CN105265938A - Shrimp head accompaniment food and processing method thereof - Google Patents
Shrimp head accompaniment food and processing method thereof Download PDFInfo
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- CN105265938A CN105265938A CN201510239182.2A CN201510239182A CN105265938A CN 105265938 A CN105265938 A CN 105265938A CN 201510239182 A CN201510239182 A CN 201510239182A CN 105265938 A CN105265938 A CN 105265938A
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Abstract
The present invention relates to a shrimp head accompaniment food which consists of shrimp heads, aquatic product meat and supplementary materials. The mass ratio of the shrimp heads and the aquatic product meat is 1 : 0.2-0.3. The supplementary materials according to the total mass of the shrimp head and the aquatic product meat are as follows: 3-5% of spices, 0.2-0.5% of natural antioxidant, 0.3-0.5% of antibacterial agent, and 1-2% of edible oil. The shrimp heads are used as raw materials, and are rich in sources of raw materials, natural and healthy. The precious marine resources are fully utilized. At the same time, the processing method is simple, the loss of nutrients processed in the process is less, and the prepared accompaniment food is delicious in taste, is healthy, and has good prospects for industrial development.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly relate to seed shrimp head appetizing food and a processing method thereof.
Background technology
Appetizing food is dish to go with rice, steamed buns etc again, and be food common on a kind of dining table, mainly play the effect of rendering palatable, as delicate flavour, saline taste, pungent etc., common appetizing food has fermented bean curd, thick chilli sauce etc.The appetizing food increasing delicate flavour generally realizes by adding sodium glutamate, and this material need be prepared by multiple tracks chemical program.At present, research finds monosodium glutamate (i.e. sodium glutamate) and overweightly has certain relation, and the ratio of crowd's Overweight and obesity that monosodium glutamate is daily consumed more than 1 gram is 37%, and lower than 1 gram be 28%, take in monosodium glutamate every day accumulative more than 2.2 grams, overweight risk significantly increases.Meanwhile, infant, in a large number after edible monosodium glutamate, can make the zinc in blood be transformed into zinc glutamate, excessively excrete, thus cause acute zinc deficiency from urine, and lack zinc can cause retarded, yctalopia, property are late-maturing and the situation such as adult nanism.In addition, too much after edible monosodium glutamate, the content of glutamic acid in blood of human body raises, and hinders the absorption of calcium and magnesium, thus cause the headache of short-term, heartbeat, the symptom such as to feel sick, and harmful effect can be produced to reproductive system.Visible, render palatable effective and health is the new demand that current people propose appetizing food.
Shrimp is the arthropod of one way of life in water, of a great variety, comprises freshwater shrimp, river prawn, grass shrimp, cray, prawn, prawn etc., shrimps delicious flavour and have very high diet therapy nutritional and be worth.Modern medicine study confirms, the high nutritive value of shrimp, can strengthen immunity and the property function of human body, tonifying kidney and strengthening yang, premature senescence resistance.Often eat fresh shrimp (fry, burn, all can stew), heat wine takes, and can cure the illnesss such as impotence due to deficiency of the kidney, chilly, body are tired, soreness of waist and knee joint.Dried small shrimp has sedation, is commonly used to treat neurasthenia, all diseases of vegetative nerve functional disturbance.Sea shrimp can provide the ticbit of nutrition for brain.Containing three kinds of important aliphatic acid in the shrimp of sea, people can be made to keep energy to concentrate for a long time.Shrimp, cray, prawn, containing a large amount of Cobastabs
12, be rich in zinc, iodine and selenium simultaneously, heat and fat lower.The proportion that shrimp head accounts for the individual cumulative volume of shrimp is larger, the internal organ of shrimp concentrate in shrimp head, common people select shrimp head to abandon when edible shrimp, therefore can take off shrimp head in the Feedstock treating before shrimps deep processing and shrimp head is used for appetizing food processing, so not only be convenient for people to edible shrimps deep processed product, and shrimp head can be made to be fully used, avoid the waste of marine product resource.
Summary of the invention
First technical problem to be solved by this invention be provide for prior art a kind of with shrimp head be raw material, the shrimp head appetizing food of delicious flavour.
Second technical problem to be solved by this invention is the processing method providing a kind of above-mentioned shrimp head appetizing food for prior art.
The present invention solves the technical scheme that first technical problem adopt: a seed shrimp head appetizing food, it is characterized in that being made up of shrimp head, aquatic products meat and auxiliary material, the mass ratio of wherein said shrimp head and aquatic products meat is 1:0.2 ~ 0.3, described auxiliary material adds by shrimp head and aquatic products meat gross mass percentage: spice 3 ~ 5%, natural 0.2 ~ 0.5%, antiseptic 0.3 ~ 0.5%, edible oil 1 ~ 2%.
Shrimps are of a great variety, and as preferably, the shrimp head in the present invention is ring shrimp head, and ring shrimp head is large, and correspondingly, its shrimp head is also comparatively large, and ring shrimp delicious flavour.
As preferably, described aquatic products meat is shrimp, and shrimp and shrimp draught animals taste roughly the same, and can increase the delicate flavour of this appetizing food further.
As preferably, described natural is at least one in Tea Polyphenols or bamboo extractive, and Tea Polyphenols and bamboo extractive are all natural materials of extremely strong scavenging free radicals, antidotal non-enzyme antioxidant, natural, healthy, less to the qualitative effects of appetizing food.
As preferably, described antiseptic is polylysine, and this antibacterial antiplaque agent is effective, safe and efficient, have no side effect.
The present invention solves the technical scheme that second technical problem adopt:
(1) get fresh shrimp head, after cleaning, vapour cooking 5 ~ 8min, collects the juice produced in digestion process for subsequent use, obtains shrimp head first product;
(2) after shrimp head first product being drained under oil temperature 80 ~ 100 DEG C, vacuum 0.08 ~ 0.95MPa condition fried 3 ~ 5min, then by broken for the shrimp head after fried shrimp head raw material;
(3) in obtained shrimp head raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains shrimp head appetizing food, just finally the JUICE CONCENTRATION collected in step (1) to be joined in obtained appetizing food, bottling after stirring.
Further, in above-mentioned processing method: described shrimp head is ring shrimp, described aquatic products meat is shrimp, and described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
Compared with prior art, the invention has the advantages that: the present invention with shrimp head for raw material, this abundant raw material source, healthy natural, valuable marine resources are fully used; Processing method is simple simultaneously, and process Middle nutrition material flow is few, and appetizing food delicious flavour, the health made, have good prospect of industrial development.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1:
First, get fresh shrimp head, after cleaning, vapour cooking 5min, collects the juice produced in digestion process for subsequent use, obtains shrimp head first product.After shrimp head first product is drained under oil temperature 80 DEG C, vacuum 0.08MPa condition fried 3min, then by broken for the shrimp head after fried shrimp head raw material.In obtained shrimp head raw material, add the shrimp that mass ratio is 1:0.2 and mix, wherein shrimp is acinous through break process.Subsequently, add respectively in above-mentioned shrimp head raw material and aquatic products meat mixtures the spice of its mass percent 3%, the natural of 0.2%, the antiseptic of 0.3% and 1% edible oil, frying obtains shrimp head appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 2:
First, get fresh shrimp head, after cleaning, vapour cooking 7min, collects the juice produced in digestion process for subsequent use, obtains shrimp head first product.After shrimp head first product is drained under oil temperature 100 DEG C, vacuum 0.95MPa condition fried 5min, then by broken for the shrimp head after fried shrimp head raw material.In obtained shrimp head raw material, add the shrimp that mass ratio is 1:0.3 and mix, wherein shrimp is acinous through break process.Subsequently, add respectively in above-mentioned shrimp head raw material and aquatic products meat mixtures the spice of its mass percent 5%, the natural of 0.5%, the antiseptic of 0.5% and 2% edible oil, frying obtains shrimp head appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
Embodiment 3:
First, get fresh shrimp head, after cleaning, vapour cooking 8min, collects the juice produced in digestion process for subsequent use, obtains shrimp head first product.After shrimp head first product is drained under oil temperature 90 DEG C, vacuum 0.5MPa condition fried 4min, then by broken for the shrimp head after fried shrimp head raw material.In obtained shrimp head raw material, add the shrimp that mass ratio is 1:0.25 and mix, wherein shrimp is acinous through break process.Subsequently, add respectively in above-mentioned shrimp head raw material and aquatic products meat mixtures the spice of its mass percent 4%, the natural of 0.35%, the antiseptic of 0.4% and 1.5% edible oil, frying obtains shrimp head appetizing food.Finally, the JUICE CONCENTRATION of above-mentioned collection is joined in obtained appetizing food, bottling after stirring.
1, form evaluation group by 10 subjective appreciation professionals, prawn head appetizing food color and luster, smell, form, mouthfeel four factors carry out subjective appreciation, and arrange four grades and see the following form 1, and results of sensory evaluation is as following table 2.
Table 1 subjective appreciation standard
Table 2 results of sensory evaluation
2, physical and chemical index:
Protein content >=15.7g/100g, moisture >=9.9g/100g, fat content >=46.3g/100g.
Claims (9)
1. a seed shrimp head appetizing food, it is characterized in that being made up of shrimp head, aquatic products meat and auxiliary material, the mass ratio of wherein said shrimp head and aquatic products meat is 1:0.2 ~ 0.3, described auxiliary material adds by shrimp head and aquatic products meat gross mass percentage: spice 3 ~ 5%, natural 0.2 ~ 0.5%, antiseptic 0.3 ~ 0.5%, edible oil 1 ~ 2%.
2. shrimp head appetizing food as claimed in claim 1, it is characterized in that, described shrimp head is ring shrimp head.
3. shrimp head appetizing food as claimed in claim 1, it is characterized in that, described aquatic products meat is shrimp.
4. the shrimp head appetizing food as described in claim 1 or 2 or 3, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive.
5. the shrimp head appetizing food as described in claim 1 or 2 or 3, is characterized in that, described antiseptic is polylysine.
6. a processing method for shrimp head appetizing food as claimed in claim 1, is characterized in that comprising the following steps:
(1) get fresh shrimp head, after cleaning, vapour cooking 5 ~ 8min, collects the juice produced in digestion process for subsequent use, obtains shrimp head first product;
(2) after shrimp head first product being drained under oil temperature 80 ~ 100 DEG C, vacuum 0.08 ~ 0.95MPa condition fried 3 ~ 5min, then by broken for the shrimp head after fried shrimp head raw material;
(3) in obtained shrimp head raw material, add aquatic products meat by above-mentioned mass ratio and mix, wherein aquatic products meat is acinous through break process, spice, natural, antiseptic and edible oil is added subsequently by above-mentioned mass percent, frying obtains shrimp head appetizing food, just finally the JUICE CONCENTRATION collected in step (1) to be joined in obtained appetizing food, bottling after stirring.
7. the processing method of shrimp head appetizing food as claimed in claim 6, it is characterized in that, described shrimp head is ring shrimp.
8. the processing method of shrimp head appetizing food as claimed in claim 6, it is characterized in that, described aquatic products meat is shrimp.
9. the processing method of shrimp head appetizing food as claimed in claim 6, is characterized in that, described natural is at least one in Tea Polyphenols or bamboo extractive, and described antiseptic is polylysine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510239182.2A CN105265938A (en) | 2015-05-11 | 2015-05-11 | Shrimp head accompaniment food and processing method thereof |
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| CN201510239182.2A CN105265938A (en) | 2015-05-11 | 2015-05-11 | Shrimp head accompaniment food and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319404A (en) * | 2017-08-10 | 2017-11-07 | 中国水产科学研究院东海水产研究所 | A kind of processing method of prawn head food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004283105A (en) * | 2003-03-24 | 2004-10-14 | Tokusui Corporation:Kk | Fried prawn material and fried prawn |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
-
2015
- 2015-05-11 CN CN201510239182.2A patent/CN105265938A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004283105A (en) * | 2003-03-24 | 2004-10-14 | Tokusui Corporation:Kk | Fried prawn material and fried prawn |
| CN103876109A (en) * | 2012-12-19 | 2014-06-25 | 李玉明 | Fresh shrimp spicy sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吉宏武: "《对虾加工与利用》", 1 May 2015, 北京：中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319404A (en) * | 2017-08-10 | 2017-11-07 | 中国水产科学研究院东海水产研究所 | A kind of processing method of prawn head food |
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Application publication date: 20160127 |
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