GB2282519A

GB2282519A - Golden cream shrimp and method for the same

Info

Publication number: GB2282519A
Application number: GB9403444A
Authority: GB
Inventors: Fujun Bi
Original assignee: BEIJING HARMONY FOOD ENG
Current assignee: BEIJING HARMONY FOOD ENG
Priority date: 1993-09-13
Filing date: 1994-02-23
Publication date: 1995-04-12
Also published as: JPH07231766A; FR2709925A1; CN1100278A; FR2709925B1; DE4422082A1; GB9403444D0

Description

- L 2282519 GOLDEN CREAN SHRINP AND METHOD FOR THE SAME

Field of The Invention

This invention relates to a kind of shrimp-containing food and its preparation, in particular relates to a f rozen f ast f ood shrimp which is prepared by coating the deheaded and peeled shrimp with a kind of cream base and its preparation.

Background of The Invention

Shrimp is people's favorite food, and most people enjoy fried shrimpcontaining food. Presently there are various kinds of such food, for example, fried shrimps which are fried after coated with farina which is mixed with eggs and flavorings. But for general consumers, to prepare a pair of shrimps, they have to peeled and deveined each shrimp first, then coat the shrimps with prepared farina. So it is a hard and time-consuming job for consumers to make fried shrimps themselves. Moreover, the taste of the food they have made is often not enjoyable because of lack of skill, thereby wasting much of time and materials.

The traditional way for preparing fried shrimp is suited only to manual operations at home or in the restaurant, and is not suited to industrial production.

In addition, the preparation of the farina mixed with flavorings affects directly the quality and taste of the fried shrimp. The taste of fried shrimp prepared with traditional method and materials is relatively unvaried, and the outer farina is not tasted good, after being fried.

Summary of The Invention

One object of the present invention is to overcome the shortcomings of the prior art and to provide a method which is suited to industrial preparation of frozen semi-finished golden cream shrimp, and to supply a kind of fast food named "golden cream shrimp" made with the method.

Another object of the present invention is to provide a kind of 1 cream base for preparing the said golden cream shrimp.

In order to realize the above-mentioned objects, the present invention provides a method for preparing the golden cream shrimp, including the preparation of cream base, the treatment of fresh shrimp and the making of end products.

The so-called "Golden Cream Shrimp" in this invention means a product of shrimp-containing food which each shrimp has been deheaded, peeled and deveined, and has been coated with cream base, dipped in egg, coated with breadcrumb, shaped and frozen. The product can be eaten after being fried in vegetable oil. Since it has a taste of cream from cream base and a delicious taste of shrimp, it is named Golden Cream Shrimp.

Brief Description of The Invention

Crean base is a paste made of butter and/or margarin, flour, milk, vegetable, salt and dry white wine in the following proportion, according to fixed steps. The weight ratio of each ingredient is:

butter and/or margarin flour milk vegetable seafood material salt dry white wine pepper powder Among them, vegetable can be rot, and so on.

8-10 10-12 60-70 10-15 0.8-1.5 0.1-0.3 0.5-1.5 0.02-0.04 the mixture of celery, onion, car- The method for preparing the cream base comprises:

1) cutting the above-mentioned seafood material and vegetable into 116mm3-sized grains, scalding the grains in boiling water, washing and cooling the scalded grains with cold water to obtain a mixture of grains; 2) melting the above-mentioned butter and/or margarin, mixing the melted butter with.10-20% of the sediment-free milk and the flour, stirring this butter mixture until no grains can be seen 2 q 11 to obtain a butter-milk mixture; 3) then, heating the mixture of the rest of the milk, salt and pepper powder to the temperature closing to the boiling point and slowly pouring the butter-milk mixture into, stirring until the butter-milk mixture are evenly distributed; gently heating the mixture for 20-30 minutes, then mixing it with the above mentioned mixture of grains, and adding dry white wine, stirring the mixture into an evenly mixed state, forming cream base.

The method of fresh shrimps treatment includes: deheading, peeling and deveining each shrimp but keeping its tail; coating the shrimp with the above-mentioned cream base; dipping the coated shrimps in egg, coating the dipped shrimps with breadcrumb; and then freezing the shrimps to obtain the golden cream shrimp of this invention.

The golden cream shrimp of this invention doesn't have to be def rosted when it is taken out from a f reezer, and can be inn diately put into warm oil and fried slowly until it turns golden yellow. So the product is easy to cook and f ast served. In addition, by using the above-mentioned prescription and preparation process, the golden cream shrimp of the invention is of high nutritive value, and with a combined taste of seaf ood and cream. Af ter being f ried, it looks golden yellow, tastes crisp outside and tender inside. Also it contains various vitamins. Without additives, food colors, and preservatives added to it during processing, storing and transportation, it is considered to be an ideal fast food.

Many Chinese, Japanese and Americans who had tasted golden cream shrimps of this invention consider that it was delicious and suited not only the taste of Chinese but also that of Japanese, and especially that of American.

Detail Description of The Invention

In detail, the golden cream shrimp of the invention is prepared according to the following steps:

1. Preparing of cream base Following materials are needed for preparing the golden cream shriinp:

3 materials weight ratio seafood material 0.8-1.5 vegetable 10-15 milk 60-70 butter and/or margarin 8-10 flour 10-11 pepper powder 0.02-0.04 dry white wine 0.5-1.5 salt 0.1-0.3.

The above-mentioned seaf ood material and vegetable are cut into 1-161nm3 grains, preferably 3-5mm3. The grains are scalded in boiling water and then be washed and cooled in cold water to obtain a mixture of grains which is ready for use.

The above-mentioned butter and/or margarin is melted and mixed with 1020% of the above-metioned milk, which is sediment-free, and the abovementioned flour, and are stirred until no grains can be seen. Thus, a butter-milk mixture is obtained.

The rest of milk, the mentioned salt and pepper powder are put in a pot and heated, the butter-milk mixture is poured slowly into the pot shortly bef ore the milk in the pot is boiled. The mixture is stirred untill the milk, salt, pepper powder and the butter-milk mixture are evenly distributed. After keeping the mixture at 20-40C for 20-30 minutes, the mixture of grains is added, then the dry white wine. The mixture is stirred thoroughly to obtain the cream base; 2. Preparing of golden cream shrimp Each shrimp is deheaded, peeled and deveined while its tail remains. Each shrimp's belly is cut open with a knife to make it in a fan shape, and the tendons of it are broken.

Each processed shrimp i's laid on its back and coated with mixed powder in which flour and farina are in a proportion of 1:1. Then the cream base is put on the belly of each shrimp and spread to cover two thirds of the back of the shrimp and lef t one third of the back uncovered.

Each cream-base-coated shrimp is dipped in egg f luid, in which (egg mixed with water with weight ratio 10:1, then coated with breadcrumb. This process of dipping and coating can be repeated 4 once again.

Each shrimp processed by above procedure is molded to become oval or the like and frozen to obtain golden cream shrimp.

The key step of this invention is the preparation of cream base. In the prescription of the cream base, the amount of flour and butter is important in that it determines the proper thickness of the cream base. If there is too much f lour, the cream base will taste tougher, and if there is too little f lour, the base will become a thin paste which is unable to adhere to shrimps.

In the prescription of cream base, seaf ood material can be fresh scallop muscle, sea cucumber, and so on. Most of the seafood materials are nutritious and delicious. Among them, fresh scallop muscle is a better choice, because it is white in color. Beside the above-mentioned advantages, it will not af f ect the look of the finished product.

Vegetable in the prescription can be a mixture of celery, carrot and onion. Edible f ungi such as mushroom, white fungus, or the like can also be included. But when in selection, one should consider both nutritive value and the ef f ect of appearance. Some of the materials may show a bad color after being processed, for example, when mushroom is added, the cream base will turn dark.

The cream base prepared according to the process of this invention is a light yellow thick paste with proper density. After being fried, it turns golden yellow, with pure and delicious tastes of both seafood and cream. The storage life of the cream base will be three days when it is kept at 0-5C..

Generally speaking, all sizes of shrimps can be the material for preparing golden cream shrimp of this invention, such as ordinary shrimp or prawn. The 31-40 shrimp (31-40 shrimps per pound) is preferred. If prawns are used, the product will be of higher grade.

The golden cream shrimp of this invention can be molded as oval in shape. The shaped and frozen shrimp of this invention is light yellow in color, but it turns golden yellow after being fried and has a delicious taste with seafood and cream. If 31-40 sized shrimp is chosen as the material of this invention, each shaped product of golden cream shrimp weighs 46 2g and its shelf life is 9 months when it is kept at the temperature about -18"C.

The end product of golden cream shrimp need not be defrosted and can be processed immediately after taken out from a freezer. The method is putting vegetable oil in a frying pot, with the oil surface being above one shrimp, frying the shrimps on slow fire (50C -60C) for 7-8 minutes (when the shrimps are fried for 5 minutes, oil temperature can be raised to 80OC-90C), until the golden cream shrimp turns golden yellow.

The phase of "slow fire" here means that the fire during cooking is very weak, that is the oil temperature is from 30C to 60C, in order to meet the need of cooking. The golden cream shrimp of this invention should be fried on slow fire because food which is relatively large can be heated slowly from outside to inside on slow fire until it is fully cooked. If the oil temperature is too high, the golden cream shrimp will be fried brown outside and still be uncooked inside.

When the golden cream shrimp is fried, the oil temperature at the beginning is about 50C-60C in order to let the shrimp be cooked both inside and outside. When the shrimp is nearly cooked, the oil temperature can be raised to 80C-90C to let the shrimp turns golden yellow and become crispy outside and tender inside.

If the oil temperature is 10C-60C, the golden cream shrimp will still be uncooked after being fried. And since the oil temperature is too low, the shrimp in the frying pot will "spread apart".

If the oil temperature is 100'C or higher, the golden cream shrimp will turn black, then not only the color is bad, but the shrimp inside is still raw.

Examnle 1 Preparing of cream base: materials: fresh scallop muscle fresh milk butter flour celery onion carrot 6 0. 75kg 50kg 7. 5kg 8kg 3kg 2. 5kg 3kg pepper dry white wine salt 0. 025kg 0. 8kg 0. 18kg The fresh scallop muscle, onion, celery and carrot were cut into 4mn3_sized grains first. The grains were scalded in boiling water and then washed and cooled in cold water. After the cold water being removed, mixture of grains was obtained.

The mentioned butter was put into a vessel and heated to melt. The melted butter with the flour and the milk from which the sediment had been removed were mixed thoroughly. When no flour grains left in it, a buttermilk mixture was obtained.

Milk, salt and pepper were put into a pot and heated, when the milk was about to boil, the butter-milk mixture was poured into slowly. The mixture was stirred unceasingly and cooked on slow fire to keep a temperature about 3CC for 25 minutes. Then the mixture of grains was added in. And then the dry white wine was added and the mixture was thoroughly stirred to get the cream base.

ExamiDle 2 Preparing of cream base materials: fresh scallop muscle milk(made with milk powder) butter flour celery onion fresh mushroom carrot pepper dry white wine salt The preparation was the same as example Example 3

Preparing of golden cream shrimp materials: cream base:

31-40 fresh shrimp:

1. 1kg 46.3kg 6. 2kg 8. 4kg 3. Okg 2. 5kg 3. Okg 3. Okg 0. 015kg 1. 1kg 0. 23kg made in example 1 75kg 7 mixed powder (flour and farina in a weight ration of l:l): egg fluid:

sufficient for use a mixture of 5kg and 0.5kg water sufficient for use breadcrumb:

Each shrimp was deheaded, peeled and deveined but its tail was left, and its belly was cut open with a knife so that each shrimp can be spread into a f an shape. Tendons of each shrimp were broken.

Each processed shrimp was laid on its back, and was coated with mixed powder. Then the prepared cream base was put on its belly and wrapped two thirds of the back with one third of the back being uncovered.

Each wrapped shrimp was dipped in egg fluid, and coated with breadcrumb, then dipped in egg fluid and coated it with breadcrumb again.

Each breadcrumb-coated shrimp was shaped in an oval mold and frozen. The product of golden cream shrimps were obtained with 46 2g each.

ExamDle 4 preparing of golden cream shrimp materials: cream base: fresh prawn: mixture powder flour (farina is l:l): egg fluid:

made in example 2 75kg sufficient for use a mixture of 5kg eggs and 0.5kg water sufficient for use breadcrumb:

rPhe preparation was the same as example 3.

ExamiDle 5 The golden cream shrimps made in example 3 were taken out from a freezer. 0.5kg vegetable oil was poured in a frying pan and 8 1. 1 heated with slow fire to reach the temperature about 50-60C. The golden cream shrimps were put into the frying pan to be fried for about 5 minutes. Then the oil temperature was raised to about 80 -90C until the golden cream shrimp turned golden yellow.

Thus, the present invention is well adapted to carry out the objects and attain the ends and advantages mentioned above as well as those inherent therein. While presently preferred e mbodiments have been described for purposed of this disclosure, numerous changes and modifications well be apparent to those skilled in the art. Such changes and modifications are encompressed within the spirit of this invention as defined by appended claims.

9 1

Claims

What is claimed is: 1. A method for preparing golden cream shrimp comprising the following steps: A. preparing of cream base:

1) weighing materials in following weight ratio:

seafood material 0.8-1.5 vegetable 10-15 milk 60-70 butter and/or margarin 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) cutting the said seafood material and vegetable into 1-16MM3 -sized grains, scalding the grains in boiling water, then cooling the grains in cold water, removing the water to obtain a mixture of grains; 3) melting the said butter and/or margarin, mixing the melted butter and/or margarin with 10-20% of the said milk which the sediment has been removed, and with 70-80% of the said flour, stirring the mixture of butter and/or margarin, milk and flour until no grains remain to obtain a butter-milk mixture; 4) mixing the remained milk, said salt and pepper to obtain a mixture of flavoring, heating the mixture of flavoring, pouring the said butter-milk mixture slowly into the mixture of flavoring when the mixture of flavoring nearly boils to obtain a mixture of flavored butter-milk mixture, stirring the mixture of flavored butter-milk mixture until the said butter-milk mixture is evenly distributed, cooking the mixture of flavored butter-milk mixture for 20-30 minutes at 20OC-40'C, mixing the flavored butter-milk mixture witl- the said mixture of grains and the said dry white wine, stirring thoroughly to obtain the cream base; B. preparing of golden cream shrimp deheading, peeling and deveining the said shrimps, coating each deheaded, peeled and deveined shrimp with a mixture of flour and farina, and wrapping each coated shrimp with the said cream base; dipping each wrapped shrimp in egg fluid and coating with breadcrumbs; freezing the breadcrumbs-coated shrimps to contain the said golden cream shrimps.

2. A method as described in claim 1 wherein the said egg f luid is a liquid mixture of egg and water in weight ratio of 9-11:1.

3.) weighing materials in following weight ratio:

seafood material 0.8-1.5 vegetable 10-15 milk 60-70 butter and/or margarin 8-10 flour 10-11 pepper 0.02-0.04 dry white wine 0.5-1.5 salt 0.1-0.3 2) cutting the said seafood material and vegetable into 1-16mm3 -sized grains, scalding the grains in boiling water, then cooling the grains in cold water, removing the water to obtain a mixture of grains; 3) melting the said butter and/or margarin, mixing the melted butter and/or margarin with 10-20% of the said milk which the sediment has been removed, and with 70-80% of the said flour, stirring the mixture of butter and/or margarin, milk and flour until no grains remain to obtain a butter-milk mixture; 4) mixing the remained milk, said salt and pepper to obtain a mixture of flavoring, heating the mixture of flavoring, pouring the said butter-milk mixture slowly into the mixture of flavoring when the mixture of flavoring nearly boils to obtain a mixture of flavored butter-milk mixture, stirring the mixture of flavored butter-milk mixture until the said butter-milk mixture is evenly distributed, cooking the mixture of flavored butter-milk mixture for 20-30 minutes at 20C-400C, mixing the flavored butter-milk inixture with the said mixture of grains and the said dry white wine, stirring thoroughly to obtain the cream base.

12

3. A method as described in one of claims 1 to 2, wherein the deheaded, peeled and deveined shrimps in step 5) are cut open f rom their belly and spread into a f an shape with their tendons broken before they are coated with the mixture of f lour and f arina.

4. A method as described in one of claims. 1 to 3, wherein in step 5), the said cream base prepared in step 4) is put on the belly and spread on to two thirds of the back of each coated shrimps with one third of the back being left uncovered.

5. A method as described in one of claims 1 to 4, wherein each wrapped shrimp is dipped the egg fluid and coated with breadcrumbs, and again dipped the egg fluid and coated with breadcrumbs.

6. A method as described in one of claims 1 to 5, wherein each breadcrumbs-coated shrimps in step 5) is shaped into an oval in mold before being frozen.

7. A method as described in one of claims 1 to 6, wherein the said vegetable can be celery, onion, carrot or their mixture.

8. A method as described in one of claims 1 to 7, wherein the said seafood material can be fresh scallop muscle, sea cucumber, or their mixture.

9. Golden cream shrimps prepared according to one of claims 1 to 8.

11 10. A kind of cream base prepared by the method comprising the following steps: