Formula and preparation method of fresh shrimp thick soup

Abstract

The invention discloses a formula of fresh shrimp thick soup. The preparation method comprises the steps of material preparing-shrimp frying-blanching-cooking-seasoning-packaging. According to the invention, 30 parts of peeled fresh shrimps are placed in a container, then potato powder and water are added according to the proportion of water to fresh shrimps being 1: 2 and the proportion of potatopowder to water being 1: 5, the fresh shrimps are rubbed with hands for 1 to 3 min with disposable gloves, potato powder water fully reacts with the fresh shrimps, standing is conducted for 4 to 6 min, the fishy smell of shrimp meat can be removed for the first time, and the meat quality of the shrimp meat can be more tender and smoother; the fresh shrimps are washed clean, water is drained off,the drained fresh shrimps are placed in a container, baijiu is sprinkled according to the proportion of the baijiu to the fresh shrimps being 1: 20, the fresh shrimps are rubbed for 1 to 3 min by a people wearing disposable gloves, and meanwhile, standing is conducted for 10 to 30 min; alcohol contained in the baijiu plays a role of an organic solvent, trimethylamine in the shrimp meat is well dissolved and volatilized along with alcohol, the fishy smell of the shrimp meat can be effectively removed, the taste of the shrimp meat is improved, and therefore the taste is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula of fresh shrimp thick soup, in particular to a formula of fresh shrimp thick soup and a preparation method thereof. Background technique [0002] Soup is a kind of dish made by boiling water and food. It is a large amount of water and various cooked vegetables, meat and some other seasonings that are simmered for a long time, so that the taste leaks out. When mixed together, a delicious soup is formed. Soup is a common dish on people's table, and has multiple purposes such as direct consumption, cooking, seasoning, etc. Shrimp soup is a kind of soup made with shrimp as the main material. [0003] There are certain deficiencies in the processing of existing shrimp soup. During the production process of traditional fresh shrimp soup, there is no reasonable deodorization for shrimp meat. Because shrimp belongs to aquatic products, it has a relatively strong fishy s...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a formula of fresh shrimp thick soup, which solves the problem that in the production process of traditional fresh shrimp thick soup, there is no reasonable deodorization for shrimp meat, because shrimp belongs to aquatic products and has a relatively thick Fishy smell, when directly making shrimp soup, the fishy smell is boiled into the soup, which makes the overall taste of the soup decrease, making the taste of shrimp soup unacceptable; secondly, in the production process of traditional shrimp soup, there are usually There are two ways, one is to fry all the shrimp meat and then add water to make soup, the other is to directly put fresh shrimp in water to make soup, the first of the above two methods will make the taste of fresh shrimp hard, and at the same time it will also It seems greasy, which is not conducive to the consumption of middle-aged and elderly people. The second kind will make the nutrition of fresh shrimp excessively lost, and the oil content is less, the taste is relatively dry, and the effect is relatively poor; During the process, the fresh shrimp is usually directly fried to a golden color at one time, which will cause the outer layer of the fresh shrimp to be heated too quickly, and the inner layer will not be heated evenly. When the inner layer is fried, the outer layer of shrimp meat has been fried. The phenomenon of overcooking causes shrimp meat to appear old and hard, affects the mouthfeel of fresh shrimp, and is also prone to the technical problem of the phenomenon of fried paste; the present invention uses 30 parts of peeled fresh shrimp Put it in the container, then add potato flour and water according to the ratio of water and fresh shrimp 1:2, and potato flour and water 1:5, put on disposable gloves and knead the fresh shrimp by hand for 1-3 minutes to make the potato flour The water fully reacts with the fresh shrimp, and standing for 4-6 minutes can remove the fishy smell of the shrimp for the first time, and can also make the meat of the shrimp more tender and smooth. Rinse the fresh shrimp and drain the water, and then drain the water Put the fresh shrimp in the container, sprinkle white wine according to the ratio of white wine and fresh shrimp at 1:20, put on disposable gloves again and rub the fresh shrimp for 1-3 minutes, and let it stand for 10-30 minutes at the same time. With the function of organic solvents, the trimethylamine in the shrimp meat can be dissolved very well, and at the same time, it can be volatilized together with the alcohol, which can effectively remove the fishy smell of the shrimp meat and increase the taste of the shrimp meat, thereby improving the taste of the fresh shrimp thick soup. Divide 30 parts of shrimp meat into 20 parts of shrimp meat and 10 parts of shrimp meat. 20 parts of shrimp meat are cooked by frying, and 10 parts of shrimp meat are cooked by blanching. Place 1 portion of shrimp meat in a container, smash 30 portions of fresh shrimp into minced shrimp using a stick vessel, then add 1.5 portions of non-translated soybean oil into the pot, stir fry the minced shrimp, then add hot water and 1 portion of edible The cooking wine is boiled. On the one hand, the fried minced shrimp and blanched shrimp are evenly mixed. On the one hand, it avoids the phenomenon of hard and greasy taste caused by all frying, and is more suitable for middle-aged and elderly people. On the other hand, It also avoids the phenomenon of excessive nutrient loss, less oil, and relatively dry taste, and further improves the taste and nutrition of fresh shrimp soup. Take out 20 parts of 30 parts of fresh shrimp and fry them twice, and fry them once. Fry at an oil temperature of 60-80°C for 10-20s, so that the shrimp meat is lightly fried, and then carry out secondary frying after an interval of 1-3min, and use an oil temperature of 50-70°C for 8-10s for the second frying , can better avoid the phenomenon that the outer layer of the shrimp meat is cooked and the inner layer is half-cooked, so as to avoid the phenomenon that the shrimp meat is fried too old and too hard