Processing method for uncooked spinach and minced shrimp product

A processing method and spinach technology are applied in the processing field of spinach minced shrimp raw pulp products, can solve problems such as single taste, and achieve the effects of good taste, improved nutritional quality and improved gel strength

Inactive Publication Date: 2016-06-29
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shrimp slip processed by the traditional method is a product that has been heated and

Method used

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  • Processing method for uncooked spinach and minced shrimp product

Examples

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Effect test

Embodiment 1

[0033] A kind of processing method of spinach minced shrimp raw pulp product, its operation is as follows:

[0034] 1) Spinach ultrasonic homogenization: wash the spinach, remove bad leaves, cut into 0.5cm small pieces, mix with water at a weight-to-volume ratio of 1:1 (g / mL), ultrasonic homogenize for 8 minutes, power 230W, frequency 22KHz, Prepare spinach homogenate;

[0035] 2) Shrimp meat pretreatment: remove the head, shell, and intestinal glands of fresh shrimp, and wash with water to remove impurities;

[0036] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping; specifically, put the shrimp meat obtained in step 2) into a high-speed chopping and mixing machine, chopping in air for 3 minutes; adding salt, chopping with salt for 4 minutes; adding starch, Monosodium glutamate, soybean protein isolate, transglutaminase and the spinach homogenate obtained in step 1), then add egg white powder, chop and mix for 8 minutes, and let stand for 20 mi...

Embodiment 2

[0041] A kind of processing method of spinach minced shrimp raw pulp product, its operation is as follows:

[0042] 1) Ultrasonic homogenization of spinach: wash spinach, remove bad leaves, cut into small pieces of 0.7cm, mix with water at a weight-to-volume ratio of 1:1.2 (g / mL), perform ultrasonic homogenization for 10 minutes, power 270W, frequency 20KHz, Prepare spinach homogenate;

[0043] 2) Shrimp meat pretreatment: remove the head, shell, and intestinal glands of fresh shrimp, and wash with water to remove impurities;

[0044] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping; specifically, put the shrimp meat obtained in step 2) into a high-speed chopping and mixing machine, chopping in empty space for 3 minutes; adding salt, and chopping with salt for 5 minutes; adding starch, Monosodium glutamate, soybean protein isolate, transglutaminase and the spinach homogenate obtained in step 1), then add egg white powder, chop and mix for 7 m...

Embodiment 3

[0049] A kind of processing method of spinach minced shrimp raw pulp product, its operation is as follows:

[0050] 1) Ultrasonic homogenization of spinach: wash the spinach, remove bad leaves, cut into small pieces of 0.6cm, mix with water at a weight-to-volume ratio of 1:1.1 (g / mL), perform ultrasonic homogenization for 9 minutes, power 250W, frequency 21KHz, Prepare spinach homogenate;

[0051] 2) Shrimp meat pretreatment: remove the head, shell, and intestinal glands of fresh shrimp, and wash with water to remove impurities;

[0052] 3) Cutting and mixing: including empty chopping, salt chopping, and mixed chopping; specifically, put the shrimp meat obtained in step 2) into a high-speed chopping and mixing machine, chopping in air for 2 minutes; adding salt, and chopping with salt for 3 minutes; adding starch, Monosodium glutamate, soybean protein isolate, transglutaminase and the spinach homogenate obtained in step 1), then add egg white powder, chop and mix for 6 minute...

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Abstract

The invention discloses a processing method for an uncooked spinach and minced shrimp product. The method includes the steps of spinach ultrasonic homogenization, shrimp meat preprocessing, chopping and stirring, vacuum packaging, ultrahigh-pressure auxiliary gelation and refrigeration storage. Spinach homogenate is prepared through ultrasonic homogenization, solubility and stability of spinach in minced shrimp are improved, and it is avoided that functional active substances such as chlorophyll and vitamins in spinach are damaged by local high temperature generated in the traditional mechanical smashing process; gelation of the uncooked spinach and minced shrimp product is promoted through combination of ultrahigh pressure and transglutaminase enzymolysis, and therefore the gel strength of the uncooked spinach and minced shrimp product can be improved, the problem that because soluble dietary fiber is added, the gel strength of the product is lowered is reduced, it is effectively avoided that due to a traditional heating gelation method, heat-sensitive component loss in the product and flavor influences are caused, the non-heating-power decontamination effect is achieved through ultrahigh pressure, and the content of microorganisms in the product can be effectively decreased.

Description

technical field [0001] The invention belongs to the technical field of processing shrimp paste products, and in particular relates to a processing method of spinach paste paste products. Background technique [0002] Shrimp is an arthropod crustacean, and there are many types, including river prawns, prawns, prawns, etc., which have high nutritional and edible value. At present, there are various types of shrimp paste products on the market, mainly including: shrimp slippery, single-frozen cooked shrimp, raw shrimp, peeled shrimp and so on. Shrimp slip is rich in nutrition, high in protein content, low in fat content, convenient to eat, delicious and unique in flavor, and is favored by consumers. Shrimp smoothies processed by traditional methods are products that have been heated and cooked, with a relatively simple taste and protein-based nutrients. The raw shrimp paste product is a kind of shrimp slippery product that has not been heated and cooked. In recent years, con...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L19/00A23L5/30A23L33/00
CPCA23V2002/00A23V2300/46A23V2300/48
Inventor 张怡郑宝东包辰曾红亮郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV
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