CN107279684A - A kind of processing technology of fried toast crevettes - Google Patents
A kind of processing technology of fried toast crevettes Download PDFInfo
- Publication number
- CN107279684A CN107279684A CN201710694508.XA CN201710694508A CN107279684A CN 107279684 A CN107279684 A CN 107279684A CN 201710694508 A CN201710694508 A CN 201710694508A CN 107279684 A CN107279684 A CN 107279684A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- minutes
- fried
- slurry
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 139
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 61
- 239000002002 slurry Substances 0.000 claims abstract description 53
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 33
- 235000021110 pickles Nutrition 0.000 claims abstract description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 15
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 15
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 15
- 238000005119 centrifugation Methods 0.000 claims abstract description 15
- 235000015205 orange juice Nutrition 0.000 claims abstract description 14
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 13
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000007215 black sesame Nutrition 0.000 claims abstract description 13
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 13
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 10
- 239000008268 mayonnaise Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims description 15
- 238000007598 dipping method Methods 0.000 claims description 15
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 230000001680 brushing effect Effects 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- 239000006210 lotion Substances 0.000 claims description 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
- 244000241257 Cucumis melo Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000005445 natural material Substances 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 description 3
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 241000927735 Penaeus Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Present invention relates particularly to a kind of processing technology of fried toast crevettes, belong to seafood processing technique field, with fresh shrimp, Chinese yam, the pure natural substance such as Bitter Melon Juice and naval orange juice is raw material, peeled off by decaptitating, open the back of the body and remove gutstring, low temperature is rinsed, pickle, mixed juice, it is with slurry, wrap up in slurry, wrap up in powder, it is fried, the fried toast crevettes are made in stored frozen step, scattered paste shape wraps up in slurry by wheaten starch, tapioca and clear water stirring mixing, add mayonnaise, black sesame powder, tangerine peel powder and the stirring mixing of White Chloe powder are made into primary and wrap up in slurry, primary is finally wrapped up in slurry to pour into centrifugation mixing hollander, and add cloves, it is mixed to prepare after sodium bicarbonate and Chinese yam pulp.Compared to prior art, reasonable nutritional arrangment of the present invention, and carry out without preservative guaranteeing the quality processing solves and easily occurs that face ring, face ball, afterbody crumbs are excessive in powder process is wrapped up in, and causes thin local fried the problems such as black afterwards.
Description
Technical field
The invention belongs to seafood processing technique field, and in particular to a kind of processing technology of fried toast crevettes.
Background technology
Toast crevettes are made using fresh prawn or Penaeus Vannmei as raw material using powder craft is wrapped up in, suitable fried, baking,
Smoke, sauced, the processing such as pickle, can both protect nutrient, different batter formulas can be changed again, improve taste.At present
The shrimp taste of in the market is too single, and can add Determination of Preservatives and guarantee the quality processing, and influence food health is safe, Er Qie
Wrap up in misoperation in powder process and easily occur that face ring, face ball, afterbody crumbs are excessive, cause it is thin it is local it is fried after occur blacking
Problem.
Such as Chinese patent application（Publication number：CN105285775A）" catching toast crevettes processing method in a kind of sea " is disclosed, its
It is characterized in step one：Prawn carries out the screening of size, selects the shrimp of particular range size；Step 2：The dirt cleaned with shrimp-roe
Thing；Step 3：Pluck shrimp head shrimp shell and take meat, clean and drain；Step 4：Prawn carries out low temperature and cooks boiling, and adds spices and enter
Row seasoning；Step 5：Shrimp-roe after the completion of boiling is imported in drying equipment, and the program sterilized and dried promotes shrimp shell
It is crisp；Step 6：Vacuum packaging.Toast crevettes processing method is caught in a kind of sea of the invention, the health of shrimp-roe preferably, can remove it is different
Taste；Shrimp shell is crisp, improves mouthfeel, and the nutrition of shrimp can retain as far as possible；Taste is numerous, can meet the consumption of different taste
Person's demand, but easily occurring the problems such as bag bits are uneven in wrapping up in powder process.
The content of the invention
（1）Technical scheme
The present invention is in order to overcome the deficiencies in the prior art part there is provided a kind of processing technology of fried toast crevettes, by following weight
The raw material of part is prepared from：
Fresh 100 parts of shrimp, 6 ~ 8 parts of breadcrumbs, 15 ~ 18 parts, 2 ~ 2.4 parts egg white of clear water, 5 ~ 7 parts of wheaten starch, tapioca 5 ~ 7
Part, 2 ~ 3 parts of Chinese yam pulp, 0.2 ~ 0.4 part of light soy sauce, 0.3 ~ 0.5 part of cloves, 0.2 ~ 0.4 part of yellow rice wine, 0.3 ~ 0.6 part of edible salt, hardship
0.3 ~ 0.5 part of melon juice, 0.8 ~ 1.0 part of naval orange juice, 0.4 ~ 0.6 part of mayonnaise, 0.3 ~ 0.5 part of black sesame powder, tangerine peel powder 0.05 ~ 0.08
Part, 0.1 ~ 0.2 part of White Chloe powder, 0.3 ~ 0.6 part of sodium bicarbonate；The processing technology of described fried toast crevettes is entered according to following steps
OK：
A. decaptitating is peeled off：Newly fresh and alive shrimp placement saline slot shrimp body housing, reservation Section six and tail fan will be peeled off after temporarily supporting 6 ~ 8 hours
The housing at position obtains fresh shrimp；
B. open the back of the body and remove gutstring：Back operates on into butterfly shrimp shape with 85% depth and removes gutstring at 2 ~ 3 sections of shrimp；
C. low temperature is rinsed：The fresh shrimp for completion of peeling off is put into potcher and rinsed 20 ~ 40 minutes, the drift in the potcher
Washing lotion is by light-coloured vinegar and clear water according to 1：20 ~ 30 ratio allotment, rinse temperature is 3 ~ 6 DEG C；
D. pickle：100 parts of fresh shrimp after foregoing rinsing is first added into 0.2 ~ 0.4 part of yellow rice wine and 0.3 ~ 0.6 portion of edible salt
Pickle 30 minutes, add 0.2 ~ 0.4 portion of light soy sauce and pickle 30 ~ 60 minutes, pickle temperature for 5 ~ 10 DEG C；
E. juice is mixed：The shrimp that above-mentioned steps are pickled is poured into after 0.3 ~ 0.5 part of Bitter Melon Juice and 0.8 ~ 1.0 part of naval orange juice are reconciled uniformly
In, it is gently mixed standing after 3 ~ 5 minutes and obtains within 10 ~ 20 minutes mixed juice shrimp, dwell temperature is 5 ~ 10 DEG C；
F. it is with slurry：Mixed 5 ~ 10 minutes, added by 5 ~ 7 portions of wheaten starches, 5 ~ 7 portions of tapiocas and 15 ~ 18 parts of clear water stirrings
0.4 ~ 0.6 portion of mayonnaise, 0.3 ~ 0.5 part of black sesame powder, 0.05 ~ 0.08 part of tangerine peel powder and 0.1 ~ 0.2 part of White Chloe powder stirring mixing 5 ~
Be made into primary within 10 minutes and wrap up in slurry, primary, which is finally wrapped up in slurry, pours into centrifugation mixing hollander, add 0.3 ~ 0.5 portion of cloves, 0.3 ~ 0.6 part
Slurry is wrapped up in 1800 ~ 2500 revs/min of speed centrifugation 3 ~ 5 minutes obtained scattered paste shapes of mixing after sodium bicarbonate and 2 ~ 3 parts of Chinese yam pulps；
G. slurry is wrapped up in：Foregoing mixed juice shrimp input scattered paste shape is wrapped up in slurry, and dipping obtains wrapping up in slurry shrimp for 6 ~ 9 minutes, and dipping temperature is 5 ~ 8
℃；
H. powder is wrapped up in：Slurry shrimp of wrapping up in after the completion of dipping is coated 6 ~ 8 parts of face breadcrumbs, then in 2 ~ 2.4 portions of eggs of breadcrumbs external coating
Clearly, placed after the completion of brushing household freezer obtain within quick-frozen 10 ~ 15 minutes it is quick-frozen wrap up in powder shrimp, quick freezing temperature is -10 ~ -5 DEG C；
I. it is fried：Fried 1 ~ 2 minute, 140 ~ 160 DEG C of frying temperature, fried central temperature≤165 DEG C, oil by quick-frozen powder shrimp sauce of wrapping up in
Drained after the completion of fried and obtain the fried toast crevettes；
J. stored frozen：By fried toast crevettes temperature be 8 ~ 10 DEG C, humidity be 10% ~ 15% in the environment of cool down 15 ~ 20 minutes,
Then packed using vacuum bag-fastening packer, must freeze fried toast crevettes in 24 hours after packaging, all size
The fried toast crevettes temperature of packaging is down to 0 DEG C, makes after jelly fried toast crevettes shrimp body core temperature at -25 DEG C ~ -19 DEG C.
Preferably, in step c, the rinsing liquid in the potcher is by light-coloured vinegar and clear water according to 1：25 ratio is adjusted
Match somebody with somebody, rinse temperature is 5 DEG C.
Preferably, 100 parts of fresh shrimp after foregoing rinsing is first added into 0.3 part of yellow rice wine and 0.4 portion of edible salt
Pickle 30 minutes, add 0.3 portion of light soy sauce and pickle 45 minutes, pickle temperature for 8 DEG C.
Preferably, the shrimp that above-mentioned steps are pickled is poured into after 0.4 part of Bitter Melon Juice and 0.9 part of naval orange juice being reconciled uniformly
In, it is gently mixed standing after 4 minutes and obtains within 15 minutes mixed juice shrimp, dwell temperature is 8 DEG C.
Preferably, mixed 8 minutes by 6 portions of wheaten starches, 6 portions of tapiocas and 17 parts of clear water stirrings, add 0.5
Part mayonnaise, 0.4 part of black sesame powder, 0.06 part of tangerine peel powder and 0.15 part of White Chloe powder stirring mixing are made into primary for 8 minutes and wrap up in slurry, finally
Primary wrap up in slurry pour into centrifugation mixing hollander in, add 0.4 part of cloves, 0.4 part of sodium bicarbonate and 2.5 parts of Chinese yam pulps after with 2000 turns/
The speed centrifugation 4 minutes obtained scattered paste shapes of mixing divided wrap up in slurry.
（2）Beneficial effect
Beneficial effects of the present invention：Relative to prior art, the present invention is pure natural with fresh shrimp, Chinese yam, Bitter Melon Juice and naval orange juice etc.
Material is raw material, and using simply and efficiently fried technology, rational nutrition arrangement improves the single technology of bread collocation and asked
Topic, the present invention provides a kind of processing technology of fried toast crevettes, peeled off by decaptitating, open the back of the body go gutstring, low temperature rinse, pickle,
Mixed juice, it is with slurry, wrap up in slurry, wrap up in powder, fried, stored frozen step the fried toast crevettes are made.Compared to prior art, the present invention
Reasonable nutritional arrangment, and carry out without preservative guaranteeing the quality processing, solve in powder process is wrapped up in it is easy occur face ring, face ball,
Afterbody crumbs are excessive, cause thin local fried the problems such as black afterwards.
Embodiment
The technical scheme in the embodiment of the present invention is further clearly and completely described with reference to embodiment, shown
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.
Embodiment one
The present embodiment provides a kind of processing technology of fried toast crevettes, is prepared from by the raw material of following parts by weight：
Fresh 100 parts of shrimp, 6 parts of breadcrumbs, 15 parts, 2 parts egg white of clear water, 5 parts of wheaten starch, 5 parts of tapioca, 2 parts of Chinese yam pulp, life
Take out 0.2 part, 0.3 part of cloves, 0.2 part of yellow rice wine, 0.3 part of edible salt, 0.3 part of Bitter Melon Juice, 0.8 part of naval orange juice, mayonnaise 0.4
Part, 0.3 part of black sesame powder, 0.05 part of tangerine peel powder, 0.1 part of White Chloe powder, 0.3 part of sodium bicarbonate；The processing work of described fried toast crevettes
Skill is followed the steps below：
A. decaptitating is peeled off：New fresh and alive shrimp is placed into stripping shrimp body housing after saline slot is temporarily supported 6 hours, retains Section six and tail fan portion
The housing of position obtains fresh shrimp；
B. open the back of the body and remove gutstring：Back operates on into butterfly shrimp shape with 85% depth and removes gutstring at 2 ~ 3 sections of shrimp；
C. low temperature is rinsed：The fresh shrimp for completion of peeling off is put into potcher and rinsed 20 minutes, the rinsing in the potcher
Liquid is by light-coloured vinegar and clear water according to 1：20 ratio allotment, rinse temperature is 3 DEG C；
D. pickle：100 parts of fresh shrimp after foregoing rinsing is first added into 0.2 part of yellow rice wine and 0.3 portion of edible salt pickles 30 points
Clock, adds 0.2 portion of light soy sauce and pickles 30 minutes, pickles temperature for 5 DEG C；
E. juice is mixed：Poured into after 0.3 part of Bitter Melon Juice and 0.8 part of naval orange juice are reconciled uniformly in the shrimp that above-mentioned steps are pickled, gently
Stirring is stood after 3 minutes obtains mixed juice shrimp for 10 minutes, and dwell temperature is 5 DEG C；
F. it is with slurry：Mixed 5 minutes by 5 portions of wheaten starches, 5 portions of tapiocas and 15 parts of clear water stirrings, add 0.4 portion of salad
Sauce, 0.3 part of black sesame powder, 0.05 part of tangerine peel powder and 0.1 part of White Chloe powder stirring mixing are made into primary for 5 minutes and wrap up in slurry, finally primary
Wrap up in slurry to pour into centrifugation mixing hollander, add after 0.3 part of cloves, 0.3 part of sodium bicarbonate and 2 parts of Chinese yam pulps with 1800 revs/min of speed
Centrifugation 3 minutes obtained scattered paste shapes of mixing wrap up in slurry；
G. slurry is wrapped up in：Foregoing mixed juice shrimp input scattered paste shape is wrapped up in slurry, and dipping obtains wrapping up in slurry shrimp for 6 minutes, and dipping temperature is 5 DEG C；
H. powder is wrapped up in：Slurry shrimp of wrapping up in after the completion of dipping is coated 6 parts of face breadcrumbs, then in 2 parts of egg white of breadcrumbs external coating, brushed
After the completion of place household freezer obtain within quick-frozen 10 minutes it is quick-frozen wrap up in powder shrimp, quick freezing temperature is -10 DEG C；
I. it is fried：Quick-frozen powder shrimp sauce of wrapping up in is fried 1 minute, and 140 DEG C of frying temperature, fried central temperature≤165 DEG C are fried to complete
After drain and obtain the fried toast crevettes；
J. stored frozen：By fried toast crevettes temperature be 8 DEG C, humidity be 10% in the environment of cool down 15 minutes, then using true
Empty set bag package machine is packed, must freeze fried toast crevettes in 24 hours after packaging, and it is fried that all size is packed
Toast crevettes temperature is down to 0 DEG C, makes after jelly fried toast crevettes shrimp body core temperature at -25 DEG C.
Embodiment two
The present embodiment provides a kind of processing technology of fried toast crevettes, is prepared from by the raw material of following parts by weight：
Fresh 100 parts of shrimp, 7 parts of breadcrumbs, 17 parts, 2.2 parts egg white of clear water, 6 parts of wheaten starch, 6 parts of tapioca, Chinese yam pulp 2.5
Part, 0.3 part of light soy sauce, 0.4 part of cloves, 0.3 part of yellow rice wine, 0.4 part of edible salt, 0.4 part of Bitter Melon Juice, 0.9 part of naval orange juice, mayonnaise
0.5 part, 0.4 part of black sesame powder, 0.06 part of tangerine peel powder, 0.15 part of White Chloe powder, 0.4 part of sodium bicarbonate；Described fried toast crevettes plus
Work technique is followed the steps below：
A. decaptitating is peeled off：New fresh and alive shrimp is placed into stripping shrimp body housing after saline slot is temporarily supported 7 hours, retains Section six and tail fan portion
The housing of position obtains fresh shrimp；
B. open the back of the body and remove gutstring：Back operates on into butterfly shrimp shape with 85% depth and removes gutstring at 2 ~ 3 sections of shrimp；
C. low temperature is rinsed：The fresh shrimp for completion of peeling off is put into potcher and rinsed 30 minutes, the rinsing in the potcher
Liquid is by light-coloured vinegar and clear water according to 1：25 ratio allotment, rinse temperature is 5 DEG C；
D. pickle：100 parts of fresh shrimp after foregoing rinsing is first added into 0.3 part of yellow rice wine and 0.4 portion of edible salt pickles 30 points
Clock, adds 0.3 portion of light soy sauce and pickles 45 minutes, pickles temperature for 8 DEG C；
E. juice is mixed：Poured into after 0.4 part of Bitter Melon Juice and 0.9 part of naval orange juice are reconciled uniformly in the shrimp that above-mentioned steps are pickled, gently
Stirring is stood after 4 minutes obtains mixed juice shrimp for 15 minutes, and dwell temperature is 8 DEG C；
F. it is with slurry：Mixed 8 minutes by 6 portions of wheaten starches, 6 portions of tapiocas and 17 parts of clear water stirrings, add 0.5 portion of salad
Sauce, 0.4 part of black sesame powder, 0.06 part of tangerine peel powder and 0.15 part of White Chloe powder stirring mixing are made into primary for 8 minutes and wrap up in slurry, finally primary
Wrap up in slurry to pour into centrifugation mixing hollander, add after 0.4 part of cloves, 0.4 part of sodium bicarbonate and 2.5 parts of Chinese yam pulps with 2000 revs/min of speed
Rate centrifugation 4 minutes obtained scattered paste shapes of mixing wrap up in slurry；
G. slurry is wrapped up in：Foregoing mixed juice shrimp input scattered paste shape is wrapped up in slurry, and dipping obtains wrapping up in slurry shrimp for 7 minutes, and dipping temperature is 6 DEG C；
H. powder is wrapped up in：Slurry shrimp of wrapping up in after the completion of dipping is coated 7 parts of face breadcrumbs, then in 2.2 parts of egg white of breadcrumbs external coating, applied
Placed after the completion of brush household freezer obtain within quick-frozen 12 minutes it is quick-frozen wrap up in powder shrimp, quick freezing temperature is -8 DEG C；
I. it is fried：Quick-frozen powder shrimp sauce of wrapping up in is fried 1.5 minutes, and 150 DEG C of frying temperature, fried central temperature≤165 DEG C are fried complete
Drained after and obtain the fried toast crevettes；
J. stored frozen：By fried toast crevettes temperature be 9 DEG C, humidity be 12% in the environment of cool down 18 minutes, then using true
Empty set bag package machine is packed, must freeze fried toast crevettes in 24 hours after packaging, and it is fried that all size is packed
Toast crevettes temperature is down to 0 DEG C, makes after jelly fried toast crevettes shrimp body core temperature at -20 DEG C.
Embodiment three
The present embodiment provides a kind of processing technology of fried toast crevettes, is prepared from by the raw material of following parts by weight：
Fresh 100 parts of shrimp, 8 parts of breadcrumbs, 18 parts, 2.4 parts egg white of clear water, 7 parts of wheaten starch, 7 parts of tapioca, 3 parts of Chinese yam pulp,
0.4 part of light soy sauce, 0.5 part of cloves, 0.4 part of yellow rice wine, 0.6 part of edible salt, 0.5 part of Bitter Melon Juice, 1.0 parts of naval orange juice, mayonnaise 0.6
Part, 0.5 part of black sesame powder, 0.08 part of tangerine peel powder, 0.2 part of White Chloe powder, 0.6 part of sodium bicarbonate；The processing work of described fried toast crevettes
Skill is followed the steps below：
A. decaptitating is peeled off：New fresh and alive shrimp is placed into stripping shrimp body housing after saline slot is temporarily supported 8 hours, retains Section six and tail fan portion
The housing of position obtains fresh shrimp；
B. open the back of the body and remove gutstring：Back operates on into butterfly shrimp shape with 85% depth and removes gutstring at 3 sections of shrimp；
C. low temperature is rinsed：The fresh shrimp for completion of peeling off is put into potcher and rinsed 40 minutes, the rinsing in the potcher
Liquid is by light-coloured vinegar and clear water according to 1：30 ratio allotment, rinse temperature is 6 DEG C；
D. pickle：100 parts of fresh shrimp after foregoing rinsing is first added into 0.4 part of yellow rice wine and 0.6 portion of edible salt pickles 30 points
Clock, adds 0.4 portion of light soy sauce and pickles 60 minutes, pickles temperature for 10 DEG C；
E. juice is mixed：Poured into after 0.5 part of Bitter Melon Juice and 1.0 parts of naval orange juices are reconciled uniformly in the shrimp that above-mentioned steps are pickled, gently
Stirring is stood after 5 minutes obtains mixed juice shrimp for 20 minutes, and dwell temperature is 10 DEG C；
F. it is with slurry：Mixed 10 minutes by 7 portions of wheaten starches, 7 portions of tapiocas and 18 parts of clear water stirrings, add 0.6 portion of salad
Sauce, 0.5 part of black sesame powder, 0.08 part of tangerine peel powder and 0.2 part of White Chloe powder stirring mixing are made into primary for 10 minutes and wrap up in slurry, finally primary
Wrap up in slurry to pour into centrifugation mixing hollander, add after 0.5 part of cloves, 0.6 part of sodium bicarbonate and 3 parts of Chinese yam pulps with 2500 revs/min of speed
Centrifugation 5 minutes obtained scattered paste shapes of mixing wrap up in slurry；
G. slurry is wrapped up in：Foregoing mixed juice shrimp input scattered paste shape is wrapped up in slurry, and dipping obtains wrapping up in slurry shrimp for 9 minutes, and dipping temperature is 8 DEG C；
H. powder is wrapped up in：Slurry shrimp of wrapping up in after the completion of dipping is coated 8 parts of face breadcrumbs, then in 2.4 parts of egg white of breadcrumbs external coating, applied
Placed after the completion of brush household freezer obtain within quick-frozen 15 minutes it is quick-frozen wrap up in powder shrimp, quick freezing temperature is -5 DEG C；
I. it is fried：Quick-frozen powder shrimp sauce of wrapping up in is fried 2 minutes, and 160 DEG C of frying temperature, fried central temperature≤165 DEG C are fried to complete
After drain and obtain the fried toast crevettes；
J. stored frozen：By fried toast crevettes temperature be 10 DEG C, humidity be 15% in the environment of cool down 20 minutes, then use
Vacuum bag-fastening packer is packed, must freeze fried toast crevettes in 24 hours after packaging, the oil of all size packaging
Fried toast crevettes temperature is down to 0 DEG C, makes after jelly fried toast crevettes shrimp body core temperature at -19 DEG C.
Embodiment described above only expresses the preferred embodiment of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, some deformations can also be made, improves and substitutes, these belong to this hair
Bright protection domain.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (5)
1. a kind of processing technology of fried toast crevettes, it is characterised in that be prepared from by the raw material of following parts by weight：
Fresh 100 parts of shrimp, 6 ~ 8 parts of breadcrumbs, 15 ~ 18 parts, 2 ~ 2.4 parts egg white of clear water, 5 ~ 7 parts of wheaten starch, tapioca 5 ~ 7
Part, 2 ~ 3 parts of Chinese yam pulp, 0.2 ~ 0.4 part of light soy sauce, 0.3 ~ 0.5 part of cloves, 0.2 ~ 0.4 part of yellow rice wine, 0.3 ~ 0.6 part of edible salt, hardship
0.3 ~ 0.5 part of melon juice, 0.8 ~ 1.0 part of naval orange juice, 0.4 ~ 0.6 part of mayonnaise, 0.3 ~ 0.5 part of black sesame powder, tangerine peel powder 0.05 ~ 0.08
Part, 0.1 ~ 0.2 part of White Chloe powder, 0.3 ~ 0.6 part of sodium bicarbonate；The processing technology of described fried toast crevettes is entered according to following steps
OK：
A. decaptitating is peeled off：Newly fresh and alive shrimp placement saline slot shrimp body housing, reservation Section six and tail fan will be peeled off after temporarily supporting 6 ~ 8 hours
