Preparation method of fragrant vinasse crayfish

Abstract

The preparation method comprises the following steps: cleaning raw materials, frying, boiling at a low temperature, cooling and dipping, placing on a plate, pouring soup, performing vacuum infiltration, quick-freezing and storing a finished product. In the technical scheme provided by the invention, the vinasse marinade prepared from glutinous rice is firstly used for secondary fermentation, the vinasse marinade and the boiled spices are fermented for more than 5 years, and the vinasse residues and the crayfishes are boiled and soaked in low-temperature seasoning soup, so that the crayfishes are good in taste, ruddy in color and pure in vinasse fragrance, the earthy smell of the crayfishes can be effectively removed, and the shelf life is long. By adopting a dipping flavor permeation technology and a vacuum permeation technology, permeation and diffusion of seasoning substances in the crayfish are promoted, and the flavor quality of the crayfish is improved. Different from traditional fragrant grain food, the crayfish is not fermented and is more nutritional and healthy.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing fragrant fermented rice crayfish. Background Art

[0002] Freshwater crayfish is a crustacean that lives in freshwater. Its scientific name is Procambarus clarkii (Panuliru Ssiimpsoni). It is widely distributed in the middle and lower reaches of the Yangtze River, including Jiangsu, Hubei, Jiangxi, Anhui, etc. Its production has increased year by year, and it has now become an important economic aquatic product that drives local economic development and export earnings.

[0003] Crayfish has a high protein content, and its meat is soft and easy to digest. It is an excellent food for people who are weak or need to recuperate after illness. Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc. Magnesium has an important regulatory effect on heart activity, can protect the cardiovascular system, reduce the cholesterol content in the blood, prevent arteriosclerosis, and dilate the coronary artery, which is beneficial for preventing hypertension and myocardial infarction. Crayfish also contains astaxanthin, which is a strong antioxidant that helps eliminate the "jet lag" caused by jet lag. In addition, crayfish can also be used as medicine to reduce phlegm and relieve cough, and promote wound healing after surgery.

[0004] In the existing process of pickling crayfish, the food with fragrant dregs is prepared by fermenting the food with dregs. Nitrite will appear in the food during the pickling process, resulting in reduced nutrition of the crayfish. Therefore, a unique and healthy fragrant dregs crayfish is needed. Summary of the invention

[0005] In view of the problems of the background technology, the present invention provides a fragrant fermented crayfish and a preparation method thereof. The crayfish is boiled in fermented brine to have a unique taste. The immersion and flavor penetration technology and the vacuum penetration technology are adopted to promote the penetration and diffusion of seasoning substances in the crayfish, thereby improving the flavor quality of the crayfish.

[0006] To achieve the above object, the present invention provides a method for preparing crayfish cooked in fragrant fermented rice wine. The following steps are involved: 1. A method for preparing crayfish cooked in fragrant rice wine, comprising the following steps: S1: Cleaning Principle Ingredients: Clean the crayfish and remove the intestines; S2: Frying: Using a continuous chain fryer, fry the washed and drained crayfish in salad oil at a temperature of 180-210°C for 5-15 seconds until the surface of the shrimp turns red and is cooked once and set aside; S3: low temperature boiling: put the fried crayfish into the dregs and boil for 6-10 minutes at a temperature of 90-95°C; S4: Cooling and dipping: putting the crayfish prepared in S3 into the low-temperature seasoning soup, wherein the mass ratio of the crayfish to the low-temperature seasoning soup is 1:3-1:5, and cooling and dipping the crayfish into the low-temperature seasoning soup for 1-3 minutes, and controlling the temperature at 18-40°C, so that the seasoning substances can quickly penetrate into the shrimp body; S4, arranging the dish and pouring the soup: taking out the cooled and soaked crayfish from the low-temperature seasoning soup, putting them into a plastic bag, and adding the low-temperature seasoning soup, wherein the mass ratio of the low-temperature soup to the crayfish is 1:0.9-1:1.1; S5. Vacuum penetration: Roll and knead the prepared fragrant glutinous rice sauce and crayfish under vacuum and low temperature conditions for 5 minutes at a speed of 6-10 minutes, and vacuum penetrate the crayfish and low-temperature seasoning soup for 8-15 seconds under a vacuum degree greater than 0.08MPa, and then vacuum seal; S6. Quick freezing: The packaged crayfish products are quickly sent to the continuous quick freezing machine and quickly frozen until the core temperature of the product is below -15°C; S7. Finished product storage: Finished frozen cooked freshwater crayfish should be stored at -18℃.

[0007] 2. The method for preparing the fragrant fermented rice crayfish according to claim 1 is characterized in that the preparation process of the fermented rice residue and the low-temperature seasoning soup is as follows: Step 1, prepare spices: stir-fry the crushed spices, sieve and set aside; Step 2, preparing fragrant dregs: fermenting glutinous rice with yellow wine koji to prepare yellow wine, and filtering to obtain fragrant dregs; Step 3, prepare raw fragrant dregs, mix the spices and fragrant dregs, put them into a ceramic jar and press them tightly, keep the room temperature at 18-35℃, and seal and store for more than five years; Step 4, preparing low-temperature seasoning soup: take the raw fragrant dregs prepared in step 3, filter out dregs and dregs juice, add appropriate amount of water to the dregs juice, mix with rice wine, monosodium glutamate and white sugar, and then sterilize, cool the dregs juice to 0-4°C, and filter to obtain low-temperature seasoning soup.

