Light orange flavored shrimp paste and preparation method thereof
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An orange-red and flavored technology, applied in the field of light orange-red flavored shrimp slips and their preparation, can solve the problems of no special innovation in the color and special flavor of shrimp slips, affecting consumers' sensory experience, etc. Production value and market attractiveness, the effect of good market attractiveness
Pending Publication Date: 2021-04-23
ZHEJIANG GONGSHANG UNIVERSITY +1
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[0003] At present, most of the shrimp slip products on the market are optimized through the following points, such as adding frozen surimi, minced pork, and chicken mince to increase the elasticity of the shrimp slip; adding medicinal materials, fish eggs, tea soup and other materials with functional active substances to enrich the shrimp slip nutrition; CN108902796 patent discloses a kind of Antarctic krill-Penaeus vannamei shrimp slip and its preparation method, using Antarctic krill as raw material, which broadens the raw material range of shrimp slip products; CN 110463930 patent announces a kind of adding water retaining agent Shrimp slips made by combining the enzymatic hydrolyzate of shrimp slip processing waste with vacuum pre-cooling technology and tumbling technology effectively utilize processing waste products, but the disadvantage is that the waste enzymatic hydrolyzate usually has a bitter and peculiar smell. This may affect the consumer's sensory experience
In addition, there is no special innovation in the color and special flavor of shrimp slippery products
Method used
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Embodiment 1
[0044] Embodiment 1, a kind of processing method of light orange-red flavor shrimp slippery, comprises the following steps:
[0045] 1), dividing the hawk claw shrimp to obtain hawk claw prawn meat, hawk claw prawn head and hawk claw prawn shell respectively;
[0046] 2) Cut the hawk claw prawn meat along each abdominal segment, add 10 times the mass of clear water to rinse for 5 minutes, and dehydrate for 5 minutes in a dehydrator (5 minutes at a speed of 2000rpm), to obtain dehydrated hawk claw prawn meat.
[0047] Add salt to the dehydrated eagle claw shrimp meat, put it in a cooking machine, beat at a speed of 21,000 rpm for 1 minute (break until the slurry is viscous, and have no obvious particles), and obtain eagle claw shrimp meat mince, and salt accounts for dehydration 1.3% by weight of eagle claw shrimp meat;
[0048] 3), prepare shrimp oil and flavor thick soup powder:
[0049] 3.1) Wash the head and shell of the hawk claw shrimp separately, and vacuum freeze (Fre...
Embodiment 2
[0060] Shrimp slurry is composed of the following ingredients by mass: 58% minced shrimp, 28% vannamei, 2.5% flavored soup powder, 1.5% shrimp oil, 3.2% potato starch, 3.5% egg white, 1.3% salt , 1.2% trehalose, 0.5% cooking wine, 0.3% ginger powder;
[0061] The rest are equal to Example 1.
Embodiment 3
[0063] Shrimp slurry is composed of the following ingredients by mass: 80% minced eagle claw shrimp, 6% vannamei, 1.5% flavored soup powder, 2.5% shrimp oil, 3.5% potato starch, 3.2% egg white, 1.3% salt , 1.2% trehalose, 0.5% cooking wine, 0.3% ginger powder;
[0064] The rest are equal to Example 1.
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Abstract
The invention discloses a preparation method of light orange flavored shrimp paste, which comprises the following steps of: cutting trachypenaeus curvirostris to respectively obtain trachypenaeus curvirostris meat, trachypenaeus curvirostris heads and trachypenaeus curvirostris shells; after cleaning the trachypenaeus curvirostris meat,carrying out dehydration, and after adding edible salt, pulping to obtain trachypenaeus curvirostris meat paste; preparing shrimp sauce and flavored thick soup powder by utilizing the trachypenaeus curvirostris heads and the trachypenaeus curvirostris shells; after cleaning litopenaeus vannamei meat, chopping the litopenaeus vannamei meat to obtain litopenaeus vannamei granules; preparing shrimp paste slurry; and preparing the shrimp paste from the shrimp paste slurry. According to the invention, trachypenaeus curvirostris and litopenaeus vannamei are used as raw materials, and by utilizing astaxanthin, polypeptide and flavor substances in the trachypenaeus curvirostris heads and the trachypenaeus curvirostris shells, the shrimp paste product is promoted in the aspects of color, flavor, nutritional value and the like.
Description
technical field [0001] The invention relates to the field of marine food, in particular to a light orange flavored shrimp slip and a preparation method thereof. Background technique [0002] Surimi products refer to the gel food with a three-dimensional network structure formed by heat-induced concentrated myofibrillar protein, which has the advantages of high protein content, good taste, and convenient consumption. Shrimp slip is particularly popular among consumers for its smooth taste, delicious taste and unique flavor, and has a huge market potential. [0003] At present, most of the shrimp slip products on the market are optimized through the following points, such as adding frozen surimi, minced pork, and chicken mince to increase the elasticity of the shrimp slip; adding medicinal materials, fish eggs, tea soup and other materials with functional active substances to enrich the shrimp slip nutrition; CN108902796 patent discloses a kind of Antarctic krill-Penaeus vann...
Claims
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Application Information
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