Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of producing leisure foods with shrimp shells and dried small shrimps

A snack food and shrimp shell technology, which is applied in food drying, chemical preservation of meat/fish, food science, etc., can solve the problems of narrow market sales, single form of shrimp skin products, etc., to extend shelf life, improve taste and edible sex, taste improvement effect

Active Publication Date: 2018-12-25
北海市海庆兄弟水产有限公司 +1
View PDF12 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Shrimp skin is mainly eaten by consumers in soup or in other foods, and it needs to be reheated and eaten together. However, it is rare in the market as a casual food that can be eaten directly, which results in a single form of shrimp skin product. Narrow market and other issues

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
  • Method of producing leisure foods with shrimp shells and dried small shrimps

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of method utilizing shrimp shell and shrimp skin to prepare snack food, comprises the following steps:

[0036] S1. Preprocessing:

[0037] Shrimp shells and shrimp skins are removed from impurities, cleaned, drained and water controlled, then soaked in the pretreatment solution for 1 hour, then rinsed for 20 minutes, soaked shrimp shells and shrimp peels in sterile water for 2 hours, and the sterile water is Ozone treated water. Finally, it is dried with hot air at a temperature of 65°C.

[0038] The pretreatment liquid includes the following components according to mass percentage: 2% soluble chitosan, 0.5% glacial acetic acid, 5% salt, 0.3% lecithin, 0.5% zeolite powder, 0.2% lysozyme, and the rest is sterile water .

[0039] S2. Softening:

[0040] High-pressure steam is used for softening treatment, the softening temperature is 125°C, the pressure is 0.12MPa, and the softening time is 15min.

[0041] S3. stereotypes:

[0042] The softened shrimp shell ...

Embodiment 2

[0051] A kind of method utilizing shrimp shell and shrimp skin to prepare snack food, comprises the following steps:

[0052] S1. Preprocessing:

[0053] Remove impurities from the shrimp shells and shrimp skins, wash them, drain them and control the water, add them to the pretreatment solution and soak them for 2 hours, then rinse them for 10 minutes, soak the rinsed shrimp shells in sterile water for 3 hours, then take them out and dry them. Finally, it is dried with hot air at a temperature of 70°C. The sterile water is ozone-treated water.

[0054] The pretreatment solution includes the following components according to mass percentage: 3% soluble chitosan, 0.3% glacial acetic acid, 8% salt, 0.1% lecithin, 1% zeolite powder, 0.1% lysozyme, and the rest is sterile water.

[0055] S2. Softening:

[0056] Shrimp shells were softened by high-pressure steam at a temperature of 130° C., a pressure of 0.1 MPa, and a softening time of 10 minutes.

[0057] S3. stereotypes:

[...

Embodiment 3

[0067] A kind of method utilizing shrimp shell and shrimp skin to prepare snack food, comprises the following steps:

[0068] S1. Preprocessing:

[0069] Remove impurities from the shrimp shells and shrimp skins, wash them, drain them and control the water, add them to the pretreatment solution and soak for 0.5 hours, then rinse them for 30 minutes, and finally dry them with hot air at a temperature of 60°C. The sterile water is ozone-treated water.

[0070] The pretreatment liquid includes the following components according to mass percentage: 1% soluble chitosan, 1% glacial acetic acid, 8% salt, 0.5% lecithin, 0.3% zeolite powder, 0.5% lysozyme, and the rest is sterile water.

[0071] S2. Softening:

[0072] High-pressure steam is used for softening treatment, the softening temperature is 120°C, the pressure is 0.15MPa, and the softening time is 20min.

[0073] S3. stereotypes:

[0074] The softened shrimp shell and the pretreated shrimp skin are mixed evenly with the se...

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

No PUM Login to View More

Abstract

The invention provides a method of producing leisure foods with shrimp shells and dried small shrimps. The method includes pretreating, softening, shaping, drying by hot blast, expanding by microwave,and packing. According to the method herein, shrimp shells and dried small shrimps are pretreated first for disinfection and removal of heavy metals; the shrimp shells are softened by steam under high pressure, thereby preventing excessive hardening of the shrimp shells which affects taste; the shaping helps improve taste and palatability; drying by hot blast and stepwise expanding by microwave help produce a shrimp shell leisure food which has high expansion degree, low oil content, good taste, good eating convenience, and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing snack food by using shrimp shells and shrimp skins. Background technique [0002] my country has abundant marine fishery resources, and shrimp is an important seafood. At present, my country's prawn products are mainly exported, and the export products are mainly headless prawns (shrimp). Shrimp heads and shells of prawns account for 30% to 40% of the whole shrimp mass. During the processing of prawns, a large amount of leftovers of shrimp heads and shells will be produced, some of which are processed into feed, and most of them are not fully utilized. This has not only caused waste, but also polluted the environment. It is increasingly urgent for the comprehensive utilization of a large amount of waste shrimp heads and shrimp shells produced in the processing process. The chitin content in the shrimp shell is 10% to 20%, the protein content is 20% to 40%, an...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23L5/10A23L5/20A23L17/40
CPCA23B4/20A23B4/22A23L5/13A23L5/15A23L5/20A23L5/273A23L17/40A23V2002/00A23V2300/10
Inventor 黄晓菊韦佳禄米顺利陈家丽吴才海
Owner 北海市海庆兄弟水产有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com