1. Mix raw material. Mix the basic ingredients in a dough mixer, then put them in a blender (dough mixer) and repeat until the mixed raw material is very even.

2. Shaping. Shape the shrimp sticks, and size of shrimp crackers can be customized.

3. Shrimp crackers cutting and drying. The first step in the drying process is to cut the cylindrical dough into 2-3 mm thick sheets. To prevent moisture from escaping from the dough, the bags are quickly removed before being sliced. Good slices in the process of drying, make each chip moisture spread outward, and don't form small bubble and crack, can not cause the prawn crackers in uneven situation, make the shrimp piece by 60-70 ℃ in hot air, dry 5-10 minutes, the duration of the dry process beforehand not too long, don't make temperature increase caused by foaming phenomenon. Above the drying process, can be in 50 ℃ drying 3 hours, then remove the prawn drying room, 3 hours to dry over 50 ℃. Whether continuously dried or intermittently dried, the final requirement for each piece of shrimp between 8 and 12 percent water. If shrimp chips are not immediately Fried, they should be kept in airtight containers if necessary to avoid large changes in water content.

7. Frying. Is the last procedure in animal fat and vegetable oil in 150-180 ℃ when frying. Fermentative powder and cassava powder must be added in the previous ingredients to keep water from evaporating in the course of steaming and cold storage hardening. The result is that between the porous structure of the dry Fried slice, a small space of air and oxidation is guaranteed to be expanded