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Curry shrimp ball and making method thereof

A technology for curry and shrimp balls, applied in the field of food processing, can solve the problem of not achieving standardization of shrimp products

Inactive Publication Date: 2012-11-14
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 curry shrimp ball and its preparation method, aiming to solve the problem that the existing shrimp products have not achieved standardization

Method used

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  • Curry shrimp ball and making method thereof

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Embodiment 1

[0036] Embodiment 1: A kind of curry shrimp ball and its preparation method

[0037] A kind of curry shrimp ball, described curry shrimp ball is made up of 240~260 parts by weight of curry shrimp ball and 45~55 parts by weight of curry shrimp ball paste; The curry shrimp ball is mainly made of the following materials by weight:

[0038] River shrimp 950~1050 parts;

[0039] Starch 10~12 parts;

[0040] Umami King 6 ~ 8 servings;

[0041] 6~7 portions of table salt;

[0042] White sugar 1.5~2 parts;

[0043] Ginger powder 0.3~0.4 parts;

[0044] Sodium bicarbonate 4~6 parts.

[0045] 2. The curry shrimp ball according to claim 1, characterized in that: the curry shrimp ball paste is mainly made of the following materials in parts by weight:

[0046] Curry paste 495~505 parts;

[0047] 350-360 parts of soybean oil;

[0048] 235-245 servings of seafood sauce;

[0049] Barbecued pork sauce 235-245 servings;

[0050] 1150-1200 parts of water;

[0051] 65-75 parts of onio...

Embodiment 2

[0063] Embodiment 2: A kind of curry shrimp ball and its preparation method

[0064] The curry shrimp balls are mainly made of the following materials by weight:

[0065] The curry shrimp balls are made up of 250 grams of curry shrimp balls and 50 grams of curry shrimp ball paste; the curry shrimp balls are mainly made of the following materials by weight:

[0066] 1000g river shrimp;

[0067] Starch 11 grams;

[0068] Umami King 7 grams;

[0069] 6 grams of table salt;

[0070] 1.5 grams of white sugar;

[0071] 0.3 grams of ginger powder;

[0072] Sodium bicarbonate 5 grams.

[0073] The curry shrimp ball paste is mainly made of the following materials by weight:

[0074] 500g curry paste;

[0075] 355 grams of soybean oil;

[0076] 240 grams of seafood sauce;

[0077] Char Siu Sauce 240g;

[0078] 1170 grams of water;

[0079] 70 grams of onion;

[0080] 70 grams of green onions;

[0081] 65 grams of garlic seeds;

[0082] 70 grams of coriander;

[0083] 65 gr...

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PUM

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Abstract

The invention discloses a curry shrimp ball and a making method thereof. The curry shrimp ball disclosed by the invention consists of 240-260 parts of curry shrimp balls and 45-55 parts of curry shrimp ball sauce by weight. The curry shrimp balls are mainly made from the following raw materials in parts by weight: 950-1050 parts of river shrimp meat, 10-12 parts of starch, 6-8 parts of Xianweiwang, 6-7 parts of table salt, 1.5-2 parts of white granulated sugar, 0.3-0.4 part of ginger powder and 4-6 sodium bicarbonat. The curry shrimp ball sauce is mainly made from the following raw materials in parts by weight: 495-505 parts of curry paste, 350-360 parts of soybean oil, 234-245 part of hoisin sauce, 234-245 part of roast pork sauce, 1150-1200 parts of water, 65-75 parts of onion, 65-75 parts of Allium fistulosum, 60-70 parts of garlic, 65-75 parts of caraway, 60-70 parts of table salt, 38-42 parts of ginger, 28-30 parts of white granulated sugar and 28-30 parts of starch. According to the invention, raw material standardization, product standardization and technology standardization of the curry shrimp ball can be realized.

Description

technical field [0001] The invention relates to curry shrimp balls and a preparation method thereof, belonging to the technical field of food processing. 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 skills to t...

Claims

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Application Information

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IPC IPC(8): A23L1/33A23L17/40
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD