Hot pot mashed shrimp and processing method thereof

Abstract

The invention relates to hot pot shrimp paste and a processing method thereof, and relates to the technical field of food processing, the hot pot shrimp paste comprises the following raw materials by weight: 90-110 parts of shrimp meat, 5-10 parts of modified starch, 15-20 parts of egg white, 1.5-2.8 parts of seasoning and 10-15 parts of water; wherein the modified starch is obtained through combination of freeze-thaw cycle treatment and variable frequency ultrasonic treatment in sequence. On the basis of an existing mashed shrimp preparation process, modified starch obtained through combination of freeze-thaw cycle treatment and variable-frequency ultrasonic treatment is adopted as an excipient, so that the high-temperature-resistant stability of the obtained mashed shrimp is improved, and the problems that the existing mashed shrimp is easy to loosen, turbid in soup and the like in a hot pot cooking process can be effectively avoided; the overall quality and eating experience of the mashed shrimps are greatly improved, and many defects in a traditional mashed shrimp preparation technology are overcome.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to hot pot shrimp paste and a processing method thereof. Background Art

[0002] In the fast-paced modern life, hot pot, as a dining form that combines deliciousness and social interaction, is deeply loved by consumers. As a common ingredient in hot pot, shrimp paste has become a star product on the hot pot menu with its fresh taste, rich nutritional value and diverse cooking methods. However, there are some problems that need to be solved in the practical application of traditional shrimp paste preparation technology.

[0003] The traditional shrimp paste preparation process often relies on simple physical mixing and stirring. Although it can produce basic shrimp paste products, in the high-temperature hot pot environment, the shrimp paste is prone to looseness and turbidity in the soup, which seriously affects the eating experience and the overall flavor of the hot pot. The root of this problem is that the excipients used in the traditional process (such as ordinary modified starch) are not stable enough at high temperatures, and cannot effectively maintain the structural integrity of the shrimp paste and the clarity of the soup, which greatly affects the consumer's eating experience. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a hot pot shrimp paste and a processing method thereof.

[0005] In a first aspect, the present invention provides a hot pot shrimp paste, which comprises the following raw materials by weight:

[0006] 90-110 parts of shrimp, 5-10 parts of modified starch, 15-20 parts of egg white, 1.5-2.8 parts of seasoning and 10-15 parts of water;

[0007] The modified starch is obtained by sequentially subjecting the starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment.

[0008] Furthermore, the hot pot shrimp paste comprises the following raw materials in parts by weight:

[0009] 100 parts of shrimp, 8 parts of modified starch, 17 parts of egg white, 2.2 parts of seasoning and 13 parts of water.

[0010] Furthermore, the preparation method of the modified starch comprises the following process:

[0011] The starch raw material is subjected to freeze-thaw cycle treatment to obtain a first modified starch;

[0012] Adding the first modified starch into water and stirring to obtain a first modified starch liquid;

[0013] The first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch.

[0014] Furthermore, the working condition parameters of the freeze-thaw cycle treatment include: freezing temperature of -30 to -20°C, freezing time of 30 to 60 minutes, thawing temperature of 35 to 45°C, thawing time of 3 to 5 hours, and number of cycle treatments of 4 to 8 times.

[0015] Furthermore, in terms of weight percentage, the solid content of the first modified starch solution is 10-20wt%.

[0016] Furthermore, the first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch, which comprises the following process:

[0017] The first modified starch liquid is subjected to ultrasonic treatment for 20 to 30 minutes under the conditions of 20 kHz ultrasonic frequency, 500 to 600 W ultrasonic power and 60 kHz ultrasonic frequency, 200 to 300 W ultrasonic power, respectively, to obtain a second modified starch liquid;

[0018] The second modified starch liquid is dried to obtain the modified starch.

[0019] Furthermore, the drying includes the following process: drying at a temperature of 45-50° C., and spray drying when the second modified starch liquid has a solid content of 50-60wt%.

[0020] Furthermore, the seasoning is composed of salt and monosodium glutamate in a weight ratio of (1-1.5):(0.1-0.5).

[0021] In a second aspect, the present invention provides a method for processing hot pot shrimp paste according to any one of the first aspects, the processing method comprising the following steps:

[0022] The shrimps are crushed and beaten to obtain minced meat;

[0023] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste.

[0024] Furthermore, the processing method also includes: placing the hot pot shrimp slips in an environment of -25 to -20°C for frozen preservation.

