Garlic shredded coconut shrimp and production method thereof

A production method and technology of shredded coconut shrimp, which are applied in shredded garlic shrimp and its production field, can solve problems affecting the quality of shredded coconut shrimp, and achieve the effect of improving the exquisite appearance and reasonable nutrition

Pending Publication Date: 2017-11-03
FUQING YIHUA AQUATIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shredded coconut in the shredded coconut shrimp formula of the invention contains rich vitamins, minerals and trace elements and most of the protein in the coconut fruit, which is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a garlic shredded coconut shrimp, which is prepared from the following raw materials in parts by weight:

[0024] 100 parts of fresh shrimp, 5 parts of bread crumbs, 15 parts of shredded coconut, 8 parts of wheat starch, 8 parts of tapioca starch, 5 parts of mashed garlic, 2 parts of water chestnut, 0.1 part of black pepper powder, 0.1 part of cooking wine, 0.2 part of edible salt, lemon juice 0.6 parts, 0.5 parts of salad dressing, 0.05 parts of Chaotian pepper powder, 0.3 parts of baking soda, 1 part of egg white, and 12 parts of water.

[0025] A kind of production method of garlic shredded coconut shrimp is carried out according to the following steps:

[0026] a. Pre-treatment of fresh shrimp: put fresh live shrimp in a salt water tank for 6 hours, then pick it up to remove the shrimp head, peel off the shrimp body shell and keep the shrimp tail shell, pick and remove the shrimp line to get fresh shrimp meat ;

[0027] b. Pickling: First ...

Embodiment 2

[0034] This embodiment provides a garlic shredded coconut shrimp, which is prepared from the following raw materials in parts by weight:

[0035] 100 parts of fresh shrimp, 6 parts of bread crumbs, 18 parts of shredded coconut, 9 parts of wheat starch, 9 parts of tapioca starch, 6 parts of mashed garlic, 2.5 parts of water chestnut, 0.2 part of black pepper, 0.15 part of cooking wine, 0.3 part of edible salt, lemon juice 0.7 parts, 0.6 parts of salad dressing, 0.06 parts of Chaotian pepper powder, 0.4 parts of baking soda, 2 parts of egg white, and 13 parts of water.

[0036] A kind of production method of garlic shredded coconut shrimp is carried out according to the following steps:

[0037] a. Pre-treatment of fresh shrimp: Put the fresh live shrimp in a salt water tank for 7 hours, then pick it up and remove the shrimp head, peel off the shrimp body shell and keep the shrimp tail shell, pick and remove the shrimp line to get fresh shrimp meat ;

[0038] b. Pickling: firs...

Embodiment 3

[0045] This embodiment provides a garlic shredded coconut shrimp, which is prepared from the following raw materials in parts by weight:

[0046] 100 parts of fresh shrimp, 7 parts of bread crumbs, 20 parts of shredded coconut, 10 parts of wheat starch, 10 parts of tapioca starch, 8 parts of mashed garlic, 3 parts of water chestnut, 0.3 part of black pepper, 0.2 part of cooking wine, 0.4 part of edible salt, lemon juice 0.8 parts, 0.7 parts of salad dressing, 0.08 parts of Chaotian pepper powder, 0.6 parts of baking soda, 3 parts of egg white, and 14 parts of water.

[0047] A kind of production method of garlic shredded coconut shrimp is carried out according to the following steps:

[0048] a. Pre-treatment of fresh shrimp: Put the fresh live shrimp in the salt water tank for 8 hours, then pick it up and remove the shrimp head, peel off the shrimp body shell and keep the shrimp tail shell, pick and remove the shrimp line to get fresh shrimp meat ;

[0049] b. Pickling: fir...

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PUM

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Abstract

The invention relates to a garlic shredded coconut shrimp and a production method thereof and belongs to the technical field of seafood processing. The invention provides the garlic shredded coconut shrimp and the production method thereof. The production method comprises the following steps: using pure natural substances such as fresh shrimps, horse hoofs and lemon juice as raw materials; carrying out pretreatment, pickling, slurry preparing, slurry wrapping, shred coconut winding and powder sticking, frying, crisping and the like to obtain the garlic shredded coconut shrimp. Compared with the prior art, the garlic shredded coconut shrimp has the advantages that nutritional replenishment is reasonable; shredded coconuts mutually set off with a breadcrumb structure; the garlic shredded coconut shrimp is crisp, and the attractive appearance of seafood is improved; mashed garlic is matched with the horse hoofs, so that the efficacy of resisting cancer and aging is realized, and the effects of clearing heat and moistening lung, promoting the secretion of saliva or body fluid and relieving stagnation, smoothing the liver and improving eyesight, and promoting circulation of Qi and dredging channels are achieved; in addition, by adopting a simple efficient frying technology and reasonable nutritional replenishment, the technical problem that the shredded coconut shrimp is single in matching is improved.

Description

technical field [0001] The invention belongs to the technical field of seafood food processing, and in particular relates to garlic shredded coconut shrimp and a production method thereof. Background technique [0002] Shredded Coconut Shrimp with Garlic Fragrance is made from raw shrimp meat and is widely loved by consumers for its rich nutrition and delicious taste. Coconut shreds are processed from coconut pulp. Coconut pulp refers to the white part of the yellow hard shell except coconut milk. Coconut shreds are rich in vitamins, minerals and trace elements, and most of the coconut fruit is protein. Rich in various amino acids. Garlic has a strong garlic-spicy smell and can be eaten or seasoned, or used as medicine. The underground bulbs are divided into purple-skinned and white-skinned varieties according to skin color, and garlic has anti-cancer and anti-cancer effects. The taste of shrimp currently on the market is too single, and a variety of preservatives are adde...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L5/10A23P20/10A23L33/10
CPCA23L5/11A23L17/40A23L33/10A23P20/10A23V2002/00A23V2200/308A23V2200/302A23V2200/314
Inventor 周衡
Owner FUQING YIHUA AQUATIC FOOD
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