CN106942648A - A kind of fried a bite crab preparation technology - Google Patents
A kind of fried a bite crab preparation technology Download PDFInfo
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- CN106942648A CN106942648A CN201710049035.8A CN201710049035A CN106942648A CN 106942648 A CN106942648 A CN 106942648A CN 201710049035 A CN201710049035 A CN 201710049035A CN 106942648 A CN106942648 A CN 106942648A
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Abstract
The invention discloses a kind of fried a bite crab preparation technology, comprise the following steps：1）By caudal position multiple otch are formed in the bottom of the body of crab；2）Remove the back of body；3）In the head of crab of the removal back shell, body, multiple legs and wrap powdered skin fried first；4）Wrap the secondary fried skin of liquid again on the crab for wrapping the skin fried first；5）When the crab for wrapping secondary fried skin is put into deep-frying vessel, the bottom for making head with acute angle first enters oil；The reasonable science of instant component, the attractive in appearance of cuisines can be also strengthened while meeting and keeping crab nutrition, and can cause the appetite of food enthusiasts, and preparation technology is simply efficient, is adapted to large-scale promotion.
Description
Technical field
The present invention is a kind of method for making food, particularly a kind of fried a bite crab and its preparation technology（Red null circle toe
Crab）.
Background technology
In Chinese food culture, fried food is a kind of food that people generally like, is eaten extensively, and is category
In one of known cooking culture category.The species of crab varies, and its main component is protein, universal because of delicious meat
Liked by food enthusiasts.Red null circle toe crab is one of which.Also, crab meat is rich in a variety of amino acid needed by human,
With a variety of elements beneficial to human consumption, its intrinsic taste and fragrance.Especially crab leg meat composition, not only taste is fragrant and sweet, also has
There is strong effect, and rich in vitamin, protein etc. and the inorganic food such as calcium, compared with other fish, its nutritive value is more
It is high.Especially, the cholesterol in crab mainly includes the HDL- cholesterol beneficial to human body.(artery sclerosis or miocardial infarction, mainly
The disease hair when LDL- cholesterol levels are higher).Also, also it is rich in taurine.
Crab is rich in the nutritional ingredient of needed by human body from the beginning to the end.Therefore, in parton, people can absorb crab
All sites from the beginning to the end, and obtain whole nutrition that crab is rich in.But, although know that the various positions of crab are rich in nutrition,
But inconvenience during because of intake or operation, it is currently used for carrying out after fried crab generally can all remove the head and leg of crab
Processing is eaten for consumers.In traditional fried crab technique, remove behind head and leg only fried body part and absorb, no
Only fail intactly to absorb the nutritional ingredient in crab leg portion etc., and also fail to taste the intrinsic fragrance of crab, i.e. with so far
The problem of incomplete fried crab can only being eaten in edible fried crab.Moreover, removing fried processed behind leg as described above
Crab, from the point of view of the commodity value of finished product, because not possessing crab shape in itself and without appetite, its commodity value can not be improved by existing
Problem.Therefore finding a kind of method of suitable fried crab just becomes important.
In order to overcome the shortcoming of the fried crab of tradition, it is an object of the invention to provide a kind of processing of the fried crab of the original state of holding crab
Method, even if removing head and leg that reservation crab in crab technique is fried on head existing, also remains to make the crispy in taste of fried crab,
While so that food enthusiasts fully absorb the whole nutrition of crab in itself, the intrinsic fragrance of red null circle toe crab can be enjoyed, just
For food value aspect, tasted while the original state that can also with the naked eye appreciate crab, so as to improve appetite and fried crab
Commodity value.
The content of the invention
Therefore, the present invention provides a kind of fried a bite crab preparation technology, nutrition, fragrance and its original of red null circle toe crab are kept
Shape, the red null circle toe crab that the present invention is obtained to natural or cultivation, removes the partial shell on red null circle toe crab head and positioned at head
In the state of the internal organ at the back of body, keep the original state of crab and carry out fried.
A kind of fried a bite crab preparation technology, comprises the following steps：
1）By caudal position multiple otch are formed in the bottom of the body of crab；
2）Remove the back of body；
3）In the head of crab of the removal back shell, body, multiple legs and wrap powdered skin fried first；
4）Wrap the secondary fried skin of liquid starch adhesive again on the crab for wrapping the skin fried first；
5）When the crab for wrapping secondary fried skin is put into deep-frying vessel, the bottom for making head with acute angle first enters oil；
The butanedioic acid of dichloroacetic acid and 0.1-1% inside the liquid starch adhesive added with 0.01-0.1%.
A kind of fried a bite crab preparation technology according to claim 1, its feature is：The step 1）, step
2）Carry out simultaneously, or the step 2）, step 3）Carry out simultaneously.
