Traditional Chinese Shrimp Meat: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Frozen raw shrimps. 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 3715 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Frozen raw shrimpsPreparation method 1. Raw material selection: The requirements for raw shrimp are that the quality is fresh and the shrimp body has no deterioration or odor.2. Thawing: When using frozen shrimp as raw material to process shrimp, it must be thawed first. Place the frozen shrimp in a thawing bamboo basket and rinse with water. The amount of water should be large to speed up the thawing speed. When the shrimp body is separated from the frozen block, the thawing will stop. The amount of thawing should be determined according to the ability to peel the meat, so as not to be out of line or overstocked to prevent spoilage.3. Peel the meat: Hold the shrimp body with your left hand, with the tail and belly facing up. Gently remove the shrimp head with your right hand, carefully peel off the shrimp shell, and then squeeze out the shrimp meat from the tail of the shrimp with your left hand. For golden hook shrimp and striped shrimp, the ribs on the back should be removed after picking the heads and before peeling the shells. It is required that the shrimp strips are intact. The tail is intact and genuine and defective products can be distinguished.4. …
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