Processing technique of deep-fried breaded shrimp

Abstract

The invention particularly relates to a processing technique of deep-fried breaded shrimp and belongs to the technical field of seafood processing. Fresh shrimps, common yam rhizome, bitter gourd juice, navel orange juice and other pure natural materials are used as raw materials; the steps of decapitating, shelling, gut removing by back opening, low-temperature rinsing, marinating, juice-mixing, slurry making, slurry coating, flour coating, deep frying and freezing storage are performed to obtain the deep-fried breaded shrimp. Thin pasty coating slurry is made by: mixing wheat starch, cassava starch and clear water, adding salad, sesame seed powder, tangerine peel powder and white cardamon fruit to form primary coating slurry, pouring the primary coating slurry into a centrifugal mixer, adding clove, baking soda and yam pulp, and mixing. Compared with the prior art, processing technique has the advantages that nutrients are reasonably matched herein, no preservatives are added to conserve quality, and the problems are solved, for instance, thin parts that are deep-fried become black due to dough rings, dough balls and high quantity of crumbs at the tail easily occurred in the coating step.

Description

technical field [0001] The invention belongs to the technical field of seafood food processing, and in particular relates to a processing technology of deep-fried breaded shrimp. Background technique [0002] Breaded shrimp is made from fresh fresh shrimp or Penaeus vannamei, and is made by coating process. It is suitable for frying, baking, smoking, sauce making, pickling and other processing. It can not only protect nutrients, but also change different batter formulas. Improve taste. At present, the taste of shrimp on the market is too simple, and various preservatives are added for quality preservation treatment, which affects the health and safety of food, and improper operation in the flour coating process is prone to excessive dough rings, dough balls, and tail crumbs, resulting in thin There are problems such as blackening after frying. [0003] Such as the Chinese patent application (publication number: CN105285775A) discloses "a kind of processing method of sea-ca...

AI Technical Summary

Problems solved by technology

According to the invention, a sea-caught breaded shrimp processing method has better sanitation and can remove peculiar smell; the shrimp shell is crispy, which improves the taste, and the nutrition of the shrimp can be preserved as much as possible; there are many flavors, which can meet the needs of consumers with different tastes. However, problems such as uneven crumbs are prone to occur in the powder coating process.