Formula of low-value crangon affinis conditioning food and processing method of conditioning food

Abstract

The invention relates to the technical field of aquatic product processing and discloses a formula of low-value crangon affinis conditioning food and a processing method of the conditioning food. The formula comprises, by weight, 50-60 parts of mashed crangon affinis, 10-20 parts of flour, 5-10 parts of eggs, 1-2 parts of yeast, 1-3 parts of salt, 3-5 parts of seasoner, 5-10 parts of konjac glucomannan and 20-30 parts of water. According to the formula of the low-value crangon affinis conditioning food and the processing method of the conditioning food, the mashed crangon affinis is selected and mixed with the flour, the eggs and the like and then made into crangon affinis noodles, the surfaces and the interiors of the crangon affinis noodles are provided with the konjac glucomannan containing the yeast, and the food obtained after fermentation maintains the original freshness of crangon affinis meat and is free of bitter taste and fishy smell; the noodles are sufficient in elasticity, rich in nutrition and beneficial to the health because deep frying and pickling are avoided.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a formula and a processing method of a low-value brown shrimp prepared food. Background technique [0002] Brown prawns are mainly distributed in subtropical and temperate climate zones. They are abundant in the waters near Zhoushan in my country. Brown prawns are recommended to be 34-60cm in size, 0.5-2.5g in weight, with rough body surface and short hair. The price of belly brown shrimp is low, so it can only be processed into some low-priced food. [0003] In addition, because the brown shrimp has a heavy bitter smell, it must be processed to remove the peculiar smell before it is made into a finished product, which also greatly affects its edible value. [0004] The current methods for removing bitterness and fishy smell mainly include physical methods, chemical methods, and biological methods. The main principle of physical methods is to absorb odorous sub...

AI Technical Summary

Problems solved by technology

The effect of the physical method is average, and it cannot remove the odor substances in essence. The effect of the chemical method is good, but it will affect the nutritional value of the shrimp itself. The biological method is easy to operate and has a good effect, but the microbial fermentation process is difficult to control, and it is easy to cause excessive fermentation. It will affect the flavor and nutrition of the shrimp itself, and the environmental conditions of microbial fermentation are also difficult to control, resulting in low microbial activity

[0005] Usually we process shrimps into snack foods such as shrimp cakes, shrimp sticks, and shelled shrimps. However, most of these foods are fried or pickled, which is not conducive to human health. The meat generally loses its original elasticity and tastes poor