Detailed Steps for How to Make Prawn Crackers from Scratch
Prawn crackers are kind of deep fried snacks made from starch and shrimp that serve as flavouring.If you learn the prawn crackers recipe, prawn crackers making machine can help you start prawn crackers business.Following will talk about steps for how to make prawn crackers from scratch.
Prawn Crackers Recipe
According to the ratio of cold water 2 kg, tapioca flour 1 kg, shrimp meat 500 g, sugar 200 g, egg 80 g, yeast powder 2 g, salt 80 g, fish soy sauce 40 g, glutamic acid uranium 10 g.
Detailed Steps of How To make Prawn Crackers
- Making shrimps. Shrimp are usually provided by frozen shrimp pieces. The frozen shrimp pieces are broken by a crusher or similar equipment, and then the crushed shrimp body is mixed into a grinder to stir and grind. In this emulsification process, water may be added as needed.
- Mixing raw material. The basic raw materials are combined in a flour mixer repeatedly kneaded until uniform mixed material.
- Forming. The cold paste is filled into a prawn crackers extruder machine to form dia. 3 cm and 50 cm length, and the filled nylon bag is tightly wrapped with a steam-treated cloth.
- Steaming. The dough cylinder wrapped in a nylon bag is heated to 100-130 ° C with steam, and steaming and gelatinization are completed in about 40 minutes.
- Refrigeration. When the nylon bag is removed by untying the fabric, the cooked dough in the nylon bag is moved to a refrigerator at about 0 °C to cool down and refrigerated for about 24 hours.
- Slicing and drying. The first step in the drying process is to cut the cylindrical cooked dough into 2 to 3 mm thick sheets. To prevent moisture from escaping from the cooked dough, the nylon bag can be quickly removed before slicing. The sliced flakes are pre-dried for 5 to 10 minutes by a dry hot air flow of 60 to 70 °C. The duration of this pre-drying process should not be too long, and the temperature should not be raised to cause foaming. The above drying process can be dried at 50 °C for 3 hours, then the shrimp pieces are removed from the drying room and dried at 50°C for another 3 hours. Regardless of continuous drying or intermittent drying, the moisture content of each piece of shrimp is required to be maintained at 8% to 12%. If the shrimp pieces are not fried immediately, they should be stored in a closed container that is airtight if necessary.
- Frying. Fry in animal fat or vegetable oil at 150-180 °C. Put it in a frying pan for 10-20 seconds, then let the hot prawn crackers pass through a rolling equipment, which can make the prawn crackers flat and remove the excess oil on the sheet. The dried prawn crackers are at least 2 to 3 times larger than the fried ones before they are fried.
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