The shrimps were washed with ice water, soaked for 40 min in a saline solution that consists of salt and sodium tripolyphosphate at 1.5 g/L, rinsed with cold water, and then placed on a stainless steel screen for 5 min to remove excess moisture from the surface of shrimps. Each sample was weighed before coating and found to have a uniform range of (0.012 ± 0.002) kg. The shaped
samples were coated by the pre-dusts and then immersed into a
beaker containing a batter suspension for 30 s. The suspension
consisted of wheat flour (0.092 kg), soy protein isolate (0.008 kg),
sugar (0.010 kg), salt (0.005 kg), and purified water (192 mL). The
samples were allowed to drip for 15 s and then coated with
breadcrumbs. The coated shrimps (breaded shrimps) were stored
The shrimps were washed with ice water, soaked for 40 min in a saline solution that consists of salt and sodium tripolyphosphate at 1.5 g/L, rinsed with cold water, and then placed on a stainless steel screen for 5 min to remove excess moisture from the surface of shrimps. Each sample was weighed before coating and found to have a uniform range of (0.012 ± 0.002) kg. The shapedsamples were coated by the pre-dusts and then immersed into abeaker containing a batter suspension for 30 s. The suspensionconsisted of wheat flour (0.092 kg), soy protein isolate (0.008 kg),sugar (0.010 kg), salt (0.005 kg), and purified water (192 mL). Thesamples were allowed to drip for 15 s and then coated withbreadcrumbs. The coated shrimps (breaded shrimps) were stored
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