Fresh fried shrimp cake and production method

A technology for fresh shrimp and fresh shrimp meat, applied in application, food preparation, food science and other directions, can solve the problems of complex production method and single taste of fresh shrimp cake, and achieve the effect of golden color, full taste and crisp taste.

Inactive Publication Date: 2010-06-16
吕文良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the taste of fresh shrimp cakes is s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: fresh shrimp cake is made up of following raw material of weight portion, and fresh shrimp 90 parts, soybean protein isolate 2 parts, starch 10 parts, compound phosphate 2 parts, salt 6 parts, monosodium glutamate 3 parts, white sugar 10 parts, ginger 4 parts 4 parts, 4 parts of green onions, 3 parts of spices.

[0010] The method for making the above-mentioned fresh shrimp cake includes the following steps: weighing and taking raw materials according to the ratio, and grinding the fresh shrimp with a meat grinder with a special aperture; chopping and mixing: separating bean protein, compound phosphate, salt, monosodium glutamate, white sugar, Ginger, onion, spices and fresh shrimp are mixed together, and the temperature of the raw materials is controlled at 7-16°C; placement: placed at low temperature for 30-60 minutes; molding: manual molding or mechanical molding of the mold; single freezing: the center temperature of the semi-finished product is at Bel...

Embodiment 2

[0011] Embodiment 2: fresh shrimp cake, it is characterized in that being made up of the raw material of following weight portion, fresh shrimp 100 parts, soybean protein isolate 5 parts, starch 20 parts, compound phosphate 1 part, salt 8 parts, monosodium glutamate 5 parts, white sugar 15 parts 8 parts, 8 parts ginger, 8 parts green onion, 5 parts spices.

[0012] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention relates to a fresh fried shrimp cake with fine color and flavor and rich nutrition, and a production method. The fresh fried shrimp cake adopts the technical scheme that: the fresh fried shrimp cake is characterized in that the fresh fried shrimp cake is prepared from the following raw materials in part by weight: 80 to 100 parts of fresh shrimp, 1 to 5 parts of soybean protein isolate, 2 to 20 parts of starch powder, 1 to 5 parts of composite phosphate, 2 to 8 parts of table salt, 2 to 5 parts of gourmet powder, 5 to 15 parts of white sugar, 1 to 8 parts of ginger, 1 to 8 parts of shallot, and 1 to 5 parts of spice. The invention also discloses the production method for the fresh fried shrimp cake.

Description

technical field [0001] The invention belongs to the field of fresh shrimp cakes and production methods, in particular to fresh shrimp cakes with good color and taste and rich nutrition and production methods. Background technique [0002] Shrimp cakes are people's favorite food. Often eating shrimp meat products has the effects of nourishing and invigorating the stomach, clearing away heat and detoxification, nourishing the skin and hair, and strengthening the body. At present, the taste of fresh shrimp cakes is single, and the preparation method is complicated. Contents of the invention [0003] The purpose of the present invention is to provide a fresh shrimp cake with good color and taste and rich nutrition and its production method. [0004] The technical solution of the present invention is: fresh shrimp cake, which is characterized in that it is composed of the following raw materials in parts by weight: 80-100 parts of fresh shrimp, 1-5 parts of soybean protein iso...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 吕文良尹金兰白明
Owner 吕文良
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