Shrimp shell extruded and puffed food and preparation method thereof

A technology for puffed food and shrimp shells, which is applied in the directions of food ingredients, food ultrasonic treatment, and food ingredient functions, can solve problems such as unreported puffed food, and achieve the goal of improving comprehensive utilization, increasing varieties, and improving absorption and utilization. Effect

Pending Publication Date: 2020-11-10
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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  • Shrimp shell extruded and puffed food and preparation method thereof
  • Shrimp shell extruded and puffed food and preparation method thereof
  • Shrimp shell extruded and puffed food and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0031] Example 1

[0032] This embodiment provides a kind of shrimp shell extruded puffed food, and its preparation method comprises the following steps:

[0033] S1. Wash the shrimp shells and place them in a blast drying oven at 70°C to dry for 8 hours. Then, use a traditional Chinese medicine pulverizer to pulverize them into finer particles, and then use a superfine pulverizer to perform superfine pulverization treatment, and then pass Sieve with 50-80 mesh to obtain shrimp shell powder with uniform particle size, seal it in a high-pressure polyethylene bag and store it for future use.

[0034] S2. Take fresh Panax notoginseng, clean its surface impurities, and slice it, then place it in a vacuum freeze dryer for vacuum freeze drying for 24 hours, then use a superfine pulverizer for superfine pulverization, and then pass through a 50-80 mesh sieve , to obtain Panax notoginseng powder with uniform particle size, sealed in a high-pressure polyethylene bag for storage, and s...

Example Embodiment

[0039] Example 2

[0040] This embodiment provides a kind of shrimp shell extruded puffed food, and its preparation method comprises the following steps:

[0041] S1. Wash the shrimp shells and place them in a blast drying oven at 60°C to dry for 8 hours. Then, use a traditional Chinese medicine pulverizer to pulverize them into finer particles, and then use a superfine pulverizer to perform superfine pulverization treatment, and then pass Sieve with 50-80 mesh to obtain shrimp shell powder with uniform particle size, seal it in a high-pressure polyethylene bag and store it for future use.

[0042]S2. Take fresh Panax notoginseng, clean its surface impurities, and slice it, then place it in a vacuum freeze dryer for vacuum freeze drying for 24 hours, then use a superfine pulverizer for superfine pulverization, and then pass through a 50-80 mesh sieve , to obtain Panax notoginseng powder with uniform particle size, sealed in a high-pressure polyethylene bag for storage, and se...

Example Embodiment

[0047] Example 3

[0048] This embodiment provides a kind of shrimp shell extruded puffed food, and its preparation method comprises the following steps:

[0049] S1. Wash the shrimp shells and place them in a blast drying oven at 80°C for drying for 8 hours. Then, use a traditional Chinese medicine pulverizer to preliminarily pulverize them into finer particles, and then use a superfine pulverizer to perform superfine pulverization treatment, and then pass Sieve with 50-80 mesh to obtain shrimp shell powder with uniform particle size, seal it in a high-pressure polyethylene bag and store it for future use.

[0050] S2. Take fresh Panax notoginseng, clean its surface impurities, and slice it, then place it in a vacuum freeze dryer for vacuum freeze drying for 24 hours, then use a superfine pulverizer for superfine pulverization, and then pass through a 50-80 mesh sieve , to obtain Panax notoginseng powder with uniform particle size, sealed in a high-pressure polyethylene bag ...

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Abstract

The invention is applicable to the technical field of puffed food, and provides shrimp shell extruded and puffed food and a preparation method thereof. The preparation method of the puffed food comprises the following steps: weighing rice flour, cassava starch, beta-cyclodextrin, shrimp shell powder and pseudo-ginseng powder for later use; mixing the rice flour, the cassava starch, the beta-cyclodextrin, the shrimp shell powder and the pseudo-ginseng powder to obtain a mixture; adding water into the mixture for mixing to obtain dough; and performing ultrasonic treatment on the dough, extrudingand puffing the dough through a twin-screw extruder, and performing core injection, shaping, oil spraying, drying and cooling treatment to obtain the shrimp shell extruded and puffed food. The application field of shrimp shell waste is expanded, and the prepared puffed food is rich in nutrition, crispy and delicious, rich in protein, amino acid and other nutritional ingredients, has the effects of reducing blood pressure, reducing blood fat and the like, and is suitable for patients with hypertension and hyperlipidemia to eat.

Description

technical field [0001] The invention belongs to the technical field of puffed food, in particular to a shrimp shell extruded puffed food and a preparation method thereof. Background technique [0002] my country is rich in shrimp production, and the processed and exported products mainly include prawns, freshwater crayfish shrimp soup, etc. In the shrimp processing process, the shrimp heads, shrimp shells and shrimp tails that account for 80% of the raw materials, and some inedible small shrimps are processed into feed, and most of them are discarded. Shrimp processing by-products are rich in organic substances such as chitin, protein, mineral elements, and astaxanthin, among which the protein content is about 20-30%, and the calcium and other inorganic substances content is 30-40%. Discarding not only causes waste of resources, but also causes serious pollution of marine and terrestrial environments. Therefore, how to scientifically develop and utilize by-product resource...

Claims

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Application Information

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IPC IPC(8): A23L7/17A23L17/40A23L17/00A23L33/00
CPCA23L7/17A23L17/40A23L17/70A23L33/00A23V2002/00A23V2200/326A23V2200/3262A23V2250/5118A23V2250/5112A23V2300/48
Inventor 白婵廖涛熊光权王炬光鉏晓艳李海蓝姜慧张金木王俊吴文锦
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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