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Shrimp cream and processing method thereof

A technology for shrimp paste and white shrimp, applied in the fields of food ingredients containing natural extracts, food science, application, etc., can solve the problem of less refined products and other issues

Inactive Publication Date: 2017-12-08
宿松县玖索科技信息有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, white shrimp is mainly used to make fermented foods such as shrimp skin, dried shrimp, shrimp paste, and shrimp oil, and there are few refined products processed by white shrimp.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A shrimp paste, its raw materials and weight ratio formula are: fresh white shrimp 100, corn starch 20, salt 2, carrageenan 0.5, monoglyceride 0.1, green onion ginger water 2, grain liquor above 50 degrees 1, tea polyphenol 0.2. The formula of the onion-ginger water is: shallot: ginger = 1:3, and the processing method is as follows: first remove the beard and chop the shallot, loosen and chop the ginger, then add 3 times of water to soak for 1 hour, and filter.

Embodiment 2

[0020] A kind of shrimp paste, its raw material and weight ratio formula are: fresh white shrimp 100, potato starch 30, salt 2, carrageenan 0.5, monoglyceride 0.5, green onion ginger water 5, grain white wine above 50 degrees 1, tea polyphenol 0.1, bayberry residue ethyl acetate extract 0.1. The formula of the onion-ginger water is: shallot: ginger = 1:2, and the processing method is as follows: first remove the beard and chop the shallot, loosen and chop the ginger, then add 2 times of water to soak for 0.5 hour, and filter. The processing method of the ethyl acetate extract of red bayberry residue is: the processing method of red bayberry residue extract is: take red bayberry processing waste bayberry residue, add 95% ethanol of 12 times the volume, stir and extract at 45 ° C for 4 hours, Then through vacuum microporous filtration, recover ethanol, freeze-dry to obtain crude ethanol extract; dissolve the crude ethanol extract with 1:10 deionized water, then extract with ethy...

Embodiment 3

[0022] A processing method of the shrimp paste of embodiment 1, comprises the following steps:

[0023] (1) White shrimp cleaning: Rinse the fresh white shrimp with running water to remove debris, clean them up, and refrigerate at 0-5°C;

[0024] (2) The first chopping and mixing: add the cleaned fresh white shrimp to the crushed ice of 10% of the shrimp weight and mix well, then put it into the chopping machine and mix it for 10-15 minutes, take it out, and control the temperature of the chopping material below 10°C ;

[0025] (3) Press filter: Put the white shrimp that has been cut and mixed in step (2) into a filter press to squeeze and separate the white shrimp pulp, separate the shrimp head and shell, and refrigerate at 0-5°C;

[0026] (4) Ingredients chopping: Weigh the ingredients according to the product formula, add them to the chopping machine at one time except table salt, and add 10% of the total weight of machine-made crushed ice at the same time, chop and mix fo...

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PUM

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Abstract

The invention relates to the field of processing of aquatic products, in particular to shrimp cream and products thereof. The shrimp cream comprises the following raw materials of fresh white shrimps, starch and table salt, and can also comprise a waxberry dreg extract and / or tea polyphenols; the shrimp cream comprises the following raw materials in weight ratio of 100 of the fresh white shrimps, 10-40 of the edible starch, 1-2 of the table salt, 0.1-0.5 of carrageenin, 0.1-0.5 of monoglycerides, 1-10 of scallion and ginger soup, 1-2 of grain spirit of 50% (V / V) or above, and 0.1-0.2 of the tea polyphenols. The shrimp cream disclosed by the invention can be used for making fillings, shrimp balls, quick-frozen conditioning products and sausage foods. Through the adoption of the technical scheme, the fresh white shrimps are processed into the shrimp cream when the white shrimps appear in the market intensively, and after the shrimp cream is refrigerated or quick-frozen, the shrimp cream can be eaten annually by people, so that the contradiction of supply and demands in the market of the white shrimps in the dull season and in the busy season can be effectively relieved, and the economic value of the white shrimps can be greatly increased.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a shrimp paste and a processing method thereof. Background technique [0002] White shrimp has thin shell, rich nutrition, soft meat, easy to digest, rich in protein, phosphorus, calcium, magnesium and other nutrients, delicious taste, and is deeply loved by people. However, the production of white shrimp is concentrated, it is not resistant to storage, and its freshness period is short. At present, white shrimp is mainly used to make fermented foods such as shrimp skin, dried shrimp, shrimp paste, and shrimp oil, and there are fewer refined products processed by white shrimp. Contents of the invention [0003] In order to solve the technical problems of strong seasonality of fresh white shrimp, short fresh-keeping period, and lack of refined products, the invention provides a shrimp paste and its products. When the white shrimp is concentrated on the market, the fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L27/10A23L29/238A23L29/256A23L29/275
CPCA23L17/40A23L17/70A23L27/10A23L29/238A23L29/256A23L29/275A23V2002/00A23V2250/21A23V2250/5036A23V2250/192
Inventor 吴青平
Owner 宿松县玖索科技信息有限公司
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