Pre-fried purple sweet potato bread shrimp and processing method thereof

A processing method and technology for breading shrimp, applied in the functions of food ingredients, food ingredients as antioxidants, coating of food, etc., can solve the problems of uneven color of normal pressure products, light color of vacuum products, short shelf life, etc., Achieve the effect of increasing health functional ingredients, extending product shelf life and reducing oil content

Pending Publication Date: 2020-08-04
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Through the analysis of the prior art, it is known that those skilled in the art still face the taste of pre-fried breaded shrimp, the color is too single, and the nutritional loss is relatively large. , the oil is easy to oxidize, the shelf life is short and other problems cannot be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This example provides a processing method for pre-fried purple potato breaded shrimp, and the process steps and process parameters involved in the processing method are described as follows.

[0037] The fresh shrimps are graded and screened according to the size or weight, and the shrimps of the same size are classified and graded separately. Wash the dirt on the surface of the shrimp body with clean water. The fresh shrimps after rinsing are deheaded, shelled, intestinal glands removed, backs are opened, and tails are left (the last two sections of the shrimp tails are left). The tailed shrimp carcasses are put into salt water for immersion. The salt used for soaking in salt water in this embodiment is a mixed salt of sodium tripolyphosphate and table salt in equal parts by weight. The brine is prepared by mixing sodium tripolyphosphate and table salt at a ratio of 1:1 by weight and dissolving in 100 volumes of water. The temperature of the salt water immersion is ...

Embodiment 2

[0054] This example provides a processing method for pre-fried purple potato breaded shrimp, and the process steps and process parameters involved in the processing method refer to Example 1. The process parameters different from Example 1 are as follows.

[0055] The formula of the batter powder in this embodiment consists of: 40 kg of purple sweet potato powder, 30 kg of xanthan gum, 30 kg of soybean protein isolate, and 0.3 kg of malic acid.

[0056] The specific formula of the bread bran of this embodiment is: 90 kg of wheat flour, 7 kg of shortening, 4 kg of salt, 0.5 kg of yeast, and 0.005 kg of food coloring.

[0057] Vacuum frying process parameters are: vacuum degree 0.05MPa, temperature 100°C, frying time 20min

[0058]CO contained in the adjusted package 2 and N 2 The gas ratio is 6:4.

[0059] The following will evaluate and measure the sensory and various indexes of the pre-fried purple sweet potato breaded shrimp described in this embodiment.

[0060] (1) Se...

Embodiment 3

[0073] This example provides a processing method for pre-fried purple potato breaded shrimp, and the process steps and process parameters involved in the processing method refer to Example 1. The process parameters different from Example 1 are as follows.

[0074] The formula of the batter powder in this embodiment consists of: 50 kg of purple sweet potato powder, 75 kg of xanthan gum, 75 kg of soybean protein isolate, and 1 kg of citric acid.

[0075] The specific formula of the bread bran of this embodiment is: 100 kg of wheat flour, 10 kg of shortening, 3 kg of salt, 1 kg of yeast, and 0.01 kg of food coloring.

[0076] Vacuum frying process parameters are: vacuum degree 0.08MPa, temperature 80°C, frying time 30min

[0077] CO contained in the adjusted package 2 and N 2 The gas ratio is 5:5.

[0078] The following will evaluate and measure the sensory and various indexes of the pre-fried purple sweet potato breaded shrimp described in this embodiment.

[0079] (1) Sens...

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PUM

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Abstract

The invention discloses a processing method of pre-fried purple sweet potato breaded shrimps, which comprises the following steps: soaking in saline water, wrapping with pulp, wrapping with breadcrumbs, quick-freezing, frying and packaging, and the wrapping pulp is prepared from the following raw materials in parts by weight: 20-50 parts of whole purple sweet potato flour, 5-75 parts of xanthan gum, 5-75 parts of soy isolate protein, 0.01-1 part of organic acid and water. The organic acid is selected from citric acid and malic acid; wherein the ratio of the sum of the parts by weight of the whole purple sweet potato powder, the xanthan gum and the soy isolate protein to the parts by weight of the water is 1: 10. The method can effectively solve the problems that the taste and color of thepre-fried bread shrimps are too single, and the nutrient loss is large; the problems of non-uniform color, high oil content, light and white color, easy oxidation of oil, short shelf life and the likeof a normal-pressure product are solved, the bread shrimp product with excellent sensory quality and nutritional ingredients is obtained, the natural, nutritional and healthy food consumption conceptof modern people can be better catered, and considerable market benefits can be brought.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a processing technology of aquatic products, in particular to a pre-fried purple sweet potato breaded shrimp and a processing method thereof. Background technique [0002] Breaded shrimp is a coated food and one of the important products of shrimp deep processing. It has beautiful appearance, golden color, strong fragrance, crispy outside and tender inside. At present, the breaded shrimp products on the market are mainly pre-fried breaded shrimps sold in the cold chain, which are convenient to eat. Consumers only need to microwave or deep-fry to reheat, eliminating the cumbersome production process, saving time and trouble, and is very popular among consumers. favorite. The general process of factory-processed prefabricated breaded shrimp is to select prawns with firm and delicate meat and sufficient elasticity (inner coating layer). Wrap in bread crumbs, freeze to set shape, deep-fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23L5/20A23L19/10A23L33/185A23L33/10A23P20/15A23L3/16A23L3/3418
CPCA23L17/40A23L5/11A23L5/10A23L5/276A23L19/105A23L33/185A23L33/10A23P20/15A23L3/16A23L3/3418A23V2002/00A23V2200/02A23V2200/044A23V2250/5086A23V2250/5488A23V2250/032
Inventor 吉宏武许佳音陈浩张迪苏伟明刘书成郝记明
Owner GUANGDONG OCEAN UNIVERSITY
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