FR2709925A1 - Shrimps golden butter, butter base and process for their preparation. - Google Patents

Abstract

This invention relates to a food preparation consisting of golden shrimp in butter, as well as a butter base and a method for their preparation. Browned shrimp in butter are obtained by heading and peeling shrimp then covering them with a base in butter, dipping them in an egg-based liquid, covering them with breadcrumbs, giving them a specific shape and freezing them. This food preparation can be consumed after being fried in vegetable oil. The butter base used is prepared with butter, flour, milk, vegetables, seafood, dry white wine, salt and pepper. The browned shrimp in butter according to the invention can in particular be used as a food preparation for a quick meal.

Description

The present invention relates to a food preparation containing

  prawns called golden butter shrimps, as well as a butter base and a process for making them. In particular, the present invention relates to a food preparation based on shrimp for quick meal which is obtained by coating shrimp topped and peeled with a butter base and

as its preparation process.

  Shrimps are a popular food and most consumers like food preparations with fried shrimp. Currently, various types of such food preparations are known, including fried shrimp that are fried after being coated with a mixture of starch, egg and condiments. However, when the average consumer wants to prepare large shrimp, it must first shell and empty, then coat them with starch and finally fry, operations that require a lot of time and which, if the capabilities culinary of the person is not sufficient, can give a result that does not meet the expectation of it. The traditional method of preparation of fried shrimp is only suitable for manual preparation at home or in the restaurant, but not at home.

industrial production.

  Moreover, the nature of the ingredients constituting the mixture of starch and condiments and the preparation of this mixture exert a direct influence on the quality and taste of fried shrimp. The taste of fried shrimp prepared by the traditional method and traditional ingredients is relatively constant and the taste of the starch-based outer coating after frying is not

satisfactory.

  The present invention aims to overcome the disadvantages mentioned above by providing a process for obtaining a semi-finished frozen food preparation based on shrimp that is suitable for industrial production, and a food preparation called shrimp butter-browned

  obtained by this method and a butter base for its preparation.

  In order to achieve the above-mentioned objects, the present invention provides a process for the preparation of butter-flavored shrimps which comprises the preparation of the butter base, the processing of fresh shrimps and obtaining

of the final product.

  The food preparation according to the invention, which is called "golden butter shrimp", denotes a food preparation obtained by starving and dehulling shrimps, by coating them with butter base, by immersing them in an egg-based liquid, covering them with breadcrumbs, putting them in a desired form and freezing them. The food preparation thus obtained can be consumed after being fried in vegetable oil. This food preparation is called golden butter shrimp because it has both a taste of

  butter because of the butter base and a taste of fresh shrimp.

  The butter base is a paste obtained by mixing, in certain stages, butter and / or margarine, flour, milk, vegetables, seafood, salt, pepper and dry white wine. in the following proportions by weight: Butter (or margarine) 8-10 Flour 10-11 Milk 60-70 Vegetables 10-15 Seafood 0.8-1.5 Salt 0.1-0.3 Dry white wine 0.5 -1.5 pepper powder 0.02-0.04 Among these ingredients, vegetables may be constituted for example

  celery, onions or carrots or mixtures of these vegetables.

  To prepare the butter base, seafood and vegetables are first cut to obtain a mixture of fragments each having a size of 1 to 16 mm 3, preferably 3 to 5 mm 3, which is scalded then rinse with cold water and drain. Then, the butter (or margarine) is melted and mixed with 10 to 20% of the milk (removed from the sediment when it is obtained from powdered milk) and with the flour and this mixture is shaken. until the disappearance of the lumps. The rest of the milk, salt and pepper are then heated to a temperature close to the boiling point and the mixture of butter, milk and pre-prepared flour is slowly incorporated, stirring continuously until this mixture be evenly distributed. Heat gently between 20 and 40C for 20 to 30 min, introduce the mixture of seafood and vegetable fragments mentioned above, add the dry white wine and stir the mixture to

  to obtain a homogeneous butter base.

  To prepare the shrimp, each shrimp is peeled and peeled, keeping its tail, then opening the shrimp to give it the shape of a fan by slicing the flesh of its abdomen with a knife. The shrimp thus prepared is placed on the back and coated with a mixture consisting of flour and starch, preferably in proportions of 1: 1 by weight. Then butter is put on the abdomen of each shrimp and spread out so that it covers two-thirds of the back of the shrimp leaving one third uncovered. Then, each shrimp thus coated is immersed in an egg-based liquid consisting of eggs and water in a weight ratio of 9-11: 1, preferably 10: 1 and then

  covered with breadcrumbs and possibly repeat these two last operations.

  Finally, the shrimp thus obtained is given a specific form, for example an oval form, and is frozen to obtain the food preparation.

according to the invention.

  To fry them, it is not necessary to thaw the golden-brown shrimp according to the present invention and may be further frozen in the hot oil until they acquire their golden color. As a result, this food preparation is easy to cook and quick to serve. On the other hand, because of the ingredients and the method of preparation described above, the butter-golden shrimp of the invention are of great nutritional value and have a combined taste of seafood and butter. When fried, these shrimp are golden and crispy on the outside and tender on the inside. In addition, they contain different vitamins but are devoid of additives, food coloring and preservatives so they constitute a preparation

  food for fast meal very satisfactory.

  Many Chinese, Japanese and American consumers who have dripped butter-golden shrimp according to the present invention have found that

  were delicious and suitable not only for consumers' tastes

  Chinese consumers, but also to that of Japanese consumers, and in particular to

  that of the American consumers.

  The preparation of the butter base is a very important aspect of the present invention. Indeed, in the preparation of the butter base, the amount of flour and butter is important because it determines the appropriate consistency of the butter base. If the quantity of flour is too important, the butter base is too hard and, if there is too little flour, the butter base is a paste

  fluid unable to adhere to shrimp.

  The seafood used in the butter base can be for example fresh shellfish or sea cucumbers (sea cucumbers). Most seafood is nutritious and tastes delicious. Among these, it is better to use fresh shellfish (for example scallops) because their flesh is white, which is an advantage that is added to the precedents because these shells have no influence on the external aspect of

final product.

  The vegetables used in the preparation of the butter base may be celery, carrots or onions, or mixtures of these vegetables. These vegetables may also include mushrooms, such as mogu mushrooms, xianggu mushrooms (scented mushrooms), white "wood ear" mushrooms, black "wood ear" mushrooms ("cat ears"), and so on. When choosing vegetables, it is important to take into account both their nutritional value and the consumer's wishes regarding the external appearance, as some ingredients may give the finished preparation an inappropriate color. as is the case for example when we use mogu mushrooms that can give a dark color

at the base in butter.

  The butter base according to the present invention is a thick paste of light yellow color and consistent consistent. When fried, it turns golden and tastes like seafood and butter. When maintained at a temperature between 0 and 5 ° C, the butter base can be stored for

three days.

  In general, to prepare butter-golden shrimp according to the present invention, shrimp of any size such as prawns and large shrimp (prawns) may be used. It is preferable to use shrimps of category 31-40 (31-40 shrimp per 454 g). The food preparation according to the invention will be more satisfactory if we use

large shrimps.

  When using 31-40 shrimp, each butter-coated shrimp weighed 46 + 2 g and can be stored for nine months

  when maintained at a temperature of about -18C.

  You do not need to thaw the frozen golden-brown shrimp and you can fry them out of the freezer. To do this, vegetable oil is placed in a frying pan so that it fully soaks shrimp and then shrimp shrimp slowly over low heat (50 to C) for 7 to 8 min (after a frying time of 5 min can be worn

  the oil at a temperature of 80 to 90C), until the shrimps are golden brown.

