CN107874126A - A kind of preparation method of crab meat pine crab cream broad bean valve - Google Patents
A kind of preparation method of crab meat pine crab cream broad bean valve Download PDFInfo
- Publication number
- CN107874126A CN107874126A CN201711313630.4A CN201711313630A CN107874126A CN 107874126 A CN107874126 A CN 107874126A CN 201711313630 A CN201711313630 A CN 201711313630A CN 107874126 A CN107874126 A CN 107874126A
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- China
- Prior art keywords
- crab
- meat
- broad bean
- cream
- dried
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 64
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 49
- 240000006677 Vicia faba Species 0.000 title claims abstract description 49
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 49
- 239000006071 cream Substances 0.000 title claims abstract description 31
- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 30
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 30
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 24
- 241000628997 Flos Species 0.000 claims abstract description 19
- 235000015177 dried meat Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 13
- 235000019198 oils Nutrition 0.000 claims abstract description 13
- 241000270666 Testudines Species 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000005057 refrigeration Methods 0.000 claims abstract description 6
- 210000001015 abdomen Anatomy 0.000 claims abstract description 5
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 241000722363 Piper Species 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015167 meat floss Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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 preparation method of crab meat pine crab cream broad bean valve, it is characterized in that, select fresh and alive Sea crab, rinsed clean, is fastened with cord binding, is taken out and is dried after cooking, pull down crab huge legendary turtle and crab leg, will the crab gill remove it is clean after further take out crab oil cream, by crab abdomen outwash, with knife it is crosscutting, take out crab meat, further take out crab huge legendary turtle meat and crab leg meat；Xiang Shuizhong adds various flavorings, stirs evenly to obtain baste, is placed in after crab meat is put into wherein immersion in digester, after micro-boiling cooks, is dried to half-dried, crab meat is torn up, and adds vegetable oil, and slow fire fries pine, dry Sea crab dried meat floss；Clear water soaked overnight is used after broad bean is cleaned, refrigeration is pulled out, with boiling water blanching, pulls peeling out and divide valve, drain；Fall edible oil into pot, put into broad bean valve, constantly turn, fry golden yellow to broad bean valve appearance, pull out and drain；The butter that fallen into pot heats, and pours into the stir-frying of fried broad bean valve, adds pepper powder, chilli powder and the stir-frying of crab oil cream, then adds the stir-frying of Sea crab dried meat floss to mix, and obtains crab meat pine crab cream broad bean valve.
Description
Technical field
The present invention relates to crab field of deep, and in particular to a kind of preparation method of crab meat pine crab cream broad bean valve.
Background technology
Crab because its nutrition is high, delicious flavour and it is favored by consumers.With the improvement of living standards, the consumption of crab
It is and growing.Sea crab is a kind of huge aquatic products of stock number, and its meat flavour is delicious.Dried meat floss is a kind of suitable for people of all ages, carrying
Instant product that is convenient, integrating nutrition and delicious food, is well received by consumers.Crab meat is nutritious, Fresh ＆ Tender in Texture.At present
The dried meat floss product of in the market is based on dried pork floss, forcemeat veal.Crab is processed into dried meat floss product, dried meat floss production can not only be enriched
Product kind, and can be that crab opens up new value-added route.
The content of the invention
The present invention solves the technical problem of a kind of preparation method of crab meat pine crab cream broad bean valve is provided, according to the party
The broad bean valve that method makes has the fragrant soft mouthfeel of crab meat pine crab oil, nutritive value height.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of crab meat pine crab cream broad bean valve, it is characterised in that carry out according to the following steps：
（1）The pretreatment of Sea crab, boiling, stripping crab take meat：
Fresh and alive Sea crab is selected, with clear water rinsed clean, is fastened with cord binding, is taken out and dry after being cooked in digester, tear open
Lower crab huge legendary turtle and crab leg, will the crab gill remove it is clean after further take out crab oil cream, by crab abdomen outwash, with knife it is crosscutting, take out crab meat, further take out
Crab huge legendary turtle meat and crab leg meat；
（2）The seasoning of Sea crab meat cooks, fries pine：
Xiang Shuizhong adds various flavorings, stirs evenly to obtain baste, will（1）Middle gained crab meat is placed in steaming after being put into wherein immersion 1-2h
In saucepan, adjustment firepower keeps slight boiling condition, after cooking 5-10min, puts and is dried in an oven half-dried, crab meat is torn up, adds
A little vegetable oil, it is placed on slow fire in loosening machine by sauting and fries pine, loose 14-16min is fried at 215-225 DEG C, places into 50-55 DEG C of baking oven
In, it is 10-15% to dry to moisture, obtains Sea crab dried meat floss；
（3）The frying of broad bean：
Clear water soaked overnight is used after broad bean is cleaned, pulls refrigeration 10-12h out, blanching in boiling water is put into and once, pulls peeling point out
Valve, it is drained and standby；Pour into edible oil into pot, put into broad bean valve, constantly turn, fry golden yellow to broad bean valve appearance, pull out and drain；
（4）The making of crab meat pine crab cream broad bean valve：
Butter is poured into pot to heat, and is poured into（3）The stir-frying of middle gained fried broad bean valve, add pepper powder, chilli powder and（1）Middle institute
Crab oil cream is obtained, stir-fry 5-10min, adds（2）Middle gained Sea crab dried meat floss, stir-fry several lower mixings, produces crab meat pine crab cream broad bean
Valve.
Wherein：Step（2）The dosage of reclaimed water is 2-3 times of crab meat, flavoring used in every kilogram of crab meat be 50-60g sucrose,
15-20g salt, 15-20g yellow rice wine, 20-24g sesame oil, 15-20g soy sauce, 12-16g five-spice powders, 6-8g zanthoxylum powders, 4-6g monosodium glutamates.
Step（4）Middle pepper powder, the 0.5-1% that chilli powder dosage is broad bean quality.
The present invention reaction mechanism and have the beneficial effect that：
Crab meat is taken out after Sea crab is pre-processed, is cooked after being soaked with a variety of flavorings, then dries and tears up, is placed on slow fire in loosening machine by sauting
Pine is fried, until crab meat becomes uniform loose, re-dry obtains the moderate Sea crab dried meat floss of golden yellow color, fresh perfume, there is crab meat uniqueness
Fragrance；A little vegetable oil is first added when frying loose, avoids dried meat floss and the bottom of a pan adhesion, the golden color of dried meat floss, crab meat can also be increased
Compared with other dried meat floss raw materials, fat content is relatively low；Soaked after broad bean is cleaned, pull refrigeration out, after boiling water blanching, pull peeling out
Divide valve, drain again fried；Into fried broad bean valve plus pepper powder, chilli powder and crab oil cream stir-fry, and add Sea crab dried meat floss, stir-fry
Mix, produce sweet mouthfeel, crisp tasty and refreshing crab meat pine crab cream broad bean valve；Nutritive value is high, is splendid leisure food.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment
A kind of preparation method of crab meat pine crab cream broad bean valve, it is characterised in that carry out according to the following steps：
（1）The pretreatment of Sea crab, boiling, stripping crab take meat：
Fresh and alive Sea crab is selected, with clear water rinsed clean, is fastened with cord binding, is taken out and dry after being cooked in digester, tear open
Lower crab huge legendary turtle and crab leg, will the crab gill remove it is clean after further take out crab oil cream, by crab abdomen outwash, with knife it is crosscutting, take out crab meat, further take out
Crab huge legendary turtle meat and crab leg meat；
（2）The seasoning of Sea crab meat cooks, fries pine：
Xiang Shuizhong adds various flavorings, stirs evenly to obtain baste, will（1）Middle gained crab meat is placed in boiling after being put into wherein immersion 1h
In pot, adjustment firepower keeps slight boiling condition, after cooking 5min, puts and is dried in an oven half-dried, crab meat is torn up, and adds a little plant
Thing oil, it is placed on slow fire in loosening machine by sauting and fries pine, loose 14min is fried at 215-225 DEG C, is placed into 50-55 DEG C of baking oven, is dried extremely
Moisture is 10%, obtains Sea crab dried meat floss；
（3）The frying of broad bean：
Clear water soaked overnight is used after broad bean is cleaned, refrigeration 10h is pulled out, is put into blanching in boiling water and once, pulls peeling out and divide valve, drip
It is dry standby；Pour into edible oil into pot, put into broad bean valve, constantly turn, fry golden yellow to broad bean valve appearance, pull out and drain；
（4）The making of crab meat pine crab cream broad bean valve：
Butter is poured into pot to heat, and is poured into（3）The stir-frying of middle gained fried broad bean valve, add pepper powder, chilli powder and（1）Middle institute
Crab oil cream is obtained, stir-fry 5min, adds（2）Middle gained Sea crab dried meat floss, stir-fry several lower mixings, produces crab meat pine crab cream broad bean valve.
Wherein：Step（2）The dosage of reclaimed water is 3 times of crab meat, and flavoring used in every kilogram of crab meat is 50g sucrose, 15g foods
Salt, 15g yellow rice wine, 20g sesame oil, 15g soy sauce, 12g five-spice powders, 6g zanthoxylum powders, 4g monosodium glutamates.
Step（4）Middle pepper powder, 0.5% that chilli powder dosage is broad bean quality.
Claims (4)
- A kind of 1. preparation method of crab meat pine crab cream broad bean valve, it is characterised in that：Select fresh and alive Sea crab, rinsed clean, with thin Rope binding fastens, and takes out and dries after cooking, pull down crab huge legendary turtle and crab leg, crab oil cream is further taken out after the crab gill is removed totally, by crab abdomen Outwash, with knife it is crosscutting, take out crab meat, further take out crab huge legendary turtle meat and crab leg meat；Xiang Shuizhong adds various flavorings, stirs evenly to obtain baste, It is placed in after crab meat is put into wherein immersion in digester, after micro-boiling cooks, is dried to half-dried, crab meat is torn up, adds vegetable oil, slow fire Fry pine, dry Sea crab dried meat floss；Use clear water soaked overnight, after pulling refrigeration out, with boiling water blanching, pull peeling out after broad bean is cleaned Divide valve, drain；Fall edible oil into pot, put into broad bean valve, constantly turn, fry golden yellow to broad bean valve appearance, pull out and drain；To pot In fall butter heat, pour into fried broad bean valve stir-frying, add pepper powder, chilli powder and crab oil cream stir-frying, then add Sea crab dried meat floss stir-frying Mix, obtain crab meat pine crab cream broad bean valve.
- 2. the preparation method of a kind of crab meat pine crab cream broad bean valve according to claim 1, it is characterised in that according to the following steps Carry out：（1）The pretreatment of Sea crab, boiling, stripping crab take meat：Fresh and alive Sea crab is selected, with clear water rinsed clean, is fastened with cord binding, is taken out and dry after being cooked in digester, tear open Lower crab huge legendary turtle and crab leg, will the crab gill remove it is clean after further take out crab oil cream, by crab abdomen outwash, with knife it is crosscutting, take out crab meat, further take out Crab huge legendary turtle meat and crab leg meat；（2）The seasoning of Sea crab meat cooks, fries pine：Xiang Shuizhong adds various flavorings, stirs evenly to obtain baste, will（1）Middle gained crab meat is placed in steaming after being put into wherein immersion 1-2h In saucepan, adjustment firepower keeps slight boiling condition, after cooking 5-10min, puts and is dried in an oven half-dried, crab meat is torn up, adds A little vegetable oil, it is placed on slow fire in loosening machine by sauting and fries pine, loose 14-16min is fried at 215-225 DEG C, places into 50-55 DEG C of baking oven In, it is 10-15% to dry to moisture, obtains Sea crab dried meat floss；（3）The frying of broad bean：Clear water soaked overnight is used after broad bean is cleaned, pulls refrigeration 10-12h out, blanching in boiling water is put into and once, pulls peeling point out Valve, it is drained and standby；Pour into edible oil into pot, put into broad bean valve, constantly turn, fry golden yellow to broad bean valve appearance, pull out and drain；（4）The making of crab meat pine crab cream broad bean valve：Butter is poured into pot to heat, and is poured into（3）The stir-frying of middle gained fried broad bean valve, add pepper powder, chilli powder and（1）Middle institute Crab oil cream is obtained, stir-fry 5-10min, adds（2）Middle gained Sea crab dried meat floss, stir-fry several lower mixings, produces crab meat pine crab cream broad bean Valve.
- A kind of 3. preparation method of crab meat pine crab cream broad bean valve according to claim 2, it is characterised in that step（2）In The dosage of water is 2-3 times of crab meat, flavoring used in every kilogram of crab meat be 50-60g sucrose, 15-20g salt, 15-20g yellow rice wine, 20-24g sesame oil, 15-20g soy sauce, 12-16g five-spice powders, 6-8g zanthoxylum powders, 4-6g monosodium glutamates.
- A kind of 4. preparation method of crab meat pine crab cream broad bean valve according to claim 2, it is characterised in that step（4）In Pepper powder, the 0.5-1% that chilli powder dosage is broad bean quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711313630.4A CN107874126A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of crab meat pine crab cream broad bean valve |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711313630.4A CN107874126A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of crab meat pine crab cream broad bean valve |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874126A true CN107874126A (en) | 2018-04-06 |
Family
ID=61773664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711313630.4A Pending CN107874126A (en) | 2017-12-12 | 2017-12-12 | A kind of preparation method of crab meat pine crab cream broad bean valve |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874126A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805306A (en) * | 2019-03-19 | 2019-05-28 | 大连民族大学 | A kind of crab dried meat floss and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878557A (en) * | 1981-11-02 | 1983-05-12 | Hiroshi Harada | Seasoning of beans, peas or nuts |
| CN102669582A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of fried broad bean |
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
| CN104783077A (en) * | 2015-03-23 | 2015-07-22 | 王龙云 | Pork floss-flavor crisp broad beans and preparation method thereof |
-
2017
- 2017-12-12 CN CN201711313630.4A patent/CN107874126A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5878557A (en) * | 1981-11-02 | 1983-05-12 | Hiroshi Harada | Seasoning of beans, peas or nuts |
| CN102669582A (en) * | 2012-05-28 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Processing method of fried broad bean |
| CN103876195A (en) * | 2014-04-22 | 2014-06-25 | 马国丰 | Processing process of crab meat floss |
| CN104783077A (en) * | 2015-03-23 | 2015-07-22 | 王龙云 | Pork floss-flavor crisp broad beans and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 杜连启，等: "《休闲食品加工技术》", 30 April 2014, 金盾出版社 * |
| 苦苦的挣扎9898: "蟹黄蚕豆的做法，网址：https://zhidao.baidu.com/question/2119456142005670227.html", 《百度知道：蟹黄蚕豆的做法》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805306A (en) * | 2019-03-19 | 2019-05-28 | 大连民族大学 | A kind of crab dried meat floss and preparation method thereof |
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Application publication date: 20180406 |
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