CN1164204C - Method of making imitation peeled shrimp with shrimp meat - Google Patents
Method of making imitation peeled shrimp with shrimp meat Download PDFInfo
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- CN1164204C CN1164204C CNB011246081A CN01124608A CN1164204C CN 1164204 C CN1164204 C CN 1164204C CN B011246081 A CNB011246081 A CN B011246081A CN 01124608 A CN01124608 A CN 01124608A CN 1164204 C CN1164204 C CN 1164204C
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- shrimp
- broken
- meat
- peeled
- shrimp meat
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Abstract
The present invention relates to a method of imitation prawn meat prepared from smashed shrimp meat, which uses 0.3 to 0.5% of transglutaminase, minced fillet and soybean protein as binder, and uses a method that the smashed shrimp meat are chopped, mixed, salted, then stirred after the binder is added, and molded with a mold by baking after standing at room temperature. The present invention has the advantages of simple process and scheme, low cost and low energy consumption, and the obtained product has good flavor, high nutrition value and obvious imitation effect.
Description
Technical field
A kind of method of utilizing broken, shrimp meat to make the simulation peeled shrimp belongs to the processing of the bionical aquatic products in the technical field of aquatic product processing.
Background technology
Peeled shrimp is that China's foreign exchange earning reaches one of sold inside the country aquatic products, in the process of peeled shrimp, when producing big peeled shrimp, 10%～15% broken peeled shrimp appears inevitably, simultaneously a large amount of shrimps is arranged in marine fishing, its commercial value is low, have only as animal feed or rot to abandon, contaminated environment, therefore the factory of many production peeled shrimps appeals broken, shrimp meat are rationally utilized.
At present, the U.S. and Japan and domestic existing with research broken, that shrimp meat is processed into food.As the upright university in North Carolina food be scholar such as H.A.Aridome by experiment method to use six kinds of cold adhesives that broken, shrimp meat are carried out bonding, 70 ℃, 12 hours.By surveying its intensity and culinary art back section form after bonding, define two kinds of adhesives: 1) demineralized salt 2) fibrimex is to broken, shrimp meat reorganization effectively (" Use of Gold BingingAgenis in the Manufacture of Restructured Shrimp " among the IFT Annual Meeting Technical 1999).Japan Ajincomoto Co., Inc utilizes 3%TG-B (glutamine transaminage) to broken, shrimp meat dusting, under 2 ℃～5 ℃, place and made the filling material in 2 hours, this commercial firm only limits to meat product industry to the use of TG-B at present, waterman owner's rotten and broken peeled shrimp of fish that will be used to bond is made pie, and use amount is big (3%), and tack time is long, because TG-B costs an arm and a leg, 1000 yuans of per kilograms, product cost is higher.(product description of " glutamine transaminage preparation " aquatic products piece of writing of Japanese Ajincomoto Co., Inc in the whole nation food additives exhibition in April calendar year 2001).What Chinese patent application number 87105772 " shrimp head slurry and artificial shrimp food's manufacture methods " adopted is that shrimp head or shrimp are concentrated, make shrimp head slurry with salt, L-ascorbic acid through rolling, enzymolysis, filtration, drip washing, decompression; Spend protein such as livetin, adding flavoring, mixing, injection molding, heating are frozen into shrimp food.The shrimp food production program that this application patent provides has adopted " removing protein such as livetin " to be primary raw material, has bigger gap with natural peeled shrimp on the shrimp food mouthfeel that the adding flavoring is made, and bionical effect is not enough, and technology is comparatively complicated.
Summary of the invention
In order to overcome prior art cost height, complex process, the characteristics of bionical weak effect, the invention provides a kind of simple and direct, practical, bionical effective, technical scheme cheaply.
The present invention program's technological process is as follows:
1) broken, shrimp meat by its weight proportion, adds 2%～3% salt through after the rinsing, cut mix, salt is molten;
2) add 0.3%～0.5% glutamine transaminage (being TG-B), 6%～10% fish gruel, 4% soybean protein, 1% sodium dihydrogen phosphate, mixing and stirring by the weight proportion of broken, shrimp meat, left standstill 1 hour at 20 ℃～24 ℃; 3) leave standstill the mould that broken, shrimp meat raw material after 1 hour adds big peeled shrimp shape, heating is 15 minutes under 90 ℃～110 ℃ conditions, the demoulding, cooling, packing.
Because adopt based on raw material (accounting for more than 80% of finished product) broken, shrimp meat, the bionical big peeled shrimp mouthfeel of making is quite similar, bionical respond well.The a spot of glutamine transaminage of this process using (TG-B) is made binding agent, compares with the broken shrimp filling materials 3%TG-B of Japan, only account for its 10%～17% because TG-B costs an arm and a leg, this measure makes product cost reduce greatly.For strengthening cementation, this process using 6%～10% fish gruel, 4% soybean protein, be cheap, mouthfeel is close, the edible raw material that is of high nutritive value is combined into a kind of binding agent of low-cost high-efficiency power with 0.3%～0.5% glutamine transaminage; Be used for bonding broken, shrimp meat, not only bond effect is good, and the effect of animal/vegetable protein complementation is arranged, and has improved the nutritive value of product.1% sodium dihydrogen phosphate then has been a water retention.
