CN110477359A - A kind of production method of cray sauce - Google Patents
A kind of production method of cray sauce Download PDFInfo
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- CN110477359A CN110477359A CN201910885943.XA CN201910885943A CN110477359A CN 110477359 A CN110477359 A CN 110477359A CN 201910885943 A CN201910885943 A CN 201910885943A CN 110477359 A CN110477359 A CN 110477359A
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- cray
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- shrimp
- wine
- sauce
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of production method of cray sauce, include the following steps: that (1) chooses the cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight at 4-6 money every；(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 24-36 hours；(3) it by cray by pulling out and rinse well in clear water reserviors, is put into the processing pond for fill with wine liquid and impregnates 5-10 minutes, until cray ninety percent reaches tipsy state；(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；(5) prepare flat stainless steel baking tray, in the edible salt of basin place mat 5-10 cm thick, then the sea salt after 2-5 centimetres of edible salt area mat, cray is tiled to sea salt back up, one layer of sea salt is covered at the cray back side again, until cray is covered completely；(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising g., jelly-like.
Description
Technical field
The present invention relates to field of food, in particular to a kind of production method of cray sauce.
Background technique
Xuyi lobster is freshwater lobster, also known as lead and cadnium, generally in the domestic steep lake in Xuyi, Hongchehu Lake, Tianquan lake, cat
The growth of the river and lakes pools such as ear lake, Swan Lake, Eight Immortals lake, breeding are the important aquatic resources of China, are put into Agriculture of China After Her Entry Into Wto
Strategic development planning afterwards.Population development is especially fast, and 5-especially annual September parts are even more to grow the busy season, it has also become advantage
Population.Xuyi lobster body colour glow, rich in gloss；Body surface is energetic completely without dirt；It is Fresh & Tender in Texture, big and fleshy full.From Chinese medicine
From the point of view of, Xuyi lobster have it is clearing heat and detoxicating, keep fit and healthy and other effects, be that all good delicious of a kind of color, nutrition is protected
Health food.Shrimp paste is one of traditional shrimp type food of China and south east asia.Traditional properties sauce of the shrimp paste as coastal area
Class, not only heat is low, full of nutrition, and easy to digest and absorb, moreover it is possible to keep its distinctive color, be good go with rice or bread
Good merchantable brand, nutrition abundant and unique flavor are deep to be favored by a person sponging on an aristocrat at home and abroad, is known as " healthy food ".
However, general lack of characteristic, manufacture craft and product formula are basic for shrimp paste product currently on the market
Unanimously, cause flavor taste almost identical.In order to meet requirement of the market to novel product, need to product formula and processing work
Skill is explored, and the shrimp paste product of some unique flavors, good mouthfeel is developed.
Summary of the invention
The invention discloses a kind of production methods of cray sauce, include the following steps:
(1) cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight at 4-6 money every are chosen；
(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 24-36 hours；
(3) it by cray by pulling out and rinse well in clear water reserviors, is put into the processing pond for fill with wine liquid and impregnates 5-10 minutes,
Until cray ninety percent reaches tipsy state；
(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；
(5) prepare flat stainless steel baking tray, in the edible salt of basin place mat 5-10 cm thick, then in edible salt area mat 2-5
Sea salt after centimetre tiles cray to sea salt back up, then covers one layer of sea salt at the cray back side, until cray
It is covered completely；
(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising fruit
Freeze shape；
(7) cray after baking is taken out, removes surface coat and shrimp line, shrimp cream, shrimp are separated, and held respectively；
(8) shrimp is put into baste and pickles 12-18 hour；
(9) shrimp is taken out, washes the baste of surface attachment, baking is cut into shrimp fourth after doing at shrimp after draining away the water；
(10) shrimp fourth is stir-fried and is boiled together with auxiliary material, the ratio of shrimp fourth and auxiliary material is 1:2；
(11) mixture after tanning is got out while hot, and the shrimp cream of g., jelly-like is added thereto and is stirred evenly.
The average water that changes daily of the clear water reserviors in the step (2) is primary in one of the embodiments, and cleans primary.
The wine liquid being added in the processing pond in the step (3) in one of the embodiments, is by yellow rice wine, pure mellow wine, white wine
It is modulated in the ratio of 5:4:1.
The yellow rice wine is modulated by dry yellow rice wine, half-dried yellow rice wine, sweet yellow rice wine in the ratio of 2:3:4 in one of the embodiments,
It forms.
The pure mellow wine is modulated by pure rice wine, cry of certain animals wine brewing, big cry of certain animals wine brewing in the ratio of 7:2:1 in one of the embodiments,
It forms.
The Hengshui white spirit that the white wine is 67 ° of alcoholic strength in one of the embodiments,.
The baste in the step (8) is formulated by the raw material of following parts by weight in one of the embodiments: raw
Take out 5-10 parts, 1-2 parts of dark soy sauce, 1-3 parts of Steamed fish soy sauce, 1-3 parts of roast juice, 1-3 parts of oyster sauce, 5-10 parts of capsicum water, gingerade 1-3
Part, 1-3 parts of honey, 5-10 parts of clear water.
The auxiliary material in the step (10) is formulated by the raw material of following parts by weight in one of the embodiments: holy
1-3 parts of female fruit, 1-3 parts of shallot, 1-3 parts of onion, 1-3 parts of chilli powder, 2-6 parts of butter, 1 part of edible salt.
The fermentation time for overcoming tradition sauce technique processed the invention has the advantages that: this cray sauce is long, and overcomes tradition
The shortcomings that shrimp paste flavor is dull, not comprehensive nutrition, the pure sauce red of the product color produced, shrimp perfume (or spice) overflows, delicious flavour, nutrition
It is abundant, it is a kind of excellent condiments of garnishes of going with rice or bread, eats convenient and sanitary.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
A kind of production method of the cray sauce of embodiment 1, includes the following steps:
(1) cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight in 4 money every are chosen；
(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 25 hours；
The average water that changes daily of clear water reserviors in the step (2) is primary, and cleans primary.
(3) cray is put into the processing pond for fill with wine liquid by pulling out and rinsing well in clear water reserviors and is impregnated 5 points
Clock, until cray ninety percent reaches tipsy state；
The wine liquid being added in processing pond in step (3) is modulated by yellow rice wine, pure mellow wine, white wine in the ratio of 5:4:1.
Pure mellow wine is modulated by pure rice wine, cry of certain animals wine brewing, big cry of certain animals wine brewing in the ratio of 7:2:1.
The Hengshui white spirit that white wine is 67 ° of alcoholic strength.
(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；
(5) the flat stainless steel baking tray of preparation, the edible salt of 5 cm thick of place mat in basin, then after 2 centimetres of edible salt area mat
Sea salt, cray is tiled to sea salt back up, then cover one layer of sea salt at the cray back side, until cray quilt completely
It covers；
(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising fruit
Freeze shape；
(7) cray after baking is taken out, removes surface coat and shrimp line, shrimp cream, shrimp are separated, and held respectively；
(8) shrimp is put into baste and pickles 12 hours；
Baste in step (8) is formulated by the raw material of following parts by weight: 5 parts of light soy sauce, 1 part of dark soy sauce, 1 part of Steamed fish soy sauce,
1 part of roast juice, 1 part of oyster sauce, 5 parts of capsicum water, 1 part of gingerade, 1 part of honey, 5 parts of clear water.
(9) shrimp is taken out, washes the baste of surface attachment, baking is cut into shrimp after doing at shrimp after draining away the water
Fourth；
(10) shrimp fourth is stir-fried and is boiled together with auxiliary material, the ratio of shrimp fourth and auxiliary material is 1:2；
Auxiliary material in step (10) is formulated by the raw material of following parts by weight: 1 part of cherry tomato, 1 part of shallot, 1 part of onion, capsicum
1 part of powder, 1 part of butter, 1 part of edible salt.
(11) mixture after tanning is got out while hot, and the shrimp cream of g., jelly-like is added thereto and is stirred evenly.
A kind of production method of the cray sauce of embodiment 2, includes the following steps:
(1) cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight in 5 money every are chosen；
(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 30 hours；
The average water that changes daily of clear water reserviors in the step (2) is primary, and cleans primary.
(3) cray is put into the processing pond for fill with wine liquid by pulling out and rinsing well in clear water reserviors and is impregnated 10 points
Clock, until cray ninety percent reaches tipsy state；
The wine liquid being added in processing pond in step (3) is modulated by yellow rice wine, pure mellow wine, white wine in the ratio of 5:4:1.
Pure mellow wine is modulated by pure rice wine, cry of certain animals wine brewing, big cry of certain animals wine brewing in the ratio of 7:2:1.
The Hengshui white spirit that white wine is 67 ° of alcoholic strength.
(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；
(5) the flat stainless steel baking tray of preparation, the edible salt of 10 cm thick of place mat in basin, then at 5 centimetres of edible salt area mat
Sea salt afterwards tiles cray to sea salt back up, then covers one layer of sea salt at the cray back side, until cray is complete
It is covered；
(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising fruit
Freeze shape；
(7) cray after baking is taken out, removes surface coat and shrimp line, shrimp cream, shrimp are separated, and held respectively；
(8) shrimp is put into baste and pickles 18 hours；
Baste in step (8) is formulated by the raw material of following parts by weight: 10 parts of light soy sauce, 2 parts of dark soy sauce, 3 parts of Steamed fish soy sauce,
3 parts of roast juice, 3 parts of oyster sauce, 10 parts of capsicum water, 3 parts of gingerade, 3 parts of honey, 10 parts of clear water.
(9) shrimp is taken out, washes the baste of surface attachment, baking is cut into shrimp after doing at shrimp after draining away the water
Fourth；
(10) shrimp fourth is stir-fried and is boiled together with auxiliary material, the ratio of shrimp fourth and auxiliary material is 1:2；
Auxiliary material in step (10) is formulated by the raw material of following parts by weight: 3 parts of cherry tomato, 3 parts of shallot, 3 parts of onion, capsicum
3 parts of powder, 6 parts of butter, 1 part of edible salt.
(11) mixture after tanning is got out while hot, and the shrimp cream of g., jelly-like is added thereto and is stirred evenly.
A kind of production method of the cray sauce of embodiment 3, includes the following steps:
(1) cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight in 6 money every are chosen；
(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 34 hours；
The average water that changes daily of clear water reserviors in the step (2) is primary, and cleans primary.
(3) cray is put into the processing pond for fill with wine liquid by pulling out and rinsing well in clear water reserviors and is impregnated 6 points
Clock, until cray ninety percent reaches tipsy state；
The wine liquid being added in processing pond in step (3) is modulated by yellow rice wine, pure mellow wine, white wine in the ratio of 5:4:1.
Pure mellow wine is modulated by pure rice wine, cry of certain animals wine brewing, big cry of certain animals wine brewing in the ratio of 7:2:1.
The Hengshui white spirit that white wine is 67 ° of alcoholic strength.
(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；
(5) the flat stainless steel baking tray of preparation, the edible salt of 6 cm thick of place mat in basin, then after 3 centimetres of edible salt area mat
Sea salt, cray is tiled to sea salt back up, then cover one layer of sea salt at the cray back side, until cray quilt completely
It covers；
(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising fruit
Freeze shape；
(7) cray after baking is taken out, removes surface coat and shrimp line, shrimp cream, shrimp are separated, and held respectively；
(8) shrimp is put into baste and pickles 13 hours；
Baste in step (8) is formulated by the raw material of following parts by weight: 7 parts of light soy sauce, 2 parts of dark soy sauce, 2 parts of Steamed fish soy sauce,
2 parts of roast juice, 2 parts of oyster sauce, 5 parts of capsicum water, 1 part of gingerade, 1 part of honey, 5 parts of clear water.
(9) shrimp is taken out, washes the baste of surface attachment, baking is cut into shrimp after doing at shrimp after draining away the water
Fourth；
(10) shrimp fourth is stir-fried and is boiled together with auxiliary material, the ratio of shrimp fourth and auxiliary material is 1:2；
Auxiliary material in step (10) is formulated by the raw material of following parts by weight: 1 part of cherry tomato, 1 part of shallot, 1 part of onion, capsicum
1 part of powder, 2 parts of butter, 1 part of edible salt.
(11) mixture after tanning is got out while hot, and the shrimp cream of g., jelly-like is added thereto and is stirred evenly.
Claims (8)
1. a kind of production method of cray sauce, it is characterised in that include the following steps:
(1) cultivation of Hunan Province's Dongting Lake, clear water cray living body of the average weight at 4-6 money every are chosen；
(2) cray of selection is put into the clear water reserviors of oxygen abundance and is raised 24-36 hours；
(3) it by cray by pulling out and rinse well in clear water reserviors, is put into the processing pond for fill with wine liquid and impregnates 5-10 minutes,
Until cray ninety percent reaches tipsy state；
(4) cray is put into sieve by pulling out in processing pond and is drained surface moisture；
(5) prepare flat stainless steel baking tray, in the edible salt of basin place mat 5-10 cm thick, then in edible salt area mat 2-5
Sea salt after centimetre tiles cray to sea salt back up, then covers one layer of sea salt at the cray back side, until cray
It is covered completely；
(6) after oven preheating, the baking tray equipped with cray is put into being baked in oven, until shrimp cream is in immobilising fruit
Freeze shape；
(7) cray after baking is taken out, removes surface coat and shrimp line, shrimp cream, shrimp are separated, and held respectively；
(8) shrimp is put into baste and pickles 12-18 hour；
(9) shrimp is taken out, washes the baste of surface attachment, baking is cut into shrimp fourth after doing at shrimp after draining away the water；
(10) shrimp fourth is stir-fried and is boiled together with auxiliary material, the ratio of shrimp fourth and auxiliary material is 1:2；
(11) mixture after tanning is got out while hot, and the shrimp cream of g., jelly-like is added thereto and is stirred evenly.
2. the production method of cray sauce according to claim 1, it is characterised in that: the clear water reserviors in the step (2)
The average water that changes daily is primary, and cleans primary.
3. the production method of cray sauce according to claim 1, it is characterised in that: the processing pond in the step (3)
The wine liquid of middle addition is modulated by yellow rice wine, pure mellow wine, white wine in the ratio of 5:4:1.
4. the production method of cray sauce according to claim 3, it is characterised in that: the yellow rice wine is by dry yellow rice wine, half-dried
Yellow rice wine, sweet yellow rice wine are modulated in the ratio of 2:3:4.
5. the production method of cray sauce according to claim 3, it is characterised in that: the pure mellow wine is made by pure rice wine, cry of certain animals
Wine, big cry of certain animals wine brewing are modulated in the ratio of 7:2:1.
6. the production method of cray sauce according to claim 3, it is characterised in that: the white wine is 67 ° of alcoholic strength
Hengshui white spirit.
7. the production method of cray sauce according to claim 1, it is characterised in that baste in the step (8) by
The raw material of following parts by weight is formulated: 5-10 parts of light soy sauce, 1-2 parts of dark soy sauce, 1-3 parts of Steamed fish soy sauce, 1-3 parts of roast juice, oyster sauce
1-3 parts, 5-10 parts of capsicum water, 1-3 parts of gingerade, 1-3 parts of honey, 5-10 parts of clear water.
8. the production method of cray sauce according to claim 1, it is characterised in that auxiliary material in the step (10) by
The raw material of following parts by weight is formulated: 1-3 parts of cherry tomato, 1-3 parts of shallot, 1-3 parts of onion, 1-3 parts of chilli powder, butter 2-6
Part, 1 part of edible salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910885943.XA CN110477359A (en) | 2019-09-19 | 2019-09-19 | A kind of production method of cray sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910885943.XA CN110477359A (en) | 2019-09-19 | 2019-09-19 | A kind of production method of cray sauce |
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| CN110477359A true CN110477359A (en) | 2019-11-22 |
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| CN201910885943.XA Pending CN110477359A (en) | 2019-09-19 | 2019-09-19 | A kind of production method of cray sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403424A (en) * | 2022-02-21 | 2022-04-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of freshwater crayfish and shrimp meat sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188021A (en) * | 2010-03-18 | 2011-09-21 | 王法昕 | Method for processing shrimp spawn |
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
| CN105410749A (en) * | 2015-11-20 | 2016-03-23 | 石台县小菜一碟农产品有限公司 | Canned astacus sauce and preparation method of the canned astacus sauce |
-
2019
- 2019-09-19 CN CN201910885943.XA patent/CN110477359A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102188021A (en) * | 2010-03-18 | 2011-09-21 | 王法昕 | Method for processing shrimp spawn |
| CN103798847A (en) * | 2013-05-05 | 2014-05-21 | 黄伟基 | Instant shrimp product and processing method thereof |
| CN105410749A (en) * | 2015-11-20 | 2016-03-23 | 石台县小菜一碟农产品有限公司 | Canned astacus sauce and preparation method of the canned astacus sauce |
Non-Patent Citations (1)
| Title |
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| 潘东潮，等: "响应面法优化新型河虾调味酱感官品质", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114403424A (en) * | 2022-02-21 | 2022-04-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Production method of freshwater crayfish and shrimp meat sauce |
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Application publication date: 20191122 |