CN108618085A - A kind of cray chafing dish soup bottom and preparation method thereof - Google Patents
A kind of cray chafing dish soup bottom and preparation method thereof Download PDFInfo
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- CN108618085A CN108618085A CN201810458389.2A CN201810458389A CN108618085A CN 108618085 A CN108618085 A CN 108618085A CN 201810458389 A CN201810458389 A CN 201810458389A CN 108618085 A CN108618085 A CN 108618085A
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- 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
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- 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
- A23L23/00—Soups; Sauces; 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
Abstract
The present invention provides a kind of preparation method at cray chafing dish soup bottom, includes the following steps：S1：Pre-process cray；S2：Prepare halogen soup juice and stew in soy sauce cray；S3：Prepare soup for chafing dish；S4：The cray prepared is placed into chafing dish bottom, after the soup for chafing dish that step S3 makes is added, obtains the cray chafing dish soup bottom.Include following same materials in the halogen soup juice and the soup for chafing dish：Sauce, butter and salad oil.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of cray chafing dish soup bottom and preparation method thereof.
Background technology
Cray, also referred to as Procambius clarkii, red crayfish and freshwater crayfish are economic freshwater shrimps, because meat flavour is delicious, battalion
It supports abundant wide welcomed by the people.Due to the unique fishy smell present in cray itself, so the production method of existing cray
It is especially most popular with spicy cray mostly based on stew in soy sauce.The secret formula of spicy cray is to utilize dense dispensing, in dispensing
The fiber crops and the peppery fishy smell for having covered cray itself of numb green pepper and capsicum, and the fishy smell of cray itself, restrict always cray
The diversification of eating method, if chafing dish is as a kind of eating method all very wide to various food materials degree of containing, at present also not with cray knot
It closes, even cray is added in spicy hot chafing dish soup bottom, fishy smell can be still brought into chafing dish soup bottom, and cray is short
Time is also difficult to tasty, extension heating time or increasing chafing dish soup bottom proportion scale, although the fishy smell of cray can be covered,
But the fishy smell of cray has been introduced into chafing dish soup bottom, can also make entire chafing dish soup bottom fishy smell heavier, and when heating
Between it is long, the color at chafing dish soup bottom is easy blackening.At present, it would be highly desirable to develop a kind of preparation method that chafing dish is combined with cray, push away
The eating method that wide cray is combined with chafing dish.
Invention content
Based on this, it is necessary to for cray with chafing dish is combined smell bad the problem of, provide a kind of cray chafing dish
Soup bottom and preparation method thereof.
The present invention provides a kind of preparation method at cray chafing dish soup bottom, includes the following steps：
S1：Pre-process cray；
S2：Prepare halogen soup juice and stew in soy sauce cray；
S3：Prepare soup for chafing dish；
S4：The cray prepared is placed into chafing dish bottom, after the soup for chafing dish that step S3 makes is added, obtains institute
State cray chafing dish soup bottom.
Include following same materials in the halogen soup juice and the soup for chafing dish：Sauce, butter and salad oil.
In one of the embodiments, the step S1 the specific steps are：
S101：Shank and the gill portion for removing cray cephalothorax, retain 1 pair of big chela, abdomen are scrubbed clean；
S102：The step S101 crays handled are put into cooking wine and are impregnated.
S103：The cray that step S102 is handled, constant temperature boiling to shell cerise.
In one of the embodiments, the step S2 the specific steps are：
S201：By zi ba pepper butter and salad oil small fire fried dry moisture；
S202：Butter and salad oil are warming up to 160-165 DEG C, Chinese prickly ash, capsicum, fragrance and Thirteen Spice is added, small fire is fried
It is 3-5 minutes processed；
S203：The zi ba pepper small fire frying being added in sauce and step S201 is uniform；
S204：Beer, rock sugar, fermented glutinour rice and water is added to be boiled with small fire；
S205：The cray that step 103 is handled is added in halogen soup juice prepared by step 204 and is impregnated 2.5-3.5 hours.
In one of the embodiments, first temporarily cray is supported with light salt brine for 24 hours before step S101.
