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Preparation method of breaded shrimps

A technology of breaded shrimp and bread crumbs, which is applied in the field of breaded shrimp preparation, can solve the problems of harmful human health and high fat content, and achieve the effects of reducing oil absorption rate, oil content rate and good water retention effect

Inactive Publication Date: 2017-06-09
福清朝辉水产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current composition of the batter and the breaded shrimp made by the traditional frying method have a high fat content (more than 30%), which is harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation of bread shrimp comprises following specific steps:

[0025] (1) Open the back: clean the fresh shrimp, remove the shell of the shrimp intestine and the body of the shrimp and keep the shell of the tail of the shrimp, and open the back of the shelled shrimp into a butterfly shape;

[0026] (2) Soak water-retaining agent: Soak the butterfly-shaped shrimp in the water-retaining agent for 0.2 hours;

[0027] (3) Cleaning and disinfection: wash the shrimps treated in step (2) with 0.1wt% sodium hypochlorite solution;

[0028] (4) Mixing: add 1.2 weight multiples of water to the batter powder, the temperature of the water is 3°C, stir evenly, and make a thin paste batter; the main raw materials of the batter powder include: : 20 parts of tapioca starch, 20 parts of gluten powder, 2 parts of edible salt, 5 parts of spices, 1 part of white sugar, 2 parts of acetylated distarch phosphate, 1 part of leavening agent;

[0029] (5) Coating: the surface of the shri...

Embodiment 2

[0037] The preparation of bread shrimp comprises following specific steps:

[0038] (1) Open the back: clean the fresh shrimp, remove the shell of the shrimp intestine and the body of the shrimp and keep the shell of the tail of the shrimp, and open the back of the shelled shrimp into a butterfly shape;

[0039] (2) Soak water-retaining agent: soak the butterfly-shaped shrimp in the water-retaining agent for 1 hour;

[0040] (3) Cleaning and disinfection: wash the shrimps treated in step (2) with 0.1wt% sodium hypochlorite solution;

[0041] (4) Mixing: add 1.2 weight multiples of water to the batter powder, the temperature of the water is 4°C, stir evenly, and make a thin paste batter; the main raw materials of the batter powder include: : 25 parts of tapioca starch, 25 parts of gluten powder, 3 parts of edible salt, 8 parts of spices, 3 parts of white sugar, 4 parts of acetylated distarch phosphate, 3 parts of leavening agent;

[0042] (5) Coating: the surface of the shrim...

Embodiment 3

[0050] The preparation of bread shrimp comprises following specific steps:

[0051] (1) Open the back: clean the fresh shrimp, remove the shell of the shrimp intestine and the body of the shrimp and keep the shell of the tail of the shrimp, and open the back of the shelled shrimp into a butterfly shape;

[0052] (2) Soak water-retaining agent: Soak the butterfly-shaped shrimp in the water-retaining agent for 2 hours;

[0053] (3) Cleaning and disinfection: wash the shrimps treated in step (2) with 0.1wt% sodium hypochlorite solution;

[0054] (4) Mixing: add 1.2 weight multiples of water to the batter powder, the temperature of the water is 5°C, stir evenly, and make a thin paste batter; the main raw materials of the batter powder include: : 30 parts of tapioca starch, 30 parts of gluten powder, 4 parts of edible salt, 10 parts of spices, 5 parts of white sugar, 6 parts of acetylated distarch phosphate, 5 parts of leavening agent;

[0055] (5) Coating: the surface of the shr...

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PUM

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Abstract

The invention provides a preparation method of breaded shrimps. The preparation method comprises the following steps: uniformly wrapping the surfaces of shrimp meat with a layer of wrapping paste and treating the shrimp meat wrapped with breadcrumbs by adopting a low-temperature and low-pressure frying technology; preparing the wrapping paste: adding 1.2 weight times of water into the wrapping paste powder, wherein the temperature of the water is 3 to 5 DEG C, uniformly stirring to obtain dilute wrapping paste, wherein the wrapping paste powder is prepared from the following main raw materials in parts by weight: 20 to 30 parts of cassava starch, 20 to 30 parts of gluten powder, 2 to 4 parts of edible salt, 5 to 10 parts of spice, 1 to 5 parts of white granulated sugar, 2 to 6 parts of acetylated distarch phosphate, and 1 to 5 parts of a leavening agent; the low-temperature and low-pressure frying technology is that the pressure is 2 to 5 kPa, the temperature is 60 to 80 DEG C and the frying time is 2.5 to 3 minutes. According to the preparation method provided by the invention, the oil absorption amount of the fried breaded shrimps can be reduced, the quality of a product is improved, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of breaded shrimp preparation, and in particular relates to a preparation method of breaded shrimp. Background technique [0002] Breaded shrimp is made by wrapping fresh shrimp or shrimp paste with paste and bread crumbs, supplemented with egg liquid, ingredients and other auxiliary treatments, and then fried and fried. It is fresh, crispy and nutritious. Crowd favorite. Batter composition and frying method are important factors affecting the quality of fried breaded shrimp. The current composition of batter and the breaded shrimp made by the traditional frying method have a high fat content (more than 30%), which is harmful to human health. Therefore be badly in need of finding a kind of oil absorption that can reduce deep-fried breaded shrimp, improve the quality of product, prolong the preparation method of the breaded shrimp of the shelf life of product. Contents of the invention [0003] Aiming at the probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L5/10A23L5/00A23L29/212A23L29/00
Inventor 林建明何东
Owner 福清朝辉水产食品有限公司
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