CN107874167A - One kind industrialization Thirteen Spice taste cray and preparation method thereof - Google Patents
One kind industrialization Thirteen Spice taste cray and preparation method thereof Download PDFInfo
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- CN107874167A CN107874167A CN201711260711.2A CN201711260711A CN107874167A CN 107874167 A CN107874167 A CN 107874167A CN 201711260711 A CN201711260711 A CN 201711260711A CN 107874167 A CN107874167 A CN 107874167A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
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- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims description 50
- 235000015067 sauces Nutrition 0.000 claims description 48
- 240000004160 Capsicum annuum Species 0.000 claims description 44
- 235000019198 oils Nutrition 0.000 claims description 42
- 238000009835 boiling Methods 0.000 claims description 36
- 235000013409 condiments Nutrition 0.000 claims description 35
- 241000238557 Decapoda Species 0.000 claims description 31
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 23
- 239000003205 fragrance Substances 0.000 claims description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 239000001511 capsicum annuum Substances 0.000 claims description 17
- 238000001802 infusion Methods 0.000 claims description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
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- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 9
- 241001647745 Banksia Species 0.000 claims description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
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- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 241000220317 Rosa Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 241001127714 Amomum Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 3
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- 239000008107 starch Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
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- 244000291564 Allium cepa Species 0.000 claims 1
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- 241000238565 lobster Species 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 9
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- 238000009776 industrial production Methods 0.000 abstract description 4
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- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 5
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- 206010054949 Metaplasia Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 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 2
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- 230000015689 metaplastic ossification Effects 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
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- 208000034189 Sclerosis Diseases 0.000 description 1
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- 240000006677 Vicia faba Species 0.000 description 1
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- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 239000001390 capsicum minimum Substances 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses one kind to industrialize Thirteen Spice taste cray, the cray aromatic flavour is thick and heavy, it is peppery without it is hot-tempered, taste is unique, it is not easy to get angry, the fresh perfume (or spice) of lobster can also greatly be retained while lobster fishy smell is removed, invention additionally discloses a kind of preparation method for industrializing Thirteen Spice taste cray, i.e., Thirteen Spice taste cray soup spice is poured on well-done cray.Technique is simple and convenient to operate, and can carry out bulk industrial production, promotes Thirteen Spice taste cray to produce extensive income.
Description
Technical field
The present invention relates to field of food, and in particular to one kind industrialization Thirteen Spice taste cray and preparation method thereof.
Background technology
Cray is economic freshwater shrimps, because meat flavour is delicious wide welcomed by the people.Cray protein content is high, and meat
It is soft, it is easy to digest, is fabulous food to patient that is in poor health and needing to raise after being ill.In shrimp containing magnesium, zinc,
Iodine, selenium and other trace elements, wherein, magnesium has important adjustment effect to cardiomotility, can protect cardiovascular system, and it can be reduced
Blood cholesterol level, prevents artery sclerosis, at the same can also coronary artery dilator, be advantageous to preventing hypertension and cardiac muscle stalk
Plug, and cray is rich in astaxanthin, has very strong inoxidizability.
Thirteen Spice cray be one kind using cray as main material, plus Thirteen Spice, be equipped with capsicum, Chinese prickly ash, green onion, ginger and garlic salt sugar,
The materials such as onion, green pepper fire the cuisines formed, and its pungent fragrance is beautiful thus very popular.But in order to attract customer to promote to disappear
Take, existing Thirteen Spice cray to pursue based on numb and peppery taste stimulation, when take in Thirteen Spice cray amount it is excessive when, very
Easily cause gastrointestinal disease, such as diarrhoea, stomachache, be not only difficult to absorb the nutritional ingredient contained by cray, can also influence consumer
Health.And existing Thirteen Spice cray is mainly managed in a manner of now doing and now selling, the system of cray and its flavoring
It is strong to make randomness, quality is unstable, and the Thirteen Spice cray produced is difficult to preserve, and needs instant, it is difficult to carry out volume industrial
Metaplasia is produced, thus Thirteen Spice cray is difficult to produce extensive income.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention discloses a kind of industrialization Thirteen Spice taste cray, and the cray is fragrant
Taste it is strong it is thick and heavy, peppery without it is hot-tempered, taste is unique, is not easy to get angry, can also greatly retain lobster while lobster fishy smell is removed
Fresh perfume (or spice), invention additionally discloses a kind of preparation method for industrializing Thirteen Spice taste cray, technique is simple and convenient to operate, energy
Bulk industrial production is enough carried out, promotes Thirteen Spice taste cray to produce extensive income.