The halogen soup juice includes the raw material of following parts by weight in one of the embodiments,：480-550 parts of butter, salad
1200-1600 parts oily, 270-330 parts of Chinese prickly ash, 150-200 parts of chilli, 20-40 parts of rock sugar, 40-60 parts of fermented glutinour rice, zi ba pepper
220-270 parts, 450-550 parts of beer, 40-50 parts of Thirteen Spice, 480-720 parts of fragrance, 450-550 parts of sauce, water 700-900
Part.
In one of the embodiments, the fragrance be illiciumverum, cassia bark, spiceleaf, tsaoko, Siraitia grosvenorii, lemon-grass, cardamom,
One kind in nutmeg, husky ginger, the root of Dahurain angelica, fennel seeds, dried orange peel, cloves, fructus amomi, wild peach, murraya paniculataJack or Radix Glycyrrhizae or at least two.
The soup for chafing dish includes the raw material of following parts by weight in one of the embodiments,：180-300 parts of butter, color
Draw 650-720 parts of oil, 90-130 parts of Chinese prickly ash, 10-50 parts of chilli, 20-50 parts of seasoning powder, 150-220 parts of sauce, water 800-
1600 parts.
The soup for chafing dish includes the raw material of following parts by weight in one of the embodiments,：40-60 parts of butter, salad
70-90 parts oily, 90-120 parts of sauce, 45-55 parts of clam, 280-310 parts of tomato, shrimp head 250-320 parts, 180-220 parts of fish-bone,
90-110 parts of celery, 90-110 parts of carrot, 90-110 parts of onion, 5-20 parts of black pepper, 10-30 parts of salt, white wine 120-
180 parts, 700-1600 parts of water.
The cray in step S4 is remaining small after being eaten after being placed into chafing dish bottom in one of the embodiments,
Lobster.
The present invention also provides a kind of cray chafing dish soup bottoms.
The present invention provides a kind of being then added to fire in boiled chafing dish soup bottom to cray with after being cooked in halogen soup juice
Pot eating method, not only acts as the effect of removal cray fishy smell, and it is bad tasty and in chafing dish to solve cray
The problem of color meeting blackening of soup bottom is cooked in soup bottom for a long time, and halogen soup juice and soup for chafing dish all use identical sauce conduct
Main material so that the cray that stew in soy sauce is crossed and soup for chafing dish are with uniformity on taste.It is small in chafing dish in edible process
The delicate flavour that lobster is carried gradually is dissolved into chafing dish soup bottom so that the mellowness at chafing dish soup bottom is strong perfect with the delicate flavour of cray
Be merged, solve the combination obstacle of cray all the time and chafing dish.
Description of the drawings
Fig. 1 is the flow chart of one embodiment of the invention preparation method；
Fig. 2 is the flow chart of another embodiment of the present invention preparation method.
Specific implementation mode
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below in conjunction with the accompanying drawings to the present invention
Specific implementation mode be described in detail.Many details are elaborated in the following description in order to fully understand this hair
It is bright.But the invention can be embodied in many other ways as described herein, those skilled in the art can be not
Similar improvement is done in the case of violating intension of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
Unless otherwise defined, all of technologies and scientific terms used here by the article and belong to the technical field of the present invention
The normally understood meaning of technical staff is identical.Used term is intended merely to description tool in the description of the invention herein
The purpose of the embodiment of body, it is not intended that in the limitation present invention.Term " and or " used herein includes one or more phases
Any and all combinations of the Listed Items of pass.
Sauce refers to kylin string string fire flavoring food in the present invention, and the chafing dish bottom flavorings of other brands can be also selected according to taste,
But it must be ensured that self-consistent.
Seasoning powder selects the happy board chicken powder of family, can also select the chicken powder of other brands.
A kind of preparation method at cray chafing dish soup bottom, includes the following steps：
S1：Pre-process cray；
S2：Prepare halogen soup juice and stew in soy sauce cray；
S3：Prepare soup for chafing dish；
S4：The cray prepared is placed into chafing dish bottom, after the soup for chafing dish that step S3 makes is added, obtains institute
State cray chafing dish soup bottom.
Include following same materials in the halogen soup juice and the soup for chafing dish：Sauce, butter and salad oil.
