CN112314897A - 一种醇香小龙虾及其配制方法 - Google Patents
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Abstract
本发明涉及食品技术领域,公开了一种醇香小龙虾及其配制方法,以小龙虾为主要原料,以食用油、食用盐、鸡精、水淀粉、姜片、香葱段、豆蔻、花椒、干辣椒碎、蒜瓣、茴香籽、八角、桂皮、老抽、耗油、枸杞子、香油、郫县豆瓣酱、味极鲜酱油、海鲜酱、芝麻酱、花生酱、香菇酱、大骨汤和清水为辅料制作而成。本发明的有益效果如下:营养丰富,醇香浓郁,同时豆蔻、茴香籽和枸杞子的加入可以去除小龙虾的寒性,使本发明具有养肝、滋肾、润肺和暖胃之功效。
Description
技术领域
本发明涉及食品技术领域,具体为一种醇香小龙虾及其配制方法。
背景技术
小龙虾形似虾而甲壳坚硬。成体长约5.6~11.9厘米,整体颜色包括红色、红棕色、粉红色。背部是酱暗红色,两侧是粉红色,带有橘黄色或白色的斑点。甲壳部分近黑色,腹部背面有一楔形条纹。
小龙虾是淡水经济虾类,因肉味鲜美广受人们欢迎,近年来在中国已经成为重要经济养殖品种,各种小龙虾的烹饪方式层出不穷,但是小龙虾性寒多食对身体不宜,且现有的小龙虾烹饪方法食疗作用较弱。
为解决上述问题,本发明提出一种醇香小龙虾及其配制方法。
发明内容
本发明的目的在于提供一种醇香小龙虾及其配制方法,解决了背景技术中所提出的问题。
为实现上述目的,本发明提供如下技术方案:一种醇香小龙虾及其配制方法,
其特别配置方法:按上述重量配比,首先,将豆蔻、花椒、茴香籽、八角、桂皮和枸杞子装入纱布袋中,然后起锅加入大骨汤和清水烧开,然后将装有调料的纱布袋放入锅中小火熬煮两个小时制成汤底;其次,将鲜活的小龙虾清理干净备用,然后开火热锅,将食用油倒入热锅中小火加热,然后将姜片、香葱段、蒜瓣和干辣椒碎倒入锅中煸炒出香味,然后倒入小龙虾转大火翻炒至小龙虾虾壳变色,再依次加入老抽、耗油、味极鲜酱油、海鲜酱、芝麻酱、花生酱、香菇酱和郫县豆瓣酱,继续翻炒至调料和酱料充分混合后倒入汤底煮开,煮开后加入食用盐和鸡精调味,起锅前加入水淀粉收汤,起锅后倒入香油即可食用。
与现有技术相比,本发明的有益效果如下:营养丰富、醇香浓郁且豆蔻、茴香籽和枸杞子的加入可以去除小龙虾的寒性,使本发明具有养肝、滋肾、润肺和暖胃之功效。
附图说明
通过阅读参照以下附图对非限制性实施例所作的详细描述,本发明的其它特征、目的和优点将会变得更明显:
图1为本发明一种醇香小龙虾及其配制方法的流程图。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施方式,进一步阐述本发明。
在本发明的描述中,需要理解的是,术语“中心”、“上”、“下”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”“内”、“外”等指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本发明的限制。
在本发明的描述中,需要说明的是,除非另有明确的规定和限定,术语“安装”、“相连”、“设置”应做广义理解,例如,可以是固定相连、设置,也可以是可拆卸连接、设置,或一体地连接、设置;本发明中提供的用电器的型号仅供参考,对于本领域的普通技术人员而言,可以根据实际使用情况更换功能相同的不同型号用电器,对于本领域的普通技术人员而言,可以具体情况理解上述术语在本发明中的具体含义。
请参阅图1,本发明提供一种技术方案:一种醇香小龙虾及其配制方法,
小龙虾 | 1500g |
食用油 | 100g |
食用盐 | 5g |
鸡精 | 10g |
水淀粉 | 15g |
姜片 | 20g |
香葱段 | 15g |
豆蔻 | 3个 |
花椒 | 13g |
干辣椒碎 | 5g |
蒜瓣 | 4个 |
茴香籽 | 10g |
八角 | 3个 |
桂皮 | 4片 |
老抽 | 15g |
耗油 | 20g |
枸杞子 | 15g |
香油 | 15g |
郫县豆瓣酱 | 50g |
味极鲜酱油 | 20g |
海鲜酱 | 20g |
芝麻酱 | 25g |
花生酱 | 25g |
香菇酱 | 25g |
大骨汤 | 800g |
清水 | 800g |
其特别配置方法:按上述重量配比,首先,将豆蔻、花椒、茴香籽、八角、桂皮和枸杞子装入纱布袋中,然后起锅加入大骨汤和清水烧开,然后将装有调料的纱布袋放入锅中小火熬煮两个小时制成汤底;其次,将鲜活的小龙虾清理干净备用,然后开火热锅,将食用油倒入热锅中小火加热,然后将姜片、香葱段、蒜瓣和干辣椒碎倒入锅中煸炒出香味,然后倒入小龙虾转大火翻炒至小龙虾虾壳变色,再依次加入老抽、耗油、味极鲜酱油、海鲜酱、芝麻酱、花生酱、香菇酱和郫县豆瓣酱,继续翻炒至调料和酱料充分混合后倒入汤底煮开,煮开后加入食用盐和鸡精调味,起锅前加入水淀粉收汤,起锅后倒入香油即可食用。
需要说明的是,本发明为一种醇香小龙虾及其配制方法,部件均为通用标准件或本领域技术人员知晓的部件,其结构和原理都为本技术人员均可通过技术手册得知或通过常规实验方法获知。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点,对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何附图标记视为限制所涉及的权利要求。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (1)
1.一种醇香小龙虾及其配制方法,其特别原料重量比:
其特别配置方法:按上述重量配比,首先,将豆蔻、花椒、茴香籽、八角、桂皮和枸杞子装入纱布袋中,然后起锅加入大骨汤和清水烧开,然后将装有调料的纱布袋放入锅中小火熬煮两个小时制成汤底;其次,将鲜活的小龙虾清理干净备用,然后开火热锅,将食用油倒入热锅中小火加热,然后将姜片、香葱段、蒜瓣和干辣椒碎倒入锅中煸炒出香味,然后倒入小龙虾转大火翻炒至小龙虾虾壳变色,再依次加入老抽、耗油、味极鲜酱油、海鲜酱、芝麻酱、花生酱、香菇酱和郫县豆瓣酱,继续翻炒至调料和酱料充分混合后倒入汤底煮开,煮开后加入食用盐和鸡精调味,起锅前加入水淀粉收汤,起锅后倒入香油即可食用。
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Citations (6)
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CN101912127A (zh) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | 香辣小龙虾及其配制方法 |
CN105077385A (zh) * | 2015-09-15 | 2015-11-25 | 李加义 | 一种秘制小龙虾 |
CN108185382A (zh) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | 一种砂锅浓汤火锅汤底的制备方法 |
CN109315716A (zh) * | 2017-07-30 | 2019-02-12 | 廖家广 | 一种油焖大虾的制作方法 |
CN110637999A (zh) * | 2019-10-18 | 2020-01-03 | 滨州学院 | 基于药膳理念的小龙虾配方及烹制方法 |
CN111357952A (zh) * | 2020-03-21 | 2020-07-03 | 戴金金 | 一种小龙虾的制作方法 |
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Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101912127A (zh) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | 香辣小龙虾及其配制方法 |
CN105077385A (zh) * | 2015-09-15 | 2015-11-25 | 李加义 | 一种秘制小龙虾 |
CN109315716A (zh) * | 2017-07-30 | 2019-02-12 | 廖家广 | 一种油焖大虾的制作方法 |
CN108185382A (zh) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | 一种砂锅浓汤火锅汤底的制备方法 |
CN110637999A (zh) * | 2019-10-18 | 2020-01-03 | 滨州学院 | 基于药膳理念的小龙虾配方及烹制方法 |
CN111357952A (zh) * | 2020-03-21 | 2020-07-03 | 戴金金 | 一种小龙虾的制作方法 |
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