CN107927619A - A kind of high calcium swallow skin and preparation method thereof - Google Patents
A kind of high calcium swallow skin and preparation method thereof Download PDFInfo
- Publication number
- CN107927619A CN107927619A CN201710834995.5A CN201710834995A CN107927619A CN 107927619 A CN107927619 A CN 107927619A CN 201710834995 A CN201710834995 A CN 201710834995A CN 107927619 A CN107927619 A CN 107927619A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- parts
- swallow skin
- high calcium
- swallow
- 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.)
- Pending
Links
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 12
- 239000011575 calcium Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title description 5
- 241000238557 Decapoda Species 0.000 claims abstract description 19
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of high calcium swallow skin, is formed by following raw material and its weight ratio configuration：30~40 parts of minced fillet, 20~25 parts of starch, 2~3 parts of chickens' extract, 1~2 part of salt, 0.3 ~ 0.8 part of carragheen, 0.5 ~ 1 part of peanut oil, 5 ~ 8 parts of shrimp.The present invention adds shrimp in the formula of traditional swallow skin, and protein and its taste of shrimp calcareous, and contain in shrimp are carried using shrimp shell, and new mouthfeel and nutritive value are added for swallow skin.
Description
Technical field
The present invention relates to minced fillet manufacture field, has referred specifically to a kind of high calcium swallow skin and preparation method thereof.
Background technology
The flesh of fish is rubbed and bursts through dispensing, arena, (raw minced fillet) is starched as the thick and rich sticking flesh of fish, is shaped again
Afterwards carry out boiling, frying, bake drying etc. heating or drying process and manufactured food is known as surimi product.Surimi product is being eaten
It is widely used in product industry, both can be as the raw material auxiliary material of food manufacturing, can also be as the food that catering trade is directly processed
Product raw material.In recent years, as China's fishery and the development of processing technology, the surimi product industry in China make significant progress.
Traditional swallow skin mainly has minced fillet and flour to be made, and eating mouth feel is poor, easily produces the mouthfeel of flour.Meanwhile
Since flour content is higher, the nutritive value of swallow skin substantially reduces.
It is research of the present invention to design a kind of high calcium swallow skin and preparation method thereof for above-mentioned problem existing in the prior art
Purpose.
The content of the invention
In view of the above-mentioned problems of the prior art, the invention reside in provide a kind of high calcium swallow skin and preparation method thereof, energy
It is enough effectively to solve the above-mentioned problems of the prior art.
The technical scheme is that：
A kind of high calcium swallow skin, is formed by following raw material and its weight ratio configuration：
30~40 parts of minced fillet, 20~25 parts of starch, 2~3 parts of chickens' extract, 1~2 part of salt, 0.3 ~ 0.8 part of carragheen, peanut oil 0.5
~ 1 part, 5 ~ 8 parts of shrimp.
A kind of production method of high calcium swallow skin, makes according to following steps：
A, by shrimp decaptitating, band shell, which is sent into cutmixer to cut, mixes shrimp gruel；
B, shrimp gruel, minced fillet, starch and other condiment are sent into mixer and stir 20-30min；
C, carragheen, peanut oil are added, continues to stir more than 10min；
D, it is compressed into tablet form.
Advantages of the present invention：
The present invention adds shrimp in the formula of traditional swallow skin, and albumen that is calcareous, and containing in shrimp is carried using shrimp shell
The taste of matter and its shrimp, new mouthfeel and nutritive value are added for swallow skin.
Embodiment
In order to facilitate the understanding of those skilled in the art, existing be described in further detail the present invention embodiment：
A kind of high calcium swallow skin, is formed by following raw material and its weight ratio configuration：
30~40 parts of minced fillet, 20~25 parts of starch, 2~3 parts of chickens' extract, 1~2 part of salt, 0.3 ~ 0.8 part of carragheen, peanut oil 0.5
~ 1 part, 5 ~ 8 parts of shrimp.
A kind of production method of high calcium swallow skin, makes according to following steps：
A, by shrimp decaptitating, band shell, which is sent into cutmixer to cut, mixes shrimp gruel；
B, shrimp gruel, minced fillet, starch and other condiment are sent into mixer and stir 20-30min；
C, carragheen, peanut oil are added, continues to stir more than 10min；
D, it is compressed into tablet form.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (2)
- A kind of 1. high calcium swallow skin, it is characterised in that：Formed by following raw material and its weight ratio configuration：30~40 parts of minced fillet, 20~25 parts of starch, 2~3 parts of chickens' extract, 1~2 part of salt, 0.3 ~ 0.8 part of carragheen, peanut oil 0.5 ~ 1 part, 5 ~ 8 parts of shrimp.
- A kind of 2. production method of high calcium swallow skin, it is characterised in that：Made according to following steps：A, by shrimp decaptitating, band shell, which is sent into cutmixer to cut, mixes shrimp gruel；B, shrimp gruel, minced fillet, starch and other condiment are sent into mixer and stir 20-30min；C, carragheen, peanut oil are added, continues to stir more than 10min；D, it is compressed into tablet form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710834995.5A CN107927619A (en) | 2017-09-15 | 2017-09-15 | A kind of high calcium swallow skin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710834995.5A CN107927619A (en) | 2017-09-15 | 2017-09-15 | A kind of high calcium swallow skin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927619A true CN107927619A (en) | 2018-04-20 |
Family
ID=61928674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710834995.5A Pending CN107927619A (en) | 2017-09-15 | 2017-09-15 | A kind of high calcium swallow skin and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927619A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005518A (en) * | 2012-12-26 | 2013-04-03 | 天津市龙缘达科技有限公司 | Novel fish skin pork dumpling and preparation method thereof |
| CN103610131A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | High-calcium composite shrimp meat sausage and preparation method thereof |
| CN106722381A (en) * | 2016-11-15 | 2017-05-31 | 福州百洋海味食品有限公司 | A kind of high tenacity swallow skin and preparation method thereof |
-
2017
- 2017-09-15 CN CN201710834995.5A patent/CN107927619A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005518A (en) * | 2012-12-26 | 2013-04-03 | 天津市龙缘达科技有限公司 | Novel fish skin pork dumpling and preparation method thereof |
| CN103610131A (en) * | 2013-11-29 | 2014-03-05 | 渤海大学 | High-calcium composite shrimp meat sausage and preparation method thereof |
| CN106722381A (en) * | 2016-11-15 | 2017-05-31 | 福州百洋海味食品有限公司 | A kind of high tenacity swallow skin and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |
|
| WD01 | Invention patent application deemed withdrawn after publication |