Slag-free crayfish sauce as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and discloses a residue-free crayfish sauce as well as a preparation method and application thereof. The preparation method of the residue-free crayfish sauce comprises the following steps: pretreating the raw materials, frying, boiling, separating, concentrating, blending, sterilizing and filling. According to the preparation method of the crayfish sauce, provided by the invention, the crayfish sauce prepared by combining a traditional stir-frying process and a boiling, extracting and concentrating process has the following characteristics that the sauce is free of residues, red and bright in color and luster and outstanding in crayfish flavor; crayfish dishes stir-fried by using the chicken feed are free of dregs and red and bright in color, and the produced dishes show a high-grade feeling; and the crayfish sauce prepared by using the method is uniform in shape, free of residues, easy to package and free of a material clamping phenomenon.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to the technical field of seasonings, and in particular to a residue-free crayfish sauce and a preparation method and application thereof. Background Art

[0002] With the continuous development of modern society, people have higher and higher requirements for diet. 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. Crayfish contains astaxanthin, which is a strong antioxidant.

[0003] What is currently sold most on the market is crayfish seasoning in granular form, which is used directly to stir-fry crayfish. The disadvantage is that the fried crayfish dishes are not in good condition, mixed with a lot of sauce and spice residues, especially whole Sichuan peppercorns, which make the experience bad if you accidentally put them in your mouth. The whole dish is dark and messy in color. Secondly, the sauce containing residues is difficult to separate during the packaging process, and there is a serious problem of material jamming. Summary of the invention

[0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a residue-free crayfish sauce and a preparation method and application thereof.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0006] In a first aspect, the present invention provides a method for preparing a residue-free crayfish sauce, comprising the following steps:

[0007] (1) preparing raw materials; the raw materials include, by weight, 15-20 parts of vegetable oil, 4-7 parts of Pixian bean paste, 2-3 parts of dried chili peppers, 3-5 parts of spices, 30-60 parts of crayfish or crayfish tails, 4-5 parts of fresh raw materials, 10-15 parts of seasoning powder, 0.1-0.5 parts of seasoning oil, and 3-5 parts of seasoning wine;

[0008] The vegetable oil includes rapeseed oil and soybean oil in a mass ratio of 3-5:2;

[0009] (2) heating the rapeseed oil to 240°C-250°C, adding the soybean oil and controlling the temperature to 140°C-150°C, adding the fresh raw materials and frying at 108°C-110°C, producing a fragrant aroma, and slightly changing the color of the fresh raw materials; adding the dried chili peppers, continuing to heat to a temperature of 115°C-118°C and frying, producing a fragrant aroma, the oil is bright red, and the chili peppers are slightly dry; adding the Pixian bean paste, continuing to heat to a temperature of 113°C-115°C and frying, producing a fragrant aroma; adding the spices, continuing to heat and fry for 5-8 minutes, producing a fragrant aroma; adding the crayfish or crayfish tails, continuing to heat and fry for 10-15 minutes; adding the seasoning powder, seasoning oil and seasoning wine, stirring evenly, turning off the heat and serving, and obtaining fried crayfish;

[0010] (3) weighing the stir-fried crayfish, adding water 1.2-1.5 times the weight of the stir-fried crayfish, heating the mixture to 115° C.-120° C. and boiling the mixture for 2-3 hours to boil the crayfish;

[0011] (4) separating the solid and liquid of the boiled crayfish to obtain the soup; concentrating the soup to a Brix degree of 30%-40%; adjusting the salt content to 10%-13%, and sterilizing the soup to obtain the soup.

[0012] The crayfish sauce making method provided by the present invention combines the traditional frying process with the boiling, extracting and concentrating process to make the crayfish sauce having the following characteristics: the sauce has no residue, bright red color and prominent crayfish flavor; the crayfish dishes fried by the method have no residue, bright red color and a high-end feel; and the crayfish sauce made by the present invention has a uniform shape, no residue, is easy to package and does not contain any material.

[0013] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the dried chili is made into glutinous chili, and the making method is: add 10 times the water to the dried chili and boil it, simmer it on low heat for 30 minutes until the dried chili absorbs water, remove it and drain the water, and chop it with a chopper, and the particle size is in the range of 1cm-1.5cm.

[0014] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the spices include Sichuan pepper, Sichuan pepper, white cardamom, star anise, nutmeg, bay leaf, cinnamon, amomum villosum, galangal, cloves, angelica dahurica, and tsaoko in a mass ratio of 20:10:15:12:11:6:6:6:2.5:2.5:11:2.5; all the spices are crushed to a particle size within the range of 0.5 cm-1 cm, and then soaked in the seasoning wine before frying.

[0015] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the crayfish or crayfish tail is frozen or fresh; the crayfish is cleaned with shell, blanched in boiling water for 1 minute, removed and drained, and chopped into particles within the range of 3cm-5cm in size.

[0016] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the fresh raw materials include green onions, ginger and garlic in a mass ratio of 2:3:3; all the fresh raw materials are washed, dried and chopped into particles within the range of 0.5cm-1cm.

[0017] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the seasoning powder is a mixture of white sugar, monosodium glutamate, edible salt and seafood powder in a mass ratio of 10:5:10:2.

[0018] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (1), the seasoning oil is green pepper oil or Sichuan pepper oil; the seasoning wine is cooking wine, rice wine or white wine.

[0019] As a preferred embodiment of the method for making residue-free crayfish sauce of the present invention, in step (4), the separation is carried out by filtering through a 40-100 mesh screen; the concentration is carried out by a concentrator with a vacuum degree of -0.06Mpa to -0.09Mpa and a temperature of 50°C-60°C; the sterilization temperature is 90°C-105°C and the time is 10min-20min.

[0020] In a second aspect, the present invention provides a crayfish sauce prepared by the above-mentioned residue-free crayfish sauce production method.

[0021] In a third aspect, the present invention applies the crayfish sauce in bread spreads, noodle soups, steamed buns fillings or dumpling fillings.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The method for making the residue-free crayfish sauce of the present invention can make a sauce without residue, bright red color and authentic flavor. The crayfish fried by the method not only has no residue, but also has bright red color, and the dish product shows a high-end feeling. The sauce made by the present invention has a uniform shape, no residue, is easy to package, and does not have the phenomenon of material clamping. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a sensory evaluation diagram of Examples and Comparative Examples. DETAILED DESCRIPTION

[0025] To better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be understood by those skilled in the art that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0026] Unless otherwise specified, the experimental methods used in the examples are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0027] The method for preparing the residue-free crayfish sauce of the present invention comprises the following steps:

[0028] (1) Raw material preparation

[0029] Calculated by weight, the raw materials include: 15-20 parts of vegetable oil, 4-7 parts of Pixian bean paste, 2-3 parts of dried chili peppers, 3-5 parts of spices, 30-60 parts of crayfish or crayfish tails, 4-5 parts of fresh ingredients, 10-15 parts of seasoning powder, 0.1-0.5 parts of seasoning oil, and 3-5 parts of seasoning wine.

[0030] Wherein, the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 3:2;

[0031] The Pixian bean paste is the bean paste produced in Pixian County, regardless of brand;

[0032] The variety of the dried chili pepper is not limited; the dried chili pepper needs to be processed into ciba chili pepper, and the production method is: add 10 times the water to the dried chili pepper and boil it, simmer it on low heat for 30 minutes until the dried chili pepper absorbs water, remove it and drain the water, and chop it with a chopper, and the particle size is within the range of 1cm-1.5cm;

[0033] The spices include prickly ash, prickly ash, white cardamom, star anise, nutmeg, bay leaf, cinnamon, amomum villosum, galangal, clove, angelica dahurica, and tsaoko in a mass ratio of 20:10:15:12:11:6:6:6:2.5:2.5:11:2.5; all the spices need to be crushed by a crusher, with a particle size within the range of 0.5-1 cm, and then soaked in flavoring wine before frying;

[0034] The crayfish or crayfish tail can be frozen or fresh, without limitation; the crayfish is cleaned with shell, blanched in boiling water for 1 minute, removed and drained, and chopped with a chopper or meat grinder, and the particle size is within the range of 3cm-5cm;

[0035] The fresh raw materials include green onions, ginger, and garlic in a mass ratio of 2:3:3; all the fresh raw materials are washed, dried, and chopped with a chopper to a particle size within a range of 0.5 cm to 1 cm;

[0036] The seasoning powder is a mixture of white sugar, monosodium glutamate, edible salt and seafood powder in a mass ratio of 10:5:10:2; the seasoning powder is mixed evenly according to the formula ratio;

[0037] The seasoning oil is green pepper oil or Chinese prickly ash oil;

[0038] The flavoring wine is cooking wine, rice wine or white wine, without limitation.

