen simulated jumping shrimp, comprising the following steps:

[0045] Step 1. Fish paste production: Fully wash the dirt on the surface of the fish body and the abdominal cavity, cool down with cold water or crushed ice, soak for 30 minutes, and use the meat harvester to harvest the meat. First, check whether the meat harvester is clean And adjust the meat harvester in time. Fish skin, extracts, water-soluble protein, etc. make the product white in color, high in elasticity, fresh fish, the ratio of fish to water is 1:3, stir at a slow speed for 8-10 minutes, then stand for 10 minutes to remove the...

Embodiment 2

[0055] A quick-frozen simulated jumping shrimp, the percentage of raw materials is as follows: fish paste 40kg, chicken 21kg, water chestnut 7.2kg, starch 10kg, soybean protein 2.6kg, white sugar 5kg, edible salt 1.5kg, phosphate 0.4kg, flavoring agent 0.15kg, brittle agent 0.75kg, xylitol 0.2kg, monoglyceride 0.2kg, the rest is ice water.

[0056] A processing method for quick-frozen simulated jumping shrimp, comprising the following steps:

[0057] Step 1. Fish paste production: Fully wash the dirt on the surface of the fish body and the abdominal cavity, cool down with cold water or crushed ice, soak for 35 minutes, and use the meat harvester to harvest the meat. First, check whether the meat harvester is clean And adjust the meat harvester in time. Fish skin, extracts, water-soluble protein, etc. make the product white in color, high in elasticity, fresh fish, the ratio of fish to water is 1:4, stir at a slow speed for 8-10 minutes, then stand for 10 minutes to remove the...

Embodiment 3

[0067] A quick-frozen simulated jumping shrimp, the percentage of raw materials is as follows: fish paste 40kg, chicken 21kg, water chestnut 7.2kg, starch 10kg, soybean protein 2.6kg, white sugar 5kg, edible salt 1.5kg, phosphate 0.4kg, flavoring agent 0.15kg, brittle agent 0.75kg, xylitol 0.2kg, monoglyceride 0.2kg, the rest is ice water.

[0068] A processing method for quick-frozen simulated jumping shrimp, comprising the following steps:

[0069] Step 1. Fish paste production: Fully wash the dirt on the surface of the fish body and the abdominal cavity, cool down with cold water or crushed ice, soak for 40 minutes, and use the meat harvester to harvest the meat. First, check whether the meat harvester is clean And adjust the meat harvester in time. Fish skin, extracts, water-soluble protein, etc. make the product white in color, high in elasticity, fresh fish, the ratio of fish to water is 1:5, stir at a slow speed for 8-10 minutes, and then stand for 10 minutes to remove...

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Abstract

The invention discloses a quick-frozen simulated popping shrimp. The quick-frozen simulated popping shrimp is consists of the following materials: 35%-45% of fish paste, 15%-25% of chicken meat, 5%-8%of diced water chestnut, 5%-15% of starch, 2%-3%of soybean protein, 4%-6% of white granulated sugar, 1%-2% of edible salt, 0.3%-0.5% of phosphate, 0.1%-0.2% of a flavor enhancer, 0.5%-1% of a crisping agent, 0.15%-0.25%of xylitol, 0.1%-0.3% of monoglyceride, and the balance water. According to the invention, the vacuum emulsification technology is utilized to treat the fish paste, and the mixed solution of citric acid, calcium ascorbate and phosphate is utilized to soak diced water chestnuts, so that the crisp and refreshing water chestnuts can effectively neutralize the heat of fish meat, provide healthier and more comprehensive nutritional ingredients with chicken meat, and are beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a quick-frozen simulated jumping shrimp and a processing method thereof. Background technique [0002] In recent years, simulated jumping shrimp has become very popular in my country's consumer market, and it can be seen from dining tables to hot pots. The main raw material of the simulated jumping shrimp is fish paste, which has high protein content and is easy to digest and absorb. Its fat content is low, which is in line with the modern high-protein and low-fat diet. Substances, people with fire, ventilation, liver cirrhosis, etc. should not eat. As the saying goes, "Livestock is not as good as poultry, and poultry is not as good as fish." Fish is a food that is loved by the public. [0003] Horseshoe is also known as water chestnut and ground chestnut. Because of its purple-black skin, white flesh, sweet and juicy, crisp and delicious, it has bee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10A23L29/00A23L5/41A23L13/50A23L5/00
CPCA23L17/70A23L19/10A23L29/015A23L29/035A23L5/41A23L13/52A23L5/11A23L5/13A23V2002/00A23V2250/5118A23V2250/5488A23V2250/1614A23V2250/1618A23V2250/6422A23V2250/192A23V2250/032A23V2200/048A23V2300/24
Inventor 陆学君王印陶良石冠华侯国辉
Owner 河北食全十美食品科技有限公司
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