JPH07231766A - Gold colored butter prawn and its producing process - Google Patents

Abstract

PURPOSE: To provide the frozen semiproduct of processed butter shrimps, which is deliciously edible only by frying deheaded and peeled shrimps, after they had been coated with a mixture of starch and flour and with a specific cream base, dipped in egg fluid, coated with breadcrumb and frozen in vegetable oil. CONSTITUTION: For shrimps in 90 to 110 pts.wt., seafoods in 0.8 to 1.5 pts.wt., vegetables in 10 to 15 pts.wt., milk in 60 to 70 pts.wt., solid butter in 8 to 10 pts.wt., wheat flour in 10 to 11 pts.wt., paper powder in 0.02 to 0.04 pts.wt., white wine powder in 0.5 to 1.5 pts.wt. and salt in 0.1 to 0.3 pts.wt. are prepared and the seasoned mixture of butter, milk and wheat flour is mixed with the (boiled, cooled and dehydrated) granular mixture of seafoods and vegetables in 1 to 16 mm<3> and white wine powder so that the cream base can be prepared. The shrimps are deheaded, peeled, coated with the mixture of starch and wheat flour, wrapped with the cream base, immersed in liquid-state eggs, coated with breadcrumb and frozen.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kind of shrimp food and a method for producing the same, and more particularly, to a golden-colored shrimp of frozen fast food and a method for producing the same.

[0002]

2. Description of the Related Art Shrimp is a favorite food for people, and a large number of people prefer foods containing shrimp fried with oil. Currently, there are many kinds of such foods, and for example, shrimp which is oiled after applying starch mixed with eggs and seasonings is preferred. To make this shrimp, the average consumer must first remove the shrimp skin and gastrointestinal tract and then apply the shrimp to starch. Therefore, it is difficult and time consuming for consumers to make fried shrimp. In addition, the taste of the food made is often unpleasant due to lack of skill, and a lot of time and materials are wasted.

The conventional method for making fried fried shrimp is suitable for handwork at home, restaurants, etc., but not for industrialized mass production. Further, the amount of seasoning and starch to be added and the composition of the ingredients directly affect the quality and taste of the fried shrimp. The taste of shrimp made by the conventional method of making ingredients is monotonous, and the outside starch after frying does not fit the mouth.
An object of the present invention is to provide a method for industrializing a frozen semi-finished product of golden-colored butter prawn and a fast food food of golden butter prawn made by the method, in order to overcome the current technical shortage.

Another object of the present invention is to provide a cream base required for the production of golden-colored butter shrimp. To achieve the objects of the present invention, the present invention provides a method for producing golden-colored butter prawns. It includes how to make cream base, how to treat shrimp and finally how to make golden shrimp which is the target. As used herein, golden-colored butter shrimp refers to a fast-food product that has been shredded after removing the head and skin of the shrimp, wrapping it in a cream base, applying egg soup and breadcrumbs, and shaping and freezing. This product is edible when fried in vegetable oil and has a cream-based milk taste and a fresh taste of shrimp, which is why it was named golden-finished butter shrimp. Here, the cream base is a creamy product made from natural butter or artificial solid butter, wheat flour, fresh milk, vegetables, salt, and white wine powder in the following proportions according to a certain process.

The weight ratio of each material is as follows. Solid butter 8-10 Meriken powder 10-12 Milk 60-70 Vegetables 10-15 Fish and shellfish 0.8-1.5 Salt 0.1-0.3 White wine powder 0.5-1.5 Pepper powder 0.02- 0.04

Among these, vegetables are apricots, onions, carrots and the like. To make a cream base, first, fish and shellfish and vegetables are cut into granules having a size of 1 to 16 mm ³ , boiled in hot water, and then dehydrated in cold water to form a granular mixture.
Next, the solid butter is melted and 10-20% of the milk from which the precipitate has been removed is mixed with the flour. Stir until there is no lump in the butter and milk mixture.
After that, the remaining milk, salt and pepper powder are put in a pan and heated. Before boiling, slowly add the butter, milk and flour mixture into the pan and stir evenly. Also, after heating at a temperature of 20 to 40 ° C. for 20 to 30 minutes, the mixture is mixed with a granular mixture, white wine powder is added thereto, and the mixture is stirred evenly to obtain a cream base.