[0008] Preferably, the spices include star anise, fennel, black pepper, prickly ash, dried ginger, cardamom, cinnamon, hawthorn and angelica dahurica.

[0009] In the technical solution provided by the present invention, the glutinous rice is used for secondary fermentation, and the glutinous rice and the boiled spices are fermented for more than 5 years to prepare a low-temperature seasoning soup, which makes the crayfish taste good, ruddy in color, and has a pure glutinous rice aroma, and can effectively remove the earthy smell of the crayfish, and has a long shelf life. By adopting the impregnation and flavor penetration technology and the vacuum penetration technology, the penetration and diffusion of the seasoning substances in the crayfish are promoted, and the crayfish is not fermented, and the flavor of the crayfish is improved while being more nutritious and healthy. DETAILED DESCRIPTION

[0010] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0011] Embodiment 1: 1. A method for preparing crayfish cooked in fragrant fermented rice wine, comprising the following steps: S1: Cleaning Principle Ingredients: Clean the crayfish and remove the intestines; S2: Frying: Using a continuous chain fryer, fry the washed and drained crayfish in salad oil at a temperature of 180-210°C for 5-15 seconds until the surface of the shrimp turns red and is cooked once and set aside; S3: low temperature boiling: put the fried crayfish into the dregs and boil for 6-10 minutes at a temperature of 90-95°C; S4: Cooling and dipping: putting the crayfish prepared in S3 into the low-temperature seasoning soup, wherein the mass ratio of the crayfish to the low-temperature seasoning soup is 1:3-1:5, and cooling and dipping the crayfish into the low-temperature seasoning soup for 1-3 minutes, and controlling the temperature at 18-40°C, so that the seasoning substances can quickly penetrate into the shrimp body; S4, arranging the dish and pouring the soup: taking out the cooled and soaked crayfish from the low-temperature seasoning soup, putting them into a plastic bag, and adding the low-temperature seasoning soup, wherein the mass ratio of the low-temperature soup to the crayfish is 1:0.9-1:1.1; S5. Vacuum penetration: Roll and knead the prepared fragrant glutinous rice sauce and crayfish under vacuum and low temperature conditions for 5 minutes at a speed of 6-10 minutes, and vacuum penetrate the crayfish and low-temperature seasoning soup for 8-15 seconds under a vacuum degree greater than 0.08MPa, and then vacuum seal; S6. Quick freezing: The packaged crayfish products are quickly sent to the continuous quick freezing machine and quickly frozen until the core temperature of the product is below -15°C; S7. Finished product storage: Finished frozen cooked freshwater crayfish should be stored at -18℃.

[0012] 2. The method for preparing the fragrant fermented rice crayfish according to claim 1 is characterized in that the preparation process of the fermented rice residue and the low-temperature seasoning soup is as follows: Step 1, preparing spices: frying the crushed spices, sieving and setting aside, to obtain the spice powder with a particle size of 80 to 100 meshes; Step 2, preparing fragrant dregs: fermenting glutinous rice with yellow wine koji to prepare yellow wine, and filtering to obtain fragrant dregs; Step 3: Prepare raw fragrant dregs, mix the spices and fragrant dregs, put them into a ceramic jar and press them tightly, keep the room temperature at 18-35℃, seal and store for more than five years, the mass ratio of spices to fragrant dregs is 1:100. In order to make the sealing effect better, seal the ceramic mouth with salt when sealing.

[0013] Step 4, preparing low-temperature seasoning soup: take the raw fragrant dregs prepared in step 3, filter out dregs and dregs juice, add appropriate amount of water to the dregs juice, mix with rice wine, monosodium glutamate and white sugar, and then sterilize, cool the dregs juice to 0-4°C, and filter to obtain low-temperature seasoning soup.

[0014] Spices include star anise, fennel, black pepper, Sichuan pepper, dried ginger, cardamom, cinnamon, hawthorn, and angelica root.

[0015] Embodiment 2: The preparation process of the dregs and low-temperature seasoning soup is as follows: Step 1, stir-fry the crushed spices and sieve; Step 2, prepare the dregs: ferment glutinous rice to obtain yellow wine, and obtain the dregs after filtering; Step 3, prepare raw dregs, mix the spice liquid with the raw dregs and put them into a ceramic pot, the mass ratio of the spices to the fragrant dregs is 1:100, keep the room temperature at 18-35°C, and seal and store for more than five years. Step 4, prepare low-temperature seasoning soup, take the fragrant dregs prepared in step 3 and filter to obtain dregs and dregs juice, the mass ratio of the dregs juice to water is 1:5, mix the dregs juice with yellow wine, monosodium glutamate, and white sugar, and then sterilize, cool the dregs juice to 0-4°C, and filter to obtain low-temperature seasoning soup.

