Folding material:

12 shrimp; Auricularia auricula 1/4 cups; Cucumber shreds 1/2 cups; Cooked oil 1.5 teaspoon.

Folding seasoning:

A: Soy sauce 1 tablespoon; Wine 1/2 tablespoons; Onion1; 2 slices of ginger. B: salt 1/2 teaspoons; MSG 1/4 teaspoon; Sesame oil 1 teaspoon; Broth 1/2 cups; Flour 1 teaspoon.

Fold and edit the production process of this paragraph.

1 Peel the prawns, leave the prawns, and don't peel the shells on the tail.

2 cut the shrimp back with scissors and pick the shrimp line by the way;

3. Spread the shrimps flat on the back, sprinkle with a layer of fine salt, black pepper and white pepper, pat evenly and marinate for 3-5 minutes;

4 eggs are beaten into egg liquid, shrimps are rolled in the egg liquid, and then rolled in the bread crumbs;

5 put it in a 70% hot oil pan, fry until golden brown, remove and drain the oil, and put it on a plate; [ 1]

Fold and edit this frozen butterfly shrimp.

1. process flow

Raw shrimp → decapitation → cleaning → grading → shelling and leaving the tail → completely opening the back → removing intestinal glands → weighing → cleaning again → putting in plates → adding ice water → quick freezing → taking off plates → coating with ice skin → packaging → refrigeration.

2. Key points of operation

(1) Black film is not allowed to be used when disassembling the nose.

(2) When cleaning, the water temperature should be controlled below 8℃.

(3) Classification should be carried out according to the specifications required by butterfly shrimp. For example, 1 13~ 133 butterflies/kg (5 1~60 butterflies/kg), 102~ 122 butterflies/kg (40.

(4) Remove the shell and leave the tail, keep the sixth abdominal segment (the last abdominal segment) and the tail segment (tail) of the shrimp, and remove the abdominal segment.

(5) fully open the back and remove the intestinal glands. Cut the middle of the shrimp back completely with a stainless steel knife (about 4/5 in depth), remove the intestinal glands, spread it on the table in a butterfly shape, and cut it evenly and symmetrically on both sides, not crooked, not too shallow (not spread on the table) and not too deep (with holes).

(6) Weighing and weighing quality control The net weight of the finished product after thawing is 2kg.

(7) Re-cleaning: Wash the butterfly shrimp once with 3mg/kg bleaching powder ice water solution.

(8) Shrimp plates must be disinfected and cleaned before they can be used. When loading the tray, put plastic labels of 1 on the bottom and surface respectively. The surface should be flat and the tail should not be tilted. The temperature of semi-finished products should be controlled below 65438 03℃.

(9) Add ice water. Ice water should be clean, and the amount of water added should be based on the fact that the shrimp body does not float.

The quick-freezing temperature of (10) is lower than -25℃. When the shrimp body temperature drops to-12℃, add a proper amount of ice water to cover the shrimp body, and remove the plate when the center temperature reaches-15℃.

(1 1) Washing dishes can be done by flooding or spraying water, and the water temperature should be controlled below 20℃.

(12) Apply the ice coat with clean ice water at 2~4℃ for 3~5s. Butterfly shrimp

(13) packaging: wrap the frozen butterfly shrimp pieces in ice clothes, then put them into transparent plastic bags and put them into small boxes. Every 6 boxes are packed in a carton and sealed with tape.

(14) The products packed in the cold storage should be stored in the cold storage below-18℃, and the storage temperature should be kept stable.