Preparation method of Shrimp Sauce
Shrimp heads and tails are used as raw materials for processing shrimp head sauce, which are discarded during processing frozen shrimp. These discarded shrimp heads, shrimp tails, shrimp shells, etc. can be processed separately or mixed.
Preparation method 1. Wash the fresh shrimp head, shrimp tail, shrimp shell and other raw materials with water, drain, fry, and fry at about 160℃ for about 2 minutes. After frying, although the moisture content is only about 2~4%, it is different from the taste of the products obtained after drying shrimp heads and shrimp tails. The distinctive fresh shrimp flavor in the fried shrimp heads has not disappeared. String 3
2. The fried shrimp head, shrimp tail, etc. first cut into 10 mesh shrimp with a chopper, and then ground into paste with a fine grinder. That is, shrimp head sauce, of course, according to the size of raw materials can be omitted as appropriate rough cutting process.
3. Preservation: Due to the processing into paste, there is a layer of oil film on the surface that can play a protective role such as corrosion, so the products can be preserved for a long time. string 2
Edible method The product has low cost and is suitable for being used as raw material of shrimp soup, and can also be used as raw material of other processed foods. Eat directly, taste unique and delicious. string 2
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Wu Guo fish
Also known as Nanyang crucian carp, African larvae, Fushou fish; (British) Tilapia. Tilapia contains a variety of fish, both purebred and hybrid, and their shapes are similar. The body is slightly lengthened and flattened on the side, showing an oval shape, with a bulge on the back of the head and a round abdomen. The lower jaw is slightly longer than the upper jaw, and the lips are thick and developed. The operculum has no spines. The dorsal fin is extended and the starting point of the anal fin is below the hard spine at the end of the dorsal fin. The shape of the anal fin is opposite to the shape of a soft strip of the dorsal fin; the rear fins are longer and extend to the caudal fin after being pressed. The caudal fin is flat and round to form a micro-concave shape.
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Triplophysa orientalis
Common Name: Loach Rod Origin and Date of Birth: Widely distributed in Qinghai, Xizang, Gansu, ** and western Sichuan. Description: Lower mouth, wider mouth. Lips thick, upper lip ruffled, lower lip papillated and deeply ruffled, lower jaw spatulate. The ends of the pelvic fins extend back to or beyond the anus. The tail is higher. The skin is smooth and scaleless. demersal fish that lives in slow streams or shallow waters with gravel and weeds and feeds on animal food. Large individuals, 142 mm long individuals have been seen, numerous, can form a zone
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