Formula of low-value crangon affinis conditioning food and processing method of conditioning food

Abstract

The invention relates to the technical field of aquatic product processing and discloses a formula of low-value crangon affinis conditioning food and a processing method of the conditioning food. The formula comprises, by weight, 50-60 parts of mashed crangon affinis, 10-20 parts of flour, 5-10 parts of eggs, 1-2 parts of yeast, 1-3 parts of salt, 3-5 parts of seasoner, 5-10 parts of konjac glucomannan and 20-30 parts of water. According to the formula of the low-value crangon affinis conditioning food and the processing method of the conditioning food, the mashed crangon affinis is selected and mixed with the flour, the eggs and the like and then made into crangon affinis noodles, the surfaces and the interiors of the crangon affinis noodles are provided with the konjac glucomannan containing the yeast, and the food obtained after fermentation maintains the original freshness of crangon affinis meat and is free of bitter taste and fishy smell; the noodles are sufficient in elasticity, rich in nutrition and beneficial to the health because deep frying and pickling are avoided.

Description

technical field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a formula and a processing method of a low-value brown shrimp prepared food. Background technique

[0002] Brown prawns are mainly distributed in subtropical and temperate climate zones. They are abundant in the waters near Zhoushan in my country. Brown prawns are recommended to be 34-60cm in size, 0.5-2.5g in weight, with rough body surface and short hair. The price of belly brown shrimp is low, so it can only be processed into some low-priced food.

[0003] In addition, because the brown shrimp has a heavy bitter smell, it must be processed to remove the peculiar smell before it is made into a finished product, which also greatly affects its edible value.

[0004] The current methods for removing bitterness and fishy smell mainly include physical methods, chemical methods, and biological methods. The main principle of physical methods is to absorb odorous sub...

Examples

Embodiment 1

[0036] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0037] Rib belly brown shrimp paste 55 parts,

[0038] 15 parts flour,

[0039] 7 eggs,

[0040] 1.5 parts yeast,

[0041] 2 parts table salt,

[0042] Seasoning 4 parts,

[0043] 7 parts of konjac glucomannan,

[0044] 25 parts of water.

[0045] All the above components are parts by weight.

[0046] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0047] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0048] (1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0049] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 5 hours to obtain an edible gel embedd...

Embodiment 2

[0054] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0055] Rib belly brown shrimp paste 60 parts,

[0056] 20 parts flour,

[0057] 5 eggs,

[0058] 2 parts yeast,

[0059] 1 part table salt,

[0060] 3 servings of seasoning,

[0061] 10 parts of konjac glucomannan,

[0062] 1 part citric acid.

[0063] 30 parts of water.

[0064] All the above components are parts by weight.

[0065] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0066] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0067](1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0068] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 6 hou...

Embodiment 3

[0073] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0074] Rib belly brown shrimp paste 50 parts,

[0075] 10 parts flour,

[0076] 10 eggs,

[0077] 1 part yeast,

[0078] 1 part table salt,

[0079] 3 servings of seasoning,

[0080] Konjac glucomannan 5 parts,

[0081] 0.5 parts of citric acid.

[0082] 30 parts of water.

[0083] All the above components are parts by weight.

[0084] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0085] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0086] (1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0087] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 4 ...

technical field

[0001] The invention relates to the technical field of aquatic product processing, in particular to a formula and a processing method of a low-value brown shrimp prepared food. Background technique

[0002] Brown prawns are mainly distributed in subtropical and temperate climate zones. They are abundant in the waters near Zhoushan in my country. Brown prawns are recommended to be 34-60cm in size, 0.5-2.5g in weight, with rough body surface and short hair. The price of belly brown shrimp is low, so it can only be processed into some low-priced food.

[0003] In addition, because the brown shrimp has a heavy bitter smell, it must be processed to remove the peculiar smell before it is made into a finished product, which also greatly affects its edible value.

[0004] The current methods for removing bitterness and fishy smell mainly include physical methods, chemical methods, and biological methods. The main principle of physical methods is to absorb odorous sub...

Examples

Embodiment 1

[0036] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0037] Rib belly brown shrimp paste 55 parts,

[0038] 15 parts flour,

[0039] 7 eggs,

[0040] 1.5 parts yeast,

[0041] 2 parts table salt,

[0042] Seasoning 4 parts,

[0043] 7 parts of konjac glucomannan,

[0044] 25 parts of water.

[0045] All the above components are parts by weight.

[0046] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0047] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0048] (1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0049] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 5 hours to obtain an edible gel embedd...

Embodiment 2

[0054] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0055] Rib belly brown shrimp paste 60 parts,

[0056] 20 parts flour,

[0057] 5 eggs,

[0058] 2 parts yeast,

[0059] 1 part table salt,

[0060] 3 servings of seasoning,

[0061] 10 parts of konjac glucomannan,

[0062] 1 part citric acid.

[0063] 30 parts of water.

[0064] All the above components are parts by weight.

[0065] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0066] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0067](1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0068] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 6 hou...

Embodiment 3

[0073] A formula for low-value brown shrimp conditioning food, comprising the following components:

[0074] Rib belly brown shrimp paste 50 parts,

[0075] 10 parts flour,

[0076] 10 eggs,

[0077] 1 part yeast,

[0078] 1 part table salt,

[0079] 3 servings of seasoning,

[0080] Konjac glucomannan 5 parts,

[0081] 0.5 parts of citric acid.

[0082] 30 parts of water.

[0083] All the above components are parts by weight.

[0084] The seasoning is selected from chopped green onion powder, ginger powder, garlic powder, chicken essence and monosodium glutamate.

[0085] A method for processing low-value brown shrimp conditioning food, carried out according to the following steps:

[0086] (1) Weigh each component in the formula according to the proportion, and keep it separately for future use.

[0087] Add konjac glucomannan to two-thirds of the above-mentioned weighed water to prepare a gel solution, add yeast to the gel solution, stir evenly and place it for 4 ...