  The term "low heat" used herein refers to a heating mode used in cooking to maintain temperatures generally between 30 and 60C. The butter-golden shrimp of the present invention should be fried over low heat because, because of their relatively large size, they must be heated slowly from the outside to the inside until they are completely cooked. If the temperature of the oil is too high, the outside of the shrimp

  browns while the interior is not cooked.

  During the frying operation, the temperature of the oil is initially about 50 to 60C so that the shrimp is cooked externally and internally. When the shrimp is almost cooked, the oil can be brought to a temperature of 80 to 90C so that the shrimp gilds and becomes crispy on the outside and tender inside. If the temperature of the oil remains between 10 and 60C, the golden shrimps in butter are not cooked after frying. Moreover, since the temperature of the oil is too low, shrimps have

  tendency to disintegrate inside the frying pan.

  If the temperature of the oil is 100C or more, the golden shrimp

  butter blacken while not being cooked inside.

  The invention is illustrated more precisely with the help of the examples

following non-limiting

EXAMPLE I

  Preparation of the butter base: Ingredients: Fresh shellfish 0.75 kg Fresh milk 50 kg Butter 7.5 kg Flour 8 kg Celery 3 kg Onions 2.5 kg Carrots 3 kg Pepper 0.025 kg Dry white wine 0.8 kg Salt 0 , 18 kg Firstly, fresh shellfish, onions, celery and carrots are cut into 4 mm3 fragments, which are scalded, rinsed with cold water and drained.

  to obtain a mixture of fragments.

  Place the butter in a container and melt it, add the flour and 20% milk and mix thoroughly until

lumps of flour disappear.

  In a fireproof container, the rest of the milk, salt and pepper are placed and heated until the milk is about to boil. At this time, the mixture of butter, milk and flour prepared previously is introduced and stirred continuously heating on a low heat so as to maintain a temperature of about 30 C for 25 min. Then add the mixture of shellfish and vegetable fragments and the dry white wine and shake well.

  mix to get the butter base.

EXAMPLE 2

  Preparation of the butter base: Ingredients: Fresh shellfish 1,1 kg Milk (obtained from milk powder) 46,3 kg Butter 6.2 kg Flour 8.4 kg Celery 3.0 kg Onions 2,5 kg Mushrooms fresh (for example mogu mushrooms) 3.0 kg Carrots 3.0 kg Pepper 0.015 kg Dry white wine 1.1 kg Salt 0.23 kg The butter base is prepared in the same way as in

Example 1

EXAMPLE 3

  Preparation of golden shrimps in butter: Ingredients: Butter base prepared as in

example 1

  Shrimps 31-40 fresh 75 kg Mixture of flour and starch in the ratio in sufficient quantity weighted 1: 1 Egg-based liquid mixture of 5 kg of eggs and 0.5 kg of water Bread crumbs in sufficient quantity top, peel and empty each shrimp while keeping the tail and open the abdomen with a knife by slicing the flesh and spread each shrimp in the form of a fan. Then put it on the back and cover it with a mixture of flour and starch. Then, butter base is placed on the shrimp's abdomen and covered with two-thirds of the back of the shrimp, leaving one third uncovered. Then, the shrimps are immersed in egg-based liquid and then covered with breadcrumbs and then dipped in

  the egg-based liquid and they are covered again with bread crumbs.

  Finally, the shrimps thus obtained are put in the form of an oval and

  they are frozen. Each shrimp thus prepared weighs 46 + 2 g.

EXAMPLE 4

  Preparation of golden shrimp with butter: Ingredients: Fresh butter base prepared as in

example 2

  Large fresh shrimp 75 kg 1: 1 mixture of flour and starch in sufficient quantity Egg-based liquid mixture of 5 kg of eggs and 0.5 kg of water Breadcrumbs in sufficient quantity

  The procedure is the same as in Example 3.

EXAMPLE 5

  Process of cooking shrimps golden butter.

