Do shrimp fillets need to retain water? How much water can be kept if water is to be retained?

The shrimp and fish fillets in the market are water-retained, and if they do not retain water, they will have a tender and juicy taste after steaming. A good water retention agent can retain 60% or 70% of water and the taste will not be scattered. It is very important to choose a good water retention agent, although some can retain water, but the taste is astringent.

If it is your own home food does not need to retain water, to if it is a factory production in order to control the cost of water retention is generally carried out water retention, the factory water retention also depends on the effect of the food water retention agent, the general shrimp water retention in 15 30, fish fillets are not easy to say, to beware of phosphorus exceedance, it is recommended to choose a large enterprise food water retention agent, low phosphorus water retention is good and harmless to health.

Well, the function and equipment of the water retention agent generally hold between 30-70 water. A good water retention agent can retain 60% or 70% of water and the taste will not be scattered. It is very important to choose a good water retention agent, although some can retain water, but the taste is astringent.

The shrimp itself has a tender and crispy taste, and it is not necessary to retain water when eaten fresh. But if you want to freeze, it is best to keep some water first, generally 15-25, so that the water is sufficient and the freshness is good after freezing. Fish fillet to see what kind of fish, the current popular pangasius taste very chai, you can't eat it without water retention, and the taste is very good after water retention.

Blackfish can properly retain some water, and some fish have a lot of water and there is no need to retain water. It is best to keep the frozen products in water to avoid water loss and bad taste after freezing.

I saw a use. The products that are not needed for household use, market agents, and environmental needs are generally water retained, and the amount of water retention depends on the quality of raw materials and the profit balance point pursued. It is not that the more water retention is the product that sells well in the market, it is necessary to choose a good water retention agent on the premise of quality, so as to maintain the moisture without destroying the taste and nutrition of the meat.

If shrimp and fish fillets do not retain water, they cannot be used in the food industry, and how much water can be kept is related to many factors, such as raw materials, processes, water retention agents used, etc.

Shrimp and fish fillets need to retain water, the taste is better after water retention, the color is better, and the elasticity is full, and it is generally no problem to keep it to 50-60%.

Shrimp and fish fillets on the market need to retain water. Shrimp and fish fillets that do not retain water will taste bad and the meat will not be refreshing after passing through the market. It is also easy to change color, which will not only affect the taste, but also affect the appearance!

Therefore, it is necessary to retain water, generally about 50. It also depends on the specific requirements of the customer.

Shrimp fillets need to retain water. Shrimp can hold 20%-30% of water, and fish fillets can hold 20%-60% of water.

Shrimp and fish fillets need to retain water, according to the specific needs, high-end products do not retain water, less water, low-end products need to have high water retention, increase weight, reduce costs. Large water retention will affect the taste, which is also related to water retention agents.

Yes, yes, no.

Water retention can make shrimp and fish fillets taste better, the color is also good, and they will not dry up due to long-term storage, and they are still full after freezing.

Whether you need to retain water depends on the actual processing needs, normal water retention can increase product quality, keep fresh, and extend the storage period. The shrimp retain about 20% of the water, and the fillet is between 20-50% depending on the demand.

Whether you need to retain water depends on your personal needs, market sales are still necessary, as for how much to protect depends on the needs of your customers, generally between 50 and 60, not the more the better, the more will affect the taste.

Shrimp fillets can be properly retained for water, and the product tastes better, tender and juicy, and can also reduce production costs, and the water retention rate can be added according to the characteristics of the product.

Water retention is required for shrimp and fish fillets, which can reduce water loss and ensure the freshness and taste of shrimp and fish fillets, so it is very important for shrimp and fish fillets to retain water.

Need to retain water, the shrimp fillets sold in the market are all into the water, the taste is better after retaining the water, not firewood, more fresh and tender, water retention as needed.

Look at the needs of the product, and the specific you have to cater to the market. The general public can retain water, and good products can retain about 60-70%.

Shrimp are easy to oxidize during the freezing process, and moderate water retention will help stabilize the quality of shrimp, and the stability of moisture can also produce a good taste. Fish fillets have the same problems as shrimp during the freezing process, and moderate water retention can help improve the quality of the fish fillets. The amount of water retention depends on the positioning of the commercial value of the product, and it is enough to stop.

Of course, you need to retain water, how much water to keep in mainly depends on the customer's needs and products, maybe the fish and fish are not the same, some can add a little more water without affecting the taste.

"Soaked medicine" refers to the water content of aquatic products, which refers to soaking water retention agents (water retention, improving taste, and antioxidants) in the processing of aquatic products, such as pangasius using sodium tripolyphosphate (STTP) for water retention.

I think it should be necessary to retain water, whether it is for home consumption or market sales, dehydration will affect the taste after all. It's just that additives will not be used for household water retention, and the market needs to use additives to meet certain standards.

Pay attention to profit water retention, pay attention to quality without water retention, how long to retain water depends on the effect of water retention agent, mainly depends on what kind of needs you have, this question is a bit speechless.

Frozen shrimp are treated with water retention, and if they don't retain water, they taste poor. After retaining water, the production rate has also increased. How much water you can keep depends on consulting a professional!

Most of these products sold on the market are to retain water, and after water retention, they can play a role in tenderization. Water retention is not about keeping as much as possible, it depends on the needs of customers.

I feel that I need to retain water, and if I don't retain water, then I will buy it back and leave it for a while before making it, and the taste will not be good. As for how much water to keep, look at the product, I don't know very much.

Shrimp and fish fillets retain water, which can help improve product production, improve quality and reduce costs. In addition to the raw materials of shrimp and fish fillets, the general water retention rate also has a lot to do with the water retention agent of the manufacturer you choose.

Most of the ones bought on the market are water retained, and the general water retention is related to the nature of the product, and you can consult a professional company.

Shrimp must be put in a water retention agent, otherwise it will easily spoil.

Buy your own fresh shrimp and peel them out.

The shrimp are salted before cooking and then washed to remove the salt. Wrapped in starch, the fried shrimp is tender, and the method is introduced below

Ingredients: 100 grams of fresh shrimp, 70 grams of corn kernels, 70 grams of green beans, 50 grams of carrots, appropriate amount of salt, appropriate amount of chicken essence, 20 grams of oil.

Production steps: 1. Put the processed shrimp into a bowl and add a small amount of salt. Grasp it well with your hands and leave it for 5 minutes, (you can wash it with salt first to wash off the mucus on the surface, so that the fried shrimp will be crisp and delicious).

2. Then wash off the salt.

3. Use kitchen paper to absorb the water. (If the shrimp is not drained, it will not adhere to the marinade easily when marinating).

4. Add a little starch to the processed shrimp and a drop of cooking wine, and mix evenly until starched.

5. Marinate for 15-20 minutes.

6. Blanch green beans, corn kernels and diced carrots in boiling water for 2-3 minutes.

7. Drain the blanched vegetables and remove them.

8. Heat an appropriate amount of oil in a pot until it is 7 hot, then add the shrimp and stir-fry until it changes color.

9. Add the blanched vegetables.

10. Add an appropriate amount of salt and chicken essence.

11. Serve when served.

Soak it in water starch and a little salt for about half an hour. When stir-frying, the oil temperature should not be too high, and the shrimp will be cooked after changing color. This is my family's practice, try it.

After work, burn eggs and scrambled shrimp, master 2 steps, you can cook tender, smooth, and nutritious.

Use cornstarch rice wine and stir-fry, and the oil temperature should not be too high when stir-frying.

Do you want to fry it? Try my method:

The shrimp should be peeled by yourself, and the fresh shrimp you bought should not be too big, freshness is the first priority. Wash the shrimp, remove the whole shrimp head, and then peel off the skin of the torso, preferably leaving the shrimp tail.

The peeled shrimp are starched with a small amount of egg white (half an egg white is used for the shrimp peeled from one pound of fresh shrimp), pepper, salt, and a few drops of olive oil, and marinate for 10 minutes. In a separate container, mix the potato starch and flour into a thick paste in a 1:1 ratio, and add a few drops of vinegar (preferably white vinegar).

Twice as much batter as egg white.

Put oil in the pot, mix the shrimp and batter evenly when it smokes, fry the shrimp in the pan one by one, and put it on the kitchen paper to absorb the remaining oil.

The shrimp produced in this way are fresh and crispy, and the remaining shrimp heads can also be fried in batter, which is a good accompaniment to wine.

As I understand it, at least dip it in starch or egg greens! The fillet of sauerkraut fish is also processed in this way!

Wrap the shrimp in a mixture of cornstarch and egg whites.

Blanch with water and then fry, don't take too long to put it in the pan!

Blanch with water and then stir-fry, and don't fry for too long after getting out of the pan.

Wrap the outside with a layer of starch and fry it again to make it tender.

Yes, you'd better wash it with the most water several times until there is no foam, so that it will be cleaner and taste better.

Teach you how to starch shrimp! The shrimp fried in this way is crispy and not depulped, and various practical tips.

Wrap the shrimp in a mixture of cornstarch and egg whites.

In hotels, it is generally thawed naturally, or washed with tap water, or you can put some water in a small basin and add a little salt.

Teach you the simplest and best way to make sushi.

How to make sushi? Come and get it

When I was a child, I saw sushi on TV, and I was so hungry that I felt so expensive.

How do you make pulled sushi? Start by preparing a finger cake, then roll in the bacon, cut it, sprinkle it with sesame seeds, and put it in the oven.

1. Materials.

Filling: carrots, cucumbers, shiitake mushrooms, crab foot sticks, eggs, green mustard ......Its practical stuffing can be decided according to one's own preferences. For example, you can also use salmon, dried radish, plums, etc.

And you can put one or more of them. Create sushi with different flavors.

Outer ingredients: rice, flakes of seaweed or roasted seaweed. Flaked seaweed and roasted seaweed are available in supermarkets, but such supermarkets are relatively limited, and I used to wander through many supermarkets like a treasure hunt, and even used the more expensive polly seaweed as a substitute.

But in the end, I finally found it.

Seasoning: white vinegar, sugar, soy sauce, green mustard.

Tool: Sushi Roller Blind.

Materials Required: Sushi curtain.

Sushi nori rice attack.

It's very simple to make sushi and everything else, but I'm afraid that the roll will be too loose, and I will spread it out when I cut it. So I just.

I pondered it for a while and thought of a small way. After the sushi rice is evenly spread, dip the rice with a spoon and press the rice grains slightly to make the rice grains stick together, and it is very convenient to roll them.

Ingredients: glutinous rice, rice, eggs, cucumbers, ham sausages, sushi seaweed.

Method: 1. Mix glutinous rice with water at a ratio of 1 1 and cook it into sushi rice.

2. Prepare salt, sugar and vinegar into sushi vinegar in the ratio of 1 5 10, heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir well to form sushi rice, and let the rice dry until the temperature is about 40.

4. Beat the eggs and fry them into long strips, and cut the cucumbers and ham sausages into thin strips.

5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, and then spread the sushi seaweed evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put the cucumber strips, ham strips, and egg strips on the sushi rice, roll them up and press them tightly with a bamboo curtain, then dip the knife in water and cut them into sections.

Ingredients: sushi seaweed, cooked rice.

Ingredients: ham, meat floss, cucumber, carrot to taste (you can add your favorite) tomato sauce or sushi vinegar.

First, spread the rice evenly on the seaweed, not too thick and not too thin, just fit it, then put the ingredients at one end, and roll it vigorously with bamboo slices that are specially used for sushi (but I roll it directly by hand), and cut it into the same length after rolling.

1. It's really good glutinous rice, let it cool and set aside.

2. Put the roasted seaweed slices on the small bamboo mat, it doesn't matter if you don't use the bamboo mat, just roll it up and make a little effort 3, brush a little sesame oil on the seaweed slices, and gently spread the cooled glutinous rice on the seaweed 4.

5. After putting the ingredients (such as cucumber strips, eggs, ham, shrimp, etc.), roll eight rolls and eight rolls, and finally use it to cut off.

However, I want to remind everyone that we must pay attention to the separation of cold raw food, knives and cutting boards should be scalded with boiling water.

First buy a bag of the kind of [Japanese-style grilled seaweed], that is, a kind of seaweed, then use a bamboo mat dedicated to making sushi, spread a piece of seaweed on it, and then spread a layer of rice on the seaweed, cut cucumbers, carrots and other vegetables into thin strips, cut the ham into thin strips, cut the fried egg into thin strips, and then put all the ingredients [not too much], put it on that sheet of seaweed**, then roll it up, cut it into small pieces, and the refreshing vegetable sushi is ready! Choose me!