The present invention is led to cray with being then added in boiled chafing dish soup bottom after cooking in halogen soup juice, is not only acted as
Except the effect of cray fishy smell, and it is bad tasty and cook soup bottom face for a long time in chafing dish soup bottom to solve cray
The problem of color meeting blackening, and halogen soup juice and soup for chafing dish are all using identical sauce as main material so that and stew in soy sauce is crossed small
Lobster is with uniformity on taste with soup for chafing dish.In edible process, the delicate flavour that the cray in chafing dish is carried is gradual
It is dissolved into chafing dish soup bottom so that the strong delicate flavour with cray of mellowness at chafing dish soup bottom is perfectly merged, and is solved
The combination obstacle of cray and chafing dish all the time.
Preferably, in step sl, the cray first carries out following handle：
S101：Shank and the gill portion for removing cray cephalothorax, retain 1 pair of big chela, abdomen are scrubbed clean.Cray
Shank and gill portion are all therefore the main portions that fishy smell generates assist in removing cray for the processing in shank and gill portion
Fishy smell.Shrimp line is pulled out it is further preferred that tail portion among cray can be held and twist half-turn, further removes the raw meat of cray
Taste.
S102：The step S101 crays handled are put into cooking wine and are impregnated 10-30 minutes, it is preferred that it impregnates 20 minutes,
Not only fishy smell is steeped cray at this time, and the original fragrance of lobster is effectively maintained.Preferably, the cooking wine packet
Include following raw material, 20-30 portions of lemons, 30-50 parts of green onion ginger, 300-500 portions of beer, 10-20 parts of white wine and 1200-1500
Part water, the immersion by special cooking wine formula to cray further remove the fishy smell of cray itself.
S103：The cray that step S102 is handled, constant temperature boiling to shell cerise.Machine is preferably simmered using low temperature
58 degree of constant temperature simmers 11 minutes.Cray moisture and the damage of other nutrients can be reduced using the method that low temperature simmers
It loses.
It is further preferred that first temporarily supporting cray for 24 hours with light salt brine before step S101, temporarily supported by light salt brine small
Lobster, cray can spue internal dirt, its fishy smell is made to be decreased obviously.
In one embodiment, step S201 is first carried out by after zi ba pepper butter and salad oil small fire fried dry moisture, then
Carry out S202：Butter and salad oil are warming up to 150-170 DEG C, it is preferred that be warming up to 160-165 DEG C, be added Chinese prickly ash, capsicum,
Fragrance and Thirteen Spice, small fire frying 2-8 minutes, it is preferred that small fire frying 3-5 minutes；S203：It is added in sauce and step S201
Zi ba pepper small fire frying it is uniform, S204：Beer, rock sugar, fermented glutinour rice and water is added to be boiled 15-20 minutes with small fire；S205：It will
The cray of step 103 processing, which is added in halogen soup juice prepared by step 204, to be impregnated 2.5-3.5 hours.
Preferably, the halogen soup juice includes the raw material of following parts by weight：480-550 parts of butter, salad oil 1200-1600
Part, 270-330 parts of Chinese prickly ash, 150-200 parts of chilli, 20-40 parts of rock sugar, 40-60 parts of fermented glutinour rice, 220-270 parts of zi ba pepper, beer
450-550 parts of wine, 40-50 parts of Thirteen Spice, 480-720 parts of fragrance, 450-550 parts of sauce, 700-900 parts of water.It is preferred described
Chinese prickly ash is pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, and pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii ratio are 1:1.Pericarpium zanthoxyli bungeani can be used for flavouring, and pericarpium zanthoxyli schinifolii can carry
The numb taste at soup-stock bottom.Using the cray of above-mentioned halogen soup juice stew in soy sauce, taste is moderate, and fishy smell all removes.
In one of the embodiments, the fragrance be illiciumverum, cassia bark, spiceleaf, tsaoko, Siraitia grosvenorii, lemon-grass, cardamom,
One kind in nutmeg, husky ginger, the root of Dahurain angelica, fennel seeds, dried orange peel, cloves, fructus amomi, wild peach, murraya paniculataJack or Radix Glycyrrhizae or at least two.
The soup for chafing dish includes the raw material of following parts by weight in one of the embodiments,：180-300 parts of butter, color
Draw 650-720 parts of oil, 90-130 parts of Chinese prickly ash, 10-50 parts of chilli, 20-50 parts of seasoning powder, 150-220 parts of sauce, water 800-
1600 parts.The preferred Chinese prickly ash is pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, and pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii ratio are 20:3.
In another embodiment, the soup for chafing dish includes the raw material of following parts by weight：40-60 parts of butter, salad oil
70-90 parts, it is 90-120 parts of sauce, 45-55 parts of clam, 280-310 parts of tomato, 250-320 part of shrimp head, 180-220 parts of fish-bone, western
90-110 parts of celery, 90-110 parts of carrot, 90-110 parts of onion, 5-20 parts of black pepper, 10-30 parts of salt, white wine 120-180
Part, 700-1600 parts of water.Seafood is increased in soup for chafing dish can further increase the delicate flavour at chafing dish soup bottom, make soup for chafing dish
The taste for showing spicy fresh perfume, improves the stereovision of overall taste.
In one embodiment, the cray in step S4 is remaining small dragon after being eaten after being placed into chafing dish bottom
Shrimp.
By first eating spicy cray, it is new to be formed to add the soup for chafing dish consistent with spicy cray taste
Chafing dish soup bottom carrys out mutton cooked in a chafing pot or rinses flavour passage, provides a kind of completely new chafing dish eating method for people, makes people that can not only enjoy
The fresh perfume of spicy cray is spicy, additionally it is possible to enjoy the chafing dish with spicy cray taste.
Embodiment 1,
S01：By 250g zi ba peppers butter and salad oil small fire fried dry moisture.
S02：Butter 500g and salad oil 1500g are warming up to 165 DEG C, pericarpium zanthoxyli bungeani 150g, pericarpium zanthoxyli schinifolii 150g, dry peppery is added
Green pepper 170g, fragrance (fragrance be illiciumverum 20g, cassia bark 30g, spiceleaf 20g, tsaoko 200g, Siraitia grosvenorii 75g (3), lemon-grass 30g,
Cardamom 20g, fennel seeds 15g, dried orange peel 20g, cloves 20g, fructus amomi 20g, wild peach 20g, murraya paniculataJack 20g, Radix Glycyrrhizae 20g) and Thirteen Spice
45g, small fire frying 5 minutes.
S03：The zi ba pepper small fire frying being added in 500g kylins string string fire flavoring food and step S01 is uniform.
S04：500g beer, 30g rock sugar, 50g fermented glutinour rices and 800g water is added to be boiled 15 minutes with small fire.
S05：To the cray after light salt brine is temporarily supported for 24 hours, the shank and the gill of cray cephalothorax are removed, retains 1 pair
Big chela, abdomen is scrubbed clean.
S06：By step S05, treated that cray is put into cooking wine impregnates 20 minutes, and the specific raw material of cooking wine is 30g
Lemon, 50g green onions ginger, 500g beer, 20g white wine and 1500g water.
S07：The cray that step S06 is handled is simmered into 58 degree of machine constant temperature with low temperature, simmers 11 minutes to shell cerise.
S08：The step S07 crays handled are put into big fire in the halogen soup juice that step S02 is prepared and boil 2 minutes, Guan Huo
It impregnates 3 hours.
S09：Hearth is set up another, 200g butter and 700g salad oils are warming up to 160 DEG C, 30g chilli, 15g safflowers is added
Green pepper and 100g pericarpium zanthoxyli schinifoliis, frying 5 minutes.
S10：200g kylin string string fires flavoring foods, the happy chicken powder of 30g family is added, is adjusted to small fire, frying 3-4 minutes is to uniform.
S11：The water of 1000ml is added, small fire boils 5 minutes.
S12：The step S08 crays prepared are placed into chafing dish pot bottom part, and (cray at this time can direct quilt
It is edible), chafing dish bottom can spread the garnishes cooked by scalding, and garnishes are preferably lotus root piece, green bamboo shoots and agaric.
S13：The soup for chafing dish that S11 makes is added in the remaining hot pot bottom for having cray into S11 steps, obtains described
Cray chafing dish soup bottom, you can directly rinse greengrocery, meat, seafood or string flavour passage etc..
Embodiment 2
Compared with Example 1, in addition to the fragrance proportioning in the raw material of halogen soup juice is following, other are same as Example 1.
Fragrance is made according to following proportioning：
Octagonal 25g, cassia bark 25g, spiceleaf 15g, tsaoko 150g, Siraitia grosvenorii 50g, lemon-grass 25g, cardamom 15g, fennel seeds
14g, dried orange peel 20g, cloves 20g, fructus amomi 20g, wild peach 18g, murraya paniculataJack 20g, Radix Glycyrrhizae 24g.
Embodiment 3
Compared with Example 1, in addition to the fragrance proportioning in the raw material of halogen soup juice is following, other are same as Example 1.
Fragrance is made according to following proportioning：
Octagonal 22g, cassia bark 30g, spiceleaf 18g, tsaoko 230g, 100 g of Siraitia grosvenorii (4), lemon-grass 30g, cardamom 20g,
Fennel seeds 13g, dried orange peel 20g, cloves 18g, fructus amomi 20g, wild peach 18g, murraya paniculataJack 20g, Radix Glycyrrhizae 24g.
Embodiment 4
Compared with Example 1, except cooking wine proportioning is as follows, other are same as Example 1.
It is made according to following proportioning：
40g lemons, 60g green onions ginger, 450g beer, 30g white wine and 1300g water.
Embodiment 5
Compared with Example 1, except cooking wine proportioning is as follows, other are same as Example 1.
It is made according to following proportioning：
30g lemons, 65g green onions ginger, 450g beer, 20g white wine and 1300g water.
Embodiment 6
S01：By 230g zi ba peppers butter and salad oil small fire fried dry moisture.
S02：Butter 490g and salad oil 1550g are warming up to 162 DEG C, pericarpium zanthoxyli bungeani 140g, pericarpium zanthoxyli schinifolii 140g, dry peppery is added
Green pepper 190g, fragrance (fragrance be illiciumverum 20g, cassia bark 30g, spiceleaf 20g, tsaoko 200g, Siraitia grosvenorii 75g (3), lemon-grass 30g,
Cardamom 20g, fennel seeds 15g, dried orange peel 20g, cloves 20g, fructus amomi 20g, wild peach 20g, murraya paniculataJack 20g, Radix Glycyrrhizae 20g) and Thirteen Spice
40g, small fire frying 5 minutes.
S03：The zi ba pepper small fire frying being added in 470g kylins string string fire flavoring food and step S01 is uniform.
S04：480g beer, 25g rock sugar, 45g fermented glutinour rices and 900g water is added to be boiled 20 minutes with small fire.
S05：To the cray after light salt brine is temporarily supported for 24 hours, the shank and the gill of cray cephalothorax are removed, retains 1 pair
Big chela, abdomen is scrubbed clean.
S06：By step S05, treated that cray is put into cooking wine impregnates 20 minutes, and the specific raw material of cooking wine is 30g
Lemon, 50g green onions ginger, 500g beer, 20g white wine and 1500g water.
The cray that step S06 is handled is simmered into 58 degree of machine constant temperature with low temperature, simmers 11 minutes to shell cerise.
S08：The step S07 crays handled are put into big fire in the halogen soup juice that step S02 is prepared and boil 2 minutes, Guan Huo
It impregnates 2.5 hours.
S09：Hearth is set up another, 220g butter and 690g salad oils are warming up to 160 DEG C, 20g chilli, 20g safflowers is added
Green pepper and 90g pericarpium zanthoxyli schinifoliis, frying 5 minutes.
S10：160g kylin string string fires flavoring foods, the happy chicken powder of 25g family is added, is adjusted to small fire, frying 3-4 minutes is to uniform.
S11：The water of 1200ml is added, small fire boils 5 minutes.
S12：The step S07 crays prepared are placed into chafing dish pot bottom part, and (cray at this time can direct quilt
It is edible), chafing dish bottom can spread the garnishes cooked by scalding, and garnishes are preferably lotus root piece, green bamboo shoots and agaric.
S12：The soup for chafing dish that S11 makes is added in the remaining hot pot bottom for having cray into S12 steps, obtains described
Cray chafing dish soup bottom, you can directly rinse greengrocery, meat, seafood or string flavour passage etc..
Embodiment 7
S01：By 260g zi ba peppers butter and salad oil small fire fried dry moisture.
S02：Butter 5200g and salad oil 14500g are warming up to 162 DEG C, pericarpium zanthoxyli bungeani 160g is added, pericarpium zanthoxyli schinifolii 160g, does
(fragrance is illiciumverum 20g, cassia bark 30g, spiceleaf 20g, tsaoko 200g, Siraitia grosvenorii 75g (3), lemon-grass for capsicum 250g, fragrance
30g, cardamom 20g, fennel seeds 15g, dried orange peel 20g, cloves 20g, fructus amomi 20g, wild peach 20g, murraya paniculataJack 20g, Radix Glycyrrhizae 20g) and ten
Three perfume 50g, small fire frying 5 minutes.
S03：The zi ba pepper small fire frying being added in 520g kylins string string fire flavoring food and step S01 is uniform.
S04：530g beer, 35g rock sugar, 55g fermented glutinour rices and 750g water is added to be boiled 17 minutes with small fire.
S05：To the cray after light salt brine is temporarily supported for 24 hours, the shank and the gill of cray cephalothorax are removed, retains 1 pair
Big chela, abdomen is scrubbed clean.
S06：By step S05, treated that cray is put into cooking wine impregnates 20 minutes, and the specific raw material of cooking wine is 30g
Lemon, 50g green onions ginger, 500g beer, 20g white wine and 1500g water.
S07：The cray that step S06 is handled is simmered into 58 degree of machine constant temperature with low temperature, simmer 11 minutes it is scarlet to shell
Color..
S08：The step S07 crays handled are put into big fire in the halogen soup juice that step S02 is prepared and boil 2 minutes, Guan Huo
It impregnates 2.5 hours.
S09：Hearth is set up another, 300g butter and 710g salad oils are warming up to 160 DEG C, and 40g chilli, 25g pericarpium zanthoxyli bungeanis is added
With 110g pericarpium zanthoxyli schinifoliis, frying 5 minutes.
S10：150g kylin string string fires flavoring foods, the happy chicken powder of 40g family is added, is adjusted to small fire, frying 4 minutes is to uniform.
S11：The water of 900ml is added, small fire boils 5 minutes.
S12：The step S08 crays prepared are placed into chafing dish pot bottom part, and (cray at this time can direct quilt
It is edible), chafing dish bottom can spread the garnishes cooked by scalding, and garnishes are preferably lotus root piece, green bamboo shoots and agaric.
S13：The soup for chafing dish that S11 makes is added in the remaining hot pot bottom for having cray into S12 steps, obtains described
Cray chafing dish soup bottom, you can directly rinse greengrocery, meat, seafood or string flavour passage etc..
Embodiment 8
S01：By 250g zi ba peppers butter and salad oil small fire fried dry moisture.
S02：Butter 500g and salad oil 1500g are warming up to 165 DEG C, pericarpium zanthoxyli bungeani 150g, pericarpium zanthoxyli schinifolii 150g, dry peppery is added
Green pepper 170g, fragrance (fragrance be illiciumverum 20g, cassia bark 30g, spiceleaf 20g, tsaoko 200g, Siraitia grosvenorii 75g (3), lemon-grass 30g,
Cardamom 20g, fennel seeds 15g, dried orange peel 20g, cloves 20g, fructus amomi 20g, wild peach 20g, murraya paniculataJack 20g, Radix Glycyrrhizae 20g) and Thirteen Spice
45g, small fire frying 5 minutes.
S03：The zi ba pepper small fire frying being added in 500g kylins string string fire flavoring food and step S01 is uniform.
S04：500g beer, 30g rock sugar, 50g fermented glutinour rices and 800g water is added to be boiled 15 minutes with small fire.
S05：To the cray after light salt brine is temporarily supported for 24 hours, the shank and the gill of cray cephalothorax are removed, retains 1 pair
Big chela, abdomen is scrubbed clean.
S06：By step S05, treated that cray is put into cooking wine impregnates 20 minutes, and the specific raw material of cooking wine is 30g
Lemon, 50g green onions ginger, 500g beer, 20g white wine and 1500g water.
S07：The cray that step S06 is handled is simmered into 58 degree of machine constant temperature with low temperature, simmers 11 minutes to shell cerise.
S08：The step S07 crays handled are put into big fire in the halogen soup juice that step S02 is prepared and boil 2 minutes, Guan Huo
It impregnates 3 hours.
S09：The shrimp head and 200g orange rock-fiss fish-bones of 300g white shrimps are put into baking tray, 170 DEG C preheat 10 minutes, and fire is roasting up and down
10 minutes.
S10：Hearth is set up another, 50g butter and 80g salad oils are warming up to 160 DEG C, 100g onion sheets and 100g kylins is added
String string fire flavoring food stir-frying goes out fragrance and 100g celeries piece and 100g carrot slices is added, and after stir-fry is soft, 50g clams and step S09 is added
In baked shrimp head, fish-bone.
S11：Tomato and the small tomatoes of 150g of 150g peelings is added, 10g black peppers and 20g salt, stir-frying 3 minutes, spray is added
Enter 150g white wines, once, 1200g water is added in slightly stir-frying.
S12：Turn small fire after big fire is boiled, is stewed slowly to water and be only left half, all materials pulled out, only surplus soup is standby
With.
S13：The step S08 crays prepared are placed into chafing dish pot bottom part, and (cray at this time can direct quilt
It is edible), chafing dish bottom can spread the garnishes cooked by scalding, and garnishes are preferably lotus root piece, green bamboo shoots and agaric.
S14：The soup for chafing dish that S12 makes is added in the remaining hot pot bottom for having cray into S12 steps, obtains described
Cray chafing dish soup bottom, you can directly rinse greengrocery, meat, seafood or string flavour passage etc..
Comparative example 1,
Compared with Example 1, except fresh and alive cray is directly added into hot pot bottom, i.e., any place is not done to cray
Other than reason, other are same as Example 1.
Comparative example 2,
Compared with Example 1, in addition to not carrying out cooking wine immersion to cray, other are same as Example 1.
Comparative example 3,
Compared with Example 1, in addition to not handling the shank of cray and the gill, other are same as Example 1.
Comparative example 4,
Compared with Example 1, except the soup for directly crossing cray with stew in soy sauce in step S08 replaces the fire of step S09-S11
Outside pot liquor material, other are same as Example 1.
Comparative example 5,
Compared with Example 1, in addition to not carrying out stew in soy sauce immersion treatment to cray, other are same as Example 1.
Comparative example 6,
Compared with Example 1, except the cray to step S07 used the fried processing mode made to replace simmering processing
Outside, other steps are identical as step 1.
The cray soup bottom that embodiment 1-8 and comparative example 1-6 are prepared carries out subjective appreciation.Subjective appreciation is by 50 people
Group is divided to carry out, three color separation pool, fragrance and flavour aspects carry out flavor comparison, score, and total score is 100 points, wherein：
Color and luster full marks are 30 points.It is normally 25-30 points, more normal 20-24 points, fine 15-19.9 points, general 10-14.9
Point, poor 10 points are once.
Fragrance full marks are 30 points.It gives off a strong fragrance, is pure, high 25-30 points of pleasant degree；It is stronger, pure without miscellaneous gas, fragrance
20-24.9 points of (or pleasant)；No miscellaneous gas feels 15-19.9 points；General 10-14.9；It fails 10 points or less.
Flavour full marks are 40 points.Strong full, no impurity taste peculiar smell 35-40 points of taste, taste it is stronger it is full, no impurity taste is different
30-34 points -34.9 points, the fine 25-29.9 of taste of taste, general 20-24.9 points of taste, bad 20 points of taste or less.
Table 1
Table 2
The cray that embodiment 1-8 and comparative example 1-6 are prepared carries out the loss of cray moisture and each nutrient
Rate measures (conventional method that measurement method uses this field).
Table 3
Table 4
Compare by the data of table 1 to table 4 it is found that the present invention is by the advanced processing to cray, and optimizes halogen soup juice
With chafing dish soup bottom so that cray chafing dish have give off a strong fragrance, attractive color, mellow in taste, lasting, and can be further reduced
The loss of cray moisture and nutrition.
Each technical characteristic of embodiment described above can be combined arbitrarily, to keep description succinct, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, it is all considered to be the range of this specification record.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (10)
1. a kind of preparation method at cray chafing dish soup bottom, which is characterized in that include the following steps：
S1：Pre-process cray；
S2：Prepare halogen soup juice and stew in soy sauce cray；
S3：Prepare soup for chafing dish；
S4：The cray prepared is placed into chafing dish bottom, after the soup for chafing dish that step S3 makes is added, is obtained described small
Lobster chafing dish soup bottom；
Include following same materials in the halogen soup juice and the soup for chafing dish：Sauce, butter and salad oil.
2. the preparation method at cray chafing dish soup bottom according to claim 1, which is characterized in that the step S1's is specific
Step is：
S101：Shank and the gill portion for removing cray cephalothorax, retain 1 pair of big chela, abdomen are scrubbed clean；
S102：The step S101 crays handled are put into cooking wine and are impregnated；
S103：The cray that step S102 is handled, constant temperature boiling to shell cerise.
3. the preparation method at cray chafing dish soup bottom according to claim 2, which is characterized in that the step S2's is specific
Step is：
S201：By zi ba pepper butter and salad oil small fire fried dry moisture；
S202：Butter and salad oil are warming up to 160-165 DEG C, Chinese prickly ash, capsicum, fragrance and Thirteen Spice, small fire frying 3-5 is added
Minute；
S203：The zi ba pepper small fire frying being added in sauce and step S201 is uniform；
S204：Beer, rock sugar, fermented glutinour rice and water is added to be boiled with small fire；
S205：The cray that step 103 is handled is added in halogen soup juice prepared by step 204 and is impregnated 2.5-3.5 hours.
4. the preparation method at cray chafing dish soup bottom according to claim 2, which is characterized in that before step S101 first
Temporarily cray is supported with light salt brine for 24 hours.
5. the preparation method at cray chafing dish soup bottom according to claim 1, which is characterized in that the halogen soup juice includes such as
The raw material of lower parts by weight：480-550 parts of butter, 1200-1600 parts of salad oil, 270-330 parts of Chinese prickly ash, 150-200 parts of chilli,
20-40 parts of rock sugar, 40-60 parts of fermented glutinour rice, 220-270 parts of zi ba pepper, 450-550 parts of beer, 40-50 parts of Thirteen Spice, fragrance
480-720 parts, 450-550 parts of sauce, 700-900 parts of water.
6. the preparation method at cray chafing dish soup bottom according to claim 5, which is characterized in that the fragrance be it is octagonal,
Cassia bark, spiceleaf, tsaoko, Siraitia grosvenorii, lemon-grass, cardamom, nutmeg, husky ginger, the root of Dahurain angelica, fennel seeds, dried orange peel, cloves, fructus amomi, wild peach,
One kind in murraya paniculataJack or Radix Glycyrrhizae or at least two.
7. the preparation method at cray chafing dish soup bottom according to claim 1, which is characterized in that the soup for chafing dish includes
The raw material of following parts by weight：180-300 portions of butter, 90-130 parts of Chinese prickly ash, 10-50 parts of chilli, are adjusted 650-720 parts of salad oil
20-50 parts of feed powder, 150-220 parts of sauce, 800-1600 parts of water.
8. the preparation method at cray chafing dish soup bottom according to claim 1, which is characterized in that the soup for chafing dish includes
The raw material of following parts by weight：40-60 parts of butter, 70-90 parts of salad oil, 90-120 parts of sauce, 45-55 parts of clam, tomato 280-
310 parts, it is 250-320 parts of shrimp head, 180-220 parts of fish-bone, 90-110 parts of celery, 90-110 parts of carrot, 90-110 parts of onion, black
5-20 parts of pepper, 10-30 parts of salt, 120-180 parts of white wine, 700-1600 parts of water.
9. the preparation method at cray chafing dish soup bottom according to claim 1, which is characterized in that the cray in step S4
Remaining cray later is eaten to be placed into behind chafing dish bottom.
10. a kind of preparation method according to any one of claim 1-9 obtains cray chafing dish soup bottom.
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