Industrialized thirteen-spice flavored procambarus clarkii and manufacture method thereof

A production method, the technology of Thirteen Fragrances, applied in food ingredients as taste improvers, food science, etc., can solve the problem that it is difficult for the Thirteen Fragrance crayfish to generate large-scale income, it is difficult to absorb the nutrients of the crayfish, and the Thirteen Fragrance Crayfish Difficult to preserve and other problems, to achieve the effect of protecting the stomach, not easy to get angry, and unique flavor

Inactive Publication Date: 2018-04-06
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to attract customers to promote consumption, the existing thirteen-flavored crayfish mainly pursue the taste stimulation of numbness and spicy taste. When the intake of thirteen-flavored crayfish is too much, it is easy to cause gastrointestinal diseases, such as diarrhea and abdominal pain. It is difficult to absorb the nutrients contained in crayfish, and it will also affect the health of consumers
And t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The industrialized thirteen-flavored crayfish of the present invention is prepared by a manufacturing method of industrialized thirteen-flavored crayfish. The specific process steps are as follows:

[0041] A. Steaming and cooking of crayfish: Wash the fresh crayfish, pull out the shrimp thread from the middle of the crayfish tail by hand, and then steam the crayfish into the steaming line for 9 minutes until they are fully cooked and take it out;

[0042] B. Frying crayfish: Wrap the openings between the head and tail of the crayfish that are cooked with starchy egg liquid to seal the head and tail ends of the crayfish, and then put the crayfish in hot oil Fry for 3 minutes until the shell is crispy, remove it and place it on a tray;

[0043] C. Prepare thirteen-flavored spice powder: weigh 10 parts of cumin, 7 parts of star anise, 5 parts of cinnamon, 12 parts of grass fruit, 7 parts of fragrant sand, 10 parts of dried chili, 6 parts of woody, 4 parts of tangerine peel, sand...

Embodiment 2

[0049] The industrialized thirteen-flavored crayfish of the present invention is prepared by a manufacturing method of industrialized thirteen-flavored crayfish. The specific process steps are as follows:

[0050] A. Steaming and cooking of crayfish: Wash the fresh crayfish, pull out the shrimp thread from the middle of the crayfish tail by hand, and then steam the crayfish into the steaming line for 5 minutes until fully cooked and take it out;

[0051] B. Frying crayfish: Wrap the openings between the head and tail of the crayfish that are cooked with starchy egg liquid to seal the head and tail ends of the crayfish, and then put the crayfish in hot oil Fry for 15 minutes until the shell is crispy, remove it and place it on a tray;

[0052] C. Prepare thirteen-flavor spice powder: weigh 8 parts of cumin, 5 parts of star anise, 3 parts of cinnamon, 8 parts of grass fruit, 9 parts of fragrant sand, 12 parts of dried chili, 8 parts of woody, 6 parts of tangerine peel, sand 9 parts of...

Embodiment 3

[0058] The industrialized thirteen-flavored crayfish of the present invention is prepared by a manufacturing method of industrialized thirteen-flavored crayfish. The specific process steps are as follows:

[0059] A. Steaming and cooking of crayfish: Wash the fresh crayfish, pull out the shrimp thread from the middle of the crayfish tail by hand, and then steam the crayfish into the steaming line for 7 minutes until fully cooked and take it out;

[0060] B. Frying crayfish: Wrap the openings between the head and tail of the crayfish that are cooked with starchy egg liquid to seal the head and tail ends of the crayfish, and then put the crayfish in hot oil Fry for 10 minutes until the shell is crispy, remove it and place it on a tray;

[0061] C. Prepare thirteen-flavor spice powder: weigh 9 parts of cumin, 6 parts of star anise, 4 parts of cinnamon, 10 parts of grass fruit, 8 parts of fragrant sand, 11 parts of dried chili, 7 parts of woody, 5 parts of tangerine peel, sand 8 parts o...

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PUM

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Abstract

The present invention discloses industrialized thirteen-spice flavored procambarus clarkii. The procambarus clarkii is mellow and thick in fragrance, spicy but not dry, unique in taste and not easy tocause internal heat. The manufacture method removes smell of the procambarus clarkii and at the same time can also greatly preserve deliciousness and fragrance of the procambarus clarkii. The presentinvention also discloses a manufacture method of the industrialized thirteen-spice flavored procambarus clarkii and the manufacture method is pouring thirteen-spice procambarus clarkii seasoning soupmaterials on the well-cooked procambarus clarkii. The manufacture method is simple in processes, easy to operate and capable of mass industrial production, and promotes large-scale gains of the thirteen-spice flavored procambarus clarkii.

Description

Technical field [0001] The invention relates to the field of food, in particular to an industrialized thirteen-flavor crayfish and a preparation method thereof. Background technique [0002] Crayfish is a kind of freshwater economic shrimp, which is popular with people because of its delicious meat. Crayfish has high protein content, soft meat and easy digestion. It is an excellent food for patients who are weak and need to be nursed after illness. Shrimp meat contains magnesium, zinc, iodine, selenium and other trace elements. Among them, magnesium has an important regulating effect on heart activity and can protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and expand the coronary Arteries help prevent hypertension and myocardial infarction, and crayfish is rich in astaxanthin, which has strong antioxidant properties. [0003] The thirteen-flavored crayfish is a kind of delicacy made of crayfish as the main material,...

Claims

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Application Information

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IPC IPC(8): A23L17/40A23L27/00A23L27/10A23L27/60A23L5/10
CPCA23L5/11A23L5/13A23L17/40A23L27/00A23L27/10A23L27/60A23V2002/00A23V2200/16
Inventor 杨立张波涛
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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