2 kg cold water 1 kg tapioca 500 g minced shrimp 500 g sugar 200 g egg 80 g leavening powder 2 g salt 80 g fish sauce 40 g monosodium glutamate 10 g

1. The production of shrimp flakes should begin with the preparation of minced shrimp. Small shrimps are usually supplied from frozen shrimp cubes. In the first step, the frozen shrimp blocks are crushed with an ice crusher or similar equipment, and then the crushed shrimp bodies are put into a grinder to be blended and finely ground. During this emulsification process, water may also be added as necessary and appropriate.

2. Make a cold paste of shrimp chips. The basic ingredients are mixed in a blender to make a soft paste, and then put into a mixer (pasta machine) and repeatedly kneaded until a very uniform cold paste.

3. Molding. The cold paste is filled into a nylon bag with a diameter of about 3 centimeters and a length of about 50 centimeters by a device such as an enema machine in order to make the cold paste reach a pre-determined shape, and the filled nylon bag is wrapped securely with a cloth that has been steam-treated beforehand.

4. Steaming. A cylinder of dough wrapped in a nylon bag is heated to 100～130°C by steam for about 40 minutes to finish steaming and pasting. Dough sealed in a nylon bag, its surface does not come into contact with water vapor condensation outside the bag and the formation of moisture, and not in contact with microorganisms and outside air. Since the bag is constructed of very thin standard nylon or plastic film of the same effect, the moisture content in the dough remains constant during vaporization and the next step of hardening by refrigeration. In this way, moisture is neither evaporated from the surface nor lost by intercellular diffusion.

5. Chilling. When the wrapping fabric is removed and the nylon bag is peeled off, the cooked dough in the nylon bag is moved into a freezer at about 0°C to cool down and refrigerated for about 24 hours. During this process, care should be taken so that the cooked dough reaches a hardened state suitable for slicing without reducing moisture or bacterial contamination.

6. Slicing and drying. The first step in the drying process is to slice the cylindrical cooked dough into thin slices 2 to 3 millimeters thick. In order to prevent moisture loss from the cooked dough, the nylon bag can be quickly removed only before slicing. The cut slices are dried so that the moisture in each slice spreads outward without forming small bubbles and cracks, and the shrimp slices can be pre-dried for 5 to 10 minutes by passing them through a stream of dry heat at 60 to 70 degrees Celsius without causing the slices to be uneven, and this pre-drying process should not be of too long a duration to increase the temperature and cause the phenomenon of blistering. The above drying process, can be dried at 50 ℃ for 3 hours, followed by the shrimp pieces out of the drying room, drying at 50 ℃ for another 3 hours. Whether continuous drying or intermittent drying, the final requirement of each piece of shrimp slices of moisture to maintain between 8 to 12%. If the shrimp slices are not fried immediately, they should be kept in airtight containers impermeable to air, if necessary, to avoid large changes in moisture.

7. Cooking and frying. The last process is to animal fat or vegetable oil at 150-180 ℃ cooking and frying. In the former in the ingredients must be added to the baking powder and tapioca, in the steam and refrigeration hardening process does not make the water evaporation, the result is that between the porous structure of the dry fried sheet, to ensure that there is air and dioxide of the tiny gaps, showing the puffed state.

Precautions

Dried shrimp slices increase in volume by at least 2 to 3 times after frying than before. Add granulated sugar and other sugars to the ingredients of the shrimp slices, and the shrimp slices being fried will not burn when the frying temperature is not higher than 150°C, so the previous process can be used. The slices are placed in a frying pan for 10 to 20 seconds, and then the hot shrimp slices are made to pass through a rolling device that both flattens the slices and removes excess oil from the slices. The finished shrimp slices do not contain the excess oil that is adsorbed during relatively low temperature frying. The greasiness is greatly reduced and the shrimp slices are more flavorful.