CN1103265A - Method for preparing shrimp meat-like konjak product - Google Patents
Method for preparing shrimp meat-like konjak product Download PDFInfo
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- CN1103265A CN1103265A CN93112615A CN93112615A CN1103265A CN 1103265 A CN1103265 A CN 1103265A CN 93112615 A CN93112615 A CN 93112615A CN 93112615 A CN93112615 A CN 93112615A CN 1103265 A CN1103265 A CN 1103265A
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- calcium
- shrimp meat
- preparation
- shrimp
- konjak product
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The shrimp meat-like konjak food is made up of refined konjaku flour, sodium alginate and sucrose ester of fatty acid through proportional mixing, dropping the mixture into boiling water with tens times weight, swelling, standing, extrusion shaping, solidification, rinsing, packing and sterilization by water bath. The product has better colour, fragrance and taste.
Description
The present invention relates to the manufacturing technology of artificial bionic food, its product is the konjaku peeled shrimp.
Along with improving constantly of people's standard of living, eating patterns are more and more paid attention to seek contain multifilament, low heat energy, the food of few fat, reducing hyperlipemia, vascular hypertension and disappearing for diseases such as road cancers.Various for this reason vegetalitas artificial bionic food arise at the historic moment.The Main Ingredients and Appearance of konjaku powder is a glucomannan, belongs to edible hemicellulose, contains the various trace elements useful to human body, has the reduction cholesterol, reducing blood lipid, the hypoglycemic effect that gives protection against cancer with defaecation.The effect of konjaku powder is familiar with by people gradually, and is treating to use with developing.But the application to konjaku powder stays in the rough food such as konjak tofu as additive and preparation at present, and kind is few, and taste is single, does not cause good appetite.Simultaneously 3-5 days general of the shelf-life of food prepared therefrom, can't satisfy the requirement that commercialization is produced.
The objective of the invention is to develop with the konjaku powder is raw material, through to formability, and the improvement of odor-absorbing and chewiness and guaranteeing the quality property, the prepared preparation method who goes out all good artificial bionic food of color, shape.Requirement preparation technology is simple, and control is easy, and it is long that the food of preparation has the holding time, never degenerates, and do not pollute, and meets food hygienic standard.
The objective of the invention is to finish by following design.Preparation principle is to utilize konjaku powder to have water absorption and swelling under certain condition to become the colloidal sol shape, the characteristics that chance calcium promptly coagulates are improved its shaping, add the macromolecular substances that has the inclusion better performances in right amount simultaneously, improve the shortcoming of gel odor-absorbing difference, quantitatively add the seasoning fresh-keeping liquid after the packing, to prolong fresh keeping time.The preparation method is konjaku powder, sodium alginate, and sucrose fatty ester or beta-schardinger dextrin-are with 1: 0.1-0.3: the proportioning of 0.1-0.3 mixes, and makes the material powder, is sprinkled into 25-50 doubly in the boiling water solution of material grain weight amount; Stir fast and block, make its abundant swelling; Leave standstill and be cooled to room temperature; Colloidal sol is moved into peeled shrimp make-up machine extrusion molding; The shaping peeled shrimp falls into the calcic aqueous solution, and it is formalized voluntarily, and solidifies gradually; After a few hours solidify, drag in the boiling water and boil, make konjaku powder gelation wherein; Then with clear water rinsing repeatedly, Ex-all peculiar smell; The finished product peeled shrimp quantitatively is sub-packed in the heat-resisting packing container, as the heat-resistant plastic film, adds seasoning fresh-keeping liquid and sealing; Dropped in 90 ℃ of-100 ℃ of aqueous solution sterilization 20 minutes together with packing container, the concentration of the setting calcic aqueous solution is 0.3-1%, can select a kind of of calcium chloride, calcium lactate, calcium gluconae and calcium hydroxide for use.
