CN102370197A - Mellow crayfish and preparation method - Google Patents
Mellow crayfish and preparation method Download PDFInfo
- Publication number
- CN102370197A CN102370197A CN2010102531806A CN201010253180A CN102370197A CN 102370197 A CN102370197 A CN 102370197A CN 2010102531806 A CN2010102531806 A CN 2010102531806A CN 201010253180 A CN201010253180 A CN 201010253180A CN 102370197 A CN102370197 A CN 102370197A
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- crayfish
- sauce
- subsequent use
- cray
- mellow
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Abstract
The invention discloses a mellow crayfish and a preparation method thereof. The method uses the crayfish as raw material, and various sauces, seasonings, preserved bean curd, salad oil, Shaoxing wine and beer, and comprises the following steps: mixing the sauces and uniformly stirring for subsequent use; then cleaning the fresh crayfish for subsequent use; finally, putting salad oil in a pan to heat until 50-60 % done, putting the ready fresh crayfish for hot oil soaking, filtering out oil when the crayfish has red and bright color, then putting the ready sauces, Shaoxing wine and beer, and wine, boiling, and then capping and smoldering for 12-15 min, and taking out from the pan and serving. The mellow crayfish has abundant nutrition, sweet flavor and finish, sourish taste, and has therapeutic effect on leg cramps caused by calcium deficiency of the elderly after the elderly eat the mellow crayfish.
Description
Technical field
The present invention relates to field of food, be specifically related to pure flavour crayfish and compound method thereof.
Technical background
Over the past thousands of years, the food made from extra large shrimp, river prawn is countless, the for example often edible prawn of people, oily vexed prawn, fried river prawn or the like, and its delicious food is each has something to recommend him.In recent decades, be located in the Qianjiang administrative region of a city at Jianghan Plain center, Hubei, the cultural technique of cray and paddy rice symbiosis reaches its maturity; On this piece 1,000,000 inclined green Plain, hundreds thousand of peasants planted rice shrimp continuous cropping good harvest every year, and all food made from cray also goes on the market again and again; Wherein be main preparation method, how with pungent batching, when edible with fried; Trencherman's dispute is by peppery pain and the hot dropping sweat of getting; This fried cray single, strong stimulation can not have been satisfied the demand of contemporary people to high taste food, and dietary function a little less than, this defective is never had good manufacturing technology solves.
Summary of the invention
The purpose of pure flavour crayfish of the present invention and compound method thereof provides a kind of nutritious, fragrant Hui Tian of sauce, little acid, food back and can eliminate the dietary function of the elderly because of the Leg Cramps due to the calcium deficiency rapidly.
In order to realize the object of the invention, the applicant constantly changes prescription and compound method through many times research, analysis, preparation, edible, finally with cray and multiple sauce, seasoning matter, and fermented bean curd juice, salad oil, high-grade Shaoxing wine beer is prepared successfully.
Raw material weight ratio of the present invention: gram
Cray 1100-1300
Fermented bean curd juice 1500-1600
Hoisin sauce 700-800
Roast pork sauce 800-880
Post is waited sauce 220-260
Blue plum sauce 1000-1100
Rib paste 240-280
Smoked plum sauce 780-820
Purple perilla 8-10
Liquor 80-120
High-grade Shaoxing wine beer 420-470
Salad oil 1300-1700
The present invention's alcohol flavour crayfish and compound method thereof: at first used sauce is mixed one, mix well, subsequent use; Then, fresh and alive cray is cut wash clean, subsequent use; At last salad oil is put into pot and burn to 5-6 ripely, it is oily excessively to put into subsequent use cray, sees the glow of cray color and luster, after the filter oil, adds subsequent use sauce, and adding high-grade Shaoxing wine beer, liquor are boiled, add a cover smoldering 12-15 minute again, and the sabot edible takes the dish out of the pot.
Description of drawings
Fig. 1 is the process chart of pure flavour crayfish of the present invention and compound method thereof.
Following specific embodiments of the invention is done into a detailed description, but the present invention is not limited to following embodiment:
The specific embodiment
The invention has the beneficial effects as follows: the fragrant Hui Tian of nutritious, sauce, little acid, food back and can because of Leg Cramps due to the calcium deficiency dietary function be arranged the elderly.
Embodiment one:
Raw material weight ratio: gram
Cray 1200
Fermented bean curd juice 1560
Hoisin sauce 750
Roast pork sauce 840
Post is waited sauce 240
Blue plum sauce 1020
Rib paste 260
Smoked plum sauce 800
Purple perilla 10
Liquor 100
High-grade Shaoxing wine beer 450
Salad oil 1500
Shown in the technological process of Fig. 1 alcohol flavour crayfish and compound method thereof, by above-mentioned weight ratio, at first used sauce is mixed one, mix well, subsequent use; Then, fresh and alive cray is cut wash clean, subsequent use; At last salad oil is put into pot and burn to 5-6 ripely, it is oily excessively to put into subsequent use cray, sees the glow of cray color and luster, filter out oil after, put into subsequent use sauce, adding high-grade Shaoxing wine beer, liquor, boiled, added a cover again smoldering 12-15 minute, the sabot edible takes the dish out of the pot.
Claims (1)
1. pure flavour crayfish and compound method thereof, its special raw material weight ratio: gram
Cray 1100-1300
Fermented bean curd juice 1500-1600
Hoisin sauce 700-800
Roast pork sauce 800-880
Post is waited sauce 220-280
Blue plum sauce 1000-1100
Rib paste 220-260
Smoked plum sauce 780-820
Purple perilla 8-10
Liquor 80-120
High-grade Shaoxing wine beer 420-470
Salad oil 1300-1700
Its special compound method: by above-mentioned weight ratio, at first used sauce is mixed one, mix well, subsequent use; Then, fresh and alive cray is cut wash clean, subsequent use; At last salad oil is put into pot and burn to 5-6 ripely, it is oily excessively to put into subsequent use cray, sees the glow of cray color and luster, after the filter oil, puts into subsequent use sauce, adds high-grade Shaoxing wine beer, liquor, boiled, adds a cover smoldering 12-15 minute again, and the sabot that takes the dish out of the pot is equipped with eats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102531806A CN102370197A (en) | 2010-08-05 | 2010-08-05 | Mellow crayfish and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102531806A CN102370197A (en) | 2010-08-05 | 2010-08-05 | Mellow crayfish and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102370197A true CN102370197A (en) | 2012-03-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102531806A Pending CN102370197A (en) | 2010-08-05 | 2010-08-05 | Mellow crayfish and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102370197A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829209A (en) * | 2014-03-22 | 2014-06-04 | 吉卫星 | Bagged instant Lingshui sour noodle sauce |
| CN113170877A (en) * | 2021-05-29 | 2021-07-27 | 许银超 | Sauce bag and preparation and use methods thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543300A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Instant spiced crayfish preserved with soy sauce and method for producing the same |
-
2010
- 2010-08-05 CN CN2010102531806A patent/CN102370197A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543300A (en) * | 2009-04-30 | 2009-09-30 | 蚌埠学院 | Instant spiced crayfish preserved with soy sauce and method for producing the same |
Non-Patent Citations (2)
| Title |
|---|
| 张成亮: "淡水小龙虾生产加工及产品质量控制工艺", 《渔业致富指南》, no. 4, 31 December 2008 (2008-12-31), pages 36 - 38 * |
| 王阳光，等: "即食小龙虾产品的加工工艺", 《中国水产》, no. 3, 31 December 2005 (2005-12-31), pages 67 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829209A (en) * | 2014-03-22 | 2014-06-04 | 吉卫星 | Bagged instant Lingshui sour noodle sauce |
| CN103829209B (en) * | 2014-03-22 | 2016-09-14 | 吉卫星 | Instant Lingshui acid powder sauce packet |
| CN113170877A (en) * | 2021-05-29 | 2021-07-27 | 许银超 | Sauce bag and preparation and use methods thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120314 |