[0039] (2) Stir-fried crayfish

[0040] Heat the rapeseed oil to 240℃, add soybean oil and control the temperature to 140℃, add the processed fresh ingredients and stir-fry at 108℃-110℃, until the aroma comes out and the fresh ingredients change color slightly; add the prepared glutinous rice peppers, continue heating and stir-frying until the temperature reaches 115℃-118℃, until the aroma comes out, the oil is bright red, and the peppers are slightly dry; add Pixian bean paste, continue heating and stir-frying until the temperature reaches 113℃-115℃, until the aroma comes out; add the soaked spices, continue heating and stir-frying for 5 minutes, until the aroma comes out; add the processed crayfish, continue heating and stir-frying for 10 minutes; add seasoning powder, seasoning oil and seasoning wine, stir evenly, turn off the heat, remove from the pot, and weigh.

[0041] (3) Boil

[0042] The fried crayfish and the soup are weighed together, and 1.2 times of water by weight is added, and the mixture is added into a boiling pot. The temperature is raised and boiled for 2-3 hours at a temperature of 115° C.-120° C. to extract the flavor components.

[0043] (4) Separation

[0044] Use a 40-100 mesh sieve to separate the solid and liquid from the boiled material.

[0045] (5) Vacuum concentration

[0046] The soup is concentrated by a concentrator, the vacuum degree is set at -0.06Mpa to -0.09Mpa, and the concentration temperature is 50°C to 60°C. The original juice is concentrated to 30% to 40% Brix to obtain concentrated crayfish soup.

[0047] (6) Allocation

[0048] The concentrated crayfish soup is mixed with salt in a mixing tank, and the salt content is 10%-13% to prepare a residue-free crayfish sauce product.

[0049] (7) Sterilization

[0050] After the preparation is completed, the temperature is continued to rise for sterilization and filling. The sterilization temperature is 90℃-105℃ and the time is 10min-20min.

[0051] Embodiment 1: A method for making residue-free crayfish sauce

[0052] (1) Raw material preparation

[0053] Calculated by mass percentage, 17% vegetable oil, 5% Pixian bean paste, 2.5% dried chili pepper, 4.3% spices, 50% crayfish, 4% fresh raw materials, 13% seasoning powder, 0.2% seasoning oil and 4% seasoning wine are pre-treated.

[0054] Wherein, the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 3:2;

[0055] The Pixian bean paste is the bean paste produced in Pixian County, regardless of brand;

[0056] The dried chili pepper is made into ciba chili pepper by the following preparation method: add 10 times of water to the dried chili pepper and boil it, simmer it on low heat for 30 minutes until the dried chili pepper absorbs water, remove it and drain the water, chop it with a chopper, and the particle size is within 1 cm;

[0057] The spices include prickly ash, prickly ash, white cardamom, star anise, nutmeg, bay leaf, cinnamon, amomum villosum, galangal, clove, angelica dahurica, and tsaoko in a mass ratio of 20:10:15:12:11:6:6:6:2.5:2.5:11:2.5; all the spices need to be crushed by a crusher, with a particle size within the range of 0.8 cm, and then soaked in flavoring wine before frying;

[0058] The crayfish is fresh crayfish; the crayfish is cleaned with shell, blanched in boiling water for 1 minute, taken out and drained, and chopped with a chopper or a meat grinder, and the particle size is within 4 cm;

[0059] The fresh raw materials include green onions, ginger, and garlic in a mass ratio of 2:3:3; all the fresh raw materials are washed, dried, and chopped with a chopper to a particle size within the range of 0.8 cm;

[0060] The seasoning powder is a mixture of white sugar, monosodium glutamate, edible salt and seafood powder in a mass ratio of 10:5:10:2; the seasoning powder is mixed evenly according to the formula ratio;

[0061] The seasoning oil is green pepper oil;

[0062] The flavored wine is white wine.

[0063] (2) Stir-fried crayfish

[0064] Heat the rapeseed oil to 240℃, add soybean oil and control the temperature to 140℃, add the processed fresh ingredients and stir-fry at 109℃, until the aroma comes out and the fresh ingredients change color slightly; add the prepared glutinous rice peppers, continue heating and stir-frying until the temperature reaches 116℃, until the aroma comes out, the oil is bright red, and the peppers are slightly dry; add Pixian bean paste, continue heating and stir-frying until the temperature reaches 114℃, until the aroma comes out; add the soaked spices, continue heating and stir-frying for 5 minutes, until the aroma comes out; add the processed crayfish, continue heating and stir-frying for 10 minutes; add seasoning powder, seasoning oil and seasoning wine, stir evenly, turn off the heat, remove from the pot, and weigh.

