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A kind of processing technology of mantis shrimp meat floss

A processing technology and technology for mantis shrimp meat, which is applied in food ingredients as a taste improver, food science and other directions, can solve the problems of mantis shrimp meat taste hard on the outside, soft on the inside, not easy to chew, and high in hardness, and achieves good flavor and quality. , soft taste, good flavor effect

Active Publication Date: 2017-08-01
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product obtained by this processing method is semi-dry mantis shrimp meat, which is relatively hard, poor in taste, and difficult to chew. In addition, this processing method needs to roast the mantis shrimp meat at high temperature when preparing instant mantis shrimp: Bake the meat in a far-infrared oven at 150-170°C for 2-3 minutes. Baking at high temperature will cause the outside of the mantis shrimp meat to harden due to the rapid evaporation of water, making the mantis shrimp meat taste hard on the outside and soft on the inside.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Cooking: Wash the mantis shrimps, cook them in 0.5% acetic acid aqueous solution for 10 minutes, take them out and drain them.

[0028] (2) Cooling: Cool the mantis shrimp in step (1) in cold water at 5°C for 5 minutes, take it out, and drain.

[0029] (3) Take the meat: remove the head and tail of the cooled mantis shrimp, cut the back shell along the back, uncover the back shell so that the belly of the mantis shrimp faces upward, and then peel off the belly shell to take out the whole shrimp meat.

[0030] (4) Pressing: Wrap the shrimp meat with gauze and put it into the press, press until the water content reaches 60%, and then get mantis shrimp patties.

[0031] (5) Knead and loosen: Knead mantis shrimp patties to get minced mantis shrimp meat.

[0032] (6) Initial frying: Put the mantis shrimp minced meat into a frying pan, add a quality improver whose mass is 3% of the mantis shrimp minced meat, stir fry at 60°C until the water content is 40%, cool to room t...

Embodiment 2

[0035] (1) Cooking: Wash the mantis shrimps, cook them in 0.3% acetic acid aqueous solution by mass for 5 minutes, take them out and drain them.

[0036] (2) Cooling: Cool the mantis shrimp in step (1) in cold water at 0°C for 3 minutes, take it out, and drain.

[0037] (3) Take the meat: remove the head and tail of the cooled mantis shrimp, cut the back shell along the back, uncover the back shell so that the belly of the mantis shrimp faces upward, and then peel off the belly shell to take out the whole shrimp meat.

[0038] (4) Pressing: Wrap the shrimp meat with gauze and put it into the press, press until the water content is 50%, and then get mantis shrimp patties.

[0039] (5) Knead and loosen: Knead mantis shrimp patties to get minced mantis shrimp meat.

[0040] (6) Initial frying: Put the mantis shrimp minced meat into a frying pan, add a quality improver whose mass is 1% of the mantis shrimp minced meat, fry at 50°C until the water content is 30%, cool to room temp...

Embodiment 3

[0043] (1) Cooking: Wash the mantis shrimps, cook them in 0.4% acetic acid aqueous solution by mass for 7 minutes, take them out and drain them.

[0044] (2) Cooling: Cool the mantis shrimp in step (1) in cold water at 2°C for 4 minutes, take it out, and drain.

[0045] (3) Take the meat: remove the head and tail of the cooled mantis shrimp, cut the back shell along the back, uncover the back shell so that the belly of the mantis shrimp faces upward, and then peel off the belly shell to take out the whole shrimp meat.

[0046] (4) Pressing: Wrap the shrimp meat with gauze and put it into the press, press until the water content is 55%, and then get mantis shrimp patties.

[0047] (5) Knead and loosen: Knead mantis shrimp patties to get minced mantis shrimp meat.

[0048] (6) Initial frying: Put the mantis shrimp minced meat into a frying pan, add a quality improver whose mass is 2% of the mantis shrimp minced meat, fry at 52°C until the water content is 35%, cool to room temp...

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PUM

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Abstract

The invention discloses a processing technology of dried squillid meat floss. The processing technology comprises the following steps: (1) cooking; (2) cooling; (3) getting meat; (4) squeezing; (5) rubbing dried meat floss with hands; (6) frying preliminarily; and (7) frying the dried meat floss. The processing technology of the dried squillid meat floss disclosed by the invention is simple in process step, low in equipment investment, strong in operability, capable of optimizing the seasoner formula and providing a dried squillid meat floss quality improver; the prepared dried squillid meat floss is good in flavor, uniform and consistent in color and luster, soft in mouthfeel, easy to digest and absorb, and extremely suitable for the old and the children to eat, the fibers are soft, fluffy and fleece-like. A novel way for deeply processing the squillid is developed, and therefore, the processing technology is beneficial for increasing the economic value of the squillid.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing technology for mantis shrimp meat floss. Background technique [0002] Mantis shrimp belongs to Crustacea, Stomatopoda, and Mantis Shrimp. It is widely distributed in the coastal areas of my country and neighboring countries. It is rich in resources. It has high content of acid, etc., and is also rich in phosphorus and other trace elements, so it is favored by people. But mantis shrimp is still in the "extensive" development and utilization stage, and its due economic value has not been fully brought into play. Therefore, it is of great significance to develop new deep processing methods for mantis shrimp to improve the economic value of mantis shrimp. [0003] Application publication number CN103622078A, the Chinese patent of application publication date 2014.03.12 discloses a processing method of ready-to-eat mantis shrimp. A kind of ready-to-e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/40
CPCA23V2002/00A23V2200/14
Inventor 宋凯金雷张小军
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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