CN103907962A - Noodle shrimp and preparation method thereof - Google Patents
Noodle shrimp and preparation method thereof Download PDFInfo
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- CN103907962A CN103907962A CN201410170291.9A CN201410170291A CN103907962A CN 103907962 A CN103907962 A CN 103907962A CN 201410170291 A CN201410170291 A CN 201410170291A CN 103907962 A CN103907962 A CN 103907962A
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- shrimp
- upper thread
- order fish
- fish slurry
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- 241000238557 Decapoda Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000012149 noodles Nutrition 0.000 title abstract 12
- 239000002002 slurry Substances 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 47
- 239000000203 mixture Substances 0.000 claims description 26
- 235000013409 condiments Nutrition 0.000 claims description 19
- 238000010411 cooking Methods 0.000 claims description 12
- 235000014102 seafood Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 2
- 241000238366 Cephalopoda Species 0.000 abstract 8
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000143060 Americamysis bahia Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- 239000013638 trimer Substances 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960003786 inosine Drugs 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a noodle shrimp and a preparation method thereof. The noodle shrimp is prepared from noodles, a shrimp and squid slurry, wherein the squid slurry is mixed by a squid slurry component A, a squid slurry component B and a squid slurry component C. The preparation method comprises the steps of preparing the noodles, the shrimp and the squid slurry as preparation materials firstly, and then paving the noodles with the length slightly equal to that of the shrimp; then uniformly extruding the squid slurry on the noodles, and putting the shrimp in; and finally, wrapping the shrimp and the squid slurry by the noodles for 3-4 cycles to obtain the noodle shrimp, packaging the noodle shrimp, and carrying out quick freezing and refrigeration on the packaged noodle shrimp. The noodle shrimp disclosed by the invention can be used for meeting the consumption needs of people, accords with the health and nutrient modern living needs, is good in mouthfeel, is crisp and fragrant and is convenient to eat.
Description
?
Technical field
The present invention relates to food processing technology field, relate in particular to a kind of upper thread shrimp and preparation method thereof.
?
Background technology
Shrimp contains rich in protein, and nutritive value is very high, and its meat is the same with fish soft, easy to digest, and without fishy smell and spur, contains abundant mineral matter (as calcium, phosphorus, iron etc.) simultaneously, and extra large shrimp is also rich in iodine matter, and the mankind's the healthy utmost point is had to benifit.According to the analysis of science, shrimp edible part protein accounts for 16～20% left and right.
At present, the way of shrimp, still in the edible mode of boiling as main, is wrapped up in outward and is coated with bread flour and condiment as shrimp, and further fried processing just can eat, or boils altogether with other upper thread, and its mouthfeel is single, is difficult to adapt to the needs that modern society's fast pace is lived.
Summary of the invention
In order to overcome above shortcomings part in prior art, the object of the present invention is to provide a kind of unique flavor, mouthfeel is good, and upper thread shrimp simple for process.
The present invention also provides the preparation method of a kind of upper thread shrimp; The method is simple and convenient, neither can break the nutrition of upper thread, shrimp, makes again the good fragrance of upper thread shrimp tool of preparation.
In order to reach above-mentioned object, the present invention adopts following concrete technical scheme: a kind of upper thread shrimp, and it comprises upper thread, shrimp and order fish slurry composition, wherein order fish slurry is uniformly mixed and is formed by order fish slurry composition A, order fish slurry composition B and order fish slurry composition C.
The preparation method of above-mentioned upper thread shrimp, comprises the steps:
1) preparation of order fish slurry composition A: choose 10kg fish slurry, 4.5kg Fresh Grade Breast, 1.9kg frozen water, 0.045kg guest scholar condiment #57,0.045kg guest scholar condiment #33 and 0.043kg potassium sorbate and be blended in cooking machine stirring, mixing speed is 200r/min, mixing time 20 minutes;
2) preparation of order fish slurry composition B: choose 0.45kg white sugar, 0.3kg monosodium glutamate, 0.075kg food dressing #5850,0.02kg seafood condiment #20912 and 0.02kg seafood condiment #20869 and be blended in cooking machine stirring, mixing speed is 400r/min, mixing time 10 minutes;
3) preparation of order fish slurry composition C: choose that 3kg is suety, 0.4kg salt and 1.2kg fecula be blended in cooking machine and stir, mixing speed is 600r/min, mixing time 10 minutes;
4) mixing of order fish slurry: by step 1), step 2) and step 3) the 16.533kg order fish that the obtains slurry composition A of institute, 0.865kg order fish slurry composition B, 4.6kg order fish starch composition C and be respectively divided into halves, each every equal portions are mixed into 10kg, and after mixing, every equal portions add 3.5kg water and 0.05kg chickens' extract powder, put into again cooking machine and be stirred to thick shape, mixing speed is 600r/min, and mixing time can be starched by order fish for 10 minutes;
5) making of upper thread shrimp: first prepare upper thread, shrimp and order fish slurry as preparing material, upper thread is paved into the length of shrimp slightly same; Then step 4) after the order fish of preparing slurry evenly squeezes on upper thread, put into shrimp; Finally upper thread is wrapped to shrimp and order fish slurry, parcel 3-4 circle can obtain upper thread shrimp.
Further, suety employing lard of the present invention.
The present invention's advantage is compared with prior art:
1, product of the present invention has met people's consumption demand, meets the modern life demand of health, nutrition, and mouthfeel is good, instant;
2, famous and precious food materials are made not only crisp but also fragrant food by product of the present invention, and both whetting appetites have been given prominence to again health-care efficacy, have also improved the local flavor of aquatic products;
3, the raw material that the present invention uses is convenient, and price is not high;
The specific embodiment
Can further understand basis by the embodiment of the present invention given below bright, but protection of the present invention is not limited to this.
Embodiment 1:
1) preparation of order fish slurry composition A: choose 10kg fish slurry, 4.5kg Fresh Grade Breast, 1.9kg frozen water, 0.045kg guest scholar condiment #57,0.045kg guest scholar condiment #33 and 0.043kg potassium sorbate and be blended in cooking machine stirring, mixing speed is 200r/min, mixing time 20 minutes;
2) preparation of order fish slurry composition B: choose 0.45kg white sugar, 0.3kg monosodium glutamate, 0.075kg food dressing #5850,0.02kg seafood condiment #20912 and 0.02kg seafood condiment #20869 and be blended in cooking machine stirring, mixing speed is 400r/min, mixing time 10 minutes;
3) preparation of order fish slurry composition C: choose 3kg lard, 0.4kg salt and 1.2kg fecula and be blended in cooking machine stirring, mixing speed is 600r/min, mixing time 10 minutes;
4) mixing of order fish slurry: by step 1), step 2) and step 3) the 16.533kg order fish that the obtains slurry composition A of institute, 0.865kg order fish slurry composition B, 4.6kg order fish starch composition C and be respectively divided into halves, each every equal portions are mixed into 10kg, and after mixing, every equal portions add 3.5kg water and 0.05kg chickens' extract powder, put into again cooking machine and be stirred to thick shape, mixing speed is 600r/min, and mixing time can be starched by order fish for 10 minutes;
5) making of upper thread shrimp: first prepare upper thread, shrimp and order fish slurry as preparing material, upper thread is paved into the length of shrimp slightly same; Then step 4) after the order fish of preparing slurry evenly squeezes on upper thread, put into shrimp; Finally upper thread is wrapped to shrimp and order fish slurry, parcel 3-4 circle can obtain upper thread shrimp, and upper thread shrimp is put into packing box packing, and each packing box can be packed 10 upper thread shrimps, or other quantity are good, and packing rear wires shrimp is put into quick freezing and cold preserving.
Guest scholar's condiment #57 in the present invention adopts the fresh guest scholar's condiment #57 obtaining for a long time of composite water retention agent, and it comprises that sodium pyrophosphate, sodium phosphate trimer and calgon mixed preparing form;
Guest scholar's condiment #33 adopts the fresh guest scholar's condiment #33 obtaining for a long time of composite water retention agent, and it comprises that sodium pyrophosphate, sodium phosphate trimer and calgon mixed preparing form; Food dressing #5850 is formed by 5 ' one inosine acid disodium and 5 ' the one Sodium guanylate mixed preparing of monosodium glutamate, glucose, seafood powder and food additives;
Seafood condiment #20912 is formed by concentrated sea-food material, concentrated spice and edible vegetable oil mixed preparing;
Seafood condiment #20869 is formed by concentrated sea-food material, propane diols, concentrated spice, D-sorbite mixed preparing.
When product of the present invention eats, do not need to thaw directly upper thread shrimp is arranged and is placed on strainer and waters oil temperature, then put into the fried about 3-5 minute of 170 degree heat oil pots and be golden yellow, the salad local flavor of arranging in pairs or groups is more fragrant.
Above are only a specific embodiment of the present invention, but design concept of the present invention is not limited to this, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should belong to the behavior of invading protection domain of the present invention.
Claims (3)
1. a upper thread shrimp, is characterized in that: it comprises upper thread, shrimp and order fish slurry composition, and wherein order fish slurry is uniformly mixed and is formed by order fish slurry composition A, order fish slurry composition B and order fish slurry composition C.
2. the preparation method of upper thread shrimp as claimed in claim 1, is characterized in that: comprise the steps:
1) preparation of order fish slurry composition A: choose 10kg fish slurry, 4.5kg Fresh Grade Breast, 1.9kg frozen water, 0.045kg guest scholar condiment #57,0.045kg guest scholar condiment #33 and 0.043kg potassium sorbate and be blended in cooking machine stirring, mixing speed is 200r/min, mixing time 20 minutes;
2) preparation of order fish slurry composition B: choose 0.45kg white sugar, 0.3kg monosodium glutamate, 0.075kg food dressing #5850,0.02kg seafood condiment #20912 and 0.02kg seafood condiment #20869 and be blended in cooking machine stirring, mixing speed is 400r/min, mixing time 10 minutes;
3) preparation of order fish slurry composition C: choose that 3kg is suety, 0.4kg salt and 1.2kg fecula be blended in cooking machine and stir, mixing speed is 600r/min, mixing time 10 minutes;
4) mixing of order fish slurry: by step 1), step 2) and step 3) the 16.533kg order fish that the obtains slurry composition A of institute, 0.865kg order fish slurry composition B, 4.6kg order fish starch composition C and be respectively divided into halves, each every equal portions are mixed into 10kg, and after mixing, every equal portions add 3.5kg water and 0.05kg chickens' extract powder, put into again cooking machine and be stirred to thick shape, mixing speed is 600r/min, and mixing time can be starched by order fish for 10 minutes;
5) making of upper thread shrimp: first prepare upper thread, shrimp and order fish slurry as preparing material, upper thread is paved into the length of shrimp slightly same; Then step 4) after the order fish of preparing slurry evenly squeezes on upper thread, put into shrimp; Finally upper thread is wrapped to shrimp and order fish slurry, parcel 3-4 circle can obtain upper thread shrimp, upper thread shrimp packing, and put into quick freezing and cold preserving.
3. the preparation method of a kind of upper thread shrimp as claimed in claim 2, is characterized in that: described suety employing lard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410170291.9A CN103907962B (en) | 2014-04-25 | 2014-04-25 | A kind of upper thread shrimp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410170291.9A CN103907962B (en) | 2014-04-25 | 2014-04-25 | A kind of upper thread shrimp and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103907962A true CN103907962A (en) | 2014-07-09 |
| CN103907962B CN103907962B (en) | 2016-06-22 |
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| CN201410170291.9A Expired - Fee Related CN103907962B (en) | 2014-04-25 | 2014-04-25 | A kind of upper thread shrimp and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5942855A (en) * | 1982-09-03 | 1984-03-09 | Zengiyogiyou:Kk | Preparation of noodle using fish meat paste containing shrimp and fish bone component |
| JPS6379577A (en) * | 1986-09-24 | 1988-04-09 | Kibun Kk | 'odamakimushi' (noodle with poached eggs, meat and vegetable) storable at low temperature |
| CN1846525A (en) * | 2005-04-15 | 2006-10-18 | 叶金阳 | Making process of boiled and strained noodles with prawn |
| KR20090044041A (en) * | 2007-10-31 | 2009-05-07 | 권찬태 | The method of preparing food made form flour using the fish of blue back |
| CN103598515A (en) * | 2013-10-16 | 2014-02-26 | 杨茹芹 | Fresh shrimp purple sweet potato noodles |
| CN103719709A (en) * | 2013-12-10 | 2014-04-16 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild lobster noodle and preparation method thereof |
-
2014
- 2014-04-25 CN CN201410170291.9A patent/CN103907962B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5942855A (en) * | 1982-09-03 | 1984-03-09 | Zengiyogiyou:Kk | Preparation of noodle using fish meat paste containing shrimp and fish bone component |
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