The process of shrimp processing (shrimp processing technology, fully puffed natural shrimp flavor crispy strips processing technology) process: raw materials → peeling → cleaning → soaking → cleaning → sorting specifications → presentation (single frozen ) → quick freezing → packaging → refrigeration.

1. Raw materials: When purchasing raw materials, make sure that the headless shrimps are fresh and free of redness, blackness and mold. The specifications should be uniform and there should be no defects or mechanical damage.

2. Peel: Peel the headless shrimps and keep the tail tip as intact as possible to avoid affecting the yield; then use a toothpick to remove the intestines.

3. Cleaning: Wash the peeled shrimps with clean water, then place them on a strainer to drain, preferably dripping.

4. Soaking: Add 100 kg of water, sodium tripolyphosphate 3, and salt 2 into a fiberglass sink or plastic container to form an aqueous solution. When mixing, do not use metal utensils. Because sodium tripolyphosphate reacts chemically with metals to form new substances, which are harmful to the human body; secondly, the water temperature should be controlled at 5-8℃ in spring and winter, and at 2-5℃ in summer and autumn; thirdly, the water temperature must be controlled first Stir up the water in the container with a glass rod or plastic rod, then add sodium tripolyphosphate and mix well (note: add sodium tripolyphosphate slowly during the stirring process to prevent agglomeration). Then add salt and stir until it is completely dissolved, then put the drained shrimp into the aqueous solution and soak it. Stir every hour to allow the shrimps to soak well. Soaking time: 8-12 hours in spring and winter, 6-8 hours in summer and autumn.

5. Cleaning: Take the soaked shrimp out of the container, use clean water to wash off the mucus on the surface of the shrimp, and then place it on a colander to drain, preferably dripping.

6. Sorting specifications: If the shrimps are of uniform size, there is no need to sort them; if they are mixed-grade shrimps, they need to be sorted. General shrimp specifications can be divided into: 16-20, 21-25, 26-30, 31-40, 41-50, 51-60, 61-70, 71-90, 91-110, 111-200, 200- 300, 300-500, 500-800, or 10-20, 20-40, 40-60, 60-80, 80-100, 100-120. The incomplete parts must also be selected. They cannot be mixed with the intact shrimps and can only be used as shrimp balls.

7. Plating or individual freezing: (1) Plating: First, place a layer of shrimps in order on the bottom of a clean plastic plate, then put the rest on top and use another plate. The bottom is flattened; followed by the weight of each plate, usually 0.5 kg, 0.75 kg or 1 kg. If the customer has special requirements, the weight will be determined according to the customer's regulations. (2) Single freezing: Place the shrimps on a screen for freezing or quick-freeze in a single freezer.

8. Immediately send the plated shrimps to the quick-freezing room for freezing (because the temperature in the processing room is too high, it is easy for the shrimps to turn red, so they cannot be parked in the processing room for too long) or use a flat plate quick-freezing machine And carbonizer quick freezing is also available.

9. Packaging: Take the frozen shrimps off the plate immediately, then put them into plastic bags and then put them into cartons. When packaging, the name, specifications, weight, origin, processing unit and production date of the product must be indicated.

10. Refrigeration: Send the packaged shrimps to the refrigerator immediately for refrigeration, and the temperature should be below -20°C.

Using sodium tripolyphosphate to soak shrimp has the following characteristics: (1) It can retain moisture, delay oxidation, and extend the shelf life. It can generally be stored for 12-18 months; (2) The taste is tender and smooth: after soaking, All the shrimp fibers expand and become transparent; (3) No shrinkage: When cooking, after high temperature, the moisture in the shrimp body remains unchanged, and the taste is very delicious 1. Jade Shrimp

Wash the shrimps Remove the mud intestines, drain off the water, add salt, MSG, egg white, pepper, and starch for sizing. Cut the cucumber in quarters lengthwise, remove the seeds and cut into diamond-shaped dices. Salt, monosodium glutamate, cooking wine, water starch, and soup are made into juice. Heat the pot and add oil. When it is 60% hot, add the shrimps and stir-fry them. When cooked, add diced cucumbers, pour in the prepared juice, stir well and serve.

Features: This dish is white and green, with a smooth, tender, salty and fresh taste.

2. Sesame shrimp balls

Wash and drain the shrimps, put them on the cutting board together with the fat, chop them into minced shapes with a knife, put them in a bowl and add salt, egg white, Mince the onion and stir evenly in one direction. Press the mixed shrimp paste into 2cm balls with your hands. Put the shrimp balls into a bowl with sesame seeds, roll them one by one and coat with sesame seeds. Place the frying pan on medium heat, add salad oil, and when cooked, put the shrimp balls into the oil pan one by one. Fry until the shrimp balls float and the sesame seeds no longer make any sound. Remove and drain the oil and place on a plate. Can.

Features: The shrimp balls are fresh and tender, the sesame seeds are crispy, the taste is refreshing, and the color, aroma and taste are both good.

3. Colorful Shrimp Shreds

Peel the shells of fresh shrimps (either river shrimp or sea shrimp), wash them, dry them with a dry towel, put them into a food grinder, and add eggs Clear, salt, monosodium glutamate, grind into fine paste shape. Put the shrimp paste into an empty plastic bag and poke a small hole with a diameter of 2 mm in the corner of the bag with a bamboo skewer. Put oil in the pot and heat it to 120°C. Squeeze the minced shrimp from the small hole in the corner of the bag into silk-like shapes and put it into the oil pan. Heat and shape into shredded shrimp. Take it out and immerse it in cold water, rinse and cut into 10 cm pieces. long. Leave a little oil in the pot to heat up, stir-fry the onion and ginger, add four shredded shreds (shredded mushrooms, shredded carrots, shredded green peppers, shredded cooked wild rice), stir-fry, then cook the rice wine, add salt, fresh soup and MSG, thicken and pour some Heat oil and serve.

4. Shrimp in milk

Put the peeled shrimp into a container, add refined salt, chicken essence, Shaoxing wine, egg white, water starch, mix well, and pour the milk into the container , add refined salt and water starch to make a milk paste. Set the pot on fire and put in oil. When the oil is hot, pour the milk paste into the oil and mix well. Use a frying spoon to slowly push it into white lumps and float on the oil surface, then remove and drain the oil. Smooth the cooked shrimps and green beans and take them out. Leave residual oil in the pot. When the oil is hot, add the clear soup and adjust the flavor appropriately. After boiling, make a thin gravy with water starch. Pour in the milk cubes, shrimps and green beans, put it into a plate and sprinkle with minced ham.

5. Longjing Shrimp

Rinse the shrimp imported from Thailand repeatedly with clean water, put it into a bowl, add salt and egg white, and stir gently with chopsticks until it becomes sticky. Wet starch, add MSG, stir and let stand. Brew Longjing tea with boiling water, pour out part of the tea soup after 1 minute, and set aside the tea leaves and remaining tea soup for later use. Heat a wok over medium heat and pour in the lard. When the lard is 40% hot, pour the shrimp into the oil pan and quickly break them up with chopsticks. When the shrimps turn jade-white, remove from the pan and drain off the lard. Pour the shrimp into the oil pan, add the remaining tea leaves and tea soup, then spray in Shaoxing wine, stir-fry several times, remove from the pan and serve on a plate.

Features: The shrimps in this dish are white and tender, the tea leaves are green and fragrant, and it is very refreshing.

6. Crispy Potato and Anchovy Shrimp

Cook the potatoes with their skins intact, peel them and press them into minced potatoes, add seasonings and mix well and set aside. Peel off the heads and shells of the shrimps, leaving the shells on the tails intact. Remove the intestines from the backs of the shrimps, and make a shallow knife on the belly of the shrimps (so that the shrimps will not bend when cooked). Soak the shrimp meat in ice water. Half an hour, or refrigerate for 1 hour. First absorb the moisture from the shrimp meat, wrap it with potato minced to leave the tail shell, add egg sauce and batter. Heat three cups of oil in a clean pan, deep-fry the minced potato shrimps until golden brown, drain the oil and place on a plate, and serve with Thousand Island sauce for dipping.

7. Breaded shrimps

Ingredients: 100g clean shrimps, 25g cooked chicken fat, 200g bread, 15g canned green beans, 10g egg white, 5g dry starch Grams, 100 ml chicken soup, 10 g cooking wine, 2.5 g refined salt, 1 g MSG, 20 g sugar, 60 g tomato paste, 750 g soybean oil (actual consumption 75 g), 15 g water starch, 15 g cooked sesame seeds

Features: crispy and tender, bright red in color, sweet, sour and salty

Preparation method: 1. Wash the shrimps, drain the water, and mix well with egg white, refined salt and fine dry starch. , batter is good; cut off the crust of the bread and cut it into 6 cm long, 3 cm square strips, set aside

2. Heat the wok, heat it up, add soybean oil, and heat it until it is 60% hot , put in the bread sticks, turn it a few times with a spoon, and then turn the oil pan to low heat

3. Use a wok to heat it up. After oiling the pan, add soybean oil and heat it until it is 30% hot. When the shrimps are cooked, pour in the shrimps and spread them gently with a spoon. At the same time, add the green beans and turn them over a few times with a spoon. When the shrimps turn milky white, pour them into a colander and drain the oil. Leave 25 grams of remaining oil in the pot, add tomato paste, stir-fry thoroughly, then add cooking wine, refined salt, monosodium glutamate, white sugar and chicken stock, and pour in the slid shrimps and green beans. At the same time, use a slotted spoon to remove the bread sticks, control the oil, and put them on a plate

4. Then, thicken the shrimps with water starch into a thin gravy, add the cooked chicken oil, spread it with a spoon, and sprinkle the cooked sesame seeds evenly. , stir evenly with a spoon, take out of the pan, and pour it on the fried bread sticks, and you're done

8. Stir-fried shrimps

Ingredients: 600 grams of shrimps, 150 grams of green beans, soybean oil 750g (actual consumption: 75g), 10g sesame oil, 5g chili noodles, 10g chili sauce, 10ml chicken broth, 10g cooking wine, 6g refined salt, 5g sugar, 1 egg white, 1g pepper noodles, 2 green onions Gram, 5 grams of MSG, 2 grams of ginger, 25 grams of starchlt; BRgt;

Features: Red and white, tender and spicy shrimp meat, refreshing and tastylt; BRgt;

Preparation method : 1. Rinse the shrimps with clean water, remove them, drain them, put them in a porcelain basin, add egg white, 5 grams of cooking wine, 2 grams of salt, 0.5 grams of pepper noodles, 5 grams of chili noodles, 2.5 grams of MSG, and 10 grams of starch. , 25 grams of soybean oil, stir well and marinate for 20 minutes

2. Peel the green onions, wash and chop; peel the fresh ginger, wash and slice

3. Chicken soup, 5 grams of cooking wine, 4 grams of salt, sugar, 0.5 grams of pepper noodles, 2.5 grams of monosodium glutamate, and 5 grams of starch are stirred evenly to prepare gravy

4. Pour the soybean oil into the pot and cook. When it is 50% hot, add the shrimps, fry until cooked, take them out, control the oil, and set aside

5. Leave 25 grams of oil in the wok, heat it up, add minced green onions, minced ginger, green beans, Chili sauce, stir-fry evenly, add shrimps, pour in the gravy, stir-fry a few times, pour in sesame oil, take out of the pan, and put on a plate

9. Longan and shrimps

Recipe name: Longan Shrimp

Recipe category: Vegetarian

Recipe preparation: Ingredients: 250 grams of fresh mushrooms, 6 each of longan and red cherries, 25 grams of green green beans, 10 grams of water-cooked winter bamboo shoots, 15 grams of winter bamboo shoots. Method: Cut the mushrooms into shrimp shapes, cut the carrots and winter bamboo shoots into cubes; make a batter with egg white, starch, and baking powder, put the shrimps into 70% hot oil in the batter, and fry until light yellow; leave the bottom oil in the pot and add shredded ginger. And ingredients, add salt, monosodium glutamate, cooking wine, fresh soup, bring to a boil and thicken the sauce, pour in the "shrimp", toss it twice and put it on a plate, surround it with longan and red cherries and serve·

10. Shrimp Brushed Egg

Ingredients: 300 grams of eggs, 50 grams of river shrimp. 15 grams of Shaoxing wine, 3 grams of salt, 1.5 grams of MSG, and 600 grams of cooked lard (actual oil consumption is 50 grams).

Features: The egg shreds are soft and slender, golden in color, plump and delicious.

Operation: Break the eggs into a bowl, wash the shrimps, chop them into minced meat and put them into the eggs. Add Shaoxing wine, refined salt and MSG and mix well. Heat the wok, scoop in the cooked lard, and when it reaches 60% heat (about 132°C), stir and rotate the oil in one direction.

Then slowly pour the shrimp and egg liquid into the oil pan, stirring it in the original direction with bamboo chopsticks while pouring, so that it grows into a long thread shape. When it floats to the oil surface, take it out with a slotted spoon. Pick loose and put into plate.

11. How to make Cantonese-style shrimp siomai

1. Chop the pork, bamboo shoots (cooked), green onions and shrimps.

2. Put all the ingredients and seasonings except the wonton skin into a bowl and stir vigorously in the same direction until it becomes sticky.

3. Shape the wonton skin into a round shape, place one piece in the palm of your left hand, put step 2. into the center of the wonton skin with your right hand, and gently twist it into a siomai shape with your left hand.

4. Grease the steamer with oil, place steps 3. one by one on the steamer, and steam over high heat for 5 minutes.

12. How to make fried breaded shrimps

Zhejiang Cuisine

Features: The shrimp are white and tender, the bread is golden and crispy, and the sauce is fragrant and delicious.

Ingredients: 200g shrimp, 75g bread, 1500g oil (approximately 100g consumption), 30g cooking wine, 10g vinegar, 2g salt, 7g MSG, 2g chopped green onion, 30g eggs, 50 grams of water starch, a little flour, 10 grams of sesame oil, appropriate amount of soup.

Production process

1. Put the shrimps in a bowl, add eggs, starch, noodles, and mix well. Change the bread into slices of elephant eyes, fry them until brown, and put them on a plate. 2. Use a bowl to mix the juice: cooking wine, vinegar, salt, monosodium glutamate, green onions, starch, and soup. 3. Heat oil in a pot, wait until the oil is 50% hot, add shrimps and cut open, wait for a while and pour out. Add oil to the original pot, pour shrimps and juice, turn the pot, pour sesame oil, and cover the bread. Operation key: Fry the bread until crispy. Just enough juice.

13. How to make cheese steamed shrimps

Materials:

250 ??grams of fresh shrimps, 100 grams of egg whites, 200 grams of skim milk, 50 grams of chicken powder , 30 grams of minced ham

10 grams of coriander, 80 grams of chicken broth, 5 grams each of sesame oil and cornstarch.

Method:

Mix eggs, fresh milk, chicken powder and salt evenly, sprinkle with shrimps and minced ham and steam for 20 minutes. After taking it out of the cage, drizzle it with sesame oil, MSG and pepper.

14. Shrimp rice rolls

Skin: 1 cup rice flour, 2 tablespoons corn starch, 2 tablespoons salad oil, 1 tablespoon salt, 0, 4 teaspoons water 2 Another 1/2 cup of filling: 4 shrimps, 2 ounces of chicken powder, 1/2 tsp of Taibai powder, 1 tsp of sauce: 3 tbsp of soy sauce, 2 tbsp of rock sugar, 2 tbsp of water, 2/3 bowl of sesame oil, 1 tbsp of sesame oil. Method: 1. Take a container , add cornstarch, cornstarch, and salad oil and mix thoroughly, leave it for 10 minutes to relax, then slowly add 1 cup of water while stirring, add rice flour and mix well, add salt and then add 1 and a half cups of water to mix. Thin powder slurry set aside. 2. Wash the shrimps, drain the water, mix in chicken powder and cornstarch powder and mix well to form the filling. Take another pot, first add rock sugar and water and bring to a boil, then add soy sauce and cook to make sweet soy sauce and set aside. 3. Take a stainless steel tray, steam it in a steamer and coat it with a layer of oil, then pour in half a cup of the thoroughly mixed batter, and use the pot tongs to pour and shake until the batter is evenly distributed on the plate, and then Arrange a row of shrimps, cover the pot and steam for 1 and a half minutes before taking it out. 4. Use an oiled spatula to roll the vermicelli into a sausage shape. After placing it on the plate, drizzle with sesame oil to enhance flavor and prevent sticking. When eating, drizzle with an appropriate amount of sweet soy sauce.

15. How to make snowflake shrimp and tofu soup

Ingredients: shrimp, soft tofu, green beans, diced carrots, egg white, salt, pepper, ginger, green onion, cornstarch, gordon flour

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Production:

1. Peel the shrimps from their shells, remove the black glands with a knife, and mix well with a little salt and cornstarch.

2. Add a little less boiling water, add a little salt, put the shrimps, green beans, and diced carrots into the boil, bring to a boil, and take them out. Then cut the tofu into small pieces and boil it to remove the bean and alkaline smell.

3. In addition, boil water to make soup. Add shredded ginger to the boil and cook for one minute. Add shrimp, green beans, diced carrots and tofu, add salt and pepper, and cook for two minutes.

4. Add the corn starch and glutinous rice flour into the soup and mix well to increase the concentration.

5.

Beat the egg whites well, stir the soup with one hand, and pour the egg white paste into snowflakes with the other hand.

6. Put it into a bowl and add a little chopped green onion.

16. Shrimp stuffed with shiitake mushrooms,

Step 1: Take a small bowl of fresh shrimp, peel off the skin, cut the back of the shrimp with scissors, and wash away the sand lines. Chop it into small pieces, add some cooking wine, minced garlic, minced ginger, white pepper and water starch, and stir until it becomes sticky. Remove stems from fresh mushrooms, wash and set aside.

Step 2: Turn the surface of the mushrooms downward, then scoop the prepared stuffing into the mushrooms with a spoon.

Step 3: Place in a covered microwave container.

Step 4: Cover the lid, put it in the microwave, and turn it for 3-4 minutes. Place the stuffed mushrooms on another plate. There will be some juice from the steamed mushrooms in the original plate, which is fine. Pour it into a small bowl, add a little bit of water starch, mix well, microwave for about 30 seconds to form a thin gravy, pour it on top of the shrimp, and it's ready.

Note:

1) When preparing the shrimp filling, I remembered that garlic shrimp is delicious, so I mainly used minced garlic and ginger:)

2) Regarding the shiitake mushrooms, you can use fresh ones, or of course you can use soaked dried shiitake mushrooms. When there are no fresh mushrooms at home, I like to use a kind of dried small mushrooms called "money mushrooms". They are very uniform in size and thin, because they are all about the same size. When they are brewed, they look neat and nice when placed together. hehe.

3) Regarding the stuffing, you can use shrimp, of course you can also use prepared pure meat stuffing, you can also use half meat stuffing and half shrimp. Oh, I usually also like to mix chopped shrimp and Mix the old tofu together and make a filling, which I think is also delicious.

4) The final thickening can be omitted. Haha, I omit it when I am lazy.

5) The length of time for steaming in a microwave oven should be adjusted according to the power of your microwave oven and the amount of food you cook. My microwave oven is 750 watts, and I turned on 6 stuffed mushrooms for a little more than 3 minutes. When you start to do it, if you are not sure, you can set the time more conservatively. If you feel it is not familiar, just wait a little longer.

17. How to make steamed shrimp dumplings

Ingredients: 450g flour, 50g starch, 500g shrimp meat, 125g fatty pork, 125g dried bamboo shoots, 90g lard , appropriate amounts of salt, monosodium glutamate, sugar, sesame oil, and pepper.

Method: 1. Mix flour, starch and salt evenly, stir with boiling water, cover and simmer for 5 minutes, take out and rub evenly, then add lard and knead evenly into a ball, set aside;

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2. Wash the raw shrimp meat and absorb the water, chop it into fine pieces with the back of a knife, and put it into a basin; cut the cooked shrimp meat into small pieces; blanch the pork fat in boiling water, soak it in cold water, and cut it into small pieces; dry the bamboo shoots. It is best to rinse the silk hair with water, add some lard and pepper and mix well;

3. Add some salt to the shrimp paste, stir vigorously, add cooked shrimp meat cubes, fat meat cubes and bamboo shoots , MSG, sugar, sesame oil, etc., mix well and put it in the refrigerator to freeze;

4. Remove the dough, make a skin, wrap it with shrimp filling, shape it into a dumpling shape, and steam it in a hot pot. Can.

Features: Simplify a seemingly complicated Chinese snack and enjoy it at home.