Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of snakehead-basal tail shrimp paste product

A production method and technology of basil shrimp are applied in the directions of food ingredients as gelling agents, food ingredients, food science, etc., to achieve the effects of increasing protein content, enhancing functional properties, and improving gel properties

Pending Publication Date: 2021-11-05
JIANGSU UNIV
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the production process of adding fresh freshwater fish surimi to the shrimp meat to process shrimp slippery

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of snakehead-basal tail shrimp paste product
  • Making method of snakehead-basal tail shrimp paste product
  • Making method of snakehead-basal tail shrimp paste product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0040](1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0041] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0042] (3) Sample preparation: Add 180g of shrimp meat, 20g of black fish meat, 18g of pig fat, 4g of salt, 12g of egg white, and 18g of starch into a chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0043] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dry...

Embodiment 2

[0048] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0049] (1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0050] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0051] (3) Sample preparation: add 160g shrimp meat, 40g fish meat, 18g pig fat, 4g salt, 12g egg white, and 18g starch into the chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0052] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dryer produced by Beijin...

Embodiment 3

[0057] A kind of preparation method of snakeheaded fish-base tail shrimp slippery product, carry out according to the following steps:

[0058] (1) Cleaning and peeling of fish meat: rinse the black fish with clean water, select the back fish meat, wash and peel;

[0059] (2) Cleaning and peeling of shrimp meat: rinse the base tail shrimp with clear water, remove the shrimp head and shrimp skin;

[0060] (3) Preparation of samples: Add 140g shrimp meat, 60g black fish meat, 18g pig fat, 4g salt, 12g egg white, and 18g starch into the chopping machine and mix for 3 minutes. Heat in a water bath, heat at 90°C for 30 minutes, and then quickly put it into ice water at 0°C for cooling. After cooling, the black fish-base tail shrimp slip product is obtained, and place it in a refrigerator at 4°C for 12 hours, and set aside;

[0061] (4) Preparation of SEM samples: each gel sample was cut into a cube of 3×3×1 mm, and freeze-dried for 24 hours using the FD-1A-50 freeze dryer produced...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the field of food processing, and particularly relates to a making method of a snakehead-basal tail shrimp paste product. The preparation method comprises the following steps: washing snakehead with clear water, selecting back fish meat, cleaning and peeling to obtain snakehead meat for later use; then washing basal tail shrimps with clear water, and removing shrimp heads and shrimp skins to obtain shrimp meat for later use; mixing the snakehead meat and the shrimp meat, and chopping, wherein the mass ratio of the snakehead meat to the shrimp meat is (1-3): (7-10); and after chopping, adding pig fat, table salt, egg white and starch, chopping again, filling the obtained mixture with a sausage, heating in a water bath kettle, and then cooling to obtain the snakehead-basal tail shrimp paste product. According to the snakehead-base tail mashed shrimp product prepared by the preparation method disclosed by the invention, the cross-linking condition of protein is obviously improved, and the snakehead-base tail mashed shrimp product has good gel strength, is a mashed shrimp product with high protein, high nutrition and better mouth feel, and can simultaneously meet the requirements of consumers on different levels of mouth feel, nutrition and the like.

Description

technical field [0001] The invention relates to the technical field of aquatic product quality improvement, in particular to a method for making a high-quality, high-gel-strength black fish-jiwei shrimp slippery product. Background technique [0002] Shrimp paste is a kind of shrimp paste product. Because it has zero fat and high protein, it is not easy to cause obesity, and it is rich in astaxanthin, which has the characteristics of anti-oxidation and enhancing human immunity. It is deeply loved by consumers. However, the shrimp slip made only from shrimp meat has a harder texture, lower gel strength, and poor taste, and the shrimp slip made from pure shrimp meat is more costly. Nowadays, adding auxiliary materials to pure shrimp slips to improve the taste of shrimp slips has become a new technique for making shrimp slips. The nutritional value of shrimp slippery products is generally improved by adding nutrients such as medicinal materials, vegetables, fruits, frozen minc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L17/00A23L15/00A23L13/00
CPCA23L17/40A23L17/70A23L15/00A23L13/00A23V2002/00A23V2250/5118A23V2200/228
Inventor 高瑞昌李梦哲石彤王鑫袁丽
Owner JIANGSU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com