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Making method of snakehead-basal tail shrimp paste product

A production method and technology of basil shrimp are applied in the directions of food ingredients as gelling agents, food ingredients, food science, etc., to achieve the effects of increasing protein content, enhancing functional properties, and improving gel properties

Pending Publication Date: 2021-11-05
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the production process of adding fresh freshwater fish surimi to the shrimp meat to process shrimp slippery

Method used

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  • Making method of snakehead-basal tail shrimp paste product
  • Making method of snakehead-basal tail shrimp paste product
  • Making method of snakehead-basal tail shrimp paste product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0040](1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0041] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0042] (3) Sample preparation: Add 180g of shrimp meat, 20g of black fish meat, 18g of pig fat, 4g of salt, 12g of egg white, and 18g of starch into a chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0043] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dry...

Embodiment 2

[0048] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0049] (1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0050] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0051] (3) Sample preparation: add 160g shrimp meat, 40g fish meat, 18g pig fat, 4g salt, 12g egg white, and 18g starch into the chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0052] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dryer produced by Beijin...

Embodiment 3

[0057] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0058] (1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0059] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0060] (3) Preparation of samples: Add 140g shrimp meat, 60g black fish meat, 18g pig fat, 4g salt, 12g egg white, and 18g starch into the chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0061] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dryer produced...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a making method of a snakehead-basal tail shrimp paste product. The preparation method comprises the following steps: washing snakehead with clear water, selecting back fish meat, cleaning and peeling to obtain snakehead meat for later use; then washing basal tail shrimps with clear water, and removing shrimp heads and shrimp skins to obtain shrimp meat for later use; mixing the snakehead meat and the shrimp meat, and chopping, wherein the mass ratio of the snakehead meat to the shrimp meat is (1-3): (7-10); and after chopping, adding pig fat, table salt, egg white and starch, chopping again, filling the obtained mixture with a sausage, heating in a water bath kettle, and then cooling to obtain the snakehead-basal tail shrimp paste product. According to the snakehead-base tail mashed shrimp product prepared by the preparation method disclosed by the invention, the cross-linking condition of protein is obviously improved, and the snakehead-base tail mashed shrimp product has good gel strength, is a mashed shrimp product with high protein, high nutrition and better mouth feel, and can simultaneously meet the requirements of consumers on different levels of mouth feel, nutrition and the like.

Description

technical field [0001] The invention relates to the technical field of aquatic product quality improvement, in particular to a method for making a high-quality, high-gel-strength black fish-jiwei shrimp slippery product. Background technique [0002] Shrimp paste is a kind of shrimp paste product. Because it has zero fat and high protein, it is not easy to cause obesity, and it is rich in astaxanthin, which has the characteristics of anti-oxidation and enhancing human immunity. It is deeply loved by consumers. However, the shrimp slip made only from shrimp meat has a harder texture, lower gel strength, and poor taste, and the shrimp slip made from pure shrimp meat is more costly. Nowadays, adding auxiliary materials to pure shrimp slips to improve the taste of shrimp slips has become a new technique for making shrimp slips. The nutritional value of shrimp slippery products is generally improved by adding nutrients such as medicinal materials, vegetables, fruits, frozen minc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L15/00A23L13/00
CPCA23L17/40A23L17/70A23L15/00A23L13/00A23V2002/00A23V2250/5118A23V2200/228
Inventor 高瑞昌李梦哲石彤王鑫袁丽
Owner JIANGSU UNIV
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