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Marinated procambarus clarkii

A technology for lobster and braised ingredients, which is used in food preparation, food ingredients as odor modifiers, and food ingredients as taste modifiers, etc., can solve problems such as stomach discomfort, no braised taste, and eaters get angry, and promote appetite. , The effect of long aftertaste and fragrance in the mouth

Inactive Publication Date: 2015-11-18
李加义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many crayfish marinated seasonings available, and each family has its own ingredients, but the main one is spicy crayfish, which not only covers up the fragrance of crayfish, but also easily makes the eater angry and causes stomach discomfort, etc. Moreover, the existing flavors are mainly made and eaten now, and there is no special stewed taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of stewed crayfish, its steps are as follows:

[0018] 1. Mixing brine preparation water: by weight, take 20-30 fennel, 40-60 grass fruit, 20-30 white cardamom, 150-250 dried ginger, 20-30 cinnamon, 40-60 cumin, and 40-60 ginger 60. Wuzhi Maotao 20~30, Clove 10~30, Angelica dahurica 20~50, Kaempfera 20~30, Grass Bandit 20~30, Tangerine Peel 20~30, Star Anise 100~200, wash and remove impurities, add water 5800~7200, salt 500~ 700, sugar 900~1200, boil on high heat, simmer on low heat for 30~45 minutes, filter to get the marinade water filtrate for later use;

[0019] 2. Handling crayfish: take 2700-3800 crayfish in parts by weight, soak them in 2-10% salt and vinegar water for 5-8 minutes, take out, cut off the head, stomach, and tail intestines, and clean them;

[0020] 3. Over-oiling: Heat the salad oil at 1200-1500, add garlic 300-500, pepper 0-100, chili noodles 0-200 and fry until fragrant, then immediately pour in the crayfish processed in step 3 and stir-f...

Embodiment 2

[0040] A kind of stewed crayfish, its steps are as follows:

[0041] 1. Mixing brine preparation water: take 20 fragrant fruit, 40 grass fruit, 20 white cardamom, 150 dried ginger, 20 cinnamon bark, 40 cumin, 40 ginger, 20 five-finger peach, 10 cloves, 20 angelica, and 20 kaempferia in parts by weight , Caokou 20, tangerine peel 20, star anise 100, wash and remove impurities, add water 5800, salt 500, sugar 900, boil on high heat, simmer on low heat for 30-45 minutes, filter to obtain the filtrate for later use;

[0042] 2. Handling crayfish: Take 2700 crayfish in parts by weight, soak in 2% salt and vinegar water for 5-8 minutes, take out, cut off the head, stomach, and tail intestines, and clean them;

[0043] 3. Over-oiling: heat the salad oil at 1200, add garlic 300, Chinese prickly ash 0, chili noodles 0 and fry until fragrant, immediately pour in the crayfish processed in step 3, and stir-fry until the shrimp shells are colored;

[0044] 4. Stew: Put the crayfish prepar...

Embodiment 3

[0048] A kind of stewed crayfish, its steps are as follows:

[0049] 1. Mixing brine preparation water: take 30 pieces of fragrant fruit, 60 pieces of grass fruit, 30 pieces of white cardamom, 250 pieces of dried ginger, 30 pieces of cinnamon bark, 60 pieces of fennel, 60 pieces of ginger, 30 pieces of peach, 30 pieces of clove, 50 pieces of angelica dahurica, and 30 pieces of kaempferia by weight. , grass bandit 30, tangerine peel 30, star anise 200, wash and remove impurities, add water 7200, salt 700, sugar 1200, boil on high heat, simmer on low heat for 30-45 minutes, filter to get the marinade water filtrate for later use;

[0050] 2. Treatment of crayfish: Take 3800 crayfish in parts by weight, soak in 10% salt and vinegar water for 5-8 minutes, take out, cut off the head, stomach, and tail intestines, and clean them;

[0051]3. Over-oiling: heat the salad oil at 1500, add garlic 500, Chinese prickly ash 100, and chili noodles 200 to fry until fragrant, immediately pour ...

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PUM

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Abstract

The invention discloses marinated procambarus clarkii, which are produced by the following steps of 1, preparing a marinade: preparing the marinade from ligusticum wallichii, amomum tsaoko, nutmegs, dried gingers, cinnamons, fennels, falangal, ficus simplicissima lour, cloves, angelica dahurica, rhizoma kaempferiae, amomum globosum loureiro, tangerine peel and star anise in parts by weight; 2, treating procambarus clarkii; 3, soaking the procambarus clarkii with hot oil; 4, performing marinating; 5, performing flavoring, and pouring the procambarus clarkii out of a pot. According to the marinated procambarus clarkii, flavorings have the effects of fishiness removal, sterilization, spleen and stomach harmonization, liver and kidney warming, cold elimination for pain stopping and the like, so that the marinated procambarus clarkii has unique flavor, appetite can be activated, and harm caused by excessive internal heat can be eliminated; the marinated procambarus clarkii is perfect in color, aroma and taste, and due to the permeation of the marinade, the marinated procambarus clarkii tastes strong and fragrant without dryness and greasiness, and the aftertaste is lasting.

Description

technical field [0001] The invention relates to a stewed crayfish, which belongs to the technical field of food processing. Background technique [0002] Crayfish (scientific name: Procambarus clarkii), also known as Procambarus clarkii, red crayfish and freshwater crayfish. It is shaped like a shrimp and has a hard shell. The adult is about 5.6-11.9 cm long, dark red, the carapace part is nearly black, and there is a wedge-shaped stripe on the back of the abdomen. The body of juvenile shrimp is uniform gray, sometimes with black ripples, and the claws are long and narrow. The middle part of the carapace is not separated by mesh-like spaces, and there are obvious grains on the carapace. The frontal sword has side spines or the end of the forehead sword has notches. It is a freshwater economical shrimp, which is widely welcomed by people because of its delicious meat. Crayfish has become an important economically farmed species in China in recent years. [0003] Crayfis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/33A23L1/22A23L1/29A23L17/40A23L27/00A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/15A23V2200/30A23V2250/21
Inventor 李加义
Owner 李加义
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