CN104839785A - Penaeus vannamei boone shrimp paste - Google Patents
Penaeus vannamei boone shrimp paste Download PDFInfo
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- CN104839785A CN104839785A CN201510286486.4A CN201510286486A CN104839785A CN 104839785 A CN104839785 A CN 104839785A CN 201510286486 A CN201510286486 A CN 201510286486A CN 104839785 A CN104839785 A CN 104839785A
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- shrimp
- white
- penaeus vannamei
- vannamei boone
- paste
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Abstract
The invention discloses penaeus vannamei boone shrimp paste and belongs to the field of marine product processed products. The penaeus vannamei boone shrimp paste is composed of the components in mass percent: 70%-90% of penaeus vannamei boone meat, 1%-2% of egg white, 0.07%-0.18% of ginger, 5%-10% of prime condition, 0.05%-0.15% of white spirit, 0.2%-0.8% of table salt, 0.3%-1.0% of chicken essence, 0.20%-0.40% of chicken powder, 0.01%-0.03% of ground white pepper, 0.1%-0.3% of composite phosphate WP3000 and 1.0%-5.0% of cornstarch. The penaeus vannamei boone shrimp paste is simple in production flow; used materials are sanitary; the umami of shrimps is kept and the paste is crispy and smooth; and the requirement selection of consumers on shrimp products in inland areas is enriched.
Description
Technical field
The present invention relates to marine products processing product scope, specifically a kind of white leg Shrimp is sliding.
Background technology
White shrimp, also known as Penaeus Vannmei.White shrimp has the cultivation scope be widely distributed in China, its shrimp products finds a good sale in inland from coastal, and white shrimp has delicious flavour, the advantage that mouthfeel is tender and crisp, is rich in protein, the micro elements needed by human such as calcium, zinc, selenium, shrimp is sliding because its culinary art is convenient, unique flavor, the dark favor by consumer.Not only maintain the delicate flavour of shrimp preferably, and culinary art is simple, makes the people of hinterland can have the sliding food of tasty shrimp of oneself culinary art easily.
Summary of the invention
It is sliding that the technical problem to be solved in the present invention is to provide a kind of white leg Shrimp, and the sliding fresh and crisp sliding mouth of shrimp, has enriched hinterland consumer and selected the demand of shrimp products.
The present invention takes following technical scheme:
A kind of white leg Shrimp is sliding, is become to be grouped into: the white peeled shrimp in South America: 70-90% by following weight ratio; Egg: 1-2%; Ginger: 0.07-0.18%; Show condition: 5-10%; White wine: 0.05-0.15%; Salt: 0.2-0.8%; Chickens' extract: 0.3-1.0%; Chicken powder: 0.20-0.40%; White pepper powder: 0.01-0.03%; Composite phosphate WP3000:0.1-0.3%; Fecula: 1.0-5.0%.
Further, described a kind of white leg Shrimp is sliding, is become to be grouped into: the white peeled shrimp 86.73% in South America by following most preferably weight ratio; Egg: 1.58%; Ginger: 0.11%; Show condition: 7.88%; White wine: 0.11%; Salt: 0.47%; Chickens' extract: 0.53%; Chicken powder: 0.32%; White pepper powder: 0.02%; Composite phosphate WP3000:0.15%; Fecula: 2.1%.
The invention has the beneficial effects as follows: a kind of white leg Shrimp of the present invention is sliding, and materials delicate fragrance, not only saves the delicate flavour of shrimp preferably, fresh and tender sliding mouth, has enriched hinterland consumer and has selected the demand of shrimp products.
Detailed description of the invention
With an embodiment, the invention will be further described below:
A kind of white leg Shrimp is sliding, is become to be grouped into: the white peeled shrimp 86.73% in South America by following weight ratio; Egg: 1.58%; Ginger: 0.11%; Show condition: 7.88%; White wine: 0.11%; Salt: 0.47%; Chickens' extract: 0.53%; Chicken powder: 0.32%; White pepper powder: 0.02%; Composite phosphate WP3000:0.15%; Fecula: 2.1%.
