The use of seafood such as shrimps as the basic raw material to produce extruded sheet foods, due to the tiny cavitation of carbon dioxide and get puffed nature. Raw Material Formula Cold Water 2kg Cassava Powder 1kg Shrimp Meat 500g Sugar 200g Egg 80g Yeast Powder 2g Salt 80g Fish Sauce 40g Glutamic Acid Sodium 10g Production Method 1. Production of shrimp slices should be made first. Shrimp is usually provided by frozen shrimp. In the first step, the frozen shrimp pieces are broken with a crusher or the like, and then the prawns are put into a grinder for stirring and grinding. In this emulsification process, water may also be added as needed. 2. Make cold shrimp paste. The basic ingredients are mixed in a blender to form a soft paste, which is then placed in a blender (and mixer) and kneaded repeatedly until a very uniform cold paste is obtained. 3. Molding. In order to achieve the desired shape of the cold paste, the cold paste is filled into a nylon bag-like device having a diameter of about 3 cm and a length of about 50 cm by a device such as an enema machine and steam-treated in advance. The cloth wraps the filled nylon bag firmly. 4. Steamed. The dough cylinder packed in a nylon bag is heated with steam to 100-130° C. and steamed and gelatinized in about 40 minutes. The dough is sealed in a nylon bag and its surface is not in contact with moisture formed by condensation of water vapor outside the bag, nor is it in contact with microorganisms and the outside air. Since the bag is made of very thin standard nylon or a plastic film with the same effect, the moisture content in the dough is kept constant during steaming and the next refrigerating and hardening. In this way, moisture does not evaporate on the surface nor is it lost through intercellular diffusion. 5. Refrigerate. When the nylon bag is peeled off by removing the cloth, the cooked dough in the nylon bag is moved to a refrigerator at about 0°C, cooled, and refrigerated for about 24 hours. In this process, it should be noted that the cooked dough must be hardened to suit slicing without reducing the moisture or bacterial contamination. 6. Slicing and drying. The first step in the drying process is to cut the cylindrical dough into 2 to 3 mm thick sheets. To prevent the loss of moisture from the cooked dough, the nylon bag can be quickly removed before slicing. In the drying process, the sliced ​​slices allow the moisture of each slice to diffuse outwards without formation of small bubbles and cracks, and the shrimp slices can be dried at 60-70°C without causing unevenness of the shrimp slices. Hot air flow, pre-dry 5 ~ 10 minutes, the duration of this pre-drying process should not be too long, do not make the temperature increase caused by blistering. The above drying process can be dried at 50°C for 3 hours, then the shrimp pieces are removed from the drying room and dried at 50°C for 3 hours. Regardless of continuous drying or intermittent drying, the moisture of each piece of shrimp is required to be maintained between 8 and 12%. If the shrimp slices are not immediately fried, they should be kept in airtight, closed containers when necessary to prevent large changes in water content. 7. Cooking. The last step is to cook with animal fat or vegetable oil at 150-180°C. In the former ingredients must be added baking powder and tapioca flour, in the steaming and refrigerating process does not evaporate the water, the result is between the porous structure of the dry fried chips, to ensure that there is a tiny gap of air and dioxide, Exaggerated state. The dried shrimp slices are at least 2 to 3 times larger in volume than before being fried. The sugar and other sugars are added to the ingredients of the shrimp chips. When the frying temperature is not higher than 150°C, the fried shrimp chips will not be burnt. Therefore, the previous process can be used. Put it in a pan for 10 to 20 seconds, and then pass the hot shrimp slices through a rolling device. This will not only smooth the shrimp slices but also remove the excess oil from the slices. The finished shrimp slices will not contain excess oil that is adsorbed at relatively low temperature frying. The greasy feel is greatly reduced and the shrimp slices are more delicious.
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