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A kind of method that utilizes shrimp shell and shrimp skin to prepare leisure food

A technology for snack food and shrimp shells, which is applied in food drying, chemical preservation of meat/fish, food science, etc. It can solve the problems of single form of shrimp skin products and narrow market sales, so as to improve the taste and edibility and ensure the quality of products The effect of quality and convenience

Active Publication Date: 2022-04-26
北海市海庆兄弟水产有限公司 +1
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  • 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

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  • A kind of method that utilizes shrimp shell and shrimp skin to prepare leisure food

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Experimental program
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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, dry with hot air at a temperature of 65 °C.

[0038] The pretreatment liquid comprises 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 are 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 and t...

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 them 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 t...

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Abstract

The invention provides a method for preparing snack food by using shrimp shells and shrimp skins, including pretreatment, softening, shaping, hot air drying, microwave puffing and packaging. The method for preparing snack food by using shrimp shells and shrimp skins firstly pretreats the shrimp shells and shrimp skins to play a role in sterilization and removal of heavy metal substances; , to improve the taste and edible properties of the food; finally, through hot air drying and step-by-step microwave puffing, the shrimp shell snack food with high puffing degree, low oil content, good taste, convenient eating and rich nutrition is prepared.

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

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Application Information

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Patent Type & Authority Patents(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
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