Production method of corn flake-containing shrimp cutlet

A production method and technology of corn flakes, applied in food science, food freezing, application, etc., can solve the problems of small processing output, unable to meet market demand, single product form, etc.

Inactive Publication Date: 2016-09-07
福建东威食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the processing of Penaeus vannamei in China is still in its infancy. The products at home and abroad only include frozen fried shrimp products, single

Method used

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  • Production method of corn flake-containing shrimp cutlet
  • Production method of corn flake-containing shrimp cutlet
  • Production method of corn flake-containing shrimp cutlet

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Embodiment

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[0043] To sum up, the beneficial effect of the production method of the cornflakes and shrimp steaks provided by the present invention lies in: soaking the shrimps and beating them into shrimp paste, wrapping the soaked shrimps in the shrimp paste, quick-freezing, thawing, and then wrapping Flour, batter and cornflakes can make the batter evenly and the cornflakes will not fall off. Among them, the quick-freeze after being wrapped with white sugar, shrimp paste and modified starch, so that the shrimp paste and soaked shrimp can be better combined. One body, not easy to fall off, after thawing, the outer layer of the embryo material is sticky, while the inner layer remains low temperature, easy to flour, sizing and wrapping the cornflakes, while the embryo material is not easy to deform; the shrimp layer of the cornflake shrimp steak and shrimp The paste layer has the same taste. Afte...

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Abstract

The invention provides a production method of a corn flake-containing shrimp cutlet fully coated with paste and uniformly coated with corn flakes. The production method comprises mixing table salt, water, sodium tripolyphosphate and shelled shrimps, immersing the shelled shrimps until weight gain is 12-14%, taking out the shelled shrimps, carrying out drainage, immersing the shelled shrimps, smashing a part of the shelled shrimps to obtain shrimp paste, mixing the immersed shelled shrimps, white granulated sugar, shrimp paste and modified starch to obtain a mixture, quick-freezing the mixture, carrying out unfreezing to obtain a blank, coating the blank with pre-coating powder, coating the blank with paste and coating the blank with corn flakes to obtain a corn flake-containing shrimp cutlet finished product. The shelled shrimps are immersed and then are pulped and the immersed shelled shrimps are coated with the shrimp pulp, then are subjected to quick-freezing and unfreezing and then are coated with powder, pulp and corn flakes so that the coated pulp is uniform and the corn flakes do not fall off.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of corn flakes and shrimp steaks. Background technique [0002] At present, the processing of Penaeus vannamei in China is still in its infancy. The products at home and abroad are only frozen fried shrimp products, single-frozen boiled shrimp, grilled shrimp, etc. Not only the product form is single, but also the processing output is not large, which is far from satisfying Market demand. For the ready-to-eat product that keeps the original form of Penaeus vannamei there is still a big vacancy in the market, and it has great development prospects. Because along with people's busy life and people's pursuit of food health, nutrition and flavor, fried instant breaded shrimp will become more and more popular and demanded by people. [0003] The invention patent whose publication number is CN104872727A discloses cornbread shrimp and a preparation method t...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L7/10A23L29/30
CPCA23V2002/00A23V2250/5118A23V2300/20
Inventor 何礼标
Owner 福建东威食品有限公司
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