CN101053393B - Soup materials for making of soaked flavor freshwater lobster - Google Patents
Soup materials for making of soaked flavor freshwater lobster Download PDFInfo
- Publication number
- CN101053393B CN101053393B CN2007100223387A CN200710022338A CN101053393B CN 101053393 B CN101053393 B CN 101053393B CN 2007100223387 A CN2007100223387 A CN 2007100223387A CN 200710022338 A CN200710022338 A CN 200710022338A CN 101053393 B CN101053393 B CN 101053393B
- Authority
- CN
- China
- Prior art keywords
- soup
- fennel
- water
- freshwater lobster
- grass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of soup materials for making of soaked flavor freshwater lobster, it relates to food field. It is confected by water 100 to 250kg, salt 4 to 18kg, sucrose 1 to 3kg, fennel seeds 1 to 8kg, freeze fennel grass 4 to 25kg according to the weight ratio of raw materials, its steps are: to encase the fennel seeds and fennel grass into the bag firstly, put 100 to 250kg water into the boiler, put the bags encased the fennel seeds and grass into the boiler, to process steaming and boiling, after the soup boiling continue cooking 15 to 30 minutes, then put salts and sucrose into the boiler, repeatedly stirring at the same time to make it dissolved; after cooking soup materials, removing the fennel seeds and fennel grass, circulating cooling soup materials. Based on the preparation of this invention soup materials are slight brown color, fragrance aroma. The freshwater lobster confected by the said soup materials is brilliant red color, tempting aroma. Particular flavor and color can not only increase appetite, but also must enlarge export market of freshwater lobster.
Description
Affiliated technical field
The present invention relates to field of food, is a kind of infuse soup stock in the suitability for industrialized production delicatessen process specifically.
Background technology
Freshwater lobster formal name used at school Procambius clarkii claims cray again, originates in south, North America, imports area, China Yangtze river basin into by Japan during the Second World War, and existing extensive distribution the in a lot of areas of China, formation can be for the natural population that utilizes now.Freshwater lobster meat flavour deliciousness, nutritious.The edible ratio of freshwater lobster is 20%-30% after measured, the 15%-18% of shrimp tail meat percentage of liveweight.Protein content accounts for 17.62% of fresh weight in the shrimp, and fat is 0.29%, and total amino acid content accounts for 77.2% of protein.Its protein content is higher than general fish, surpasses the protein content of egg, is a kind of high protein, low-fat healthy food.The wind of edible freshwater lobster originates from Europe.In China, the freezing processing factory of Jiangsu Province's Dafeng County in 1988 begins to develop the ripe product of freshwater lobster and places goods on trial sale American-European market, has become China at present and has exported American-European important freshwater fish in a large number.Freeze and boil the principal mode that peeled shrimp and whole prawn product are China's freshwater lobster outlets, the freshwater lobster finished product with certain local flavor has very big market demand.
The infuse soup stock is the crucial flavoring that is used to produce flavor freshwater lobster, so each freshwater lobster manufacturing enterprise all is devoted to make all good infuse soup stocks of taste and color.
Summary of the invention
The object of the present invention is to provide a kind of soup stock that is used for the infuse flavor freshwater lobster, go out unique flavor, the ripe product of freshwater lobster that color and luster is vivid, constantly enlarge the export market of freshwater lobster with infuse.
The objective of the invention is to realize by following technical scheme:
A kind of soup stock that is used for the infuse flavor freshwater lobster is characterized in that: it is the soup stock of being made by the raw material of following weight ratio and method that is used for the infuse flavor freshwater lobster:
Water 100-250kg, salt 4-18kg, sucrose 1-3kg, anise seed 1-8kg freezes fennel grass 4-25kg.
Above-mentioned each component is made according to the following steps:
At first anise seed 1-8kg is put into normal-temperature water and soaked 20～50 minutes, the water yield covers anise seed, the anise seed after soaking and 4-25kg is frozen the fennel grass pack in the pocket, soaks water and pours in the double-deck tight jacketed pan; The water that adds 100-250kg in the tight jacketed pan of bilayer is put into double-deck tight jacketed pan with anise seed is housed with the pocket that freezes the fennel grass, soup juice in the tight jacketed pan of bilayer is carried out boiling, soup juice boiling back continuation boiling 15～30 minutes; Then salt 4-18kg and sucrose 1-3kg are added in the double-deck tight jacketed pan, stir repeatedly simultaneously, its dissolving is got final product; After the cooked soup stock, remove fennel grass and anise seed, circulation cooling soup stock.
According to the soup stock color and luster light brown of technical scheme preparation of the present invention, fragrant aroma.Its advantage is: the freshwater lobster bodily form behind this soup stock infuse is complete, color red gorgeous, fragrance is tempting.Unique local flavor and color and luster not only can strengthen people's appetite, and will enlarge the export market of freshwater lobster.
Specific embodiments
Embodiment one
A kind of soup stock that is used for the infuse flavor freshwater lobster, it is the soup stock of being made by the raw material of following weight ratio and method that is used for the infuse flavor freshwater lobster:
Water 100kg, salt 4kg, sucrose 1kg, anise seed 1kg freezes fennel grass 4kg.
Above-mentioned each component is made according to the following steps:
At first anise seed 1kg is put into normal-temperature water and soaked 20 minutes, the water yield covers anise seed, the anise seed after soaking and 4kg is frozen the fennel grass pack in the pocket, soaks water and pours in the double-deck tight jacketed pan; The water that adds 100kg in the tight jacketed pan of bilayer is put into double-deck tight jacketed pan with anise seed is housed with the pocket that freezes the fennel grass, soup juice in the tight jacketed pan of bilayer is carried out boiling, soup juice boiling back continuation boiling 15 minutes; Then salt 4kg and sucrose 1kg are added in the double-deck tight jacketed pan, stir repeatedly simultaneously, its dissolving is got final product; After the cooked soup stock, remove fennel grass and anise seed, circulation cooling soup stock.
Embodiment two
A kind of soup stock that is used for the infuse flavor freshwater lobster, it is the soup stock of being made by the raw material of following weight ratio and method that is used for the infuse flavor freshwater lobster:
Water 220kg, salt 16kg, sucrose 3kg, anise seed 8kg freezes fennel grass 21kg.
Above-mentioned each component is made according to the following steps:
At first anise seed 8kg is put into normal-temperature water and soaked 50 minutes, the water yield covers anise seed, the anise seed after soaking and 21kg is frozen the fennel grass pack in the pocket, soaks water and pours in the double-deck tight jacketed pan; The water that adds 220kg in the tight jacketed pan of bilayer is put into double-deck tight jacketed pan with anise seed is housed with the pocket that freezes the fennel grass, soup juice in the tight jacketed pan of bilayer is carried out boiling, soup juice boiling back continuation boiling 30 minutes; Then salt 16kg and sucrose 3kg are added in the double-deck tight jacketed pan, stir repeatedly simultaneously, its dissolving is got final product; After the cooked soup stock, remove fennel grass and anise seed, circulation cooling soup stock.
Claims (1)
1. soup stock that is used for the infuse flavor freshwater lobster, it is characterized in that: it is the soup stock of being made by the raw material of following weight ratio and method that is used for the infuse flavor freshwater lobster:
Water 100-250kg, salt 4-18kg, sucrose 1-3kg, anise seed 1-8kg freezes fennel grass 4-25kg;
Above-mentioned each component is made according to the following steps:
At first anise seed 1-8kg is put into normal-temperature water and soaked 20～50 minutes, the water yield covers anise seed, the anise seed after soaking and 4-25kg is frozen the fennel grass pack in the pocket, soaks water and pours in the double-deck tight jacketed pan; The water that adds 100-250kg in the tight jacketed pan of bilayer is put into double-deck tight jacketed pan with anise seed is housed with the pocket that freezes the fennel grass, soup juice in the tight jacketed pan of bilayer is carried out boiling, soup juice boiling back continuation boiling 15～30 minutes; Then salt 4-18kg and sucrose 1-3kg are added in the double-deck tight jacketed pan, stir repeatedly simultaneously, its dissolving is got final product; After the cooked soup stock, remove fennel grass and anise seed, circulation cooling soup stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100223387A CN101053393B (en) | 2007-05-15 | 2007-05-15 | Soup materials for making of soaked flavor freshwater lobster |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100223387A CN101053393B (en) | 2007-05-15 | 2007-05-15 | Soup materials for making of soaked flavor freshwater lobster |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101053393A CN101053393A (en) | 2007-10-17 |
| CN101053393B true CN101053393B (en) | 2010-08-25 |
Family
ID=38793595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100223387A Expired - Fee Related CN101053393B (en) | 2007-05-15 | 2007-05-15 | Soup materials for making of soaked flavor freshwater lobster |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101053393B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816440B (en) * | 2010-03-23 | 2012-07-04 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101919525B (en) * | 2010-08-06 | 2012-06-27 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN102125247B (en) * | 2010-11-22 | 2013-03-13 | 江苏宝龙集团有限公司 | Soup base for infusing spicy small lobsters |
| CN102919790B (en) * | 2012-11-26 | 2014-04-09 | 顺祥食品有限公司 | Soup blend and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126558A (en) * | 1995-01-08 | 1996-07-17 | 周骏山 | Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof |
| CN1703979A (en) * | 2004-05-31 | 2005-12-07 | 李春生 | Hot spicy formula of shrimp and its production method |
-
2007
- 2007-05-15 CN CN2007100223387A patent/CN101053393B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126558A (en) * | 1995-01-08 | 1996-07-17 | 周骏山 | Delicious crab-roe soy sauce and shrimp-roe soy sauce for banquet and the prodn thereof |
| CN1703979A (en) * | 2004-05-31 | 2005-12-07 | 李春生 | Hot spicy formula of shrimp and its production method |
Non-Patent Citations (2)
| Title |
|---|
| 陆剑锋等.淡水小龙虾资源的综合利用及其开发价值.农产品加工 10.2006,(10),47-52. |
| 陆剑锋等.淡水小龙虾资源的综合利用及其开发价值.农产品加工 10.2006,(10),47-52. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101053393A (en) | 2007-10-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406188B (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN102028262B (en) | Method for producing leisure crisp particles by compounding minced freshwater fish and fruit and vegetable juice | |
| CN101797058B (en) | Clam sandwich fish-ball and making method | |
| CN101053422B (en) | Producing method for bread freshwater lobster cake | |
| CN102106565B (en) | Balls and preparation method thereof | |
| CN102657316B (en) | Method for processing ready-to-eat seasoning nutritional mixed vegetable | |
| CN101791134A (en) | Kelp-fish ball and preparation method thereof | |
| CN102078013A (en) | Seafood-containing soup can and manufacturing method thereof | |
| CN103549512B (en) | Instant shrimp meat and processing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103404812A (en) | Spicy and hot bamboo shoots and preparation method thereof | |
| CN101897406A (en) | Seafood dumpling and making method thereof | |
| CN102018019A (en) | Freshwater fish smoking process | |
| CN102805378B (en) | Method for processing instant flavored catfish fillets | |
| CN101053393B (en) | Soup materials for making of soaked flavor freshwater lobster | |
| CN106690127A (en) | Pumpkin fish balls and preparation method thereof | |
| CN105475891B (en) | The processing method of flavor long tail anchovy | |
| CN102948824A (en) | Processing method of instant seasoning scallop | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN103251080B (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN103300418A (en) | Production processing technology of fish tofu | |
| CN102715413A (en) | Steamed shrimp dumpling in soup and method for producing same | |
| CN102125247A (en) | Soup base for infusing spicy small lobsters | |
| KR20140026581A (en) | Using malt method of producing high quality dried yellow croaker fish | |
| CN102077967B (en) | Chicken essence with fried flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100825 Termination date: 20190515 |