The present invention is achieved through the following technical solutions：
A kind of preparation method for industrializing Thirteen Spice taste cray, i.e., pour into Thirteen Spice taste on well-done cray
Cray soup spice.
The preparation method of the industrialization Thirteen Spice taste cray, technique are simple and convenient to operate, only need to be by the 13 of preparation
Fragrant taste cray soup spice pours into well-done cray above, wherein, Thirteen Spice taste cray soup spice passes through system
Prepared by one technique, quality stability is high, is convenient for bulk industrial production, promotes Thirteen Spice taste cray to produce big rule
Mould income.
Wherein, the Thirteen Spice taste cray soup spice is made by following steps：
1) pot is put, 12-14kg rapeseed oils is put into and cooks；
2) ginger chopped up and each 2-3kg of garlic, onion 3-4kg are put into, fries out fragrance；
3) Thirteen Spice taste cray Special sauce 9-11kg is added, small fire is fried to show oil；
4) Thirteen Spice condiment powder 3-4kg, water 100kg are added, small fire infusion 12-16 after being boiled by fire after stirring
Minute；
5) Erguotou wine 1-2kg, monosodium glutamate 0.5-1.5kg, chickens' extract 0.6-1.6kg, salt 2-3kg, white granulated sugar 2- are placed into
4kg, small fire infusion 5-9 minutes receive juice again after stirring, then the sesame 0.2-0.4kg to stir-fry is sprinkled into pot, stir
Take the dish out of the pot.
The Thirteen Spice condiment powder includes the component of following mass fraction：Fennel seeds 8-10 parts, anise 5-7 parts, osmanthus
Skin 3-5 parts, tsaoko 8-12 parts, fragrant sand 7-9 parts, chilli 10-12 parts, banksia rose 6-8 parts, dried orange peel 4-6 parts, fructus amomi 7-9 parts, spiceleaf
12-14 parts, cumin 14-18 parts, Amomum globosum loureiro 14-16 parts, root of Dahurain angelica 6-8 parts, radix glycyrrhizae 4-6 parts, Chinese prickly ash 2-4 parts；And above-mentioned each group is divided into
80-200 mesh powders.
In Thirteen Spice condiment powder, fennel seeds, anise, cassia bark, tsaoko, fragrant sand, chilli, the banksia rose, dried orange peel, sand
Benevolence, spiceleaf, cumin, Amomum globosum loureiro, the root of Dahurain angelica, radix glycyrrhizae, Chinese prickly ash can be that Thirteen Spice taste cray brings pungent fragrance, have more cray
Flavor and mellow sense, wherein tsaoko, fragrant sand, fructus amomi, brigand can Appetizing spleen-tonifying, promote diet and digestion, sought beneficial to cray
The absorption formed point, radix glycyrrhizae can reconcile the property of medicine of other components, make Thirteen Spice taste cray integrally peppery without dry, avoid out
Get angry, suffer from abdominal pain or suffer from diarrhoea after now eating, improve health degree.
The Thirteen Spice taste cray Special sauce is made by following technique：
(1) stock up：Weigh chilli oil Pixian bean sauce 6-8kg, paprika 1.2-1.8kg, Thirteen Spice condiment powder 0.6-
0.8kg, rapeseed oil 3-5kg；
(2) rapeseed oil is burnt 170-190 DEG C, chilli oil Pixian bean sauce, paprika and Thirteen Spice condiment powder is mixed
Enter oil cauldron after uniformly and fry out fragrance, Thirteen Spice taste cray Special sauce is made in be cooled be put into after container seals 24 hours.
In the present invention, when preparing Thirteen Spice taste cray Special sauce, Thirteen Spice condiment powder is with the addition of, adds ten
The flavor of three fragrant taste cray Special sauces, after obtained Thirteen Spice taste cray Special sauce seals 24 hours, between each composition
Interaction, makes that Thirteen Spice taste cray Special sauce flavor is more sufficient, and fragrance is stronger and unique, and the Thirteen Spice perfume (or spice) of addition is pungent
The acid that feed powder can also reconcile chilli oil Pixian bean sauce and paprika is brought, makes Thirteen Spice taste cray Special sauce whole
Body is peppery without dry.When preparing Thirteen Spice taste cray soup spice, Thirteen Spice condiment powder is added again, increases Thirteen Spice
While taste cray soup spice flavor, moreover it is possible to reconcile the acid that ginger garlic brings, make whole Thirteen Spice taste small
The spicy fresh perfume (or spice) of lobster soup spice, unique flavor, and be not easy to get angry, effectively protect stomach, more health-preserving.
Further, the well-done cray is fried again after boiling is made to shell is crisp.The Thirteen Spice taste
Cray soup spice is poured on cray while hot after cray frying.
The mode of the edible cray of tradition is typically to be removed cray shell with hand, shrimp is taken out, for hand strength
For less women and children, undoubtedly more waste time and energy, or even need to aid in peeling off shrimp shell with tooth, if misoperation
Easily damage finger and oral cavity.
The cray of the present invention can lift the water content of shrimp and fresh and tender degree after cooking, then crisp to shell through frying
It is crisp, eater can be made to peel off shrimp shell easily and fast, take out shrimp, it is time saving and energy saving, simultaneously as Thirteen Spice taste cray
Soup spice is poured while hot on cray after cray frying, therefore shrimp can be promoted quickly to absorb Thirteen Spice mouth
Taste cray soup spice, shrimp is more tasty, and taste is better.
In the present invention, cray moisture content increase after boiling, carry out it is fried, it is directly fried compared to by cray and
Speech, the water content of cray shrimp that frying finishes is more, effectively avoids shrimp through fried and dehydration is ageing, lifts cray mouth
Sense.
The chilli oil Pixian bean sauce is to chop thin thick broad-bean sauce.Lift the outward appearance of Thirteen Spice taste cray.
Wherein, it is fried again after cray boiling to concretely comprise the following steps：
(1) fresh and alive cray is cleaned, extracted out shrimp line from the first piece among cray afterbody with hand；
(2) cray handled well in step (1) is entered into boiling line boiling 5-9min to well-done rear taking-up；
(3) opening among the cray head front end that boiling finishes and afterbody wraps the egg liquid for being mixed with starch,
To seal the both ends end to end of cray；
(4) cray obtained by step (3) is pulled out after fried in hot oil 3-15min is crisp to shell.
Opening among the cray head front end that boiling finishes and afterbody wraps the egg liquid for being mixed with starch, is used for
The both ends end to end of cray are sealed, avoids deep fat from entering in shrimp shell and is reacted with shrimp, beneficial to keeping the moisture content of shrimp and fresh and tender
Degree.
After cray frying, deep fat is drained, shrimp shell is knocked out into crack, then again rapidly by Thirteen Spice taste cray
Soup spice is poured on cray, cray is absorbed Thirteen Spice taste cray soup spice, tasty beneficial to cray shrimp.
After the extraction of cray shrimp line, it can also will be cut off at the tip of cray head shell front end, take out needs and go
The internal organ removed.
One kind industrialization Thirteen Spice taste cray, pass through a kind of above-mentioned making side for industrializing Thirteen Spice taste cray
Method is made.
The present invention compared with prior art, has the following advantages and advantages：
1st, a kind of industrialization Thirteen Spice taste cray of the present invention, the cray not only taste it is mellow it is fresh it is fragrant, peppery without it is dry,
It is not easy to get angry, and is easy to digest, the nutritional ingredient of cray is effectively absorbed by human body, and stomach can be avoided stimulated and led
Stomachache or diarrhoea are caused, lifts the security of Thirteen Spice taste cray.
2nd, a kind of preparation method for industrializing Thirteen Spice taste cray of the present invention, this method technique are simple and convenient to operate,
It is upper that the Thirteen Spice taste cray soup spice of preparation need to only be poured into well-done cray, wherein, the small dragon of Thirteen Spice taste
Shrimp soup spice is prepared by unified technique, and quality stability is high, is convenient for bulk industrial production, is promoted Thirteen Spice mouth
Taste cray produces extensive income；
3rd, a kind of industrialization Thirteen Spice taste cray of the present invention and preparation method thereof, cray can be lifted after cooking
The water content of shrimp and fresh and tender degree, then it is crisp to shell through frying, eater can be made to peel off shrimp shell easily and fast, take out shrimp
Meat, it is time saving and energy saving, simultaneously as Thirteen Spice taste cray soup spice is poured while hot in small dragon after cray frying
On shrimp, therefore shrimp can be promoted quickly to absorb Thirteen Spice taste cray soup spice, shrimp is more tasty, and taste is better.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 9min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray pulled out after fried in hot oil 3min is crisp to shell,
And it is placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 10 parts of fennel seeds, 7 parts of anise, 5 parts of cassia bark, 12 parts of tsaoko, fragrant sand 7
Part, 10 parts of chilli, 6 parts of the banksia rose, 4 parts of dried orange peel, 7 parts of fructus amomi, 12 parts of spiceleaf, 14 parts of cumin, 14 parts of Amomum globosum loureiro, 8 parts of the root of Dahurain angelica, radix glycyrrhizae
6 parts, 4 parts of Chinese prickly ash, are ground into 200 mesh powders.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 8kg, paprika 1.8kg, Thirteen Spice
Condiment powder 0.6kg, rapeseed oil 3kg are standby, and rapeseed oil is burnt into 190 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 14kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 3kg of garlic, onion 3kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 11kg, and small fire is fried to seeing
Chilli oil, Thirteen Spice condiment powder 3kg, water 100kg are added, small fire infusion 12 minutes after being boiled by fire after stirring, finally
Erguotou wine 1kg, monosodium glutamate 0.5kg, chickens' extract 1.6kg, salt 3kg, white granulated sugar 4kg are put into, small fire infusion 5 minutes again after stirring
Juice is received, then the sesame 0.2kg to stir-fry is sprinkled into pot, stirs and takes the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
Embodiment 2
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 5min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray dragged for after fried in hot oil 15min is crisp to shell
Go out, and be placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 8 parts of fennel seeds, 5 parts of anise, 3 parts of cassia bark, 8 parts of tsaoko, 9 parts of fragrant sand,
12 parts of chilli, 8 parts of the banksia rose, 6 parts of dried orange peel, 9 parts of fructus amomi, 14 parts of spiceleaf, 18 parts of cumin, 16 parts of Amomum globosum loureiro, 6 parts of the root of Dahurain angelica, radix glycyrrhizae 4
Part, 2 parts of Chinese prickly ash, are ground into 80 mesh powders.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 6kg, paprika 1.2kg, Thirteen Spice
Condiment powder 0.8kg, rapeseed oil 5kg are standby, and rapeseed oil is burnt into 170 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 12kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 2kg of garlic, onion 4kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 9kg, and small fire is fried to show
Oil, Thirteen Spice condiment powder 4kg, water 100kg are added, small fire infusion 16 minutes, finally put after being boiled by fire after stirring
Enter Erguotou wine 2kg, monosodium glutamate 1.5kg, chickens' extract 0.6kg, salt 2kg, white granulated sugar 2kg, small fire infusion is received for 9 minutes again after stirring
Juice, then the sesame 0.4kg to stir-fry is sprinkled into pot, stir and take the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
Embodiment 3
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 7min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray dragged for after fried in hot oil 10min is crisp to shell
Go out, and be placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 9 parts of fennel seeds, 6 parts of anise, 4 parts of cassia bark, 10 parts of tsaoko, fragrant sand 8
Part, 11 parts of chilli, 7 parts of the banksia rose, 5 parts of dried orange peel, 8 parts of fructus amomi, 13 parts of spiceleaf, 16 parts of cumin, 15 parts of Amomum globosum loureiro, 7 parts of the root of Dahurain angelica, radix glycyrrhizae
5 parts, 3 parts of Chinese prickly ash, are ground into 100 mesh powders.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 7kg, paprika 1.5kg, Thirteen Spice
Condiment powder 0.7kg, rapeseed oil 4kg are standby, and rapeseed oil is burnt into 180 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 13kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 3kg of garlic, onion 4kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 10kg, and small fire is fried to seeing
Chilli oil, Thirteen Spice condiment powder 4kg, water 100kg are added, small fire infusion 14 minutes after being boiled by fire after stirring, finally
Erguotou wine 1kg, monosodium glutamate 1.0kg, chickens' extract 1.0kg, salt 2kg, white granulated sugar 3kg are put into, small fire infusion 7 minutes again after stirring
Juice is received, then the sesame 0.3kg to stir-fry is sprinkled into pot, stirs and takes the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
Above-described embodiment 1-3 is the typical embodiment of the present invention, and not only taste is numb for the Thirteen Spice taste cray produced
It is peppery it is delicious, flavor is mellow, peppery without dry, and Appetizing spleen-tonifying, the growth of cray consumption figure can be promoted, beneficial to digestion, made
The nutritional ingredient of cray is effectively absorbed by human body, can avoid stimulating intestine and stomach and cause to suffer from abdominal pain or suffer from diarrhoea, improve Thirteen Spice
The health degree of taste cray, and the Thirteen Spice taste cray shell prepared is crisp, conveniently peels off and takes shrimp, it is internal
Shrimp is fresh and tender tasty, and mouthfeel is full, deep to be liked by eater.
And lobster manufacture craft is simple under the Thirteen Spice taste of the present invention, stay in grade, can realize large-scale industry
Metaplasia is produced.
Embodiment 4
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 5min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray dragged for after fried in hot oil 15min is crisp to shell
Go out, and be placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 7 parts of fennel seeds, 5 parts of anise, 3 parts of cassia bark, 6 parts of tsaoko, 9 parts of fragrant sand,
12 parts of chilli, 8 parts of the banksia rose, 6 parts of dried orange peel, 9 parts of fructus amomi, 14 parts of spiceleaf, 18 parts of cumin, 10 parts of Amomum globosum loureiro, 6 parts of the root of Dahurain angelica, radix glycyrrhizae 2
Part, 2 parts of Chinese prickly ash, are ground into 80 mesh powders.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 6kg, paprika 1.2kg, Thirteen Spice
Condiment powder 0.8kg, rapeseed oil 5kg are standby, and rapeseed oil is burnt into 170 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 12kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 2kg of garlic, onion 4kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 9kg, and small fire is fried to show
Oil, Thirteen Spice condiment powder 4kg, water 100kg are added, small fire infusion 16 minutes, finally put after being boiled by fire after stirring
Enter Erguotou wine 2kg, monosodium glutamate 1.5kg, chickens' extract 0.6kg, salt 2kg, white granulated sugar 2kg, small fire infusion is received for 9 minutes again after stirring
Juice, then the sesame 0.4kg to stir-fry is sprinkled into pot, stir and take the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
Embodiment 5
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 7min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray dragged for after fried in hot oil 10min is crisp to shell
Go out, and be placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 9 parts of fennel seeds, 6 parts of anise, 4 parts of cassia bark, 10 parts of tsaoko, fragrant sand 8
Part, 11 parts of chilli, 7 parts of the banksia rose, 5 parts of dried orange peel, 13 parts of spiceleaf, 16 parts of cumin, 7 parts of the root of Dahurain angelica, 3 parts of Chinese prickly ash, are ground into 100 purposes
Powder.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 7kg, paprika 1.5kg, Thirteen Spice
Condiment powder 0.7kg, rapeseed oil 4kg are standby, and rapeseed oil is burnt into 180 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 13kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 3kg of garlic, onion 4kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 10kg, and small fire is fried to seeing
Chilli oil, Thirteen Spice condiment powder 4kg, water 100kg are added, small fire infusion 14 minutes after being boiled by fire after stirring, finally
Erguotou wine 1kg, monosodium glutamate 1.0kg, chickens' extract 1.0kg, salt 2kg, white granulated sugar 3kg are put into, small fire infusion 7 minutes again after stirring
Juice is received, then the sesame 0.3kg to stir-fry is sprinkled into pot, stirs and takes the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
Embodiment 6
A kind of industrialization Thirteen Spice taste cray of the invention, passes through a kind of making for industrializing Thirteen Spice taste cray
Method is made, and concrete technology step is as follows：
A, the boiling of cray：Fresh and alive cray is cleaned, taken out shrimp line from the first piece among cray afterbody with hand
Go out, then cray enters boiling line boiling 9min to well-done rear taking-up；
B, the frying of cray：Opening among the cray head front end that boiling finishes and afterbody, which wraps, is mixed with shallow lake
The egg liquid of powder, to seal the both ends end to end of cray, then cray pulled out after fried in hot oil 3min is crisp to shell,
And it is placed on pallet；
C, Thirteen Spice condiment powder is prepared：Weigh 10 parts of fennel seeds, 7 parts of anise, 5 parts of cassia bark, 12 parts of tsaoko, fragrant sand 7
It is part, 10 parts of chilli, 6 parts of the banksia rose, 4 parts of dried orange peel, 10 parts of fructus amomi, 12 parts of spiceleaf, 14 parts of cumin, 17 parts of Amomum globosum loureiro, 8 parts of the root of Dahurain angelica, sweet
Careless 8 parts, 4 parts of Chinese prickly ash, are ground into 200 mesh powders.
D, Thirteen Spice taste cray Special sauce is prepared：Weigh chilli oil Pixian bean sauce 8kg, paprika 1.8kg, Thirteen Spice
Condiment powder 0.6kg, rapeseed oil 3kg are standby, and rapeseed oil is burnt into 190 DEG C, by chilli oil Pixian bean sauce, paprika and Thirteen Spice
Enter oil cauldron after condiment powder is well mixed and fry out fragrance, to be cooled to be put into i.e. obtained Thirteen Spice taste after container seals 24 hours small
Lobster Special sauce；
E, Thirteen Spice taste cray soup spice is prepared：Pot is put, 14kg rapeseed oils is put into and cooks, place into the life chopped up
Ginger and each 3kg of garlic, onion 3kg, fry out fragrance, then add Thirteen Spice taste cray Special sauce 11kg, and small fire is fried to seeing
Chilli oil, Thirteen Spice condiment powder 3kg, water 100kg are added, small fire infusion 12 minutes after being boiled by fire after stirring, finally
Erguotou wine 1kg, monosodium glutamate 0.5kg, chickens' extract 1.6kg, salt 3kg, white granulated sugar 4kg are put into, small fire infusion 5 minutes again after stirring
Juice is received, then the sesame 0.2kg to stir-fry is sprinkled into pot, stirs and takes the dish out of the pot；
F, Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying；
G, it is quick-frozen in instant freezer that the pallet of cray and Thirteen Spice taste cray soup spice will be filled, then vacuum packet
Dress.
In above-described embodiment 4-6, the fresh fragrance of Thirteen Spice taste cray made from embodiment 4 and 5 is beautiful, but according to invention
The feedback that people itself and customer provide, easily excessive internal heat after eat, part customer understand abdominal pain diarrhea, spicy made from embodiment 6
Cray, after being eaten according to inventor itself, it will not get angry or produce abdominal pain diarrhea, but the flavor of spicy cray is insufficient, medicine
Taste is overweight, and mouthfeel is bad.
Above-described embodiment, the purpose of the present invention, technical scheme and beneficial effect are carried out further
Describe in detail, should be understood that the embodiment that the foregoing is only the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution and improvements done etc., all should include
Within protection scope of the present invention.
Claims (9)
1. a kind of preparation method for industrializing Thirteen Spice taste cray, it is characterised in that pour into ten on well-done cray
Three fragrant taste cray soup spices.
2. a kind of preparation method for industrializing Thirteen Spice taste cray according to claim 1, it is characterised in that described
Thirteen Spice taste cray soup spice is made by following steps：
1) pot is put, rapeseed oil is put into and cooks；
2) it is put into that the ginger chopped up and garlic be each, onion, fries out fragrance；
3) Thirteen Spice taste cray Special sauce is added, small fire is fried to show oil；
4) Thirteen Spice condiment powder, water are added, small fire infusion 12-16 minutes after being boiled by fire after stirring；
5) Erguotou wine, monosodium glutamate, chickens' extract, salt, white granulated sugar are placed into, small fire infusion 5-9 minutes receive juice again after stirring, then will
The sesame to stir-fry is sprinkled into pot, is stirred and is taken the dish out of the pot.
