Preparation method of mashed shrimp product
A product, shrimp slippery technology, applied in the directions of food ingredients, food ingredients as gelling agents, food ingredients as taste improvers, etc., to achieve the effects of high stability, improved lubricity, and high sensory scores
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Embodiment 1
[0033] The preparation method of the present embodiment shrimp slide product is specifically as follows:
[0034] Shrimp heads, shells, and intestinal glands were removed, and the shrimp meat was washed with cold water (4° C.), then chopped, and homogenized for 0.5 min with a high-speed disperser at 5000 rpm to obtain minced shrimp puree;
[0035] Add 5g of sodium chloride and 5g of phosphorylated fish gelatin emulsion to 500g of minced shrimp puree, and crush it in a vacuum chopping machine for 2 minutes to obtain minced shrimp sol. The temperature during the entire operation process is controlled below 10°C;
[0036] The prepared shrimp paste sol is packed into a casing with a diameter of 25 mm, and sealed. Heat the packed shrimp sol in a water bath at 40°C for 0.5h, store it at 2°C for 24h, then heat it in a water bath at 80°C for 45min, then cool it in ice water for 30min, and store it at 4°C for 24h to get the shrimp gel. Product S1.
[0037] Wherein, phosphorylated fis...
Embodiment 2
[0042] The preparation method of the present embodiment shrimp slide product is specifically as follows:
[0043] Shrimp heads, shells, and intestinal glands were removed, and the shrimp meat was washed with cold water (4°C), then chopped, and homogenized for 1 min with a high-speed disperser at 3,000 rpm to obtain minced shrimp puree;
[0044] Add 10g of potassium chloride and 10g of phosphorylated fish gelatin emulsion to 500g of minced shrimp puree, and crush in a vacuum chopping machine for 3 minutes to obtain minced shrimp sol. The temperature during the entire operation process is controlled below 10°C;
[0045] The prepared shrimp paste sol is packed into a casing with a diameter of 25 mm, and sealed. Heat the packed shrimp sol in a water bath at 35°C for 2 hours, store it at 3°C for 20 hours, then heat it in a water bath at 85°C for 40 minutes, then cool it in ice water for 35 minutes, and store it at 4°C for 24 hours to obtain the shrimp gel product. S2.
[0046] ...
Embodiment 3
[0051] The preparation method of the present embodiment shrimp slide product is specifically as follows:
[0052] Shrimp heads, shells, and intestinal glands were removed, and the shrimp meat was washed with cold water (4°C), then chopped, and homogenized for 2 minutes with a high-speed disperser at 1000 rpm to obtain minced shrimp puree;
[0053] Add 15g of sodium chloride and 20g of phosphorylated fish gelatin emulsion to 400g of minced shrimp puree, and crush in a vacuum chopping machine for 4 minutes to obtain minced shrimp sol. The temperature during the entire operation process is controlled below 10°C;
[0054] The prepared shrimp paste sol is packed into a casing with a diameter of 25 mm, and sealed. Heat the packed shrimp sol in a water bath at 38°C for 1.5 hours, store it at 1°C for 22 hours, then heat it in a water bath at 90°C for 20 minutes, then cool it in ice water for 25 minutes, and store it at 4°C for 24 hours to obtain the shrimp gel. Product S3.
[0055] Wh...
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