The mixed starch of shrimp paste is mainly cassava flour, after all, it has good smoothness. Add seasoning and water, mix the dough, knead it into strips, steam it, refrigerate it, cut it into thin slices, dry it, pack it and refrigerate it, and it will become the so-called shrimp slices!
How to make shrimp slices? Now the shrimp slices on the market no longer contain shrimp sauce, and there is no "bath water" for shrimp.
The ingredient list indicates shrimp gravy, but it is often shrimp flavor essence!
The colorful appearance is made of food pigments.
The delicious taste of shrimp slices is added with sodium glutamate, that is, monosodium glutamate, and other additives.
The principle of fried and puffed shrimp slices The main components of industrial shrimp slices are: shrimp flavor essence, preferably shrimp shell powder, cassava powder or potato starch, eggs, sugar, monosodium glutamate, baking powder, food pigment and other additives.
Among them, several substances are expandable. Starch will expand when it meets high oil temperature, such as sweet potato vermicelli and vermicelli, and it will also expand when it is thrown into the pot for frying, but the extent is not as large as that of shrimp slices. Therefore, it is necessary to add baking powder to further enhance the swelling effect, and eggs also have a fluffy effect.
If you want to eat shrimp slices, it's better to cook them at home. They are healthy and zero-added, and they are safe to eat. The taste is not bad at all.
Homemade shrimp slices recipe:
200 grams of fresh shrimp (after a catty of fresh shrimp is shelled, head and tail, shrimp line, that's about it).
420 grams of cassava flour (or potato starch is ok, other kinds of flour can't be made).
200 grams of clean water, 3 grams of edible salt, 5 grams of sugar, and pepper 1 gram.
Production process:
1. Put the shrimp in a cooking machine, add water and seasoning, and beat it into shrimp paste. The finer the shrimp, the better!
2. Pour the shrimp paste into a large basin, add cassava flour twice, and knead it into a smooth dough.
3. Knead the dough into strips with the width of a rolling pin and cut into columns with the length of 10 cm.
4. Cook the cylindrical dough in water. When it floats, continue to cook 10 minutes or so, and be sure to cook it thoroughly. Then take it out and soak it in cold water for a few minutes to cool down, then take it out and drain it, and put it in a common place to dry overnight.
The next day, the water in the shrimp column has evaporated. When it solidifies and hardens, it can be cut into 2 mm slices, and then continue to air dry for half a day. If there is an oven at home, turn the fire to 50 degrees and bake for 3 hours. It can prolong the shelf life, and it is also good to put it in March and April.
6. The temperature should not be too low when frying. First, it can't swell, and second, it eats more oil. It is suggested that when the oil temperature is 60% hot, add shrimp slices, which will soon swell up and fry for about 5 or 6 seconds.