CN101972005A - Method for making fried oysters - Google Patents
Method for making fried oysters Download PDFInfo
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- CN101972005A CN101972005A CN2010105328226A CN201010532822A CN101972005A CN 101972005 A CN101972005 A CN 101972005A CN 2010105328226 A CN2010105328226 A CN 2010105328226A CN 201010532822 A CN201010532822 A CN 201010532822A CN 101972005 A CN101972005 A CN 101972005A
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Abstract
The invention provides a method for making fried oysters, comprising the following steps of: cleaning 30-50 parts by weight of rock oysters; adding 30-50 parts by weight of edible powder to a proper amount of water to prepare powder paste; uniformly stirring a mixture of 50-200 parts by weight of crushed garlic, 10-30 parts by weight of crushed carrot, 2-5 parts by weight of spice powder, 3-8 parts by weight of monosodium glutamate or chicken essence, 1-5 parts by weight of common salt and 2-5 parts by weight of sweetener; placing the mixture into a container; placing the rock oysters on the mixture; pouring the powder paste to the rock oysters and the mixture or uniformly stirring the mixture, the rock oysters and the powder paste and placing into the container; placing the container into edible oil heated to 70 to 80 percent; and frying for 8 to 12 minutes and taking out. The fried oysters made by using the method have rich nutrition and good taste, and do not have fishy smell of the traditional fried oysters at all.
Description
Technical field
The present invention relates to the processing method of a kind of seafood, relate in particular to the processing method of a kind of stone Ke.
Background technology
Seafood is various very popular with its delicious flavour, nutritious, kind and taste, wherein stone Ke is very welcome a kind of seafood, but existing stone Ke processing method is comparatively simple, mostly be some auxiliary materials of interpolation and fry or cook stir-fry, not only nutrition is single, and the taste dullness.At present, utilize and hang young the exploding except having aforesaid drawbacks of Ke that Ke makes, often go back the remaining fishy smell that has.
Summary of the invention
The object of the present invention is to provide the young fried preparation method of a kind of Ke, its Ke that can produce delicious nutrition is young fried, to solve existing stone Ke goods taste and nutrition is single and the young fried fishy smell of Ke is outstanding shortcoming.
In order to realize purpose of the present invention, the young fried preparation method of Ke provided by the invention may further comprise the steps: the stone Ke of 30-50 weight portion is cleaned up, the edible powder of 30-50 weight portion is added amount of water furnishing powder slurry, and the mixture that carrot, five-spice powder, 3-8 weight portion monosodium glutamate or the chickens' extract of 2-5 weight portion, 1-5 weight portion salt, the 2-5 weight portion sweetener of the pulverizing of the garlic of the pulverizing of 50-200 weight portion, 10-30 weight portion are formed stirs; Described mixture is put into a container, described stone Ke is put on the described mixture, drench described powder slurry in described stone Ke and mixture top-pour again, put into a container after perhaps described mixture, stone Ke and powder slurry being stirred; Described container is put into the edible oil that 7-8 becomes heat, and fried system was taken out in 8-12 minute.
According to a kind of preferred implementation of the young fried preparation method of above-mentioned Ke, wherein, described edible powder is one or more the combination in tapioca flour, lotus root starch, glutinous rice flour, dehydrated potato powder, tapioca starch, yam flour, fragrant taro powder, the almond powder.
According to a kind of preferred implementation of the young fried preparation method of above-mentioned Ke, wherein, described edible oil is one or more the combination in rapeseed oil, peanut oil, corn oil, olive oil, soybean oil, camellia oil, the palm oil.
According to a kind of preferred implementation of the young fried preparation method of above-mentioned Ke, wherein, also comprise one or more the combination in the spring bamboo, asparagus, winter bamboo shoot of the pulverizing of 10-50 weight portion in the described mixture.
A kind of preferred implementation according to the young preparation method of exploding of above-mentioned Ke, wherein, described container is fried the system after 2-3 minute in described edible oil, the young fried semi-finished product of described container and Ke are wherein separated, and take out described container, leave in edible oil the young fried semi-finished product of Ke and after 5-10 minute, from described edible oil, take out.
According to a kind of preferred implementation of the young preparation method of exploding of above-mentioned Ke, wherein, the tapioca flour that described edible powder is the 10-30 weight portion, the lotus root starch of 0-20 weight portion, the tapioca starch of 0-20.
According to a kind of preferred implementation of the young preparation method of exploding of above-mentioned Ke, wherein, described edible oil comprises that weight is the rapeseed oil of 50%-70%, the peanut oil of 15%-30%, the soybean oil of 15%-30%.
