Simple stir-fried shrimp meat and preparation method thereof

A technology of freshly fried river shrimp, which is applied in the field of food processing and can solve the problems of lack of standardization

Inactive Publication Date: 2012-10-10
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a stir-fried river shrimp and a preparation method thereof, aiming to solve the problem that the existing fried river shrimp products have not been standardized

Method used

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  • Simple stir-fried shrimp meat and preparation method thereof

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Embodiment 1

[0021] Embodiment 1: A kind of stir-fried river shrimp and its preparation method

[0022] A stir-fried river shrimp, said fried river shrimp is mainly made of 950-1050 parts by weight of main ingredient shrimp and the following auxiliary materials by weight:

[0023] Starch 10~12 parts;

[0024] Salt 6~8 parts;

[0025] Ginger powder 0.3~0.5 parts;

[0026] 3~4 parts white sugar;

[0027] 6~8 servings of Fresh King;

[0028] Sodium bicarbonate 4~6 parts.

[0029] See attached figure 1 Shown is a method for making stir-fried river shrimp, the method includes putting the auxiliary materials and main ingredients into a blender for stirring, and marinating at 0-5°C for 10-12 hours.

[0030] In a further preferred technical solution of the specific embodiment of the present invention, the stirring time is 3 to 5 minutes.

[0031] In the further preferred technical scheme of the specific embodiment of the present invention, in the pickling process, stir once every 4 hours. ...

Embodiment 2

[0033] Embodiment 2: A kind of stir-fried river shrimp and its preparation method

[0034] A kind of stir-fried fresh river shrimp, the batching of described fried fresh river shrimp is as follows:

[0035] Shrimp 1000 grams;

[0036] Salt 6 grams;

[0037] 0.3 grams of ginger powder;

[0038] 3 grams of white sugar;

[0039] Umami King 6 grams;

[0040] Sodium bicarbonate 4 grams.

[0041] See attached figure 1 As shown, the method for making stir-fried river shrimp, the steps are as follows:

[0042] 1. Picking materials: raw materials: 800 or 1000 freshwater shrimps. Check whether the received river prawns have deteriorated or have peculiar smell.

[0043] 2. Thawing: put the river shrimp into the pool to thaw, the water temperature is below 8 degrees Celsius, and it will thaw naturally in summer. Thawing standard: There is no frozen ice in the shrimp body, and there is no hard core after pinching.

[0044] 3. Rinse: Rinse with clean water after thawing: rinse wit...

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Abstract

The invention relates to simple stir-fried shrimp meat and a preparation method thereof. The simple stir-fried shrimp meat mainly comprises the following components in part by weight: 950 to 1,050 parts of main material shrimp meat, 10 to 12 parts of starch, 6 to 8 parts of salt, 0.3 to 0.5 part of ginger powder, 3 to 4 parts of white granulated sugar, 6 to 8 parts of tasty king and 4 to 6 parts of sodium bicarbonate. According to the invention, raw material standardization, product standardization and process standardization of the simple stir-fried shrimp meat can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to stir-fried river shrimp and a preparation method thereof. Background technique [0002] Qian Xuesen, a famous scientist who called modern fast food "a great revolution in human history", proposed that fast food centers should be established in some big cities in my country to meet the dietary needs of the masses with high efficiency and low cost of large-scale operation, and to speed up the development of fast food. The pace of socialization of housework promotes the development of our country's economy. However, to this day, there is still a huge gap between the status quo of fast food and the requirements of the society in all aspects from product production to operation methods. Many people in the industry have proposed that fast food should take the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L17/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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