CN105639503A - Quick-frozen hot and spicy crawfishes and preparation method thereof - Google Patents
Quick-frozen hot and spicy crawfishes and preparation method thereof Download PDFInfo
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- CN105639503A CN105639503A CN201610003559.9A CN201610003559A CN105639503A CN 105639503 A CN105639503 A CN 105639503A CN 201610003559 A CN201610003559 A CN 201610003559A CN 105639503 A CN105639503 A CN 105639503A
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- crawfishes
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- spicy
- freezing
- procambarus clarkii
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Abstract
The invention discloses quick-frozen hot and spicy crawfishes and a preparation method thereof. The method comprises the following steps: (1) picking the crawfishes after buying, separating large crawfishes from small crawfishes, removing dead crawfishes, and filtering the crawfishes, enclosing the crawfishes into a basket, pouring the crawfishes in a seven-layer fry pan, frying until the color changes, taking out the crawfishes from the pan and filtering out oil, wherein the crawfishes are required to be less than 22.5g; (2) decocting stock until meat is separated from the bone; (3) pouring water into the pan, adding fry red pepper, Chinese prickly ash and a spice bag, boiling, adding oil, frying bean paste, adding sugar, boiling with a high fire for 15 minutes, adding the stock, adding salt, aginomoto and white sugar, adding crawfishes to decoct for 8 minutes after 20 minutes, braising the crawfishes for 8 minutes, halfway turning over the pan and adding salt, white sugar and aginomoto for the second time; and (4) sub-packaging and quickly freezing the crawfishes. The quick-frozen hot and spicy crawfishes prepared by the method have the characteristics of being nutrient, convenient, fast and popular with the public, and can be produced on a large scale.
Description
Technical field
The present invention relates to food processing field, more specifically it is the spicy Procambarus clarkii of a kind of quick-freezing and the manufacture method of the spicy Procambarus clarkii of quick-freezing.
Background technology
The exploitation of China quick frozen food starts from the initial stage seventies, and owing to consumer's income level was low at that time, quick frozen food does not obtain big development in behind more than 10 year. Since striding into the nineties, along with the growth of people's income, the quickening of rhythm of life, gradually forming and perfect of cold chain, the raising of device fabrication level, quick frozen food presents the vigorous pace of fast development. According to estimates, since the nineties, China's quick frozen food year amplification reaches 25%. Within 97 years, manufacturer reaches family more than 1000, yield about 3,000,000 tons, and nowadays, quick frozen food becomes a part for indispensable food in a lot of family life with its feature such as convenient, fast.
But, owing to Chinese meal dispensing is various, complex process, the quick-freezing dish or food therefore listed is few, and China's traditional flavor material quick-frozen conditioning product taste deeply liked by consumer is more single, is partial to light. And there is the little of the tastes such as the spices of China's characteristic, spicy, strange taste, at present, Chinese style quick-freezing material product is in test, development phase.
In Chinese meal, spicy Procambarus clarkii is again Changsha taste shrimp, hot and spicy crawfish etc., is the famous Han nationality's snack in Hunan, Anhui Province, makes with Procambarus clarkii, the peppery fresh perfume (or spice) of taste, color and luster glow, and quality is sliding tender, and flavour perfume (or spice) is peppery. 20 end of the centurys started to spread all over the whole nation, became the classical snack at people's curbside medicated beer at night in summer stand.
Lobster used by major ingredient originates in from North America, within 1918, is introduced Japan by the U.S., and nineteen twenty-nine is introduced China by Japan again, is grown in the He Hu pond of southern china. Since Reformation and development, having promoted Hunan cuisine, the particularly propagation of HNTV " happy base camp " along with Hunan people spreads all over the country, taste shrimp sweeps the country for the moment, and numerous performing art stars necessarily to never forget when program is done in Changsha to eat taste shrimp. The fragrant peppery fresh dense taste shrimp of this color and luster glow passes to the ground such as Hefei, Shanghai, Beijing, allows those not like the people of Fructus Capsici and all becomes abnormal mad.
Summary of the invention
It is an object of the invention to provide a kind of nutrition, convenient, fast, manufacture method by the spicy Procambarus clarkii of a kind of quick-freezing popular, that can be mass-produced and the spicy Procambarus clarkii of quick-freezing.
In the evolution of quick-freezing technique, existing in numerous preserving processes, freezing method is most widely used, and effect is highly significant also. And the liquid nitrogen flash freezer as one of freezing method is adopted by food processing enterprises already, freeze owing to it can realize the hypervelocity of low-temperature deep, it is also beneficial to realize the partial vitrification of frozen food, original fresh state and original nutritional labeling can be returned to greatest extent after making food defrosting, greatly improve the quality of frozen food, in quick-freezing industry, therefore demonstrate distinctive vitality. Compared with other freezing method, liquid nitrogen flash freezer has following clear advantage:
One is chilling rate fast (freezing speed is than general freezing method about fast 30-40 times): adopting liquid nitrogen flash freezer, food can be made to run through 0 DEG C��-5 DEG C maximum ice crystals growth bands, food research personnel have done good try in this respect.
Two are to maintain food quality: owing to the liquid nitrogen flash freezer time is short, can keep the color before processing and nutritive value to greatest extent through the food of liquid nitrogen flash freezer. Semen Arecae is carried out fast frozen by Duan Zhenhua et al. liquid nitrogen, and result shows that the Semen Arecae after liquid nitrogen processes maintains relatively high chlorophyll content, raciness. Material drying loss is little: the drying loss loss rate generally freezed is 3��6%, and liquid nitrogen flash freezer may decrease to 0.25��0.5%.
Three is that equipment is low with power cost, it is easy to accomplish mechanization and automatic assembly line, improves productivity ratio. Current liquid nitrogen flash freezer mainly has spray freezing, dipping to freeze to freeze three kinds of modes with cold air, is wherein most widely used with spray freezing again. Therefore the method for freezing studying food has great importance, and the manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing of the present invention and the spicy Procambarus clarkii of quick-freezing is formally developed for this, adopts subzero 120 DEG C of freezings, it is ensured that food quality, meets the related request of quality testing standard.
To achieve these goals, the technical scheme is that such:
A kind of spicy Procambarus clarkii of quick-freezing, including major ingredient and dispensing, it is characterized in that, described major ingredient is fried rear Procambarus clarkii, weight is 30kg/ part, raw material form is six money to seven money, described dispensing is made up of following raw material: band powder big bittern material bag 0.5kg/ part, Pericarpium Zanthoxyli 0.3kg/ part, dry long capsicum 0.75kg/ part, peeling ginger slice 0.5kg/ part, big onion parts 1kg/ part, fried sugar 1.8kg/ part, soup 13kg/ part, water 39kg/ part, oil 3.5kg/ part, monosodium glutamate 0.26kg/ part, Sal 0.7kg/ part, monocrystal rock sugar 0.2kg/ part, SHISANXIANG 0.0225kg/ part, parch broad bean paste 3kg/ part, bold girls' beans 2kg/ part, oil consumption kg/ part.
Optimizing, described major ingredient Procambarus clarkii only next basket every time when entering pot frying, one basket fills 2/3 every time, and after Lobster is fried, yield rate is 94%, and the final yield rate of finished product is 68%, and dead shrimp-roe accounting is 1%.
Optimize, described dispensing parch broad bean paste, bold girls' beans, oil and Semen Sojae Preparatum ratio: 1:0.67:7.5, need Herba Alii fistulosi 300g, Bulbus Allii 200g.
The manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing, comprises the following steps:
Step 1, Procambarus clarkii picks after returning, and size is separated, and removes dead shrimp, crosses shrimp, and shrimp requires that, lower than 4 money half, then dress basket enters seven layers of oil cauldron, frying variable color, oil strain off the pot;
Step 2, boils soup and boils kindred always and separate;
Step 3, pot pours water into then with chilli, Pericarpium Zanthoxyli, bittern material bag, boiled, oiling, parch broad bean paste, fried sugar, after 15min is boiled in big fire, put soup salt adding, monosodium glutamate, white sugar, after 20min, put shrimp-roe and boil 8min, stewing 8min, pot is turned over to secondary salt, sugar, monosodium glutamate in midway;
Step 4, then subpackage quick-freezing.
