CN105249180A - Baking method of ground kettle crayfish pancakes - Google Patents
Baking method of ground kettle crayfish pancakes Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a baking method of ground kettle crayfish pancakes. The baking method comprises the following steps: step 1, selecting the following raw materials in parts by weight: 1800-2200 parts of crayfish, 140-160 parts of vegetable oil, 35-40 parts of green onions, 40-60 parts of ginger, 50-60 parts of garlic, 12-18 parts of anises, 15-20 parts of Chinese prickly ash, 13-16 parts of fennels, 5-8 parts of cinnamons, 4-6 parts of bay leaves, 3-5 parts of dried reed chilies, 50-60 parts of ground kettle sauce, 1400-1600 parts of nourishing soup stock, 20-30 parts of cooking wine, 400-600 parts of beer, 3-5 parts of dark soy sauce, 20-30 parts of refined salt, 10-12 parts of aginomoto, 10-15 parts of chicken powder, 3-5 parts of white sugar, 350-450 parts of flour, 220-260 parts of corn flour and 180-210 parts of eggs; step 2, selecting firewood of a cooking range; step 3, treating crayfish; step 4, baking; and step 5, making pancakes. The crayfish baked by the baking method has abundant nutrients and has the effects of tonifying spleen and appetizing, nourishing and maintaining beauty.
Description
Technical field
The present invention relates to a kind of foodstuff production method, particularly relate to the method for cooking that a kind of ground pot cray pastes cake.
Background technology
Cray also claims Procambius clarkii, red crayfish, freshwater crayfish, is economic freshwater shrimps, because meat flavour deliciousness is extensively popular to people.Protein content in cray body is very high, and meat is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill; Also be rich in magnesium, zinc, iodine, selenium etc. in shrimp, magnesium has important regulating action to cardiomotility, can protect cardiovascular system; it can reduce blood cholesterol level; prevent artery sclerosis, simultaneously can also coronary artery dilator, be conducive to preventing hypertension and miocardial infarction.In addition, cray also can be used as medicine, and energy preventing phlegm from forming and stopping coughing, promotes that postoperative wound myogenic heals.
The preparation method of cray is a lot, main to stew, to boil in a covered pot over a slow fire, to burn, but often kind of method is had nothing in common with each other, in method for cooking, the duration and degree of heating fired due to cray and time are difficult to control, therefore, the cray of firing is pasted cake taste and also just varies, and ground pot to fire be a kind of special mode of firing, using firewood as fuel, it is better that the cray of firing pastes cake taste, but ground pot cray pastes the more exquisite process to food materials of cake, existing ground pot cray is pasted cake and makes at food materials and technique is all weak, cause ground pot cray and subsides cake mouthfeel not good.
Summary of the invention
For overcoming the deficiencies in the prior art, the invention provides the method for cooking that beautiful, the nutritious and ground pot cray with health care of a kind of fresh fragrance pastes cake.
For achieving the above object, the technical solution adopted in the present invention is: a kind of ground pot cray pastes the method for cooking of cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: cray 1800-2200, vegetable oil 140-160, green onion 35-40, ginger 40-60, garlic 50-60, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, cassia bark 5-8, spiceleaf 4-6, chilli 3-5, ground pot sauce 50-60, nourishing soup-stock 1400-1600, cooking wine 20-30, beer 400-600, dark soy sauce 3-5, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 10-15, white sugar 3-5, flour 350-450, corn flour 220-260, egg 180-210,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, cray process: cray is put into clear water and soaks 2-3 hour, and in clear water, instill the sesame oil of 1-2 part, then remove the carapace of cray, lobster head, the shrimp cheek, afterbody shrimp intestines; Under flowing water, cray is comprehensively scrubbed clean;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, green onion, ginger, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, spiceleaf stir-fries out perfume (or spice) together, and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the cray after step 3 process is poured in pot and stir-fry 30 seconds, then cooking wine is added, dark soy sauce, white sugar continues big fire and to stir-fry 3-5 minute, then nourishing soup-stock is added, beer, add a cover pot cover, the boiled 5-8 minute of the bottom of a pan fire big fire, then middle baked wheaten cake 15-25 minute is transferred to, stir-fried once every 5 minutes,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue to change little baked wheaten cake 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
Further, with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickles temperature 15-20 DEG C, salting period 30-40 hour.
Further, with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
Further, big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
Advantageous Effects of the present invention is: this method adopts firewood and ground pot to fire, fire raw materials used simple and easy to get, the cray color burnt out is tempting, suffuses an exquisite fragrance all around, and shrimp entrance is sliding tender, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
Ground pot cray pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: cray 1900, vegetable oil 150, green onion 38, ginger 55, garlic 55, anistree 16, Chinese prickly ash 18, fennel seeds 14, cassia bark 7, spiceleaf 5, chilli 4, pot sauce 55, nourishing soup-stock 1500, cooking wine 25, beer 500, dark soy sauce 4, refined salt 25, monosodium glutamate 11, chickens' extract 13, white sugar 4, flour 400, corn flour 240, egg 200;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, cray process: cray is put into clear water and soak 2.5 hours, and instill the sesame oil of 1.5 parts in clear water, then remove the carapace of cray, lobster head, the shrimp cheek, afterbody shrimp intestines; Under flowing water, cray is comprehensively scrubbed clean;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 65 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, green onion, ginger, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, spiceleaf stir-fries out perfume (or spice) together, and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the cray after step 3 process is poured in pot and stir-fry 30 seconds, then cooking wine is added, dark soy sauce, white sugar continues big fire and stir-fries 4 minutes, then nourishing soup-stock is added, beer, add a cover pot cover, boiled 6 minutes of the bottom of a pan fire big fire, then middle baked wheaten cake 20 minutes are transferred to, stir-fried once every 5 minutes,
Five, cake is pasted: 400 parts, part flour, corn flour 240 parts are put into basin, add 205 parts, egg, refined salt 4.5 parts and monosodium glutamate 4.5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 30 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue to change little baked wheaten cake 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 32 parts refined salt 2.5 parts, five-spice powder 0.6 part and ripe peanut broken 1.5 parts salted, pickle temperature 17 DEG C, salting period 35 hours, this place pot sauce has the taste of fresh peppery micro-acid, contributes to shrimp fast tasty and promotes the mouthfeel of meat.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 480 parts, bone, matrimony vine 3.5 parts, the Radix Astragali 0.6 part, Radix Codonopsis 0.7 part together with Radix Angelicae Sinensis 0.4 part, little fire simmers to be made for 2.5 hours, adopt nourishing soup-stock fire, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care.
Big fire is flare is altered highly exceed iron pan mid-height, and moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
This method adopts firewood and ground pot to fire, fire raw materials used simple and easy to get, the cray color burnt out is tempting, suffuses an exquisite fragrance all around, and shrimp entrance is sliding tender, spicy moderate, tasty in meat, mouth mouth lasting, nutritious and have spleen benefiting and stimulating the appetite, nourishing beauty treatment health care, paste cake golden yellow color, crisp fragrant pure taste at the bottom of cake.
embodiment 2
Ground pot cray pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: cray 1800, vegetable oil 140, green onion 35, ginger 40, garlic 50, anistree 12, Chinese prickly ash 15, fennel seeds 13, cassia bark 5, spiceleaf 4, chilli 3, pot sauce 50, nourishing soup-stock 1400, cooking wine 20, beer 400, dark soy sauce 3, refined salt 20, monosodium glutamate 10, chickens' extract 10, white sugar 3, flour 350, corn flour 220, egg 180;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, cray process: cray is put into clear water and soak 2 hours, and instill the sesame oil of 2 parts in clear water, then remove the carapace of cray, lobster head, the shrimp cheek, afterbody shrimp intestines; Under flowing water, cray is comprehensively scrubbed clean;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, green onion, ginger, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, spiceleaf stir-fries out perfume (or spice) together, and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the cray after step 3 process is poured in pot and stir-fry 30 seconds, then cooking wine is added, dark soy sauce, white sugar continues big fire and stir-fries 3 minutes, then nourishing soup-stock is added, beer, add a cover pot cover, boiled 5 minutes of the bottom of a pan fire big fire, then middle baked wheaten cake 15 minutes are transferred to, stir-fried once every 5 minutes,
Five, cake is pasted: 350 parts, part flour, corn flour 220 parts are put into basin, add 180 parts, egg, refined salt 4 parts and monosodium glutamate 4 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue to change little baked wheaten cake 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 30 parts refined salt 2 parts, five-spice powder 0.5 part and ripe peanut broken 1 part salted, pickle temperature 15 DEG C, salting period 40 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 450 parts, bone, matrimony vine 3 parts, the Radix Astragali 0.5 part, Radix Codonopsis 0.6 part together with Radix Angelicae Sinensis 0.3 part, and little fire simmers to be made for 2 hours.
embodiment 3
Ground pot cray pastes a method for cooking for cake, and its step is as follows:
One, raw material is chosen: comprise following Parts by Ingredients: cray 2200, vegetable oil 160, green onion 40, ginger 60, garlic 60, anistree 18, Chinese prickly ash 20, fennel seeds 16, cassia bark 8, spiceleaf 6, chilli 5, pot sauce 60, nourishing soup-stock 1600, cooking wine 30, beer 600, dark soy sauce 5, refined salt 30, monosodium glutamate 12, chickens' extract 15, white sugar 5, flour 450, corn flour 260, egg 210;
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, cray process: cray is put into clear water and soak 3 hours, and instill the sesame oil of 1 part in clear water, then remove the carapace of cray, lobster head, the shrimp cheek, afterbody shrimp intestines; Under flowing water, cray is comprehensively scrubbed clean;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, green onion, ginger, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, spiceleaf stir-fries out perfume (or spice) together, and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the cray after step 3 process is poured in pot and stir-fry 30 seconds, then cooking wine is added, dark soy sauce, white sugar continues big fire and stir-fries 5 minutes, then nourishing soup-stock is added, beer, add a cover pot cover, boiled 8 minutes of the bottom of a pan fire big fire, then middle baked wheaten cake 25 minutes are transferred to, stir-fried once every 5 minutes,
Five, cake is pasted: 450 parts, part flour, corn flour 260 parts are put into basin, add 210 parts, egg, refined salt 5 parts and monosodium glutamate 5 parts, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 35 parts, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue to change little baked wheaten cake 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
With parts by weight, described ground pot sauce add after being ground by bright red hot pepper 35 parts refined salt 3 parts, five-spice powder 0.8 part and ripe peanut broken 2 parts salted, pickle temperature 20 DEG C, salting period 30 hours.
With parts by weight, nourishing soup-stock adds water after big fire boils by pig rod 500 parts, bone, matrimony vine 4 parts, the Radix Astragali 0.7 part, Radix Codonopsis 0.8 part together with Radix Angelicae Sinensis 0.5 part, and little fire simmers to be made for 3 hours.
Although give detailed description and explanation to the specific embodiment of the present invention above; but what should indicate is; we can carry out various equivalence according to conception of the present invention to above-mentioned embodiment and change and amendment; its function produced do not exceed that description contains yet spiritual time, all should within protection scope of the present invention.
Claims (4)
1. ground pot cray pastes a method for cooking for cake, it is characterized in that, comprises the following steps:
One, raw material is chosen: comprise following Parts by Ingredients: cray 1800-2200, vegetable oil 140-160, green onion 35-40, ginger 40-60, garlic 50-60, anistree 12-18, Chinese prickly ash 15-20, fennel seeds 13-16, cassia bark 5-8, spiceleaf 4-6, chilli 3-5, ground pot sauce 50-60, nourishing soup-stock 1400-1600, cooking wine 20-30, beer 400-600, dark soy sauce 3-5, refined salt 20-30, monosodium glutamate 10-12, chickens' extract 10-15, white sugar 3-5, flour 350-450, corn flour 220-260, egg 180-210,
Two, pot and stove firewood is chosen: the native stove that stove selects adobe to be built into, and iron pan selected by pot, and pine bavin selected by firewood;
Three, cray process: cray is put into clear water and soaks 2-3 hour, and in clear water, instill the sesame oil of 1-2 part, then remove the carapace of cray, lobster head, the shrimp cheek, afterbody shrimp intestines; Under flowing water, cray is comprehensively scrubbed clean;
Four, fire: get firewood and light a fire, when ground pot temperature is burnt to 60-70 DEG C, vegetable oil is put in ground pot, time smokeless until vegetable oil heat, put into chilli, green onion, ginger, garlic, anistree, Chinese prickly ash, fennel seeds, cassia bark, spiceleaf stir-fries out perfume (or spice) together, and material color is yellow and not black, then continuing to put into ground pot sauce fries fragrant, then the cray after step 3 process is poured in pot and stir-fry 30 seconds, then cooking wine is added, dark soy sauce, white sugar continues big fire and to stir-fry 3-5 minute, then nourishing soup-stock is added, beer, add a cover pot cover, the boiled 5-8 minute of the bottom of a pan fire big fire, then middle baked wheaten cake 15-25 minute is transferred to, stir-fried once every 5 minutes,
Five, cake is pasted: part flour 350-450 part, corn flour 220-260 part are put into basin, add egg 180-210 part, refined salt 4-5 part and monosodium glutamate 4-5 part, then add proper amount of clear water and be kneaded into neither too hard, nor too soft large dough, large dough is made into the little dough that some weight portions are 25-35 part, and little dough is made into pancake and is attached on pot limit, after posting, soup juice in pot is watered on cake, cover pot cover, continue to change little baked wheaten cake 10 minutes, put into monosodium glutamate, chickens' extract can take the dish out of the pot.
2. pot cray pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, described ground pot sauce adds refined salt 2-3 part, five-spice powder 0.5-0.8 part and ripe peanut broken 1-2 part after being ground by bright red hot pepper 30-35 part salted, pickle temperature 15-20 DEG C, salting period 30-40 hour.
3. pot cray pastes the method for cooking of cake according to claim 1ly, it is characterized in that: with parts by weight, nourishing soup-stock adds water after big fire boils by pig rod bone 450-500 part, matrimony vine 3-4 part, Radix Astragali 0.5-0.7 part, Radix Codonopsis 0.6-0.8 part together with Radix Angelicae Sinensis 0.3-0.5 part, and little fire simmers to be made for 2-3 hour.
4. pot cray pastes the method for cooking of cake according to claim 1ly, it is characterized in that: big fire is flare is altered highly exceed iron pan mid-height, moderate heat is flare altered the half that is highly no more than iron pan height but be above bottom iron pan, and little fire is flare is altered the bottom range being highly no more than iron pan.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
CN109549115A (en) * | 2018-12-27 | 2019-04-02 | 海南海岛八号餐饮管理有限公司 | One kind braising cray and preparation method thereof |
CN112790351A (en) * | 2021-01-27 | 2021-05-14 | 潘好杨 | Preparation method of cooked crayfish food for rehabilitation |
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CN1226596A (en) * | 1997-12-18 | 1999-08-25 | 何解问 | Spirit containing Chinese herb angelica and wolfberry and preparation thereof |
CN1315146A (en) * | 2000-03-24 | 2001-10-03 | 赵劲松 | Cake made of mixed flour and living fish soup and its making method |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
CN109549115A (en) * | 2018-12-27 | 2019-04-02 | 海南海岛八号餐饮管理有限公司 | One kind braising cray and preparation method thereof |
CN112790351A (en) * | 2021-01-27 | 2021-05-14 | 潘好杨 | Preparation method of cooked crayfish food for rehabilitation |
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