The present invention program's technological process is simple and direct, is easy to suitability for industrialized production, and energy consumption is low, and the high temperature heating only needs 15 minutes, and 2～3 hours consuming time of complete technological process is low-cost, high efficiency practical technique scheme.
The specific embodiment
For the present invention program is described in further detail, below provide two embodiment:
Embodiment one
1) broken, shrimp meat raw material 100 kilograms of scales after rinsing add 2 kilograms of salt, put into to cut mixing equipment and cut and mix salt melt into shrimp granule, the about 2mm of diameter;
2) add 0.4 kilogram of TG-B, 10 kilograms fish gruel, 4 kilograms of soybean proteins, 1 kilogram of sodium dihydrogen phosphate successively in above-mentioned raw materials, stir in stirrer for mixing, room temperature (22 ℃) left standstill 1 hour;
3) raw material is used for peeled shrimp former injection molding after leaving standstill processing, the mould behind the injection molding runs to 100 ℃ of heating of baking box 15 minutes, and mould is deviate from the peeled shrimp that is shaped after going out baking box from mould, send into the cooling workshop, cooling, packing.Get about 110 kilograms of product.
Embodiment two
1) broken, shrimp meat raw material is got 100 kilograms and is added 2～3 kilograms of salt after rinsing, puts cutmixer and cuts and mix salt melt into shrimp granule, the about 2mm of diameter;
2) with 0.3～0.5 kilogram TG-B, 6～10 kilograms of fish gruels, 4 kilograms soybean protein, 1 kilogram sodium dihydrogen phosphate mixes, and pours in the shrimp granule of salt after molten to stir with mixer;
3) the shrimp granule after will stirring left standstill 1 hour at 20 ℃～24 ℃;
4) above-mentioned shrimp granule is injected the peeled shrimp die forming machine, mould is put into baking box, bakes 15 minutes under 90 ℃～110 ℃ conditions, after mould goes out baking box, will be bonded to the product stripping of big peeled shrimp shape, cooling, packing.Get about 106～110 kilograms of product.
The big peeled shrimp mouthfeel of the simulation of above-mentioned two examples produce, color and luster, quality and natural big peeled shrimp are quite similar.
Claims (1)
1, broken, shrimp meat is made the method for simulating big peeled shrimp, it is characterized in that following technological process:
1) add 2%～3% salt after broken, the shrimp meat rinsing by its weight proportion, cut mix, salt melt into shrimp granule;
2) by glutamine transaminage, 6%～10% fish gruel, 4% soybean protein, 1% sodium dihydrogen phosphate broken, shrimp meat weight proportion adding 0.3%～0.5%, mixing and stirring left standstill one hour at 20 ℃～24 ℃;
3) leave standstill the mould that broken, shrimp meat raw material after one hour adds big peeled shrimp shape, heating is 15 minutes under 90 ℃～110 ℃ conditions, the demoulding, cooling, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011246081A CN1164204C (en) | 2001-07-23 | 2001-07-23 | Method of making imitation peeled shrimp with shrimp meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011246081A CN1164204C (en) | 2001-07-23 | 2001-07-23 | Method of making imitation peeled shrimp with shrimp meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1398551A CN1398551A (en) | 2003-02-26 |
| CN1164204C true CN1164204C (en) | 2004-09-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011246081A Expired - Fee Related CN1164204C (en) | 2001-07-23 | 2001-07-23 | Method of making imitation peeled shrimp with shrimp meat |
Country Status (1)
| Country | Link |
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| CN (1) | CN1164204C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305411C (en) * | 2004-04-20 | 2007-03-21 | 大连轻工业学院 | River crab bionic food and its preparing method |
| CN101238899B (en) * | 2007-02-08 | 2010-12-29 | 杨性民 | Method for processing recombination dried shrimps |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN102406103B (en) * | 2011-11-23 | 2014-02-12 | 华东师范大学 | Shrimp meat quality improver as well as preparation method and application thereof |
| CN102960783A (en) * | 2012-12-12 | 2013-03-13 | 北海市鸿成海洋食品科技有限公司 | Sea sedge spring-roll shrimp and preparation method thereof |
| CN104187869B (en) * | 2014-07-22 | 2016-05-11 | 安徽富煌三珍食品集团有限公司 | A kind of salmon meat mincing, imitative method of rinsing prawn slice of cray making quick-frozen utilized |
| CN105105205B (en) * | 2015-09-07 | 2018-07-10 | 温州科技职业学院 | A kind of seasoning emulation stichopus japonicus and preparation method thereof |
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2001
- 2001-07-23 CN CNB011246081A patent/CN1164204C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1398551A (en) | 2003-02-26 |
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