Fish roe paste and preparation method thereof

A technology of shrimp slippery and fish roe, applied in food ingredients as a fluffing agent, food science, application, etc., can solve problems such as affecting taste and taste, and achieve the effect of preventing the shrinkage of meat fibers

Pending Publication Date: 2020-11-06
HAIXIN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The meat fiber shrinks during the processing of the existing fish roe and shrimp slippery, which affects the texture and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fish roe and shrimp slippery product, comprising the following components by weight: 80 parts of dried shrimp, 3 parts of flying fish, 3 parts of egg white, 5 parts of potato starch, 3 parts of soybean oil, 5 parts of curdlan gum, 5 parts of konjac gum, 5 parts of modified starch and 5 parts amylase.

[0026] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:

[0027] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 5 minutes, get glue;

[0028] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 7 minutes, add potato starch and stir for 3 minutes, add amylase and stir for 5 minutes, then add modified starch and stir for 5 minutes to obtain a slurry;

[0029] S3 Stirring and mixing for the second time: add egg whi...

Embodiment 2

[0031] A kind of fish roe shrimp slip, which comprises the following components by weight: 75 parts of shrimp shells, 1 part of flying fish roe, 2 parts of egg white, 3 parts of potato starch, 2 parts of soybean oil, 4 parts of curdlan gum, 4 parts of konjac gum, 3 parts of 1 part modified starch and 3 parts amylase.

[0032] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:

[0033] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 5 minutes, get glue;

[0034] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 3 minutes, add potato starch and stir for 1 minute, add amylase and stir for 3 minutes, then add modified starch and stir for 3 minutes to obtain a slurry;

[0035] S3 Stirring and mixing for the second time: add ...

Embodiment 3

[0037] A kind of fish roe shrimp slip, which comprises the following components by weight: 80 parts of shrimp, 2 parts of flying fish roe, 2 parts of egg white, 5 parts of potato starch, 2.3 parts of soybean oil, 4 parts of curdlan gum, 5 parts of konjac gum, 4 parts of 1 part modified starch and 3 parts amylase.

[0038] The preparation method of fish roe and shrimp slippery of the present embodiment, it comprises the following steps:

[0039] Preparation of S1 glue paste: Add curdlan gum and konjac gum to ice water at 0-3°C, and slowly add seasoning to mix well, then add ice water at 0-3°C to keep the slurry below 20°C, stir for 15 minutes, get glue;

[0040] S2 Stirring and mixing for the first time: Stir the shrimps, seasonings and flying fish roe evenly for 5 minutes, add potato starch and stir for 1 minute, add amylase and stir for 5 minutes, then add modified starch and stir for 4 minutes to obtain a slurry;

[0041] S3 Stirring and mixing for the second time: add egg...

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PUM

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Abstract

The invention relates to shrimp paste, in particular to fish roe paste and a preparation method thereof. The fish roe paste is mainly prepared from the following components: shrimp meat, flying fish roes, egg white, potato starch, soybean oil, modified starch and amylase. The preparation method of the fish roe paste specifically comprises the following steps: adding curdlan and konjac glucomannaninto ice water, slowly adding seasonings, performing uniform mixing, adding ice water, and performing stirring to obtain glue paste; performing stirring and mixing for a first time: uniformly stirringthe shrimp meat, the seasonings and the flying fish roes, adding the potato starch, performing uniform stirring, adding the amylase, performing stirring, adding the modified starch, and performing stirring to obtain slurry; and performing stirring and mixing for a second time: adding the egg white, the soybean oil and the glue paste into the slurry, and performing uniform stirring to obtain the fish roe paste. According to the fish roe paste, the fish roe paste is prepared by combining the flying roes with the modified starch, the amylase, the curdlan and the konjac glucomannan so as to prevent meat fibers from shrinking, and the fish roe paste has better elasticity, good taste and the like.

Description

technical field [0001] The invention relates to a shrimp slip, in particular to a shrimp slip with fish roe and a preparation method thereof. Background technique [0002] The meat fiber shrinks during the processing of the existing fish roe and shrimp paste, which affects the mouthfeel and taste. Contents of the invention [0003] (1) Technical problems to be solved [0004] In order to solve the above-mentioned problems of the prior art, the present invention provides a fish roe and shrimp slip that can prevent the shrinkage of shrimp meat fibers; [0005] Correspondingly, the present invention also provides a preparation method of fish roe and shrimp slip that can prevent shrinkage of meat fibers. [0006] (2) Technical solutions [0007] In order to achieve the above object, the main technical solutions adopted in the present invention include: [0008] The invention provides fish roe and shrimp slip, which is mainly prepared from the following components: shelled ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L17/10A23L17/40A23L29/244A23L29/269A23L29/30
CPCA23L17/10A23L17/40A23L17/65A23L29/30A23L29/35A23L29/244A23L29/271A23V2002/00A23V2200/234A23V2250/5066A23V2250/504A23V2250/5118
Inventor 滕用雄
Owner HAIXIN FOODS
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