Step 4）The secondary fried skin of the middle liquid used is cured 2~8 hours under normal temperature or frozen state.
4. a kind of fried a bite crab preparation technology according to claim 1, its feature is：The crab is fried
Fried processing 3~5 minutes in the range of 150 DEG C~250 DEG C of the oil temperature of container.
It is deep-frying vessel section face as the volume fraction of the crab of fried object when once fried in deep-frying vessel
Long-pending less than 70%.
By providing the above method, the institute of crab in itself of the invention that can absorb is nutritious, and it is former to obtain holding crab living
The fried crab of shape, so as to solve the technical problem to be solved in the present invention.All sites of the invention to retain the leg including crab
State, original state when keeping crab living and carry out fried, 0.01-0.1% dichloroacetic acid and 0.1- is added with inside liquid starch adhesive
1% butanedioic acid, can make crab meat nutrition leak minimum, simultaneously, it is ensured that its fried form, and can absorb the whole that crab is rich in has
Beneficial nutritional ingredient and being conducive to absorbs nutrition, and retains the leg of crab and fried with the original state of crab, also may be used after fried
It is edible while shape to appreciate complete crab, it is worth so as to reach the effect of good appearance and improve cuisines after processing
Effect.
Embodiment
Illustrate the processing method of the present invention below by way of specific embodiment.
Embodiment 1：
A kind of fried a bite crab preparation technology, comprises the following steps：
1）By caudal position multiple otch are formed in the bottom of the body of crab；
2）Remove the back of body；
3）In the head of crab of the removal back shell, body, multiple legs and wrap powdered skin fried first；
4）Wrap the secondary fried skin of liquid starch adhesive again on the crab for wrapping the skin fried first；
5）When the crab for wrapping secondary fried skin is put into deep-frying vessel, the bottom for making head with acute angle first enters oil；
The butanedioic acid of dichloroacetic acid and 0.1-1% inside the liquid starch adhesive added with 0.01-0.1%.
A kind of fried a bite crab preparation technology according to claim 1, its feature is：The step 1）, step
2）Carry out simultaneously, or the step 2）, step 3）Carry out simultaneously.
Step 4）The secondary fried skin of the middle liquid used is cured 2~8 hours under normal temperature or frozen state.
4. a kind of fried a bite crab preparation technology according to claim 1, its feature is：The crab is fried
Fried processing 3~5 minutes in the range of 150 DEG C~250 DEG C of the oil temperature of container.
It is deep-frying vessel section face as the volume fraction of the crab of fried object when once fried in deep-frying vessel
Long-pending less than 70%.
Embodiment 2：
A kind of fried a bite crab and its preparation technology, the first procedure of processing lean on caudal position in the bottom of the body of crab
Form multiple otch；Second procedure of processing, removes the back of red null circle toe crab body；3rd procedure of processing, removes red null circle toe
The head of the crab of crab back shell, body, multiple legs simultaneously wrap powder, fried first；4th procedure of processing, fried red point
The amber of the dichloroacetic acid and 0.1-1% inside liquid starch adhesive, the liquid starch adhesive added with 0.01-0.1% is wrapped on circle toe crab
Acid.It is secondary fried.When being put into deep-frying vessel, the bottom for making head with acute angle first enters oil；A kind of fried a bite that the present invention is provided
Crab and its preparation technology, its feature is, the liquid used in the 4th procedure of processing of the invention it is secondary fried in normal temperature or cold
Cured 8 hours under the state of Tibetan.A kind of described fried a bite crab of present invention offer and its preparation technology, its feature is, described
Crab is fried processing 5 minutes in the range of 250 DEG C of the oil temperature of deep-frying vessel.The present invention provide a kind of described fried a bite crab and
Its preparation technology, its feature is, when once fried in the deep-frying vessel, is used as the volume fraction of the crab of fried object
For less than the 70% of the deep-frying vessel area of section.
Embodiment 3
A kind of fried a bite crab and its preparation technology, the first procedure of processing lean on caudal position in the bottom of the body of crab
Form multiple otch；Second procedure of processing, removes the back of red null circle toe crab body；3rd procedure of processing, removes red null circle toe
The head of the crab of crab back shell, body, multiple legs simultaneously wrap powder, fried first；4th procedure of processing, fried red point
Liquid starch adhesive is wrapped on circle toe crab, it is secondary fried.When being put into deep-frying vessel, the bottom for making head with acute angle first enters oil；The present invention
A kind of fried a bite crab provided and its preparation technology, its feature is, the liquid used in the 4th procedure of processing of the invention
Secondary fried curing 4 hours under normal temperature or frozen state.A kind of described fried a bite crab of present invention offer and its preparation work
Skill, its feature is that the crab is fried processing 4 minutes in the range of 180 DEG C of the oil temperature of deep-frying vessel.The present invention provides described
A kind of fried a bite crab and its preparation technology, its feature is, when once fried in the deep-frying vessel, as fried right
As the volume fraction of the crab of thing is less than the 70% of the deep-frying vessel area of section.
Although the present invention is disclosed as above with embodiment, it is not limited to protection scope of the present invention, any ripe
Those skilled in the art is known, in the change and retouching done without departing from the spirit and scope of the invention, this hair all should be belonged to
The protection domain of bright appended claims.
Claims (5)
1. a kind of fried a bite crab preparation technology, its feature comprises the following steps：
1）By caudal position multiple otch are formed in the bottom of the body of crab；
2）Remove the back of body；
3）In the head of crab of the removal back shell, body, multiple legs and wrap powdered skin fried first；
4）Wrap the secondary fried skin of liquid starch adhesive again on the crab for wrapping the skin fried first；
5）When the crab for wrapping secondary fried skin is put into deep-frying vessel, the bottom for making head with acute angle first enters oil；
The butanedioic acid of dichloroacetic acid and 0.1-1% inside the liquid starch adhesive added with 0.01-0.1%.
2. a kind of fried a bite crab preparation technology according to claim 1, its feature is：The step 1）, step 2）
Carry out simultaneously, or the step 2）, step 3）Carry out simultaneously.
3. a kind of fried a bite crab preparation technology according to claim 1, its feature is, the step 4）It is middle to use
The secondary fried skin of liquid is cured 2~8 hours under normal temperature or frozen state.
4. a kind of fried a bite crab preparation technology according to claim 1, its feature is：The crab is in deep-frying vessel
150 DEG C~250 DEG C of oil temperature in the range of it is fried processing 3~5 minutes.
5. the present invention provides a kind of fried a bite crab preparation technology according to claim 1, its feature is：Described fried
When once fried in container, as fried object crab volume fraction for the deep-frying vessel area of section 70% with
Under.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710049035.8A CN106942648A (en) | 2017-01-23 | 2017-01-23 | A kind of fried a bite crab preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710049035.8A CN106942648A (en) | 2017-01-23 | 2017-01-23 | A kind of fried a bite crab preparation technology |
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| CN106942648A true CN106942648A (en) | 2017-07-14 |
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| CN201710049035.8A Pending CN106942648A (en) | 2017-01-23 | 2017-01-23 | A kind of fried a bite crab preparation technology |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244546A (en) * | 2018-03-13 | 2018-07-06 | 浙江海洋大学 | A kind of sea eel silk food-processing method |
| CN108378272A (en) * | 2018-03-13 | 2018-08-10 | 浙江海洋大学 | A kind of processing method of crisp-fried hairtail snack food |
| CN108477531A (en) * | 2018-03-13 | 2018-09-04 | 浙江海洋大学 | A kind of crisp-fried little yellow croaker leisure food processing method |
| CN108576680A (en) * | 2018-03-13 | 2018-09-28 | 浙江海洋大学 | A kind of processing method of fish bone leisure food |
| CN108576564A (en) * | 2018-03-13 | 2018-09-28 | 浙江海洋大学 | A kind of Bombay duck food-processing method |
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| CN1263732A (en) * | 2000-01-31 | 2000-08-23 | 青岛市胶南康大外贸有限公司 | Marine soft fish food and processing method thereof |
| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| CN102652567A (en) * | 2011-03-01 | 2012-09-05 | 郑银雅 | Method for fry of shrimp shape |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1263732A (en) * | 2000-01-31 | 2000-08-23 | 青岛市胶南康大外贸有限公司 | Marine soft fish food and processing method thereof |
| CN1283414A (en) * | 2000-09-04 | 2001-02-14 | 林志强 | Technology for frying small animals or seafood in hot oil |
| CN102652567A (en) * | 2011-03-01 | 2012-09-05 | 郑银雅 | Method for fry of shrimp shape |
Non-Patent Citations (1)
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| JIM SMITH，LILY HONG-SHUM: "《食品添加剂实用手册》", 30 November 2004 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244546A (en) * | 2018-03-13 | 2018-07-06 | 浙江海洋大学 | A kind of sea eel silk food-processing method |
| CN108378272A (en) * | 2018-03-13 | 2018-08-10 | 浙江海洋大学 | A kind of processing method of crisp-fried hairtail snack food |
| CN108477531A (en) * | 2018-03-13 | 2018-09-04 | 浙江海洋大学 | A kind of crisp-fried little yellow croaker leisure food processing method |
| CN108576680A (en) * | 2018-03-13 | 2018-09-28 | 浙江海洋大学 | A kind of processing method of fish bone leisure food |
| CN108576564A (en) * | 2018-03-13 | 2018-09-28 | 浙江海洋大学 | A kind of Bombay duck food-processing method |
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Application publication date: 20170714 |