Optimizing, in described step 4, pack greatly 1000g, solid content: shrimp 650g, decoction 350g, subzero 120 DEG C of quick-freezings 25 minutes.
Optimizing, in described step 4, fractional pack 400g, solid content: shrimp 250g, decoction 150g, subzero 120 DEG C of quick-freezings 25 minutes.
The invention has the beneficial effects as follows: overcome spicy Procambarus clarkii can not the prejudice of quick-freezing, finishing spicy Procambarus clarkii can not the history of quick-freezing. Adopt the spicy Procambarus clarkii of quick-freezing that the method makes, have nutrition, convenient, fast, by feature that is popular and that can be mass-produced, compare traditional freezing method, the subzero 35 DEG C of quick-freezings of this dish are perishable, shelf-life is short, and when subzero 120 DEG C, long shelf-life, and fresh fragrance is various, finishes the spicy Procambarus clarkii history without quick frozen food. Specifically: one there is provided taste enriches, nutrition, convenient dish; Two is meet modern fast pace, high-level life style; Three are able to quick-freezing preserves, instant; Four is the Making programme standardization of dish, and major ingredient and dispensing are added in strict accordance with ratio.
Detailed description of the invention
The following detailed description of the performance of the manufacture method of the present invention spicy Procambarus clarkii of a kind of quick-freezing, but they are not intended that limitation of the invention, and advantages of the present invention will become apparent with easy to understand simultaneously.
The present inventor is through long term test and research, through failure many times, repeatedly contrasts and screens its technique, the spicy Procambarus clarkii of a kind of quick-freezing finally shaped and the manufacture method of the spicy Procambarus clarkii of quick-freezing.
Embodiment
Procambarus clarkii, standard of selecting materials:
(1) no drug residue require that six money are individual vivaciously to seven money langouste in clear water, smelling and the langouste in clear water of its abnormal flavour are as raw material
(2) require that selection is fresh full, organize tender and crisp, few containing crude fibre, do not go rotten, without silt, go out rate and reach the Rhizoma Zingiberis Recens of 90% as raw material
(3) require select more than 90% Herba Alii fistulosi, diameter is at more than 1cm, and Bulbus Allii Fistulosi is about 50 60cm, and Folium Allii fistulosi accounts for 1/3rd of overall length, does not allow band sandy soil, rotten leaf, cured leaf etc., go out rate 85 90% Herba Alii fistulosi as raw material
Preliminary working requires:
(1) picking removal dead shrimp, old shell shrimp, small dimension shrimp, impurity, then then bubbling-cleaning 20min fills basket one basket and fills 2/3rds (head does greatly braised prawn) every time
(2) Rhizoma Zingiberis Recens peeling cleaning, section (transverse section is cut and joined specification for wide 0.5cm)
(3) Herba Alii fistulosi peeling fibrous root cleans cutting (long 6cm)
(4) dry long capsicum stalk cutting (is cut and is joined specification for wide 1cm)
Dispensing requirements:
Major ingredient be fried after Procambarus clarkii, weight is 30kg/ part, and raw material form is six money to seven money, described major ingredient Procambarus clarkii only next basket every time when entering pot frying, one basket fills 2/3 every time, and after Lobster is fried, yield rate is 94%, the final yield rate of finished product is 68%, and dead shrimp-roe accounting is 1%.
Dispensing is made up of following raw material: band powder big bittern material bag 0.5kg/ part, Pericarpium Zanthoxyli 0.3kg/ part, dry long capsicum 0.75kg/ part, peeling ginger slice 0.5kg/ part, big onion parts 1kg/ part, fried sugar 1.8kg/ part, soup 13kg/ part, water 39kg/ part, oil 3.5kg/ part, monosodium glutamate 0.26kg/ part, Sal 0.7kg/ part, monocrystal rock sugar 0.2kg/ part, SHISANXIANG 0.0225kg/ part, parch broad bean paste 3kg/ part, bold girls' beans 2kg/ part, oil consumption kg/ part. Described dispensing parch broad bean paste, bold girls' beans, oil and Semen Sojae Preparatum ratio: 1:0.67:7.5, need Herba Alii fistulosi 300g, Bulbus Allii 200g.
The manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing, comprises the following steps:
Step 1, Procambarus clarkii picks after returning, and size is separated, and removes dead shrimp, crosses shrimp, and shrimp requires that, lower than 4 money half, then dress basket enters seven layers of oil cauldron, frying variable color, oil strain off the pot;
Step 2, boils soup and boils kindred always and separate;
Step 3, pot pours water into then with chilli, Pericarpium Zanthoxyli, bittern material bag, boiled, oiling, parch broad bean paste, fried sugar, after 15min is boiled in big fire, put soup salt adding, monosodium glutamate, white sugar, after 20min, putting shrimp-roe and boil 8min, stewing 8min, pot is turned over to secondary salt, sugar, monosodium glutamate in midway.
Step 4, then subpackage quick-freezing.
In above-mentioned step 4, fractional pack 400g, solid content: shrimp 250g, decoction 150g, subzero 120 DEG C of quick-freezings 25 minutes.
In above-mentioned step 4, fractional pack 400g, solid content: shrimp 250g, decoction 150g, subzero 120 DEG C of quick-freezings 25 minutes.
Quick-freezing contrast test shows, in Table one and table two, the spicy Procambarus clarkii of this quick-freezing has better color, smell and taste and long shelf-life at subzero 95 DEG C. This contrast test is with the color, smell and taste of conventional frying production method (spicy Procambarus clarkii) and dish shape for benchmark, draw the inventive method when subzero 120 DEG C, freezing 25 minutes effects best, Best Times that quick-freezing is obtained by test for 25 minutes for the present invention.
Table one: under different temperatures, the vegetable taste of the spicy Procambarus clarkii of quick-freezing compares
Table two: the vegetable dish shape of the spicy Procambarus clarkii of quick-freezing under the different quick-freezing times compares
It should be understood that to those of ordinary skill in the art, under the premise not changing the principle of the invention, it is also possible to the present invention makes some changes or deformation, and this also belongs to protection scope of the present invention.
Claims (6)
1. the spicy Procambarus clarkii of quick-freezing, including major ingredient and dispensing, it is characterized in that, described major ingredient is fried rear Procambarus clarkii, weight is 30kg/ part, raw material form is six money to seven money, described dispensing is made up of following raw material: band powder big bittern material bag 0.5kg/ part, Pericarpium Zanthoxyli 0.3kg/ part, dry long capsicum 0.75kg/ part, peeling ginger slice 0.5kg/ part, big onion parts 1kg/ part, fried sugar 1.8kg/ part, soup 13kg/ part, water 39kg/ part, oil 3.5kg/ part, monosodium glutamate 0.26kg/ part, Sal 0.7kg/ part, monocrystal rock sugar 0.2kg/ part, SHISANXIANG 0.0225kg/ part, parch broad bean paste 3kg/ part, bold girls' beans 2kg/ part, oil consumption kg/ part.
2. a kind of spicy Procambarus clarkii of quick-freezing according to claim 1, it is characterised in that described major ingredient Procambarus clarkii only next basket every time when entering pot frying, one basket fills 2/3 every time, after Lobster is fried, yield rate is 94%, and the final yield rate of finished product is 68%, and dead shrimp-roe accounting is 1%.
3. a kind of spicy Procambarus clarkii of quick-freezing according to claim 1, it is characterised in that described dispensing parch broad bean paste, bold girls' beans, oil and Semen Sojae Preparatum ratio: 1:0.67:7.5, needs Herba Alii fistulosi 300g, Bulbus Allii 200g.
4. the manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing adopted in claim 1-3 described in any claim, it is characterised in that comprise the following steps:
Step 1, Procambarus clarkii picks after returning, and size is separated, and removes dead shrimp, crosses shrimp, and shrimp requires that, lower than 4 money half, then dress basket enters seven layers of oil cauldron, frying variable color, oil strain off the pot;
Step 2, boils soup and boils kindred always and separate;
Step 3, pot pours water into then with chilli, Pericarpium Zanthoxyli, bittern material bag, boiled, oiling, parch broad bean paste, fried sugar, after 15min is boiled in big fire, put soup salt adding, monosodium glutamate, white sugar, after 20min, put shrimp-roe and boil 8min, stewing 8min, pot is turned over to secondary salt, sugar, monosodium glutamate in midway;
Step 4, then subpackage quick-freezing.
5. the manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing according to claim 4, it is characterised in that in described step 4, pack greatly 1000g, solid content: shrimp 650g, decoction 350g, subzero 120 DEG C of quick-freezings 25 minutes.
6. the manufacture method of the spicy Procambarus clarkii of a kind of quick-freezing according to claim 5, it is characterised in that in described step 4, fractional pack 400g, solid content: shrimp 250g, decoction 150g, subzero 120 DEG C of quick-freezings 25 minutes.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183585A (en) * | 2017-06-24 | 2017-09-22 | 三只松鼠股份有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce and preparation method thereof |
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
| CN107969652A (en) * | 2017-12-29 | 2018-05-01 | 吴利云 | A kind of preparation method of spicy perigone crab |
| CN107981261A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method on spicy Octopus side |
| CN107981262A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method of spicy half-shell Huang a species of small clam living in fresh water |
| CN108077807A (en) * | 2017-12-29 | 2018-05-29 | 吴利云 | A kind of preparation method of spicy piddock shellfish |
| CN108077802A (en) * | 2017-12-29 | 2018-05-29 | 吴利云 | A kind of preparation method of spicy prawn |
| CN108094943A (en) * | 2017-12-29 | 2018-06-01 | 吴利云 | A kind of preparation method of spicy button of cartilage |
| CN108236087A (en) * | 2017-12-29 | 2018-07-03 | 吴利云 | A kind of spicy preparation method towards scallop mouth |
| CN108260775A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy conch |
| CN108260776A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
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| CN102342544A (en) * | 2011-09-28 | 2012-02-08 | 夏芝萍 | Method for making quick-frozen cooked lobsters and device used in method |
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| CN102342544A (en) * | 2011-09-28 | 2012-02-08 | 夏芝萍 | Method for making quick-frozen cooked lobsters and device used in method |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183585A (en) * | 2017-06-24 | 2017-09-22 | 三只松鼠股份有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce and preparation method thereof |
| CN107950927A (en) * | 2017-12-29 | 2018-04-24 | 吴利云 | A kind of preparation method of spicy bird shellfish meat |
| CN107969652A (en) * | 2017-12-29 | 2018-05-01 | 吴利云 | A kind of preparation method of spicy perigone crab |
| CN107981261A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method on spicy Octopus side |
| CN107981262A (en) * | 2017-12-29 | 2018-05-04 | 吴利云 | A kind of preparation method of spicy half-shell Huang a species of small clam living in fresh water |
| CN108077807A (en) * | 2017-12-29 | 2018-05-29 | 吴利云 | A kind of preparation method of spicy piddock shellfish |
| CN108077802A (en) * | 2017-12-29 | 2018-05-29 | 吴利云 | A kind of preparation method of spicy prawn |
| CN108094943A (en) * | 2017-12-29 | 2018-06-01 | 吴利云 | A kind of preparation method of spicy button of cartilage |
| CN108236087A (en) * | 2017-12-29 | 2018-07-03 | 吴利云 | A kind of spicy preparation method towards scallop mouth |
| CN108260775A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy conch |
| CN108260776A (en) * | 2017-12-29 | 2018-07-10 | 吴利云 | A kind of preparation method of spicy yellow a species of small clam living in fresh water meat |
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