Characteristics such as it is brief that the present invention has operation, and control is easy, and can work continuously, and equipment is simple.The food of preparation is not only tough but also tender, exactly likes the chewiness of fresh shrimp.Product meets food hygienic standard, can protect storage 3 months at normal temperatures.
Embodiment: get 10 parts of konjaku powders successively, 2 parts of sodium alginates, 2 parts of sucrose fatty esters fully mix, and are sprinkled at leisure in the boiling water solution of 30 times of weight, stir fast, leave standstill cool after, move into special peeled shrimp forming machine, extrusion molding, dissolve in concentration rapidly and be in 0.5% the calcium chloride water, it is shaped voluntarily solidified 4-5 hour.Drag in the boiling water then and boil, reach gelation,, rinse peculiar smell with clear water rinsing repeatedly; Again peeled shrimp is quantitatively divided in the heat-resistant plastic film's bag of packing into, add the seasoning fresh-keeping liquid, sealing; At last dropping into temperature together with packaging bag is in 90 ℃-100 ℃ water-soluble, boiled 20 minutes, sterilization, take out packed shrimp meat-like konjak product.
Claims (3)
1, the preparation method of shrimp meat-like konjak product, the present invention is characterised in that konjaku powder, sodium alginate, and sucrose fatty ester is with 1: 0.1--0.3: the proportioning mixing of 0.1--0.3, be sprinkled in the 25--50 boiling water solution doubly, mix thoroughly, leave standstill cooling, extrusion molding, the setting of calcium liquid, rinsing is protected dress and is added seasoning fresh-keeping liquid, sterilization.
2, the preparation method of shrimp meat-like konjak product according to claim 1, the peeled shrimp that it is characterized in that being shaped is finalized the design in containing calcium solution, contains the concentration 0.3-1% calcium chloride of calcium solution, calcium lactate, a kind of of calcium gluconae and calcium hydroxide all can.
3, the preparation method of shrimp meat-like konjak product according to claim 1 and 2 is characterized in that peeled shrimp through rinsing, quantitatively is sub-packed in heatproof container, adds the seasoning fresh-keeping liquid, drops into sterilization in 90 ℃ of-100 ℃ of water-baths.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112615A CN1103265A (en) | 1993-11-29 | 1993-11-29 | Method for preparing shrimp meat-like konjak product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112615A CN1103265A (en) | 1993-11-29 | 1993-11-29 | Method for preparing shrimp meat-like konjak product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1103265A true CN1103265A (en) | 1995-06-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112615A Pending CN1103265A (en) | 1993-11-29 | 1993-11-29 | Method for preparing shrimp meat-like konjak product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1103265A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055161A (en) * | 2014-05-29 | 2014-09-24 | 奉化市兴达海产食品有限公司 | Method for processing konjak prawn food |
| CN108024564A (en) * | 2015-09-17 | 2018-05-11 | 不二制油集团控股株式会社 | Shrimp substitute food product |
| CN108477536A (en) * | 2018-04-21 | 2018-09-04 | 湖南香生坊食品有限公司 | A kind of fragrant spicy konjaku mock shrimp in tomato sauce and preparation method thereof |
| WO2023124795A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Method for preparing vegetable shrimp meat |
-
1993
- 1993-11-29 CN CN93112615A patent/CN1103265A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055161A (en) * | 2014-05-29 | 2014-09-24 | 奉化市兴达海产食品有限公司 | Method for processing konjak prawn food |
| CN108024564A (en) * | 2015-09-17 | 2018-05-11 | 不二制油集团控股株式会社 | Shrimp substitute food product |
| CN108477536A (en) * | 2018-04-21 | 2018-09-04 | 湖南香生坊食品有限公司 | A kind of fragrant spicy konjaku mock shrimp in tomato sauce and preparation method thereof |
| WO2023124795A1 (en) * | 2021-12-31 | 2023-07-06 | 深圳市星期零食品科技有限公司 | Method for preparing vegetable shrimp meat |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |