Processing technology of sweet and spicy shrimp balls capable of improving meat quality

Abstract

The invention relates to the technical field of shrimp ball processing, in particular to a processing technology of sweet, spicy and spicy shrimp balls capable of improving meat quality, which comprises the following preparation steps: 1) deep-frying shrimp tails at the deep-frying temperature of 160-170 DEG C to obtain deep-fried shrimp tails; (2) marinating the fried shrimp tails at the marinating temperature of 80-90 DEG C for 40-50 minutes, so as to obtain marinated shrimp tails; 3) stir-frying and cooling the marinated shrimp tails and the sweet and spicy sauce to obtain the sweet and spicy air-dried shrimp balls, the sweet and spicy sauce is prepared from red peppers, tomato sauce, white sugar, light soy sauce, garlic, ginger, salt, edible oil, shrimp meat paste, water and starch water, and the shrimp balls prepared by the process are good in meat taste, moderate in sweet and spicy taste, fresh, tender and juicy in interior, compact in meat quality and unique in flavor.

Description

Technical Field

[0001] The present application relates to the technical field of shrimp ball processing, and more specifically, to a sweet and spicy shrimp ball processing technology with improved meat quality. Background Art

[0002] Shrimp balls refer to the crayfish with its curled lower body as the ingredient, without the upper body containing the internal organs. Because its lower body is curled up in a ball shape, it is called shrimp balls. Shrimp balls have many flavors, such as spicy, fragrant, garlic, thirteen spices, etc., to meet the taste preferences of different consumers. However, with the increasing pursuit of consumers for the diversity of gourmet flavors and the demand for healthy and convenient foods, sweet and spicy shrimp balls have gradually occupied a place in the market due to their unique taste and convenient way of eating. This flavor not only satisfies young people's pursuit of fresh and stimulating tastes, but also meets the public's expectations for healthy diets.

[0003] At present, the shrimp tails used in the production of sweet and spicy shrimp balls are all frozen shrimp tails. The main reason is that freezing can effectively extend the shelf life of crayfish tails, reduce the shortage of raw materials caused by seasonal changes or supply chain disruptions, and reduce the risk of loss and death of fresh crayfish during transportation, thereby helping companies control costs. However, freezing technology can extend the shelf life of shrimp tails, but it has a certain impact on the taste of shrimp tails. Compared with fresh crayfish, frozen shrimp tails may not be able to fully restore their original fresh taste after thawing and cooking, and using them to prepare sweet and spicy shrimp balls will affect the taste. Summary of the invention

[0004] In order to improve the taste of sweet and spicy shrimp balls, the present application provides a sweet and spicy shrimp ball processing technology with improved meat quality.

[0005] In a first aspect, the present application provides a sweet and spicy shrimp ball processing technology with improved meat quality, which adopts the following technical solution: A sweet and spicy shrimp ball processing technology with improved meat quality comprises the following preparation steps: 1) thawing the shrimp tails and frying them at a frying temperature of 160-170° C. to obtain fried shrimp tails; 2) braising the fried shrimp tails at a temperature of 80-90°C for 40-50 min to obtain braising shrimp tails; 3) frying the marinated shrimp tails and the sweet and spicy sauce, and cooling them to obtain sweet and spicy shrimp balls, wherein the sweet and spicy sauce is prepared from red pepper, tomato sauce, sugar, soy sauce, garlic, ginger, salt, cooking oil, shrimp paste, water and starch water.

[0006] By adopting the above scheme, the prepared shrimp balls have good meat taste, moderate sweetness and spiciness, are tender and juicy inside, have firm meat texture and unique flavor.

[0007] Frying the shrimp tails at a temperature of 160-170°C can help remove excess moisture from the surface of the shrimp tails, and can also make the shrimp tails more firm and crispy through high temperature. At the same time, frying can also mask the adverse effects of freezing on the taste of the shrimp tails to a certain extent.

[0008] The fried shrimp tails are marinated at a temperature of 80-90°C for 40-50 minutes. During the marinating process, the shrimp tails will fully absorb the flavors of the seasonings and spices in the marinade, thereby enriching their flavor. At the same time, marinating also helps to further soften the shrimp tail meat, making it more tender and juicy, and improve the taste of frozen shrimp tails, that is, the shrimp tails can partially restore their original tender taste through marinating.

[0009] Stir-fry the marinated shrimp tails with sweet and spicy sauce to coat them fully with the sauce, creating a unique sweet and spicy flavor. During the frying process, the shrimp tails will further absorb the flavor of the sauce while keeping their skin crispy and their interior tender.

[0010] The sweet and spicy sauce is made from red pepper, tomato sauce, sugar, soy sauce, garlic, ginger, salt, cooking oil, shrimp paste, water and starch water, which gives the shrimp balls a unique flavor of sweet and spicy, and improves the overall taste of the shrimp balls. The addition of shrimp paste further enhances the flavor of the shrimp, making the shrimp balls more recognizable. Stir-frying the marinated shrimp tails with sweet and spicy sauce can make the shrimp tails fully coated with the sweet and spicy sauce, and every bite can taste the rich sweet and spicy flavor. During the frying process, the high temperature evaporates the water in the sweet and spicy sauce, making the taste more intense. At the same time, the shrimp tails also absorb more sauce and become more flavorful.

[0011] Preferably, the dosage of the sweet chili sauce raw materials is as follows: 10-15 red peppers 5-10 servings of tomato sauce 10-15 parts of white sugar 2-3 servings of soy sauce 1-3 pieces of garlic 1-1.5 parts ginger 0.5-1 part salt 2-4 parts cooking oil 2-4 servings of shrimp paste 20-30 parts water 2-3 parts starch water; Starch water is obtained by mixing starch and water in a weight ratio of 1:(4-5).

[0012] Preferably, the sweet chili sauce is prepared by the following method: Preparation: Chop red pepper, garlic and ginger into powder and set aside; Stir-fry ingredients: Add cooking oil to the pot, heat to 180-200℃, add garlic and ginger, stir-fry until the garlic turns slightly yellow, cool to 100-110℃, add red pepper, stir-fry until fragrant, add tomato sauce, sugar and water, cool to 90-95℃, and simmer. Add light soy sauce and salt during the simmering process, simmer for 30-40 minutes, then add shrimp paste, stir evenly, then add starch water, stir until the sweet and spicy sauce becomes viscous.

[0013] By adopting the above technical solution, the raw material dosage and preparation method of the sweet and spicy sauce are optimized to form a sweet and spicy sauce with unique flavor and rich taste. This sweet and spicy sauce not only complements the flavor of the shrimp balls, but also enhances the taste and meatiness of the shrimp balls, making the final product more delicious.

[0014] By adding appropriate amounts of chili peppers, ketchup and sugar, the sweet and spicy sauce is ensured to have sufficient spiciness, sweetness and sourness without being too irritating. Shrimp paste further enhances the association between the sweet and spicy sauce and the shrimp balls, making the flavor of the final product more unified and harmonious. Starch water adjusts the thickness of the sauce, making the sweet and spicy sauce neither too thin nor too sticky, making it easier to wrap around the shrimp balls.

[0015] By precisely controlling the oil temperature, frying garlic and ginger until they turn slightly yellow, then cooling down and frying red pepper, and finally adding other seasonings to simmer, we ensure that the flavors of the various ingredients can be fully integrated while avoiding the damage of the ingredients to high temperatures. At the same time, simmering for a long time at the appropriate temperature allows the various ingredients in the sauce to fully react, forming a unique sweet and spicy flavor.

[0016] Preferably, the red pepper is dried pepper.

[0017] Dried chili peppers retain the spicy taste and aroma of chili peppers, and after drying, the spicy taste and aroma are more intense. In the preparation process of sweet and spicy sauce, the addition of dried chili peppers can significantly enhance the spiciness and flavor of the sauce, making the sweet and spicy sauce more mellow, spicy and delicious.

[0018] Preferably, the shrimp paste is prepared by the following method: A: Mix fresh crayfish meat and scallion and ginger water and blend them into a paste, then mix the blended crayfish meat with water, stir, heat to 45-55°C, add protease, keep warm and stir to obtain an enzymatic mixture; B: Heat the enzymatic hydrolysis mixture to 110-120°C, keep warm and heat until the volume is about 1 / 3 of the original volume to obtain a concentrated solution; C: Cool the concentrated solution to 50-60°C, add salt, dried ginger powder and beet sugar, mix, cool, and obtain shrimp paste.

[0019] By adopting the above technical scheme, the shrimp meat paste prepared has the characteristics of pure flavor, delicate taste, rich nutrition, thick texture and good stability, which is beneficial to improving the taste of shrimp balls.

[0020] Among them, by using fresh crayfish meat as raw material, the pure flavor and freshness of the shrimp paste are ensured. The addition of scallion and ginger water not only adds fragrance, but also helps to remove the fishy smell of crayfish meat and enhance the overall flavor. The enzymatic hydrolysis of protease can decompose the protein in crayfish meat, making it easier for the human body to absorb, while increasing the delicateness and taste of the shrimp paste.

[0021] The concentration process heats the enzymatic mixture to 110-120°C and keeps it warm until the volume is reduced to about 1 / 3 of the original volume, effectively removing excess water and making the shrimp paste thicker and easier to store and use.

[0022] After cooling down, seasonings such as salt, dried ginger powder and beet sugar are added, which not only enriches the flavor of the shrimp paste, but also enhances its stability and antiseptic properties, and prolongs its shelf life. The addition of salt enhances the salty and fresh taste of the shrimp paste, making it more in line with the taste preferences of most people. Dried ginger powder adds a unique ginger fragrance to the shrimp paste, which complements the umami taste of crayfish and enhances the overall flavor level. The addition of beet sugar brings a hint of sweetness, which balances the spicy and salty tastes, making the shrimp paste taste fuller and richer.

[0023] Preferably, the raw materials used to prepare the shrimp paste are as follows: 15-20 servings of fresh crayfish 1-2 servings of onion and ginger water 30-40 parts water Protease 0.1-0.3 parts 1-2 parts salt 0.5-1 portion of dried ginger powder 1.5-2 parts beet sugar.

[0024] By adopting the above technical solution, the amount of raw material for preparing shrimp paste is optimized, and the flavor, delicate taste, nutrition and stability are further improved.

[0025] Preferably, the protease is obtained by mixing lipase and collagenase in a weight ratio of (0.5-1):3.

[0026] By adopting the above technical solution, the synergistic effect of lipase and collagenase helps to release these flavor substances more fully, thereby improving the overall flavor of shrimp paste.

[0027] Lipase mainly acts on fat, which can decompose the fat components in crayfish meat, making it more delicate and releasing more flavor substances. Lipase mainly acts on fat, which can decompose the fat components in crayfish meat, making it more delicate and releasing more flavor substances. The two can work synergistically to more comprehensively decompose the protein and fat in crayfish meat, thereby enhancing the enzymatic effect and making the shrimp paste taste more delicate and rich.

[0028] Preferably, the halogen material is made of the following materials: 300-600 servings of soup stock 8-20 parts sugar 4 -10 parts salt 2-5 servings of chicken stock 1 -6 portions of MSG 5-8 servings of chili pepper Pepper 0.5-1.2 Star anise 0.6-1 part 1-2 servings of white cardamom 1-2 bay leaves 1.5-2 servings of Angelica dahurica 0.5-1 portion of dried tangerine peel 0.4-1 part of cinnamon.

