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Oil-braised crayfish and preparation method thereof

A technology for braised and lobster, which is applied to the field of braised crayfish and its preparation, can solve the problems of destroying the original texture, flavor and color of aquatic products, and achieve the effects of improving the taste effect, retaining the flavor and high safety.

Inactive Publication Date: 2019-04-02
海南海岛八号餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, domestic crayfish dishes have become increasingly popular in my country, mainly sold after on-site cooking. With the acceleration of people's life rhythm, this traditional cooking method can no longer meet the nutritional and convenient needs of modern consumers for food. , and came into being the cooked dried aquatic product cans, which seriously damaged the original texture, flavor and color of aquatic products

Method used

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  • Oil-braised crayfish and preparation method thereof

Examples

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Effect test

Embodiment 1

[0025] An oil-braised crayfish, comprising the following raw materials in parts by weight: 125 parts of crayfish, 57 parts of pork bones, 20 parts of shiitake mushrooms, 0.4 parts of codonopsis, 0.2 parts of astragalus, 0.2 parts of longan meat, 0.8 parts of sand ginseng, 0.5 parts of tangerine peel, 1 part of leaf, 1.8 parts of star anise, 1 part of amomum, 2 parts of Angelica dahurica, 27 parts of bean paste, 10 parts of sugar, 20 parts of rapeseed oil, 40 parts of soybean oil, 1 part of salad oil, 110 parts of beer, 0.1 part of ginger, Garlic 1 part.

Embodiment 2

[0027] An oil-braised crayfish, comprising the following raw materials in parts by weight: 150 parts of crayfish, 88 parts of pork bones, 45 parts of shiitake mushrooms, 1.3 parts of Codonopsis pilosula, 0.7 parts of astragalus, 1.2 parts of longan meat, 1.5 parts of sand ginseng, 1.8 parts of tangerine peel, fragrant 6 parts of leaves, 3.5 parts of star anise, 3 parts of amomum, 8 parts of Angelica dahurica, 42 parts of bean paste, 20 parts of sugar, 35 parts of rapeseed oil, 55 parts of soybean oil, 3 parts of salad oil, 120 parts of beer, 1 part of ginger, Garlic 2 parts.

Embodiment 3

[0029] An oil-braised crayfish, comprising the following raw materials in parts by weight: 135 parts of crayfish, 60 parts of pork bones, 30 parts of shiitake mushrooms, 0.6 parts of codonopsis, 0.5 parts of astragalus, 0.8 parts of longan meat, 1 part of sand ginseng, 1.2 parts of tangerine peel, fragrant 3 parts of leaves, 2 parts of star anise, 2 parts of amomum, 5 parts of Angelica dahurica, 35 parts of bean paste, 15 parts of sugar, 30 parts of rapeseed oil, 45 parts of soybean oil, 2 parts of salad oil, 115 parts of beer, 0.8 parts of ginger, Garlic 1.8 parts.

[0030] The preparation method of a kind of braised crayfish in oil according to the above-mentioned embodiments 1-3 comprises the following steps:

[0031] (1) Preparation of broth:

[0032] S1. Wash and break the pork bones, add water to pre-boil for 15 minutes, and remove foam;

[0033] S2. Wash and slice Codonopsis pilosula, Astragalus membranaceus, longan meat, Adenophora radix, and orange peel, and put the...

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Abstract

The invention provides an oil-braised crayfish and a preparation method thereof. The oil-braised crayfish comprises the following raw materials in parts by weight: crayfish, pork bone, shiitake mushroom, codonopsis pilosula, radix astragali, longan pulp, radix adenophorae, pericarpium citri reticulatae, myrcia, star anise, fructus amomi, radix angelicae, thick broad-bean sauce, granulated sugar, rapeseed oil, soybean oil, salad oil, beer, ginger and garlic. The crayfish is used as a raw material, soup-stock prepared by decocting the pork bone, shiitake mushroom, traditional Chinese medicinal materials and the like at variable temperature is used as a base material, and an oil-braising material bag is secretly prepared with thick broad-bean sauce, spices and the like; the crayfish is addedinto the soup stock and the oil-braising material bag, and the delicious oil-braised crayfish fresh and tender in meat quality can be obtained. The oil-braising material bag realizes food production through high salinity and cooking, has a shelf life of 4-6 months at room temperature, maintains the original flavor, texture, color and nutrition of the crayfish, and has no addition of any chemical preservatives in the processing process; through simple heating of the oil-braising material bag, the consumer demand on delicious, convenient and safe crayfish products is met.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to an oil-braised crayfish and a preparation method thereof. Background technique [0002] Crayfish (Procambarus clarkii) are also known as Procambarus clarkii, red crayfish and freshwater crayfish. It is shaped like a shrimp and has a hard shell. It is a freshwater economical shrimp, which is widely welcomed by people because of its delicious meat. Qianjiang City, Hubei Province was appraised as the "Hometown of Chinese Crayfish". Since then, the saying "Chinese crayfish can be seen in Hubei, and Hubei crayfish can be seen in Qianjiang" has spread like wildfire. Braised prawns in Qianjiang oil is a Hubei dish that originated in a small town called Wuqi in Jianghan Oilfield, Qianjiang, Hubei. It has become famous in the Jianghan Plain and is widely loved by diners. [0003] In recent years, domestic crayfish dishes have become increasingly popular in my country, mainly s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L17/40A23L23/00A23L31/00A23L33/105
CPCA23V2002/00A23L13/20A23L17/40A23L23/00A23L31/00A23L33/105A23V2250/21
Inventor 吴鑫
Owner 海南海岛八号餐饮管理有限公司