CN103876193A - Processing method for fried crab sticks with egg white - Google Patents
Processing method for fried crab sticks with egg white Download PDFInfo
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- CN103876193A CN103876193A CN201410092141.0A CN201410092141A CN103876193A CN 103876193 A CN103876193 A CN 103876193A CN 201410092141 A CN201410092141 A CN 201410092141A CN 103876193 A CN103876193 A CN 103876193A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for fried crab sticks with egg white. The processing method comprises the following steps: (1) mixing following components in parts by weight: 20-30 parts of squids, 40-50 parts of crab meat, 20-30 parts of scallop meat and 5-10 parts of condiments to obtain a mixture; putting the mixture into a vacuum tumbling machine to be seasoned; (2) putting the seasoned mixture into a low-temperature room of 0-10 DEG C for 8-10 hours; (3) preparing the tasty mixture into shapes of crab sticks by using a machine and putting a crab shallow shell on the upper end of the surface of each crab stick to form a crab stick shape; then freezing; and (4) covering the surfaces of the frozen crab sticks with starch and bread flour to obtain the fried crab sticks with the egg white. The processing method provided by the invention is used for processing various types of seafood including the squids, the crab meat, scallops and the like. The method is applied in various seafood deep processing projects and can obtain tastes, mouth feels and novel visions which can be accepted by wide consumers.
Description
Technical field
The present invention relates to a kind of processing method of lotus crab rod, belong to a kind of technical field of comprehensive utilization of aquatic products.
Background technology
At present, the processing method of a kind of seafood is also just confined to the processing method of more common single kind, and does not focus on exploitation and the improvement to other processing methods, and the most original this processing method has seriously hindered the Sales Channel of seafood food.
Summary of the invention
Technical problem to be solved by this invention is to provide the processing method that a kind of seafood mixes, and provides one to have good mouthfeel and profile, can be for the processing method of the lotus crab rod of people's consumable products.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of processing method of lotus crab rod, comprises the following steps:
1) by parts by weight be the squid of 20～30 parts, the crab meat of 40～50 parts, the scallop post of 20～30 parts, the flavoring for mixture of 10 parts together, is then put into vacuum tumbler and is carried out seasoning, obtains the compound after seasoning; Wherein,
Described flavoring comprises 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates, 3 portions of crab taste flavorings and 1 part of spice; Guarantee that mixture structure after seasoning is tight, taste is even;
2) compound after the described seasoning obtaining in step 1) is placed 8～10 hours in the low temperature of 0～10 DEG C, made it fully tasty, obtain the compound after tasty, strictly control the tasty time, in order to avoid affect its taste and mouthfeel;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, lifelike image, and then carry out freezingly, obtains the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
The invention has the beneficial effects as follows: processing method of the present invention relates to combines processing by multiple seafood such as squid, crab meat, scallops.The method is applied in the project of multiple seafood deep processing, can reach to allow all novelties of receptible taste and mouthfeel and vision of consumers in general.
On the basis of technique scheme, the present invention can also do following improvement.
Further, in step 1), described in carry out seasoning time be 10～15 minutes.
Detailed description of the invention
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A processing method for lotus crab rod, comprises the following steps:
1) by parts by weight be the squid of 20～30 parts, the crab meat of 40～50 parts, the scallop post of 20～30 parts, the flavoring for mixture of 10 parts together, is then put into vacuum tumbler and is carried out seasoning, obtains the compound after seasoning; Wherein,
Described flavoring comprises 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates, 3 portions of crab taste flavorings and 1 part of spice; Guarantee that mixture structure after seasoning is tight, taste is even;
2) compound after the described seasoning obtaining in step 1) is placed 8～10 hours in the low temperature of 0～10 DEG C, made it fully tasty, obtain the compound after tasty, strictly control the tasty time, in order to avoid affect its taste and mouthfeel;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, lifelike image, and then carry out freezingly, obtains the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
The lotus crab rod that processing obtains can carry out freezing, then the packaging of testing.
Below by several specific embodiments so that the present invention is specifically described.
Embodiment 1
A processing method for lotus crab rod, comprises the following steps:
1) by parts by weight be the squid of 20 parts; the crab meat of 40 parts; the scallop post of 20 parts; 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates; 3 portions of crab taste flavorings and 1 part of spice mix; then put into vacuum tumbler and carry out seasoning 10 minutes, obtain the compound after seasoning, guarantee that the mixture structure after seasoning is tight, taste is even;
2) compound after the described seasoning obtaining in step 1) is placed 8 hours in the low temperature of 0 DEG C, made it fully tasty, obtain the compound after tasty, strictly control the tasty time, in order to avoid affect its taste and mouthfeel;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, lifelike image, and then carry out freezingly, obtains the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
The lotus crab rod that processing obtains can carry out freezing, then the packaging of testing.
Embodiment 2
A processing method for lotus crab rod, comprises the following steps:
1) by parts by weight be the squid of 30 parts; the crab meat of 50 parts; the scallop post of 30 parts; 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates; 3 portions of crab taste flavorings and 1 part of spice mix; then put into vacuum tumbler and carry out seasoning 15 minutes, obtain the compound after seasoning, guarantee that the mixture structure after seasoning is tight, taste is even;
2) compound after the described seasoning obtaining in step 1) is placed 10 hours in the low temperature of 10 DEG C, made it fully tasty, obtain the compound after tasty, strictly control the tasty time, in order to avoid affect its taste and mouthfeel;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, lifelike image, and then carry out freezingly, obtains the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
The lotus crab rod that processing obtains can carry out freezing, then the packaging of testing.
Embodiment 3
A processing method for lotus crab rod, comprises the following steps:
1) by parts by weight be the squid of 25 parts; the crab meat of 45 parts; the scallop post of 25 parts; 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates; 3 portions of crab taste flavorings and 1 part of spice mix; then put into vacuum tumbler and carry out seasoning 13 minutes, obtain the compound after seasoning, guarantee that the mixture structure after seasoning is tight, taste is even;
2) compound after the described seasoning obtaining in step 1) is placed 9 hours in the low temperature of 5 DEG C, made it fully tasty, obtain the compound after tasty, strictly control the tasty time, in order to avoid affect its taste and mouthfeel;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, lifelike image, and then carry out freezingly, obtains the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
The lotus crab rod that processing obtains can carry out freezing, then the packaging of testing.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. a processing method for lotus crab rod, is characterized in that, comprises the following steps:
1) by parts by weight be the squid of 20～30 parts, the crab meat of 40～50 parts, the scallop post of 20～30 parts, the flavoring for mixture of 10 parts together, is then put into vacuum tumbler and is carried out seasoning, obtains the compound after seasoning; Wherein,
Described flavoring comprises 2 portions of edible salts, 2 portions of soft white sugars, 2 portions of monosodium glutamates, 3 portions of crab taste flavorings and 1 part of spice;
2) compound after the described seasoning obtaining in step 1) is placed 8～10 hours in the low temperature of 0～10 DEG C, made it fully tasty, obtain the compound after tasty;
3) by step 2) in obtain described tasty after compound use machine to make the shape of crab rod, then put a crab shallow shell in its surperficial one end, as the outward appearance of crab rod, and then carry out freezingly, obtain the crab rod after freezing;
4) by step 3), obtain described freezing after the surface of crab rod wrap starch and bread flour, obtain described lotus crab rod.
2. the processing method of lotus crab rod according to claim 1, is characterized in that, in step 1), described in carry out seasoning time be 10～15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410092141.0A CN103876193A (en) | 2014-03-13 | 2014-03-13 | Processing method for fried crab sticks with egg white |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410092141.0A CN103876193A (en) | 2014-03-13 | 2014-03-13 | Processing method for fried crab sticks with egg white |
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| CN103876193A true CN103876193A (en) | 2014-06-25 |
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| CN201410092141.0A Pending CN103876193A (en) | 2014-03-13 | 2014-03-13 | Processing method for fried crab sticks with egg white |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
| CN105265939A (en) * | 2015-05-11 | 2016-01-27 | 浙江海洋学院 | Crab claw accompaniment food and processing method thereof |
| CN105851983A (en) * | 2016-04-27 | 2016-08-17 | 汪永辉 | Gracilaria lemaneiformis flavored seafood imitated butterfish-containing crab sticks |
| CN106174139A (en) * | 2016-06-29 | 2016-12-07 | 黄世仁 | The manufacture method that mix of flavors Eriocheir sinensis is sliding |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
Citations (2)
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| CN1973692A (en) * | 2006-09-28 | 2007-06-06 | 徐桂军 | Processing method of precious marine instant food |
| CN103610136A (en) * | 2013-11-29 | 2014-03-05 | 蓬莱京鲁渔业有限公司 | Processing method of imitation crab claw product |
-
2014
- 2014-03-13 CN CN201410092141.0A patent/CN103876193A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1973692A (en) * | 2006-09-28 | 2007-06-06 | 徐桂军 | Processing method of precious marine instant food |
| CN103610136A (en) * | 2013-11-29 | 2014-03-05 | 蓬莱京鲁渔业有限公司 | Processing method of imitation crab claw product |
Non-Patent Citations (2)
| Title |
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| 孙孟全等: "《科学饮食 烹调技巧338例》", 31 July 2008, 北京：军事医学科学出版社, article "252.精制蟹棒技法", pages: 203 * |
| 陈志田: "《煎炸王》", 31 August 2012, 哈尔滨：黑龙江科学技术出版社, article "炸蟹棒", pages: 349 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
| CN105265939A (en) * | 2015-05-11 | 2016-01-27 | 浙江海洋学院 | Crab claw accompaniment food and processing method thereof |
| CN105851983A (en) * | 2016-04-27 | 2016-08-17 | 汪永辉 | Gracilaria lemaneiformis flavored seafood imitated butterfish-containing crab sticks |
| CN106174139A (en) * | 2016-06-29 | 2016-12-07 | 黄世仁 | The manufacture method that mix of flavors Eriocheir sinensis is sliding |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
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Application publication date: 20140625 |