CN105995928A - Crab roe sauce and preparation method thereof - Google Patents
Crab roe sauce and preparation method thereof Download PDFInfo
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- CN105995928A CN105995928A CN201610358931.8A CN201610358931A CN105995928A CN 105995928 A CN105995928 A CN 105995928A CN 201610358931 A CN201610358931 A CN 201610358931A CN 105995928 A CN105995928 A CN 105995928A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000425037 Toona sinensis Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims description 51
- 241000371997 Eriocheir sinensis Species 0.000 claims description 29
- 238000010411 cooking Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012634 fragment Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000202807 Glycyrrhiza Species 0.000 claims 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 230000001737 promoting effect Effects 0.000 abstract description 7
- 208000004880 Polyuria Diseases 0.000 abstract description 6
- 230000035619 diuresis Effects 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000004630 mental health Effects 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000011783 Cedrela sinensis Nutrition 0.000 abstract 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
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- 230000007547 defect Effects 0.000 description 2
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- 235000004237 Crocus Nutrition 0.000 description 1
- 241000596148 Crocus Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses crab roe sauce and a preparation method thereof and relates to the technical field of food seasoning. The crab roe sauce disclosed by the invention takes crab roe, corns and toona sinensis leaves as main raw materials and is prepared by the eight steps of crab pretreatment, crab roe taking, alcoholic crab roe powder preparation, toona sinensis leaf juice squeezing, ingredient treatment, mixing, corn grain frying and sauce preparation. The crab roe sauce prepared by the preparation method disclosed by the invention is unique in flavor and has the various effects of promoting appetite, moistening lung, invigorating kidney, strengthening Yang, nourishing blood, promoting blood circulation, tonifying Yang, nourishing Yin, clearing away heat, promoting diuresis, promoting diuresis, removing toxicity, invigorating spleen, replenishing Qi and the like; crab roe is rich in trace elements, collagen, calcium, phosphorus and other various nutrients necessary for a human body, thereby being beneficial to physical and mental health.
Description
Technical field
The present invention relates to food seasoning technical field, particularly to a kind of crab cream paste and preparation method thereof.
Background technology
Along with the development of culture fishery, Eriocheir sinensis, by a kind of high-grade aquatic products, gradually comes into the dining table of huge numbers of families.Crab roe
It is the ovary in Eriocheir sinensis body and digestive gland, crocus, delicious.Containing rich in protein, phospholipid and other nutrition in crab roe
Material, nutritious.Beans originates from China, has long history.Most of sauces are with beans, wheat flour, fruit, meat
Or the thing such as fish and shrimp is primary raw material, the pasty state flavoring agent processed.The tartar sauce of China is of a great variety, multiple tastes, for
The color, smell and taste improving food have good effect.Crab cultivation is seasonal strong, and listing is concentrated, therefore to overcome Eriocheir sinensis to list
The defect of the supply-less-than-demand piling up unsalable and dull season in busy season, people, with Eriocheir sinensis as raw material, are made for various sauce.But mesh
Crab cream paste taste on front market is the most single, and course of processing Middle nutrition receives destruction in various degree, and nutritive value is not
Height, therefore a kind of local flavor of invention is good, and crab cream paste being of high nutritive value and preparation method thereof has the biggest market prospect.
Summary of the invention
The invention provides a kind of crab cream paste and preparation method thereof, overcome crab cream paste taste in the market the most single
One, and course of processing Middle nutrition receives destruction in various degree, the defect that nutritive value is the highest, it is provided that a kind of local flavor is good, battalion
Support costly crab cream paste and preparation method thereof.
The present invention is achieved through the following technical solutions: a kind of crab cream paste, described crab cream paste is with crab roe, Semen Maydis, perfume (or spice)
Folium toonae sinensis is that primary raw material is taken by Eriocheir sinensis pre-treatment, crab roe, prepared by vinosity crab cream powder, Folium toonae sinensis juice squeezes, dispensing processes, mixes
Conjunction, fried niblet and making eight steps of sauce are made.
The preparation method of above-mentioned crab cream paste, comprises the steps:
(1) Eriocheir sinensis pre-treatment: take fresh Semen Maydis, takes off stand-by by niblet, by corn cob with Radix Dauci Sativae according to 1:1.5's～4
Ratio co-grinding, throws something and feeds in fresh and alive female Eriocheir sinensis, feeds 1 week；
(2) crab roe is taken: chooses the fresh female Eriocheir sinensis fed through step (1) and is cleaned up, puts into steaming and decocting 5 ~ 8min in pot,
The soup of described steaming and decocting is Radix Glycyrrhizae decoction, pries open shell, the crab roe within taking-up, place standby in time cooking；
(3) prepared by vinosity crab cream powder: step (2) gained crab roe is put into immersion 20 ~ 30min in the cooking wine of 2 times of weight and obtains vinosity
Crab roe, i.e. obtains vinosity crab cream powder by vinosity crab roe as pulverizing after in drying baker 45 ~ 50 DEG C of dry 1h；
(4) Folium toonae sinensis juice squeezes: takes the Chinese toon tree tender leaf just grown out as raw material, is chopped into fragment, with water according to
The ratio of 10:3 is squeezed the juice to obtain in putting into juice extractor Folium toonae sinensis juice；
(5) dispensing processes: Rhizoma Zingiberis Recens, minced Bulbus Allii is smashed into pieces mud and obtains dispensing；
(6) mixing: by step (3) gained vinosity crab cream powder, and step (4) gained Folium toonae sinensis juice, step (5) gained dispensing according to
The ratio mixing of 10:9:2, to be mixed uniformly after, within idle 1 hour, place standby；
(7) fried niblet: take step (1) niblet, wraps flour, starch by niblet surface, rusting is peppery, by niblet
Putting in fried, niblet explodes to slight buff, pulls cooling out；
(8) sauce is made: by cooking wine, step (6) gained mixture, the fried niblet of step (7) gained according to the ratio of 2:5:1
Mixing and stirring i.e. can get crab cream paste.
As preferably, the Radix Glycyrrhizae decoction in described step (2) is that Radix Glycyrrhizae forms with the ratio decoction of 1g:10ml with water.
Compared with prior art, the present invention has advantage highlighted below and an effect: the present invention with crab roe as major ingredient, Tonnae Sinensis
Leaf and Semen Maydis are adjuvant, in preparation process, first will have in tune the jade of effect of appetizing and blood fat reducing, reduction serum cholesterol
Meter Xin and Radix Dauci Sativae carry out female Eriocheir sinensis concentrating as bait feed one week solid with the oils and fats and gallbladder that suitably reduce high level in crab roe
Alcohol, secondly with the Radix Glycyrrhizae decoction steaming and decocting Eriocheir sinensis of invigorating the spleen and replenishing QI, processes to obtain vinosity crab cream powder through local flavor after taking crab roe, the most again by wind
Taste crab cream powder and dispensing and there is defying age, after YANG invigorating YIN nourishing, clearing away heat-damp and promoting diuresis, the Folium toonae sinensis decoction of diuresis detoxicating functions process,
Improve its taste flavor and nutritive value further, finally mix, with cooking wine, fried niblet, the sauce mouthfeel that distilled；Thus
The crab cream paste unique flavor made, is provided with appetizing lung moistening, kidney invigorating and YANG supporting, nourshing blood and promoting blood circulation, YANG invigorating YIN nourishing, clearing away heat-damp and promoting diuresis, diuresis
Rich in necessary battalion of multiple human body such as trace element, collagen protein, calcium, phosphorus in the multiple efficacies such as removing toxic substances, invigorating the spleen and replenishing QI, and crab roe
Form part, useful physical and mental health.
Detailed description of the invention
Following Examples further illustrates the present invention, but should not be taken as the restriction of the present invention:
Embodiment 1: a kind of crab cream paste, described crab cream paste is by locating before Eriocheir sinensis with crab roe, Semen Maydis, Folium toonae sinensis for primary raw material
Reason, crab roe is taken, prepared by vinosity crab cream powder, Folium toonae sinensis juice squeezes, dispensing process, mixing, fried niblet and make sauce
Eight steps are made.
The preparation method of above-mentioned crab cream paste, comprises the steps:
(1) Eriocheir sinensis pre-treatment: take fresh Semen Maydis, takes off stand-by by niblet, by corn cob and Radix Dauci Sativae according to the ratio of 1:1.5
Example co-grinding, throws something and feeds in fresh and alive female Eriocheir sinensis, feeds 1 week；
(2) crab roe is taken: chooses the fresh female Eriocheir sinensis fed through step (1) and is cleaned up, puts into steaming and decocting 5min in pot, institute
The soup stating steaming and decocting is Radix Glycyrrhizae decoction, and described Radix Glycyrrhizae decoction is that Radix Glycyrrhizae forms, in time cooking with the ratio decoction of 1g:10ml with water
Pry open shell, the crab roe within taking-up, place standby；
(3) prepared by vinosity crab cream powder: step (2) gained crab roe is put into immersion 30min in the cooking wine of 2 times of weight and obtains vinosity Eriocheir sinensis
Huang, i.e. obtains vinosity crab cream powder by vinosity crab roe as pulverizing after in drying baker 45 DEG C of dry 1h；
(4) Folium toonae sinensis juice squeezes: takes the Chinese toon tree tender leaf just grown out as raw material, is chopped into fragment, with water according to
The ratio of 10:3 is squeezed the juice to obtain in putting into juice extractor Folium toonae sinensis juice；
(5) dispensing processes: Rhizoma Zingiberis Recens, minced Bulbus Allii is smashed into pieces mud and obtains dispensing；
(6) mixing: by step (3) gained vinosity crab cream powder, and step (4) gained Folium toonae sinensis juice, step (5) gained dispensing according to
The ratio mixing of 10:9:2, to be mixed uniformly after, within idle 1 hour, place standby；
(7) fried niblet: take step (1) niblet, wraps flour, starch by niblet surface, rusting is peppery, by niblet
Putting in fried, niblet explodes to slight buff, pulls cooling out；
(8) sauce is made: by cooking wine, step (6) gained mixture, the fried niblet of step (7) gained according to the ratio of 2:5:1
Mixing and stirring i.e. can get crab cream paste.
Embodiment 2: a kind of crab cream paste, described crab cream paste is by before Eriocheir sinensis with crab roe, Semen Maydis, Folium toonae sinensis for primary raw material
Process, crab roe is taken, prepared by vinosity crab cream powder, Folium toonae sinensis juice squeezes, dispensing process, mixing, fried niblet and make beans
Expect that eight steps are made.
The preparation method of above-mentioned crab cream paste, comprises the steps:
(1) Eriocheir sinensis pre-treatment: take fresh Semen Maydis, takes off stand-by by niblet, by corn cob and Radix Dauci Sativae according to the ratio of 1:2
Co-grinding, throws something and feeds in fresh and alive female Eriocheir sinensis, feeds 1 week；
(2) crab roe is taken: chooses the fresh female Eriocheir sinensis fed through step (1) and is cleaned up, puts into steaming and decocting 6min in pot, institute
The soup stating steaming and decocting is Radix Glycyrrhizae decoction, and described Radix Glycyrrhizae decoction is that Radix Glycyrrhizae forms, in time cooking with the ratio decoction of 1g:10ml with water
Pry open shell, the crab roe within taking-up, place standby；
(3) prepared by vinosity crab cream powder: step (2) gained crab roe is put into immersion 25min in the cooking wine of 2 times of weight and obtains vinosity Eriocheir sinensis
Huang, i.e. obtains vinosity crab cream powder by vinosity crab roe as pulverizing after in drying baker 50 DEG C of dry 1h；
(4) Folium toonae sinensis juice squeezes: takes the Chinese toon tree tender leaf just grown out as raw material, is chopped into fragment, with water according to
The ratio of 10:3 is squeezed the juice to obtain in putting into juice extractor Folium toonae sinensis juice；
(5) dispensing processes: Rhizoma Zingiberis Recens, minced Bulbus Allii is smashed into pieces mud and obtains dispensing；
(6) mixing: by step (3) gained vinosity crab cream powder, and step (4) gained Folium toonae sinensis juice, step (5) gained dispensing according to
The ratio mixing of 10:9:2, to be mixed uniformly after, within idle 1 hour, place standby；
(7) fried niblet: take step (1) niblet, wraps flour, starch by niblet surface, rusting is peppery, by niblet
Putting in fried, niblet explodes to slight buff, pulls cooling out；
(8) sauce is made: by cooking wine, step (6) gained mixture, the fried niblet of step (7) gained according to the ratio of 2:5:1
Mixing and stirring i.e. can get crab cream paste.
Embodiment 3: a kind of crab cream paste, described crab cream paste is by before Eriocheir sinensis with crab roe, Semen Maydis, Folium toonae sinensis for primary raw material
Process, crab roe is taken, prepared by vinosity crab cream powder, Folium toonae sinensis juice squeezes, dispensing process, mixing, fried niblet and make beans
Expect that eight steps are made.
