Manufacturing method for frozen crispy prawn

A production method and crispy skin technology are applied in the directions of food preparation, food freezing, food coating, etc., which can solve problems such as troublesome production process, and achieve the effects of convenient eating, long fresh-keeping period and delicious taste.

Inactive Publication Date: 2014-04-30
福建省东山县海魁水产集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional method of anchovy shrimp is to mix thoroughly with starch and egg white, then wrap it on the shrimp body with the shell removed and the tail shell left, and fry it in a frying pan at medium temperature. The production process is very troublesome.

Method used

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Embodiment Construction

[0014] A preferred embodiment of the present invention:

[0015] production steps

[0016] (1) Pretreatment: select fresh and alive shrimps for grading, select 50-80 shrimps / jin, remove the head, remove the shell and leave the tail shell, and remove the gut;

[0017] (2) Cleaning: Rinse with water at a temperature of 0-4°C for 10 minutes to remove red lines;

[0018] (3) Configuration of auxiliary materials: Stir surimi with salt, five-spice powder, ginger, oyster sauce and monosodium glutamate evenly, then store in an environment at 10°C for later use;

[0019] (4) Wrapping: Drain the shrimp and put them in proportion with the auxiliary materials on the spring roll skin with a length and width of 5 cm, wrap it into strips, and expose the tail shell of the shrimp;

[0020] (5) Freezing: quick freezing at a temperature of -30°C for 3 hours;

[0021] (6) Packing, metal detection and refrigeration: after weighing, pack, pass metal detection and refrigerate at -18°C.

[0022] ...

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PUM

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Abstract

The invention provides a manufacturing method for a frozen crispy prawn. The frozen crispy prawn comprises, by weight, 50 to 70% of a phoenix-tailed prawn, 10 to 20% of a spring roll wrapper, 15 to 30% of minced fillet, 0.5 to 1.5% of refined salt, 0.3 to 0.5% of five spice powder, 0.3 to 0.5% of ginger, 0.3 to 0.5% of oyster sauce and 0.3 to 0.5% of monosodium glutamate. The manufacturing method comprises the following steps: preprocessing of raw materials; cleaning; preparation of accessory materials; wrapping; freezing; and then packaging, gold detection and refrigeration. The frozen crispy prawn manufactured by using the method can be eaten after simple frying, has crispy taste and rich fragrance, maintains the flavor of the phoenix-tailed prawn, is not troublesome to manufacture and has a long shelf life.

Description

technical field [0001] The invention relates to a method for preparing frozen crispy shrimp, which belongs to the field of food processing. Background technique [0002] Crispy shrimp, also known as anchovy shrimp, is a famous dish in Jinling. The shrimp meat is white and the tail shell is bright red. It looks like anchovy tail, so it is called anchovy shrimp. Not only is it rich in nutrients, nourishing blood and solidifying essence, but also can delay aging and improve the body's disease resistance and immune function. The traditional method of anchovy shrimp is to mix thoroughly with starch and egg white, then wrap it on the shrimp body with the shell removed and the tail shell left, and fry it in a frying pan at medium temperature. The production process is very troublesome. Contents of the invention [0003] The object of the present invention is to provide a kind of crispy shrimp which tastes delicious and crisp, has a long fresh-keeping period and is convenient to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L3/36A23L17/40
CPCA23L3/36A23L17/40A23P20/25A23V2002/00A23V2300/20
Inventor 陈振魁
Owner 福建省东山县海魁水产集团有限公司
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