[0025] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0026] The embodiment of the present invention provides a hot pot shrimp paste and a processing method thereof. Based on the existing shrimp paste preparation process, the present invention uses modified starch obtained by freeze-thaw cycle treatment combined with variable frequency ultrasonic treatment as an excipient, thereby improving the high temperature stability of the obtained shrimp paste, and can effectively avoid the existing shrimp paste from being loose and having turbid soup during the hot pot cooking process. The overall quality and eating experience of the shrimp paste are greatly improved, and many deficiencies in the traditional shrimp paste preparation technology are made up. Specifically:

[0027] 1. Processing principle of modified starch

[0028] Freeze-thaw cycle treatment:

[0029] Freeze-thaw cycle is a physical treatment method that alternates between low-temperature freezing and room-temperature thawing. During this process, the modified starch molecules will undergo crystallization during freezing and decrystallization during thawing, resulting in subtle changes in the intermolecular structure, such as rearrangement of hydrogen bonds and local rearrangement of molecular chains.

[0030] This treatment helps break up the original crystalline structure of the modified starch, making it easier to mix with other ingredients and showing better dispersibility and stability in subsequent processing.

[0031] Frequency conversion ultrasonic treatment:

[0032] Variable frequency ultrasonic technology uses the physical effects of ultrasound in liquids, such as cavitation effect, mechanical vibration, and micro-jet, to shear and impact modified starch molecules at the microscopic level.

[0033] This treatment can further destroy the surface structure of modified starch particles and promote the depolymerization and dispersion of modified starch molecules, thereby increasing their specific surface area and reactivity.

[0034] At the same time, variable frequency ultrasound can also promote the cross-linking effect between modified starch molecules, forming a tighter network structure and improving the high temperature resistance and stability of modified starch.

[0035] 2. Synergistic mechanism of modified starch in shrimp slip

[0036] Excipient and stabilizing effect:

[0037] The modified starch, which has been subjected to freeze-thaw cycles and variable frequency ultrasonic treatment, has excellent shaping ability and high temperature stability. During the preparation of shrimp slips, it can be evenly wrapped around the shrimp meat particles to form a stable protective film.

[0038] This protective film can effectively resist the shrinkage and deformation of shrimp meat in a high-temperature hot pot environment, maintain the structural integrity and shape stability of the shrimp meat, and avoid the occurrence of looseness.

[0039] Improve the taste and keep the soup clear:

[0040] The addition of modified starch also makes the shrimp paste more tender and delicate in taste. The network structure formed by it can lock the moisture and umami substances in the shrimp meat and reduce the loss during the cooking process.

[0041] At the same time, due to the good high-temperature stability of the modified starch, it is not easy to dissolve or gelatinize in the hot pot, thus avoiding the turbidity of the soup and maintaining the clarity and overall flavor of the hot pot.

[0042] Synergy with other ingredients:

[0043] As the main ingredient of shrimp paste, shrimp provides rich protein and umami substances. The addition of modified starch not only enhances the structural stability of shrimp paste, but also makes the umami flavor of shrimp more evenly distributed in the shrimp paste through its good dispersibility and encapsulation.

[0044] Egg white acts as a natural binder and tenderizer, working together with modified starch to further enhance the tenderness and taste of shrimp paste.

[0045] Seasonings and water are added precisely according to the recipe and blended with ingredients such as modified starch and shrimp to create a hot pot shrimp paste product with unique flavor and rich taste.

[0046] In summary, the present invention uses the modified starch obtained by freeze-thaw cycle treatment combined with variable frequency ultrasonic treatment as an excipient, which not only improves the high temperature stability and overall quality of shrimp paste, but also achieves a comprehensive improvement in taste, flavor and appearance through the synergistic mechanism between the raw materials. This innovative technology provides a new idea and method for the processing of hot pot shrimp paste, and has broad market application prospects. DETAILED DESCRIPTION

[0047] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0048] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0049] In a first aspect, the present invention provides a hot pot shrimp paste, which comprises the following raw materials by weight:

[0050] 90-110 parts of shrimp, 5-10 parts of modified starch, 15-20 parts of egg white, 1.5-2.8 parts of seasoning and 10-15 parts of water;

[0051] The modified starch is obtained by sequentially subjecting the starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment.

[0052] The embodiment of the present invention provides a hot pot shrimp paste. Based on the existing shrimp paste preparation process, the present invention improves the high temperature stability of the obtained shrimp paste by adopting modified starch obtained by freeze-thaw cycle treatment combined with variable frequency ultrasonic treatment as an excipient, and can effectively avoid the problems of looseness and turbid soup of the existing shrimp paste during the hot pot cooking process, thereby greatly improving the overall quality and eating experience of the shrimp paste, and making up for many shortcomings in traditional shrimp paste preparation technology.

