Seasoning formula and making technology of procambarus clarkii

A production process and lobster technology, applied in food science and other directions, can solve the problems of spicy taste, anger of the eater, stomach discomfort, etc., and achieve the effect of delicious taste, fresh fragrance and long aftertaste.

Inactive Publication Date: 2017-11-17
王坚武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many existing crayfish production methods, but many of them have bad taste and spicy taste, which not only cover up the fragrance of crayfish, but also easily make the eater get angry and cause stomach discomfort, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides a technical solution, a lobster seasoning formula and a production process. The lobster seasoning formula includes 4.5 jin of ginger, 4.5 jin of dried garlic, 1 chicken shell, 1 jin of pork bone, and 0.8 jin of dried chili. 0.5 catties of fried chili, 15 catties of cooking oil, 3.5 kg of white sugar, 3.5 catties of salt, 1.2 catties of main ingredients, 0.4 catties of auxiliary materials, 3 kg of fresh shrimp essence, 3 catties of high umami flavoring, 4 catties of cooking wine and 150 catties of water.

[0025] Wherein, in the present embodiment, the manufacturing process of described lobster comprises the following steps:

[0026] S1: Prepare and weigh the raw materials. Wash the old ginger with clean water, remove the skin of the dried garlic, and blanch the frozen chicken shell and pork bone;

[0027] S2: To make lobster soup, put the processed ginger, dried garlic, chicken shell, pork bone, main ingredients and auxiliary ingredients into water...

Embodiment 2

[0068] The invention provides a technical solution, a lobster seasoning formula and a production process. The lobster seasoning formula includes 7 catties of ginger, 7 catties of dried garlic, 2 chicken shells, 2 catties of pork bone, and 1.5 catties of dried chili. 0.5 catties of fried chili, 20 catties of edible oil, 5 catties of white sugar, 5 catties of salt, 1.8 catties of main ingredients, 0.4 catties of auxiliary materials, 4 kg of fresh shrimp essence, 4 catties of high-umami ingredients, 6 catties of cooking wine and 200 catties of water .

[0069] Wherein, in the present embodiment, the manufacturing process of described lobster comprises the following steps:

[0070] S1: Prepare and weigh the raw materials. Wash the old ginger with clean water, remove the skin of the dried garlic, and blanch the frozen chicken shell and pork bone;

[0071] S2: To make lobster soup, put the processed ginger, dried garlic, chicken shell, pork bone, main ingredients and auxiliary ingred...

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PUM

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Abstract

The invention discloses a seasoning formula and making technology of procambarus clarkii. The seasoning formula of the procambarus clarkii comprises 4.5-7 jin of old ginger, 4.5-7 jin of dried garlic, 1-2 jin of chicken frames, 1-2 jin of pig barrel-shaped bones, 0.8-1.5 jin of dry red peppers, 0.5 jin of fried hot peppers, 15-20 jin of edible oil, 3.5-5 jin of white granulated sugar, 3.5-5 jin of salt, 1.2-1.8 jin of main materials, 0.4 jin of auxiliary materials, 3-4 jin of fresh shrimp essence, 3-4 jin of Gaoxianweisu, 4-6 jin of cooking wine and 150-200 jin of water. The invention further discloses the making technology of the procambarus clarkii. The cooked procambarus clarkii is rich in taste, fresh and delicious in flavor, fresh and tender, full of juice, and delicately fragrant in taste when being put in mouths, the fishy smell and cold can be removed, and the aftertaste of the cooked procambarus clarkii lasts long.

Description

technical field [0001] The invention belongs to the technical field of lobster cooking, and in particular relates to a lobster seasoning formula and a production process. Background technique [0002] Crayfish, 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 juvenile body is uniform gray, sometimes with black ripples. Claw 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. [0003] It is a freshwater economical shrimp, which is widely welcomed by people because of its delicious meat. Because of its omnivorous nature, fast growth rate and strong adaptability, it forms an absolute competitive ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L17/40
CPCA23L17/40A23L27/00
Inventor 王坚武
Owner 王坚武
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