CN105266076A - Procambarus clarkii cooking method - Google Patents
Procambarus clarkii cooking method Download PDFInfo
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- CN105266076A CN105266076A CN201510582497.7A CN201510582497A CN105266076A CN 105266076 A CN105266076 A CN 105266076A CN 201510582497 A CN201510582497 A CN 201510582497A CN 105266076 A CN105266076 A CN 105266076A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a procambarus clarkii cooking method. The cooking materials including the steps that rhizoma chuanxiong, fructus tsaoko, alpinia tonkinensis fruits, dried ginger, cassia barks, fructus foeniculi, radix fici simplicissimae, flos caryophylli, radix angelicae dahuricae, rhizoma kaempferiae, alpinia hainanensis fruits, dried orange peels, and star anises are cleaned, the cleaned cooking materials are dried, the dried cooking materials are mixed and crushed, the crushed mixed cooking materials are boiled with water, salt, and white sugar, and the boiled cooking materials are continuously heated for 8-15 minutes, the heated mixture is filtered to obtain a cooking liquid, and the cooking liquid is cooled for later use; the procambarus clarkii is soaked with salt and vinegar, the gastric pouch at the head and the gut at the tail are cut off and the procambarus clarkiiis are washed and cleaned up, salad oil is heated to stir-fry the cleaned procambarus clarkii until the procambarus clarkii shellis is colored, then garlic, Chinese prickly ash, and chili powder are added to theprocambarus clarkiitobe to be stir-fried together until fragrance is sent forth, the cooking liquid is poured into the stir-fried procambarus clarkii and the mixture is cooked together with a big fire and then simmered with a small fire, and the cooked procambarus clarkii is removed out of the pan and eaten. The seasoning materials have efficacies of removing smelly taste, sterilizing, regulating and harmonizing spleen and stomach, warming liver and kidney, dispelling cold and stopping pain, etc., and thus the cooked procambarus clarkii has a unique aroma, and can promote appetite and avoid suffering from excessive internal heat and harming bodies; and the cooked procambarus clarkii has good color, fragrance and taste, has faint scent in mouth and long aftertaste, and is not dry or greasy.
Description
Technical field
The present invention relates to the method for cooking of a kind of cray, belong to food processing technology field.
Background technology
Cray (formal name used at school: Procambarusclarkii), also claims Procambius clarkii, red crayfish and freshwater crayfish.Be similar to shrimp and crust is hard.Adult is about 5.6-11.9 centimetre, kermesinus, the nearly black of crust part, and there is a wedge shape striped at the belly back side.Juvenile prawn body is uniform grey, sometimes has a black ripple, and chela is long and narrow.Do not separated by areola in the middle part of crust, obvious tool particle on crust.Volume sword tool gemmule or volume sword end tool indentation.Economic freshwater shrimps, because meat flavour deliciousness is extensively popular to people.Cray has become Important Economic breed variety in China in recent years.
Cray is very by the leisure food of locals's favor in Basin of Huaihe River, but its edible whether being readily accepted by customers mainly still relies on the taste fired.It is a lot of that existing cray fires flavoring, every batching having oneself, but main based on spicy cray, not only masks the fragrance of cray, and be easy to eater is got angry.
Summary of the invention
The object of the invention is to solve Problems existing in current techniques, a kind of method for cooking with the cray of unique color is provided.
For achieving the above object, the technology used in the present invention means are: the method for cooking of a kind of cray, material will be fired and get fragrant fruit 2 ~ 3, tsaoko 4 ~ 6, in vain cool 2 ~ 3, rhizoma zingiberis 15 ~ 25, cassia bark 2 ~ 3, fennel seeds 4 ~ 6, radix fici simplicissimae 2 ~ 3, cloves 1 ~ 3, the root of Dahurain angelica 2 ~ 5, kaempferia galamga 2 ~ 3, brigand 2 ~ 3, dried orange peel 2 ~ 3, anistree 10 ~ 20 by weight, cleaning post-drying, co-grinding, water intaking 1800 ~ 2200 is boiled, add salt 60 ~ 90, white sugar 100 ~ 200, fire material and continue heating 8 ~ 15 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 700 ~ 800, salt vinegar soaks 5 ~ 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 320 ~ 500, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 30 ~ 50, Chinese prickly ash 0 ~ 10, paprika 0 ~ 20, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 10 ~ 15 minutes, then little fire simmers and can take the dish out of the pot edible in 5 ~ 10 minutes.
Further, described hydromining pure water, described in fire material use gauze be rolled into material bag.
Beneficial effect of the present invention is: gone the effects such as stink smell, sterilization, regulating spleen and stomach, warm liver kidney, eliminating cold to stop pain to make the cray cooked out by flavoring, fragrance shows unique characteristics, and can promote that appetite is unlikely to again to get angry to be harmful to the health; The cray color, smell and taste cooked are all good, fragrant, long times of aftertaste, not dry oiliness.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated, is all interpreted as weight portion in this description.
embodiment 1
The method for cooking of a kind of cray, material will be fired and get fragrant fruit 2 ~ 3, tsaoko 4 ~ 6, in vain cool 2 ~ 3, rhizoma zingiberis 15 ~ 25, cassia bark 2 ~ 3, fennel seeds 4 ~ 6, radix fici simplicissimae 2 ~ 3, cloves 1 ~ 3, the root of Dahurain angelica 2 ~ 5, kaempferia galamga 2 ~ 3, brigand 2 ~ 3, dried orange peel 2 ~ 3, anistree 10 ~ 20 by weight, cleaning post-drying, co-grinding, water intaking 1800 ~ 2200 is boiled, add salt 60 ~ 90, white sugar 100 ~ 200, fire material and continue heating 8 ~ 15 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 700 ~ 800, salt vinegar soaks 5 ~ 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 320 ~ 500, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 30 ~ 50, Chinese prickly ash 0 ~ 10, paprika 0 ~ 20, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 10 ~ 15 minutes, then little fire simmers and can take the dish out of the pot edible in 5 ~ 10 minutes.
Described material of firing uses gauze to be rolled into material bag.
Fragrant fruit: promoting blood circulation, activating QI to alleviate the depression, wind-expelling pain-stopping, soothing liver-qi stagnation, and energy enlarged head capillary, promote blood circulation, delay white hair growth, keep hair to moisten.
Tsaoko: drying damp and strengthening spleen, eliminating phlegm preventing malaria, cures mainly abdominal fullness and distention, and gastric disorder causing nausea is vomitted, the diseases such as dyspepsia malaria.
Cool in vain: pungent, warm.Enter lung, spleen, stomach warp.Effect: dispelling damp-cold from the stomach and improving appetite and digestion, promoting the circulation of qi, preventing or arresting vomiting.Can remove peculiar smell, flavouring is pungent.
Rhizoma zingiberis: taste is pungent, hot in nature.Return spleen, stomach, the heart, lung channel.Warming spleen and stomach for dispelling cold, Hui Yang promotes blood circulation, eliminating dampness dissolving phlegm, warming lung to reduce watery phlegm.In coldness and pain in the epigastrium, vomiting and diarrhoea; Lung cold chronic cough is panted, and phlegm is how rare clearly.
Cassia bark: acrid-sweet flavor, hot in nature, enters kidney, spleen, urinary bladder channel; There is complement sun, warming spleen and stomach, removing internal cold, effect of coronary circulation-promoting pain-relieving and antidiarrheal; Cure mainly the Yang-function insufficiency of kidneyzang, the disease such as the cold weak pulse of limb, yang depletion collapse, stomachache are had loose bowels, cold hernia, waist knee crymodynia, cloudy subcutaneous ulcer streamer, the floating heat in the upper and cold in the lower more of empty sun.
Fennel seeds: taste is pungent, warm in nature, mainly contain effect of eliminating cold to stop pain, relieving the gastric disorder and regulating vital energy, warm liver kidney, warm stomach, loose cold, the effect such as antiulcer, analgesia.
Radix fici simplicissimae: property is put down, and taste is sweet, pungent, have strengthening the spleen and tonifying the lung, the merit of dampness removing relaxing muscles and tendons, for insufficiency of the spleen edema, food few unable, pulmonary tuberculosis cough, night sweat, arthralgia due to wind-dampness, postpartum the disease such as agalasisa.
Cloves: Wen Zhong, warm kidney, fall inverse.Control hiccup, vomiting, gastric disorder causing nausea, dysentery, trusted subordinate's crymodynia, Xuan addiction, hernia, ringworm, toothache, bronchitis, neuralgia, hydrochloric acid in gastric juice, anti-respiratory system and urinary system infection contamination, alleviate discomfort and pain that dysentery causes, improve weak physique and anaemia, stimulate circulation, treatment skin ulcer and wound inflammation, treatment mange, improves coarse skin.
The root of Dahurain angelica: warm in nature, taste is pungent, wines used as antirheumatic, apocenosis of invigorating blood circulation, myogenic pain relieving.For headache, toothache, nasosinusitis, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sores, pruitus.
Kaempferia galamga: pungent, temperature; Return stomach warp, in promoting the circulation of qi temperature, help digestion, pain relieving; For septum pectorale turgor, coldness and pain in the epigastrium, diet does not disappear.
Brigand: eliminating dampness in temperature, promoting qi circulation and relieving pain, preventing malaria.Cure mainly fullness and oppression of chest and abdomen, indigestion, trusted subordinate's crymodynia, vomiting and diarrhoea, malaria.
Dried orange peel: temperature; Pungent, bitter; Return spleen, lung channel.There is strengthening the spleen and stomach, during promoting the circulation of qi is wide, effect of lowering the adverse-rising QI and eliminating phlegm.Cure mainly the taste stagnation of the circulation of vital energy, gastral cavity abdomen covers with, n and V, poor appetite, coughing with a lot of sputum, and chest diaphragm is full vexed.
Anistree: warming yang for dispelling cold, effect of regulating qi-flowing for relieving pain, cures mainly cold hernia stomachache; Waist knee crymodynia; Gastrofrigid vomiting; Epigastric pain; The disturbance of lower legs due to pathogenic cold and dampness etc.
Gone the effects such as stink smell, sterilization, regulating spleen and stomach, warm liver kidney, eliminating cold to stop pain to make the cray cooked out by flavoring, fragrance shows unique characteristics, and can promote that appetite is unlikely to again to get angry to be harmful to the health; The cray color, smell and taste cooked are all good, fragrant, long times of aftertaste, not dry oiliness.
embodiment 2
The method for cooking of a kind of cray, material will be fired and get fragrant fruit 2, tsaoko 4, in vain cool 2, rhizoma zingiberis 15, cassia bark 2, fennel seeds 4, radix fici simplicissimae 2, cloves 1, the root of Dahurain angelica 2, kaempferia galamga 2, brigand 2, dried orange peel 2, anistree 10 by weight, cleaning post-drying, co-grinding, water intaking 1800, boiled, add salt 60, white sugar 100, fire material and continue heating 8 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 700, salt vinegar soaks 5 ~ 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 320, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 30, Chinese prickly ash 0, paprika 0, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 10 minutes, then little fire simmers and can take the dish out of the pot edible in 5 minutes.
Cray golden yellow color prepared by the present embodiment is tempting, suffuses an exquisite fragrance all around, the fresh perfume (or spice) of entrance, oiliness not fiery.
embodiment 3
The method for cooking of a kind of cray, material will be fired and get fragrant fruit 3, tsaoko 6, in vain cool 3, rhizoma zingiberis 25, cassia bark 3, fennel seeds 6, radix fici simplicissimae 3, cloves 3, the root of Dahurain angelica 5, kaempferia galamga 3, brigand 3, dried orange peel 3, anistree 20 by weight, cleaning post-drying, co-grinding, fetch water 2200 boiled, add salt 90, white sugar 200, fire material and continue heating 15 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 800, salt vinegar soaks 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 500, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 50, Chinese prickly ash 10, paprika 20, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 15 minutes, then little fire simmers and can take the dish out of the pot edible in 10 minutes.