[0065] (3) Boil

[0066] The fried crayfish and the soup were weighed together, and 1.2 times of water by weight was added, and the mixture was added into a boiling pot. The temperature was raised and boiled for 2.5 hours at 120° C. to extract the flavor components.

[0067] (4) Separation

[0068] Use a 60-mesh sieve to separate the solid and liquid from the boiled material.

[0069] (5) Vacuum concentration

[0070] The soup was concentrated by a concentrator, the vacuum degree was set at -0.08 MPa, and the concentration temperature was 55° C. The original juice was concentrated to 35% Brix to obtain concentrated crayfish soup.

[0071] (6) Allocation

[0072] The concentrated crayfish soup is mixed with salt in a mixing tank, and the salt content is 11%, so as to prepare a residue-free crayfish sauce product.

[0073] (7) Sterilization

[0074] After the preparation is completed, the temperature is continued to be raised for sterilization. The sterilization temperature is 100℃ and the time is 15 minutes.

[0075] Embodiment 2: A method for making residue-free crayfish sauce

[0076] The only difference from Example 1 is that:

[0077] In step (1) raw material preparation: by mass percentage, 19% of vegetable oil, 4% of Pixian bean paste, 2% of dried chili peppers, 3.5% of spices, 51.7% of crayfish, 4.5% of fresh raw materials, 12% of seasoning powder, 0.3% of seasoning oil, and 3% of seasoning wine are pre-processed.

[0078] Comparative Example 1:

[0079] The only difference from Example 1 is that:

[0080] In step (2), no crayfish raw material is added during the frying process, and the other raw material formulas and steps remain unchanged.

[0081] Comparative Example 2:

[0082] The only difference from Example 1 is that:

[0083] The fried crayfish is directly prepared without the step (3) of boiling, the step (4) of separation and the step (5) of vacuum concentration.

[0084] Comparative Example 3:

[0085] The only difference from Example 1 is that:

[0086] In step (3) of boiling, the fried crayfish and the soup are weighed together, and 1.2 times of water by weight is added, and the mixture is added into a boiling pot, and the temperature is raised and boiled for 2.5 hours at a temperature of 100° C. to extract the flavor components.

[0087] Comparative Example 4:

[0088] The only difference from Example 1 is that:

[0089] In step (3) of boiling, the fried crayfish and the soup are weighed together, and 1.2 times of water by weight is added, and the mixture is added into a boiling pot, and the temperature is raised and boiled for 2.5 hours at a temperature of 140° C. to extract the flavor components.

[0090] Comparative Example 5:

[0091] The only difference from Example 1 is that:

[0092] In step (3) of boiling, the fried crayfish and the soup are weighed together, and 1.2 times of water by weight is added, and the mixture is added into a boiling pot, and the temperature is raised and boiled for 1.5 hours at a temperature of 120° C. to extract the flavor components.

[0093] Test example:

[0094] The amino acid nitrogen content of the products obtained in Examples 1 and 2, and Comparative Examples 1-5 was tested; the results are shown in Table 1:

[0095] Table 1 Amino acid nitrogen content

[0096]

[0097] Application examples:

[0098] The products prepared in Examples 1 and 2, and Comparative Examples 1-5 were used to stir-fry crayfish dishes, and sensory evaluation personnel were organized to evaluate and analyze the products, and scored them from five aspects: aroma, taste, color, application visual effect, and preference, using a 9-point scoring method. The structure is shown in Table 2 (the scores in the table are all average scores) and Figure 1 shown.

[0099] Table 2 Sensory evaluation

[0100]

[0101] Note: 9-point evaluation method is used

[0102] The embodiment is significantly better than the comparative example in terms of amino acid nitrogen content and sensory evaluation. The product prepared by the residue-free crayfish sauce preparation method of the embodiment is more widely used and has a higher sensory evaluation. The product of the embodiment has no residue, bright red color, and outstanding crayfish flavor; and the sauce has a uniform shape, no residue, is easy to package, and does not have the phenomenon of sandwiching; the crayfish dishes prepared with this sauce have no residue, rich aroma, bright red color, and show a sense of luxury.

