Method for processing recombination dried shrimps

A processing method and technology of dried shrimp, which is applied in the field of processing dried shrimp, can solve the problems of no patent literature report of dried recombinant shrimp, poor utilization, environmental pollution, etc., to achieve better taste, easy absorption, and prevent oxidation spoilage effect

Inactive Publication Date: 2008-08-13
NINGBO WANYANG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, prawns are mainly used for frozen processing in addition to live sales, and a large number of low-grade and low-grade shrimps and defective shrimps are not well utilized, which not only causes waste of resources, but also seriously pollutes the environment
[0003] Drying is the traditional method of deep processing of fish and shrimp in our country. The traditional method of processing dried shrimp is to process it into salted grilled shrimp. In order to prolong the shelf life, the moisture content of salted grilled shrimp must be ≤10%, and the salinity must be high (salinity ≥10%) Therefore, the product has problems such as hard texture, single flavor, and poor palatability, and needs to be further improved
[0004] There is no patent literature report on recombinant dried shrimp in China

Method used

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  • Method for processing recombination dried shrimps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] as per figure 1 The shown process flow diagram of the recombined dried shrimp processing method includes the following steps in turn:

[0026] (1) Choose 100kg of shrimp meat or small white shrimp as raw material, use a meat grinder to grind it into meat filling, and make it into minced meat; after selecting 30kg of soybeans, wash them with clean water and soak them for about 8 hours to make the moisture content of soybeans reach 50% , and then use a refiner to grind the bean paste into bean paste, and then heat the bean paste to 100°C for 4 minutes to remove the beany smell.

[0027] The scientific name of small white shrimp is the collective name of the hairy shrimp genus of Crustacea (Crustacea) decapoda (Decapoda) cherry shrimp family (Sergestidae). Also known as water shrimp, small economical shrimp. The dry product is called shrimp skin.

[0028] (2) Put the shrimp meat filling and bean paste into the blender, add 1.5kg of refined salt, 5kg of sugar, 200g of an...

Embodiment 2

[0033] as per figure 1 The shown process flow diagram of the recombined dried shrimp processing method includes the following steps in turn:

[0034] (1) Use 100kg of shrimp meat or small white shrimp as raw material, use a meat grinder to grind it into meat filling, and make it into minced meat; after selecting 20kg of soybeans, wash them with clean water and soak them for about 6 hours to make the moisture content of soybeans reach 40%. , and then use a refiner to grind the bean paste, and then heat the bean paste to 100°C for 5 minutes to remove the beany smell.

[0035] (2) Put the shrimp meat filling and bean paste into the blender, add 0.5kg of refined salt, 3kg of sugar, 150g of animal protein extract, 0.1kg of ginger powder, 0.15kg of monosodium glutamate, 0.05kg of sodium benzoate and 80g of chili powder, and stir well Then marinate for about 8 hours at a low temperature of 1°C.

[0036] (3) Pour the mixed meat stuffing obtained in step (2) into an independent formi...

Embodiment 3

[0040] as per figure 1 The shown process flow diagram of the recombined dried shrimp processing method includes the following steps in turn:

[0041] (1) Choose 100kg of shrimp meat or small white shrimp as raw material, use a meat grinder to grind it into meat filling, and make it into minced meat; after selecting 40kg of soybeans, wash them with clean water and soak them for about 10 hours, so that the moisture content of soybeans reaches 60% , and then use a refiner to grind the bean paste, and then heat the bean paste to 100°C for 5 minutes to remove the beany smell.

[0042] (2) Put the shrimp meat filling and bean paste into the blender, and add 2kg of refined salt, 7kg of sugar, 250g of animal protein extract, 0.3kg of ginger powder, 0.25kg of monosodium glutamate, 0.15kg of sodium benzoate and 120g of chili powder, and stir well Marinate at a low temperature of 3°C for about 16 hours.

[0043] (3) Pour the mixed meat stuffing obtained in step (2) into the overall for...

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PUM

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Abstract

The invention relates to a processing method for recombining dried shrimp, mainly using shrimp (or little white shrimp) as raw material, comprising the following steps: 1) preprocessing the material of shrimp (or little white shrimp) and bean; 2) mixing the shrimp meat paste and bean paste together and uniformly stirring; 3) feeding the mixed meat paste into mould and pressing out to form shrimp meat; 4) roasting the shrimp meat when the water content is equal to or less than 10%; 5) packaging. The invention uses low-salt and compound flavoring agent based on the preserving method of traditional marine product, so that the dried shrimp is loose and deliciouse. The processing method uses new type packaging technique to prevent the product from oxidatively deteriorated. The products are nutrient and health and easily stored.

Description

technical field [0001] The invention relates to a processing method of seafood, in particular to a processing method of recombined dried shrimp. Background technique [0002] Shrimp is rich in nutrition, delicious in taste, and has a unique flavor. It is a traditional famous aquatic product in my country. In recent years, with the continuous adjustment of the industrial structure, surrounding pond cultures have emerged in various coastal areas, and the popularization and application of artificial stocking technology has doubled the production of prawns. Shrimp is difficult and the phenomenon of increasing production but not increasing income has begun to appear. At present, prawns are mainly used for frozen processing in addition to live sales, and there are a large number of low-grade and low-grade shrimps left over from prawn processing, which are not well utilized. This not only causes waste of resources, but also seriously pollutes the environment. [0003] Drying is t...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L1/48A23L1/20A23L1/211A23L1/01A23L1/29A23L17/40A23L5/10A23L11/00A23L11/30A23L33/00A23L35/00
Inventor 杨性民刘青梅
Owner NINGBO WANYANG BIOTECH
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