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Producing method for bread freshwater lobster cake

The technology of a freshwater lobster and a production method, which is applied in the field of bread making, can solve the problems of restricting domestic and foreign market development, product added value, and single product style, and achieve the effects of crisp and tender taste, expanding the market, and increasing varieties.

Inactive Publication Date: 2007-10-17
JIANGSU BAOLONG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the freshwater lobster products in our country have been frozen boiled shrimp and whole shrimp products as the main form for many years, and the product style is single, which seriously restricts the further development of domestic and foreign markets and the further improvement of product added value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] specific implementation plan

[0014] ① Mix the shrimp with Cajun, egg yolk paste, spices, and bread crumbs according to the conventional method, and then make a 60g shrimp cake embryo;

[0015] ②Put the shrimp cake embryos in the quick-freezing box for 20 minutes and keep the quick-freezing temperature below -18°C;

[0016] ③ Send the frozen shrimp cake embryos into the battering machine for battering, the battering temperature is controlled at 20°C, and the battering juice is prepared according to the weight ratio of bread crumbs and water at a ratio of 1:1;

[0017] ④ Send the starched shrimp cake embryos into the crumb wrapping machine for breading process, and the weight of the breadcrumbs is controlled at 40% of the total weight of the wrapped shrimp cake embryos;

[0018] ⑤Send the wrapped shrimp cake embryos quickly into the temperature-controlled pot for pre-frying, the pre-frying temperature is kept at 200°C, and the pre-frying time is 30 seconds;

[0019] ⑥...

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PUM

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Abstract

The patent provides a preparation method of bread freshwater lobster cake and relates to a food processing method, specifically which is bread cake making method with freshwater lobster as material, wherein the procedure for making break includes, conventional blank-making, quick freezing, enveloping slurry, enwrapping breadcrumb, pre-frying, pre-cooling, packaging and warehousing. Bread freshwater lobster cake made with the method of invention has following advantages including, golden yellow appearance, testing crisp and tender, special flavor, which can be eaten by simple frying, portable and suitable to people of all ages. The present invention provides a making method of bread freshwater lobster cake to accord with common dietary of east and west people, which increases variety of freshwater lobster production, thus contributes to expand domestic and foreign markets of freshwater lobster production.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a method for making bread cakes with freshwater lobster as the main raw material. Background technique [0002] Freshwater lobster is the common name of Procambarus clarkii. This shrimp species is native to the southern part of North America. It was introduced into my country's Yangtze River Basin by Japan during World War II. Now it has been widely distributed in many areas of my country, forming a natural population available for use. Freshwater lobster is delicious and nutritious. The protein content in its shrimp meat accounts for 17.62% of the fresh weight, the fat is 0.29%, and the total amount of amino acids accounts for 77.2% of the protein. Its protein content is higher than that of general fish and eggs, and it is a high-protein, low-fat healthy food. The trend of eating freshwater lobster originated in Europe. At present, a freshwater lobster economic industry integrating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/333A23L1/176A23L17/50A23L7/157
Inventor 王凤书过世东刘海英
Owner JIANGSU BAOLONG GROUP
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