first of all, let's talk about the selection of materials for shrimp. It is best to use fresh shrimp for pulp processing, because the fiber of fresh shrimp is full of water and the meat is compact, so that the fried finished product is not only good in taste, high in gloss, but also richer in nutrition. However, from the perspective of market and cost, the cost of using fresh shrimp is relatively high, which is not conducive to cost control, especially in northwest cities. At present, the most practical ones on the market are frozen bagged metapenaeus ensis and chilled metapenaeus ensis (that is, the shrimp that just died). The cost of choosing chilled shrimp is relatively low, which is more conducive to the rational utilization of the shrimp that just died in the hotel. If the pulp is made properly, it can achieve good results.

Method 1: Take 5g of frozen or chilled shrimps as an example:

Take 3g of salt, 2g of monosodium glutamate, 3g of chicken essence, 1g of cooking powder, 1g of Guangdong rice wine, appropriate amount of onion and ginger, 2g of raw flour (mixed with 2g of water to make water-borne flour) and 1 egg white.

pulping method: 1. Let the frozen shrimp thaw naturally, so that the original flavor and nutrients of the shrimp are not easy to lose. 2. Cut a small mouth on the back of the shrimp, and use a toothpick to remove the shrimp line, which is conducive to beautiful shape and easy to taste. 3. Pour clear water into the basin, add Guangdong rice wine, chopped scallion and ginger, add a little refined salt (the ratio is 1:1), and soak the shrimps for 2 minutes. Adding onion and ginger is beneficial to remove the fishy smell of shrimp, and adding a little salt is not only beneficial to remove blood, but also beneficial to the preparation of raw materials. Some chefs will add hydrogen peroxide to it. Although the product is white and crystal clear, it is not desirable. 4. Drain the shrimps, gently soak them with a dry towel, and put them in a pot and add a small amount of edible powder (the dosage is 5: 1), which will not only make the finished products of shrimps smooth and tender, but also be more conducive to motivation. 5, fingers and interference, in a semi-bow shape, repeatedly mix the shrimp with powder until it feels greasy, then add 3 grams of refined salt, continue to mix until it is fully motivated, add 3 grams of chicken essence, 2 grams of monosodium glutamate and 25 grams of aquatic powder, and mix until the second time. Take one egg white, put it into shrimp, mix it evenly, put it into a fresh-keeping box, seal salad oil and let it stand in the refrigerator for 2 hours. The effect is better.

technological process: thawing shrimp → removing shrimp line → bleaching blood → drying water → pulping.

At present, many chefs add tender meat powder to the pulp shrimp, fish fillets, shredded fish, sliced pork and shredded pork. Personally, I think tender meat powder is only suitable for chunks, slices and other raw materials with relatively large body and dense meat fibers. Because it contains papain, it has strong permeability, which makes the meat of raw materials lose its original taste. It is compared by diners as "eating tofu", which melts in the mouth and has no chewiness of meat. This is a failure.

Method 2: Take 5 grams of fresh shrimp as an example:

Take 5 grams of fresh shrimp, 5 grams of Chencun water, 3 grams of salt, 1 grams of chicken essence, 5 grams of monosodium glutamate, 5 grams of boiled water and an appropriate amount of onion and ginger.

pulping method: 1. cut the back of the shrimps and remove all the shrimp lines. 2. Put the shrimps in a pot, put them in Chencun and dip them gently and evenly, marinate for about 4 hours (shorter in summer and longer in winter), and turn them every 1 hour. 3. Take out the shrimps and fly until they are mature, and rinse them with clear water for about 4 hours without alkali smell. 4. Take boiled water, add refined salt, chicken essence, monosodium glutamate, onion and ginger, let them cool to taste water, and put the shrimps in the taste water for cultivation.

technological process: shrimp → removing shrimp line → scooping water for curing → flying water → flushing → curing.

In the process of selecting fresh shrimp paste, it is best not to add chicken essence and monosodium glutamate, because the shrimp itself has a strong flavor, which is suitable for refreshing and light dishes. After adding it, it may cover up the original flavor of the shrimp, while the dead shrimp needs to be added in an appropriate amount to make up for the lack of flavor, but it should not be too much.

Summarize the characteristics of the two preparation methods: the shrimp produced by the first preparation method is smooth and tender in taste, and the original flavor and nutritional components of the shrimp are less lost than those produced by the second preparation method, and the shrimp is full in shape. The second method is to make the body fuller by soaking in water, usually about twice as much as before pulping, with crisp taste, sufficient elasticity and high gloss, but the original taste of shrimp is not strong, and the loss of nutrients is slightly greater than the former. Both of them have their own strengths, which can be determined according to the tastes of diners.