CN106135805A - A kind of manufacture method in Eriocheir sinensis face - Google Patents

Abstract

The manufacture method in a kind of Eriocheir sinensis face, relates to food processing technology field.It breaches the method for traditional main non-staple food separate machined, is combined with the processing of wheaten food by Eriocheir sinensis.First stew out soup with two kinds of Fish and shellfish, again Eriocheir sinensis stripping and slicing is put into oil cauldron is decocted to three maturations off the pot, then Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are put into quick-fried in oil cauldron and placed into soup to fragrance spilling, put into the Eriocheir sinensis and flavoring agent decocted after boiling, first boil 2 minutes with vigorous fire, after simmer in water 8 minutes, then Eriocheir sinensis balance is pulled out, being taken out by decoction and add starch thickening soup, take out a part and drench on Eriocheir sinensis after thickening soup, remaining is poured in the special handmade noodle boiled.The Eriocheir sinensis face made by the inventive method, crab is fresh, fragrant, sweet taste is various, in good taste, and being fond of eating in face, Eriocheir sinensis juice can absolutely utilize, and nutritional labeling does not runs off.

Description

A kind of manufacture method in Eriocheir sinensis face

Technical field

The present invention relates to food processing technology field, particularly to the manufacture method in a kind of Eriocheir sinensis face.

Background technology

Bread is the staff of life.Food be human development and metabolism so that the most important material base of existence, therefore people be unable to do without and eats.Along with the sustainable development of national economy, improving constantly of people's living standard, people have been not content with three meals in a day and have fed oneself, and start to pursue delicious food.Eriocheir sinensis is delicious due to meat flavour, very popular, becomes one of delicious food on dining table.Eating method about Eriocheir sinensis has varied at present, taste has their own characteristics each, but all uses traditional method by Eriocheir sinensis Yu staple food separate machined, therefore comes with some shortcomings: the first can not fully sample the delicious meat flavour of Eriocheir sinensis, it two is that substantial amounts of Eriocheir sinensis juice is wasted, it is impossible to absorb.Such as Sautéed Crab in Hot Spicy Sauce, owing to pungent is heavier, flood the delicious taste having covered crab meat, and a large amount of Eriocheir sinensis juice dissolves in chilli oil soup and cannot absorb；Fried Eriocheir sinensis, the most savory after processing, lose delicate flavour, and the loss of Eriocheir sinensis natural juice is big；Rhizoma Zingiberis Recens Herba Alii fistulosi Fried crab meat, owing to process time is short, flavoring agent taste does not enters in crab meat, and therefore crab meat is lightly seasoned, and mouthfeel is not good enough；Steamed Eriocheir sinensis, crab meat is lightly seasoned, and mouthfeel is not good enough and part Eriocheir sinensis juice is distilled out of Eriocheir sinensis body cannot absorb, and wastes the biggest.

Summary of the invention

It is an object of the invention to provide a kind of main non-staple food to combine, crab meat Eriocheir sinensis juice can be fully utilized, and nutritional labeling does not runs off, and Er Qiexian, perfume (or spice), sweet taste are various, the manufacture method in Eriocheir sinensis face in good taste.

It is an object of the invention to be achieved through the following technical solutions: a kind of Eriocheir sinensis face, it breaches traditional method being fabricated separately by main non-staple food, combined with the processing of wheaten food by Eriocheir sinensis, is made up of following step.First yellow bone fish, Carassius auratus and flower clam, Concha Meretricis Seu Cyclinae are put into add water in pot and are boiled into the milky soup that seafood taste is strong, more every Eriocheir sinensis is cut into two pieces put into oil cauldron is decocted to three maturations off the pot.Then a little Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are put into quick-fried in oil cauldron and overflow to fragrance, place into soup, after soup boils, put into the Eriocheir sinensis decocted, and place into flavoring agent (cooking wine, light soy sauce, Sal, monosodium glutamate, white sugar, seafood powder), first boil 2 minutes with vigorous fire, simmer in water again 8 minutes, Eriocheir sinensis balance can be pulled out, and decoction is taken out addition starch thickening soup, taking out a part after thickening soup and drench on Eriocheir sinensis, remaining is poured in the handmade noodle after twice decocting in water.Handmade noodle is added Ovum Gallus domesticus album by flour, edible dietary alkali, refined salt kneading process, and its proportioning is that 1000g flour adds Ovum Gallus domesticus album 250g, edible dietary alkali 50g, refined salt 2g, and the length × width × height of noodles is 300mm × 8mm × 2mm, crosses water and boil after boiling for the first time.

The Eriocheir sinensis face made by the inventive method, owing to Eriocheir sinensis is through decocting and frying after together with flavoring agent, the fragrance in flavoring agent can be fully infiltrated in crab meat, makes crab meat have good to eat fragrance.Owing to crab meat itself has fresh, sweet taste, after boiling in the soup gone out with the Seafood in Clay Pot such as shellfish, Fish, the sweet taste of shellfish and the delicate flavour of Fish penetrate in crab meat, further increase fresh, the sweet taste of crab meat.Owing to handmade noodle is to add Ovum Gallus domesticus album kneading in flour to process, pliability is high, after twice decocting in water, eliminate viscosity, add elasticity, it is simple to be tasty, add wider than common noodles, thick, therefore being stained with juice area big, the ability of absorption juice is strong, makes the nutritional labeling of Eriocheir sinensis to make full use of, do not run off, and face is nicier.

Detailed description of the invention

First flower clam, Concha Meretricis Seu Cyclinae are cleaned, and put into pot adds water after Huang bone fish, Carassius auratus being cleaned up and boil clearly, take out standby after decoction becomes milky thick shape soup.Again by every Eriocheir sinensis clean after be cut into two pieces, put into oil cauldron is decocted to three maturations off the pot.Then in oil cauldron, put into a little Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii quick-fried to fragrance spilling, add soup.After soup is boiled, places into the Eriocheir sinensis decocted, and the flavoring agent such as cooking wine, light soy sauce, Sal, monosodium glutamate, white sugar, seafood powder are put in pot, first boil 2 minutes with vigorous fire, then Eriocheir sinensis balance can be pulled out after simmering in water 8 minutes.Taking out decoction and add starch thickening soup, take out a part and drench on Eriocheir sinensis after thickening soup, remaining pours Eriocheir sinensis face of i.e. making in the handmade noodle boiled into.Handmade noodle is added Ovum Gallus domesticus album by flour, edible dietary alkali, refined salt kneading process, and its proportioning is that 1000g flour adds Ovum Gallus domesticus album 250g, edible dietary alkali 50g, refined salt 2g, and the length × width × height of noodles is 300mm × 8mm × 2mm, forms through twice decocting in water.Put into remove viscosity in cold water after boiling for the first time, increase elasticity, put in water after noodles cool down and boil again, after boiling, pull Sheng dish out.

Claims (3)

1. the manufacture method in Eriocheir sinensis face, it breaches traditional method being fabricated separately by main non-staple food, it is characterised in that: first Huang bone fish, Carassius auratus and flower clam, Concha Meretricis Seu Cyclinae are put into add water in pot and endure Become the soup that seafood taste is strong, again every Eriocheir sinensis is cut into two pieces put into oil cauldron is decocted to three maturations off the pot, then a little Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are put into quick-fried in oil cauldron and place into soup to fragrance spilling, after soup boils, put into the Eriocheir sinensis decocted, and put into flavoring agent, first boil 2 minutes with vigorous fire, then Eriocheir sinensis balance is pulled out after simmering in water 8 minutes, taking out decoction and add starch thickening soup, take out a part and drench on Eriocheir sinensis after thickening soup, remaining is poured in the special handmade noodle boiled.

The manufacture method in a kind of Eriocheir sinensis face the most according to claim 1, it is characterised in that: boil put flavoring agent during Eriocheir sinensis and include cooking wine, light soy sauce, Sal, monosodium glutamate, white sugar, seafood powder etc..

The manufacture method in a kind of Eriocheir sinensis face the most according to claim 1, it is characterized in that: special handmade noodle is added Ovum Gallus domesticus album by flour, edible dietary alkali, refined salt kneading process, its proportioning is that 1000g flour adds Ovum Gallus domesticus album 250g, edible dietary alkali 50g, refined salt 2g, the length × width × height of noodles is 300mm × 8mm × 2mm, crosses water and boil after boiling for the first time.