Instant krill paste and preparation method for instant krill paste

A krill and shrimp slip technology is applied in the field of ready-to-eat krill shrimp slip and its preparation to achieve the effect of reducing fluorine content

Pending Publication Date: 2020-05-01
RONGCHENG HONGYE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the need to use shelled shrimp meat as raw material, traditional shrimp slips are mostly made of freshwater shrimp, prawns, prawns and other larger shrimps, and processing shrimp slips with smaller krill as raw materials has not yet been reported.

Method used

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  • Instant krill paste and preparation method for instant krill paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of ready-to-eat krill shrimp slip, which is composed of the following raw materials in parts by weight:

[0028] 75 parts of shrimp meat, 8 parts of water, 7 parts of trehalose,

[0029] 8 parts of potato starch, 1.6 parts of salt, 0.4 parts of monosodium glutamate.

[0030] Production Method:

[0031] (1) Fresh krill was first frozen at -20°C for 18 hours, in order to cause larger ice crystals in the krill tissue to cause greater damage to the cells; then thawed at 20°C for 4 hours, in order to make the phosphorus Some ice nuclei remain in the shrimp tissue, which induces the formation of larger ice crystals during the second freezing; then quickly freeze at -5°C for 6 hours, and then thaw at 20°C until completely melted;

[0032] (2) Centrifuge the frozen-thawed krill at a speed of 5,000 rpm for 10 minutes, put it on a filter cloth with a pore size of 3 mm, vacuumize it at a degree of 50 Pa, and vacuumize it for 1 hour. Collect Filtered shrimp meat;

[0033...

Embodiment 2

[0035] A kind of ready-to-eat krill shrimp slip, which is composed of the following raw materials in parts by weight:

[0036] 90 parts of shrimp meat, 3 parts of water, 3 parts of trehalose,

[0037] 3 parts of potato starch, 0.8 parts of salt, 0.2 parts of monosodium glutamate.

[0038] Production Method:

[0039] (1) Fresh krill was first frozen at -40°C for 24 hours, in order to form larger ice crystals in the krill tissue and cause greater damage to the cells; then thawed at 15°C for 5 hours, in order to make the phosphorus Some ice nuclei remain in the shrimp tissue, which induces the formation of larger ice crystals during secondary freezing; then quickly freeze at -10°C for 8 hours, and then thaw at 25°C until completely melted;

[0040] (2) Centrifuge the frozen-thawed krill at a speed of 5,000 rpm for 10 minutes, put it on a filter cloth with a pore size of 3 mm, vacuumize it at a degree of 50 Pa, and vacuumize it for 1 hour. Collect Filtered shrimp meat;

[0041...

Embodiment 3

[0043] 85 parts of shrimp meat, 5 parts of water, 4.5 parts of trehalose,

[0044] 4 parts of potato starch, 1 part of salt, 0.5 part of monosodium glutamate.

[0045] Production Method:

[0046] (1) Fresh krill was first frozen at -10°C for 20 hours, in order to form larger ice crystals in the krill tissue and cause greater damage to the cells; then thawed at 25°C for 6 hours, in order to make the phosphorus Some ice nuclei remain in the shrimp tissue, which induces the formation of larger ice crystals during secondary freezing; then quickly freeze at -8°C for 8 hours, and then thaw at 25°C until completely melted;

[0047] (2) Centrifuge the frozen-thawed krill at a speed of 5,000 rpm for 10 minutes, put it on a filter cloth with a pore size of 3 mm, vacuumize it at a degree of 50 Pa, and vacuumize it for 1 hour. Collect Filtered shrimp meat;

[0048] (3) Add salt to the obtained krill meat, put it into a blender and stir it at high speed to make it sticky, then add other...

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Abstract

The invention discloses an instant krill paste and a preparation method for the instant krill paste. The instant shrimp paste consists of 75-90 parts of krill flesh, 3-8 parts of water, 3-8 parts of mycose, 3-8 parts of potato starch, 0.8-1.6 parts of table salt and 0.2-0.6 parts of aginomoto. According to the instant krill paste, by taking the shelled krill flesh as a raw material, not only is the crisp mouth feeling of the krill paste guaranteed, but also the fluorine content of krill products is reduced by removing parts including krill shells with relatively high fluorine content, so thatthe fluorine content of the product is reduced by about 62%; and the type of the krill products is broadened, and a new way is opened to developing commercial value of krill.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an instant krill shrimp slip and a preparation method thereof. Background technique [0002] Krill is rich in protein, mineral elements (calcium, phosphorus, iron, etc.) and a variety of unsaturated fatty acids such as EPA, DHA, etc., and has good nutritional and health effects. However, there are still deficiencies in the development of krill products at present. The main product forms of krill are mainly krill oil, shrimp skin, shrimp paste and canned products, and due to the small size of krill and difficulty in shelling, most of the products are It can be seen that accelerating the development of krill products is of great significance to improve the utilization rate of krill and realize the value-added of resources. [0003] Shrimp slip is a minced shrimp product processed from shelled shrimp meat. It is a nutritionally balanced, healthy and delicious convenient an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
CPCA23L17/40A23V2002/00A23V2300/20A23V2250/5118A23V2250/636
Inventor 王本新陈君然胡云峰
Owner RONGCHENG HONGYE IND
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