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Cheese shrimp ball and processing method thereof

A technology of shrimp balls and cheese, which is applied in the field of cheese shrimp balls and its processing, can solve the problems of single taste, burning, and single nutrition, and achieve the effect of rich nutrition, rich milk fragrance and delicious taste

Inactive Publication Date: 2017-09-15
任国亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing shrimp balls are made of shrimp meat, and the whole has only a shrimp-flavored taste, with a single taste and a single nutrition. Moreover, since hot pot is a food that gets angry, it is easy to cause symptoms such as getting angry during use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 A kind of cheese shrimp ball and its processing method

[0028] This embodiment is a kind of cheese shrimp ball and its processing method

[0029] The cheese shrimp ball includes outer skin and inner filling. The outer skin is made of the following raw materials:

[0030] 70g minced shrimp meat, 15 g corn starch, 5 g emulsified pulp, 3 g egg white, 10 g skin seasoning (5 g salt, 2 g chicken essence, 3 g white sugar), 8 g water;

[0031] The filling is made of the following raw materials:

[0032] 50g cheese, 3g filling seasoning (1g dried cranberries, 1g aloe vera, 1g raisins), 5g honey, 10g yogurt.

[0033] The processing method of cheese shrimp ball, it is carried out in sequence according to the following steps:

[0034] A. Preparation of outer skin

[0035] 1) Defrosting: Thaw and chop the fresh shrimp. In order to facilitate subsequent operations when thawing, it is best to defrost with a little hard core, get a;

[0036] 2) Chop and mix: Stir a with the emulsified ...

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PUM

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Abstract

The invention discloses a cheese shrimp ball which comprises a wrapper and stuffing, wherein the wrapper comprises minced shrimps, starch, emulsion paste, egg white, wrapper seasonings and water; the stuffing comprises cheese 0%, stuffing seasonings, honey and yoghourt. The invention further provides a processing method of the cheese shrimp ball. The method comprises the following steps: preparing the wrapper, preparing the stuffing, shaping, steaming, cooking, quick-freezing and packaging. The cheese shrimp ball is fresh and tender in wrapper, chewy, delicious in taste, rich in stuffing nutrition, strong in milk flavor, creamy and delicious, the processing method is simple, the delicious taste of the shrimp meat and internal milk flavor infiltrate with each other in the processing process, and the composite taste of the overall shrimp ball is improved. The cheese shrimp ball disclosed by the invention is applicable to eating.

Description

Technical field [0001] The invention belongs to the field of food and relates to a cheese shrimp ball and a processing method thereof. Background technique [0002] Shrimp balls refer to shrimp balls with shrimp meat as the main ingredient. They are very popular in Guangdong, Fujian, Taiwan, Shanghai and other places. They are the signature dishes of various snack bars and hot pot restaurants. However, most of the existing shrimp balls are made of shrimp meat, and the overall taste is only shrimp-flavored, with a single taste and single nutrition. Moreover, because the hot pot is a hot food, it is easy to cause symptoms such as hot pot during use. Therefore, there is an urgent need for a shrimp ball with complex taste, rich nutrition, beautiful appearance and not easy to get angry. Summary of the invention [0003] The purpose of the present invention is to provide a cheese shrimp ball. The cheese shrimp ball has a fresh and tender skin, chewy, delicious taste, rich nutrition ins...

Claims

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Application Information

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IPC IPC(8): A23L17/40
Inventor 任国亮
Owner 任国亮
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