CN103535779A - 一种酱母河蟹 - Google Patents
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Abstract
本发明涉及一种酱母河蟹,将酱油8.5—10千克、黄酒400—450克、枸杞3.5—4克、党参4—5克、灵芝草2—3克、草果6—7克、香草3—4克、茴香6—7克、沙姜3—4克、于80—100℃下熬制,冷却至4—10℃,加入黄酒、红干辣、老葱,芹菜根、香菜根、香叶,制成酱汁;将鲜活的母河蟹洗净,放入酱汁中,保持温度在10—15℃环境下,方可捞出食用,或将母河蟹完全浸泡在剩余的酱汁或未曾使用过步骤1)所述的酱汁中24—30小时后放入密封保鲜罐中,待5-7小时后可获得酱母河蟹成品。本发明口味纯正,营养丰富,色泽诱人。
Description
技术领域
本发明涉及酱制食品,具体地说是一种酱母河蟹。
背景技术
传统虾蟹的酱制方法,均采用直接咸制,而其采用的调味料也仅为盐、葱、姜、酱油、大料等,制法简单,但食用时味道不佳。
发明内容
本发明的目的在于提供一种口味纯正、营养丰富的酱母河蟹。
为实现上述目的,本发明采用的技术方案为:1.优质活母河蟹;2.自配十余种香辛料;3.恒温冷藏;4.独创密封保鲜罐;
一种酱母河蟹,其可按如下过程酱制而成,以酱制10千克母河蟹为基础原料,
1)将酱油8.5—10千克、黄酒400—450克、枸杞3.5-4克、党参4—5克、灵芝草2—3克、草果6—7克、香草3-4克、茴香6—7克、沙姜3-4克混合,于80—100℃下熬制40~60分钟,冷却至4—10℃,加入黄酒6-7千克、红干椒50—400克、青葱400—500克,芹菜根20—50克、香菜根20—50克、香叶5—10克,混合制成酱汁;
2)取出洗净的母河蟹,放入酱汁中,将环境温度控制在10—15℃内,使母河蟹充分吸食酱汁,2~5小时后,将河蟹捞出悬挂,控出河蟹体内多余酱汁,40~50分钟后;将母河蟹完全浸泡在剩余的酱汁或未曾使用过步骤1)所述的酱汁中,24-48小时后,方可获得酱母河蟹成品,或将母河蟹完全浸泡在剩余的酱汁或未曾使用过步骤1)所述的酱汁中2430小时后放入密封保鲜罐中,待5-7小时后可获得酱母河蟹成品。
所述母河蟹为每年初冬时节捕获的,即每年10月20日至12月20日左右,生长在淡水(江河湖泊)中的重量为50—100克大河蟹。
所述的黄酒黄酒是用谷物作原料,用麦曲或小曲做糖化发酵剂制成的酿造酒;黄酒要求酒度在40%以上,酸度在0.45以下。本发明具有如下优点:
1.口味纯正。所选加的调料在未影响到河蟹美滋味的前提下,更加着重地去除了它的泥腥味,所以最大限度地保证了河蟹的纯正口味,使它更加鲜美可口。
2.营养丰富。本品不含任何色素、添加剂,属无污染、无公害的原生态绿色食品。因其河蟹本身含有人体所需的多种蛋白质、胆固醇、氨基酸,以及磷、铁、钙等微量元素,食用后能充分吸收这些营养成分;加之放入的十几味中草药,长期食用,不但可以促进血液循环,增强食欲,还有滋脾、健胃等功效。
3.色泽诱人。本发明产品经过调味数小时的腌制,它的蟹黄颜色呈暗红鲜亮,蟹肉软嫩适口,不自觉的会令你食指大动。
具体实施方式
原材料的选择:选择原材料是最重要的环节。质量的好坏直接影响到产品口味,每年初冬时节选用上等的活母河蟹,因在秋季蟹子活动频繁,觅食充足,体质强壮,而50—100克属成蟹,冬初时蟹子肉质最肥美,雌蟹籽黄最饱满。将选好的活蟹,用水冲洗数遍后,放到酱汁中24—30小时,活蟹可以充分饮食酱汁,使酱汁可以充分进入蟹子体内,在保持蟹子原有的营养不流失的同时,让酱汁中的中草药也充分渗入蟹子体内,使其营养更加丰富;而酱汁中含有高度烈酒,可以充分的杀死蟹子体内的寄生物和细菌,使原本体质不好的人也敢于生食河蟹,享受其原生味的鲜美。
实施例1
酱制过程:将酱油10千克、黄酒400克、枸杞4克、党参4克、灵芝草2克、草果6克、香草3克、茴香6克、沙姜3克混合于100℃下熬制40分钟左右,冷却至6℃,加入黄酒6千克、红干椒50克、青葱400克,芹菜根20克、香菜根20克、香叶5克,于33℃下熬制,过滤,制成酱汁。
腌制:取出洗净的母河蟹,放入酱汁中,将环境温度控制在10—15℃内,让母河蟹在最适的环境下尽情吸食酱汁,3小时后,将河蟹捞出悬挂,空出河蟹体内酱汁,30分钟后,将河蟹重新放入新的酱汁(未曾使用过上述步骤制成的酱汁)中待24小时后,将大闸蟹分装在密封保鲜罐中,与外界隔离杀死微生物,待5小时后方可进食。
实施例2
酱制过程:将酱油10千克、黄酒400克、枸杞3.5克、党参5克、灵芝草3克、草果7克、香草4克、茴香7克、沙姜4克、于80—100℃下熬制40分钟左右,冷却至6℃,加入黄酒20千克、红干椒100克、青葱500克,芹菜根40克、香菜根40克、香叶10克,于40℃下熬制,过滤,制成酱汁。
腌制:取出洗净的母河蟹,放入酱汁中,将环境温度控制在10~15℃,让母河蟹尽情吸食酱汁,4小时后,将河蟹捞出悬挂,空出河蟹体内多余的酱汁,40分钟后,将河蟹完全浸泡在剩余的酱汁中,24小时后将大闸蟹分装在密封保鲜罐中,与外界隔离杀死微生物,待7小时后方可进食。
实施例3
酱制过程:将酱油10千克、黄酒450克、枸杞4克、党参5克、灵芝草3克、草果7克、香草4克、茴香7克、沙姜4克、于80—100℃下熬制40分钟左右,冷却至6℃,加入黄酒20千克、红干椒400克、青葱500克,芹菜根50克、香菜根50克、香叶10克,于40℃下熬制,过滤,制成酱汁。
腌制:取出洗净的母河蟹,放入酱汁中,将环境温度控制在12℃内,让母河蟹尽情吸食酱汁,3小时后,将河蟹捞出悬挂,空出河蟹体内酱汁,30分钟后,将河蟹完全浸泡在此酱汁中,48小时后,方可捞出食用。
实施例4
酱制过程:将酱油10千克、黄酒420克、枸杞4克、党参5克、灵芝草3克、草果6克、香草4克、茴香6克、沙姜4克、于80—100℃下熬制40分钟左右,冷却至4℃,加入黄酒20千克、红干椒300克、青葱500克,芹菜根30克、香菜根20克、香叶10克,混合制成酱汁。
腌制:取出洗净的母河蟹,放入酱汁中,将环境温度控制在10~15℃,让母河蟹尽情吸食酱汁,4小时后,将河蟹捞出悬挂,空出河蟹体内多余的酱汁,30分钟后,将河蟹完全浸泡在新的酱汁(未曾使用过上述步骤制成的酱汁)中,30小时后,方可捞出食用。
综上所述,本产品无论是从食用价值,营养价值以及药用价值都以绿色健康为本,打造丹东海鲜特色品牌,丰富海鲜小吃,为丹东海鲜创造出一道新的亮点。
Claims (4)
1.一种酱母河蟹,其原料为:以酱制10千克的母河蟹为基础原料,酱油8.5—10千克、黄酒6400—7450克、枸杞3.5—4克、党参4—5克、灵芝草2—3克、草果6—7克、香草3—4克、茴香6—7克、沙姜3—4克、红干椒50—400克、青葱400—500克,芹菜根20—50克、香菜根20—50克、香叶5—10克。
2.一种按权利要求1所述酱母河蟹的制作方法,其特征在于:
1)将酱油、黄酒、枸杞、党参、灵芝草、草果、香草、茴香和沙姜混合,于80—100℃下熬制40~60分钟,冷却至4—10℃,再加入黄酒6—7千克、红干椒、青葱,芹菜根、香菜根、香叶,混合制成酱汁;
2)取出洗净的母河蟹,放入酱汁中,将环境温度控制在10—15℃内,使母河蟹充分吸食酱汁,2~5小时后,将河蟹捞出悬挂,控出河蟹体内多余酱汁,40~50分钟后;将母河蟹完全浸泡在剩余的酱汁或未曾使用过步骤1)所述的酱汁中,24-48小时后,方可获得酱母河蟹成品,或将母河蟹完全浸泡在剩余的酱汁或未曾使用过步骤1)所述的酱汁中24—30小时后放入密封保鲜罐中,待5-7小时后可获得酱母河蟹成品。
3.一种按权利要求2所述酱母河蟹的制作方法,其特征在于:所述母河蟹为每年初冬时节捕获的,即每年10月20日至12月20日左右,生长在淡水(江河湖泊)中的重量为50—100克大河蟹。
4.按权利要求1或2所述一种酱母河蟹的制作方法;其特征在于:所述的黄酒黄酒是用谷物作原料,用麦曲或小曲做糖化发酵剂制成的酿造酒;黄酒要求酒度在40%以上,酸度在0.45以下。
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