CN106360439A - Processing method for tea-flavor shrimps - Google Patents
Processing method for tea-flavor shrimps Download PDFInfo
- Publication number
- CN106360439A CN106360439A CN201610725733.0A CN201610725733A CN106360439A CN 106360439 A CN106360439 A CN 106360439A CN 201610725733 A CN201610725733 A CN 201610725733A CN 106360439 A CN106360439 A CN 106360439A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- tea
- processing method
- liupucha
- folium camelliae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 241000143060 Americamysis bahia Species 0.000 title abstract 8
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract 4
- 241000238557 Decapoda Species 0.000 claims description 79
- 239000002304 perfume Substances 0.000 claims description 29
- 244000062793 Sorghum vulgare Species 0.000 claims description 13
- 235000019713 millet Nutrition 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 3
- 240000003553 Leptospermum scoparium Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 13
- 244000269722 Thea sinensis Species 0.000 abstract description 41
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 description 12
- 230000035943 smell Effects 0.000 description 7
- 230000002159 abnormal effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000005587 bubbling Effects 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000058338 Macrobrachium nipponense Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for tea-flavor shrimps. The method includes the steps of: pre-treating and rinsing entire shrimps; soaking Liupu tea aged leaves in hot water to obtain Liupu tea aged soup; adding a proper amount of salt to the Liupu tea aged soup and soaking the entire shrimps in the Liupu tea aged soup, and taking the entire shrimps and the tea leaves out and air-drying the materials; sprinkling a proper amount of pepper salt powder on the air-dried materials, oil-frying the entire shrimps and the tea leaves, and sprinkling a proper amount of black pepper powder to obtain the tea-flavor shrimps. The tea-flavor shrimps prepared through the processing method have fresh taste and are not greasy, have a mellow fragrance of tea leaves and satisfy demand of people on cooked foods.
Description
Technical field
The present invention relates to a kind of processing method of shrimp food, more specifically, more particularly, to a kind of processing side of tea perfume shrimp
Method.
Background technology
LIUPUCHA tree mainly originates from Wuzhou area in Guangxi, leaf ellipse, and tea shoot contains aminoacid 3.0%, tea polyphenols
32.4%, caffeine 4.4%, catechin total amount 14.4%, belong to basic food.Seafood due to its contain rich in protein and
Delicious mouthfeel, is favored by a lot of people, but also due to its special fishy smell, so that a part cannot be adapted to.As by LIUPUCHA
Folium Camelliae sinensis are cooked with seafood jointly as auxiliary ingredients, can neutralize the acid ingredient in seafood, make the mouthfeel of seafood processing
More preferably, and can be easily digested.Meanwhile, LIUPUCHA Folium Camelliae sinensis itself have sweet-smelling abnormal smells from the patient, common with seafood
In cooking process, preferably remove the fishy smell of seafood and give out sweet-smelling abnormal smells from the patient, the taste that both are collocated with each other combination is easier
Trigger the appetite of people.Thus, in order to lift fragrance and the mouthfeel of seafood, people are begun look for LIUPUCHA and are be combined with each other with seafood
Best mode.Therefore, how LIUPUCHA to be more perfectly combined with seafood, further lifting fragrance and mouthfeel, and make it more
Easily absorbing becomes the new direction of tea perfume seafood development.
Content of the invention
It is an object of the invention to provide a kind of processing method of tea perfume shrimp, the tea perfume shrimp being made using this kind of processing method
Delicious meat non-greasy, the sweet-smelling with Folium Camelliae sinensis is moreover it is possible to meet the demand to prepared food for the people.
Technical scheme is as follows:
A kind of processing method of tea perfume shrimp, including following procedure of processing:
(1) choose fresh shrimp, cut off prawn head front end shrimp must and shrimp knife after clean up whole shrimp is standby；
(2) whole shrimp is flown to pick up after water and dry；
(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put into and in hot water, soaks to obtain LIUPUCHA
Old millet paste；
(4) add appropriate salt in the old millet paste of LIUPUCHA and whole shrimp is put into immersion, whole shrimp and Folium Camelliae sinensis are picked up and dries；
(5) the whole shrimp dried and Folium Camelliae sinensis are sprinkled after appropriate spiced salt powder, by whole shrimp together with Folium Camelliae sinensis fried after sprinkle suitable
Tea perfume shrimp is obtained final product after measuring black green pepper powder.
Further, in described step (2), the winged water time of whole shrimp is 20～40s.
Further, in described step (3), the old tea Folium Camelliae sinensis of selected LIUPUCHA original seed six more than 10 years for the age of tree
Tea old leaf of tea tree in fort is made.
Further, in described step (3), described LIUPUCHA old tea Folium Camelliae sinensis are 1:5 with the part by weight of hot water, institute
The hot water temperature's scope using is 85～95 DEG C.
Further, in described step (4), soak time is 4～6 hours.
Further, in described step (5), deep-fat frying time is 30～50s.
Further, after described step (5), also include step (6): the tea perfume shrimp of gained is loaded in vacuum packaging bag
Evacuation is packed.
Compared with prior art, the device have the advantages that being:
The processing method of the tea perfume shrimp of the present invention, first will fly water after whole shrimp pretreatment, then heat is put into by LIUPUCHA old tea Folium Camelliae sinensis
Water soaks to obtain the old millet paste of LIUPUCHA, adds appropriate salt and whole shrimp is put into immersion, by whole shrimp and tea in the old millet paste of LIUPUCHA
Leaf picks up and dries, and the whole shrimp dried and Folium Camelliae sinensis are sprinkled after appropriate spiced salt powder, by whole shrimp together with Folium Camelliae sinensis fried after sprinkle suitable
Tea perfume shrimp is obtained final product after measuring black green pepper powder.The tea perfume shrimp delicious meat non-greasy that this processing method makes, the sweet-smelling with Folium Camelliae sinensis, also
The demand to prepared food for the people can be met.
Brief description
Fig. 1 is the flow process chart of the present invention.
Specific embodiment
With reference to specific embodiment, technical scheme is described in further detail, but do not constitute right
Any restriction of the present invention.
A kind of processing method of the tea perfume shrimp of the present invention, including following procedure of processing:
(1) choose fresh shrimp, cut off prawn head front end shrimp must and shrimp knife after clean up whole shrimp is standby.
(2) whole shrimp is flown to pick up after water and dry.Wherein, the winged water time of whole shrimp be 20～40s, whole shrimp through flying water after,
A part of distinctive fishy smell of seafood that it carries can be removed, additionally aid the infiltration of the old millet paste of LIUPUCHA.
(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put into and in hot water, soaks to obtain LIUPUCHA
Old millet paste.Wherein, for the age of tree, the old leaf of tea tree of original seed LIUPUCHA more than 10 years is made the old tea Folium Camelliae sinensis of selected LIUPUCHA,
Only have more than the LIUPUCHA old Camellia sinensis leaf of 10 years age of trees, just can prepare the Folium Camelliae sinensis of abnormal smells from the patient more delicate fragrance.
The part by weight of described LIUPUCHA old tea Folium Camelliae sinensis hot water is 1:5, and the hot water temperature's scope being used is 85～95
DEG C, the part by weight of old for LIUPUCHA tea Folium Camelliae sinensis and hot water is controlled in this scope, the old millet paste of the LIUPUCHA bubbling out soaks whole
Preferably, the hot water temperature's scope being used is 85～95 DEG C to the effect of shrimp, and the millet paste bubbling out at this temperature is optimal.
(4) add appropriate salt in the old millet paste of LIUPUCHA and whole shrimp is put into immersion, whole shrimp and Folium Camelliae sinensis are picked up and dries.
It is 4～6 hours that the soak time of whole shrimp is controlled in soak time, enables whole shrimp to fully absorb the tea of the old millet paste of LIUPUCHA
Taste.
(5) the whole shrimp dried and Folium Camelliae sinensis are sprinkled after appropriate spiced salt powder, by whole shrimp together with Folium Camelliae sinensis fried after sprinkle suitable
Tea perfume shrimp is obtained final product after measuring black green pepper powder.Wherein, deep-fat frying time be 30～50s, due to fresh shrimp be easy in cooking process ripe, in order to
Make it keep the mouthfeel of seafood delicious meat, need to control the fried time, it is to avoid Macrobrachium nipponensis are exploded and excessively must always affect mouthfeel, will
After the Folium Camelliae sinensis of the old Camellia sinensis of LIUPUCHA and whole shrimp are fried in the lump, Folium Camelliae sinensis can also eat and in good taste, and by Folium Camelliae sinensis and whole shrimp
Collocation, when edible Folium Camelliae sinensis abnormal smells from the patient stronger moreover it is possible to solution greasy aid digestion.
Also include step (6): whole tea perfume shrimp is cut into tea perfume shrimp fritter, tea perfume shrimp fritter is respectively put into vacuum packaging
Evacuation packaging in bag, such packaging more makes the extended shelf-life of tea perfume shrimp, to facilitate its scattered distribution, is more suitable for industry
Produce.
