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Potato starch shrimp cracker and processing method thereof

A technology of potato starch and shrimp chips, which is applied in the application, food preparation, food science and other directions, can solve the problems of reducing the utilization rate of raw materials, environmental pollution, etc., and achieve the effects of enriching product types, reducing environmental pollution, and easy to expand

Inactive Publication Date: 2009-04-08
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the irregular shape of potatoes, it is inevitable to produce leftovers when slicing and slicing, which will cause environmental pollution and reduce the utilization rate of raw materials.

Method used

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  • Potato starch shrimp cracker and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, get extracted potato starch 840g. Boil 840g of water, add seasoning at the same time, in the seasoning, salt 12g, sucrose 50g, monosodium glutamate 12g, take 200g of potato starch and 280g of water to make a slurry, slowly pour into the stirring water until the paste is transparent, Keep the gelatinization temperature at 70°C; add the above-mentioned gelatinized hot starch slurry into a mixture consisting of 640g of remaining starch, 30g of shrimp, 5g of baking soda, 5g of alum, 3g of sodium carboxymethyl cellulose, and 4g of sucrose ester and stir , make a uniform dough, take out the dough, make shrimp sticks of corresponding specifications according to the requirements, cook them at 1.2 atmospheres for 35 minutes, cool the shrimp sticks naturally, and cool them at 2°C for 7 hours. The strips are cut into slices with a thickness of 1.5-2.0mm and dried at a temperature of 40°C for 6 hours. After drying, the water is 90g, and then packaged into semi-finishe...

Embodiment 2

[0024] Embodiment 2, get extracted potato starch 1500g. Boil 1500g of water, and add seasoning at the same time, 16g of salt, 75g of sucrose, and 17g of monosodium glutamate in the seasoning, take 300g of potato starch and 500g of water to make a slurry, slowly pour it into the stirring water until the paste is transparent, Keep the gelatinization temperature at 90°C; add the gelatinized hot starch slurry to the mixture consisting of the remaining starch 1200g, shrimp 50g, baking soda 8g, alum 7.5g, sodium alginate 7g, and monoglyceride 5g and stir. Make uniform dough, take out the dough, make shrimp sticks of corresponding specifications according to requirements, cook for 40 minutes at 1.2 atmospheres, cool the shrimp sticks naturally, and cool them at 4°C for 8 hours. Cut into thin slices with a thickness of 1.5-2.0 mm and then dry. The drying temperature is 42°C and the drying time is 6.2 hours. The moisture content of dried shrimp chips is 160g; then packaged into semi-fi...

Embodiment 3

[0025] Embodiment 3, get extracted potato starch 1200g. Boil 1200g of water, and add seasoning at the same time, salt 16g, sucrose 65g, monosodium glutamate 17g in the seasoning, take 280g of potato starch and 400g of water to make a slurry, slowly pour into the stirring water until the paste is transparent, Keep the gelatinization temperature at 80°C; add the gelatinized hot starch slurry to the mixture consisting of the remaining starch 920g, shrimp 50g, baking soda 7.2g, alum 7.2g, xanthan gum 4g, polyglycerol fatty acid ester 5g Stir in medium to make a uniform dough, take out the dough, make shrimp sticks of corresponding specifications according to requirements, cook at 1.2 atmospheres for 40 minutes, cool the shrimp naturally at 3°C ​​for 7.5 hours, Shrimp crackers are cut into thin slices with a thickness of 1.5-2.0 mm and dried at a temperature of 42°C for 6 hours. After drying, the water content in the shrimp crackers is 130g; then packaged into semi-finished shrimp ...

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Abstract

The present invention discloses a kind of potato starch shrimp slices and its processing method. Said processing method includes the following steps: using potato starch, flavouring material, peeled shrimps, thickening agent, emulsifying agent and water as raw material, boiling them to obtain paste-like material, mixing and stirring them, forming, steaming, ageing, slicing, drying, deep-frying and packaging so as to obtain the invented finished product.

Description

Technical field: [0001] The present invention relates to a kind of potato starch shrimp slices, and the present invention also relates to a kind of processing method of described potato starch shrimp slices simultaneously. Background technique: [0002] Shrimp crackers are a kind of fried puffed food with starch as the main raw material. Because of its crispy taste, delicious taste and cheap price, it is very popular among consumers, especially colored shrimp crackers are more popular among children. At present, most of the shrimp chips on the market are made of cassava starch as the main raw material, together with other auxiliary materials. But the used raw material of this shrimp cracker is single, and oil content is high after frying. [0003] In recent years, there are more and more potato products processed from potatoes, especially fried potato chips and French fries, which have become one of the main snack foods for people. However, due to the irregular shape of po...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 张喻熊兴耀谭兴和吴卫国黄玉林谭欢
Owner HUNAN AGRICULTURAL UNIV
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