Crayfish paste and method for stewing crayfish paste

A technology of crayfish and shrimp meat balls, which is applied in the field of crayfish sauce and the sauce, can solve the problems of neglecting removal, easy bursting, and inability to meet the needs of canned crayfish shrimp meat balls. Achieve the effect of increasing fresh and sweet taste, avoiding adverse effects, and increasing spicy taste

Inactive Publication Date: 2015-04-29
顺祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing tanks, emphasis is placed on increasing the freshness of the shrimp in the obtained cans, and the removal of the fishy smell in the crayfish meat balls is ignored. People, especially can't meet the demand for canned crayfish and shrimp meat balls with spicy taste
Moreover, the soft crawfish shrimp meat balls are prone to bursting during the frying process, which affects the taste of the obtained canned crawfish shrimp meat balls with a spicy taste

Method used

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  • Crayfish paste and method for stewing crayfish paste
  • Crayfish paste and method for stewing crayfish paste
  • Crayfish paste and method for stewing crayfish paste

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Make by the batching in the shrimp paste embodiment 1, the preparation method of shrimp paste may further comprise the steps:

[0069] 1) Put shallots, ginger, garlic, chili powder, shiitake mushrooms, tea leaves and shrimps into cooking oil at 138°C in order, and boil them separately. Boil shallots for 28 minutes, then add ginger and boil for 13 minutes. Then add garlic and chili powder in order and cook for 8 minutes respectively. Add shiitake mushrooms and simmer for 10 minutes, add tea leaves and simmer for 13 minutes. Then add shrimps and cook for 8 minutes to obtain the first sauce.

[0070] 2) Add the deep-fried crayfish balls fried for 5 minutes at an oil temperature of 140°C to the first sauce, boil for 8 minutes, add edible salt, white sugar, pepper, curry powder, and spice powder Boil for 15 minutes with cumin powder to get the second sauce;

[0071] 3) Add light soy sauce, steamed fish oil, oyster sauce and white wine to the second sauce and stir evenly t...

Embodiment 2

[0073] Make by the batching in shrimp paste embodiment 3, the preparation method of shrimp paste may further comprise the steps:

[0074] 1) Put shallots, ginger, garlic, chili powder, shiitake mushrooms, tea leaves and shrimps into cooking oil at 142°C in order, and boil them separately. Boil shallots for 32 minutes, then add ginger and boil for 17 minutes. Then add garlic and chili powder in order and cook for 12 minutes respectively. Add shiitake mushrooms and simmer for 5 minutes, add tea leaves and simmer for 17 minutes. Then add shrimps and cook for 12 minutes to obtain the first sauce.

[0075] 2) Add the deep-fried crayfish balls fried for 5 minutes at an oil temperature of 140°C to the first sauce, boil for 12 minutes, add edible salt, white sugar, pepper, curry powder, and spice powder Boil for 25 minutes with cumin powder to get the second sauce;

[0076] 3) Add light soy sauce, steamed fish oil, oyster sauce and white wine to the second sauce and stir evenly to ...

Embodiment 3

[0078] Make by the batching in the shrimp paste embodiment 5, the preparation method of shrimp paste may further comprise the steps:

[0079] Oil temperature is 140°C, add shallots and cook for 30 minutes, add ginger and cook for 15 minutes, add garlic and cook for 10 minutes, add chili powder and cook for 10 minutes, add shiitake mushrooms and cook for 10 minutes, add tea leaves Boil for 15 minutes. After adding shelled shrimps and boiling for 10 minutes, add the deep-fried lobster shrimp meat balls obtained after frying at 140° C. for 5 minutes, and boil for 10 minutes. Add edible salt, white granulated sugar, pepper powder, curry powder, spice powder and cumin powder and boil for 20 minutes. Add light soy sauce, steamed fish oil, oyster sauce and white wine and stir to get Crawfish Sauce 3.

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PUM

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Abstract

The invention provides a crayfish paste and a method for stewing the crayfish paste. The crayfish paste is obtained by stewing a crayfish meat ball by using spice powder, shallot, scallop, curry powder, lentinus edodes, shrimp meat and tea. According to the crayfish paste, on one hand, the self earthy taste of the crayfish meat ball is eliminated; on the other hand, the fresh and sweet taste and spicy and hot taste of the crayfish meat ball are increased. The crayfish paste provided by the invention can be kept uncorroded for a long time under the condition that a preservative agent is not used, thereby preventing the adverse effect of the preservative agent on the taste of the crayfish paste.

Description

technical field [0001] The invention relates to the field of deep processing of crayfish, in particular to a crayfish sauce and a method for cooking the sauce. Background technique [0002] Crayfish has high meat content, and the meat nutrients contained in it belong to the "two high and two low" category, that is, high protein and calcium content, and low fat and cholesterol content. The characteristics of crayfish shrimp meat balls lead to a relatively short shelf life of its products, which is inconvenient to preserve. [0003] In the prior art, quick freezing is the main method for the preservation of crayfish meat balls. Although this method can keep fresh, the method has higher requirements on thawing conditions. Otherwise, after thawing, the crawfish shrimp meat will lose water seriously and taste poor. [0004] The preservation of canned food is mostly reduced by enzymatic hydrolysis, acid hydrolysis and alkaline hydrolysis to increase the protein content in the ob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 周顺祥周志明周佳
Owner 顺祥食品有限公司
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