凤尾虾

蒸煮凤尾虾的单冻加工工艺研究

The Research on the Mono-frozen Processing Technology of Steamed and Boiled Shrimp

学做凤尾虾

How to Cook Phoenix-Tailed Prawns

多次实验结果表明，在本工艺条件下研制的单冻蒸煮凤尾虾其保质期长，色泽好，口感佳，滋味鲜美，其营养价值与新鲜虾相似等特点。

Many experimental results indicate that steamed and boiled shrimps have the features of long shelf time , good color and luster , delicious , similar nutrition to fresh shrimps .

加多一点油炒香豆瓣酱和蒜茸，下甜椒炒一会，加入馀下调味，凤尾虾回镬炒片刻，试味后上碟。

Add some oil to saut é the sauce and garlic until fragrant , add peppers and seasonings , return shrimp to wok , mix well and cook till done , season to taste and serve .

以中国对虾为原料，研究了蒸煮凤尾虾单冻加工过程中的主要技术参数，从而确定了蒸煮凤尾虾单冻加工中的最佳工艺条件。

This paper has studied the chief technological parameter on the mono-freeze processing of steamed and boiled shrimp , selecting Chinese prawns as the raw materials , thus the best mono-frozen processing technology condition of steamed and boiled shrimps has been determined .