Quick-frozen simulated popping shrimps and processing method thereof

Abstract

The invention discloses a quick-frozen simulated popping shrimp. The quick-frozen simulated popping shrimp is consists of the following materials: 35%-45% of fish paste, 15%-25% of chicken meat, 5%-8%of diced water chestnut, 5%-15% of starch, 2%-3%of soybean protein, 4%-6% of white granulated sugar, 1%-2% of edible salt, 0.3%-0.5% of phosphate, 0.1%-0.2% of a flavor enhancer, 0.5%-1% of a crisping agent, 0.15%-0.25%of xylitol, 0.1%-0.3% of monoglyceride, and the balance water. According to the invention, the vacuum emulsification technology is utilized to treat the fish paste, and the mixed solution of citric acid, calcium ascorbate and phosphate is utilized to soak diced water chestnuts, so that the crisp and refreshing water chestnuts can effectively neutralize the heat of fish meat, provide healthier and more comprehensive nutritional ingredients with chicken meat, and are beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of meat product processing, and in particular relates to a quick-frozen simulated jumping shrimp and a processing method thereof. Background technique [0002] In recent years, simulated jumping shrimp has become very popular in my country's consumer market, and it can be seen from dining tables to hot pots. The main raw material of the simulated jumping shrimp is fish paste, which has high protein content and is easy to digest and absorb. Its fat content is low, which is in line with the modern high-protein and low-fat diet. Substances, people with fire, ventilation, liver cirrhosis, etc. should not eat. As the saying goes, "Livestock is not as good as poultry, and poultry is not as good as fish." Fish is a food that is loved by the public. [0003] Horseshoe is also known as water chestnut and ground chestnut. Because of its purple-black skin, white flesh, sweet and juicy, crisp and delicious, it has bee...

AI Technical Summary

Problems solved by technology

At present, the treatment of horseshoes is mainly to soak in clean water for high-temperature sterilization, or to soak them in solutions such as citric acid, calcium gluconate, and calcium lactate alone to prevent browning, and horseshoes treated with citric acid, calcium ascorbate, and calcium lactate cannot be completely destroyed. Keep the original crispness and sweetness, but it will have the unique irritating taste and sour feeling of the solution, which will affect the eating effect to a certain extent