Mashed shrimp ball and preparation method thereof
A production method and shrimp slippery technology, applied in food preparation, meat/fish preservation through freezing/cooling, food science, etc., can solve the problems of inability to meet the requirements of taste, appearance and nutrition, molding patterns, single nutrition, etc. , to achieve the effect of protecting the cardiovascular system, preventing arteriosclerosis, and delicious taste
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[0016] The present invention will be further described below in conjunction with specific embodiments.
[0017] A kind of shrimp smooth, made of the following raw materials by weight: 60-65 parts of prawn paste, 20-25 parts of diced shrimp, 4-5 parts of rice wine, 4-5 parts of egg white, 3 parts of sugar -5 parts, 1.5 parts-2 parts of salt, 1.5 parts-2 parts of cassava raw powder, 3 parts-5 parts of monosodium glutamate.
[0018] The above method for making shrimp slippery comprises the following steps:
[0019] (1) Shrimp treatment, remove the head, shell, and shrimp line from fresh shrimp, and wash with water to remove other impurities to prepare shrimp, spread the processed shrimp on a grate or a tray with holes to drain the surface Moisture, until no water drips down;
[0020] (2) Beating, put the drained shrimps into the beater for beating, the beating speed is gradually increased from 600r / min to 1800r / min, until the shrimps are beaten into shrimp paste, add various au...
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