The processing method of the tea perfume shrimp of the present invention, first will fly water after whole shrimp pretreatment, then heat is put into by LIUPUCHA old tea Folium Camelliae sinensis
Water soaks to obtain the old millet paste of LIUPUCHA, adds appropriate salt and whole shrimp is put into immersion, by whole shrimp and tea in the old millet paste of LIUPUCHA
Leaf picks up and dries, and the whole shrimp dried and Folium Camelliae sinensis are sprinkled after appropriate spiced salt powder, by whole shrimp together with Folium Camelliae sinensis fried after sprinkle suitable
Tea perfume shrimp is obtained final product after measuring black green pepper powder.The tea perfume shrimp delicious meat non-greasy that this processing method makes, the sweet-smelling with Folium Camelliae sinensis, also
The demand to prepared food for the people can be met.
The foregoing is only presently preferred embodiments of the present invention, all made in the range of the spirit and principles in the present invention any
Modification, equivalent and improvement etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of processing method of tea perfume shrimp is it is characterised in that include following procedure of processing:
(1) choose fresh shrimp, cut off prawn head front end shrimp must and shrimp knife after clean up whole shrimp is standby；
(2) whole shrimp is flown to pick up after water and dry；
(3) select the LIUPUCHA old tea Folium Camelliae sinensis of quality better, old for LIUPUCHA tea Folium Camelliae sinensis are put into and in hot water, soaks to obtain the old tea of LIUPUCHA
Soup；
(4) add appropriate salt in the old millet paste of LIUPUCHA and whole shrimp is put into immersion, whole shrimp and Folium Camelliae sinensis are picked up and dries；
(5) the whole shrimp dried and Folium Camelliae sinensis are sprinkled after appropriate spiced salt powder, by whole shrimp together with Folium Camelliae sinensis fried after sprinkle black in right amount
Tea perfume shrimp is obtained final product after green pepper powder.
2. the processing method of tea perfume shrimp according to claim 1 is it is characterised in that in described step (2), the flying of whole shrimp
The water time is 20～40s.
3. the processing method of tea perfume shrimp according to claim 1 is it is characterised in that in described step (3), selected
For the age of tree, the old leaf of tea tree of original seed LIUPUCHA more than 10 years is made LIUPUCHA old tea Folium Camelliae sinensis.
4. the processing method of tea perfume shrimp according to claim 1 is it is characterised in that in described step (3), and described six
Tea old tea Folium Camelliae sinensis in fort are 1:5 with the part by weight of hot water, and the hot water temperature's scope being used is 85～95 DEG C.
5. the processing method of the tea perfume shrimp according to claim 1 or 4 is it is characterised in that in described step (4), soak
Time is 4～6 hours.
6. the processing method of tea perfume shrimp according to claim 1 is it is characterised in that in described step (5), deep-fat frying time
For 30～50s.
7. the processing method of tea perfume shrimp according to claim 1 is it is characterised in that after described step (5), also include walking
Suddenly (6): the tea perfume shrimp of gained is loaded evacuation packaging in vacuum packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725733.0A CN106360439A (en) | 2016-08-25 | 2016-08-25 | Processing method for tea-flavor shrimps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725733.0A CN106360439A (en) | 2016-08-25 | 2016-08-25 | Processing method for tea-flavor shrimps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360439A true CN106360439A (en) | 2017-02-01 |
Family
ID=57879280
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610725733.0A Pending CN106360439A (en) | 2016-08-25 | 2016-08-25 | Processing method for tea-flavor shrimps |
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| Country | Link |
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| CN (1) | CN106360439A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820162A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of processing method improving cray shrimp elasticity |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461890A (en) * | 2010-11-10 | 2012-05-23 | 熊延超 | Leek shrimp meat |
| CN102551114A (en) * | 2012-02-08 | 2012-07-11 | 吴延飞 | Processing method of penaeus vannamei boone foodstuff |
| CN103380917A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Manufacturing method of Longjing shelled shrimps |
-
2016
- 2016-08-25 CN CN201610725733.0A patent/CN106360439A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461890A (en) * | 2010-11-10 | 2012-05-23 | 熊延超 | Leek shrimp meat |
| CN102551114A (en) * | 2012-02-08 | 2012-07-11 | 吴延飞 | Processing method of penaeus vannamei boone foodstuff |
| CN103380917A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Manufacturing method of Longjing shelled shrimps |
Non-Patent Citations (1)
| Title |
|---|
| 粉芋粘糖著: "《绝色佳肴：点亮生活的72道极致美味》", 28 February 2015, 杭州：浙江科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820162A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of processing method improving cray shrimp elasticity |
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| SE01 | Entry into force of request for substantive examination | ||
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Application publication date: 20170201 |