[0053] In some specific embodiments, the hot pot shrimp paste includes the following ingredients by weight:

[0054] 100 parts of shrimp, 8 parts of modified starch, 17 parts of egg white, 2.2 parts of seasoning and 13 parts of water.

[0055] In some specific embodiments, the method for preparing the modified starch comprises the following process:

[0056] The starch raw material is subjected to freeze-thaw cycle treatment to obtain a first modified starch;

[0057] Adding the first modified starch into water and stirring to obtain a first modified starch liquid;

[0058] The first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch.

[0059] In some specific embodiments, the working condition parameters of the freeze-thaw cycle treatment include: freezing temperature of -30 to -20°C, freezing time of 30 to 60 minutes, thawing temperature of 35 to 45°C, thawing time of 3 to 5 hours, and number of cycle treatments of 4 to 8 times.

[0060] In some specific embodiments, the solid content of the first modified starch solution is 10-20 wt % by weight.

[0061] In some specific embodiments, the first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch, which comprises the following process:

[0062] The first modified starch liquid is subjected to ultrasonic treatment for 20 to 30 minutes under the conditions of 20 kHz ultrasonic frequency, 500 to 600 W ultrasonic power and 60 kHz ultrasonic frequency, 200 to 300 W ultrasonic power, respectively, to obtain a second modified starch liquid;

[0063] The second modified starch liquid is dried to obtain the modified starch.

[0064] In some specific embodiments, the drying includes the following process: drying at a temperature of 45-50° C., and spray drying when the second modified starch liquid has a solid content of 50-60 wt %.

[0065] In some specific embodiments, the seasoning is composed of salt and monosodium glutamate in a weight ratio of (1-1.5):(0.1-0.5).

[0066] In a second aspect, the present invention provides a method for processing hot pot shrimp paste according to any one of the first aspects, the processing method comprising the following steps:

[0067] The shrimps are crushed and beaten to obtain minced meat;

[0068] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste.

[0069] In some specific embodiments, the processing method further comprises: placing the hot pot shrimp slips in a -25 to -20°C environment for frozen preservation.

[0070] The raw materials involved in the hot pot shrimp paste and the processing method thereof provided by the embodiments of the present invention, such as modified starch, egg white, seasoning, shrimp, etc., unless otherwise specified or explained, can directly use conventional commercially available products for preparing shrimp paste in the art or can be homemade according to existing public processing methods; at the same time, the operating steps involved in the processing method of hot pot shrimp paste, unless otherwise specified or explained, can be carried out according to the existing shrimp paste preparation method in the art or using existing equipment, and will not be described one by one here.

[0071] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0072] Example 1

[0073] This example provides a hot pot shrimp paste, which includes the following ingredients by weight:

[0074] 100 parts of shrimp, 8 parts of modified starch, 17 parts of egg white, 2.2 parts of seasoning and 13 parts of water;

[0075] The modified starch is obtained by sequentially subjecting the modified starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment. The preparation method of the modified starch comprises the following steps:

[0076] The starch raw material is subjected to freeze-thaw cycle treatment, the freezing temperature is -25°C, the freezing time is 45 minutes, the thawing temperature is 40°C, the thawing time is 4 hours, and the number of cycles is 6 times to obtain a first modified starch;

[0077] Adding the first modified starch into water and stirring to obtain a first modified starch solution with a solid content of 15 wt %;

[0078] The first modified starch solution was subjected to ultrasonic treatment for 25 min at an ultrasonic frequency of 20 kHz and an ultrasonic power of 560 W and at an ultrasonic frequency of 60 kHz and an ultrasonic power of 240 W, respectively, to obtain a second modified starch solution;

[0079] Drying the second modified starch liquid at 48° C., and spray drying the second modified starch liquid when the solid content is 55 wt %, to obtain the modified starch;

[0080] The seasoning is composed of salt and monosodium glutamate in a weight ratio of 1.2:0.2.

[0081] The processing method of the hot pot shrimp slips comprises the following steps:

[0082] The shrimps are crushed and beaten until there are no particles to obtain minced meat;

[0083] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste, which is placed in a -25°C environment for frozen storage and set aside.

[0084] Example 2

[0085] This example provides a hot pot shrimp paste, which includes the following ingredients by weight:

[0086] 90 parts of shrimp, 5 parts of modified starch, 15 parts of egg white, 1.5 parts of seasoning and 10 parts of water;

[0087] The modified starch is obtained by sequentially subjecting the modified starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment. The preparation method of the modified starch comprises the following steps:

[0088] The starch raw material is subjected to freeze-thaw cycle treatment, the freezing temperature is -30°C, the freezing time is 30 minutes, the thawing temperature is 35°C, the thawing time is 5 hours, and the number of cycles is 4 times to obtain a first modified starch;

[0089] Adding the first modified starch into water and stirring to obtain a first modified starch liquid having a solid content of 10 wt %;

[0090] The first modified starch solution was subjected to ultrasonic treatment for 25 min at 20 kHz ultrasonic frequency, 500 W ultrasonic power and 60 kHz ultrasonic frequency, 300 W ultrasonic power, respectively, to obtain a second modified starch solution;

[0091] Drying the second modified starch liquid at 48° C., and spray drying the second modified starch liquid when the solid content is 55 wt %, to obtain the modified starch;

[0092] The seasoning is composed of salt and monosodium glutamate in a weight ratio of 1:0.1.

[0093] The processing method of the hot pot shrimp slips comprises the following steps:

[0094] The shrimps are crushed and beaten until there are no particles to obtain minced meat;

[0095] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste, which is placed in a -25°C environment for frozen storage and set aside.

[0096] Example 3

[0097] This example provides a hot pot shrimp paste, which includes the following ingredients by weight:

[0098] 110 parts of shrimp, 10 parts of modified starch, 20 parts of egg white, 2.8 parts of seasoning and 15 parts of water;

[0099] The modified starch is obtained by sequentially subjecting the modified starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment. The preparation method of the modified starch comprises the following steps:

[0100] The starch raw material is subjected to freeze-thaw cycle treatment, the freezing temperature is -20°C, the freezing time is 60 minutes, the thawing temperature is 45°C, the thawing time is 3 hours, and the number of cycles is 8 times to obtain a first modified starch;

[0101] Adding the first modified starch into water and stirring to obtain a first modified starch liquid having a solid content of 20 wt %;

[0102] The first modified starch solution was subjected to ultrasonic treatment for 25 min at 20 kHz ultrasonic frequency and 600 W ultrasonic power and 60 kHz ultrasonic frequency and 200 W ultrasonic power, respectively, to obtain a second modified starch solution;

[0103] Drying the second modified starch liquid at 48° C., and spray drying the second modified starch liquid when the solid content is 55 wt %, to obtain the modified starch;

[0104] The seasoning is composed of salt and monosodium glutamate in a weight ratio of 1:0.1.

[0105] The processing method of the hot pot shrimp slips comprises the following steps:

[0106] The shrimps are crushed and beaten until there are no particles to obtain minced meat;

[0107] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste, which is placed in a -25°C environment for frozen storage and set aside.

[0108] Comparative Example 1

[0109] This example provides a hot pot shrimp paste and a processing method thereof, which is different from Example 1 only in that: the modified starch is replaced by a starch raw material that has not been subjected to freeze-thaw cycle treatment combined with variable frequency ultrasonic treatment; the remaining steps and parameters are the same.

[0110] This example provides a hot pot shrimp paste, which includes the following ingredients by weight:

[0111] 100 parts shrimp, 8 parts starch, 17 parts egg white, 2.2 parts seasoning and 13 parts water;

[0112] The seasoning is composed of salt and monosodium glutamate in a weight ratio of 1.2:0.2.

[0113] The processing method of the hot pot shrimp slips comprises the following steps:

[0114] The shrimps are crushed and beaten until there are no particles to obtain minced meat;

[0115] The starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste, which is placed in a -25°C environment for frozen storage and set aside.

[0116] Comparative Example 2

[0117] This example provides a hot pot shrimp paste and a processing method thereof, which is different from Example 1 only in that: the modified starch is obtained by sequentially undergoing variable frequency ultrasonic treatment combined with freeze-thaw cycle treatment; the remaining steps and parameters are the same.

[0118] This example provides a hot pot shrimp paste, which includes the following ingredients by weight:

[0119] 100 parts of shrimp, 8 parts of modified starch, 17 parts of egg white, 2.2 parts of seasoning and 13 parts of water;

[0120] The modified starch is obtained by sequentially subjecting the modified starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment. The preparation method of the modified starch comprises the following steps:

[0121] Adding starch raw material into water and stirring to obtain a first starch liquid with a solid content of 15 wt %;

[0122] The first starch liquid was subjected to ultrasonic treatment for 25 min at 20 kHz ultrasonic frequency, 560 W ultrasonic power and 60 kHz ultrasonic frequency, 240 W ultrasonic power, respectively, to obtain a second starch liquid;

[0123] Drying the second starch liquid at 48° C., and spray drying the second starch liquid when the solid content is 55 wt %, to obtain a first starch;

[0124] The first starch is subjected to freeze-thaw cycle treatment, wherein the freezing temperature is -25°C, the freezing time is 45 minutes, the thawing temperature is 40°C, the thawing time is 4 hours, and the number of cycles is 6 times, to obtain the modified starch;

[0125] The seasoning is composed of salt and monosodium glutamate in a weight ratio of 1.2:0.2.