[0103] In summary, the method for making residue-free crayfish sauce of the present invention combines frying and extraction processes to prepare residue-free crayfish sauce, retains the frying pan aroma, and is sublimated in the extraction and concentration process, thereby synergizing the advantages of the two processes; the fried crayfish is subjected to a high-temperature extraction process to fully decompose the crayfish meat protein, obtain more free amino acids, and present a richer characteristic crayfish aroma; at the same time, the concentration process makes the sauce more fragrant and the flavor more natural; the sauce is residue-free and has a uniform shape, which is conducive to production and packaging and does not trap materials.

[0104] The residue-free crayfish sauce prepared by the invention can be applied in more fields, not only in stir-frying crayfish, but also in the fields of bread spreading, noodle soup, bun and dumpling stuffing, etc.

[0105] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing residue-free crayfish sauce, characterized in that: The following steps are involved: (1) preparing raw materials; the raw materials include, by weight, 15-20 parts of vegetable oil, 4-7 parts of Pixian bean paste, 2-3 parts of dried chili peppers, 3-5 parts of spices, 30-60 parts of crayfish or crayfish tails, 4-5 parts of fresh raw materials, 10-15 parts of seasoning powder, 0.1-0.5 parts of seasoning oil, and 3-5 parts of seasoning wine; The vegetable oil includes rapeseed oil and soybean oil in a mass ratio of 3-5:2; (2) heating the rapeseed oil to 240°C-250°C, adding the soybean oil and controlling the temperature to 140°C-150°C, adding the fresh raw materials and frying at 108°C-110°C, producing a fragrant aroma, and slightly changing the color of the fresh raw materials; adding the dried chili peppers, continuing to heat to a temperature of 115°C-118°C and frying, producing a fragrant aroma, the oil is bright red, and the chili peppers are slightly dry; adding the Pixian bean paste, continuing to heat to a temperature of 113°C-115°C and frying, producing a fragrant aroma; adding the spices, continuing to heat and fry for 5-8 minutes, producing a fragrant aroma; adding the crayfish or crayfish tails, continuing to heat and fry for 10-15 minutes; adding the seasoning powder, seasoning oil and seasoning wine, stirring evenly, turning off the heat and serving, and obtaining fried crayfish; (3) weighing the stir-fried crayfish, adding water 1.2-1.5 times the weight of the stir-fried crayfish, heating the mixture to 115° C.-120° C. and boiling the mixture for 2-3 hours to boil the crayfish; (4) separating the solid and liquid of the boiled crayfish to obtain the soup; concentrating the soup to a Brix degree of 30%-40%; adjusting the salt content to 10%-13%, sterilizing, and filling the soup.

2. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the dried chili peppers are made into glutinous rice peppers by the following production method: add 10 times the amount of water to the dried chili peppers and boil them, simmer over low heat for 30 minutes until the dried chili peppers are fully watered, remove them from the water and drain them, and chop them into small pieces with a chopper until the particle size is within the range of 1 cm to 1.5 cm.

3. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the spices include prickly ash, Sichuan pepper, white cardamom, star anise, nutmeg, bay leaf, cinnamon, amomum villosum, galangal, clove, angelica dahurica, and tsaoko in a mass ratio of 20:10:15:12:11:6:6:6:2.5:2.5:11:2.5; all the spices are crushed to a particle size within the range of 0.5 cm-1 cm, and then soaked in the flavoring wine before frying.

4. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the crayfish or crayfish tail is frozen or fresh; the crayfish is cleaned with shell, blanched in boiling water for 1 minute, removed and drained, and chopped into pieces with a particle size of 3 cm to 5 cm.

5. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the fresh raw materials include green onions, ginger and garlic in a mass ratio of 2:3:3; all the fresh raw materials are washed, dried and chopped into particles within a range of 0.5 cm-1 cm.

6. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the seasoning powder is a mixture of white sugar, monosodium glutamate, edible salt and seafood powder in a mass ratio of 10:5:10:

2.

7. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (1), the seasoning oil is green pepper oil or Sichuan pepper oil; the seasoning wine is cooking wine, rice wine or white wine.

8. The method for making residue-free crayfish sauce according to claim 1, characterized in that: In step (4), the separation is carried out by filtering through a 40-100 mesh screen; the concentration is carried out by a concentrator with a vacuum degree of -0.06Mpa to -0.09Mpa and a temperature of 50°C to 60°C; the sterilization temperature is 90°C to 105°C and the time is 10min to 20min.

9. A crayfish sauce, characterized in that: The sauce is prepared by the method for making the residue-free crayfish sauce according to any one of claims 1 to 8.

10. Use of the crayfish sauce according to claim 9 in bread spreads, noodle soups, bun fillings or dumpling fillings.

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