CN107259421A - A kind of cooking methods of rain cauliflower hot and spicy crawfish - Google Patents
A kind of cooking methods of rain cauliflower hot and spicy crawfish Download PDFInfo
- Publication number
- CN107259421A CN107259421A CN201710654924.7A CN201710654924A CN107259421A CN 107259421 A CN107259421 A CN 107259421A CN 201710654924 A CN201710654924 A CN 201710654924A CN 107259421 A CN107259421 A CN 107259421A
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- cauliflower
- rain
- parts
- cray
- soy sauce
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- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 32
- 238000010411 cooking Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 15
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- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims abstract description 4
- 210000000936 intestine Anatomy 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims abstract description 4
- 239000002304 perfume Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 210000002784 stomach Anatomy 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 6
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 241000196171 Hydrodictyon reticulatum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 241000238017 Astacoidea Species 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 239000006002 Pepper Substances 0.000 description 2
- 235000013793 astaxanthin Nutrition 0.000 description 2
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 2
- 229940022405 astaxanthin Drugs 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of cooking methods of rain cauliflower hot and spicy crawfish, it is characterised in that cooks and forms including following raw material：Major ingredient is fresh and alive cray；Dispensing is rain cauliflower, bubble Chinese pepper, chilli, garlic, ginger, vegetable oil, refined salt, chickens' extract, soy sauce, light soy sauce.Cooking step includes (1) Feedstock treating：Fresh and alive cray is cleaned up and pinches a tail and takes out intestines, removes stomach, retains shrimp cream, mouth is operated at back, is cleaned with clear water；Dry product rain cauliflower is soaked rinsing, extracts moisture content；Steep Chinese pepper, chilli, ginger, garlic simple stage property；(2) by rusting heat in pot, it is put into chilli and blasts chili oil, be subsequently placed into garlic granule, stir-frying goes out perfume (or spice), adds clear water；(3) bubble Chinese pepper, rain cauliflower, refined salt, soy sauce, light soy sauce are put into, moderate heat is boiled, and small fire is stewed soup, soup stock dress basin is standby；(4) cray, ginger are put into, soup stock moderate heat is poured into and boils, stir-fry；(5) a little chickens' extract is added to take the dish out of the pot.The present invention not only cooks out the unique cray of fragrance, overcomes the bilgy odour of cray, excellent taste remains the beneficiating ingredient of rain cauliflower, protects the nutritive value of cray again.
Description
Technical field
The present invention relates to food cooking manufacture field, specifically a kind of cooking methods of rain cauliflower hot and spicy crawfish.
Background technology
Cray is also referred to as Procambius clarkii, red crayfish and freshwater crayfish, because of its omnivorousness, fast growth, adapts to energy
Power is strong, has become important economic freshwater breed variety in China in recent years；Protein content in cray body is very high, and meat
Matter is soft, easy to digest, in poor health and need the people taken good care of to be fabulous food after being ill；In shrimp also rich in magnesium, zinc,
Iodine, selenium etc., magnesium have important adjustment effect to cardiomotility, can protect cardiovascular system, and it can reduce Blood Cholesterol
Content, prevents artery sclerosis, at the same can also coronary artery dilator, be conducive to preventing hypertension and miocardial infarction；Cray contains
Astaxanthin, astaxanthin is a kind of very strong antioxidant；
Rain cauliflower likeness in form rain flower, is the special product of Da Bie Mountain area, contains the battalion such as abundant amino acid, protein, vitamin, crude fibre
The mineral element such as material and calcium, iron, phosphorus is supported, with fat-reducing, beauty, cancer-resisting effect, after dry product is soaked with warm water, is put into clear
Rinsed in water, extract moisture content can plain stir-frys, fricassee, to cook soup edible；
Cray is nutritious, and meat flavour is delicious, is a kind of aquatic products of Deep popular, the cooking methods of cray are a variety of more
Sample, taste also numerous differences；With the improvement of living standards, requirement more and more higher of the people to food, nutrition is not required nothing more than rich
Richness, color, shape are various, also pursue the local flavor of uniqueness；Under the historical background of masses' innovation, the cooking methods of cray
Also constantly bringing forth new ideas, to meet consumer to the new local flavor demand of dish, enriching the content on people's dining table；The present invention is to utilize rain
Cray is cooked in cauliflower special fragrance and sour, peppery combination, can make the tender deliciousness of shrimp fertilizer cooked out, and special taste also contains
Have than nutriments such as more rich protein and calcium, also add new a member for menu family, at the same also drive lake region fisherman and
The sale of hill farmer agricultural byproducts.
