CN100387156C

CN100387156C - A method for preparing crab cream and crab meat simulated food

Info

Publication number: CN100387156C
Application number: CNB200610012880XA
Authority: CN
Inventors: 梁连起
Original assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Current assignee: Yulanxiang Baoding Guild Hall Catering Co Ltd Hebei Prov
Priority date: 2006-06-28
Filing date: 2006-06-28
Publication date: 2008-05-14
Anticipated expiration: 2026-06-28
Also published as: CN1875779A

Abstract

The present invention discloses a method for preparing simulated food of crab cream and crab meat, which is characterized in that dried shrimps, fish meat and eggs are used as main materials, and then, the composition of seasonings is added into the main materials to form the simulated food of crab cream and crab meat; after raw eggs are beaten, the raw egg is poured in the dried shrimps and the fish meat to be cooked by steam to form a semi-finished product; 50 to 70 parts by weight of vegetable oil is added into a pan; when oil temperature is controlled from 140 to 160 DEG C, the components (parts by weight) of 14 to 16 parts of tomato paste, 12 to 18 parts of soy sauce, 20 to 30 parts of vinegar, 4 to 6 parts of table salt, 2.5 to 3.5 parts of monosodium glutamate, 13 to 18 parts of cooking wine, 7.5 to 8.5 parts of ginger, 2 to 4 parts of starch and 60 to 80 parts of water are orderly put in the pan to be boiled, and then, the solution is poured in the semi-finished product to form a finished product. The finished product has three alternate colors of white, yellow and red; the white is similar to crab meat, the yellow is similar to crab cream, and the red is similar to a crab seed. The finished product is delicious, fresh, saline, slightly acidic and fragrant, and has unique taste, and can achieve a unique effect of eating a crab without seeing the crab. Thus, the finished product is popular with wide customers, and has obvious social and economic benefits and popularization value.

Description

The preparation method of a kind of imitative crab oil, crab meat food

Technical field

The present invention relates to deep-processed food, be specifically related to the preparation method of a kind of imitative crab oil, crab meat food.

Background technology

The crab delicious flavour, nutritious, in all age there is not praise that mustn't go to people, and stayed as " eating ginger arena vinegar tears open light yellow ", excellent verse and good names such as " bowelless masters ", people process this cuisines of crab with distinct methods, also adopt many different raw materials to copy crab meat simultaneously, crab oil, to satisfy the various consumer groups' demand, difference according to materials kind and processing method, formed the imitative crab meat of many different flavors separately and characteristic, the crab oil goods, but wherein is no lack of the sense of smell of adopting interpolation synthetic perfume or secondary colour usually to improve goods, effects such as vision are brought adverse influence to health.

Summary of the invention

The invention provides a kind of is the preparation method of true to nature, the nutritious imitative crab oil crab meat crab seed goods of color and luster, the taste of primary raw material preparation with the egg and the flesh of fish.

The present invention seeks to realize like this: the preparation method of this imitative crab oil, crab meat food is characterized in that the egg of the flesh of fish, 350～450 weight portions of dried shrimps, 20～40 weight portions in 45～55 weight portions is that the weight of the used flavouring composition of major ingredient consists of: 12～18 parts in soy sauce, 20～30 parts of vinegar, 4～6 parts of salt, 14～16 parts of catsup, 40～50 parts of matrimony vines, 2.5～3.5 parts of monosodium glutamates, 13～18 parts of cooking wine, 7.5～8.5 parts of ginger, 2～4 parts of starch;

In the dried shrimps of 45～55 weight portions, the flesh of fish of 20～40 weight portions, the egg of 350～450 weight portions is major ingredient, with standby after the dried shrimps and the flesh of fish stripping and slicing of boiling; Then matrimony vine and the raw egg of breaing up are put into the above-mentioned dried shrimps and the flesh of fish, stir, make semi-finished product after cooking; Put the vegetable oil of 50～70 weight portions in the pot, put into the water of catsup, soy sauce, vinegar, salt, monosodium glutamate, cooking wine, ginger, starch and 60～80 weight portions of above-mentioned flavouring composition during 140～160 ℃ of oil temperature successively, pour in the above-mentioned semi-finished product after boiling and get final product.

The described flesh of fish can be selected the fresh-water fishes flesh of fish or the seawater fish flesh of fish for use.

The technological progress that the present invention obtains: the present invention be at discovery and arrangement and use for reference Ceng Guofan and appoint the Zhili governor during adopt famous and precious raw material to develop on the special vegetable of the Zhili local authorities banquet basis of " frying " for crab one cuisines, be white, yellow, red trichromatism is alternate, white is as crab meat, yellow as crab oil, red as the crab seed, delicious flavour, has the bright acid that becomes to omit, the unique mouthfeel that gives off a strong fragrance, can reach and eat the windfall effect that crab loses crab, the matrimony vine of Jia Ruing has hemangiectasis simultaneously, bring high blood pressure down, antifatigue, liking of consumers in general firmly got in effects such as anti-ageing and nourishing healthy, has significant social economic benefit and promotional value.

The specific embodiment

Embodiment 1: 50 gram dried shrimps and the 30 gram flesh of fish that boil are cut into behind the fritter of 0.3～0.4cm standby; 45 gram matrimony vines and 400 are restrained the raw egg of breaing up put into the above-mentioned dried shrimps and the flesh of fish, cook after stirring and make semi-finished product; Put 70 gram vegetable oil in the pot, when 150 ℃ of oil temperature, put into catsup 15 grams, soy sauce 15 grams, vinegar 25 grams, salt 5 grams, monosodium glutamate 3 grams, cooking wine 15 grams, ginger 8 grams, starch 3 grams 60 gram water successively, constantly stir, pour in the above-mentioned semi-finished product after boiling and get final product.

Embodiment 2: the present embodiment difference from Example 1 is to be cut into behind the fritter of 0.3～0.4cm 45 gram dried shrimps and the 20 gram flesh of fish that boil standby; 40 gram matrimony vines and 350 are restrained the raw egg of breaing up put into the above-mentioned dried shrimps and the flesh of fish, cook after stirring and make semi-finished product; Put 50 gram vegetable oil in the pot, when 140 ℃ of oil temperature, put into catsup 14 grams, soy sauce 13 grams, vinegar 23 grams, salt 4.5 grams, monosodium glutamate 2.5 grams, cooking wine 14 grams, ginger 7.5 grams, starch 2 grams, 60 gram water successively, constantly stir, pour in the above-mentioned semi-finished product after boiling and get final product.

13～16 parts in soy sauce, 23～28 parts of vinegar, 4.5～5.5 parts of salt, 14～16 parts of catsup, 40～48 parts of matrimony vines, 2.5～3.5 parts of monosodium glutamates, 14～16 parts of cooking wine, 7.5～8.5 parts of ginger, 2～4 parts of starch.

Embodiment 3: the present embodiment difference from Example 1 is to be cut into behind the fritter of 0.3～0.4cm 55 gram dried shrimps and the 40 gram flesh of fish that boil standby; 48 gram matrimony vines and 450 are restrained the raw egg of breaing up put into the above-mentioned dried shrimps and the flesh of fish, cook after stirring and make semi-finished product; Put 70 gram vegetable oil in the pot, when 160 ℃ of oil temperature, put into catsup 16 grams, soy sauce 16 grams, vinegar 28 grams, salt 5.5 grams, monosodium glutamate 3.5 grams, cooking wine 16 grams, ginger 8.5 grams, starch 4 grams, 80 gram water successively, constantly stir, pour in the above-mentioned semi-finished product after boiling and get final product.

Claims

1. the preparation method of an imitative crab oil, crab meat food, the egg that it is characterized in that the flesh of fish, 350～450 weight portions of dried shrimps, 20～40 weight portions in 45～55 weight portions is that the weight of the used flavouring composition of major ingredient consists of: 12～18 parts in soy sauce, 20～30 parts of vinegar, 4～6 parts of salt, 14～16 parts of catsup, 40～50 parts of matrimony vines, 2.5～3.5 parts of monosodium glutamates, 13～18 parts of cooking wine, 7.5～8.5 parts of ginger, 2～4 parts of starch;

2. the preparation method of imitative crab oil according to claim 1, crab meat food, the weight that it is characterized in that described flavouring composition consists of: 13～16 parts in soy sauce, 23～28 parts of vinegar, 4.5～5.5 parts of salt, 14～16 parts of catsup, 40～48 parts of matrimony vines, 2.5～3.5 parts of monosodium glutamates, 14～16 parts of cooking wine, 7.5～8.5 parts of ginger, 2～4 parts of starch.

3. the preparation method of imitative crab oil according to claim 1, crab meat food is characterized in that the weight of described flavouring composition consists of: 15 parts in soy sauce, 25 parts of vinegar, 5 parts of salt, 15 parts of catsup, 45 parts of matrimony vines, 3 parts of monosodium glutamates, 15 parts of cooking wine, 8 parts of ginger, 3 parts of starch.

4. according to the preparation method of claim 1,2 or 3 described imitative crab oils, crab meat food, it is characterized in that the described flesh of fish selects for use fresh-water fishes to oppress or the seawater fish is oppressed.