Shrimp and Crab Products 892 Cases (Food Formulas and Preparation Series)

Author: Zhao Baofeng et al.
Publisher:
Publish Date: 2005-03-01
Features: This book collects a total of 892 varieties of shrimp and crab products. Each food item focuses on raw material formulas, process flows, production methods, product characteristics or quality standards, and also introduces some consumption methods. It is a popular and highly practical technical operational reference book. The content includes two main parts: shrimp and crab. The shrimp section covers products such as lobster, prawns, general shrimp, shrimp meat, shrimp paste, dried shrimp, shrimp, shrimp skin, and shrimp eggs, as well as shrimp-based pastries and snacks. The crab section includes products such as frozen, brined, marinated,ed, steamed, braised, boiled, pan-fried, stir-fried, quick-fried, and roasted crabs, as well as crab-based pastries and snacks.
It can serve as a reference for leaders, technicians, and operators in the food processing industry, as well as for farmers, those engaged in township enterprises and the catering industry, and cooking enthusiasts in urban and rural households.