CN1026948C - Method for making shrimp slices - Google Patents
Method for making shrimp slices Download PDFInfo
- Publication number
- CN1026948C CN1026948C CN90104884A CN90104884A CN1026948C CN 1026948 C CN1026948 C CN 1026948C CN 90104884 A CN90104884 A CN 90104884A CN 90104884 A CN90104884 A CN 90104884A CN 1026948 C CN1026948 C CN 1026948C
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- CN
- China
- Prior art keywords
- prawn slice
- making
- shrimp
- aperture
- slice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Formation And Processing Of Food Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a method for making shrimp slices, which belongs to the processing industry of agricultural and sideline products. An extruder is utilized to squeeze cooked materials to pass through a mould head with a set of small holes to form a blank composed of tens or hundreds of parallel fine threads connected in parallel. After the blank is sliced and dried, a shrimp slice which has a reticulate pattern on a surface and a granular structure rich in micro-air bubbles inside is obtained. The shrimp slice has a novel appearance, does not contain any chemical puffing agent and has good expansion rate during frying. The method can also be used for the production of other pre-puffed foods, such as shrimp balls, shrimp strips, etc.
Description
The general production method of prawn slice is that starch, flavoring (shrimp, fish sauce, salt, monosodium glutamate etc.), leavening agent and water mixing manufacture are in strip blank, cooks back section, drying, is finished product.Or will cook after the raw material mixing, make strip blank (cooking operation) with extruder again as adopting the self-cooked type extruder to save, through section, drying, obtain finished product then.For guaranteeing that product can have good expansion rate when exploding system, in the prawn slice in order to last method production, all need add leavening agent, and excess uses the phenomenon of leavening agent to happen occasionally in the actual production.
The objective of the invention is to produce and do not contain the prawn slice that any leavening agent just can have good expansion rate.
For achieving the above object, the present invention utilizes extruder earlier with the mixed raw materials slaking, extrude by a die head then with one group of aperture, form one by tens of so that hundreds of blanks that parallel filament is connected in parallel, blank is a bar continuously vertically, and the cross section of bar is circle, oval or other geometrical patterns.This strip blank through section, drying, just obtains prawn slice again.On two cutting surfaces of this prawn slice, the reticulate pattern that is made of filament in parallel cross section geometrical pattern is arranged, reticulate pattern penetrates into prawn slice inside, has formed the space, makes the prawn slice tissue be divided into many nutty structures.Also contain countless small bubbles in the inside of these particles, just because of the space that has utilized between these bubbles and above-mentioned nutty structure, heat transfer area is big when fried system, expansion rate is high to make this prawn slice.
Implementation procedure of the present invention is as follows:
1. one or more and flavoring, the water with starch, ground rice, corn flour, flour, potato powder or other grain powder mixes, and the consumption of water is 20-50%.
2. mixed raw materials is sent into the screw extruder squeezing, maturing, grog is extruded by a die head that to have one group of diameter be the 0.2-3mm aperture again, makes the bar shaped blank that has filament structure in parallel.Blank diameter 5-60mm.
3. after treating that the bar shaped blank is cooled to room temperature, section, drying just obtain the finished product prawn slice.The thick 0.5-3mm of prawn slice.
The present invention also can be used for other pre-puffed snack, as the making of shrimp balls, shrimp cracker etc.
Do not add leavening agent in the prawn slice that adopt the present invention to produce, prawn slice still have good expansion rate, are good for one's health.The outward appearance novelty of these prawn slice has obvious difference with traditional product.
The present invention is easy and simple to handle, invest little, remarkable in economical benefits.
Embodiment 1:
1. get the 20kg cornstarch, salt 40g, bright shrimp 2g, shrimp sauce 100g, monosodium glutamate 40g, water 9kg mixes above-mentioned raw materials.
2. the material that mixes is sent into the screw extruder squeezing, maturing, grog is extruded by a die head that to have one group of aperture be φ 0.5mm aperture again, extrudes the bar shaped blank that the back forms diameter 35mm.
3. treat can cut into slices after the bar shaped blank is cooled to room temperature, the thick 1mm of sheet after drying to moisture is lower than 15%, is finished product.
Embodiment 2:
1. get the 10kg rice meal, the 10kg mealy potato, salt 40g, shrimp sauce 100g, monosodium glutamate 40g, water 9kg mixes above-mentioned raw materials.
2. with embodiment 1.
3. with embodiment 1.
Claims (4)
1, a kind of method of making prawn slice, on two cutting table planes of this prawn slice, as seen the reticulate pattern that constitutes by filament in parallel cross section geometrical pattern, the tissue of prawn slice is the nutty structures that are divided into by the reticulate pattern that penetrates into prawn slice inside, the space is arranged between particle, countless micro-bubbles are arranged in the particle, it is characterized in that:
The raw material of A, making prawn slice is starch, ground rice, corn flour, flour, potato powder, flavoring, water;
After B, raw material mix, utilize the extruder slaking earlier, be extruded the die head that has one group of aperture by again, form one by tens of extremely hundreds of bar shaped blanks that parallel filament is connected in parallel;
C, treat that the bar shaped blank is cooled to room temperature after, the section, drying, be the finished product prawn slice.
2, the method for making prawn slice according to claim 1 is characterized in that having one group of aperture on used die head, and the diameter of aperture is 0.2-3mm, and the quantity of aperture is that dozens of is to hundreds of.
3, the method for making prawn slice according to claim 1 is characterized in that the diameter in formed bar shaped blank cross section is 5-60mm, and bar shaped blank cross section is rounded or oval.
4, the method for making prawn slice according to claim 1, the thickness that it is characterized in that prawn slice is 0.5-3mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104884A CN1026948C (en) | 1990-07-31 | 1990-07-31 | Method for making shrimp slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90104884A CN1026948C (en) | 1990-07-31 | 1990-07-31 | Method for making shrimp slices |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1058516A CN1058516A (en) | 1992-02-12 |
| CN1026948C true CN1026948C (en) | 1994-12-14 |
Family
ID=4878793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90104884A Expired - Fee Related CN1026948C (en) | 1990-07-31 | 1990-07-31 | Method for making shrimp slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1026948C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2465983B1 (en) * | 2009-08-12 | 2016-03-23 | Shima Seiki Manufacturing., Ltd. | Fabric formation method |
| CN102008093B (en) * | 2010-08-26 | 2013-03-06 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| CN103238879B (en) * | 2013-05-28 | 2015-01-28 | 福州旭煌食品有限公司 | Preparing method of instant flavored conch slices |
| CN105124477A (en) * | 2015-07-21 | 2015-12-09 | 洪寒俊 | Processing method of delicious sweet potato shrimp slice |
| CN105077389A (en) * | 2015-08-20 | 2015-11-25 | 武杰 | Processing method of clam leisure puffed food |
-
1990
- 1990-07-31 CN CN90104884A patent/CN1026948C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1058516A (en) | 1992-02-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 100021 No. 2, 3 gate, 306 floor, three District, Chaoyang District, Beijing, Jinsong Applicant after: Li Fei Applicant after: Cong Xiaofu Address before: 100037, 21, 1-3, Xicheng District, Beijing Applicant before: Liu Ming Applicant before: Li Fei Applicant before: Cong Xiaofu |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: LIU MING; LI FEI; CONG XIAOFU TO: LI FEI; CONG XIAOFU |
|
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |