CN1365624A - Moisture-proof water-resistant puffed shrimp shreds and its preparing method - Google Patents
Moisture-proof water-resistant puffed shrimp shreds and its preparing method Download PDFInfo
- Publication number
- CN1365624A CN1365624A CN01100583A CN01100583A CN1365624A CN 1365624 A CN1365624 A CN 1365624A CN 01100583 A CN01100583 A CN 01100583A CN 01100583 A CN01100583 A CN 01100583A CN 1365624 A CN1365624 A CN 1365624A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- moisture
- resistant
- lac
- puffed
- 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
Abstract
A moisture-proofing water-resistant puffed shrimp-tasted cracker is made up of corn starch, potato starch, cas sava starch, wheat flour, shrimp pulp, etc. through proportioning, mixing, gelatinizing, squeezing, shaping, baking, puffing, and coating moisture-proofing water-resistant film. It has long storing period (12 months).
Description
The present invention relates to a kind of moisture-proof water-resistant puffed shrimp shreds and compound method thereof.
This project is prepared in proportion with raw materials such as edible natural raw material cornstarch, farina, tapioca, wheat flour and seafood shrimp slurries.Through mix stirring, gelatinization, extruding, moulding, oven dry, expanded, the moistureproof water-repellent film of spraying forms.Expanded shrimp cracker by spraying edible film material after, can moistureproof, water-resistance, to prolong one times than the expanded shrimp cracker of the tradition shelf-life, can reach 12 months, and external packing must be towards nitrogen and vacuum packaging.This technology is not appeared in the newspapers in the food service industry at home, and its invention has certain practical significance to the problem that makes full use of edible resource and solution dilated food " loss is rotten ", also provides powerful guarantee to the dilated food industrialization simultaneously.
The object of the present invention is to provide moistureproof water-resistance shrimp cracker and compound method thereof, it is a major ingredient with starch such as edible natural raw material corn, potato, cassavas, is equipped with bright extra large shrimp slurry, multitudinous sugar, salt compounded of iodine etc., and the multiple film of spraying lac forms.This formula for a product and technology have uniqueness, practicality, are a kind of natural leisure food that promptly can moistureproof anti-water can prolong the shelf-life of product again.
A kind of moisture-proof water-resistant puffed shrimp shreds of the present invention is to realize like this, it is base-material with the native starch, be equipped with bright extra large shrimp, salt compounded of iodine, multitudinous sugar etc., the spraying lac processes, and it is characterized in that: the weight of various raw materials (kg) umber is: base-material: cornstarch 20-40; Multitudinous sugared 1-2; Wheat flour 10-20; Bright extra large shrimp 5-15; The 5-10 of horse bell administration; Salt compounded of iodine 0.1-0.5; Auxiliary material: sodium bicarbonate 0.2-0.5; Water 10-20; Lac 0.1-0.2;
2, moisture-proof water-resistant puffed shrimp shreds is prepared according to following process: (1) technological process of production: all raw materials → mix → add water → stir → gelatinization → extruding → moulding → oven dry → expanded → cooling → spraying lac → packing; (2) the multiple membrane preparation method of spraying: expanded back shrimp cracker is dropped in the mixer of roller, again lac is added in 15% alcohol, after heating-up temperature is 115--120 ℃ of dissolving, be contained in the spray gun jar, spray 5 minutes multiple films and get final product.(3) pack: shrimp cracker behind the above-mentioned multiple film is weighed to pack promptly gets product of the present invention.
Moisture-proof water-resistant puffed shrimp shreds shelf life of products according to the present invention's preparation can reach 1-1.5.For expanded shrimp cracker, adopt the multiple film instant of lac, crisp good to eat, it has major contribution to food industry and safe and sanitary, for Chinese dilated food processing provides a new approach, indicates that simultaneously China's preservation technique processing has stepped into world's rank of advanced units.
Claims (2)
1, a kind of moisture-proof water-resistant puffed shrimp shreds, it is base-material with the native starch, is equipped with bright extra large shrimp, salt compounded of iodine, multitudinous sugar etc., and the spraying lac processes, and it is characterized in that: the weight of various raw materials (kg) umber is: base-material: cornstarch 20-40; Multitudinous sugared 1-2; Wheat flour 10-20; Bright extra large shrimp 5-15; The 5-10 of horse bell administration; Salt compounded of iodine 0.1-0.5; Auxiliary material: sodium bicarbonate 0.2-0.5; Water 10-20; Lac 0.1-0.2;
2, according to the compound method of the moisture-proof water-resistant puffed shrimp shreds of claim 1, it is characterized in that according to following process preparation: (1) technological process of production: all raw materials → mix → add water → stir → gelatinization → extruding → moulding → oven dry → expanded → cooling → spraying → lac → packing; (2) the multiple membrane preparation method of spraying: expanded back shrimp cracker is dropped in the mixer of roller, lac is added in concentration 15% alcohol again and heat, after temperature is 115-120 ℃ of dissolving, be contained in the spray gun jar, spray 5 minutes multiple films and get final product.(3) pack: shrimp cracker behind the above-mentioned multiple film is weighed to pack promptly gets product of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01100583A CN1365624A (en) | 2001-01-16 | 2001-01-16 | Moisture-proof water-resistant puffed shrimp shreds and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01100583A CN1365624A (en) | 2001-01-16 | 2001-01-16 | Moisture-proof water-resistant puffed shrimp shreds and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1365624A true CN1365624A (en) | 2002-08-28 |
Family
ID=4651710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01100583A Pending CN1365624A (en) | 2001-01-16 | 2001-01-16 | Moisture-proof water-resistant puffed shrimp shreds and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1365624A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008093A (en) * | 2010-08-26 | 2011-04-13 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103238879A (en) * | 2013-05-28 | 2013-08-14 | 福州旭煌食品有限公司 | Preparing method of instant flavored conch slices |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN106036560A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Preparation method of seafood puffing strips |
| CN106418630A (en) * | 2016-08-26 | 2017-02-22 | 贝因美（杭州）食品研究院有限公司 | Extruded puffed food and preparation technology thereof |
| CN107296239A (en) * | 2017-07-02 | 2017-10-27 | 阜阳市雪伟食品有限公司 | A kind of expanded shrimp cracker and its processing method |
| CN116369364A (en) * | 2023-02-21 | 2023-07-04 | 浙江宝宝馋了食品科技有限公司 | Preparation device and preparation method for baked shrimp cracker |
-
2001
- 2001-01-16 CN CN01100583A patent/CN1365624A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008093A (en) * | 2010-08-26 | 2011-04-13 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| CN102008093B (en) * | 2010-08-26 | 2013-03-06 | 宁波引发绿色食品有限公司 | Starch mixed shrimp cracker and preparation method thereof |
| CN102919730A (en) * | 2012-08-01 | 2013-02-13 | 苏州口水娃食品有限公司 | Preparation method of seafood puffed food |
| CN103238879B (en) * | 2013-05-28 | 2015-01-28 | 福州旭煌食品有限公司 | Preparing method of instant flavored conch slices |
| CN103238879A (en) * | 2013-05-28 | 2013-08-14 | 福州旭煌食品有限公司 | Preparing method of instant flavored conch slices |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103431450B (en) * | 2013-08-27 | 2015-06-24 | 浙江大学 | Production method of baked puffing shrimp chips |
| CN103932264A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of puffed seafood |
| CN103932264B (en) * | 2014-04-10 | 2016-01-20 | 福建新华东食品有限公司 | A kind of preparation method of expanded seafood |
| CN105249295A (en) * | 2015-11-02 | 2016-01-20 | 安徽省定远县金康源食品有限公司 | Sticky rice puffed crisp slices and preparation method thereof |
| CN106036560A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Preparation method of seafood puffing strips |
| CN106418630A (en) * | 2016-08-26 | 2017-02-22 | 贝因美（杭州）食品研究院有限公司 | Extruded puffed food and preparation technology thereof |
| CN107296239A (en) * | 2017-07-02 | 2017-10-27 | 阜阳市雪伟食品有限公司 | A kind of expanded shrimp cracker and its processing method |
| CN116369364A (en) * | 2023-02-21 | 2023-07-04 | 浙江宝宝馋了食品科技有限公司 | Preparation device and preparation method for baked shrimp cracker |
| CN116369364B (en) * | 2023-02-21 | 2023-10-10 | 浙江宝宝馋了食品科技有限公司 | Baked shrimp cracker preparing device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101584442B (en) | Processing method of sweet potato sheet jelly | |
| CN1365624A (en) | Moisture-proof water-resistant puffed shrimp shreds and its preparing method | |
| RU2309609C2 (en) | Method for producing of bulk honey-base food product | |
| CN110810754A (en) | Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation | |
| CN113045802A (en) | Edible blueberry anthocyanin composite film and preparation method thereof | |
| CN111134302A (en) | Instant konjak noodles and dehydration manufacturing process thereof | |
| CN111820400B (en) | Wet instant flour ball and preparation method thereof | |
| CN101683176A (en) | Preparation method of instant rice food and milky tea formula | |
| CA2708356A1 (en) | Gel for retortable food products and method of preparing same | |
| CN101785493B (en) | Making method for mooncake | |
| CN105962317A (en) | Starch-hydrophilic colloid compound system and preparation method and application thereof | |
| CN114766658A (en) | Potato flour with low aluminum content and preparation method thereof | |
| CN101849636B (en) | Instant cold noodles and preparation method thereof | |
| CN106036458A (en) | Method for processing instant wet noodles | |
| JP2022161089A (en) | Production method of instant fried noodle | |
| JP2003289818A (en) | Noodles of chilled distribution type and method for producing the same | |
| CN105249438A (en) | Method for preparing edible sugar containing prebiotics | |
| CN103798586A (en) | Honey-dew melon stuffing with high water-retaining property | |
| CN107712613A (en) | A kind of preparation method of frozen bread | |
| CN103783357A (en) | Blueberry filling with good water-retaining property | |
| GB1439233A (en) | Simulated baked potato shells and process for preparing the same | |
| CN103798589A (en) | Smoked plum stuffing with good water-retaining property | |
| CN105901575A (en) | Preparation method of vacuum compression porphyra haitanensis | |
| JP2865509B2 (en) | Manufacturing method of retort pasta | |
| CN107772232A (en) | A kind of preparation method of quick-freezing boiled dumplings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |