A production method of sweet potato shrimp pieces

A production method, sweet potato shrimp technology, applied in the processing of convenience snacks and the field of convenience snacks processing, can solve the problems of monotonous taste, insufficient puffing of products, large amount of oil attached to the surface, etc., and achieve the effect of maintaining the fragrance property

Inactive Publication Date: 2015-09-09
黄全
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest advantage of this method is that the processing method is simple, easy to master and implement, but the disadvantage is that the product is not puffed enough, the amount of oil attached to the surface is large, the taste is hard and brittle, lacks the fresh fragrance of protein, and the taste is relatively monotonous

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] Embodiments of the present invention are given below, and the present invention will be further described in detail in conjunction with the embodiments.

[0011] Wash the fresh sweet potatoes without mildew and deterioration, peel them, weigh 64kg, put them in a cooking pot to cook and ripen, and beat them into flour paste with a beater. Dried shrimp 3Kg is soaked in water and mashed into dried shrimp meat crumbs. Add 7.2kg of cornstarch or 5.0kg of potato starch, 3.0kg of tapioca starch and 0.8kg of salt to the sweet potato noodle puree, add 7.2kg of cornstarch or 5.0kg of tapioca starch, and 0.8kg of salt. Flake sweet potato noodles, with a thickness of 0.2-0.3 cm and a width of 1-1.5 cm. The sweet potato puree sheet is placed in drying equipment, and is dried under the condition of drying temperature about 60 ℃, and the moisture content of being dried to sheet material is about 8%. Heat the vegetable oil to about 200°C in a normal-pressure fryer, put the basket con...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a production method of sweet potato shrimp pieces. The method mainly takes the following production steps: (1) using the following raw materials: cooked sweet potatoes 50-70%, minced shrimp meat 8-15%, cassava starch 4-16%, corn starch 8-38% and table salt 0.9%, stirring and mixing the raw materials evenly with the addition of water, and repeatedly pressing the mixture into soft dough; (2) spreading massive dough to a thickness of 2-3 cm dough lumps, high temperature steaming the dough lumps until the dough lumps are cooked, and air-drying the cooked dough lumps to form harden dough; (3) cutting the harden dough into small pieces to from dough pieces with a thickness of 0.2-0.3 cm and a width of 1-1.5 cm; (4) frying the dough pieces in a pan with vegetable oil with a temperature of 180-250 DEG C until the dough pieces are puffed, and draining the oil of the puffed sweet potato shrimp pieces, thereby obtaining the delicious sweet potato shrimp pieces; and (5) immediately packaging the oil drained crispy shrimp pieces with damp-proof sealing bags in order to make the shrimp pieces damp-proof and mildew-proof and capable of keeping crunchy and delicious.

Description

technical field [0001] The invention relates to a processing method of instant snacks, in particular to a processing method of instant snacks with sweet potatoes as the main raw material, and belongs to the technical field of agricultural product processing. Background technique [0002] Sweet potatoes, also known as sweet potatoes, taste soft, sweet and waxy, high in starch, sugar and vitamins, and do not contain solanine. They are easy to digest and are a good alkaline food. It can be steamed and dipped in sugar as a staple food, and can also be used to make dishes and snacks, so it is a favorite root potato food. The flaky potato class instant snacks sold on the domestic and foreign markets are mostly directly sliced ​​by cleaned potatoes, and are processed by vacuum frying (dehydration) and sticking with seasoning or non-seasoning methods. The biggest advantage of this method is that the processing method is simple, easy to master and implement, but the disadvantages ar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/325A23L1/09A23P1/14A23L17/00A23L19/10
CPCA23V2002/00A23V2250/5118
Inventor 黄全
Owner 黄全
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap