Traditional Chinese Artificial shrimp-like food preparation method — Homemade Recipe, Ratios & Small-Batch Production Guide
In short: Traditional Chinese Artificial shrimp-like food preparation method — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3397 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Artificial shrimp-like foodPreparation method The defatted soybeans are washed and dried with water-containing organic alcohols to produce concentrated soybean protein with a water-soluble nitrogen index (NST) of less than 25. This is then mixed with fish mince, seasonings, and spices, and then shaped and steamed to produce artificial shrimp-like foods that taste similar to natural products.Defatted soybeans are washed with water-containing organic alcohol in order to remove the sugars, pigments and odor components contained in them, so that the concentrated soybean protein produced has a color and flavor suitable for making shrimp-like food. However, isolated soybean protein and concentrated soybean protein made by other methods have poor color and flavor, and are prone to lumps when mixed directly with surimi. In particular, isolated soybean protein is easy to mix with air, which does not give the product a shrimp-like texture. The aqueous organic alcohol used for cleaning can be methanol, ethanol, isopropyl alcohol, etc., but for food use, ethanol is preferred. The usage depth of organic alcohol is 50-80%. …
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