CN110892977A

CN110892977A - Method for boiling tracer crab red oil

Info

Publication number: CN110892977A
Application number: CN201911280045.8A
Authority: CN
Inventors: 李万芳
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-12-13
Filing date: 2019-12-13
Publication date: 2020-03-20

Abstract

The invention relates to a method for decocting tracer crab red oil, which belongs to the technical field of condiment preparation, and comprises the following main components in parts by weight: 5000 parts of boiled oil, 7 parts of star anise, 4 parts of bay leaves, 4 parts of cassia bark, 4 parts of pepper, 5 parts of tsaoko amomum fruit, 4 parts of angelica dahurica, 2 parts of dried orange peel, 3 parts of fennel, 3 parts of fructus amomi, 2 parts of clove, 2 parts of round cardamom, 1 part of liquorice, 330 parts of Pixian county chilli oil bean paste and 80 parts of dried chili segments. The invention has the advantages that: the tracer crab red oil prepared by the invention has fragrant and beautiful taste and color, is fused with crabs, improves fragrance and color, excites the fragrance of the crabs, improves the color of the chili red oil, has long product quality guarantee period which can reach more than one year, and is also suitable for chain catering, leisure food factories and seasoning bags of instant noodles. The raw materials adopted in the whole production process are green and natural, and no chemical spice, pigment and preservative are added, so that the method has no harm to human bodies.

Description

Method for boiling tracer crab red oil

Technical Field

The invention belongs to the technical field of seasoning production, and particularly relates to a method for decocting red oil specially used for producing tracer crabs.

Background

The chilli oil is a mixture of chilli and oil, the oil is bright red, so the chilli oil is named as the chilli oil, the main raw material chilli is a vegetable with high vitamin C content, the chilli oil has peppery taste due to the fact that the chilli oil contains capsaicin, the appetite of people can be increased, and the chilli oil has the effects of losing weight, delaying atherosclerosis and reducing heart disease. The hot pepper is not easy to store due to high moisture content, and the hot pepper is generally dried to obtain the dry hot pepper for storage, but the dry hot pepper has the defects of lower added value, large storage space, simple product form and the like. The chili oil processed from the chili can not only keep the original nutrient components and taste of the chili, but also make the chili more delicious and easy to store.

Most recently, the mad crab is widely held by eaters, the food material of the mad crab is selected from wild sea crabs from Burma, India and Bengal sea areas, three to two jin each, the dish is fragrant and tender in crab meat, and the small red pepper is fragrant, sweet and spicy, and is a good dish for assisting wine. The method for preparing the tracer crab comprises the following steps: main materials: proper amount of meat crab. Auxiliary materials: 500 g of small red pepper. Seasoning: 10 g of scallion, 200 g of soup-stock, 3 g of salt, 5 g of monosodium glutamate, 20 g of oyster sauce, 10 g of red oil and 50 g of peanut oil. The preparation method comprises the following steps: cutting the cleaned meat crabs into pieces, cutting the small red pepper into small pieces, and cutting the scallion into sections for later use; frying the small red pepper with oil until the small red pepper is six-cooked, and shoveling the small red pepper for later use; adding red oil into the pan, adding meat crab, adding soup stock, salt, monosodium glutamate and oyster sauce for flavoring, adding parched small red pepper, decocting for 10 min, collecting juice, adding herba Alii Fistulosi segment, and taking out. The method is characterized in that: the crab meat is fragrant and tender and is a good dish with wine. Preparing a formula: the proper duration of the fire is controlled, the secretly prepared red oil is vital, the red oil on the market is universal at present, and the fragrance of crab meat is covered if the red oil is used for preparing the tracer crabs, so the inventor develops the red oil specially used for preparing the tracer crabs.

Disclosure of Invention

The invention aims to provide a method for decocting the red oil of the tracer crab, and the red oil decocted by the method is special for the tracer crab, has fragrant and beautiful taste and color, and is fused with the crab to improve the fragrance and the color.

In order to realize the purpose, the adopted technical scheme is as follows: a method for decocting tracer crab red oil comprises the following main components in parts by weight: 5000 parts of boiled oil, 7 parts of star anise, 4 parts of bay leaves, 4 parts of cassia bark, 4 parts of pepper, 5 parts of tsaoko amomum fruit, 4 parts of angelica dahurica, 2 parts of dried orange peel, 3 parts of fennel, 3 parts of fructus amomi, 2 parts of clove, 2 parts of round cardamom, 1 part of liquorice, 330 parts of Pixian county chilli oil bean paste and 80 parts of dried chili segments.

The boiling method of the tracer crab red oil comprises the following steps:

1. weighing the spices, and soaking the spices in cold water for one hour for later use;

2. cooling clear oil, boiling with soft fire, and frying the soaked spices to obtain the fragrance of the spices;

3. adding the dry chili segments and the Pixian red oil bean paste, and continuously decocting;

4. stirring continuously during boiling to prevent the spices from being burnt, and avoiding that the spices cannot be fried to brown or seriously affecting the taste;

5. filtering all residues, and sealing for storage.

The spice is a mixture of fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Zanthoxyli, fructus Tsaoko, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, fructus Foeniculi, fructus Amomi, flos Caryophylli, fructus Amomi rotundus and Glycyrrhrizae radix.

The invention has the advantages that: the tracer crab red oil prepared by the invention has fragrant and beautiful taste and color, is fused with crabs, improves fragrance and color, excites the fragrance of the crabs, improves the color of the chili red oil, has long product quality guarantee period which can reach more than one year, and is also suitable for chain catering, leisure food factories and seasoning bags of instant noodles. The raw materials adopted in the whole production process are green and natural, and no chemical spice, pigment and preservative are added, so that the method has no harm to human bodies.

Detailed Description

The invention will be further illustrated with reference to specific embodiments:

in the embodiment, 5000 g of the tracer crab red oil is decocted, and the raw materials comprise the following main components in parts by weight: 5000 g of clear oil, 7 g of star anise, 4 g of bay leaves, 4 g of cassia bark, 4 g of pepper, 5 g of tsaoko amomum fruit, 4 g of angelica dahurica, 2 g of dried orange peel, 3 g of fennel, 3 g of fructus amomi, 2 g of clove, 2 g of round cardamom, 1 g of liquorice, 330 g of Pixian red oil bean paste and 80 g of dry chili segments. The boiling method of the tracer crab red oil comprises the following steps: 1. weighing the components of star anise, bay leaves, cassia bark, pepper, tsaoko amomum fruits, angelica dahurica, dried orange peel, fennel, amomum fruits, clove, round cardamom and liquorice, and soaking the components in cold water for one hour for later use; 2. cooling clear oil, boiling, adding soaked fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Zanthoxyli, fructus Tsaoko, radix Angelicae Dahuricae, pericarpium Citri Tangerinae, fructus Foeniculi, fructus Amomi, flos Caryophylli, fructus Amomi rotundus and Glycyrrhrizae radix, and frying to give fragrance; 3. adding the dry chili segments and the Pixian red oil bean paste, and continuously decocting; 4. stirring continuously during boiling to prevent the spices from being burnt, and avoiding that the spices cannot be fried to brown or seriously affecting the taste; 5. filtering all residues, and sealing for storage.

Finally, it should be noted that: it should be understood that the above examples are only for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications of the present invention will be apparent to those of ordinary skill in the art in light of the foregoing description, and it is intended to cover all such modifications and variations as fall within the true spirit and scope of the invention.

Claims

1. A method for boiling tracer crab red oil is characterized in that the raw materials of the tracer crab red oil comprise the following main components in parts by weight: 5000 parts of boiled oil, 7 parts of star anise, 4 parts of bay leaves, 4 parts of cassia bark, 4 parts of pepper, 5 parts of tsaoko amomum fruit, 4 parts of angelica dahurica, 2 parts of dried orange peel, 3 parts of fennel, 3 parts of fructus amomi, 2 parts of clove, 2 parts of round cardamom, 1 part of liquorice, 330 parts of Pixian county chilli oil bean paste and 80 parts of dried chili segments.

2. The method for decocting the tracer crab red oil as claimed in claim 1, which is characterized in that the decocting method comprises the following steps:

5. filtering all residues, and sealing for storage.

3. The method of decocting the Mitrazu crab red oil as claimed in claim 2, wherein the spices are a mixture of anise, bay leaves, cinnamon, pepper, tsaoko cardamon, angelica dahurica, dried orange peel, fennel, amomum villosum, clove, cardamom and licorice.