[0029] By adopting the above technical scheme, the types and amounts of raw materials of the marinade are optimized, the salty and fresh taste of the shrimp tails is further increased, the taste is improved, making it fuller and more juicy, and at the same time increasing the firmness and glossiness of the shrimp meat. The flavor of the shrimp balls is increased by the use of broth. At the same time, the addition of various spices such as chili, prickly ash, star anise, white cardamom, bay leaf, angelica, tangerine peel and cinnamon makes the flavor of the marinade more rich and complex, and can give the shrimp tails a multi-layered aroma and taste. The appropriate addition of sugar, salt, chicken essence and monosodium glutamate does not enhance the freshness and saltiness of the marinade. At the same time, the addition of sugar increases the sweetness of the marinated food, making the taste fuller and richer. The combination of these seasonings and spices makes the marinated shrimp tails have both delicious meat and rich seasoning levels in taste.

[0030] Preferably, the soup stock is prepared by the following method: Add beef bones, chicken bones, pork bones, duck bones, ham and ginger slices into water, heat to 200-250°C and boil for 5-7 hours, filter, take the filtrate and get the broth.

[0031] Preferably, the weight portions of raw materials used to prepare the soup stock are as follows: 5-10 pieces of beef bones 5-10 chicken bones 4-8 pieces of pork bones 3-5 duck bones 2-3 servings of ham 1-2 slices of ginger 800-900 parts of water.

[0032] By adopting the above technical scheme, the prepared broth has a rich and delicious taste, which can be used for marinating and deep-frying shrimp balls to further improve the freshness of the shrimp balls. Beef bones, chicken bones, pork bones and duck bones are all ingredients rich in collagen, minerals and flavor substances. After a long period of boiling, the flavor substances and nutrients in these ingredients are fully released and dissolved in water to form a broth with a strong flavor. The addition of legs further enhances the salty and fresh taste and aroma of the broth. The ginger slices can remove the fishy smell in the bones during the boiling process and increase the aroma of the broth. The broth boiled from these ingredients helps to improve the flavor of the shrimp balls.

[0033] In summary, this application has the following beneficial effects: 1. In the present application, the shrimp tails are first thawed and fried to make the meat of the shrimp tails more compact and reduce the looseness that may occur after thawing. The fried shrimp tails are then marinated, and the special marinade can penetrate into the shrimp tails, increasing the salty and fresh taste of the shrimp tails, while improving its taste, making it fuller and juicier. Finally, the marinated shrimp tails are fried with a special sweet and spicy sauce. The sweet and spicy sauce is prepared from a variety of seasonings such as red pepper, tomato sauce, and white sugar, and is not only ruddy in color, but also rich in taste. During the frying process, the aroma and taste of the sweet and spicy sauce can fully penetrate into the shrimp tails, complementing the deliciousness of the shrimp tails to form a unique sweet and spicy flavor. DETAILED DESCRIPTION

[0034] Preparation Example Onion and ginger water is made by crushing 10g onion leaves, 15g ginger and 150g water, filtering and obtaining the filtrate.

[0035] Preparation Example 1 A shrimp paste is prepared by the following method: A: Take 1500g of fresh crayfish meat and 100g of scallion and ginger water, mix and mash, then mix the mashed crayfish meat with 3000g of water, stir, heat to 45°C, add 10g of protease (lipase), keep warm and stir to obtain an enzymatic mixture; B: Raise the temperature of the enzymatic hydrolysis mixture to 110°C and heat until the volume is about 1 / 3 of the original volume to obtain a concentrated solution; C: Cool the concentrated liquid to 50°C, add 100g of salt, 50g of dried ginger powder and 150g of beet sugar, mix and cool to obtain shrimp paste.

[0036] The difference between Preparation Example 2-3 and Preparation Example 1 is that the raw material amounts and parameters for preparing the shrimp paste are different. The specific differences are shown in Table 1: Table 1 Raw material dosage and parameters for preparing shrimp paste in Preparation Example 1-3 Preparation Example 4 A shrimp paste, the difference between this preparation example and preparation example 1 is that the protease is obtained by mixing lipase and collagenase in a weight ratio of 0.5:3.

[0037] Preparation Example 5 A shrimp paste, the difference between this preparation example and preparation example 1 is that the protease is obtained by mixing lipase and collagenase in a weight ratio of 1:3.

