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High-calcium composite shrimp meat sausage and preparation method thereof

A technology of shrimp sausage and high calcium, applied in food preparation, function of food ingredients, food science and other directions, can solve problems such as rough taste of whole-haired shrimp, and achieve the effect of being suitable for human absorption and good taste

Active Publication Date: 2015-04-08
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention proposes a high-calcium compound shrimp sausage and its preparation method, the purpose of which is to solve the problem of rough taste of whole-hair shrimp used in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The particle size of the shrimp paste is 40 mesh.

[0039] Example 2

[0040] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0041] Take 25 parts of shrimp paste, 35 parts of surimi, and 40 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 2.5 parts of salt and continue chopping for 10 minutes, and finally add 4 parts of gluten powder, 15 parts of fat diced meat, 10 parts of potato starch, 3 parts of monosodium glutamate, 0.15 parts of disodium 5'-taste ribonucleotide, 3 parts of sugar, 1 part of garlic powder, 0.35 parts of moisture retaining agent, 2 parts of carrageenan, chop and mix for 10 minutes to obtain minced meat, chop When mixing, control the temperature below 10°C. ...

Embodiment 2

[0043] The particle size of the shrimp paste is 80 mesh.

[0044] Example 3

[0045] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0046] Take 30 parts of shrimp paste, 40 parts of surimi, and 30 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 2.5 parts of salt and continue chopping for 10 minutes, and finally add 5 parts of gluten powder, 15 parts of fat diced meat, 10 parts of potato starch, 4 parts of monosodium glutamate, 0.2 parts of disodium 5'-taste ribonucleotide, 3.5 parts of sugar, 1.5 parts of garlic powder, 0.4 parts of moisture retaining agent, 3 parts of carrageenan, chopped and mixed for 10 minutes to obtain minced meat, chopped When mixing, control the temperature be...

Embodiment 3

[0048] The particle size of the shrimp paste is 60 mesh.

[0049] Example 4

[0050] Take fresh hairy prawns, rinse them with tap water, drain them and put them into a mixer for coarse crushing, put the crushed shrimp pulp into a colloid mill for fine crushing, dehydrate, add antifreeze, and obtain the final raw material of shrimp pulp. Keep the shrimp paste temperature below 10°C.

[0051] Take 35 parts of shrimp paste, 20 parts of surimi, and 45 parts of chicken breast meat and put them into a chopping machine for 5 minutes, then add 1 part of salt and continue chopping for 10 minutes, and finally add 6 parts of gluten powder, 10 parts of diced fat, 5 parts of potato starch, 3.5 parts of monosodium glutamate, 0.2 parts of disodium 5'-taste ribonucleotide, 3.5 parts of sugar, 2 parts of garlic powder, 0.45 parts of moisture retaining agent, 3.5 parts of carrageenan, chop and mix for 10 minutes to obtain minced meat, chop When mixing, control the temperature below 10°C.

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PUM

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Abstract

The invention relates to a high-calcium composite shrimp sausage and a preparation method thereof, which is characterized in that fresh hairy shrimps are pulverized together with meat and shells by a colloid mill to make whole-haired shrimp paste, and the prepared whole-hair shrimp paste Mix with surimi, chicken, etc., chop, mix, enema, steam and other processes to obtain shrimp sausage. The use of the colloid mill crushing process not only avoids the problem of a large amount of shrimp shell leftovers such as traditional shrimp sausages that only use shrimp meat, but also solves the problem of rough taste caused by adding shrimp shells to food. At the same time, the present invention utilizes the natural calcium source of hairy shrimp, which is safer and more suitable for human body to absorb compared with the inorganic calcium source added in the traditional calcium-supplementing sausage, thereby satisfying consumers' demands for food health and safety.

Description

technical field [0001] The invention belongs to the field of seafood processing technology, and in particular relates to a high-calcium compound shrimp sausage and a preparation method thereof. Background technique [0002] Nowadays, with the improvement of people's living standards, people's requirements for food are not limited to filling their stomachs, and more attention is turned to the health, safety, and nutritional balance of food. [0003] The topic of calcium supplementation has always attracted people's attention. According to the national census of the Chinese Nutrition Society, the calcium intake in urban and rural areas nationwide is only 391 mg, which is equivalent to 49.6% of the recommended intake. It can be seen that insufficient dietary calcium intake is still common among people of all ages in China Case. [0004] Chinese hairy shrimp is a relatively cheap popular seafood product among aquatic products. Its calcium content is very rich and it is a natu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/33A23L1/326A23L1/315A23L1/317A23L1/29A23L17/40A23L13/50A23L13/60A23L17/10A23L33/00
CPCA23L13/52A23L13/65A23L17/40A23L17/70A23L33/10A23V2002/00A23V2200/30A23V2300/31
Inventor 励建荣李学鹏李聪崔方超仪淑敏李婷婷高艳蕾季广仁
Owner BOHAI UNIV
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