Preparation method of cornflake shrimp balls

A production method and technology of corn flakes, which are applied in the field of grain deep processing, can solve the problems of wide variety of products and achieve the effect of enriching nutritional content

Inactive Publication Date: 2017-10-17
福建东威食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing products of cornflakes and shrimp balls have not yet been standardized, so the products vary greatly due to the chef's personal skills

Method used

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  • Preparation method of cornflake shrimp balls

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Embodiment Construction

[0020] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0021] see figure 1 , the present invention provides a method for making corn flakes and shrimp balls, the corn flakes and shrimp balls are mainly made of 490-510 parts by weight of anchovy shrimp, 490-510 parts by weight of corn flakes and the following auxiliary materials in parts by weight 14-16 parts of chicken essence; 6-8 parts of table salt; 6-8 parts of starch; 1-3 parts of white granulated sugar; 4-6 parts of Xianweiwang; 4-6 parts of sodium bicarbona...

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Abstract

The invention discloses a preparation method of cornflake shrimp balls. The cornflake shrimp balls are mainly prepared from 490-510 parts by weight of phoenix-tailed shrimps as main ingredients, 490-510 parts by weight of cornflakes and the following auxiliary ingredients in parts by weight: 14-16 parts of chicken essence, 6-8 parts of salt, 6-8 parts of starch, 1-3 parts of white granulated sugar, 4-6 parts of freshness-increasing seasoning and 4-6 parts of sodium bicarbonate. The method includes the following steps: (1) preparing the ingredients; (2) performing inspection; (3) performing stirring; (4) performing weighing; (5) performing pickling; and (6) performing packaging and quick-freezing, wherein the stirring standards of the step (3) are described as follows: products and the auxiliary ingredients are stirred uniformly and the auxiliary ingredients have no caking phenomenon; and the inspection standards of the step (2) are described as follows: the pickled material is not thin and has no water coming out. The method provided by the invention can realize the ingredient standardization, product standardization and process standardization of the cornflake shrimp balls. Meanwhile, with the addition of red beans into the cornflakes, the nutrient content of the balls is enriched and the medical care functions of both corn and the red beans are alsorealized.

Description

technical field [0001] The invention relates to the technical field of grain deep processing, in particular to a method for making corn flakes and shrimp balls. Background technique [0002] Today, 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 follow the road of standardization and industrialization. At present, fast food needs to develop from the experience of personal skills to the direction of standardization and industrialization. In the end, it is not only the standardization of the process and corporate image, but also the standardization of raw materials, products and processes. The main ingredient of cornflake shrimp balls is river prawns, supplemented by cornflakes. Not only is it rich in nutrients, nourishing blood and solidifying essence, but also can delay aging and improve the body's dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40A23L7/17
CPCA23L7/17A23L17/40
Inventor 薛华灯
Owner 福建东威食品有限公司
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