CN113647583A

CN113647583A - Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish

Info

Publication number: CN113647583A
Application number: CN202110958596.6A
Authority: CN
Inventors: 徐阳欢; 陈寅; 刘循
Original assignee: Yichang Zhizhenyuan Biology Co ltd
Current assignee: Yichang Zhizhenyuan Biology Co ltd
Priority date: 2021-08-20
Filing date: 2021-08-20
Publication date: 2021-11-16

Abstract

The invention provides a preparation method of a pre-seasoning, which comprises the following steps: mixing 0.2-8 parts by weight of white pepper, 1-10 parts by weight of anise, 0.2-8 parts by weight of radix angelicae and 2-8 parts by weight of ginger, crushing, adding 5-10 parts by weight of flavoring paste into the mixture, and uniformly stirring for later use; the second step is that: adding 50-70 parts by weight of flavoring paste into the product obtained in the first step, stirring uniformly, adding 5-15 parts by weight of glucose, 15-30 parts by weight of monosodium glutamate, 5-15 parts by weight of white sugar, 30-45 parts by weight of salt and 0.5-2 parts by weight of silicon dioxide, and stirring uniformly for later use; the third step: and adding 0.05-0.3 part by weight of tea polyphenol into the product obtained in the second step, and uniformly stirring. The invention provides the pre-seasoning prepared by the method, the application of the pre-seasoning in processing crayfish and the method for processing crayfish, the obtained crayfish is evenly pickled and tasty, the stewing time is short, and the meat of the finished product is chewy and not loose.

Description

Preparation method of pre-seasoning, pre-seasoning and application thereof, and processing method of crayfish

Technical Field

The invention relates to the technical field of crayfish processing, in particular to a preparation method of a pre-seasoning, the pre-seasoning and application thereof, and a crayfish processing method.

Background

Crayfish is increasingly popular as a summer food. When the crayfish is fried in a restaurant, the method generally comprises the following steps:

cleaning crayfish, shearing head, reducing shrimp feet, removing shrimp line, sequentially adding oil, ginger and spice for flavor explosion, adding processed crayfish, parching to color change, adding Chinese liquor for removing fishy smell, adding sauce and water, stewing for about 10min, and taking out.

The above steps mainly have the following problems:

1. the crayfish is difficult to taste, and the taste is only on the surface of the crayfish;

2. after the crayfish is stewed for too long, the meat is scattered, and the prawns are complained to be used as food materials;

3. the stewing time is long, and the meal is slow;

4. high requirements on cooks and large taste fluctuation.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preparation method of a pre-seasoning, which solves the problem that crayfish in the prior art is difficult to taste.

According to an embodiment of the present invention, a method of preparing a pre-flavour, comprises the steps of:

the first step is as follows: mixing 0.2-8 parts by weight of white pepper, 1-10 parts by weight of anise, 0.2-8 parts by weight of radix angelicae and 2-8 parts by weight of ginger, crushing, adding 5-10 parts by weight of flavoring paste into the mixture, and uniformly stirring for later use;

the second step is that: adding 50-70 parts by weight of flavoring paste into the product obtained in the first step, stirring uniformly, adding 5-15 parts by weight of glucose, 15-30 parts by weight of monosodium glutamate, 5-15 parts by weight of white sugar, 30-45 parts by weight of salt and 0.5-2 parts by weight of silicon dioxide, and stirring uniformly for later use;

the third step: and adding 0.05-0.3 part by weight of tea polyphenol into the obtained product in the second step, and uniformly stirring to obtain the pre-seasoning product.

The semi-solid pre-seasoning matter is obtained by the preparation method and can be used for pre-treating crayfish, namely pre-seasoning crayfish.

The invention also provides a method for processing crayfish by adopting the pre-seasoning, which comprises the following steps:

s1, selecting crayfish, cleaning, frying the crayfish with soybean oil at the temperature of 170-190 ℃ for 20-30S, draining the oil, and cooling for later use;

s2, soaking the pre-seasoning matter in warm water at 80 ℃ for 0.5-1 min, adding the pre-seasoning matter obtained in the step S1, boiling, continuously soaking for 10-15 min, and then fishing out and draining for later use;

s3, adding soybean oil into the pot, heating to 140-150 ℃, adding ginger slices and garlic cloves, frying for 0.5-1 min, adding the material obtained in the step S2 and the sauce, and continuously frying for 3-5 min to obtain the product.

Further, the ratio of the soybean oil consumption in the S1 to the crayfish is 10: 1.

further, the weight ratio of the warm water in S2, the pre-seasoning and the obtained product in S1 is 10: 0.8-1.5: 5.

further, the weight ratio of the soybean oil, the ginger slices, the garlic cloves and the sauce in the step S3 is 1.5: 0.2: 0.2: 5: 0.2 to 0.5.

Further, the solution remaining after the crayfish is fished out in S2 is supplemented with 0.1 part by weight of a seasoned matter and reused.

Further, after being fried, the crayfishes in the S1 are soaked in cold water at the temperature of 0-5 ℃ for 2-5 min, and then are fished out and drained.

Further, the crayfish in the S3 is washed with clean water for 1-3 times before being put into the pot.

Compared with the prior art, the invention has the following beneficial effects:

the pre-seasoning provided by the preparation method can ensure that the crayfishes can be pickled and tasty in a short time and are tasty uniformly, the subsequent stewing time is shorter, the meal time is ensured to be cut off, the meat quality of processed crayfishes is chewy and not loose, meanwhile, the influence of cooking experience on final products is avoided, and the processing of the crayfishes is not influenced by the cooking skill of a cook under the standardized operation condition;

specifically, the preparation conditions of the pre-seasoning do not relate to severe conditions such as frying, heating and the like, but the mixing and the uniform mixing of various components are realized in a physical stirring mode, so that the effective components are reserved to the maximum extent, particularly the tea polyphenol in the components: when the crayfish is processed, the crayfish is fried firstly and treated with stubborn seasonings, and the silicon dioxide component in the pre-seasonings is matched, so that spice (including white pepper, anise, angelica dahurica, ginger and the like in the pre-seasonings) can enter the internal organization of the crayfish in a short time, and the stubborn processing time of the crayfish is shortened:

the method comprises the following steps of firstly soaking a pre-seasoning object in warm water for a short time to dissolve the pre-seasoning object into uniform soaking liquid, then adding crayfish to be treated for continuous heating, wherein the movement of spices in a system is gradually accelerated in the continuous heating process, meanwhile, pore-like tissues formed after the crayfish is fried (the frying plays a certain puffing role on the crayfish to enable the tissue structure of the crayfish to form a tissue structure similar to the pore-like) are also gradually increased in the heating process, and finally, channels for the spices to enter are quickly established, so that the spices which are accelerated to move quickly enter the crayfish tissues;

the tea polyphenol has an antioxidant effect, so that the pre-seasoning can be stored for a long time without being treated at high temperature, fried and the like, and is convenient to store and transport, meanwhile, in the pretreatment process of the crayfish, the tea polyphenol enters the tissue of the crayfish along with various spices, the water retention effect can be realized, the loss of the spices caused by the water loss in the subsequent frying process of the crayfish is reduced, and meanwhile, the crayfish has plump and non-dry tissue and Q-elastic and non-loose meat;

especially, when in pretreatment, the tea polyphenol is heated to boiling and then is naturally cooled and soaked, so that the problem that the tea polyphenol cannot have a good water retention effect (water loss) due to excessive boiling can be prevented, and meanwhile, the entering speed of the spice is reduced along with the reduction of the temperature, so that excessive tasty is avoided. .

Detailed Description

The technical solution of the present invention is further illustrated by the following examples.

Example 1

This example provides a method for preparing a pre-flavoring, comprising the steps of:

the first step is as follows: mixing 0.2kg of white pepper, 1kg of star anise, 0.2kg of angelica dahurica and 2kg of ginger, adding a stirrer for crushing, stirring for 3min, crushing to make the materials into paste, adding 5kg of flavoring paste into the mixture, and continuously stirring for 5min uniformly for later use;

the second step is that: adding 50kg of flavoring paste into the product obtained in the first step, stirring for 1min, adding 5kg of glucose, 15kg of monosodium glutamate, 5kg of white sugar, 30kg of salt and 0.5kg of silicon dioxide, and stirring for 5 min;

the third step: adding 0.05kg tea polyphenols into the second product, and stirring for 2min to obtain pre-flavoring.

Example 2

the first step is as follows: mixing 4kg of white pepper, 5kg of star anise, 4kg of radix angelicae and 5kg of ginger, adding a stirrer for crushing, stirring for 4min, crushing to enable the materials to be pasty, adding 7.5kg of flavoring paste into the mixture, and continuously stirring for 7.5min uniformly for later use;

the second step is that: adding 60kg of flavoring paste into the product obtained in the first step, stirring for 1.5min, adding 10kg of glucose, 23kg of monosodium glutamate, 10kg of white sugar, 38kg of salt and 1.2kg of silicon dioxide, and stirring for 6.5 min;

the third step: adding 0.15kg tea polyphenols into the second product, and stirring for 3.5min to obtain pre-flavoring.

Example 3

the first step is as follows: mixing 8kg of white pepper, 10kg of star anise, 8kg of radix angelicae and 8kg of ginger, adding a stirrer for crushing, stirring for 5min, crushing to enable the materials to be pasty, then adding 10kg of flavoring paste into the mixture, and continuously stirring for 10min uniformly for later use;

the second step is that: adding 70kg of flavoring paste into the product obtained in the first step, stirring for 2min, adding 15kg of glucose, 30kg of monosodium glutamate, 15kg of white sugar, 45kg of salt and 2kg of silicon dioxide, and stirring for 8 min;

the third step: adding 0.3kg tea polyphenols into the second product, and stirring for 5min to obtain pre-flavoring.

In the above examples 1, 2, 3:

the stirring rotating speeds of the first step and the second step are both low and are respectively 100-150 r/min and 130-200 r/min, the stirring speed in the third step is high and is 1000-1200 r/min, the first step and the second step mainly play a role in chopping and uniformly mixing, the third step realizes more uniform dispersion of tea polyphenol, silicon dioxide and the like by utilizing high rotating speed in addition to the mixing role, the uniformity of the system is further improved, the pre-flavoring obtained after processing is in a sound flowing state and can be packaged, and the carrying and taking are convenient.

Comparative example 1

This example provides a preparation method of a pre-seasoning, which is the same as example 2 except that:

in the second step, 12kg of monosodium glutamate is added.

Comparative example 2

in the second step, 33kg of monosodium glutamate was added.

Comparative example 3

in the second step, 28kg of common salt was added.

Comparative example 4

the amount of common salt in the second step was 47 kg.

Comparative example 5

the silica content in the second step was 0.2 kg.

Comparative example 6

the silica content in the second step was 2.2 kg.

Comparative example 7

in the third step, 0kg of tea polyphenols is used.

Comparative example 8

in the third step, 0.02kg of tea polyphenols is added.

Comparative example 9

in the third step, the amount of tea polyphenols is 0.32 kg.

Example 4

The embodiment provides a crayfish processing method, which comprises the following steps:

s1, selecting 500g of cleaned crayfish, frying the crayfish in 5kg of soybean oil at 170 ℃ for 30S, soaking the crayfish in cold water at 0 ℃ for 2min after frying, fishing out and draining for later use;

s2, soaking 80g of the pre-seasoning in the embodiment 2 in 1000g of 80 ℃ warm water for 0.5min, adding the obtained substance in the S1, boiling, continuously soaking for 10min, taking out and draining for later use;

s3, adding 150g soybean oil into the pan, heating to 140 deg.C, adding 20g ginger slices and 20g garlic cloves, parching for 0.5min, adding clear water, washing with 1 time, and parching the obtained product in S2 and 20g sauce for 3min to obtain the final product.

Example 5

s1, selecting 500g of cleaned crayfish, frying the crayfish in 5kg of soybean oil at 180 ℃ for 25S, soaking the crayfish in cold water at 3 ℃ for 3.5min after frying, fishing out and draining for later use;

s2, soaking 115g of the pre-seasoning in the embodiment 2 in 1000g of 80 ℃ warm water for 0.7min, adding the obtained substance in the S1, boiling, continuously soaking for 12min, taking out and draining for later use;

s3, adding 150g soybean oil into the pan, heating to 145 ℃, adding 20g ginger slices and 20g garlic rice, frying for 0.7min, adding clear water, washing for 2 times, and continuously frying for 4min to obtain the product, wherein the obtained product in S2 and 35g sauce are added.

Example 6

s1, selecting 500g of cleaned crayfish, frying the crayfish with 5kg of soybean oil at 190 ℃ for 20S, soaking the crayfish in cold water at 5 ℃ for 5min after frying, taking out the crayfish and draining the crayfish for later use;

s2, soaking 150g of the pre-seasoning in the embodiment 2 in 1000g of 80 ℃ warm water for 1min, adding the obtained substance in the S1, boiling, continuously soaking for 15min, taking out and draining for later use;

s3, adding 150g soybean oil into the pan, heating to 150 ℃, adding 20g ginger slices and 20g garlic rice, stir-frying for 1min, adding clear water, washing the obtained product in S2 for 3 times, and continuously stir-frying for 5min with 50g sauce to obtain the product.

Example 7

This example provides a crawfish processing method, which is the same as example 5 except for the following differences:

the pre-seasoning provided in example 1 was used in S2.

Example 8

the pre-flavour provided in example 3 was used in S2.

Example 9

s2 shows the pre-seasoning provided in comparative examples 1 to 9.

Comparing the crayfishes obtained in the above examples 5-9, wherein the crayfishes obtained in the examples 5-8 have chewy meat, smooth mouth feel and moderate salty and fresh taste, and in the example 9:

when the pre-seasoning obtained in comparative example 1 is adopted, the meat quality is looser and slightly salty, the flavor amount is less, the delicate flavor is not prominent, and meanwhile, the meat quality is loosened;

when the pre-seasoning obtained in comparative example 2 is adopted, the meat quality is wood (hard in texture), much monosodium glutamate is contained, the influence of taste is not large, but the meat quality is hard, which shows that monosodium glutamate is an important factor influencing the meat quality and taste, but the influence of monosodium glutamate on the meat quality is larger;

when the pre-seasoning obtained in comparative example 3 was used, the salty taste was insufficient, the salt content was small, and the salty taste was mainly affected;

when the pre-seasoning obtained in comparative example 4 is adopted, the meat is too salty and the meat is wood, the salt content is high, the salt content is too salty, the influence of the salt is obvious, and the meat is hard, which indicates that the meat is hard due to too much salt;

when the pre-seasoning obtained in comparative example 5 was used, the meat quality was loose, and when the amount of silica was small, the meat quality was loose;

when the pre-seasoning obtained in comparative example 6 was used, the meat was hard due to the large amount of silica, which indicates that silica mainly affects the quality of meat;

when the pre-seasoning obtained in comparative example 7 was used, the taste was light, the meat quality was loose, no tea polyphenol was contained, the taste was insufficient and the meat quality was loose, and tea polyphenol had an influence on both the taste and the meat quality;

when the pre-seasoning obtained in comparative example 8 was used, the meat quality was relatively loose, tea polyphenols were less, the taste was not significantly abnormal, and the meat quality was loose;

when the pre-seasoning obtained in comparative example 9 was used, the umami taste was too strong, the meat quality was hard, and the tea polyphenol was too much, which resulted in too strong umami taste and hard meat quality, indicating that tea polyphenol affected umami taste and meat quality.

According to the comparison, the pre-seasoning provided by the embodiments 1 to 3 can play a good pre-seasoning role, so that the crayfish can taste more quickly and uniformly, and the processed crayfish product has better quality;

particularly, the processing method provided by the embodiment 4-6 enables the pre-seasoning to play the greatest role, and finally ensures the consistency of the batch quality of the crayfish;

more importantly, the soaking water remainder obtained in S2 in each embodiment of the invention (namely the solution left after the crayfish is fished out in S2) can be repeatedly used for 3-5 times, only 10g of new pre-seasoning and corresponding warm water are needed to be supplemented each time, and the remainder needs to be stored in an environment at minus 20 ℃ and is thawed when being used.

In particular, the sauce used in the above examples is a commercially available finished sauce, and the specific ingredients are:

high fructose corn syrup, water, vegetable oil, spices (star anise, garlic, fennel, galangal, cinnamon, cumin, ginger, liquorice, pepper, onion, nutmeg, clove and amomum villosum), delicious seasonings (monosodium glutamate, edible salt, white granulated sugar and flavor nucleotide disodium), edible salt, peanut butter, capsicol resin, potassium sorbate and edible essence.

The flavor-enhancing paste used in the above examples is commercially available, and comprises the following specific components:

raw bone extract, yeast extract, soybean oil, water, white granulated sugar, edible salt, spices and food additives (5' -flavour nucleotide disodium, succinic acid disodium, edible essence and sodium dehydroacetate).

Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.

Claims

1. A preparation method of a pre-seasoning matter is characterized by comprising the following steps:

2. A pre-seasoning, characterized in that it is prepared by the process as claimed in claim 1.

3. Use of a pre-flavour according to claim 2 for pre-flavour treatment of crayfish.

4. A crayfish processing method is characterized by comprising the following steps:

s2, soaking the pre-seasoning according to claim 2 in warm water at 80 ℃ for 0.5-1 min, adding the pre-seasoning into the substance obtained in S1, boiling, continuously soaking for 10-15 min, taking out and draining for later use;

5. The crawfish processing method of claim 4, wherein the ratio of the amount of soybean oil used in S1 to crawfish is 10: 1.

6. the crawfish processing method of claim 4, wherein the weight ratio of the warm water in S2, the pre-seasoned matter and the product obtained in S1 is 10: 0.8-1.5: 5.

7. the crayfish processing method of claim 4 wherein the weight ratio of the soybean oil, the ginger, the garlic clove in S3, the product obtained in S2 and the sauce is 1.5: 0.2: 0.2: 5: 0.2 to 0.5.

8. The crawfish processing method according to claim 4, wherein the solution left after the crawfish is fished out in S2 is supplemented with 0.1 weight part of flavoring for reuse.

9. The processing method of crayfish as claimed in claim 4, wherein the crayfish is fried in oil at S1, soaked in cold water at 0-5 ℃ for 2-5 min, and then fished out and drained.

10. The crayfish processing method as claimed in claim 4, wherein the crayfish in S3 is washed with clean water 1 to 3 times before being put into the pot.