CN105146593A - Seasoning for braised crawfish and method for manufacturing braised crawfish - Google Patents
Seasoning for braised crawfish and method for manufacturing braised crawfish Download PDFInfo
- Publication number
- CN105146593A CN105146593A CN201510427211.8A CN201510427211A CN105146593A CN 105146593 A CN105146593 A CN 105146593A CN 201510427211 A CN201510427211 A CN 201510427211A CN 105146593 A CN105146593 A CN 105146593A
- Authority
- CN
- China
- Prior art keywords
- parts
- lobster
- braised
- prawn
- crawfish
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a seasoning for braised crawfish and a method for manufacturing the braised crawfish. The seasoning is a stewing material prepared from the following raw materials in parts by weight: 60.2 parts of semen myristicae, 54.7 parts of pericarpium citri reticulatae, 57.2 parts of amomum globosum loureiro, 69.41 parts of licorice root, 54.3 parts of rhizoma kaempferiae, 39.6 parts of sichuan lovage rhizome, 12 parts of galanga galangal seeds, 7.5 parts of piper longum, 129 parts of fennel, 12 parts of angelica sinensis, 114.75 parts of cinnamon, 49.2 parts of myrcia, 47.55 parts of falangal, 236.67 parts of radix angelicae dahuricae, 64.32 parts of amomum tsao-ko, 250.86 parts of aniseeds, 26.46 parts of amomi semen, 147.9 parts of amomum cardamomum, 13.2 parts of flos caryophylli, 0.75 part of pepper, 2.25 parts of dried chili pepper, 1.38 parts of peeled ginger slices, 5.4 parts of green onion sections and 3 parts of garlic cloves. The seasoning has the advantages that 1, the flavor is delicious, and the taste is good; 2, the seasoning can be quickly frozen and stored, and is convenient to eat; 3, the problem of strong production seasonality of crawfish can be solved, and a crawfish product with consistent flavor and taste can be eaten throughout the year; and 4, the cooking process is simplified, and the cooking difficulty is reduced. The method can be used for large-scale volume production.
Description
Technical field
The present invention relates to a kind of flavoring and lobster preparation method, belong to food processing field, be specifically related to a kind of flavoring for braised prawn and braised prawn preparation method.
Background technology
The protein content of cray is higher than most fresh water and seawater fishes and shrimps, its amino acid composition is better than meat, necessary and can not synthesize in body or 8 kinds of essential amino acids of synthetic quantity deficiency containing human body, not only comprise isoleucine, tryptophan, lysine, phenylalanine, valine and threonine, but also contain the little arginine of vertebrate in-vivo content, in addition, lobster also contains child is also required histidine.
Owing to having higher edibility, in recent years, cray was more and more subject to people and welcome, wherein, and the dish that braised prawn is loved by the people especially.But the taste of braised prawn of the prior art is multifarious, and mouthfeel is poor, inconvenient eating.
Summary of the invention
The mouthfeel that the present invention mainly solves existing for prior art is poor, the technical problems such as inconvenient eating, provides a kind of flavoring for braised prawn and braised prawn preparation method.: the braised prawn delicious flavour that the present invention produces, mouthfeel is better; Can quick-frozen preserve, edible more convenient; Solve cray and produce seasonal too strong problem, taste, cray product that mouthfeel is consistent can be had throughout the year; Simplify cooking program, reduce cooking difficulty, can be used in the production that works on a large scale.
Above-mentioned technical problem of the present invention is mainly solved by following technical proposals:
A kind of braised prawn flavoring, comprise halogen material and batching, described halogen material is made up of the raw material of following parts by weight: semen myristicae 60.2 parts; Dried orange peel 54.7 parts; Brigand 57.2 parts; 69.41 parts, Radix Glycyrrhizae; Kaempferia galamga 54.3 parts; Rhizome of chuanxiong 39.6 parts; Galanga Galangal Seed 12 parts; Finish and pull out 7.5 parts; Fennel seeds 129 parts; Radix Angelicae Sinensis 12 parts; 114.75 parts, cassia bark; Spiceleaf 49.2 parts; Galingal 47.55 parts; The root of Dahurain angelica 236.67 parts; Tsaoko 64.32 parts; Anistree 250.86 parts; Fructus Amomi 26.46 parts; Amomum cardamomum 147.9 parts; Flos caryophylli 13.2 parts; 0.75 part, Chinese prickly ash; Dry sharp green pepper 2.25 parts; Peeling ginger slice 1.38 parts; Large onion parts 5.4 parts; 3 parts, garlic rice.
Optimize, above-mentioned a kind of braised prawn flavoring, described dry sharp green pepper be the wide section shape of 1cm, transverse section that described peeling ginger slice is wide 0.5cm, described shallot segment length 6cm.
Optimize, above-mentioned a kind of braised prawn flavoring, described batching is made up of the raw material of following parts by weight: thick chilli sauce 2.0 parts; Fried sugar 5.4 parts; Frying bean cotyledon 6.9 parts; 3.3 parts, oyster sauce; 36 parts, soup-stock; White sugar 2.4 parts; Salt 0.75 part; Monosodium glutamate 0.6 part; 13 perfume 0.2 part; Secret sauce 0.3 part; Oil 10.5 parts; 46 parts, water; Fennel seeds 0.045 part.
Optimize, above-mentioned a kind of braised prawn flavoring, the oil of described frying bean cotyledon and the weight ratio of bean cotyledon are 1:7.5.
Optimize, above-mentioned a kind of braised prawn flavoring, described fried sugar is obtained by the white sugar that stirs fry in oil, and big fire adds water after working out three times and boils in frying process, and wherein water is 1:1 with the weight ratio of sugar.
Adopt above-mentioned braised prawn flavoring to make a method for braised prawn, comprise the following steps:
Step 1, puts into the oil frying 10-20 second of 140 DEG C-150 DEG C by lobster, obtained fried rear lobster for subsequent use after picking up cooling;
Step 2, according to mass ratio is: lobster 100 parts after fried, and 1.45 parts, halogen material, prepares burden 114.4 parts, 60 parts, water, and fried rear lobster, halogen material, batching and water are put into the stewing 8-20 minute processed of pot;
Step 3, pulls lobster out from pot, soup juice and lobster is separated precooling i.e. obtained braised prawn.
Optimize, a kind of above-mentioned method making braised prawn, in described step 1, the frying time of lobster is 15 seconds.
Optimize, a kind of above-mentioned method making braised prawn, in described step 2, adopt the stewing lobster processed of frying pan, and stewing duration processed is 10 minutes.
Optimize, a kind of above-mentioned method making braised prawn, in described step 3, take out lobster from pot after, puts lobster to subzero 100 DEG C of quick-frozen 15-25 minute.
Optimize, a kind of above-mentioned method making braised prawn, in described step 3, take out lobster from pot after, puts lobster to subzero 100 DEG C of quick-frozens 20 minutes.
Therefore, tool of the present invention has the following advantages: 1. delicious flavour, and mouthfeel is better; 2. can quick-frozen preserve, edible more convenient 3, solve cray and produce seasonal too strong problem, taste, cray product that mouthfeel is consistent can be had throughout the year; 4. simplify cooking program, reduce cooking difficulty, can be used in batch production.
Detailed description of the invention
Below by embodiment, technical scheme of the present invention is described in further detail.
Embodiment:
For a flavoring for braised prawn, comprise halogen material and batching.
Halogen material is made up of the raw material of following parts by weight: semen myristicae 60.2 parts; Dried orange peel 54.7 parts; Brigand 57.2 parts; 69.41 parts, Radix Glycyrrhizae; Kaempferia galamga 54.3 parts; Rhizome of chuanxiong 39.6 parts; Galanga Galangal Seed 12 parts; Finish and pull out 7.5 parts; Fennel seeds 129 parts; Radix Angelicae Sinensis 12 parts; 114.75 parts, cassia bark; Spiceleaf 49.2 parts; Galingal 47.55 parts; The root of Dahurain angelica 236.67 parts; Tsaoko 64.32 parts; Anistree 250.86 parts; Fructus Amomi 26.46 parts; Amomum cardamomum 147.9 parts; Flos caryophylli 13.2 parts; 0.75 part, Chinese prickly ash; Dry sharp green pepper 2.25 parts; Peeling ginger slice 1.38 parts; Large onion parts 5.4 parts; 3 parts, garlic rice.
Batching is made up of the raw material of following parts by weight: thick chilli sauce 2.0 parts; Fried sugar 5.4 parts; Frying bean cotyledon 6.9 parts; 3.3 parts, oyster sauce; 36 parts, soup-stock; White sugar 2.4 parts; Salt 0.75 part; Monosodium glutamate 0.6 part; Five-spice powder 0.2 part; Secret sauce 0.3 part; Oil 10.5 parts; 46 parts, water; Fennel seeds 0.045 part.
Wherein: the transverse section that dry sharp green pepper is the wide section shape of 1cm, peeling ginger slice is wide 0.5cm, shallot segment length 6cm.
Frying bean cotyledon preparation method deep fat is fried out fragrance and the color of oil is fried out glow always and can take the dish out of the pot for subsequent use, and the oil of frying bean cotyledon and the weight ratio of bean cotyledon are 1:7.5.
Fried sugar frying is opened then to add water for three times with the white sugar midway big fire that stirs fry in oil a little and is endured out, water and sugared ratio 1:1.
After getting out above raw material, following steps are adopted to make oil plant prawn:
Step 1, puts into the oil frying 10-20 second of 140 DEG C-150 DEG C by lobster, obtained fried rear lobster for subsequent use after picking up cooling;
Step 2, according to mass ratio is: lobster 100 parts after fried, and 1.45 parts, halogen material, prepares burden 114.4 parts, 60 parts, water, and fried rear lobster, halogen material, batching and water are put into the stewing 8-20 minute processed of pot;
Step 3, pulls lobster out from pot, soup juice and lobster is separated precooling i.e. obtained braised prawn.
For the ease of preserving, after can taking out lobster from pot, put by lobster to subzero 100 DEG C of quick-frozen 15-25 minute, preferred quick-frozen duration is 20 minutes.In above-mentioned steps 1, the frying time of lobster is 15 seconds, and in step 2, adopt the stewing lobster processed of frying pan, when stewing duration processed is 10 minutes, mouthfeel is better.
Specific embodiment described herein is only to the explanation for example of the present invention's spirit.Those skilled in the art can make various amendment or supplement or adopt similar mode to substitute to described specific embodiment, but can't depart from spirit of the present invention or surmount the scope that appended claims defines.
Claims (10)
1. a braised prawn flavoring, comprises halogen material and batching, it is characterized in that, described halogen material is made up of the raw material of following parts by weight: semen myristicae 60.2 parts; Dried orange peel 54.7 parts; Brigand 57.2 parts; 69.41 parts, Radix Glycyrrhizae; Kaempferia galamga 54.3 parts; Rhizome of chuanxiong 39.6 parts; Galanga Galangal Seed 12 parts; Finish and pull out 7.5 parts; Fennel seeds 129 parts; Radix Angelicae Sinensis 12 parts; 114.75 parts, cassia bark; Spiceleaf 49.2 parts; Galingal 47.55 parts; The root of Dahurain angelica 236.67 parts; Tsaoko 64.32 parts; Anistree 250.86 parts; Fructus Amomi 26.46 parts; Amomum cardamomum 147.9 parts; Flos caryophylli 13.2 parts; 0.75 part, Chinese prickly ash; Dry sharp green pepper 2.25 parts; Peeling ginger slice 1.38 parts; Large onion parts 5.4 parts; 3 parts, garlic rice.
2. a kind of braised prawn flavoring according to claim 1, is characterized in that, the transverse section that described dry sharp green pepper is the wide section shape of 1cm, described peeling ginger slice is wide 0.5cm, described shallot segment length 6cm.
3. a kind of braised prawn flavoring according to claim 1, it is characterized in that, described batching is made up of the raw material of following parts by weight: thick chilli sauce 2.0 parts; Fried sugar 5.4 parts; Frying bean cotyledon 6.9 parts; 3.3 parts, oyster sauce; 36 parts, soup-stock; White sugar 2.4 parts; Salt 0.75 part; Monosodium glutamate 0.6 part; Five-spice powder 0.2 part; Secret sauce 0.3 part; Oil 10.5 parts; 46 parts, water; Fennel seeds 0.045 part.
4. a kind of braised prawn flavoring according to claim 3, is characterized in that, the oil of described frying bean cotyledon and the weight ratio of bean cotyledon are 1:7.5.
5. a kind of braised prawn flavoring according to claim 3, is characterized in that, described fried sugar is obtained by the white sugar that stirs fry in oil, and big fire adds water after working out three times and boils in frying process, and wherein water is 1:1 with the weight ratio of sugar.
6. adopt braised prawn flavoring according to claim 1 to make a method for braised prawn, it is characterized in that, comprise the following steps:
Step 1, puts into the oil frying 10-20 second of 140 DEG C-150 DEG C by lobster, obtained fried rear lobster for subsequent use after picking up cooling;
Step 2, according to mass ratio is: lobster 100 parts after fried, and 1.45 parts, halogen material, prepares burden 114.4 parts, 60 parts, water, and fried rear lobster, halogen material, batching and water are put into the stewing 8-20 minute processed of pot;
Step 3, pulls lobster out from pot, soup juice and lobster is separated precooling i.e. obtained braised prawn.
7. a kind of method making braised prawn according to claim 6, is characterized in that, in described step 1, the frying time of lobster is 15 seconds.
8. a kind of method making braised prawn according to claim 6, is characterized in that, in described step 2, adopts casserole braised lobster, and stewing duration processed is 10 minutes.
9. a kind of method making braised prawn according to claim 6, is characterized in that, in described step 3, take out lobster from pot after, is put by lobster to subzero 100 DEG C of quick-frozen 15-25 minute.
10. a kind of method making braised prawn according to claim 9, is characterized in that, in described step 3, take out lobster from pot after, is put by lobster to subzero 100 DEG C of quick-frozens 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510427211.8A CN105146593A (en) | 2015-07-20 | 2015-07-20 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510427211.8A CN105146593A (en) | 2015-07-20 | 2015-07-20 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146593A true CN105146593A (en) | 2015-12-16 |
Family
ID=54787984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510427211.8A Pending CN105146593A (en) | 2015-07-20 | 2015-07-20 | Seasoning for braised crawfish and method for manufacturing braised crawfish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146593A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616559A (en) * | 2016-12-30 | 2017-05-10 | 浙江大学 | Preparation method of sauteed shelled shrimps |
| CN107510020A (en) * | 2017-08-23 | 2017-12-26 | 龙恒 | Condiment of braised prawn and preparation method thereof |
| CN107927690A (en) * | 2017-11-30 | 2018-04-20 | 黄灿灿 | A kind of special flavouring of prawn and preparation method thereof |
| CN108850899A (en) * | 2018-07-11 | 2018-11-23 | 潜江侠铸网络科技有限公司 | Braise shrimp and preparation method thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
| CN113785962A (en) * | 2021-07-30 | 2021-12-14 | 江苏美鑫食品科技有限公司 | Oil-braised lobster bottom material and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN102342544A (en) * | 2011-09-28 | 2012-02-08 | 夏芝萍 | Method for making quick-frozen cooked lobsters and device used in method |
| CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
-
2015
- 2015-07-20 CN CN201510427211.8A patent/CN105146593A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399912A (en) * | 2001-08-04 | 2003-03-05 | 谢怀康 | Lobster flavouring material |
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN102342544A (en) * | 2011-09-28 | 2012-02-08 | 夏芝萍 | Method for making quick-frozen cooked lobsters and device used in method |
| CN104522598A (en) * | 2014-12-17 | 2015-04-22 | 武汉商学院 | Braised prawn sauce and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616559A (en) * | 2016-12-30 | 2017-05-10 | 浙江大学 | Preparation method of sauteed shelled shrimps |
| CN107510020A (en) * | 2017-08-23 | 2017-12-26 | 龙恒 | Condiment of braised prawn and preparation method thereof |
| CN107927690A (en) * | 2017-11-30 | 2018-04-20 | 黄灿灿 | A kind of special flavouring of prawn and preparation method thereof |
| CN108850899A (en) * | 2018-07-11 | 2018-11-23 | 潜江侠铸网络科技有限公司 | Braise shrimp and preparation method thereof |
| CN113785962A (en) * | 2021-07-30 | 2021-12-14 | 江苏美鑫食品科技有限公司 | Oil-braised lobster bottom material and preparation method thereof |
| CN113647583A (en) * | 2021-08-20 | 2021-11-16 | 宜昌致珍源生物有限公司 | Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146593A (en) | Seasoning for braised crawfish and method for manufacturing braised crawfish | |
| CN103284228B (en) | Spicy snails and preparation method thereof | |
| CN104489636A (en) | Spicy and hot mushroom chicken paste and manufacture method thereof | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| CN104824600A (en) | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce | |
| CN103099243A (en) | Instant sea cucumber producing method | |
| CN108991397A (en) | A kind of oil halogen food and preparation method thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN103815416B (en) | A kind ofly fully utilize the method that serial porcupine meat food produced by porcupine informal voucher meat | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| KR101994701B1 (en) | Method for manufacturing Food using Dried meat/fish with herb medicine extract | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN103271381A (en) | Spiced andrias davidianus meat and production method thereof | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| CN101069566A (en) | Health-care abalone, shark's fin and bird's nest cooking technology | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN107897856A (en) | A kind of lobster paste and preparation method thereof | |
| CN103892299A (en) | Making method for oxtail | |
| KR100635258B1 (en) | How to cook haegyetang | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN104207074A (en) | Flavoring used for grilled chicken and preparation method thereof | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| KR102355097B1 (en) | Pollack sundae and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |