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Celery and cashew nut shrimp paste and making method thereof

A production method and technology of celery, applied in food science and other directions, can solve the problems of lack of dietary fiber, single raw material, insufficient nutrition, etc., and achieve the effects of reducing water loss, dietary conditioning, and nutritional balance.

Inactive Publication Date: 2016-01-13
SHANDONG HELI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention patent application (publication number CN104382105A) discloses a frost-resistant shrimp slip and its preparation method. The shrimp slip is mainly processed from raw materials such as shrimp meat, potato starch, iced egg white, white sugar, and compound phosphate, and then passed through The processing technology makes a kind of antifreeze shrimp slip, which solves the disadvantages of severe dehydration after thawing and the decrease of elasticity and taste of traditional shrimp slip, but the raw material is relatively single, so the nutrition is not balanced enough, mainly protein, lack of dietary fiber, etc. Nutrients beneficial to the human body

Method used

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  • Celery and cashew nut shrimp paste and making method thereof
  • Celery and cashew nut shrimp paste and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A kind of preparation method of celery cashew nut shrimp smooth, comprises the following steps:

[0027] (1) Raw material preparation: 7000g shrimp, 1000g cashew nut, 400g chicken skin granules, 400g celery, 400g leek, 400g carrot, 150g ginkgo leaf, 150g hawthorn, 150g kudzu root, 350g potato starch, 200g ice water, 150g egg white, 150g sugar, garlic 100g, 100g salt, 30g monosodium glutamate, 5g phosphate;

[0028] ① Shrimp processing: After cleaning the fresh shrimps, take 0.8 times the total weight of the shrimps and use a meat grinder to grind the meat, and cut the rest of the shrimps into cubes, and the length, width and height of the shrimp cubes are less than or equal to 5mm;

[0029] ②Chicken skin treatment: Use a meat grinder to grind the chicken skin to make chicken skin pellets and freeze them for later use;

[0030] ③ Celery and carrot treatment: After washing celery and carrot, remove the yellow leaves and old roots, dry the water, cut into 2-5mm pieces for...

Embodiment 2

[0037] The preparation method of celery and cashew nut shrimp slippery comprises the following steps:

[0038](1) Raw material preparation: 8000g shrimp, 1500g cashew nut, 700g chicken skin granule, 600g celery, 600g leek, 600g carrot, 250g ginkgo leaf, 250g hawthorn, 250g kudzu root, 650g potato starch, 400g ice water, 250g egg white, 250g sugar, garlic 200g portion, 200g salt, 80g monosodium glutamate, 15g phosphate;

[0039] ① Shrimp processing: After cleaning the fresh shrimps, take 0.8 times the total weight of the shrimps and use a meat grinder to grind the meat, and cut the rest of the shrimps into cubes, and the length, width and height of the shrimp cubes are less than or equal to 5mm;

[0040] ②Chicken skin treatment: Use a meat grinder to grind the chicken skin to make chicken skin pellets and freeze them for later use;

[0041] ③ Celery and carrot treatment: After washing celery and carrot, remove the yellow leaves and old roots, dry the water, cut into 2-5mm piec...

Embodiment 3

[0048] The preparation method of celery and cashew nut shrimp slippery comprises the following steps:

[0049] (1) Raw material preparation: 7500g shrimp, 1300g cashew nut, 600g chicken skin granule, 500g celery, 500g leek, 500g carrot, 200g ginkgo leaf, 200g hawthorn, 200g kudzu root, 500g potato starch, 300g ice water, 200g egg white, 250g sugar, garlic 150g, 150g salt, 50g monosodium glutamate, 10g phosphate;

[0050] ① Shrimp processing: After cleaning the fresh shrimps, take 0.8 times the total weight of the shrimps and use a meat grinder to grind the meat, and cut the rest of the shrimps into cubes, and the length, width and height of the shrimp cubes are less than or equal to 5mm;

[0051] ②Chicken skin treatment: Use a meat grinder to grind the chicken skin to make chicken skin pellets and freeze them for later use;

[0052] ③ Celery and carrot treatment: After washing celery and carrot, remove the yellow leaves and old roots, dry the water, cut into 2-5mm pieces for ...

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Abstract

The invention discloses celery and cashew nut shrimp paste and a making method thereof. The celery and cashew nut shrimp paste is made from the following raw materials of shrimp meat, cashew nuts, chicken skin granules, celery, chives, carrots, ginkgo leaf powder, haws, radix puerariae, potato starch, ice water, egg white, sugar, garlic and the like. According to the celery and cashew nut shrimp paste disclosed by the invention, the shrimp meat is used as a main material, the cashew nuts, the celery, the chives, the carrots and the like are matched for use, and a modern food processing technique is used, so that low-temperature quick-frozen shrimp paste which is delicious, fragrant, tender, smooth and refreshing in taste, unique in flavor, rich in various nutrition required for human bodies, and easy to digest, is produced, meeting market requirements and requirements of modern people for nutrient foods and nutrient drinks is facilitated, the foods and the drinks of people are met, and besides, the celery and cashew nut shrimp paste can recuperate the health of bodies to a certain extent.

Description

technical field [0001] The invention relates to a shrimp slip and a preparation method thereof, in particular to a celery cashew nut shrimp slip and a preparation method thereof. Background technique [0002] In recent years, shrimp slips have become a common dish on people's tables. Shrimp meat has the functions of nourishing the kidney and strengthening yang, promoting milk and anti-toxin, nourishing blood and solidifying essence, removing blood stasis and detoxifying, nourishing qi and nourishing yang, dredging collaterals and relieving pain, appetizing and reducing phlegm, etc. After the shrimp is slippery, the shrimp meat is smoother, which is good for digestion. [0003] The invention patent application (publication number CN104382105A) discloses a frost-resistant shrimp slip and its preparation method. The shrimp slip is mainly processed from raw materials such as shrimp meat, potato starch, iced egg white, white sugar, and compound phosphate, and then passed through ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L25/00A23L19/00
Inventor 陈林林
Owner SHANDONG HELI AGRI DEV
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