CN107692099A - 一种原汁虾脑豆腐的制作方法 - Google Patents
一种原汁虾脑豆腐的制作方法 Download PDFInfo
- Publication number
- CN107692099A CN107692099A CN201710679441.2A CN201710679441A CN107692099A CN 107692099 A CN107692099 A CN 107692099A CN 201710679441 A CN201710679441 A CN 201710679441A CN 107692099 A CN107692099 A CN 107692099A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- soup
- peeled
- brain
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238557 Decapoda Species 0.000 title claims abstract description 136
- 210000004556 brain Anatomy 0.000 title claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 15
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002002 slurry Substances 0.000 claims abstract description 22
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 238000002347 injection Methods 0.000 claims abstract description 8
- 239000007924 injection Substances 0.000 claims abstract description 8
- 238000000746 purification Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000004237 Crocus Nutrition 0.000 claims abstract description 6
- 241000596148 Crocus Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000013409 condiments Nutrition 0.000 claims abstract description 6
- 239000004744 fabric Substances 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 241000143060 Americamysis bahia Species 0.000 claims 2
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 241000238565 lobster Species 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 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 3
- 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 3
- 229940022405 astaxanthin Drugs 0.000 description 3
- 235000013793 astaxanthin Nutrition 0.000 description 3
- 239000001168 astaxanthin Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000238017 Astacoidea Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000530454 Litopenaeus schmitti Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000935974 Paralichthys dentatus Species 0.000 description 1
- 241000881211 Procambarus seminolae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- 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
- A23L15/00—Egg products; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种原汁虾脑豆腐的制作方法。涉及食品加工方法,尤其涉及一种原汁虾脑豆腐的制作方法。干净、卫生,营养丰富。包括以下步骤:1)取活虾制得虾仁,流水洗净;2)将虾仁放入米醋溶液中浸泡1‑2min,再清水冲净,快速放入冷水中浸泡,然后取出控净水分待用;3)将虾壳洗净,加水煮至剩20‑30%的汤汁时,闭火放入葱姜末浸泡8‑10min,过滤去除皮渣调料,冷藏待用;4)取虾头除去沙袋与黑膜,将虾脑剥离放入碗中,将虾皮汤取出兑入虾脑,搅匀制得虾汤,冷藏待用;5)将虾仁、虾汤放入料理机,高速搅拌2‑4min,倒入容器中;再加入蛋清搅匀,制得虾浆;再通过细纱布过滤制得虾茸浆;6)将虾茸浆注入涂匀四壁的容器盒内,蒸熟即可。降低和防止微生物及有害细菌的侵染。
Description
技术领域
本发明涉及食品加工方法,尤其涉及一种原汁虾脑豆腐的制作方法。
背景技术
小龙虾,学名克氏原螯虾,又叫美国螯虾,原产于美国东南部,是淡水虾,蝲蛄科,是和龙虾一个目,但不是一个科,我国大部分地区都习称“蝲蛄”。小龙虾一般生活在污水里,食腐植物及动物排泄物。头部有鳃、胃等主要脏器,比较集中,非常容易存在大量的致病菌及肺吸虫、大肠杆菌和副溶血性弧菌。
随着龙虾市场的不断发展,人们对龙虾的卫生、营养需求提出了更高的要求;现有龙虾的制作方法均为香辣、红烧、麻辣、十三香等口味,由于采用强烈的调料复合味,从而掩盖了龙虾的优良品质。而且,现有龙虾处理时,虾壳直接扔掉,造成浪费;在虾脑在处理上,不能达到将其营养价值发挥最大,造成极大的浪费。
发明内容
本发明针对以上问题,提供了一种干净、卫生,营养丰富的原汁虾脑豆腐的制作方法。
本发明的技术方案是:包括以下步骤:
1)取活虾分别去虾壳、虾头,制得虾仁,流水洗净;
2)将虾仁放入含2%醋酸的米醋溶液中浸泡1-2min,将虾仁再次清水冲净,快速放入冷水中浸泡8-10min,冷水的温度2-4℃,然后取出控净水分待用;
3)将先前分离的虾壳洗净,加水煮至剩20-30%的汤汁时,闭火放入葱姜末浸泡8-10min,过滤去除皮渣调料,将虾皮汤放入冰箱冷藏待用;
4)取先前分离的虾头,除去沙袋与黑膜,将虾脑剥离放入碗中,将冰箱内的虾皮汤取出兑入虾脑,搅拌均匀制得虾汤,放入冰箱冷藏待用;
5)将虾仁、虾汤取出放入料理机,高速搅拌2-4min,倒入容器中;再加入蛋清搅拌均匀,制得虾浆;再通过细纱布过滤制得虾茸浆;
6)将虾茸浆注入涂匀四壁的容器盒内,蒸熟即可。
步骤2)中,虾仁控净水分后,再放入冷藏盒中快速冷冻15-20min,冷冻温度在-2℃到-5℃之间。
步骤3)、4)中,冰箱冷藏温度为4-8℃。
步骤5)中,虾仁与虾汤的重量比为5:1。
步骤5)中,高速为18000-20000r/min。
所述容器盒的高为80mm,长为220mm,宽为120mm,注入虾茸浆高位70-75mm,小火蒸10-12min。
步骤5)中,蛋清重量为虾浆重量的10%。
本发明在加工过程中,将活虾分成虾头、虾壳和虾仁,虾仁作杀菌处理待用,虾壳与葱姜末制得虾皮汤;虾头取虾脑与虾皮汤搅拌制得虾汤;再将虾仁、虾汤搅拌,加入蛋清制得虾浆,通过细纱布过滤制得虾茸浆;最后,将虾茸浆放入容器盒,蒸熟即可。
本发明由于充分利用了虾壳与虾脑,使虾茸含有大量的虾青素与VE、VA;使虾茸的营养成份显著提高。同时,采用低温冷储、冰冻、粉碎使之最大限度的低温加工,降低和防止微生物及有害细菌的侵染。
本发明包括以下步骤:
1)取活虾分别去虾壳、虾头,制得虾仁,流水洗净;
2)将虾仁放入含2%醋酸的米醋溶液中浸泡1-2min,将虾仁再次清水冲净,快速放入冷水中浸泡8-10min,冷水的温度2-4℃,然后取出控净水分待用;冰水浸泡取出,使虾肉紧实弹韧,进入深加工阶段。
3)将先前分离的虾壳洗净,加水煮至剩20-30%的汤汁时,闭火放入葱姜末浸泡8-10min,过滤去除皮渣调料,将虾皮汤放入冰箱冷藏待用;虾壳粉碎加水蒸煮汤汁,可提取虾青素,提高营养性;
4)取先前分离的虾头,除去沙袋与黑膜,将虾脑剥离放入碗中,将冰箱内的虾皮汤取出兑入虾脑,搅拌均匀制得虾汤,放入冰箱冷藏待用;
5)将虾仁、虾汤取出放入料理机,高速搅拌2-4min,倒入容器中;再加入蛋清搅拌均匀,制得虾浆;再通过细纱布过滤制得虾茸浆;
6)将虾茸浆注入涂匀四壁的容器盒内,蒸熟即可。
步骤2)中,虾仁控净水分后,再放入冷藏盒中快速冷冻15-20min,冷冻温度在-2℃到-5℃之间;使得虾仁表面微冻,肉质紧实。
步骤3)、4)中,冰箱冷藏温度为4-8℃,提供可靠的工作环境。
步骤5)中,虾仁与虾汤的重量比为5:1,便于虾腐后期成型。
步骤5)中,高速为18000-20000r/min。
所述容器盒的高为80mm,长为220mm,宽为120mm,注入虾茸浆高位70-75mm,小火蒸10-12min。小火温度95-115℃。
步骤5)中,蛋清重量为虾浆重量的10%。
步骤2)中,在虾仁放入冷水浸泡前,将绿茶用80-85℃的矿泉水浸泡,待温度降至8-10℃时,将虾仁放入绿茶水中浸泡5-10min,取出控净;这样,先通过醋酸的浸泡作用,完全达到使副溶血性弧菌杀灭,然后又科学地运用天然物理的茶多酚的浸出萃取,在咖啡碱、儿茶素的作用下平衡抵消了淡淡的残留醋酸,达到中和的效果,使虾肉更加杀菌,提高口感、质地嫩爽丝滑,增加消化吸收率,达到了虾仁的最大营养效用。
本发明在实际应用中,
1、取活样虾分别摘取壳去头、流水洗净。虾仁经清水冲洗后放含2%醋酸的米醋溶液中浸泡1min,将虾仁再次清水冲净,快速放入冷水冷激浸泡10min,然后取出控净水分,放入冷藏盒中快速冷冻20min,不要冻实,刚刚表面微冻为佳;
2、将虾壳洗净,水蒸至剩20%的虾汤汁时闭火放入葱姜末浸泡10min,过滤去除一切皮渣调料,将虾皮汤汁放入冰箱待用;
3、取事先分离的虾头,除去沙袋与黑膜,小心的将虾脑剥离出来放入碗中,将放入冰箱内的虾汤取出兑入虾脑,搅拌均匀,要求工作温度不应高于10℃为宜,待用,入箱冷藏;
4、半冻虾仁取出放入料理机,将冷藏入冰箱的虾汤取出,全部倒入料理机(虾仁与虾汤比为5:1),高速打至(定时)无细小颗粒为止(通常3min);
倒入容器中兑入虾浆总量的10%蛋清搅均,呈流体细浆状,搅均后用细纱布过滤,使之成为极细无渣的虾茸浆,再注入涂匀四壁的容器盒内,蒸至熟,时间视容器的大小形状与注入的液量多少而灵活掌握,标准模盒为高80mm,长220mm,宽120mm,注入虾茸浆75mm高为宜,小火蒸至12min为宜,大火必老,严格把控。成品粉白,如芙蓉色,软嫩鲜香。
本发明将虾壳粉碎蒸煮,形成虾青素与虾脑、虾仁高速混合,再兑入一定比例的蛋清,搅拌制成茸浆,使其达到绝对无颗粒状的流体稠浓的烹饪原料。再经细筛纱布过滤后,注入涂油的容器中,经慢火蒸至成洁白如玉的虾腐。广泛适用于:芙蓉菜、扒的汁菜、汤、烩等高档宴席的合成组配。本发明填补了小龙虾原料净加工与各类菜品组配原料空白,吃龙虾不见虾,食用、就餐文雅别致,尤其是虾青素和虾脑的组合利用,使再制品虾腐营养极为丰富。
Claims (7)
1.一种原汁虾脑豆腐的制作方法,其特征在于,包括以下步骤:
1)取活虾分别去虾壳、虾头,制得虾仁,流水洗净;
2)将虾仁放入含2%醋酸的米醋溶液中浸泡1-2min,将虾仁再次清水冲净,快速放入冷水中浸泡8-10min,冷水的温度2-4℃,然后取出控净水分待用;
3)将先前分离的虾壳洗净,加水煮至剩20-30%的汤汁时,闭火放入葱姜末浸泡8-10min,过滤去除皮渣调料,将虾皮汤放入冰箱冷藏待用;
4)取先前分离的虾头,除去沙袋与黑膜,将虾脑剥离放入碗中,将冰箱内的虾皮汤取出兑入虾脑,搅拌均匀制得虾汤,放入冰箱冷藏待用;
5)将虾仁、虾汤取出放入料理机,高速搅拌2-4min,倒入容器中;再加入蛋清搅拌均匀,制得虾浆;再通过细纱布过滤制得虾茸浆;
6)将虾茸浆注入涂匀四壁的容器盒内,蒸熟即可。
2.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,步骤2)中,虾仁控净水分后,再放入冷藏盒中快速冷冻15-20min,冷冻温度在-2℃到-5℃之间。
3.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,步骤3)、4)中,冰箱冷藏温度为4-8℃。
4.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,步骤5)中,虾仁与虾汤的重量比为5:1。
5.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,步骤5)中,高速为18000-20000r/min。
6.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,所述容器盒的高为80mm,长为220mm,宽为120mm,注入虾茸浆高位70-75mm,小火蒸10-12min。
7.根据权利要求1所述的一种原汁虾脑豆腐的制作方法,其特征在于,步骤5)中,蛋清重量为虾浆重量的10%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710679441.2A CN107692099A (zh) | 2017-08-10 | 2017-08-10 | 一种原汁虾脑豆腐的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710679441.2A CN107692099A (zh) | 2017-08-10 | 2017-08-10 | 一种原汁虾脑豆腐的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107692099A true CN107692099A (zh) | 2018-02-16 |
Family
ID=61171025
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710679441.2A Pending CN107692099A (zh) | 2017-08-10 | 2017-08-10 | 一种原汁虾脑豆腐的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107692099A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109170651A (zh) * | 2018-10-25 | 2019-01-11 | 湖北工业大学 | 一种速食虾豆腐的制作工艺 |
CN109170652A (zh) * | 2018-10-26 | 2019-01-11 | 湖北工业大学 | 小龙虾速食杯的制备方法 |
CN110279078A (zh) * | 2018-10-18 | 2019-09-27 | 湖北工业大学 | 一种速食琵琶虾豆腐的制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102823636A (zh) * | 2011-06-14 | 2012-12-19 | 湖北大自然农业实业有限公司 | 一种利用小龙虾加工虾仁的制备方法 |
CN104187443A (zh) * | 2014-07-21 | 2014-12-10 | 胡美君 | 一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法 |
CN105876726A (zh) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | 一种天然虾味海鲜膏及其制备方法 |
CN106722640A (zh) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | 一种龙虾壳营养高汤的制备方法 |
-
2017
- 2017-08-10 CN CN201710679441.2A patent/CN107692099A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102823636A (zh) * | 2011-06-14 | 2012-12-19 | 湖北大自然农业实业有限公司 | 一种利用小龙虾加工虾仁的制备方法 |
CN104187443A (zh) * | 2014-07-21 | 2014-12-10 | 胡美君 | 一种含虾蛄头、虾蛄壳的保鲜保健豆腐及其制作方法 |
CN105876726A (zh) * | 2016-04-15 | 2016-08-24 | 荣成市福星海产有限公司 | 一种天然虾味海鲜膏及其制备方法 |
CN106722640A (zh) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | 一种龙虾壳营养高汤的制备方法 |
Non-Patent Citations (2)
Title |
---|
狗尾巴: "虾脑蒸蛋", 《网页网址HTTP://TOOLS.2345.COM/MEISHI/FOOD/121829.HTM》 * |
阿文编著: "《炒、爆、溜》", 31 August 2011, 成都传媒集团 成都时代出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110279078A (zh) * | 2018-10-18 | 2019-09-27 | 湖北工业大学 | 一种速食琵琶虾豆腐的制作方法 |
CN109170651A (zh) * | 2018-10-25 | 2019-01-11 | 湖北工业大学 | 一种速食虾豆腐的制作工艺 |
CN109170652A (zh) * | 2018-10-26 | 2019-01-11 | 湖北工业大学 | 小龙虾速食杯的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102132906B (zh) | 一种即食虾仁休闲食品加工方法 | |
CN103190644A (zh) | 土家盐皮蛋的加工方法 | |
CN1074270C (zh) | 保健营养型多味蛋品及制备方法 | |
KR101004420B1 (ko) | 폴리페놀과 에스-알릴시스테인이 강화된 흑마늘 및 그 제조방법 | |
CN103404913A (zh) | 醉制罗非鱼休闲食品及其加工方法 | |
CN107692099A (zh) | 一种原汁虾脑豆腐的制作方法 | |
CN100477928C (zh) | 无刺鱼的加工方法 | |
CN103750162B (zh) | 一种青麦仁粽子及其制备方法 | |
KR101540867B1 (ko) | 단호박 및 치자 추출물을 포함하는 백김치 조성물 | |
CN104323317A (zh) | 一种手撕牦牛肉的制作方法 | |
KR20150134742A (ko) | 천연 다시마, 클로렐라를 이용한 굴비의 제조방법.(굴비제품) | |
KR100930296B1 (ko) | 멍게를 이용한 기능성 가공식품 및 그 제조방법 및 이것을이용한 멍게 비빔밥 | |
KR100326799B1 (ko) | 위생과 저장성을 개선시킨 게장제조 방법 및 게장 소스 제조 방법 | |
CN104757048A (zh) | 一种虾仁薯饼的制作方法 | |
CN108260686A (zh) | 一种红薯叶绿茶的制备方法 | |
CN106562265A (zh) | 一种柠檬味海米 | |
KR100775927B1 (ko) | 함초위생굴비 및 그의 제조방법 | |
CN102499382A (zh) | 人参栗子鸡的加工方法 | |
KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
KR100479185B1 (ko) | 용봉곰탕 및 그 조리방법 | |
KR101523317B1 (ko) | 즉석 메기 매운탕의 제조방법 | |
KR100645899B1 (ko) | 건조미역 제조방법 및 이러한 방법으로 제조된 건조미역 | |
KR102015704B1 (ko) | 패류의 건식통조림 제조방법 및 이로 제조된 건식통조림 | |
KR100519743B1 (ko) | 즉석 전복죽의 제조방법 | |
CN101744035A (zh) | 一种干豇豆的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180216 |
|
RJ01 | Rejection of invention patent application after publication |