The fresh shrimp is treated by removing the head and skin of the shrimp, leaving the tail to process, then wrapping the shrimp in a cream base and repeatedly applying egg juice and breadcrumbs on the shrimp, Then, it is frozen, and thus the golden brown butter shrimp of the present invention is obtained. The golden-colored butter shrimp of the present invention does not need to be thawed after being taken out from the refrigerator and can be cooked immediately. It is fried slowly in low temperature oil and can be eaten when the product turns golden. Therefore, consumers can buy this product and replace it with just a little cooking. The food is very convenient. In addition, because of the above-mentioned material distribution and processing method, the golden-colored shrimp of the present invention has a high nutritional value, has a fresh taste of the sea, and has a taste of butter. After frying in vegetable oil, it is golden in color, charred on the outside, soft on the inside, has a pleasant mouthfeel, and contains various vitamins. In addition, additives, coloring agents, preservatives, etc. may not be added during processing, storage and transportation, and thus are ideal fast food products. A large number of Chinese, Japanese, Americans, etc. fried and tasted the golden-finished butter prawns of the present invention, and they all agreed that they were delicious. Not only did the Chinese feel delicious, but they fit well with the Japanese and Americans.

Specifically, the golden brown butter prawns of the present invention are made by the following steps. 1. Preparation of cream base (1) First, a cream base material is prepared in the following weight ratio. Fish and shellfish 0.8-1.5 Vegetables 10-15 Milk 60-70 Solid butter 8-10 Wheat flour 10-11 Pepper flour 0.02-0.04 White wine powder 0.5-1.5 Salt 0.1- 0.3 (2) Cut fish and shellfish and vegetables into granules having a size of 1 to 16 mm ³ . The most suitable size is 3 to 5 mm ^3, grain boiled with hot and then cooled with cold water, making a particulate mixture was dehydrated. (3) Melt the solid butter, mix 10 to 20% of the milk from which the precipitate has been removed and the flour with the melted butter, and stir the mixture of butter, milk and flour until the cake is not clumped. (4) Mix the rest of milk, salt and pepper flour into a seasoning mixture, heat this, and when it almost boils, add a little of the mixture of butter, milk and flour prepared in (3) above. Add each one and stir evenly. Also, add a mixture of seasoned butter, milk and flour to 20-4.
It is processed at a temperature of 0 ° C. for 20 to 30 minutes, mixed with the granular mixture of (2) above and white wine powder, and sufficiently stirred to prepare a cream base.

2. The method for preparing golden-colored butter prawns is as follows. (1) Remove the head and skin of fresh shrimp, remove the shrimps of the shrimp leaving the tail part, cut the shrimp belly with a knife, open it into a fan shape, and cut the muscle. (2) Cut open shrimp belly up, spine down, shrimp mixed with flour and starch (weight ratio 1:
Wrap with 1). Place the above cream base on the shrimp belly,
Cover 2/3 of the shrimp's spine and smear the cream base to expose 1/3 of the shrimp's spine. (3) Egg wrapped in a cream base is coated with egg juice (5 g of egg + 0.5 kg of water), and then bread crumbs. Egg soup and breadcrumbs can be applied repeatedly. (4) Wrap shredded egg cream and breadcrumbs in a mold and mold into an oval shape to obtain the target golden-colored butter shrimp.

An important step in the method of making the golden brown butter shrimp of the present invention is the preparation of a cream base. The amount of flour and butter in the cream base formulation is important in determining the proper thickness of the cream base. If too much flour is added, the finished cream base will have a hard texture, and if too little flour is added, the resulting cream base will become a thin paste that will not stick well to shrimp. In the cream-based formulation of the present invention, the fish and shellfish are fresh scallops, sea cucumbers and the like. The majority of fish and shellfish are rich in nutrition and taste good. The first choice among them is the scallop. The reason is that the color is white. In addition to the above advantages, scallops do not compromise the appearance of the finished product.

Vegetables in the formulation of the present invention are aeri. A mixture of carrots and leeks may be used, but edible mushrooms such as mushrooms, shiitake mushrooms, white jellyfish, and black jellyfish can also be added. When choosing ingredients, the nutritional value as well as the visual effect on the consumer must be considered. It is not good to get a bad color after processing the material.
For example, a cream base made by processing mushrooms turns black. The cream base prepared by the method of the present invention is a thick paste, and the concentration is appropriate. The color is pale yellow and turns golden when fried. It has a pleasant palate after being fried and has the taste of fresh seafood and butter. The cream base prepared in this way is 0-5
It can be stored at a temperature of ℃ for 3 days. When making golden-colored butter shrimp, various standards of fresh shrimp can be used as a material for the golden-colored butter shrimp of the present invention, which may be ordinary shrimp or car shrimp. 6 per kg is the best
Shrimp from 8 to 89 is good. The quality of products made from large car shrimp is very good.

When the golden-colored butter prawns of the present invention are formed into an oval shape and frozen, they become a pale yellow color, but they become a deep-fried golden color and have the taste of fresh fish and shellfish and butter. The golden-colored butter shrimp made from shrimp used in the present invention is 1
The weight of 68 to 89 animals per kg is 46 ± 2 g. It can be stored at a temperature of -18 ° C for 9 months. After being taken out of the refrigerator, this golden-colored butter prawn can be cooked immediately without thawing. The cooking method is as follows: put vegetable oil in the pot whose drip surface is a little higher than shrimp, and fry slowly on a simmering heat at 50-60 ° C for 7-8 minutes until the fried prawns turn golden. (When frying in 5 minutes, raise the oil temperature to 80-90 ° C).
The low fire here means that the fire used when cooking is very weak. That is, it means that the temperature of the oil is 30 ° C to 60 ° C so as to comply with the cooking requirements. The golden brown butter prawns of the present invention must be fried using a simmer. This is because by doing so, larger foods can be slowly heated from outside to inside until they are fully cooked. If the oil temperature is too high, the golden butter prawns will be browned on the outside but still raw on the inside.

When frying the golden butter prawns,
The temperature of the starting oil is about 50-60 ° C so that the inside and outside of the shrimp are heated. Before the prawns are generally fried, the oil temperature can be raised to 80-90 ° C so that the prawns have a golden color, the outside is hard and the inside is soft. If you fry the shrimp at a temperature of 10 to 60 ° C, the golden butter shrimp are still raw. Also, if the oil temperature in the pan is too low, the shrimp will be scattered in the pan. If the oil temperature is 1
At temperatures above 00 ° C, the temperature of the oil is so strong that the outside of the fried butter prawns is charred and black, but the inside is still raw.

[0014]

【Example】

 Example 1 Preparation of cream base Ingredients (kg): Fresh scallop 0.75 Fresh milk 50 Solid butter 7.5 Flour 8 Wheat flour 3 Chopsticks 3 Onions 2.5 Carrots 3 Pepper flour 0.025 White wine flour 0.8 Salt 0 .18

A granular mixture was obtained after cutting fresh scallops, onions, sardines and carrots into granules of size 4 mm ³ which were boiled in boiling water and then washed and removed in cold water.
The solid butter was placed in a container and melted by heating. The melted butter, the sediment-free milk and the flour were mixed well.
When the flour grain was depleted, a mixture of butter, milk and flour was obtained. Milk, salt and pepper powder were placed in a pan and heated. Before boiling, butter in it,
Slowly add the mixture of milk and flour, stir the resulting mixture constantly, put it on a simmer for about 25 minutes at about 30 ° C., then add the granular mixture, then add the white wine flour and stir the resulting mixture thoroughly. A cream base was obtained.

Example 2 Preparation of cream base Material (kg): Fresh scallop 1.1 Milk 46.3 Solid butter 6.2 Wheat flour 8.4 Crisps 3 Onions 2.5 Fresh mushrooms 3 Carrots 3 Pepper flour 0. 015 white wine powder 1.1 salt 0.23 The preparation method is the same as in Example 1.

Example 3 Preparation of Golden Butter Shrimp Material: Cream base prepared in Example 1 68-89 fresh prawns (75 kg) per kg mixed flour (1: 1 mixture of flour and starch) ( Sufficient amount) Bread crumbs (Sufficient amount) Egg soup (mixture of 5 kg egg and 0.5 kg water) Remove the fresh shrimp head and skin, leaving the tail part,
The shrimp's glands were discarded and the belly of the shrimp was cut open with a knife to form a fan, and the muscle was cut. The shrimp was coated with the mixed powders with the back facing downward and the belly facing upward, and the shrimp was included so that 2/3 of the back was covered with the cream base and 1/3 of the back was exposed.
Eggs wrapped in a cream base were repeatedly coated with egg juice and breadcrumbs alternately. This shrimp was molded with an elliptical mold and frozen to obtain the target golden-colored butter shrimp. The weight of the two golden buttered shrimps thus formed was 46 ± 2 g.

Example 4 Preparation of Golden-colored Butter Shrimp Material: Cream base prepared in Example 2 Fresh ground prawns (75 kg) Mixed flour (1: 1 mixture of flour and starch) (sufficient amount) Bread crumbs (sufficient amount) Egg juice (mixture of 5 kg of eggs and 0.5 kg of water) The preparation method is the same as in Example 3.

Reference Example Cooking Method of Golden-Colored Butter Shrimp The golden-colored butter shrimp prepared in Examples 2 and 3 was taken out from the refrigerator, and 0.5 kg of vegetable oil was put in a pan and heated with a simmering heat until the oil temperature reached When the temperature reaches 50-60 ° C, add golden-colored butter shrimp. Slowly fry the oil 5 minutes later, raise the temperature of the oil to 80 to 90 ° C., and the processed golden butter prawns should turn golden.

Claims (3)

[Claims] 1. A method for producing golden-colored butter shrimp comprising the following steps: A. Preparation of materials First, the materials to be used are prepared in the following weight ratios: fish and shellfish 0.8 to 1.5 vegetables 10 to 15 milk 60 to 70 solid butter 8 to 10 wheat flour 10 to 11 pepper flour 0.02 to 0.2. 04 White wine powder 0.5-1.5 Salt 0.1-0.3 Fresh shrimp 90-110 B. Preparation of cream base (1) Cut fish and shellfish and vegetables into granules having a size of 1 to 16 mm ³ , boil the granules in hot water, then cool with cold water and dehydrate to make a granule mixture. (2) Melt solid butter, and mix the melted butter with 10 to 20% of milk from which the precipitate has been removed and 70 to 80% of flour, and stir the mixture of butter, milk and flour until it does not clump. (3) Mix the remaining milk, salt and pepper to form a seasoning mixture, heat the seasoning mixture, and slowly add the mixture of butter, milk and flour to the seasoning mixture when the seasoning mixture is about to boil. A mixture of seasoned butter, milk and flour is obtained, and the mixture of seasoned butter, milk and flour is stirred until the mixture of butter, milk and flour is evenly mixed, at a temperature of 20-40 ° C for 20- Process for 30 minutes and mix the seasoned butter, milk and flour mixture with the granular mixture and white wine and mix well to make a cream base. C. Preparation of golden-colored butter shrimp Remove the new shrimp head and skin and process leaving a tail,
This shrimp was coated with a mixture of starch and flour and coated with shrimp. Wrapped in the cream base made in (4) above, dipped the wrapped shrimp in egg soup, and spread bread crumbs on it, and spread bread crumbs. Frozen the shrimp to get golden butter shrimp. 2. Golden-colored butter shrimp made by the method of claim 1. 3. A cream base produced by a method comprising the following steps: (1) First, prepare the materials to be used in the following weight ratios: fish and shellfish 0.8 to 1.5 vegetables 10 to 15 milk 60 to 70 Solid butter 8-10 Wheat flour 10-11 Pepper flour 0.02-0.04 White wine flour 0.5-1.5 Salt 0.1-0.3 (2) Fish and shellfish and vegetables of 1-16 mm ³ Cut to size granules, boil the granules in boiling water, then cool in cold water and dehydrate to make a granulated mixture. (3) Melt solid butter, mix 10-20% milk and 70-80% flour with the precipitate removed from the melted butter, and stir the mixture of butter, milk and flour until the cake does not clump. (4) Mix the remaining milk, salt and pepper to make a seasoning mixture, heat the seasoning mixture and slowly add the butter, milk and flour mixture into the seasoning mixture when the seasoning mixture is about to boil. A mixture of seasoned butter, milk and flour, stirring the seasoned butter, milk and flour mixture until the mixture of butter, milk and flour is evenly mixed and blending the seasoned butter, milk and flour Is processed at a temperature of 20 to 40 ° C. for 20 to 30 minutes, and the mixture of seasoned butter, milk and flour is mixed with the granular mixture and white wine flour and thoroughly stirred to form a cream base.