Soup base for infusing spicy small lobsters

A technology of soup stock and lobster, applied in application, food preparation, food science, etc., can solve the problems of lack of industrialized products, etc., and achieve the effect of attractive aroma, increased appetite, and rich aroma

Inactive Publication Date: 2013-03-13
JIANGSU BAOLONG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the sales of crayfish in my country are mainly fresh and restaurant sales, and there is a lack of industrialized products suitable for domestic tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A soup stock for soaking spicy crayfish, which is made from the following raw materials and methods by weight ratio:

[0013] 1000g of water, 50g of salt, 100g of sugar, 10g of monosodium glutamate, 1g of pepper, 1g of star anise, 10g of angelica, 10g of cumin, 20g of pepper, 10g of osmanthus, 5g of dried ginger slices, 1g of fennel seeds, 2g of white cardamom;

[0014] The above-mentioned components are made according to the following steps:

[0015] Put 1g of pepper, 1g of star anise, 10g of Angelica dahurica, 10g of cumin, 20g of Chinese prickly ash, 10g of osmanthus, 5g of dried ginger slices, 1g of fennel seed, and 2g of white cardamom into the cooking pot, add 1000g of water to soak for 12 hours, then cover and boil Cook for 1 hour; add 100g of sugar, 50g of salt and 10g of monosodium glutamate into the cooking pot, stir to dissolve; filter out the residue of spices, cool to make soup.

[0016] Using this example to soak and cook the crayfish for 24 hours, the ob...

Embodiment 2

[0018] A soup stock for soaking spicy crayfish, which is made from the following raw materials and methods by weight ratio:

[0019] 1000g water, 10g salt, 10g sugar, 1g monosodium glutamate, 20g pepper, 20g star anise, 10g fennel seed, 1g Angelica dahurica, 1g cumin, 1g pepper, 1g smoked osmanthus, 1g dried ginger.

[0020] The above-mentioned components are made according to the following steps:

[0021] Put 20g of pepper, 20g of star anise, 10g of fennel seed, 1g of Angelica dahurica, 1g of cumin, 1g of Zanthoxylum bungeanum, 1g of osmanthus, and 1g of dried ginger into the cooking pot, add 1000g of water to soak for 8 hours, then cover and cook for 1.2 hours; Add 10g of sugar, 10g of salt and 1g of monosodium glutamate into the cooking pot, stir to dissolve; filter out the residue of spices, cool to make soup.

[0022] Using this example to soak and cook the cooked crayfish for 24 hours, the obtained crayfish has a strong spicy taste, a light taste and an anise flavor.

Embodiment 3

[0024] A soup stock for soaking spicy crayfish, which is made from the following raw materials and methods by weight ratio:

[0025] 1000g of water, 40g of salt, 50g of sugar, 5g of monosodium glutamate, 13g of pepper, 16g of star anise, 15g of Angelica dahurica, 7g of cumin, 15g of peppercorns, 3g of smoked osmanthus, 4g of dried ginger slices, 6g of fennel seeds, and 1g of white cardamom.

[0026] The above-mentioned components are made according to the following steps:

[0027] Put 13g of pepper, 16g of star anise, 15g of Angelica dahurica, 7g of cumin, 15g of peppercorns, 3g of osmanthus, 4g of dried ginger, 6g of fennel seeds, and 1g of white cardamom into the cooking pot, add 1000g of water to soak for 16 hours, then cover and boil Cook for 1.5 hours; add 50g of sugar, 40g of salt and 5g of monosodium glutamate into the cooking pot, stir to dissolve; filter out the residue of spices, cool to make soup.

[0028] Using this embodiment to soak and cook the crayfish for 24 ...

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Abstract

The invention relates to a soup base for infusing spicy small lobsters, belonging to the field of foods. The soup base is prepared by the raw materials by weight ratio: 1000g of water, 10-50g of table salt, 10-100g of white sugar, 1-10g of monosodium glutamate, 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum; a preparation method of the soup base comprises the steps of: putting 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum into a boiling pan, adding 1000g of water and soaking for 8-16 hours, and then covering and boiling for 1-1.5 hours; adding 10-100g of white sugar, 10-50g of table salt and 1-10g of monosodium glutamate into the boiling pan, stirring and dissolving; and finally, filtering spice residues, cooling and preparing the soup base. The soup base for infusing the spicy small lobsters has the advantages of being suitable for the taste of Chinese and fits for industrialized production.

Description

technical field [0001] The invention relates to the field of food, in particular to a soaking soup in the process of industrialized production of cooked food. Background technique [0002] Freshwater lobster (Crawfish) is the common name of Procambarus clarki, also known as crayfish. Crayfish meat is delicious and nutritious. It has been determined that the edible ratio of Procambarus clarkii is 20%-30%, and the shrimp tail meat accounts for 15%-18% of the body weight. The protein content in the shrimp meat accounts for 17.62% of the fresh weight, the fat is 0.29%, and the total amount of amino acids accounts for 77.2% of the protein. Its protein content is higher than that of general fish and eggs, and it is a high-protein, low-fat healthy food. [0003] The applicant's invention patent 200710022338.7 provides a soup for soaking flavored crayfish. The soup is mainly used for industrial production and export of crayfish, and its taste is more suitable for European and Ame...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/33A23L27/10A23L17/40
Inventor 王凤书黄爱秀
Owner JIANGSU BAOLONG GROUP
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