Work flow:
(1) raw material choice
Select freezing former shrimp color and luster cinerous, without air-dry phenomenon, the good free from extraneous odour of poach mouthfeel, specification: 130-150 tail/pound (454g), puts into yellow basket flowing water unfreezing machine, carries out flowing water and thaw.
(2) preliminarily pasteurized, cleaning
Product after thawing is poured into specification: the red small basket of 35*45cm, put into and fill 100-150PPM hypochlorite disinfectant groove and carry out disinfection 3 minutes, each hour changes a water, and cleaning circulating water once cleans, secondary cleaning
(3) shell, remove enteraden
Raw material is contained in specification: in the yellow small basket of 28*35cm, shell by hand, remove tailgate, freeze after shrimp raw material thaws and directly carry out on operating desk, roughing workshop condition temperature controls below 20 DEG C, with the stainless pin through sterilizing, enter to choose shrimp enteraden at the final section place skewer of shrimp, choosing shrimp enteraden is should be specifically noted that to keep shrimp well-tended appearance can't harm, and after removing enteraden, peeled shrimp is collected and put into specification: the green small basket of 35*45cm, cleans with circulating water.
(4) check, sterilize
The peeled shrimp removed after enteraden cleaning is placed on lamp inspection desk to be selected, by the defective product of the hand picking (shrimp of broken shrimp, fragment, blackspot or hickie, the shrimp crushed, go enteraden unclean) and further, sort out the peeled shrimp etc. of the fracture of freshness difference and impurity, damage, defect ware, rear peeled shrimp will be picked, put into specification: the blue small basket of 35*45cm, clean with circulating water, cleaned peeled shrimp is put into and fills 100-150PPM hypochlorite disinfectant groove and carry out disinfection 3 minutes, each hour changes a more water, after sterilization, once clean with circulating water, secondary cleaning.
(5) water is controlled
Peeled shrimp after cleaning is placed on control water frame and controls water 10-15 minute, for subsequent use.
(6) dice, clap mud
The peeled shrimp of control solid carbon dioxide is diced specification at about 0.8-1cm, for subsequent use, proportionally after metering, mixing peeled shrimp is poured on chopping board, shrimp mud < 0.2mm is bounced into uniformly with the stainless steel square knife back of sterilizing, take viscosity (A: shrimp mud 67%, dice 33%, B: shrimp mud 33%, dice 67%), for subsequent use.
(7) auxiliary material is prepared
Egg, ginger, white wine, salt, chickens' extract, chicken powder, white pepper powder, composite phosphate, fecula, lard, clean lard, control solid carbon dioxide, be evenly chopped into meat mash with stainless steel square cutter, for subsequent use.
(8) measure, mix
Mixing shrimp mud 8672g, show condition 788g, egg 158g, ginger 11g, white wine 11g, salt 47g, chickens' extract 53g, chicken powder 32g, white pepper powder 2g, composite phosphate 15g, fecula 200g; By shrimp mud, dicing is placed in Stainless steel basin in proportion, and show condition, egg are poured into mixing shrimp mud and stirred; Ginger, white spirit mixed is even; Salt, chickens' extract, chicken powder, white pepper powder, composite phosphate, fecula are mixed, then pours in mixing shrimp mud and stir, without powder particles shape.
(9) metering pack
Mixing shrimp sliding sample 500g/ bag,
(10) quick-frozen
Shrimp after shaping is sent in mono-frozen machine quick-frozen and carries out less than-35 DEG C quick-frozens 45 minutes, product center Wen Du≤-18 DEG C
(11) check
Packing inside bag first by ultraviolet sterilization 30 minutes, then carries out organoleptic examination by full-time operating personnel under the light of more than 900LUX, and confirm that packaging bag is intact without damaged, clean, free from dust, impurity, foreign matter, free from extraneous odour, bottom seal line is smooth.
Time edible, directly by sliding for shrimp take out room temperature under naturally thaw, a pot poach can be entered after having thawed, Baoshang waits.
Claims (2)
1. a white leg Shrimp is sliding, it is characterized in that, is become to be grouped into: the white peeled shrimp in South America: 70-90% by following weight ratio; Egg: 1-2%; Ginger: 0.07-0.18%; Show condition: 5-10%; White wine: 0.05-0.15%; Salt: 0.2-0.8%; Chickens' extract: 0.3-1.0%; Chicken powder: 0.20-0.40%; White pepper powder: 0.01-0.03%; Composite phosphate WP3000:0.1-0.3%; Fecula: 1.0-5.0%.
2. a kind of white leg Shrimp as claimed in claim 1 is sliding, it is characterized in that, is become to be grouped into: the white peeled shrimp 86.73% in South America by following most preferably weight ratio; Egg: 1.58%; Ginger: 0.11%; Show condition: 7.88%; White wine: 0.11%; Salt: 0.47%; Chickens' extract: 0.53%; Chicken powder: 0.32%; White pepper powder: 0.02%; Composite phosphate WP3000:0.15%; Fecula: 2.1%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510286486.4A CN104839785A (en) | 2015-05-30 | 2015-05-30 | Penaeus vannamei boone shrimp paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510286486.4A CN104839785A (en) | 2015-05-30 | 2015-05-30 | Penaeus vannamei boone shrimp paste |
Publications (1)
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| CN104839785A true CN104839785A (en) | 2015-08-19 |
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| CN201510286486.4A Pending CN104839785A (en) | 2015-05-30 | 2015-05-30 | Penaeus vannamei boone shrimp paste |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876679A (en) * | 2016-05-27 | 2016-08-24 | 岭南师范学院 | Mustard flavor health mashed shrimp and preparation method thereof |
| CN105942291A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Orange flavor health mashed shrimp and preparation method thereof |
| CN106136112A (en) * | 2016-06-29 | 2016-11-23 | 黄世仁 | The manufacture method that fruit and vegerable shrimp is sliding |
| CN106942650A (en) * | 2017-03-13 | 2017-07-14 | 江苏滑嘟嘟食品有限公司 | A kind of fresh shrimp cunning of trendy styles from Hong Kong and preparation method thereof |
| CN106993768A (en) * | 2017-03-13 | 2017-08-01 | 江苏滑嘟嘟食品有限公司 | A kind of clam seafood cunning and preparation method thereof |
| CN109123333A (en) * | 2018-09-18 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | Spun gold wealth and rank shrimp balls and preparation method thereof |
| CN115349612A (en) * | 2022-08-17 | 2022-11-18 | 广东环球水产食品有限公司 | Preparation method of frozen shrimp paste |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104382105A (en) * | 2014-11-06 | 2015-03-04 | 福州百洋海味食品有限公司 | Anti-freezing mashed shrimp and preparation method thereof |
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2015
- 2015-05-30 CN CN201510286486.4A patent/CN104839785A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104382105A (en) * | 2014-11-06 | 2015-03-04 | 福州百洋海味食品有限公司 | Anti-freezing mashed shrimp and preparation method thereof |
Non-Patent Citations (1)
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| 墨舞360: "各种肉滑鱼滑虾滑（丸）做法", 《360DOC.COM个人图书馆》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876679A (en) * | 2016-05-27 | 2016-08-24 | 岭南师范学院 | Mustard flavor health mashed shrimp and preparation method thereof |
| CN105942291A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Orange flavor health mashed shrimp and preparation method thereof |
| CN106136112A (en) * | 2016-06-29 | 2016-11-23 | 黄世仁 | The manufacture method that fruit and vegerable shrimp is sliding |
| CN106942650A (en) * | 2017-03-13 | 2017-07-14 | 江苏滑嘟嘟食品有限公司 | A kind of fresh shrimp cunning of trendy styles from Hong Kong and preparation method thereof |
| CN106993768A (en) * | 2017-03-13 | 2017-08-01 | 江苏滑嘟嘟食品有限公司 | A kind of clam seafood cunning and preparation method thereof |
| CN109123333A (en) * | 2018-09-18 | 2019-01-04 | 苏州市好得睐食品科技有限责任公司 | Spun gold wealth and rank shrimp balls and preparation method thereof |
| CN115349612A (en) * | 2022-08-17 | 2022-11-18 | 广东环球水产食品有限公司 | Preparation method of frozen shrimp paste |
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Application publication date: 20150819 |