Processing method of vacuum refrigerating flavored prawn cake

A technology of vacuum freezing and processing methods, applied in the field of food processing, which can solve the problems of inconvenient transportation, insufficient nutrition, comprehensiveness, and high transportation costs, and achieve flavor and taste retention, rich nutrition, and good appearance and color Effect

Inactive Publication Date: 2013-10-23
HUBEI XINMEIXIANG FOODS
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0011] Using the above-mentioned raw materials and processing the shrimp balls formed by the above-mentioned processing method, not only the appearance and color of the product are not ideal, but the nutritional components are not too rich and comprehensive, and basically lose the original flavor and taste of the sea shrimp itself, especially the packaged product. Low temperature storage is required, the storage conditions and storage period will be greatly limited, and the transportation is not convenient and the transportation cost is high

Method used

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  • Processing method of vacuum refrigerating flavored prawn cake

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Embodiment Construction

[0032] Depend on figure 1 Shown, a kind of processing method of vacuum freeze-dry flavor shrimp cake, concrete processing method is as follows:

[0033] a. Material selection: select raw materials in the following proportions by weight: minced fish 70, shelled shrimp 30, soybean protein isolate 9, and shrimp meat paste 4. The minced fish must be well frozen and have no peculiar smell;

[0034] b. Pretreatment: Cut the frozen surimi into small pieces with a knife and put them in an environment of 0°C-4°C for later use;

[0035] c. Beating: put the frozen surimi block, shrimp, soybean protein isolate and shrimp meat paste together in the beater, then add the seasoning into the beater and beat at high speed until the minced meat is uniform, and control the temperature of the slurry during the beating process Below 12°C, the proportioning by weight of the added seasoning is: 2.2 portions of salt, 0.5 portions of monosodium glutamate, 0.08 portions of ginger powder, 0.08 portions ...

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Abstract

The invention discloses a processing method of a vacuum refrigerating flavored prawn cake. The processing procedure comprises the following steps of: material selecting, pretreating, pulping, forming, steaming, cooling, traying, refrigerating fast, cutting, refrigerating fast, vacuum refrigerating and drying, sorting, metal detecting and packaging. The flavored prawn cake comprises the following raw materials in parts by weight: 70-80 parts of minced fillet, 20-30 parts of peeled prawns, 8-10 parts of soy protein isolate and 2-4 parts of prawn meat extract. The processing method of the vacuum refrigerating flavored prawn cake provided by the invention has the advantages that the product appearance is good in color, that the original rich nutrition ingredients and the special flavor and taste of the vacuum refrigerating flavored prawn cake are reserved, that other bad smell is not generated, and that the vacuum refrigerating flavored prawn cake can be stored for a long time even at normal temperature, has a shelf life as long as 12 months and is ready to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of vacuum freeze-dried flavored shrimp cakes. Background technique [0002] Seafood such as surimi and shrimp are rich in nutrients. People often use different cooking methods to eat them, but they are not convenient for long-distance transportation. If you want to eat fresher surimi and sea shrimp in inland areas Therefore, only after it is effectively processed can it be convenient for long-distance transportation and storage. At present, the processing method often used by people is: add surimi and shrimp flavor to a certain proportion The mixed fish balls are made into fish balls, and then quick-frozen for preservation. The specific production process is as follows: raw material selection→pretreatment→beating→forming→cooking→cooling→quick freezing→low temperature storage. [0003] 1. Selection of raw materials: Frozen surimi (pretreated saltwater ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/33A23L1/305A23L33/185
Inventor 吴朝琴蒋保民王君潘思轶王可兴
Owner HUBEI XINMEIXIANG FOODS
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