CN101422264A - Production method of fruit-vegetable and beer soused mitten crab - Google Patents

Abstract

The invention relates to a preparation method of drunken hair crabs of fruit, vegetable and beer, which comprises the following steps: (1) yellow female hair crabs full of one year old are put into a pan for cooking then water is drained and the crabs are cooled completely for standby; (2) fruit and vegetable juice is prepared: fresh skinned orange, skinned carrot, despeciated green pepper and defoliated celery with weights respectively being 200g to 250g, are extracted for juice in a juice extractor; assistant ingredients: 1500g of beer, 50g of soya sauce, 10 g to 15g of honey, 50g of yellow wine, 20g of shallot, 20g of ginger, 5g of common salt and 2g to 3g of Shisanxiang of Wangshouyi Brand; and (3) the assistant ingredients are added into the pan for heating till being boiled and cooked for 10 minutes by soft fire, and then the fruit and vegetable juice is poured into the pan and cooked till being boiled, and after 2 minutes, filtered into a net soup ingredient, and after the net soup ingredient is cooled completely, the hair crabs are added into the soup ingredient and preserved for 24 hours till being flavored, and then the hair crabs are edible. The adoption of the beer for extracting freshness and removing smell, pasteurization and fruit and vegetable injection lead the preserved female hair crab foods to have no wine taste though being drunken by beer, and be mellow in mouthfeel, fresh and tender in meat texture, full of crab cream, moderate in salty taste, of faint scent of fruit and vegetable and abundant in nutrition.

Description

The preparation method of the liquor-saturated hair of fruit-vegetable and beer crab

Technical field

The invention belongs to food processing field, the preparation method of the liquor-saturated hair of particularly a kind of fruit-vegetable and beer crab.

Background technology

The liquor-saturated crab food of selling on the present market that salts down, no matter be sell on hotel or the Food Fair bottled, all be to marinade system and form with living liquor-saturated, life, soup stock is a prescription with fresh water, yellow rice wine, high spirit, salt, Chinese prickly ash, anise, green onion, ginger, monosodium glutamate, white sugar etc. and other aniseed basically, and does not have any high-temperature process.Natural decontamination is mainly guaranteed the quality with high spirit, salt, mostly takes K cryogenic treatment.It is for guaranteeing that food never degenerates, the crab of the liquor-saturated mistake that salted down that the crab food of its liquor-saturated mistake that salts down, the weak point of existence mainly show as one, be not vinosity too dense be exactly too salty, salty as salted vegetables, raw taste is difficult to root, meat is extremely greasy, and mouthfeel is difficult to reach the sense of delicious former aquatic foods.The 2nd, because excessively use high spirit and salt in liquor-saturated salting down, cause the crab nutritive value to run off in a large number, or most of nutrition is destroyed.The 3rd, give birth to liquor-saturated, give birth to the crab that salts down because of without crossing the high temperature sterilization, hygienic quality is difficult to assurance.

Summary of the invention

Technical problem to be solved by this invention provides the preparation method of the liquor-saturated hair of a kind of fruit-vegetable and beer crab, makes liquor-saturated crab matter delicate flavour U.S. of making, and nutrient loss is few, and hygienic quality is guaranteed.

The preparation method of the liquor-saturated hair of fruit-vegetable and beer of the present invention crab is characterized in that comprising the steps:

(1) it is ripe the full yellow female hair of a year and a day crab to be gone into pan boiling, and anhydrating, it is stand-by to cool completely;

(2) make Juice: fresh peeling orange, peeling carrot, the green pepper that goes to plant vegetables, each 200-250 gram of defoliation root celery, in juice extractor, squeeze the juice, stay juice to remove slag;

Batching: beer 1500 grams, light soy sauce 50 grams, honey 10-15 gram, yellow rice wine 50 grams, green onion, each 20 gram of ginger, salt 5 grams, the king keeps adopted board 13 perfume (or spice) 2～3 grams;

(3) batching is gone into pot and be heated to and boil, warm fire boiled 10 minutes, Juice was poured in the pot again, boiled after boiled 2 minutes, was filtered into clean soup stock, after cooling completely with the hair crab to soup stock, salt down liquor-saturated 24 hours tasty, i.e. edible.

Hair crab of the present invention has another name called eriocheir sinensis, lock crab.Use full yellow female hair crab better effects if of growing at least a year.

King in the batching keeps adopted board 13 perfume (or spice) commercially available product (king of Zhumadian City, Henan Province keeps adopted flavouring Group Co.,Ltd and produces), also can be as the disclosed flavouring of CN1054176A.

Batching and the made liquor-saturated crab food of technology according to invention have reached matter delicate flavour U.S. on the mouthfeel, obtained whole preservations in the nutrition substantially, have obtained comprehensive assurance on the hygienic quality, and have further injected the fruit vegetable nutrient composition that needed by human body is wanted.Remove raw meat because of having adopted beer to carry aquatic foods, pasteurization, fruits and vegetables inject, and make the female hair crab food that salts down after liquor-saturated, do not have a vinosity though beer is liquor-saturated, and mouthfeel is mellow, and is Fresh ﹠ Tender in Texture, and crab oil is full, the saline taste appropriateness, and fruits and vegetables delicate fragrance, and nutritious.Ripe because of the heating system, edible hygienic quality is reliable, tastes the real treasure for the taste in the liquor-saturated crab food that salts down in back.

The specific embodiment

Composition of raw materials: major ingredient: 10 1000 grams of the full yellow female hair crab of year and a day

Auxiliary material: beer 1500 gram (commercially available various brand beer all can), light soy sauce 50 grams, honey 10-15 gram, yellow rice wine 50 grams, green onion, each 20 gram of ginger, salt 5 grams, the king keeps adopted board 13 perfume (or spice) 2～3 grams, the fresh peeling sweet orange of high-quality, peeling carrot, the green pepper that goes to plant vegetables, defoliation, each 200-250 gram of root celery.

Manufacture craft:

1, a hair crab to go into pan boiling ripe, anhydrating, it is stand-by to cool completely;

2, above-mentioned fruit, vegetables are cleaned to dry and anhydrate, in commercially available Fruit ﹠ vegetable juice squeezer, squeeze the juice juice stand-by (Juice).Other is prepared burden is heated to and boils into pot, and warm fire boiled 10 minutes, Juice was poured in the pot again, boils after boiled 2 minutes, plays pot and is filtered into clean soup stock, and mao crab of after cooling completely (1) being boiled is to soup stock, salt down liquor-saturated 24 hours tasty, i.e. edible.

Claims (1)

1, the preparation method of the liquor-saturated hair of a kind of fruit-vegetable and beer crab is characterized in that comprising the steps:

(1) it is ripe the full yellow female hair of a year and a day crab to be gone into pan boiling, and anhydrating, it is stand-by to cool completely;

(2) make Juice: fresh peeling orange, peeling carrot, the green pepper that goes to plant vegetables, each 200-250 gram of defoliation root celery, in juice extractor, squeeze the juice, stay juice to remove slag;

Batching: beer 1500 grams, light soy sauce 50 grams, honey 10-15 gram, yellow rice wine 50 grams, green onion, each 20 gram of ginger, salt 5 grams, the king keeps adopted board 13 perfume (or spice) 2～3 grams;

(3) batching is gone into pot and be heated to and boil, warm fire boiled 10 minutes, Juice was poured in the pot again, boiled after boiled 2 minutes, was filtered into clean soup stock, after cooling completely with the hair crab to soup stock, salt down liquor-saturated 24 hours tasty, i.e. edible.