[0038] Preparation Example 6 A soup stock is prepared by the following method: Add 500g of beef bones, 500g of chicken bones, 400g of pork bones, 300g of duck bones, 200g of ham and 100g of ginger slices into 80000g of water, heat to 200°C and boil for 5h, filter, take the filtrate and obtain the broth.

[0039] Preparation Example 7 A soup stock is prepared by the following method: Add 800g of beef bones, 850g of chicken bones, 600g of pork bones, 400g of duck bones, 250g of ham and 150g of ginger slices into 85000g of water, heat to 230°C and boil for 6h, filter, take the filtrate and obtain the broth.

[0040] Preparation Example 8 A soup stock is prepared by the following method: Add 1000g of beef bones, 1000g of chicken bones, 800g of pork bones, 500g of duck bones, 300g of ham and 200g of ginger slices into 90000g of water, heat to 250°C and boil for 7h, filter, take the filtrate and obtain the broth.

[0041] Preparation Comparative Example Preparation Comparative Example 1 A shrimp meat paste. The difference between this preparation comparative example and preparation example 1 is that in step A, 1500 g of fresh crayfish meat and 100 g of scallion and ginger water are mixed and mashed, and then the mashed crayfish meat is mixed with 3000 g of water, stirred, heated to 100° C., cooked, and then cooled to 45° C., 10 g of protease (lipase) is added, and the mixture is stirred while warm to obtain an enzymatic hydrolysis mixture.

[0042] Preparation Comparative Example 2 A shrimp paste. The difference between this preparation comparative example and preparation example 1 is that no protease is added in step A, and the remaining steps are completely the same as those in preparation example 1. Example

[0043] Example 1 A sweet and spicy shrimp ball processing technology with improved meat quality comprises the following preparation steps: 1) thawing 1000 g of shrimp tails and frying them at a frying temperature of 160° C. to obtain fried shrimp tails; 2) marinating the fried shrimp tails at a marinating temperature of 80° C. for 40 min to obtain marinated shrimp tails, wherein the marinade is composed of 3000 g of broth (from Preparation Example 6), 80 g of sugar, 40 g of salt, 20 g of chicken essence, 10 g of monosodium glutamate, 50 g of chili, 5 g of fish maw, 6 g of star anise, 10 g of white cardamom, 10 g of bay leaf, 15 g of angelica dahurica, 5 g of tangerine peel, and 4 g of cinnamon; 3) Stir-fry the marinated shrimp tails and 200 g of sweet and spicy sauce at 90° C., and cool to obtain sweet and spicy shrimp balls.

[0044] Wherein, the sweet chili sauce is prepared by the following method: Preparation: Chop 1000g dried red pepper, 100g garlic, and 100g garlic into powder respectively and set aside; Stir-frying ingredients: add 200g of cooking oil to the pot, heat to 180℃, add garlic and ginger, stir-fry the garlic until it turns slightly yellow, cool to 100℃, add red pepper, stir-fry until fragrant, add 500g of tomato sauce, 1000g of sugar and 2000g of water, cool to 90℃, boil, add 200g of light soy sauce and 50g of salt during the boiling process, boil for 30min, then add 200g of shrimp paste (from Preparation Example 1), stir evenly, then add 200g of starch water, stir until the sweet and spicy sauce becomes viscous.

[0045] Starch water is obtained by mixing starch and water in a weight ratio of 1:4.

[0046] The difference between Example 2-3 and Example 1 is that the raw material amounts and parameters for preparing the sweet and spicy shrimp balls are different. The specific differences are shown in Table 2: Table 2 Raw material dosage and parameters for preparing sweet and spicy shrimp balls in Example 1-3 Example 4 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this embodiment and embodiment 1 is that the shrimp meat paste comes from preparation example 4.

[0047] Example 5 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this embodiment and Example 1 is that the shrimp meat paste comes from Preparation Example 5.

[0048] Example 6 A sweet and spicy shrimp ball processing process with improved meat quality. The difference between this embodiment and Example 1 is that the shrimp meat paste comes from the preparation of Comparative Example 1.