[0016] Embodiment 3: A method for preparing crayfish cooked with fragrant rice wine: S1, clean the crayfish; S2: Frying: Using a continuous chain fryer, fry the washed and drained crayfish in salad oil at a temperature of 180-210°C for 5-15 seconds until the surface of the shrimp turns red and is cooked once and set aside; S3: low temperature boiling: put the fried crayfish into the dregs and boil for 8 minutes at a temperature of 92°C; S4: Cooling and dipping: Put the crayfish prepared in S3 into the low-temperature seasoning soup, with the mass ratio of crayfish to low-temperature seasoning soup being 1:3-1:5, and put it into a temperature-controlled tank with a refrigeration device filled with low-temperature seasoning soup, cool and dip for 2 minutes, control the temperature at 18-40°C, and roll and knead for 5 minutes to allow the seasoning substances to quickly penetrate into the shrimp body; S4. Arrange on a plate and pour in the soup: Take out the cooled and soaked crayfish from the seasoning soup, arrange the shrimp claws opposite each other on a plate, press the claws down as flat as possible, and place them in two layers and two rows. Each plate weighs 1.5 kg, then put them into a plastic bag and add 1.5 kg of the prepared low-temperature seasoning soup.

[0017] S5. Vacuum penetration: The plate with the low-temperature seasoning soup is vacuum penetrated for 8-15 seconds under the condition of vacuum degree greater than 0.08MPa, and then vacuum sealed; S6. Quick freezing: The packaged crayfish products are quickly sent to the continuous quick freezing machine and quickly frozen until the core temperature of the product is below -15°C; S7. Finished product storage: The finished frozen cooked freshwater crayfish is stored at -18°C and the shelf life of the product is 9-12 months.

[0018] By adopting the impregnation flavor penetration technology and vacuum penetration technology, the penetration and diffusion of seasoning substances in crayfish are promoted. The crayfish is not fermented, which improves the flavor of crayfish and makes it more nutritious and healthy.

[0019] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A method for preparing crayfish cooked in fragrant rice wine, comprising the following steps: S1: Cleaning Principle Ingredients: Clean the crayfish and remove the intestines; S2: Frying: Using a continuous chain fryer, fry the washed and drained crayfish in salad oil at a temperature of 180-210°C for 5-15 seconds until the surface of the shrimp turns red and is cooked once and set aside; S3: low temperature boiling: put the fried crayfish into the dregs and boil for 6-10 minutes at a temperature of 90-95°C; S4: Cooling and dipping: putting the crayfish prepared in S3 into the low-temperature seasoning soup, wherein the mass ratio of the crayfish to the low-temperature seasoning soup is 1:3-1:5, and cooling and dipping the crayfish into the low-temperature seasoning soup for 1-3 minutes, and controlling the temperature at 18-40°C, so that the seasoning substances can quickly penetrate into the shrimp body; S4, arranging the dish and pouring the soup: taking out the cooled and soaked crayfish from the low-temperature seasoning soup, putting them into a plastic bag, and adding the low-temperature seasoning soup, wherein the mass ratio of the low-temperature soup to the crayfish is 1:0.9-1:1.1; S5. Vacuum penetration: Roll and knead the prepared fragrant glutinous rice sauce and crayfish under vacuum and low temperature conditions for 5 minutes at a speed of 6-10 minutes, and vacuum penetrate the crayfish and low-temperature seasoning soup for 8-15 seconds under a vacuum degree greater than 0.08MPa, and then vacuum seal; S6. Quick freezing: The packaged crayfish products are quickly sent to the continuous quick freezing machine and quickly frozen until the core temperature of the product is below -15°C; S7. Finished product storage: Finished frozen cooked freshwater crayfish should be stored at -18℃.

2. The method for preparing the fragrant fermented rice crayfish according to claim 1, wherein the preparation process of the fermented rice residue and the low-temperature seasoning soup is as follows: Step 1, prepare spices: stir-fry the crushed spices, sieve and set aside; Step 2, preparing fragrant dregs: fermenting glutinous rice with yellow wine koji to prepare yellow wine, and filtering to obtain fragrant dregs; Step 3, prepare raw fragrant dregs, mix the spices and fragrant dregs, put them into a ceramic jar and press them tightly, keep the room temperature at 18-35℃, and seal and store for more than five years; Step 4, preparing low-temperature seasoning soup: take the raw fragrant dregs prepared in step 3, filter out dregs and dregs juice, add appropriate amount of water to the dregs juice, mix with rice wine, monosodium glutamate and white sugar, and then sterilize, cool the dregs juice to 0-4°C, and filter to obtain low-temperature seasoning soup.

3. According to the method for preparing the crayfish cooked in fragrant fermented rice wine as claimed in claim 1, the characteristic is that the spices include star anise, fennel, black pepper, prickly ash, dried ginger, cardamom, cinnamon, hawthorn and angelica dahurica.