[0126] The processing method of the hot pot shrimp slips comprises the following steps:

[0127] The shrimps are crushed and beaten until there are no particles to obtain minced meat;

[0128] The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste, which is placed in a -25°C environment for frozen storage and set aside.

[0129] Test Case

[0130] In this example, the hot pot shrimp paste provided by Examples 1 to 3 and Comparative Examples 1 to 2 were added to the hot pot base, and boiled under the same test conditions to observe whether the shrimp paste became loose or the soup became turbid during the hot pot cooking process. The test results are shown in Table 1.

[0131] Table 1

[0132]

[0133]

[0134] In summary, the embodiments of the present invention provide a hot pot shrimp paste and a processing method thereof. Based on the existing shrimp paste preparation process, the present invention improves the high temperature stability of the obtained shrimp paste by adopting modified starch obtained by freeze-thaw cycle treatment combined with variable frequency ultrasonic treatment as an excipient, and can effectively avoid the problems of looseness and turbid soup of the existing shrimp paste during the hot pot cooking process, thereby greatly improving the overall quality and eating experience of the shrimp paste, and making up for the many shortcomings of traditional shrimp paste preparation technology.

[0135] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A hot pot shrimp paste, characterized in that: The hot pot shrimp paste comprises the following raw materials in parts by weight: 90-110 parts of shrimp, 5-10 parts of modified starch, 15-20 parts of egg white, 1.5-2.8 parts of seasoning and 10-15 parts of water; The modified starch is obtained by sequentially subjecting the starch to freeze-thaw cycle treatment and variable frequency ultrasonic treatment.

2. The hot pot shrimp paste according to claim 1, characterized in that: The hot pot shrimp paste comprises the following raw materials in parts by weight: 100 parts of shrimp, 8 parts of modified starch, 17 parts of egg white, 2.2 parts of seasoning and 13 parts of water.

3. The hot pot shrimp paste according to claim 1, characterized in that: The preparation method of the modified starch comprises the following process: The starch raw material is subjected to freeze-thaw cycle treatment to obtain a first modified starch; Adding the first modified starch into water and stirring to obtain a first modified starch liquid; The first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch.

4. The hot pot shrimp paste according to claim 3, characterized in that: The working condition parameters of the freeze-thaw cycle treatment include: a freezing temperature of -30 to -20°C, a freezing time of 30 to 60 minutes, a thawing temperature of 35 to 45°C, a thawing time of 3 to 5 hours, and a cycle treatment number of 4 to 8 times.

5. The hot pot shrimp paste according to claim 3, characterized in that: In terms of weight percentage, the solid content of the first modified starch solution is 10-20wt%.

6. The hot pot shrimp paste according to claim 1, characterized in that: The first modified starch liquid is subjected to variable frequency ultrasonic treatment and then dried to obtain the modified starch, which comprises the following process: The first modified starch liquid is subjected to ultrasonic treatment for 20 to 30 minutes under the conditions of 20 kHz ultrasonic frequency, 500 to 600 W ultrasonic power and 60 kHz ultrasonic frequency, 200 to 300 W ultrasonic power, respectively, to obtain a second modified starch liquid; The second modified starch liquid is dried to obtain the modified starch.

7. The hot pot shrimp paste according to claim 6, characterized in that: The drying comprises the following process: drying at a temperature of 45-50° C., and spray drying when the second modified starch liquid solid content is 50-60wt%.

8. The hot pot shrimp paste according to claim 1, characterized in that: The seasoning is composed of salt and monosodium glutamate in a weight ratio of (1-1.5):(0.1-0.5).

9. A method for processing hot pot shrimp paste according to any one of claims 1 to 7, characterized in that: The processing method comprises the following steps: The shrimps are crushed and beaten to obtain minced meat; The modified starch, egg white, seasoning and water are stirred and mixed, and then the minced meat is added and stirred and mixed to obtain the hot pot shrimp paste.

10. The method for processing hot pot shrimp paste according to claim 9, characterized in that: The processing method further comprises: placing the hot pot shrimp slips in a -25 to -20°C environment for frozen preservation.

Images