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METHOD FOR FRY OF SHRIMP

机译:虾仁炒方法

摘要

The present invention provides a kind of method for cooking shrimp, includes the following steps: to separate horn cleaning shrimp from main body; And manufactured the main body of multiple cut abdomen area, horn is removed. This method further includes following steps:: preparation and cooked dough coating; Preparation discovery noodles striped; Coated body shrimp and dough coating; Wind fine flour stripe body shrimp on the coat; Carrying out fine noodles striped with the ontology of fried ontology is wound. According to the present invention, which is by the fried mixed powder of dough, chicken powder end, water, beer etc., and then the aging mixture at least 1 day, the dough of ontology shrimp preparation are presented new fragrance. In addition, old man's dough has good adhesive property and elasticity, therefore it is easy to adhere to fine flour stripe. In addition, fine extruding noodle striped wound on main body shrimp several times, then,Frying makes brittleness and the fine noodles striped of nutty taste be added to chewing shrimp, as a result, excellent taste. ;The 2014 of copyright KIPO submissions
机译:本发明提供了一种煮虾的方法,包括以下步骤:将角清洁虾与主体分离;并制造了腹部多处切开的主体,将牛角切除。该方法还包括以下步骤:准备和煮熟的面团涂层;准备发现面条条纹;虾皮和面团涂层涂层;在外套上缠细面粉条纹虾。进行带有油炸本体论条纹的细面条被缠绕。根据本发明,其是通过将面团,鸡粉末,水,啤酒等的油炸混合粉,然后老化混合物至少1天,将本体虾制备的面团呈现出新的香气。另外,老人面团具有良好的粘合性和弹性,因此易于粘附在细面粉条上。另外,将细条状的面条细条缠绕在主体虾上,然后油炸,使脆性增加,并在咀嚼小虾中加入坚果味细条状的面条,因此味道极佳。 ; 2014年版权KIPO提交文件

著录项

  • 公开/公告号KR20130134729A

    专利类型

  • 公开/公告日2013-12-10

    原文格式PDF

  • 申请/专利权人 AN HYO KYUNG;

    申请/专利号KR20120058453

  • 发明设计人 AN HYO KYUNG;

    申请日2012-05-31

  • 分类号A23L1/33;A23L1/01;A23L1/176;

  • 国家 KR

  • 入库时间 2022-08-21 15:44:48

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