CN107822008A - A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof - Google Patents
A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
It is crisp the invention discloses a kind of Penaeus Vannmei shrimp egg, it is made up of the raw material of following weight/mass percentage composition：20 ~ 30% peeled shrimps, 5 ~ 15% soybean proteins, 45 ~ 60% egg liquids, 5 ~ 10% starch, 3 ~ 6% edible glues, 2 ~ 4% flavorings, 1 ~ 3% additive.The invention also discloses a kind of Penaeus Vannmei shrimp egg shortcake preparation method, mainly include the following steps that：（1）Pretreatment of raw material, including peeled shrimp immersion, water rinsing, mashing, pressure filtration, the preparation of egg liquid, vibration screening, grinding；（2）Mixing；（3）Vacuum frying；（4）Centrifugation de-oiling；（5）Suppress stripping and slicing；（6）Packaging.The preparation method is simple and practical, scientific and reasonable, has not only remained the nutritive value of shrimp but also has effectively prevented shrimp blacking and the oxidation of grease, is adapted to factorial praluction application.
Description
Technical field
The present invention relates to technical field of aquatic product processing, and in particular to a kind of Penaeus Vannmei shrimp egg shortcake and its making side
Method.
Background technology
Penaeus Vannmei (Penaeus vannamei) America pacific rim waters is originated in, also known as white limb shrimp or white
The advantages that prawn, meat flavour is delicious, and dressing percentage is high, turn into one of excellent cultured prawn kind generally acknowledged in the world, and current generation
One of three big species of boundary's shrimps in culture yield highest.Penaeus Vannmei is introduced into Chinese China from 1998 from Hawaii, America
South, East China, and since breaking through intensive diseases prevention cultivation and whole artificial propagation technology in succession, it has also become coastal area of china seawater is supported
One of animal kind with fastest developing speed is grown, its cultured output has reached the 80 ~ 90% of Chinese cultured prawn yield.Coastal various regions
Numerous and confused rise encloses pool cultivation, and the artificial popularization and application for putting technology in a suitable place to breed so that prawn yield significantly improves, simultaneously because prawn
Catching season is concentrated, and product preservation and freshness and deep processing hysteresis, is sold the phenomenon that shrimp is difficult and Higher output is not accompanied by a higher income and is had started to show.For
Solution prawn concentrates list marketing problem, expands aquatic products processing kind, and in the market has a various prawn converted products.If dried shrimps
It is that prawn is processed into salty roasting shrimp, but in order to extend the shelf life, salty roasting shrimp water content is necessary≤and 10%, and salinity will high (salt
Degree >=10%), therefore, there is the problems such as quality is hard, flavor is single, palatability is poor in product, in addition also freezing shrimp meat product
Deng, but can all have remaining a large amount of low and middle-grade shrimps in prawn freezing, the processing of drying and peeled shrimp and damaged shrimp be processed to feed or
Abandon, this not only causes the wasting of resources, and seriously pollutes environment.Therefore, low-grade shrimp is utilized（Mainly individual is smaller）
With damaged shrimp as raw material, the new way of Penaeus Vannmei comprehensive utilization processing is proposed, the shrimp product for developing into delicious food is one
Item significantly works.
The content of the invention
The technical problems to be solved by the invention are the deficiencies of the existing Penaeus Vannmei process technology for more than, there is provided one
Kind Penaeus Vannmei shrimp egg shortcake and preparation method thereof, invention comprehensive utilization shrimp processing defect ware, secondly adds shrimp increasing
The crisp nutritive value of egg is added, in addition the elasticity of peeled shrimp itself and the sticky elastic and loose mouthfeel for adding egg shortcake of albumen.
To achieve these goals, the present invention uses following technical scheme：
A kind of Penaeus Vannmei shrimp egg is crisp, is made up of the raw material of following mass percent：20 ~ 30% peeled shrimps, 5 ~ 15% soybean eggs
In vain, 45 ~ 60% egg liquid, 5 ~ 10% starch, 3 ~ 6% edible glues, 2 ~ 4% flavorings, 1 ~ 3% additive.
Preferably, described starch is selected from wheaten starch, starch from sweet potato, cornstarch, mealy potato, one kind of Gluten
Or a variety of mixing.
Preferably, described edible glue is selected from sodium alginate, xanthans, carragheen eats agar, the one of edible gelatin
Kind or a variety of mixing.
Preferably, the weight/mass percentage composition of described flavoring each component is：8 ~ 15% chickens' extracts, 20 ~ 35% salt, 6 ~
10% white sugar, 10 ~ 15% green onion ginger juice, 20 ~ 35% cooking wine, 15 ~ 20% salad oils, 2 ~ 6% rosemary powder, 3 ~ 5% Ground Cloves.
Preferably, the additive is made up of the raw material of following mass percent：55 ~ 70% honey, 20 ~ 35% vitamins
C, 5 ~ 12% astaxanthins.Wherein, astaxanthin plays hyperchromic effect, the shrimp egg shortcake after processing is showed good color and luster,
Will not only any harm be produced to human body, be acted on the contrary with anti-oxidant, anti-aging, antitumor, prevention cardiovascular and cerebrovascular disease,
Vitamin C plays deodorization, seasons and proposes fresh effect, and honey then plays deodorization, for enhancing flavor effect, can make in the crisp making of egg
Egg is crisp to keep fresh and tender, and and can makes egg is crisp to keep elasticity, will not be hardened, so as to ensure mouthfeel.
The crisp preparation method of Penaeus Vannmei shrimp egg of the present invention, comprises the following steps：
（1）Pretreatment of raw material：Acid ~ salt is put into after the small dimension Penaeus Vannmei for meeting processing request, damaged prawn are taken into meat
Composite solution is soaked, and the time is 4 ~ 6 min, after immersion, after clear water rinses 2 ~ 4 times, to prevent shrimp brown stain, adds citric acid
0.1 ~ 0.3 g/L, rotating speed is beaten in 1500 ~ 1800 turns/min, is beaten 4 ~ 8 min.Shrimp slurry is adopted under 0.5 ~ 0.8 MPa pressure
With 120 ~ 150 mesh filter-cloth filterings, the preservation under 0 ~ 4 DEG C of low temperature of shrimp slurry liquid is filtered to obtain, take out during use.Fresh Egg is cleaned
Eggbeater is put into after smashing, under the control of 500 ~ 600 turns/min low speed, 3 ~ 5 min are stirred, then in 1000 ~ 1200 turns/min
Under High-speed Controls, 5 ~ 8 min are stirred, stir into egg liquid, be sieved through after filter using 150 ~ 200 mesh vibration filterings and ground with colloid mill,
Obtain standby after well mixed egg liquid；
（2）Mixing：Related auxiliary material proportionally adds rotation and stirred in the shrimp slurry and egg liquid that above-mentioned processing is obtained, and formula
Pot is mixed, 5 ~ 10 min are stirred with 600 ~ 1000 turns/min rotating speed, 10 ~ 20 min are stood after stirring；
（3）Vacuum frying：Brown stain is produced to reduce the oxidation of shrimp, the above-mentioned shrimp egg being mixed is starched in 0.07 ~ ﹣ of ﹣
0.09 Mpa vacuums, 130 ~ 150 DEG C of hot oil temperatures, under 40 ~ 80 turns/min stirrings, the min of vacuum frying 10 ~ 15 to golden yellow
After take out；
（4）Centrifugation de-oiling：The good shrimp egg of above-mentioned frying is crisp, in 90 ~ 100 DEG C of temperature, 3000 ~ 4000 turns of de-oiling rotating speed/
Under the MPa vacuums of 0.07 ~ ﹣ of min, ﹣ 0.09, centrifugation de-oiling is carried out 10 ~ 15 seconds；
（5）Suppress stripping and slicing：De-oiling obtains shrimp egg shortcake and is put into compacting tool set compacting of pressurizeing, and extrudes 60 ~ 80% greases, then cuts
Block shaping obtains shrimp egg shortcake product；
（6）Packaging：The shrimp egg shortcake product cut is put into packing box, is put into packed antioxidant, is taken out very after putting vacuum bag
Empty package.
Preferably, step（1）Described acid ~ salt composite solution, the concentration of citric acid are 2 ~ 5 g/L, vitamin C concentration
For 2 ~ 4 g/L, the concentration of salt is 3 ~ 6 g/L.Soaked using acid ~ salt composite solution, the purpose is to reduce shrimp surface
Bacterial pollutant, reduce the VBN of prawn and reduce the generation of blacking.
Compared with prior art, the present invention has following remarkable advantage and beneficial effect：
（1）The present invention mainly make use of small-sized discarded shrimp and damaged shrimp meat to make full use of resource as raw material, produce
Delicious new product.（2）The edible glue and soybean protein added in product processing, be advantageous to improve product crisp and
Stereovision.（3）Employed in product processing it is a series of prevent shrimp brown stain and the measure of Oxidation of Fat and Oils, it is anti-oxidant using vacuum
The sale beneficial to product is packaged with, leisure food can be used as to sell, enrich the species of product.（4）The crisp system of shrimp egg of the present invention
Preparation Method is simple and practical, scientific and reasonable, the nutritive value of energy retained product, is adapted to factorial praluction application.
Embodiment
Below by embodiment, the present invention will be further described.In the present invention, if not refering in particular to, Suo Youbai
Point ratio is unit of weight, and all devices and raw material are commercially available or the industry is commonly used, in following embodiments
Method, it is this area conventional method unless otherwise instructed.
Embodiment 1：
A kind of Penaeus Vannmei shrimp egg is crisp, by peeled shrimp, soybean protein, egg liquid, starch（Starch from sweet potato）, edible glue（Xanthan
Glue）, flavoring and additive form.Specifically proportioning is as shown in table 1 for each component in dispensing, and flavoring and additive are specific in dispensing
Formula is respectively as shown in table 2 and table 3.
A kind of crisp preparation method of Penaeus Vannmei shrimp egg, comprises the following steps：
（1）Pretreatment of raw material：Acid ~ salt is put into after the small dimension Penaeus Vannmei for meeting processing request, damaged prawn are taken into meat
Composite solution is soaked, and the time is 5 min, after immersion, after clear water rinses 2 times, to prevent shrimp brown stain, adds citric acid 0.3
G/L, rotating speed is beaten in 1700 turns/min, is beaten 5 min.Shrimp slurry is under 0.7 MPa pressure, using 120 mesh filter-cloth filterings, filtering
The preservation under 0 DEG C of low temperature of shrimp slurry liquid, take out during use.By Fresh Egg cleaning smash after be put into eggbeater, 500 turns/
Under the control of min low speed, 4 min are stirred, then under 1150 turns/min High-speed Controls, 6 min is stirred, stirs into egg liquid, use
150 mesh vibration filterings are ground after being sieved through filter with colloid mill, are obtained standby after well mixed egg liquid；
（2）Mixing：Related auxiliary material proportionally adds rotation and stirred in the shrimp slurry and egg liquid that above-mentioned processing is obtained, and formula
Pot is mixed, 6 min are stirred with 800 turns/min rotating speed, 12 min are stood after stirring；
（3）Vacuum frying：Brown stain is produced to reduce the oxidation of shrimp, the above-mentioned shrimp egg being mixed is starched in ﹣ 0.08
Mpa vacuums, 135 DEG C of hot oil temperatures, under 45 turns/min stirrings, taken out after the min of vacuum frying 14 to golden yellow；
（4）Centrifugation de-oiling：The good shrimp egg of above-mentioned frying is crisp, in 95 DEG C of temperature, de-oiling rotating speed 3500 turns/min, ﹣ 0.09
Under MPa vacuums, centrifugation de-oiling is carried out 13 seconds；
（5）Suppress stripping and slicing：De-oiling obtains shrimp egg shortcake and is put into compacting tool set compacting of pressurizeing, and extrudes 65% grease, then stripping and slicing is whole
Shape obtains shrimp egg shortcake product；
（6）Packaging：The shrimp egg shortcake product cut is put into packing box, is put into packed antioxidant, is taken out very after putting vacuum bag
Empty package.
Wherein, step（1）：Acid ~ salt composite solution is the mixture of citric acid and salt, and wherein the concentration of citric acid is 4
G/L, vitamin C concentration are that the concentration of 3 g/L salt is 5 g/L.
Embodiment 2：
A kind of Penaeus Vannmei shrimp egg is crisp, by peeled shrimp, soybean protein, egg liquid, starch（Cornstarch）, edible glue（Marine alga
Sour sodium）, flavoring and additive form.Specifically proportioning is as shown in table 1 for each component in dispensing, flavoring and additive tool in dispensing
Body formula is respectively as shown in table 2 and table 3.
A kind of crisp preparation method of Penaeus Vannmei shrimp egg, comprises the following steps：
（1）Pretreatment of raw material：Acid ~ salt is put into after the small dimension Penaeus Vannmei for meeting processing request, damaged prawn are taken into meat
Composite solution is soaked, and the time is 4 min, after immersion, after clear water rinses 3 times, to prevent shrimp brown stain, adds citric acid 0.1
G/L, rotating speed is beaten in 1800 turns/min, is beaten 5 min.Shrimp slurry is under 0.6 MPa pressure, using 150 mesh filter-cloth filterings, filtering
The preservation under 4 DEG C of low temperature of shrimp slurry liquid, take out during use.By Fresh Egg cleaning smash after be put into eggbeater, 600 turns/
Under the control of min low speed, 3 min are stirred, then under 1100 turns/min High-speed Controls, 7 min is stirred, stirs into egg liquid, use
180 mesh vibration filterings are ground after being sieved through filter with colloid mill, are obtained standby after well mixed egg liquid；
（2）Mixing：Related auxiliary material proportionally adds rotation and stirred in the shrimp slurry and egg liquid that above-mentioned processing is obtained, and formula
Pot is mixed, 8 min are stirred with 900 turns/min rotating speed, 18 min are stood after stirring；
（3）Vacuum frying：Brown stain is produced to reduce the oxidation of shrimp, the above-mentioned shrimp egg being mixed is starched in ﹣ 0.07
Mpa vacuums, 145 DEG C of hot oil temperatures, under 75 turns/min stirrings, taken out after the min of vacuum frying 11 to golden yellow；
（4）Centrifugation de-oiling：The good shrimp egg of above-mentioned frying is crisp, in 90 DEG C of temperature, de-oiling rotating speed 3800 turns/min, ﹣ 0.08
Under MPa vacuums, centrifugation de-oiling is carried out 11 seconds；
（5）Suppress stripping and slicing：De-oiling obtains shrimp egg shortcake and is put into compacting tool set compacting of pressurizeing, and extrudes 75% grease, then stripping and slicing is whole
Shape obtains shrimp egg shortcake product；
（6）Packaging：The shrimp egg shortcake product cut is put into packing box, is put into packed antioxidant, is taken out very after putting vacuum bag
Empty package.
Wherein, step（1）：Acid ~ salt composite solution is the mixture of citric acid and salt, and wherein the concentration of citric acid is 3
G/L, vitamin C concentration are that the concentration of 4 g/L salt is 6 g/L.
Embodiment 3：
A kind of Penaeus Vannmei shrimp egg is crisp, by peeled shrimp, soybean protein, egg liquid, starch（Mealy potato）, edible glue（It is edible bright
Glue）, flavoring and additive form.Specifically proportioning is as shown in table 1 for each component in dispensing, and flavoring and additive are specific in dispensing
Formula is respectively as shown in table 2 and table 3.
A kind of crisp preparation method of Penaeus Vannmei shrimp egg, comprises the following steps：
（1）Pretreatment of raw material：Acid ~ salt is put into after the small dimension Penaeus Vannmei for meeting processing request, damaged prawn are taken into meat
Composite solution is soaked, and the time is 6 min, after immersion, after clear water rinses 4 times, to prevent shrimp brown stain, adds citric acid 0.2
G/L, rotating speed is beaten in 1600 turns/min, is beaten 6 min.Shrimp slurry is under 0.8 MPa pressure, using 120 mesh filter-cloth filterings, filtering
The preservation under 2 DEG C of low temperature of shrimp slurry liquid, take out during use.By Fresh Egg cleaning smash after be put into eggbeater, 550 turns/
Under the control of min low speed, 5 min are stirred, then under 1000 turns/min High-speed Controls, 8 min is stirred, stirs into egg liquid, use
200 mesh vibration filterings are ground after being sieved through filter with colloid mill, are obtained standby after well mixed egg liquid；
（2）Mixing：Related auxiliary material proportionally adds rotation and stirred in the shrimp slurry and egg liquid that above-mentioned processing is obtained, and formula
Pot is mixed, 9 min are stirred with 700 turns/min rotating speed, 15 min are stood after stirring；
（3）Vacuum frying：Brown stain is produced to reduce the oxidation of shrimp, the above-mentioned shrimp egg being mixed is starched in ﹣ 0.09
Mpa vacuums, 140 DEG C of hot oil temperatures, under 60 turns/min stirrings, taken out after the min of vacuum frying 12 to golden yellow；
（4）Centrifugation de-oiling：The good shrimp egg of above-mentioned frying is crisp, in 93 DEG C of temperature, de-oiling rotating speed 3200 turns/min, ﹣ 0.07
Under MPa vacuums, centrifugation de-oiling is carried out 15 seconds；
（5）Suppress stripping and slicing：De-oiling obtains shrimp egg shortcake and is put into compacting tool set compacting of pressurizeing, and extrudes 70% grease, then stripping and slicing is whole
Shape obtains shrimp egg shortcake product；
（6）Packaging：The shrimp egg shortcake product cut is put into packing box, is put into packed antioxidant, is taken out very after putting vacuum bag
Empty package.
Wherein, step（1）：Acid ~ salt composite solution is the mixture of citric acid and salt, and wherein the concentration of citric acid is 5
G/L, vitamin C concentration are that the concentration of 2 g/L salt is 4 g/L.
Each component specific formula in the dispensing of table 1
| Sequence number | Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| 1 | Peeled shrimp（%） | 26 | 23 | 21 |
| 2 | Soybean protein（%） | 7 | 10 | 12 |
| 3 | Egg liquid（%） | 50 | 48 | 54 |
| 4 | Starch（%） | 9 | 8 | 5 |
| 5 | Edible glue（%） | 4 | 5 | 3 |
| 6 | Flavoring（%） | 3 | 4 | 2 |
| 7 | Additive（%） | 1 | 2 | 3 |
| 8 | Summation（%） | 100 | 100 | 100 |
Flavoring specific formula in the dispensing of table 2
| Sequence number | Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| 1 | Chickens' extract（%） | 12 | 9 | 8 |
| 2 | Salt（%） | 21 | 28 | 23 |
| 3 | White sugar（%） | 8 | 7 | 6 |
| 4 | Green onion ginger juice（%） | 13 | 10 | 12 |
| 5 | Cooking wine（%） | 22 | 23 | 28 |
| 6 | Salad oil（%） | 16 | 15 | 17 |
| 7 | Rosemary powder（%） | 5 | 4 | 3 |
| 8 | Ground Cloves（%） | 3 | 4 | 3 |
| 9 | Summation（%） | 100 | 100 | 100 |
Additive specific formula in the dispensing of table 3
| Sequence number | Composition | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| 1 | Honey（%） | 67 | 70 | 59 |
| 2 | Vitamin C（%） | 28 | 24 | 34 |
| 3 | Astaxanthin（%） | 5 | 6 | 7 |
| 4 | Summation（%） | 100 | 100 | 100 |
The crisp green and healthy novelty of shrimp egg that the present invention makes, nutrition is balanced abundant, looks good, smell good and taste good, instant, and has
Health-care efficacy, meet the demand of consumers in general.
Although to reach illustration purpose, described above is the preferred embodiments of the present invention, is not limited to this hair
Bright, although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it is still
The technical scheme that can be recorded to foregoing embodiments is modified, or carries out equivalent substitution to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (7)
1. a kind of Penaeus Vannmei shrimp egg is crisp, it is characterised in that the shrimp egg shortcake by following mass percent raw material system
Into：20 ~ 30% peeled shrimps, 5 ~ 15% soybean proteins, 45 ~ 60% egg liquids, 5 ~ 10% starch, 3 ~ 6% edible glues, 2 ~ 4% flavorings, 1 ~ 3%
Additive.
2. a kind of Penaeus Vannmei shrimp egg according to claim 1 is crisp, it is characterised in that described starch is formed sediment by wheat
One or more mixing of powder, starch from sweet potato, cornstarch, mealy potato and Gluten.
3. a kind of Penaeus Vannmei shrimp egg according to claim 1 is crisp, it is characterised in that described edible glue is by marine alga
Sour sodium, xanthans, carragheen, eat one or more mixing of agar and edible gelatin.
4. a kind of Penaeus Vannmei shrimp egg according to claim 1 is crisp, it is characterised in that described flavoring each component
Weight/mass percentage composition be：8 ~ 15% chickens' extracts, 20 ~ 35% salt, 6 ~ 10% white sugar, 10 ~ 15% green onion ginger juice, 20 ~ 35% cooking wine, 15 ~
20% salad oil, 2 ~ 6% rosemary powder, 3 ~ 5% Ground Cloves.
5. a kind of Penaeus Vannmei shrimp egg according to claim 1 is crisp, it is characterised in that the additive is by following matter
Measure the component composition of percentage：55 ~ 70% honey, 20 ~ 35% vitamin Cs, 5 ~ 12% astaxanthins.
A kind of a kind of 6. crisp preparation method of Penaeus Vannmei shrimp egg as claimed in claim 1, it is characterised in that including with
Lower step：
（1）Pretreatment of raw material：Acid ~ salt is put into after the small dimension Penaeus Vannmei for meeting processing request, damaged prawn are taken into meat
Composite solution is soaked, and the time is 4 ~ 6 min, after immersion, after clear water rinses 2 ~ 4 times, to prevent shrimp brown stain, adds citric acid
0.1 ~ 0.3 g/L, rotating speed is beaten in 1500 ~ 1800 turns/min, is beaten 4 ~ 8 min；
Shrimp slurry is under 0.5 ~ 0.8 MPa pressure, using 120 ~ 150 mesh filter-cloth filterings, filter shrimp slurry liquid under 0 ~ 4 DEG C of low temperature
Preservation, take out during use；
Eggbeater is put into after Fresh Egg cleaning is smashed, under the control of 500 ~ 600 turns/min low speed, stirs 3 ~ 5 min, then
Under 1000 ~ 1200 turns/min High-speed Controls, 5 ~ 8 min are stirred, egg liquid is stirred into, is sieved through using 150 ~ 200 mesh vibration filterings
Ground, obtained standby after well mixed egg liquid with colloid mill after filter；
（2）Mixing：Related auxiliary material proportionally adds rotation and stirred in the shrimp slurry and egg liquid that above-mentioned processing is obtained, and formula
Pot is mixed, 5 ~ 10 min are stirred with 600 ~ 1000 turns/min rotating speed, 10 ~ 20 min are stood after stirring；
（3）Vacuum frying：Brown stain is produced to reduce the oxidation of shrimp, the above-mentioned shrimp egg being mixed is starched in 0.07 ~ ﹣ of ﹣
0.09 Mpa vacuums, 130 ~ 150 DEG C of hot oil temperatures, under 40 ~ 80 turns/min stirrings, the min of vacuum frying 10 ~ 15 to golden yellow
After take out；
（4）Centrifugation de-oiling：The good shrimp egg of above-mentioned frying is crisp, in 90 ~ 100 DEG C of temperature, 3000 ~ 4000 turns of de-oiling rotating speed/
Under the MPa vacuums of 0.07 ~ ﹣ of min, ﹣ 0.09, centrifugation de-oiling is carried out 10 ~ 15 seconds；
（5）Suppress stripping and slicing：De-oiling obtains shrimp egg shortcake and is put into compacting tool set compacting of pressurizeing, and extrudes 60 ~ 80% greases, then cuts
Block shaping obtains shrimp egg shortcake product；
（6）Packaging：The shrimp egg shortcake product cut is put into packing box, is put into packed antioxidant, is taken out very after putting vacuum bag
Empty package.
A kind of 7. crisp preparation method of Penaeus Vannmei shrimp egg according to claim 6, it is characterised in that step（1）
Acid ~ salt composite solution is by 2 ~ 5 g/L citric acids, 2 ~ 4 g/L vitamin Cs and 3 ~ 6 g/L salt composition.
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| CN111406912A (en) * | 2020-03-30 | 2020-07-14 | 攀枝花学院 | Rhizoma polygonati egg flower shrimp slices |
| CN111938091A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Method for making spicy chicken with crisp outside and tender inside |
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