Introduction to technological processes produce shrimp chips

This is a very unique product, popular in Vietnam in decades past, its origin is from a cracker in the South.
- The principle of production: Based on the functional properties of starch are blooming ability swell at high temperatures when interacting with grease (when fried bread).
- Process technology:
Handling raw dough → blending → → → steamed stuffed intestine and sliced → cooling → drying → classification size cake packaging → finished.
+ Handle materials:
1. starch: Using starches ensure quality standards. Flour to smooth, high purity, no yogurt, no impurities
2. Processing of Shrimp: Shrimp fresh or frozen shrimp during the thawing white roses, lush quality. Dip shrimp over boiling water for about 5 minutes for easier peeling, dropped back ribs, shrimp meat washed, drained, finely minced. If using dried shrimp: Remove all bark, scratch, water soak 1 hour, fish out to dry, finely ground, for water engineering and security, she then filtered according to the dosage prescribed. Use dried shrimp cakes better.
3. Onions, garlic: Peel peeled, pureed. You can use dried minced garlic.
4. explosive: Mixed Use NaHNO3, NH4HCO3 and (NH4) 2CO3.
5. Pepper: Use a finely ground white pepper, black pepper so do not use black product.
6. Use the sauce delicious kind.
 

Put all the ingredients in the mixer, the rotational speed of 200 revolutions / minute to mix and pour boiling water into the dough, the ratio powder / water is 2/1, the kneading time is 20-30 minutes, the dough blocks are gelatinized almost entirely to be steamed.
+ Stuffed intestine: Use thick plastic bags with a diameter of 25 - 30cm, use stuffing or stuffed by hand. Knead the dough in the bag, then the bag tightly with cloth bucket fastened each ingot cake (all time 20 - 30cm).
+ Steamed cooked: steamed second time - 2,5h, try bread found nine were no longer part of powder white core.
+ Cooling and sliced bread after steaming to cool and then remove the refrigerant at t = 2 - 8oC, τ = 6 - 8 hours, then move the bread into thick slices 3 - 5mm.
+ Drying: by curing or drying. If the drying temperature at 50 - 55 ° C, τ = 5 - 6 hours to dry brittle, not cracked, broken; moisture 7-8%, salinity from 0.5 to 0.8%.
+ Option and packaging: Eliminate broken slices, breaking (for packaged separately), packed in PE bags.
Cake is white, ivory, not white faulty (cake alive). If fried (fry) in oil at 120 - 140 °, the chips good bloom, white roses, fragrant taste typical shrimp.
 Besides manufacturing technology prawn crackers can also be applied when manufacturing chips by substituting shrimp with mushroom fungi can eat delicious flavors like mushrooms, straw mushrooms.