Method of making imitation peeled shrimp with shrimp meat
A technology of peeled shrimps and small shrimps, applied in food preparation, application, food science, etc., can solve the problems of insufficient bionic effect and complicated process, and achieve the effects of improving nutritional value, simple process flow, and enhancing bonding effect
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Embodiment 1
[0012] 1) Rinse the minced and small shrimp raw materials and weigh 100 kilograms, add 2 kilograms of salt, put them into the cutting and mixing equipment and chop them, and dissolve the salt into small shrimp meat particles with a diameter of about 2 mm;
[0013] 2) Add 0.4 kg of TG-B, 10 kg of surimi, 4 kg of soybean protein, and 1 kg of sodium dihydrogen phosphate to the above raw materials in sequence, mix and stir evenly in a mixer, and let stand at room temperature (22°C) for 1 hour;
[0014] 3) After standing still, the raw materials are used for injection molding of shrimp molding equipment. After injection, the mold is heated in an oven at 100°C for 15 minutes. After the mold comes out of the oven, the formed shrimp is taken out of the mold and sent to the cooling workshop for cooling. Package. Get about 110 kilograms of products.
Embodiment 2
[0016] 1) After rinsing, take 100 kg of minced and small shrimp raw materials, add 2 to 3 kg of salt, chop and mix in a chopping machine, and dissolve the salt into small shrimp meat with a diameter of about 2 mm;
[0017] 2) Mix 0.3-0.5 kg of TG-B, 6-10 kg of minced fish, 4 kg of soybean protein, and 1 kg of sodium dihydrogen phosphate, pour into the salted shrimp meat granules and stir evenly with a mixer;
[0018] 3) Let the stirred shrimp meat granules stand at 20°C-24°C for 1 hour;
[0019] 4) Pour the above-mentioned small shrimp meat into the mold of the shrimp shell molding machine, put the mold into the oven, and bake at 90°C to 110°C for 15 minutes. After the mold comes out of the oven, demould the product that is bonded into the shape of shrimp shells, cool and pack . Get about 106~110 kilograms of products.
[0020] The mouthfeel, color and luster, texture of the simulated prawns produced by the above two examples are very similar to the natural prawns.
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