Clear water lobster making process

A production method and water-clearing technology, applied in the field of food processing, can solve problems such as covering up, and achieve the effects of easy operation, fresh and tender taste, and broadened edible fields

Inactive Publication Date: 2004-04-07
南京星湖饭店有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take cooking 1.5kg (one plate) of clear water crayfish as an example:

[0021] Take 1.5kg of high-quality lobster from Hongze Lake as the raw material, without removing the gills and lungs, without removing the intestinal glands, rinse it and put it in a basket to drain. Pour 7.5kg of salad oil into the pot and burn it on the stove until the oil temperature reaches 200°C (the oil temperature can be selected within the range of 180-240°C), pour the washed and drained lobster into the oil pot at medium speed Fry, fry for about one and a half minutes, remove and set aside. At this time, the water content in the lobster body after quick frying is controlled at about 72%, and it is about four mature (the water content in the lobster body after quick frying can be in the range of 40-80%) Any choice, the best selection range is 60-72%, the longer the quick-frying time, the lower the water content), because the lobster is first quick-fried, so that on the one hand, it can kill ...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/40
Inventor 刘振海沈斐
Owner 南京星湖饭店有限公司
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