Formula of shrimp paste

1, unfreeze 2, spread it on a dry towel 3, fold the towel 4, gently squeeze 5, add salt, monosodium glutamate 6, grab and mix 7 in the same direction, flick 8 with both hands, break the egg white 9, add shrimp 10, add raw flour1,and mix well/kloc-0.

The following pulping method takes a plate of shrimp (200g) as an example to talk about the pulping method of "crystal shrimp".

Material selection: There are two kinds of river shrimps used in our hotel. One is made in China, and the shrimp produced in gaoyou lake, Taizhou, Jiangsu Province is relatively expensive and rarely used. More commonly used is another kind imported from Thailand, one pack 198 yuan (2 kg with ice cubes per pack). Thai shrimp is white and crisp, and domestic shrimp is red, which is difficult to paste. If you are making "crystal shrimp", you'd better choose the specifications of 4 1/50 made in Thailand (that is, 4 1-50 shrimps per catty).

Thawing: It is best to thaw naturally, and don't rinse with water, otherwise the fiber tissue of shrimp will be easily damaged and the surface will be hairy.

Primary processing: after thawing, you need to pick out the sand line (that is, shrimp tendon) with a toothpick. You can't pick it out from behind with a knife, but you can stick a small hole in the two corners of the tail (the penultimate joint from the tail) with a toothpick to pick out the sand line. One is easy to pick joints, and the other is to ensure the integrity of shrimp.

Rinse: rinse after picking the sand line. Put the shrimps into the pot, put clear water until they are just immersed, put Chencun to scoop 25g of water (to make the shrimps brittle), gently stir clockwise (the force must be light, otherwise the fragile shrimps will be broken), and then rinse with water once; Put the shrimp into the basin again, soak it in clear water, add 3 grams of edible powder (destroying cell fibers and increasing crispness) and 25 grams of salt, then gently stir it for 3 minutes, and rinse it with clear water; Immerse in water again, add 3 grams of white vinegar (to increase the crispness of shrimp), gently stir for 5 minutes, pour out, rinse with water, add 50 grams of wheat starch, gently stir evenly, and then rinse off the starch (starch can adsorb, if there are sand or spots on shrimp). Because the shrimp meat still has a salty and alkaline taste at this time, it should be washed under a trickle for 3 hours to rinse off the taste, and the shrimp will become full and crisp. Then, control the clean water and gently absorb the water with a clean cotton tablecloth.

Sizing: Pour the dried shrimps into a basin. Take a yard bucket, add 2g salt, 3g monosodium glutamate, a little egg white, a little edible powder (to prevent the water inside the shrimp from coming out during the beating process) and a little sugar (to neutralize the astringency of the edible powder), gently open the egg white with your hands, grab it evenly, don't beat it hard to avoid foaming, then pour it into the shrimp, gently stir it evenly to taste, then release 3g powder and 3g starch, and stir it evenly.

Note: cooking wine and pepper must not be put in the sizing, because the rinsed shrimp is white and transparent, and the cooking wine will turn yellow and opaque. In addition, after so many processes, shrimp has almost no fishy smell, so pepper is not needed.