Clear water lobster making process

Abstract

The present invention is cooking process of crayfish. Crayfish captured in pollution-free water area is washed, fast fried in oil at 180-240 deg.c to water content of 40-80%, cooked in boiled clear water with scallion, ginger and seasoning wine for 8-25min, and served. Fast frying in oil pot can kill parasite and bacteria inside crayfish body to ensure eating safety while locking moisture of crayfish to maintain soft second tender crayfish meat. The cooking process of the present invention is suitable for household and restaurant.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a cooking method of clear water lobster. Background technique [0002] Crayfish, also known as crayfish. Commonly known as lobster and crayfish among the people, fishermen in Hongze Lake, Jiangsu, call it sea shrimp. Cricket crickets are native to the Americas, and are distributed in Jiangsu, Zhejiang, Anhui and the three eastern provinces in my country. They are freshwater products and live in rivers, lakes and ponds. They often live in the body with lung fluke metacercariae, especially crayfish in rivers and ponds. dirty. [0003] In the 1970s and 1980s, cricket became a dish on folk tables. Its delicious taste attracted a large number of consumers, and the public never tired of it. Folk eating methods are usually steaming, boiling, and burning, and the cleaning method is relatively primitive. The gills and lungs are cut off artificially, the intestinal glands are removed, and the ...

AI Technical Summary

Problems solved by technology

But their shortcomings are due to the use of strong seasoning and complex flavors, which cover up the good qualities of lobster, such as umami, tenderness, etc.