Processing technique of deep-fried breaded shrimp

A processing technology and breaded shrimp technology, which is applied to the processing technology field of fried breaded shrimp, can solve problems such as uneven crumbs, and achieve the effect of reasonable nutrition matching.

Inactive Publication Date: 2017-10-24
FUQING YIHUA AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the invention, a sea-caught breaded shrimp processing method has better sanitation and can remove peculiar smell; the shrimp shell is crispy, which improves the taste, and the nutrition of the shrimp can be preserved as much as possible; there are many flavors, which can meet the needs of consumers with different tastes. However, problems such as uneven crumbs are prone to occur in the powder coating process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a kind of processing technology of deep-fried breaded shrimp, which is prepared from the following raw materials in parts by weight:

[0026] 100 parts of fresh shrimp, 6 parts of bread crumbs, 15 parts of water, 2 parts of egg white, 5 parts of wheat starch, 5 parts of tapioca starch, 2 parts of yam pulp, 0.2 parts of light soy sauce, 0.3 parts of cloves, 0.2 parts of Huadiao wine, 0.3 parts of edible salt part, 0.3 part of balsam pear juice, 0.8 part of navel orange juice, 0.4 part of salad dressing, 0.3 part of sesame powder, 0.05 part of tangerine peel powder, 0.1 part of white cardamom powder, 0.3 part of baking soda; The processing technology of described deep-fried breaded shrimp is according to following Steps to proceed:

[0027] a. Remove the head and shell: put the fresh live shrimp in the salt water tank for 6 hours, then peel off the shell of the shrimp body, and keep the shell of the sixth section and the tail fan to obtain fresh ...

Embodiment 2

[0038] This embodiment provides a kind of processing technology of deep-fried breaded shrimp, which is prepared from the following raw materials in parts by weight:

[0039] 100 parts of fresh shrimp, 7 parts of bread crumbs, 17 parts of water, 2.2 parts of egg white, 6 parts of wheat starch, 6 parts of tapioca starch, 2.5 parts of yam pulp, 0.3 parts of light soy sauce, 0.4 parts of cloves, 0.3 parts of Huadiao wine, 0.4 parts of edible salt part, 0.4 part of balsam pear juice, 0.9 part of navel orange juice, 0.5 part of salad dressing, 0.4 part of sesame powder, 0.06 part of tangerine peel powder, 0.15 part of white cardamom powder, 0.4 part of baking soda; The processing technology of described deep-fried breaded shrimp is according to following Steps to proceed:

[0040] a. Remove the head and shell: put the fresh live shrimp in the salt water tank for 7 hours, then peel off the shell of the shrimp body, and keep the shell of the sixth section and the tail fan to get fres...

Embodiment 3

[0051] This embodiment provides a kind of processing technology of deep-fried breaded shrimp, which is prepared from the following raw materials in parts by weight:

[0052] 100 parts of fresh shrimp, 8 parts of bread crumbs, 18 parts of water, 2.4 parts of egg white, 7 parts of wheat starch, 7 parts of tapioca starch, 3 parts of yam pulp, 0.4 parts of light soy sauce, 0.5 parts of cloves, 0.4 parts of Huadiao wine, 0.6 parts of edible salt part, 0.5 part of balsam pear juice, 1.0 part of navel orange juice, 0.6 part of salad dressing, 0.5 part of sesame powder, 0.08 part of tangerine peel powder, 0.2 part of white cardamom powder, 0.6 part of baking soda; Steps to proceed:

[0053] a. Remove the head and shell: put the fresh live shrimp in the salt water tank for 8 hours, then peel off the shell of the shrimp body, and keep the shell of the sixth section and the tail fan to obtain fresh shrimp meat;

[0054] b. Open the back and remove the gut: cut the back of the shrimp a...

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PUM

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Abstract

The invention specifically relates to a processing technology of deep-fried breaded shrimp, which belongs to the technical field of seafood food processing. Fresh shrimp, yam, bitter gourd juice, navel orange juice and other pure natural substances are used as raw materials. , low-temperature rinsing, marinating, mixing juice, preparing paste, wrapping paste, wrapping flour, frying, freezing storage steps to obtain the described fried breaded shrimp, and the thin paste wrapping paste is stirred and mixed by wheat starch, tapioca starch and clear water, Then add salad dressing, sesame powder, tangerine peel powder and white cardamom powder and stir to make the primary coating. Finally, pour the primary coating into a centrifugal mixer, add cloves, baking soda and yam pulp and mix. Compared with the prior art, the present invention has a reasonable nutritional mix, and does not add preservatives for quality preservation treatment, which solves the problem of excessive dough rings, noodle balls, and tail crumbs in the flour coating process, resulting in thin parts after frying. Problems such as blackening occur.

Description

technical field [0001] The invention belongs to the technical field of seafood food processing, and in particular relates to a processing technology of deep-fried breaded shrimp. Background technique [0002] Breaded shrimp is made from fresh fresh shrimp or Penaeus vannamei, and is made by coating process. It is suitable for frying, baking, smoking, sauce making, pickling and other processing. It can not only protect nutrients, but also change different batter formulas. Improve taste. At present, the taste of shrimp on the market is too simple, and various preservatives are added for quality preservation treatment, which affects the health and safety of food, and improper operation in the flour coating process is prone to excessive dough rings, dough balls, and tail crumbs, resulting in thin There are problems such as blackening after frying. [0003] Such as the Chinese patent application (publication number: CN105285775A) discloses "a kind of processing method of sea-ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L17/40A23L33/105A23P20/12A23P20/17
CPCA23L17/40A23L5/11A23L33/105A23P20/12A23P20/17A23V2002/00
Inventor 周衡
Owner FUQING YIHUA AQUATIC FOOD
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