Kitchen pulp: how to pulp shrimp?

First of all, talk about the selection of shrimp. It is best to use fresh shrimp to make pulp, because the fiber of fresh shrimp is full of water and the meat is firm, so the fried products are not only good in taste, high in gloss, but also more nutritious. However, from the perspective of market and cost, the cost of selecting 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 prawns and chilled prawns (that is, fresh dead prawns). The cost of choosing chilled shrimp is relatively low, which is more conducive to the rational use of shrimp that has just died in the hotel. If the slurry is made properly, it can achieve good results. Method 1: Take 500 grams of frozen or chilled shrimp as an example: take 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, edible powder 1 g, Guangdong rice wine 10 g, 20 grams of raw powder (mixed with 20 grams of water to make aquatic powder) and eggs 1. Slurry method: 1, let the frozen shrimp thaw naturally, so that the original flavor and nutrients of the shrimp are not easily lost. 2. Cut a small mouth on the back of the shrimp and remove the shrimp line with a toothpick, which is conducive to beautiful appearance and easy to taste. 3. Pour clear water into the basin, add Guangdong rice wine, minced onion and ginger, add a little refined salt (the ratio is 100: 1), and soak the shrimp for 20 minutes. Adding onion and ginger is beneficial to remove the fishy smell of shrimp, and adding a little salt is not only beneficial to blood removal, 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 in a dry towel, and add a small amount of edible powder (the dosage is 500: 1) into the pot, which will not only make the finished shrimps smooth and tender, but also be beneficial to their strength. 5, fingers and interference, in a semi-bow shape, repeatedly stir the shrimp and powder until they feel greasy, then add 3 grams of refined salt, continue to stir until they are fully excited, add 3 grams of chicken essence, 2 grams of monosodium glutamate and 25 grams of aquatic powder, and stir for the second time. Take 1 egg white, put it in shrimp, stir it evenly, put it in a fresh-keeping box, and refrigerate it with salad oil for 2 hours. The effect is better. Technological process: thawing shrimp → removing shrimp line → bleaching blood water → drying water → pulping. Now many chefs add tender meat powder to shrimp paste, fish fillets, shredded fish, sliced meat and shredded pork. Personally, I think tender meat powder is only suitable for blocks and slices, which are large in volume and dense in meat fiber. Because it contains papain, it has strong permeability, which makes the raw meat lose its original taste. It is likened to "eating tofu" by diners, which melts in the mouth and has no chewiness of meat. This is a failure. Method 2: Take 500 grams of fresh shrimp as an example: take 500 grams of fresh shrimp, 50 grams of Chencun water, 3 grams of salt, 5 grams of chicken essence 10, 5 grams of monosodium glutamate, 500 grams of boiled water and appropriate amount of onion and ginger. Pulping method: 1, cut shrimp back and remove shrimp line. 2. Put the shrimps in the pot, dip them gently and evenly in Chencun, marinate for about 4 hours (slightly shorter in summer and slightly longer in winter), and turn them every 1 hour. 3. Take out the shrimp and fly until it is mature, and rinse it with clear water for about 4 hours, without alkali smell. 4. Take boiled water, add refined salt, chicken essence, monosodium glutamate, onion and ginger, cool to taste water, and put the shrimp in the taste water for culture. Technological process: shrimp → removing shrimp line → dipping water for curing → flying water → washing → curing. In the process of selecting fresh shrimp sauce, it is best not to add chicken essence and monosodium glutamate, because shrimp itself has a strong umami flavor and is suitable for making refreshing and light dishes. After adding, the original flavor of shrimp may be masked, and dead shrimp needs to be added in an appropriate amount to make up for the lack of umami flavor, but it should not be too much. Summarize the characteristics of the two methods: the shrimp produced by the first method has smooth and tender taste, less loss of original flavor and nutrients than that by the second method, and full shrimp shape. The second method is soaking in water to make the green body fuller, which is usually about 1 times before pulping. The taste is crisp, elastic and high gloss, but the original flavor of shrimp is not strong, and the loss of nutrients is slightly greater than the former. Both have their own merits, which can be determined according to the tastes of diners.