CN103932245A - 一种健胃消食酒醉大闸蟹及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种健胃消食酒醉大闸蟹，是由下述重量份的原料制成：大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6-7、枸杞子4-5、白术3-4、党参1-2、红曲3-4、葡萄籽2-3、冰糖草1-2、牛蒡根4-5、伸筋草2-3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量；本发明将大闸蟹用箬竹叶裹在表面，浸泡在含有多种原料的药酒中，不但使其酒香醉人、竹香浓郁，更具有良好的营养保健功效，添加米醋和桂花蜜，软化蟹壳，使得大闸蟹更加酥脆爽口，口感美味，老少皆宜，是一道不可多得的美食佳肴。
Description
技术领域
本发明涉及一种保健蟹，尤其涉及一种健胃消食酒醉大闸蟹及其制备方法。
背景技术
大闸蟹营养丰富，味道鲜美，是人们桌上的美食，其有多种吃法，酒醉只是一种，酒醉后的大闸蟹酒香醉人，口感更佳，风味独特，但只用白酒泡制已经不能满足人们的需要，为此本发明将大闸蟹与中药等原料一起泡制，保健功效显著。
发明内容
本发明克服了现有技术不足，提供了一种健胃消食酒醉大闸蟹及其制备方法。
本发明是通过以下技术方案实现的：
一种健胃消食酒醉大闸蟹，是由下述重量份的原料制成：
大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6-7、枸杞子4-5、白术3-4、党参1-2、红曲3-4、葡萄籽2-3、冰糖草1-2、牛蒡根4-5、伸筋草2-3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量；
所述营养粉是由下述重量比的原料制成：海参：不老草：裙带菜=1：1：6-8，蜂蜜和黄酒适量。
一种健胃消食酒醉大闸蟹制备方法，包括以下步骤：
（1）将海参、不老草、裙带菜用沸水漂烫40-60秒，再立即用冰水冷浸，取出去杂洗净，晾干后将蜂蜜均匀抹在原料表面，送入蒸锅，以黄酒代替水来进行蒸制，中火蒸制40-50分钟后取出冷却，冷冻干燥，得到营养粉；
（2）将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎，送入黄酒中，加盖隔水煎煮2-3小时，冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉，充分搅拌均匀后得到泡酒；
（3）将新鲜大闸蟹用清水养活2-3小时以吐净体内泥沙，再清洗干净，用洗净的箬竹叶均匀裹在大闸蟹表面，放入上述泡酒中，浸泡30-40小时后取出，将泡好的大闸蟹去杂洗净，送入蒸锅，大火蒸熟后即可食用。
不老草：学名草苁蓉，别名列当。拉丁文名Orobanche coerulescens列当科，列当属。人们将其视为长生不老的“神草”，所以称之为“不老草”。
与现有技术相比，本发明的优点是：
本发明将大闸蟹用箬竹叶裹在表面，浸泡在含有多种原料的药酒中，不但使其酒香醉人、竹香浓郁，更具有良好的营养保健功效，添加米醋和桂花蜜，软化蟹壳，使得大闸蟹更加酥脆爽口，口感美味，老少皆宜，是一道不可多得的美食佳肴。本发明原料中含有白术与红曲，起有健胃消食的作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种健胃消食酒醉大闸蟹，是由下述重量（斤）的原料制成：
大闸蟹250、黄酒400、米醋20、桂花蜜14、菊花6、枸杞子4、白术3、党参1、红曲3、葡萄籽2、冰糖草1、牛蒡根4、伸筋草2、葛根粉10、菱角粉8、营养粉8、箬竹叶适量；
所述营养粉是由下述重量比的原料制成：海参：不老草：裙带菜=1：1：6，蜂蜜和黄酒适量。
一种健胃消食酒醉大闸蟹制备方法，包括以下步骤：
（1）将海参、不老草、裙带菜用沸水漂烫60秒，再立即用冰水冷浸，取出去杂洗净，晾干后将蜂蜜均匀抹在原料表面，送入蒸锅，以黄酒代替水来进行蒸制，中火蒸制50分钟后取出冷却，冷冻干燥，得到营养粉；
（2）将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎，送入黄酒中，加盖隔水煎煮3小时，冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉，充分搅拌均匀后得到泡酒；
（3）将新鲜大闸蟹用清水养活2小时以吐净体内泥沙，再清洗干净，用洗净的箬竹叶均匀裹在大闸蟹表面，放入上述泡酒中，浸泡30小时后取出，将泡好的大闸蟹去杂洗净，送入蒸锅，大火蒸熟后即可食用。
Claims (2)
1.一种健胃消食酒醉大闸蟹，其特征在于是由下述重量份的原料制成：
大闸蟹250-300、黄酒400-450、米醋20-30、桂花蜜14-18、菊花6-7、枸杞子4-5、白术3-4、党参1-2、红曲3-4、葡萄籽2-3、冰糖草1-2、牛蒡根4-5、伸筋草2-3、葛根粉10-12、菱角粉8-10、营养粉8-10、箬竹叶适量；
所述营养粉是由下述重量比的原料制成：海参：不老草：裙带菜=1：1：6-8，蜂蜜和黄酒适量。
2.一种如权利要求1所述的健胃消食酒醉大闸蟹制备方法，其特征在于包括以下步骤：
（1）将海参、不老草、裙带菜用沸水漂烫40-60秒，再立即用冰水冷浸，取出去杂洗净，晾干后将蜂蜜均匀抹在原料表面，送入蒸锅，以黄酒代替水来进行蒸制，中火蒸制40-50分钟后取出冷却，冷冻干燥，得到营养粉；
（2）将菊花、枸杞子、白术、党参、红曲、葡萄籽、冰糖草、牛蒡根、伸筋草混合粉碎，送入黄酒中，加盖隔水煎煮2-3小时，冷却后加入米醋、桂花蜜、葛根粉、菱角粉和上述营养粉，充分搅拌均匀后得到泡酒；
（3）将新鲜大闸蟹用清水养活2-3小时以吐净体内泥沙，再清洗干净，用洗净的箬竹叶均匀裹在大闸蟹表面，放入上述泡酒中，浸泡30-40小时后取出，将泡好的大闸蟹去杂洗净，送入蒸锅，大火蒸熟后即可食用。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107232531A (zh) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | 一种河蟹香辣冷冻即食产品的加工方法 |
| CN108077800A (zh) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | 一种桂花醉蟹及其制备方法 |
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| CN101366537A (zh) * | 2008-08-26 | 2009-02-18 | 三门县琴海水产养殖有限公司 | 醉制青蟹及其加工方法 |
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| CN101596004A (zh) * | 2009-05-06 | 2009-12-09 | 东营市正汉海洋食品有限公司 | 醉蟹的制作工艺 |
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| JP2006304789A (ja) * | 2005-04-01 | 2006-11-09 | Barc:Kk | カニ肉の製造方法 |
| CN1939158A (zh) * | 2005-09-30 | 2007-04-04 | 刘培洋 | 一种酒醉蟹的制备方法 |
| CN101549077A (zh) * | 2008-04-02 | 2009-10-07 | 魏贤辉 | 用于综合治疗小儿腹泻的中药制剂 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107232531A (zh) * | 2017-06-13 | 2017-10-10 | 江苏省淡水水产研究所 | 一种河蟹香辣冷冻即食产品的加工方法 |
| CN108077800A (zh) * | 2017-12-15 | 2018-05-29 | 苏州市阳澄湖蟹王水产有限公司 | 一种桂花醉蟹及其制备方法 |
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