Quick-freezing frying shrimp cake and production method thereof

A fried shrimp cake and food technology, applied in food preparation, food science, application, etc., can solve the problems of soft tissue, affecting the taste of food, loss, etc., and achieve the effect of good taste, high production efficiency and feasible operation

Inactive Publication Date: 2009-03-18
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigerated shrimp is thawed before food processing, because thawing will cause the loss of bound water in part of the shrimp tissue, resulting in soft tissue and affecting the taste of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A quick-frozen deep-fried shrimp cake food, which uses fresh, low-temperature processed shrimp minced shrimp as raw material, selects the minced shrimp as 62% by weight, and adds 7% minced fish, 5% soybean protein, and 9% corn starch , quality improver transglutaminase 0.2%, moisture retention agent compound phosphate 0.2%, sugar 1.5%, shrimp flavoring 0.01%, ginger juice 1.5%, cooking wine 1.5%, salt 2%, monosodium glutamate 0.09% and 10% water, crushed at low temperature to evenly prepare the cake core material, and the outer surface of the cake core molded by the cake core material is coated with a layer of bread flour to form a cake-like, fluffy powder flake on the outside, wrapped in Shrimp cakes with cake cores, after the shrimp cakes are placed to gel, put them into a fryer for frying and cooking until the appearance is golden, and after cooling, they are quick-frozen to become quick-frozen fried shrimp cake food. The weight percentage of the cake core in the qui...

Embodiment 2

[0029] A quick-frozen deep-fried shrimp cake food, which uses fresh, low-temperature-treated shrimp minced shrimp as raw material, selects the minced shrimp as 70% by weight, and adds 10% minced fish, 3% soybean protein, and 5.5% cornstarch , quality improver transglutaminase 0.4%, moisture retention agent compound phosphate 0.3%, sugar 1%, shrimp flavoring 0.005%, ginger juice 0.6%, cooking wine 0.64%, salt 1.5%, monosodium glutamate 0.055% and 7% water, crushed at low temperature to evenly prepare the cake core material, and the outer surface of the cake core molded by the cake core material is coated with a layer of bread flour to form a cake-shaped, fluffy powder flake on the outside, wrapped in Shrimp cakes with cake cores, after the shrimp cakes are placed to gel, put them into a fryer for frying and cooking until the appearance is golden, and after cooling, they are quick-frozen to become quick-frozen fried shrimp cake food. The weight percentage of the cake core in the...

Embodiment 3

[0031]A quick-frozen deep-fried shrimp cake food, which uses fresh, low-temperature processed shrimp minced shrimp as raw material, selects the minced shrimp as 76% by weight, and adds 5% minced fish, 2% soybean protein, and 7% cornstarch , quality improver transglutaminase 0.3%, moisture retention agent compound phosphate 0.3%, sugar 0.5%, shrimp flavoring 0.02%, ginger juice 1.9%, cooking wine 1%, salt 0.8%, monosodium glutamate 0.18% and 5% water, crushed at low temperature to make a cake core evenly, and the outer surface of the cake core molded by the cake core is coated with a layer of bread flour to form a cake-shaped, fluffy powder sheet on the outside, and wrapped in Shrimp cakes with cake cores, after the shrimp cakes are placed to gel, put them into a fryer for frying and cooking until the appearance is golden, and after cooling, they are quick-frozen to become quick-frozen fried shrimp cake food. The weight percentage of the cake core in the quick-frozen fried shri...

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PUM

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Abstract

The invention relates to a quick-frozen fried shrimp cake food and a manufacturing method thereof, which is characterized in that 60-80 percent of shrimp congee made from fresh shelled shrimps that are treated at low temperature is used as raw material. Then, 5-10 percent of fish congee, 1-5 percent of soybean protein, 5-10 percent of corn starch, 0.1-0.5 percent of quality improver, 0.2-0.3 percent of water maintaining agent, 2-8 percent of condiment and 5-10 percent of water are added to be kneaded at low temperature uniformly to obtain cake core material. The external surface of a cake core which is molded by the cake core material is covered with a layer of bread flour to form a shrimp cake. After being gelatinized, the shrimp cake is fried until the external surface is golden yellow. After cooled, the fried shrimp cake is quickly frozen to obtain the quick-frozen fried shrimp cake food. The food comprises 70-90 percent of the cake core and 10-30 percent of the bread flour by weight percentage. The food is provided with golden yellow outer surface, crisp outside and tender inside. The freshness of brine shrimp is maintained, and the nutrition components of other raw materials are synthesized. The cake core of the food has the advantages of good elasticity, perfect taste and convenience. The manufacturing method of the shrimp cake food has the advantages of reasonable process, feasible operation and high manufacturing efficiency and suitability for industrialized production.

Description

technical field [0001] The invention relates to an aquatic food product and a production process, in particular to a quick-frozen fried shrimp cake food and a production method thereof. Background technique [0002] As a large category of aquatic products, shrimp is rich in nutrition. The protein content in shrimp meat is about 10% to 20%, and the bioavailability is as high as 85% to 93%. It is rich in lysine and leucine, which can provide essential fatty acids for the human body; its fat is mostly composed of highly unsaturated fatty acids, which have the functions of lowering blood cholesterol, preventing heart and brain diseases, and softening blood vessels; the inorganic salts in shrimp meat The content is higher than other animal foods, especially a large amount of calcium. In addition, it is also rich in potassium, chlorine, magnesium, etc., which has the effects of increasing intelligence and beautifying. But, at present, the edible of shrimp is relatively simple, mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 王小军唐聚德袁文鹏孟秀梅孙永军胡炜夏雪奎张绵松刘昌衡
Owner SHANDONG HOMEY AQUATIC DEV
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