The preparation method of above-mentioned crab cream paste, comprises the steps:
(1) Eriocheir sinensis pre-treatment: take fresh Semen Maydis, takes off stand-by by niblet, by corn cob and Radix Dauci Sativae according to the ratio of 1:4
Co-grinding, throws something and feeds in fresh and alive female Eriocheir sinensis, feeds 1 week；
(2) crab roe is taken: chooses the fresh female Eriocheir sinensis fed through step (1) and is cleaned up, puts into steaming and decocting 8min in pot, institute
The soup stating steaming and decocting is Radix Glycyrrhizae decoction, and described Radix Glycyrrhizae decoction is that Radix Glycyrrhizae forms, in time cooking with the ratio decoction of 1g:10ml with water
Pry open shell, the crab roe within taking-up, place standby；
(3) prepared by vinosity crab cream powder: step (2) gained crab roe is put into immersion 20min in the cooking wine of 2 times of weight and obtains vinosity Eriocheir sinensis
Huang, i.e. obtains vinosity crab cream powder by vinosity crab roe as pulverizing after in drying baker 48 DEG C of dry 1h；
(4) Folium toonae sinensis juice squeezes: takes the Chinese toon tree tender leaf just grown out as raw material, is chopped into fragment, with water according to
The ratio of 10:3 is squeezed the juice to obtain in putting into juice extractor Folium toonae sinensis juice；
(5) dispensing processes: Rhizoma Zingiberis Recens, minced Bulbus Allii is smashed into pieces mud and obtains dispensing；
(6) mixing: by step (3) gained vinosity crab cream powder, and step (4) gained Folium toonae sinensis juice, step (5) gained dispensing according to
The ratio mixing of 10:9:2, to be mixed uniformly after, within idle 1 hour, place standby；
(7) fried niblet: take step (1) niblet, wraps flour, starch by niblet surface, rusting is peppery, by niblet
Putting in fried, niblet explodes to slight buff, pulls cooling out；
(8) sauce is made: by cooking wine, step (6) gained mixture, the fried niblet of step (7) gained according to the ratio of 2:5:1
Mixing and stirring i.e. can get crab cream paste.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and any
Those of ordinary skill in the art in the technical scope that disclosed herein, the change that can expect without creative work or
Replace, all should contain within protection scope of the present invention.
Claims (3)
1. a crab cream paste, it is characterised in that described crab cream paste is by before Eriocheir sinensis with crab roe, Semen Maydis, Folium toonae sinensis for primary raw material
Process, crab roe is taken, prepared by vinosity crab cream powder, Folium toonae sinensis juice squeezes, dispensing process, mixing, fried niblet and make beans
Expect that eight steps are made.
The preparation method of a kind of crab cream paste the most according to claim 1, it is characterised in that comprise the steps:
Eriocheir sinensis pre-treatment: take fresh Semen Maydis, takes off stand-by by niblet, by corn cob and Radix Dauci Sativae according to the ratio of 1:1.5～4
Example co-grinding, throws something and feeds in fresh and alive female Eriocheir sinensis, feeds 1 week；
Crab roe is taken: chooses the fresh female Eriocheir sinensis fed through step (1) and is cleaned up, puts into steaming and decocting 5 ~ 8min in pot, institute
The soup stating steaming and decocting is Radix Glycyrrhizae decoction, pries open shell, the crab roe within taking-up, place standby in time cooking；
(3) prepared by vinosity crab cream powder: step (2) gained crab roe is put into immersion 20 ~ 30min in the cooking wine of 2 times of weight and obtains vinosity
Crab roe, i.e. obtains vinosity crab cream powder by vinosity crab roe as pulverizing after in drying baker 45 ~ 50 DEG C of dry 1h；
(4) Folium toonae sinensis juice squeezes: takes the Chinese toon tree tender leaf just grown out as raw material, is chopped into fragment, with water according to
The ratio of 10:3 is squeezed the juice to obtain in putting into juice extractor Folium toonae sinensis juice；
(5) dispensing processes: Rhizoma Zingiberis Recens, minced Bulbus Allii is smashed into pieces mud and obtains dispensing；
(6) mixing: by step (3) gained vinosity crab cream powder, and step (4) gained Folium toonae sinensis juice, step (5) gained dispensing according to
The ratio mixing of 10:9:2, to be mixed uniformly after, within idle 1 hour, place standby；
(7) fried niblet: take step (1) niblet, wraps flour, starch by niblet surface, rusting is peppery, by niblet
Putting in fried, niblet explodes to slight buff, pulls cooling out；
(8) sauce is made: by cooking wine, step (6) gained mixture, the fried niblet of step (7) gained according to the ratio of 2:5:1
Mixing and stirring i.e. can get crab cream paste.
The preparation method of a kind of crab cream paste the most according to claim 1, it is characterised in that the glycyrrhiza decoction in described step (2)
Juice is that Radix Glycyrrhizae forms with the ratio decoction of 1g:10ml with water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623247A (en) * | 2019-10-28 | 2019-12-31 | 安徽省农业科学院水产研究所 | Preparation method of low-fat crab cream fresh shrimp sauce with enhanced flavor |
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