  Shrimp prepared as described in the preceding examples and frozen are used. 0.5 kg of vegetable oil is poured into a frying pan and heated over low heat so that the oil reaches a temperature of about 50 to 60C. Then the shrimps are still frozen and fry for about 5 minutes. After which we bring the temperature of the oil to about

  -90C and fry shrimp until golden brown.

Claims (10)

  1. Process for the preparation of golden butter shrimp, characterized in that it comprises the steps of: 1) weighing the following ingredients in the following proportions by weight: Seafood 0.8-1.5 Vegetables 10-15 Milk 60-70 Butter and / or margarine 8-10 Flour 10-11 Pepper 0.02-0.04 Dry white wine 0.5- 1.5 Salt 0.1-0.3 Shrimps 90-110 2) Cut the said fruits seafood and said vegetables in fragments of 1 to 16 mm3, then scald the fragments, rinse with cold water and drain to obtain a mixture of fragments; 3) melting said butter and / or said margarine, mixing the melted butter and / or margarine with 10 to 20% of said milk and with said flour, shaking the mixture of butter and / or margarine, milk and flour until all the lumps have disappeared; 4) mix the rest of the milk, salt and pepper, heat the resulting mixture until the milk is about to boil, slowly add the mixture of butter, milk and flour, stir the mixture until smooth. to be homogeneous, heat the mixture to a temperature of 20 to 40 ° C for 20 to 30 min, incorporate the mixture of seafood and vegetable fragments and dry white wine, shake thoroughly to obtain the butter base; ) top and shell the shrimp, leaving the tail, dip into a mixture of flour and starch and coat with the buttered base, dip the coated shrimp in an egg-based liquid and cover with   bread crumbs, then freeze the shrimp thus prepared.   2. Method according to claim 1, characterized in that said egg-based liquid is a liquid mixture of egg and water in the weight ratio 9-11: 1.   3. Method according to any one of claims 1 and 2, characterized   in that the head and shelled prawns are opened and sliced with a knife in the abdomen and spread out in the form of a fan then covered with the said mixture of flour and starch.   4. Method according to any one of claims 1 to 3, characterized in   what said butter base is placed on the abdomen and spread over two-thirds of the   back of the shrimp leaving one third of the back uncovered.   5. Method according to any one of claims 1 to 4, characterized in   what each coated shrimp is dipped in the egg-based liquid then covered with bread crumbs and then dipped again into the egg-based liquid then covered with breadcrumbs.   6. Process according to any one of claims 1 to 5, characterized in   what each shrimp covered with breadcrumbs is shaped into an oval before being frozen.   7. Process according to any one of claims 1 to 6, characterized   what said vegetables can be celery, onions, carrots or mixtures thereof.   8. Process according to any one of claims 1 to 7, characterized   what the said seafood may be fresh shellfish, sea cucumbers or mixtures thereof.   9. Golden butter shrimps characterized in that they can be   prepared by the process according to any one of claims 1 to 8.   10. Butter base, characterized in that it can be prepared by the process comprising the steps of: 1) weighing the following ingredients in the following proportions by weight Seafood 0.8-1.5 Vegetables 10-15 Milk 60-70 Butter and / or margarine 8-10 Flour 10-11 Pepper 0,02- 0,04 Dry white wine 0,5-1,5 Salt 0,1-0,3 2) Cut said seafood and said vegetables in fragments of 1 to 16 mm3, scald the fragments then rinse with cold water and drain to obtain a mixture of fragments; 3) melting said butter and / or said margarine, mixing the melted butter and / or margarine with 10 to 20% of said milk and with said flour, and shaking the mixture of butter and / or margarine, milk and flour until the disappearance of all the lumps; 4) mix the rest of the milk, salt and pepper and heat this mixture until the milk is about to boil, slowly pour in the mixture of butter, milk and flour, shake until a homogeneous mixture, heat this mixture at a temperature of 20 to 40C for 20 to 30 min, add the mixture of seafood and vegetable fragments then the dry white wine and shake well.