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Frozen solenocera melantho cake and processing technology thereof

A processing technology, red shrimp technology, applied in food science, food preservation, climate change adaptation, etc., can solve the problems of shrimp cake loss of elasticity, shrimp cake juice loss, shrimp cake protein denaturation, etc., to improve product quality and taste, Strong operability and quality improvement effect

Inactive Publication Date: 2017-09-08
舟山昌国食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the crushing process of the shrimp cake, the myosin and actin in the shrimp meat will dissolve, which will greatly affect the gel performance of the shrimp cake. In addition, during the frozen preservation of the shrimp cake, the protein denaturation of the shrimp cake will be caused. , further reduce the gel performance of shrimp cakes, and when thawing, it will cause the loss of a large amount of juice in shrimp cakes, making shrimp cakes lose their elasticity and taste poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A frozen red shrimp cake. The red shrimp cake is composed of the following components in parts by weight: 43 parts of red shrimp, 21 parts of starch, 14 parts of bread crumbs, 11 parts of seasoning, and 1 part of preservative.

[0022] The antistaling agent has the following components and parts by weight: 14 parts of sodium L-ascorbate, 13 parts of konjac fine powder, 4 parts of sodium hydroxide, 1 part of ferrous sulfate, 7 parts of guar gum, 5 parts of honey, 1 part of maltodextrin, 0.02 part of potassium bromate, 0.2 part of dicalcium hydrogen phosphate.

[0023] A processing technology for frozen red shrimp cakes, comprising the following processing steps:

[0024] 1) fresh surimi; 2) thawing; 3) adding red shrimp meat; 4) crushing; 5) seasoning; 6) dipping in bread crumbs; ) packaging; 11) refrigeration.

[0025] Said step 4) the crushing process will strictly control the temperature, and the temperature of the minced fish in the crushing process is at 4°C.

[...

Embodiment 2

[0032] A frozen red shrimp cake. The red shrimp cake is composed of the following components and parts by weight: 52 parts of red shrimp, 34 parts of starch, 26 parts of bread crumbs, 18 parts of seasoning, and 3 parts of preservative.

[0033] Preferably, the preservative has the following components and parts by weight thereof: 18 parts of sodium L-ascorbate, 21 parts of konjac powder, 8 parts of sodium hydroxide, 3 parts of ferrous sulfate, 16 parts of guar gum, honey 9 parts, 4 parts of maltodextrin, 0.06 parts of potassium bromate, 0.8 parts of dicalcium hydrogen phosphate.

[0034] A processing technology for frozen red shrimp cakes, comprising the following processing steps:

[0035] 1) fresh surimi; 2) thawing; 3) adding red shrimp meat; 4) beating: the beating process must strictly control the temperature, the beating machine must have an interlayer ice tank to cool down with crushed ice, and the production workshop must be equipped with air conditioning device, the ...

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PUM

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Abstract

The present invention discloses a frozen solenocera melantho cake. The solenocera melantho cake consists of the following ingredients in parts by weight: 43-52 parts of solenocera melantho, 21-34 parts of starch, 14-26 parts of bread bran, 11-18 parts of seasoning materials, and 1-3 parts of a preservative. The processing technology of the solenocera melantho cake is simple in steps and strong in operability, and can improve product quality and taste. After cooking methods of baking, frying or oil-frying, etc., the product is dense in texture, delicate in mouthfeel and good in elasticity, has a special flavor of the solenocera melantho, is rich in nutrition, and has relatively large application prospects.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a shrimp cake processing technology. Background technique [0002] Red shrimp cake is a cake-shaped quick-frozen product that is made of red shrimp meat as the main raw material, after adding salt and other seasonings, gelatinizing and quick-freezing. Popular premium frozen convenience food. [0003] For example, application publication number CN101731672A, a method for making fresh shrimp cakes, includes the following steps: after weighing the raw materials according to the ratio, grind the fresh shrimps with a meat grinder with a special aperture; Salt, table salt, monosodium glutamate, sugar, ginger, green onion, spices and fresh shrimp are mixed together, and the temperature of the raw materials is controlled at 7-16°C; placement: placed at low temperature for 30-60 minutes; molding: manual molding or mechanical molding ;Single freezing: the center temper...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L17/40A23L3/36A23P20/12A23P30/10A23L3/358A23L3/3472A23L3/3535A23L3/3562A23L3/3499
CPCA23L3/3472A23L3/3499A23L3/3535A23L3/3562A23L3/358A23L3/36A23L17/40A23L17/70A23P20/12A23P30/10Y02A40/90
Inventor 虞舟
Owner 舟山昌国食品有限公司