The housing at position obtains fresh shrimp；
B. open the back of the body and remove gutstring：Back operates on into butterfly shrimp shape with 85% depth and removes gutstring at 2 ~ 3 sections of shrimp；
C. low temperature is rinsed：The fresh shrimp for completion of peeling off is put into potcher and rinsed 20 ~ 40 minutes, the drift in the potcher
Washing lotion is by light-coloured vinegar and clear water according to 1：20 ~ 30 ratio allotment, rinse temperature is 3 ~ 6 DEG C；
D. pickle：100 parts of fresh shrimp after foregoing rinsing is first added into 0.2 ~ 0.4 part of yellow rice wine and 0.3 ~ 0.6 portion of edible salt
Pickle 30 minutes, add 0.2 ~ 0.4 portion of light soy sauce and pickle 30 ~ 60 minutes, pickle temperature for 5 ~ 10 DEG C；
E. juice is mixed：The shrimp that above-mentioned steps are pickled is poured into after 0.3 ~ 0.5 part of Bitter Melon Juice and 0.8 ~ 1.0 part of naval orange juice are reconciled uniformly
In, it is gently mixed standing after 3 ~ 5 minutes and obtains within 10 ~ 20 minutes mixed juice shrimp, dwell temperature is 5 ~ 10 DEG C；
F. it is with slurry：Mixed 5 ~ 10 minutes, added by 5 ~ 7 portions of wheaten starches, 5 ~ 7 portions of tapiocas and 15 ~ 18 parts of clear water stirrings
0.4 ~ 0.6 portion of mayonnaise, 0.3 ~ 0.5 part of black sesame powder, 0.05 ~ 0.08 part of tangerine peel powder and 0.1 ~ 0.2 part of White Chloe powder stirring mixing 5 ~
Be made into primary within 10 minutes and wrap up in slurry, primary, which is finally wrapped up in slurry, pours into centrifugation mixing hollander, add 0.3 ~ 0.5 portion of cloves, 0.3 ~ 0.6 part
Slurry is wrapped up in 1800 ~ 2500 revs/min of speed centrifugation 3 ~ 5 minutes obtained scattered paste shapes of mixing after sodium bicarbonate and 2 ~ 3 parts of Chinese yam pulps；
G. slurry is wrapped up in：Foregoing mixed juice shrimp input scattered paste shape is wrapped up in slurry, and dipping obtains wrapping up in slurry shrimp for 6 ~ 9 minutes, and dipping temperature is 5 ~ 8
℃；
H. powder is wrapped up in：Slurry shrimp of wrapping up in after the completion of dipping is coated 6 ~ 8 parts of face breadcrumbs, then in 2 ~ 2.4 portions of eggs of breadcrumbs external coating
Clearly, placed after the completion of brushing household freezer obtain within quick-frozen 10 ~ 15 minutes it is quick-frozen wrap up in powder shrimp, quick freezing temperature is -10 ~ -5 DEG C；
I. it is fried：Fried 1 ~ 2 minute, 140 ~ 160 DEG C of frying temperature, fried central temperature≤165 DEG C, oil by quick-frozen powder shrimp sauce of wrapping up in
Drained after the completion of fried and obtain the fried toast crevettes；
J. stored frozen：By fried toast crevettes temperature be 8 ~ 10 DEG C, humidity be 10% ~ 15% in the environment of cool down 15 ~ 20 minutes,
Then packed using vacuum bag-fastening packer, must freeze fried toast crevettes in 24 hours after packaging, all size
The fried toast crevettes temperature of packaging is down to 0 DEG C, makes after jelly fried toast crevettes shrimp body core temperature at -25 DEG C ~ -19 DEG C.
2. the processing technology of a kind of fried toast crevettes according to claim 1, it is characterised in that in step c, the drift
Rinsing liquid in washing trough is by light-coloured vinegar and clear water according to 1：25 ratio allotment, rinse temperature is 5 DEG C.
3. the processing technology of a kind of fried toast crevettes according to claim 1, it is characterised in that in step d, first by before
State 100 parts of 0.3 part of yellow rice wines of addition of fresh shrimp after rinsing and 0.4 portion of edible salt is pickled 30 minutes, add 0.3 portion of light soy sauce
Pickle 45 minutes, pickle temperature for 8 DEG C.
4. the processing technology of a kind of fried toast crevettes according to claim 1, it is characterised in that in step e, 0.4
Part Bitter Melon Juice and 0.9 part of naval orange juice are poured into the shrimp that above-mentioned steps are pickled after reconciling uniformly, and 15 are stood after being gently mixed 4 minutes
Minute obtains mixed juice shrimp, and dwell temperature is 8 DEG C.
5. the processing technology of a kind of fried toast crevettes according to claim 1, it is characterised in that in step f, by 6 parts
Wheaten starch, 6 portions of tapiocas and 17 parts of clear water stirring mixing 8 minutes, add 0.5 portion of mayonnaise, 0.4 part of black sesame powder,
0.06 part of tangerine peel powder and the stirring mixing of 0.15 part of White Chloe powder are made into primary for 8 minutes and wrap up in slurry, primary is finally wrapped up in slurry pour into centrifugation and mix
In pulp grinder, mixed 4 minutes with 2000 revs/min of speed centrifugation after addition 0.4 part of cloves, 0.4 part of sodium bicarbonate and 2.5 parts of Chinese yam pulps
Obtained scattered paste shape wraps up in slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710694508.XA CN107279684A (en) | 2017-08-15 | 2017-08-15 | A kind of processing technology of fried toast crevettes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710694508.XA CN107279684A (en) | 2017-08-15 | 2017-08-15 | A kind of processing technology of fried toast crevettes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279684A true CN107279684A (en) | 2017-10-24 |
Family
ID=60107056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710694508.XA Pending CN107279684A (en) | 2017-08-15 | 2017-08-15 | A kind of processing technology of fried toast crevettes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279684A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
| CN111670943A (en) * | 2020-05-18 | 2020-09-18 | 漳州市东好水产食品有限公司 | Diversified production method of formed prawn product |
| CN114391665A (en) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | Preparation method of dried meat floss snack |
-
2017
- 2017-08-15 CN CN201710694508.XA patent/CN107279684A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170610A (en) * | 2018-09-19 | 2019-01-11 | 贵州千里山生态食品股份有限公司 | Cold halogen meat products curing process |
| CN111670943A (en) * | 2020-05-18 | 2020-09-18 | 漳州市东好水产食品有限公司 | Diversified production method of formed prawn product |
| CN114391665A (en) * | 2022-01-18 | 2022-04-26 | 浙江高胜食品科技有限公司 | Preparation method of dried meat floss snack |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766974B (en) | A kind of large yellow croaker slice processing method of flavour | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| KR100888232B1 (en) | Prawn soy and manufacturing method thereof | |
| CN101023797B (en) | Sea-food blood-sausage and processing method | |
| CN107279684A (en) | A kind of processing technology of fried toast crevettes | |
| CN104366336A (en) | Preparation method of deep-fried crispy lotus root strips | |
| CN102511831A (en) | Production method for flavoured beef jerky | |
| KR101751785B1 (en) | Manufacturing method of soy sauce containing sea cucumbers | |
| CN104366588A (en) | High-dietary fiber seaweed fish ball and preparation method thereof | |
| CN102948825B (en) | Processing method of instant dried scallop | |
| KR101839981B1 (en) | The manufacturing method of low natrium salmon Sikhae | |
| CN107684058A (en) | A kind of quick-frozen radish ball | |
| CN101524165A (en) | Fast food scallop and preparing method thereof | |
| KR101784396B1 (en) | Method for preparing spicy raw pollack salad | |
| CN102948823B (en) | Processing method of instant soft scallop | |
| CN106262025A (en) | A kind of crisp-fried toast crevettes and preparation method thereof | |
| CN104013032A (en) | Processing technology of nutritional dried fish | |
| CN105410663A (en) | Sausage capable of clearing fire and making method of sausage | |
| CN107439980A (en) | A kind of preparation method of spicy chicken wings | |
| CN112471450A (en) | Formula and preparation method of fresh shrimp thick soup | |
| CN112471449A (en) | Production process for processing crispy shrimps | |
| CN104000240A (en) | A production process of ketchup sturgeon meat can | |
| CN107788409A (en) | A kind of processing method of beggars chicken | |
| CN103478375B (en) | A kind of preparation method of Chinese cabbage dried meat | |
| CN107455697A (en) | A kind of processing method for seasoning squid loop |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: He Daoyan Inventor before: Zhou Heng |
|
| CB03 | Change of inventor or designer information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |