Shrimp food and manufacturing method thereof
A food and shrimp body technology, applied in food preparation, food science, application, etc., can solve the problems of single taste and appearance, and achieve the effect of unique texture, delicious taste but not greasy, and convenient eating
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Embodiment 1
[0022] Embodiment 1 Fresh Shrimp Processing Technology
[0023] 1. Cleaning: Rinse the raw shrimp with clean water to remove the broken ice, sediment, seaweed and other dirt in the raw shrimp.
[0024] 2. Remove the head: wash the raw shrimp, when removing the head, use the thumb and forefinger of both hands to pinch the head, chest and abdomen of the shrimp respectively, and pull them away in the opposite direction. You must adapt to the force, and strictly prevent the shrimp head from taking out the gills, let alone the first section of the shrimp shell on the abdomen.
[0025] 3. Cleaning: Wash with ice water below 10°C. It can be cleaned manually or in an automatic cleaning tank. The purpose is to remove relevant impurities. The production water used comes from chlorination treatment and meets the standards of drinking water.
[0026] 4. Sorting: sort the shrimp bodies according to the required specifications to ensure uniformity.
Embodiment 2
[0032] Embodiment 2 wrapping sauce technology
[0033] 1. Prepare the sauce:
[0034] 1 part by weight of pepper and salt, 2 parts by weight of chili oil, 20 parts by weight of fermented bean curd and 40 parts by weight of water are uniformly mixed to prepare the sauce. You can adjust the consistency of the sauce by adding an appropriate amount of flour. The temperature of the sauce liquid should be controlled at 10-15°C.
[0035] 2. Wrapped in sauce
[0036] Wrap the shrimp body with the sauce prepared above, exposing the shrimp tail, pay attention to the thickness of the paste should be moderate and uniform.
[0037] 3. Arrangement
[0038] Arrange each shrimp wrapped in sauce on a plate separately, and the tails of the shrimp should be stretched out, so that there is no excessive slurry precipitation when arranging the plate, so as to ensure that there is no residual slurry on the shrimp tail. The utensils used for arranging the plate should be kept dry to avoid breaki...
Embodiment 3
[0040] Embodiment 3 wrapping process
[0041] 1. Wrap the skin: Wrap the shrimp that was frozen and taken off the plate in Example 2 with dough. The thickness of the skin wrapped in the shrimp body is at least two layers, and the most preferably two layers. wrapped up. Each sauced shrimp is wrapped with no less than two pieces of dough, most preferably 6-7 pieces, and the width of the dough is preferably 1.2-1.4 cm to ensure the best wrapping effect. It should be noted that the above-mentioned "layer" and "strip" are different concepts, that is, each layer may include several strips of dough. The wrapping method at the tail joint of the shrimp is in the form of a bow tie, exposing the tail of the shrimp. The two layers of wrapping are loose on the inside and tight on the outside. The wrapped shrimp looks like a bird's nest.
[0042] The dough used in this step can be a commercially available common dough, and its toughness should be better; the dough preferably contains 40-4...
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