The content of the invention
A kind of cooking methods for rain cauliflower hot and spicy crawfish that the present invention is provided, are to utilize rain cauliflower special fragrance and bubble
The fresh fishy smell of Chinese pepper, the vinegar-pepper taste of chilli and cray itself combines to cook cray, has both overcome the native raw meat of cray
Taste, forms the rain cauliflower hot and spicy crawfish dish of one of peculiar flavour again, to meet masses for polynary in terms of food and drink dish
Demand.
A kind of cooking methods of rain cauliflower hot and spicy crawfish, it is characterised in that cooked by the raw material including following parts by weight
Form:Major ingredient is new fresh and alive cray 700-800 parts；Dispensing is 100 parts of rain cauliflower, 20 parts of Chinese pepper of bubble, 5 parts of chilli, garlic 5
Part, 5 parts of ginger, 50 parts of vegetable oil, 5 parts of refined salt, 2 parts of chickens' extract, 3 parts of soy sauce, 5 parts of light soy sauce.
A kind of cooking methods of the spicy fish of rain cauliflower, it is characterised in that cooking step includes:
(1) Feedstock treating：Fresh and alive cray is cleaned up into a pinch tail and takes out intestines, head 1/3rd is cut and removes stomach, retains shrimp cream, the back of the body
Mouth is operated in portion, and it is stand-by to clean blood stains with clear water；Dry product rain cauliflower is soaked rinsing with cold water, extracts moisture content；Steep Chinese pepper, chilli,
Ginger, garlic simple stage property；
(2) by rusting heat in pot, it is put into chilli and blasts chili oil, be subsequently placed into garlic granule, stir-frying goes out perfume (or spice), adds the clear of 2 times of raw material
Water；
(3) bubble Chinese pepper, rain cauliflower, refined salt, soy sauce, light soy sauce are put into, moderate heat is boiled, and small fire is endured to 5-7 minutes, filter and remove residue, soup
Material dress basin is standby；
(4) cray, ginger are put into, soup stock is poured into, slightly to flood preferably half, pot cover is covered, moderate heat is boiled, the 5-7 that stir-fries points
Clock；
(5) a little chickens' extract takes the dish out of the pot sabot.
Beneficial effects of the present invention：The cooking methods primary raw material of the present invention is that cray is equipped with rain cauliflower, bubble Chinese pepper, done
Capsicum combines to cook cray, and the special fragrance of rain cauliflower is fresh with bubble Chinese pepper, the vinegar-pepper taste of chilli and cray itself
Fishy smell, forms a kind of unique fragrant spicy, had both overcome the bilgy odour of cray, excellent taste remains the beneficial of rain cauliflower again
Composition, protects the nutritive value of cray.
Embodiment
The preferred embodiments of the present invention are given below to be explained
A kind of cooking methods of rain cauliflower hot and spicy crawfish, are cooked by following raw material and formed, major ingredient：1500 grams of the small dragon of clear water
Shrimp；Dispensing：150 grams of rain cauliflower, 125 grams of Chinese pepper of bubble, 20 grams of chilli, 20 parts of garlic, 20 parts of ginger, 150 parts of vegetable oil, refined salt
30 grams, 5 grams of chickens' extract, 20 grams of soy sauce, 20 grams of light soy sauce；
Its cooking methods is：
(1) Feedstock treating：Fresh and alive cray is cleaned up into a pinch tail and takes out intestines, head cuts 1/3rd and removes stomach, retains shrimp cream, the back of the body
Mouth is operated in portion, and it is stand-by to clean blood stains with clear water；Dry product rain cauliflower is soaked rinsing with cold water, extracts moisture content；Steep Chinese pepper, chilli,
Ginger, garlic simple stage property；
(2) by rusting heat in pot, it is put into chilli and blasts chili oil, be subsequently placed into garlic granule, stir-frying goes out perfume (or spice), adds the clear of 2 times of raw material
Water；
(3) bubble Chinese pepper, rain cauliflower, refined salt, soy sauce, light soy sauce are put into, moderate heat is boiled, and small fire is endured to 5-7 minutes, filter and remove residue, soup
Material dress basin is standby；
(4) cray, ginger are put into, soup stock is poured into, slightly to flood preferably half, pot cover is covered, moderate heat is boiled, the 5-7 that stir-fries points
Clock；
(5) a little chickens' extract takes the dish out of the pot sabot.
The present invention's is a kind of cray innovation cooking methods, be using the special fragrance of rain cauliflower and it is sour, peppery combine come
Cray is cooked, the rain cauliflower hot and spicy crawfish dish of one of peculiar flavour is formed, is that menu family adds new a member.If pushing away
Extensively, the sale of lake region fisherman and hill farmer agricultural byproducts can be driven, larger economic benefit, social benefit is produced.
The foregoing is intended to be a preferred embodiment of the present invention.This is not limited to, it is any without creative work
The change or replacement expected, should all be included within the scope of the present invention.Therefore, protection scope of the present invention should be with power
The protection domain that sharp claim is limited is defined.
Claims (2)
1. a kind of cooking methods of rain cauliflower hot and spicy crawfish, it is characterised in that cooked by the raw material including following parts by weight and
Into：Fresh and alive cray 700-800 parts of major ingredient；Dispensing is 100 parts of rain cauliflower, 20 parts of Chinese pepper of bubble, 5 parts of chilli, 5 parts of garlic, life
5 parts of ginger, 50 parts of vegetable oil, 5 parts of refined salt, 2 parts of chickens' extract, 3 parts of soy sauce, 5 parts of light soy sauce.
2. a kind of cooking methods of rain cauliflower hot and spicy crawfish, it is characterised in that its cooking step includes：(1) Feedstock treating：Will
Fresh and alive cray cleans up a pinch tail and takes out intestines, cuts head 1/3rd and removes stomach, retains shrimp cream, back is operated on mouth, washed with clear water
Net blood stains are stand-by；Dry product rain cauliflower is soaked rinsing with cold water, extracts moisture content；Steep Chinese pepper, chilli, ginger, garlic simple stage property；(2)
By rusting heat in pot, it is put into chilli and blasts chili oil, be subsequently placed into garlic granule, stir-frying goes out perfume (or spice), adds the clear water of 2 times of raw material；(3) put
Enter to steep Chinese pepper, rain cauliflower, refined salt, soy sauce, light soy sauce, moderate heat is boiled, small fire was endured to 5-7 minutes, and filter and remove residue, soup stock dress basin is standby
With；(4) cray, ginger are put into, soup stock is poured into, slightly to flood preferably half, pot cover is covered, moderate heat is boiled, the 5-7 that stir-fries points
Clock；(5) a little chickens' extract takes the dish out of the pot sabot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710654924.7A CN107259421A (en) | 2017-08-03 | 2017-08-03 | A kind of cooking methods of rain cauliflower hot and spicy crawfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710654924.7A CN107259421A (en) | 2017-08-03 | 2017-08-03 | A kind of cooking methods of rain cauliflower hot and spicy crawfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259421A true CN107259421A (en) | 2017-10-20 |
Family
ID=60074903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710654924.7A Pending CN107259421A (en) | 2017-08-03 | 2017-08-03 | A kind of cooking methods of rain cauliflower hot and spicy crawfish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259421A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960618A (en) * | 2017-12-04 | 2018-04-27 | 安徽富煌三珍食品集团有限公司 | One kind industrializes spicy cray and preparation method thereof |
| CN110495553A (en) * | 2019-09-19 | 2019-11-26 | 陈文祝 | A kind of production method of cray |
| CN114788567A (en) * | 2022-03-23 | 2022-07-26 | 陈燕平 | Cleaning method for crayfishes |
-
2017
- 2017-08-03 CN CN201710654924.7A patent/CN107259421A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 郑伟乾: "《正宗过瘾川菜》", 30 November 2014, 沈阳：辽宁科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960618A (en) * | 2017-12-04 | 2018-04-27 | 安徽富煌三珍食品集团有限公司 | One kind industrializes spicy cray and preparation method thereof |
| CN110495553A (en) * | 2019-09-19 | 2019-11-26 | 陈文祝 | A kind of production method of cray |
| CN114788567A (en) * | 2022-03-23 | 2022-07-26 | 陈燕平 | Cleaning method for crayfishes |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171020 |
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