[0049] Example 7 A sweet and spicy shrimp ball processing process with improved meat quality. The difference between this embodiment and embodiment 1 is that the shrimp meat paste comes from preparation comparative example 2.

[0050] Example 8 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this embodiment and embodiment 1 is that the marinade is commercially available from Chongqing Chengyi Food Technology Development Co., Ltd., and the brand is Mrs. Tang's Diyi Lu.

[0051] Comparative Example Comparative Example 1 A sweet and spicy shrimp ball processing technology with improved meat quality, the difference between this comparative example and Example 1 is that step 1) is omitted.

[0052] Comparative Example 2 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this comparative example and Example 1 is that an equal amount of pure water is used instead of marinade.

[0053] Comparative Example 3 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this comparative example and Example 1 is that no shrimp meat paste is added during the preparation of the sweet and spicy sauce.

[0054] Comparative Example 4 A sweet and spicy shrimp ball processing technology for improving meat quality. The difference between this comparative example and Example 1 is that the sweet and spicy sauce is commercially available sweet and spicy sauce purchased from Chengdu Aijia Food Co., Ltd., product standard number GB31644.

[0055] Comparative Example 5 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this comparative example and Example 1 is that no starch water is added during the preparation of the sweet and spicy sauce.

[0056] Comparative Example 6 A sweet and spicy shrimp ball processing technology with improved meat quality. The difference between this comparative example and Example 1 is that in the process of preparing the sweet and spicy sauce, pepper, garlic and ginger are fried together and then cooled to 100°C.

[0057] Testing method / test method Test method: 50 testers were randomly selected to taste the samples. After tasting, the sweet and spicy shrimp balls were scored according to the three criteria of taste, texture and color. The evaluation results are shown in Table 3: Table 3 Experimental data of Examples 1-8 and Comparative Examples 1-6 standard Taste Texture Color Specific content Rich taste, moderate sweet and sour The shrimp meat is firm and tender Red luster Example 1 9.1 9.3 9.5 Example 2 9.1 9.2 9.5 Example 3 8.6 9.1 9.4 Example 4 9.5 9.4 9.5 Example 5 9.5 9.3 9.5 Example 6 9.7 8.9 9.1 Example 7 8.6 9.2 9.1 Example 8 8.9 8.7 9.0 Comparative Example 1 8.7 8.9 8.5 Comparative Example 2 8.4 8.7 8.6 Comparative Example 3 8.2 9.2 9.1 Comparative Example 4 8.5 9.1 9.1 Comparative Example 5 8.8 8.9 8.6 Comparative Example 6 8.5 8.9 8.5 By comparing Example 1 with Comparative Examples 1-2, the scores of taste, texture and color in Comparative Examples 1-2 are all lower than those in Example 1, indicating that the preparation steps in the present application can well increase the sweet and spicy flavor of the shrimp balls and the texture of the meat, making them more popular with consumers.

[0058] By comparing Example 1 with Comparative Examples 3-6, the scores of taste, texture and color in Comparative Examples 3-6 are all lower than those in Example 1, indicating that the sweet and spicy sauce prepared by the formula and specific steps in the present application can well increase the sweet and spicy flavor, meaty texture and color of the shrimp balls.

[0059] Comparing Example 1 with Example 4-5, the scores of taste, texture and color in Example 4-5 are all higher than those in Example 1, indicating that the sweet and spicy flavor, meaty texture and color of the shrimp balls can be further improved by using lipase and collagenase in combination in the present application.

[0060] Comparing Example 1 with Example 6-7, the scores of taste, texture and color in Example 6-7 are all lower than those in Example 1, indicating that the sweet and spicy sauce prepared according to the preparation method in the present application can further improve the sweet and spicy flavor, meaty texture and color of the shrimp balls.

[0061] Comparing Example 1 with Example 8, the scores of taste, texture and color in Example 8 are all lower than those in Example 1, indicating that the formula of the marinade in the present application is conducive to improving the sweet and spicy flavor, meat texture and color of the shrimp balls.

[0062] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A sweet and spicy shrimp ball processing technology with improved meat quality, characterized in that: The method comprises the following preparation steps: 1) Thawing the shrimp tails and frying them at a frying temperature of 160-170° C. to obtain fried shrimp tails; 2) marinating the fried shrimp tails at a temperature of 80-90° C. for 40-50 min to obtain marinated shrimp tails; 3) stir-frying the marinated shrimp tails and the sweet and spicy sauce, and cooling them to obtain sweet and spicy shrimp balls, wherein the sweet and spicy sauce is prepared from red pepper, tomato sauce, sugar, soy sauce, garlic, ginger, salt, cooking oil, shrimp paste, water and starch water.

2. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 1, characterized in that: The consumption of the described sweet chili sauce raw material is as follows: 10-15 red peppers 5-10 servings of tomato sauce 10-15 parts of white sugar 2-3 servings of soy sauce 1-3 pieces of garlic 1-1.5 parts ginger 0.5-1 part salt 2-4 parts cooking oil 2-4 servings of shrimp paste 20-30 parts water 2-3 parts starch water; Starch water is obtained by mixing starch and water in a weight ratio of 1: (4-5).

3. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 2, characterized in that: The sweet chili sauce is prepared by the following method: Preparation: Chop red pepper, garlic and ginger into powder and set aside; Stir-fry ingredients: Add cooking oil to the pot, heat to 180-200℃, add garlic and ginger, stir-fry until the garlic turns slightly yellow, cool to 100-110℃, add red pepper, stir-fry until fragrant, add tomato sauce, sugar and water, cool to 90-95℃, and simmer. Add light soy sauce and salt during the simmering process, simmer for 30-40 minutes, then add shrimp paste, stir evenly, then add starch water, stir until the sweet and spicy sauce becomes viscous.

4. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 2, characterized in that: The red pepper is a dried pepper.

5. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 2, characterized in that: The shrimp paste is prepared by the following method: A: Mix fresh crayfish meat and scallion and ginger water and blend them into a paste, then mix the blended crayfish meat with water, stir, heat to 45-55°C, add protease, keep warm and stir to obtain an enzymatic mixture; B: Raise the temperature of the enzymatic hydrolysis mixture to 110-120°C and heat until the volume is about 1 / 3 of the original volume to obtain a concentrated solution; C: Cool the concentrated liquid to 50-60℃, then add salt, dry ginger powder and beet sugar, mix and cool to obtain shrimp paste.

6. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 5, characterized in that: The raw materials used to prepare the shrimp paste are as follows: 15-20 servings of fresh crayfish 1-2 servings of onion and ginger water 30-40 parts water Protease 0.1-0.3 parts 1-2 parts salt 0.5-1 portion of dried ginger powder 1.5-2 parts beet sugar.

7. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 5, characterized in that: The protease is obtained by mixing lipase and collagenase in a weight ratio of (0.5-1):

3.

8. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 1, characterized in that: The marinade is made from the following materials: 300-600 servings of soup stock 8-20 parts sugar 4 -10 parts salt 2-5 servings of chicken stock 1 -6 portions of MSG 5-8 servings of chili 0.5 - 1.2 parts Sichuan peppercorns Star anise 0.6-1 part 1-2 servings of white cardamom 1-2 bay leaves 1.5-2 servings of Angelica dahurica 0.5-1 portion of dried tangerine peel 0.4-1 portion of cinnamon.

9. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 1, characterized in that: The soup stock is prepared by the following method: Add beef bones, chicken bones, pork bones, duck bones, ham and ginger slices into water, heat to 200-250°C and boil for 5-7 hours, filter, take the filtrate and obtain the broth.

10. The sweet and spicy shrimp ball processing technology for improving meat quality according to claim 9, characterized in that: The weight portions of raw materials used to prepare the soup stock are as follows: 5-10 pieces of beef bones 5-10 chicken bones 4-8 pieces of pork bones 3-5 duck bones 2-3 servings of ham 1-2 slices of ginger 800-900 parts of water.

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