According to a kind of preferred implementation of the young fried preparation method of above-mentioned Ke, wherein, described sweetener is one or more the combination in white sugar, Fructus Monordicae extract, Radix Glycyrrhizae extract, the qualities of stevia extract.
According to a kind of preferred implementation of the young preparation method of exploding of above-mentioned Ke, wherein, described five-spice powder is fructus amomi, cloves, cardamom, Chinese cassia tree, rhizoma zingiberis, rhizoma zingiberis, fennel seeds, Chinese prickly ash, dried orange peel, Chinese prickly ash or Chinese cassia tree, three a kind of apples, white pepper, the root of Dahurain angelica, rhizoma zingiberis, cardamom.
By adding multiple auxiliary material and exclusive fried system technology, the Ke that the present invention makes is young fried not only nutritious, the delicious mouthfeel that has also kept seafood, being applied in of multiple auxiliary material then makes young the exploding of Ke have stereovision on the taste, and removed the young fried fishy smell of existing Ke fully.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further details.
In order to provide a kind of Ke nutritious, delicious in taste young fried, the invention provides the young fried preparation method of a kind of Ke.
Enforcement of the present invention mainly is divided into three steps: get the raw materials ready, go into pot and fried system.In melting process, the stone Ke of 3-5 jin is cleaned up, for example the fine sand on the stone Ke, foreign material etc. are cleaned up, at least will be to put into clear water, lose floating, sediment miscellaneous object and be as the criterion.When preparing auxiliary material, the edible powder of 3-5 jin is added amount of water furnishing powder slurry, what of edible powder and water, also be the concentration of powder slurry, can be according to young fried cost of Ke and taste decision, for example when the Ke son who makes same weight is fried, if the concentration of powder slurry is denseer, can adhere to thicker powder slurry on the mixture described below, so then can reduce the consumption of stone Ke.When preparing other auxiliary materials, the mixture that 5-20 jin garlic, 1-3 jin carrot, 2-5 two five-spice powders, 3-8 two monosodium glutamates, 1-5 two salt, 2-5 two sweeteners are formed stirs, wherein garlic and carrot all will be pulverized use, for example clap broken or chopping etc., in order to increase texture, can be cut into less bulk.Monosodium glutamate wherein can substitute with chickens' extract.A specific embodiment prescription of the present invention can be: 4 jin of stone Ke, 5 jin in edible powder, 15 jin in garlic, 2 jin of carrots, 2.5 liang of five-spice powders, 5 liang of monosodium glutamates, 1.5 liang of salt, 3 liang of sweeteners and suitable quantity of water, raw material consumption according to this prescription, make according to the young fried size of present Ke, it is young fried approximately can to make 80-100 Ke.Another specific embodiment prescription of the present invention can be 3 jin of stone Ke, 3 jin in edible powder, 5 jin in garlic, 1 jin of carrot, 2 liang of five-spice powders, 3 liang of monosodium glutamates, 1 liang of salt, 2 liang of sweeteners and suitable quantity of water, in this prescription, the use amount of garlic reduces more relatively, and then its garlic taste will be lighter than last embodiment.According to the quantity of the taste of different crowd and the oyster omelet of producing once what, also can use following prescription: 5 jin of stone Ke, 20 jin of garlics, 3 jin of carrots, 5 liang of five-spice powders, 8 liang of monosodium glutamates, 5 liang of salt, 5 liang of sweeteners, if this prescription is still with the young fried quantity systems of exploding of 100 Ke, and is then will the big flavor of the amount of being dense.
After melting process was finished, visible raw material of the present invention mainly was divided into three parts before going into pot: the mixture that cleans the powder slurry of the stone Ke finish, edible powder modulation, is made up of garlic, carrot and each condiment.When going into pot, can put into a container by the mixture that portion is an amount of, contain the mixture of a an amount of size in other words with container, container can be bamboo strainer, strainer etc., container is unsuitable excessive inhomogeneous with the young duration and degree of heating of exploding of the Ke that prevents fried system.With mixture as for after the containers such as bamboo strainer, again that portion is an amount of stone Ke is put on the mixture, drench the powder slurry in stone Ke and mixture top-pour then, like this stone Ke is wrapped in the young fried centre of Ke, the delicate flavour that can keep stone Ke to greatest extent, and in the process of the fried system of high temperature, the delicate flavour of stone Ke can also and mixture in large auxiliary material combination, for example garlic and carrot, the deliciousness of Zhong Jian the existing seafood of stone Ke like this, have the fragrant and mellow carrot taste of pure and fresh garlic again, and garlic and carrot ooze also into delicious seafood flavor, the three brings out the best in each other.
In other embodiments of the present invention, before going into pot, put into a container after also mixture, stone Ke and powder slurry can being stirred, all raw materials all fully mix like this, and taste is also comparatively unique.
Explode system at last, put into the edible oil that 7-8 becomes heat with wherein filling stone Ke, mixture and the container of powder slurry, fried system was taken out and is got final product in 8-12 minute.
Utilize the stone Ke in young the exploding of the fried Ke that makes of prescription of the present invention and operation to be rich in various nutrient elements, garlic has the good sterilization antiviral effect, carrot is rich in materials such as carrotene, so the Ke that makes of the present invention young fried have delicious flavour, nutritious, advantage that color and luster is attractive in appearance.
In an embodiment of the present invention, edible powder can have multiple choices, for example can be tapioca flour, lotus root starch, glutinous rice flour, dehydrated potato powder, tapioca starch, yam flour, fragrant taro powder, the combination of one or more in the almond powder, for example use above-mentioned various powder classes separately, the perhaps multiple powder class of applied in any combination, preferred combination has tapioca flour, first combination of glutinous rice flour, tapioca flour, second combination of tapioca starch, lotus root starch, yam flour, the 3rd combination of almond powder, lotus root starch, dehydrated potato powder, fragrant taro powder, the 4th combination of almond powder, tapioca flour, lotus root starch, tapioca starch, yam flour, the 5th combination of almond powder etc., wherein to have a cost low in first combination, taste is little sweet, mouthfeel is glued soft advantage, and the elasticity of second combination is better, chews strength, the 3rd combination and the 5th is combined in when satisfying mouthfeel, also has certain medical value.The concrete prescription of edible powder can for for 1-3 jin tapioca flour, be no more than 2 jin lotus root starch, be no more than 2 jin tapioca starch etc., this component goes for the above-mentioned embodiment that uses 3-5 jin stone Ke.
When enforcement is of the present invention, the preferred vegetalitas edible oil that uses, rapeseed oil for example, peanut oil, corn oil, olive oil, soybean oil, camellia oil, the combination of one or more in the palm oil, can adopt weight ratio is 5: 2: 3 rapeseed oil, soybean oil, first combination of peanut oil, weight ratio is 6: 3: 1 a rapeseed oil, corn oil, second combination of camellia oil, weight ratio is 3: 3: 2: 2 rapeseed oil, soybean oil, olive oil, palmitic the 3rd combination, this edible oil can also be the rapeseed oil of 50%-70%, the peanut oil of 15%-30%, the 4th combination of the soybean oil of 15%-30%, aforesaid edible oil first combination has cost advantage, and natural flavor is dense; The price of second combination is then high slightly, and it has the fragrant and sweet of corn.The edible oil of above-mentioned various combinations is in conjunction with the flavor characteristics of various greases, because the volatility difference of grease, can be under the situation that does not influence mouthfeel through the grease of combinations thereof, the losing quantity of minimizing grease.
In order further to increase Ke young fried nutrition and mouthfeel, also comprise one or more the combination in the spring bamboo, asparagus, winter bamboo shoot of pulverizing in the mixture of the present invention, for example the stone Ke of 30-50 weight portion can correspondingly use 10-50 weight portion spring bamboo, asparagus, winter bamboo shoot or its combination, in order to cater to the demand of vast young women, can also in stone Ke, admix aloe.
In order to reduce container to the young fried inhomogeneity influence of Ke, container is fried the system after 2-3 minute in edible oil, the young fried semi-finished product of container and Ke are wherein separated, and taking-up container, at this moment the young fried semi-finished product of Ke that are retained in the edible oil just can move freely, roll, and take out afterwards through 5-10 minute to get final product from edible oil again.
Sweetener of the present invention also has multiple choices, consider to use white sugar, Aspartame etc. for price, the invention allows for a kind of scheme, the combination of one or more in sweetener employing Fructus Monordicae extract, Radix Glycyrrhizae extract, the qualities of stevia extract with special advantage.These sweeteners with Chinese medicine character are through after a while checking, and it can bad reaction not take place seafood, can not have side effects, and have curative effect of medication.
Also it is to be noted, the applied five-spice powder of the present invention is not defined as and only comprises five kinds of spices, it can be five kinds, also can be less than or more than five kinds, for example can be Chinese prickly ash, white pepper and anistree combination, the combination of fructus amomi, cloves, cardamom, Chinese cassia tree, rhizoma zingiberis, the combination of rhizoma zingiberis, fennel seeds, Chinese prickly ash, dried orange peel, Chinese prickly ash, the combination of Chinese cassia tree, three a kind of apples, white pepper, the root of Dahurain angelica, rhizoma zingiberis, cardamom.
In sum, the young fried preparation method of Ke provided by the invention has not only formed standardized factory formula, and enriched the young fried nutrition of Ke, increased mouthfeel, according to the combination of different prescriptions and fried system mode, Ke provided by the invention is young friedly can also to satisfy different consumer demands.
As known by the technical knowledge, the present invention can realize by other the embodiment that does not break away from its spiritual essence or essential feature.Therefore, above-mentioned disclosed embodiment with regard to each side, all just illustrates, and is not only.All within the scope of the present invention or the change in being equal to scope of the present invention all be included in the invention.
Claims (9)
1. the young fried preparation method of Ke is characterized in that, may further comprise the steps:
The stone Ke of 30-50 weight portion is cleaned up, the edible powder of 30-50 weight portion is added amount of water furnishing powder slurry, and the mixture that carrot, five-spice powder, 3-8 weight portion monosodium glutamate or the chickens' extract of 2-5 weight portion, 1-5 weight portion salt, the 2-5 weight portion sweetener of the pulverizing of the garlic of the pulverizing of 50-200 weight portion, 10-30 weight portion are formed stirs;
Described mixture is put into a container, described stone Ke is put on the described mixture, drench described powder slurry in described stone Ke and mixture top-pour again, put into a container after perhaps described mixture, stone Ke and powder slurry being stirred;
Described container is put into the edible oil that 7-8 becomes heat, and fried system was taken out in 8-12 minute.
2. the young fried preparation method of Ke according to claim 1 is characterized in that, described edible powder is one or more the combination in tapioca flour, lotus root starch, glutinous rice flour, dehydrated potato powder, tapioca starch, yam flour, fragrant taro powder, the almond powder.
3. the young fried preparation method of Ke according to claim 1 is characterized in that, described edible oil is one or more the combination in rapeseed oil, peanut oil, corn oil, olive oil, soybean oil, camellia oil, the palm oil.
4. the young fried preparation method of Ke according to claim 1 is characterized in that, also comprises one or more the combination in the spring bamboo, asparagus, winter bamboo shoot of the pulverizing of 10-50 weight portion in the described mixture.
5. the young fried preparation method of Ke according to claim 1, it is characterized in that, described container is fried the system after 2-3 minute in described edible oil, the young fried semi-finished product of described container and Ke are wherein separated, and taking out described container, the young fried semi-finished product of leaving in edible oil of Ke took out from described edible oil after 5-10 minute.
6. the young fried preparation method of Ke according to claim 1 is characterized in that the tapioca flour that described edible powder is the 10-30 weight portion, the lotus root starch of 0-20 weight portion, the tapioca starch of 0-20.
7. the young fried preparation method of Ke according to claim 1 is characterized in that described edible oil comprises that weight is the rapeseed oil of 50%-70%, the peanut oil of 15%-30%, the soybean oil of 15%-30%.
8. the young fried preparation method of Ke according to claim 1 is characterized in that, described sweetener is one or more the combination in white sugar, Fructus Monordicae extract, Radix Glycyrrhizae extract, the qualities of stevia extract.
9. the young fried preparation method of Ke according to claim 1, it is characterized in that, described five-spice powder is the combination of fructus amomi, cloves, cardamom, Chinese cassia tree, rhizoma zingiberis, the combination of the combination of rhizoma zingiberis, fennel seeds, Chinese prickly ash, dried orange peel, Chinese prickly ash or Chinese cassia tree, three a kind of apples, white pepper, the root of Dahurain angelica, rhizoma zingiberis, cardamom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105328226A CN101972005A (en) | 2010-11-01 | 2010-11-01 | Method for making fried oysters |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105328226A CN101972005A (en) | 2010-11-01 | 2010-11-01 | Method for making fried oysters |
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| CN101972005A true CN101972005A (en) | 2011-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010105328226A Pending CN101972005A (en) | 2010-11-01 | 2010-11-01 | Method for making fried oysters |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094964A (en) * | 2017-12-28 | 2018-06-01 | 吴昊宝 | Salty food of a kind of ternip with healthcare function and preparation method thereof |
-
2010
- 2010-11-01 CN CN2010105328226A patent/CN101972005A/en active Pending
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094964A (en) * | 2017-12-28 | 2018-06-01 | 吴昊宝 | Salty food of a kind of ternip with healthcare function and preparation method thereof |
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Application publication date: 20110216 |