3. a kind of preparation method for industrializing Thirteen Spice taste cray according to claim 2, it is characterised in that described
Thirteen Spice condiment powder includes the component of following mass fraction：Fennel seeds 8-10 parts, anise 5-7 parts, cassia bark 3-5 parts, tsaoko
8-12 parts, fragrant sand 7-9 parts, chilli 10-12 parts, banksia rose 6-8 parts, dried orange peel 4-6 parts, fructus amomi 7-9 parts, spiceleaf 12-14 parts, cumin
14-18 parts, Amomum globosum loureiro 14-16 parts, root of Dahurain angelica 6-8 parts, radix glycyrrhizae 4-6 parts, Chinese prickly ash 2-4 parts；
And above-mentioned each group is divided into 80-200 mesh powders.
4. a kind of preparation method for industrializing Thirteen Spice taste cray according to claim 3, it is characterised in that described
Thirteen Spice taste cray Special sauce is made by following technique：
(1) stock up：Weigh chilli oil Pixian bean sauce, paprika, Thirteen Spice condiment powder, rapeseed oil；
(2) rapeseed oil is burnt 170-190 DEG C, chilli oil Pixian bean sauce, paprika and Thirteen Spice condiment powder is well mixed
After enter oil cauldron and fry out fragrance, it is to be cooled to be put into i.e. obtained Thirteen Spice taste cray Special sauce after container seals 24 hours.
5. a kind of preparation method for industrializing Thirteen Spice taste cray according to claim 1, it is characterised in that described
Well-done cray is fried again after boiling to be made to shell is crisp.
A kind of 6. preparation method for industrializing Thirteen Spice taste cray according to claim 5, it is characterised in that small dragon
It is fried again after shrimp boiling to concretely comprise the following steps：
(1) fresh and alive cray is cleaned, extracted out shrimp line from the first piece among cray afterbody with hand；
(2) cray handled well in step (1) is entered into boiling line boiling 5-9min to well-done rear taking-up；
(3) opening among the cray head front end that boiling finishes and afterbody wraps the egg liquid for being mixed with starch, with close
Seal the both ends end to end of cray；
(4) cray obtained by step (3) is pulled out after fried in hot oil 3-15min is crisp to shell.
7. a kind of preparation method for industrializing Thirteen Spice taste cray according to claim 5, it is characterised in that described
Thirteen Spice taste cray soup spice is poured on cray while hot after cray frying.
A kind of 8. preparation method for industrializing Thirteen Spice taste cray according to claim 6, it is characterised in that step
(1) in, after the extraction of cray shrimp line, it will be cut off at the tip of cray head shell front end, take out the internal organ for needing to remove.
9. one kind industrialization Thirteen Spice taste cray, it is characterised in that pass through the work as any one of claim 1-8
The preparation method of industry Thirteen Spice taste cray is made.
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| CN110495553A (en) * | 2019-09-19 | 2019-11-26 | 陈文祝 | A kind of production method of cray |
| CN110521966A (en) * | 2018-05-24 | 2019-12-03 | 深圳市神品新零售有限公司 | A kind of Thirteen Spice cray and preparation method thereof |
| CN110637999A (en) * | 2019-10-18 | 2020-01-03 | 滨州学院 | Crayfish formula based on medicinal diet concept and cooking method |
| CN111418809A (en) * | 2020-04-24 | 2020-07-17 | 上海香尚香食品有限公司 | Preparation method of thirteen-spice lobster feed |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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| CN110521966A (en) * | 2018-05-24 | 2019-12-03 | 深圳市神品新零售有限公司 | A kind of Thirteen Spice cray and preparation method thereof |
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| CN110637999A (en) * | 2019-10-18 | 2020-01-03 | 滨州学院 | Crayfish formula based on medicinal diet concept and cooking method |
| CN111418809A (en) * | 2020-04-24 | 2020-07-17 | 上海香尚香食品有限公司 | Preparation method of thirteen-spice lobster feed |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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