Unlock instant, AI-driven research and patent intelligence for your innovation.

Fresh shrimp fillet, and manufacturing method thereof

A production method, fresh shrimp technology, applied in the functions of food ingredients, food shaping, food science, etc., can solve the problems of unsatisfactory taste, texture, single taste of shrimp steaks, and single raw materials of the product, so as to achieve short cooking time, Unique taste and high calcium content

Inactive Publication Date: 2017-10-13
诸城市和生食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the taste of shrimp steaks is relatively single, and the taste is monotonous. For example, the production method of shrimp steaks with the publication number (CN201610750516.7) has a single raw material, and the taste is not much different from that of shrimp slippery, which cannot satisfy people's taste and taste. requirements

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh shrimp fillet, and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A fresh shrimp steak, made of the following raw materials in parts by weight: 68 parts of fresh shrimp, 55 parts of fresh fish skin, 13 parts of egg yolk liquid, 8 parts of ice water, 1 part of salt, 0.2 part of phosphate, sugar : 1.15 parts, chicken essence: 0.6 parts, hawthorn: 0.9 parts, tangerine peel: 0.5 parts.

[0032] The above-mentioned production method comprises the following steps:

[0033] 1. Chop and mix

[0034] 1. Divide the fresh shrimp and fish skin into one-third and two-thirds according to the weight;

[0035] 2. Put the hawthorn and tangerine peel together into a grinder, crush them into 5mm diameter particles for later use, and cut one-third of the fresh shrimp and fish skin into cubes, 0.8cm in size, for later use;

[0036] 3. Start the chopping machine, first chop and mix two-thirds of the fresh shrimp and fish skin at 2100 rpm for 5 minutes, chop into small particles that are slightly sticky, then add phosphate and chop at 2100 rpm for 3 minut...

Embodiment 2

[0049] A fresh shrimp steak, made of the following raw materials in parts by weight: 54 parts of fresh shrimp, 40 parts of fresh fish skin, 10 parts of egg yolk, 7 parts of ice water, 0.5 part of salt, 0.1 part of phosphate, sugar : 0.1 part, chicken essence: 0.4 part, hawthorn: 0.5 part, tangerine peel: 0.3 part.

[0050] The above-mentioned production method comprises the following steps:

[0051] 1. Chop and mix

[0052] 1. Divide the fresh shrimp and fish skin into one-third and two-thirds according to the weight;

[0053] 2. Put the hawthorn and tangerine peel together into a grinder, crush them into particles with a diameter of 3mm for later use, and cut one-third of the fresh shrimp and fish skin into cubes, with a size of 0.3cm, for later use;

[0054] 3. Start the chopping machine, first chop and mix two-thirds of the fresh shrimp and fish skin at 1800 rpm for 5 minutes, chop into small particles that are slightly sticky, then add phosphate and chop at 1800 rpm for ...

Embodiment 3

[0067] A fresh shrimp steak, made of the following raw materials in parts by weight: 60 parts of fresh shrimp, 47 parts of fresh fish skin, 11 parts of egg yolk, 1.5 parts of ice water, 0.75 parts of salt, 0.15 parts of phosphate, sugar : 0.6 parts, chicken essence: 0.5 parts, hawthorn: 0.7 parts, tangerine peel: 0.4 parts.

[0068] The above-mentioned production method comprises the following steps:

[0069] 1. Chop and mix

[0070] 1. Divide the fresh shrimp and fish skin into one-third and two-thirds according to the weight;

[0071] 2. Put the hawthorn and tangerine peel together into a grinder, crush them into particles with a diameter of 4mm for later use, and cut one-third of the fresh shrimp and fish skin into cubes, with a size of 0.5cm, for later use;

[0072] 3. Start the chopping machine, first chop and mix two-thirds of the fresh shrimp and fish skin at 1900 rpm for 6 minutes, chop into small particles that are slightly sticky, then add phosphate and chop at 190...

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

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention discloses fresh shrimp fillet, and a manufacturing method thereof. The fresh shrimp fillet is prepared from, by weight, 54 to 68 parts of fresh shrimp meat, 40 to 55 parts of fresh fish skin, 10 to 13 parts of egg yolk liquid, 7 to 8 parts of ice water, 0.5 to 1 part of table salt, 0.1 to 0.2 part of a phosphate, 0.1 to 1.15 parts of sugar, 0.4 to 0.6 part of chicken powder, 0.5 to 0.9 part of hawthorn fruit, and 0.3 to 0.5 part of pericarpium citri reticulatae. The fresh shrimp fillet possesses following benefit effects: the taste is fresh and excellent; shrimp meat and fish skin are rich in collagen; the mouthfeel is elastic and refreshing; the fresh shrimp fillet is not sticky; adding of shrimp meat and fish skin is capable of improving the chewiness greatly, achieving fine, smooth, and unique taste; the fresh shrimp fillet is high in calcium content, can be absorbed by human body easily, is rich in proteins and trace elements, and is capable of whitening skin and delaying aging; the fresh shrimp fillet is convenient to eat; shrimp meat and fish skin can be cooked easily, so that cooking time is short, and the fresh shrimp fillet is capable of satisfying requirements on a rapid pace of life.

Description

technical field [0001] The invention relates to a seafood steak and a preparation method thereof, in particular to a fresh shrimp steak and a preparation method thereof. Background technique [0002] Modern medical research shows that shrimp meat has extremely high nutritional value, which can enhance human immunity and sexual function, tonify kidney and strengthen Yang, and resist premature aging. Often eat fresh shrimp (fried, roasted, stewed), served with warm wine, can treat kidney deficiency impotence, chills, tiredness, sore waist and knees and other diseases. Shrimp meat has the characteristics of delicious taste and rich nutrition. According to analysis, every 100 grams of fresh shrimp meat contains 77 grams of water, 20.6 grams of protein, 0.7 grams of fat, 35 mg of calcium, 150 mg of phosphorus, 0.1 mg of iron, and 360 international units of vitamin A. . Also contains vitamin B1, vitamin B2, vitamin E, niacin and so on. Shrimp skin has higher nutritional value, ...

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
IPC IPC(8): A23L17/40A23L17/00A23P10/20
CPCA23L17/40A23L17/00A23P10/20A23V2002/00A23V2200/318A23V2250/1578
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市和生食品有限公司