CN106805154A - A kind of preparation method of toast crevettes - Google Patents
A kind of preparation method of toast crevettes Download PDFInfo
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- CN106805154A CN106805154A CN201710122801.9A CN201710122801A CN106805154A CN 106805154 A CN106805154 A CN 106805154A CN 201710122801 A CN201710122801 A CN 201710122801A CN 106805154 A CN106805154 A CN 106805154A
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Abstract
The present invention provides a kind of preparation method of toast crevettes, is included in peeled shrimp surface and uniformly wraps up in last layer and wraps up in slurry and the peeled shrimp for wrapping up breadcrumbs is processed using the fried technology of low-temp low-pressure；Wrap up in being prepared as slurry：Wrap up in the water that 1.2 weight multiples are added in starch, the temperature of water is 35 DEG C, is stirred, and be made scattered paste shape wraps up in slurry, wherein the primary raw material for wrapping up in starch count by weight including：20 30 parts of tapioca, 20 30 parts of Gluten, 24 parts of edible salt, 5 10 parts of spice, 15 parts of white granulated sugar, 26 parts of Ultra Tex 2,15 parts of leavening agent；The fried technology of low-temp low-pressure is：Pressure be 2 5kPa, temperature be 60 80 DEG C at, fried 2.5 3min.Preparation technology of the invention can reduce the oil absorption of fried toast crevettes, improve the quality of product, extend the shelf life of product.
Description
Technical field
The invention belongs to toast crevettes preparation field, and in particular to a kind of preparation method of toast crevettes.
Background technology
Toast crevettes are that fresh shrimp or shrimp mud are wrapped into slurry, crumbs, while being aided with the others auxiliary such as egg liquid, dispensing
Reason, then by decocting, it is fried form, with fresh delicious and crisp, it is nutritious the characteristics of, it is deep popular to like.Wrap up in slurry composition and fried side
Formula is the key factor for influenceing fried toast crevettes quality.Current wraps up in slurry composition and toast crevettes fat obtained in traditional frying method
Content is higher（More than 30%）, it is harmful to health.Therefore it is badly in need of finding a kind of oil absorption that can reduce fried toast crevettes, carries
The quality of high product, extends the preparation method of the toast crevettes of the shelf life of product.
The content of the invention
It is high for outlet bread shrimp products oil content（More than 30%）Problem, it is an object of the invention to provide a kind of energy
The oil absorption of fried toast crevettes is enough reduced, the quality of product is improved, extends the preparation method of the toast crevettes of the shelf life of product.For
Realize above-mentioned purpose, the technique that the present invention is combined using individual quick freezing and lower temperature vacuum frying, and have developed one kind can be same
When pin peeled shrimp moisture and reduce toast crevettes oil content fruit glaze agent（Wrap up in starch）.
A kind of preparation method of toast crevettes, be included in peeled shrimp surface uniformly wrap up in last layer wrap up in slurry and using low-temp low-pressure it is fried
Technology is processed the peeled shrimp for wrapping up breadcrumbs；Wrap up in being prepared as slurry：The water that 1.2 weight multiples are added in starch is wrapped up in, water
Temperature be 3-5 DEG C, stir, be made scattered paste shape wraps up in slurry, wherein the primary raw material for wrapping up in starch count by weight including：Wood
Sweet potato starch 20-30 parts, Gluten 20-30 parts, edible salt 2-4 parts, spice 5-10 parts, white granulated sugar 1-5 parts, the starch of acetylation two
Phosphate 2-6 parts, leavening agent 1-5 parts；The fried technology of low-temp low-pressure is：Pressure be 2-5kPa, temperature be 60-80 DEG C at, oil
Fried 2.5-3min.
Comprise the following specific steps that：
（1）Open the back of the body：Fresh shrimp is cleaned up, the shell in removal shrimp intestines and shrimp body portion retains the shell of shrimp afterbody, the shrimp body after shelling
Open carry on the back into it is butterfly-like；
（2）Bubble water-loss reducer：Butterfly-like peeled shrimp is immersed in water-loss reducer, soak time is 0.2-2h；
（3）Cleaning and sterilizing：Cleaned through step with the liquor natrii hypochloritis of 0.1wt%（2）The peeled shrimp for the treatment of；
（4）It is with slurry：The water of 1.2 weight multiples is added in starch is wrapped up in, the temperature of water is 3-5 DEG C, is stirred, and is made scattered paste shape
Wrap up in slurry；Wherein wrap up in starch primary raw material count by weight including：Tapioca 20-30 parts, Gluten 20-30 parts, food
With salt 2-4 parts, spice 5-10 parts, white granulated sugar 1-5 parts, Ultra Tex 2 2-6 parts, leavening agent 1-5 parts；
（5）Wrap up in slurry：In step（3）Uniformly wrap up in last layer and wrap up in slurry in the peeled shrimp surface for obtaining；
（6）Wrap up in breadcrumbs：By step（5）Peeled shrimp after treatment, one layer of breadcrumbs is wrapped before wrapping up in slurry and be not dry rapidly；
（7）Individual quick freezing：Will be through step（6）Peeled shrimp after treatment is placed in -21 ~ -18 DEG C, freezes 30-40min；
（8）Low-temp low-pressure is fried：Pressure be 2-5kPa, temperature be 60-80 DEG C at, fried 2.5-3min；
（9）Packaging refrigeration：Toast crevettes after will be fried naturally cool to less than 20 DEG C, packing bag, then carry out quick-frozen, make jelly
Shrimp body core temperature afterwards is less than -18 DEG C, and last low-temperature storage is to be obtained.
The weight accounting of peeled shrimp is 48-50% in the toast crevettes.
Remarkable advantage of the invention：
1）Using Water-saving effect is good, amylopectin content be up to 83% tapioca, Gluten, the starch of thickener acetylation two
Phosphate etc. makes the film agent of toast crevettes, and network structure is formed on toast crevettes surface, can effectively prevent the spilling of internal moisture
With the entrance of grease, so as to reduce oil absorbency.
2）Using first individual quick freezing, lower temperature vacuum frying technique reduces the oil absorbency of product again.The face of film agent will be scribbled
Bag shrimp elder generation individual quick freezing lower temperature vacuum frying again, make it is quick-frozen after toast crevettes form tiny ice crystal, when fried, ice crystal rises rapidly
China, top layer rapid gelatinisation, and make top layer shortcakeization in very short time, internal layer curing is soft, reduces oil absorbency and oil content.
3）Research using lower temperature vacuum frying technique to smear toast crevettes carry out it is fried, using the vacuum technique fried temperature of reduction
Degree（Only need<80℃）, reduce the oil content of toast crevettes, reduce edible oil high-temperature oxydation to the risk of human health damage, improve
Food nutrition index, retains unique delicious and crisp local flavor of prawn, increases added value of product.
4）Fried, moisture vapourizing temperature reduction in toast crevettes so that the moisture in toast crevettes exists is carried out at reduced pressure conditions
Taken off rapidly in short time, obtained toast crevettes water shortage is hardened, therefore the present invention is carried out before low-temp low-pressure is fried to peeled shrimp
The combination treatment of immersion water-loss reducer and coating fruit glaze agent, effectively can pin in peeled shrimp moisture while oil absorbency is reduced
It is interior.
5）Obtained toast crevettes oil content of the invention is less than 15%.
Specific embodiment
In order that content of the present invention easily facilitates understanding, with reference to specific embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
The preparation of toast crevettes is comprised the following specific steps that：
（1）Open the back of the body：Fresh shrimp is cleaned up, the shell in removal shrimp intestines and shrimp body portion retains the shell of shrimp afterbody, the shrimp body after shelling
Open carry on the back into it is butterfly-like；
（2）Bubble water-loss reducer：Butterfly-like peeled shrimp is immersed in water-loss reducer, soak time is 0.2h；
（3）Cleaning and sterilizing：Cleaned through step with the liquor natrii hypochloritis of 0.1wt%（2）The peeled shrimp for the treatment of；
（4）It is with slurry：The water of 1.2 weight multiples is added in starch is wrapped up in, the temperature of water is 3 DEG C, is stirred, and is made scattered paste shape
Wrap up in slurry；Wherein wrap up in starch primary raw material count by weight including：20 parts of tapioca, 20 parts of Gluten, 2 parts of edible salt,
5 parts of spice, 1 part of white granulated sugar, 2 parts of Ultra Tex 2,1 part of leavening agent；
（5）Wrap up in slurry：In step（3）Uniformly wrap up in last layer and wrap up in slurry in the peeled shrimp surface for obtaining；
（6）Wrap up in breadcrumbs：By step（5）Peeled shrimp after treatment, one layer of breadcrumbs is wrapped before wrapping up in slurry and be not dry rapidly；
（7）Individual quick freezing：Will be through step（6）Peeled shrimp after treatment is placed in -21 DEG C, freezes 30min；
（8）Low-temp low-pressure is fried：Pressure be 2kPa, temperature be 60 DEG C at, fried 2.5min；
（9）Packaging refrigeration：Toast crevettes after will be fried naturally cool to less than 20 DEG C, packing bag, then carry out quick-frozen, make jelly
Shrimp body core temperature afterwards is less than -18 DEG C, and last low-temperature storage is to be obtained.
The weight accounting of peeled shrimp is 48% in the toast crevettes.
The oil content for measuring toast crevettes is 14.7%.
Embodiment 2
The preparation of toast crevettes is comprised the following specific steps that：
（1）Open the back of the body：Fresh shrimp is cleaned up, the shell in removal shrimp intestines and shrimp body portion retains the shell of shrimp afterbody, the shrimp body after shelling
Open carry on the back into it is butterfly-like；
（2）Bubble water-loss reducer：Butterfly-like peeled shrimp is immersed in water-loss reducer, soak time is 1h；
（3）Cleaning and sterilizing：Cleaned through step with the liquor natrii hypochloritis of 0.1wt%（2）The peeled shrimp for the treatment of；
（4）It is with slurry：The water of 1.2 weight multiples is added in starch is wrapped up in, the temperature of water is 4 DEG C, is stirred, and is made scattered paste shape
Wrap up in slurry；Wherein wrap up in starch primary raw material count by weight including：25 parts of tapioca, 25 parts of Gluten, 3 parts of edible salt,
8 parts of spice, 3 parts of white granulated sugar, 4 parts of Ultra Tex 2,3 parts of leavening agent；
（5）Wrap up in slurry：In step（3）Uniformly wrap up in last layer and wrap up in slurry in the peeled shrimp surface for obtaining；
（6）Wrap up in breadcrumbs：By step（5）Peeled shrimp after treatment, one layer of breadcrumbs is wrapped before wrapping up in slurry and be not dry rapidly；
（7）Individual quick freezing：Will be through step（6）Peeled shrimp after treatment is placed in -20 DEG C, freezes 35min；
（8）Low-temp low-pressure is fried：It is 3kPa in pressure, temperature is 70 DEG C, fried 2.8min；
（9）Packaging refrigeration：Toast crevettes after will be fried naturally cool to less than 20 DEG C, packing bag, then carry out quick-frozen, make jelly
Shrimp body core temperature afterwards is less than -18 DEG C, and last low-temperature storage is to be obtained.
The weight accounting of peeled shrimp is 49% in the toast crevettes.
The oil content for measuring toast crevettes is 12.1%.
Embodiment 3
The preparation of toast crevettes is comprised the following specific steps that：
（1）Open the back of the body：Fresh shrimp is cleaned up, the shell in removal shrimp intestines and shrimp body portion retains the shell of shrimp afterbody, the shrimp body after shelling
Open carry on the back into it is butterfly-like；
（2）Bubble water-loss reducer：Butterfly-like peeled shrimp is immersed in water-loss reducer, soak time is 2h；
（3）Cleaning and sterilizing：Cleaned through step with the liquor natrii hypochloritis of 0.1wt%（2）The peeled shrimp for the treatment of；
（4）It is with slurry：The water of 1.2 weight multiples is added in starch is wrapped up in, the temperature of water is 5 DEG C, is stirred, and is made scattered paste shape
Wrap up in slurry；Wherein wrap up in starch primary raw material count by weight including：30 parts of tapioca, 30 parts of Gluten, 4 parts of edible salt,
10 parts of spice, 5 parts of white granulated sugar, 6 parts of Ultra Tex 2,5 parts of leavening agent；
（5）Wrap up in slurry：In step（3）Uniformly wrap up in last layer and wrap up in slurry in the peeled shrimp surface for obtaining；
（6）Wrap up in breadcrumbs：By step（5）Peeled shrimp after treatment, one layer of breadcrumbs is wrapped before wrapping up in slurry and be not dry rapidly；
（7）Individual quick freezing：Will be through step（6）Peeled shrimp after treatment is placed in -18 DEG C, freezes 40min；
（8）Low-temp low-pressure is fried：It is 5kPa in pressure, temperature is 80 DEG C, fried 3min；
（9）Packaging refrigeration：Toast crevettes after will be fried naturally cool to less than 20 DEG C, packing bag, then carry out quick-frozen, make jelly
Shrimp body core temperature afterwards is less than -18 DEG C, and last low-temperature storage is to be obtained.
The weight accounting of peeled shrimp is 50% in the toast crevettes.
The oil content for measuring toast crevettes is 10.2%.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with
Modification, should all belong to covering scope of the invention.
Claims (3)
1. a kind of preparation method of toast crevettes, it is characterised in that be included in peeled shrimp surface and uniformly wrap up in last layer and wrap up in slurry and using low
The warm fried technology of low pressure is processed the peeled shrimp for wrapping up breadcrumbs；Wrap up in being prepared as slurry：Wrap up in and add 1.2 weight multiples in starch
Water, the temperature of water is 3-5 DEG C, is stirred, and be made scattered paste shape wraps up in slurry, wherein wrapping up in the primary raw material of starch by weight
Meter includes：Tapioca 20-30 parts, Gluten 20-30 parts, edible salt 2-4 parts, spice 5-10 parts, white granulated sugar 1-5 parts, second
Acylated 2-6 parts, leavening agent 1-5 parts of PASELLI EASYGEL；The fried technology of low-temp low-pressure is：It is 2-5kPa in pressure, temperature is 60-
At 80 DEG C, fried 2.5-3min.
2. the preparation method of toast crevettes according to claim 1, it is characterised in that comprise the following specific steps that：
（1）Open the back of the body：Fresh shrimp is cleaned up, the shell in removal shrimp intestines and shrimp body portion retains the shell of shrimp afterbody, the shrimp body after shelling
Open carry on the back into it is butterfly-like；
（2）Bubble water-loss reducer：Butterfly-like peeled shrimp is immersed in water-loss reducer, soak time is 0.2-2h；
（3）Cleaning and sterilizing：Cleaned through step with the liquor natrii hypochloritis of 0.1wt%（2）The peeled shrimp for the treatment of；
（4）It is with slurry：The water of 1.2 weight multiples is added in starch is wrapped up in, the temperature of water is 3-5 DEG C, is stirred, and is made scattered paste shape
Wrap up in slurry；Wherein wrap up in starch primary raw material count by weight including：Tapioca 20-30 parts, Gluten 20-30 parts, food
With salt 2-4 parts, spice 5-10 parts, white granulated sugar 1-5 parts, Ultra Tex 2 2-6 parts, leavening agent 1-5 parts；
（5）Wrap up in slurry：In step（3）Uniformly wrap up in last layer and wrap up in slurry in the peeled shrimp surface for obtaining；
（6）Wrap up in breadcrumbs：By step（5）Peeled shrimp after treatment, one layer of breadcrumbs is wrapped before wrapping up in slurry and be not dry rapidly；
（7）Individual quick freezing：Will be through step（6）Peeled shrimp after treatment is placed in -21 ~ -18 DEG C, freezes 30-40min；
（8）Low-temp low-pressure is fried：Pressure be 2-5kPa, temperature be 60-80 DEG C at, fried 2.5-3min；
（9）Packaging refrigeration：Toast crevettes after will be fried naturally cool to less than 20 DEG C, packing bag, then carry out quick-frozen, make jelly
Shrimp body core temperature afterwards is less than -18 DEG C, and last low-temperature storage is to be obtained.
3. the preparation method of toast crevettes according to claim 1 and 2, it is characterised in that the weight of peeled shrimp in the toast crevettes
Amount accounting is 48-50%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107307334A (en) * | 2017-08-14 | 2017-11-03 | 福清市谊华水产食品有限公司 | A kind of fragrant shredded coconut meat shrimp of garlic and its production method |
| CN108244525A (en) * | 2018-03-26 | 2018-07-06 | 诸城兴贸玉米开发有限公司 | A kind of popcorn chicken wraps up in slurry |
| CN110269213A (en) * | 2018-03-14 | 2019-09-24 | 龙海市格林水产食品有限公司 | A kind of jelly globefish shrimp and preparation method thereof |
| CN111480818A (en) * | 2020-04-20 | 2020-08-04 | 广东海洋大学 | Pre-fried purple sweet potato bread shrimp and processing method thereof |
| CN111493293A (en) * | 2020-04-20 | 2020-08-07 | 广东海洋大学 | Pre-fried mango bread shrimp and processing method thereof |
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| CN111493293A (en) * | 2020-04-20 | 2020-08-07 | 广东海洋大学 | Pre-fried mango bread shrimp and processing method thereof |
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Application publication date: 20170609 |