Cray golden yellow color prepared by the present embodiment is tempting, and give off a strong fragrance, smell overflows, the spicy pungent fresh perfume (or spice) of entrance, eats and does not get angry.
embodiment 4
The method for cooking of a kind of cray, material will be fired and get fragrant fruit 2.5, tsaoko 3, in vain cool 2.5, rhizoma zingiberis 20, cassia bark 2.5, fennel seeds 5, radix fici simplicissimae 2.5, cloves 2, the root of Dahurain angelica 4, kaempferia galamga 2.5, brigand 2.5, dried orange peel 2.5, anistree 15 by weight, cleaning post-drying, co-grinding, fetch water 2000 boiled, add salt 80, white sugar 150, fire material and continue heating 12 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 750, salt vinegar soaks 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 450, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 40, Chinese prickly ash 5, paprika 10, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 12 minutes, then little fire simmers and can take the dish out of the pot edible in 8 minutes.
The present embodiment goes the effects such as stink smell, sterilization, regulating spleen and stomach, warm liver kidney, eliminating cold to stop pain to make the cray cooked out by flavoring, prepared cray golden yellow color is tempting, gives off a strong fragrance, shows unique characteristics, the spicy pungent fresh perfume (or spice) of entrance, can promote that appetite is unlikely to again to get angry to be harmful to the health; The cray color, smell and taste cooked are all good, fragrant, long times of aftertaste, not dry oiliness.
The embodiment of the present application is just for illustration of technical characteristic disclosed in the present application, and those skilled in the art, by simply replacing the change carried out, still belong to the scope that the application protects.
Claims (2)
1. the method for cooking of a cray, it is characterized in that: material will be fired and get fragrant fruit 2 ~ 3, tsaoko 4 ~ 6, in vain cool 2 ~ 3, rhizoma zingiberis 15 ~ 25, cassia bark 2 ~ 3, fennel seeds 4 ~ 6, radix fici simplicissimae 2 ~ 3, cloves 1 ~ 3, the root of Dahurain angelica 2 ~ 5, kaempferia galamga 2 ~ 3, brigand 2 ~ 3, dried orange peel 2 ~ 3, anistree 10 ~ 20 by weight, cleaning post-drying, co-grinding, water intaking 1800 ~ 2200 is boiled, add salt 60 ~ 90, white sugar 100 ~ 200, fire material and continue heating 8 ~ 15 minutes, it is for subsequent use to fire liquid cooling after filtration; Get cray 700 ~ 800, salt vinegar soaks 5 ~ 8 minutes, then cut off head stomach crusty pancake and afterbody intestines, clean up, get salad oil 320 ~ 500, by the cray after cleaning excessively oil stir-fry to shrimp shell and paint, then put into garlic 30 ~ 50, Chinese prickly ash 0 ~ 10, paprika 0 ~ 20, stir-fry to going out perfume (or spice) together, then pour into fire liquid together big fire boil 10 ~ 15 minutes, then little fire simmers and can take the dish out of the pot edible in 5 ~ 10 minutes.
2. the method for cooking of cray according to claim 1, is characterized in that: described hydromining pure water, described in fire material use gauze be rolled into material bag.
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| CN201510582497.7A CN105266076A (en) | 2015-09-15 | 2015-09-15 | Procambarus clarkii cooking method |
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| CN201510582497.7A CN105266076A (en) | 2015-09-15 | 2015-09-15 | Procambarus clarkii cooking method |
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| CN105266076A true CN105266076A (en) | 2016-01-27 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101912128A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Halogen-fragrant crawfish and preparation method thereof |
| CN104222974A (en) * | 2014-07-10 | 2014-12-24 | 郭玉 | Seasoning for braised lobsters |
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2015
- 2015-09-15 CN CN201510582497.7A patent/CN105266076A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816440A (en) * | 2010-03-23 | 2010-09-01 | 周学海 | Stewed shrimps for health care and nourishment having effects of nourishing yin, strengthening yang and supplementing calcium |
| CN101912128A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Halogen-fragrant crawfish and preparation method thereof |
| CN104222974A (en) * | 2014-07-10 | 2014-12-24 | 郭玉 | Seasoning for braised lobsters |
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| 蓝缘梦雨CSN: "家常红烧小龙虾", 《百度百科》 * |
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Application publication date: 20160127 |